Hi guys, how have you been? I can’t believe it’s almost the weekend again–my winter break has practically flown by! Luckily, I still have about a week and half left of it before it’s back to school time again.
It’s only been a couple of days and I’ve already accomplished some of my goals! I was honestly not anticipating that at all but it feels awesome to have already made some progress.
First of all…I got a Twitter! I really liked what you all had to say about it, so I decided to get one of my own. You can follow me @fashion_ash, and I will definitely follow you back!
This wasn’t one of my goals, but I also got a brand new phone. It’s my first real smart phone and I’m already in love with it! The only thing I don’t like is how quickly the battery dies, but I guess that’s pretty normal. Oh, and it’s a Droid phone, so any of you out there with Droids–do you have any suggestions for apps I should get?
Speaking of my phone, if you look in the screen shot above, you’ll see that the temperature was 62 degrees today. Say what? Yes, Colorado is being crazy with the warm weather. It actually got to 65 today at my house, and we live in a forested area that’s pretty shaded, so that’s saying a lot! I’m not complaining though, because I’m sure more snow is right around the corner.
At lunch today, I came up with something new–mango softserve! Only it was more like mango Dip-n-Dots Mango isn’t as great for blending as bananas are but I didn’t break the food processor so that’s a plus.
The other goal I accomplished was making yet another raw recipe! It’s officially my fifth raw recipe, and one of the best so far–the raw brownies do hold a special place in my heart though I based them basically off my raw blondies, except using plain almonds, no protein powder and no added sweeteners, plus the necessary ‘carrot cake’ ingredients. They turned out really delicious, and I think I’m gonna enjoy my first one tonight with a frosting of peanut flour sauce. So it won’t be totally raw, but still yummy!
Mini Raw Carrot Cakes (vegan, raw)
1/2 cup raw almonds
1/2 cup dates (I used about 8 California pitted)
3/4 cup grated carrots
1/2 t cinnamon
pinch sea salt
3 T raisins
Process dates and almonds until mostly combined. Add a little water to thin things out if necessary (about 2 T). Grate carrots and squeeze out any excess moisture. Add carrots, cinnamon and salt to food processor and pulse until it forms a smooth dough. Add in raisins until combined. Pack carrot cakes into muffin liners (makes 5 small, or 3 larger cakes) and keep in fridge. Frost with raw cashew ‘cream cheese’, peanut flour sauce, nut butter or enjoy plain.
I also have another recipe for you guys…not raw, but still completely delicious. I decided to create a homemade version of cookie butter! I know a lot of you with TJs close by rave about this stuff. I don’t have one near me sadly, plus I know it’s definitely not the healthiest thing, so I set out to create a much healthier, simpler version. And I think I rocked it! I’ve never had cookie butter or Biscoff or whatever, so I can’t tell you how it compares, but let’s just say mine tastes like cookie dough in nut butter form!
Healthier Homemade Cookie Butter (vegan, no cook)
3 T nut butter (I would suggest using a raw, lightly-flavored kind like cashew or walnut, so it doesn’t overpower the cookie flavor)
1 serving cookies of choice (I used 30 Annie’s bunny friends bunny grahams)
water, to thin (about 2 T)
sweetener, to taste (I used 1 packet stevia)
Mix nut butter and cookies together until it forms a crumbly paste, adding in water and sweetener as needed. Makes about 1/4 cup. Store in a jar in the fridge and enjoy as an oats topper, toast spread or fruit dip.
I’m already thinking of more variations, like using peanut flour in place of the nut butter for a peanut-buttery cookie butter!
What’s the weather like where you are? Have you ever tried cookie butter or Biscoff?