This recipe is from our Garden to Table cookbook and created by author and Chef Moreka Jolar.
Our favourite is Cranberry-Orange Sauce (see recipe below), but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade… Time to get some of that dusty canning off the shelf and give it new life.
feature photo – Jeannie Fletcher, Flickr Creative Commons
An Easy, Healthful Valentine Sweet for Your Sweetheart
This recipe is from our Garden to Table cookbook and created by author and Chef Heidi Scheifly. Avocados are just coming back in season in California, ripening February through September (with peak output over the summer), Mexico’s crop is pretty consistent year-round. A
vocados contain 20 different vitamins and minerals, 160 calories, 2g of protein and 15g of healthy fats. Avocados contain no cholesterol or sodium, and pack more potassium than bananas. They are loaded with heart healthy mono saturated fatty acids, the majority of which is oleic acid, like healthy olive oil. Avocados are linked to reduced inflammation and loaded with fibre. Their creamy goodness is delicious and nutritious.
Feel free to serve this healthy and delicious dessert in a bowl with a spoon for everyone or more elegantly in wine glasses with berries or mint for garnish.
Fresh Avocado Chocolate Pudding
serves 6, Vegan, Gluten-free, Raw
2 c. mashed avocado
1/2 c maple syrup
2 t. vanilla extract
1 t. balsamic vinegar
1/4 t. salt or tamari
3 T. coconut oil
1 c. raw cacao powder
In a food processor, blend all ingredients except the cacao powder. Once well combined and smooth, add the cacao powder and blend again until incorporated. Taste and adjust with more sweetness if desired.
Chill for one hour before serving. Super decadent at room temp., but sets up well after some time in the fridge.
Enjoy with your Valentine for a healthful and easy chocolate dessert!