Chocolatey-Raspberry-Avocado Pudding

I don’t know about you but if I could eat chocolate with every meal, I absolutely would. Well, if I could control myself and eat just one serving at a time… and not suffer the unpleasant GI symptoms of a chocolate overdose thereafter, I totally would. That’s why I’ve created the ultimate delicious, creamy (but actually cream-less), decadent breakfast… or dessert. No really, it works for either.

While I’m certainly a self-proclaimed chocoholic, I always choose my ingredients consciously and wisely when creating a recipe. After all, I’m a dietitian not a chef, so it’s important to me that each ingredient is making a healthful contribution to the final product.

This pudding is essentially an organic blend of avocado, cocoa powder, banana, raspberries, soy milk, vegan vanilla protein, and spices. It’s rich in fiber, healthy fats, and choc-full of antioxidants - especially the flavanoids from cocoa powder. I use organic soy milk because there are tons of health benefits (including antioxidant benefits - though this topic should be it’s own separate blog post) to organic soy, it adds a little protein to an otherwise low-protein dish, and it tastes downright delicious. So here’s my recipe, I hope you enjoy it as much as I do!

Ingredients (serves 2):

• 1/2 ripe avocado

• 1 and 1/2 ripe banana, preferably frozen

• 3 tablespoons organic cocoa powder (I use Navitas Oragnics)

• 1/2 cup organic raspberries

• 3/4 cup organic soy milk (I use WestSoy)

• 1 scoop vegan vanilla protein powder (I use Garden of Life)

• 1 teaspoon vanilla extract

• 3 dashes of cinnamon (or more!)

• May add toppings like unsweetened coconut flakes or cacao nibs

Directions:

1. Combine all ingredients except for the raspberries (and any other desired toppings) in a blender. Blend on high for about 30 seconds, or until ingredients appear mixed and uniform. Contents should be smooth.

2. Separate pudding into different cups for serving. If you’d like to eat a colder pudding, place in the freezer for 30-45 minutes before serving. Top with raspberries as seen above, and other desired toppings.

3. Serve and enjoy!

Cannellini Bean & Chocolate Cherry Smoothie Bowl

If you've been following this blog for a bit now, you probably know that I love experimenting with unusual ingredients or atypical combinations. If you're landing here for the first time, well, now you're in on it too. 

When making my usual after-work smoothie bowl the other day, I found myself thinking about how I could add more fiber without increasing sugar content, and without compromising the sweet flavor. Yes, I could add more greens, but that would create a tarter taste. Yes, I could add cauliflower (and that probably would have been perfect), but cauliflower smoothies feel like the new avocado toast these days, and that didn't make me feel like I was living on the edge. That's when I thought of adding cannellini beans! (because that's what everyone thinks of when they want to live on the edge, obviously). They're loaded with fiber and protein (1/2 cup has 5 grams of fiber, 6 grams of protein), they're bland enough that they adopt the flavor of the fruit smoothie - or any smoothie - without compromising the taste, and they would add some more volume - because whoever wants their smoothie to end!? 

Here is the recipe for my cannellini bean & chocolate cherry concoction - highly recommend you try it. Oh, and I will DEFINITELY be experimenting with other fruit/vegetable flavor iterations of this bean-based delight, so stay tuned :) 

Ingredients (serves 1):

• 1/2 cup unsalted, organic cannellini beans 
• 1/2 frozen banana 
• 1/4 cup frozen wild blueberries 
• 1/2 cup frozen dark and sweet cherries 
• 1/3 cup organic soy milk (or milk of choice)
• 1 teaspoon vanilla extract
• dash of cinnamon 
• 4 I Heart Keenwah chocolate quinoa puffs (for topping)
• 1 tablespoon cherries (for topping)

Directions:

1. Set aside topping ingredients and add all other ingredients to blender. Blend on high for about 30 seconds, or until contents appear evenly distributed. 
2. Pour mixture into bowl. Use your hands to crush quinoa puffs, and sprinkle on top of smoothie. Add remaining tablespoon of cherries for topping.
3. Enjoy!