Without Context

photo 4-76

Sometimes

A word, A phrase, An idea (a recipe)

will pitch a tent in my mind

and refuse to leave

A guest which outstays its welcome

perhaps.

I think to myself

this would make a good poem

this fragment of a line

and it will not leave me be

until it is permanent

on paper

in what context?

there is none.

just pieces

and bits

of my thoughts

floating on a page

until at last they find a home.

shoes pounding the pavement in sync with the heartbeat of the earth

as I float round the river in my blue froot loop

we wash the live, rich creations of the world off in a sterile, plastic tub

isn’t poetry grand!

when no rhymes are required?

or even if they are?

just thoughts

floating on a page

without context

until I build them a home

with nothing but a pen.

photo 5-50

Cinnamon Sugar Plantains

Because some recipes are so simple, they would rather live with no context.

  • 2 over ripe plantains
  • coconut sugar
  • cinnamon

Preheat oven to 400. Spray a cookie sheet with cooking spray. Peel and slice your plantains into coin sized pieces 1/2 inch thick. Sprinkle with a little bit of coconut sugar and cinnamon and roast for 15 minutes. Take out of oven, flip, and sprinkle the other side with a little more cinnamon and sugar. Roast 5 more minutes, broiling at the end if you wish. Let cool before serving

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Peanut Butter Chocolate Sauce

  • 2 T. Peanut butter, flour or PB2
  • splash of almond milk
  • 3-4 drops chocolate stevia or 1 tsp cocoa powder plus sweetener of choice to taste

Mix it aaallll together, flavor to taste, and get dipping!!

photo 4-77

Drumroll puh-leeeaasseee….

The 4th of July.

It brings up images of fireworks, BBQs, red, white and blue everything…oh yeah and independence too (cuz thats totally an image right?).

A reminder of things that are truly American. Like apple pie and baseball. And ice cream cones. Drumstick ice cream cones. Oh America, how my childhood memories are full of your individually wrapped, processed, chocolate coated treats…

(Is it bad that it when I tried to sing the National Anthem, all I could think of was “oohhhh Caaa-na-daa”?  20 minutes later I remembered our words…)

I guess being a vegan (esp in California) is somewhat taboo for the 4th of July. No BBQ, no fireworks (fire hazard cuz here we all be feelin hot hot hot)  no ice-cream, especially no Drumsticks.

But there are always veggie burgers, and wimpy, in the street fireworks, and non dairy ice cream. But still no Drumsticks.

Or so you would think…

Vegan Drumsticks

makes 12. gluten and dairy free. Not healthy though 😉

What you need:

  • 1 Package of gluten free sugar cones (don’t have to be GF, Keebler and Joy brands are vegan too)
  • 2 quarts of vanilla non-dairy ice cream (or your favorite flavor)
  • 2 packages vegan chocolate chips (guittard have a good flavor for this, and melt very smoothly)
  • toppings like sprinkles, nuts, mini chocolate chips, coarse sea salt, crushed pretzels or grahm crackers, etc.

Begin by pouring about half a bag of chocolate chips into a microwave safe bowl, to melt them (2 minutes on 50% power, stir, then 30 secs @ 50% until melted).

In each cone, spoon some melted chocolate into the bottom of the cone (the fudgybestpart bottom of drumsticks), then lightly but thouroughly coat the inside of the cone (I used a baby spoon. this keeps the cone from getting soggy).

Put into fridge for 10-15 minutes, until solid.

Take one quart of ice cream and soften it in the microwave for a few seconds. Not melted, but easy to work with and smush down. Using a small spoon, stuff each cone with ice cream until its flat on top (don’t make the dome on top yet).

I put each cone in the freezer as I went, so they wouldn’t get melty. Freeze for 45 minutes (or while you go to the gym and eat dinner, really the freezing time is a minimum)

mmmmm….ice cream….

 

 

 

 

 

One at a time, take a cone out of the freezer, use an ice-cream scoop to scoop a dome on top of each cone and a knife to smooth out the sides and make it even with the cone.

 

 

 

 

 

Put each cone back in the freezer as you go. I used a shoebox that I punched holes into to keep the cones up right and away from each other. Freeze for at least an hour, or over-night (you want these things solid)

When they ae ready, prepare your toppings. Put everything into small bowls for dippage.

Melt more chocolate chips, half-bag at a time. Just like when you topped the cones with ice-cream, do this step one at a time and stick back into freezer immediately. Taking one cone, swirl it into the bowl of melted chocolate, coating all sides of the top.

Dip into topping of choice (I used mini choc. chips, toasted almonds, and sprinkles). and put back into freezer. repeat until all are done, and freeze until solid, keep frozen until serving time.

These are definetly not my usual, healthy treats.

But they are delicious.

 mmmmm……I love holidays

 

 

 

 

 

 

 

 

 

So do 10 out of 10 vegans:)

Happy Fourth of July!!!

Banana Bread and a greeting:)

Hey! Welcome to the first official post of Life Hands you Limes! I figured we would just go ahead and get started here with the first recipe! Whaddya say hmmm?

I say that we had a rather large bunch of ripe bananas on the counter, but already had too many in the freezer. what does that mean? BANANA BREAD TIME!! (more specifically vegan, (almost) sugar free, (almost) fat free, carob chip banana bread). Its good for your health, but more importantly your soul (and sanity)

lets get started!

Good For Your Soul Banana Bread 

(adapted from CCK’s Polka Dot Banana Bread )

  • 2 C. whole spelt flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 C. almond milk (I use unsweetend vanilla)
  • 1 tsp pure vanilla extract
  • 1/2 tsp vanilla bean paste
  • 1/2 C. date paste* (instructions below)
  • 1 and 1/2 T lemon juice
  • 1 stevia packet
  • 1 C pureed banana (in food processor) plus 1 C. mashed banana (measure after mashing)
  • 1 Tbs ground flax seed
  • 1/4 C (or more) plus 1-2 T. carob chips (optional if you want completely sugar and fat free)

*to make cheaters date paste, I put 5-7 medjool dates in a mug with a good amount of water, annd microwaved it for about 2 minutes, let i sit till I remembered i needed to use it. I take the soft dates and puree them in the food processor, adding a little of the soaking water 1 spoonful at a time till I got a good consistensy close to that of agave/maple syrup. not too liquidy, but not to sticky either. i like it juuuusssstt right haha

Preheat oven to 350 F. Lightly spray a loaf pan. In a large bowl, mix dry ingredients (except choc chips). In a seperate bowl, mix the wet ingredients and the flax together until well combined, and then add this to the dry mixture. combine,  but do not overmix. whateve you do. please. Now add 1/4 C of carob chips (or chocolate, whichever, we were out of chocolate) and just make sure its all good and even. Put your batter in the loaf pan, spread it out evenly, and top it with the last tablespoon or so of chips, until its pretty:).

Proceed to clean every baking tool by way of licking.

(Sophie is mad. No banana bread for her on top of her cone collar??? im getting shunned)

Bake for around 50 minutes, until it looks golden and smells like heaven. Once done, let it cool for at least 10 minutes before slicing and serving.

Yum.

So here’s to a great start! I’ve got high hopes for this blog, I hope you join me:)

And remember, when life hands you limes, rearrange the letters and SMILE!!!