I know it sounds a little strange to have the words cauliflower and brownies in the same recipe title, but trust me on this one, these are fantastic. I’m totally addicted to them. I make them vegan by switching our regular chocolate chips to a vegan version found at Whole Foods. Try it and let me know what you think.
Ingredients:
1/4 cup rolled oats
1/2 tsp baking soda
1/4 tsp salt
1/4 cup cacao powder (unsweetened)
1/2 cup (or less – I only use slightly more than 1/4) coconut sugar
1 TBSP vanilla extract
1 1/2 cups cauliflower, steamed and cooled
1/4 cup almond milk (or vegan milk of choice)
1/3 cup almond butter
3/4 cup chocolate chips (I use 1/2 chocolate chips and 1/2 cacao nibs)
Directions:
1. Preheat oven to 350, prepare 8×8 baking tin
2. Place all ingredients except the chocolate chips and cacao nibs into a food processor and process until smooth
3. Stir in chocolate chips and cacao nibs
4. Pour into pan, spreading evenly to make nice thin brownies
5. Bake 25 minutes or until brownies firm up
6. Let cool completely before serving
I like to cut them up and freeze them. This way I can take one piece out at a time, making the whole batch last over a few weeks. Be warned, you may discover you like them frozen too. Enjoy!
In March and April I (Gwyn) began to feel restless with my days. Adult coloring books weren’t doing it for me so much any more. I spent many a day cleaning beaches as my search for what to do with myself stirred within me.
Three years of sailing is truly a dream come true. I’m grateful for every moment, the friends, the night watches, being alone with the universe in a very special way. So why was my soul nagging at me that there is something more. I kept telling myself to be grateful, not worry about something more, but the nagging continued.
I missed my family, I missed land life, I missed working. Yes, I said that and I began to realize that I truly needed to work some more. I was not/am not ready to retire. I wanted to find a way to go back.
On a whim, I found a job online that seemed like a perfect fit. So I talked with Paul and pondered whether or not to apply. Days of thoughts overtook me and before I knew it, I’d composed a cover letter and updated my resume and sent it off figuring I’d see what happened. As Paul said, you can always change your mind if it gets to a point where they offer you a job.
Weeks went by and I did not hear back. We began the process of planning our trip back with the Salty Dawgs. No sooner did we sign up for the rally back to the US, that I was contacted for a phone interview.
That phone interview led to a Skype interview a week later, then a request for references. Then nothing heard for another 2 weeks. I figured someone else got the job. I started planning for a summer visit with family, we were happily gathering with the Dawgs for our trip to the US, and BOOM, the job offer arrived.
Now it was on me, to say yes or no. Further discussion ensued with Paul and I. He wanted to continue to sail, I wanted to take the job. The job is temporary – 18 months. I could return to sailing then if it fits. Paul and Charlie would spend the summer in Vancouver with me. We’d figure out the rest. We’ve lived in separate cities before and made it work. We can do this. So we did.
It’s taken me awhile to post this, because I wanted to settle in and focus on the new job and adjusting to life back on land.
Do I miss sailing – yes. I know I miss the big blue now that Paul has set off with the Salty Dawg Rally back to the BVI. He’s got crew going with him this time. I am wishing I was there to do my part, but I trust that the crew he’s signed on will succeed and Blue Sky will get them back to the Caribbean safely.
I’ve already got plans to visit them in the Caribbean over Christmas vacation. Paul and Charlie will return to Vancouver next summer for 3-4 months. Time will fly as it always does.
So there you have it. This is where we are at. Paul and Charlie returned to Blue Sky in Hampton in September. A discovery was made that the boat took an indirect lightening hit while he was here this summer. Paul scrambled for 2 months to do all the repairs in time to get her ready for the passage south. He did it all on his own, replacing nearly every electronic on the boat. He continues to amaze me.
As for me, I’m getting busier with my new job and enjoying the challenges within it. I will continue to post about life on land, while Paul will post when he can about life on the water.
Sailing isn’t done for us, we are just doing it a little differently for a little while. Charlie on board
Great Bird Island is located 3 kilometers off the north eastern shores of Antigua. Two years ago we almost made it to this island with our friends Laurie and Joe. Back then we were still so new to sailing in these waters and the guidebook talked so much about watching for coral heads that we changed our minds at the last minute and put it out of our minds.
This year we had some beautiful clear skies and much more confidence in our ability to read the water and we decided to go check it out.
