Somehow I managed to spend most my day in the kitchen. Eden, who has become fascinated with books and blocks, busied herself on the living room floor, sometimes laughing out loud and other times quizzically staring into her world. In the middle of batches of Raw Chocolate Ganache Thumbprint Cookies and Cashew Sour Cream I peeked over, amazed at this kid that seems only just born. Together we taste tested food and as I made adjustments to recipes I explained to her what I was doing in hopes that some day she will share my love for creating food.
It was a good day.
For dinner tonight we ate Raw Taco Salad (recipe to come) with these flaxseed crackers I made over the weekend. Eden has been very interested in all this new food. She explores the tastes and textures with a skeptical look and although I know she would rather her comfort foods: soy yogurt, tofu, and oranges, she bravely tests out these new foods with us.
- 3/4 cup almond milk (or milk of choice)
- 1/2 cup brewed black tea, chilled
- 1/2 cup pumpkin puree
- 1/2 cup soft silken tofu
- 1-1 1/2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp cardamom
- dash of ground cloves
- Combine all the ingredients in a blender and process until smooth and well combined.
- Serve chilled.
- For a soy-free option, substitute the tofu for 1 ripe banana.