Tough Stuff

This weekend TH and I are in Anchorage with our school's Native Youth Olympics team for the annual NYO state competition.  This is a pretty darn cool event; kids from all over the state arrive to compete in traditional Native sporting events that are insane demonstrations of strength, flexibility, and stamina.  Here is an article from the Anchorage Daily News about the events completed yesterday.

As usual, I packed a load of food to stock the hotel fridge.

Of course, Viv came along as well, for morning smoothies.  In a glass container I mixed together four servings of maca, spirulina, and Sun Warrior raw protein powder for smoothie add-ins.  

All I have to do is scoop out half of the container each morning (for TH and I).  So easy! 

Question:  What's your favorite smoothie add-in? 

Everyday Should be Saturday

My favorite item in this week's Full Circle Farm box is the blood oranges.  The are actually the size and shape of mandarins- is that normal?  They were lovely in a smoothie with pears, frozen bananas, chard, coco oil, Sun Warrior protein, and spirulina.

Lately I've been trying to become more of a mushroom fan.  I refused to eat them as a child (earthy taste, slimy texture), but now I realize that hip, sophisticated people enjoy fungus.  There have also been several publications announcing the results of a study that found white button mushrooms to be immune system boosters (Science Daily, 2010).  Today I tried an appetizer recipe from I Am Grateful of Cafe Gratitude. (I must tell you that I love reading this book and looking at the pictures.  It is so positive and upbeat; such a wonderful reminder of the importance of appreciation.)

I Am Magical stuffed mushrooms

I think hip, sophisticated people would like these a lot.  They are very mushroomy.  The jury is still out for me.  I will say that pulling the stems out of the mushrooms was incredibly satisfying. Can I get a job doing that? 

After our amazing ski today, I was in the mood for chocolate. I think I've made something like this before, but these may be better.  TH said I should call them Raw Almond Joy Truffles, but I decided to change the "Raw" to "Rawish" because I used maple syrup, which is not raw. (It's boiled and higher on the glycemic index than other sweeteners, but I'm alright with that.)

Rawish Almond Joy Truffles

Inside

1 1/2 cup dried coconut

1/2 cup raw almond butter (or not raw)

1/2 cup maple syrup

dash of vanilla

pinch of salt

Mix the above ingredients in a food processor.  Place in fridge to harden, and then roll into balls and store in the freezer while you make the outside. 

Outside
3/4 cup cacao
3/4 cup melted coconut oil
3/4 cup maple syrup
dash of vanilla
pinch of salt

Blend the above ingredients. (I usually use my small travel blender, and then store the leftover chocolate in it in the fridge).  Dip the inside balls into the outside sauce, set on waxed paper, and then sprinkle coconut on top.  Store in the freezer.

If I had known these were going to taste like candy bars, I would have shaped them accordingly.  Wouldn't that have been fun?

Question:  What is your favorite Saturday activity?