The recipe for Acceptance

Millions of stars transcending into an evening night,

Christmas Eve, waking dreams are taking flight.

Bells ring while soulful choirs sing,

A child's laughter is a prayer on a wing.

Welcome hope, acceptance and unending love,

The gentle snowfall, feels like the softest glove.

Quiet white light, blinding and tall,

Merry Christmas, to one and all!

I’m opening a different kind of present this year. I’m taking it slowly and willing it will last – it’s as simple as it is profound ~ acceptance.

This year, that is all I want. Though I’m careful not to say “I want.” My Mum always said to me “I want never gets.” So perhaps, “I hope,” is enough, for surely hope is the one thing we all need now and everyday.

As I watch my twelve-week-old son kicking the air and my eldest son singing, meanwhile the little lion cub is mesmerised by his own tiny feet - I am filled with blissful joy, life is so simple for them, just as it should be.

LIFE – now there’s a thought. If you’ve been reading my blog for a while, you will know that last year in 2010 - I said goodbye to my Dad, and this year, I’ve said goodbye to my Mum. On the 5th December, their wedding Anniversary - we said a final goodbye in the Church they married in.

TEARS - heal, I’m told. I’ve always been open with my feelings, it’s no coincidence that this blog is called Feeling Food! I want to say a heart felt thank you to all of you who read my blog and share your thoughts with me. I love reading your messages and am so thankful that it is reaching readers all over the world.

LIFE – one big mystery, that with each experience, good and bad, a new piece of the puzzle is given.

GIFT - every moment of connection and laughter shared.

I’m cherishing the now with all my might and praying for a peaceful and love filled Christmas. I’m sending you all huge amounts of light and love, two of the most important ingredients for a truly merry Christmas – in life and in the kitchen.

“At Christmas I no more desire a rose, than wish in May’s new-fangled shows; but like of each thing that in season grows.”

William Shakespeare

Love Always and forever!

Merry Christmas 

FFXOXOXO

The recipe for Acceptance

Water, an endless well

Faith, 21g

Acceptance, a litre undiluted

Patience, a very generous handful

Compassion, 1 whole finely chopped

Generosity, zest and juice

Light, to guide and surrender

Deliverance, a mighty amount

Strength, as much as you need

Hope, 12 turns

CUP water in your palm, let it cleanse you.

ADD faith and acceptance to a large circular bowl.

MIX with your hands, remember to trust your instincts here. They’re your best-friends in the kitchen and everywhere in fact.

SWIRL in some generosity, notice how it brightens up everything.

GIVE light, as much as you can find in immeasurable quantities.

GENTLY sieve and season with deliverance.

BLEND in strength and hope eternal.
BE thankful with gratitude in everything you do and remember how lucky it is to be you!

Million-dollar mincemeat

The million-dollar question: what is love?

Christmas.

Christmas.

And I'll say it one more time,

Christmas!

Christmas brings past, present and future together like no other day. Emotions run high this time of year. Pressure pulses, lights flash and the true message of Christmas may sometimes get lost in tinsel. The Feeling Food approach to Christmas ~ forget the spending, the wrapping, the card writing and the grand expectations - simply be. Be true to you! And enjoy the very special moments that dance a merry tune this time of year . . . 

What is the million-dollar commodity?

Time. Tick tock, time. Take some time to figure out what will make this Christmas special for you? Be thankful for challenges, they make you strong, be gentle with your foes, it'll make you wiser, and above all cherish those you love, they are priceless.

Life is precious.

An old friend, Angela, asked me for a mincemeat recipe. I've chatted with my dear Granny, looked through my beloved Mums Christmas notebook and thought to myself, what would go into a million dollar mincemeat recipe? And here is my special mincemeat recipe, a happy combination of all three! Enlightened with fig, given a fantastic health boost by goji berries and cranberries (wonder foods) freshened by lime and given festive cheer with ruby port and cointreau for good measure.

As I pottered about making this, with the radio in the background playing Christmas tunes, I couldn’t help but feel thankful. What a simple pleasure it is to make mincemeat. Fragrant scents and gentle mixing make this day feel more festive.

Wishing you peace and warmth.

