How is it going? 😉
I am taking another photography course this week on portrait photography. I really enjoy it and am learning so much, but at the same time I feel a bit overwhelmed with the amount of information there is to learn! You can never “know it all” with photography… you are constantly learning new things (isn’t that true with everything?)!
I know I have already talked about my squash obsession… but I really like squash. I mean it is “that time of year,” fall! I have probably bought every different kind of squash my health food store caries in the last couple weeks and have tried them all! Right now, I am really liking this one:
I am thinking it is a kind of hubbard squash. The inside is yellow and dry, like a hubbard. So good!
This guy has already been attacked! 😉
I can easily eat
a whole half a squash in a sitting…
Squash topped with coconut yogurt and cinnamon. Squash pancakes/donuts anyone?
Yea, ok… I get it, not everyone likes squash as much as I do!
If you live in the UK, you are in luck! There is a really good coconut yogurt called COYO. They have lots of different flavors, mango, pineapple, berry, chocolate and natural.
I will admit it, it is almost more like cream cheese than yogurt. It is extremely rich, but I am not complaining! 😉
Carob Coconut Peanut Butter Cups anyone?
Recipe: (makes about 4 cups)
2 T coconut butter (not oil. If you live in the UK, I had to order it.)
1 t carob powder
2 T peanut butter (or any nut butter you like)
1 T maple syrup (or omit if you do not want it very sweet and use 1 T non-dairy milk)
I used mini silicone muffin liners for these. First heat the coconut butter in a pan until melted and stir in the carob powder until smooth. Fill each liner 1/3 of the way full and place in the freezer for 10 minutes. Mix the filling together and spoon a small spoonful on top of the carob. If the nut butter is very thick, you may need to add a tablespoon of non-dairy milk. Press the peanut butter down and spoon another spoonful of the carob on top. Place in the freezer to set and store in the fridge or freezer. Enjoy!