Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.
Monday, April 11, 2011
Lots of activity over the weekend. Lots of food trials and errors and a few successes like Asian night and "meat"balls. Another coconut kefir lover won over. (Remember, kefir is the less scary, and much more socially acceptable first cousin to THE MOTHER of all teas.)
A birthday party with veggies and fruit and that made the fudgy cake not so difficult to pass up.
And a family party where these cookies drew raves and requests for the recipe and disappeared like ice cubes spilled on a parking lot on a 98 degree day. Of course, as pointed out, these cookies are in no way "diet" cookies. Good thing this Vegan adventure is not about counting calories.
Orange Cranberry Pecan Coconut Cookies
1 Cup Coconut Oil
1/2 Cup Sugar
Zest of one small orange. (zest before juicing)
Juice of one small orange
1 Cup chopped nuts of choice
2 and 1/4 Cups flour (I used King Arthur, unbleached and Oat flour blend)
1/2 to 3/4 Cup of dried cranberries
Set oven to 350. Blend coconut oil and sugar until mixed. Add zest and juice. Mix. Add flour, stir. Add nuts and cranberries. Roll into small balls, or use small cookie scoop. Place on ungreased cookie sheet. Bake in 350 oven for 11 minutes. These are really fragile when they come out of the oven. Loosen and let sit on the cookie sheet for a few minutes. Then place on rack or plate, let cool and then store them in the fridge.