I had a beautiful conversation with Jules the other day about the purpose of, well, all this. It's so easy to get caught up in all of the superficialities of how many followers you have and how large your audiences are and all of that nonsense. Even when you ardently tell yourself that you don't care about all of that. Do ya feel me? Well, hashtag human, as my husband and I like to say whenever we catch ourselves wallowing in one of our less desirable, but very human, qualities.
Jules really brought it back for me. She asked me to remind myself of my why. Such a simple and powerful thing to do. So I did. And I feel compelled to share it with all of you:
I want to share health, wellness and lifestyle tools that will support you with tapping into your highest creative potential.
It's that simple.
Jules and I also spoke about community and the importance of listening to what our community is asking for. In my last post I already spoke about my passion for connecting with my peeps and listening & responding to all of your questions & curiosities. It brings me so much joy that many of you are actively engaging with the Cardamom and Coffee world. The other day, one of my friends asked me for advice on how she can cut down on eating too much sugar. This is an important question and very much connected to tapping into your creative peak potential. Making shifts to eating more wholesome foods over the past few years has naturally led me to minimize my sugar consumption. I found that as I made these changes I became more focused, more energized and less distracted by cravings, making it easier for me to tap into a state of creative flow.
There are so many different elements to lowering sugar consumption (which I'm happy to delve into in more detail in a future post). But I've found that one useful tool is to create treats that still speak to your sweet-tooth, but aren't overly sweet. What I've observed over the years is that it's not necessarily the sweetness in desserts that I crave, but rather, the texture. I love things that are creamy, or crunchy, or crispy. Or a combination of these three things. If the texture is there and there's just a hint of sweetness, bam, I'm satisfied. I've also found that if my desserts contain some form of healthy fat, it's easier for my body to assimilate the sweetness, and I'm more likely to feel satisfied because my body is essentially recognizing my treat as a food. I almost always add cinnamon to my desserts; this keeps my blood-sugar levels stable and I don't get that sugar spike & crash.
With that said, let's segue into this post's featured recipe: Cashew Coco Cardamom Truffles! These delectable little raw treats contain healthy fats (thank you cashews and coconut oil), cinnamon AND the creaminess is all there. They're very satisfying; I've found that my desserty cravings dissipate after enjoying only one or two. And they're also a lovely before bedtime snack (which is when I often crave something sweet), or as a mid-day pick-me-up (they'll boost your energy levels thanks to the coconut oil). Cashews have a natural sweetness to them, so you can make this recipe completely sugar-free, or you can add a dollop of raw honey if you want to add a little bit of extra, but healthy, sweetness. I love them either way.
Ingredients (makes approx. 10-12 truffles)
(use organic whenever possible)
Food processor or NutriBullet
2 cups raw cashews
3 tbsps coconut oil
1/2 tsp cinnamon
1/4 tsp cardamom
1/2 tsp ground vanilla bean
1/4 tsp Real Salt
1/4 tsp turmeric powder (optional, I always like to sneak in some of this anti-inflammatory magic)
1/4 tsp fennel powder (optional, for some extra tummy love)
5tbsps shredded coconut (plus some extra for coating the truffles)
Raw, unfiltered honey (optional garnish)
Combine all ingredients except the shredded coconut in your food processor or NutriBullet. If you're using a NutriBullet, I recommend using the flat blade. Grind until everything transforms into a fine powder (this takes about 5-10 seconds). Using a knife, scrape the powder from the sides and continue to grind until you have a smooth and creamy paste (yes, you have just made homemade cashew butter!! =)) Transfer your mixture to a bowl. Place in freezer for 30 minutes, stir occasionally to prevent any clumps from forming.
After 30 minutes, remove from freezer and stir in the 5 tbsps of shredded coconut. Using your hands, shape the mixture into truffle-sized balls. I use about 1 tsp worth of mixture for each truffle. Spread the remaining shredded coconut on a plate and coat the truffles in coconut (this will help with the stickiness and will allow the truffles to hold their shape). Place finished truffles in a glass container. If you want to enjoy your truffles ASAP, they'll be ready after hanging out in the freezer for 15 minutes. Otherwise, put lid on glass container and place in fridge for 1 hour or longer. When you are ready to taste your treats, you can enjoy them as is, or add a dollop of honey to them. They'll keep in your fridge for several days, if not longer, but you'll probably finish them fairly quickly ;-).
I am grateful for all of you. Enjoy your treats!!!
With love & creativity,
author: Leah Salinas // photos by: Leah Salinas