Hmm. Monday things.
1. DOWNTON ABBEY. OMG. I’m. OBSESSED. Maggie Smith has hands down the best facial expressions. Ever. “That will be an easy caveat to accept, as I am never wrong”… the dowager Lady Grantham is now my role model for getting old. Machiavellian and meddlesome. Heaven help whoever is supposed to be “taking care” of me…
2. Working out is amazing. I was about ready to crawl out of my skin today but then Marilyn kicked my butt and I lifted lots of heavy things and now I feel much better! Time to go eat [
cookies, preferably a sensible post-workout snack].
3. I’m now Mat Pilates 1 certified! Wheeee! Watch this space for further developments.
4. I know this is a little delayed, but too bad because it’s funny anyway. This is what I looked like when I got to Disneyland:
… annnnnnndddd 13 hours later. Winning.
6. And yes. I bought myself a princess crown. You should be very jealous. Now I can wear it whilst cooking!!! Because… I’m a princess. Obvs.
7. Date caramel. There are no words. It’s amazing, you’ll just have to go make it immediately. But before you go, admire the photo up at the top. That little blob? Yep. Amazing. Make it. Thank me later. Okay? Okay. Good. Bye bye, off to the kitchen you go.
Raw, Vegan and Clean Date Caramel
Ever so slightly adapted from Food Doodles, here! I got about a cup, ish, of caramel, maybe a bit more. This stuff is amazing on pretty much anything you could dream up… like ice cream…whirled with frozen banana….on a spoon….in cookies…. whatever. I put some of mine on cookies (underwhelming cookies, so no recipe), and I’m hoarding/rationing the rest. No big deal.
- 2 c pitted organic dates
- 1/2 c + 2 tbsp water
- 2 tsp vanilla
- 1 tsp cinnamon
- scant 1/2 tsp sea salt
*dates+water+vanilla make the basic caramel. You can leave it like that, or add cinnamon, salt, maple, or whatever your heart desires to taste for something different.
Firstly. PIT THE DATES. Do not murder your food processor, pretty please… Mine made unhappy noises at first but I promise I got all the pits out of there. Once pitted, chuck them all into the bowl of the processor. Pulse until they form a ball. Add in the water and vanilla, and blend until smooth. This took me about five minutes, and I still have a few very small pieces of date left. Scrape down the sides as necessary. Add in whatever spices you want, and pulse again to incorporate. I keep mine in a sealed jar in the fridge, and I’m sure it’ll keep for a good while, but good luck keeping it around longer than about three days…