Holistic Wellness Coaching &
Education Newsletter - June 2015

Thank you for opening your newsletter to check-in with Mark and I.
We are getting closer to sharing a major restructure in our own lives so we can better serve others. The plans are in motion but rather than set a time line we are watching out for signposts that acknowledge reaching a milestone on this journey.
Personally, this has been a lesson in patience for me as you can’t rush the other people that play a part of your own bigger picture. We live in a world of instant gratification and reward where computers provide so much of our social interactions and I myself have been conditioned to immediate responses and am guilty of the quick shopping fix that I get from online shopping. I’m particularly good at the “Click & Ship” method of shopping.
I identify that time is often required for the best outcomes, that our own personal growth happens over years and not moments or though some moments in life can change everything, that learning through mistakes makes it all the more rewarding when you finally succeed.
Don’t be afraid of being the ‘newbie.’ No one will ever become an expert if they don’t make a first attempt. Where you are now is exactly where you need to be at this point in time. Don’t measure yourself against others' position or success rather you should look out for your own milestones or markers and most importantly the distance you’ve come to be here and honour yourself in the present in the now.  
Wishing you the greatest health
Mark & Leah
 

Ingredients:

• 300g Coconut shred
• 60g Cold-pressed coconut oil
• 100g Apricots
• 2 Medjool dates pitted
• 260g Water
• 1 tbsp. of Greater Lakes granulated gelatin

1. Sprinkle the gelatine into hot water and dissolve the crystals.
2. In a high powered blender or TM blend the hot gelatin mix, coconut oil, pitted medjool dates and apricots and blend to mince up or dice. Then add in the coconut and process until a course minced mix.
3. Pour the mix into a small baking paper lined tin (280 cm x 180 cm) and press firmly into the tin with palms of your hands then set the slice in the fridge for an hour before slicing.

• I try to buy the organic black apricots that are free from preservative. They taste the same but because they don’t have the preservative on them they turn black. Once diced they are actually orange.
• As a rule I soak my nuts in filtered water to remove phytic acid which can cause irritation to the tummy. I do this with filtered water over a 4-12 hours depending on the type of nut or seed that I am prepping. For information refer to http://www.westonaprice.org/health-topics/living-with-phytic-acid/
• I have tested this recipe with a few different types of desicated coconut so when making it be mindful that there could be slight variations with how well it cuts once set.