I am so amazed by all of you! Your comments on yesterday’s Losing the Tube post were incredible! I find it so moving to be in such great company, and I really appreciate being able to share my truths with you all.
Yesterday was a bit rough for me physically, as my knees and shoulders have still been trying to heal. I think I might be overworking them a bit too much lately [without having to work, I’ve been spending a lot of time exercising]. I’m grateful that today is a rest day, and may even take tomorrow to heal up a bit more too. Honoring my body is an important step in my process that I’m still learning.
I’ve got a few items on the agenda today, including:
- making the final revisions on, and turning in, a final paper
- making 8 pairs of earrings for two fundraisers this weekend
- donating clothes
Babysitting wasn’t actually on today’s agenda until about 7:30 this morning, when our friends came over to ask if I could watch Addi at the last minute. It’ll be interesting to attempt jewelry-making with a 17-month-old, but I’m excited to have the munchkin again today!
Anyway, I leave you today with a couple of recipes I’ve been meaning to share for a few weeks. Both recipes are raw and vegan! I have to give a warning to those who aren’t used to vegan recipes: this mousse recipe is delicious! It really tastes like chocolate mousse! As far as the avocado goes, you can taste it in there slightly, but it isn’t powerful. Looking at these photos makes me want to recreate this today, but I need to go find some avocados first.
Vegan Chocolate Mousse
Adapted from Oh She Glows
[ingredients – everything is scant + to taste, but here’s a guideline]
- 2 large avocados [about 2 cups]
- 1/3 c almond milk
- 1/2 c maple syrup or agave nectar
- 1 Tbsp smooth almond or peanut butter
- 1 tsp vanilla extract
- 1 c dark/semisweet chocolate chips [double-check that they’re vegan]
- pinch of salt
- 1/4 c cocoa powder
Melt chocolate chips [I did this by boiling a small pot of water and placing a bowl with the chocolate chips on top of it].
Scoop out avocado meat and process together all ingredients in a food processor until smooth.
Refrigerate until it firms up and cools completely through.
Enjoy! Makes 4-8 servings. Ben + I found that we were completely satisfied on small [1/4 to 1/3 c] servings, but you may find that you can’t stop at just that.
I really enjoyed the mousse on it’s own, but I just have to tell you guys… the day I decided to throw a few cookie dough balls on top was one to remember. This is heaven in a cutesy little serving glass to me – the rich, smooth, but not too sweet mousse paired with the tiny crunch of the cookie dough balls… it’s divine. We were shocked at how quick these were to make and how much they really taste like cookie dough! [Danger Will Robinson!]
Cookie Dough Balls
Adapted from Oh She Glows
1/2 c unsalted cashews
1/4 c rolled oats
1/4 c whole wheat pastry flour
1/4 tsp finely ground salt
1 to 1 1/2 Tbsp raw sugar [I’m convinced that this is what gives it that cookie dough texture]
1/2 tsp vanilla extract
1 Tbsp maple syrup
1 to 1 1/2 Tbsp almond milk [depending on how dry your dough is]
handful of dark chocolate chips
Process cashews and oats in a food processor until it looks like a fine crumble.
Add in salt, sugar, and flour and process until combined.
Pour in vanilla, maple syrup, and almond milk and process again until it forms a sticky dough (add more almond milk if necessary).
Place the dough into a bowl, add in the chocolate chips by hand, and form into balls.
Enjoy! Makes about 1 cup of dough. I stored mine in a ziploc in the fridge, and they didn’t last long.
I’m off to get my second-to-the-last paper submitted [Woot!]. Have a wonderful day!
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