When I was in my early teens, I used to envision what life would be like as an 18 or 20 year old. I thought about how different life would be, how I would be so grown up and doing all the things I thought I wanted to do. Now that I’m in my early to mid-twenties, it’s crazy to think about how different my teen visions were compared to how my life actually is. Sometimes I get the same nagging feeling, and I wonder how my life will be like in five to ten years. Many of the people in my life are beginning to get married, and it’s strange to think that I know quite a few people who’ve already started having kids. While I don’t feel ready for that kind of settling down yet, it’s hard not to wonder and to want what others have, especially when the path ahead is so unclear. I’m young and I want a career, to accomplish goals I’ve set for myself, to travel the world, but I also want stability.
In my weak moments, I’ve begun to remind myself that the grass isn’t greener on the other side—it’s green where you water it. In five to ten years, I don’t want to look back and think about how much time I spent wanting the future instead of focusing on the present. I want to look back and think about how much fun I had, marvel at all the opportunities I took, and laugh at all the crazy things I did. In the meantime, I’ll continue doing what I do best: making good food, creating beautiful memories with my friends, and maybe trying to convince one of my dear friends that she should make her wedding cake a carrot cake. Oh, and going to crazy bachelorette parties that involve poles and vertical navigation.
I originally shared this recipe for raw vegan chocolate mousse two years ago (!!!) but decided to share it again, as the post got lost when I was switching platforms. I created a separate page for it, but both the photographs and the recipes needed sprucing up, so here we are. Avocado mousse has been on the rise in the past few years and recipes for it are everywhere, but it’s one of my favourite desserts and I just can’t imagine my blog without a recipe for it. It’s a great snack and a wonderful way to end a meal, but it is also perfect for when you feel like having dessert for breakfast. All you need is a few ingredients and a food processor to transport you to pure chocolate mousse bliss.
Fats, Fabulous Fats!
There are few things that upset me more than seeing or hearing someone demonize fats (and carbohydrates!), a macronutrient essential for optimum health. We need fats to function- we just need to choose the right kinds of fats. A few reasons why fats are fabulous:
- They are a great source of energy!
- They help build maintain cell structure and stability.
- Many vitamins are fat-soluble, including vitamins A, D, E, and K. Without fats, our body is unable to convert certain compounds found in food into vitamins that our body can absorb.
- HOWEVER: *While fats are great, I would not recommend just eating high fat foods all day- only because our bodies need other nutrients, too! Moderation is key!
Avocados are a great source of monounsaturated fats, which alleviate arthritis pain and reduce your risk of stroke and heart disease. They also help to keep your blood sugar levels stable by slowing down the absorption of glucose after eating.
RAW VEGAN CHOCOLATE MOUSSE
Yields 2 servings.
- 2 ripe avocados
- 1 ripe large banana
- 1/2 cup raw cacao powder
- 4-5 tablespoons maple syrup, more if you’d like
- 1 vanilla bean, scraped or 1/2 teaspoon of pure vanilla extract
- toppings! some ideas:
- fruit: strawberries, raspberries, blueberries, mango, pomegranate
- nuts: chopped almonds, walnuts, pistachios
- seeds: hemp, chia
- cacao nibs
- shredded coconut
1. Scoop the flesh of the avocados into a food processor with the bananas. Purée.
2. Add the cacao powder, vanilla bean, and maple syrup.
3. Garnish with your toppings of choice.
Wishing you much love and happy kitchen adventures,