We get mocked, in good humour of course, for using the term fortnight in Canada. We sound Shakespearean, so they say. Upon research (reliable Wikipedia no less) I realise it is in fact an Old English term, commonly used in Australia and New Zealand. Who would have thought?

Here in the North, we order groceries from the city biweekly (Kiwis, that means fortnightly). For this reason, it’s feast or famine in our house. That is why you will see a lull in posts on De La Casa for up to a fortnight (a biweek?), followed by a gush of recipes as we flounder in our sea of vegetables.

It’s not easy buying enough vegetables for two weeks, and timing them so that each one is used before it wilts. Add to that the fact that vegetables lose nutrients with each day that they sit in your fridge (plus the days it took to travel from South America) and you see why we are scrambling to utilise each vegetable for what it’s worth. Broccoli gets flash-cooked then frozen for future use. The huge bunch of cilantro (coriander) is divided into two – half to garnish a week of meals, and the rest frozen in icecubes or made into pesto to last us through the second week. Half the baby spinach is par-boiled and frozen. Half the cherry tomatoes are dehydrated to top our pasta as our produce dwindles. We are forced to get creative!

One of the more difficult ones is the avocado. We do love our guacamole, and we are pretty content scooping it straight from the skin with a grind of salt and pepper. But when our bag of 5 are at their peak, it can be tricky to stomach them all before the green flesh turns to mush.

Apparently avocadoes make for some wonderful desserts. We love avocado shakes and we love chocolate mousse. Figures, we couldn’t go wrong with an avocado chocolate mousse. Throw in some fresh mint and we had a real after-dinner treat.

Chocolate & Mint {Avocado} Mousse
Recipe adapted from Forgiving Martha
Serves 2

I added a banana to the mix which I liked but Jesse didn’t. Keep it pure minty chocolate by leaving it out (add a little more sweetener) or think of it as a tropical treat and enjoy the added flavours. If you’re not a mint fan, replace it with vanilla extract. The egg whites are optional but we love the fluffy lightness it brings to the pudding.

1 avocado
1/4 cup dark cocoa powder
1 banana (optional)
2 Tbsp chopped mint
2 Tbsp honey (or agave syrup)
1/4 cup milk, or more as needed
1/4 cup pasteurized egg whites (optional)

Place all ingredients in blender of food processor and whizz until light and fluffy. Place in serving bowls and chill for at least an hour. Serve with grated chocolate.