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!