I stopped watching the news and reading the newspaper a few years ago, when I noticed that giving attention to all the bad things that were happening in the world didn’t do me any good. That by reading and contributing to this negativity I was making things worst for myself, emphasizing on the bad instead of focusing on the positive. But then there are some events that just inevitably make it to my ears, whether I choose to turn that TV on or not. Because they’re too unfair, too incomprehensible. There seems to have been quite a bit of those lately. Way too many of those, sadly. When such news do get to me, I desperately try to make sense of what happened. I force myself to find a lesson hidden in horrible, unforgivable acts. In the midst of the tragedies that have happened these past few weeks, and all the things that seem to go wrong in this world, the only hope I can find through the madness is the one of the lives that remain. Us, who are still here.
Tomorrow is not a promise, and for all we know, today is all we’ve got. So make the most of what’s right here, right now. Stop complaining about that pile of dishes, your dirty hair, or how messy the house is. Stop screaming at the kids for wanting to play. Stop living on someone else’s terms. Stop hating. Stop comparing yourself to others. Stop obsessing over that slice of pizza you ate or that extra glass of wine you shouldn’t have had. Start living as if today was your last day. Be proud of who you are and what you do. Be passionate. Never accept boredom. Tell the ones you love how much you love them. Book that trip you’ve been wanting to do for so long. Spend time with people who matter, who make you feel good. Look up at the sky and admire its beauty. Say thanks to the sun for warming you up. Stop and smell those lovely flowers growing right behind your nose. Smile to a stranger. Call your mom and tell her you love her. Say thank you. Live every single second as if it was your last one.
And eat popsicles, because it’s summer and it won’t last forever. With cherries too, because their season will be gone in the blink of an eye. And it turns out I have a pretty damn delicious recipe for you today. These pops are super creamy, with a lovely coconut and vanilla flavour, the natural sweetness from the roasted black cherries and the delicious crunchiness of the chocolate buckwheat crispies. These are pretty much my dream popsicles. And I have a feeling you’ll love them too.
Happy Sunday you all. xo
Now onto the links that caught my attention this past week.
I’m having way too much fun with the Prisma app. Have you downloaded it yet?
I want this cutlery set, please and thank you.
I can’t believe I didn’t know this Instagram tip existed. Thanks Kim, you seriously changed my life and I am forever grateful.
I’m excited to see this movie.
I want to buy one of these so bad and travel across the US, or Australia or New Zealand. Or maybe all of the above.
Meditation explained in a very simple, approachable way. Love it.
The Saveur Blog Awards nomination period is closing tomorrow. If you haven’t already, be sure to vote for your favourite blogs while you still can. And if you feel like nominating my blog (perhaps in the “Best New Voice” category), I would really appreciate your support. Thank you deeply.
Notes: You’ll have more than enough chocolate buckwheat crispies with this recipe. Store leftovers in a jar and sprinkle on top of smoothies, oatmeal or yogurt. They’re a favourite around the house and they never last very long.
Roasted Cherry Popsicles w/ Chocolate Buckwheat Crispies (Vegan)
For the pops
- 1 1/2 cups black cherries pitted and halved
- 1/2 cup raw cashews soaked for at least 2-3 hours
- 1 can full-fat coconut milk
- 1 vanilla bean
- 1/4 cup pure maple syrup
- Small pinch of sea salt
For the chocolate buckwheat crispies
- 1 cup buckwheat groats
- 2 tbsp raw cacao powder
- ⅛ tsp sea salt
- 1 tbsp melted coconut oil
- 2 tbsp maple syrup
- ½ tsp pure vanilla extract
For the buckwheat crispies:
Preheat oven to 350°F. In a bowl, combine the buckwheat groats, cacao powder and sea salt. In a small bowl, combine the melted coconut oil, maple syrup and vanilla extract. Pour the wet mixture into the bowl of dry ingredients and stir well to coat.
Place on a baking sheet lined with parchment paper and bake in the oven for about 20-25 minutes, or until crispy, stirring once or twice after the first 10-15 minutes. Keep an eye on them to make sure they don't burn.
Remove from the oven and let cool. Store leftovers in an airtight container.
For the roasted cherries
Preheat oven to 400°F. Place cherries on a parchment lined baking sheet and roast in the oven for 10 minutes, or until soft. Let cool completely.
Once cooled, blend into a puree using an immersion blender (or pulse a few times in a regular blend) - I like to only pulse a few times to keep some small chunks for texture.
For the popsicles
Drain cashews and rinse well. Place in a high-speed blender along with the coconut milk, maple syrup and sea salt. Using a small knife, slice the vanilla bean lengthwise. Use the back of the life to scrape the seeds out and add to the blender. Blender on high until completely smooth.
Fill your popsicles moulds with a few tablespoons of the cashew-coconut mixture. Then add about a tablespoon of the roasted cherry puree. Top with the remaining cashew-coconut mixture, leaving a little bit of space for the buckwheat crispies. Using a stick, make a few swirls to create the marble effect. Place in the freezer for about 15 minutes to firm up slightly. After 15 minutes, remove from the freezer and carefully insert the sticks. Then top with the chocolate buckwheat crispies. Put back in the freezer until set, at least 6-7 hours.
To remove the popsicles, run the moulds under hot water until you can easily pull them out.
“Be thankful for the bad things in life. For they opened your eyes to the good things you weren’t paying attention to before.”