I’ve spent all morning thinking of the edible gardens and sparkling flower beds I’m planting this year. Imagining the roses I’ll train in arches in the back yard by the shed. The sunflowers I’ll plant along the fence line. The lilacs to set around the property edges.
One of my (many) desires for 2017 is to deepen my relationship with the natural world, starting with plants — both cultivated and foraged. I’m going to start small, and work my way up to big projects. But right now is the dreaming phase, and it’s a good place to be.
One of the biggest lessons of 2016, for me, was the power of accomplishing small things. I am very easily overwhelmed by my hundreds of dreams and plans. So, in lieu of allowing my active imagination and never-ending task-list to paralyze me, I focus on the smallest actionable thing I can do to move forwards towards my dream.
Today, that’s reading some gardening books and catalogs. Tomorrow, writing down a list of all the plants I’m interested in putting in the ground this year. Just turning my green dreams into green realities, one seed at a time.
These Vegan Superfood Truffles are just one example of my imagination just teeming with ideas! I like to think of my imagination as a silver pool full of glimmering rainbow fish, all jumping and splashing and swirling to catch my attention. Although I may have overshot my mark with this post. Too many bright fish, my friends. I tried, but we can’t all be perfect, eh?
I started with four recipes: reishi truffles, tahini turmeric honey truffles, chocolate hemp seed apricots and coconut sugar sweetened cocoa. Yes, all of that landed in my brain at the same time. I had some gorgeous overcast light on the afternoon I whipped these up, so I just went for it!
Everything turned out fabulously, but I only had time to extensively re-test my reishi raspberry cashew butter truffles. It’s a luscious, creamy cashew butter truffle made with dark chocolate, coconut oil, raspberry jam, cinnamon, cardamom and reishi mushroom powder — for the chillest vibes possible. They should be called chill out bliss out truffles, really.
I’m only slightly bummed I don’t have the turmeric tahini honey recipe totally down pat. But I’ve included the recipe that I jotted down in my notes. The resulting truffle is super creamy, complex and sweet. I poured the ganache for that into a silicon truffle / ice mould, but an ice tray would probably work just as well.
I’ve also included my coconut sugar sweetened cocoa mix recipe, which you blend with your favorite steamed milk (I like coconut milk and almond milk best).
The apricots are as simple as can be, I melted 1/2 cup chocolate down and added a teaspoon of coconut oil. Then I dipped the apricots and rolled them in hemp hearts and cooled them in the fridge until firm.
It’s easy to let myself get overwhelmed by the sheer number of ideas that drop into my brain. Did I mention I have a running list of 100 recipes I’ve yet to even begin testing?
That’s why for 2017 one of my many mantras is — as I said earlier — one seed at a time. Making life more intentional and easeful by practicing a mindful lifestyle. And it all starts with slowing down and holding space for each dream, idea and quirky recipe.
What’s your mantra for 2017?
Oh and before I sign off, here are some resources if you’d like to learn more about any of these superfoods:
Om Organic Mushroom Nutrition (specializes in organic medicinal mushroom powders and blends. I buy my mushroom powders from these guys)
Mountain Rose Herbs (buy whole reishi mushroom slices by the ounce)