I’m trying really hard not to bitch about the heat. But it’s been in the upper 90s and low 100s this week, and the next 10 days aren’t looking to be any cooler. I’ve decided that, a) I belong in a cooler climate, and b) I am no longer a self proclaimed lover of all seasons. In fact, I hate seasons. Give me knitted sweaters, chunky scarves and heavy coats that go down to my knobby knees.
You’re probably confused. I’m confused, too. How can I possibly love bone chilling weather? The scorching temperatures combined with the fact that we just returned from the most beautiful adventure in Iceland made me realize how much I enjoy the cold; how much I enjoy being cold. I can’t think of a better feeling than waking up in the middle of the night with arms covered in goosebumps, pulling the tightly tucked covers up over my head, wriggling closer to Thom’s warm body and falling back to sleep. To me, it’s one of the greatest feelings in the world. Exponentially better than what happens now. Which is waking up three times in the middle of the night to unload all of the urine my bladder’s collected. And don’t even get me started on the bloody noses. Or the fact that in order to not have flaky, dry skin, I have to drink four liters of water a day.
But, despite the arid climate, Colorado is home. Colorado’s where Thom and I made a serious commitment to one another. To move away from all things familiar and start our lives together. Colorado is where I made a lot of self discoveries. It’s where I overcame a crippling disorder and learned to love myself again. It’s where I broke free of the norms in society and started to form my own opinions. I’ve been lucky to call this place home for the past several years. So unbelievably lucky. And despite the fact that we have plans to move overseas, it wouldn’t be so bad to plant our roots in sunny Colorado. In fact, part of me kind of hopes we do. And the other part of me? Well, it’s still in Iceland. Waiting for our return.
Notes: If you don’t like coconut, check out my raw brownie bite recipe. But, if you like coconut, this recipe is right up your alley. I pressed the dough into my tart pan because I wanted them to be a little fancier, but you can press them into any pan you want. The dough fit perfectly into my 8″ tart pan. Filled it to the top! Whatever you do, do not skip the parchment paper step. I scratched my tart pan (WHY ARE THOSE THINGS SO EXPENSIVE?) and wanted to cry a little.
RAW COCONUT CACAO BROWNIES
1 1/2 cup raw almonds
1 cup raw cashews
1 cup shredded coconut
1/4 cup cacao powder
Pinch of Himalayan salt
10-12 medjool dates
1/4 cup raw nut milk (or water)
In a food processor fitted with the S blade, blend the almonds, cashews, coconut, cacao powder and salt into a fine meal. Add the dates and pulse until combined; about 30-45 seconds. Add the water and process just until the mixture forms a dough. Press the dough into any shape of pan you want, just make sure you line it with parchment paper for easy removal. Sprinkle top with shredded coconut and cacao nibs, if desired. Brownies will keep for several months if stored in an air tight container in the freezer.
Yield: 8-12 servings