Oh, my gosh, we have cuckoos here! How cool is that! I was staring at this bird on a tree, not high above me, thinking, “That’s kind of a plain, ordinary bird most people wouldn’t notice.” Yet when you looked closely, he had a black curved beak and black feet, how cute! And the rest of him was mostly grey. Turns out he was a “Grey-Capped Cuckoo.” And he sounds just like the cuckoo clocks! I mean, cuckoo clocks sound like him!
This recipe might sound cuckoo to some, but beets give a delicately sweet flavor to baked goods. They’re really good! And you can grow the beets, so cheaply, in your backyard.
Recipe of the Day: Chocolate Beet Cookies, Baked or Raw
Yields 3 dozen
- 3 c. oat, soaked 20 min. or more
- 1/2 c. honey
- 1/2 c. almond or oat other nut, milk
- 1/3 c. cacao/carob powder
- 1/3 c. coconut oil or almond butter
- 1 pinch vanilla powder (or 1 tsp. vanilla extract)
- 1/4 teaspoon salt
- 1 c. beet juice
- Cook 1 or more beets for forty minutes in a pot of boiling water. Eat the beets. Save the water.
- Combine all ingredients well.
- Stir in oats, vanilla and salt (and peanut butter, if using) and stir vigorously until everything is thoroughly combined and coated.
- Drop equal amounts of batter onto parchment paper.
- Eat raw, as truffles, yummy and perfect.Or dehydrate one-four hours until warm, at 105 degrees. Or put in the oven for seven-ten minutes at 350 degrees.
Word of the Day: Galletas – Cookies
Travel Tip of the Day: Eating things like this raw, without cooking, saves all the mess of cooking on a hot day, and keeps all the enzymes intact that will help digest the other food! Plus, its yummy and you can eat it right away!
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