Hi! I’m writing as I settle in to my new apartment, needing a break from unpacking. My hubby & I have just relocated to Santa Cruz, CA as of this past weekend. Did you know that in the last year I’ve lived in Florida, Oregon and now California? I’ll be the first to admit that I’m a wanderer and had to laugh when both my mother and my grandmother said the same thing when I gave them my new address: “I can’t believe how many times I’ve crossed out your address in my book”. It’s a very good thing that we live minimally and that I love the freshness of a new home.
I’m super blissed out as I have been waking up to bright sunshine everyday, which is exactly why I moved here. I never could have predicted how hard it would be for me to spend my days in the clouds & rain of Portland. I love the city, but my entire being shifted in that environment and I lost a key part of my vibrance. I thrive off of sunshine and this 10 month experiment truly proved that. We’ve actually been exploring California for a move since January, viewing apartment after apartment in Santa Monica, then Marin County and finally in Santa Cruz. We kept hitting closed doors in the first two locations, but when we visited Santa Cruz, everything flowed. It was very clear to me that there was a greater plan for this move and we weren’t going to settle until we hit our target.
We’re thrilled with the decision, finding the ocean, mountains and forests all at our reach for that deep earth connection that we both need. And of course, there’s tons of local organic produce–and a Cafe Gratitude! Adam and I have a pretty regular Cafe Gratitude order at this point. Me? The pizza. Him? The ice cream sundae. YUM!
I look forward to getting comfortable here in Santa Cruz with just the right balance of work, study & play. In the meantime, as I’m settling in, it’s a great time for keeping foods simple when I don’t have a lot of time. We’ve been enjoying lots of salads, smoothies & chia pudding to keep us going with minimal effort.
Here’s a super fast cookie recipe that I whipped up before we moved. These are so satisfying alongside a hot cup of tea. You can always double the recipe if you want more cookies, but this is a nice way to use up small amounts of ingredients that you probably already have in your cupboards.
Cinnamon Raisin Quickies
makes 1/2 dozen
- 1/2 cup cashews
- 1/2 cup shredded coconut
- 1 tablespoon coconut oil
- 3 tablespoons coconut nectar or sweetener of choice
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- pinch of salt
- 3 tablespoons raisins
Place the cashews in the food processor and process until finely ground. Add the coconut and process again to combine. Add the coconut oil, sweetener, cinnamon, vanilla and salt and process again until well combined and a sticky dough has formed. Stir in the raisins by hand. With your hands, form the dough into 6 cookies, about 11/2″-2″ in diameter. Place in the freezer for 1 hour to firm or Dehydrate at 115 degrees for 24 hours. Dehydrating is no extra work and the results will be a warm, soft cookie, but it’s not necessary if you would like to be able to eat your cookies right away. We actually ate a few the first day and then dehydrated the rest for the next!
Enjoy my friends!