Monthly Archives: February 2015

Chocolate Cherry Avocado Mousse with Coconut Whipped Cream – Happy Valentines Day!

When I think of Valentine’s Day, I think of chocolate, cherries and kale. Yes, kale is always on my mind! This year, I am celebrating this special day with my loved ones and 2 desserts. First, I prepared Jason Wrobel’s chocolate covered kale chips.

Chocolate Covered Kale

This picture doesn’t do justice. It’s truly amazing. After tasting my first batch of chocolate kale chips,  I felt like Roberto Benigni when he received his Oscar for “Life is Beautiful” and shouted “I would like to be Jupiter and kidnap everyone and lie down in the firmament”. Yes, it’s really that good! For recipe, click here

The second dessert I made was a simple and delicious Chocolate Cherry Avocado Mousse with Coconut Whipped Cream.

Chocolate Cherrie Avocado Mouse with Whipped Coconut Cream

Ingredients:
2 medium size avocados
2 cups of frozen cherries
2 tablespoons of cocoa powder
2 tablespoons of nut milk ( preferable almond milk)
1 teaspoon of vanilla extract
3 dates, pitted
a pinch of salt
1 can of organic coconut milk

Instructions:
Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.

For the Coconut Whipped  Cream:
Place a can of coconut milk in the refrigerator overnight.
Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won’t be using it for the whipped cream)
Scoop out the solid coconut cream and whip.
Optional: Add vanilla extract and cinnamon.

In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.

Chocolate Cherry Avocado Mouse with Coconut Whipped Cream
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
10 min
Prep Time
10 min
Cook Time
10 min
Total Time
10 min
Ingredients
  1. 2 medium size avocados, pitted
  2. 2 cups of frozen cherries
  3. 2 tablespoons of cocoa powder
  4. 2 tablespoons of nut milk ( preferable almond)
  5. 1 teaspoon of vanilla extract
  6. 3 dates, pitted
  7. a pinch of salt
  8. 1 can of organic coconut milk
Instructions
  1. Put all the ingredients in a food processor ( except for the coconut milk). Pulse until creamy. Remove from blender and transfer to a bowl.
For the Coconut Whipped Cream
  1. Place a can of coconut milk in the refrigerator overnight.
  2. Remove the can from the refrigerator and flip upside down so that the liquid stays on the top. Set the liquid apart ( we won't be using it for the whipped cream)
  3. Scoop out the solid coconut cream, transfer to a bowl and whip. Optional: Add vanilla extract and cinnamon.
  4. In small dessert glasses, place layers of chocolate cherry mousse and coconut whipped cream.
Adapted from The Detonixta
Adapted from The Detonixta
Sunshine & Kale http://sunshineandkale.com/
 Happy V-day, everyone!

Roasted Cauliflower With Garlic, Lemon and Tahini Sauce

I love roasted cauliflower as much as I love C-H-O-C-O-L-A-T-E! This recipe is easy, delicious and nutritious! It can be served as a main dish or side dish.

Roasted cauliflower

Roasted Cauliflower With Garlic, Lemon and Tahini Sauce
Serves 2
The slightly sweet taste of cauliflower is perfectly balanced by the tangy lemon zest, garlic and tahini sauce.
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 medium size cauliflower
  2. 4 garlic cloves, crushed
  3. 1/2 lemon (both zest and juice)
  4. 3 tablespoons of EVOO
  5. 1/2 teaspoon of sea salt
  6. 1/2 teaspoon of black pepper
  7. 2 tablespoons of tahini sauce
Instructions
  1. Preheat your oven to 450° degrees Fahrenheit (230 degrees C).
  2. Prepare the dressing by mixing the garlic, lemon, olive oil, salt and pepper.
  3. Cut the cauliflower into even-sized pieces and toss to coat with the dressing.
  4. Line a baking sheet with parchment paper . Lay pieces of cauliflower cut-side down. Roast for about 10 minutes before tossing. Return to the oven for about 5 minutes or until it is almost cooked through.
  5. Once the cauliflower is roasted to your liking, remove the baking sheet from the oven and place the roasted cauliflower in a large bowl.
  6. Cool down for about 10 minutes and toss with the tahini sauce.
Notes
  1. It can be served hot or cold (preferable). Enjoy it!
Adapted from Rouxbe Cooking School
Sunshine & Kale http://sunshineandkale.com/
 If you try this recipe, let me know what you think. I’d love to hear from you.