Lets chat about business. I want to be real for a min as well; it’s not as easy as everyone says it is. Its one big game, even if you are prepared for the test. Business is a bitch.
Sometimes I find myself having a clear direction and path, along with creative ideas energy, then I get in the way of myself.
I get insecure, I want approval, and I have a hard time jumping into my ideas because of the things that happened in the past. (Which I am working on not doing.) Do you know what I mean? By getting in the way of yourself?
For the last 2 weeks I have been on what I like to call a creative high. Upward spirals, downward spirals, and so many “great” ideas my head may burst into a thousand tiny pieces. I want to get them all done, right now, at this moment, I cant seem to get the pen to paper fast enough, I’m brilliant. And then not….
So I say farewell to insecurity, and would like to say I’m diving off the board, into the deep end. Sink or swim, Join me on this ride?
Vegan Whipped Cream
Ingredients:
2 Cans full fat organic coconut (chilled in refrigerator the night before)
About ½ cup of organic confectioners sugar
1 teaspoon vanilla paste
An electric mixer, or kitchen aid with a whisk attachment and metal bowl
Directions:
Fill your metal bowl with ice, dump out after about a minute. Open your coconut milk, the fat and liquid should be separated, at this point dump the liquid in a jar and save for later. (you could make coconut water or use for a sauce) Take the coconut fat and place in the bowl, then add in the vanilla paste, and the powdered sugar. Turn your machine on low for about 1 min then speed it up for about 2-3 min. You want to get a lot of air in there to get it nice and fluffy.
Once you see the consistence change into airy and light , you have your vegan whipped cream. (Taste it to see if it needs more sugar. )
Gluten free Granola:
Ingredients :
¾ cup avocado oil
6 cups old fashioned gluten free rolled oats
1/3 cup honey or coconut sugar
1 tablespoon light brown sugar
1 teaspoon vanilla paste
1 tablespoon cinnamon
1 cup chopped roasted almonds
1 pinch of salt
Directions:
Preheat the oven to 325 degrees. Line a large baking dish or cookie sheet with parchment paper.
In a mixing bowl, whisk together; oil, honey, brown sugar, vanilla paste and salt. Once this has mixed add in the oats, nuts, and cinnamon, stir all together until combined.
Then place evenly spread the mixture onto your lined baking sheet. Bake for 25-35 min or until golden brown. When finished, cool for about an hour, then break apart into chunks. This can be stored up to 2 weeks (if it lasts that long!)
Cheers Friends - Nicole