Classes and Recipes – Cooking with The Pink Flamingo- Episode 1  

 Chocolate Avocado Mousse
1/2 cup semi sweet chocolate chips
4 very ripe avocados
1/2 cup Agave or Maple Syrup
1/2 cup cocoa powder
1 TBL  vanilla extract
1/8 tsp of salt
Melt choc.chips in a small bowl over a pan of simmering water. Make sure not to get any water in the bowl. Place all the ingredients in a food processor and process until smooth. Make sure there are no lumps. Spoon into glasses and serve. Or refrigerate but remove from the refrigerator 1/2 hour before serving.
NOTES: This recipe can be halved to make a smaller amount. The avocados need to be RIPE. You can also use this recipe to frost cakes or cupcakes.
Vegan “Tuna”  Salad – Episode 2
15 oz can of Garbanzo Beans
2 TBL, more or less, Vegan Mayo ( Veganaise, Just Mayo, etc)
Onion ( depends on how much onion you like-I suggest a small slice to start)
Shredded Carrots (small handful)
Pickle relish
Chopped Celery – one stalk
Salt, pepper, celery salt to taste
Put the garbanzo beans in a sieve or colander and rinse and drain. After the beans are well drained, put them in a food processor with mayo, a slice of onion, carrots and use the PULSE button on your food processor and pulse a few times. You are not making hummus so be careful to not over pulse. You want small chunketts. Scrap the mixture into a bowl. Add
chopped celery, salt, pepper and celery salt to taste. This is delish as a sandwich, wrap or just with wheat crackers. Also feel free to add or delete any ingredients you may not like— don’t like onions, leave it out. I use sweet relish, but maybe you like dill pickle relish— still delish. Salt and pepper up to you , celery salt is only there because I like it. Let me know how you like it (!








Gentle Yoga Classes by appointment- Classes are $15 and if you are interested, please call me 831-238-2399.