May the space between where I AM and where I WANT TO BE inspire me.
No situation you are in is permanent-it's not the end all be all. Though we get wrapped up in the moment or thinking about what could be, we forget we have the power to change.
Following principles of mindfulness and cognitive behavioral psychology, we can be present, focus on the now, and shift how we perceive and react to situations. Use the struggle or adversity now, to grow and learn. From those challenging experiences, we rise up and can move into our next great accomplishment.
Whether in our jobs, personal lives, or in the kitchen, there's always a learning curve- be sure to take it all in with eyes (and stomachs) wide open.
Adapted from Bon Appetit
Servings: 16-20 cookies
- 1 oz shredded chocolate (I used this brand and quickly blitzed then in the blender)
- 3/4 cup buckwheat flour
- 1/4 unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 3/4 coconut sugar
- 1/2 cup ghee (not melted)
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/2 tablespoon orange blossom water
- Mix of 1/2 teaspoon flaky sea salt, 1 teaspoon orange zest, 1 teaspoon hemp hearts, 1 teaspoon flaxseeds
- Whip the ghee and coconut sugar with a mixer.
- In a separate bowl, combine the flour, cocoa, chocolate shreds, and baking soda.
- Add the eggs and vanilla to the sugar mixture.
- Then in batches, add the dry ingredients.
- Next, add the blossom water.
- Refrigerate the batter for at least one hour.
- Heat the oven to 350 degrees and line a cookie sheet.
- Sprinkle the seed mixture on 1 tablespoon of scooped batter.
- Bake for 12-15 minutes and then let cool completely on tray.