My dear brother, Norman Scott Pepperdine, has been laid to rest . He passed away the 22nd of June. There are people who enter your life, and you feel safe, protected and loved no matter whether you are with them, or they are far away.
My dearest brother was a hero of mine. He made my life better merely by knowing he was somewhere on this planet.
He brought with him humor, laughter, caring, dedication, and love. It’s funny for me to say “when people enter your life” when in all actuality – I entered his, as he was my older brother. I loved to sing with him, and dream of straw-bale homes and efficiency with him. I loved to watch him inter-act with my son and daughters – he was inspiring.
Good-bye, Scott. I miss you.
Sometimes of an evening there comes a hankerin’ for something sweet,… decadent even. Something you crave, and you’ve got to have it come what may! Tonight was such a time…
Consequently, I went looking for a sweet recipe. I also didn’t want to go shopping, just quickly create it from what I might have in my kitchen. Here it is: Fudge. Yep, maybe it’s hot here, and maybe it’s allergy season, and perhaps it’s Summer. Fudge is a Winter treat, isn’t it? Reality is I simply didn’t care what season it was. Fudge was the answer to my sweet-need.
This is the fudge we made. The recipe we created was inspired by the Reboot with Joe site. We tweeked ours just a bit – using what we had on hand, but it was very, very close to the recipe found here.
Almond Butter Maple Chocolate Fudge
Oh my, deliciously decadent - divine fudge.
- 2 Cups Almond Butter
- 1/4 Cup Cacao powder
- 1/2 Cup pure Maple Syrup
- 1 heaping tsp coconut oil (we were closer to two tsp)
- 1 Tbsp Vanilla
- 1/2 tsp Sea Salt
- 1) Combine everything in a large bowl and stir well. We used a food processor.
- 2) Spoon mixture into a square baking pan, lined with parchment paper. Smooth to desired thickness.
- 3) Place the pan in the freezer and chill for an hour. We chilled ours for 2 hours.
- 4) Take the fudge out of freezer and flip out of pan. Cut into squares, rectangles, hearts, whatever.
- 5) Place the squares on top of plastic or parchment paper. Optional: Drizzle with the melted chocolate. (Oh, yes, now we're talkin'!)
- 6) Sprinkle with a little sea salt if desired, or any topping of your choice.
- 7) Keep cool in freezer. Store in airtight container.
- 1) Each square is said to have between 150 & 200 calories.
- 2) Himalayan Pink Salt is pretty on top of the fudge too.
Adapted from Reboot with Joe
There are times to experiment in my own kitchen, and there are times to share stunning photos and ideas from somewhere else. Today, I want to share a delicious sandwich. It is filled with pumpkin seeds, garlic, and avocado, etc. One of my favorite ways to eat a simple pesto is on toast, topped with tomato. This sandwich has taken that and exploded it into a taste bud treat par excellence! You can find the recipe and other photos here at Raw Guru’s blog page. The recipe was created by Gena Hemshaw of Choosing Raw.
I was a guest presenter today! It was very exciting to be on the call this afternoon with Donna Evans-Master Herbalist and Author. The class material was about MINT, and the finale was our mint smoothie – created just for you!
Donna presents weekly lessons on herbs for those looking to increase their knowledge of herbs, and have a little fun doing it. Sometimes, having a personal tutor at your fingertips can mean so much, and having a specialist right there to answer your questions during a google hangout is empowering.
Donna’s next class is on CHIVES! The classes are set up for kids-but I find I learn a great deal attending too. Not only do you learn about the scientific names for the herbs, Donna adds historical stories and lessons. That’s my favorite part. We’d like to invite you to sign up for next Wednesday’s online class right here! (That’s Wednesday, the 18th of June).
And I’ll be there too, with a brand new smoothie recipe for you to indulge in.