Thursday, November 4, 2010
A Chocolate Kick
Sometimes, when you're feeling down, or just a little un-energized, you need a little kick. I'm not sure what got into my system this week, but despite the post-Halloween sugar fix that the children were on, I just couldn't seem to keep from yawning every five minutes. Usually when the students have lots of energy, it makes me have lots of energy. Not this week. I nearly fell asleep in the middle of a class.
It's during weeks like this where I need a serious kick. Coffee would do it, but we've already been over the coffee days. After my Second Cup fun on Tuesday, Wednesday and Thursday felt like an eternity of caffeine headaches, dropping eyelids and overall sluggishness. Don't get my started on Monday. Usually my weekend coffees are enough to carry me on Monday, but not this week. I crashed on the couch at 8:00pm after nodding off during my prep periods all day.
Not fun. I could have used a serious kick .. a chocolate kick, to be specific. Nothing too ooey-gooey and sticky, nothing too sugary .. just some serious chocolate to get my engine running properly again. For starters, I could have made this cocoa banana millet porridge for breakfast. That would have set me on the right path. The millet is so unique in flavour -- very rich and nutty and wholesome. The banana provides just the right amount of sweetness to round out that deep, dark cocoa flavour. I wouldn't have been yawning on this breakfast, and it would definitely have kept me going until lunch. Millet is incredibly filling!
I could have also used a slice of this vegan chocolate cake at around 3:00pm when I'm getting ready for my last class, but wishing it were bedtime. This cake is incredibly easy to make, has a wonderful, tender crumb and it's vegan! I first had it when my love made it for me for my birthday, in a heart shaped pan and topped with a vegan chocolate glaze. But for everyday snacking, just bake it up in a loaf pan and slice away. We didn't fiddle too much with the recipe, except for using whole wheat pastry flour instead of all purpose flour. It's light, chocolatey and guaranteed to give you a nice kick when you need it.
Oooh chocolate. I needed you this week. I'll never forget about you again!
Cocoa Banana Millet Porridge
1/4 cup of millet
1/2 cup of water
1/4 cup of almond milk
1 teaspoon of honey
1 teaspoon of cocoa powder
a splash of vanilla
1/2 a banana, chopped
1 teaspoon of almond butter
a handful of frozen sour cherries (if you have them!)
1. Toast the millet in a dry saucepan for about 2-3 minutes, or until it starts popping and smelling toasty. Add the water and almond milk and bring to a soft boil. Add the chopped banana and stir.
2. Turn the heat down, cover the pot and let it cook for about 10 minutes, or until most of the liquid is soaked up.
3. Stir in the honey, cocoa powder, vanilla, frozen cherries and almond butter and cook uncovered for about 3 minutes until the liquid thickens a little.
4. Serve with a dollop of yogurt.