Hey + happy Sunday! This weekend we're preparing for the change of season by doing a little yard work and purging around the house. It's like spring cleaning, but for Autumn. We've pulled out the summer crops from the garden (many which fared poorly due to urban deer) and have given the house a once over for things we no longer need or use. The living room is getting re-arranged and Adam is oiling wood for a new kitchen shelf as we speak. It feels great. There is something so productive and exciting about the shift of seasons, and summer to autumn gets me all nesty like no other.
Making bread, picking and storing food for the colder and darker days, seems so natural to me this time of year. I'm stocking the freezer with cookie dough, waffles, broths, and these little chocolate macaroons to pull out at a moment's notice. Based on my favourite raw treats from Zimt, these macarons are naturally sweetened, raw, and just the right size for that chocolate craving. If you don't have access to ingredients like raw cacao, cocoa is just as good, and if you're not into making your own chocolate, try using melted dark chocolate. Basically, anything goes with these babies.
WEEKEND LINKS + LOVES
- Now that the weather is cooling down and it's getting darker earlier, I feel less bad about binge-watching T.V. Looking forward to the new season of my favourite cartoon, some gripping crime dramas, and my number one twosome. Also on the agenda is diving into this book about the queen of good food herself, and I'm super excited to devour this book which situated African American food within its historical materialist and dark past.
- Autumn is on the horizon, and I can definitely smell the difference of seasons up here. This year I've decided to throw a picnic to celebrate Autumn by using some of the traditional Mabon rituals. Apple butter, apple cake, roasted squash, and hearty oat bread will all be on the menu.
- Speaking of the change in season now is a perfect time to get your fire cider started. It will help you keep away all of your winter colds and add some extra skip in your step. Check out my recipe here
- This past week, we on the coast (from California to B.C.) have been facing the devastation of wildfires and the poor air quality associated with them. If you are feeling as affected by the smoke and smog as I am, my friend Milla has a great recipe for a lung clearing tea.
- This week I've been eyeing up Heidi's ramen for these colder nights; Lily's tart is the perfect thing to use up the rest of my summer fruit; Jodi's crumble has my name on it for sure; and to continue the sweet items I've been admiring how about Lindsey's epic cupcakes; Izy's ever impressing sheet cake and Belén's electric matcha tart.
- Love this self-care list from Mind Body Green. While none of these ideas are anything new, I find it helpful to be reminded of them daily.
- 2 Cups Unsweetened Desiccated Coconut
- 3 tablespoon Coconut Oil
- 3 ½ Tbsp. Maple Syrup or Coconut Nectar
- ¼ tsp. fine grain sea salt
- ½ tsp. Vanilla Extract
- 2 ½ Tbsp. Raw Cacao or Cocoa Powder
- 3 Tbsp. Melted Coconut Oil
- 3 Tbsp. Melted Cacao Butter*
- ⅓ Cup Raw Cacao Powder or Cocoa Powder
- ¼ Cup Maple Syrup or Coconut Nectar
- A Pinch of Sea Salt
- Optional- Coconut Ribbons
- Begin by adding all of the base ingredients to a food processor and puree for about a minute or until the mixture comes together. You want some of the coconut to get ground, but you don't want to turn it into butter.
- Next, scoop out 1 Tbsp. sized mounds of the base (you'll want to make them pretty compact). Pop them in the fridge or freezer to chill while you make the chocolate.
- To make the chocolate, combine all the ingredients in a double boiler and gently melt. Alternatively, you can just melt chocolate chips if you don't want to make your own chocolate. Once the chocolate is melted, let it sit on the counter for a few minutes to cool and thicken up a bit.
- Take the macarons out of the freezer and using a fork, dip them in the chocolate base, letting the extra chocolate drip off them before placing on a wire rack. Dip all of the macaroons before returning to the freezer for a few minutes to set, then re-dip them all again so they have two coats of chocolate. You can either quickly sprinkle a pinch of coconut (I used coconut ribbons) on-top of the second coat of chocolate while it's still wet, or wait for it to set and add a quick drizzle of chocolate on top. Because the macaroons are cold, the chocolate will set quickly. Store these in the freezer for long term snacking, or in the fridge for immediate consumption.
*If you don't have cacao butter, you can use coconut oil, but the macaroons will melt faster once they are out of the fridge 🙂