I know I tend to usually just talk about food and cooking, sometimes I tell you guys a bit about different things we have going on, but I rarely just sit down and type out what I am feeling. I guess maybe it is for fear that no one actually cares to read it, but sometimes it feels good to just vent. It’s therapeutic. So hopefully no one minds.
This summer the one word that has been ringing in my mind over and over is “patience”. I have never had a large amount of it, but this summer I have really been learning how to embrace patience and to really go with the flow. My yoga practice has taught me many many things, I think the most important that I have personally taken away is being able to cultivate my breath and to control my emotions with it. To be OK with me and what I have been given, to hold on to what I need and to let go of what I don’t. And to embrace the flow of life. Both on and off the mat these things have all come into play in many aspects of my life. This summer I have really been able to use so much of what I have learned in so many different ways.
Trying to sell this house and move across the country was a decision we made sometime last summer. We didn’t exactly know our time frame, at the time, but we knew this was the next step for us. Early in 2012 we made the decision that we would get the process moving along and get our house on the market in the summertime to hopefully move by the fall. When you think about selling the home you have lived in for 9 years and leaving all of your family and friends behind, there are so many things to think about, there are so many self-imposed questions that you have to answer and there are even moments of doubt and fear. We thought about it all, we talked it all out, we did the research and we put the hours into readying the house. When the time came in June to list the house, we were insanely excited to get this new phase started. We started talking about what the soonest we would be out there by, and what if the house sold too quick and we didn’t wrap up all the loose ends here. We kept out summer free of our usual festivals, events and travel so we could be available for showings and get this process moving.
Obviously our house hasn’t sold yet, we are just 2 months in on having it listed and we are both very optimistic it will sell, but we quickly learned that it is likely going to take some time. More time than we both originally thought. Everyone that has seen our house has had very positive things to say, they are impressed by all of our updates to it and the price hasn’t once come up as an issue, the problem we are dealing with, is that it is a townhouse. Not everyone wants a townhouse. So, we have had a decent amount of showings and no offers, just yet. All of the feedback has been, in a nutshell, that it just wasn’t what the buyers were looking for, so there isn’t anything we can do to “fix” what isn’t right. Nothing is wrong. We just have to wait for this perfect person to come along. I know they will. But we have to wait. I am not great at waiting. I am not great at being out of control. This summer has been the biggest lesson in patience that I quite possibly have ever had. The biggest lesson in going with the flow. I cannot control everything. I cannot make everything happen the way I want it to and when I want it to. I have always known that, but now the universe is really showing it to me. It is testing me.
In some ways, I think it is good, I have been able to really enjoy the place I have called home for over 32 years, to the absolute fullest. I have been able to really enjoy my family and friends. It has been so nice. If our house sold right away, I may have felt like I wasn’t quite ready to go. I might have wanted more time, I might have regretted leaving.
Some days trying to be patient and knowing the one thing I am most looking forward to is all out of my control, I feel like I could just scream. It is like counting down the days until Christmas when you are a kid. Only I can’t count down because I don’t know when the big day is coming.
This cookies have been a bit of a lesson in patience. The first time I made them, I was so optimistic that the recipe I created was perfect. The dough felt the way it should, it tasted perfect. I knew they were right. They were wrong. They were too soggy, they didn’t have enough flavor and the zucchini that I used was a bit to “squashy”. They just weren’t right. I knew I would have to play around with some things in the recipe to get them to match the vision I had in my head. I also had to wait to have the time to bake them again. After tweaking the recipe and finding some time on Sunday night, I made them again. With fingers crossed and some deep breaths, into the oven they went. They came out perfect. Soft, chewy, delicious cookies.
These could be a regular chocolate chip cookie’s very close sibling. The zucchini flavor is very subtle, almost undetectable. It really just tastes like a different version of a classic chocolate chip cookie. You get the green flecks from the zucchini and if you are like me, the most satisfying thing is that you get to use up at least one or two of the very many zucchini you have on hand. Plus, if you have kids, what a great way to sneak a little bit of veggies in. These cookies are a “soft-batch” type cookie, which I love, with a really nice soft and fluffy chew to them. They aren’t the thin crispy cookies that I know some people like. I also love that they are totally grain-free. I have been having so much fun playing around with recipes that don’t rely on a grain.
Thanks for letting me vent.
2 cups blanched almond flour, tightly packed Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse into the dough comes together, add in the shredded zucchini and pulse a few times more, then take out the blade and stir in the chocolate chips by hand. Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Bake in batches, if you need to. These can be stored in tightly sealed container for a few days either at room temperature or in the fridge, or you can freeze them and take them out at your leisure.
Makes approximately 18 – 24 cookies
1/2 cup arrowroot starch (you could also use tapioca starch or potato starch)
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup maple sugar, coconut sugar, raw sugar or other granulated sweetener of your choice
2 tablespoons melted coconut oil (or olive oil, walnut oil, etc)
2 farm fresh brown eggs or 2 flax-seed eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)
1 tablespoon psyllium husk
2 teaspoons vanilla
1 cup shredded zucchini, with all of the excess moisture squeezed out (squeeze it inside of paper towels, a clean kitchen towel, cheese cloth or through a strainer)
3/4 cup dairy-free gluten-free chocolate chips
Bake for 18-20 minutes until the edges are slightly golden brown and they are fully cooked. Cool for a few minutes on the pan, then transfer to a wire rack to cool further. Serve.
2 cups blanched almond flour, tightly packed
Preheat oven to 350ºF. Line a baking sheet with parchment paper.
In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse into the dough comes together, add in the shredded zucchini and pulse a few times more, then take out the blade and stir in the chocolate chips by hand.
Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Bake in batches, if you need to.
These can be stored in tightly sealed container for a few days either at room temperature or in the fridge, or you can freeze them and take them out at your leisure.