Girl dinner is incomplete without girl dessert

I vow to make 2026 the year we stop being afraid of dessert

Ever since I understood that PCOS is a metabolic condition affecting my hormones, and keeping my inflammation at bay could be the best solution to not only reducing my PCOS symptoms, but also reducing my hair fall and acne, I knew it was time to return to the old-school belief that food is medicine. 

I won't delve too deeply into it, because I know we are all here for the recipe and not my life story, but for those of you who are experiencing PCOS symptoms, hairfall, disturbed sleep and bouts of acne, may I suggest treating it from a different approach, the way I did? I focussed entirely on 3 key things, nervous system regulation, an anti inflammatory meal plan and slowing down. Yes I am aware that none of these sound like medicines to treat those issues, but while you must continue your prescribed medication, addressing the issue from the root is what made all the difference. 

So, eating an anti-inflammatory and antioxidant rich diet looked like this: 
LOTS of red berries, more leafy greens, green teas and matcha over chai and coffee, cacao based drinks and dark chocolate, quitting alcohol, cold pressed oils over regular oils, a shot of kalonji oil each morning, and reducing my carb intake. It also included whipping up recipes like this to satisfy my sweet tooth without going insane. Lifestyle changes can be enjoyable with the right recipes. 

For the rest of my lifestyle changes, we can discuss them another day, lest you get bored and forget all about this recipe!

160g Silken Tofu

50g Dark Chocolate (55% and above)

2 tsp Maple Syrup

1 TBSP Cacao Powder (unsweetened)

15g Water

Method: 

Melt the chocolate and set aside. To a small blender jar add all the other ingredients and blend until smooth, then pour in the chocolate and blend again. transfer to serving bowls immediately or chill in the fridge for an even thicker. texture. Top with Maldon Sea Salt and crunchy cacao nibs for a well rounded, rich flavour. 

Cherry Raspberry Compote:

150g Frozen/Fresh Cherries 

75g Frozen/Fresh Raspberries

1/2 tsp Stevia (feel free to add more)

1.5 TBSP Maple Syrup

1/2 Tsp Cornstarch + Water slurry

Pinch of Pink Himalayan Salt

Method:

In a pot add the cherries and raspberries (feel free to use any frozen berries), and gently heat until it breaks down into a mush, then add the stevia, the maple and whisk well until the fruits have reached your desired texture. The more you cook the more mushy it will get. Finally add the cornstarch slurry and salt while the heat is off. Allow to fully cool before transferring to a sealed glass container. Store and consume chilled over the mousse, protein shakes, chia puddings, oats, granola etc. 

Dying to know if you make this, please send me photos or tag either @anodetogaia or @naimitaj 

xoxo