For most of us change is a scary, challenging experience. We are creatures of habit, comforted by routine. But as circumstances in our lives flux we need to adapt in order to realize our resilience. Some of the best experiences occur when you’re pushing yourself beyond your comfort zone.
What motivates you to commit to important improvements (a kinder euphemism for change?)?
I’ve never been into team sports but I love a personal challenge. As you know, I’m working on expanding my diet in order to improve my health and whatever pushes me along is being celebrated. Today it is all about friendly competition. Last year I won a hummus-off and I’ve been participating in the Daring Baker challenges for years but today I decided to up the ante with a couple of online competitions.
This afternoon, I spent a few hours playing with raw vegan Moon Pie flavours to enter in Heathy’s contest. The deadline is on April 17th so there is still time to get involved if you need an excuse to play with raw chocolate, dates, walnuts and more.
I have also been working on a beet creation to enter in Ricki’s SOS Kitchen Challenge. She is accepting entries until April 20th. Glorious, beautiful beets often show up on my plate but I hope this friendly competition will encourage some more beet devotees.
Reviewing cookbooks online and for the Toronto Vegetarian Association has been an incredible impetus for trying new recipes, ingredients and techniques (and has posed challenge in time management and grocery bills more than anything). I often have a stack of books full of post-it notes on my coffee table ready for discovery. Becoming Raw, my current study, has already impacted my approach to particular ingredients and my passion for new ways of working in my kitchen. I have worked through many of the salads, soups, smoothies and breakfasts but today I hit dessserts…
Most raw books include a recipes for raw nut balls but this sweet treat is a serious contender for my favourite flavour combination. I also love the little hazelnut hanging out right in the centre.
As I mentioned yesterday, I’d like to share one of the dessert recipes with you (I have been generously granted permission by the Book Publishing Co.), let me know which recipe you would like to share with friends this spring?
Just as a reminder, the options are:
Chocolate-Cranberry Nut Balls
Mango Pie with Coconut Crust
Tutti-Frutti Ice Cream
In case you missed it, Brenda Davis joined us on the Toronto Vegetarian Podcast yesterday to discuss Vitamin D, Becoming Raw and her current projects.
Recently I have been saving Sunday mornings for some downtime. I keep a few unscheduled hours to just sit, think, read and relax. This new routine has me enthusiastically rising on Sunday mornings, ready to savour those solitary hours.
After enjoying this joyful practice, the sun was up and the blue sky was calling to me. I went out for a strong 12 km run. I have been noticing a bit of congestion this work – I know it is related to spring as this has become an annual experience since moving to Toronto. It hasn’t stopped me from running but I certainly notice that my breathing is more strained than usual.
It was a beautiful day and I got to visit with a friend and her 11 month old at the park, wander around downtown, do laundry, clean the kitchen and get ready for a busy week.
Do you schedule special alone time? Do you look forward to any particular solitary activities?
Do you ever find yourself watching culinary competition shows on television? Have you ever wanted to be a contestant?
What prize would make it all worthwhile? I always wanted to be on “Just Like Mom” when I was little – I had a whole strategy planned. I told my Mom to look for the cookies that tasted like “orange pop”.
Times have changed.