chocolate blood panna cotta

chocolate blood panna cotta

Who's still excited about blood?! This gal! In case you missed it, last week my gurl Lucia and I posted dual recipes (here and here) espousing the glories of incorporating blood into your diet, a tradition that harkens back to our Nordic roots, and a fantastic way to add extra nutrients into your diet to combat the symptoms of Seasonal Affective Disorder

Well, the sub-zero temps have settled in over the North. And as our our eyelashes freeze together while scraping the the frost off our windshields in the dark, as we brace ourselves for the start of a new year and four more months of winter, here's a reminder to you to see these cold and bitter days as an opportunity to slow down, stretch, breeeeathe, snuggle with warm animals and warm humans, and take the time for a little extra self-love and care; a radical acceptance of where you are right now, not guilt or contention for where you wish you could be. 

This could mean more hot baths, or more vegetables, or more sleep, or watching a funny movie with the friend, or putting off folding your laundry for another day (or week) in favor of laying on the carpet with your dog. This could also most certainly mean chocolate!

And so, in the spirit of this, we bring you another blood recipe–this time for a sweet dessert that's so sneaky with the whole blood thing you can fool your loved ones into not even knowing it's there. A vitamin D surprise! Plus, it comes together so easily, that you'll have plenty of time for all the extra snuggling.

• 2 teaspoons gelatin
• 1 tbsp. warm water
• ½ cup blood
• 1 ½ cups full-fat coconut milk (could work with almond milk)
• ½ cup dark chocolate chips/chopped dark chocolate
• 1 tsp. vanilla extract
• ½ tsp. cinnamon
• pinch or two of salt
• Fresh berries, toasted coconut flakes, and coconut cream for topping

In a small bowl, combine the gelatin and warm water and set aside to allow the gelatin to "bloom." 

In a small saucepan, heat the blood, coconut milk, and dark chocolate over low, gentle heat until the chocolate is fully melted and mixture is smooth, whisking it constantly to ensure extra smoothness. Add the bloomed gelatin mixture, and whisk just until smooth and combined. 

Remove from the heat, and gently whisk in the vanilla, cinnamon, and salt until smooth. Pour mixture into 3-5 small ramekins, bowls, teacups, or whatever other small vessels you may have. Refrigerate at least one hour or until fully set. Serve with dollops of coconut cream (or regular whipped cream), and sprinkle with fresh berries, coconut flakes, or other toppings you might fancy. Close your eyes and give your heart a hug. 

For more on the nitty gritty of all things health and blood, see Lucia's post here

buckwheat blood pudding with spiced apple compote

buckwheat blood pudding with spiced apple compote