I know I’m not feeling well when I don’t even have the energy to think about not feeling well, nor consider a world outside my bedroom. Thanks for the Internet though ❤
My lungs are filled with slime (yeah, you’re welcome for that info), and my left lung is giving me a hard time – sending pain-signals every breath I take (every move I make, every single day, every time I pray….that one was obvious).
Yesterday I felt better, hence had more energy, so I’d like to share two things:
- THE BEST DRINK EVER – SOUWEET
All you need is:
- Ice cold water
- Frozen Blueberries (and raspberries if you like)
- A lemon
Pour the blueberries into the water, squeeze the lemon and you have the most magical mix between sweet and sour – SOUWEET!
I feel for all of you non-Scandis who can’t read Icon Magazine (in the background), because, according to me, it’s the best magazine out there. It’s the perfect mix between beautiful design, interesting reportages as well as the human feel to it.
2. RAW SNICKERS – Your tastebuds shall die and go to heaven after this
How to do the base
- 10-12 fresh Medjool Dates
- 2 tablespoons of Lacuma-Powder (optional, it adds some fruity sweetness to it)
- 1dl of Pecans
- A touch of Pure Vanilla Powder (optional)
Mix it up in a blender till it’s doughy. Then add 3dl of salted peanuts, blend a little so that they break, but don’t make them dissolve into the dough. Press the mixture out on baking paper in a rather slim container, you want the height of the snickers. Put into the freezer.
How to do the chocolate layer
- 4 tablespoons of Coconut Oil
- 4 tablespoons of Agave Syrup
- 3 tabespoons of Cocoa
- A pinch of Salt
Melt the cocount oil in a waterbath together with the other ingredients. Take it out when it’s smooth.
Bring out the base from the freezer and pour the chocolate on top. It’s preferable to let the base get really cold, that way the chocolate will freeze immediately on top and not become absorbed by the base-layer.
Tuck it into the freezer till’ the chocolate has frozen and then:
DEVOUR!
Free from: gluten, lactose, refined sugar
Josie Mattsson 