So, you know how we came to southern California in September? Well, I knew it would be in the mid-70s for most of the time we’re renting here, but I didn’t realize how cold it would be from the moment the sun goes down until late the next morning. It reminds me of Colorado in that way: The temperature difference between day and night. Lots of things here remind me of Colorado, like mountains and brown land, and towns where people have planted vegetation. Of course, I’m in Murrieta/Temecula, and the similarities are fewer as soon as you head west. But I really like it here. I like the similarities as well as the differences.
We have been to LA several times now (mostly for craft fairs), and to San Diego too (mainly to Del Mar). We have visited inland lakes and trails, gone to the ocean, and over Christmas my mom took us all to Disneyland. And there are still so many places left on our to-do list!
Yesterday I started working again. In case you missed my news on Facebook, my publisher picked up my last self-published book, Dairy-Free Ice Cream. I’ve tweaked and improved the book, added more recipes, and now I’m working of the photography. As you know from Paleo Chocolate Lovers, Victory Belt books have a full-page color photo with every recipe. So that’s what I’ll be doing for the next 8 weeks: around 80 new photographs for Dairy-Free Ice Cream. The new edition will be out this June
I hope you like the porridge! Have a great weekend!
Coconut Sunflower Porridge
(paleo, gluten-free, dairy-free)
1 & 1/2 teaspoons flax seeds (I use golden)
1/4 to 1/2 cup walnuts, depending on how thick you like it
1/2 cup unsweetened coconut flakes
1/2 cup water
1/8 teaspoon sea salt
1 tablespoon unsweetened sunflower seed butter
optional: a few drops of stevia
1) Spread the coconut flakes on a cooke sheet and place the sheet in the oven.
2) Turn the oven on to 350 and toast the coconut for about 10 minutes, keeping a close eye on it so that it doesn’t burn.
3) Grind the flax seeds, walnuts, and toasted coconut in a dry blender or food processor.
4) Add the meal to your bowl, then puree the water, salt, sunflower seed butter, and stevia (if using).
5) Heat the liquids to a simmer, then pour over the meal and stir to combine.
The porridge will thicken as it cools. I like to top it with freeze-dried strawberries and extra toasted coconut.
Makes 1 serving.