Last week Ella started all of her big girl activities. Ballet, swimming and “school!” Gymnastics started Saturday but Weezy came down with a fever Friday night, probably from all the germs she’s not used to being exposed to. Operation strengthen her immune system was in full effect this week. And I mean that not how I load her up with probiotics, which I still add to her milk, but simply by exposing her to the germs. She was still pretty cranky Sunday but overall she feels better, her fever broke, and we are ready to tackle another week! She did GREAT at “school”—not many tears and when I went to get her she didn’t want to leave! She just wanted to show me all of the toys she plays with and all the things she was doing. It was so sweet and made me feel really great. They were awesome about sending me photos of her in action and updates on her progress. Good stuff.
As you guys know I have been big on hemp milk for Ella. We stopped buying store-bought milks because of the carrageenan, and E didn’t really love plain home made hemp as much as the boxed stuff. I started making cashew-hemp, which has been a huge hit! However, her “school” is nut-free so I had to think of another alternative. Well, I don’t think there could be a healthier combo than coconut-hemp milk, do you?
You don’t have to soak this very long, you could probbaly not soak it at all but I found it was creamier when I soaked it. It never hurts!
The only drawback is you do have to strain it through a nut milk bag or cheese cloth unlike cashew-hemp or either of them alone.
Quite delicious though.
- 1 1/2 cups unsweetened shredded coconut flakes
- 1/4 cup hemp seeds
- 3 3/4 cups filtered water (you could do 3 1/2-4 but I like this amount best)
- 3/4 teaspoon vanilla extract
- a dash of cinnamon
- a few dates or stevia to taste
- a pinch of sea salt
soak the cashews and coconut flakes in 3 3/4 cups filtered water for a couple hours. Add it to your blender with the rest of the ingredients. Blend and strain. Store in an airtight container. Enjoy!
Of course Weezy prefers her with a little carob powder added to it
I think I am in need of this upcoming sugar detox just as much as everyone signing up! I’ve been getting more cravings, and also having a little more fun than usual. But I am okay with it. I just need to hit the “reset” button again because I was feeling great for a while and my sweet tooth was in hibernation. I loved how that felt and I know/have lived/studied/taught clients what needs to be done. What I need to do is written out in my 17 page (so far) outline of my detox with all the tricks!
We went to the local dairy farm this weekend for ice cream. Twice. And on Saturday I was just craving something chocolate. I whipped these up in a pinch! I swear, the best recipes come from cravings and what’s available in my kitchen. I know I say that all of the time but it’s true!
Now that I have my dehydrator I am scouring for the recipes in all my raw food cook books that I was never able to make before! I already had some veggies in there and was feeling impatient to dehydrate, but these didn’t even need to be!
Salty Carob Macaroons
slightly adapted from Raw Food/Real World
makes about 10
no bake! low sugar! flour/grain free!
- 3/4 cup unsweetened coconut flakes
- 1/4 cup plus 1 TBSP carob powder
- 1/4 cup maple syrup
- 1 TBSP sun butter
- 1 TBSP coconut butter
- 1/4 teaspoon vanilla
- 1/4 teaspoon sea salt
- A few dashes of cinnamon
Melt the coconut butter and sun butter if it isn’t already drippy. Add all ingredients together and scoop with a cookie scooper. Enjoy or let them set in the fridge! Store in an airtight container preferably in the refrigerator. Makes about 10 macaroons.