For My Memory: Though completely unintentional, Andrew and I spent Poe’s first thirteen weeks sharing our bedroom . Our little babe nestled and slumbering at the foot of our bed, gently rocked to sleep by the motion and waves of his bouncer. Perhaps it was just ‘easier,’ leaving him within eyesight, perhaps we both still craved that immense closeness that proximity lent, having just spent nine months with him tucked in so close. We’d fall asleep effortlessly and without much thought, tuckered out and together. At thirteen weeks we made the transition to Poe’s nursery, and my whole world has revolved around bedtime since. It feels like my days are on fast forward – catapulting me through their distinctiveness into nightlight dimness, to Poe’s sleepy coos and burrowing snuggles, to those intimate moments where I get to hold him tightly, where I get to kiss his cheeks, his little nose, where we just get to be. Parenthood is a wild, magical ride, but it personifies time. Poe is growing in every capacity with every passing second, and truthfully, I couldn’t be more proud or mesmerized – but, right now, bedtime feels like our only real constant.
Bedtime This’s And That’s
Ever the creatures of habit, Andrew and I always reach for sweet little somethings after tucking our little in tight. Recently we’ve been loving my Vanilla Bean Cashew Balls – virtuous bites of raw cashew, naturally sweetening medjool date, and gluten-free tigernut flour, with an heir of indulgence. Almost sugar cookie dough-like in taste, this late night snack recipe is perfect on its own or rolled in maca powder, cacao, or bee pollen. We serve ours alongside piping mugs of tea.
Vanilla Bean Cashew Balls [makes 12 balls]
1 ¾ cups raw cashews
1 cup tigernut flour
½ cup coconut flakes
6 medjool dates, pitted
beans from 1 vanilla bean
1 tablespoon apricot preserve
In a small bowl, soak raw cashews in warm water for 1 hour, or until cashews are very soft. Drain.
In a food processor fitted with an S-blade pulse cashews, tigernut flour, coconut, dates, vanilla bean, and apricot preserve until mixture forms a smooth and dough-like consistency. Using a standard ice cream scooper, scoop dough into balls. Place in air-tight tupperware and refrigerate for up to one week, grabbing and munching as desired. Enjoy!
Nutritional Information [per serving = 1 ball]
200 Calories, 12.3g Fat, 22.5g Carbohydrates, 5g Fiber, 12.5g Sugar, 4.5g Protein