I hope everyone has had an amazing Christmas and my best wishes for the new year! 2012 has been quite the year. I am so grateful for all that 2012 has delivered on a physical, emotional and spiritual level. I have moved from Hobart to Byron Bay and am basically living in paradise. Although ME/CFS continues to be a major challenge I am grateful for how far my body has come in terms of healing and all that I have learnt along the way. I am so grateful that I was able to pursue my passion for health with very casual study in naturopathy. I am so grateful for my beautiful friends and family and their love and support. I am so grateful for the work my body does for me daily, although I get angry with it at times. I am so grateful that I can go for short walks and do hardcore weight training! (Ok maybe not that hardcore.) I am so grateful for what CFS continues to teach me about myself on a physical, mental and spiritual level. I am so grateful for the amazing organic food I have the pleasure of consuming on a daily basis. I am grateful for so much! I am very excited for 2013 and for the major improvements I WILL experience with my health and for continuing my study which WILL become much easier as symptoms diminish.
Now onto my delicious raw chocolate avocado pie recipe. I made this for dessert on Christmas day. I must say it was amazing!! So I thought I must share it with you all.
Recipe: Raw Chocolate Avocado Pie
1 cup of activated almonds
6 fresh dates
1/4 teaspoon of vanilla powder
A pinch of Himalayan salt
1 and 1/2 cups soaked cashews (I soaked for 3 hours)
4 fresh dates
1/2 cup avocado
1/4 to half a cup of raw cacao depending of how intense you would like it to be
3 tablespoons of melted coconut oil
3/4 cup water (I added 1/4 of water at a time a in the end needed this amount for my blender to mix the ingredients to a smooth consistency.)
Raw honey or stevia to taste (I used 1 tablespoon of honey and a small amount of stevia.)
Pinch of Himalayan salt
1/2 teaspoon of vanilla powder
Using a food processor, combine all base ingredients until well binded. Line a pie dish with glad wrap and press the base into the dish, molding into shape. Place into the fridge whilst making the filling.
In a blender, preferably a high powered one place all ingredients apart from the coconut oil and water. In a small pot melt coconut oil and add to other ingredients with 1/4 of water. Continue to add water until the blender is able to blend all ingredients into a very smooth texture. It took me a while with my old blender.
Pour filling onto the base and freeze. It will be ready within a few hours. You can take it out of the freezer an hour of 2 before serving if you do not consume on the day of making it.
Serve with berries, coconut yogurt, raw cream or your choice of topping! Enjoy!
See you in 2013! x