I’m two weeks into my preparation for the Heilbronn Triathlon.  So far everything is going well.  I’m using the beginner’s Olympic training plan from Joel Friel’s excellent book, ‘Your First Triathlon’. Even if you aren’t into triathlons, I’d recommend reading the motivation chapter in the book.  I’ve enjoyed it quite a bit and have re-read it a few times over the years. Chris Hadfield’s book, ‘An Astronaut’s Guide to Life on Earth’ is also a great read which deals with the relationships between attitude, preparation, and success in whatever goals you are pursuing.

Both books have a similar message in that respect, your mindset, attitude, and preparation go a long ways towards your success. I’m still worried about my right leg and whether or not the quad and my knee will hold up, but I’ve done my physio, and I suspect my leg is as good as it’s going to get.

I noticed last month that Gordon Ramsay has also taken up triathlon, for much the same reason as myself.  To live a healthier life.  Ramsay has also used this lifestyle change to publish his Ultimate Fit Food cookbook. Being a Ramsay fan, I decided to try it out.  I started with something sweet, Avocado Chocolate Mousse.

I usually complain about these types of recipes as they tend to get pushed on me by vegans. I usually find vegan those faux-meat and faux-sweet vegan options disappointing.  That’s not to say vegan food can’t be good. If you know how to work with your ingredients, you can make all sorts of tasty food.  But play to the strengths of what you’re working with.

Anyway, having said all that, I did enjoy the mousse.  But make no mistake, it isn’t as anywhere near as tasty as the chocolate custard I made recently.  On the other hand, the chocolate custard is nowhere near as healthy. The recipe I’m using below is tweaked to my own tastes. However, you can find Ramsay’s original recipe here.

Chocolate and Avocado Mousse
Ingredients 3 ripe Avocados 8 Tbsp runny honey 75 g cacao powder 2 tsp Vanilla Starting from the top of the avocado, cut it in half around the stone.  The split the avocado in half and remove the stone by giving it a gentle chop with your knife and twisting it.  The stone should come out easily.  Run the knife through the flesh of the avocado from top to bottom and side to side a couple of times to create a criss-cross pattern.  Scoop the flesh into a food processor with a regular kitchen spoon. Do this for all the avocados. Run the food processor for 2-3 minutes at medium speed until the avocados become smooth. Next, add the honey and the cacao powder. Blend again for about 2 minutes to mix everything.  Use a spatula to scrape the inside of the food processor and push the mousse towards the centre. Run the food processor again for 2-3 more minutes until the mousse is smooth. This dish is very dense so divide the mousse into ~ 100g portions. Chill in the fridge for at least an hour before serving.