FEBRUARY 2024 36 A s we enter Februrary, it’s fitting to explore ways to sweeten our treats naturally, especially with Valentine’s Day around the corner. As a plant- based wellness coach, I’d like to offer some healthy alternatives to sugar that actually have some benefits. An excellent new year goal is to reduce sugar intake. Both sugar and artificial sweeteners like aspartame, saccharin and sucralose have been linked to disruptions in gut health and are a breeding ground for disease. My number one tip is to start weening yourself off of processed desserts and sweet drinks and get back to enjoying naturally sweet produce. Once you omit processed foods, things like mangos, dates, apples, and bananas taste sweet again. All those natural sugars are the primary source of energy for our body. Plus they are loaded with fiber and antioxidants to help with anti-aging. Here are three naturally sweet options that come from plants and provide some benefit: • Cacao contains Vitamin E, B, phosphorus, potassium, manganese, iron, zinc and copper. • One hundred percent pure grade A maple syrup contains manganese, zinc, calcium and potassium. • Date sugar or date syrup contains manganese, copper, potassium, and magnesium. For this month’s recipes I’m including two sweet treats to celebrate Valentine’s Day and National Dark Chocolate Day on February 1, and one easy weeknight dinner in honor of Chinese New Year of the Dragon! Get rid of that fake sugar, sugar! Cacao chia pudding SERVES 3 • Once the dates are soft, remove the pits. • Add the milk, dates, chia seeds, cacao powder, and vanilla to a blender and blend until all of the dates are smooth. • Pour into containers and refrigerate. It will be thick enough to eat right away or last all week in the fridge. • 10 medjool dates soaked in boiling water for 15 minutes • 2 ½ cups plant-based milk • ½ cup chia seeds • ¼ cup raw cacao powder (make sure it is unsweetened) • 1 tsp. vanilla Directions Ingredients Chocolate pomegranate clusters SERVES 8 • Scoop out 12 mounds of pomegranate seeds on a parchment-lined tray (one that will fit in the freezer). • Melt the chocolate in a small pot or the microwave and pour over each mound. • Freeze for 30 minutes and enjoy. Store in the freezer. • ¾ cup pomegranate seeds • ¾ cup non-dairy chocolate chips Directions Ingredients Owner of YouCare- SelfCare, a private wellness practice specializing in plant- based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN Easy noodle stir-fry SERVES 2 • Preheat oven to 400 F. Put the tofu in a Ziploc or large reusable bag and add soy sauce and nutritional yeast. Shake and lay out on a sheet pan. Bake 20-25 minutes until golden brown. • Add sauce ingredients to a small pot and cook on medium for about five minutes, stirring frequently until it thickens. • Cook the ramen. • Saute the garlic, red pepper, and broccoli for about five-eight minutes on medium-high in a large pan. • Add the noodles, sauce, and tofu to the pan with the vegetables. Stir and serve. • 1 package super firm tofu, cut into cubes (or use extra firm tofu and press it) • 1 tbsp. soy sauce • 2 tbsp. nutritional yeast • 4 cloves garlic, minced • 1 red pepper, sliced • ½ bag chopped broccoli • 1-2 ramen bundles • ¼ cup soy sauce • 2 tbsp. vegetable broth • Juice of one lemon • 1 tbsp. sesame oil • 1 tbsp. maple syrup or date syrup • 2 tsp. sriracha • 1 ½ tsp. arrowroot powder or cornstarch Directions Ingredients Sauce

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