Hi friends! It's been a while :)
I've gone through some massive inner change the last couple of weeks, unraveling a great deal of old structures that has been in the way for me. I had reached a point where it needed to be removed, leaving me rather empty and confused to be honest. You know the feeling of having a fresh new start, but it doesn't quite feel as ~whoopi doo~ as it's "supposed to"?
Without revealing too much of my voulnerable inner micro-super universe, I'm in the middle of some ruthless cutting of the cords that should be done a looong time a go. Being over empathic surely doesn't make it easier. But at the point where I was before I made the descition, I couldn't carry on compromising my Truth. Let go or die. So I let go, and here I am. A new born who has no clue how to do IT. Hehe, I need a foolproof crash course in how to go on after being purified of some "demons" without knowing my new self even a tiny bit. At the same time it's all I know, it's the very rhythm of my heart.
But what r.e.a.l.l.y scares me, is what is coming as a result of doing this. Something inside that wants to brake loose and run wild, explode, fly free, drop the steering wheel with closed eyes in full trust. There's no room for compromising even a tiny bit. The presence of the Animal is everywhere in and around me. Animals don't compromise.If you know you have some really beautiful gifts up your sleeve, and know that they are not available for you until you do the great leap out in the unknown (without crutches), and for you to make the leap, you have to say good by to what ever holds you back. Every old, fear-based structure in relationships foremost, convictions, believes, behavior, habits, places... everything. Then you know what I'm going through.
No one sings this process better than Frida Öhrn: http://www.youtube.com/watch?v=xYfsJ6rXgoc
I've been here before. Trying, trying, but lacked in courage and faith. Now I've done the work, connected with key people with the knowledge and guidance to push me forth, I've grown thicker skin and made some heavy decisions.
Passively waited for years to get access to these gifts I've always known that I had, not knowing how to unlock them. I still don't know the secret recipe to the success. Most of all, I know exactly what I don't want. Life taught me through extreme experiences of contrast, which will come in handy in the long run. I don't have a map, but my heart as a compass, God as my best friend, my truth as a land mark and my love Jakob by my side.
As you know, every journey starts with one step, and the journey into the unknown is something we all have to face sooner or later, once or twice in our life. The birthing process is indeed painful, people fear change, fear their radiant inner light and have a hard time breaking old habits. But the only way out is through.
Now I'm curious to know if you have been or find yourself in a situation like mine, what is your best remedy to make the journey smooth and joyous?
Of course, a great journey does require some Lambas bread, in true elvish style, don't you think? These crackers might not give you energy for 24 hours, but oh my lord are they delicious! The mint flavored raw chocolate on top, a silky maca-cream between two cinnamon flavored crackers... It feels like chewing on a piece of heaven to be honest!
You'll find the recipe for the maca-cream and chocolate recipe [add a couple of drops of mint] in my Dessert revolution eBook, on page 48 (the God Torte).
Raw Cinnamon & Apple Crackers
(In swedish further down).
• 1 cup Flax seeds
• 1 cup Pumpkin seeds
• 1 cup Dates, into a date paste. Pitted and soaked for 5 min.
• 1/4 Water for the date paste.
• 1.5 cup Apple juice
• 2 small pinches of Himalayan salt
• 1 teaspoon Cinnamon
• 1-2 tablespoons Mesquite
Pit and soak the Dates. Grind a flour of the Flax seeds and Pumpkin seeds in a coffee grinder or blender. Transfer to a large bowl. Using a veggie juicer, make the Apple juice by processing apples until you have 1.5 cups. Alternatively you can use commercial apple juice. Pour the juice in the bowl and stir. Make a date paste by processing the Dates with 1/4 cups Water in a food processor. Add the date paste with the rest of the ingredients to the bowl and stir by hand until you have a dough. Spread the dough on top of a teflex sheet on top of a mesh dehydrator screen. Form a large square with a spatula evenly, about 0.2 inch (0.5 cm) thick. Draw a grid with a knife and dry for 2-3 (105 F) before you peel off the teflex sheet. The easiest way to do that, is to flip the entire screen, and then pull the sheet carefully from one corner, so that the bottom side of the crackers facing up. Now you can continue to dehydrate them depending on how dry or leather like you want the crackers. (They will still be leather like after 8 h in the dehydrator.) Don't store the crackers in the fridge, as they soften and be floppy. Store them in an airtight container in room temperature.
