Chocolate and Black Bean Mousse.

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Are you looking to add more fibre and protein into your yummy life? Eat your beans and lentils and you won´t need to spend decades sitting on a toilet!

You will be happily full, your tummy will be well nourished and everything will be flowing through you beautifully.

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Let me tell you how it looks like when I want to cook, blend, mix or put together some yummy food.

When you open up my cupboard, you will be attacked by many different types of nuts, bags of different flours, spices, beans and lentils, which start falling down as soon as you open up the cupboard´s door. They are stacked on top of each other as there is so much of everything. I believe I need all of them, even though there are only a few grains left in a bag. To be honest, it is quite and effort to find exactly what you´re looking for. And as it usually goes, the flour or a bean I look for is alwas the last one I pick from the shelf. That means getting through everything there is and then putting it all back while saying to myself ´oh, I haven´t used those beans in ages, must to do something with it!´. And I am off cooking and jumping around how beautiful the grains are. My boy looks at  me and then he lets me to do my thing.

The beauty of having so many different legumes, flours, nuts, seeds, spices and many other great things in your cupboard is the variety. The variety of getting many important nutrients from each of those plants. The variety of texture, flavour, size, shape and color. I can only imagine how many amazing possibilities there are for creating unforgettable meals by using different legumes, beans and everything else that´s hiding in my kitchen.

They are all so exciting and beautiful, let them shine in your cooking!

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Chickpeas are nutty and great for adding into any meals;

green mungo beans are excellent for sprouting and tossing into salads;

green, brown and puy lentils are gorgeous in soups or blended into pates;

red lentils are number one choice when making speedy suppers like blended soups or veggie polpette;

dhal lentils are a total must in making Indian stews, thick soups and even in spreads and rissottos!;

butter beans are very yummy when smashed on toast with thyme, garlic and mushrooms or blended into soups and sauces for a creamy texture;

red kidney beans taste nice and earthy in any tomato based dishes or sauces;

and then, there are black beans.. well, besides their earthy and rich flavour that can be used wildly in any dish, they are unbelievable blended in with.. wait for it.. chocolate. Yes, CHOCOLATE!

Here, I have created a very decadent and nourishing chocolate mousse that is one of the best chocolate mousses you can have. Great for your soul, great for your heart, great for your whole precious body. :)

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Chocolate and Black Bean Mousse

(serves 1-4 people; depending on the size of the dishes used)

 

1 1/2 cup drained black beans (soak 2 cups of black beans, rinse them, boil them and put the rest to the fridge and use later)

1 vanilla bean

5-10 dry dates, date syrup or maple syrup (use according your taste)

5 tbls cacao powder

1/4 cup coconut or hazelnut milk  (or less, depending on consistency)

1 avocado, ripe

1 cup fresh or frozen raspberries

dark (very dark) chocolate for decorating

 

First, let´s make the chocolate layer. Blend together black beans, dates or syrup, cacao powder, 1/2 avocado, scraped seeds of 1/2 vanilla bean and a few tablespoons of milk.

Blend it all until super creamy. If the chocolate mixture seems too thick for you, keep adding milk until you reach the desired consistency.

Taste, and add more dates or syrup if you prefer. You want the mousse to taste very rich, chocolate- y and decadent.

Wash your blender and make yourself a pretty raspberry mousse.

Blend together raspberries, 1/2 avocado and scraped seeds of another half of your vanilla bean. Taste and if you want the raspberries to taste sweeter, sweeten it with brown rice syrup, honey or banana.

Now, assemble your mousses into glasses. Divide the raspberry mousse on the bottom of your gorgeous glasses. Now, spoon your lovely, chocolate- y, rich and thick mousse over the raspberry layers.

Put to the fridge to cool for at least 1/2 hour. If you are not that patient, shave some chocolate by using sharp knife and sprinkle it all over the mousse in a thick layer. Take a spoon and dive into it. When finished, lick the glass. Because it is that good.

 

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Hladate v zivote sposob ako zacat pojedat viacej vlakniny, ktorej v dnesnej dobe nemame dostatok? Pekne si na tanier nalozte fazulku a sosovicu! :)
Najete sa do sytosti a nie do puknutia; vas zazivaci trakt bude stastni-prestastni a na toalete nebudete musiet vysedavat vecnost. Slubujem.

Dovolte mi aby som vas previedla tym, co sa odohrava v kuchyni, ked idem varit.Alebo nieco klicit, mixovat a papat.

Ktorukolvek skrinku otvorite, zacnu sa na vas valit vrecuska s rozdielnymi semiackami, orieskami, rozne balicky od muk, korenin a nadobky s kadejakymi druhmi sosovice a fazul. Sypu sa na vas z kazdej strany. A ked sa nieco snazim najst, vacsinou prejdem vsetkymi moznymi balickami, prevratim skrinku (no dobre, kuchynu) hore nohami a ako to byva, vzdy je to to posledne vrecusko, ktore potrebujem.

No a po konecnom najdeni toho, co chcem nehat klicit alebo pouzit na vykuzlenie paradneho jedla, si vzdy sadnem, prekutrem co to vlastne vsetko doma mam a pomyslim si: ´vau, tento druh fazulky som uz naozaj dlho nepouzila´a potom s nimi stastne bezim ku hrncom a miskam.

