heartyspoonful

I told myself enough with the resolutions already. I do not have the resolve or willpower to push through goals set at what I was taught to believe as a rather "significant moment". Mindfulness, that is what it comes down to. Obviously, I still think it is important to think about goals you want to reach in a year or so, to digest those dreams with your current situation. But there is absolutely no pressure to set goals on the first of the year. I usually set intentions at the beginning of every month, small things that I want to work on and focus on short-term. If I failed at something, then I work harder the following month. I randomly set goals, too. Or remove intentions and plans that no longer add any happiness or fulfillment to my life. There is no rule as to how you should welcome a new year.

Truth be told, I have not given much thought as to what my intentions are in the short- or long-term. There are few minor goals that have been circling my brain, but what I really want is to live a full life this year. For it to be as meaningful as possible. For me to swat away pestering thoughts that are of no use to me. For me to complain less about things I have no control of and instead to be grateful for and enjoy what currently is. Not so concrete, but I am working on it. As for my simple intentions, they are all rather silly, but for me, I think these will all help cut down my "inefficiencies" and increase daily joy:

• No laptop in bed rule, especially before bed. It is embarrassing to think of the number of times I have fallen asleep with a show on Netflix playing and waking up in the middle of night to see a black screen, Netflix having decided to go to sleep. 
• Try out pottery in the spring/summer. I even found the school and all. Finally. This has been a few years in the making. And no, I was definitely not inspired by that scene from Ghost. 
• Take little outings to museums and galleries more often. I visited museums only twice in 2017. Do you know how sad that makes me feel? Unacceptable. 
• Meditate every single day. A few weeks strong, I can tell you. Except, last night, I reckon I was actually half asleep for the most part. Work in progress. 
• Buy with purpose. My shopping was horrendous in 2017. I look at certain things I bought and feel a heartburn piercing my insides. All beautiful things, but some are rather unnecessary. If an item will not be used within the week or month, I will (try) not to buy it. I have to stop with the "what-if" scenarios. The what-ifs only happen if I make them happen anyway (and I was and am still bad at that). 

That's that. I guess if you got this far, you are already feeling impatient. Where the hell is the recipe already? I am getting to it, okay? Before the year ended, I made vegan chocolate donuts sweetened with dates and frosted with cashew butter. Every bite was worth it.

Also, I do intend to bake more this year. I thought I outbaked myself over the holidays... but, nope, I am itching to bake again, even right this moment. *control yourself, come on*


Vegan, Gluten-Free Baked Chocolate Donuts with Cashew Frosting 
Yields 6 donuts

Ingredients:

• 1/4 cup nut butter of choice (I used cashew butter)
• 1/2 cup plant-based mylk of choice (I used almond milk)
• 12 medjool dates, soaked in water to soften
• 1 tsp vanilla
• 1/4 cup almond flour
• 1/2 cup gluten-free oat flour
• 1/4 cup dark chocolate powder (or cacao powder)
• 1/4 cup dark chocolate chips
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• Pinch of salt

For the frosting:

• 1/4 cup cashew butter
• 1/2 tbsp dark chocolate powder
• Date paste, to sweeten (I blended 2 medjool dates with warm water until runny) 

Preheat oven to 350F. Oil doughnut mould with coconut oil and set aside.

In a food processor, process nut butter of choice, plant-based mylk, medjool dates and vanilla until smooth.

In a bowl, mix together the flours, dark chocolate powder, dark chocolate chips, ground cinnamon, baking powder and salt.

Mix the wet with the dry and combine until well incorporated.

Transfer the mixture into the prepared tins, making sure to fill completely. The dough should be thick and not too wet. Add more flour or liquid as required.

Bake for 20 minutes. Once baked, let cool on a wire rack before removing the donuts from the mould.

As the donuts bake, prepare the frosting by mixing the cashew butter, dark chocolate powder and date paste together. As I wanted a thicker frosting, I didn't add that much liquid. If you prefer a glossier frosting, feel free to add maple syrup or almond milk instead of date paste.

Add frosting onto the donuts once cool. Make sure that the tops are well covered.

"If you're not losing friends, you're not growing up."

As sad as that may be, it's just reality. It bother me deeply and sometimes, I even go into a monologue of what I could've done to prevent such a friend breakup. Unfortunately, sometimes it's as natural as time lapsing.

I'm not one to deny any of my failures or shortcomings, and sure, sometimes I definitely could try harder. Exert a little more effort in my garden of friendships. Tend to the flowerbed, make sure the weeds have been sheared away. Except sometimes life happens and a little solitude may be a blessing to you, but a sign of a breakup. But, and this isn't an excuse, friendship is a two-way street. You can't be the only one expected to call or check in at all times.

In my experience, some friendship breakups are hard. More painful than losing a boyfriend. Other times, I'm ashamed to say there was a sigh of relief. When there was no more joy out of a friendship, it was always best to let go. No regrets. Although, at least I can say that no matter how good or bad a friendship ended, I'll forever wish ex-friends all the best in life. Sincerely. From the bottom of my heart. Because at one time or another, these people brought such joy in my life and I know they'll bring that same joy to someone else's life.

Not to play favourites or anything, but I do love to bake for friends who are still around. I guess that's my love language. Basically dumping sweet treats on everyone's laps. I haven't heard any complaints yet! And so I shall continue baking and through that, perhaps I can strike a new friendship.

