Rich Dark Cacao Shot with Almond and Cardamom Milk

This decadent treat can easily be drunken hot as a rich thick shot of goodness or savored cold as a cold icecream treat. I recently swung by the new BeStro  shop and deli founded by my good friend Hayley Maca – a raw foodie genius – who is now selling all her BeSuperNatural raw and vegan foodie products at her shop in Galeries Lafayette,  Dubai Mall. I purchased a packet of her Peruvian Cacao Crunch which is simply, stellar pure cacao and cacao butter. At 38 Dhs a packet – this is a snap bargain compared to imported brands that charge you an arm and a leg for quality ingredients. Get it before it gets wiped off her shelves!

So with my love for all Emirati flavors such as Cardamom, I decided to create a dark chocolate hot shot with cardamom milk and a splash of almond essence, more 100% dark cacao powder and sweetener to produce a thick shot. This can easily be freezed for a cooler icecream version. Why not break some granola in there or berries for a crunchier twist? The choice is endless. Play around. It’s a treat!

Dark Cacao and Cardamom Almond Ingredients

Melting the Dark Chocolate ingredients slowly…

Almond Crusted White Fish Fillet with Cilantro Raisins Quinoa

Almond Crusted White Fish Fillet with Cilantro Raisins Quinoa

Serves: 4 hungry mouths

Almond Crusted White Fish Fillet with Raisins & Cilantro Quinoa in Orange Sauce | http://www.yogalatesblissindubai.com

Gluten-Free, Dairy-Free and Soy-Free!!

Ingredients

• For White Fish Fillet (Dover Sole or Salmon can be replaced if you prefer!)
• • 5 Tbsp. sliced / slivered almonds
• • 4 Tbsp. finely chopped fresh parsley
• • Juice of 1 fresh orange or 1 cup of fresh orange juice
• • 1 tsp. sea salt
• • 1 tsp. freshly ground pepper
• • 4  white fish fillets
• • Nonstick cooking spray or stick-free pan

• For Quinoa
• • 1 cup uncooked quinoa
• • 1 can (15 oz.) chickpeas, drained and rinsed
• • 1 tsp. extra virgin olive oil
• • 1 Tbsp. dried raisins
• • 2 Tbsp. finely chopped cilantro
• • ¼ tsp. sea salt
• • ¼ tsp. freshly ground pepper

Instructions

1. Preheat the oven to 425˚ F. Prepare a shallow baking dish with nonstick cooking spray.
2. In a medium sized bowl, combine almonds, parsley, orange juice, sea salt and pepper; mix well to combine.
3. Place the fish fillets in the prepared baking dish. Drizzle the orange juice mixture onto each fillet.
4. Transfer the tray to the oven for approximately 12 minutes or until fish is cooked through and almonds nicely crispy/crusted on the top.

While fish is cooking, prepare 1 cup quinoa according to package directions.

1. Transfer cooked quinoa to a large mixing bowl with chickpeas, olive oil, dried cherries, cilantro, orange zest, sea salt and pepper; mix well to combine.
2. Remove fish tray after being cooked and transfer to serving plates with a side of cooked quinoa.
3. Serve warm & if you like, a green cool salad on the side.

Really simple. Very filling. Super nutritious. Feeds the family. Or just yourself, four times.

Ofcourse, I welcome any feedback and suggestions – have you tried this dish at home? Let me know how you liked it ! 🙂

Noura El-Imam founder of Yogalates Bliss in Dubai. She loves to cook, practice Yoga & Pilates, head out to sea and pack up for an adventure when she can. Live life to the fullest – always!
Visit: http://www.yogalatesblissindubai.com for our latest Yogalates sessions, Dubai Yoga Teacher Trainings, Organic meals and Yoga Clothes….