The Sacredness And Grace Of One Leaf
With winter approaching, and with the beautifully mild autumn here in Minnesota, I’ve been spending as much time as I can outdoors soaking it all in before my hibernation.
Recently, in a local park, I was standing at a bridge admiring the view and had a unique experience. I believe it was a dimensional shift in my awareness.
In the distance, I noticed a huge oak leaf as it fell and, with such grace, floated down into the creek. The oak leaves there are huge – larger than an adult hand. This one was cupped almost resembling a boat. It was as if I tuned into the essence of the leaf, or maybe the tree as it released the leaf. It felt like a suspension of time and the only thing that mattered was to witness its descent. It felt sacred, pure and utterly peaceful.
More of that Please.
Small Space Big Taste - Baking a Cake and Eating it too
This very easy, delicious recipe is fast and over the top! It boasts:
- Gluten free
- Grain free
- Dairy free
- Refined sugar free
Ingredients:
1 can cannelloni beans — drained and rinsed
6 eggs
1 tsp vanilla extract
1/3 cup honey
1/4 cup coconut oil - melted
1/3 cup coconut flour
1/2 tsp sea salt
3/4 tsp soda
1 1/2 tsp baking powder
Crumble Topping:
1 3/4 cups chopped walnuts (or pecans or another favorite)
2 tsp coconut oil
1/4 cup coconut sugar
1 Tbsp cinnamon
Instructions:
1. Preheat the oven to 325
2. Place the following in a food processor: beans, eggs, vanilla, and honey.
3. Puree well in a food processor
4. Melt 1/4 cup coconut oil
5. In a separate bowl mix the following, coconut flour, salt, soda and baking powder
6. Turn on food processor on low and pour in melted coconut oil, then add dry ingredients, mix until smooth
7. Pour batter into 9x13 inch greased pan
8. Mix the crumble topping together and spread the crumble over the top of batter.
9. Use a...