Since it's the season of baking (hello, holidays!) and of pumpkin (I mean, it's technically winter now, but...), what better way to indulge those close to you than with a delicious mix of pumpkin and chocolate? All vegan, all gluten-free, secretly healthy.


Vegan & Gluten-Free Pumpkin Oatmeal Squares 
Makes 9 to 12 squares

Ingredients:

• 1 cup gluten-free flour
• 1 cup gluten-free oats (rolled or quick cooking)
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves 
• 1 tsp baking soda
• Pinch of salt
• 2 flax eggs
• 3/4 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/3 cup maple syrup, at room temperature
• 1/2 cup almond mylk, at room temperature
• 1 tsp vanilla
• Dark chocolate chips

For chocolate drizzle:

• 1/2 cup dark chocolate chips
• 1 tsp melted coconut oil

Preheat oven to 350F. Line a square pan with parchment paper and set aside.

In a bowl, combine all dry ingredients (from gluten-free flour to salt). Mix well.

In a separate bowl, mix together pumpkin puree, melted coconut oil, maple syrup and vanilla. Stir in flax eggs and almond mylk until well combined.

Slowly add dry ingredients into wet ingredients and stir until combined. Fold in chocolate chips.

Transfer the batter into prepared pan. Bake for 20 minutes or until a toothpick inserted comes out clean.

As the square bakes, prepare the chocolate drizzle. Melt dark chocolate chips with coconut oil and set aside.

Let cool on a wire rack before slicing. When the square has cooled, drizzle chocolate and let settle.


Enjoy! xxx

"Just for the record darling, not all positive change feels positive in the beginning."

- S. C. Lourie

• 1 large sweet potato or 3 small-medium, roasted until soft
• 1 cup gluten-free oat flour
• 1/3 cup + 1 tbsp cocoa powder
• 10-12 large dates, pits removed and soaked in hot water
• 2-4 tbsp maple syrup, at room temperature
• 3 tbsp coconut oil, melted
• 1 tsp vanilla
• Dark chocolate
• Frozen raspberries

 Note: For the sweet potatoes, I like to roast them covered in aluminium foil in 400F for 30-40 minutes.

Preheat oven to 350F. Line a square pan or a loaf pan with parchment paper and set aside.

In a medium bowl, mash the sweet potatoes. Remove the dates from the water and mash using a fork.

Add oat flour, cocoa powder, dates, maple syrup, coconut oil and vanilla with the sweet potatoes. You can use a hand blender or if you're looking for an arm workout (like I was), continue using a fork.

Fold in dark chocolate. Transfer the mixture to the prepared pan and top with frozen raspberries, if desired.

Bake for 30-40 minutes, or until the edges are "crispy". Remove from oven and let cool before slicing. This keeps in the fridge for at least a week in a sealed container.

Enjoy! xx

• 1 1/4 cups raw buckwheat groats (not kasha)
• 1/3 cup pumpkin seeds
• 1/3 cup sunflower seeds
• 3 tbsp hemp seeds
• 2 tbsp chia seeds
• 1/2 cup hazelnuts (raw or roasted, your choice)
• 1/2 cup flaked almonds
• 3 tbsp melted coconut oil
• 3 tbsp maple syrup at room temperature
• 1 tsp vanilla 
• 1/2 tsp almond extract (optional)
• As much cinnamon as you like
• Pinch of cardamom
• 1/2 cup dried fruit of choice (I used a quarter each of raisins and dried cranberries)

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix all ingredients except for coconut oil, maple syrup, vanilla and almond extract together until well combined.

In a small bowl, mix the liquid ingredients and pour into the dry ingredients. Stir until well incorporated.

Transfer the granola mixture onto the prepared baking sheet. Spread evenly and bake for 12-15 minutes. Mix the granola and return in the oven to bake for another 5 minutes.

Once the granola is toasty and golden, let sit to cool before transferring in an airtight jar/container.

Enjoy! xx

"We are what our thoughts have made us; so take care about what you think. Words are secondary. Thoughts live; they travel far."

- Swami Vivekananda

"So plant your own garden and decorate your own soul, instead of waiting for someone to bring your flowers."

- Jorge Luis Borges

• 1 15 oz can chickpeas, drained & rinsed
• 1/2 cup smooth natural peanut butter
• 1/4 cup maple syrup
• 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
• 1 tsp cinnamon
• Pinch of salt
• 1/4 cup to 1/2 cup jam (recipe below)

Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.

In a food processor, pulse chickpeas, peanut butter, maple syrup, cinnamon and salt together until smooth. Once smooth, remove the blade and add the flax eggs. Stir until well combined.

Pour the batter into the prepared loaf pan. Top with jam and with a knife, swirl around the top.

Bake for 30 minutes or until the edges are golden and crispy. Cool before slicing. Store in fridge.

Enjoy! xx


Berry Medley Chia Jam

Ingredients:

• 2 1/4 cups frozen fruits (blueberries, blackberries, cherries)
• 4 tbsp maple syrup
• 3 tbsp chia seeds
• 1 tbsp lemon juice

 In a small sauce pan, heat frozen fruits until softened.

Next, add maple syrup and chia seeds and stir in low heat. Mix until thick.

Add lemon juice and lower the heat.

Let cool before transferring. Store in fridge for up to 4 weeks.