Can you believe it’s mid-July? It’s time to get serious about summer! What’s on your summer list? Going on vacation anywhere? Spending some time with family and friends? How about special dinner plans?
I had a big epiphany the other day. Here it goes: I am a procrastinator. (For anyone that knows me I’m sure you’re confused, but hold on just a sec.) I am a procrastinator of fun. I realized that I am great at getting all the boring, tedious, and stressful things done – homework, cleaning my apartment, dentist appointments, you name it. Yet, I never make fun a priority. I always tell myself that seeing that movie can wait or that it isn’t the “right time” to go on vacation. I think it’s time I work on my procrastination.
So, here are my NEW top priorities for the summer. Hopefully we can inspire each other to keep fun a priority in our lives!
- go on vacation
- visit a lavender farm
- go to the beach
- go to the spa
- visit with friends more often
- watch TV (yes, this is a top priority!)
- bike to work
- pick berries
- read in the sun
- eat amazing food and share it with you on this blog
The amazing food part starts right now. And what better way to enjoy the delectable fruits of summer than paired with raw carob mousse. Have you ever tried a raw dessert? If yes, then I’m sure you’ll love this one. If not, then you need to change that ASAP.
One of the things I love most about raw desserts is that they are super easy to make. A food processor. A few ingredients. And then pure dessert bliss. It’s perfect on a hot day when you don’t feel like turning on your oven or standing in your kitchen in the heat. Are you ready? Then grab some avocados and let’s get to it!
Okay, before we start, I guess I better explain the avocado part. I don’t want you to embark on this raw mousse journey thinking you’re about to make brown guacamole. Avocados give this dessert its creamy texture and provide a healthy dose of fat. However, I promise that you won’t taste them!
I love eating this dessert alone, but I love it even more with fresh fruit. You can dip strawberries in it or layer it as a parfait with a variety of fruits. It always looks elegant when served in a martini glass.
1-2 Tbs vanilla extract (use it according to your taste)
1/4 cup raw agave nectar
1/4 cup raw carob powder
1 Tb coconut oil (optional – this makes it really creamy with a slight coconut flavor, but you can also leave it out)
Add the avocados, vanilla extract, and agave to your blender or food processor. A food processor works better, but I used my blender. As it mixes, slowly add the carob powder. Then add the coconut oil if using. It will probably take awhile to blend so be patient. You will need a spatula to scrape down the sides and make sure that it mixes completely – you don’t want any green avocado chunks! Serve and enjoy!