Raisin Hell

November 24, 2011

Tomorrow I get to go back to the wall, only for an hour, only top-roping……………

ONLY

But that *ONLY* got me so happy that I sang walking down the street when I left my physio

And that *ONLY* got me giggling to myself as I went for a walk in the dark, in the rain in my mountain hardware monkey man jacket…my first walk other than to the shop to buy food, in about two months.

Tonight I have showered and cut my nails short. I washed myself almost like it was prayer, a prayer that everything would be ok. I ignored the little niggle in my neck, hoping it is just nervous pain.

I have packed my bag and laid out my clothes. My tape for my toes and my scissors to cut it with, my harness and my shoes. My carabiner and belay plate, my chalk bag, my ‘climb-on’.

My clothes are laid out, god I hope they fit still, two months of sitting, eating, waiting for the all clear.

A string top for base, a thin strap top for over it, a baggy tshirt with a washed out moto on the front saying ‘raisin hell’ with a picture of a funky raisin under it. My old, second hand, bobbly, ripped tracksuit trousers.

And I am not even climbing till after lunch tomorrow.

I don’t imagine I will sleep much tonight

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Carrot Cake Muffins

November 20, 2011

Inspired by Steph Davis’ Wheat Free Sugar free scones (http://www.highinfatuation.com/scones-vegan-no-wheat-no-sugar/trackback/)

I love muffins for breakfast, warmed with goats butter melted over the top. I usually have them with a pea-protein hot chocolate, perfect for at home breakfasts and snacks on the go 🙂

Recipe:

Brown Rice Flour – 240gm

Buckwheat Flour – 60gm

Flakes (oat, brown rice, millet whatever) – 150gm

Carrot – grated – 100gm (or more depending on taste)

Cinnamon – 1 teaspoon

Xantham gum – 2 teaspoons

Bicarb Soda – 1 teaspoon

Baking Powder – 3 teaspoons

Banana – 1/2 banana (depending on how sweet you like them)

Salt – pinch

SoyYogurt – 400gm

Rice or Soy Milk – 120ml

2 eggs

Mix all the dry ingredients, mix all wet ingredients (beating eggs gently into yogurt). Mix together….This is not a complicated recipe lol the first time I made these I under-cooked them and they were soggy on the inside, next time i cooked them for longer and cooled on a wire rack and they were amazing.

I grease the inside of the muffin tray with oil and spoon mix in to make 12 muffins (I usually have 2 for breakfast). Bake at 180deg for 30-40mins.

EAT