Honesty. (And an honest recipe)

It is becoming clear, now, more than ever perhaps, that I have to be honest. I have to be honest with myself and with others if I wish to feel alive, inspired and happy.

I think it was easier when I was younger and allowing myself to be figuring it out.  Now as I'm faced with responsibilities and a career I find myself feeling numb at times.  I become quiet, frustrated, and eager to please.  When I was younger I didn't face the same fears.  I didn't need to be successful.  I didn't need to have my shit together.  I allowed myself to question everything, including myself, and meditate on every moment.  These days I rush through everything, even meals, and forget to even ask why?

Even here, on this blog, a creative space for me to share my love of food, I am quiet.  I don't share the fire in my belly, the aches, the pains, the joys of my life.

Creating food is an outlet for me.  In the past, I always expressed myself through writing and I am afraid of losing that.  I want to pair my writing with food, like wine with a meal, and hopefully you'll learn to love the combination and find that one brings out the other even more.

And sometimes I just want to use this space to write.

As I read through my old journal entries I'm reminded of other loves: dance, wine, travel.  I need to feed my soul with all of the above.  And share it with you.

Now here is a recipe from a quiet Friday night in my kitchen.  It's honest, good food, but it's also indulgent because life should be.

Raw almond/sunflower butter cups


  • ¼ cup coconut oil
  • 1 tbsp raw cacao powder
  • 1 tsp chocolate protein powder
  • 1/2 tsp cinnamon
  • 2 tsp maple syrup
  • pink sea salt


  • ½ cup almond butter
  • 1 tsp sunflower seed butter
  • 1 tsp maple syrup
  • 1 tsp coconut oil
  • pink sea salt

In a bowl combine ingredients for your filling by mixing with a spoon.  Fill small cups with filling (I made 8 mini cups).  In another bowl melt coconut oil and mix in remaining chocolate ingredients.  Test sweetness.  Top filling with chocolate liquid.  Freeze until solid.

*Taste as you go along for desired sweetness/saltiness