Let’s talk about depression for a minute here. I know, it’s difficult to imagine being depressed when something this delicious-looking is right in front of you, but it is. For a long time, I ate super-dark chocolate for breakfast. Then in poking around the internet about dysthymia, I came across something that said that those with dysthymia eat more chocolate. Chocolate, we know, does lift the mood. We know there is a physiological basis for it.
I don’t mean to be so sparse about looking up nutritional information, but sometimes it’s good not to overthink a pleasure, especially when we might be accustomed to overthinking a pleasure rather than just nourishing ourselves. I stopped shaming myself for eating so much chocolate long ago. It’s ok to take in a pleasure that nourishes your body, mind, and spirit. Savor and enjoy it.
Avocado Chocolate Mousse
3 nice and ripe avocados
3/4-1 c honey
3/4-1c cocoa powder- I use high quality, organic cocoa powder or unroasted cacao powder found in the raw products section of the health food store. No skimping and no guilt about the chocolate. Life is too short for shitty chocolate, especially chocolate that in its harvesting fucks up the lives of children.
Generous splashes each of vanilla and balsamic vinegar. Vinegar brings out the taste in any recipe. Try a flavored vinegar such as fig or raspberry vinegar.
Substitute all or part of the honey with equal parts soaked dates and soaked cashews. Use a little bit of the date soaking water to thin as necessary.
Make a lot and put it in a baked pie shell. Serve with cashew whipped cream.
Throw in an overripe banana or three, maybe even some coconut cream, blend, then freeze for a wonderful vegan gelato. Top with blueberries…yum.
Now relish the fact that you are healthfully treating yourself and nourishing your body. Top it off with yoga and a nap and I’d love to join you. Now that’s a proper bitch.