Today is my mum’s birthday and I can’t contact her to wish her a happy birthday as she is away on a holiday without a phone. So I thought I would let her know I was thinking about her on her birthday by dedicating a blog post to her. When she gets back from her holiday and opens her email she will see a recipe just for her.
As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what. The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised two months later that even though I helped roll them I never actually tried one.
It’s coming up to my 10th year anniversary in business so it is fitting I share a cake recipe with you. Last week I decided to experiment making a raw cake that wouldn’t melt. I had it all planned out in my head how I would get up early make it and then have time to take a great photo in good light to share with you all. I did just that, got up at five, meditated, went for a run (or should I say shuffle) made a juice and set about making a cake. It tasted great, looked promising. Went to the fridge four hours later and lo and behold it hadn’t set. Was a little disappointed and actually I felt as flat as the cake looked.
On the 5th and 6th of September the graduates of the 2016 Chef Training came back together for two days of further learning. It was such a magical two days finding out what they had all been up to in the year since they had graduated. I am so proud of their achievements and how much they have been giving to others since the course. Their love of food and cooking seems even stronger. Part of the two days was that they brought a recipe that they had developed and taught the others how to cook it. All the recipes were incredibly delicious and it is my wish to get their permission from them to share with you all.
Who noticed I missed a blog or two? I certainly noticed as I am having withdrawals. I love posting weekly recipes and am so happy I now have the space to get regular again. What better way to start back writing than sharing a sweet treat recipe. This recipe of mine featured in the Injoy magazine in June 2015. It’s a beauty and I am happy to share it with you all .
Each year I am fortunate enough to spend a few weeks in The Osho International Meditation Resort in Pune India. This last visit came a month earlier than usual and is a visit I will remember forever. With very few friends visiting at the time of my stay I was able to really immerse myself in the many revolutionary meditation techniques Osho has developed. My days were spent in the meditation auditorium, sitting around the pool drinking tea and reflecting on myself in that moment and walking around the gorgeous gardens. In past visits I have ‘made the most’ of my stay and gone to all the late evening meditations or participated in the wonderful celebrations that happen each night. However this recent visit saw me tucked up in bed by nine each night and up early for the 6 am dynamic meditation or 730 silent sitting so resting was a huge part of my stay.
At the recent Uplift festival I listened to a panel of doctors and well being experts talk about true wellness. They told us that they often ask their clients the question "What brings you joy? " We were then asked to note down what brings us joy.