So, I pulled a disappearing act on you.
Bet you thought I was gone forever.
Psych!
I have been in a funk lately. The kind of funk where nothing is inspiring to you. I haven't felt like cooking, or writing, or photographing at all for the past few weeks. It's been a very, very bad funk.
My days have consisted of toast...which I honestly ate for breakfast, lunch, and dinner one day. Though in my defense I didn't just put Earth Balance on each slice- I did a little mashed avocado and sliced tomatoes as well. Peanut butter and banana slices are pretty great too. And work. And being upset that my car window broke. And watching a lot of pointless TV. And I think I've done ten loads of laundry in the past two days.
It's time to pull out of this funk.
I forced myself to look at cooking blogs this morning, because if I'm not constantly surrounding myself with food and people who pull out my passion for it, I do stupid things. Like make a lot of toast.
Oh boy. Let me tell you how happy I was to discover this recipe for
Cold Avocado Soup via
Joy the Baker.
Have we discussed my love for avocados? I think we should, because it is rich. Intense. Powerful. LOVE. Basically, if it were healthy to eat a whole avocado at every meal, I totally would. I find ways to use them in
everything. Tofu scrambles, smoothies, stir fry, vegan sorbets. Yes, you read that right. Sorbets.
So what I'm saying is, I think this Cold Avocado Soup might be the thing to pull me out of my funk. And if that doesn't do the trick, this
Vegan Chocolate Avocado Cake might.
