Here we are again, Seattle. Birthplace, home, current location. I'm viewing you with new eyes right now. My perspective has changed and I still have to figure out what it means for me, how exactly things have changed. In some ways nothing has changed, except internally my thoughts and discoveries about myself. For the past 6 weeks I was traveling and studying in Thailand, where I was able to get a little time away from my fast paced and sometimes overbooked lifestyle. Thai people are happy beyond all explanation and their approach to daily life is relaxed and to me, makes sense. For awhile I wondered how anything got done in Thailand and was more confused by how things worked, of course experiencing the culture shock that everyone talks about. There is a huge westernization in Thailand, but its fast paced development is also done in a very "Thai" way, keeping the Buddhist and other traditional values. I think this integrity sets the country apart. Thailand isn't trying to be anything it isn't or to fit into a box. As I spent more and more time there, I too felt like I shouldn't try and fit myself into a box or constrain myself from things I want to do. It will be an exploration trying to fit this mentality into my schooling here, in a system that very much stresses conformity, production, and success. I have started a new major at school here called Comparative History of Ideas, or CHID, that emphasizes making your education work for you instead of merely fulfilling requirements and right now I am in the introductory class where we will figure out our own educational plan and our focus. I'm very excited about this new path I'm on, but a little nervous to figure out how it will actually work in reality.
When there are a lot of thoughts going on in my brain, creating things actively with my hands helps me to focus on the moment and let things happen as they happen. A few days ago I stumbled across this recipe on one of my favorite blogs, Sprouted Kitchen, so I decided to give it a try. The ingredients are easy to find (although I did have to go to three stores to find unsweetened coconut- they just want to sell you sugar!), and it only uses one piece of equipment: the wonderful food processor. I will definitely be making more of these for gifts and to store in the freezer, but my first batch disappeared within a day.
(Direct link to recipe here: Almond Date Truffles)
Ingredients:
- 20 Medjool dates, seeded and halved
- 1/2 tsp. vanilla extract
- 1/3 cup creamy almond butter
- 1/3 cup unsweetened shredded coconut
- 1/3 cup plus 1 Tbsp. natural cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/3 cup toasted almonds, well chopped
Directions:
Put the dates and vanilla in a food processor and run until a chunky paste forms. Add the almond butter and pulse a few more times. Add the coconut, cocoa powder, salt and cinnamon and pulse a few more times. The mixture should be a tad crumbly, but press between your fingers and stick together. If it seems too wet to hold in a ball, add more coconut, if too dry, add a touch more almond butter or a spash of water.
Roll a heaping Tbsp. of the mixture between your palms to form a ball. Repeat with remaining mixture. Put your chopped almonds on a plate and roll each truffle in the almonds (apply a bit of pressure to get them to adhere). Place the plate in the fridge to chill for at least an hour. Truffles will keep covered in the fridge for a couple weeks.
