Recipe: Light Peach & Banana Smoothie

Welcome to the week friends!

All life is an experiment. The more experiments you make, the better.

~ Ralph Waldo Emerson.

Hello all! Hoping you all had a wonderful weekend!

We spent some time doing some more spring cleaning – and by that I mean mostly me. It was time to (finally) get to a closet project I’d been dreaming of for a while (but hadn’t the courage to tackle).

So I did it…and (seriously)……it feels just as good as I thought it would!

Don’t judge each day by the harvest you reap but by the seeds you plant.

– Robert Louis Stevenson.

Today is also the first anniversary of the day I woke up and started something new – the idea for Not So Fast was officially born a year ago today. My how time flies!

It is wonderful to see the journey that has emerged from starting this blog (and this super fun project). It is one of true community – and THAT my friends is a (very) beautiful thing – so thank you (truly) for the support, appreciation, & the sharing & sheer inspiration that overflows from this wonderful blogging community!

You all amaze me. Truly, you do!!

Life is either a daring adventure or nothing.

– Helen Keller.

So, let’s get to this yummy smoothie now, shall we?

The More:

More fresh fruit to start the day means more simple natural sugars to get you going. More bananas (from fair trade farms) means more good hearty nutrition with minimal calories and heaviness. More blended goodness means digesting is a snap – so lightness is yours for the day!

The Less:

Less sweets and extras in your smoothies means simple ingredients on hand are all you need. Less of the fancy stuff means ingredients are attainable and cheap – so you can get more for less – and feel great doing it!

Light Peach & Banana Smoothie:

• (2) bananas, fresh or frozen
• (1) cup peaches, frozen or fresh (you can also sub nectarines)
• (3-4) dates, pitted
• (1- 1.5) cups almond milk
• (4-6) ice cubes
• cinnamon or cardamom to sprinkle on top (optional)
• a lovely cinnamon stick to dress up the glass (optional too of course!)

Combine all of the ingredients in your blender and blend on high until frothy and beautiful. Feel free to add more almond milk or water as needed to get the mixture rolling.

Enjoy on your deck (in a clean mason jar maybe 🙂 ) with a good book, view, or just one or two quiet moments to yourself.

The best things in life aren’t things.

~ Art Buchwald

Be helpful. When you see a person without a smile, give them yours

– Zig Ziglar

Me and my little inspiration...

With all this nice weather – smoothie season is about to kick in to high gear – I am getting giddy just thinking about it!

Here is a quote that I found particularly awesome this weekend:

Life is not about weathering the storm….it’s about learning to dance in the rain.

• What smoothies are you loving these days?
• Got any tips on how to dance in the rain?

Let’s get moving, shall we? I am already…

🙂

Yours in Less,

Dancing Shoes and Lemon Love

There’s something about a hot mug of Lemony Love.

The value of a man should be seen in what he gives and not in what he is able to receive.

~ Albert Einstein

When thinking of simple pleasures, there really is nothing better than a Friday afternoon.

Is there?

Wherever you are, whatever the weather, there is always something to brighten the mood of you and those around you when the countdown to the weekend is inching to a close! It’s here!

My favorite thing to do on a Friday is to come home, drop the bags, the phone, all the noise of the week, and hit the outdoors.

Alternatively, if the weather is the way it was all this week (with rain and more rain), I love nothing more than to curl up on the couch with my grandmother’s afghan, my laptop or a book, and a hot cup of sweet honey lemon.

This is my go-to fasting drink, and a way to soothe the soul and perk up any old day. This drink (to me) is a classic.

Growing up, my mom used to make it with boiled ginger (a few thumbs of fresh ginger in a boiling pot of water for 30 minutes), or simply as shown. We always had in our family kitchen a giant bucket of local honey from a beekeeper named Albert (as I recall that was his name). When we weren’t prying it open to steal spoonfuls, we used it as a seat to rest our tired legs.

