fruit and nut slice with all things nice

i love chocolate.

yeah, i know. not exactly a mind blowing blog post starter but stick with me. for those of us out there with a penchant for the sweet stuff, there has to be a healthy alternative. too often mainstream chocolate is chock (get it) full of sugar and additives, making them high in kilojoules but low in nutrients.

so, what’s the answer?

my cadbury inspired fruit and nut slice! with craisins and cashews this crunchy creation tastes (and looks) better than the original. better yet, all the ingredients are rich in micronutrients making this a nourishing post-dinner or pre-workout treat that takes less than 5 minutes to make.

sold yet?

ingredients

6x tablespoons of nut butter (i use mayver’s crunchy peanut butter)

3x tablespoons of melted organic coconut oil

3x tablespoons of locally sourced honey (this has antimicrobial properties specific to your region!)

1/2 teaspoon of organic vanilla extract

3x tablespoons of raw cacao (i prefer a stronger taste but if you don’t, take it back a notch)

a pinch of pink rock salt

1/2 a cup of roasted cashews

handful of craisins or similar fruit i.e currants or diced apricot

method

roast the cashews in the oven until golden. it shouldn’t take more than 5 minutes and then chop roughly. combine the nut butter, oil, honey, cacao, vanilla and salt into a bowl and then toss in the craisins and cashews. give it a stir and then add to the mixture. pour the whole thing into a lined shallow baking dish and chuck it in the fridge until set (usually a couple of hours). cut into slices and serve.

… and that’s all folks.

cara x

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you’re not as important as you think you are

this title is a bit of “click bait,” i’ll admit. but there’s method to the madness. meaning, it’s a deliberate hit to your ego so that you sit back and question yourself.

because this is a question and lesson i desperately needed this week but failed to find until it was too late. and now, here i am with acute tonsillitis and a weekend of lying in bed instead of attending a yoga retreat i’ve been looking forward to for a good 3 months.

so, let me get to the point.

my body was giving me hints waaaaaay before i lost my voice and developed glands the size of golf balls. but i wasn’t listening. i had too much to do at work. only i could do it. it had to be done now, by 5pm, tomorrow. deadlines!

i was too important to take time off and recuperate…. or that’s what i liked to think.

the reality? i have amazing work colleagues who would have helped pick up the load, if i had bothered to ask for help. instead, i kept on, “keeping on.” it was only when i turned up to class and my students told me that i looked like shit (thanks, guys) that i took a step back and realised i needed to chill the fuck out.

sadly, we are so programmed to believe that in order to prove ourselves in the workforce we have to be “hard” workers. hard workers who push ourselves to the brink. hard workers who rack up hours in excess of our actual paid rosters. this idea that replying to emails all night and all weekend is normal and expected is so damaging. when do we switch off? how is ignoring pain, fatigue and illness considered the hallmark of success? is it worth it if it’s at the expense of our health and happiness?

and here we come to the irony of the title of this post… you are, in fact, really important.

so important that you should start putting yourself first. i’ve said it once and i’ll say it a thousand times… self-care is not selfish. i guarantee the world will not implode if you take a sick day. looking after yourself doesn’t make you weak. it makes you smart. healthy workers are happier works, who are in turn, more productive workers.

so, if you’re unwell, stay in bed. if you have a family dinner, turn off your phone. work can call someone else in. the email can wait. i promise.

put it this way… do you live to work or work to live?

cara x

have your cake and eat it too

cake or cookie?

neither. this recipe is actually a healthy hybrid. part gooey chocolate chip cookie, part velvety cake this baby is packed with fibre, protein, antioxidants and most importantly no nasties, so it’s a surefire hit for those late afternoon munchies.

ingredients

1 1/2 cup almond meal

1/4 tsp pink rock salt

1/2 tsp baking powder

1 tsp cinnamon

2-3 tbsp organic maple syrup

1 tsp vanilla extract

2 tbsp coconut oil, melted

1 tbsp nut butter of your choice

1 egg

1/3 cup chopped dark chocolate/cacao nibs

method

preheat the oven to 160 degrees and line a loaf tin with baking paper. in a mixing bowl, stir the almond meal, baking powder, cinnamon and salt. in a separate mixing bowl, whisk the coconut oil, maple syrup, almond butter and vanilla extract until well combined. add the egg to the wet mixture and whisk for until it’s light and bubbly. fold through the dry ingredients until the whole mixture is just combined. add in the chopped chocolate or cacao nibs and stir.

the mixture should be quite wet, resembling a cake more than a cookie. pour it into the lined loaf tin and flatten out, making sure the mixture reaches the edges. bake for 15-20 minutes, until golden on top and around the edges.

let it sit in the tin for at least 30 minutes before removing and placing on a rack to crisp up.

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that’s it.

cut into slices and store in an airtight container for up to three days (like it’s going to last that long!)

cara x