SARAH’S HEALTHY CHOCOLATE AVOCADO MOUSSE
Ingredients
2 ripe avocados
Stream Sunrise free on 7plus 
1/2 cup cacao
1/2 cup melted dark chocolate chips
3/4 tablespoons of almond milk (you can use milk of your choice)
1 teaspoon of vanilla extract
Pinch of salt
1/3 cup of maple syrup
5 medjool dates (pitted)
Instructions
Combine all the ingredients in a blender or food processor until completely smooth and serve or refrigerate for later.
Little tip – If the dates aren’t really soft, soak them in boiling water for 5-10 minutes.
Note- With the addition of milk, this depends on the size of the avocado and the seed inside. So just add the milk by tablespoons until you get the consistency of a mousse.
OATS, CHIA, FLAXSEEDS AND BERRIES
Serves 1
1/2 cup of rolled oats
1 teaspoon of cinnamon
2 teaspoons of chia seeds
2 teaspoons of flaxseeds
1 cup of mixed berries
Top with peanut butter or peanuts
1 cup of water
Method
Cook the oats in 1 cup of water for around 5 minutes. Add the chia seeds, flaxseeds and combine. Next add the cinnamon and berries, the dish will turn purple.
Serve with extra cinnamon and top with peanut butter.
WHOLEGRAIN WRAP WITH CHICKEN, AVO AND TOMATO
Serves 1
Ingredients
1 x whole grain wrap
100 grams of cooked chicken breast
1/4 sliced avocado
1 cup of mixed lettuce leaves
1 sliced tomato
1 tablespoon of red onion chopped
Sliced beetroot
Small handful of parsley
Method
Assemble the ingredients in the wrap and enjoy
SALMON WITH MIXED VEG AND BROWN RICE
Serves 1
Ingredients
2 teaspoon of curry paste
1 tablespoon of yoghurt
Zest and juice of 1 lemon
1 salmon fillet
1/2 teaspoon cumin
1 clove of garlic
1 cup of broccoli
1/4 red onion sliced
1/2 cup of cherry tomatoes
1/4 cup of coriander
1/2 tablespoon of fresh ginger
Method
Preheat the oven to 200 degrees. Mix the curry, yoghurt, lemon juice and zest and marinate the salmon.
Next mix the cumin, ginger, garlic, broccoli, and red onion together and the roast for around 10 minutes on a baking tray lined with baking paper. Then add the Danone and tomatoes plus the marinade. Cook for another 10 – 15 minutes.
Serve with fresh coriander and 1/2 cup of cooked brown rice or cauliflower rice (optional) .
