Camping holiday blog
8th August 2017 vizcomdesign
chocolate mousse

Having just returned from our first full week camping trip of the year I couldn’t wait to unroll my mat and do a good strong practice.

Apart from the fact that I developed a full blown cold the moment we set off (always the way when you take your foot off the accelerator), it is so difficult to find a space and time to practice.I ended up for the few times a did practice when the sun was out in the morning using the VW mat at the front of the tent in full view of the campsite …. not ideal!!

I ended up for the few times a did practice when the sun was out in the morning using the VW mat at the front of the tent in full view of the campsite …. not ideal!!

When we were on the beach I spent a while each day doing seated twists, shoulder stretches, and a few forward bends but what I did find which was a pleasant surprise because I am always convinced that if I don’t practice for a few days I will lose all my strength and flexibility (silly I know).

Being so much more relaxed and taking life at a much slower pace I was so relaxed that I was much more flexible.

Also working mentally to accept that I needed to shift out of my usual routine and be ok with that is a challenge and this time I did better with that too.

The children had a blast body boarding every day and we met some amazing new friends.

Food…that is the other potential stresser for me on holiday because being gluten free and vegan there is not going to much I can buy so I need to go prepared and this time because I am gradually expanding my repertoire of dishes I found it easier.

This time I took I took some chocolate hazelnut mousse and some walnut truffles for desserts, falafels and lots of tofu to make different main courses and for lunch my latest favourite caramelised onion and date crackers.

I would love to share these recipes with you and for this blog I have chosen the chocolate mousse:

  • 2 large ripe avocados
  • 6fl oz hazelnut milk
  • 2 3/4 oz cacoa powder
  • 1 tsp vanilla essence
  • 6oz organic maple syrup
  • 2 tbsp melted coconut oil
  • 2 tbsp melted cocoa butter
  • 2 pinches sea salt

Place all of the ingredients except the oils in a food processor or a high speed blender and process until smooth.

Add the oils whilst the blender or processor is running until completely combined.

Pour into a bowl and set in the fridge (the mousse will not achieve the desired taste until well chilled).

Simple and delicious recipe from Megan May.

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