We had amazing food at this year’s retreat to the Lumeria Maui. And when you’re on a yoga retreat, doing many hours of yoga each day you really need a great dessert. This Avocado Chocolate Mousse was, hands-down, the group’s favorite, because hello, chocolate?
The base is nutrient-dense avocado, making it great for the non-dairy people in the crowd. But I’ll just say, for the record, that I love my dairy and I LOVE this dessert. (Since I’m on the low-sugar train I even tried it with less sweetener and raw cacao and that worked, too). I plan to make it on Thanksgiving and fool all my guests who happen to be afraid of avocado as a dessert choice.
Thank you to Lumeria and Chef Ben Diamond for sharing it with us!
Avocado Chocolate Mousse with Strawberries
1 1/2 cup avocado meat (about three avocados)
1/4 cup cocoa powder
1/2 cup agave
2 tablespoons grade B maple syrup
1 teaspoon vanilla extract
1 pinch kosher salt
1 cup strawberries
1. Place all ingredients except strawberries into a food processor and blend till smooth.
2. Serve with fresh sliced strawberries and mint sprig for garnish
3. Try not to eat all of it at once like Jason does.
A few years ago I visited a yogini friend in Marin and she sent me home with a half a Ball jar of her homemade granola. Suffice it to say, I had guzzled it by the time I was across the Golden Gate Bridge.
I have always been a granola lover – the crunch and the sweetness mixed with the creaminess of yogurt wins me over every time. But most store-bought granola is a giant disappointment: It’s either loaded with sugar and questionable oils, or there’s only three nuts in a whole bag.
Making your own is so easy and it solves all of these problems! It’s also a great activity to do with kids. I’ve been making it with my now three-year-old since she could stand on a stool next to me and stir.
4 cups rolled oats
2 cups pecans
1 cup raisins
1/3 cup melted coconut oil
3 tablespoons maple syrup
3 teaspoons cinnamon
1/4 teaspoon Maldon sea salt
1. Preheat oven to 350 degrees Fahrenheit.
2. Pour the oats, pecans, and raisins into a large bowl.
3. Melt the coconut oil until it’s a liquid.
4. Fold in the coconut oil, agave nectar, cinnamon, and sea salt.
5. Stir thoroughly so the whole mixture is evenly coated.
6. Spread evenly on two baking sheets and bake for 15-30 minutes until golden brown. (Granola burns evenly and the timing really depends on your oven. Check your granola after 15 minutes and if it still needs more time, turn the pans.)
This juicy mocktail is a summer favorite in our family. It’s so easy to make and super thirst-quenching! Plus, you’ll get a dose of antioxidants from the watermelon and the mint. (I’m a mocktail gal myself, but you could add a splash of rum or gin if you’re looking to take your cocktail game up a notch.)
Minty Watermelon Agua Fresca Makes four servings
1 cup of ice (about 5 ice cubes)
2 cups chopped watermelon (seeds removed)
2 1/2 tablespoons freshly squeezed lime juice
2 tablespoons coarsely chopped mint
1 teaspoon agave nectar
1. Place the ice, watermelon, lime juice, and mint in a blender and mix until nearly smooth.
2. Garnish with a few coarsely chopped mint leaves and a wedge of lime.
The smoothie bowl is a trend that I’ve been loving. They’re hydrating and cooling, making them perfect for summer breakfast or an afternoon snack. They don’t require sugar or sugar substitutes and you still feel like you’re eating a treat. Jason calls them “ice cream.”
A healthy note: For the fruity bowls that don’t have yogurt, toppings are key. The nuts and seeds offer a balance of healthy fats and protein in addition to the carbohydrates from the fruit.
For each recipe, the how-to is the same: add the ingredients together in your blender and whiz away. The consistency will be thicker than a smoothie but not as thick as ice cream. Add your toppings and you’re good to go!
Simple Strawberry Bowl
3/4 cup frozen strawberries
1/4 cup ice
1 pitted date
1/4 cup of rolled oats
1 cup coconut milk
1/2 cup strawberry slices
1/2 cup banana slices
1/4 cup of sliced almonds
1 tablespoon chia or flax seeds
Matcha Green Tea Bowl
3 teaspoons of matcha powder
1/2 cup whole milk organic yogurt
1/4 cup ice
3 pitted dates
1 cup coconut milk