so seemingly small,
to the whole universe
as tiny whispers
like the sounds
of butterfly wings,
and the clear voice
of the living truth.
This time of year on the island the smell of blackberries permeates the air, much like the scent of ripening grapes in a sundrenched vineyard. We pick bowlfuls of these black jewels several times a week and eat them plain, or puree them to make a pudding-like sauce.
These chunky nut cookies are topped with a glaze of seedless, satiny-smooth, blackberry puree. And when the cookies are dehydrated for an hour or so, the glaze thickens to form a delightful taste and texture. Be sure to eat them warm, right out of the dehydrator, with some succulent, warmed blackberries on top!
Ingredients: Makes 14 cookies
1 cup raw almonds, soaked
1 cup blackberries for glaze
1/2 cup raw pecans
1/4-1/3 teaspoon Himalayan, or Celtic salt
1/4 teaspoon anise
Soak almonds for 6-8 hours. Rinse and drain.
Put into food processor and chop as finely as possible.
Remove from food processor and set aside.
Put pecans, dates, salt, and anise into food processor and grind as finely as possible.
Add almonds and process all ingredients together. (The texture will be like a nut truffle.)
Roll into small balls, and place on mesh sheet of dehydrator.
Press balls with a fork, creating little "wells" in the centers.
Rinse blackberries gently in cool, pure water, and drain well.
Put berries into blender and blend until smooth.
Pour into a sieve. Press puree with a spoon to remove seeds.
Spoon a tablespoon of sauce on top of each cookie.
Place in dehydrator, with temperature set to 110 degrees, for about 1 1/2 hours.
A Little Story: Walking the Earth
This week I made these cookies for my birthday dinner. In the morning while I was outside picking blackberries, the smell of salty air from the sea rose on a breeze and mingled with the fragrant fruits. Many were so ripe that they fell off the vines, toppling to the ground with a plop.
I thought about what I'd read in Earthwalking Sky Dancer, about how in ancient times, in certain cultures, man was regarded as a conductor for earthly, spiritual, and celestial energies.
Spiritual energy would come through the top of the head and go through the body, leaving through the feet to enter the earth. Likewise, the earth energies would move into the feet and travel up through the body, exiting at the top of the head to flow into the spiritual realms.
In this way man became a conductor, a transmitter, for both the earth and spiritual energies, and this helped to keep life on the planet in balance.
Picking berries, I felt my heart expand. It was the continuation of having awakened in the morning with a deep sense of peacefulness and joy for the gift of life. Even though it was cloudy and cool outside, I didn't mind. Standing on the earth, a warmth of gratitude permeated my being and spread out in all directions in a sphere of beingness and love.