— cooked up on
October 6, 2016
If you guys follow me on Instagram, you know I am all about the Power Salad. What makes it a power salad? A few things, in my book:
a) At least 3 cups of greens. This ain’t no side salad nonsense. And they must be well dressed.
b) Substantial fat. Nuts, cheese, olive oil, or all of the above.
c) Protein. I don’t particularly care if it’s meat – usually I gravitate toward oily fish, beans like chickpeas and/or eggs, but there should be some protein in the mix, too.
Power salads are all about getting energy. I am an entrepreneur. I work my butt off and some days that means standing all day, some days that means staying up late or making a huge mess in the kitchen that I then have to clean, and sometimes that means you might have control over one meal and no idea what’s happening for the next one. Also, working out, remember that? You need FUEL to make that happen.
And of course in the fall, I always want some Brussels sprouts. Here’s a favorite that I think I make in several forms each year.
I love the way raw Brussels sprouts shred up and expand into a huge salad – they’re so densely packed that when they’re liberated, they make tons of little leaves – for so much tasty/healthy dressing to cling to.
I think we ate this one with a big bowl of soup on the side (you guys, it’s finally soup weather!) And I had another one today, too. Long live the power salad!
Passionfruit Chocolate Mini Ice Cream Cakes
- 1 cup chocolate graham crackers
- 2 Tbsp. butter, melted
- Sorbabes Passionfruit Sorbet
- 2 oz. semi-sweet baking chocolate, roughly chopped
- 2 oz. heavy cream
- Chocolate shavings from the baking chocolate bar (optional)
- Edible flowers (optional)
- Preheat the oven to 350 degrees.
- Finely grind the chocolate graham crackers in a food processor or in a sealed ziploc bag. Stir together carefully with melted butter so all crumbs have been mixed with butter, then press into the bottom of two miniature springform pans lined with parchment paper. Bake for ten minutes.
- When the cookie layer comes out of the oven, allow it to cool and take the sorbet out of the freezer. When the crust is just slightly warm to the touch, scoop out some sorbet and press about a ¾ inch layer on top of the cookie crust for each cake. Return to the freezer and freeze until solid again, about 3-4 hours.
- Finally, after the cakes have refrozen, make the ganache: In a double boiler, heat the chocolate and cream until the chocolate is mostly melted, whisking frequently. When the chocolate is mostly melted, remove from the heat and continue whisking until the chocolate has melted completely and the ganache is smooth and glossy. Allow to cool for 5-10 minutes to thicken.
- Finally, bring the cakes out of the freezer and remove the sides. Top with ganache and allow it to run down the sides of the cakes in some places. Briefly (10 minutes) place back in the freezer to allow the ganache to harden.
- Top with chocolate shavings and edible flowers before serving.