It has been 3 weeks since school has been out for the summer and this is the first time I have been able to sit down and write. We have been busy with dance camp, cheer camp, hockey practice, basketball camp, lacrosse practice, visits from grandparents, a carnival and making fun new treats which I am excited to start sharing with all of you!
Here are some pictures of what we have been up to the past few weeks. My 4-year-old participated in a Frozen dance camp. This is her with her big sister and best friend.
My 4-year-old also started learning to cheer like her big sister. She loves being able to do some of the things her sister can do!
My 8-year-old particiapted in a hip hop camp. This picture is from Luau day.
My son has been busy playing in lacrosse tournaments. He is #17.
My 4-year-old performed in her first ballet recital.
My 8-year-old went to see Katy Perry with two of her friends!
We went to a carnival with our best friends!
Pop pop (my dad) came for a visit! Grandma came for some visits too, we need to get pictures of that next time.
Lastly, we have been experimenting with new desserts! It has been so hot so I have not been in the mood to turn on my oven much, so we have been making sweet treats in the blender, refrigerator and freezer. Stay tuned for more of what we have been making!
This chocolate mousse from The Detoxinista is one of my favorite new recipes that we found. I find myself soaking cashews everyday in preparation to make this amazing dessert! I have also been doubling the recipe because it does not last long in our house. It takes as long to prepare as a smoothie, super quick and easy!
Cashews are so good for you and I love being able to give my family a dessert that promotes health! Did you know that 2 handfuls of cashews is the therapeutic equivalent of a prescription dose of Prozac? Inside you, the essential amino acid L-tryptophan is broken down into anxiety-reducing, snooze-inducing niacin. Even more important, tryptophan is also made into serotonin, one of your body’s most important neurotransmitters. Serotonin gives a feeling of well-being and mellowness. This is such a profound effect that Prozac, Paxil and similar antidepressants usually either mimic serotonin or artificially keep the body’s own serotonin levels high. (Source)
This recipe also uses cacao, which is sooooo good for you! It is the most antioxidant-rich food in the world. Cacao also contains natural mood-boosting compounds, making it a good food for people suffering from anxiety, sadness and depression.
I love that this mousse is sweetened with maple syrup instead of sugar. Maple syrup is an excellent source of manganese and a good source of zinc. The trace mineral manganese is an essential for energy production and antioxidant defenses. Zinc and manganese are also important allies in the immune system. Most traditional pancake syrups contain added salt, corn syrup, high fructose corn syrup and sodium benzoate. Both corn syrup and high fructose corn syrup are potential GM (genetically modified) ingredients.
There are two varieties of maple syrup to choose from, USDA Grade A and Grade B. Grade A is the most popular, with a light maple flavor and a relatively thin consistency. It’s a good choice for pancakes, and can make a great topping for desserts and other foods.
Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, tending towards the consistency of pancake syrup rather than the runnier Grade A. Grade B is often recommended for baking because its stronger flavor comes through more readily, but it can be a better choice for pancakes or waffles than Grade A if you are a fan of the flavor of maple in general. The two are interchangeable as far as what will work in a recipe that calls for maple syrup. Grade C maple syrup, it is now called Grade B. Thus, Grade B & C are the same.
Decadent Dairy-Free Chocolate Mousse
- 1/2 cupraw, unsalted cashews, soaked 2 hours
- 1/2 cup almond milk
- 1/4 cup melted coconut oil
- 1/4 cup raw cacao powder or cocoa powder
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla (I prefer the taste of the type without alcohol)
- Pinch of Himalayan pink salt
1. Drain and rinse the cashews well, discarding the soak water.
2. Combine the soaked cashews, almond milk, melted coconut oil, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
3. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
4. Serve chilled, with shaved chocolate, sliced almonds, raspberries or any other topping of your choice.
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“When you know better, you do better.”