Every morning, after my walk, I sit down with a green tea soy latte and listen to a three-minute meditation on an app, uPray. It was after of those moments, right after I told my husband, Tim, that I intended to cook every recipe in a new cookbook, that I had what seemed like a good idea.
Some years ago, I watched a film about a woman in New York who cooked every recipe in her Betty Crocker cookbook. My idea: I would do the same. I’ll cook when the spirit moves me, not as a scheduled commitment. Regular readers of my newsletter know that cooking is not one of my top twenty favorite activities. But cooking using whole foods, nothing processed, that’s good for the body, gets me back into the kitchen.
So, when you don’t see a recipe in a given week, please refer to “cook when the spirit moves me” comment. You can interpret this to mean that the ghost of Betty Crocker didn’t stop by at my house that week.
This recipe is much easier than starting with soaking the almonds overnight.
Ingredients: 2 cups water and 2 Tbs almond butter.
Directions: Combine almond butter and water in a high-speed blender and blend until smooth. Add dates if you want it sweeter. Keep in refrigerator.