Always take take the time to smell the roses, your mind and body will thank you for it.
Photography and Styling by myself
Recipe from Clean Eating Goddess
It’s been over two months since I last posted anything food-related, and I do miss it. Of late I’ve been swamped with my side job, other collaborative shoots as well as catching up on older posts, some of which I shot way back in March! I had also gotten into a bit of a slump when it came to the kitchen; cooking, styling and managing food photography just became quite overwhelming for me all at once. After a long hiatus where it seemed like I just couldn’t bring myself to style another plate of food anymore without disastrous results, I realized I was lacking motivation due to overwork. I was constantly pushing myself to churn out shoot after shoot, post after post, but without any rest and relaxation. The result was that I started to dread my shoots and looking at my blog, finding everything way too difficult to manage. It was through online research on how to overcome laziness – I had actually sunken into a lazy slump of self defeat for awhile – that I realized it was due to my lack of pacing which was causing my goals to become difficult to maintain. Apparently scheduling down time is just as important as scheduling work.
These days, I listen to my body; when it tires, I let myself rest. I spend an hour or two watching Game of Thrones or heck, just dropping everything and going to bed even if it means losing out on finishing work I had already put on my to-do list. The outcome of my work after sufficient rest is a vast improvement and I find myself now way more motivated than before. I’m slowly adjusting my schedule into manageable portions, and trying not to expect too lofty (ie. impossible) a standard of myself, and to always remember that practice makes perfect. Through constant practice, I can be assured of my improvement over time, so that even if I am not where I want to be right now, I can foresee where I will be in the future.
So here we are, and I finally present a long-overdue food and photography post on nutella and blueberry sandwich cookies, which are a terrific tea-time treat and a splendid way to unwind in the middle of a fanatical work day. Always take take the time to smell the roses, your mind and body will thank you for it.
2 cups almond flour
2 heap tbsp ground flaxseeds
pinch of himalayan salt
1 cup + 1/2 cup fresh blueberries
1/2 cup coconut oil
1/3 cup pure maple syrup
1/2 tsp vanilla essence
1/2 tsp freshly squeezed lemon juice
Yields 15 large cookies
1. Line one or two baking trays with parchment paper, and grease with coconut oil.
2. Combine almond flour, salt and ground flaxseeds in a large mixing bowl.
3. Heat maple syrup in a saucepan on low heat, and add 1 cup of blueberries. Cook for 5-7minutes until blueberries have exploded and have reduced slightly.
4. Once the blueberries have turned the syrup purple and reduced slightly, add coconut oil. Take the saucepan off the flame and add to another mixing bowl to cool.
5. When the mixture has cooled sufficiently, whisk in the egg, vanilla essence and lemon juice.
6. Add the wet ingredients to the try ingredients and combine until a dough is formed. Add in the remaining 1/2 cup of blueberries. If the dough is too wet, cover with saran wrap and freeze for about 30-45 minutes.
7. When dough is hardened, scoop and roll into equal-sized balls, pressing them down into the shape of a cookie on the baking tray. Pre-heat the oven to 170 degrees Celsius and bake for about 25 minutes or until golden.
8. Allow to cool and spread a generous portion of Homemade Nutella on a cookie and press another cookie on top of it so that it forms a cookie sandwich. Enjoy!