Our 4 week series:
Unleash your secret creative superpower
There’s nothing you can do about having to get a lot done in a short amount of time: there’s no magical solution for it…
… Except that when you engage in something which inspires you, time literally slows down.
Artists call it being ‘in the zone’, or ‘in the flow’. We all experience it when we’re engrossed in a book, or really focused on making something – not under pressure, but out of curiosity.
Spending our time doing things that genuinely interest us taps into our creative places and gives us energy, instead of draining it away.
So why not replenish your resources when you need it most, and get inspired to do something beautiful, just for the sake of it?
- Celebrate the season
- Enjoy the moment
- Savour the process
- Take care of yourself, and be relaxed and present for everyone around you, too.
A few links to get you started:
- We love these Rustic Decoration ideas – we’re a long way from recycled cereal boxes and glitter glue here!!
- Fun and Easy Unusual Christmas Decorations to Make
- DIY Paper Star Garland
GLUTEN-FREE CHRISTMAS CAKE
Whilst Debbie can’t tailor the recipes on a blog to every individual’s conditions and body the way she does with her clients, she does hand-select the recipes based on healthy ingredients put together in the most inspiring ways. Inspiration is the best step towards embracing genuine nourishment!
You MUST make sure that all ingredients you use are compatible with your own individual medical conditions, medications, allergies and goals.
- 600 g mixed dried fruit or a mix of the following (raisins, apricot, sultanas)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla bean extract or paste
- ¼ teaspoon nutmeg
- zest and juice from 1 orange
- 3 tablespoons extra virgin olive oil
- 3 organic eggs
- 200 g (2 cups) ground almonds
- 50 g walnuts
- Preheat your oven to 160°C fan forced.
- Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
- Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
- Add the almonds and walnuts and mix through.
- Spoon Christmas Cake batter into your baking tin.
- Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.
- Cover the top if necessary to prevent over-browning.
- Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.