A few weeks ago when the priest came to dinner, I served my signature carob peanut butter cookies for dessert. After Greg announced that I also make chocolate pudding with avocados, Father turned to me and said, "You're quite adventurous with your cooking."
I never thought of that way but since then I've been reflecting on why I am constantly tearing out recipes from magazines (I always pass the magazines along to people but warn them that some pages are missing) and that a chest of drawers my grandfather made by the front door my house is filled with an unorganized mess of recipes (the most unorganized part of my house).
Cooking is a release for me and as a creative person, I am always looking for new ways to do things, new foods to try, new ways to make foods healthier but still good. I'm the same way in my life: while I admit I like to have the opportunity to jet off to various places, that doesn't always happen and when I'm home I need to find ways to make the day meaningful to me. I do that by creating.
The recipe below is originally from the Martha Stewart Clean Slate cookbook. I have altered it by using carob instead of chocolate. While I was recently cleared of my chocolate allergy, I'm finding that after not eating chocolate for so long, I must prefer the taste of carob. You can substitute cocoa powder for the carob but I dare you to use carob powder. You'll be surprised by the taste– and there are health benefits behind carob (digestion is one) as well. I also don't like honey and substituted maple syrup instead.
It might sound weird, to use an avocado, but what we're doing is giving the pudding its texture by including ingredients that are healthier. I only advocate that you don't let it sit for more than a few days in the refrigerator as the carob taste seems to melt away and you're left with, well, avocado.
3 avocados (halved, pitted, and peeled)
at least 1/4 cup carob powder
1/4 cup maple syrup
1 teaspoon vanilla extract
Puree all ingredients in a food processor or blender until smooth.