Catherine Burns

Now for something saucy!

  • Sweet treat: try making this delicious chocolate sauce and drizzle it on... whatever you want!

I’m having one of those days where my Beat the Couch, Nutrifit, The Royal Gazette and admin deadlines are all colliding.

Truth be told, I’m at my desk still in sweaty running gear, expecting a client in 20 minutes, inhaling a salad and hoping that I can finish writing this in 19 minutes and 30 seconds.

Later, I have to pick up three little gymnasts at precisely the same time I need to file my accounts and pick up some supplies for a new course we’re doing.

At the moment, the balls are all in the air, but pretty soon they’re going to be round my ankles. Pass the wine!

There’s also the small matter of dinner for 50 that we’re hosting on Friday night.

Fortunately, this time the amazing chefs at Village Pantry are doing all the catering, so that part is not on my list!

We’ve collaborated on a menu for our second Natural Night Out, this time featuring some special-occasion recipes that are a little on the naughty side. We’ve cleaned them up, of course, and packed in a few superfoods, so the nutrient density is impressive.

One thing I do have to do is whip up a batch of this amazing chocolate sauce.

We’re using it as a little prize for our event — although, we’re going naughty and providing a paint brush too!

For a little grown-up fun this makes an amazing body paint; feel free to pour it over ice cream and nuts too.

No rules on what kind of nuts…. (sorry, can’t help it!)

However you have this, X-rated or positively PG, easy on the portion size OK? It’s still very sweet so a little goes a long way. Enjoy!

Homemade rich (and dairy-free) chocolate sauce

Ingredients (makes approximately three cups):

2/3 cups cocoa powder

1.5 cup maple syrup

1 cup organic soy milk (dairy or almond milk should also work)

1 tsp real vanilla essence

Method

1. Hand whisk the cocoa powder and maple syrup together in a pan until smooth

2. Whisk in the milk and then place over a medium to high heat

3. Bring to the boil and boil for approximately two minutes, stirring halfway through to make sure it doesn’t catch

4. Remove from the heat and cool a little

5. Stir in the vanilla and cool completely

Can be used straight away but best left for 24 hours to allow the cocoa to soften. Just stir through again before serving, as the bottom is slightly thicker!

•This advice is not intended to replace medical advice. Always consult your GP if you have any health concerns. Catherine Burns is the managing director of Natural Ltd and a fully qualified nutritional therapist trained by the Institute for Optimum Nutrition in the UK. Please note that she is not a registered dietitian. For details, please go to www.natural.bm or call 236-7511. Join Catherine on Facebook: www.facebook.com/nutri fitandnaturalnutritionbermuda