You put the dates in the coconut, and eat them all up….


First off, HELLO to the United States and Australia!  I see I have readers from this far away and I find it exciting!  My Canadian city just got its first snow of the season today.  It’s going to be impossible to find local produce for the next few months.

Oh man, did I ever have fun in the kitchen this evening!  Just two quick experiments to bide some time while my nuts were soaking, both a success and scrumpdillyicious (it’s a word because I say it’s a word)…..

Before I get to the food, I have to post in big bold letters that ALL of the staff at Kardish in Orleans are incredibly friendly and helpful, but I want to send an ultra-loud shout-out to Yvonne, who has answered every question, helped me find what I’m looking for, makes suggestions, and is a wealth of information about everything in the store, and then some…. THANK YOU Yvonne!

First, I was tempted by the sentence “when you are craving sweet stuff…” in Carol Alt’s recipe book.  Just so happens, I DO crave sweet stuff from time-to-time.  Go figure.  So I made coconut date rolls.

So easy, too!  I halved the recipe, so took 2 cups of medjool dates (approximately 13), halved them and pitted them, and soaked them for an hour.  Then I put them in my blender with a food processing blade (although I think  a regular blade would also work), put in half a cup of non-sweetened shredded coconut, and pulsed the blender, frequently having to stop it to push the mixture down, until it was of a thick paste consistency.  Then I rolled into 2 inch logs, rolled those in some more of the coconut, and VOILA!  Done.  These can be frozen, but I had to eat one immediately…..a few expletives escaped my mouth, most of them conjuring several deities whom I thanked for the simple, but most amazing, date.

Coconut date rolls, destined for the freezer. Kicks the butt of any commercial chocolate bar out there.

Next in the kitchen was an intentional experiment:  Zucchini noodles.  I thought it was high-time I tried my spiral slicer, and I want to get an idea of how long a ‘noodled’ soft vegetable will keep (to my standards.  I read about people doing all their meal prep for the week on a Sunday.  I cannot imagine eating something on a Friday that I cooked 5 days previous (and I am certain most of these folks aren’t freezing their concoctions).  I turn green and up-chuck at the thought.  I blame a serious bought of food poisoning for my hyper-picky opinions in this regard).  So I want to see how long these noodles will keep…

I used this….

Spiral slicer with the small noodle blade installed….

To turn this….

Yellow zucchini ensconced on the slicer.

Into this!

Yellow zucchini noodles!

I’m pretty sure I yelled out loud “OMG, that was SO FUN!”  Just on their own, they taste really great.  But to be tested, I can’t eat them all, I have to store them.  I separated them into two containers.  I put an olive oil, garlic, lemon juice, and apple cider vinegar dressing on one, and left the other one naked, and put them in the fridge.  I’ll now check them out  over the next couple days to see how long it takes (sauced and naked) before they are too soft or slimy for me to consume.  The reason why this is all so important is because I’m trying to figure out what I’ll be able to take for lunches,  when I have to do prep, etc.  In short, it’ll help me plan and succeed in the new year when I make my concerted effort to be 80% raw.

Now.  I would love some suggestions.  Tell me what you think would be an amazing raw meal:  a breakfast, lunch or dinner.  Please post here….

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