I’ve felt quite busy lately, which means I seem to be in a perpetual state of thinking about writing, and then all of a sudden, an entire week has gone by and I haven’t written a dang word. Part of having a blog was to encourage myself to write; I’m getting there.
It’s having something to really say – beyond poems and scripts and gory horror stories (yes, that’s a thing I write) – that made me want to start putting some of this out there in the first place.
Right now, I’m caught in between things, and I’ve got some pretty big aspirations on the horizon. Someday (when I grow up, perhaps?), I want to be a nutritional therapist, maybe even a nutritionist. I want to help those folks who feel caught in between in their own way; people that are doing everything right according to the Nutrition World at Large, but still feel lost and trapped and sick. I want to help them find their way back to health.
I’m enrolled in two programs now, one at my community college and another that’s online. It’s all still in the early stages, but what’s important is that I am still learning, and still desperately hungry to do so. I want to learn as much as I can, from all sides of this controversial nutritional beast, so that the foundations of what I’ll eventually teach are rooted in a little bit of everything.
Do you remember learning poetry in high school, and the teacher saying you needed to learn “the rules” before you could break them? That you had to learn said-poetry in the classical sense before you could embark on more modern works like those of Hughes and Plath? I think nutrition is kind of like that.
If we don’t know where we came from – whether we’re talking about what Caveman ate, what our parents ate, or anything and everything in between – we can’t work to understand how we got to where we are now. Without that knowledge, we can’t empathize with someone that’s still hitched up to the low-fat train going nowhere. I came from there. And I’m continuing to work my way out of it.
If this is where I’m going to be, preaching (or so my brother says) the gospel of good, wholesome, nutrient-dense food, I need to be able to show others that you can actually live this way. In most cases, you really can have your health, and have a cookie, too.
A nutty chocolate one, with chocolate chunks in it. And it’s going to be delicious.
Happy Valentine’s Day, everyone.
- 1/4 cup butter (room temperature)
- 1/2 cup organic coconut sugar
- 1 tsp vanilla extract
- 1 brown egg
- 1/2 cup cashew flour
- 2 tbsp coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking soda
- 1 pinch – sea salt
- 1/3 cup – chopped pecans
- 1/3 cup – 70% dark chocolate chunks
- Preheat the oven to 350 degrees.
- In a food processor, "cream" together the wet ingredients.
- Remove the lid, then sift in the dry ingredients.
- Replace the lid and pulse a few times until a dough has formed.
- Remove the lid and blade, and use a spatula or wooden spoon to fold in the chopped pecans and chocolate chunks.
- On a parchment lined baking sheet, scoop the dough by the tablespoonful, and roll in your hands to form a small ball.
- Place each ball on the cookie sheet, using your fingers or a fork to press the dough down in a criss-cross, to form a "cookie shape". This dough will not spread much while baking.
- Bake for 8 to 10 minutes.
- Cool the cookies completely on a cooling rack before storing in a sealed bag or container.