Spicy Chocolate Pudding

I love using avocados for a pudding base.  They carry flavors well, especially chocolate.  While I'm sharing the amounts I added, the flavors in this recipe can be tweaked to your liking.  

2 Haas avocados

1 banana

1/4 cup of whole chia seeds

1/3 cup of raw honey

1/8  cup of cacao powder

2 tablespoons of cinnamon 

Ground chipotle powder to taste

Cream avocados,banana, and honey in a food processor.  While the processor is on, add spices and cacao.  Mix for about 3 minutes or until creamy.  Taste pudding and adjust flavoring as desired.  You can add more honey if needed.  Once flavor is to your liking, put pudding in a bowl and stir in the chia seeds.  Store in the fridge in a non-reactive bowl.

Swamp Water

I have green juices every day. I usually am drinking them at work too. One of my good friends and fellow teacher, Amy, gets quite grossed out by them. She says it looks like something that was dredged from the bottom of a pond. I do love that girl!

PUT IN THE JUICER:
2 apples
5 stalks of celery
1/2 a lime (including zest)
1" slab of pineapple
1 cucumber, unpeeled
1 large handful of parsley

1 large handful of cilantro
1 large handful of spinach

*you can also choose to make a batch of swamp cubes rather than juice the parsley, cilantro, and spinach 
5-6 romaine leaves

5-6 kale leaves 
1/2 bulb of fennel

PUT IN THE BLENDER:
The juice you just made

1 banana
1/2 of a Haas avocado
2 oz of wheatgrass juice, fresh or frozen

2 teaspoons of Sun Is Shining

Chlorella

Blend quickly

*If you are using Swamp Cubes, put 4 of those in the blender instead of juicing the cilantro, parsley, and spinach.

If it seems too thick for you, gently blend in some water.

Store in glass mason jars. It will fit in a quart jar or 2 pint jars.
This makes enough for 2 1-pint servings.

Chocolate Pudding with Cashew Creme

I created a go-to chocolate pudding recipe that I love out of one that was recommended to me.  I had to tweak it a little bit to suit me.  I made it very simple with only 3 ingredients.  I've used it in frozen desserts as well.  Just recently I started following Paul Jarvis at Eat Awesome.  His eBook is fantastic and well worth the 5 bucks.  He has a recipe for cashew cream that I tweaked a little bit for this recipe.

Chocolate Pudding
2 avocados
honey (if you are vegan, then you can use agave but realize that it is not raw)
cocoa powder or cacao powder (not both)

Place the avocados in a food processor.  Add 4 tablespoons of cocoa powder and 2 tablespoons of sweetener to the avocado.  Blend well in the food processor.  Taste and add cocoa and/or sweetener until flavor suits you.  This will be different for everyone.  I like mine less sweet and more chocolatey. 

Keep refrigerated.

Cashew Creme
1 cup of raw cashews soaked in water for about 3 hours
Coconut water

Drain cashews and put them in the food processor.  Mix well and slowly add coconut water to thin.  Be careful to add the coconut water very slowly otherwise it will be too thin.

Keep refrigerated.

Fiesta Salad

As I was trying to figure out what to have for dinner tonight, the yummy salad, Tomato Avocado Salad came to mind.  I decided that I wanted it again.  When I went to the garden to get what I needed, I noticed that there was lettuce was ready so I picked some.  The creative juices started flowing!

Make the Tomato Avocado Salad but use the whole avocado
Add in a handful of baby lettuce
Squeeze in the juice of 1/2 a fresh lime or if you like, you can add the whole lime
Mix well and let sit for about 15 minutes

Check out this recipe and a ton of others on Allergy Free Alaska

Tomato Avocado Salad

I made this great salad today for dinner.  It was just enough for one.  Everything came from my garden except for the avocado.

1/2 Haas avocado diced
1 big handful of cherry tomatoes halved
1-2 cloves of garlic finely diced
12 fresh basil leaves finely chopped
The leaves of 5 stalks of fresh cilantro finely chopped
3 zucchini flowers chopped
3 tablespoons of extra-virgin olive oil
sea salt to taste

Put everything in a bowl and mix together.  Let stand at room temp for about 15 minutes before eating to let all the flavors mingle.  You can refrigerate this but it tastes best at room temp.

Check out this recipe and a ton of others on Allergy Free Alaska

Recovery Monster

I started making this after my workouts. I wanted to give my body a huge dose of protien.

2 cups of water (more if needed at the end)
1 tablespoon of organic, extra-virgin coconut oil
1 banana
1/2 of a Hass avocado
1/2 cup of blueberries
1 scoop of Garden of Life's Super Seed Beyond Fiber
1 level tablespoon of hemp powder (I use Bob’s Red Mill)
1 level tablespoon of ground flax or flax meal (I use Bob’s Red Mill)
1 level tablespoon of ground chia
1 level tablespoon of spirulina
1 level teaspoon of maca powder
1 level tablespoon of cacao nibs
1 tablespoon (about 5 full-sized halves) of walnuts
1 tablespoon (10 whole pieces) of raw almonds
1 tablespon of raw cashews
1 level tablespoon of raw hulled pumpkin seeds
1 level tablespoon of raw hulled sunflower seeds

Put everything in the blender and mix thoroughly. I will admit, this doesn’t taste fantastic but it wasn’t disgusting either. If you want to sweeten it, you can add a bit of raw honey.  This recipe makes enough for 2.  You can either share it with someone or you can store half for the next day.  The best way to store it would be to put half in the freezer in ice cube trays.  When they freeze, pop them out and put them in a freezer bag.  Lable it as one serving.  When you want to use it, throw them in the blender with some water!