He is 1. My son, my babe, my love has made his first trip around the sun.

Landon, you will never know how much I love you. Putting into words how much joy you have brought to us is not possible, but hopefully you will one day hold a child of your own and know the sweetness that they bring. 

You have grown oh so much, and as you prepare to take that first step I want you to know that I never imagined just what kind of an independent, sweet, determined child you would be. Your life is full, even at just 12 months of age. You dive head first into everything you do, and your attention never wavers from what you want. 

You have the love, attention and devotion of two of the kindest souls in your brothers. They would do anything for you, and if there is one thing I am glad that I got a chance to see and experience, it is how much being big brothers has meant to them. They would guard you with their lives, and they would (and have) give you everything.

The losses that came before you were painful, but I am grateful to be holding you in my arms every night as you drift to sleep. I was one of the lucky ones, for my prayers were answered when you came into this world. I called you my healer, and you have lived up to the name. You have healed the wounds of sadness and grief in such a powerful way, and your smile reminds me that I have been more blessed than I am sure that I ever deserved.

I have so many hopes for you, many of which I will never reveal for your life is your own to make. As your mother, all that I will say is that I pray your life is filled with as much joy as you have already given. Never lose sight of who you are, never give in to fit in, but make strides in this world to stand out. Life is short my sweet boy, that you can be sure of. Live it, dream it, embrace it and hang on with all of your strength. Whatever you do, enjoy it. Whoever you love, show it, and whatever you dream, live it. 

I love you, forever.

To all of you, my dear friends, you helped bring Landon into this world with your prayers for him when times were rough. I will never forget that, you can be sure. Every comment, email, phone call I wrote down or printed out for him to see. What an amazing gift to have been lifted up in love by so many. Thank you.

Mindfulness and children is a subject that has been on my mind quite a bit lately.

A few weeks back I was teaching a yoga and storytelling class to a group of 6-10 year old kiddos. As I was leaving the studio, one of the moms approached me and asked if I knew anything about mindfulness in childhood. She was genuinely concerned about her daughter’s   ability to be mindful of what was going on around her, and it was a trait she wanted to cultivate deeply in her child. We talked for a long time, we talked about journaling with her daughter, about having her be involved in community service projects that would broaden her idea of helping others, and we talked about the importance of quiet time for children to reflect on their days, and the ability for them to share space in their own minds.

When I went home that night I felt pretty good about what had been said. Mindfulness is tricky I rationalized, and I would think that it would be even more so for an 8 year old. For my own children, they had been exposed to my yoga and meditation practice for the past 8 years, so I knew that they knew how to be mindful, even if they didn’t always choose to do so.

When we got home I began preparing dinner, the conversation still fresh in my mind. I began watching my oldest son as he moved through his play, his reading, his time helping me in my kitchen.

I watched my babe, crawling around on the floor so focused on every crumb, every new treasure (onion skins, a produce sticker, etc) that he found. So intent on putting one foot in front of the other, or reaching for a new object.

I watched as Elwood magically created his own little world of magicians and wizards, capes and wands. And it hit me.

It hit me so hard that I wanted to just stop what I was doing and write for as long as I could. I wanted to document this moment and this inspiration before it faded away, but they are  8 and 6 year old boys so hunger was the priority.

I realized through watching them that mindfulness in children is not something that we can or perhaps even should teach, in the normal sense of the word at least. When I was watching my boys I realized that they are in fact, by their very nature, purely mindful. They are always in the present moment, they are always authentic in their speech, they are always mindful of their surroundings. They are not caught up in the future, they are not caught up in the past, they are here. Right here, all the time.

That is what makes childhood so incredibly unique, and what as adults, we strive to go back and remember.

There are so many examples of in-authenticity in our world. We live with it, hear it, and feel it every day. Reminding children through our own example of the values that we hold dear is important, and cultivating the space for them to learn how to keep the mindfulness of childhood alive is imperative, for one day they will begin to see that mindfulness fade as life gets in the way.

We are always told that children hold the key to life’s happiness, and it is moments like these that lesson hits home hard. We could attempt to try and teach our children how to be mindful, but I am betting that our time would be better served letting them teach us.

Any holiday that is all about chocolate seems like a good idea to me. My husband and I are chocolate lovers, and every Valentine’s Day I try and find one new home made goodie to surprise him with.

This year I have to admit that the holiday snuck up on me, and Sunday night found me in my kitchen with a bag of bittersweet chocolate, some cream, and the strawberries I was saving for the boy’s breakfast the next morning. The result was a chocolate strawberry truffle that  is so decadent I almost couldn’t share.

I am not a truffle person under most circumstances, but when you want a strong chocolate punch they really do the trick. Most recipes call for around 8 oz of chocolate and 1/2 cup cream. I chose to up both a bit to see if I could get an equally intense but creamier consistency. I really wanted the strawberries to be incorporated into the chocolate, and I decided to test the idea of a puree directly into the ganache. The flavor is subtle, but just enough to remind me that this pairing was made for each other.

