about        ebooks        faq        contact

What we have to do today - a love note

July 28, 2014

We don't have to move a mountain today. We don't have to get through our whole to do list today. We don't have to catch up with emails right now. We don't have to be on social media 24/7. We don't have to push, push, push all the time. We don't have to do it all today, right now, this week or this month (unless we feel called to).

What we do have to do today - we have to be gentle with ourselves today because we are doing the best we can - we have to give ourselves a minute to just breathe, to close our eyes and listen to what our life sounds like right now - we have to make time for hugs and kisses - we have to make time for love notes and appreciation - we have to acknowledge ourselves and others - we have to nurture our body with food we love - we have to feed our soul with what it needs - we have to feel the moon, the stars, the sun and all nature around us.

And sometimes this is all we have to do today.

Vegan summer cookies

July 25, 2014

Cookies! Ah I love cookies....But somehow I forget to make them unless it's Christmas time. So the other day I spontaneously decided it was time to start a new tradition (hopefully) of summer cookies because they are awesome and vegan. Hooray!


// 75g or 1/3 cup brown sugar
// 75g or 1/3 cup vegan butter, melted
// 170g or 1 3/8 cups flour
// 1 tablespoon baking powder
// 1 tablespoon vanilla sugar
// 1 pinch salt
// 3 tablespoons cornflakes (unsweetened)
// 2 tablespoons poppy seeds
// 3 tablespoons unsweetened almond milk
// 2 tablespoons grated chocolate

Start out by mixing the melted butter, sugar, vanilla sugar, salt and baking powder together in a bowl. Add flour and almond milk and blend it all together before adding poppy seeds, cornflakes and that bit of grated chocolate. Use a spoon to mix them with the rest of the dough. 

Preheat the oven to 375°F or 190°C. Take a teaspoon and carve out a small piece of dough and form it into a small ball. Place them on a tray lined with baking paper. Bake them for 5-12 minutes tops. Check in with them every now and then.
Enjoy these summer treats!

How I clean my crystals

July 23, 2014

I've had a wild love relationship with crystals for as long as I can remember. My mom used to lay crystals on my sister's and my forehead whenever we had a headache or let us hold two beautiful, dark black crystals in our hands when we were scared. I loved feeling so in touch with magic growing up.

These days I have a small collection of crystals and I still use them regularly. Most of them are smaller because I like to take some of them with me when I travel (or move again - I have a couple of bigger ones that make any box super heavy so I am waiting to grow my collection until I have plans of staying in a place for longer than a couple of months).

I realize over and over again that cleaning and re-charging the batteries of crystals is so important and magical. I make it a priority to do it at least once a month but sometimes more often depending on the crystals. I swear that you can see when a crystal needs charging - they start losing their sparkle. You can see the colors fade and the whole crystal doesn't feel so bright anymore and the whole surface feels faint.

This is how I clean my crystals

// rinse them with cold water

// let them air dry on a nice towel, shawl or outside in touch with the elements

// leave them in a spot where they will be exposed to sun light and the shine of the moon (that's why full moon chargings are awesome - lots of good luna energy)

// check on them after 24 hours and see/ feel if they are charged and cleansed if not leave them out for longer

Whenever I get new crystals I do a cleansing ritual which almost works exactly like the above except that I like to add some smudging (I wrote about smudging here) and power charging to it. I usually use one of my favorite incense or a smudge stick and hold my crystal above it and just sway it back and forth. I turn it too so that all sides of the crystal get cleaned.

If I feel like it needs one I power charge it with a word, a goddess card or something else that I love and is powerful to me. If I want to power charge it with a word - I write said word on a nice piece of paper and leave the crystal for at least 24 hours. I love picking goddess or oracle cards to help charge my crystals.

I adore cleaning and re-charging them. It's so easy and in touch with nature and magic. All the good things come together.

Present: I'm loving

July 21, 2014

Excited: about all the bees on our balcony ♥ about apple cake that reminds me of childhood summers ♥ about black toe nails ♥ about baking something new a couple of times a week - makes me feel grounded and all loved ♥ about summer evenings ♥ about what the next couple of months are going to bring ♥ about libraries ♥ the first super moon of 2014 - it was so so perfect and magical 

Making: A new favorite scarf of winter. So far I'm head over heels.
Cooking: One pot dishes. Keeping it simple and fun.

Collecting: Minutes of time spent barefoot.
Drinking: Yogi tea (on cold summer days - because they can get really cold).
Reading: Just finished "Half Broke Horse" by Jeanette Walls. This was such a good one. 
Wanting: Simplicity and clarity on some thoughts.
Looking: At my cats napping in the sun.
Listening: To my ipod mix. Lots of songs I loved years ago. 

Playing: With colors.
Connecting: To my spiritual practice. I committed to singing 108 mantras each day for 30 days.
Wishing: To hug my wife.
Enjoying: Foot rubs and talking late at night.
Liking: TEDx talks. Lots of them.
Wondering: If we'll have more than a week of warm weather.
Loving: That I am baking so much.
Pondering: About bees.
Watching: "The secret life of Walter Mitty". One of the best I've seen in years.
Trusting: That when I'm ready I'll know.

Marvelling: At the first super moon last week. 
Smelling: All the wildflowers.
Wearing: Comfortable and simple outfits.
Following: A couple of new blogs.  
Noticing: The little things to celebrate. 
Knowing: Too many facts about something doesn't always help.
Thinking: About whether I'll be able to finish my scarf in the next 4 weeks.
Admiring: How difficult situations make us GROW.

Sending: Appreciation notes.

Buying: Nothing.
Getting: Fresh produce from the farmer's markets. So good.
Bookmarking: Real life book pages.
Opening: My mind to something I've been scared of. 
Giggling: About funny gifs - like this one.

Feeling: Happy about all the baking I've been doing.

Vegan nectarine walnut muffins (two for two)

July 18, 2014

Yum, yum, yum. These lovely treats were so delicious. And I am so happy that I always have the kitchen stocked for spontaneous baking sessions like this. Such a good idea and these couldn't have turned out better plus they were really easy to make. 

These days I am mostly baking for two so making a huge batch of muffins or anything else isn't working unless you have a freezer. We aren't using our freezer at the moment so I decided to make two muffins for each of us.

Ingredients (4 muffins)

// 1 1/3 cups flour
// 1 teaspoon baking powder
// 1/4 teaspoon salt
// 4 tablespoons brown sugar
// 1 nectarine, diced
// 2 tablespoon vegan butter, melted
// 12 tablespoons unsweetened almond milk
// 1 teaspoon vanilla extract
// 1 tablespoon of almonds, sliced
// 2 tablespoons walnuts

Preheat the oven to 375°F. Start out by mixing the melted butter with salt, brown sugar and baking powder. Afterwards add vanilla extract and start adding the flour and almond milk. I always use unsweetened almond milk - if you are using sweetened almond milk you might want to use less sugar. Blend it all of these together. 

Cut the nectarine into small pieces and add them to your dough, add some walnuts and almonds and mix them with the rest of the dough using a spoon. 

Use a spoon to fill the dough into muffin liners. Bake them for about 20-30 minutes. Our oven is super slow so you might want to check in with yours every now and then to make sure the top doesn't get burned. 
I love the taste of these - this is what summer tastes like. I bet these would also be delicious with some vegan ice cream on the side. 
Bon apetit and enjoy! Happy baking - Yay!