"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
It’s fig season! Bet you thought I was going to say pumpkin? That, too. I made a berry coconut oatmeal that became a summer staple, and with fresh figs in season and pumpkin filling the grocery store shelves, this only seemed like the natural progression. Although fall is officially here, we’re having a heat wave in Boston. Thus, it only seems fitting to enjoy this morning’s Pumpkin Fig Oatmeal Bake cold with some Greek yogurt, a drizzle of maple syrup, and a little almond butter.
I’ve been craving from Avocado Mousse and have been patiently, patientlyyy waiting for my avocados to ripen on the counter. This time, I wanted it to be dark — dark chocolate dark. Dark but even more healthy. You know what that means. I tossed in some of superfood power in Aloha‘s Chocolate Daily Greens (which includes servings of fruits and veggies — even more of a win win). Swapped for cocoa powder for carob, which was not intentional and totally by accident; I meant to buy cocoa but carob isn’t too bad. It has a different flavor than cocoa powder, but the dark chocolate helps blend everything together. A few minor changes and tweaks but still a delicious Dark Chocolate (Superfood) Avocado Mousse.
Eat Drink Savor Repeat 