To celebrate the release of The Detox Kitchen Bible, SHESAID has teamed up with authors Lily Simpson and Rob Hobson to bring you this amazing avocado mousse recipe. Yes, avocado in a sweet dish might seem a bit strange at first, however the duo insists that “it acts as a deliciously thick cream to bring the dark, bitter cacao and spicy ginger flavours together.”
What’s more, cacao is said to help boost your mood and has a similar effect on the brain as being in love does – and with only 315 calories per serve, need we say more!?
2 tbsp coconut oil
1 vanilla pod, split open lengthways
1 tsp finely grated fresh ginger
3 tbsp coconut water
3 tbsp raw cacao powder
3 tbsp runny honey
- Put the coconut oil in a small pan and heat gently for 5 minutes until melted. Remove from the heat.
- Whilst the coconut oil is melting, slice the avocados in half and remove the stones. Scrape all the flesh into a blender or food processor. Scrape the seeds from the vanilla pod and add to the blender.
- Add the grated ginger and coconut water and blitz until smooth. Now add the coconut oil along with the raw cacao powder and honey. Blitz for 2 minutes until completely smooth. (If you don’t have a blender you can mix everything together by hand although the texture may not be as smooth.)
- Spoon the mixture into four small ramekins or dessert glasses and leave to set in the fridge for 1–2 hours before serving.
The Detox Bible is now available at Dymocks.
When we’re looking for an energy boost, caffeine is usually the go-to for a quick fix. There are plenty of other natural ways to increase mental awareness however, and this delicious smoothie recipe is packed with the essentials.
3 tbsp cacao powder
6 frozen bananas
2 tbsp hulled hemp seeds
2 big handfuls of ice
pinch of salt
- Combine all ingredients in a blender and blend until well combined, creamy, icy, and smooth.
- Serve chilled!
Recipe Courtesy of Chef Cynthia Louise
This is a virtually awesome, absolutely delicious breakfast idea from Luke Hines and Scott Gooding’s new book Clean Living Quick & Easy. It contains high-protein nuts, chocolatey goodness from cacao, and tart raspberries, topped with creamy whipped coconut cream.
4 cups coconut flakes
1 cup roughly chopped blanched almonds
1 cup roughly chopped walnuts
1 cup roughly chopped cashews
2 tsp ground cinnamon
1 tsp nutmeg
1/2 cup coconut oil, melted
3/4 cup raw cacao powder
1/4 cup cacao nibs
coconut cream, to serve
50g fresh raspberries, to serve
- To prepare the cacao granola, preheat your oven to 110ºC and line a baking tray with baking paper.
- Combine the coconut flakes, almonds, walnuts, cashews, cinnamon, nutmeg, coconut oil, cacao powder and cacao nibs well, then spread evenly on the tray.
- Bake for 20-25 minutes, giving the mix a bit of a shake-up halfway through the cooking time.
- When it’s golden brown and crunchy, take it out of the oven and set aside to cool on the tray.
- To serve, top the granola with some coconut cream and fresh raspberries.
Courtesy of Luke and Scott Clean Living Quick & Easy