To my Beautiful Friend,
I have had the sense of late that you need someone to tell you how wonderful you are. That perhaps you have forgotten.
I have been watching you strive for an elusive perfection. I have been hearing your self-doubt, your criticisms and what I fear is your internal voice.
So I am taking this moment to let you know that the body you are endlessly trying to change is another’s dream. That it has carried and birthed and raised remarkable children. That it has withstood difficult times and still got you out of bed each day.
The body that you cannot accept is beautiful and perfect exactly as it is. It is yours. You can’t have anyone else’s and no-one can take it from you. Love it. It’s gorgeous. It holds your story.
I can see that perhaps you are not in your happiest place right now. You are too hard on yourself, I say that often don’t I? Your to do list is long, your jobs are many and the goals upon which you score yourself are unattainable. I wish I could say to you, “You don’t need to do it all, you don’t need to do more and more and more. What you do is enough.” If only you could see that it is enough.
Let go of the should’s and be proud of all that you accomplish and that you accomplish so well. It is your life, your game, play it your way.
Take this moment to see yourself how I see you. Take this moment to be your own friend. Focus on the kindhearted, genuine, caring person that you are and be willing to love yourself right now. Not when you manage to squeeze a bit more into your day or stay a little calmer. Not when you are fitter or when you lose another kilo. Right now. You are perfect and beautiful and everything that you need to be right now.
Love yourself as I love you. Let the rest go. This, I suspect, is where your happiness lies.
Your forever grateful to have you in my life friend,
B x
Magnum Ice Cream Cake
Chocolate Base
- 1 cup almond meal
- 1 cup desiccated coconut
- 1/4 cup cacao or cocoa powder
- 2 tablespoons honey*
- 1 tablespoon peanut butter
- 1 teaspoon vanilla extract
- pinch of salt
Ice Cream
- 1 1/2 cups cashews
- 1 cup full fat coconut milk
- 1/3 cup honey*
- 1/3 cup coconut oil, liquid
- 1 teaspoon vanilla extract
Caramel Crunch
- 1/4 cup almond butter
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup coconut oil, liquid
- 1 teaspoon vanilla extract
- pinch of salt
- 1/3 cup dry roasted almonds
- 1/3 cup dry roasted cashews
- 1/3 cup crushed peanuts
Choc Top
- 1/2 cup cacao or cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, liquid
- 1 tablespoon peanut butter
- Line a square 20cm cake tin with baking paper over hanging the sides.
- Place the chocolate base ingredients into your processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
- For the ice cream layer, place the cashews and coconut milk into your processor and blend at high speed until the mixture is smooth. Add the remaining ingredients and blend until the mixture is combined. Pour the mixture over your base and place the cake in the freezer for one hour.
- To make the caramel crunch layer place the almond butter, peanut butter, maple syrup, coconut oil, vanilla and salt into your processor and blend to combine. Add the remaining ingredients and blend just enough to roughly chop the nuts and combine the mixture. Gently spread the caramel crunch over your ice cream and return the cake to the freezer.
- To make the choc top add the ingredients to your processor and quickly blend to combine. Spread the choc top over the caramel crunch and return the cake to the freezer for 4 – 6 hours to set.
- Slice. Serve. Eat and enjoy.
Thermomix Instructions
- Line a square 20cm cake tin with baking paper over hanging the sides.
- Place the chocolate base ingredients into your TMX bowl and blend speed 10 for 6 seconds. Press the mixture firmly into your prepared tin and set aside.
- For the ice cream layer, place the cashews and coconut milk into your TMX bowl and blend speed 10 for 30 seconds. Add the remaining ingredients and blend speed 6 for 2 seconds. Pour the mixture over your base and place the cake in the freezer for one hour.
- To make the caramel crunch layer place the almond butter, peanut butter, maple syrup, coconut oil, vanilla and salt into your TMX bowl and blend speed 5 for 3 seconds. Add the remaining ingredients and blend speed 5 for 1 second. Gently spread the caramel crunch over your ice cream and return the cake to the freezer.
- To make the choc top add the ingredients to your TMX bowl and blend speed 6 for 1 second. Spread the choc top over the caramel crunch and return the cake to the freezer for 4 – 6 hours to set.
- Slice. Serve. Eat and enjoy.
*you can use rice malt syrup if you prefer.
notes –
I do not wash the processor between blending the layers.
If you are enjoying the recipes I would be thrilled if you had a minute to check out the books.
It is your invaluable support that keeps my space up and running and I am beyond grateful to all of you who grab a book, whip up a recipe or share my work with another.
A heartfelt thank YOU!
B x
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