… and the butter’s getting hard — yep, just like in the song by System Of A Down. I did give the Datella recipe another go, this time adding a tablespoon of coconut butter. The texture wasn’t powdery anymore; more on the oily side. And after one night in the fridge, well, my spread wasn’t so much a spread as a big block of chocolate-y fat. Sad face!
Still delicious, but 1. hard to spread and 2. you could definitely taste the coconut. I love coconut, but I didn’t intend my datella to taste like it, so… *shrugs*
What else? I bought Medjool dates. Next time I feel like being a food snob, somebody beat me with an empty purse until I take a long, hard look at the price tags and go for Deglet Nour…
No recipe to share yet, but I’m leaving you with the silly above picture and two words: pea and pod.
… oh, and a happy new year. <3
It’s been so long since I last visited the blog’s admin board, I’d forgotten my supah-dupah-complicated password. And of course I could not get it back using the ‘retrieve password’ function, since the email account I used has been hacked… karma’s a bitch.
Anyway, this is a long way of saying, wow, I have *not* been a faithful poster. Guess I’m not cut for the Life of a Food Blogger. I’m good with that, since I have no mad photographing skills, no mind-blowing culinary talent… just a humble desire to share the food I make for myself, and the few knowledge nuggets I stumble upon, be it in the real world or online, ya know? As do most small food bloggers, I guess.
So. Let’s see if I can last a bit longer this time.
It’s simpler than most recipes I’ve seen, but of course I had to go and try to make it even more simpler… it’s no OMG ABSOLUTE WIN!, so I’ll let you guys check the original recipe (in french), which calls for 250ml dates. I can not, for the life of me, remember how I figured out how many dates to use the first time I made it. *insert puzzled face*. Anyway, you’re supposed to boil them in water for 3 minutes. I didn’t have any fresh dates on hand, but I had date spread, so I went and decided that 150g of it would do the trick. Into the food processor went the date spread, along with the hazelnut butter and cocoa powder.
Verdict? I should have stuck to the original recipe. Don’t misunderstand me, my ‘quickie’ attempt is delicious, but the texture is a bit off: too powdery. I tend to get that a lot with my food processor… should have gotten a blender, goddamnit. Next time I’ll try adding some coconut oil to make it more creamy and spread-able (yup, still too lazy to pit and boil fresh dates — they’re sticky!).
Still… delicious. I ate four pieces of ‘Datella’-smeared toast for breakfast.
If you’re curious (and can read French), Time4tea has a shitload of yogurt recipes, including banoffee, dulce de leche, Daim (the Ikea candy)… the latter is making me drool a little, but I don’t have a yoghurt maker. Which is just as well, since I’m trying to cut down on both dairy and mock-dairy products (emphasize on “trying”…).
Until next time — and yes, I’m sure it won’t be another eight months (ouch!).
Hai guys! Hope your week’s coming along nicely. Mine hasn’t really begun yet — work doesn’t start until tomorrow, meaning I have time to edit my pictures from the week-end, and maybe write down a post or two… and do laundry, but you don’t want to hear about that. Or do you? I do use soap nuts, so this could be of interest for an eco-friendly blog.
Until then, have some raw recipe tweaking:
Mango Smoothie, adapted from the best of Raw — serves 2
2 oranges, peeled and cut in chunks • 1 mango, pitted, peeled and diced • 2 frozen bananas cut in big chunks • lemon juice • 1 tbsp ground flax seeds
Blend. Serve. Make stupid happy noises.
My first real, honest to god fruit smoothie! I was so proud. It was super creamy. The texture would have been even better using a blender (my motto these days… should have picked a high-speed blender instead of a food processor, damn it), but still… delicious!
Peanut Butter Truffle Babies, adapted from CCK Hot Cocoa Fudge Babies
20g cashews • 85g dates • 1 tbsp peanut butter • 1 tbsp cocoa powder
Blend until smooth (I had to scrape down the sides of the bowl a few times until the right texture was achieved — it looked a bit powdery, but it held its shape alright). Roll into balls, or shape in bars, refrigerate, and enjoy!
I’d say “that’s it”, but smoothie & PB truffles deserve better, don’t you think? I’ll be back with pictures from South France and some rambling… later. Take care, and indulge your sweet tooth, too.
