I’m hard on myself.
My Husband often says it, my Mum often says it.
Despite knowing this I don’t change.
I question and doubt so much of what I do as a Mum.
I freely admit I’m a pretty lousy wife. Well, that isn’t entirely fair. I have loads of love, I seldom get angry, but I’m a shocker when it comes to housework and it is thanks to my husband that our home and my life remain somewhat uncluttered.
I can, at times, get disappointed with myself when I eat foods I know my body and mind do not like.
And then there is this blogging game.
I love it. I love my little space and I wish it was just creating and sharing recipes and chatting with you all.
But it’s not.
It’s I.T. I am hopeless with all things I.T.
It’s can be expensive. Of late, it has been very expensive.
It’s trusting people.
And at times it is being burned.
Mostly it’s something great that I feel blessed to have in my life, but sometimes it is stressful.
Sometimes I just don’t feel that what I do is enough. Sometimes I feel flat out hopeless and confused by it all.
Sometimes I feel well out of my depth.
Sometimes, I just want hide in the kitchen and hang out at my stove. I just want to write little, rambling stories and answer questions about where to find medjool dates and ideas to pack in lunch boxes.
Sometimes I wish that was enough.
When I looked back over this post my first thought was to delete it. I felt that at the time of writing I had lost perspective, that the post was somewhat pessimistic and in conflict with how I want my space to feel and with what Wholefood Simply is all about.
However, I have decided to keep it. It is where my mind was and how I felt at that time. Thankfully it was phase that quickly passed. I wrote an update of where my thoughts ended up here.
I hope you enjoy the recipe.
Choc Chip Slice
- 50 grams dark chocolate, chopped into chips and placed in the fridge or freezer while you make the slice
- 3 cups desiccated coconut
- 2 tablespoons coconut cream
- 2 tablespoons honey*
- Line a loaf tin with baking paper overhanging the sides. Mine measures 19.5cm x 9.5cm.
- Place the coconut, coconut cream and honey into your food processor and blend at high speed until the mixture is smooth and completely broken down.
- Stir through the chocolate chips.
- Spoon the mixture into your prepared tin and firmly press it down. Place in the fridge for several hours to set.
- Slice and enjoy.
* you can use rice malt syrup if you prefer