FLOWER POT KITCHEN: CHOCOLATE PUDDING PALEO

9 Mar 2019

CHOCOLATE PUDDING PALEO

Paleo and Ketogenic, to Good To Be True! Not !

These are some serious chocolate puddings that are totally guilt free and good for you too! Just four super good for you ingredients a couple of minutes and these sumptuous chocolate pots are made. Diabetic friendly for my husband these will not spike your blood glucose and leave you questioning can I really eat these guilt free, Yes as always in moderation!

My Geeky Good For You Food Science Bit...

CHOCOLATE

Protection from disease causing free radicals, supports cellular protection that fights against environmental toxins, antioxidants rich due to the flavonoids and polyphenols are compounds that are believed to neutralise free radicals and protect the body from their damage. A cancer fighting and heart healthy food due to a rich supply of flavonoids. Good for your cholesterol profile due to oleic acid a heart healthy monounsaturated fat. A brain boosting food good for focus and memory from the cocoa flavanols, which can also help lower blood pressure, contains manganese, copper, iron, magenesium, phosphorus, potassium, zinc, vitamin K, selenium and calcium.

COCONUT

Extremely healthy medium chain fatty lauric acids easily digested and almost immediately broken down in you saliva and gastric juices which means it is less likely to be stored as fat. This means pancreatic fat digesting enzymes are not essential which supports and puts less of a strain on your liver allowing your liver to work more efficiently. Anti viral, anti bacterial, anti bacterial, protects body from infections and viruses. Regulates thyroid function and highly nutritious.

CINNAMON

Used for centuries, keeps sticky platelets from forming clots in your arteries, boosts metabolism and prevents candida.

EGGS GLORIOUS EGGS

Rich in protein, iron, B12, A, B2, B9, B6, CoQ10, (yolk D, E), lecithin, zinc, all essential amino acids, protein, retinal, choline, iron, calcium, phosphorus, potassium, omega 3fatty acids.

Daily allowance of cholesterol is 300mg a large egg yolk generally contains 220mg, however your body when supported by a healthy low fat un-processed balanced diet may not absorb all this cholesterol, your body deals with healthy fats differently than fats from red meats.

Protects against heart disease, anti carcinogenic, significant amount of protein, choline, great for brain development. Largest source of lecithin this is converted into TMAO a compound linked with heart disease, keep to max 7 eggs per week. Contains all eight essential amino acids and essential nutrients, choline, your liver needs these amino acids to preform the detoxification process, choline and co enzyme are needed for metabolism, this is found in the egg yolk and protects your liver from a wide range of toxic substances while detoxing heavy metals.

Free range hens lay higher nutrient eggs, lower cholesterol and lower fat eggs, higher in omega 3 and vitamins.

Cooking time 10 minutes

Ingredients

(makes four)

1 can organic coconut milk

150g 85% dark chocolate broken

3 egg yolks

1 orange zest grated

1/2 tsp ground cinnamon

This is super simple and quick to make put the coconut milk and orange zest in a pan and bring to almost just a simmer add the chocolate and using a whisk gently stir do not whisk, as soon as the chocolate has melted drop the egg yolks in one at a time whisking in quickly so that you don't end up with scrambled eggs and gently cook the yolks for a couple of minutes, take off the heat and add the cinnamon. Pour in to your serving jars or glasses and set in the fridge for a couple of hours before serving.

Why not top with some whipped thick coconut cream, fruit and grated chocolate shavings.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.