I choose to live by choice not by chance.
I read this statement in a book recently in a source which I have seemed to have misplaced, and can’t quite get it out of my head.
When I was a little kid, I loved the idea of chance. I was raised with Christian values and the idea of a divine pathway being created for me a highly comforting and beautiful thought. For me it was much more than having a purpose from a higher power but rather the notion that I could live the gypsy lifestyle, following the wind and my heart wherever it would take me.
At work we are discussing the very important task of the office Christmas party and costume themes to compliment it. Childhood dreams is a strong contender in the theme tally and it has really got me thinking about the dreams for my future, silly or not, that I had as a child.
I remember being about seven years old, standing on my little stool in the kitchen making blueberry muffins (out of a packet mix) and thinking that I couldn’t think of anything more incredible than being a chef. I had my heart set on being a pastry chef in a fancy cafe playing with sugar filled creations every day. That dream was somewhat recurring and seemed to weave in and out of my visions of becoming a famous journalist or a pharmacist, all careers which my parents supported with full hearts and attitudes I now feel very blessed to have received.
It’s a beautiful thing when you choose to have your chance. I worked my ass off in high school to get into my pharmacy course in university, only to abruptly change into journalism, career which has now seen me working in communications and media.
So here I am on a Sunday night, making to do lists for my crazy week of work in rural Queensland and writing about food and healthy eating which were largely inspired by my time working in pharmacy and nutritionists.
I may not be any of those things I dreamt of as a little kid but in a strange turn of events I have seemed to have chosen a path which ironically has blended all those big, gypsy dreams into one pretty blessed life.
It has been my choice to accept and deny those chances which have been presented to me. Still a gyspy, just with more disposable income.
I choose to live a lifestyle that is sustainable for the rest of my life, and not one which I have been forced into. I’m not going to wait until I’m in my mid forties and my GP tells me I need to look after myself better. Or when the time comes to decide to have a family and I’m desperately trying to loose those 10kgs to increase my fertility. I choose to eat foods that I will enjoy eating for the rest of my life and I’m pretty sure the extra 15 minutes preparing this breakfast panna cotta with fig and pecan granola is a worthwhile investment in my future. It’s refined sugar free, delicious, satisfying and 100 per cent gypsy approved.
Lavender and honey breakfast Panna Cotta with fig and pecan granola
3 tbs raw honey
1 tbs lavender
2 cups greek yogurt
1 cup milk
2 ½ tsp gelatin
2 tbs water
1 tsp vanilla
1 cup oats
1 tbs chia seeds
2 tbs pepitas
1 tbs sunflower seeds
3 tbs pecans, slightly crumbled
1 tsp vanilla
1 tbs coconut oil
4 dried figs, chopped
1. Combine water and gelatin in a small bowl and set aside
2. Place the milk, vanilla and honey in a small saucepan and bring to a simmer
3. Add in lavender and turn off the heat and let infuse for 5 minutes before straining
4. Add gelatin and yogurt and whisk until smooth
5. Divide mixture between glasses and let set overnight
6. Combine oats, chia, pepitas, sunflower seeds, pecans, vanilla and coconut oil in a bowl and spread over a tray lined with baking paper
7. Bake in a moderate over until just golden and stir through figs
8. Serve panna cotta with granola and blueberries