What’s this crazy fabric on my leg!?!
Must be some kind of new mosquito repellant. I haven’t seen anything like it since..April?
It’s so cool here…and there’s evidence of the storms all over town. I biked to Body Pump and back and couldn’t believe all the branches down – and gas stations down!
[Photo courtesy of @marijean]
The power is still not back at the bakery, but the roof is all fixed. Matt is there receiving our weekly food order. Thank goodness wheat, nuts, seeds, honey and salt are all shelf stable and require no lights!
When I returned from my outing I whipped up this amazing recipe for lunch –
Coconut Black Bean Dip
A little sweet, a little savory, a lot tropical! This dip reminds me of my Coconut Mole Burgers, although there’s no chocolate involved in this one. Coconut, a touch of sweetness from maple syrup and crunchy pecans make black beans jaw-droppingly delicious. I used made-from-scratch beans but you can use 1 can too. I happened to have cream cheese on hand for a recipe and have slowly been using it up. I think it’s pretty key to the recipe. You could try this with greek yogurt, but I’d strain it first so it’s super thick.
- 1.5 cups black beans (about 1 can)
- 1/3 cup coconut (mine was unsweet from the bakery)
- 3 heaping tbsp whipped cream cheese
- Pinch salt
- 1 tbsp maple syrup
- 1/4 cup pecans
- Mix first 5 ingredients in food processor and blend until a dip-paste.
- Pulse in pecans.
I served the dip on a big salad of greens and lima beans, with salt and no dressing – let the dip speak for itself.
Well, if it’s not overpowered by amazing goat feta cheese!! I love this even more than soft goat cheese, although it’s twice as expensive, so it’s a once-a-month treat only from now on!
Loved the lima beans in this too! My new favorite bean.
Cherries on the side!
Dentist time. I have no reason to believe I have any cavities, but I have been nibbling on a lot more sweets and carbs than I used to, ahem bakery owner, so I’m terribly nervous!