As you know, every journey starts with one step, and the journey into the unknown is something we all have to face sooner or later, once or twice in our life. The birthing process is indeed painful, people fear change, fear their radiant inner light and have a hard time breaking old habits. But the only way out is through.
Now I'm curious to know if you have been or find yourself in a situation like mine, what is your best remedy to make the journey smooth and joyous?
Of course, a great journey does require some Lambas bread, in true elvish style, don't you think? These crackers might not give you energy for 24 hours, but oh my lord are they delicious! The mint flavored raw chocolate on top, a silky maca-cream between two cinnamon flavored crackers... It feels like chewing on a piece of heaven to be honest!
You'll find the recipe for the maca-cream and chocolate recipe [add a couple of drops of mint] in my Dessert revolution eBook, on page 48 (the God Torte).
Raw Cinnamon & Apple Crackers
(In swedish further down).
• 1 cup Flax seeds
• 1 cup Pumpkin seeds
• 1 cup Dates, into a date paste. Pitted and soaked for 5 min.
• 1/4 Water for the date paste.
• 1.5 cup Apple juice
• 2 small pinches of Himalayan salt
• 1 teaspoon Cinnamon
• 1-2 tablespoons Mesquite
Pit and soak the Dates. Grind a flour of the Flax seeds and Pumpkin seeds in a coffee grinder or blender. Transfer to a large bowl. Using a veggie juicer, make the Apple juice by processing apples until you have 1.5 cups. Alternatively you can use commercial apple juice. Pour the juice in the bowl and stir. Make a date paste by processing the Dates with 1/4 cups Water in a food processor. Add the date paste with the rest of the ingredients to the bowl and stir by hand until you have a dough. Spread the dough on top of a teflex sheet on top of a mesh dehydrator screen. Form a large square with a spatula evenly, about 0.2 inch (0.5 cm) thick. Draw a grid with a knife and dry for 2-3 (105 F) before you peel off the teflex sheet. The easiest way to do that, is to flip the entire screen, and then pull the sheet carefully from one corner, so that the bottom side of the crackers facing up. Now you can continue to dehydrate them depending on how dry or leather like you want the crackers. (They will still be leather like after 8 h in the dehydrator.) Don't store the crackers in the fridge, as they soften and be floppy. Store them in an airtight container in room temperature.
Äppel & Kanel Kex
• 2 dl Linfrö, males till mjöl
• 2 dl Pumpakärnor, males till mjöl
• 2 dl Dadlar, ska bli dadelpasta. Urkärnas och blötlägges 5 minuter
• 0.5 dl Vatten till Dadelpastan
• 3 dl Äppeljuice
• 2 små nypor Himalayasalt
• 1 tsk malen Kanel
• 1-2 msk Mesquite
Kärna ur och lägg Dadlarna i vatten. Gör ett mjöl av Linfröna i en elektrisk kaffekvarn eller blender. Häll över i en skål. Gör mjöl av Pumpakärnorna på samma sätt, häll i skålen. Om du har en råjuice press/centrifug, pressa äpplen till 3 dl juice. Häll ner juicen i skålen med mjölen. Gör en dadelpasta genom att processa Dadlarna och Vattnet i en matberedare tills du har en pasta. För över pastan till skålen och blanda med resten av ingredienserna till en deg. Bre degen tunt (0.5 cm) över plast arken som ska ligga över torkplåten/plåtarna. Gör ett rutmönster med en kniv för att lättare kunna få loss snygga bitar när kexen torkat färdigt. Låt torka 2-3 timmar, vänd, dra av plast arken och torka ytterligare 10 timmar tills de är knapriga i den konsistens du vill ha. Förvara INTE kexen i kylskåp, då drar de till sig fukt och blir mjuka. Lägg dem hellre i en lufttät burk i rumstemperatur.
Maca-krämen och chokladen finns på sid 47 i The Dessert Revolution eBoken. Du får en puss på nosen om du klickar like också ;)
