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All posts tagged walnuts

Strawberry Walnut Chocolate Chunk Ice Cream

bowloficecream

Last summer, summer 2011, was the summer of wedding planning (also known as The Pit). I spent all my free time hunkered down in there, absorbed in the constant tasks of ceremony details, caterers, jazz bands, invitations, favors, showers, guest lists, seating charts, expectations, and I’ll be honest with you: sometimes it got a little dark. Thankfully, Tim was with me. Having the two of us together made The Pit more cozy.

The only problem with hunkering down for a summer, however, is that you miss a lot of things. It has to happen, but you do. While we were making regular trips back and forth from Chicago, the rest of the world continued on, the way it always does. While our weekends were spreadsheets of to-do lists and hours picking towels and bed sheets at Target, I tuned out of blogs and stopped reading or writing or paying attention to, well, anything that couldn’t get into The Pit with us. Sometimes my family got in there. Sometimes, our friends. But everything else didn’t fit, and so I let it go.

For the most part, that was OK. Simplifying, even. But then a few weeks ago, I was washing dishes in our kitchen, looking out the window, and I noticed how big and tall and purple our neighbor’s tree had gotten. In an instant, my eyes moved across the street to another one, hot pink like a Spring Break bikini. We drove to the grocery store, past that vintage brick apartment complex we always see, and an entire row of trees bordering the road had exploded into whites and reds and violet and deep maroon. It was then that I realized just how deep we’d been buried, together with our heads down, moving through that tunnel in the dark.

Last summer, I don’t remember a flower. This year, giant blooming trees are EVERYWHERE.

Nashville in Bloom with white buds
Nashville pink flowers
NashvilleinBloom_flowers
NashvilleinBloom_house

So if there’s one thing I’ve wanted for summer 2012, it’s to stay above ground. That’s one of the reasons I’ve been here so often. When I look back on this year, I’ll remember making risotto with my brother, enduring weeks of three-digit-temperature days, sitting inside while the sky got dark with clouds and rain and thunderstorms.

NashvilleinBloom_sky

I’ll remember walking through neighborhoods with Tim to see the world in bloom, camera around my neck, marveling at the different colors and the intricate petals and the way they look against the early evening sky.

I’ll remember telling myself to take the time to notice, really look at and observe, the life I’m living: the mornings Tim and I shuffle to the dining table, laptops in hand; the afternoons walking down the driveway, feeling the heat as we grab the mail and see that couple across the street who wave like friendly grandparents. I’ll remember walking through a park last night, where the air smelled mossy and moist, surrounded by one hundred different shades of green.

NashvilleinBloom_twilight

But mostly, I’ll remember what we’ve been eating:

The ice cream.

dual_icecream

Summer 2012, in addition to being the first summer we were married and the first summer I felt like I lived in Nashville has also, more notably, been this, at least in our house: The Summer of Ice Cream.

icecream

There are new flavors rolling out every week, from frozen yogurt to chocolate chunk to cinnamon honey, and we eat it almost as quickly as it comes out of the machine. The first time Tim made this strawberry version, plumped up with chopped walnuts and big pieces of soft chocolate chunks, we polished it off in one day. It might be our current favorite.

bowlandspoon

In fact, the way things are going, this fall may be The Autumn of Ice Cream and this winter, The Winter of Ice Cream, and who knows how long it will go. But whatever the future brings, ice cream and otherwise, one thing’s for sure:

I get to have my eyes open to notice it, right now, today.

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Raw Brownies + Chocolate Avocado Frosting

raw brownies

This past week, Tim and I did sort of a cleanse, wherein we ate mostly raw: fresh fruit, fresh vegetables, nuts, seeds, raw dairy, dried fruit. We added homemade chicken soup, nettle and Tulsi teas and, at a maximum of once a day, roasted vegetables, but otherwise it was, for the first time in our lives, an experience in raw eating.

ingredients for brownie base

It was interesting.

ground up brownie layer

First of all, it wasn’t hard, at least not in the way typical cleanses are. I wasn’t starving, I didn’t get major detox reactions, there was no need to summon all my willpower not to eat a cookie. A couple times, one of us would say to the other, doesn’t a taco sound good?, but, for the most part, we felt like there was so much we still could eat: a bowl of juicy grapefruit; fresh pomegranate arils sprinkled with flax seeds and coconut; caprese salad (tomatoes, raw mozzarella, fresh basil), morning smoothies, giant green salads (and you know how I like those), frozen fruit mixed with nuts in raw milk, homemade pecan nut butter on celery sticks—all along with our soup and roasted vegetables, so, as you can imagine, we were quite full and satisfied.