I respect and admire all the reasons to avoid honey – every drop is a beautiful and sacred thing – and I am always sure to appreciate it and regard it as an extremely special and beautiful gift from the bees.

After all, without the bees we wouldn’t have these:

Life is the flower for which love is the honey.

~ Victor Hugo

They are a treasure, and so are the bees that pollinate our fruit. We enjoy honey and use it very sparingly, and with gratitude. Of course, hot honey-lemon can easily become hot maple-syrup-lemon, and both are yummy and extremely beneficial either way.

The More:

More lemony goodness means more cleansing vitamin C and healthy vitamins for your body. More soothing hot beverages means you can enjoy it over more time. More slow sipping means more slow living. More slowness is nice. So relax and enjoy, it’s Friday after all!

The Less:

Less refined sugar sweetened lemon drinks means less of the white stuff in your clean water. Less coffee, tea and other sweet drinks means less calories, milk and all the other things that go with them. Less outsourced drinks means cheaper nourishment for you and less waste overall.

Hot Honey Lemon Drink:

• (1-2) organic lemons
• (2-3) tbsp local unpasteurized honey to taste (or maple syrup)
• (2-3) cups boiling water
• (1) favorite mug
• (1) sprinkle cayenne powder (optional)

Put up a kettle to boil of clean water. Squeeze the juice of your lemons in to your favorite mug, adding a few slices to crush inside. Crush your lemon slices with a spoon or fork until juicy and pulverized. Add honey to lemon juice and lemon slices and crush together. Add optional dash of cayenne powder.

When the water boils, pour directly into the cup and stir. Taste to see if sweetness is right (and add more honey if desired).

Grab a book or a bright corner with a window and enjoy the view. Breathe deep and enjoy….because you can. I call that a great way to start the weekend.

He is richest who is content with the least, for content is the wealth of nature.

~ Socrates

Whatever you choose to do this weekend, I hope you do it in style – after all it’s not the start of the weekend everyday!

Here’s a little shot of something that made me smile this week.

My daughter returned home from her grandparents house (my parents) with these shoes – my jazz shoes from the stone ages (I was about 12).

I was (just a little) overjoyed to see them as I had no idea they were still around. I was even more pleased to put them on, and believe it or not they still fit! (but if you must know my toes are popping out (just a little) a bit).

Dancing with the feet is one thing, but dancing with the heart is another.

~ Unknown

So now when I talk about kitchen dancing, you can be pretty certain I might just have these on 🙂

• How are you planning to ring in April?
• What’s your favorite way to start the weekend?
• Are you a lemon drink fan too?

Thanks to all of you for reading this week and for my new IPOM followers!

I was beyond thrilled this week to receive comments from old friends, new friends, and family from afar – I just love to connect with you over food and sharing enthusiasm with you all just makes my day..

Next I’ll be sharing about those french lentils, a new breakfast bar, and a wonderful recipe sent to me by a fellow blogging buddy…;)

Cheers to Friday or whatever day it is in your part of the world!

Yours in Less,

Finding More in coffee and (just a little) fun with friends.

More Chocolate anyone?

This one is pretty straight forward.

Like Chocolate? Check.

Like Coffee? Check.

Like sweet, iced, lusciously energizing beverages? Check.

Let’s not talk about our occasional jaunts to Starbucks, K? I won’t tell if you won’t, and for the record, they do a lot of things pretty well, and I kind of have to credit them with getting me hooked on coffee in the first place (and life is (just a little) better with coffee in it, in this girls’ very humble opinion).

In all seriousness, I consider myself very fortunate to have access to some of the very best roasted coffee in the world – check out the roaster I work for here – and I don’t really hit many Starbucks, unless I am traveling.

But who doesn’t love a decadent pick me up now and again?

