On Life As A Picky Foodie

The other day someone said it to me.  The subject was my daughter. 

My answer? 

Unreasonable?  Moi?  You bet!

Though it wasn’t meant as a compliment, I have come to the conclusion that being unreasonable is not a bad thing.  It’s simply a lack of reason.  And reason can be more of a hindrance than a help when it comes to matters of the heart – family, love.

The brain’s job is to solve problems, discover patterns, make rules.  Emotions and feelings exist in a completely separate realm where one plus one might equal a hula hoop instead of the famous t-w-o. 

The thing about using words like “unreasonable” isn’t just that it’s judgmental and condescending.  In my experience, people who talk about being reasonable are usually the same people who view emotions as a four-letter-word.  Eek, gloopy, uncontrollable, messy, unrestrained emotions – call the police!  Or the brain.    

Ever heard (or used) the expression “keeping busy”?  People constantly need to keep busy.  It’s a way of making sure our brains don’t nitpick our lives to death.  Because the problem with having to solve problems is that when there is a dearth of trouble, you bet the brain will do its utmost to create some. 

“Unreasonable” used to feel like an insult to me and yet somehow when I heard it the other day, I almost laughed.  For the first time, I owned up to the fact that I am, at times, very unreasonable.  And that’s just fine with me.

Six and three quarter ways to make sure you’re being unreasonable:

1.  Go for a walk in the rain.  When the skies open up and it’s pouring, head out.  Wander around those familiar streets and take a good look at a totally new part of the world without leaving your neighbourhood.

2.  Use Raspberries As Finger Hats.  They’re so much more delicious that way. Or better yet, use them as hats on the fingers of your beloved.

3.  Do what you love.  This is a new one for me.  I did the whole “choose a reasonable career that will pay the bills” thing.  It left me sick and depressed.  Then I procrastinated because I feared and I reasoned.  Now I’m ready. 

4.  Have Dessert For Breakfast. Raw chocolate smoothies have successfully converted many a night owl into morning people. (tweet twoo)

5.  Love The One You’re With.  Be it a friend, a partner, a pet, or your own wonderful company.

6.  Find Inspiration.  I love Julia Cameron’s concept of the Artist Date.  It’s awesome.  Best done during the day when you “should” be doing something else. 

And the three quarters?  Read Between the Lines.   

Unreasonable Drenched Brownies in Melted Icing

(Adapted from Meghan Telpner’s hot hot hot and spicy brownies)

Sweet potato, cayenne and apple sauce in brownies?  Sounds pretty unreasonable, doesn’t it?  Need more convincing about how wonderfully delectably delicious unreasonable can be?  Give these babies a try.

Ingredients

For the brownies:

-  100 gr. 100% cacao chocolate bar

-  1 T coconut oil

-  ½ cup sweet potato puree (steamed and then mashed/pureed)

-  1/8 cup honey

-  ½ cup coconut sugar

-  ½ cup Valrhona cacao powder

-  2 t vanilla extract (gluten free)

-  ¾ cup apple sauce

-  ½ cup coconut flour

-   ½ t baking powder

-   sprinkle salt

-  ½ T cinnamon

-  ¼ t cayenne

-  1/16 t green stevia powder

-  1 banana, mashed

-  ¼ c cashew milk (blend 1/8 c cashews and 1 cup water – use the rest for the melted icing)

-  ¼ cup water (or more)

For the Melted Icing:

-  1 cup cashew milk

-  1 T coconut oil

-  1 T coconut butter

-  1/8 cup Valrhona cacao powder

- 1 T honey

Directions:

For the Brownies:

Preheat the oven to 350 Fahrenheit (176 Centigrade)

Melt the chocolate and coconut oil in a double boiler / bain de Marie.

In the mean time, combine the wet ingredients and process with the S blade in the food processor.  Transfer to a large bowl and fold in the melted chocolate and coconut oil. 

Pour into oiled baking pan and bake for 60 minutes (check after 30 and then every 10 minutes with a toothpick)

Allow to cool fully before attempting anything.

For the Melted Icing:

Blend 1 cup or the leftover cashew milk with the coconut oil (can be room temperature, shouldn’t be too firm), coconut butter, cacao powder and honey.  Should be like pancake batter – not too creamy, this is unreasonable icing after all!  Store in the refrigerator until the brownies are fully cooled. 

Then drench and allow to set in the fridge for at least five hours.

Note: coconut flour does not a crumbly brownie make.  These are too gooey to be cake, and too cakey to be mousse.  But if you allow them to set (see below*), they’ll reward you with fudge.