“To be passive is to let others decide for you. To be aggressive is to decide for others. To be assertive is to decide for yourself. And to trust that there is enough, that you are enough.”
― Edith Eva Eger, The Choice: Embrace the Possible
Certainly, I didn’t start out thinking I had a choice. What I mean is, the possibility of pursuing something internal. Unchartered, without guidelines. It was a vague and murky sort of calling. Barely a whisper that I’d sort of wave away like a pretty butterfly blocking my view of some expected life goal. It was much easier to let others interpret what they saw as my path. As the years went by, it grew gradually louder, more persistent even as life got busy with obligations, kids, money. Eventually, it kept filling up the spaces in between – so undeniable that it couldn’t be ignored. And once I finally listened, its message was crystal clear: ‘This is freedom’, ‘This is when you are most your true self’.
I know this call. I heard and used it to make my way through Pastry School. So one would think…it would not take months and years before coming back to knock on my door. But, this idea too, has grown and matured. It’s not the same idea, and I’m not the same person…
I have come a very long, windy way to find this answer. Creating and re-creating The Wisdom of Food is the most fulfilling project I have taken on. Not just making and eating food – adjusting and molding this deep, ever-present love of wanting to experience life through food. How, ever, could I imagine that I was enough to share this wildly evolved idea to my a community I didn’t even know?
The truth is, I couldn’t. I had to operate from a place of self-trust. I believed in the opportunities and support that surrounded me and had unwavering faith in my own capabilities and resilience. This would not have been possible even if that whisper, long ago, was somewhat clear. I had to make the journey to arrive here. Only now can I collaborate with other talent that resonate with my values and purpose. Only now can I have conversations with partners that understand my vision and can add value. And what beauty we have and will continue to create collectively!
So this is an invitation. To taste, reflect, feel, engage in the creation of these experiences. After all, you too are a part of it’s evolution.
In keeping with this energy, I will offer recipes from our dinners, our chefs and my own to bring a little bit of the Wisdom of Food to your home! The first of which is what I need every day to keep this business and my life running: Energy! Here we have, none other than the elusive, extravagant, extremely flexible Blueberry/Lemon Energy Bites:
Ingredients:
- 1 Cup raw walnuts
- 1/4 Teaspoon salt
- 1 Cup coconut flakes (unsweetened)
- 3/4 Cup raw almond Butter
- 1/4 Cup Maple Syrup
- 1/4 Cup raw seeds (Chia, Hemp, Flax)
- 6-8 Dates (coarsley chopped)
- 1/3 Cup dried blueberries
- 1 Teaspoon lemon zest
- Few drops lemon essence
Method:
Toasting is not necessary if you like your nuts in the raw but, I do like the slightly stronger flavor that both the nuts and coconut impart. If you choose, in a 300 degree oven, toss the raw nuts and 1/2 cup of the coconut flakes in for 7-10 minutes. Keep an eye on it as the coconut can burn easily. I often put them in side by side so if needed, I can pull out the coconut first. Let them cool so that they’re just warm to the touch and pulse it all in a food processor with the remaining raw coconut flakes, salt and the dates. It should be paste like and you shouldn’t see any large chunks of dates.
In the meanwhile, warm the maple syrup and almond butter in a small saucepan. You can always substitute honey but, I tend to use a little less of it and make sure I’m on the higher side of the dates to balance out the sweetness and bindability. I’ve begun making my own almond butter with raw almonds so I don’t have to deal with the oil separation but store bought works just as well. Once you can stir the syrup and almond butter mixture with a spoon, put it in a bowl. Add the date-nut paste, raw seeds (your favorites or none at all), blueberries and lemon zest. The lemon essence is a really a matter of preference and quality. If you like it lemony but not perfumy, I would recomend a good quality essence. Mine comes from the indian grocery store and tends to be stronger.
Your best bet here is to mix everything by hand. You will need to roll these lovely little bites in your hands anyway and I promise it feels so meditative to scoop them all the same size and make little balls in between your palms while popping what tastes like Spring in your mouth as you go. Keep them in the refrigerator and they will last for a couple months if they don’t get eaten sooner!