Crafting this insanely delicious concoction isn’t rocket science, but you do need to be prepared (as in you have to have made the almond milk and the ice cream from the last two posts)…

Almond Iced Mocha:

• 1 cup Mindful Almond Milk
• 2 oz. fresh espresso or coffee
• 1/4 cup Almond Chocolate Ice Cream
• 1/2 to 1 cup of ice

Combine everything in your blender and enjoy!

You might also want to cover your bases with a good activity planned for after ingesting this.

(No, really).

Chances are you’ll be pretty juiced and I’d really hate to see that energy go to waste…

Got a book to finish? Write it. Gardening? Have the shovels and gloves ready! 10K time you want to beat? Now’s your chance.

Or, if you are anything like me, you might just kick back and enjoy another kind of activity that I wish I could do more often.

The joy of doing nothing.

The energy of the mind is the essence of life.

~ Aristotle

However you choose to enjoy your time, do it well.

And do it often!

So that will wrap the sweet stuff for a bit…(I promise)..

I am excited to share some wonderful savory recipes and an idea for a series I’ve been working on.

Here are a few shots of the Not So Fast photo shoot we did on Sunday, it was a blast!

 

Huge thanks to all the new readers who have shared your enthusiasm with me, you are all amazing!

• What do you do with your excess energy?
• Are you a coffee drinker too?

Happy Wednesday folks!

Yours in Less,

Recipe: Mindful Almond Milk/Cream

What is True Mindfulness?

“The present moment is filled with joy and happiness. If you are attentive, you will see it.”

~ Thich Nhat Hanh

How many of us eat on the go, or eat while doing other things, or (my worst or best habit depending on how you look at it), eat what feels like an entire dinner while preparing food?

I’ll admit it…….I am a bit of a snacker. I know, right? Is there anyone who isn’t?

I enjoy preparing food and having fun with it and I have to, I have 2 kids and a hungry husband to feed – never mind satisfying my own needs for fresh, healthful fare that keeps me feeling light on my feet.

But snacking is not a meal. Is it?

I should really be sitting down. And we do as a family, but during the week I definitely need to do it more.

• How do you stay mindful when you eat?
• Do you chew your food 30 times slowly?
• How do you stay in the present moment through your day?

I thought of this the other day when I was I was standing at my kitchen counter, peeling these almonds I soaked. I did this because a reader had asked about nuts other than cashews for making cream (Thank you Fiona!) – it brought me back to memories of almonds.

Specifically, it brought me back to thoughts of peeling the skins off almonds.

As I stood there (peeling almonds) focusing wholly on the task at hand, it struck me at how meditative the practice of popping off those skins was, one at a time, by hand. As each almond was touched by me, I imagined it was sort of ‘thanked’ as I handled each one and prepared it for what it would become:

Delicious, Nutritious, Fresh, Awesomeness.

Corny I know, but isn’t this why we love preparing food so much? Isn’t a meal only as good as the love it was prepared with?

So with this thought, I will share with you this recipe for almond cream, or milk. This base can be used for either, depending on how you prefer to enjoy it – I love cold almond milk over granola or on it’s own, it’s so refreshing and healthful.

The Less:

Freshly soaked almond milk means less packaging from store bought tetra paks. Less processing means more freshness. Less time grocery shopping in the center aisles means more time to peruse the fresh aisles and be inspired by the bounty available to us.

The More:

More live nutrition from soaked nuts means more energy infused into your cells. More time mindfully preparing food means more love in your tummy and calm in your center. More dairy-free options means less fat and calories from animal products.

Almond Cream/Milk Base

You will need:

• 1 cup whole raw almonds
• 4-6 dates
• cold water for soaking (enough to cover as the nuts will expand)
• 1/2 tsp vanilla extract

Soak almonds in cold water for 12 -18 hours. Soak the dates in a small bowl separately for the same amount of time. When ready, drain the almonds, and rinse well with cold water. Leave the almonds in the bowl of clean cold water.

