Last week was a busy one. Firstly, I finally got my hands on a food processor again! It’s been nearly two years since we got rid of most our possessions to go traveling, and while I don’t miss anything else we purged, I did greatly miss my food processor*. It feels good to go back to my roots and be able to make raw vegan treats again, because sometimes a Vitamix can not do a dish justice.
I also had the privilege of re-living my much loved food photo assistant gig and working with an all star team! After years of stalking Gabriel of Artful Desperado fame on IG, I had the chance to work with his delightful (and hilarious) self in RL, along with my friends, Bri and Anguel from Natural Girl, and the photographer extraordinaire Stefane. Being part of a cookbook shoot is probably my most beloved thing to do, and I feel so honoured to have been involved somehow on three shoots now. Magdalena’s book should be out sometime next year, but you can catch a sneak peak on her site, Hormones Balance.
In some weird combination of being surrounded by creative people, having a food processor again, and spring on the horizon, I feel so full of inspiration and am happily shedding the layers of winter. I cannot wait to pull out the gardening gloves this week and start getting the yard in shape. Fingers crossed the snow is over for the year!
WEEKEND LINKS + LOVES
- A couple of weeks ago, I was sick in bed and came across an article praising the graphic novel interpretation of the novel Kindred. On a whim I ordered it (after never reading a graphic novel before) and loved it! A must read for anyone interested in the intersectional history of race and gender.
- Spring is just on the horizon, and besides making me get super crafty (as you may have seen on my IG stories) it’s getting me excited to tackle a little spring cleaning too. Joy has some great natural cleaner ideas on her site and live videos. I’m always amazed at the power of a little white vinegar.
- This year’s new dirty dozen list is out. I have to admit while I always buy certain things organic (celery, berries, greens), sometimes I feel that buying a local non-organic apple is better for me and the world than getting an organic one all the way from New Zealand…thoughts?
- Renee is the master of hippy goodness elixirs, and I seriously cannot wait to try her Snickers Latte . Those two words together have me sold. Speaking of hippy goddesses /goodness, Lily’s Green Pasta is possibly the most beautiful thing I’ve seen all week. Last but not least is Alison’s Chickpea salad that has me all ready from springtime and finally Sam’s bars which combine some of my favourite dessert flavours together – chocolate, rosemary, miso, and salt. Heck yeah!
- A couple of mindful eating tactics I feel I need to be reminded about every couple of months. Remembering to let go is always a tricky one.
- Last week I received my copy of Virpi‘s new book! It is seriously a feast for the eyes. You’d never think by looking at the treats inside, they were gluten, dairy, and refined sugar free. I cannot wait to make the Vegan Tiramisu Ice Cream to start.
- My new goal in life is to become these people! Have you seen anyone cuter? Probably not.
*This is the food processor I purchased, and while it is large and kind of ugly bright green, it works like a dream. Also, if you’re in the market for one, check Craigslist. I was sceptical at first, but Adam managed to find this model brand new (like never been opened) being sold for less than 1/2 the price by an older couple who thought it was too large for them. I love agood deal.
This fudge utilizes adaptogens, which you may have heard a lot about recently. Adaptogens refer to a number of plants (think ginseng, holy basil, cordycep) which don’t have a specific action, but instead will help your body respond to stresses and normalize its functions. Here I used ashwaganda powder, but any sort of mushroom blend, maca, or even something like mesquite powder would do nicely.
RAW ADAPTOGEN FUDGE
Print Recipe Here
1 Cup Pitted Medjool Dates (About 10-12)
1/2 Cup Nut Butter (I used Almond)
3 Tbsp. Cocoa or Cacao
2 Tbsp. Coconut Oil, melted but not hot
Pinch of Sea Salt
1/4 tsp. Vanilla
1 Tbsp. Ashwaganda Powder
1 Tbs. Maca Powder
Garnish with the likes of hemp hearts, coconut, cacao, goji, and locally sourced bee pollen.
- Blend the dates in a food processor until they become a paste (if you don’t have a food processor, try Elenore’s method above using a fork).
- Add the nut butter and coconut oil, and pulse until combined.
- Next add the cocoa or cacao, salt, vanilla, and powders and pulse until combined.
- Take the mixture, and using waxed paper or parchment, form it into a bar shape. Wrap well and freeze until firm.
- Once set, slice into bite sized pieces. Feel free to add some garnish by way of goji berries, freeze dried fruits, hemp seeds, coconut, cacao, or locally sourced bee pollen.
- Store in the fridge or freezer.