By the way...CHOCOLATE

...here is a delicious chocolate recipe!

INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)
Recipe by Herve This & Heston Blumenthal

Ingredients

4 servings
9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional

Method
1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.

The originial recipe is found here.

Here are TWO MORE recipes that I plan on approaching in the near future.  I am sure you will notice that I have a theme going on.  What can I say, chocolate is pretty damn delicious.

"Better than Nutella"
AND
"Chocolate-Raspberry Fudge Cake"

... they are all gluten, sugar, and dairy free.

Done with academia...for now

This is how I felt yesterday. Before I turned in my 25 page research paper.  Before I finished writing my two French essays. And before I had solidified the paper work for my field school in the INDIAN HIMALAYAS this upcoming October...

With all of that behind me...this is how I feel now:  Smoooth sailing.  All I have to worry about is ocean related pursuits, moving, and preparing to go to India for a month.  Good times.

everyone has debt today

http://act.rebuildthedream.com/sign/student-debt-map

a few good things

It's not hard to eat well in the Spring and the Summer.  Today's post yoga breakfast included kale, bell pepper, boiled potato, carrot, avo, onion, and spring salad mix + delicious chai.

 

My, isn't he a handsome one : ) . 

too true to not post

Happy Monday

(Flying into LA a long time ago.)

Cinnamon + Pumpkin

Last week I had some crazy cravings for baking and baked goods.  My coworker, Erin, who is an amazing and avid baker (she continued to bake delicious baked goods all through lent while she stuck to her promise to give up carbs) suggested pumpkin cookies.  Pumpkin works REALLY WELL gluten free because, as anyone who has ever eaten gluten free baked goods knows, they tend to turn out a bit dry.  Purreed pumpkin compensates for this issue and they end up delicious and moist-- Max even liked them!

Here is the recipe and you can sub stevia for the powdered sugar, crystalized maple for the brown sugar, and coconut milk for the dairy...I highly recommend them as they are scrumptious.  

Ingredients:

• 2 cups gluten-free all purpose flour (use your favorite blend or commercial mix)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon guar gum OR xanthan gum (If you are using a mix that contains xanthan or guar gum OMIT adding more gum)
• 1/2 cup unsalted butter OR Spectrum All-Vegetable Shortening
• 1 cup brown sugar
• 1/4 cup molasses
• 1 egg
• 1 cup canned pumpkin puree (don't use presweetened canned pumpkin pie mix)
• 1/3 cup milk OR your favorite dairy free milk substitute (I used canned lite coconut milk)
• 1 teaspoon vanilla extract
• Glaze Ingredients:
• 1 cup confectioner's sugar
• 1 tablespoon milk OR dairy free milk substitute (I used canned lite coconut milk)
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cinnamon

Preparation:

Preheat oven to 375F / 190C

Line 2 large baking sheets with parchment paper, silicone pads or lightly grease.

In a medium mixing bowl combine gluten-free flour, baking soda, cinnamon, nutmeg and guar OR xanthan gum (if your mix does NOT contain gum.) Whisk until thoroughly combined.

In a separate mixing bowl, cream butter and sugar until light and fluffy. Add molasses, egg and pumpkin puree and beat until combined.

Slowly add the dry ingredients to the wet ingredients and stir until combined.

Drop cookies by generous rounded teaspoons on prepared baking sheet. Bake for about 12 minutes in preheated oven.

While cookies are baking prepare glaze by whisking confectioner's sugar, milk, vanilla and cinnamon in a medium bowl until smooth and glossy.

Cool cookies for 1-2 minutes. Spoon or brush glaze on cookies.

Yield- About 3 dozen cookies

here is the original recipe...