Six years ago I gave birth to my little angel. It was one of the hardest days of my life.
I still think of her.
I still see the space where she belongs.
I still dream of her little face, of her delicate, fragile and perfect body. Only to wake and feel her drift away, despite my heart clinging on.
While I wouldn’t wish that pain on anyone, I am acutely aware that if I had her I wouldn’t have my precious little Juliet.
I wouldn’t have the girl who rests her head on my shoulder, who holds my hand and wants for nothing more. The girl whose face lights up whenever her eyes catch mine.
I’ll never stop missing my angel and my heart will always hurt when I reflect on the day she was born.
With time the pain has merged into gratitude for the gifts I was given in the short time we shared.
With time my wounds have healed, the scars remain but the rawness has subsided.
I am blessed to have my Juliet, my rainbow baby and I ache for the Mumma’s out there whose babies hand’s cannot be held, whose babies cries cannot be heard. I hold you beautiful, strong, courageous women in my heart. x
Four Ingredient Peanut Butter Cheesecakes
- 250 grams full fat cream cheese, roughly chopped
- 5 tablespoons peanut butter
- 4 tablespoons honey*
- 200 grams 85% dark chocolate, melted
- Place the ingredients into your processor and blend until the mixture is smooth and well combined. Spoon the mixture evenly into the holes of a silicon, mini muffin tray. I made 12. Press the mixture down and level the tops. Place the mixture into the freezer for three or more hours to set.
- Remove the cheesecakes from the freezer and use two forks to dip them into the melted chocolate. Once dipped sit them onto a flat tray or plate lined with baking paper and place them in the fridge to set.
- Serve. Eat. Enjoy!
*you can use rice malt syrup if you prefer.
If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x
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