Happy ‘Macaroon’ Monday ❄️❄️
Oh, and hello Tier 4! What a tough way to end an even tougher year. I’ve seen a lot of posts saying to ‘stay positive!’ ‘People have it worse than you!’
And while I agree that these are important things to remember & to bring it back to gratitude, I also know from my training that these phrases aren’t necessarily helpful for those who may feel like they’re spiralling. All suffering is relative. Just because someone may be worse off doesn’t mean that you’re feelings aren’t valid. Sometimes trying so hard to ‘be positive’ can translate to pushing down those ‘unwanted’ emotions until eventually they pop- and it actually takes significantly more energy and stress to push those emotions away.
Instead sit with those emotions. Allow yourself to feel and focus on the feelings… and then allow them to pass. I often imagine a broom brushing the thoughts into a nice little dust pan. You may imagine ocean waves coming in and pulling the thoughts away. 🌊
The problem isn’t a lack of positivity, it’s a fixedness and reactivity towards those ‘down’ feelings. Perhaps find a grounding practice. Maybe cook or watch a favourite TV series. Do something that makes you happy & find gratitude in the little things. Bake, make cookies, splurge and feel all the feelings.
✨I highly recommend ‘The Mindfulness & Acceptance Workbook’ by Forsyth & Eifert, 2016 for more on this ✨
Sending so much love and light to everyone this Christmas. Stay safe xx
Peppermint Coconut Macaroon Snowballs
✨2 cups almond flour
✨1 1/2 cups desiccated coconut
✨1/2 cup maple syrup
✨1/4 cup coconut oil
✨1/2 tsp vanilla paste
✨1/4 tsp peppermint extract
✨1/2 bag of vegan, gluten free chocolate chips
Preheat oven to 160C. Mix all ingredients together. Using a ice scream scooper place the dough in scoops on a lined baking tray. Bake for 15 minutes before turning the tray and baking for another 15 minutes. Allow to cool fully while you melt the chocolate. Dip the bottom of the macaroon & drizzle!