Whew, I have been buzzing around like crazy since jumping out of bed this morning, kitchen cleaning, smoothie guzzling, great run followed by a Bowflex routine, and messing up the kitchen with lots of food prep for an afternoon picnic/food fest – weeeee! But I stumbled onto something perfect for today’s adventure – a picnic backpack we had stashed with plates, utensils, and plenty of cold storage.
I remember hubby buying this online years ago when we lived in Florida because it was on sale for cheap and we never used it.
Somehow, and I’m not sure how, it survived all my de-cluttering and stuff-minimizing when we moved from Florida to California. Amazing since I sold and donated over half our stuff for that move!
I’m glad it did because it’s perfect for day hikes and picnics complete with wine glasses and a wine opener!
Oh we will be getting a lot more use out of this now!
I busily threw together a huge salad to stuff into it for our dinner tonight.
Then cut into this ugly watermelon I picked up at Costco last week.
To make a fast watermelon/kiwi salad for snacking on in the hot, dry summer weather.
The Raw Project
Hemp Crunch Balls
- 2 cups shelled hemp seeds
- 3/4 cup buckwheaties
- 1 1/4 cup pitted medjool dates
- 1/4 cup cacao powder
- 1 tsp. vanilla
- 1/4 tsp. salt
Place all in ingredients except dates into a food processor and process until well blended. Feed dates into the food processor and process until a dough-like texture is reached. Roll dough into 1 1/2″ balls, place in fridge for about 30 minutes to chill and enjoy! Makes about 20 balls.
The buckwheaties added a wonderful crunch to the balls making them more like raw vegan chocolate crunch candy or donut holes.
Yum, can’t wait to dive into them while enjoying the great outdoors and listening to live music.
But yikes, I gotta hit the showers and finish packing sunscreen and bug spray! Hope everyone is having a great Saturday!