I am terrified of saying goodbye. Goodbye to people, to objects, to situations. And for some reason it makes no difference to me whether I am saying goodbye to something good or something bad. It is the ‘letting go’ that is the problem. It was my birthday over the weekend. And as usual, I got weird and sentimental it. Not about getting older, but about saying goodbye to another year. I kept thinking to myself, wow, I will never be thirty-five again. Never ever. It has been a very challenging year, to say the least, so there is no logical reason for clinging on. It was however, quite a significant year for me. It was a year of change. Of major life overhauls. Of new beginnings, new roads, and new territory. And at some stage throughout the year, I looked at my reflection in the mirror and thought “Who the fuck are you anyway? Do I even know you?”. I decided to get to know myself, and to become my own friend. And, as an obligation of being my own friend, I decided that I must also think and say nice things about myself, just as I would any of my other friends.
It has taken a long time for me reach this point in my life. To realise that I am a great person, so can probably let go of all the negative self-talk. And I am not afraid of the unknown, I just don’t like to say goodbye. I am nostalgic and overly sentimental. But that’s OK, because now I know it. And I can tell myself, as my own friend, that I am doing just fine.
Raw Vegan Key Lime Pies
- 1 cup raw pecans
- 15 medjool dates, pitted (plus a couple more if necessary)
- ½ cup coconut oil
- ½ avocado
- ¼ cup fresh lime juice (about 1 lime)
- zest from 1/2 lime
- 3 Tbsp maple syrup
- flaked coconut to garnish (optional)
- Place the pecans in a heavy duty food processor and pulse until coarsely ground.
- Add the dates, one at a time, pulsing in between each addition.
- Grease a 9 capacity muffin tin with coconut oil, and line them with long strips of baking paper to act as handles to lift the pies out later.
- Divide the crust mixture between the nine holes, and use your fingers to mould the mixture around the muffin holes.
- Place the filling ingredients into the food processor and pulse until smooth.
- Divide the mixture between the nine pie shells.
- Sprinkle on some flaked coconut and place in the freezer for an hour to set.