I am not the worlds most gifted cook. That gene passed from my Grandmother to my sister- the gift of just throwing things together, whipping something up on the fly and having it taste amazing every time. I have envied the gift time and time again, trying repeatedly to learn the science of culinary arts. Sure, I can follow a recipe (most of the time, except when I am tired… or distracted… or not paying attention) but rarely do I successfully discover something on my own.
Which leads to the happy happenstance. The other day Somer put together a crust for mini fruit tarts using dates, almonds, almond butter, vanilla and salt. It was crumbly like a graham cracker crust and super delicious.
I went home and gave it a whirl, not knowing exact proportions (never a good idea in my kitchen.) Into the food precessor went the almonds. Everything looked lovely. Then I processed the dates which turned in to a big sticky ball of sweetness. I can work with big sticky balls of sweetness. I combined the two and the result was much more ‘fruit & nut bar’ than ‘graham cracker crust’ and I didn’t even add the nut butter yet. I could have added more nuts, no big deal, but I was famished and not patient enough for another go.
That said, I was still craving the salty vanilla flavor, so I added a couple splashes of vanilla and a sprinkling of sea salt. One taste and I, the carb-starved-haven’t-eaten-a-baked-good-in-three-weeks gal, was in heaven. We had happened upon raw cookie dough. I tested it on my kids, calling it cookie dough and waiting for their reaction. They jumped for joy, shouting that mommy makes the best cookie dough ever. Yeah, I know they were just trying to butter me up, but these little babies are officially kid-tested and mother-approved.
Raw Cookie Dough Bites
Combine almonds and dates in a food processor to desired consistency. Add vanilla and sea salt to taste. Roll into balls. Taste and smile.
#1 The Avocado: I always wanted to try to grow an avocado plant. I don’t know why I haven’t before, most likely due to a fear of failure. But it worked, it really worked! We took an avocado pit, skewered it on 3 sides and suspended it in a jar of water. 2 weeks passed. No sign of change. 3 weeks, it cracked open a bit. Could it possibly work? 4 weeks, is that a sprout in the middle of the pit? 5 weeks: a root! And here we are, about 7 weeks in with a mini-avocado plant. Success.
#2 Stevia: Can I really grow it and what does it look like? I put in seeds for 3 starter plants and only one grew. Noted. But this one is quite lovely. It is potted (next time we’ll try direct planting) and very happy. I ate a leaf. It tastes like…… drumroll please….. a sugar coated leaf. Shocking.
#3 Sauerkraut: From scratch? I’m thinking Bubbies, natural fermentation, only cabbage, water and sea salt required. Simple, delicious, tangy. Bonzai Aphrodite said it was easy and gave me the step by step. Why not? Recipe says to let it sit 5 days to 5 weeks. We are 10 days in and it’s not quite to my taste yet but it’s getting close and I can be patient. Sometimes.