27 Apr 2016


I hope everybody is doing well. My period is coming very soon so I figured I better be productive today while I still can, before the lower back pain and exhaustion set in. I went to the gym, finished my taxes (women- doin it for themselves!!), photographed this recipe, and now I am sharing it. What can I say about the recipe? It's delicious, good for ya, quick to make and cute to look at. Tip: it would be amazing frozen, like mini ice cream sandwiches. I should try doing that.

In other news: my exams are over! I studied like a Queen and am pretty sure I aced both classes. Not that grades or post-secondary education are paramount to a good life. There are all kinds of intelligence and each have equal value. There are all sorts of great lives that don't require university degrees. Having said that, I love school. I'm good at it and studying what I study - history, philosophy, gender studies, humanities, etc. - makes me a better, more informed person in this strange and complicated world. I have enrolled in one course for the summer but am contemplating dropping it so I can get away from the city and go live somewhere quiet, not filled with traffic or disturbing advertisements. We will see.

I will be featured on another podcast soon! I met up with the charming, intelligent Chloe from Chloe's Countertop in a GORGEOUS apartment off Main St and we had a great discussion about a lot of different topics... including menstruation (obviously). Then I went and got the pinkest smoothie ever from Radicle Juice. It's been such great weather lately so I have been spending my days walking around the city and trails, listening to podcasts, meeting new people, and overthinking everything as usual. Last but not least: I might be writing another cookbook? Stay tuned.


Chocolate cookies:
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup cacao powder
2 tablespoons maple syrup
2 tablespoons melted coconut oil

Raspberry cream:
1 full fat can coconut milk 
1/2 cup frozen raspberries
3 tablespoons berry powder (optional) 
2 tablespoons maple syrup
1/2 teaspoon vanilla powder

To make the cookies: stir the ingredients together until you have a thick, sticky, slightly crumbly dough. Press into cookies and put in the freezer.

To make the raspberry cream: whisk the coconut milk into whipped coconut milk using this recipe, then add the other ingredients. Alternatively, blend the coconut fat with the other ingredients until smooth. Leave in the fridge to harden up, until it's like frosting, for a couple hours. Then scoop onto your cookies and enjoy! Not a surprise: they're extra good dipped in chocolate.

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