dark chocolate avocado mousse + a problem with a solution
So, if you saw this post, you know that I’ve had to put a pause in the running part of my Leadville training, and, now, I’ve got the start of an answer. It turns out, I’ve got facet joint erosion and spondylosis. Or, at least that’s what the initial X-ray showed two weeks ago when I hobbled into the doc’s office with my giant fake-it-til-you-make-it smile, asking to be fixed. He put me on a six-day steroid pack, which made me feel foggy, tingly, and nauseated. I hated it, but I took all 21 pills and promised not to run because I’m that good of a patient. Oooorrrr, I had to force myself and silently repeat ‘Leadville’ with each swallow to remind myself why I needed to behave. Either one. Anyway, the steroid pack didn’t work, but I’ve got three different doctors telling me that due to my aggressively active lifestyle, it’s not surprising, and they all believe that the next step will likely take care of it.
side note in case anyone is wondering why they wouldn’t skip the steroid pack: I like that he’s conservative in his treatments. I feel better that the first word out of his mouth wasn’t ‘surgery.’
I should be scheduled for an MRI next week and hopefully will be running again by the end of the month. So, really, it’s a problem with a solution, so I needn’t get my knickers in a knot about it. Nonetheless, I do….
You know how people stress-eat? Well, I stress-don’t-eat. When something (like my lumbar spine) is rocking my world, the first place I get nailed is my stomach. Even the foods I love most begin eliciting a gag response, and I ultimately end up in a battle with myself: eat so you can run/yoga/climb/live your life and deal with the stomach ache, or don’t eat and crumple into an Adi-shaped heap, merely existing until it passes. I wish I weren’t this way because eating is so much better than not eating, but here I am in all my messy, crumpled up glory. The upside, though (because there’s always an upside), is that I stress-cook, and my friends get the goods. They should, right? I mean, if they have to watch me try my damnedest not to be a brat when my body isn’t cooperating, they may as well get rewarded for it. And that’s why I just finished packaging up this kick ass dark chocolate avocado mousse for the ones who have talked me off the proverbial ledge the past two weeks. You’re welcome, Wendy and Elena. Also, thank you from the bottom of my crumpled up heart.
Of course I’m being a bit dramatic about my brattiness, but not about this mousse. Damn, it’s good! It’s light, creamy, and as far as desserts go, pretty darn nutritious. All you need is a food processor or a high-speed blender and about three minutes total before you can start stress-eating. Insert winky emoji here.
vegan dark chocolate avocado mousse
serves 4-5
2 large ripe avocados, peeled
1/4 cup raw cacao powder
4 oz dark chocolate (72% - 85%; the higher the percentage, the less sweet), melted*
1/2 cup coconut milk (from the can; regular or light)
1/3 cup maple syrup, plus more to taste
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
optional toppings:
cacao nibs
fresh fruit
coconut whipped cream
extra melted chocolate
1) Place all ingredients in a food processor or high speed blender.
a few pantry staples
lookin’ good already
2) Blend until smooth and creamy, scraping down sides, as necessary.
whiz it up
until it looks like you want to dive into it
3) Taste, and adjust for sweetness. Scoop into serving bowls, top as desired, and enjoy!
and then dive into it
vegan dark chocolate avocado mousse - stress-eating never tasted so good
notes: I melt with 1/2 tsp refined coconut oil, stirring constantly, over low heat on the stove top.
vegan dark chocolate avocado mousse
serves 4-5
2 large ripe avocados, peeled
1/4 cup raw cacao powder
4 oz dark chocolate (72% - 85%; the higher the percentage, the less sweet), melted*
1/2 cup coconut milk (from the can; regular or light)
1/3 cup maple syrup, plus more to taste
1 1/2 tsp pure vanilla extract
1/4 tsp sea salt
optional toppings:
cacao nibs
fresh fruit
coconut whipped cream
extra melted chocolate
1) Place all ingredients in a food processor or high speed blender.
2) Blend until smooth and creamy, scraping down sides, as necessary.
3) Taste, and adjust for sweetness. Scoop into serving bowls, top as desired, and enjoy!
notes: I melt with 1/2 tsp refined coconut oil, stirring constantly, over low heat on the stove top.
