We'll we're right in between Christmas and New Years, and I've decided to get off my lazy vacation bumb and post a recipe. This will probably be our last post til the New Year, so it's a little lengthy and sappy.
All in all we've been having a great holiday. We've had an abundance of time with family, time to relax, plenty of thoughtful gifts have been given, and good food has been eaten.
Now, we've had our fair share of challenges this year, probably more then any other year to date. They aren't finished either, 2013 is looking like it's going to be pretty "interesting". However, this has also been such an exciting time for us and we have SO much to be thankful for. Here's a tiny list of just a few things we're grateful for this year:
- Our loving, fun, and supportive, growing fan base. Together we are building a community of ancestral awesomeness!
- Having our whole family together for the holidays. It's amazing that as our family becomes increasingly larger, we are still all able to come together in one place.
- Our career paths - every day we are moving one step closer to where we want to be next.
- Our love for eachother that grows stronger every day.
- All of the bloggers/pages who we follow, who help inspire us by taking the time to write about their lives and the things they learn, to help others. Special props to the people who mutually support us - George (civilized caveman cooking), Julie (paleOMG), James & Ute (fastpaleo), Lana (EOM), Danny (primal north), Joe (wellness punks), Rachel (South Beach Primal), and ALL the folks over at Nature's Emporium. Sorry if I missed anyone, there are so many of you!
Now onto New Years! Everybody has been a bit under the weather this season so we're going to play it pretty low key this year. Earlier in the evening we're going to make these "gratitude jars" we found on Facebook here, and then later we'll swing by my sister's party in the city til midnight, but dip out before it gets too crazy. New Years day we're probably just going to munch out, swing some kettlebells, and spoon.
Enter Holiday Ginger Bread Loaf. We've made this for the last couple years for Christmas morning as a bad-ass replacement for the Starbucks version we used to buy every year. Looks about the same right? That's Sex, Food & Kettlebells magic for you right there. Anyways, you should totally make some for New Years day, or any time you want something seasonal and comforting. For a less celebratious event, this can be a warming, tasty, bread without the frosting on top.
Lastly, here is a photo of our 12 foot Christmas tree, and my favorite gift this year. Barbara got me a beautiful serving board made from reclaimed, local maple wood, and had our blog logo engraved on it! Very thoughtful, very cool.
Happy New Year from both of us at Sex, Food & Kettlebells! Stay sexy ;)
YEILD: 1 loaf
TIME: 45 min
6 eggs (free-range)
1/2 cup coconut flour
1/3 cup blackstrap molasses
1/3 cup maple syrup
1/4 cup organic coconut oil (melted)
1/2 tbs vanilla extract
1/2 tsp of each (ground): cinnamon, cloves, nutmeg, ginger
1/4 tsp sea salt
1/4 tsp baking soda
VANILLA FROSTING WITH CANDIED GINGER (optional)
Note: this makes extra so enjoy! Otherwise, it can be hard to mix. We normally use it on a double recipe or we eat the remainder by the spoonful.
1 cup organic/grass-fed unsalted butter
2 tsp Organics ground vanilla bean powder (or 3 tbsp organic vanilla extract)
3 tbsp raw honey
50g crystallized giner (per loaf) - we use this one here
1. Pre-heat oven to 350 degrees. In a large mixing bowl combine eggs, molasses, syrup, vanilla, and melted coconut oil. Mix with a hand mixer until evenely combined.
2. Add all of the remaining ingredients to the bowl. Continue mixing until completely even.
3. Lightly grease a bread pan with coconut oil or butter. Pour the batter into the pan and bake in the oven for 40 minutes.
4. Remove from oven and allow to cool completely before removing from pan. Place on a plate, cover, and refferigerate until cool. Frost & decorate the top (optional).
VANILLA FROSTING WITH CANDIED GINGER (OPTIONAL)
1. In a medium sized mixing bowl combine butter, vanilla and honey using a hand mixer. Continue mixing thoroughly until ingredients become a fluffy frosting.
2. Slice crystallized ginger into tiny cubes or chunks.
3. Once loaf is cool, spread on a thick layer of vanilla frosting. Decorate the top evenely with chunks of crystallized ginger, gently pressing each one into the icing.
4. Slice and serve on a pretty plate! Store any remainders in the fridge.