There are about 5 mooring balls near the island as you approach. They are marked NEEMA. We didn’t know what NEEMA (North East Marine Management Area)was at the time and all the other boats were anchored so we figured they were private moorings and found a patch of sand to anchor in. You need good light to see the sand as there are reefs and coral heads to watch out for. We later found out the moorings are there for cruisers to visit the island and to protect the bottom. I believe they are free as we did not see anyone coming around to collect fees for them.
Getting ashore can be a bit of a challenge as you have to navigate around the reefs and the water shallows quite a distance from shore. Once we landed the dinghy we discovered nice short walking paths and signs asking us to stay on the paths to protect the wildlife (birds, rare lizards and snakes). We spotted the birds and lizards, but thankfully no snakes. Rare Lizard
Apparently a few years back there was an infestation of rats on the island so there are signs asking that you leave no garbage behind and take only memories. The rats have since died off and the birds are nesting on the island once again. One path takes you up a bit of a hill where there is a one hundred foot drop through a huge blow hole to the water. I kept a good hold of Charlie on his leash and stayed well away from the edge. The views from here are worth the short uphill hike. Great Bird Island palm tree
View from the top
You can see the speck of blue water 100 feet down in the middle of the picture
Scenic view
There are several other small islands around Great Bird Island which Paul explored via water on his kayak. Let’s explore Charlie
We also took the time to snorkel on the west side of the island. The coral is some of the healthiest we’ve seen and the fish are abundant.
What I liked most about this island was the peacefulness of it. It’s far enough from the airport and the main island of Antigua that you feel you have entered another world. The only noise you hear are the various birds calling out to each other. There are small tour boats that visit during the day, but the evenings are just you and a handful of other cruisers enjoying the sights and the sounds.
On Feb 25th we sailed from Green Island to Falmouth Harbour. Here we helped Rum Runner get their dinghy from their boat after they returned from brief trip back home to the US. That evening we got together for some Farkel with Judie and Phil and their good friend Annabelle from New Zealand (currently travelling as crew on Cracker Jack).
While in Falmouth, we walked over to English Harbour to extend our cruising permit (only valid for 30 days). We then followed Rum Runner around to Carlisle Bay. Here there is a nice beach with a very chic resort (imagine a menu where salad costs $38 US as the least expensive item on their menu). Needless to say we didn’t spend any time on shore except to walk the dog.
From there we headed back to Jolly Harbour and then on to Deep Bay. Each night we hung out with Rum Runner and their guests, and were eventually joined by Kalunamoo and Destiny to our near nightly games of Farkel. Paul, Bill (Kalunamoo) and Phil (Rum Runner) also had a jam session on Blue Sky one afternoon in Deep Bay. I can’t believe I didn’t snap a few pics. All in all it was a busy time. By the 2nd of March we all went our separate ways.
We originally had a third guest planning to visit us in early March, but a business trip to Paris cut into those plans. As a fashion designer, when Paris calls, you go. We hope you get to rebook that ticket soon CH.
The only picture I took during all the fun was of Jolly Harbour in the rain. Rain in Jolly Harbour
I love currants and I love scones, especially with a nice cup of tea. Most scones are made with real butter and buttermilk. These scones are made vegan style.
I classify this recipe as super easy. Tea and Scones
Ingredients:
1/2 cup non-dairy milk (I use Almond Milk)
1/2 TBSP apple cider vinegar
2 cups Spelt flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
2 TBSP unrefined coconut oil, solid (chill it in the fridge if in a hot climate)
2 TBSP unsweetened applesauce
1 cup currents, soaked in hot water for 5 minutes, then drained and rinsed
Freshly grated orange zest (from 1 orange)
Directions:
1 – Preheat oven to 375, line baking sheet with parchment paper (or use a silicone baking mat), dust with flour and set aside.
2 – Whisk together non-dairy milk and apple cider vinegar (this makes vegan buttermilk). Allow to sit 5 minutes.
3 – In a medium bowl mist together Spelt Flour, Baking Powder, Baking Soda and Sea Salt. Add the coconut oil. Using your hands pinch the coconut oil into the flour until you get pea size pieces (don’t over work it). Stir in the vegan buttermilk and applesauce until you get a sticky dough. Then fold in the currents and orange zest and form a ball.
4 – Transfer the dough to a prepared baking sheet, dust with a little more flour and flatten to form an 8″ round. Cut into 8 or more equal parts (like a pizza).
5 – Bake for 20-25 minutes until golden. Test with a toothpick (should come out clean). Scone just out of the oven
