Sprout Wholefood

Sprout Whoolefood’s Maria stole my heart with this completely addictive chocolate pudding. My new favourite dessert…EVER!

Gluten, Dairy and Sugar Free
Prep time: 5 mins
Cook time: 0 mins
Serves: 2

Ingredients

1 ripe avocado
¼ cup honey
¼ cup cacao
2 teaspoons of vanilla
A pinch of Sea Salt
Fresh berries for garnish – blueberries, strawberries

To make the puddings

Combine all ingredients in a Vitamix or high-speed blender and mix at high speed for one minute.

Serve with fresh berries

Nutritional benefits

This is by far nutritionist, Maria’s favorite raw dessert recipe because it’s instant and so incredibly satisfying when she absolutely needs to remedy a chocolate craving.   All the ingredients are foods your body recognises and knows how to metabolise.   It’s a great healthy alternative to any other mousse or pudding, but in Maria’s opinion should still be consumed as a treat.

Check out our talented photographer, Erika Raxworthy’s inspiring blog and Instagram

Where does your personal passion lie – with cooking and creating sweet or savory?

While I absolutely love cooking a creating all types of dishes—variety is key—my real passion comes from educating. I feel like I can make a big impact in the world if I teach tools to the masses on what it takes to make healthy choices and how to know how to put together easy, healthy and incredibly delicious (whatever that means to them) meals. Being able to create a variety of dishes, both savory and sweet means you are never stuck for a meal creation. I definitely make more savory meals but knowing a range of sweet treats is definitely helpful when you feel like something sweet and know how to create a healthy version of your favorites.

Do you only eat gluten and dairy free? Why is this and how long have you been making this choice?

I am gluten-free and dairy-free–not only by choice but also because of an allergy–
Human mother’s breast milk is designed in perfect proportions to allow a newborn baby to grow into a toddler. One the same token, a cow’s breast milk is designed to make a calf grown into a cow. Why anyone would choose to consume the breast milk of any other species beyond the age of two is a wonder to me.
Moreover, mother’s breast milk contains in the milk the enzyme lactase–which you need in order to digest it–babies also produce some of this enzyme, but as we grow into children, many of us naturally stop producing this enzyme. Enzymes are also sensitive to heat, so during pasteurization of cow’s milk, this enzyme is lost, making it difficult or impossible to digest–which leads to intestinal irritation and inflammation for a large portion of people.
Gluten is a protein in some grains that gives those grains a sticky gooey texture. Try taking a glass—one you don’t like very much—and put half a cup of flour in it, then add enough water to saturate it. Mix that up and leave it overnight. Now imagine the sides of that glass are your stomach lining and intestinal lining and that hard thick mass is the sandwich and glass of water you had for lunch yesterday. Now imagine what happens to that thick paste when you allow foods to sit on top of there with nowhere to go, but to sit and ferment inside of you. Now imagine you ate that flour and water mixture on a daily basis.
It is important to remember that everyone’s nutrition will differ, and in order to avoid any nutritional deficiencies, I think the best approach is to talk to a nutritionist to see what is right for each individual.
If choosing to go gluten free you also need to be mindful about what they have substituted for the gluten. In many cases the gluten free alternatives are no better for you. We only stock gluten free products that will not compromise your health by adding “fillers” in place of gluten.
My best advice is to read the ingredients of every item you consume – it should be short and only have real food ingredients.

Do you create your own recipes or do you get inspired by other blogs and cook books and tweak them to make your own?

There are so many amazing blogs and resources out there, which are channels I often turn to for inspiration, but I live and breathe this lifestyle, so it is often that spontaneous crazy new ideas do come to me, and nothing gets me more excited than making one of these crazy new ideas work–so I oscillate between the two.
We play around with a lot of different ideas and recipes at Sprout and create many fantastic meals based on our ideas and tastes.