Float

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Hi everyone!
Just before I started writing today’s post I was practicing my handstands. My handstand practice has evolved so much. It started as something so rigid, scary and awkward…but, I have watched myself physically and mentally move past the ledge of fear, loosen up the reins, let go and begin to float. And floating is how I wish to feel at all times. When I’m floating through life, there is no pressure, emptiness, or stagnant energy… only lightness that I radiate from the inside out. It is my natural state. Floating has scared me for a long time; maybe, because I thought that once I got up into the air I would continue to float away and away until gone or that I would just fall to the earth and crumble into pieces that could not be put back together. I have been able to practice this trust in the Universe quite a bit during this transition in my life with a long term relationship ending and detaching from two dogs that I loved oh, so much. And, even though it has been scary to let go, make decisions to move forward through sticky emotions and let others love me through it…I have done it. I respect the Universe’s decision to clear the space away for something new to settle in my life. I move through this and I give myself the permission to float.

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I have felt kind of cheesy this past week, so, I have two recipes today that are incredibly cheesy for you. Both gluten free, both vegan and both tasty as hell.

Cashew Mac & Cheese

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You will need:
1 box of gluten free noodles
1 cup cashews
1 tablespoon earth balance butter (or more if you prefer)
Water, for consistency (I think I used 1/4-1/2 cup)
Lemon juice from 1 lemon
A few splashes of almond milk
3-4 tablespoons of nutritional yeast
Salt, to taste
Cayenne pepper, to taste (I did a few sprinkles)
Rosemary or thyme, to taste

To prepare:
Boil your noodles as directed. While noodles are boiling you can prepare the cheese sauce. Begin by blending the ingredients one by one in a food processor. Add the cashews first with the lemon juice and a little water. Then add the nutritional yeast, earth balance butter and the spices. To level out the consistency, add water slowly, along with the splash of almond milk tossed in there. It should turn out to be a creamy mixture that will massage nicely into the noodles when finished. Taste tests are welcome! When the noodles are finished, gently mix together the cheese sauce and noodles. Serve it up and enjoy!

Next recipe is so simple and brigs me right back to childhood. I had been craving a grilled cheese and decided it was time to make a vegan and gluten free version.

Grilled Cheeze

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You will need:
Gluten free bread of your choice (I use DeLand Bakery)
2 slices of vegan cheese (I use Daiya’s cheddar cheese slices)
Vegan butter (I use Earth Balance)

To Prepare:
Butter the outside slices of the bread. Place one slice, buttered side down, in a small pan. Add your cheese slices and then add the second piece of bread, buttered side facing out. Start to brown the outside of the one side on a medium heat and then flip over the sammy to brown the other side. The cheese should melt as well. When both sides are browned, remove from heat, cut the grilled cheese in half, serve and enjoy!

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Light & Love,
Amanda

Summer and Macadamia Nut Mango Bars

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Hi everyone! It has been a little bit since I have written last. Happy June! What have you been doing to welcome in the summer?! I have been walking through some big changes these past couple of weeks that have been incredibly challenging, but relieving and liberating all at the same time. They have been changes made all in the name of self-love. The emotions come in like waves, right. Like, one minute, I will be happy and the next I feel as if my toes have lifted off the ground and the wave is rising up, my head just barely above water. Then, it settles, my feet land and the internal glitter shines! Emotions are like that; I can either choose to sink, swim against them or let them wash over me. I stay connected to the Universe through this time because I know she has my back. I keep my heart open, my head up and I step back to let the light shine beautifully on the path I will walk.

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Today’s recipe is great to surf into summer with!

Macadamia Nut Mango Bars

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You will need:
Crust
2/3 cup pecans or walnuts
1/3 cup shredded unsweetened coconut
1 teaspoon vanilla extract
1-3 tablespoons of maple syrup (add tablespoons one at a time for consistency of your choice)
Salt, to taste

Filling
1 cup macadamia nuts, soaked
1-2 cups cubed fresh or frozen mangos (I used frozen)
1 tablespoon of coconut oil
1-2 tablespoons maple syrup
Juice from one lemon
1/2 teaspoon vanilla extract, optional
Water, maybe, for consistency
Salt, to taste

To prepare:
Soak the macadamia nuts for at least an hour to activate them. Begin with the crust and a food processor. Process the pecans or walnuts first. Then add in the other ingredients creating a crust that sticks together. Remove the crust from the food processor and place it on a parchment paper lined dish. Then, with a spatula, form the crust into a square. You can make it as thin or as thick as you’d like. Let the crust sit in the fridge while you prepare the filling. Clean out the food processor and drain the macadamia nuts. Add the macadamia nuts to the food processor and blend. Then, one by one, start to add in the other ingredients for the filling. You may or may not need to add water for consistency. It should be on the thicker side. Taste tests are welcome! Then, slowly start to spoon out the filling on top of the crust. Use a spatula to evenly spread out the filling over the crust. Then place the mango bars in the freezer to set up. Let them sit in the freezer for about an hour or so, and then when you’re ready to serve you can cut up the squares with a knife. Enjoy!

Also, I have found it especially important to connect and play with my girlfriends during this time in my life. Here are some acro yoga pics that I have been trying out with my girls! So fun! Summer is here…don’t forget to play!

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Light & Love,
Amanda