Our farewell party is over. The van is packed. One more sleep in our flat of six months and we are off again. Surrey, Rome, Brindisi, ferry, Patras, Kilada and finally retrouvaille with Happy Dancer
in Greece. While I’m super excited and never felt closer to my sailing dream, there’s also a sad part in me who doesn’t like farewells. The older I get, the deeper people seem to get to me, and the harder I find it to leave them behind. After all, no matter how stunningly beautiful, or horribly awful, a place is, in the end, it’s its people who can make or break it. And in that regard we’ve been absolutely spoilt.
As I allow myself a little break from cleaning, packing and desperately trying to get those blue tack marks of the wall (any tips?), I’m taking a stroll down memory lane. Stuck at the ‘amazing bbq’ section in my picture album, I cannot but share our friend’s delicious sauce recipes, as well as my latest version of my raw chocolate cake. Thanks for the good moments we shared – and cheers to all those still to come!
Nut dipping sauce
3 tablespoons of almond butter
1/2-1 tablespoon of honey
A pinch of dried chilli flakes
Salt to taste
2 mangos, diced
1-1/2 bell peppers, usually red although orange or yellow if better quality, diced
1 fresh chilli – depending on strength, minced finely. I did a whole, red jalapeño that night
2 small shallots, minced
2-3 avocados (depending on size), diced
3/4 cups cilantro/coriander
The juice of 1-2 limes
2 tablespoons of good olive oil
Salt and pepper
Mix all and cover in the refrigerator for at least 30 minutes. Works perfect on grilled fish 🙂
Raw chocolate raspberry cake
Make your chocolate cake first. Mix a pack of defrosted frozen raspberries with 3 to 4 tbsp of liquid honey or maple syrup, then add a cup of Chia seeds. Allow to sit and soak for at least 1/2 hr before pouring the raspberry layer on top of the chocolate cake. Put back in the fridge for several hours. Enjoy the guilt-free treasure of this nutritional, yummy and healthy super booster.