The New Year kicked off with a new opportunity for professional change and growth for me. After a bit of soul-searching and a lot of discussion, the Midwestern Gentleman and I decided we were ready and willing to embrace a new adventure, so we’re relocating to the Mid-Atlantic, where I’ve been offered my dream job. The change is exciting and terrifying all at once, as any great adventure should be. The past few months have felt a lot like this:
We’re right on the verge of the steepest slope now, packing up our home this weekend, and anticipating a couple of months of rootlessness before we move into our new home in Delaware in May. Throughout the process so far, I have tried to safeguard my health by sticking to my anti-inflammatory eating plan, continuing to make time for yoga, and trying (trying!) to get a reasonable amount of sleep each night. I’m justifiably anxious about continuing to eat healthfully during the months ahead, when I will no longer have my usual well-stocked and well-equipped kitchen at my disposal. I’m putting faith in my own creativity and commitment to my health, and hoping for some luck not crashing the sled.
As my regular readers know, the Gent and I celebrate “Pancake Sunday” each week, enjoying a new pancake flavor and topping combination every week for the last four years or so. The last Pancake Sunday in our first home together, the home where we got married, offered us a taste of spring, the season that embodies new beginnings. We drizzled fluffy, gluten-free, vanilla poppyseed pancakes with a bright but balanced, dairy-free, lemon custard sauce generously studded with fresh, tart raspberries.
Lemon Custard Sauce
This easy, microwaveable custard has a pourable, sauce-like consistency, and is equally delicious on breakfast pancakes or desserts. Try it with fresh fruit or as a dip for graham crackers.
3 Tbsp coconut sugar
2 egg yolks
1 can full fat coconut milk
1 Tbsp arrowroot powder
zest of 1 lemon
juice of half a lemon
In a medium-sized, microwaveable glass bowl, whisk together the coconut sugar, egg yolks, and lemon zest for about 1 minute. Set aside.
In a 2-cup (or larger) Pyrex measuring pitcher or second bowl, whisk the arrowroot powder, coconut milk, and lemon juice until well combined. Heat in the microwave for about 2 minutes on HIGH until hot but not boiling.
Slowly whisk the hot coconut milk mixture into the egg mixture. Microwave the combined mixture on HIGH for 2 minutes. Whisk until smooth. Return to the microwave for another two minutes. Whisk again. Microwave for an additional minute or two, until mixture is slightly thickened. Cover the bowl and refrigerate overnight.
The next day, whisk the cooled sauce until smooth. It should have a thick but pourable consistency. Enjoy!