The month of February always makes me think about our concept of love and yes it has everything to do with the fact that Cupid has painted the town red.
Growing up I used to have a very unhealthy attitude towards Valentine’s Day (something I out grew over the years when I began to understand consumerism). My Mum and Dad were really cute, some years they would send my sister and I presents, so we wouldn’t feel left out. Even though I now laugh about those horrifying rejections of past Valentines, they weren’t always so funny.
Because essentially that’s what it’s about isn’t it? Not feeling rejected, feeling left out or unaccepted, but people don’t just feel that way on Valentine’s Day, it just gets horribly heightened on February the 14th.
Like everyone, I struggle on days, my insecurities get the best of me, I wasn’t always good at overcoming those feelings. It’s so easy to love ourselves when we feel fabulous, learning to love myself on the days I don’t, is something I am still working with.
I wanted to share this with you because we are all in the same boat, I don’t want anyone to feel alone and unloved on any day of the year. It’s really hard, it is a very painful feeling and it isn’t easy to always love yourself. So let’s just own that, let’s say, it isn’t easy but I am still going to do it. I don’t have a magic formula, but developing a strong sense of self-value is the most important thing we can do for ourselves.
A sweet treat always helps, so on one of those days, I bake, because I find it really therapeutic! I love a red velvet cupcake and I finally adapted my favourite Hummingbird recipe for a cleaner eat and here it is!
1/3 cup of coconut oil
1 cup of coconut sugar
1/3 cup beetroot purée (just boil a beetroot until soft and then blend it)
1/8 cup cacao powder
1tsp vanilla essence
1 cup of buckwheat flour
120ml almond milk with 1tbsp of Apple cider vinegar stirred into it
1/2tsp bicarbonate soda
1tbsp White wine vinegar
To serve: a batch of your favourite frosting, I love blitzing a cup of soaked cashews with 1/4 cup goats cheese, 1tbsp of agave and 1/4 cup of water.
Preheat oven to 350F and line a cupcake tin with six cases.
With an electric mixer, whip the coconut oil, sugar and egg together.
Combine the betroot, cacao and vanilla essence in to a paste and mix well with the coconut oil, sugar and egg.
Mix the flour with salt and fold half of it into the wet ingredients. Add half the almond milk, stir and then add the rest of the flour and fold in with the remaining milk.
Add the bicarbonate soda and vinegar and stir into the batter. Pour the batter into the cupcake cases and bake for 20-25 minutes until they are sponge like to touch.
Once cool, ice them with your frosting and they are ready to be devoured!