There is nothing better than a friend, unless it is a friend with chocolate. (Linda Grayson)
It’s a good great week here at Casa TSL.
I’m having visitors over from New Zealand. As I write this, Sydney has clear blue skies. There’s a fresh feeling in the air. A sense that summer is on its way. There’s not much that beats Sydney in the summer-time.
…AND, my autoimmune protocol food reintroductions are going well (so far, anyway!). I’m back on low levels of fruit. Berries are particularly good – less sugar than most. Nuts and seeds appear to be fine. I’m adding back a few spices. And, dark chocolate is officially back on the menu!
The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate. (Sandra Boynton)
Last Friday night, I had dinner at a girlfriend’s place. Given my super-stringent dietary restrictions, I’m always so touched when a friend goes out of their way to accommodate me. And, of course, I’m off alcohol at the moment.
So, what to bring…?
The strawberry season has well and truly started down here. And, it seems like it will be a good one. You just never know with strawberries! The few I’ve sampled so far have been deep ruby-red in colour, and tasted juicy and sweet. YUM!
So, to celebrate the successful reintroduction of dark chocolate into my life, I thought I’d whip up some chocolate dipped strawberries as a wee ‘hostie gift’.
To be honest, this can hardly be called a recipe – it calls for only 2 ingredients. But, when strawberries are at their best, this is a seriously winning combination. And, who doesn’t love dark chocolate and strawberries?
You can even almost talk yourself into thinking its healthy, too
(in moderation, at least)
Dark Chocolate Dipped Strawberries
1 x punnet strawberries (about 300g), carefully washed and dried
150g best quality dark chocolate
1. Line a tray with baking paper.
2. Break up your chocolate into pieces and pop into a heat-proof bowl set over a saucepan of barely simmering water. Ensure the bottom of your bowl is not touching the water. Stir occasionally, until melted. Remove from heat.
3. One at a time, dip each strawberry in chocolate, twirling to coat and place onto baking paper.
4. Refrigerate your chocolate-dipped strawberries until set.
5. Try not to eat them all at once!
E N J O Y !
Top Tip: Any left over melted chocolate can be poured into silicon mini muffin moulds. I pop a little Himalayan sea salt on top and sneak one at a weak moment. Delish!
I’m at the reintroduction stage of my autoimmune protocol adventure. That means I can start reintroducing foods that have previously been excluded. This is managed in a very systematic way – one food at a time, starting with things that are least likely to cause a problem (or that I miss the most!). I’m keeping a food journal and recording any unusual symptoms or changes in mood. It’s actually proving to be more work that strict AIP!