Despite the random cold front that moved through Dallas a couple of days ago, it’s been wonderfully warm and spring-like here lately. I just love this time of year! Right now everything is nice and green, my basil is growing like crazy (yay!), and I’m craving cold, fresh food like nobody’s business.
A couple of days ago I decided to make one of my favorite warm-weather desserts: Raw Lemon Coconut Bars. It wasn’t until I started searching for the recipe on the blog (yep, I have to visit my own blog often because I’m always forgetting recipes) that I realized I never actually posted the recipe. So since I couldn’t possibly let this one slip through the cracks–and because it only takes about 10 minutes to throw this recipe together–I gathered my ingredients, jotted down the recipe, and (im)patiently waited while the bars set in the freezer. I’m terrible at waiting.
I’m having a really hard time dealing with the lack of winter squash at the grocery stores lately. Not too long ago, I was eating squash every day. Pumpkin, kabocha, spaghetti, butternut, acorn–I had at least one of each stored in my kitchen at all times.
So when I went to buy my groceries this past weekend and was informed that they didn’t have any winter squash in stock (this was after I pleaded with them to check in the back just to make sure), I nearly threw a tantrum. My lip quivered, my eyes welled up, and I couldn’t decide whether I should scream or cry (or both). The only thing that stopped me from throwing a full-blown temper tantrum was the fear of being kicked to the curb and told never to return. And since I practically live at the grocery store, I really didn’t want them to have to resort to that. Don’t think I didn’t throw a tantrum, though. I did, just not in the store. Instead, I went home to my hubby and whined like a baby about how much I miss my beautiful, delicious winter squash. Poor guy. Sometimes I think he deserves a medal for all that he puts up with.
On the bright side–and there’s always a silver lining–winter squash is now being replaced by an abundance of plump, fresh summer squash! Yay! New foods for me to obsess over Continue reading →
Call me cheesy if you want (and you’d be totally correct if you did), but I just couldn’t let Easter pass by without sharing some kind of Easter or carrot-themed recipe. However, I really wasn’t in the mood to spend the entire day making a mess in my kitchen or sweating over the stove. I love cooking and being in my kitchen, but I thought it might be nice to have a little break. I also thought it might be nice to make up an easy, grain-free, raw, whole-foods-based dessert that would be done in a flash and require minimal effort.
Enter the raw carrot cake. There are a bunch of different variations on the Internet, and while they all sounded delicious, I just drew from a few recipes in particular that I liked and made adjustments as I saw fit. The end result: 2 amazingly tasty single-serving raw carrot cakes! Continue reading →
Since it’s officially spring now, I’m also officially ready for spring and summer weather. Unfortunately, while it felt like spring here in Dallas last week, the past few days have been cold and drizzly with the temperatures nearing the freezing point overnight. I know I shouldn’t complain because it could be much worst, but I’mtired of cold weather. Instead, I would love to be on a beach somewhere with the sun bathing my body, a cocktail in my hand, and my toes buried deep in the sand.
My hubby and I haven’t made any big plans for the holiday. Instead, we’ve decided to enjoy a relaxing night at home, cook a nice dinner, and watch a movie together. And, of course, eat dessert! No holiday is complete without some form of sweet treat. And because Valentine’s Day is an occasion to show appreciation for our sweeties, what better way to celebrate than with a special, sweet dessert we can both enjoy?!?
OK, in all honesty, I first made this dessert with only myself (and you guys) in mind. Yes, I’m a bit selfish–especially with my desserts. But, after I was done making these Almond Shortbread Cookie Cups with Cherry Almond Ice Cream, I could hardly hold my hubby back! He was standing over my shoulder and begging for a cookie the moment I removed the tray from the oven. I was hoping that I would have leftovers, but that definitely didn’t happen.