my kind of (protein) mousse

I remember the first time I ever tried eating mousse.

I was nine years- old, and eating dinner with my family at a popular all- you- can- eat restaurant.

As my parents and brother continued to make their way through plates piled high with pizza, pasta and salad, I made a bee- line for the dessert buffet.

With eager eyes (much larger than my stomach), I filled my bowl with jelly, pudding, ice- cream and lots of lollies. A tray full of brown semi- solid gunk was there -  the label announced that it was Chocolate Mousse - but it looked ghastly and I avoided it.

However, when I went back for a second serve of ice- cream, I noticed that the chocolate mousse was almost finished! It had disappeared in minutes!

Curiosity got the better of me. Surely something so popular had to taste good.. Right?

Right. Those few spoonfuls of delightful cloud- like chocolate blew my mind.

Fast- forward a couple of decades (yes, decades - sad but true) and there I was the other day, staring at the punnets of strawberries I had in my refrigerator and wondering whether the words 'strawberry' and 'mousse' could possibly be used in the same sentence.

Well, the answer is yes. Yes, they can.

My evidence? Here it is - the recipe for my kind of mousse - just as delicious as that chocolate mousse seventeen years ago, but jazzed up with raw, vegan, plant- based protein, good fats and superfoods. Enjoy.

my kind of (protein) mousse

serves 1-2

strawberry & coconut protein mousse -

blueberry and coconut protein mousse -

banana and coconut protein mousse -

1/2 cup raw macadamia nuts or cashews**

2 medjool dates, pitted

1/3 cup organic coconut milk

1 cup fruit of choice - I have used strawberries, blueberries and ripe bananas

1/2 tbsp organic maca powder*

1 tbsp organic mesquite powder*

2 tbsp vanilla pea protein powder*

3 tbsp organic extra virgin coconut oil, melted

Soak the nuts in clean water overnight or for at least 1-2 hours. In a separate bowl, do the same with the medjool dates.

Once the soaking time has elapsed, drain the nuts and dates but reserve the water used to soak the dates. Rinse and drain the nuts again, then place them into a blender with the dates, coconut milk, maca, mesquite and protein powders and 3 tbsp of the reserved soaking water. Blend very well, until the mixture is smooth, creamy and uniform in colour.

Add the fruit and blend very well again.

Finally, add the melted coconut oil and blend until very well combined.

Pour into two serving bowls, cover with plastic wrap and refrigerate for at least 20 minutes to allow the mixture to stiffen.

To serve, top with fresh fruit, chia seeds, hemp seeds, nut butter or whatever tickles your fancy and enjoy.

chocolate mousse -

For a chocolate mousse -

Use 1/2 cup ripe banana (instead of 1 cup), and add 2 tbsp organic cacao powder and 1 tbsp organic carob powder.

* I use Loving Earth's maca and mesquite powders, and Vital Greens' pea protein powder.

** For a nuttier flavour, try macadamia nuts. For a milder flavour, use cashew nuts.

an explanation, an ode to exercise, and my favourite 'proats'

Odd.

This feels odd.

To be seated in front of my laptop and to be blogging again, after a two- month hiatus.. This simply feels odd.

Not in a bad way, of course! Quite the opposite, actually - I'm so excited to be re- entering the blogosphere that I feel butterflies in my stomach.

I'd like to take a moment now to explain that my break from blogging did not come about as a result of laziness or carelessness - it happened because the past few months have been all sorts of crazy, hectic and busy!

Among a trillion other things, the past several weeks have seen the change room foods create guest feature recipes for a number of different websites and eBooks, secure a highly esteemed first stockist, cater for some incredible events, supply private orders to an ever- increasing number of wonderful customers, and get listed in Lorna Jane Active's 'Top Ten Instagram Girls You Need to Follow'! All whilst simultaneously working full- time as a registered pharmacist.

Needless to say, there has been little time for sleep, let alone blogging.

And I'll be honest (and human) for a moment and confess that my stress levels have been impossibly high - but I've discovered (or rather, rediscovered) a solution, and it has been my saviour.

Exercise.

You see, when the going gets tough, it's easy to dismiss physical activity as a luxury instead of a necessity. Look at all the other things that need to be done, I'm guilty of thinking to myself - I don't have time to go for a run.

And so, I'll wade through days and nights of endless work, becoming less productive as time goes by, until I pull on my sneakers and step outside for a run. Or pick up my dumbells and start to lift. Or lay down my yoga mat and salute the sun.

No matter how much I have on my plate, I have never regretted a workout. Instead, after it's done, I'm filled with a new sense of purpose and accomplishment - and every stressful task immediately seems achievable and less daunting.

One other thing I've noticed from all of this stress- busting exercise, is that I'm beginning to crave proats again.

'What are proats?' I hear you ask.

Proats are simply protein (powder) + (overnight) oats.

They're rich with complex carbohydrates that help to provide a steady and sustained release of energy, but also contain good fats and protein to help aid fat burning and muscle recovery and repair.

My favourite proats recipe to date has been the one I am about to share with you.

Please note: I make my own cold- pressed juice because I am fortunate enough to own a cold- press juicer. However, in a pinch, most supermarkets sell cold- pressed juice, and there are also a number of cold- pressed juice boutiques that exist now, too. When neither option is available, I have been known to blend (using a stick blender) freshly- sliced apple and use the cloudy juice as a substitute instead. I strongly discourage the use of regular juice - the reasons for this will be covered in a blog post at a later date.

my favourite 'proats'
serves 1

1/3 cup gluten free rolled oats
1/2 cup cold- pressed apple juice
1/2 cup organic plain, unsweetened yoghurt* - plus extra, for serving
6 Brazil nuts, roughly chopped*
2 tbsp organic (dried, unsweetened) shredded coconut* - plus extra, for serving
2 tbsp organic hemp seeds - plus extra, for serving
2 tbsp organic raw mulberries*
1/2 tbsp organic maca powder*
1/2 tbsp organic mesquite powder*
2 tbsp vanilla pea protein powder*
1 tbsp organic chia seeds - plus extra, for serving

Organic crunchy peanut butter, organic raw cacao nibs*, sliced banana - for serving

Place all of the dry ingredients into a bowl and stir until the ingredients are well- combined. Add the apple juice and yoghurt, then stir well.

Cover with plastic wrap and leave overnight (or for at least 1-2 hours) to allow the fruit and oats to become plump and deliciously juicy.

To serve, top with dollops of peanut butter and yoghurt, and sprinkle with shredded coconut, hemp seeds, chia seeds, cacao nibs and sliced banana.

Perfection.

Now, time to go for that run..

* I use five:am organic yoghurt, loving earth's organic activated Brazil nuts, shredded coconut, raw white mulberries, maca and mesquite powders, and Vital Greens pea protein powder.