Chocolate Mousse for a mood boost!
Dark chocolate contains caffeine and theobromine, mild stimulants responsible for its reputation as an aphrodisiac. Raw cacao is also rich in antioxidant flavanoids that can improve flow of blood vessels and calm inflammation.
Tofu is a great source of protein, calcium, and iron, but it’s advised to try and find non-GMO tofu if possible (found at most health food stores) because little is known about the effects of genetically modified foods on human health and the environment.
If you don’t have vanilla extract on hand, vanilla flavor non-dairy milk can also do the trick. This dessert could win over hardcore dairy-lovers, especially when garnished with colorful berries and mint leaves to visually stimulate the appetite even more.
1 cup non-dairy demi-sweet chocolate chips
12 oz. silken or firm tofu
1/2 cup non-dairy milk (soy/almond/rice/coconut/hemp)
1/2 tsp vanilla extract
Fresh berries and mint leaves, as optional garnish
In a double boiler, melt chocolate chips. Blend the melted chocolate, tofu, milk, and vanilla together. Chill mixture for one hour before serving.
Banana Ice Cream
Enjoy dessert guilt-free! This vegan dessert is a nutritious treat that proves that ice-cream does not need dairy or added sugar to taste creamy and delicious!
Bananas and dates both provide a good dose of fiber, while bananas and young coconut water are both loaded with potassium. Young coconut water also contains electrolytes, which makes it ideal for hydration (especially in hot, humid tropical weather where they are generally grown). The simplicity of the recipe lets the wonderful flavors of these few ingredients really stand out.
1 cup young coconut water
Raw Carob powder, cinnamon (optional)
If you have an ice-cream maker, blend the ingredients first and run the mixture through, then serve and enjoy, or freeze for later.
If you have a Vitamix, you can freeze the bananas beforehand and the Vitamix will blend everything into the perfect ice-cream texture. Otherwise, you can do it the good-old fashioned way and scoop the mixture into a BPA-free glass container, then freeze for about half an hour and thaw before eating.
Text: Lana J. Lee Pictures: Cayla Carapella
Recipe Source: The Dharma Yoga LOAY Teacher Training Manual