1) steal his meditation cushion and a cozy sweater (one that smells like him) for a snuggly morning sit. 2) enjoy your booster juice in the sweetest silence. make tea and müsli with fresh fruit. chew so slowly. 3) pour your whole self into every class you teach (you would do that anyway, of course). 4) make music, or poetry, or whatever stirs your soul. 5) do dinner and dessert for one. 6) submerge yourself in the bathtub for an eternity. run the water scalding hot (he would never let you make it that hot if he were here). bring a book that's so well written it makes you weep. let water and words strip away everything that you've been holding in your bones. 7) follow the voices of every teacher you've ever had towards the stillness at the centre of your own heart. 8) take pictures of everything you do and post them on the internet so that you feel like you're still sharing your life with someone, because the truth is you miss him like hell.
MORNING BOOSTER JUICE
100mL beet juice
100mL carrot juice
1/2 fresh squeezed lemon
tip-of-your-pinky-finger-sized piece of ginger
Combine juices and lemon in a saucepan. Use a garlic press to juice the ginger, cutting the ends in as well. Warm on medium heat for a few minutes (don't boil!).
Makes 2 servings (one for now, one for later).
I used rosemary and sage in this recipe because that's what is growing on my windowsill, but parsley, thyme, etc. would also work. If you like a thicker soup, use almond instead of rice milk.
1/2 small celeriac, peeled and cut into chunks
2 medium potatoes, peeled and cut into chunks
500mL vegetable stock
1 clove garlic
1 tbsp fresh herbs, chopped
1 c rice milk
Throw everything but the milk into a small pot. Bring to a boil, and then reduce heat to simmer for about 20 minutes, or until the veggies are soft. Add milk and blend with a hand mixer until smooth. Garnish with herbs and soy cream to serve (optional).
2 tsp ground hazelnuts
4 medjool dates, pitted and soaked 15 minutes
2 tbs warm water
1/4 cup raw cashews, soaked overnight
1 small banana
1 tbsp almond milk
1/4 tsp lemon juice
1. To make the crust, mash 1 date with ground hazelnuts and press into the base of a small cup. Cover and refrigerate until ready to use.
2. In a shallow dish, mash 2 dates together with warm water until combined (use a fork, put some muscle into it—this step takes time). Stir in a pinch of salt. Cover and refrigerate until ready to use.
3. Prepare banana cream by blending cashews, the last date, and half a banana. Add milk and lemon juice and continue blending for 30-45 seconds until the consitency is smooth.
4. Layer cream and salted caramel over the crust and chill for at least 1 hour. Top with fresh banana slices and hazelnuts, before indulging in your own private bliss.
(Adapted from ohladycakes.com)