04 July, 2014

Food and Spirituality

    I used to post about food and recipes. Mostly healthy ones, but that was before we got all spiritual and became missionaries and now no longer care what we put in our mouths.

  Maybe i should run that last sentence by my husband before i post it.

  Maybe he might not agree.

  Maybe he would be right.

  Because one time i knew of someone who also believed that when you reached a certain level of holiness there were other things a person no longer cared about. I was quite astounded and amazed at such amounts of spiritual knowledge.  But my husband said that certain ideas are anything but spiritual because the closer he himself gets to God the more he enjoys those certain things.

  Maybe i should get back to talking about food and recipes.

  I truly thought before coming that perhaps we would be so thankful just for food, especially after seeing how simple Kenyan's diets are, that my man's love for cooking would get replaced with.....with.....well, i hadn't thought that far. Maybe his super spirituality would kick in? I also thought i would lose vast amounts of weight because we would no longer have access to rich foods. I was kind of hoping it would be that way and for a while it looked promising. I picked up a batch of amoebas (nasty parasitic type things from contaminated food and water) immediately upon arrival and spent a large portion of my time studying the back of the bathroom door. I lost my appetite and i figured i had finally hit upon the perfect diet plan. I imagined people oohing and awing over how thin we all had become. And spiritual.

  Lo and behold, as my body adjusted to Kenya, i realized that my appetite for sugary delights was once again increasing in a rather unholy way and my man had not developed spiritual gifts that took away his love for cooking. Or other things.

  Also, while our access to processed foods is somewhat limited here, at least if you don't want to pay obscene amounts of shillings, there are still ways to get fat. With like chocolate cake and peanut butter frosting. Mashed potatoes and gravy. Big bowls of homemade ice cream.

  So i realized, due especially to Marlin's family history of diabetes and heart issues, that we would
have to continue watching our sugars and heavy carbs without the benefit of super spirituality.

  So here's a recipe that we like. A lot. I tend to make these just for Marlin and i because peanut butter is not cheap in Kenya and neither are chick peas or honey. The children eat regular brownies made with sunflower oil and white sugar and flour. Sigh...and to think i would never have considered allowing that evil oil in our cooking and baking before. I do use ghee also but it's still expensive and i just can't justify using it in all our baking. And it seems this crew's stomach is a bottomless pit and it would be rather embarrassing to have the mission tell us to go back where we came from because it seems we have food issues.

  So Marlin continues to cook and i continue to think he looks mighty amazing in the kitchen. Something about the black apron, large knife, and a big smile.....

Come to mama

  And now for the recipe. Please don't harm your happiness and think that anything with beans is disgusting until you give it a try.

Flourless Chocolate Chip Chickpea Blondies with Sea Salt

YIELD: Makes 16


Nonstick cooking spray
1 (15 oz.) can chickpeas/garbanzo beans, rinsed and drained
1/2 cup natural peanut butter, almond butter, or your favorite nut butter
1/3 cup pure maple syrup, honey or agave nectar (i use part stevia)
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup + 2 Tbsp. semisweet chocolate chips
Sea salt, for sprinkling


Preheat oven to 350 degrees F. Coat an 8 × 8-inch pan with nonstick cooking spray.
In a food processor, add all ingredients except chocolate chips. Process until batter is smooth. Fold in 1/3 cup chocolate chips and spread batter evenly in prepared pan with a buttered spatula. Sprinkle 2 tablespoons chocolate chips over top.
Bake for 20-25 minutes, or until a toothpick comes out clean and edges are very light brown.
Let cool completely on a wire rack. Sprinkle with sea salt and cut into 16 squares.

Adding an egg to the batter will make the bars more cake-like.
If you’re using chickpeas, make sure they’re peeled.
Feel free to get creative and add nuts, dried fruits, or anything else you like.


  1. Yum! That recipe looks great! I might have to make it today.
    Thanks for sharing!

  2. In case anyone is wondering, this recipe is pha-nom-in-al! And yummy, too!


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