Thursday, 22 August 2013

Chocolate for breakfast, anyone?

To say that I love chocolate would be an understatement. As of this moment, I currently have 6 bars of chocolate in the pantry, numerous jars of raw cacao nibs, and some fig ginger cacao grawnola dehydrating away. I must admit that when I was younger my personal favourite was white chocolate; so sickly sweet, creamy, melt in your mouth. Not a lot has changed, for if you present me with a box full of the stuff (dairy free, refined sugar free, basically crap free version, of course), I'd probably still take it wholeheartedly before stashing it away where no one else can find them. 

On the contrary, dark chocolate tasted like yucky only-old-people-eat-this-stuff. What was this bitter, rock hard, brown brick trying to disguise itself as dessert? People pay for this? What benefits does it have, if it's a dessert you can't even enjoy? Well, I'm glad to say that I've finally figured it out a couple of years and a lot of raw bliss balls and brownies later. 

Turns out that cacao, the raw ingredient for chocolate, is rich in antioxidants that help repair damage done to our cells by slowing down and neautralising the effect of free radicals. Without them, damaged cells would remain just that, and eventually lead to degenerative diseases like cancer, heart disease, and premature ageing. It also contains vital nutrients like protein, carbohydrates, heart healthy fats and magnesium. No wonder cacao is considered a superfood. Although really, aren't most plant based foods super in terms of keeping us healthy?

For this particular recipe, I paired cacao with another new favourite of mine: avocado. I say new because like cacao, I hadn't really discovered its amazing, delicious, creamy goodness until I became plant powered. More commonly it is used in savoury dishes (guacamole, anyone?), but according to my mum it was something they used in summer smoothies. Makes sense, considering avocado is a fruit. Lucky for me my dad harvested four massive bags of the good stuff from the farm, but also unlucky for me since only a couple of them were ready to eat before I left for Auckland the following day. 

All else needed for this already heavenly pair was a little bit of banana and mangoes to sweeten things up, some goji berries to pack a vitamin C punch, and walnuts for crunch. Thanks to all that, it is now possible to enjoy what is pretty much a chocolate mousse for breakfast. Not just any chocolate mousse either, but one that satisfies your sweet tooth, nourishes your body, and makes you feel and look pretty damn good. 


Chocolate Avocado Breakfast Pudding

Pudding:
1 medium avocado
1/2 banana
2-3T cacao or cocoa powder

Mix ins:
1/2 banana
1 mango, peeled and chopped
Handful goji berries
Handful walnuts

Blend or process everything for the pudding until smooth. Adjust to your taste, then top with the banana, mango, goji berries, walnuts, and whatever else mix ins your heart desires.


2 comments:

  1. Wow what a gorgeous breakfast bowl! :) I love chocolate!

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    Replies
    1. Thanks! Mmm chocolate is always good!

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