Small Discoveries

Over the past few weeks I’ve been making a series of small discoveries that have helped make life seem that little bit better.

I’ve discovered that my body actually likes being active. I went for my first run in a long long time the other morning. And was rewarded with the sight of hot air balloons floating over the city. It’s such a beautiful peaceful sight, I plan on making the effort to see it more often. Unfortunately I was also rewarded with an aching body for the next two days!

I discovered that starting a relationship with a new hairdresser isn’t necessarily a bad thing and can be just the shake up I need.

I discovered that mixing powdered mineral makeup with coconut oil makes a brilliant foundation. I’m sure I’m not the first person to do this, but I’m still pretty happy with myself.

I spent a day last week discovering vegan Sydney. And stumbled across a place stocking six different flavours of Conscious Choice raw cheesecakes. For the record I had the chocolate strawberry cream pie and it was absolutely incredible.

I discovered that pumpkin used in sweet dishes is pretty freaking amazing. I made a modified version of this smoothie for breakfast this morning and love loved it. It ended up as more of a pudding really, which was fortunate as all the glasses had mysteriously disappeared and I ended up having to eat it out of a bowl.

And just now sitting in the sun in my backyard I’ve discovered how hilarious it is to watch a worm walk.

And lastly, I re-discovered how much fun it is hanging out with my housemate, retreating into our own little world and just being silly. Perhaps the best discovery of all.

Holy Carrot Cake!

Just a quick little update to say that an innocent glass of carrot juice yesterday turned into a monster. A tasty, tasty monster...


Mini raw carrot cakes! These little guys are freaking delicious!

No recipe (sorry!) because I never measure anything. But it was inspired by a combination of this and this and a recipe from here.

Ground walnuts, lots of flax seeds, coconut, raisins, dates, cinnamon, ginger, nutmeg, lucuma and about a cup and a half of carrot pulp. The dry ingredients were ground first then the wet ingredients were mixed in until the texture was right. Moist, but able to stick together quite happily. Then refrigerated until firm-ish and topped with a tart cashew lemon icing. Wow.

Luckily I've found plenty of people to give these away to or I would have had to sit down and eat all twelve before they went bad. All for the greater good, of course.