Truth be told, I’m a little
infatuated (read: addicted) to Organic Avenue’s Chocolate Mousse. Over the past few days, my travels invariably have me jetting into this uber-expensive health joint, and I’ve been seduced by the idea of a semi-virtuous sweet to take the edge off the fact that I’m on steroids, detoxing from gluten and feeling ravaged. Believe me when I say that I never, ever, want to have gluten again. It’s not worth all of this suffering. It’s not worth enduring this cruel invader who cleaves to every cell while my body retaliates with a full-blown gluten exit strategy.
Gluten, there’s the door. Thanks, bye.
While gluten is making its exit, I’ve been foggy. It’s been harder to concentrate and write, and I find myself revising posts for hours because I can’t think straight. I’m privileged to have been off work these past few days because I can’t even imagine functioning in the workplace, and if there’s one thing I CANNOT stand, it’s not being at 110%, especially when I work with people whom I respect and admire. Walking around in a daze, simply in an effort to move, I took two new business calls with major corporate clients, sent bids, sent emails, spoke to friends, and I woke at 1:30AM thinking, what did I do yesterday? How did I do it?
Suffice it to say, I didn’t have the sleep of children. One of the side effects of taking steroids is insomnia, so I paced my apartment for the great portion of the early morning hours, feeling sick, slightly faint, and I only felt slightly better when took my next round of meds.
Seriously. I can’t wait for these hives to EXIT. I can’t wait for gluten to leave. Don’t let the door hit you on the way out, etc. I can’t wait to be talking about something else other than gluten.
Which brings me to this mousse. Bad segue, I apologize, but I’m not at 110%. While chatting with Dana this week, I revealed that I’d become smitten with the OA sweet, of which she shared that the mousse came from a recipe she’d initially developed for OA, although the finished product was a bit sweeter than she’d anticipated. Luckily, I can now make this treat at home, and not only do you not taste the avocado, you won’t even miss the fact that this is DAIRY FREE. The glory, friends. The glory.
INGREDIENTS: Recipe from my food coach, Dana James, adjusted slightly (Serves 2, 260 calories per serving)
1 ripe avocado, peeled and chopped
3 tbsp raw cacao powder
1 tbsp coconut butter (or coconut oil)
2 tbsp coconut milk
3 tbsp coconut sugar or agave
1 tsp vanilla extract
pinch Himalayan salt
pinch cayenne pepper (optional)
To serve – 2 tbsp coconut flakes & 1 tsp raw cacao powder
Put all ingredients in a powerful blender such as a Vitamix and blend for 2 minutes. Add more coconut milk if pudding is too thick. I chilled my mousse in the fridge for an hour before diving in.
Serve in a mini-bowl topped with raw cacao powder and coconut flakes lightly toasted in a cast iron skillet.