Peanut Butter Mousse, Recipe Updates, and an Announcement
I've got a few things to share with you today. Before I get to one of my favorite new dessert recipes, here's a quick recap on what's been happening on Food and Yoga for Life in the past week. It's become more active than Sweetly Raw lately and I hope you've had a chance to check it out. I really enjoy being able to share on there and yesterday I did my first post on yoga!
Food and Yoga for Life Recap
A post on my favorite raw vegan pesto recipes!
There was a post about a visit from my sweet Aussie friend, Hannah! Complete with our tantalizing carob mousse pictures.
In my first yoga post I talk about the most important aspect of yoga. But really anyone can benefit from this, even if you don't practice yoga.
Now for some sweet stuff...I'm a peanut butter lover all the way. As a child, my mom fed me many peanut butter and banana or jam sammies for lunch and lots of whole grain toast with natural peanut butter for breaky. As I got into my teenage years, however, I started to develop a food intolerance to it and rarely ate it. Then when I got into raw food, I stopped eating peanut butter all together because it was a "no-no" and I couldn't find it raw anyway. Since opening my diet in the past few years, I've started eating my beloved peanut butter again. No more PB and J sammies or PB with toast, but I do use it to make granola bars, chocolate peanut butter cups, balls, ice cream, and occasionally in a smoothie. I also love it mashed with banana and eaten with a spoon.
For ages I've been contemplating a peanut butter mousse... Mmmm... just the thought makes me happy. It finally came to be last week when I had leftover irish moss on hand from making carob mousse.
Fluffy Peanut Butter Mousse
This mousse is so light and fluffy! It can be made completely raw or semi raw. I garnished mine with raw wild jungle peanuts (aren't they pretty?!) and cacao nibs. Can't do peanuts? No probs, make it with almond butter.
1/3 cup irish moss gel
2/3 cup coconut milk*
1/2 cup peanut butter (raw or roasted)
8-9 tablespoons maple syrup
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon himalayan salt
1 1/2 teaspoons psyllium
2 1/2 tablespoons melted coconut oil
Blend all but the coconut oil until smooth and creamy. Use raw agave or coconut nectar instead of maple syrup if you want it all raw.
Now add the oil and blend to incorporate.
Chill the mousse in small bowls or glasses for at least 4 hours.
*The pulp and water of a young coconut blended until smooth, thick and creamy.
OR full fat canned coconut milk.
Speaking of irish moss, there's some controversy going around about it right now. Some are saying it's bad, some are saying its still good. If you've heard about this and are confused, check out this great article by Elaina Love. Like her, I've always felt good from eating irish moss and I love incorporating it into dessert recipes as a way to add creaminess while being able to cut down on nuts.
Onto an exciting announcement! I'm getting ready to launch a new recipe ebook! I didn't think I'd do another one, but this idea has been calling to me for a while so I decided to go ahead and put a book together. Here's your chance to win the very first copy of my new book.
Hint: It contains all raw vegan recipes and has nothing to do with my new blog.
Leave your guess (one per person) on the theme of my new recipe ebook in the comment section below.
If more than one person guesses correctly, the names will go into a random draw.