A while ago TRIBE de MAMA presented a question: what does it mean for you to be a woman? I recorded a short video and it was featured on their Blog and IG. I was so honored. But the profound part is that it ignited an ongoing inquiry within myself.
At the time this picture was taken (5 years ago) being a woman was a list of expectations. I was tamed, wasn’t celebrated and couldn’t be wild and free of inhibitions. I felt scared, I got sick and cried almost every single day because I lost courage and hope. I wasn’t seen. I wasn’t seen by myself anymore either.
I was often judged for nursing my children and on some occasions was asked to go to the bathroom to nurse them among many other hurtful comments. For a while I answered back. But at some point I’ve just visualized a protective bubble around my child and myself and did what I had to do. I couldn’t change anyone and neither did I want to. I didn’t feel strong but had just enough strength to keep going.
Today, now, being a woman means wearing my many hats without regret while keeping my heart open, grateful and soft. Euphoric pain.
Being a woman means to love myself unapologetically with all that I have and being at peace with where I am now… Here. My feet are grounded into the earth, sword of justice in my right hand and feather of medicine in my left, my eyes look up and ahead, each breath breaks boundaries and inhibitions and my pounding heart is ready to love.
Have you ever observed children playing in a sand box? Notice their complete immersion and razor sharp focus on their creation process. Nothing else exist but that moment. We are creators and that is the true essence of life.
When we feel playful and truly know our purpose and who we are, everything seems to become clear, ideas pop up, opportunities rise, paths open and our hearts sing a joyful song with a gentle flutter.
Today, take a moment to observe how you feel while doing what you’re doing. Notice how your body is moving, is it tense or does it feel weightless? Breathe into those tense, untended areas and let go of what is not serving your growth. Take a half hour to yourself and dedicate it to creating something you love: dance, sing, write, draw, cook or simply visualize. If you’re not used to this practice, it may feel forced at first, but just like with everything else, our body, mind and heart adjust pretty well and fast.
Meet me in the sandbox.
I love the idea of inclusion. We all want to belong. Everyone. Even the “haters”.
There was a time, when I was in complete disconnect from my higher self, and not always supportive of my friends. Some of those friends, only a few I should add, stuck around and led by example. That’s why I am where I am.
What I’m trying to convey is that it’s so easy to disconnect from all the people who have “bad energy” and try to stick to those who have “good energy”. It’s almost impossible since it puts us in a state of resistance. Instead, I love the term “detachment with love” – I don’t have to be in any form of relationship with someone but I keep an open channel through which I wish them well. Truly wish them well.
While I spend my valuable time and energy on the relationships and goals that I want to focus on, keeping that open channel, can have a huge impact on others and can show them how it’s done. We are all teachers and students on this journey.
• 1 1/4 cups Flour
• 1 Tsp Baking Soda
• 1 Tsp Baking Powder
• 1/4 cup Truvia Baking Blend (substitutes 1/2 cup sugar)
• 1/4 Tsp Salt
• 1/2 Tsp Cinnamon
• 1/3 cup Dairy Free Chocolate chips
Mix in medium bowl.
• 3 ripe Bananas – mashed
• 1/2 cup Almond Milk
• 1/3 cup melted Coconut Oil
• 1 Tsp Vanilla Extract
Whisk in medium bowl and then carefully fold into dry ingredients.
Place in muffin paper cup lined tray.
30 minutes in 350F preheated oven.
Home-made Vegan Almond Paste
- 1 1/2 cups Blanched Almonds
- 1 cup Powdered Sugar
Mix in food processor until finely ground.
- 1 Tbsp Water
- 1 Tsp Almond Extract
Add in to the mixture and process until dough forms. If it’s too sticky to handle, warp in plastic wrap and place in freezer for an hour.
- 3 Tbsp Melted Coconut Oil
- 4 Tbsp Raw Cacao Powder
Roll Marzipan into little balls and with the help of a tooth pick, dip into the glaze. Place on a parchment paper covered tray and immediately place in the freezer for at least 10 minutes.
