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Caramel Mousse

caramel mousse (1 of 1)

Letter to Myself.

This is how it is and it isn’t bad. It isn’t perfect but it certainly isn’t bad and it is better than you once dreamed.

The days are what you make of them. You can focus on what you don’t have or on all that you do.

You are in charge of your own mind. You can drive it to the place you want to be: a peaceful, happy place that brings you and others joy or you can stay stuck, moving nowhere and only further away from the person you aspire to be.

It won’t be easy. Missing family and friends will still be there, but you need to stop letting that get in the way of all that you do have, the family that is with you. You won’t have time, you won’t have energy and in the town where you live the Sun that you love may seldom shine. But you have your man and your children and that is priceless.

Hold your baby. Bake your cakes. Write your words. Dance with the little ones. Drink delicious tea. Eat delicious things. Kiss your husband, sit together, have small talk. Ring you Mum and laugh. Catch up with your Dad, your Cousin and your Aunty a little more. Reach out to friends both old and new. And as you so often tell others, be gentle on yourself. Accept who you are and all of those imperfections and celebrate that person, for she is enough. No matter how much you doubt it you need to start believing that exactly as she is, she is enough.

Make this hour, this day, this year a time well worth remembering. Be your best you.

Caramel Mousse

  • 1 x 270ml tin coconut cream that has been stored in the fridge, solid component only
  • 2 tablespoons almond butter*
  • 2 tablespoons maple syrup
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt
  1. Place the ingredients into a medium sized bowl and beat until smooth. Serve immediately or store in the fridge for several hours or overnight to thicken.
  2. Enjoy!
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Caramel Mousse
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