Using another bowl to hold the peeled almonds, practice your super-powered yogic breathing (or just your regular breathing!), while you pop the skins off of each almond. If you’ve never done this before, you will be amazed: just apply a teeny bit of pressure to the tip of the almond and pull the skin back – those little white almond kernels will shoot right out!

See if you don’t meditate (just a little) while you get in this groove!

Once you are done this step – proceed to the next. Are you calm yet? No big deal either way….maybe you are dancing in the kitchen, that’s just as good!

Next:

Drain your dates. Combine the almonds, soaked dates, vanilla extract, and 1.5 cups of cold water in a blender. Blend on high until creamy, about 2 minutes.

From here you can:

1. Save and eat with the pulp as a cream just like cashew cream (it will be a little thicker)

2. Add up to 3 more cups of water to make milk

If you are making milk, add the extra water and blend on high. When smooth, strain the milk through a super fine strainer or cheesecloth into a large measuring jug or clean bowl. Voila! Fresh Almond Milk!

Store in the fridge in a sealed container for 3-4 days and enjoy cold!

*If you want to, feel free to skip the peeling, this is totally an option if you are short on time. Just be sure to take a few deep breaths while the blender is running!

Be sure save the pulp from the almonds if you make milk – that’s my next post! Can you say chocolate?!

I hope you enjoy this as just another way to stay fresh and nutty and (maybe)…(just a little) less hectic and (maybe, just maybe)…….(just a little) more mindful.

Or, if you don’t, at least you can say you have now peeled almonds before!

Be well – I hope you are all having a wonderful Friday – I would love to hear how it goes!

Yours in Less,

Recipe: Date Coconut Bliss Balls

Got a sweet tooth? Here’s a good challenge – ever tried cutting out baked goods and other sugary treats and replaced them with dried fruits and nuts for a week?

The pursuit of perfection, then, is the pursuit of sweetness and light.

Matthew Arnold

Here’s a sweet way to feed your sweet tooth, with a little chocolate variation to make it even sweeter. All you need is good dates, dried coconut, a little nut butter, and of course, rich, healthy and incredibly satisfying hemp hearts. Combine these ingredients and enjoy a hit of sweetness before a workout or for dessert. Delicious with a spot of tea! Even your mother-in-law will like them.

Because everyone deserves a little sweetness in their lives.

The Less:

Sweet dates are an ancient food prized for their gooey natural sugars. Substitute these for refined sugar and consume less of the white stuff. Nutritionally, these treats will fill you up longer, meaning you can eat less of them to satisfy your craving. More sweetness means less deprivation. Less deprivation can only be a good thing. Because who wants to feel deprived?

The More:

More satisfaction from nutritious nuts and seeds means more sustained energy through the day. Hemp hearts, nut butter, and coconut provide long burning fuel that fills you up for longer. That means more time for all the other sweet things in life.

Date Coconut Bliss Balls:

• 2 cups pitted dates, soaked in water 6-8 hours
• 3 tbsp Pumpkin Seed Butter (you can substitute almond or cashew butter)
• 4 cups dried coconut
• 6 tbsp hemp hearts

Try to find resaonably good quality dates, but not baking dates if you can, they aren't the greatest for eating raw. But don't use expensive Medjools, unless of course you want to! Medjools are pricey, and best eaten as is, with a macadamia nut popped inside.

Here is how:

Soak dates for 6-8 hours prior to preparing in enough water to cover.

When ready to go, heat oven to 350 degrees. Spread 2 cups of coconut onto a cookie sheet. Roast the coconut in the oven until fragrant (about 4 minutes) and turning brown. Remove from oven to cool in a bowl. Drain dates and add to blender. Blend dates to a paste (you will need to stop the blender to make sure you get it all blended, do not worry if there are a few chunks left). Do not add any additional water to the dates when blending.

