Recipe: avocado cocoa pudding


I’m not the most spontaneous of cooks. But last night was one of those nights when you really, really want a piece of chocolate after a nice curry dinner, and then you realize that you’re all out of Green and Blacks. Panic ensues, and you must come up with something, quick.

So I did! and I have to share this with you because I inadvertently created a ridiculously easy and delicious chocolate pudding. It’s not like I was taking notes while trying a new recipe so the amounts below are approximate. In any case, this pudding is totally forgiving so please go ahead and create your own version.

By the way, did you know that people in Brazil eat avocados sprinkled with brown sugar for dessert? I know. It’s delicious.

Quick avocado cocoa pudding (Yields two small cups)

Half an avocado
2 Tbs agave nectar (or sweetener of your choice, to taste)
About 1 to 2 Tbs unsweetened cocoa powder
About 3 Tbs almond milk (or other milk of your choice)

In a small bowl, mush the avocado with a fork until pretty soft. Add agave and cocoa powder and whisk. Slowly add the milk until you think it’s soft enough but careful not to water down the mix too much. Whisk vigorously until all the ingredients are integrated and the mix looks like a soft pudding. Taste and adjust sugar and milk amounts if necessary. Pour on two small cups. Done!


Recipe: the easiest veggie burger


Happy Monday!

I’ve had a very productive few days in the kitchen so this week I’ll be sharing some recipes with you. I’m currently obsessed with veggie burgers, not least because I have noticed that S loves anything that comes in the form of a patty. This is really the easiest veggie burger you can make and it can have as little or as many ingredients as you want. The basics are chickpeas, brown rice and oats. You can stop your ingredients right here or add a couple more things as my recipe shows below.

I’ll tell you how to make the toddler version and the mama version at once. And a note: you don’t need a food processor for this patty. I’ve made them by crushing the chickpeas by hand or with a fork and they turned out totally fine.

The easiest chickpea burgers

1 cup cooked chickpeas (look for low sodium cans or make ahead from dry grains)
3/4 cup cooked brown rice
1/4 cup oats (rolled or quick oats are ok)
1/4 cup grated carrots (and/or grated zuchini, or beets)
1 Tbs walnuts or almonds
1 Tbs bread crumbs (optional)

Put all the ingredients in a food processor and pulse until well mixed. Take about one fistful of the mix and put it in a bowl. Refrigerate for at least 30 mins. This will be the mix for your toddler patty.

Go back to the mix in the food processor to make your mama version. Add:

1 Tbs ketchup
1 ts mustard
A handful of chopped fresh parsley
1 garlic clove
1 ts fresh or dry thyme
Salt and pepper to taste

Pulse until well mixed, transfer to a bowl and refrigerate for at least 30 mins.

Preheat the oven at 350 and place a sheet of parchment paper on a baking sheet. Grab the two bowls from the fridge and make your toddler patties, then work through the mama mix and make bigger burger patties. Bake for 15-18 minutes. Serve the toddler patty with a side of veggies and leftover brown rice. Serve the mama patties in a burger bun or pita, topped with avocado and veggies and a side of kettle chips.

Voila! Let me know if you try these and if you have any suggestions.