For me, there’s more to daylight savings than just winding the clock an hour forward and rejoicing in the new found evening light. It’s become a marker, marking that time in the year where life starts to shift a bit as habits change and get shuffled around. I always feel a kind of reinvigoration, similar to New Year’s Day but without the nasty hangover. Having sunshine around breathes new life into everything, and as pretty spring flowers pop up overnight, I feel my motivation is also in bloom. We all start to prepare for more time outside too. Friends seem to come out of hibernation, our 80’s outdoor furniture collection also comes out of hibernation, and the derelict overgrown yard gets major clean up. And it seems like suddenly as the daytime hours expand, so does the space in the house, my social life, and the smile on my face.
This year things in my personal life have weirdly aligned with the commencement of daylight savings. I will elaborate on this, and my health, a little further down the track, but for now I will leave you with a recipe for peanut butter bliss balls – the first recipe that marks a major shift in my life.
And just as time springs forward, so do I.
peanut butter bliss balls
These are both vegan and gluten free! Recipe makes approx 15 balls. You can store them in the fridge in an airtight container for a week.
- 1 cup dried dates
- 2/3 cup flaked quinoa (or gf oats)
- 1/4 cup chopped dark chocolate
- 1/4 cup crunchy peanut butter
- 2 tbsp hemp seeds (substitute sesame seeds)
- Soak the dates in boiling water for 10 minutes to soften. Drain well.
- Place dates in food processor and whizz until a rough paste is formed.
- Add all remaining ingredients an whizz again until combined but there are still some lovely chunky bits in the mix.
- Roll mixture into 15 walnut sized balls.
- Set in fridge for 30 minutes.