I never thought I would say this but…I’m tired of traveling. As a Sagittarius (double that is, sun + rising!), my world doesn’t feel quite right when I’m settled in one place for more than a few weeks. I thrive on change and the excitement of waking up in a new place surrounded by foreign sights sounds and smells just waiting to be explored. And those synchronistic encounters with strangers you find you have so much in common with or so much to learn from, I live for those intimate conversations that quietly change the course of your life. But after 10 planes, 2 ferries, and more than 3200 miles in a car over the past 2 months, I can safely say that I am grateful to be home with no travel plans on the calendar for the rest of the year.
Now, I’m currently curled up with two purring kitties in my lap who’ve been vying for my attention ever since I got home. They’re reminding me it’s time to slow down and love on them more. And that’s just what I plan on doing this next month. Live simply, move slow. This week I’m decorating and cozying into an office space where I’ll be seeing my wellness coaching clients throughout the winter. My new office adjoins my private yoga studio, so I’ll be able to work with clients in double yoga/coaching sessions in a warm, inviting space that creates grounding and balancing for all of us. I’m looking forward to sharing it with you when it’s complete!
With so much transition and travel, my food mantra lately has been about keeping it simple. These quick tahini oat cookies have been my morning breakfast go-to alongside an apple and hot dandelion tea. They take just minutes to make in your food processor or to mix by hand. I shape them into little 2-inch cookies and store them in my freezer for the week ahead for a quick raw breakfast or afternoon snack. If you prefer them hot out of the oven, just take the raw cookies from your freezer and bake them for 10-12 minutes for a warm afternoon treat alongside a big glass of raw almond milk. They’re a lovely combination of sweet and salty, and packed with fiber, protein and healthy fats.
TAHINI OAT BREAKFAST COOKIES
1 cup tahini
¼ cup raw honey
1 tbsp cinnamon
¼ tsp pink or sea salt
2 tbsp hulled hemp seeds
1 cup gluten-free rolled oats
¼ cup pumpkin seeds
½ cup raisins
Combine the tahini, raw honey, cinnamon and salt in a food processor, process until smooth. Add the hemp seeds, oats, pumpkin seeds and raisins. Pulse until well combined. Measure out the cookies and shape into 2-inch round balls, use to press them into flat cookies. Place on a parchment lined baking sheet or plate, allow to set in the freezer for 15 minutes to hold shape. Enjoy with a glass of almond milk and a mug of hot tea.
If you’d like to try these as baked cookies, preheat oven to 350 degrees. Place baking sheet in oven and bake for 10 minutes, or until lightly browned and firm. Remove from oven and allow to cool slightly before serving.
Makes 12-14 cookies