Life is crazy right now. In less than a week, I’ll be leaving my job of 7 years to pursue a life of helping the community with their food choices, creating recipes, sharing them with all of you, and taking photos throughout the journey. Every time I picture myself working from home – having the time to focus on the things that matter to me, launching projects that I’ve been dreaming of for months, and getting somewhat of a normal life back, I get all giddy. It’s so obviously the right decision for me!
In addition to trying to figure out what life will be like come August 1, there’s something huge going on behind the scenes. As most huge things go, I can’t share the details yet but what I can say is that it will be one heck of an adventure filled with new experiences that will undoubtedly push me far beyond the realm of comfort. It’s no India, but I’d like to think of it as the next big chapter!
I’ve been so consumed with the changes going on that I’ve forgotten to pack my lunch on multiple occasions, just about published Monday’s post without including the recipe, and caught myself squeezing face wash onto my toothbrush yesterday morning instead of toothpaste. I’m hoping that once things begin to fall into place in the coming weeks, I’ll spend less time running around like a chicken with my head cut off and more time brushing my teeth with actual toothpaste, and taking a breather every once in awhile.
To help me get my mind off things, I set aside Saturday as a baking day of epic proportions. I spent the whole day consumed with thoughts of new ingredients, debating whether a purple background fit a rum ball, and then battled with whether or not I should even be making rum balls in the middle of the Summer. I’m glad my inner pirate won the battle on this one. Rum balls in July? Heck, why not!
- 2 tablespoon white rum
- 3 tablespoon water (or more rum)
- ½ cup raisins
- 2 tablespoon maple syrup
- 1 cup unsweetened shredded coconut
- ¾ cup raw sunflower seeds
- ½ cup pepita seeds
- 3 tablespoon arrowroot starch
- ¼ teaspoon sea salt
- Preheat oven to 350F.
- Spread coconut out onto a baking sheet and toast for 2 minutes. Watch carefully to avoid burning it! Once toasted, set aside.
- Add all wet ingredients to the bowl of your food processor and process until smooth.
- Add ½ cup toasted coconut and all other dry ingredients to your food processor and pulse until combined but still chunky.
- Roll into balls and roll in reserved ½ cup toasted coconut.
- Place balls on a baking sheet lined with parchment paper or a silicon baking mat and bake in 350F preheated oven for 8-10 minutes, or until golden.