The power of communication and the words used can make us either feel elated or despondent. There was a saying we used to sprout when I was a younger, ‘sticks and stones will break my bones but words will never hurt me’. Unfortunately words have energy and do hurt. Negative words sometimes linger in our unconscious minds for a lifetime.
Ever been on a date, had a great evening where the other arranges to call you for another date then quick as a wink disappears and you don’t hear from them again? Is there an unconscious message you have telepathically delivered that says “I’m not interested”, or are they just not into you and they don’t want to hurt your feelings.
- ½ ripe avocado
- 1 ripe banana
- 2 heaped tablespoons raw cacao powder
- 1 teaspoon vanilla extract
- Maple syrup or coconut sugar (optional extra)
- Pinch of sea salt (optional extra)
- Grated coconut shavings
Everyday chatter consumes us all. We discuss what happened at work, what happened with the children, neighbours, friends, family, what has broken down, what has been fixed, about our hair, our weight, our activities and so the list goes on. We talk about everything but our relationships.
- 1 1/2 cup frozen, peeled mango chunks, partially thawed
- 1 1/2 cups frozen strawberries
- 1 cup fresh peach slices (2 medium peaches, pitted)
- 1 well ripened banana
- 2 cups chilled pineapple juice
- Add all ingredients to a blender and process until smooth. Serve immediately.
A force of nature, love is something we cannot control. Like a bolt of lightening, a free spirit, it dances and radiates light. It has no borders and does not come with conditions but is given freely even if resisted.
Love has been written about for centuries by poets, song writers, storytellers and spoken off between people to express something, but what is that something?
Continue reading “Can’t Stop The Feeling”
- 1 Cup Quinoa, rinsed
- 2 Cups Water
- 1½ Cups Cooked Chickpeas
- Drizzle Olive Oil (or other neutral oil)
- ½ Tsp Salt
- ½ Tsp Smoked Paprika
- 1 Tsp Chili Powder
- ⅛ Tsp Turmeric
- ½ Tsp Oregano
- 1 Red Bell Pepper, ribs and seeds removed
- 2 Tbs Olive Oil (or other neutral oil)
- Juice from 1 Lemon
- ½ Tsp Pepper
- ½ Tsp Salt
- ½ Tsp Paprika
- ¼ Cup Fresh Cilantro
- Mixed Greens
- An Avocado
- Sesame Seeds for Garnish
- Start by cooking the quinoa. Bring 2 cups water to a boil, then add quinoa. Simmer for about 15 minutes until all water is absorbed. When done, remove from heat and keep covered for about 10 minutes so quinoa can absorb any excess water.
- Preheat oven to 425. In a bowl, toss chickpeas, oil, and spices until chickpeas are evenly coated. On a baking sheet lined with parchment paper, bake chickpeas for 15 minutes. When done, remove from oven and let cool.
- To make red pepper dressing, add all dressing ingredients to a blender and blend until smooth.
- Finally, assemble the buddha bowls. In two bowls, add quinoa, mixed greens, avocado, and chickpeas. Drizzle everything with red pepper sauce, and sprinkle with sesame seeds.
The story of the Ugly Duckling is one of resilence and never giving up. According to Baz Luhrmann, “The ugly duckling is a misunderstood universal myth. It’s not about turning into a blonde Barbie doll or becoming what you dream of being; it’s about self-revelation, becoming who you are.”
A classic tale of searching for one’s identity it encourages people to find the confidence to never give up. The duckling is told time and again that he is different,that he is ugly, however he chooses to not give in, searching for others like himself rather than assimilating and accepting certain ways. In the end he triumphs, becoming a beautiful swan that is admired in the pond.
The coconut aids to restore oxidative tissue damage and contains a source of healthy fats, proteins, and various vitamins and minerals.
Ingredients for the mousse:
- Flesh of two young coconuts (about 1.5 cups)
- 18g cacao butter
- pinch vanilla seeds
- 3 TBSP coconut water
- 1 TBSP raw honey (or maple syrup if you want it vegan)
Ingredients for the strawberry mash:
- A handful of strawberries. Really, that’s all you need.
- 4 strawberries, sliced
- handful of whole strawberries
- handful of whole blueberries
- 2 TBSP coconut chips
- 2 TBSP coconut shreds (or more coconut chips)
- 1 tsp poppy seeds
- 1 tsp chia seeds
- Melt the cacao butter in a small bowl atop a pot of slowly simmering water.
- Add the coconut flesh, vanilla seeds, honey, coconut water and melted cacao butter to a blender and blitz until you get a silky smooth cream. It’s a matter of seconds.
- Scoop the cream into a bowl and pop it in the fridge for 10 minutes to set.
- Mash the strawberries with a fork. Scoop half in one glass/bowl and half in another.
- Arrange the sliced strawberries on the sides of the glass/bowl.
- Scoop 1 full TBSP of the coconut cream in each glass, on top of the mashed strawberries.
- Top the cream with 1 TBSP of coconut shreds in each glass.
- Add few whole strawberries and blueberries.
- Top with the rest of the coconut cream, coconut chips, 2-3 strawberries and 2-3 blueberries.
- Generously sprinkle poppy seeds and chia seeds.
- Enjoy chilled.
Source: Tales of a kitchen