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Chocolate, Avocado and Almond Butter Pudding

Deliciously Creamy and nutritionally-dense Chocolate, Avocado and Almond Butter pudding.

You will get hooked on it!

(Adapted from cleaneating.com, webmd.com and goodfood.com)

Chocolate, Avocado and Almond Butter Pudding

Chocolate, Avocado and Almond Butter Pudding

Yield: 6 servings
No Ratings

Ingredients

  • 1/4 to 1/2 cup almond milk or other non-dairy milk
  • 1/4 to 1/2 cup almond milk or other non-dairy milk
  • 1/4 to 1/2 cup date paste or 3-5 pitted dates (amount will vary with preferred sweetness)
  • 1/4 to 1/2 cup date paste or 3-5 pitted dates (amount will vary with preferred sweetness)
  • 
1 1/2 ripe avocados

  • 
1 1/2 ripe avocados

  • 1½ large ripe banana
  • 1
  • 1/2 cup cacao powder or unsweetened cocoa
  • ½ large ripe banana
  • 1/2 cup salted almond butter
  • 1/2 cup cacao powder or unsweetened cocoa
  • 
Dash of cinnamon (optional and delish!)
  • 1/2 cup salted almond butter
  • 
½ Teaspoon of vanilla
  • 
Dash of cinnamon (optional and delish!)
  • 
½ Teaspoon of vanilla

Instructions

  1. In a food processor or a good blender, start with ¼ cup Almond milk, ¼ cup of date paste, avocado, banana, cacao and almond butter. Blend Just until smooth.
  2. Add cinnamon and vanilla, blend 1 minute.
  3. Taste test and adjust sweetness as needed by adding a bit more date paste.
  4. Add more almond milk to thin, if necessary.
  5. Divide between 6 small serving glasses, cover with plastic wrap (pressing the plastic wrap down on the pudding to prevent a skin from forming) and chill for at least one hour or overnight .

  6. Keeps well overnight in the fridge, although it is better when fresh.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 96mgCarbohydrates: 24gFiber: 8gSugar: 10gProtein: 7g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy / Category: Dessert

 

Want to learn more about this fabu fruit?

Avocado

Check out my article on fats where you will find a terrific avocado, yogurt and honey mask to die for!

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Coconut Date Cookies

 

Coconut Date Cookies

Coconut Date Cookies

Yield: 12-15 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
No Ratings

Ingredients

  • 6 dried pitted dates
  • 1 cup rolled oats
  • 2 cups whole wheat flour
  • 1/2 cup shredded coconut
  • 1/2 tablespoon cinnamon
  • 1/4 tablespoon nutmeg
  • 2 Tablespoons Cacao Powder (optional add)
  • 1/2 cup olive oil
  • 1/2 cup maple syrup

Instructions

  1. Soak dates in 1 cup of water for 30 minutes.
  2. Preheat oven to 375 degrees.
  3. Combine oats, flour, coconut, cinnamon,nutmeg and cacao in a bowl.
  4. Add oil and syrup and mix until all ingredients are moist.
  5. Form little balls and place on a lightly greased cookie sheet.
  6. Press cookies lightly so they do not roll off cookie sheet.
  7. Bake for 10 minutes.
  8. Take out cookie sheet and flip cookies.
  9. Bake an additional 10 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 13mgCarbohydrates: 34gFiber: 4gSugar: 12gProtein: 4g

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© Carol Takakura
Cuisine: Gluten-Free; Healthy / Category: Dessert

 

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Double Dark Chocolate French Lavender Cake

 

Double Dark Chocolate French Lavender Cake

Double Dark Chocolate French Lavender Cake

No Ratings

Ingredients

  • 1/2 cup super fine granulated white sugar, divided
  • 1 (4 ounce) bittersweet dark chocolate baking bar
  • 1 cup semi-sweet dark chocolate chips
  • 3/4 cup unsalted butter, cubed, softened
  • 2 teaspoons Pure vanilla extract
  • 1 tbsp. culinary grade lavender flowers, finely chopped
  • 5 organic, free range eggs, separated
  • 1/4 cup sifted all-purpose flour
  • Dash of My Sage Gourmet Herbs de Provence (or sea salt)
  • Dash of cream of tartar
  • 2 tablespoons confectioners’ sugar

