Magnesium

Delicious & Nutritious Raw Avocado Chocolate Mousse

raw choc mousse  

I've recently been getting my hands on some really lovely Hass avocados and I couldn't be happier! They are just so creamy and perfect for this recipe. I used to make this quite often back in London, but when I got to Doha I stopped as I couldn't find the right avocados, and trust me I tried, but not all avocados are created equal! So if you decide to make this recipe I would highly recommend using nicely ripe Hass avocados, they are usually more expensive but definitely worth it. This recipe calls for few ingredients therefore using the best quality ingredients really does make a big difference, and the end result is the most rewarding guilt and cruelty free deliciousness!

Avocado is packed with heart healthy monounsaturated fatty acids which help reduce inflammation. It is also high in fibre which helps stabilise your blood sugar levels. And it's one of the best source of plant based foods for female fertility as it helps balance hormones - I mean just look at it, it looks like a womb!

Raw cacao is high in magnesium, which relieves cramping, probably the main reason why women crave chocolate at that time of the month. It also is great for cardiovascular health as it has shown to reduce the likelihood of strokes & heart attacks.

So ladies this one's for you because you'll be doing your body a big favour by eating this. I don't want to exclude the men here either because they will definitely enjoy it, my husband doesn't like avocado and I've fooled him on several occasions with this recipe!

 

Ingredients (makes 2)

1 ripe Hass avocado (see notes above)

3-4 tablespoons raw cacao powder

3 tablespoons raw honey (maple syrup for vegan option)

1/2 cup almond milk (or non dairy milk of your choice)

1-2 tablespoons coconut butter/coconut oil (optional, it just makes the consistency creamier)

Toppings

Selection of fresh or frozen berries

Pecans or walnuts

Cinnamon powder to taste

 

Method

Place all ingredients except for the toppings in a blender and whizz until you have a nice smooth consistency, you may have to stop and give it a stir a few times depending on the size of your blender. It works beautifully in the magic bullet as it's got quite a small container.

Top with berries, nuts, cinnamon powder, a drizzle of honey and enjoy!

*You can also store it in the fridge for 30 mins to set for more of a mousse like consistency, I personally cannot wait that long and tend to devour it straight away!

5 Ingredient Delicious Chickpea Crepes

Socca

These are the most delicious, filling, easy and protein rich crepes ever! They're naturally gluten free, high in iron, magnesium and Vitamin B-6. These are all magnificent vitamins and minerals which your body needs to function well. Iron produces collagen which keeps your skin looking young & fresh, magnesium helps regulate blood pressure, and Vitamin B-6 aids in regulating your mood and appetite.

I first became familiar with them a couple of years ago through Yotam Ottolenghi's book Plenty  but was living in the UK at the time and couldn't find chickpea flour very easily, so I quickly forgot about them. It was only recently when I read through my copy of Sarah Britton's cookbook Inspired Plant Based Recipes for Every Season that I immediately put the chickpea flour which had been sitting in my cupboard for a few months, to good use! They are traditionally called Socca, in France or Farinata in Italy, and are made with olive oil, however olive oil has a very low burning point so coconut oil is used as an amazingly delicious and nutritious substitute. The toppings are very versatile, so you can use what you've got in the fridge, which is what I tend to do, and wrap them up into a simple and nourishing meal. They also freeze very well, so you can make up a big batch, freeze, then heat them up in the oven quickly when you need them.

As I've been hosting more group cooking classes recently, I'm very aware of using ingredients which are readily available in Doha. And chickpea flour happens to be available in almost all supermarkets here, it's really cheap too, which means you have more money to spend on other whole food items or perhaps a little present for yourself! So Doha people, this one is dedicated to you :)

Ingredients

(makes 4 large  crepes)

Chickpea Crepes (recipe from Inspired Plant Based Recipes for Every Season) 

1 cup chickpea flour (also called besan or gram flour)

Pinch of Himalayan pink salt

Pinch fresh cracked black pepper

1 1/4 cup warm water

3 tablespoons coconut oil + more for cooking

Topping Suggestions

Beetroot hummus (regular hummus is also fine)

Carrots

Baby spinach leaves

Goats cheese

Guacamole

Cherry tomato salsa

Pesto

Method:

Sift the flour over a large bowl, then add salt & pepper, mix to combine.

Whisk in warm water and melted coconut oil and let sit for at least 30 mins. This will ensure the crepes hold together well.

Then heat up 1/2 tablespoon coconut oil in large pan over medium heat, once hot pour 1/4 of the mixture to coat the pan. Cook for 5-8 minutes on one side, until bubbles start to form and the crepe holds together well (patience is key here) then flip and cook for 2 mins on the other side, and repeat.

Add your toppings of choice and enjoy!

Sweet Potato and Red Pepper Daal

photo (1)

I just whipped this up for lunch today with the few bits of food I had left over from last weeks shop and thought I would share it as it was so scrumptious! I find that when I'm limited on ingredients I'm obliged to get creative and most of the time surprise myself. This is essentially a vegan recipe but I had it with a bit of natural set yoghurt and dried mint.

Sweet potatoes have so many benefits, so here are just a few, they are rich in magnesium, iron, and Vitamin D, so your energy levels will increase and you are less likely to get stressed out! Red peppers are a great source of antioxidants, and Vitamin C which aids with the absorption of iron so the two ingredients work harmoniously well together.

Ingredients (serves 2)

1 1/2 teaspoons coconut oil 2 cloves garlic (minced) 1/2 large sweet potato (thin slices) 1/2 red pepper (cubes) 2 teaspoons curry powder 1 teaspoon cumin powder 1 teaspoon ginger powder 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 tablespoon brown rice vinegar 1 cup tomato passata 1 cup boiling water 1 cup yellow split peas sea salt and black pepper to taste Chives

Heat up the coconut oil in a wok on low heat. Place the minced garlic in the pan and let cook for a minute, then add the sweet potato. Once the sweet potato is coated with the garlicky oil add the cubed red pepper and let it cook. Add the curry powder, cumin, and ginger powder and stir everything together and cook for 2 minutes. Then add half of the boiling water to the wok, and all the tomato passata, then the rest of the water. Now add the chilli and turmeric powder, brown rice vinegar, salt and pepper and stir it up (little darling....) Add the split peas, turn the heat up to medium and bring the broth to a boil. Then reduce the heat and leave to simmer (uncovered) for about 20 mins, stirring occasionally. When the 20 mins is up, cook for a further 5 minutes with a lid on, then turn off the heat and let it sit for a couple of minutes. And finally, serve with freshly cracked black pepper, chives. Enjoy!