Phew, crazy week! I feel like i'm using that word a bit too much recently. Too many high and lows for my liking... yup still working on the old balance thing!
You will hopefully have noticed that my e-book has been released yay! I'm not the best when it comes t marketing- it's just not my strength and i always feel like i';m pushing things on people, BUT i am actually really happy with this little achievement and want to celebrate with you all!
There is menu tab up top called shop- hopefully i;ll have more things in there over time. You'll also find the e-books I have written for the dal Food Source you'll notice the similarity in page design ;-)
I also gave my first event public seminar of 'plant based food for fitness' last week. Ut was so streusel leading uo to it (stress out upon myself for no good reason!!) but it went really well and i got come lovely feedback.
So far 2014 has been filled with a few milestones!
back to my book- there is are over 30 recipes, half are taken from the blog over the years and half are new recipes created for the book only.
This little recipe is a great example of an old recipes tweaked and taken further into a new one.
Everyone is pretty up to speed with good old chocolate pudding using silken tofu, right? That was one of the first recipes I ever created for my blog... the photos were not great back then! I re-vamoed the recipe photography for he book and then decided to take it a step further and make frozen choc banana chunks. The chocolate pudding works really well to create a thick chocolate coating. You could add flavours or other dressing if you like!
Recipe: Chilled chocolate banana chunks
Serves 3-4 medium bowls (depending on bowl sizes)
- 1/2 packet silken tofu (approx 360g)
- 30g cocoa powder
- 1 tsp lemon juice
- 1 tbs agave (or other syrup) and approx. 1/4 tsp pure stevia to taste
- 1 tsp flavourings (optional) orange, mint or almond extract
- 1 tbs coconut oil (don’t skip this as it makes it set to a thicker mousse)
- 2-3 bananas sliced in to 1 cm chunks
Add all ingredients (except bananas) to a blender and blend away until fully mixed and very smooth, the mixture will be fairly runny but will firm up further in the fridge due to the coconut oil content. Allow to set in the fridge for a little while until beginning to thicken- but still easy to work with.
Once the mixture is thick, coat the bananas and lay them on a lined sheet, or on skewers, or as mini lollies if using larger banana pieces.
Allow to fully set in the freezer. Store in the freezer for a sweet treat nibble in times of post-Christmas chocolate cravings!
Note: Make sure you use silken tofu and not regular firm tofu as it wont blend so smoothly!
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