Do you ever stop to count your blessings for the life you have been given? For me, sometimes I feel I get so caught up in “surviving” my weeks juggling full-time work, study and family commitments that the weeks fly by and I have stopped “living”. I fail to notice the beauty in the world around me, as well as all I have to be grateful for.
However, with ANZAC day on Saturday it got me thinking about some of the simple fundamental things in life I have taken for granted. Particularly, my right to freedom – I am blessed not to be living in a situation of constant war, famine or separation from loved ones due to racial/religious or social discrimination, as well as not facing prejudice in my ability to complete my job because I am women.
Sometimes, I think there is true magic in being happy in the now, celebrating the simplicity of the little things, like the changing colour of the autumn trees, being able to go outside and breathe fresh air, kissing your loved goodbye before work or the gift of a simple cup of tea shared with old friends. For me “living” is all about noticing these moments. So this ANZAC day, I encourage you to spend some time in gratitude for what you do have, I sure know those young soldiers fought damn hard to enable us with the privileged life most of us in New Zealand are fortunate enough to have.
To celebrate this ANZAC DAY, I have created a simple cookie which is gluten free, dairy free and refined sugar free. It may have a quirky/non-traditional ingredient, trust me this gives a wonderful deepth of flavour which is normally only achieved with golden syrup. Enjoy these with a lovely hot beverage or keep a sneaky stash in your pocket for when your tummy starts grumbling after the dawn service.
Have a great day. x Mia
1 1/2 c of quinoa flakes
1 1/2 c of desiccated coconut
3 tbsp pumpkin seeds
3 tbsp of sunflower seeds
1/4 c of coconut oil
1/2 c of rice malt syrup (or maple/honey)
2 tbsp of tamari (gluten free soya sauce)
1/2 tsp of baking soda
1/2 c of organic dried apricots
4 tbsp of warm water
Mix all dry ingredients in a bowl, except oil, rice malt syrup, water and baking soda. In a small pot, heat the coconut oil and rice malt syrup, Take off the heat and stir in baking soda, mix well until it becomes foamy. Then fold into dry ingredients and mix well. Add the some warm water so mixture binds.
Take a tablespoon of mixture and shape into cookies. Bake in a 180c oven for 6 – 8 minutes. Let them cool on tray before removing as may crumble if handling while hot.