My notes for these raw sweet lime bars with lavender and bee pollen included the phrase, “I’m winning at life”. As conceited and self-congratulatory as it may sound, this statement has basically been the mantra guiding my life in the last month. It has helped me see all the good things around me, and not feel ashamed to embrace them. It has helped me take pride in my work and in my appearahce. It has gotten me through bad moods and some difficult times. But beyond all that, it has helped me enjoy life to the fullest.
The last month has been exceptionally busy around these parts. Jaunts to New York City with vegan and gluten-free ice cream sundaes, sunset strolls through Central Park and jalapeno margaritas that are just over the wrong side of dangerous (a full photo post to come – there is so much to share here!). Tours of Montreal with visitors in tow, showcasing all the beauty of this city in summer and eating our way through the city’s neighbourhoods. Summer festivals filled with music – some good, some bad – dancing, some of weirdest yoga I’ve ever done in my life, and a lot of time spent just looking up at fireflies.
Standing at the border between U.S. and Canada seems to have become a regular thing for this gal. Sitting on the verge between sadness and anticipation, the return home and the end of vacation, I feel each minute ticking by at the pace of a snail, leaving a wet trail behind it.
All I’ve got left from weekends of music, great food, friendship and joy is a bunch of blurry photos and memories… And a bottle of moonshine.
Festivals and cold seafood. Music and sunburns. Water and sky.
Summer is the season dreams are made of.
So forgive me if my notes for these raw sweet lime bars with lavender and bee pollen did not include much more than that phrase. Forgive me I have no swoon-worthy stories of love and loss. Forgive me if the photos on my social media look like a big self-congratulating farce.
Forgive me if I find the time to take joy in the little – and big – things.
Forgive me for #winningatlife.
Want to capture the sweet taste of this fleeting, hot season? Make some raw sweet lime bars with lavender and bee pollen. These are cool and serene like a tall glass of iced lemonade on a blistering night in late June, when the lilacs are blooming and the crickets are singing their lullabies all around you. They are creamy and soft, cool to the touch and to taste. Like a little dip into a natural, murky pond behind your best friend’s summer cottage. Like a taste of your grandmother’s lemon suckers. Like a summer breeze.
To see more of my summer adventures, follow At the Immigrant’s Table on Facebook, Instagram, Pinterest, Bloglovin’, or Twitter, subscribe to my mailing list, or contact me about advertising and becoming a sponsor. If you make one of my recipes, don’t forget to tag it #immigrantstable @immigrantstable!
Sweet lime squares with lavender and bee pollen
- 1 cup almonds
- 1/2 cup desiccated coconut
- 1/3 cup Medjool dates
- 1 TB coconut oil
- zest of 1 sweet lime or lemon
- 1/2 tsp lavender buds a pinch will do fine
- Pinch of sea salt
- 2 cups cashews soaked
- Juice of 3 sweet limes
- Zest of 1 sweet lime
- 1/4 tsp sea salt
- 1/2 tsp lavender buds
- 1 TB honey or maple syrup you may want to use more if using regular lemons
- 1 TB coconut oil
- Pinch of salt
- Lavender buds for decorating
- Bee pollen for decorating (optional)
Soak almonds and cashews in separate bowls for at least one hour. Drain thoroughly.
Cover a bar pan or half baking sheet with parchment paper.
In a food processor, grind almonds and coconut together until a coarse meal forms. Add remaining crust ingredients. Process until mixture holds together well, and you can form it into shapes. Press evenly on your prepared baking sheet.
Without washing your food processor, add all filling ingredients and process until mixture is smooth, about 2 minutes. If mixture is too runny, add more coconut oil, one tablespoon at a time. If mixture is too hard, add water, one tablespoon at a time. Pour filling on bottom. Chill in fridge for at least 4 hours.
To serve, sprinkle lavender buds and bee pollen. Serve chilled.