Raw chocolate & Cointreau mousse

Posted in: DF, N, S, SF, Uncategorized

No refined sugar options seem to be the latest health trend consuming the nation, so what to do at Christmas? Super creamy and chocolate rich, this is seriously delicious; your taste buds will feel in no way cheated – I can’t quite stress this enough! Thanks to the lack of nasties and abundance of good stuff (vitamins, minerals, unsat fats etc), it won’t leave you in a food coma or relentlessly scrambling for the Quality Street bucket. It also takes 10 mins to make, tops. Although not obligatory, the addition of Cointreau comes highly recommended.

Raw-chocolate-&-cointreau-mousse

Feeds: 6 – 8

INGREDIENTS

2 avocados
2 tbsp cacao powder
4 tbsp / 100g cashew nuts
2 tbsp maple syrup
1 tbsp coconut oil
2 tsp vanilla extract
300ml water
1 tbsp Cointreau or juice and zest of 1/2 orange

METHOD

Blitz all ingredients in a blender or Vitamix until smooth and creamy. Transfer to small glasses or bowls and set aside in the fridge until you’re ready to eat. Beware, it’s pretty rich; chocolate shots are probably the way to go…

Easiest Christmas ever. Ho ho ho.

Basil pesto

Posted in: Featured, S, SF, Uncategorized, V, WF

Is there an ingredient which tastes of summer more than basil? Thanks to Mum Garcia’s tireless efforts to appease her offspring, you can store up summer and dollop it on your salad, chicken, salmon or pasta whenever the sun shines. Or doesn’t. I’m pretty confident this is the best pesto recipe I’ve eaten. Ever.

basil-pesto

Ingredients

60g basil leaves
2 cloves garlic, crushed
50g pine nuts
50g parmesan, grated
¼ tsp sea salt
150ml olive oil – increase this if you like a runner pesto or more of a dressing

Method

Blitz all ingredients except the olive oil into a Magimix or food processor for 10 secs.

Scrape down the sides and turn on the machine again, adding the olive oil in a steady stream. Decant to a jar and store in the fridge.

Note: if using a Vitamix or tall blender, add the oil at the beginning. Depending on your blender, you may need to stop to press the ingredients down several times throughout blending. In spite of the hype around new blenders available on the market (which I have), I still find the Magimix hard to beat. Such a shame it doesn’t clean itself.

I always seem to inhale before it goes off but mum has an almost constant supply, keeping in the fridge for a couple of weeks at a time. I make double quantities and store in the freezer. Because I’m lazy.

Top tip: Stir in some olive oil to make a dressing for a simple side salad of spinach, watercress, rocket, tomatoes (sun dried outside of summer) and toasted pine nuts. Great with roast chicken for a picnic.