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Thursday, July 5, 2012
"The Way"
Check out this film... I was skeptical at first but am now certain that it is the most sincere and significant film I have seen in too long.
Here is a preview:
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also, I made Raspberry Almond Thumbprint Cookies...mmm
Given my crazy silly diet these cookies are shockingly delicious...vegan, gluten-free, dairy-free, processed sugar free, paleo, and still totally edible and even enjoyable : ) .
Yield: 18 cookies
Ingredients:
1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
3. In a large bowl, whisk the dry ingredients (almond meal, coconut flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
5. Mix raspberries, remaining shredded coconut and remaining maple syrup mashing it to create the raspberry sauce.
6. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of raspberry sauce into each well.
7. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!
...recipe adapted from "Oh She Glows".
Yield: 18 cookies
Ingredients:
- 1 & 1/3 cups raw almonds, processed into almond meal (about 1.5 cups almond meal)
- 1/4 cup coconut flour
- 2 tbsp ground flax
- 1/4 tsp + 1/8th tsp fine grain sea salt
- 1 tsp aluminum-free baking powder
- 1/2 cup almond butter
- 1/2 cup plain apple sauce
- 1/2 cup pure maple syrup
- 1/2 tsp almond extract
- 1/2 cup raspberries
- approx 1/2 cup shredded coconut, for rolling and the raspberry sauce
1. Preheat oven to 350F and spray a large baking sheet with oil, use a silpat mat, or line with parchment paper.
2. If making almond meal, place raw almonds into a high-speed blender. Process on high speed until a fine crumb, making sure not to process too long or the oils will release. Alternatively, you can use store bought almond meal.
3. In a large bowl, whisk the dry ingredients (almond meal, coconut flour, ground flax, salt, and baking powder). Use your fingers to break up any clumps of the almond meal. In a smaller bowl, mix together the almond butter, maple syrup, and almond extract. Add wet mixture to dry mixture and stir until combined.
4. Shape dough into balls (about 1.5 tbsp or so). If dough is too sticky, place in the fridge for 15-20 minutes to firm up.
5. Mix raspberries, remaining shredded coconut and remaining maple syrup mashing it to create the raspberry sauce.
6. Roll balls in coconut. Place balls of dough about 1.5-2 inches apart on the baking sheet. With your thumb, press into the middle of the ball and shape a small well with your fingers. Add 1 tsp of raspberry sauce into each well.
7. Bake at 350F for 10-12 minutes, watching closely after 9 minutes. I baked mine for 11.5 minutes. Cool on sheet for 5 minutes and then transfer to a cooling rack. Channel your inner grandma and enjoy with hot tea!
...recipe adapted from "Oh She Glows".
Epic Alaska
I can't even begin to describe how beautiful my time in Alaska was. From the moment I could see through the clouds, I knew I was in a whole nother world. The way massive snow covered mountains meet the ocean is landscape as I had never seen it before. We flew into Sitka and took a 55 person boat through Southeast Alaska, up to Glacier Bay and then to Juneau. Along the way we hiked through untouched and relatively uncharted land scaling waterfalls and walking across mossy logs, under and over the rainforest's growth. We snorkeled with seals and 30-armed starfish, climbed atop a massive, slowly growing glacier (then slid back down), and took a polar plunge into 36 degree water. "Epic" is the only word I can use to describe the experience and I am already plotting a road trip back up through Oregon, Washington, and Canada back to Alaska.
Monday, July 2, 2012
Good(win)-ness
I love the kitten in the yarn but the Goodwin Project has much, much more to it. Check them out here.
This video should give you some idea...
The Goodwin Project from Avocados and Coconuts on Vimeo.
Thursday, June 14, 2012
By the way...CHOCOLATE
...here is a delicious chocolate recipe!
INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)
Recipe by Herve This & Heston Blumenthal
Ingredients
4 servings
9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional
Method
1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.
The originial recipe is found here.
Here are TWO MORE recipes that I plan on approaching in the near future. I am sure you will notice that I have a theme going on. What can I say, chocolate is pretty damn delicious.
"Better than Nutella"
AND
"Chocolate-Raspberry Fudge Cake"
... they are all gluten, sugar, and dairy free.
INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)
Recipe by Herve This & Heston Blumenthal
Ingredients
4 servings
9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)
1 cup (240 ml) water
4 tbsp sugar, optional
Method
1. Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
2. Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
3. Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
4. Divide into four serving cups and serve immediately.
The originial recipe is found here.
Here are TWO MORE recipes that I plan on approaching in the near future. I am sure you will notice that I have a theme going on. What can I say, chocolate is pretty damn delicious.
"Better than Nutella"
AND
"Chocolate-Raspberry Fudge Cake"
... they are all gluten, sugar, and dairy free.
Done with academia...for now
This is how I felt yesterday. Before I turned in my 25 page research paper. Before I finished writing my two French essays. And before I had solidified the paper work for my field school in the INDIAN HIMALAYAS this upcoming October...
With all of that behind me...this is how I feel now: Smoooth sailing. All I have to worry about is ocean related pursuits, moving, and preparing to go to India for a month. Good times.
Tuesday, June 12, 2012
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