A opat sa vratim ku rozhadzanej policke, dakujem v hlave vsetkym svatym, ze mam moznost varit s takymi uzasnymi surovinami. No a potom to ukladam vsetko nazad. Nie tak aby som to jednoducho nasla, ked to budem znova potrebovat, ale tak, aby sa tam vsetko co mam pomestilo.

Ale poviem vam, je to naozaj uzasne skvely pocit, ked si mozete dovolit mat doma milion rozlicnych fazuliek, sosovic, korenin, muk, orieskov a vsetkeho mozneho co sa rado sype na zem. Ta variabilnost, ktoru ziskate pri vareni s rozlicnymi surovinami; tie jedinecne chute, farby a textury roznych obilnin. A ked si pomyslite na vsetky tie mineraly a vitaminy, ktore do seba pohodlne a velmi chutne dostavate, ani vas nenapadne ist ku doktorovi po predpis na tabletky proti zapche. :)

Vsetky tie ´suche´ suroviny, ktore doma mate su nabite uzasnou silou, takze sup s nimi na tanier, nech tam hviezdia!

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Cicer je uzasne orieskovy a chuti vyborne naozaj v kazdom jedle;

fazulky mungo je radost klicit a primiesat do salatov;

zelena, hneda alebo francuzska sosovica sa hodi do akejkolvek polievocky alebo famozneho pate;

cervena sosovicka je volba cislo jeden vzdy, ked je treba mat na stole chutnu a vydatnu veceru behom par minut ako napriklad jemnucke mixovane polievky alebo sosovicove fasirky;

dhal sosovica,ktora je tradicne v indickej kuchyni, je perfektna na rozne curry jedla a dokonca i na varenie rizota;

biele ´maslove´ fazulky su perfektne jemne popucene na hrianke spolu s tymianom, cesnakom a hubkami alebo len jednoducho pomixovane v kremovej polievke na dodanie extra jemnosti;

potom je tu aj cervena ´kidney´ fazulka, ktora ma skvelu, hlboku a skoro ´zemsku´ chut a perfektne sa hodi do chilli alebo hocicoho s paradajkovym zakladom;

no a v nedposlednej rade spomeniem cierne fazulky, ktore sa hodia tiez naozaj vsade ci su niekde len primiesane alebo vymixovane..vymixovane napriklad s.. pekne sa pripravte.. vymixovane s KAKAOM na jeden z najuzastnejsich cokoladovych mousse-ov, ake si len viete predstavit. Ano, cokoladovy mousse z ciernych fazuli. Citate dobre :)
Tu som vytvorila jeden naozaj lahodny a cokoladovy dezert, ktory potesi vasu dusu, rozprudi vasu krv, rozpumpuje vase srdce a dezert, z ktoreho sa bude tesit cele vase telo. :)

 

Čokoládovo-fazuľkový Mousse

(porcia pre 1-4, no vsetko zavisi od velkosti poharov, do ktorych ich servirujete:)

1 1/2 salky uvarenych ciernych fazuli (jednoducho namocte 2 salky ciernych fazuli na noc do vody, rano preplachnite, zalejte vodou, uvarte a oceddte; odmerajte 1 1/2 salky a zvysok urcite zjete v tyzdni s nejakou skvelou zeleninkou)

1 vanilkovy struk

5-10 susenych datli alebo datloveho/javoroveho sirupu (alebo co mate radi ako sladidlo)

5 lyzic kakaa

1/4 salky kokosoveho alebo lieskovo-orieskoveho mlieka

1 zrele avokado

1 salka cerstvych alebo mrazenych malin, ktore nechate chvilku rozmrazit

tmava (a velmi kvalitna) horka cokolada na dozdobenie

 

Najprv si spravime nas famozny cokoladovy mousse.

Do mixera vhodime fazulky, vyskrabkane semiacka z 1/2 vanilkoveho lusku, datle alebo sirup, kakao, 1/2 avokada a par splechov mlieka. Vymixujeme na krasne jemny a cokoladovy krem. Ochutname a podla potreba este dosladime. Ak bude mousse hodne husty, pridame viacej mlieka na zriedenie.

Mixer si umyjeme a pripravime si malinove pyre.

Vymixujeme spolu malinky, zvysnu polovicku avokada, vyskrabkane semiacka z 1/2 vanilkoveho lusku. Mozme dosladit bananom, ryzovym sladom alebo medikom/javorovym sirupom.

No a teraz uz len posledny krok-navrstvit to do peknych poharov. A vsetko to s chutou zjest!

Zacnite rozdelenim malinoveho pyre do poharov. Potom si vezmite vas uzasny, husty, dekadentny cokoladovy mousse a rozdelte ho na malinove pyre.

Pohare vlozte do chladnicky na aspon 1/2 hodiny aby bol mousse pekne vychladnuty. A pre netrpezlivych odporucam pred podavanim ozdobit poctivou vrtsvou nastruhanej cokolady a s radostou sa pustit do toho. A po dojedeni je nutnist vylizat pohare. Mnam.

 

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