Attended a Food not Bombs benefit show last night, took hot sauce-canned peaches-& chicken flavoured couscous. liv mershon played, and normanoak, and apache dropout. those were my favourites and the first 3. we sat on the back of the couch and everyone wore glitter on their face. Julia got a tarot reading and we stood outside talking about gardening and astrology.
It was a full moon and supposed to be a lunar eclipse.Headed back to julia's and looked thru her tarot deck and talked about hauntings. tonight is movie night at victoria & andy's!
and tomorrow is farmer's market-sushi-and lake swimming for my last day!Raw Lavender Chocolate Bars
Epicurious | June 2009
by Ani Phyo
- 1 cup liquid coconut oil
- 3 tablespoons agave syrup
- 1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
- 3/4 cup cacao powder
- 1/4 cup almond butter
- 1 cup almonds, coarsely chopped by pulsing in food processor
- 1 cup raisins
- 1/3 cup sliced almonds
Preparation
In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers.
Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.
Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.
Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.
Will keep for a month or more in the freezer.
~ashley olsen & cake picture from life is beautiful.~Joanna Lumley to the right.>
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