Quality Not QuantityPosted: August 19, 2011
Blogging from a smartphone: not the first time I’ve done it, but harder to write a coherent post nonetheless! So this will be brief. My laptop is at the doctor’s office so I’ve kept myself busy in the kitchen and setting up a home office.
It is daunting starting a business on my own, but so exciting at the same time. And while there is a lot of “hurry up and wait” involved, I’d rather take my time and get things right than rush to start. Lots of changes will be occurring over the next few months. I’ll still be blogging, but (as has been the case recently), the posts will be focused on quality rather than quantity.
When I started this site in 2009, I was determined to write something every day. It was more about the consistency for me rather than writing something I felt proud of. Going forward, my focus will be on providing the best services I can to my clients through my nutrition consulting business. Secondary to that will be this blog, which will still be a place for recipe sharing and healthy habit discussing.
You will notice changes to this website too. A new logo is on its way as well as a new design. A simple and more streamlined way to find the information you are looking for. Whether that’s a recipe, an event, or how to get in touch with me for a consultation (no matter where you live!), I hope you’ll find it easy to use.
In the meantime, enjoy this summery raw treat: an easy-to-make cookie that you keep in the freezer!
RAW LEMON CASHEW COOKIES
2 cups cashews
1/4 cup agave nectar or other sweetener
Zest & juice of 3 lemons
1/2 tsp vanilla powder
1/4 tsp Himalayan salt
1. Blend the cashews in a food processor until it becomes a fine powder.
2. Add the other ingredients and blitz until smooth.
3. Spoon the mixture into a freezer-safe container, using your hands to shape the cookies.
4. Freeze for at least 2 hours before enjoying!