The Best Things Come in Small Bites/Bucket List Update

Bucket List Updates

It's such a pleasure to have the flexibility to get out more! Phil and I have had a couple really good beach hikes. I'm a neophyte all over again--I want to take all the rocks home! On our last hike, Phil and I each found a "keeper" rock. It was a blue sky day, but oh, so windy--and that wind comes straight off the glacier, so I was pretty chilly.

I love that rock because it looks like a little bird! It reminds me of these whistles you could get when I was a little kid in the '80s. The 'tail' of the bird was the whistle part you blew into, and you had to fill the bird up with water, so it would go tweet-tweet-tweet-tweet-tweet!  as the water burbled.

Phil was very pleased with his rock for more pragmatic reasons--it gleamed with sparkles that were probably not micaceous but rather pyrites--or even gold!

Other bucket list successes--I got the fridge cleaned yesterday! I was too ashamed of its 'before' state to take a picture, but here's the 'after'--

I'm glad I took Phil's advice and tackled only the fridge. Today, I'm working on the freezer below it, and then can move on to the chest freezers outside. So satisfying to have it clean, and have the huge hunk of ice buildup removed! This is a Sunfrost fridge, which is very energy efficient, but which I'm still learning how to use. It's a high humidity system, which is supposedly a good thing, but means that if you wrap things up as you would in a traditional fridge, they go moldy fast! I'm experimenting with leaving more room for air circulation, as it seems alarmingly mold-prone in there in general. Hopefully less so, now that it's clean!

The Best Things Come in Small Bites--Recipe Preview 

For most people, these date treats were a single bite. For me, at least four. 

I shared recently what seems to me a reasonable serving size for nut-date-type bars:

Again, several bites for each piece! 
I remember having a debate with a dear friend of mine about this years ago--she said she loved the feeling of having her mouth stuffed full with goodness--a whole handful of blueberries, a whole marzipan-stuffed date half. I said that to me, that was missing much of the goodness of each individual portion--when I have just a tiny little piece, my whole mouth can work on appreciating the flavor, can derive every last atom of the deliciousness.


I'm sticking to my guns! The best things come in small bites. How lovely to head out for a hike and have snacks that fit in your pocket!

I seldom snack when hiking anyway--Phil and I are opposites in this way--my problem is usually one of getting too thirsty. And water's much heavier to pack...


So, I've made three different "small bites" in the past few days. 
These are carob-apricot small bites (and again, each "bite" is at least four or five bites).

These are apricot-maca small bites...

And these are a version of Nicole of Chena Raw's "Fudgy Chocolate Chews" So happy to have a fellow Alaskan rawish blogger, so happy someone else is paying attention to the omega-3 issue!

I'll share recipes in my next post, but for now, I'll leave you with a cautionary tale. This is why it's good not to post a recipe until you've eaten a creation a few times! Those carob-apricot small bites pictured first of the three feature apricot kernels and almond extract for a delicious marzipan flavor. Just eight apricot kernels, and there are thirty pieces. Well, I ate one of these bites as a mid-afternoon snack two days in a row... And each time, I got very nauseous within an hour or two! There was a clear correlation. I knew that apricot kernels contain a cyanide-like compound, amygdalin, so I did some research. Nausea was listed as a potential side-effect of eating them, but it wasn't supposed to be a common reaction. 


It's very possible that my reaction was due to my currently odd/anomalous body chemistry and that no one else would get sick. But I'm so glad I didn't post the recipe right away! I'd feel so bad if someone else made it and got sick. If there's interest, I'll share the recipe in my next post anyway--but now it'll come with a strong caveat!


Love to all...

Bliss Connect #3: New Goods in the House and Two Recipes From Yesterday's Pics

Well, I seem to be consistently posting something for the Bliss Connect Challenge right at the eleventh hour! It just so happens that this week's Challenge ties in beautifully with something I wanted to talk about today anyway, with a little personal tweaking. The week's challenge is to mention the health or wellness item that tops my wishlist this year and will make next year the healthiest ever, and to give a virtual gift!

It so happens that four new items have made their way into our household recently, which are definitely improvements to life. And I want to share two recipes for goodies pictured in yesterday's post, for Shannonmarie and Amber, who asked. This might make it a fairly long post, but it's lots of pictures and deliciousness, so please bear with me.

Three of the new things are better replacements for things we had already, and it's kind of coincidental that they arrived during the holidays. They are all certainly health and wellness related. The number one would be...a new rebounder!

I've mentioned a few times how much I love rebounding. The old one was a super-cheapie, though, and I've barely rebounded for several months, because I kept having to mend it after every ten minutes of use, and mending it was very difficult. It lasted about six months and cost $50. If I pay $300 for one that lasts ten years, that's actually cheaper! This one is a Cellerciser and it was a demo model, so it was actually a little less than $300.  Extras include that the legs fold, the whole thing folds in half, and it comes with two spare springs, a carry case, and a bunch of reading material I don't have time to get into right now!

I did have time to jump straight on the rebounder itself, though, when we picked it up yesterday evening. I got straight on and bounced and bounded and jogged and flew for fifteen minutes. It was SO MUCH FUN! And infinitely better than the old one.

Here's the really wonderful thing, though: after that fifteen minutes of bouncing at 6pm, together with a beach hike earlier in the day, I had my first good night's sleep for about two and a half weeks! It's not that I hadn't been exercising before, either--I sure had been. But I read somewhere that improved sleep is one of the benefits of rebounding. I'll have to try that again!

