
‘Work when there is work to do. Rest when you are tired. One thing done in peace will most likely be better than ten things done in panic…I am not a hero if I deny rest; I am only tired…’
This week has been one of those weeks. Baby B was home for six days, three of those with a 104 temperature from an unknown virus. I slept on the floor most of those nights and have yet to sleep a full night in my bed for over a week. I am exhausted to say the least of it and on top of that I am behind on all work fronts. Being behind can get me panicky, not wanting to let any of my amazing partners down. It is in this place that I realise I need to surrender and rest, because I can never be at my best in this state.
It is a life lesson, when you are under pressure to learn to surrender, when something is intense to learn to create some space, when there is pressure to do, to be instead. It is in this lesson, in this gap, in this space however that I always find something beautiful revealing itself. In the quiet surrender, I suddenly find new inspiration for my work and perhaps I even do a better job without the pressure I put on myself.
So, if you feel busy, find more space. If you are tired, rest. From this place of being, your true self will be revealed, and you will learn the beauty within.
Retreat update:
We are currently offering a 25% spring discount on day passes as well as the full weekend. Contact me for the discount code.
We would also like to thank our aligned partners. So far, we have gifts from Aesop, A Sustainable Village, Pink Olive and we are getting ready to pick up gifts from Divya’s Kitchen, Banyan Botanicals, Root2Rise and Cold Spring Coffeehouse. Many of the brands are female or LGBTQ majority owned, dedicated to sustainability, the greater good, inner beauty and radiant health.
The recipe
This cookie has a lot of slow releasing energy and so makes for a great breakfast cookie or energy sustaining snack. It is high in protein, vitamins and fibre. When you make it, you’ll find the date mixture a revelation. It is the binder and moisture to the cookie, but you could very well eat it by the spoonful.
Ingredients
• 2 cups rolled oats divided
• ¾ cup raw sunflower seeds divided
• ¼ cup raisins or dried cranberries
• ¼ cup chia
• ¼ cup pepitas
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• ½ cup soft dates
• ¼ cup coconut oil
• ¼ cup non-dairy milk
Method
- Preheat the oven to 350F and grease or line a large baking sheet with parchment paper.
- Place 1 cup of the oats and 1/2 cup of the sunflower seeds into the bowl of a food processor fitted with the blade attachment. Mix on high for a minute or two, until a coarse flour forms.
- Place the flour into a large bowl and stir in the remaining oats, sunflower seeds, raisins, chia, pepitas, cinnamon, salt, and baking soda.
- Blend the dates, coconut oil, and milk in the food processor until the dates have broken down and a paste forms.
- Add this to the oat mixture and use your hands to mix very well, until fully combined. There should be no streaks of flour remaining.
- Form 10 large balls with the dough, each about a heaping 1/4 cup in size. Press them with your hands to flatten to about 3 cm (1 in.) high and place onto the prepared baking sheet.
- Repeat until all of the dough has been used.
- Bake for 13-15 minutes or until the edges of the cookies are golden.
- Remove from the oven and cool for about ten minutes on the baking sheet before removing and cooling fully on a rack. They’ll be a little fragile until they’re completely cool.
- Store in a sealed container on the counter for up to three days or freeze for up to a month.