Pearl couscous is a fabulously showy version of the pantry staple. It looks gorgeous and tastes delicious in this macro version of tabbouleh that uses slow roas…
By Rebecca Katz
This week’s culinary mission is a tough one–Dark Chocolate! Need one say more? Enjoy!
Grown Up Chocolate Pudding With Raspberries
Talk about fun rendezvous. This little devil took a while to figure out, so my recipe tester, Catherine, and I kept meeting halfway between our homes. We’d sit in Catherine’s VW bug and she’d pull out a small container of the pudding; we’d taste, figure out what needed to be tinkered with, and off we’d go on our separate ways. I wanted something that would take me back to that comforting feeling pudding gave me as a kid, yet be a little more sophisticated for an adult palate. What we ended up with was a cross between pudding, custard, and pot de crème. If that sounds a bit decadent, well, guilty as charged. Coconut milk, dark chocolate (mood enhancer!!), cinnamon, cardamom . . . yup, this one will get your motor purring.
MAKES 4 SERVINGS
PREP TIME: 5 minutes
COOK TIME: 5 minutes
1 (13.66-ounce) can full-fat coconut milk
1½ tablespoons ground kudzu root
3 tablespoons Grade B maple syrup
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon sea salt
3½ ounces dark chocolate (70% cacao), finely chopped
1 teaspoon vanilla extract
1 pint raspberries
Pour ½ cup of coconut milk into a small bowl and add the kudzu. Whisk until well combined and set aside, whisking from time to time. Place the remaining coconut milk, maple syrup, cinnamon, cardamom, and salt in a heavy saucepan, whisking to combine. Heat over medium flame until the mixture simmers, then whisk in the kudzu slurry. Continue to cook, whisking often, until the mixture thickens and becomes bubbly, 3 to 4 minutes. Turn off the heat and whisk in the chopped chocolate and vanilla. Pour into six ½ cup size ramekins. The pudding will continue to thicken as it cools. To chill, cover with plastic pressed to the surface. Serve with the raspberries either warm, room temperature, or chilled.
COOK’S NOTE: Cacao content is the amount of pure cacao in a dark chocolate product; the higher the percentage, the more antioxidants the chocolate contains. And if you’re into addition by subtraction, higher cacao percentages also mean lower sugar content.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
If you love cardamom and chocolate, you’re gonna love this one! (And it’s dairy-free!)
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These cacoa bars are packed with tons of energy!
Raw Super Food Energy Bars with Cacao
Homemade Melt In Your Mouth Dark Chocolate
Rebecca is a chef, author, educator and culinary translator.
In addition to her books, Rebecca also offers an online course for anti-cancer cooking.
Click here to view the course.
Rebecca’s books highlight the integration of science research and bold flavor in fighting chronic illness.
Her passion for food began after a stressful business career. Rebecca attended the Natural Gourmet Institute, became the executive chef for Food as Medicine nutrition training program and went on to attain a Master of Science in Health and Nutrition. Currently, she is founder of the Healing Kitchens Institute and has been a visiting chef and nationally recognized nutrition educator at the Commonweal Cancer Help Program for over a decade.
Rebecca coined the term, “culinary translator” to simplify what she does: translate the science of nutrition to your plate.
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