It’s been forever! How’s your winter going? Without writing 5,000 words, I want to share what my winter has been like and of course, give you something sweet to play with.
I’ve been busy taking care of my new baby, Nourishing Our Radiance. If you’ve been missing me, it’s because most of my attention has been focused over there. So I encourage you to take a look around and check out some of my latest posts & recipes. Plus, you just have to meet Melissa, a gorgeous & deeply inspiring woman that I am so lucky to call both a business partner & friend. We’re planning our online spring course and right now, I’m in super creative recipe development mode. Of course, this means I’ve been eating well and dirtying a ton of dishes.
I’m still in Portland and wow, it has been quite the transition after spending the last 3 winters in Florida. Hello cold, damp darkness. Portland is an amazing city, but definitely not for me long term. I’ve never been more grateful for the sun and I cherish those rare days of brightness. Where to next? I hope to update you soon. In the meantime, I’ve been deepening my yoga practice which really keeps my mood up on the gray days. And of course enjoying lots of cozy tea time.
Since the weather has been colder and damper than I’m used to, I’ve been including small amounts of cooked food in my diet. Say what!?!?! I didn’t touch a single bite of cooked food (well not on purpose anyway) in over four years, mostly because I didn’t feel the need for it at the time. Plus, you know raw food makes me feel like I have superpowers. With the new climate and my ever evolving life, I’m now experimenting to find the perfect balance of a sustainable, high raw vegan diet that works for me. It’s been very nice to add some variety–steamed broccoli, lentil chili and my favorite–baked sweet potatoes with a drizzle of coconut oil and a sprinkling of Himalayan salt. Heaven. I sampled some sprouted & cooked quinoa on a couple of occasions, but unfortunately, my body tells me that’s a no-go. My skin freaks out and my tummy hurts. I’m finding it crucial during this time to truly listen to my body as I sample foods that I haven’t enjoyed in the last four years. So when I try something new, I keep gentle (not paranoid) watch on my digestion, skin, energy and mood. Remember, food intolerances show up in many different ways. I’m only eating cooked food a few times a week and always still with something fresh and raw on the side. Oh the excitement!
Ok, there’s more, but I’ll save it. I want to be a better blogger, so more stories soon. Actually I’ve been meaning to ask, what do you want to hear from me? I would love to know how I can inspire and support you better. Do tell.
For now, I’ll leave you with a little sweetness that I whipped up this week. Enjoy–hopefully on a sunny day.
Pistachio Refrigerator Cookies
Makes about 20 small cookies, depending on your scoop
You know I love quick, easy & delicious and this recipe surely fits the bill. I love the unique pistachio flavor & color. Let me know if you give these a try!
- 1 cup raw pistachios
- 1/2 cup raw cashews
- 3 tablespoons coconut oil
- 2 tablespoons honey, maple syrup or agave
- 1/4 teaspoon vanilla extract
- pinch of Himalayan salt
Place the pistachios and cashews in the food processor. Process until the nuts are finely chopped. Add the coconut oil, sweetener, vanilla and salt. Process again until all ingredients are combined. If you wish to use a scoop to make the cookies, place the batter in the refrigerator for 2 hours to firm. Remove from the refrigerator and scoop into perfect little cookies. Store in the refrigerator. Otherwise, press the batter into a wax paper lined 8″ square dish. Refrigerate for 2 hours. Cut into squares and serve.