We were lucky enough to get a few weeks off to spend with family and friends in the beautiful Pacific Northwest. Summers are the absolute best time of the year here and we filled out hot sunny days with plenty of hiking, searching for great new swim spots up in the mountains, concerts, eating, and of course lots of yoga.
I know what you’re gonna say. those are avocado’s Carling. they’re for guacamole. and toast. and they are certainly not for dessert. you’ve lost it. you’ve gone off the deep end.
welp. if eating chocolate avocado mousse is wrong, then I don’t wanna be right.
This is quite possibly one of the simplest, most magical, and most delicious dessert’s we’ve ever made. (and we eat A LOT of desserts so that’s saying something). You don’t need some big back story here, you know what happened. we wanted something chocolate. we made something chocolate. we ate all the chocolate.
Now you should go do the same. let us know how it goes and how everybody you shared it with now thinks avocado mousse is the shit and they’re knee deep in it.
Raw Chocolate Mousse Tart
Begin by soaking the walnuts, cashews, & dates as indicated.
Add all the crust ingredients to a food processor or high powered blender, pulse until combined into a doughy, slightly sticky, texture adding more dates as needed if its too crumbly or dry.
Press the crust into a springform pan, using your hands to make it as even as possible and about 1/4″ thick
Place the crust into the freezer to set while you prepare the mousse.
Add all mousse ingredients to your blender or food processor, mix on high until everything is well combined and whipped into creamy decadence. taste and add additional sweetener as necessary.
Fill the crust with the completed mousse and place back in the freezer to set for roughly an hour.
Top with raw cacao nibs, coconut shreds or fruit!
Brunch is having a moment. well, mostly I think Boozy Brunch is having a moment. If you follow any instagram foodie accounts, or have any friends who live in New York in particular, you’ve probably noticed that bloody mary’s with full blown hamburger skewers or any iteration of booze and bacon have taken over your Sunday social media feed.
But really, what do I know about brunch? in all honesty, not much. In an effort not to douse our whole food blog with the woes of being allergic/intolerant to dairy, eggs, and wheat, I’ll just sum it up by saying that finding a dairy free/egg free/wheat free brunch spot in most cities is a pain in the ass.
Our lack of participation in the boozy brunch trend has however turned us into homemade Sunday morning hash connoisseurs. A big and balanced enough meal to soak up any grievances from the previous night, but still healthy enough to get you going, and keep you going.
The fresh herbs and cashew cheese are key so don’t skimp on the details and we promise you won’t be disappointed. With lots of beautiful, local, organic veggies straight from the co-op down the street this is a quick and easy meal to set you up for a weekend packed with sunshine, hikes, yoga and friends. or a full day Netflix marathon of Battlestar Galactica. whatever you want man, no frackin’ judgement here.
There really is something about greens. crunchy, refreshing, glorious greens that stare back at you from the plate with such vibrancy that you just know they’re good for you. This is one of those salads. It’s a very loose interpretation of one of Ottolenghi’s most photogenic salads, full of so many different shades of green that as he puts it, ‘you have to stop to check whats in there.’
If you follow our usual video blog, you know that we’re kinda all over the place. both literally and figuratively. the beautiful chaos of our nomadic life often means that we’re left trying to find healthy food on the fly (thank the gods for the instagram food community, its where I find most of our restaurants), living at whole foods, or stuck downing countless juices and smoothies to get our greens in.
Not that I don’t love green juice, I think I love green juice just about as much as Kel loves orange soda. but lets be real. green juice is not going to cut it. there’s this kinda important thing called fiber, and also protein and some other super important stuff, and they’re often forgotten in this crazy yoga world of juice cleanses and detoxes and all that rubbish.
Luckily, when we get a kitchen, we use it. back home in the Pacific NW for a few weeks means we’ll be cooking like crazy and our first stop was this pretty little thing. with very minimal stove time for some quick blanching, this is a great one for summer days too hot to spend with the oven on so go grab some perfectly in season asparagus, some juicy green beans and get to chopping!
Shifting the scenery as we make our way down to south florida for a weekend full of teaching workshops and miami swim week fashion shows!
Round 2 in NYC, headed right back after our week in London, this time staying in Manhattan and exploring the east side!
Skipped across the pond to teach yoga at the Yoga Connects Festival and Indaba Yoga in London!
Catch up with our video blogs in New York City! Summer days exploring Williamsburg, teaching yoga, and eating our way through the boroughs.
Its that time again. no, not for fireworks. not for family and camping and pop-its and scared pets. its time for Independence Day. its time for Will Smith. and one-liners. and aliens. and Jeff Goldblum. and the president lady from Battlestar Galactica. and oh god its just my most favorite movie of all time. the real celebration here is that starting now, this household classic is on TV, likely on TNT, pretty much every single day.
I suppose that there is more to this national holiday than Will Smith (although to be fair he really should be deemed a national treasure) because it is also quite clear that July 4th BBQ’s are upon us. giant silver bins full of potato salad, hot dogs (dear god), plain lays chips (plain? c’mon people, at least get the ruffles) and maybe some watermelon balls if you’re lucky.
With minimal greens in sight, these collard greens are a welcome addition to any backyard feast (or indoor feast whilst watching this 1996 classic if you’re from the pacific northwest where summer weather doesnt start until July 5th like we are)
There are no ham hocks here, it’s mushrooms that provide the savoriness so meat eaters and vegans alike can enjoy the nutritional power house that is collard greens.
I’m not going to say collard greens are the new kale, but i am going to say that they might be. they could be. give collards a chance.
Need more summer chow down inspiration? check our rich and tasty take on creamed corn in part 1 of our favorite BBQ recipes here.
Spicy Sauteed Collard Greens
1 bunch collard greens
7-8 baby bella mushrooms or 2-3 larger portabellos
1 clove garlic
1 tsp onion powder
1 tbsp mustard powder
hot sauce of choice (we used a habanero sauce) 2-3 tbsp depending on desired spicyness
salt + pepper
For workshop bookings please contact Jennifer Squires