Lots of love,

FFX

Million dollar mincemeat

MAKES 1 litre

Bramley apples, 200g, peeled, cored and chopped

Dried cranberries, 75g

Goji berries, 75g

Figs, 150g trimmed and chopped

Sultanas, 150g

Raisins, 150g

Vegetarian suet, 150g

Soft light brown sugar, 150g

Limes, 2 zest and juice only

Lemon extract, 1 tsp

Vanilla extract, 1 tsp

Honey, 2 tbsp

Cointreau, 30ml

Ruby port, 60ml

Ground ginger, 1 tsp

Ground cinnamon, 1 tsp

MIX all the ingredients together.

HEAT in a large saucepan gently, until suet has melted and everything is glistening.

SPOON into sterilised jars and seal.

MERRY goodness awaits!

The little things

A winter Breakfast to melt the ice

Turning a key that works.

Arriving to a warm and peaceful home.

Hearing the voice of someone you love.

Seeing your child smile with pure happiness.

Listening to your favourite music.

Opening the door to greet an old friend.

Trusting your instincts, and getting it right.

Waking to the smell of a Nutty Sweet Potato Breakfast on the weekend!!!

What's inside?

Ooh, it’s the little things that make each day special and worthwhile. Each year on the 30^th of November I set about filling my eldest sons Advent Calendar. Behind each door awaits a different surprise. For me, the joy is watching his eyes light up and seeing that treasured innocence and excitement, which is so special. That lightness of being is in us all. Life, experience and heartache may dull it and take away the shine, though our job, especially important at this time of the year, is to get the polish out, dust off and dream big! When I say polish, I mean replenishing your inner sparkle, by relishing the little things in quiet times and giving some TLC to your good self.

One of my favourite parts of the week is waking up on Saturday morning, it promises a sense of space and freshness to enjoy and behold. I have a lovely recipe for you today. It’s not what you’d expect of a morning meal, though it delivers on every level. Healthy, warming, fibre rich and deeply delicious, the aromatic spices will tickle your taste buds and sooth tired minds. The warm oven will take away the chill of winter mornings and each bite offers a different set of flavour experiences, from nutty to tangy sweet, to smooth then crunchy, to delight and happy harmony.

A gorgeous combination of textures

Sweet potatoes have a natural creamy consistency, which becomes breakfast beautifully. Also known as yams, they are at their seasonal best between October and March, so now is a great time to eat them.  Vitamins A, C and B6 will set your body into a sunshine celebration. Best of all you’ll FEEL great after eating this and it will keep in the fridge for up to three days, in a tightly sealed container.

Snow-capped sweet potatoes!

So often winter gets a tough wrap. I love this time of year and know it’s the little things that make this so. Looking forward to wearing my favourite wool scarf, that is long enough to fit a giant, enjoying spiced warmed apple juice, watching box sets, burning cinnamon scented candles, reading a good book and snuggling up contentedly. Bliss.

Whatever your little things of joy are, I hope that your weekend is full of them.

With huge winter warmth,

FFX

Nutty Sweet Potato Breakfast

A bowl of beautiful breakfast

SERVES 4

Sweet potato, 300g peeled and diced in 1cm cubes

Porridge oats, 2 tbsp

Pumpkin seeds, 2 tbsp

Dried Cranberries, 1 tbsp

Coconut oil, 2 tsp

Soft brown sugar, 1 tbsp

Pistachios, 1 tbsp roughly chopped

Almonds, 1 tbsp roughly chopped

Ground Cinnamon, a pinch

Ground ginger, a pinch

Nutmeg, a couple of scratches

Salt, ½ tsp

PRE-HEAT oven to gas 5, 190’

MIX sweet potato, porridge oats, pumpkin seeds, cranberries, coconut oil, and spices together in a bowl.

TURN out onto a lined baking sheet and spread evenly.

BAKE for 10 minutes.

REMOVE from oven and scatter over nuts.

GENTLY stir everything to help cook evenly.

SPRINKLE over salt and bake for a further 15 minutes.

REMOVE from oven and cool for 5 minutes.

SERVE with a generous spoonful of your favourite yogurt and some freshly chopped banana and pomegranate seeds for a Breakfast of waking dreams.