If there has ever been a better time to really dig being ourselves–let that time be NOW. If otherwise, get re-centered and then, come back to right now.
Dive into it…and let it marinate.
As we look at these last couple of years (perhaps as a catalyst) towards evolving further into this journey of life and into higher self-awareness (or self healization)…this may range from; picking up healthy habits, letting go of ones that no longer serve us, or perhaps starting on a mindful hobby. Maaaybe a hobby that invites our inner child to come out and play, or aids us to face our fears head on, so that we may release them..
…because that is where opportunity for growth comes from, outside the comfort zone.
For some, this time of the year may feel like some type of lull– for others it might be different. For mySelf it is a time for an annual three-day water fast that’s been developed on (thanks to some wellness friends), a new sourdough hobby (thanks to my sister), continuing education as a yoga student, expanding all horizons figuratively and literally– and aaaand allowing the Self to ask for help.. specifically for creative endeavors, collaborations, and for constructing community.
“If you build it, they will come.” – Unknown
TWENTY TWENTY-THREE is the year to pour back into our cups. Pour soooo much into your cup that it overflows—and let that spillage pour out for others. There is indeed a grand awakening happening each moment (time isn’t real). The more the mind/ego steps aside, and allows heart/intuition to take the lead…we find ourselves naturally gravitating towards those on similar frequencies, or perhaps are able to.. for once, hold space for ourSelves. Be proud of that, as it took an entire lifetime to get to where we are!
ALL of life’s experiences, all of life’s lessons, all of it— and of course, the magic.
The magic that has no words, but has brought us to this very space.
With that said— let’s gracefully embrace another year as we stay grounded in gratitude.
👇🏽 Continuing to share recipes in 2023! 👇🏽
Brownie Cakes with Sliced Bananas and Whipped Cream
1 cup brown sugar
3/4 cup flour
1/2 cup coconut oil
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon salt
1 ripe banana
**optional: vanilla ice cream, whipping cream, sliced bananas, walnuts.
- Preheat oven to 350º F (175º C)
- Grease two 8oz Ramekins or Souffle Dishes
- Mix sugar, flour, oil, eggs, cocoa powder, vanilla, baking powder and salt in a large bowl.
- Spread enough batter to to fill each dish less than half way. Cut banana into thin rounds. Add single layer of banana rounds onto batter.
- Add enough batter to cover bananas, and fill dishes.
- Bake for about 45-60 minutes. Test with a toothpick before removing from oven.
- Allow to cool before removing from dish. Use knife or similar to scrape cake edges apart from dish. Place small plate on top, and flip to remove brownie cake.
- Top with vanilla ice cream, whipped cream, bananas slices, walnuts, etc.
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Peace. Peace. Peace.