Yesterday was a rather rough day health wise, and I was feeling decidedly weepy and out of sorts, so I thought the best thing to do was go for a walk in the evening sunshine. Mums joined me and we had a good ol’ visit as we strolled, waving jauntily at neighbors and total strangers driving by in their trucks. It’s amazing the good a walk does for body AND soul. 🙂
When I got home, I decided the next best thing to do was crack open a mini-tub of blood orange sorbet I’d been saving, and treat myself to a few spoonfuls. Just a few, mind you, then back in the freezer it went. 🙂
It was the best medicine. 🙂 I learned from Amuse-Bouche for Two the beauty of having a little bit of dessert every day. Not a bowlful, just a spoonful. Not a fistful of cookies, but a single one, enjoyed thoroughly. I love that. 🙂
In other news, I’ve been trying to incorporate more buckwheat into my diet, and this weekend I made buckwheat pancakes with my Mum’s wonderful Honey Almond Sauce. As kids, my three brothers and I LOVED pancakes and waffles, but my health-conscious Mum worried about all the sugary syrup we used. So she nosed around her cookbooks and found this beauty of a recipe that has delighted us every since. It’s definitely not low-fat, but somehow using honey and ground almonds made us feel healthier. 🙂
So, I made the buckwheat pancakes (from a mix – I confess! But it was organic – does that make it OK?).
I smiled contentedly as I tasted that first bite. A rush of happy memories: brothers teasing and laughing around the table, fighting for the biggest pancake, Dad sipping coffee, Mum grilling pancakes as fast as we could eat them, sunshine streaming in the windows on a Saturday morning. Bliss.
Mum’s Honey Almond Sauce
(From The New Natural Foods Cookbook)
Ingredients:
1/2 cup honey
1/4 cup butter
1/2 cup heavy cream
1/2 cup ground almonds
Directions:
- Combine honey, butter and cream in small saucepan and bring to a boil. Boil 5 minutes.
- Remove from heat and cool slightly.
- Stir in ground almonds.
- If using on pancakes or waffles, serve warm. Otherwise, let cool until it is spreadable.