Sunday, October 30, 2011

it was gone before i noticed

Many will roll their eyes at me for complaining about this, but all the mutt walking has left my jeans unattractively baggy. It seems to have happened kind of suddenly, or maybe in my 'emotional distraction' mode, I didn't notice it happening. But anyway, my shipment is set to arrive within the next week or two so hopefully amongst the bulk of my clothing are some pants that will better compliment what I've got left back there.

And how happy I will be to have a fall coat or three to choose from, instead of wearing the one sweater (I purchased from a yard sale) or 5 layers of summer clothing I've been swaddling myself in. Not to mention gloves, more socks, my bathrobe, hiking boots, rain boots, other running shoes, sofa cushions, my comforter, floor lamps, some things to hang on the tiresomely white walls, etc., etc., etc.

Another category of my things I'm so ready to receive is my cook/bakeware and large spice collection. Because another reason I think I'm slimmer than ever is that I've taken the habit of eating more macrobiotic than ever. I only eat out once or twice a week nowadays. No more regular doses of heavy tapas, and not even any take-out or delivery. Since there's no one to compromise with, I pretty much subsist on veggies and whole grains and yummy but nutritious things like the dessert below I whipped up to take along after an invite to my sister's friend's place last week.

Now I'm off to make some peanut butter pumpkin bars and dog cookies.

Caramel pumpkin pudding tarts

adpted from healthfulpursuit
  • 1/4 cup raw (or toasted) buckwheat groats
  • 6 medjool dates (soaked +/-15 minutes)
  • 3 tbsp almonds
  • 6 tbsp raisins, soaked (or 3 tbsp raisins and 3 of candied ginger)
  • 1/2 tsp almond or vanilla extract
Pulse nuts and buckwheat until finely chopped but not powdery. Set aside in a bowl. Pulse dates, raisins, ginger. Combine well and press into tart shapes (makes 4, but pudding makes double that so double base if you wish). You can bake them briefly at 250F to dry them out a bit (20-30 min) but they get very crunchy if you do, which is nice if you have good teeth!

adapted from loveveggiesandyoga
  • 1/4 cup flax seeds, boiled in 3/4 cup water until thickening (then set aside and let cool)
  • 1/2 cup brown sugar (to taste; can also omit or use maple syrup, stevia, agave, etc.)
  • 1 cup pumpkin puree
  • 1/4 tsp cinnamon, optional
  • 1/8 tsp vanilla extract, optional
  • 1 cup greek yogurt
  • a pinch of maca root powder, if you've got some

Prepare the flax gel. When it's cooled somewhat but not totally, add brown sugar and stir well until sugar is dissolving. Add pumpkin, cinnamon, vanilla, maca. Mix well and then stir in yogurt. Refrigerate until ready to serve. If you've baked the shells you might want to scoop the pudding in an hour or two before serving to soften the crunch a bit.

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