Friday, February 24, 2017

SPIRITUAL SMACK: COMING HOME

S P I R I T U A L   S M A C K  |  C O M I N G   H O M E

How many doors have you held the knob of with palms in trepidation of what's behind? What door have you walked towards only to find your knees giving at its steps? And do you remember the door from which you first stepped out of? 

Did you shut it behind you, is it locked? Do you check your pockets for the comfort of the key upon the clock? Or have you left the door unlatched, in trust of other feet trudging by its side but never to enter? Yet, perhaps even slightly ajar to welcome in your maybe one day muddy feet in the chance of a storm . . . on you or another.

Where is the door to your home? Or have you forgotten its face in the matryoshka of one opened and another closed? And if your home nestles in others, how and when do you stand by their door? Do you meet them where they are, listening after a knock for their response or do you unlock to enter in assumption of availability?

When our minds are robbed by intrusive thoughts, it might strike us to shut its doors to knock on another's. Yet they, too, have something stirring behind their door. Sometimes there are hearts who house us still but cannot open its doors to us in their inability to come home to themselves. We must be home in ourselves to welcome in others. May this be a reminder that instead of shuffling for the key to his or her door when it pours, may we pat the key to our own in our heart-pocket. May we remember that door left ajar . . .
If your home nestles in others, how and when do you stand by their door?
—@thirlby

Monday, February 20, 2017

CURRENTLY CREASING №5



C U R R E N T L Y   C R E A S I N G
A collection of weekly reads to guide you through your days . . .

1 | A portrayal of our state through paintings
2 | The secret to ageing less, combatting headaches, and reducing tension lies in your lips . . .
3 | On mistakes in a moment's time
5 | A recipe for the road
6 | A story on how apparently nobody cares how hard you work
7 | The book I can't wait to receive in the mail

the T H O U G H T  o f  t h e  w e e k

"'Supposing a tree fell down, Pooh,
when we were underneath it?'
'Supposing it didn't,' said Pooh after careful thought.
Piglet was comforted by this.'"

—A. A. MILNE, WINNIE THE POOH

Thursday, February 16, 2017

SPIRITUAL SMACK: BETTER THAN YOURSELF


S P I R I T U A L   S M A C K  |  B E T T E R   T H A N   Y O U R S E L F

On the dawn of the New Year, I strolled through the streets of New Orleans. Pavements wet with one-more-shots of alcohol consumed by those now with eyes shut in hazy dreams of the new. A new year to summon a different self, but to precede what or whom? 

At the end of a year and even at the two month mark still, many of us feel awash. Events in and outside of our realm—from our period to politics—tumble us. The end of the year seems like we have been coughed up by the sea with the beginning of the year spent cleaning sand out of our hair and tasting the muck of a year past. 

From here, the view of those sailing past seamlessly is an alluring sight. Some find the gust for their resolutions more easily than others, and that is what I pondered when I walked past the Faulkner House on New Year's Day. 

May we remember in reverence that everyone has less than gentle rides on their own current.
—@thirlby
On being, Faulkner claimed that we shouldn't "bother just to be better than [our] contemporaries or predecessors" but to be better than ourselves. 

Rather than gazing at and comparing ourselves with others who are apparently having a fine sail day, may we shift the gaze towards what is ebbing within ourselves. May we remember in reverence that they, too, have less than gentle rides on their own current. May we find comfort in that despite our varying distant locations, we are all in the same sea. Perhaps afloat today; sunken and tasting the waters of a sour tomorrow; yet still onward. 

May we remember that as we lie on the shores of ourselves that these are our waters. The sails of comparison drifting by are billowing with our own huff-and-puff of inner dialogues. May we release others away from our path. Sand shaken off, may we dip our toes in looking at all the directions our selves can spread out when the horizon is empty and water is warm . . .

Monday, February 13, 2017

BEAUTY BITES: HEART BEET COOKIES


B E A U T Y   B I T E S  |  H E A R T   B E E T   C O O K I E S
Beet-tinted sweetheart cookies that necessitated an appropriate pun to lighten the mood on an otherwise Capitalism-driven holiday. Do as I do this year by creating instead of buying & donating the money on would-have-been gifts to a worthy cause that increases love in this world—I chose ACLU & Planned Parenthood . . .


I N G R E D I E N T S 
Cookies
Paleo / Vegan / Gluten-free / Egg-free 
Refined-sugar free / Soy-free
Recipe №1
1.5 cups Almond Flour
2 tablespoons Lakanto Syrup
2 tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2 tablespoons beet juice*
1/4 teaspoon Pink Salt*
1/4 teaspoon baking soda
*from boiling one beet

Recipe №2, to use the boiled beet
2/3 cup Arrowroot Flour
1/3 cup Coconut Flour
1/3 cup puréed boiled beet
1/3 cup Lakanto Syrup
1 medium pasture-raised egg
1/3 cup Coconut Oil
2 teaspoons Vanilla Extract
1/4 teaspoon Pink Salt*
1/2 teaspoon baking soda