Serve and enjoy!
I often feel like having something sweet but since I don’t buy to many sweets this was a perfect solution!
It took 1 minute to make… Well 5 actually including eating it! It serves either 2 people OR 1 chocolate junky!
• 3 Tbsp Raw Cacao Powder
• 3 Tbsp Spelt Flour
• 1/8 Tsp Salt
• 2 Tbsp Sugar
• 1/4 Tsp Baking Powder
—–> Mix well by hand, break down clumps.
• 3 Tbsp melted Coconut Oil
• 3 Tbsp Almond Milk
—–> Add to dry ingredients and mix carefully.
Pour into coffee cup or rankin and place in oven 12minutes 350F.
Top with Coconut Whipped Cream or Frosting.
• 1/4 cup Nut Butter
• 1/2 mashed Banana
—–> Mix well.
• 1/2 Rolled Oats
• 1/2 Tsp Raw Vanilla Extract
• 2 1/2 Tbsp Vegan Chocolate Chips
• 2 1/2 Tbsp dried Or Freeze-dried Raspberries
• 1 Tbsp Chopped Almonds (optional)
—–> Mix well together with wet ingredients.
Place on greased mini muffin tray or cookie sheet, 15 minutes in 350F (I left it a bit longer because I like it slightly burnt. Bad habit, I know). Let cool for 10 minutes before removing cookies.
WHITE BEAN AND KALE SOUP
- 4 Tbsp Olive Oil
- 1 Medium Onion
- 5 Garlic Cloves
- 2 Tbsp Fresh Rosemary
- 1 Tsp Red Pepper Flakes
- 1 head Kale – coarsely chopped
- 3 quarts low-sodium, Vegetable Broth or Vegetable Bouillon in water
- 4 Cans (16oz) Cannellini (Great Northern Beans) – Drained and washed
- 1 can (16oz) Diced Tomatoes
- 1/2 Cup Ditalini Pasta
- 2 Tsp Sea Salt
- 1 Tsp Black Pepper
- Heat Olive Oil in a large pot over medium, heat. Add Onions until they start to brown.
- Add Garlic, Rosemary, Pepper Flakes, Salt and Pepper. Cook until Garlic is tender.
- Stir in Kale until it wilts.
- Add Broth, Beans and Tomatoes. Increase heat and bring to simmer. Cover and Cook for 5 minutes.
- Add Ditalini and bring to low simmer, cook until Ditalini is al dente and soup is slightly thickened (about 15 minutes).
Enjoy your healthy vegan dinner!
VEGAN TIRAMISU PANCAKES
- 1 cup Spelt Flour
- 1 Tbs Baking Powder
- 1/2 Tsp Salt
- Whisk together in bowl
- 1/4 cup Espresso
- 1/2 cup Water
- 1/4 cup Pure Maple Syrup
- 1 Tbs Amaretto
Whisk together in separate bowl
Add the liquid to the flour mixture and whisk until just combined. Fold in the chocolate chips gently.
Pour batter in desired pancake sizes onto lightly oiled skillet, flip them when bubbles start appearing in the middle.
Top with coconut whipped cream, maple syrup and fruit of choice.
RAW KEY LIME PIE
- 1 cup Almonds
- 1 cup Dates
- 1/4 cup shredded dried coconut
- 1 Tbs melted coconut oil
- pinch of salt
Blend all in Vitamix, until it’s sticky. Press onto 9″ pie pan. Chill in fridge while preparing the filling.
- 2 cups of cashews (soaked 2 hours)
- 1/3 cup lime juice
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- 1 Tsp Vanilla extract
- 2 Tsp Matcha Powder for color and added energy
Blend until smooth and creamy.
Pour into crust, freeze for 2 hours. Let stand for 10 minutes before serving.
Garnish with Lime slices and zest.