Close up of my delicious salad
Spinach, Arugula, avocado, heirloom tomatoes, marinated mushrooms and hot sauce.
Coconut Butter Mango Cookie Balls (high raw) Loosely based off Peace, Love and Veggie’s White chocolate mango cookie dough balls recipe, but I don’t like vegan white chocolate, so I used coconut butter instead for dipping/chips. The only non-raw part of this is the oats…and dried mango probably isn’t raw either. They were store bought so there’s no way to know they weren’t heated when dried.
Pulse 1/3 c raw almonds, 1/3 c raw cashews and 1/3 c oats in a food processor until they turn to dust. Pour this mixture into a bowl and add 3 T liquid sweetner, I used local, raw, unfiltered honey-but agave would work as well. Add 1/2 t vanilla and stir well to combine. To this mixture add 1/4 c dried diced mango and 3 T coconut butter, flaked off into chunks. Form into balls and stick in the fridge until the mixture isn’t so sticky. Melt 3 T coconut butter and 1 T raw coconut oil in the microwave and dip balls. Store in the fridge. This makes 12 one tablespoon sized balls.
And lastly; there was an INSANE storm that ripped through East Nashville last night. I woke up around 4:45 AM to hail beating on our windows. The wind and destruction continued for an hour. When I finally pulled myself out of bed, we lost power. Getting dressed in the dark is fun? There were also several streets that were inaccessible due to fallen trees and powerlines. The below photograph is from my street. Notice how the tree is literally hanging from the powerline? Scary!