Sunday, November 15, 2020

Quarantine Food Diaries, Diwali, and Chocolate Chaga Avocado Mousse

This day, this week, comes once a year, true it is not my culture, the festival of Diwali is an Indian festival, but what it celebrates can give us all a reminder irregardless of culture or creed. This festival celebrates light overcoming the dark, wisdom over ignorance and when can't we all use these reminders? 
My discipline is strong, my life like many of us has had moments of trauma, drama and tendency towards a constant overcoming of either physical or emotional events and maybe this is why my practice of keeping a high vibration has become so disciplined. I see the various teachings and practices I've learned from various disciplines and theologies as all fair game to put into my arsenal of the luminous warrior. 
I consider myself this, not enlightened, but a perpetual warrior for light. 
And so on this week I am reminded of the work it takes to always raise the lightness in our beings and the how is up to you, the tools are plentiful in both directions, dark and light, so which do you choose?
This blog holds these tools for lightness and true while a food blog it is also my space to create awareness and share healing anyway I can and if it resonates for you then take it and use it and raise the light!
We are entering the winter months, the world is coming upon a second wave of the virus and we are looking at imminent lock down so there is no time like the present to cultivate a strong practice of light work for yourself and hold the intention for humanity at large. 
I turn to chocolate, it's nutritional and healing  components are hugely  helpful in raising my spirits!!
I make it two ways, the "so good for you could eat the whole thing" way and the "French girls don't get fat" only eat a spoonful way. I've given you both recipes, you decide what you're up for.

Choco- Chaga- Avocado Mousse

4 ripe avocados

10 very soft dates ( soaked if necessary)

4 tbsp raw agave nectar

2 tbsp Chaga powder 

4 Tbsp high quality raw cacao powder

Mexican version


 1 tsp cayenne

4 tsp cinnamon

smoked alder salt on top

Put avocados and dates in a blender, add powders and agave, blend away, if you should like to kick it up a notch then do half with the cinnamon and cayenne with smoke alder salt on top to finish!!

"French girls don't get fat" true French Chocolate Mousse:


 ¾ cup chilled heavy cream, divided

4 large egg yolks 

2 large whites separated

¼ cup brewed espresso or strong coffee, room temperature

⅛ teaspoon kosher salt

3 tablespoons sugar, divided

6 ounces Lily's chocolate (60–72% cacao), chopped


Step 1

Beat ½ cup cream in a small bowl to stiff peaks; cover and chill.

Step 2

Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a heatproof bowl. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160°, about 1 minute.

Step 3

Remove bowl from heat. Add chocolate and whisk until melted and mixture is smooth. Let sit, whisking occasionally, until room temperature.

Step 4

Using an electric mixer, beat egg whites in a medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar. Increase speed to high and beat until stiff peaks form.

Step 5

Fold egg whites into chocolate mixture in 2 additions; fold reserved whipped cream into mixture just to blend. Divide mousse among 6 teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.

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