Imagination is a helpful skill to have, especially when you are pushed against the proverbial wall. Since I was up against that wall many a time, I mastered this at a young age! One instance in particular I was a challenged by a group of kids in school to explain why if I was on a national television commercial for Barbie dolls did I attend school wearing no socks. I told them that I was wearing socks, but they were invisible!
A footnote (or more like a middle note since this isn’t at the end), the story is kind of ironic since Socks is the nickname given to me by my son’s Godfather Quincy Jones. He is the best at giving people nicknames with very special explanations. Mine came from the incredible reworking of the lyrics of the Michael Jackson song “She’s Out of My Life” by my daughter’s Godfather Mark Vieha (a giant in the commercial jingle biz). As I mentioned here before I got married when I was sixteen and a half and the new rendition of the song was played at the bachelor party. The part of the song that goes, “I don’t know whether to laugh or cry, I don’t know whether to live or die” was changed to “I don’t know whether to cry or laugh, you’ve got socks older than sixteen and a half”.
I use my imagination often in my cooking as well. And recently have been trying to re-imagine different desserts in a more health conscious way. One success was creating a delicious chocolate pudding using avocados. It is gluten free, sugar free and can be made dairy free as well. It is so creamy and chocolate-y and it is such a treat! I call it “Chocovado Pudding” and one taste will knock your socks off! And you are welcome to use my “invisible socks” explanation if anyone asks…
2 large ripe avocados, pitted and pealed
½ cup unsweetened cocoa powder
6 Tbsp honey
¼ cup skim milk (or almond milk)
1 tsp vanilla extract
1 tsp instant coffee or espresso powder
Toasted coconut flakes, for garnish
Orange Zest, for garish
Flaky Sea salt, for garnish
- Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla and instant coffee until completely smooth. Then chill, covered, in the refrigerator at least 30 minutes or overnight.
- Transfer to 4 bowls and garnish with coconut, orange zest or sea salt. Serve!