Coconut Butter & Tocos Icing
1/4 cup Coconut Butter
1 tablespoon Tocos



D I R E C T I O N S
Heart Beet Cookies

Recipe №1
  1. Preheat the oven to 350 degrees Fahrenheit and coat a cookie sheet with coconut oil or ghee.
  2. Mix the ingredients in a bowl and scoop out tablespoon-sized cookies onto the sheet. Alternatively, you could coat the dough and a slab with cassava or arrowroot flour to thicken the dough then cut into appropriate shapes with a cookie cutter.
  3. Flatten the cookies slightly if not rolled as above.
  4. Bake for 12 minutes.
  5. Let cool on a rack and serve to yourself, your sweetheart, or friend!
Recipe №2
  1. In a food processor or high speed blender, mix the wet ingredients together.
  2. Add the dry ingredients into a dough then refrigerate for an hour.
  3. When the dough is ready, preheat the oven to 375 degrees Fahrenheit and coat a cookie sheet with coconut oil or ghee.
  4. Either roll the dough out to cut into shapes or press tablespoon-sized balls of dough onto the cookie sheet.
  5. Bake for 12 minutes and cool on rack before serving.
Tocos Icing
  1. Soften the coconut butter by placing the jar in a warm water.
  2. Scoop out 1/4 cup of liquid coconut butter and mix it with a tablespoon of Tocos to drizzle over the cookies.
As previously mentioned in my plum cake recipe, I recommend the Tocos-incorporated version for many reasons, including: the addition of creaminess and flavour reminiscent of vanilla ice cream; a bio-available beauty elixir source of tissue-regenerating vitamins E & D; and facilitation of proper muscle function.

Friday, February 10, 2017

THE GUIDE: INTERNAL SUNSHINE


T H E   G U I D E |  I N T E R N A L   S U N S H I N E
a guide to creating our own fire to light a spark against the wind, from increasing circulation to balancing biochemical pathways . . .

Monday, February 6, 2017

BEAUTY BITES: CARDAMOM PLUM CAKE & TOCOS CREAM



B E A U T Y   B I T E S  |  C A R D A M O M  P L U M  C A K E   &   T O C O S   C R E A M
An afternoon tea cake delicately scented with cardamom and topped with vitamin E-heavy Tocos reminiscent of vanilla ice cream to delight the tastebuds and the skin. A pink-hued cake worthy of your Valentine, Galentine, and most importantly yourself . . .


I N G R E D I E N T S 
Cake
3 large eggs
1/4 cup Lakanto Syrup
1/4 cup Coconut Oil
1/4 tsp. Cinnamon*
1/4 tsp. Pink Salt*

Plum Layer
5 ripe plums
Coconut Oil Spray

Plum & Tocos Coconut Cream
1 ripe plum
1 tablespoon Tocos

D I R E C T I O N S
Cardamom Plum Cake
  1. Preheat the oven to 350 degrees Fahrenheit and coat a round, 7-inch cake pan with coconut oil or ghee.
  2. Whisk the eggs until liquified, then add the Lakanto Syrup and whisk again to incorporate.
  3. Add the remaining ingredients and mix until well incorporated into a batter. Set the batter aside to prapare the plums.
  4. Cut the plums into thin slices and coat them with the coconut oil and, if desired, a tablespoon of Lakanto Syrup for extra sweetness.
  5. Place the plums on the bottom of the pan then pour the batter on top.
  6. Bake in the oven at 350 degrees Fahrenheit for an hour or until a knife comes out clean. Cool on a rack before cutting and serving with plain coconut cream or the version below.

Plum & Tocos Coconut Cream
  1. Refrigerate the can of coconut milk then scoop out the coconut cream that rises to the top. 
  2. Place in a clean glass bowl then whip it up until it becomes smooth.
  3.  Scoop in the probiotic powder mix. 
  4. Cover the bowl with a cheesecloth and place in a dark, cool area for 24-48 hours. It should taste tangy. Once ready, place in the refrigerator for a few hours.
  5. For the plum & Tocos version, cut the plum into quarters in a small pot with two tablespoons of water to simmer until soft at medium-low temperature.
  6. Once softened, take it off the heat and let it cool.
  7. Blend the cooled, soft plum with a tablespoon of Tocos and the coconut cream until well incorporated.
I recommend the Tocos-incorporated version for many reasons, including: the addition of creaminess and flavour reminiscent of vanilla ice cream; a bio-available beauty elixir source of tissue-regenerating vitamins E & D; and facilitation of proper muscle function.

Thursday, February 2, 2017

CURRENTLY COVETING & CREASING №4


C O V E T I N G  &  C R E A S I N G

1 | A chunk of rose quartz; a bar of Lakanto chocolate ; Badger Balm; and incense matches . . . 
2 | The site for the newly-launched Healthy-ish and the Instagram of Alaina Sullivan for culinary inspiration perusal galore.
3 | Here is Meg's Serious Book Club along with "The Story of O.LT.," "The Regulars," and "Before the Fall" for your reading pleasure. 
4 | I love these cards from Rifle Paper Co.!
5 | Here is the Well/Aware podcast with the CAP Beauty founders and another favourite One Part Plant one with Amanda Chantal Bacon of Moon Juice on using criticism as fuel amongst other topics. I've said this before, but with an oompa loompa as our President that coughs up cheetos on funding for art and on immigrants like me, please join me and support your local NPR station as well as organisations like the ACLU
6 | Click here to read Jessica's article on "How to Decide Whether I Should Have Kids" and goop's Post Natal Depletion and how it can occur even 10 years later . . .