sweet, sour, crunchy, smooth … this was an absolutely perfect
breakfast. And it takes all of a few minutes to put together. It’s a
bargain for us, since the local grocery seems intent on keeping the
avocados on sale. I think maybe we buy so many now they’re getting a
better price on them!
a food processor with an “S” blade, process the avocado, one banana,
half the mango, and agave until very smooth and creamy. Top with sliced
banana, the remaining cubed mango, and chopped cashews. Drizzle with
just a tiny bit of agave, if desired.
carbs: 67 gr
protein: 5 gr
a food processor fitted with an “S blade, puree about a third of each
of the mango, papaya, and cucumber and the olive oil and salt until very
smooth. This is the stew base. In a large bowl, add the remaining
chopped mango, papaya, and cucumber, along with the onion, red bell
pepper, and jalapeno. Stir to mix. Add the lime juice and stir again.
Serve with a bit of black pepper and a few crushed red pepper flakes.
of the heat of a jalapeno is found in the seeds. I like this kind of
spicy so I include most of the seeds from the jalapeno. If you prefer a
bit more mild taste, just leave out most or all of the seeds.
carbs: 43 gr
protein: 3 gr
arugula to be an aphrodisiac. I don’t know if that’s true, but to say I
love arugula is an understatement … and this has plenty. It’s also
fresh and clean tasting and super simple to make.
carbs: 50 gr
protein: 6 gr
creamy chocolate center of conventional truffles. It did turn out quite
creamy, although it’s a bit tricky to work with. I’ve used truffle
molds here, though they can be dipped.
is not raw, but it’s far less processed than regular sugar.The crystals
are fairly large and so the chocolate will be smoother if the palm
sugar is finely ground first. I just grind it using the bullet type
blender. It only takes a few minutes. Process until it resembles
ordinary powdered sugar.
combine all chocolate filling ingredients in a bullet type blender and
puree for several minutes until very smooth, but thick. Chill for about
an hour, until the mixture has stiffened and can be handled. Form into
balls that will fit the inside of your truffle mold with a small area
around the sides for the chocolate shell. Freeze the formed balls until
hard. Chopped almonds can be added to all or part of this mixture, just
stir in before chilling.
filling, combine all the ingredients in a bowl and stir until smooth and
well combined. Chill until able to be worked with, then form into balls
that will fit in the truffle molds. Freeze until firm.
cacao butter and coconut oil until melted. A double boiler works wells
for this, but use hot water, not boiling (chocolate can scorch over 130
degrees). Also, be careful not to allow any water of any kind to get
into the chocolate as this will cause it to “seize.” Add the remaining
ingredients and stir well.
the tops of the truffle molds about 1/8 – 1/4 inch of chocolate shell
and pop in the fridge until firm. Place a chocolate or “peanut butter”
ball in the center and pour chocolate shell over, allowing it to fill up
the sides and cover the bottom. Place in the fridge until firm. Pop out
of the molds and allow to sit at room temperature for about 20 minutes
carbs: 15 gr
protein: 3 gr
total protein: 17 gr