Of course it is also the outer layer of a truffle that makes it worth it’s weight, and  two that stuck out (ok, the only two that I had in my pantry, but still that stuck out) were white chocolate and sweet ground chocolate. I have to say that all three of my boys voted the white chocolate as their favorite, and I was right there with them, but the ground chocolate was a close second. All in all the truffles took 10 minutes to prepare, 2 hours to firm up, and 20 minutes to roll. Not bad for a last minute Valentine’s treat.

Bittersweet Chocolate and Strawberry Truffles

12 large truffles 

Truffle
10 oz bittersweet chocolate, chopped
1 cup heavy cream
5-6 strawberries, chopped and pureed

Outer layer
White chocolate, chopped
Chocolate Cocoa

Place the bittersweet chocolate into a glass/heat proof bowl. Heat the cream almost to just a simmer. Remove from heat and slowly pour over the chocolate, whisking as you go. Allow to cool for 5 minutes. Add the pureed strawberry and fold until just combined. Pour into an 8×8 glass pan, cover with foil and refrigerate for at least 2 hours or overnight.

With a melon baller or table spoon, scrap chocolate into desired size. Roll with hands just until smooth and roll in desired topping. Refrigerate for another 20 minutes or store in an airtight container between sheets of waxed paper.

While eating chocolate is always my favorite way to enjoy it, bathing with it is a very close second. I love cocoa butter. Love it. I use it whenever and wherever possible, and besides smelling good it is a savior for my dry Colorado skin this time of year. My family’s preference has always been our chocolate lavender oil, but this year my skin was in serious need of some exfoliation.

Salt scrubs are a great way to soften and refresh dry skin, and while I normally keep a jar on the side on the bath, this batch was my first adding in cocoa butter to our recipe. Though I love the benefits of cocoa butter, I often wonder about it’s propensity to harden up. I tested this recipe a few weeks back, and I am excited that so far I have seen nothing but a smooth and clear consistency. Avocado and olive oil top the recipe off for a scrub that hydrates skin for hours.

My favorite way to enjoy a salt scrub is in the bath, where I can let the oils soak in and take their full effect. A chocolate salt scrub, a strawberry chocolate truffle, and a glass of champagne is a simple way to celebrate Valentine’s Day, or any day for that matter.

Chocolate Salt Scrub

1.5- 2 cups dead sea or epsom salts
7 oz avocado oil
3 oz olive oil
2 oz cocoa butter
2 oz coconut oil
15 drops of lavender essential oil (optional)

In a heat proof glass bowl set over simmering water (the double boiler method), combine the oils and allow to melt.  Remove from heat and add the lavender essential oil. Allow to cool for 5-10 minutes. Pour over salt, mix, and store.

*I make this recipe in a small enough batch to use within 1 month. 

If there are two things that I love together, it is knitting and food. They have always been a beautiful combination, and provide the comfort and warmth that life so needs. One of the best people that I know to combine these two passions is Kristi of Fiber Fool. I have been reading Kristi’s blog for a few years now, and I have made countless goodies that have been enjoyed by many. There are hundreds of knitters who have been creating pieces from Kristi’s patterns on Ravelry, and I all of us have been eagerly awaiting the release of her first book, Nourishing Knits.

Each one of Kristi’s knitting patterns has a recipe to go with it, and they each inspire us to pick up the needles and enjoy a day of creating and cooking.

I was lucky enough to see a preview of Kristi’s new book a few months back, and I was amazed by the depth of the projects that she has included. Personally, I was immediately drawn to a pair of gorgeous knit slippers, but the above sweater is on my list of holiday knits for my husband in 2012.

The recipes leave an incredible smell lingering in your kitchen, and beg for a favorite yarn and needles to knit with. Rosemary scented grapefruit curd, pumpkin fig muffins, and antipasti bread pudding  were the first three that I made, and each one got better than the next.

Kristi is very conscious of those with food allergies, and her recipes are easily adaptable to be alternative ingredients. I am a lover of gingerbread, and so it was the first of her recipes that I made. Cranberries, butter, and the smell of so many good spices in the kitchen was all that I needed to get started on next year’s knits.

As I have mentioned here in the past, I am really in love with the idea of weighted measurements in cooking. When we first went gluten free five years ago (I can not believe it has been that long), I tried straight substitutions of regular flour to gluten free flour, and so often the end result was dense and dry or under cooked.

When I read a post by Shauna on weighted measurement, it changed everything. I began to see the differences in all of the flours that I was using, and beyond gaining more knowledge of which flours did what in my baking, I also learned how easy it could be to change up a recipe with any flour I might be testing or enjoying at the time.

I keep a piece of notebook paper on my fridge with all of the different weights of flours that I use (I measure by one cup), and I tape the weights of the blends that I am creating to their containers. This makes for very quick and easy cooking, and an almost fail proof way of taking your favorite recipe and making them gluten free (or any other alternative you choose).

As I was flipping through Kristi’s book I came across the recipe for Cranberry Gingerbread Cobbler, I knew it would be the perfect winter treat. Kristi has been gracious enough to allow me to share it here, and I hope that you all enjoy!

