Friday, July 25, 2008

"Mock"olate Mousse

My girls are on the GFCF diet - no wheat, no dairy. I make all of their meals, and I pack their snacks and lunches for school. Every day. Five days a week. Three kids. The math eludes me.

I'm always on the lookout for something new and improved. I worry about their fat intake, since their diets are so healthy and naturally low in fat. (They do get fish oil supplements from NordicNaturals.)

Yesterday I created "mock"olate mousse. It's quite yummy. The kids are struggling with the consistency - they are not creamy food kids. But I managed to get a serving into Mia and Gianna. Bella practiced her P's with it.....

When I cook, I follow my Grandma Yoli's lead. Toss it in, measure nothing, taste often, put it on a dish, eat it. Here's the basic recipe:

1 large can unsweetened pumpkin

1/3 bottle of agave syrup (this is a low glycemic, natural sweetener that tastes like sugar, pours like honey and doesn't add a particular "taste", just sweetening.)

1/4 container of unsweetened cocoa. (Check often to make sure the cocoa has hidden the pumpkin flavor. You'll need a lot.)

1 can of full fat coconut milk (make sure to buy a brand without sulfites. Thai Gourmet, the black and red can is excellent.)

pinch of salt

4 eggs

I add the eggs LAST so I can taste as I go, judging the sweetness and chocolateyness. I can't stand the thought of eating raw, slimy eggs....

Mix ingredients until smooth. Pour into 9 x 12 Pyrex dish. Place dish into a larger pan of water, so water comes halfway up the side of the dish. Place into preheated 350 degree oven for 1 hour, or until butter knife comes out clean from the center. Chill.


pixiemama said...

Kim -
I can't imagine the amount of time you must spend in the kitchen. I do a lot of stuff on Sundays to get ahead for the week, but I still feel like I spend about 7 hours per day doing SOMETHING in the kitchen.

Thanks for the recipe - it sounds really good. We use a lot of canned pumpkin. It's super nutritious, and has lots and lots of fiber. Reminds me - I should post my pumpkin muffin recipe sometime!

Thanks -

Kim Stagliano said...

Pixie - I'd love to run your recipe if you want to send it to me! Yeah, I bake bread too. Call me Laura Ingalls! LOL!

Kim in NYC said...

This sounds awesome for anyone!!! Another quick yummy thing if the girls eat bananas is to slice some up, freeze them, blend and it is like banana soft serve (grown ups can add rum and you get banana rum ice cream!)

I too feel like I am constantly in the kitchen - definitely "Little House on the Prairie meets Manhattan". We do a lot of bone broths on the stove for 48+ hours, I puree a lot of veg to hide in muffins (it is amazing what an almond/banana muffin can hide -- beets, broccoli etc.), we are SCD plus raw milk (only raw - he cannot tolerate pasturized/homogonized milk) so there is lots of cooking here too (and making the SCD goat yogurt).

Kim Stagliano said...

Kim, I want to try and perhaps learn to make, if it's cheaper, the new coconut milk yogurt. I need foods for Bella's lunch more than anyone.

It's not always cheaper to make the food - not sure on the yogurt. But a good dose of probiotics and mid-chain fats at lunch would be great. I haven't looked for the yogurt in stores yet - I'm sure it's at least $1.50 per cup.


Kim in NYC said...

Kim, we pay 6.75 a 1/2 gallon for goat's milk from a local farm and that makes 10-12 jars of yogurt about equivalent to the small store containers (so that is between say 56 and 68 cents a container). The scd yogurt ferments a longer time (24-30 hrs) at a lower temp than commercial yogurts so it gets rid of more lactose and builds up more probiotics than commerically available yogurt. It is super tart! It also is not as thick as store yogurt - at least the goat's milk is thinner -- more like a drinkable/kefir consistency.

I was psyched to see that coconut yogurt last week, unfortunately it has sugar and corn stuff in it which are no-nos for Henry. but it looks yummy.

GFCF Mommy said...

Hi Kim,
This looks delish! I have found over our 4 years of being GFCF that pumpkin puree and Thai coconut milk are two of my favorite ingredients in desserts. Really versatile, forgiving, and tasty!

I'm making it this weekend! Yum! I know the Prince and the Professor will love it!

We've been experimenting with yogurts over the years too. Soy doesn't set too well with the Prince. I personally loved the SCD Goat's yogurt, but that didn't work for him either, except if I cooked with it, then it was ok. He just couldn't have the goat's yogurt "straight" (or with fruit mixed in.) I should try making coconut milk yogurt, interesting.


Amanda said...

What else are you going to do if not cook?? Do I have an empty life??

Anonymous said...

Where can I learn about GFCF diet. It seems there are not many choices with this diet. Our holistic Dr recommends this diet for my son. He is 4 years old and has subtle allergies and frequent fluid accumulation in his ear.

Kim Stagliano said...

Hi, anon. I'd suggest going to the Talk Avout Curing Autism site (TACA) and clicking on the diet pull down. Great info to get you started there. It's not really difficult, we all just need a PUSH! Check out GFCF Mommy's blog too of course! Feel free to email me anytime. I'll keep you anon - I don't spill names when people are seeking helping. :)


Anonymous said...

Thank you Kim

Stefan said...

Mmm. I'm going to learn how to cook someday. Seeing all that talk about pumpkin muffins and stuff is makin my belly do its best Godzilla impersonation. ;\

On another note, I came across an article by Sharon Attkisson and, well, one thing led to another and I had waves of info in front of me so I decided to write an article on the vaccine autism link. I suppose people might not agree with everything I say in it, but, take what you need, leave the rest, I always say.

Stefan said...

Am unused to the blogspot format. Grr. Didn't know about the hyperlink chopper. Here's the tinyurl of it.

Kim Stagliano said...

Thanks, Stefan. Blogger is pretty basic - thanks for hte tinyurl. K