Other new things: I think I mentioned that during the power outages in the storms a couple weeks ago, our tea-kettle and my beloved immersion blender both bit the dust. Well, they're replaced, with improvements!

Our old tea-kettle was very communicative. It had a temperature gauge, which I really liked, and turned color as the water heated up. What I didn't like was that it also squealed. A lot. Every time you put the jug on the base, it would squeal. Every time the water boiled, it would squeal. Every time you turned it on or off, it would squeal. No making tea in stealth while Phil slept!

Its replacement doesn't tell me when the water reaches 175-180 (my preferred temp for tea-making), but I can actually pretty much tell that by ear. The replacement tea-kettle is not communicative, but silent. And every time I put the jug down on the base, I'm so grateful for the silence. Every time! It's been a couple weeks and I'm still not used to it (Ms Oversensitive to High-pitched Noises that I am...).

The immersion blender was the third Kitchen Aid model I'd blown out in as many years, and I was ready to look elsewhere. The Juiceman cost about the same, but has 550 Watts, which is a big step up.

 It comes with the same useful goodies--the wand that does most things, the whisk, and the mini food processor, which is actually not so mini--it's probably twice the size of the Kitchen Aid one!

 The wand has four blades instead of two, and they're shorter, which makes it easy to clean.

I haven't had it long enough to really put it through its paces, but it actually seems a little quieter than its predecessor, and definitely does a good job. One thing I'll need to get used to is that the wand, whisk and mini processor attach to the motor by twisting on and off rather than snapping, like the Kitchen Aid did. With the Kitchen Aid, I sometimes had trouble with the motor and part separating, which was freaky and horrible (nasty grinding sounds and a whirring, unattached motor in my hand), but it'll take some time for me to get used to the much tighter and stiffer, if safer, twist-on-and-off attachment. I liked being able to snap the motor off real quick and leave the wand standing in the mix (with the motor still attached, it would fall over, taking everything down with it. Don't ask me how I know that).

The fourth item: I finally got a food scale! It is tiny--my chef knife next to it is for scale (ha ha).

It only goes up to eleven pounds, so it's not going to be a major all-purpose scale, but it means that I can finally make a bunch of recipes from Sweet Gratitude without guessing what I'm doing.

Which brings me, in a roundabout way, to the Pomegranate Fondants. No, they're not in Sweet Gratitude--they're out of my head! But I was looking at what Sweet Gratitude does with Irish Moss in terms of weights and ratios in order to give me some ideas.

I wanted a soft fondant as opposed to a creamier, denser truffle. Some of it, I made into hearts; some, I simply poured into an 8x4 pan, cut into squares...

...and finally covered, mostly with chocolate, but some I covered with carob.

The hearts are definitely the prettiest, though!

And here is the recipe:

1 cup pomegranate juice

1.5 oz soaked, chopped Irish moss (about a cup and a quarter)

1/4 cup xylitol

pinch salt

pinch vanilla powder

1/4 cup cacao butter, melted

2 tablespoons non-gmo soy lecithin

Blend the pomegranate juice and Irish moss very well. You'll need to stop a couple times and scrape the moss fragments down the side of the blender.

Add the xylitol, vanilla and salt, and blend again; taste test ad adjust if necessary.

Finally, add the cacao butter and lecithin, and blend very well.

I think I might have added a half teaspoon of xanthan gum as well, but I honestly am not sure!

Pour into molds of choice, or simply into a pyrex dish, and refrigerate to set.

The fondants are soft, and it's really nice for them to have a coating. I used my home-made very dark chocolate to coat them, and also home-made carob "chocolate" for a few. But you can use any kind of chocolate that you love most to cover it.

I hope the recipe makes sense!

And here's the recipe for the Not Quite White Chocolate:

1 cup melted cacao butter

1 teaspoon vanilla powder

2 tablespoons maple syrup

1/3 cup xylitol, powdered in a coffee grinder

7 oz of a combination of coconut cream powder and lucuma (maybe a cup of coconut cream powder and a quarter cup of lucuma)

2 tablespoons tocotrienols

Small handful goji berries, chopped

1 calimyrna fig, finely chopped

Mix the vanilla powder into the cacao butter. In a food processor, gradually add the coconut cream powder and lucuma. About halfway through, add the maple syrup and xylitol, and tocotrienols, and pulse gently until all the dry ingredients are incorporated.

Pour into molds or into a dish, and mix in pieces of goji berry and fig.

*Note: the coconut cream powder contains a tiny amount of a milk derivative (casinate). It's not more than 1%. I'm pretty allergic to dairy, and I don't seem to have a problem with this in small quantities. I don't feel entirely comfortable using a product that contains dairy, but it's such a minute amount that I'm kind of skating by with it.

As you can see from the photo, I over-processed this and the cacao butter separated. Never happened to me before, and initially I was mortified. But I added some shredded coconut, some sunflower lecithin and more tocotrienols, and decided that I didn't mind the less smooth texture and two-tone color effect. These work especially well with the bits of dried fruit in there, and the two-tone roses are cute, I think. Better luck next time, though!

There's something I really want to talk about on here related to something I said in my last post. But I also think I may have to post the recipe for this thing I made this morning. Simple, replicable and really, really good.

Maybe I can do both!

What's at the top of your Holiday wish list?