The Raw Brownie

I am continually filled with wonder by my ability to fill a day up

to the brim with activity.  Whether this is a quality or a problem is

still yet to be decided.  I knew, as I approached my year of pause, that

without the cafe to blame, I would have to take full

responsibility for my overachieving ways.  

This week began on Sunday at 4am (really 3am because of the friggin

time change) as I woke to go to the auction.  I scored well and arrived home

tickled with my days purchases just in time to get ready for 5 dinner guests at 6pm.

I had cooked all the day prior, so just had to do the finishing touches - the

party ended with everyone full and spent around 10pm.

Monday morning Renee and I were on the road to Portland for a wine seminar by 9am.

Arriving home at 8pm I readied myself for bed and a little reading before

setting the alarm to wake up at 5am to work out before going to the High School 

to teach 20 kids how to make potato salad.

 A wonderful time spent, the 

kids were great, and ate almost 10 pounds of Lily's potato salad

all by themselves. 

 I then rushed off to Ellsworth for a design meeting at 1pm.

On the way I stopped at Old Ackley Farm to pick up eggs for my

upcoming pancake breakfast.  As I was greeted by this posing rooster, warm sunshine and 

the lush quiet of nature I stopped to take a breathe.  

WTF?  

I am SO enjoying all of this, but aren't I supposed to be practicing 

slow deliberate movements?  Practicing quiet unburdened moments of time

in my home to sew and contemplate.  

I want both!!  OMG, do you think I'll figure this out in a year?

I would like to pay forward a wonderful post made by alewives girl

yesterday by giving you this slightly tweaked recipe of a raw brownie I discovered on

yet another great blog My New Roots written by Sarah Britton. 

 Sarah says these will change your life.  I know they have enriched mine.

Dates are in season kids and they make these brownies moist and delicious.

 

Ingredients:

1 1/2 cups pecans

1/2 cup almonds

1 cup natural cacao (coco) powder

1/4 tsp sea salt

2 1/2 cups medjool dates, pitted

Place the pecans and almonds in the bowl of a food processor and process until

nuts are a fine meal and just begin to release their oils, don't go too long or you will make nut butter

Add coco powder and salt, pulse to blend.

With the machine running add the dates, one at a time through the feed tube of the

food processor.  You should end up with a moist crumbly dough that easily holds together 

when pressed

Press this mixture into a pan of your choice.  I use an 8x8 for a nice thickness.

Place in the fridge or freezer until ready to serve.

I keep them in the freezer to make them easy to remove from the pan, but like

to leave them out at room temp for 15 minutes before eating them.

Enjoy! (And thanks Rhea)

Kyra