Hip, Saturday Recipe

Just to keep you up to date, I went for my shot on Friday morning. Dr. Martin tried moving my leg around to stress the joint, there was no pain, so it is definitely the bursa that is inflamed. He explained to me that the bursa was quite large (I had Googled about it but didn't realise the size). The pain channel goes right down the side of my thigh. No wonder I have been in such pain, far worse than last time. Still a tad early to see how it is working. He also gave me a scrip for a very strong anti-inflammatory cream which I can use 3 times a day if needed. Unfortunately this has to be made up by the pharmacist and they didn't have enough of the right ingredients. They said I could go to another pharmacy but as that was some distance away, I figured I would wait til Monday. Well lookee there, bursa all over the place.

I love chocolate and am pretty fond of avocados, but together- well I'll try most things once.

Chocolate-Avocado Pudding

Leave it to cool-kid mecca Gjusta in Venice, CA, to create a produce-based, low-sugar, vegan-friendly, “good”-fat-filled, crowd-pleasing chocolate pudding recipe. That would also be completely

acceptable to eat for breakfast.

2 large avocados, pits removed
1 vanilla bean, split lengthwise
¾ cup unsweetened cocoa powder
½ cup pure maple syrup
¼ cup agave nectar
¼ cup (or more) fresh orange juice
½ tsp kosher salt
1 ½ cups heavy cream (optional)
¼ cup cocoa nibs and/or chopped hazelnuts

1. Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.

2. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.

3. Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.

4. Do Ahead: Pudding can be made 3 days ahead. Cover and chill

Servings: 6

 Source: Bon Appétit


Have a great day