Hey you...sweet tooth


This is what Zoe had to say about exercise and refuelling……………

“There is little awareness around the need to counteract the inflammation that comes along with intense physical activity. Intense exercise damages cells in the body in the short term so anything we can do to support the recovery of cells is mighty helpful to be able to get back on the horse and do another session soon after.”

This is what Zoe had to say about her delicious brownie recipe…………….

“Now while I don’t advocate going to town on half a batch of these brownies just because you’ve been for a run – one of these is a great way to indulge a sweet tooth but also pack in the antioxidants and fibre necessary to counteract the pro-inflammatory nature of intensive exercise. Remember that good quality dark chocolate (70% cocoa or more) is full of anti-inflammatory magnesium and flavanols, both which help to reduce inflammation! Win.”

Vegan Bean Brownies

By Nutritioneist Zoe Morosini
(Adapted from Sara Forte’s Sprouted Kitchen)



5 Tbsp. olive oil
200gm 70% dark chocolate (dairy free), chopped
3/4 cup rapadura sugar
1 tsp vanilla extract
2 large eggs, room temperature
1/3 cup oat flour (just blend oats in a food processor)
pinch of salt
1/4 cup cocoa nibs for topping
1 can red kidney beans, drained and processed until smooth



  1. Preheat the oven to 175'. Line the inside of an 8'' square pan with parchment or foil.

  2. In a medium saucepan, add the olive oil and the chocolate and stir over low heat until the chocolate is melted and smooth. Remove from the heat and stir in the sugar and vanilla until combined. Beat in the eggs one at a time. Add the beans, oat flour and pinch of salt and stir for 1 minute, until the batter loses its graininess.

  3. Scrape the batter into the prepared pan, sprinkle the cocoa nibs on top and bake until the centre is almost set, about 20-25 minutes. Don't overbake. Let them cool completely before lifting out the parchment to remove brownies.

  4. These brownies will keep well for 4 days and can be frozen for one month.

Hayley Rogerson