By: Cristina Ferrare
Everyone is stress eating at the moment. There is anxiety and uncertainty about what the future has in store while we remain quarantined in our homes. I don’t know about you but when I’m stressed, I eat. What can we do to help alleviate stress besides remembering to still exercise everyday by going for a walk or putting on loud music and dancing for 20 minutes? Anything you can do to get your heart rate up is must.
When we are stressed, high levels of cortisol can wear down the brain’s ability to function properly. Stress has a shrinking effect on the area of the brain responsible for memory and learning. And this is when your initial craving for sugar begins, which causes you to feel stressed out.
What’s the first thing you do when feeling stressed? I don’t know about you but I crave chocolate. So, I had to figure out a way to satisfy my chocolate craving without doing damage to my brain.
I came up with a recipe for a Chocolate Mousse that is extremely creamy and satisfying, no cream, no processed sugar, no kidding!
I guarantee you won’t feel guilty or have a tummy ache from processed sugar or dairy products because there are none. Who ever thought a dessert would actually be good for your health, but it is. The main ingredient is sweet potato and in one medium spud there is over 400% of your daily requirement of vitamin A & C. They contain high amounts of fiber and potassium and are low in calories.
Dark Chocolate is a powerful source of antioxidants and is rich in minerals such as magnesium, iron and zinc.
Go ahead Enjoy!
12 TO 14 – 2 OZ. SERVINGS
1 cup almond milk
1 cup dark chocolate chips
2 pounds peeled white sweet potatoes peeled and cut into 1-1/2” rounds
½ teaspoons kosher salt
1/2 cup pure organic Maple syrup
1 Tablespoon vanilla extract
3 tablespoons organic smooth peanut butter
1/3 cup “SO DELICIOUS, DAIRY FREE” Coconut Whipped Topping, or a dairy free topping.
Pour chocolate chips into bowl over simmering water, add the almond milk. Use a wooden spoon to mix together until well incorporated. Turn the heat off cover with a lid.
Boil the sweet potatoes for 30 minutes or until soft, or boil in water. Use a paring knife to check for doneness. If knife slides in and out easily they are ready.
Place the hot potatoes in a blender, add melted chocolate. Add salt, maple syrup, vanilla extract, and peanut butter. Blend for 2 minutes on high speed until smooth and creamy.
Pour into a bowl, cover with plastic wrap and bring to room temperature. Fold in the Coconut whipped Topping and place in the refrigerator for 2 hours to chill.
Store in the refrigerator for up to 3 days. You can also freeze for up to 3 months.
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Part of the proceeds from ‘Food for Thought’ go to the Women’s Alzheimer’s Movement