Tis the season to be resourceful, chilled and connect.
So, my last week has been busy with pneumonia, double hit both my 3-year-old and 5-year old. Then there was the trip to the hospital after my final market on Sunday, for my 5-year-old and another visit to the doctor today.
What have I learnt from all this?? The universe was telling me to slow the hell down. I mean what is festive season truly all about? Well, its the people isn’t it? It’s my two little men and hubby, it’s my friends and family. It’s not all about the gifts and food, as what would they be without the people? So I’m dialling it back a level, and taking it as it comes.
So if you have unconsciously joined the rat race of Christmas mania, take 5 to stop and think, what really matters right now, right this second?
I am challenging myself to be more resourceful this year, gifting my boy’s artwork (what’s better than a gift truly from the heart), baking and trying to make things instead of buying for the sake of buying. When I do buy it’s with meaning and not just a desperate attempt to get it done.
My presents are going to be wrapped in fabric this year so we can reuse them again and gift them on for someone else to reuse.
I am giving in kindness, a smile to a stranger, being more patient on our roads, letting an elderly lady know her necklace has swung around backwards. Trying to set an example our boys will come to see as the norm. What does this mean after the festive period, do I become complacent? No, I carry on giving. What it means for me is that this time of year reminds me I need to be more compassionate, more patient and kind-hearted.
Being kind can also mean giving yourself a break and taking it easy. It doesn’t mean you have to abuse your body or fill it full of rubbish food. Why not try treating yourself to awesome healthy foods that you will show your body that you love and respect it. You can still enjoy your food and not pay the consequences!
Here is a fabulous recipe that was given to me by a friend. Its a quick, easy, healthy Xmas treat the whole family can enjoy.
Chocolate coconut cranberry truffles
Gluten-free* Dairy-free* Sugar-free*
Ready in: 20 minutes
1 hour to chill
2 Tbsp cacao or cocoa
1 cup shredded coconut
1 cup dried dates
1 cup raw cashew nuts
pinch of salt
1/2 cup dried cranberries
Place cashew nuts in a food processor and whiz up until they are ground into fine crumbs. Add 1/4 cup of dates at a time and whiz up until they are also ground into fine crumbs. Continue to do so until all of the dates are ground down. Add the coconut and cacao and salt to the food processor and blend until the mixture is combined.
Place the coconut oil in the food processor and blend together. Lastly, add the dried cranberries to the mixture and mix through without chopping them up too much. Roll the mixture into 16 balls, add additional coconut oil if required and dust with extra cacao if desired. Place in the fridge to set.
I’m signing off for a few weeks and wishing you and your families a very safe and happy holiday wherever you may be xox