How do I squash the flurry of thoughts in my head? By making the holiday season filled with things that lift my spirit and care for my soul. This comes in a variety of forms. Each day it is a question I ask myself. It can be a walk, meditating, listening to music, spending time with a friend, watching a mind numbing movie, and the list goes on. Cooking is healing for me and fills my heart. The excitement when I create a new recipe is thrilling.
Below is a recipe I created. It came together through many daydreams and experiments. I'm excited to share it with you. The last recipe is dear to my heart and is how I still bring my mom that died over 14 years ago into the holiday season. I remember making the cookies with her. It was filled with lots of smiles, laughter and love. They make me think of her and wonder what it would be like to have her here. I can feel her in my heart and tune into her when I'm melding the ingredients together. Sprinkling the powdered sugar over the tops of the cookies is the final touch and brings a smile to my heart because it was one of the parts we enjoyed the most.
During the holiday season we can get wrapped up by what we are told we should do, be or have but it is up to us to make it the holiday we desire. I have to work hard at reminding myself this but each year it gets fined tuned. I wish you a holiday season with magic that feeds your soul. Look deep inside there it is waiting for only you to uncover.
Spiced Pomegranate chia Seed Pudding
1 cup of chia seeds
2 cups of chocolate cashew milk without added sugar (I like the brand Forager)
4 tablespoons of maple syrup
1 teaspoon of almond extract
1-2 cups of dried coconut
1 teaspoons of cardamom
2 teaspoons of agave
1. Night before mix chia seeds, maple syrup, and almond extract. Whisk well. Cover and place in refrigerator overnight.
2. Cut a slit in the pomegranate and over a strainer in the sink open it up. (I do it under running water to prevent red splatters all over or rather less red splatters). Once you have all the pomegranate seeds place in a bowl; add cardamom and agave. Mix to distribute the agave and cardamom.
3. Mix 1/2 cup of dried coconut in the chia seed pudding.
4. Assembly: (I prefer to use mason jars but use whatever you would like to make your pudding parfaits). Put pudding almost halfway up. Sprinkle coconut until you can't see the pudding underneath; make sure it is an even layer. Then put a layer of pomegranate seeds. Another layer of coconut. Add more pudding. On top place some pomegranates in the center and sprinkle with coconut. Serve; should be about 4 servings.
Love cookies or Cream Cheese Kolacky's
3 ounces cream cheese
1/2 cup butter, softened
1 cup all purpose flour
1/2 cup any flavor fruit jam
1/3 cup powdered sugar
1. Mix cream cheese and butter until smooth. Add flour a little bit at a time mixing after each addition. Mix well. Shape into a ball and chill overnight or at least several hours.
2. Preheat oven to 325°. Roll dough out on floured counter or cutting board. Cut into 2 1/2 inch squares and place 1/2 tsp of jam. (Don't over do the jam; it can burn if too much is on it; I've done it). Overlap corners and pinch together. I also like to put a little water on the side I'm overlapping to help it stay. Place on ungreased cookie sheet.
3. Bake for 10-12 minutes, they should be light brown on the bottom. Let cool for a few minutes. Then sprinkle with powdered sugar.
Enjoy; let them fill your heart with joy!