I miss those weekends when you have no plans ahead, the great feeling of staying in bed in the morning reading a book, having lunch with no rush and watching a movie comfy on the couch. In short, doing nothing.
But then I ask myself, can I really do nothing? Nope.
The fact is I am addicted of doing things, an expert doer. Even when I'm eating I check my notifications on my mobile at the same time so that no time is wasted. Yet when I get a minute to slow down and relax, I find that my mind is still thinking and planning ahead, writing down reminders and thoughts in my notebook and making lists-to-do's. I must say I love it.
I remember my first Kundalini yoga class when the yoga teacher told me what to focus on during the meditation and how naive I was to think it would be easy... ha! it took me just two seconds to have an inner dialogue with myself. What should I make for dinner tonight?... I need to buy new props for Friday's photoshoot... Did I put my mobile in mute mode? ...
It sounds exhausting, doesn't it? That's why I've proposed to stop doing lot of things and just start being. (hello New Year resolution #1 !). And by this I mean, living the present and feeling exactly what you're doing at the time.
Think of it like baking this raspberry and almond crumble; taking notice of the smell of the raspberries while simmering; being aware of the crumbled almond and coconut under your hand while combining, of the sounds of the world happening all around you; leave your worries behind and just enjoy being exactly where you are.
RASPBERRY ALMOND & COCONUT CRUMBLE (Paleo)
For the filling
1 tbsp. coconut oil
200gr. fresh raspberries
2 tbsp. maple syrup
For the crust
150gr. / 1 ¼ cup almond flour
60gr/ 1 cup shredded unsweetened coconut
2 tbsp. maple syrup
2 tbsp. coconut sugar
1 tsp. baking powder
½ tsp. salt
5 tbsp. coconut oil, solid
1/4 cup flaked almonds to sprinkle
1 tbsp. coconut sugar to sprinkle
Preheat the oven to 170°C / 350°F.
Melt the coconut oil in a saucepan over medium heat, add raspberries and maple syrup and cook, stirring occasionally, for about 15 minutes or until the fruit is tender and the liquid has thickened. Set the mixture aside while you make the crust.
Add the almond flour, shredded coconut, maple syrup, coconut sugar, baking powder, and salt to a bowl and whisk until combined. Add the coconut oil and use your fingers to get coarse crumbs that holds together when pressed.
Remove 1 cup of the crumbs mixture for the topping and pour the remaining into the bottom of a 25cm x 3.5 cm (10''x 1'' tart pan). Press the dough evenly into the pan, pour the raspberry mixture over the crust and sprinkle the reserved crust over the top of the berries. Sprinkle with flaked almonds and coconut sugar .
Bake for 40-45 minutes or until the crust is lightly brown. At around 20 minutes, tent the tart with foil to prevent it from getting too brown. Let cool completely before serving.