Friday, June 10, 2011

Time police

It' has been a long time since I visited this space. There are so many blog post that I have written (in my head that is) and have not posted.

My perception of time has been changing - I feel like time is speeding up and I can not catch up despite my best efforts. Unfortunately, there is no time police around. It could have been nice if there is someone who can pull Time over and show it the book of traffic rules or give it a ticket for speeding.

Slow down, Time. I desire to savor each second as a rare and unique experience. And in doing so, I am going to follow my urge to capture more of it with my camera and share all the little moments that make life taste so sweet.

This is a picture Tanya drew on Monday. The colorful image makes visualizing our future so much easier - a tropical island in the back yard? Yes, Universe, I will take that!

Tuesday, January 11, 2011


It is a new beginning.  


Eleven brings the gift of spiritual inheritance. It is the number of the Light within all.

It is only when we silent the blaring sounds of our daily existence
that we can finally hear the whispers of truth that life reveals to us,
as it stands knocking on the doorsteps of our hearts.

...~K.T. Jong

I am learning to be more present on my path. To savor every. single. moment. For all I have is now. 

Friday, June 25, 2010

Inspired by Pipi

We started reading our first chapter book - Pipi Longstoking. Tanya enjoys it tremendously. I enjoy it even more!

Inspired by Pipi's breakfast, every morning for the last few days, I have been making a special "coffee" for Tanya on her request. Today she asked for a pancake to go with her coffee. Not just any pancake though. It had to be one that has been thrown in the air and caught on a plate! I did my best to not stick it on the ceiling or turn it into a mess. She ate three of those pancakes (!!!) spread with honey and rolled up.

 (this photo was taken while holding a squirming baby brother, who was at the end of his tether, 
so the focus is far from perfect)

The "coffee" is made with almond milk, cacao, sprouted brown rice protein, vanilla bean powder, noni powder (I just have to sneak some superfood in whatever I make ;) and sweetened with honey.

Tanya came up with this ingenious outfit all by herself using two different pairs of my socks!

We went for an afternoon walk around the block.

While trying to leap across a wide patch of grass but couldn't quite make it to the other side, Tanya said:
"I will keep practicing and when I grow up a little bit more, at around 65, I will jump over it." :-)

Next on our reading list is my childhood all time favorite book - Ronia, the Robber's Daughter. Oh, how I love this story book! I used to imagine myself as the leading character (after all, Sonya rhymes with Ronia!). I have read this book countless times when I was little, that it feels an integral part of my childhood and who I am today. When we start reading it, it will be interesting to see if the magic spell the book has had over me is still as powerful as I remember.

Wednesday, June 23, 2010

Z34 galore

A healthy treat/desert/snack does not get any simpler than these little sweets.

They are a delightful indulgence to the taste buds when something sweeter and more decadent is required :) They are super fast to make and kids will enjoy helping measuring, shaping balls and rolling them up.

Selenium has an atomic number Z=34 on the periodic table - hence the name of this recipe ;-)

The richest dietary source of selenium is the Brazil nut. Selenium is considered to be part of the group of heart healthy compounds called antioxidants. It works with proteins in the body to make antioxidant enzymes. Antioxidants are known for their ability to prevent cellular damage. These helpful compounds may reduce the risk of heart disease and some (breast and pancreatic) cancers. Selenium also plays a role in the proper functioning of the thyroid gland.

So here is another one of our  favorite recipes:

Z34 galore

1 heaping cup brazil nuts
1 cup raisins
1/2 cup dry cherries
1/2 cup packed chopped up dates
pinch of Himalayan pink salt
1 Tbsp mesquite
1 Tbsp carob powder

Ground the brazil nuts with pinch of salt in a food processor into a fine powder. Add the raisins and process again. Add the dry cherries and dates and process some more until all dry fruit is broken down to tiny pieces and the mixture starts to stick together. In a small bowl mix 1 Tbsp mesquite and 1 Tbsp carob. With your hands form balls and roll them up in the mesquite/carob mixture until well covered. Place the Z34 galore balls on a pretty plate and watch them disappear being gobbled up in no time.

For the rolling of the sweet little balls in the mesquite/carob mixture I have found it the easiest when done in pairs. I take a small plastic container, add the powders, put two balls in

and start rolling them around by making circle movements with the hand that I am holding the bowl with.

Because of the friction of the two balls they get great powder coverage that actually stays on and does not rub off later on.