Lucky No. 7

Seven is my lucky number. Not because of the saying "lucky seven" - it's my softball number. So here are seven of my recent lunches. Some of them are alkalizing and some are just regular lunches from before I started that diet.

Also, I was recently tagged by Fleur & Paulina. Thanks, ladies. So, going with the theme of the day, here are my random seven facts...

1. I am obsessed with lotion. My skin is extremely dry, so I am always looking for a miracle lotion. If you guys have any tips or tricks, please let me know.

2. I am really, really good at keeping secrets.

3. I love warm showers, heating pads, blankets...anything that will keep me warm!

4. I think about food a LOT. Like, way too much. WAY too much :P

5. I am mastering the art of positive thinking.

6. I have never had a "best friend." I have some GREAT friends and a ton of good friends, but I've never had a bestie.

7. I like bright colors, sunny days and trying new things. I think life is quite boring without these things.

Alkalize the Sweet Way

Raw, gluten-free, alkalizing, vegan. Sounds like a winner to me.

ALMOND-DATE TRUFFLES

• ½ cup raw almonds, sprouted and dried
• 4 dried Medjool dates, pits removed
• carob powder or sesame seeds for rolling

Blend all ingredients in a food processor. Roll into balls and store in the refrigerator. Let them firm up a big before rolling in the topping of your choice.

How Much is that Kitty in the Window?

These were taken a while back, before the leaves changed...

I Remember

Hello! It has been a while, hasn't it? I promise, I have not forgotten you. I have been fairly busy with school and my job. I do have some news, however. I am on a gluten-free vegan alkalizing "diet" for the next 30 days. Not a diet in the "lose weight" sense of the word, but in the attain better health sense. My acid/alkaline balance is WAY acid. This is most likely due to extremely acidic water, but I am alkalizing my body just to be safe.

This means that I am eating very few carbohydrates. Almost all of my protein comes from almonds as they are the only alkaline-producing nuts that are available to me. Foods you won't think of as acid-forming - bananas, Brazil nuts, plums - are things that I will be staying away from for a while. I'll post some of my lunches very soon. I promise. In the mean time, enjoy autumn before winter sneaks up on us.

Poppyseed Plum Tea Cakes

What a coincidence! I've had these babies in my head for such a long time, it took me by surprise when Helen from Tartelette posted a tea cake recipe before I could get mine out. I believe that great minds think alike, but I've sure got a lot to learn from her.

I really do recommend a big cup of tea with these little ones. The experience shifts then, from a snack to a moment of relaxation. And we all need one of those every once in a while.

Poppyseed Plum Tea Cakes
Deliciously moist and subtly sweet, it's hard to believe that these tea cakes are free of animal products as well as gluten. Makes 12-16.

• ½ cup sorghum flour
• ¼ cup amaranth flour
• ¼ cup hazelnut flour
• 1 tsp. poppyseeds
• 1 tsp. baking powder
• ½ tsp. xanthan gum
• dash of sea salt
• ¼ cup unsweetened applesauce
• ¼ cup unsweetened almond milk
• 3T fresh plum juice
• 2-3 T agave nectar
• 2 tsp. hazelnut oil
• 1 tsp. vanilla extract
• 1-2 fresh plums

Mix together the dry and wet ingredients in separate bowls, except for the poppyseeds and fresh plums, with the dry in a larger bowl. Gradually add the wet to the dry, stirring well. Add the poppyseeds and continue to stir. Pour the batter into a lightly greased mini muffin pan, filling each hole about 2/3 of the way full. Top each with a slice of fresh plum and bake at 350° F for 20-25 minutes. Test with a toothpick to insure that they are done. Enjoy for breakfast or snack, with tea or coffee.