Chocolate and Pumpkin Seed-Coated Strawberries

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Mindfulness is a major part of Chōsen experiences, even extending to how we approach eating. As an example, we serve up these fresh strawberries, dipped in delicious chocolate and covered in mineral-rich pumpkin seeds, in our “mindful eating” class. Participants are encouraged to take deep breaths before approaching their food, thereby slowing down and achieving a calm state of mind. This means they not only chow down on the mouthwatering treats, but also gain maximum enjoyment from every nibble, recognize when enough is enough, and ensure healthy digestion.

 So here’s your challenge for today: prepare these strawberries, take three deep breaths before tucking in, and get the most from a tasty treat. This recipe is for about 40 large strawberries, so invite some friends over and share the goodness. Ingredients:100g pumpkin seeds500 grams organic strawberries500g dark chocolate (65% cocoa or more) Method:Lightly toast the pumpkin seeds and chop once cool. Wash and dry the strawberries. Cut the chocolate into small pieces. Half fill a small saucepan with water and bring to a gentle boil. Place the chocolate pieces in a medium-size bowl, place over the saucepan and stir until the chocolate has melted. Be careful not to let the water touch the bottom of the bowl holding the chocolate. Let the melted chocolate cool for one minute and dip the strawberries before rolling in the pumpkin seeds. Lay the coated strawberries on a cling film-covered plate and allow to cool for at least 30 minutes before serving.  

NutritionJosh Davies