It’s confession time. I regularly go through my personal facebook page and clean it out. Just as I like to live a healthy life with plenty of exercise and good food, I also like to have peaceful thoughts. I get really bored with people who constantly post up their happy, happy life. It’s hard not to wonder (well it’s easy actually as 9 times out of 10 I know the reality) why? I am a very content person but at the same time, I’m very emotional. I suspect that I am no different to most humans. We’re faced with a host of different emotions every day and probably more likely, every hour! So why only post your happy moments. What’s your intent?
I think being grateful for what you have and who you are, is a wonderful thing; having that ability to unconditionally accept yourself for who you are. It’s a way of helping let go of the negativity. But when it’s used to replace sadness and negative thoughts, then I have to question the value. Is it healthy to forbid yourself from feeling fed up, sad or lonely or dissatisfied with your life even if there are millions of people out there in a worse off situation? We’re all different and living in different circumstances and in the words of Forrest, life is not a box of chocolates. I’d be so overweight if it was! Why should you invalidate your own feelings just because someone else may be in a worse off situation?
Give yourself permissions to feel what you feel. If the feeling isn’t helpful, acknowledge it and then let it go …..and eat mangos!
How about this super duper extra tasty mango bread. I adapted my very favourite banana bread recipe for this little nugget of deliciousness which I’m stuffing down my throat as I write this.
- 400g of ripe pureed mango (if they aren’t ripe, you might need to add a little sweetener. Taste your batter!)
- 3 large eggs
- 2 fl oz of coconut oil
- 2 teaspoons of pure vanilla extract
- 260g of almond meal/flour
- 2 teaspoons of baking powder
- 1/8 teaspoon of baking soda
- half cup of unsweetened coconut
- Heat the oven to 350 degrees.
- Line an 8.5 by 4.5 to 5 inch loaf pan with parchment paper.
- Add the mango, eggs, oil, vanilla and coconut to a blender and blend until creamy.
- Combine the almond meal with the baking powder and baking soda and add to the wet ingredients and pulse the blender until combined.
- Pour the batter into your lined loaf pan and bake in the centre of of the oven. This took 1 hour and 5 minutes but keep your eye on it as it will brown as it starts to cook. I like the crunchiness but if you prefer a paler loaf, you might need to lay foil on top after about 40 minutes. This will stop it browning too much on top. Don’t seal the foil, just lay it over the loaf loosely.
- It’s ready when a toothpick comes out clean.
- Cool before slicing and store in the fridge.
Note that this loaf is very moist and did I tell you how delicious it is?????? Well it is. Really delicious. So delicious. Scrummy. Yummy. Mouthwatering…..I hear you…..til next time!
Mrs Moozler xxxx