Yesterday morning I made a whole kilo of truffles. They’re nearly all gone already…and here’s why I am a keen supporter of WFPB truffles:

If you eat three of them as a snack, you’ll get:
23% of your daily fibre requirement*
29% of your iron*
12% of your calcium*
19% of your zinc*
10% of your folate*
12% of your protein*
Your entire day’s requirement of omega-3
 

(*These percentages are based on the requirements of a six foot man - so if you’re smaller or female, you’ll be getting even more of those daily needs met.)

You’ll also enjoy a massive amount of anti-oxidants: pecans have the highest ‘ORAC’ value (Oxygen Radical Absorbance Capacity) of all the nuts, followed by walnuts; cacao is also fabulously high in anti-oxidants and dates aren’t too shabby, either.

What you won’t get is any cholesterol. Or salt. Or refined carbs/sugar.

This type of truffle is also fantastic at beating cravings. If you fancy something sweet, they’re sitting there in the fridge in all their glory, waiting to hit the sweet-spot for you as well as nourish you. You’ll also avoid the whole sweet-binge followed by savoury-binge that cravings can cause as you’ll be reasonably full after three of these amaze-balls. 

Furthermore, by avoiding the animal protein in a standard chocolate, you could help to shift your microbiota more towards a Prevotella dominant type (found in vegans, is anti-inflammatory) rather than a Bacteroides dominant type. This might be of particular interest to anyone wanting to lose weight as Bacteroides type could be associated with putting on weight too easily as this type of bacteria is very efficient at extracting calories from food and passing them to their host.

So here’s the recipe, it’s easy, providing you have a processor:

Some of the best recipes only use one saucepan - and this is one of them! Filling, nourishing and full-flavoured, it's a classic.

Sweet, whole-foods flapjacks.

If you're cutting out refined foods, that includes olive oil! Although it can seem strange cooking without oil at first, it gets easier - and your tastebuds will come alive. To make a completely whole foods pesto, I use some macadamia nuts to add creaminess.

It's perfectly possible to make a whole-foods plant-based roast, but in this instance we opted for a very slight compromise in that we did use some (vegan) shop-bought ready to bake pastry. 

However! Wrapped up snugly in the pastry is a delicious, plant-based mixture with a robust umami flavour. Coupled with dry-roast potatoes and lightly boiled veg, this meal was epic in its flavours.

The mixture we used for the filling is, in fact, a recipe I created for bean-balls, but it worked really well for this variation.

A nourishing 10 Minute WFPB meal.

Most of us need to eat more greens. Here's a pasta bake dish based on familiar ingredients - with added spinach and cavolo nero. The cavolo nero becomes the star, absorbing all of the lovely flavours.

If you enjoy your cake dense and sticky, this is a simple and totally whole-foods plant-based recipe.

Oldie but Goodie Transition Recipe

Sometimes the simplest recipes turn out to be the ones you turn to time after time. This leek & potato soup is easy and so perfect for after an autumnal walk. Those wanting to stick strictly to whole-foods, just replace the Oatly cream with extra stock or water.

A sweet, fragrant curry.

At last! At last! After three weeks of obsessing about how to produce a completely whole-foods plant-based passanda, I have finally cracked it! No animal products, no refined ingredients, no salt, no sugar and no added oil...just beautiful healthy veg, pulses, nuts and spices.

For those who use the Dr G point system, it's a 7!