Yesterday was World Cancer Day.
Yesterday was the day I spent the morning with my dad and the head of oncology at our hospital. Hearing a new cancer diagnosis, with an accompanying recommendation of a laryngectomy. Dad will have his voice box removed permanently, and with it, the cancer. Hopefully permanently.
Surgery is scheduled for this Thursday. Which is a good thing, because I will not be able to think of anything else until then.
I want to say Thank You, again. Thank you to all of you who continue to pray and send good thoughts, ask about Dad and ask about me. You all have made this experience much more bearable. Sometimes, even happy.
I think it is appropriate that I originally made this recipe as a Thank You for someone who has been a huge lifesaver to me.
My strawberry lemon rice crispies are dessert number two in my Vegan Valentines series, and they are one of my favorite recipes for rice crispy treats. Bright lemon flavor and sweet strawberries throughout – a unique flavor for a crispy treat – a good one.
strawberry lemon rice crispies
dairy and gluten free, vegan
makes 9-12 squares
2 tablespoons coconut oil
10 oz package marshmallows (Dandies vegan!)
juice and zest of 1 lemon
2 tablespoons beet juice (optional for color)
5 cups rice puffs
3/4 cup dehydrated strawberry pieces
Melt coconut oil in saucepan, add marshmallows. Stir over medium heat until melted, add beet juice, lemon juice and zest. Remove from heat, add rice puffs and strawberries, stir until combined. Press into prepared pan – 9×9 square makes tall rice crispies!
I’m making a batch of these to bring to the nurses Thursday. I know many by name now.