Ok, no room for modesty on this blog today – holy moly was I happy with myself this morning when a teaspoon of this creamy, chocolatey delight made it into my mouth! As far as I’m concerned healthy breakfast ideas need to be made multiple times over and enjoyed for their healthy, healing, nutritional value.
As per my instagram post at breakfast I listened to an amazing raw food lecture by David Wolfe yesterday where he shared the fact that there is a proven synergy between chocolate (the number one antioxidant food in the world – 15 times higher than blueberries and THIRTY times higher than red wine!) and berries. When these foods are combined the efficacy of the antioxidants actually getting into your blood is doubled if not tripled. I decided to listen to David and give my body a dose of what it no doubt needs – a beautifully easy and healthy breakfast idea that is also an antioxidant powerhouse! Any excuse for a chocolate hit will do.
Let me preface this by saying I love chocolate and I love it dark. If you struggle with the intensity of rich chocolate perhaps start this recipe with less cacao and see how you go. In any
1 cup almond milk (or milk of choice) (this portion was edited to add more liquid 5/13)
1/4 cup berries (I used frozen in the mousse)
3 tbsp chia seeds
1 tablespoon good quality, raw cacao (in my case, heaped)
1-2 heaped tablespoons greek or natural yoghurt (or CoYo)
1 heaped teaspoon maca powder
2 teaspoons rice malt syrup or stevia to taste
Optional toppings: a dollop of yoghurt and fresh berries (not optional in my book 😉
Throw all ingredients into your blender/Thermomix and blend until smooth. I like mine really, really thick and smooth so I let it run for a good minute or two. Given it’s lack of liquid it will now be pretty thick. I poured mine into a glass and popped it into the fridge for 20 minutes to let the chia seeds soften (easier on your digestion).
I am seriously really looking forward to your feedback so please share!
Last week I posted a photo on my instagram feed and my Facebook page of one of the easiest dishes of all time and it attracted a little attention (seriously not worthy of it’s lack of effort!). It almost feels like cheating putting this up as a recipe. But hey, if it helps you create a pretty (and pretty impressive looking) dish then isn’t that the main thing?! I am not going to go through the entire dish today because the hero here is the quinoa side. Quite clearly you can see what we have here is a piece of baked salmon on beetroot quinoa with a big dollop (oh how I love the dollop) of dairy free basil pesto.
This recipe makes enough for the side you see in the photo, so one portion. For those of you who don’t know this already, I’ll let you in on a little secret. Cooked quinoa freezes beautifully. I always have a sweet and a savoury quinoa serve in my freezer ready to go. Simply whip it out on the day you need it and let it defrost (it defrosts quickly). To reheat just add a little more stock (if savoury) or a little milk etc (if sweet). Or water of course. You would never know it had been frozen.
1/2 cup cooked quinoa (you will need to use quinoa cooked in stock for this recipe I feel, it needs the extra oomph)
1 heaped teaspoon grated lemon rind
1/3 cup raw beetroot, grated
If you are cooking the quinoa from scratch throw the lemon rind in during the cooking process. If you’re using frozen quinoa like me here, put the cold quinoa in a small saucepan with a little stock and the lemon rind and heat gently. Just before serving stir through the grated beetroot. The colour of the quinoa quickly stains the entire dish.
Last weekend I went to the markets on Sunday afternoon. As many of you would know, visiting the markets at the end of the week has it’s upside – you get loads of produce very, very cheaply! The downside can be the sheer volume of people with the very same idea, which is one reason I don’t tend to go on a Sunday. Anyway. This particular Sunday I bought a LOT of strawberries (a lot of very ripe strawberries) which needed immediate attention. After the recent success of my Raw Raspberry and Vanilla Chia Jam, I decided to create an equally delicious jam, only this time using fresh strawberries. As with the last recipe – jam was never easier to make, mark my words! Oh and a special little shout out to the gorgeous Catie at The Staple Store, who is one of the most loved functional food store owners going around (in Melbourne). She rocks.
1.5 cups fresh strawberries
3 tablespoons chia seeds
1/2 orange, peeled
1 teaspoon orange peel or zest (I literally just sliced a little of the peel, omit if you prefer less tang)
Seeds of one vanilla pod (or vanilla essence)
Sweetener to taste (I used 4 drops of liquid stevia, the orange is quite sweet so you don’t need much).
Simply throw all your ingredients into your blender and blend until smooth. Cover and pop in the fridge for a minimum of an hour or overnight. The jam should last in your fridge for up to a week. If you prefers yours runnier, add 1/4 cup water to the blender.