Remove dates into a large bowl, making sure to scrape them all out from the blender with a spatula. Combine roasted coconut, plain coconut, and hemp hearts in a bowl. Add this mixture to the date paste one cup at a time, stirring with your hands. Add pumpkin seed butter – keep stirring! Don’t be shy with your hands..the mixture should be firm enough to roll into balls.

Roll into one inch balls with your hands until all done, yum….good work!

If you are adding chocolate, melt some high quality dark chocolate over boiling water (I do this by melting the chocolate in a stainless steel bowl over a pot of bowling water). Dip the balls into the melted chocolate by hand and set on a parchment paper lined flat pan. When done, set the balls by refrigerating until the chocolate is firm.

A little rustic presentation is okay. Unless you are serving the Queen of course. (Then - and only then- you might need to obsess about such things).

Though this won’t be relevant – these will store indefinitely in a sealed container in the fridge!

These aren’t totally raw, as the roasted coconut takes care of that, and you certainly can’t classify chocolate as raw – but they can be if you want to skip those steps. I use Omega’s pumpkin seed butter….so good and they add a little sea salt to it.

I’d love to hear how you find bliss.

Yours in Less,

Finding more in Good Karma Croutons and (still) waking early.

Got bread? Increase your daily karma quotient with croutons….a great way to use up old crusty bread ends.

I don’t know about you guys but we’ve got bread in the house constantly. Personally, I don’t tend to eat it as I am mostly wheat-free, but the kids do.

You see if I had my way, there would be no bread, no ketchup, and never an oreo in sight in this house. But I’ve got kids. And a husband who is an athlete. I don’t deny them the odd treat and I try my best to raise them in a way that teaches moderation in all things (especially to diets that are too limiting or too strict unless totally necessary for good health).

So we have bread, always good quality bread, baked without yeast or sugar or additives. And a couple times a week, we have leftover bread. As simple as it seems, croutons are still often a store bought item in so many salad loving homes. Here’s the deal on the homemade goods.

The Less:

Less packaging is a bonus with home made croutons. Guaranteed you will ingest less sodium, additives, and rancid stale oils too. Less waste as you stop chucking those poor bread nubbins, unless you happen to be one of those folks who likes to eat them. Less cost too.

The More:

Kids love making croutons. They just do. More things to do with your kids in the kitchen. More good karma for your economic and healthful ways. More taste from real sea salt and quality olive oil. I call those things all wins.

Here’s how:

Homemade Good Karma Croutons:

You need:

• a few slices of old bread, new bread, any bread
• extra virgin olive oil
• sea salt
• optional pepper, garlic powder, or dry herbs!

Heat the oven to 400 degrees. Chop your bread into bite sized cubes and toss them in a bowl. Drizzle enough olive oil to moisten and mix with your hands – or get a loved one to do this with you. Add a sprinkle or a pinch of salt (careful not to over-salt), and maybe a little garlic powder or herbs if you like.

Lay flat on a cookie sheet in one layer and bake for 15 minutes or so, checking often and turning once or twice. Remove when golden and fragrant. Allow to cool and see if they make it to the salad!

Don’t want to eat them yourself? Surprise your neighbor with them. How’s that for a nice thing to do?

I use the best sea salt I can find….coarse salt from France. I know, it’s not cheap, but you use less and it tastes and feels so much better than the iodized salt from a box. The same goes for olive oil – make sure you are getting true Italian or Spanish or Greek – always extra virgin, always cold pressed. So many oils these days are using olives grown in China, then processed in Europe. Check your labels if you can!

I am preparing for a fast tomorrow with a green smoothie today. I’ll post more about that soon.

As an update, I was up early this morning. It felt good and my family really needs me right now. This parenting gig isn’t easy, but it’s worth every late night and early morning in the world.

In the meantime, make the most of your day, and be sure to tell your loved ones that you love them.

Because you just can’t do that enough.

Yours in Less,

Recipe: Creamy Cashew & Fresh Herb Dressing

It’s here! Has Cupid come by to kiss you yet?

