How do you know when you’ve been heading down a highway of unhappiness at 100km an hour? I only know when hindsight calls in and tells me to make a U-turn. By then, the damage has already been done – in one way or another.
Remember how I realigned my priorities this year? I was heading down that road. To get back on track, I had to address the root of the problem – my job.
It wasn’t just the environment I was in, it was the actual job. I applied for a job that encompassed a lot of the elements I enjoy, and the rest is history. Now, I’m a strategic storyteller who gets to finish my working day at 4.30pm (instead of 6pm) so I can eat better, sleep earlier and spend more time with my partner.
Now, I practice yoga at a small studio and have made it a priority to focus on what I’m consuming, like increasing the amount of organic food I prepare and eat at home, and being strict about sticking to gluten-free when I go out for a meal.
These bliss balls are contributing to my newfound happiness. They were an 11th hour effort before a few friends came over for a BBQ, and they were perfect from the get-go. I’ve made them many times since.
Chocolate bliss balls
Makes approx. 16
2 cups raw cashews
1/2 cup cacao nibs
1/3 cup cacao powder
1/2 tsp vanilla extract
1 tbsp maple syrup
8 dates, pips removed
Add all ingredients to a food processor and process on high for around 45-60 seconds.
Add a teaspoon of water to help moisten the dough if needed and process for a few seconds more.
Mould around one tablespoon of dough into a ball and repeat for remaining mixture.
Store in the refrigerator until ready to eat.