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We all make food to eat. The tummy growls and we honor it with food. But we don’t just eat to fill that empty void… Food provides energy that is necessary for life. There are six classes of nutrients that we need to stay alive and well.
Proteins give your body amino acids — the building blocks that help your body’s cells do all of their everyday activities. Carbohydrates give you quick energy — they quickly go into your blood as glucose (blood sugar), which your body uses for fuel first, before turning the leftovers into fat. Fats give your body the fatty acids it needs to grow and to produce new cells and hormones. Vitamins keep your bones strong, your vision clear and sharp, and your skin, nails, and hair healthy and glowing. Minerals are chemical elements that help regulate your body’s processes. Water is necessary for life, which makes it vital for good health. Water makes up about 50% to 66% of your total body weight. It regulates your temperature, moves nutrients through your body, and gets rid of waste.
My goal is to incorporate all of these vital components when I create a recipe. But sometimes, I create food as an act of meditation. Meditation is a simple technique that can help you control stress, decrease anxiety, improve cardiovascular health, and achieve a greater capacity for relaxation. Who here doesn’t need that?
One morning I woke up and looked out the window. The fog was so thick that my eyes couldn’t find the horizon. The silhouettes of the trees where steadfast black against the fog that surrounded them. It was quite mystical. Everything seemed so still and quite, a perfect day to “meditate”. Once in the living room I looked out at the orchard, the air was so thick and cold looking. Every good meditation session requires warmth, so soon after there was a roaring fire in the fireplace. I cleared the kitchen island, grabbed my cookie dough, brought out my tote of piping tips and supplies, sat on the stool and just lost myself in creation.
As I piped the frosting around on the heart shaped cookies, I couldn’t help but smile… my heart was filled with love. I started thinking to myself about all the ways we share and experience love. I am mightily blessed with the most amazing husband, with family and with friends. And, let me not forget, with each and every one of you. Everyday, I am touched by how many people from all over the world, reach out to me. Yes, I get tons of questions and get asked for advice on a daily basis… but the bottom line is… you all have become a support team for me, you cause me to grow, to stretch out beyond my comfort zones, you challenge me, friendships have and are being formed… the list goes on and on. This recipe comes to you with love.
Now, about these cookies. Everyone has a different idea on what makes the perfect sugar cookie. Some like them hard and crispy, others like them soft and chewy. I am in the soft and chewy group. :) These are moist on the inside and have a firm exterior (but not crunchy). How long you dehydrate them, will determine that. Bob said that they almost tasted buttery. In fact if you wanted to replace the cashews with macadamia nuts, they would for sure elevate that buttery flavor. I have had macadamia nuts on my shopping list for at least 3 months now and every time I am at the grocery store, I reach for them but I can’t bring myself to pay $20 a lb. so opt for cashews.
When it comes to finishing, this frosting is great to work with for piping and spreading. You can color and flavor it any way you wish. For decoration, I used organic culinary grade rose buds. I have posted a LOT of pictures on this post. I show some simple steps about how I pipped some of them so you understand how to get the look that I did. If you wanted to, you could frost the cookie with a base layer and then chill. Once the frosting is very firm, you can smooth it to a streak-free base, sort of like fondant. Anyway, I hope that you give this recipe a try and enjoy your time of “mediation”.
Frosting: yields 2 1/2 cups (divided)
French ~ L’amour (la-more)
German ~ Liebe (lee-buh)
Slovak ~ Laska (lah-ska)
Slovenian ~ Ljubezen (loo-beh-zen)
Galician ~ Amor (ah-more)
Welsh ~ Cariad (cah-ree-ah)
Swedish ~ Karlek (shar-lay-ek)
English ~ Love (luh-vuh)
Danish ~ Kaerlighed (care-lah-did)
Filipino ~ Pag-ibig (pag-ee-big)
Swahili ~ Upendo (oo-pend-doh)
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