I can see this morning there are a lot of folks pretty excited about Valentines Day. I hope everyone is feeling the love today!

It’s a day for the kids in our house, where they get to be reminded that their mother loves them. I like that, and so do they (they also don’t mind the Hershey’s kisses they find scattered on their bedroom floor when they awake).

We’ve never really made a big deal about this holiday, me and my husband ~ mostly I think because we are lucky to have been married for many happy years. To risk sounding (just a little) smug and corny, we actually still enjoy everyday together. Like, a lot. I know, right? It’s pretty great and we try to tell each other as much as possible (and we certainly did this morning).

So…to balance off the heart shaped cookies and sweet delicious treats out there today, here is a way to celebrate freshness. You might just want to plan this one for tomorrow after the big Valentine’s dinner!

This beautiful creamy salad dressing can be enjoyed with any meal. Because anyone taking the time to read blogs about food already knows the beauty in healthy food preparation made with love, all year round!

The Less:

Another creamy dairy-free substitute courtesy of the silky and decadent cashew. Less dairy in one’s diet can mean feeling lighter and clearer. Less saturated fat in our diets is a good thing, as is consuming less prepared salad dressings. This one could just become a favorite.

The More:

More fresh dressings means more motivation to eat more greens. More salads and fresh roughage leads to better elimination. More lightness, more good feelings. Nothing makes me happier than a fresh salad prepared just for me.

Here is how to enjoy this in one easy step:

Creamy Cashew & Fresh Herb Dressing:

• 2/3 cup whole raw cashews
• 1 cup canola oil
• 1/3 cup red wine vinegar
• 1/2 bunch fresh dill (or substitute fresh basil or parsley)
• 1 tsp salt
• 1 tbsp honey
• 1 cup water

Combine all ingredients except water in a blender. Start the blender and add water slowly, in 1/3 cup measurements to get the mixture swirling. Blend everything on high for 2 minutes until super creamy and smooth. Make sure there are no chunks of nuts left in the mixture – adding the water in increments helps to make this happen.

There is no need to soak the cashews in this case as the oil and water provide the extra silkiness.

Store dressing in a sealed glass jar in the fridge. This should keep for 3-4 days.

This dressing is delicious on crisp fresh greens (especially romaine lettuce or spinach) or cold steamed vegetables like asparagus or broccoli. Personally I celebrate any crutch to get more vegetables into my day. Especially when it’s this delicious!

I hope that whatever you do on this day that you feel loved.

Happy (and Healthy!) Valentines Day!

Yours in Less,

Finding More in Tofino. And (just a little) oatmeal.

Finding more in just a little less busy-ness. We spent the weekend away. It was quiet, it was relaxed, it was oh so needed! (We spent the weekend in beautiful Tofino).

The Less:

This week I felt great during my fast. I thought a lot about clutter and how I can really streamline things and get rid of a lot of junk. Now I’m home and feeling inspired to organize and tackle a few big home projects I have been putting off (time to clean out that garage). Being away does wonders for the mind. I disconnected. Less clutter and less noise meant more much needed sleep and quiet time.

The More:

Delicious and satisfying oatmeal provides more energy, more stability, and more gounding than many other breakfast foods:) I always find fasting on a vacation travel day superb…no driving stress or routine demands. Just music, the sounds of my family, fresh hydrating water, and best of all, my husband doing the driving! Bliss. More relaxing, more family time, more peace of mind!

Here is how I found more this week with glorious healthy oatmeal:

Apple Oatmeal:

• 1 cup quick oats
• 1.5 cups water
• pinch of salt
• 1 apple, peeled and chopped
• a few generous dollops of fresh Cashew Cream
• nuts and currants for the top
• Cinnamon and brown sugar or maple syrup (optional)

Combine oats, water, apples, and salt and bring to a light boil. Turn the heat down. Cook, 8-10 minutes on medium low with the lid on until the apples are soft.

