These individual Chocolate Mousses in Mason jars are decorated with Pistachio Cream “moustaches.” If they don’t end up looking like moustaches, don’t worry! These healthy treats will still be delicious. Just think of it as abstract art. You can also layer the mousse and cream in Mason jars before decorating with moustaches.
1 1/2 very ripe avocados
1/2 cup (125 ml) cocoa powder
1 1/2 Tbsp (30 ml) lemon juice
4 Tbsp (80 ml) honey
1 tsp (5 ml) tamari
3 tsp (15 ml) vanilla extract or seeds of 1 vanilla bean (optional)
1 tsp (5 ml) balsamic vinegar
1 cup (250 ml) low-fat Greek yoghurt
Combine all ingredients and blend until smooth in blender, scraping down sides as needed (with motor off). Or blend using immersion blender in medium bowl. If avocados are very ripe, you can also mash by hand using potato masher or fork, but mousse won’t be as smooth.
Divide among 6 - 1/2 cup (125 ml) Mason jars, ramekins or small bowls. Chill them in refrigerator while you make Pistachio Cream.
1/4 cup (60 ml) unsalted, shelled pistachios
1/4 ripe avocado
2 tsp (10 ml) honey
1/8 tsp (0.5 ml) lemon juice
1/4 cup (60 ml) low-fat Greek yoghurt
Soak pistachios for at least 30 minutes in cold water. Drain and transfer to blender or food processor. Remove pit from avocado and scrape out flesh. Add to blender along with honey, salt, lemon juice and yoghurt. Blend until combined, scraping down sides as necessary (with motor off).
To assemble, scrape Pistachio Cream into pastry bag with round tip. Squeeze cream towards one of the bag’s corners. Squeeze (pipe) cream out in the shape of a moustache on top of each serving of Chocolate Mousse. You’ll have some Pistachio Cream left over, so you can be even more artistic.
Each serving (Chocolate Mousse and Pistachio Cream) contains: 1046 kilojoules; 6 g protein; 13 g total fat (3 g sat. fat, 0 g trans fat); 34 g total carbohydrates (24 g sugars, 7 g fibre); 95 mg sodium
source: "Cooking with Kids", alive Australia #22, Summer 2014
A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.
Up your omega-3 intake with these easy-to-make salmon parchment pockets. The sockeye fillets are first rubbed with a marinade of juniper berries, citrus zest, and garlic before being enclosed in parchment. Juniper has a strong and piney flavour and lends a unique tang to this dish. It also contains antioxidants with anti-inflammatory properties. Be sure to capture the juices that arise during steaming. No mortar and pestle? Crush juniper berries by laying them between two sheets of parchment and bashing them gently with a rolling pin.
Escarole is a bitter green that stands up to heat and is suitable for grilling, braising, or using in soups. In this salad, it’s broiled with radishes before being dressed in a sweet, garlicky dressing that cuts the bitterness. Escarole is high in folate (vitamin B9), important in red blood cell formation, and vitamin A, important in immune function and eye health. Like kale and other cruciferous vegetables, it’s also very high in vitamin K, which assists in blood clotting. Bitter green substitutes If you can’t find escarole, use frisée (also called curly endive), mustard greens, or radicchio. Romaine also stands up to heat well and makes a good substitute, but it lacks the characteristic bitterness of the others.
In Japan, it’s a custom to eat kabocha squash on the day of the winter solstice as a symbol of good health. In fact, kabocha squash contains cancer-fighting antioxidants such as beta carotene and lutein. It’s also full of fibre and vitamins A and C. We’ve made a roasted version dressed in a sweet and tangy marinade that’s sprinkled with sesame seeds before roasting in the oven. The remaining marinade, full of ginger, tamari, and red pepper flakes, is used as a dressing to further flavour the squash. Know your squash You’ll recognize kabocha squash by its dark green rind and round shape. Its yellowish-orange flesh is sweeter than other types and has been likened to a cross between sweet potato and pumpkin. The rind is quite hard but is edible when cooked. Wash squash well and take care while cutting. You can microwave the whole squash for 4 to 5 minutes prior to cutting to help soften the rind and make things a bit easier.