1 banana - cut in half lengthwise and laid on a plate with halves side by side
Make fudge sauce by mixing 2 teaspoons of cocoa powder with a sweetener to taste ( sucralose, stevia, honey, maple syrup or a combination), and just enough liquid (water, soy milk, oat milk or low fat cow's milk) to make a syrup consistency. Stir until smooth. Spread on the banana halves. For texture contrast, top with roughly chopped walnuts or almonds.
From Mary
SILKEN TOFU CHOCOLATE MOUSSE : serves 4
12 oz. silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup ( barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
pinch of salt
1 ounce almond liqueur (optional)
Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1 1/2 minutes, until smooth. Pour the mousse into wine or champagne glasses or dessert-type dishes, and chill overnight. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.
MegaBrownies
Combine the following ingredients in a mixing bowl:
500 g unsweetened Fair Trade cocoa powder
1 box Ener-G rice bran
3 C psyllium husk
1/3 C whole rye flour
6 T Brewer's yeast
4 scoops (20g per scoop/450 calories) chocolate-flavored whey protein powder
6 scoops (20g per scoop/440 calories) unflavored whey protein
1.5 T sodium-free baking powder
50g almonds
100g almond meal
In a blender mix the following ingredients:
4 omega-3 eggs (flax-fed preferred over fish oil or other DHA)
4 caps x 15mg (elemental) zinc
10 g NAC (N-acetylcysteine)
1 T + 1 tsp rum extract
1 T + 1 tsp vanilla extract
1/2 T pure sucralose + 1/4 tsp pure Neotame; or 1.5 T pure sucralose
6 cups skim milk
750 ml egg whites
470 g guava
320 g pumpkin (canned)
300 g endive
