I've been reflecting this morning after a busy day yesterday moving all of the stock for my business Upcycled & Co. Lucky enough to find a wonderful local woman who was keen to take over the inwards and outwards goods tasks for me, she is now receiving all supplies and dispatching all orders. This is something I've wanted to put in place for some time, but it had to be the right time. And, it's been a process.
Over the last few years, I've had a number of stressful family situations arise, and of course, there's good old menopause that was thrown in on top. It's been a long time (about 2 years) since I've felt like I could focus on more than one thing at a time. Being super-careful about I navigated this past year or so has been key, but thankfully it's now all good news.
Labelling myself a chocoholic many years ago, I have had a longstanding love affair with this delicacy. In recent years though I have taken more to dark varieties. With the health benefits touted in the last few years I decided this was a better choice to make, until my experience a couple of weeks ago.
It's taken tremendous courage to launch this personal brand, my Facebook page and blog. For years now I've been aware that there are people in my circle who do not approve of what I do.
Recently we took a road trip around parts of the North Island here in New Zealand, because like many of you, international travel is not an option right now. In a number of our domestic cities we have our favourite bed and breakfast accommodations we return to each time, but of course there are times we need to find a new property.
When I started Psychotherapy in 1989 I made a decision to always look within myself for answers. At that time, a broken and deeply sorrowful young woman, I was curious to understand why I was the way I was. And, that curiosity has stayed with me.
½ cup coconut oil
½ cup cocoa or cacao powder
2 tbsp honey
½ tbsp vanilla bean paste
1. Melt coconut oil in jar/container.
2. Measure out ½ cup and place in saucepan.
3. Add cocoa powder, honey and vanilla bean paste.
4. Heat through stirring well until almost boiling.
5. Remove from heat.
6. Place in dish.
7. Leave in freezer or fridge to set.
8. Cut into pieces or turn out first, then cut.