Whew! It’s amazing how many transitions can fit into a day. First, another walking Noona note…listening to NPR cover Fashion Week today: a story came up that Snugglies made their first appearance on the runway carpet. You know, the pseudo-pajama-blanket thing we sold at our yard sale this past weekend? I’ll take mine in camo, please! How funny.

So, the dreads got washed this morning and let me tell you the stress of that. I’m constantly worried if they are going to fall out, did I get them clean enough? But it was a successful washing, none fell out. I think I am finally getting to the stage where they are set and secure. Finally. On to today’s treats…

I made an amazing snack today of Kale Chips and my first recipe from Ani Phyo’s cookbook, Chocolate Mlyk. Both were sooo tasty. Even L and S loved the Kale Chips! You know they are winners when they pass their tests. I am not sure on the legalities of posting recipes from cookbooks, any thoughts out there? I have heard two sets of answers “No” and “As long as you cite it, like a paper”. I am adding this disclaimer and will try to do it as little as possible, but this one seems pretty basic and similar to other recipes I have seen.

Kale Chips
I bunch of Kale
1/2 TBSP olive oil
1 Tsp salt

Preheat oven to 350. Cut kale into bite size pieces and massage with olive oil (I’m really into massaging greens lately. It really softens kale and gets the flavor into them). Sprinkle with salt and put into oven. I really piled my tray high, so I needed to cook mine for 20min. If your tray is less full 10 min. I would keep checking after 10 min., no matter what. You want the edges to be brown, not black.

Chocolate Mlyk
Ani’s Raw Food Kitchen by Ani Phyo

1/2 Cup almonds soaked overnight
4 1/2 Cups of water (she calls for 5, but I think it makes it a little too watery)
3 Tbsp Cacao Powder/Cocoa Powder
4 Dates pitted (She calls for 1/2 C, but I thought this was plenty, sweeten to your liking)
Pinch of salt

Through almonds and water into blender. Ani’s recipes calls for everything to be blended and drank, but I don’t love chunks in mine, so I blend the almonds and water first. Then strain the almonds from the milk. Pour the milk back into the blender add Cacao, dates and salt. Refrigerate. Makes 1 Liter.

These things made the perfect snack during one of my classes today and the Cacao was enough of a burst that I didn’t go grab coffee on our break. It was so good that a non-raw foody my friend, K, loved it and asked for the recipe! Tomorrow’s headline…Vegan Food Takes Over the World!

Tonight I said goodbye to a good friend, C. She is heading to DC this weekend for a move into the political realm of life. Best wishes, C. I love you and will always be sending you positive energy.

Categories: General

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