Months turn and each day has felt like forever and full in the blink of an eye. Sinking into home, into rhythm … finding time to heal and recharge. Where does it all go? Just another journey through the clouds. Each moment waiting to burst with light … another surprise, here we are again like old friends, playing the dance and reflection of one another.
Here’s to all the suffering and loss we get to let go today. I am far from perfect but learning comes from a lot of mistakes. Today, I let no thoughts or emotions sway me from the present moment, I trust everything is as it should be. In the infinity of where I am, everything is whole perfect and complete. I am capable of great things, great love, great courage … and I am learning to let go and not feel the need to control others. Today I view my childhood without shame and affirm my independence from my parents. Today I am thankful for the foods that have vitality and give me a sense of joyfulness (that being an all plant based diet that is full and rich with the nutrients needed to clean, repair, and heal by natural inner forces). And instead of missing loved ones that are far away and being sad, I’m calling their name, sending love and smiling, for we are still together in this crazy adventure called life.
*featured photos taken at Blue Fossil Beach, NS. A rocky and red muddy beach along the bay of fundy that has so many crystals, minerals and fossils to find and adore!
Vegan & Gluten free. Makes approx. 15 golf ball sized cheese breads. Inspired by the recipe made by Teffy (sprinkleofgreen.com) with my own personal tweaks.
For the photos I paired my favorite creamy tomato soup because it is the best way to eat this bread. It makes it feel like the grown up version of grilled cheese and canned tomato soup (a personal childhood favorite) that I get to enjoy now free of dairy, gluten and all the salt. Will be sharing more of my favorite soup & bread recipes soon because I love soup & bread, as you’ll see and hopefully enjoy too!
2 1/2 cups of cooked & mashed sweet potato
2 cups of tapioca starch
1 Tbsp. baking powder
2 Tbsp. mixed herbs *
3 Tbsp. nutritional yeast
1/4 cup water
5 Tbsp. flax oil *
Preheat oven to 400 F.
Peel the sweet potato (1 large one is usually enough) and cut into cubes and boil till soft.
In a large bowl prepare & mix dry ingredients (tapioca, baking powder, mixed herbs & nutritional yeast). Prepare the wet ingredients by bringing the water and oil to a boil and add to the bowl, along with the mashed sweet potatoes and mix together with a metal fork.
Will turn into a sticky impossible to work with texture so its best to let it cool in the fridge for 10 minutes. Add some extra tapioca starch on a flat surface and your hands to start forming it into gold sized balls. Place them on a baking sheet lined with parchment paper. Bake until solid and cracked on top (usually around 20 minutes).
* Can use any herbs you wish but my favorite is 1 Tbsp. of thyme and 1 Tbsp. of rosemary.
*Can substitute the flax oil for any oil you have, including coconut or olive oil.
Welcoming some fresh thyme, baby cucamelons, coriander, chives, rainbow chard, and lettuce in the window farm this month.
2 cups of dates (soaked warm water 5 minutes)
2.5 cups of shredded coconut
3 Tbsp. of cocoa powder
1 Tbsp. of coconut oil
1/3 cup vegan butter
1/3 cup coconut oil
1/2 cup cocoa powder
1/4 tsp vanilla extract(optional)
1 Tbsp. honey (optional)
Blend dates in a high speed blender. Add rest of filling ingredients until mixture forms together. Shape into 1 tbsp sized balls, then place on a pan lined with parchment paper. Freeze 5 minutes. Prepare chocolate mixture by melting the butter and coconut oil on low in a saucepan. Add rest of ingredients and stir until all clumps disappear. Keep on the lowest heat. Dip bottoms in chocolate shell mixture and place back in freezer for 5 minutes. Use a spoon filled with the chocolate mixture to coat the rest of the macaroon. Sprinkle with almond chunks. Drizzle any left over chocolate over the macaroons. Freeze until solid.
*Store in the freezer for up to a month. Fridge for a few days. I prefer them straight out of the freezer but they can be kept/eaten at room temperature too.
Raw. Vegan. Gluten Free. Refined Sugar Free.
Recipe to be posted once I get a better version of this cake made. Used dates for sweetness, bananas and cashews, mint, avocado, berries, almonds, cocoa powder. Had too much of a mint flavor and the crust crumbled easily, though the taste was better with each bite and quickly disappeared from the freezer. Completely obsessed with bananas lately, or have been for a while… it is common to find me buying 7 or more bundles of bananas (as much as I can carry) at a time, once a week. They are happiness and life to my days.
The longest day of the year melts like a heavy sigh of relief
I am thankful to be finally home, after all what is it worth
To be seen by another and to be loved
I miss you again already but see you everyday
As the red sky passes ahead in morning
I know you’re with me again
Raw. Vegan. Glutenfree. Refined Sugar Free.
Makes 16 squares. (8 squares per bread loaf tin)
1 cup Raw Nuts (sunflower, almond, cashews, walnuts, or a mix of multiple kinds)
1/2 cup Rolled Oats
5 Tbsp. Cacoa Powder
1 cup Dates (presoaked warm water 10 minutes)
tad of water
3.5 Tbsp. melted canaoil (or regular coconut oil)
5 Tbsp. hemp milk (or any non dairy alternative)
1/2 tsp of vanilla extract
1/4 tsp cinnamon
1/3 cup of oat flour
Chocolate Drizzle: (1/4 cup)
4 tbsp. canaoil & coconut oil, melted
3 tbsp. cacao powder
1 tsp. vanilla extract