I'm back! I hope you all are enjoying the Spring. I have been busy and have no excuses for not writing other than I need better time management! All is well here. I taught my Kaplan class all last week and am also working at Whole Foods 3 or so days a week. Shifts are only 4 to 6 hours so it is not all day but certainly takes up a good chunk of time. I am working on getting a better daily routine, and hopefully blog writing will be a part of it.
Yesterday was a fun day. My friend Caryn and her three 9-year olds came for a visit. She had not seen my house and the kids are between sessions at school so the timing was great. They have year round school and get three weeks off several times through the year. We went out for a good lunch, then a nice walk over around Reynolda House. The weather was perfect and we saw a couple of geese, some ducks, a bunch of turtles and of course the flowers are all starting to bloom. Here are a few photos from the day. (My lunch was so good....grits with a scoop of jalapeno pimento cheese, steamed seasonal greens and two fried eggs. Yum!)
I have been walking quite a bit for my exercise since the weather is so nice. I know you have Spring too but here are a few more photos. The huge camilla in my back yard is in bloom. It is huge in terms of height and flowers. It is amazing. Also, my kale made it through the winter and I think I can start eating the more-tender new leaves. Also, one of my broccoli plants that only ever made leaves is actually making a broccoli. Amazing.
Today I have a quick little recipe for you. It is another one of those snack balls that you make in the food processor. Two of the three kids loved them - one doesn't like coconut so it was a no go. Like the others I have posted, these come together quickly. They are a pretty sweet version with dates, cranberries and pecans and thus make a really nice little dessert. Put a few in your picnic basket and you will have an easy and healthy ending to your meal. Enjoy!
Cranberry Pecan Snack Balls
Prep Time: 10 minutes
Keywords: snack gluten-free vegan vegetarian almonds coconut cranberries pecans
Ingredients (32 balls)
- 1/2 cup Medjool dates, pitted (about 8)
- 1/2 cup almond butter (unsweetened)
- 1 cup toasted pecans
- 1 scant cup dried cranberries (can use dried cherries)
- 1/8 cup unsweetened, dried coconut
- big pinch of salt
- dried coconut for garnish as desired
If the dates are very dry, put them in a small bowl, cover with warm water and let soak a couple of minutes. Drain well.
Put the dates and almond butter into the bowl of a food processor. Blend until well mixed. Add the pecans, cranberries, coconut and salt and pulse until well combined, everything is in very small pieces, but not until it is a paste. This will only take a minute or so of pulsing.
Scoop into small balls (about a heaping tablespoon) and roll between your palms to form. Roll each one in dried coconut if desired. Store in the fridge if you aren't going to eat in a day or so.