Instructions

  1. Preheat the oven to 325 degrees.

  2. Line a 9-1/2 inch spring form cake tin with parchment paper and spray the paper and the sides of the pan generously with cooking spray. Sprinkle bottom with a bit of sugar, shake out excess.
  3. Set aside 3 tablespoons of the sugar. Break the chocolate into pieces and place in a large, heavy-based pan along with cubed butter and remaining sugar.
  4. Cook over moderate heat until the chocolate and butter have melted, and the sugar has dissolved. Remove the pan from heat. Stir in vanilla and lavender, and leave the mixture to cool slightly.
  5. While chocolate mixture is cooling, beat the egg whites in a large bowl with a hand mixer until foamy.
  6. Add salt and cream of tartar then beat until mixture becomes puffy and white and you can see peaks when you pull beaters out.
7. Sprinkle reserved sugar over egg whites, and beat until stiff and glossy.
  7. Beat the egg yolks into the slightly cooled chocolate mixture one at a time, beating well after each addition.
9. Beat in the flour just until combined.
  8. Beat 1/3 of the egg whites into the chocolate mixture, then carefully fold in the remaining whites with a spoon. Carefully pour batter into the prepared pan, and tap the pan gently to release air bubbles.
  9. Place pan on a baking sheet and Bake for about 35 minutes to 45 minutes, until well risen and a skewer inserted into the center of the cake comes out clean. If the cake appears to rise unevenly, rotate after 20 to 25 minutes. Set the pan on a wire cooling rack, and remove the sides only.
  10. Do not attempt to remove the cake from the base before it is completely cooled as this cake is very fragile. Cool completely.
  11. Sprinkle with confectioners’ sugar. Remove from base, carefully peel off parchment paper and move to a serving platter.

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© Carol Takakura
Cuisine: French

 

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Sweet Mango Sticky Rice

Thai Mango Sticky Sweet Rice Dessert (Khao Niaow Ma Muang) is a delicious recipe, It is a bit rich, however, but since it has mango and coconut milk you can always justify it, as at least a bit healthy!

Sweet Mango Sticky Rice

Sweet Mango Sticky Rice

Yield: 4 servings
No Ratings

Ingredients

  • 1 cup Thai Sweet Rice (also called "sticky rice", available at Asian food stores)
  • 1 3/4 cups water
  • 2 ripe mangos, cut into bite-size pieces (look for mangos that are fragrant and easily bruised)
  • 1/4 cup + 1 Tbsp. brown sugar (for a natural sweetener substitute maple syrup or agave nectar)
  • 1 can good-quality coconut milk
  • 1 tsp. + pinch of salt
  • 2 tsp. coconut flavoring
  • 1 tsp. vanilla
  • 2 tsp. arrowroot powder dissolved in 2 Tbsp. water

Instructions

  1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour. Do not drain
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  2. To make the sticky rice, use a medium size pot, add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar.
 Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to low.
 Allow to simmer for 15-20 minutes, or until the water has been absorbed by the rice.
  4. Remove the pot from the heat, place the lid on tight, and leave to “steam” cook for 5-10 minutes.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you’re ready to use it.
  5. To make the Sauce: warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
  6. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
  7. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
  8. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 268Total Fat: 21gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 603mgCarbohydrates: 18gFiber: 0gSugar: 4gProtein: 3g

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© Carol Takakura
Cuisine: Thai / Category: Dessert

 

 

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Easy Beans and Greens

Beans are found in most traditional cultures as a staple food, offering grounding and strengthening properties that enhance endurance. Beans, or legumes, including peas and lentils, are an excellent source of plant-based protein, and they offer a highly usable, highly absorbable source of calcium for the body. A very inexpensive source of high nutrition, beans can be rich, delicious and satisfying.

 

Easy Beans and Greens

Easy Beans and Greens

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
No Ratings

Ingredients

  • 3 tablespoons olive oil
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  • 1 small onion, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 large bunch collard greens or kale washed, stems trimmed and chopped -(around 10 cups packed)
  • 1 cup and 1/2 cup vegetable broth or low-salt chicken broth
  • 1 (15- ounce) can cannellini, black or pinto beans—your choice
  • 1 teaspoon (or more) Sherry wine vinegar
  • My Sage Gourmet Tuscan Herb Seasoning (or sea salt)
  • Freshly ground black pepper

Instructions

  1. In a large deep skillet, heat 3 tablespoons oil over medium heat. Add onion and dried crushed pepper; cooking till onion is opaque, about 3 minutes.
  2. 2. Add garlic and cook just until it becomes lightly golden, about 1 minute.
  3. 3. Add greens, a big handful at a time, gently stirring to coat as you add it in
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  4. 4. Add 1 cup broth (reserve remaining ½ cup) , simmer until tender/crisp, adding more broth as needed to keep the greens moist
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  5. 5. Stir in the beans, lower heat and to simmer until most of the liquid is absorbed and the beans are warmed through (2-3 minutes
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  6. 6. Stir in vinegar
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  7. Season with pepper and My Sage Gourmet Tuscan Herb Seasoning, as desired.
  8. 8. Serve warm

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 587Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 432mgCarbohydrates: 64gFiber: 20gSugar: 4gProtein: 24g

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© Carol Takakura
Cuisine: Healthy / Category: Vegetarian


More good news and notes about beans:

Lack of sexual energy is often due to overtaxed adrenal glands and kidneys. Beans are known for strengthening these organs (ever noticed the shape of a bean?) and can help restore vital energy as well as sexual energy.

Although beans have a reputation for causing digestive distress, this is usually because they have been undercooked or improperly prepared. To help reduce gas-forming properties, soak beans overnight prior to cooking, increase cooking time, add spices like bay leaf, oregano or cumin, or add kombu (a sea vegetable) when cooking.

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