Today would have been my dad’s 64th birthday. Ten years ago, his 54th birthday was his last as he passed away in April of 2005. I have a rough day every time at this year and I find it helps to celebrate it. So instead of crawling in bed and being a sad ball all day, I did some fun things that remind me of him.
We went out for burgers – one of his favourite foods:
The man loved golf. He would often get off a night shift from work at 6am and head out for 18 holes before coming home for a quick sleep before heading back for another 12-hour shift at 6pm!
I tried, but I never really got much out of golf. So we played mini-golf today!
We did this all while wearing hawaiian shirts – something he wore frequently.
And we made cupcakes!
Ok… well, I made cupcakes while Terry watched ;p
I was a little worried about making them as I’m not much of a baker, so I decided to make these raw. The cupcakes themselves are completely raw – the frosting isn’t, however it is free of refined sugars like most frostings. I’m not sure my dad would have actually liked these weirdo, healthy cupcakes, but he would have been happy enough to try one and appreciate me making them.
Carrot Cupcakes (makes 6)
2 cups of shredded carrots (I just threw them into my food processor and used the grater attachment)
1 cup of dates
1/2 cup of walnuts
1/2 cup of pecans
1 tbsp of minced ginger
1/4 tsp each of cinnamon, nutmeg and sea salt
First, grate or shred your carrots in your food processor. Take the shredded carrot out of the work bowl and press it between some paper towels to remove as much excess water as possible. Then, throw your dates and nuts into the food processor with the S blade and process until it crumbles and sticks together. Add the shredded carrot and remaining ingredients and process until well combined. Spoon this mixture into cupcake liners and place in the fridge until it sets (at least 30 minutes – the longer you wait, the more firm they will be).
Coconut Milk and Cream Cheeze Whipped Frosting
1 can of full fat coconut milk
1 tsp of agave
2 generous tbsp of vegan cream cheeze (totally optional, but you won’t get that cream cheeze flavour otherwise)
The night before you make this frosting, put the can of coconut milk at the back of your fridge. I actually just keep a can of coconut milk in my fridge at all times in case I spontaneously feel like making frosting. Carefully take out the chilled can and remove the lid. Scoop out the coconut cream on top of the can, careful not to scoop out the liquid at the bottom (keep the coconut water for smoothies!). Add your cream to a bowl with the agave and cream cheeze and beat using an electric mixer until light & fluffy. Scoop onto the prepared cupcakes.
I topped them with crushed up walnuts.
Happy Birthday Dad =)