prepared loaf pan

Also, it was really, well, cleansing, just as we hoped it would be. The week made us feel good—really good—from our skin to our digestion to our energy levels. After the holidays, I had been fighting a little bit of a sore throat/cold/infection, the first one since I changed my diet in 2009. This cleanse week killed it, knocked it right out of me.

chocolate avocado frosting

But there’s one more thing, too, a thing that’s been especially fascinating and something I didn’t expect or plan for: this week has started to open my eyes to the world of raw eating. It’s something. You know, there are raw restaurants, raw blogs (like my new favorite g0lubka), raw cookbooks. And it’s not like you just eat an apple and a carrot and call it a day, either: there are crazy inventive raw recipes for things like raw donuts, raw cookies and chocolate avocado pudding, for example.

pan of raw brownies

I mean, have you ever had a raw brownie?

This was an idea that had never before occurred, let alone appealed, to me.

sliced raw brownies

And I know they say, when you take yourself away from something for a little while, say from sugar, for example, you change your tastes. So I know it’s possible that these brownies won’t seem sweet enough to the average palate or chocolatey enough compared to the typical brownie.

raw chocolate brownie

But to me, they were amazing, enough to make me wonder why I’ve trained my brain to think I need things sweeter than they have to be. I loved them. I made them twice. And both times, when I saw the simple combination of dates, walnuts and cocoa powder make a brownie and the ability of half an avocado with honey, cocoa powder, vanilla and cinnamon, along with just a pinch of salt, to create a velvety chocolate frosting, I marveled. It’s the same feeling I’ve had looking at a piece of segmented grapefruit or the inside of a pomegranate: what amazing foods we’ve been given. It’s good to celebrate them.

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Chocolate Truffle Cookies

I’ve been spending a lot of time lately planning a move. It’s not a tragedy, I know. It’s just one of those things that requires work, much like finding a job or learning a new skill—you have to deal with some discomfort, things aren’t exactly easy, there are costs and, in the end, you hope you emerge a little different, a little wiser, having gone through it.

side of chocolate truffle cookie

Last week, my brother and I were talking about logistics—you know, the obvious things of furniture, moving trucks, long drives across several states—and I kept trying to find a way to solve things better. He’d say, Why don’t you buy a bed when you get there? And I’d say, I don’t want to spend the money! He’d say, It’s not that much money. And I’d say, I am going to be broke!

It was kind of funny, actually. Or at least it is now.

From a removed standpoint, I see the problem. What I want is not just to relocate. I want to relocate without spending any money, losing any sleep, causing anyone any difficulty. I want to relocate without relocating. Or at least, I want relocating in a perfect world.

fudgy insides of chocolate truffle cookie

It’s such a silly thing to get stressed out about. It’s just moving. But you know, I’ve been thinking about it, and whether you’re talking about moving or the way two dozen white hairs emerge on your 20-something head, the fact is that this world really isn’t a perfect place. We’re reminded of imperfections every day, in the big things of murder and suffering as well as the small things of long lines and angry strangers. We all taste difficulty. We all experience frustration. In different ways and at different times, but still. I mean, I don’t even watch the news, and I can tell you from experience that there is pain and hardship in this life.

But the thing I am thankful for, even more than that in this life there is also joy, is that the imperfections of this world remind me of life beyond it.

Like Elisabeth Elliot wrote:

Heaven is not here, it’s There. If we were given all we wanted here, our hearts would settle for this world rather than the next.

Oh, that’s so good.

chocolate truffle cookies

I am also thankful—very thankful—for the good gifts we taste now.

Like blue skies.
Like eyes to see them.
Like a sun that rises every morning, as faithfully as the God who made it.

And I am thankful for my particular gifts, like love, like self-employment, like the way these things are moving me towards a move. I am thankful, this week, for some time in the kitchen to bake cookies—the best chocolate chocolate cookies I’ve made really, little nibbles that are more than just cookies but actually like the lovechild of cookies and truffles combined, soft and rich, covered in chopped walnuts.

I’m thankful to sit cross-legged in the kitchen on a Tuesday afternoon, with a giant white bowl and a big spoon, licking chocolate batter in contentment, grateful for what I have, even more grateful for what will come.

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