That’s about when you realize you went overboard buying too much food. You couldn’t resist getting 2 pounds of Tuscan kale, 2 pounds of spinach, 2 pounds of heirloom tomatoes, 3 cauliflower heads, apples, grapes, berries and 7 avocados (yes, 7, one for each day of the week!)
You start what feels like a big game of tetris: piling tomatoes, aligning zucchini, bending kale, and filling the gaps with onions.
But no matter how good you are, by the end of the process half of the produce is still sitting on the kitchen table, and you’ve somehow grown a disdain for your mother for not having shown you how to do it — except that she had two fridges (at least) and maybe two freezers, and she didn’t really needed any logistical skills in this department.
So now you are left with but one option, and that is start cooking. Unless - of course - you own a flock of sheep or a herd of cattle, then you can feed the animals and you’re pretty much good to go. However, most of us don’t have that option, so we’re back to square one: cooking.
That was me a couple of hours ago. Having to face the consequences of my Farmers’ market shopping greed.
I started by cooking all the spinach and made an awesome Greek style quinoa casserole with it — which you will hear all about in due course.
With some of the avocados, I made this delicious raw/vegan/paleo chocolate chia pudding.
Now you might argue that I have an obsession with raw chocolate puddings/mousses.
I’ll concede you that. It’s no secret that I already whipped up a Raw Chocolate Pudding and a Chia Chocolate Mousse. However, both those dudes are made with banana. This one is different, in that it has avocado (and coconut oil) in it.
The texture and the taste are quite different from the others. Just as awesome though.
My sis - very skeptical at first about using avocado in a chocolate pudding - is now totally into this super silky, smooth and velvety pudding . Trust.
Chocolate Avocado Chia Pudding Print this recipe!
2 very ripe avocados (I used Hass avocados)
⅓ cup / 4 oz / 113 gr raw organic honey (or maple syrup)
⅓ cup / 1.4 oz / 40 gr cocoa powder
3 tablespoons extra virgin coconut oil
1 teaspoon vanilla extract
½ teaspoon ground chia seeds
Combine all ingredients in a blender and blend until smooth and silky. You might need to stop the blender and mix with a spoon to make the blending easier.
Divide pudding among ramekins/cups and refrigerate for at least 30 minutes before serving (this allows the chia to thicken).
Sprinkle with chopped almonds, walnuts, cocoa nibs or top with some whipped cream or Greek yogurt before serving.
One serving yields 339 calories, 26 grams of fat, 35.7 grams of carbs and 3.75 grams of protein.