You matter. It’s easy in this buzzing world of omnipresence and instant gratification to forget how we as individuals fit into the big picture. But, we do fit in. We’re part of the whole and as such, how we participate and engage influences everything around us. The choices we make on a daily basis really do have an impact on the world and on the future. A couple of recent experiences have awakened me to the importance of compassionate, human to human relationships and thoughtful and tangible action. While reading this article the other day, this quote stuck out:
“A dedication to cultivating your social media brand is a fundamentally passive approach to professional advancement. It diverts your time and attention away from producing work that matters and toward convincing the world that you matter. “
As bloggers we spend lots of time on social media, and while I acknowledge the importance of building a following, I think it’s easy to become complacent and lose sight of our values and goals. Why do we do what we do? My guess is that most of us have some reason that has nothing to do with numbers of followers, engagement, page views or click throughs. For some of us it’s about creating art and sharing beauty with the world. For some of us it’s about family and community and building relationships around food. For some of us it’s about helping others find health and vitality. For some of us it’s about educating others about important issues in our food system. But for all of us it’s about much, much more than just creating content and getting likes. I hope you can all find ways to take your values and passions and translate them into concrete action in the coming weeks and months, because what we all need more than anything else right now is human engagement. Share your gifts every day through little acts of selflessness and compassion. Give a hug, call a friend, discuss an article, cook together, attend a rally, concert, lecture, exhibit, or party, host a fundraiser, collaborate, volunteer, help a stranger, and don’t forget to smile.
I’m working on some interesting projects that I’ll look forward to sharing with you soon. For now….waffles!
I’m so excited to share this recipe with you from Laura’s new cookbook! I had the pleasure of meeting Laura a few weeks ago at our blogger retreat after having admired her work for some time. She’s fun, vivacious, funny, and so talented as both a cook and photographer. This book epitomizes her love of vibrant, seasonal, plant based food. The recipes are precise and easy to follow and packed with plenty of whole grains, nuts, seeds, and fruits and veggies. Her photos are full of soft light and casual styling which creates a sense of comfort that invites you in and makes you feel at home. I’m especially excited to try the Savory Ginger Green Onion Crepes, Weeknight Root Vegetable Dal, Creamy and Spicy Corn and Millet Toss, Roasted Carrots with Ginger Maple Cream, and Fudgy Nut and Seed Butter Brownies. I’ve already made these Easy Gluten-Free Waffles a couple of times and love them. They really are quite easy and I love that they’re crispy on the outside and fluffy on the inside, just like a waffle should be. The shredded coconut adds a rich, nutty flavor and texture. I topped mine with the Maple-Spice Buckwheat Crispies from the book. You can win a copy of The First Mess Cookbook by entering the giveaway below. XO
(GIVEAWAY CLOSED) GIVEAWAY: To win a copy of Laura’s amazing book comment below with your favorite weekday breakfast. I’ll pick a winner randomly next week and get a copy to you in March. Open to US and Canadian residents only.
Easy Gluten Free Waffles
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Photos copyright © 2017, Laura Wright
Makes 6 large waffles
1 cup almond flour
1 1/4 cups certified gluten-free oat flour
1/2 cup finely shredded unsweetened coconut
2 teaspoons aluminum-free baking powder
1 1/2 teaspoons arrowroot powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 tablespoons ground flax seed
1/2 cup mashed ripe banana (approximately 1 large banana)
1 1/4 cups unsweetened almond milk
2 tablespoons liquid virgin coconut oil
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
maple-spiced buckwheat crispies
pure maple syrup
Preheat the oven to 275°F. Place a baking sheet in the oven.
In a large bowl, whisk together the almond flour, oat flour, shredded coconut, baking powder, arrowroot powder, cinnamon and sea salt.
In a blender or food processor, combine the ground flaxseed, mashed banana, almond milk, coconut oil, maple syrup and vanilla. Mix on high for a minute or so. You want to activate the gelling power of the flaxseeds. The mixture should appear foamy.
Add the flax and banana mixture to the dry ingredients and gently stir until just combined. Let the batter sit for 12 to 15 minutes.
Heat your waffle iron to a setting in the higher range. I find a slightly hotter setting works best for these. Once the machine is ready, grease the irons with a bit of coconut oil using either a pastry brush or a wad of paper towel. Drop 1/2 cup of the batter onto the center of the bottom iron and close the lid. Remove the waffle when the timer goes off or the waffle appears golden brown all across the top.
Keep the cooked waffles warm on the baking sheet in the oven while you repeat the cooking process with the remaining batter.
Serve waffles with nut or seed butter, fresh fruit, maple syrup, or any other accompaniments you enjoy.