The past month I have been fortunate enough to spend the Summer at my family coast house on the South Coast. I came back this week to get my ‘shit in a pile’ so to speak and get ready for uni and the daily grind and this got me reflecting on the Summer that was.
This Summer I made a pact with myself that I was going to make the most of the Christmas and New Year period. Normally when people say this it means endless to-do lists and exercise goals but for me this year it was quite the opposite. This was the Summer that I could finally let go of the old me and just be happy.
This past month I have laughed the most I have in a long time. I am not ashamed to admit it. I have the spring back in my step and the confidence I lost along the way. So watch out world!
Moments of Summer 2016/2017 I will cherish:
- Having my family back together again, it is so nice when my not so little brother returns from uni.
- Visiting my grandparents. I realised that not only was I getting older, so were they. You can’t take time for granted.
- Going to the movies in the middle of the day! For those that like to be productive 24/7 I am sure you can feel me on this one.
- Sunset walks on the beach with Angus each night, talking about the future and moving out together.
- Going for a day trip with my Mum to Milton! It felt like old times, where our conversations weren’t revolved around fighting over food.
- Rekindling my love with Indian food.
- Meeting more of Angus’s family and visiting quaint little towns in Victoria.
- Making new friends and laughing until my teeth hurt.
- Reading books, other than health books. I was given Amy Schumer’s book and it is actually really funny!
- Walking up Pigeon House Mountain!
I hope your Summer had moments like these. They don’t have to be fancy to mean something special.
Now for a tasty recipe I made at the coast, which btw got devoured after long days of doing absolutely nothing.
1/2 cup almonds
1/2 cup desiccated coconut
6 medjool dates
1/4 cup coconut oil, melted
Peanut butter filling:
3/4 cup peanut butter
8 medjool dates
1/3 cup rice malt syrup
1/3 cup cacao powder
1/4 cup coconut oil, melted
1/2 cup rice malt syrup
- Grease and line a 20x30cm slice tin.
- Place the almonds in a food processor and blend.
- Add the coconut, dates and oil and process until well combined.
- Press mixture into base of the tin and put in the fridge for 30 minutes.
- Place the peanut butter, dates and rice malt syrup into a food processor and process until smooth.
- Spread over the base and put in fridge for 1 hour.
- Place the cacao, oil and rice malt syrup in food processor and pour over the peanut butter filling.
- Refrigerate for 3-4 hours or until hard.
- Keep in fridge for 1 week.
This recipe comes from Donna Hay’s Life in Balance cook book.