This week I am sharing a simple feel-good dessert, pick-me-up and gorgeous treat that I have been indulging in of late and just love so much. It’s super easy to whip up, and waits for you in the fridge for your moment of need. So kind of it, right?! You may have noticed that I LOVE CHOCOLATE!!!!!!!!!!!!!!!!!!! It’s such fantastical food!
+ it’s my blogversary!!!
July 19th last year was my first post, My first recipe share for coleslaw with sauerkraut (still a great favourite and a massive hit at our wedding last summer), and a new chapter in my life was launched! As a woman with health restrictions that really inhibit and dominate my life, working with Dan to make this blog happen has meant so much to me, it has enabled me to express myself and share with the world how whole foods can improve health, help ease the symptoms of chronic health conditions such as arthritis, fybromyalgia, type 1 and 2 diabetes, and give EVERYONE a greater quality of life. It has helped me to grow in confidence and to take on the ways in which my health has blocked me. It has helped me to learn, to nurture my own food and health journey in an amazing way, to reach out to people, have a voice and to feel more part of the world. It’s been very challenging in so many ways and on so many levels, and tough things help us to grow. I needed it! I still do! I’m learning so many skills, and there is SO MUCH to learn it’s quite mind-boggling!! I have many recipes waiting to be shared, and so many ideas bubbling up waiting (impatiently) to be explored as time whizzes past, rushing on. As an artist I love the visual side of it all, so much. I do wish that I could do more, and use a better (bigger and so heavier) camera and develop those skills but I can’t because of my hand restrictions, but I do love my little camera, it is my eye on to the world, now part of my passion for nature’s beauty. I love the textures, colours and shapes of whole foods, they’re truly beautiful. Organic fruit and vegetables especially have just been such a joy to me.
Right now more than ever the world feels like it’s going crazy, there is so much pain, uncertainty, political unrest, so much violence and insanity. But I do feel glad to be a part of a movement of people around the world who are coming together through their love of wholesome foods that nurture each other, themselves and the planet, and offer a sustainable future. Positive people who are reaching out to each other and offering support and encouragement, who are enjoying blogs and wonderful cookbooks, instagram images and words and other social media ways to share, who are sharing their expressions, wisdom and experiences. We are all like green bean plants, growing fast, striving for the sun, striving for our lives to bear positive fruit and to grow right. Vegan, vegetarian, plant-based in its many forms, it is all so positive and at its source is compassion for the world and life, and a love for good healthy food and its nurturing importance in our lives, its importance to the land, and the future of the planet, its importance to our emotional and physical sustenance and the way in which we show love, nurture family and friends and enjoy life. There is so much endless variety, so much beautiful food to eat and share out their it really is wonderful ♥
When I started the blog (firstly as ‘Lemon and Coconut’), I was on an intense food journey, still finding it hard to cope with all the foods I had cut out, having worked out through elimination diets that as well as being severely lactose and gluten intolerant, I needed to embrace an anti-inflammatory diet and that I was intolerant to nightshades, refined sugar, soya, and grains, as well as benefiting from cutting out caffeine. It was a lot to cope with. Over the years I have had to cut out so much, and each time it was a challenge. I have learned so much and starting a blog was a way to share that experience and the food I love that makes me as healthy and happy as I can be. Keeping positive was (is) so important, as was making sure that I kept my momentum going, always had something I liked to turn to, something alkalising and nurturing. And learning. This process of having a blog has given me so much. Now I know truly and completely that I could never run out of ideas, of delicious things to eat, that there is not even enough time in my lifetime to cook all the wonderful things out there, even with my seemingly restricted diet. For someone who is simply vegetarian or vegan there is just an awesome amount of choice, of beautiful wholesome delicious food.
I chose this hazelnut and date chocolate pot to share because it is my treat, it’s indulgent but still healthy, full of nuts, coconut, cocoa and cacao, dates and natural non-refined sweetness. And it’s super easy to whip up. I love the texture too, the nuts (use ground almonds if you haven’t any hazelnuts they’re lovely too) give it an aerated quality as well as being rich and dense, the dates are soooo good, chewy like toffee, and the cacao nibs add crunch and intensity of flavour, and antioxidants too. This chocolate pot gives me an instant mood lift as soon as it hits my mouth ♥
Try it! it’ll take you on an intergalactic chocolate mission to mars… or Gallifrey, or the planet Zorg or wherever you fancy space-hopping to…
Thanks so much for all the love you have sent my way, for trying and enjoying the food I share, for leaving comments, for dropping by, for subscribing to The Whole Food Rainbow, following me on instagram, facebook, twitter, google+ and pinterest and for believing in me, it really means SO MUCH!!! Here’s to the coming year, I already know it’s going to be jam-packed with adventure and wonderful surprises and some seriously gorgeous food xx
- 4 tbsp cocoa powder, I use Dutch process
- 3/4 can coconut cream
- 5 tbsp coconut sugar or other natural sugar
- 1/2 cup ground hazelnuts
- 2 tsp vanilla essence
- 1 1/2 tbsp coconut oil
- 9 or so chewy dates, chopped
- handful of cacao nibs or crushed cacao paste
Mix the ingredients bar the dates and oil. Chop the dates into small pieces. Melt the oil on a low heat in a pan, removing from the heat as soon melted and pour into the mixture, stirring thoroughly. You can also use a blender to mix, which will make it more whippy Add the chopped dates and refrigerate. Best after a few hours and especially the next day as the ground nuts soften.
You can also use ground almonds, freshly ground even better. Such dry textured nuts are best.
You could go for cacao all the way too for a more mellow fruity flavour and more nutrition.
CHECK THIS OUT!! One of my all-time favourite tunes and videos, Roots Manuva ‘Witness the Fitness’
BIG LOVE XX