Hashtags and Carrot Cake Truffles | Vegan + Refined Sugar Free

Hashtags mean a lot to me – and certainly a lot more than simply stacking up likes on a photo.

A few weeks ago, I got a message from Instagram. I can’t remember the specifics, but it was something along the lines of saying that I’d posted a bad link on my page and I’d therefore been blocked from posting.

#GASP!!!!!!!!

SUPER frustratingly, I think it limited which hashtags my photos appeared on because I noticed I’d been attracting a lot less attention from new visitors to my page.

I am very grateful for each and every member of the online community that is following my journey and growing around it. I’ve connected with some brilliant and inspiring people who, for some reason, have chosen to stick around.

I know it doesn’t mean a lot to some people, but to me, this is a group of friends who have been united together through a mutual interest. And when I really think about it, I know it wouldn’t have been made possible without the humble hashtag.

You see, it’s more than just accumulating likes or bumping them up from a list of names to that comforting “11” figure. I love hashtags for the reason they were originally designed: to allow communities to blossom through mutual interests. Hashtags let you find new #veganrecipes, #plantbased friends, #brisbanefood or – MOST importantly – #oatmeal inspo.

Hashtags have helped me to find some of my most cherished communities and personalities. Ones that have changed me, helped me, inspired me, given me confidence, healed me, put a smile on my face, made me laugh, made me cry, and have given me a platform and the opportunity to (hopefully) do the same for others.

Where would I be without the absolutely gorgeous @bodyposipanda and @nourishnotpunish, who are such impeccable leaders and brilliant role models for the #bopo movement?

 

View this post on Instagram

Can we talk about butts for a minute? Butts are a big deal. Or rather, big butts are a big deal. The super-slim-all-over body ideal has been replaced with another that's even more impossible for most of us to achieve. The hourglass is more extreme than ever, and the super-slim ideal is still there, but only in the right places. I used to dream about having all the flesh from my stomach removed, being able to move and mould my fat into places that would make me more perfect. More desirable. More like the women being celebrated in rap songs and sexualised on TV. I still find myself curving my spine to better emulate that hourglass, despite my time being determined to stay in the middle. The reality is I'm just not made to be that bootylicious. My back nearly went into spasm just trying to take the first picture. I'm not supposed to have an itty bitty waist and a round thing in your face. And I'm done torturing myself with crash diets and squat challenges to try and change that. You are allowed to accept the shape that you are, whether that's straight, curvy, rounded or flat. Big butts are gorgeous, but so are all the others! Let's celebrate ourselves as we are, let's embrace our bodies, and let's write rap songs about our damn selves. Ones that are a bit more respectful to women, preferably. 💁 💜💙💚🌈🌞

A post shared by Megan Jayne Crabbe 🐼 (@bodyposipanda) on

 

How would I have discovered the #goodnessmebox, and in turn, products that I now cannot live without such as @redtractorfoods (who now share my freakin’ recipes – what the heck!!!)?

 

 

How would I have found so many amazing uses for #mayvers glass jars??? WOULD I HAVE EVEN DARED GIVE TAHINI A CHANCE??????

 

 

If it wasn’t for hashtags, I might not have been inspired to share such simple recipes and blabber on with my ramblings.

My lovely community might only be in its grassroots, but I know in my heart it’s worth pursuing and encouraging. I know this because of how such a simple, unsuspecting post had such an incomprehensible impact on my life:

“Tomorrow morning when you wake take a moment before you strip off your clothes, go to the toilet and hop on the scales.Take a moment and ask yourself: What does that number mean? Why does it matter? Ask yourself: Do I feel well? Do I feel healthy? Do I feel happy?”

Bianca Slade, Wholefood Simply

And I can only hope that one simple post could positively benefit someone’s life the way this did mine.

I feel tears nudging from behind my eyes every time I read it. Ever since I read it, I have practiced this routine every time I’ve jumped on the scales and every time I’ve looked in the mirror.

The feeling of reassurance knowing that I was happy with myself before the moment I glanced down at that silly (yet potentially so defining) number is one I cannot describe.

“Because that’s all it is, a number. It is not a key to happiness. It does not represent your self-worth. It’s a just a number and perhaps it’s a number that is worth forgetting.”

I’m so glad I found Bianca. She has truly inspired this blog, but most importantly she has inspired me.

She has inspired me to be more appreciative of myself. She has inspired me to embrace my passion. She has inspired me to never underestimate the simple things.

I could only dream of helping someone in the way she has unknowingly helped me through words and recipes to make the most of this life.

Thank you Bianca. Thank you hashtags.

This recipe is simple, but it is from my heart and just for you: my community, for everything you have given me and for all that is yet to come because of the inspiration you give to me each and every day.


Carrot Cake Truffles {vegan + refined sugar free}
Makes about 20 morsels of #yum

img_6515

Ingredients

For the truffles
1 cup cashews

1/2 cup coconut desiccated

2 carrots

3 medjool dates, soaked in a touch of boiling water and beaten with a fork into paste

cinnamon

For coating
1 block of dark chocolate, chopped (I used Well Naturally as a vegan option, though any brand will do)

Instructions

1. Combine all truffle ingredients (ie – everything except the chocolate) in a blender/food processor.

2. Separate the mixture into balls – you be the judge of size! Pop these in the freezer to firm and chill.

3. While you’re waiting, melt the chocolate in whatever which way.
I put boiling water in a bowl, then stirred the chopped chocolate in another metal bowl which sat on top.

4. Prepare a flat tray or tupperware container (that will fit in your freezer) with baking paper.

5. Remove the truffle balls from your freezer. Roll them around in the melted chocolate and place individually on your prepared tray so that they are not touching.

6. Place back in freezer until chocolate is firm.

7. ENJOY!

You can store these in the fridge or freezer!

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