I should probably stop making excuses for my lack of posting, since I hardly have any reader… Perhaps the whole writing in English isn’t helping, but I feel like I’m not cut for those long, introspective posts. Not that I have done many of them since I started this blog anyway. Thus, here’s a quick list of the new foods I’ve been poking at lately:
Zucchini pasta, obviously. I topped them with cooked, store-bought tomato sauce. EVIL, no doubt, but delicious. Plus I added home-grown sprouts, surely that has to count for something.
Raw soup. It was… weird. Green and oily. Maybe I went crazy, between the oil and the avocado. I had to wash it down with crackers.
Baked conservation burgers, using Gena’s recipe: warm, but still moist. They turned out okay, but I enjoyed them better the day after, atop a green salad.
Healthy vegan fudge, recipe by Chocolate-Covered Katie, using CCK’s trademark coconut banana butter. YUM
Raw gazpacho, two ways: one really yummy in spite of its AWFUL color (think vomit and you’ve nailed it), using cucumber and tomato sauce; and another one with zucchini and tomatoes that was a big FAIL.
Chocolate breakfast smoothie using 1 frozen banana, 1 heaping tbsp almond butter, 1cup water and 1tbsp cocoa powder. Quite tasty, and filling enough! I’m so out of the blog thing, I didn’t even think of documenting it. I think I was too busy cleaning the mess I’d made by preparing it in the small bowl of the Magimix.
In addition to flirting with veganism/raw foods, this girl now thinks she’s a runner. I kid you not. She even bought those flashy, ugly as hell running shoes! OH NOES! what is the world coming to?
Also, reading further through the raw food blogosphere — there are some seriously hilarious pages out here, and tons of raw food self-proclaimed gurus. Hard to know what to believe. I should probably update my blogroll…
Hope you’re all looking forward a nice week-end, mine will take place in South France. The city we’re visiting is said to have some raw sweet treats available in stores. HA!
So I despoiled the Magimix with almond milk, just like I said I would. It was fun to do — no wait… it wasn’t! Stupid food processor was on, but of course I didn’t know it until the top clicked in place and the motor started running at once — splashing the surroundings a bit in the process. Grmbl. Note for later: always press the “stop” button before I start. And maybe I should have used the pulse function first, because my almond pulp turned out grittier than I thought it would be, judging from other people’s pictures.
The straining part, on the other hand, was fun. I had no cheese cloth, no paint strainer, nothing, so I used a good old’ sieve, and a spoon to press the pulp and force the milk through. Pulp was saved for later use and I took a nervous sip of my first batch. Not bad. It was on the thin, almost watery side; the flavor wasn’t as strong as it was in my last purchase… which is good. I like almonds, but I hate almond extract and its bitter-sweet flavor. I think next time I’ll use a different ratio (I used Gena’s for my first try – yeah, I know, big shock – one part almonds for four parts water, and a dash of salt), see if using less water achieves a texture closer to actual milk. As in, closer to milk as I remember it… never been one for cow’s milk. Over cereals, yeah, and in hot chocolate, but cold, right-out-of-the-fridge milk? Thanks, but no thanks. Perhaps I’ll use the rest of the batch to whip up some hot chocolate for the BF and me. <3
Also, must find a way to use the pulp. Since I don’t have a dehydrator, and I’d like to keep it raw, cookies are not an option, but I’m thinking maybe a porridge for breakfast. I’m pretty sure it will involve cocoa… but that’s another story.
Done re-reading Kris Carr’s book; I’m actually considering doing the 21 days cleanse sometime during the summer. I’d like to be in shape for September… and it might just be the kick in the butt I need to finally go gluten-free, see if it does me any good.
On a final note, I’m excited to see that there are French pages about raw food, and sexier than the books I’ve been able to find so far, too. Woohoo!
No raw food under that title, no sir. Another super busy week — or maybe I’ve just done a poor job at balancing my priorities. Anyway. The freshly cleaned magimix stands in all its shining glory on the kitchen counter. Now to put it to good use…
Until then (later this week, me thinks), have yourself some pictures taken during the week-end:
Mmm. Nothing too spiffy about this way of displaying pictures… but it’ll do for now.
Almonds are soaking on my kitchen counter right now, so chances are I’ll be despoiling the magimix with almond milk rather than raw soup. Raw soup should come a close second though — I have baby spinach and avocado in the fridge…