Sunday Sundae with Vegan Chocolate Sauce.


After church today I had the hugest craving for a sundae. This is something I don’t typically crave, but maybe it is from the countless ice cream cones my kids have been eating during this hot spell and perhaps I have been inwardly wanting one too, but refusing to cave. Either way, I went all out this afternoon. I had a freezer full of brownies, so I added a scoop of coconut milk ice cream, fresh cut up strawberries, toasted cashews, and homemade vegan chocolate sauce…Thankfully there is spin class tomorrow to burn off whatever calories were just consumed, but then again, who is really counting? I’m not.

Simple Sundae

Coconut Ice cream, chopped cashews, homemade chocolate sauce, chopped strawberries.

Vegan Chocolate Sauce

1 cup water
3/4 cup coconut sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla

How To Play:
Bring the water to a boil and add the sugar. Stir until the sugar dissolves. Stir in the cocoa and salt and simmer. Stir for about 3 minutes. Remove from heat and stir in the vanilla.


Summer Jam Session.

13. Red Sunset 1970 oil, 16x20

I was rummaging through old belongings the other day sorting, sorting and sorting, trying to rid myself of a hoarder’s title, and stumbled across a cd an old friend of mine made of us jamming together. I can’t believe this was 14 years ago. It was during a time of beauty, pain, adventure, and despair. However, it prepared a chapter in my life for new beginnings, new opportunities, and growth, both spiritually and emotionally.

My summer song, when I was 22:

Image Credit: Red Sunset by Albert Houthuesen

Calvary Love.


Amy Carmichael once wrote, ‘If I take offence easily; if I am content to continue in cold unfriendliness, though friendship be possible, then I know nothing of Calvary love.’ Offence, an annoyance or resentment brought about by a perceived insult to or disregard for oneself or one’s standards or principles is exactly what it is. It is an annoyance, a wrong doing, causing resentment, indignation, wrath, displeasure, animosity, feelings of bad ill and disgruntlement. However, in the midst of the swollen fires that burn throughout the realms of this little world of troubles and tribulations, there is a deep wound festering in the body of a bruised heartbreak. It was not my intention to be the last straw to break the camel’s back. But I was. A mere flimsy piece of dried out straw, with no thought, no resolve, no compassion or mercy to taint, like  the smudged handprints of a child with jelly on their clumsy hands, all over the eye glasses of an unpretentious oversight. My hands have been washed, and my eyes have been cleansed, however my heart beats rather un-rhythmically. A cautioning, a voice of one crying out in the wilderness to prepare a way…I can’t remain stuck in something I have been set free from, if not by man, but by Him, the one who beckons me into the throne room of grace. His mercies endure, His love remains in the darkest fires that burn throughout the driest season, and His presence rests quietly, unshaken, amid the fiercest storm. I am the product of Calvary love, rescued and forgiven, undignified and vulnerable for such a time as this.

Chocolate Almond Brownies

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We have been having an extremely hot summer this year, and I have been baking these brownies and putting them in the freezer, as a cool treat to eat. They are super easy to bake and to eat. The kids love running to the freezer to grab these. They also taste good along with a scoop of ice-cream (coconut ice milk), and why not add a bit of chocolate syrup and fresh raspberries. The ways to spruce these up are endless, but they taste equally well as they are.

Chocolate Almond Brownies

Inspired by: Oh She Glows


4 teaspoons ground flaxseed

1 cup whole raw almonds

¾ cup plus 2 TBSP whole wheat pastry flour

2 TBSP arrowroot powder

½ cup cocoa

½ TSP kosher salt

¼ TSP baking soda

½ cup plus ¼ cup chocolate chips

¼ cup plus 2 TBSP coconut oil

1 cup coconut sugar

¼ cup almond milk

1 tsp pure vanilla extract

½ cup chopped walnuts

How to Play:

Preheat oven to 350. Lightly oil a 9 inch square cake pan and line it with two pieces of parchment paper, one going each way. In a small bowl, whisk together the flaxseed and 3 TBSP water and set aside.

In a blender, or food processor, grind the almonds into a meal/flour. Sift out any large pieces. In a large bowl, whisk together the ground almonds, whole wheat pastry flour, arrowroot, cocoa powder, salt, and baking soda. In a medium saucepan, melt ½ cup of the chocolate chips and the coconut oil over low heat. When two-thirds of the chocolate chips have melted, remove the pan from the heat and stir until smooth. Stir in the flaxseed mixture, sugar, almond milk, and vanilla until combined. Pour the chocolate mixture over the ground almond mixture and stir well until there’s no flour on the bottom of the bowl. Fold in the walnuts, if desired, and the remaining ¼ cup chocolate chips.

Spoon the batter into the prepared pan and spread batter out evenly. Bake for 28-34 minutes (I typically bake for 25 minutes….then put them in the fridge or freezer). Let the brownies cool in the pan for 1-1 ½ hours. Do not remove brownies until fully cooled, or they could crumble.