Serve, topped with a sprinkle of cinnamon, Cashew Cream, toasted nuts, and currants. Add extra sweetener if you like.

This is fiber-rich, super-inexpensive, and wonderfully satisfying in the morning!

I sometimes call it endless oatmeal, there is no need to specify servings here as leftovers can go right in the fridge. The next day, simply add more water, more apple, more whatever and heat up again! It never ends and there are so many different ways to enjoy it. I like to use soft or slightly wrinkled apples – It’s economical and makes me feel good not to waste (I am very picky about fresh apples).

I am feeling rather invigorated after a mellow weekend catching up on sleep and fresh air with friends and family. Amen.

I’ll start planning the impending spring clean this week. I just want to enjoy this feeling a little longer…

• Are you feeling cluttered in life?
• What are some things you could do to get rid of?
• What brings you peace of mind?

I’d love to know.

Yours in Less,

_

Recipe: Cashew Cream.

Cashews. Are. Amazing.

It’s true! Everyone loves them. Children love them. Husbands love them. Friends love them.

Cashews just might be the best thing in the world if you are on a path to eating less dairy.

(or even if you are not)

Cashews – the seed of a tropical fruit – grow in tropical countries and are native to South America. They are a treasure for their creamy texture and, when soaked and eaten raw, can satisfy anyone’s appetite for a rich treat.

You will notice as more recipes get posted at this site that these versatile nuts find many ways into my dairy-less cooking and preparation. They aren’t cheap, but no nuts are these days, and like anything high in calories – when eaten in moderation – are worth every penny.

Buy whole cashews if you can, as the pieces don’t soak up as well in the water, though pieces can be a stand-in if that is what you have available. Just be sure they are raw – no salted or roasted nuts here!

Store cashew nuts in the fridge or freezer if you can to keep them away from heat and air. This helps to keep the oils in nuts from going off.

Here is how to make it at home in just a few simple steps:

Cashew Cream

• 1 cup raw cashews (whole or pieces – whole are best)
• 2-4 pitted dates
• 2 cups water for soaking
• 1 1/4 c cold water

Soak cashews and dates together with 2 cups water in a bowl for 6-8 hours. Drain and rinse with cold water. Add to blender with the 11/4 cup cold water and blend on high until smooth and creamy – about 2 minutes.

You may need to agitate the mixture a few times with the edge of a spatula to get the blending running smoothly.

Refrigerate in a sealed jar until ready to use. These ratios will make 2 cups and should keep 4-5 days in the fridge. Feel free to play with amounts!

Enjoy this satisfying treat on its own, on top of hot cereal in the morning, or with fruit salad (especially good with bananas and blueberries).

**If you want to make cashew milk, simply add water after the first round of blending until you reach the consistency you want. Some people drain the cashew pulp with cheesecloth, but I like it best kept intact myself. Find what you like best!

I hope you enjoy this if you are new to it and will let us know if you try it! I’ve heard many times – “what is that?” – as unsuspecting people don’t know what they are eating….they just know it’s delicious.

If you have made it before drop me a line to let us know how you prefer it and what you like to eat it with…

I hope everyone is having a wonderful week so far. Thanks for stopping by 🙂

Yours in Less,

Finding More in (just a little) patience.

Patience.

There has been a lot of talk around here about patience. My own personal lack of patience aside, we know good things come to those who wait.

Do you want everything done yesterday?

What are your favorite ways to cultivate patience?

Here is a quote that resonated with me this week:

“Discipline is choosing what you want most over what you want right now.”

Patience. Discipline. Amen.

Here are a few shots of sustenance around our house this week, while I tap my fingers on the countertop.

Papaya from the very generous Albert Lum of Fresh Direct

Such a beautiful fruit - Persimmons are one of my very favorites.

the 14 year old chef at work for herself. not bad!

I’ll be sure to let you know what becomes of the wait!

Your in Less,