Whenever I get my eyes on a new food trend, lifestyle or international food culture I simply have to know more about it, play around with it and discover how I feel about. I have been flirting with the vegan and vegetarian kitchen, with all the flavours and cooking methods of asia, with the í? ?í? paleo lifestyle, with low fat, low carb, no sugar, no gluten etc. My cupboards have been filled with everything from sugar replacements to bean pastes. I still occasionally find myself having a new food flirt, and I must say I still get surprised and intrigued from time to time, but I think I have found my place in this big and colourful universe. My diet is never quite the same and it differs depending on season, my working life, my weight (did anyone say Christmas), my activity level and all the rest of what is happening all the time. I sometimes eat more veggies and less foods rich in starch, other times it is more meat and fewer grain product – it always depends on wellbeing and how my body feels at the moment.
One thing that never changes though are my preference for organic foods and natural products. It is long time since I took my goodbyes with ‘light products’ and other fake foods. And I just don’t believe that anyone benefit from pesticides and fertilizers. So my organic and natural approach to food have definitely come to stay.
I sometimes find having a discussion about why I choose to primarily buy organic, but fortunately living organic has become more the rule than the exception and most people seem to value how organic products slowly increase on the shopping shelves, and at the moment Denmark is actually at the top of the list when it comes to buying and choosing organic. This love of organic living is now being celebrated with a whole week of organic pleasures and awareness. It is the danish organisation ‘í? ?í? ?kologisk landsforening’ that has started this project – to increase the awareness and understanding of why choosing organic is so important and why every choice counts. I think it is awesome and I really hope that one day choosing organic will be just as natural as anything else. If you wanna read more about this exciting project it can be done right here..
As goes for new, exciting products and organic food pampering I have found a new obsession (among other, check outí? ?í? Instagramí? ?í? if you are curious) which is silken tofu. Oh yeah, you heard me TOFU! I know that many people have got some sort of aversion against tofu, and I must admit this stuff can be rather funky. But firm spongy tofu is not the same as silken tofu. Silken tofu has the texture of cream cheese and it hardly taste of a thing, meaning that you can manipulate it into being anything – like chocolate mousse for instance. And did I mention that it is extremely low in calories and carbs – what’s not to like! I have seen cheesecakes, mousses, ice cream and even smoothies where this fellow has the starring role!
I have pimped my chcolate mousse with ginger and orange just to give it a twist, and then it is filled with wonderful high quality chocolate – since we are saving both calories and carbs on the tofu we can add extra from the beloved chocolate. You can top it with all kinds of fruits, coconut, nuts and perhaps a bit of whipped cream. I did mine with some seasonal blueberries… and maybe a splash of cream behind the scenes 🙂
Chocolate mousse with ginger & orange
10,5 oz silken tofu (300 g)
3,5 oz 70 % chocolate (100 g)
1 Tbsp high quality cocoa powder
2-3 Tbsp honey or syrup (depending on preference)
Zest and juice from 1/2 organic orange
1,5 tsp grated fresh ginger
1 cup fresh blueberries (125 g)
Melt the chocolate in a double boiler. Add the rest of the ingredients and whisk or blend until you have a smooth and creamy mousse. Adjust taste with more orange, ginger or honey. The mousse will be more firm as soon as the chocolate cools. Add more orange juice or a splash of milk if you want a more soft and creamy texture.
Divide the mousse into four glasses and refrigerate for 1-2 hours before serving. Serve with fresh berries.