ALWAYS COMING HOME

Please bring strange things.
Please come bringing new things.
Let very old things come into your hands.
Let what you do not know come into your eyes. Let desert sand harden your feet.
Let the arch of your feet be the mountains.
Let the paths of your fingertips be your maps and the ways you go be the lines on your palms. Let there be deep snow in your inbreathing
and your outbreath be the shining of ice.
May your mouth contain the shapes of strange words. May you smell food cooking you have not eaten. May the spring of a foreign river be your navel. May your soul be at home where there are no houses. Walk carefully, well loved one,
walk mindfully, well loved one,
walk fearlessly, well loved one.
Return with us, return to us,
be always coming home.
Initiation Song from the Finders’ Lodge Always Coming Home
Ursula K Le Guin

YOU DO NOT HAVE TO BE GOOD

Nia Playlist

Dare to Self Care

Vegan Recipes

Chocolate Crispies

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Throw yourself an Unbirthday Party with these Chocolate Puffed Rice Bites from Frances McCormack. Packed with nostalgia and peanut butter, they’re slightly stickier than the ones you had when you were younger, but we think they’re even more delicious for it. 
Ingredients
3 tbsp peanut butter
3 tbsp maple syrup
1 tbsp fair trade cocoa powder
45g suitable-for-vegans puffed rice cereal
Directions
1. Whisk the peanut butter and maple syrup together. 
2. Stir in the cocoa powder. 
3. Add the rice cereal and fold in gently. 
4. Scoop into paper cases and allow to set in the fridge.
This version make 24 bites in mini-muffin cases.

MUSHROOM WALNUT LENTIL PATÉ - gluten-free
(https://beautyfoodblog.com/mushroom-walnut-lentil-pate-vegan/#cookbook-recipe-843017)

prep 5 mins
cook 10 mins
total 15 mins
Ingredients

• 2 oz ~ 60g shiitake or porcini mushrooms
• 3 tbsp extra virgin olive oil
• 1/2 cup ~ 40g red or spring onion, sliced
• 2 garlic cloves, minced
• 1/2 tsp brown sugar
• 2 bay leaves (optional)
• 1 tbsp balsamic vinegar
• 1 tbsp apple cider vinegar or lemon juice
• 1 tbsp tamari  ( or soy sauce if not gf )
• 2 tsp miso paste or 2-3 tbsp capers
• 1 tbsp fresh rosemary
• 8 sage leaves
• 1 tbsp fresh thyme
• 1 cup ~ 85g walnuts
• 1 1/2 cup ~ 225g cooked lentils ( about 8 oz)
• 1/8-1/4 tsp salt and pepper to taste​

Instructions

1. Clean and slice the mushrooms.
2. In a large skillet, heat the olive oil and add the onions, minced garlic, sugar and bay leaves.
3. Cook for 5 minutes, stirring often.
4. Add the mushrooms and continue cooking for other 3-4 minutes.
5. Add the balsamic vinegar, apple cider vinegar, tamari and fresh herbs. Stir and continue cooking for other 2-3 minutes, until the mushrooms are soft and cooked through.
6. Meanwhile, coarsely chop and toast the walnuts in a pan with a teaspoon of oil or in a preheated oven at 180 °C/350°F for 8 to 10 minutes.
7. Add the lentils and roasted nuts to the mushrooms and stir. Remove bay leaves and transfer to a food processor or blender. Lat rest for 5 minutes then add miso or capers and process until the mixture is thick and smooth. Add 1-2 tablespoon of filtered water to make the paté creamier if necessary.
8. Add salt and pepper to taste.
9. Transfer to a bowl and serve with toasted bread, crackers or as an appetizer. You can also use the paté to stuff sandwiches.
10. Cover with a lid and store in a refrigerator for 4-5 days or in the freezer up to 6 months.

Notes

• Calories: 87 Kcal for 1 of 14 servings, but the portion is quite big so you can serve from 10 (122Kcal) up to 14-16 portions! 
• The preparation time does not include the cooking of lentils.

Beetroot and Walnut Delight
https://www.blognourishedbynature.com/blog-991883/vegan-beetroot-walnut-dip

Ingredients

• Pack of vacuum packed beetroot (250 to 300g)
• ½ cup walnuts
• 1 tablespoon tahini
• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic or fermented garlic
• sea salt to taste

Simply add all the ingredients to a blender or food processor and blitz until blended. A hand held stick blender works well too. Transfer to the fridge and enjoy.