The art of receiving

Everyday at the cafe I am reminded by how much we receive when people walk in the door and willingly partake in our nutritional offerings. Yes there is a monetary exchange. But more importantly there are the positive comments, the oohs and aahs, the plates that are literally licked clean, and the rush for the dessert display case for some take-out treats to share. Our hearts are filled as we receive immediate words of gratitude from so many who come to our cafe and return daily and weekly.

It isn’t easy for me to accept compliments. I always find a way to turn it around to the other person. To acknowledge the one offering platitudes with words of appreciation for them taking the time to share with me. I diffuse any semblance of acceptance by returning the favour. I’m reminded of the immediate appreciation children show when they receive a gift, no matter how big or small. There is no hiding behind a mask of learned behaviour. Their response is immediate and enthusiastically sincere. And I know how good I feel when I see their evident pleasure in having received something from me.

The message in this for me is to be abundantly open and accepting of the displays of gratitude bestowed upon me by others. Whether a gift, a touch, a word of appreciation, or a smile, I do receive and I receive with abundance and love. That reciprocal acknowledgement is a heart warming gift of human connection and appreciation.

This is a reminder that this time of year is not a time for consumerism – of getting and giving. It is a time to receive. To receive the connection and love of others. To receive these connections as daily reminders and gifts of appreciation that we are all one. That the world is but a small planet in a much larger system of interconnected stars and moons and suns and planets. And that when we receive the positive energy and input of one, the whole is affected. By simply altering our consciousness towards receiving positive energy and affirmations we will impact a global consciousness for the better. All it takes is one simple act of receiving with generosity.

For this post, I would like you to receive a few simple recipes I posted last holiday season. Seasonal treats for you to experiment with and to treat others. A simple reminder, that the art of receiving is a gift, in and of itself. May this festive season be one of mindful receiving. May you receive with abundance and clarity. May you receive others into your heart. May you receive all that surrounds you with love and appreciation. May you receive.

Shortbread Cookie

• 2 cups cashews (unsoaked)
• 1 cup dried coconut
• 1 tsp vanilla
• 4 Tbsp Lacuma
• 4 Tbsp melted coconut oil

First, place cashews in food processor fitted with the S blade, and process into fine powder. Empty food processor and then grind coconut into a fine powder. Place ground cashews back into the food processor and add vanilla and Lacuma. Grind until it is all mixed and like a fine powder. Add coconut oil and lightly process until all mixed. If too dry you can add some maple syrup one tablespoon at a time until it is the right consistency to hold together and roll out. Roll out like you would a traditional shortbread and decorate (gogi berries, shredded coconut, powdered cacao). If you don’t have a dehydrator just freeze the cookies. If you have a dehydrator, place on mesh screen and dehydrate for up to 12 hours. Will store in the freezer for up to 3 months.

Sweetheart Date

• 16 Medjool dates, pitted
• 16 raw organic almonds (preferably soaked and dehydrated)
• 1/4 cup shredded coconut
• 1/4 cacao butter, melted
• 1/4 cup cacao powder
• 1/4 cup maple syrup
• Pinch of salt

Melt the cacao butter in your dehydrator or sitting in a dish inserted into a bowl of hot water. Once melted, whisk the maple syrup into the melted cacao butter, add the cacao powder and pinch of salt and mix well. Pit the dates and stuff with an almond or shredded coconut. Pour raw-colate sauce over the dates. Sit in the fridge until firm (30 minutes). If you have raw-colate sauce leftover then pit and stuff more dates. Or if you have chocolate molds, then make your own raw-colates.

Raw-colate sauce recipe comes from Simply Raw.

Almond Orange Cookies

• 2 cups raw organic almonds (preferably) unsoaked
• 1 cup raw organic walnuts (preferably) unsoaked
• 12 Medjool dates (pitted)
• 1 cup raisins or cranberries
• Zest of one orange
• 1 tsp vanilla
• ¼ tsp nutmeg
• 1 tsp almond extract

Use a food processor along with the S blade. Grind almonds in food processor until fine and powdery. Add in walnuts and grind as well until powdery. Then add dates, orange zest, vanilla, almond extract and nutmeg. Grind in food processor with nuts.

Add raisins or cranberries and lightly process in the food processor with everything else until the mixture holds together. If not sticking you may need to add a few more dates. Form into 1-inch balls or small cookie shapes. Put into sealed container in the freezer. Makes up to 3 dozen. Will last for up to 3 months in the freezer.