Healthy twists and poached pear with anti-oxidant filled chocolate sauce

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For me healthy eating is not about excluding foods from your diet or depriving yourself from pleasure. I eat anything I like but make sure it is high in nutrition. Sure somethings has to be kept to a minimum, pizza, items high in saturated fats, sugar. You know the ones.

What I do is I always look at how to make ordinary dishes more nutritious. Adding spinach and kale to an ordinary salad, adding turmeric to scrambled eggs, wholewheat or spelt or zucchini pasta instead of white pasta. You get my drift.

On New Year’s Eve for example I cooked a potato gratin but instead of only standard white potatoes I added lots of sweet potatoes. And for dessert I made poached pear with a chocolate sauce, but not any old sugar laden version. A dessert filled with anti-oxidants and no refined sugar. The pears need to be prepared the day before serving.
I served the poached pear with Booja Booja vanilla ice-cream. It’s dairy-free, organic, gluten and soya free and 100% raw. And it taste amazing!

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Poached Pear with chocolate sauce

Serves 4

4 pears
2 1/2 cups of water
3 tablespoons of acacia honey
1 vanilla pod
3 tablespoons of maple syrup

Chocolate sauce ( slightly adapted from a cool blog called Top with Cinnamon)

3 pitted Mejool dates
20 grams of dark chocolate 70% cocoa minimum
1/2 cup almond milk
2 small teaspoons of raw cacao powder ( I use Creative nature superfoods)

Peel the pears and cut of the bottom so it can stand upright. Put pears, water and acacia honey in a pot. Cut the vanilla pod lengthways and scrape out the seeds into the pot. Add the pods as well. Cook on a low heat for 10 minutes.

Transfer liquid, pears and vanilla pods to an airtight container. Pour over the maple syrup ( I don’t cook the maple syrup in order to keep it as nutritious as possible) Put in fridge when it has cooled down.

Cook the chocolate sauce just before you want to serve the pears. Put the dates and almond milk in blender and blend until smooth. Transfer into a pot, add the dark chocolate and cook on low heat for 5-10 min or until it has thickened. Stir continuously. Turn off the heat and and wait until it has cooled down a bit and then stir in the raw cacao powder. ( You want to keep as many anti-oxidants as possible hence not heat the raw cacao powder too much) I have written about the amazing anti-oxidant power of creative natures superfoods cacao powder before.

Put the pears on a paper towel for a couple of minutes in order for the liquid not to run on the plate.

Place the pears on serving plates and pour the chocolate sauce over it.
Serve with a scoop or two of Booja Booja’s vanilla ice-cream and decorate with some more raw cacao powder!

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