I've taken time away for the holiday and to review my business since its inception and my life over the last decade. I decided that I've exhausted myself trying to do things that just are not working, and I've lost some of the things that I used to love. This is not stress or depression, but burn out where I am no longer motivated to act because it seems hopeless and I'm helpless. Part of the "cure" is self care.
I found myself with a gift card to Borders Books store as a result of a return of a gift book. I knew my local store was sadly depleted of jewelry making books, but didn't realize they also had a poor selection of art and art history books I've used for creative inspiration. I've been criticizing myself for not doing marketing and found a book called The Designer's Guide to Marketing and Pricing....hardly a holiday gift but more about that another time. So I searched my former favorite topic areas and found Fried Why You Burn Out and How to Revive by Joan Borysenko, Ph.D. and knew this was a great book for me. I had collected quite a few of her books because they seemed to resonate with me and Fried described my feelings very well. You can find out more about her work at http://www.joanborysenko.com/ or www.facebook.com/pages/Boulder-CO/Joan-Borysenko/211406562428
So today, as part of my self care, I decided I would finally make the chocolate mousse from Raw Food Made Easy for 1 or 2 People by Jennifer Cornbleet. I searched for recipes (mainly desserts because that is what I miss the most...Christmas in my childhood home equals COOKIES) that cater to my food sensitivities and allergies, but did not make any during the holidays because I put my own needs last. Before you write me off as a chocoholic beadweaver wanting a super sugar high, let me tell you it uses avocados, dates, agave syrup and raw cacao powder NOT butter, cream and eggs! It whips up in my Cuisinart quicker than I can clean up the work bowl.
CHOCOLATE MOUSSE: Soak 1/4 cup pitted medjool dates (yummy) in water for 10 to 30 minutes to soften. Drain and place in a food processor fitted with the S blade along with 1/4 cup pure maple syrup or agave nectar and 1/2 tsp. vanilla extract (optional) and process until smooth. Add 3/4 cup mashed avocados (1 1/2 avocados) and 1/4 cup plus 2T unsweetened cocoa and process until creamy, scrapping the sides of the bowl occassionally. Add 1/4 cup water and process briefly. Store in a sealed container for up to 3 days in the refrigerator or 2 weeks in the freezer. Serve chilled or at room temperature ( thaw frozen about 15 minutes before serving) Yields 1 cup, 2 servings...I made a double batch and put one in the freezer!
Please check out Jennifer Cornbleet at http://www.learnrawfood.com/ or her book on your favorite site or at your library. She has good recipes for all meals of the day designed for 1 or 2 servings made healthy with raw foods...no cooking! She talks about tools you use so it's great for novice "cooks".