"condemned by the Catholic Church for allowing ordinary people to read the Bible for themselves." .......riiight, exactly.
anyway… ***there is no truth in words***
behold your final paradox.
….ok, so final paradox is a bit dramatic. i would like to forward a clear intent here though, which is to bind some of the ideas that have brought me here together into a nice tidy package. i submit that through cultivated awareness, language modification, and mutual trust we will alter the present course of (our)story to much more compassionate means.
...complicate such as "you" see fit with regards to your your particular level of consciousness.
***what we call a map is actually the territory relating to itself (recursively).***
(edit...there is no truth to behold other than ....? the eternal nature of consciousness?)
Raw Pumpkin Pie, the Real Deal!
Crust:
1 cup sprouted buckwheat (substitute almonds if preferred)
1/3 cup ground flax
1 cup shredded coconut, unsweetened
1 cup soft dates (soak in water if dry)
1/4 cup raw cacao nibs
1/4 cup raw coconut oil
2 tsp cinnamon
1/2 tsp himalayan salt
Filling:
2 cups raw cashews, soaked
1 cup fresh pumpkin juice
1/2 cup maple syrup (or liquid sweetener of your choice)
2 tsp cinnamon
1 tsp turmeric
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
1/2 cup raw coconut oil, melted
Directions:
For crust, in a food processor process buckwheat, coconut flakes, flax, coconut, salt, and cinammon until fine texture is reached. Add in the cacao nibs, coconut oil, and lastly drop in dates one at a time while processor is running. Process until the mixture holds together. Press crust into a springform pan oiled with coconut oil beforehand.
For filling, juice an entire sugar pie pumpkin to get 1 cup of juice (if you don’t have a juicer, blend the chopped pumpkin in a high-speed blender with some water, and strain the juice through a nut-milk bag). Save the seeds and pulp for future creations! Add cashews, pumpkin juice, maple syrup, and spices to a blender and blend until smooth and creamy. Add the coconut oil last, ideally while the blender is running. When coconut oil is fully incorporated and the texture is super yummy and smooth, pour the filling on top of the crust. Smooth with a spatula if necessary.
Save the stem of your sugar pie pumpkin for decorating if you like!
Freeze the pie for at least 3-4 hours to fully set up. Move to refridgerator 1-2 hours before planning to serve to allow it to thaw. Slice and serve, and fully enjoy this incredible pumpkin pie!
Serves 12-16 using an 8 inch springform pan.
Angela says: This truly tastes like REAL pumpkin pie!!! Without the sugar, dairy, eggs, or gluten, using only the purest of ingredients. If you can let this pie sit at room temperature for about 1/2 an hour before serving, the texture will be just perfect. This pie is creamy, comforting, and ‘tis the season! It’s been a major hit over the last three holiday seasons- a true crowd pleaser. Make sure to add in lots of light and love to your creation while you make it- it truly makes a difference. Enjoy!
Filling recipe by Sayward Rebhal.
absolutely enchanted.
Etsy | elspethmclean | Facebook
Elspeth McLean, an Australian artist based in Canada, creates hypnotizing paintings of mandalas on smooth and perfectly round ocean stones that will soothe your soul and fill your wold with color. She paints her beautiful explosions of color with tiny dots, which makes her works even more symmetrical and soothing.
Her rocks are insanely popular, and sell out of her Etsy shop very quickly! But she also has tons of other artwork, so be sure to take a look!
Via:http://www.boredpanda.com/stone-art-mandala-elspeth-mclean-canada/
Nick Knight - Body Language (2010)
“Can You Believe These Homeless Beggars, Marjory?” by Eugenia Loli
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Virgin of the Rocks ~ LdV
David Zinn ~ chalkart Sluggo's Adventures www.cubebreaker.com
You can run but you cannot hide.
...its never really over...... A kingdom, for a kiss upon my shoulder... ~d(。ŏ__ŏ)b~
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