A good friend of mine is trying to eat healthier these days and has been doing great but has had some challenges finding new healthy foods that actually taste good and appeal to her whole family. Wait what? Hubs and kids that don’t want to eat healthy foods. Weird… Sigh.
But I digress. I had her and her beautiful kids over this week and thought I would try something that had caught my eye this week on findingvegan. Raw, vegan, chocolate pudding. Made from avocado no less. I was in. I found about two dozen different recipes and I was a bit surprised to find that so many of them called for totally different ingredients and quantities of ingredients. I threw caution to the wind and mixed a whole bunch together to create this beauty:
The friend loved it. My kid did too. Hubs thought it was not so chocolatey. But what does he know anyways. You can play with the cinnamon and the amounts of cacao and maple syrup to make it more your bag.
Here’s what you need:
2 ripe avocados
3/4 tsp cinnamon
1/2 cup Pure Maple Syrup (you could add more if you like a sweeter pudding)
1 Tbsp Pure Vanilla
1/4 (heaping) cup Cacao powder
Pinch of sea salt (or kosher if that’s all you have)
Fresh berries for garnish (I used raspberries and it was perfect!)
Here’s what you do:
Toss everything in the food and blend until very well blended. You may need to scrape down the sides of the bowl once or twice in the blending process. Fill 4-6 bowls with pudding and refrigerate for at least an hour to set. Garnish with fresh berries and nom nom nom!!!
Do these three words usually go together? I suppose not for most people, but honestly, these raw/vegan/gluten free chocolate macaroon are unbelievable. During my yoga teacher training one of my beautiful and talented classmates decided to make a treat for the group one day. Not surprisingly, there were about 17 different food allergies/preference/aversions/sensitivities and general healthy eating-ness going on. She made these chocolate macaroons and they were so yummy. When we all asked her to post the recipe I was tickled to find out they were inspired by my favorite store bought (Whole Foods of course) vegan macaroons by Hail Mary. I knew I had to make them again. I’ve made them twice already and everybody I’ve shared them with have loved them and were super impressed that they were vegan, let alone raw and vegan. I think I have found my go-to treat. And of course, as always they are ridiculously easy to make. I say that a lot but seriously, there are so few ingredients and they are super simple and you likely have everything you need to make these in your kitchen already. Now, the big question, what did the Hubs think? Oh well, you know, he hates coconut. These little bad boys are all mine baby. Oh yaaaaaaaa.
Here’s what you need:
1 heaping Cup Unsweetened Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp Cocoa Powder
2 Tbsp Pure Maple Syrup
1/2 tsp Vanilla (gluten free if that’s how you roll)
Here’s what you do:
Put the above listed items in your food processor. Blend for 15-30 seconds until well mixed. Scoop with a small scoop or roll into little balls and place on a dish lined with parchment paper. Toss in the fridge for half an hour. Devour!! I put mine in an air tight container once they were cool but make sure you leave them in the fridge. You could freeze these as well if you’re so inclined. I have sensitive teeth so that wouldn’t be my first choice but hey, nice to have options.
Well I have officially been M.I.A. I own it. I took it upon myself to become a yoga instructor! Namaste yo! This very exciting new chapter in my life also was the most time consuming and all encompassing as well. Sadly something had to give and it was cooking. Ha. Sorry family. Mommy fail for 3 months. Alas, what can you do? Now I’m done and super excited to get back on track. Stay tuned for some great new recipes as well as a focus on some cool raw vegan items. I also decided I would try to add much more raw into my diet and have been experimenting a fair bit lately especially with desserts. I don’t think the Hubs is going to jump on the raw kale salad anytime soon, so dessert may be our common ground. In the meantime, for any of you awesome readers out there with kiddos that are in a mid way of the year lunch box slump I will share what my kid got today. Firstly, you need one of these. Then go crazy. I find it way easier to fill a lunch box when I have size restrictions. It’s really just like packing for vacation. Once you know which suitcase you’re taking, packing should be a breeze! This little bad boy has vegan squirley bread with Adams Peanut Butter and Organic Santa Cruz Concord Grape Jelly. Good old seaweed snacks and an organic Trader Joe’s cheese string. Add in some grapes and some red peppers and you’re laughing. The Kid actually ate the whole thing. There was one grape left in the container (why do kids do that anyways!?!?) and I was pretty chuffed since he usually objects to something or another in there. Almost five is a glorious age. And by glorious I mean god awful. AWFUL. Stay tuned readers! Exciting things to come.