My background has always been cooking; I use it as an expression of love.
I’ve cooked professionally for many famous clients and became a celebrity chef in Moscow, cooking for the oligarchs over the past 30+ years.
Although I then knew how to create beautiful, tasty food, I had no idea how to nourish myself and slowly but surely completely lost my vitality. The long working hours exasperated the situation and I ended up quitting in search of answers. The journey took me from the Amazon jungle in Peru to a plantation in Sri Lanka and from Ayahuasca to Ayurveda. I aim to inspire and motivate you to try out my recipes, learn more about Ayurveda wisdom and ultimately learn more about yourself and support you on your own journey
Ah yes, the festive season is fast approaching, and the last thing we need at this time is to over-indulge in sweeties, alcoholic bubbles and late nights, which all lower the immune system, leaving us susceptible to colds and bugs.
So the thing to do is cheat………. but in a good way! No one will guess that the secret ingredient in this chocolate brownie recipe is black beans because the recipe is so light and fluffy! Chocolate is high in antioxidants and magnesium which is vital for healthy bones and muscles, whilst black beans are packed with protein and fibre that assists with healthy eliminations!
According to Ayurvedic wisdom, dark chocolate from cacao has light and dry qualities and caffeine which increases the properties of spacey Vata and its heat and bitterness provokes fiery Pitta, but this is balanced out by the cool, sweetness of the coconut oil.
Ingredients
100g 70% dark Chocolate (High chocolate percentage = less fat & sugar)- break into squares
100g Organic coconut oil
100g Soft Pitted Medjool dates
240g cooked black beans
3 large eggs – separated
100ml filtered water
Garnish options: Cocoa powder, raspberries, walnuts, pomegranate seeds
Method
Preheat the oven to Gas 5/190°C or 170°C fan.
Line the base of a square baking tin 20cm x 20cm, at least 5cm high with non-stick paper.
In a small bowl placed over a pan of simmering water, melt the chocolate, then set aside to cool.
Now liquidize the dates, oil, black beans, yolks and water until a smooth creamy consistency is achieved, then pour in the melted chocolate and give a final blitz until it’s all combined.
In a large clean bowl, whisk the egg whites until just stiff (avoiding over-whisking which produces a dry consistency!)
Loosen the chocolate mixture with a big spoonful of egg white, then gently fold in the rest until it’s all combined, then pour into the prepared cake tin.
Bake for around 20-25 mins until it’s risen and firm to touch.
Cool for at least 30 minutes, then garnish with cocoa powder, berries and nuts.
Cut into squares and enjoy with a lovely cup of spicy chai.
Delish!
Follow me @AyurvedaAdventuress on Instagram for more Ayurveda recipes and insights.
Laura