Women's Fitness

You can buyEat Drink Sh ineby

Jennifer Jessica & Jill Emich

published by Kyle Books for £19.99.

WANT MORE IDEAS?

September 20 16 |womensfitness.co.uk 115

BANANA CHOCOLATE MOUSSE

WORDS AMANDA KHOUV PHOTOGRAPHY BY EVA KOLENKO

Carob powder and raw

cacao powder can be

used interchangeably

in this recipe. Carob

is a chocolate

alternative for people

who don’t do caffeine

or stimulants – or

don’t want caffeine

before bedtime. It is

a pulse that doesn’t

taste exactly like

chocolate but hasa

similar flavour. Raw

cacao is chocolate in

its purest form and

it is Paleo friendly.

This lovely mousse

is great topped with

berries nuts coconut

flakes and so on. Kids

absolutely love this

healthy dessert too!

Ingredients

(serves 4–6)

● 10 dates pitted and

soaked in water for

aroundthree hours

●1 ripe banana peeled

and roughly sliced

●3 ripeavocados

stoned flesh

scoopedout of shells

●120ml maple syrup

●4tbsp raw honey

(local if possible)

●60g raw cacao powder

or carob powder

●2tspvanilla extract

1

Put the drained dates

in a foodprocessor and

process for oneminute.

(Thedateswill forma ball.

This isfine.)

2

Add the banana and

avocado and process

for another minute. Add the

syrup honey cacao and

vanilla extract and process

for afurther minute.

3

Chill the moussein the

fridgefor at least one

hour before serving. Stored

in anairtight container it

will keepin the fridgefor

upto three days.

1

Preheat the ovento 150°C/

gasmark 2.

2

Generously salt the pork

chops onboth sides.

3

Heat the olive oil in a

heavy-based panto a

medium-highheat. Sear the chops

onboth sidesuntil browned

approximately four minutes per

side. Set the chops aside ona large

plate leaving the fat in the pan.

4

If more oil is needed add

the olive oil to the pan then

add the onion and caraway seeds

and sauté over a gentle heat until

the onion is soft and translucent.

Add the fennel and sauté until soft

thenadd the cabbage and sauté

until soft. Seasonthe cabbage

mixture with salt.

5

Pour in the stock and return the

pork to the pan. Top eachpork

chop with dill sprigsand bacon

strips if using. Cover and braise for

onehour 30minutes or until tender.

6

Chopthe bacon ifusing.

Removeand discard the dill

sprigs. Serve the pork and

cabbage immediately topped

with the optional bacon.