Sweet Potato Taquitos

INGREDIENTS: 2.5-3 cups chopped sweet potatoes (about 1 large or 2 medium sweet potatoes) 1 cup of chopped carrots (about 3 medium carrots) 3 cloves of garlic, minced 1 cup chopped red onion 1 1/2 cups cooked black beans 1 teaspoon chili powder 1/2 teaspoon onion powder 1/2 teaspoon paprika or smoked paprika 1/2 teaspoon ground turmeric 1/4 teaspoon black pepper 12-14 small corn tortillas Cashew Cream (recipe here: https://nutritionfacts.org/recipe/cashew-cream/) Avocado (optional) METHOD: 1. Boil the potatoes and carrots in 3-4 cups water until soft. Drain the water off. Mash the potatoes and carrots until reaches desired consistency. Feel free to add a splash of unsweetened soy milk or water for a smoother texture. 2. In a pan, sauté the garlic and onion with 2-3 tablespoons of water. Add the spices and cook until the onions are translucent. Stir in the cooked beans. 3. In a bowl, combine the potato and carrot mixture with the black beans mixture. Stir together. 4. Preheat the oven 425F or feel free to use an air fryer with a bake setting. 5. Place a small scoop of the potato and bean mixture on to a tortilla, spread it out, and then roll tightly. Place the seam-side of the tortilla down on a baking sheet lined with a silicon mat or parchment paper (or an air fryer basket). Repeat this process for the remaining tortillas. 6. Bake the tortillas for about 10-15 minutes. 5. Prepare the Cashew Cream, if desired. Thin it out a bit if you want to drizzle on top of the Taquitos or use it as a dip. Optional to also top with diced avocado. Enjoy! Makes enough for about 12-14 small tacos. nutritionfacts.org

No-Bake Brownies

These Fudgy No- Bake Brownies from the How Not to Die Cookbook are a quick and easy way to satisfy your sweet tooth while keeping it healthy. INGREDIENTS: 1 cup raw walnuts 1 1/3 cups dates, pitted 1/2 cup raw almond butter 1/2 cup unsweetened cocoa powder 1/3 cup crushed raw pecans METHOD: 1. Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa powder and pulse to mix well. 2. Transfer the brownie mixture to an 8-inch square baking pan. (If you line the pan with parchment paper, it will make it easier to remove the brownies.) Use your fingers to press the mixture evenly into the pan. (You can place a piece of parchment paper on top of the mixture as you press it into the pan to prevent it from sticking to your hands.) Once the brownies are firmly pressed into the pan, sprinkle the top evenly with the crushed pecans, pressing them into the top of the brownies. 3. Cover and refrigerate for at least 1 hour before cutting into squares.Notes: These brownies also store great in the freezer. Serves: 16 people The recipe is also at http://bit.ly/FudgyNoBakeBrownies. nutrtionfacts.org