Gluten-free Pecan Sandies

I saw my meditation guru in the middle of the street, “I remembered my question, can I ask you?” I said to the Meditation Teacher as we met in the street. “The parental identity. Is being a parent an identity we put on?”
“So, you’ve been anxious about your equanimity, about detachment with your children. Let me tell you a story,” he said. My mental chatter went, “Oh, cool.”                                            “The fifty-five -year old Tibetan men,” he said, “retire from their work lives to become monks, to meditate, to start realizing their inherent nature.”                                                  “Hey, that’s the same age I came here. I could cry with happiness.” I said, barely able to finish my sentence as he continued.  He finished, “You have come to realize your Buddha nature and you will finish the day you die, to go to the highest place possible.” And as he saw the tears of relief in my eyes, he pulled me in, laughing gently,and gave me a kiss om the cheek. I must write this so I will always remember.

Recipe of the Day – Pecan Sandies

Ingredients:

3/4 c. dried unsweetened coconut

1 1/2 c. ground pecans

1/2 c. soaked dates (Save the date water)

2 hpg. T. coconut oil

1 T. flax seed soaked in 3 T. water

1 tsp vanilla extract or 1 vanilla bean, scraped

1 tsp almond extract (optional)

Dash of sea salt

24 pecan halves

Directions: 1. Mix all ingredients together, except pecan halves. 2. Roll into balls, roll in powdered lucuma powder (optional.) 3. Place approximately 1 tablespoon of mixture onto Teflex sheet. Press down and flatten with the back of spoon. 4. Press pecan down on flattened mixture. 4. Dehydrate 12 – 24 hours at 104 degrees, depending on how gooey/crispy you want the

Word of the Day – pregunta – question

Tip of the Day – Do these with an egg and bake them, if you like!

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