Cranberry Gingerbread Cobbler

Ingredients

12 oz bag of fresh cranberrie
1 orange zest and juice
1/2 cup sugar for fruit
1 tbsp. cornstarch
4 oz butter (1 stick)
141 g. flour blend of your choice
1 cup sugar
2 tsp baking powder
1/2 tbsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground all spice
1/4 tsp. fresh nutmeg
1/4 tsp cinnamon
1/2 tsp salt
1 cup milk
1/2 cup molasses

Preheat oven to to 350.

Place cranberries, orange zest and juice, 1/2 cup sugar and cornstarch in saucepan on medium heat. Heat gently until many of the cranberries have burst, and remove from heat. You want the cranberries cooked a bit less than if you were making cranberry sauce.

Place butter in a 9×9 glass pan* to melt in the pan while preheating. Mix remaining dry ingredients. Stir in molasses and milk until combined. It should be the consistency of pancake batter.

Pour batter into baking pan with the melted butter. Follow immediately with the cranberries, distributing evenly. DO NOT STIR. Place back in oven and bake for 40-50 minutes until middle is set and edges are dark brown, almost burnt looking.

Remove from oven and place on cooling rack. Let cool and serve warm.

I snuck away to Kansas City this week to visit Bernadette and to do some fun Rhythm of The Home planning for the year. Now I am trying to make my way back home amid a beautiful Colorado blizzard. I wish you all a great weekend, and I look forward to being back next week.

I have a new love, and a time consuming one at that. Pinterest.

I really wasn’t looking for anything new to keep from the ever growing pile on laundry on my floor, or the gazilion emails I need to respond to, but Pinterest did it anyway.

Having a digital inspiration board and creative to-do list is a brilliant idea, and one that I think will be around for a long time to come. I wondered when I first began just how much I would actually use the pins that I was creating, but I have to admit that I reference quite a lot through the week, especially when it comes to food.

Last Friday was my husband’s birthday, and we had a house full of guests who came to wish him a great year ahead. Food and friends are always a welcome addition to the weekend, and I enjoyed cruising the pin boards to see about some new recipes to make. On the morning of the party I stumbled across this pin for frozen chocolate covered strawberries. I had one of those “get up and go to the store right now!” kind of moments, but I was already knee deep in cooking and the wee one’s nap so that was a bit out of the question. The idea of cut fruit and melted chocolate all coming together in an ice cube tray was just too simple and perfect to let go of completely.

While I didn’t have strawberries, I did have a left over bag of yummy white chocolate chips (think peppermint bark) and a container of blueberries. As much as I love white chocolate, it can be a bit over powering, so I decided to add a touch of cinnamon to give it a kick.

The result was a creamy and fresh dessert that was gone long before the cake and ice cream. Three simple ingredients and ten minutes of prep yielded a very good thing indeed.

White Chocolate, Cinnamon and Blueberry Bites

1 12 oz bag white chocolate chips

48-72 blueberries, washed and dried

1/2 tsp cinnamon

Melt chocolate in a bowl set over boiling water. Add cinnamon and stir to incorporate fully. Place 4-6 blueberries in each cube of an ice tray. Pour the chocolate over the berries and bang the tray gently to allow the chocolate to fill all the crevices. Place in the fridge for 20 minutes, then into the freezer for 20 more. Pop out of the tray mold, cut into cube size chunks and serve.

{this moment} – A Friday ritual. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember. ~Amanda Soule

Early one morning over a good cup of coffee, I was talking to Joel about why Landon had gone from being a great sleeper to nursing 6-8 times a night in the last few months. I was tired, emotional and so very ready to just throw up my hands and have myself a good old fashioned temper tantrum.

Landon was one of those babes who slept all day and night. He was the type of infant that you never ever discuss because other mothers will hunt you down and hurt you for getting as much sleep as I did in those first few months. But I was warned that he would turn, and turn he did. My sweet infant has become a wide awake baby, and my lack of sleep has begun to catch-up with me.

I had gone looking for answers everywhere I can think of: doctors, friends, lactation consultants, herbalists, etc. I wanted an answer on where my good sleeper went. I wanted to know why he is suddenly in need of nursing all night long, and if there was something wrong that I could fix.

I received wonderful answers, and crazy answers, and everything in between (one of our doctors actually tried to convince us that our then 9 month old was manipulating us.)

Then in an instant my husband brought it all home; “He just needs you, Heather. This is the part of attachment parenting that gets tough, but it is also the reason that we attachment parent in the first place. He just needs you”.

It really wasn’t what I wanted to hear, but at the same time I knew that it was exactly what was going on.  When we talk about connection, it is our children who are the biggest examples of it. They are so bound to us, so connected, and they need us to physically be there at almost every moment in their days (and nights). To know that I am Landon’s safety net, his sense of well being in the world is an honor, even though it may also be a sleep depriving honor.

As I am finding out, connection with a child changes drastically over the course of the years, and although Jacob still asks me for snuggles and love, I can tell that every day he feels safer and safer to stray away from me and into the greater world. I am proud of him for that, and I know that one day Landon will do the same, but for now he is my reminder that while I may be tired, these days will not last long, but they will hopefully be of the greatest importance in my little one’s life.

I have always been an advocate for finding time to nurture ourselves, no matter if it is 5 minutes on the yoga mat or an hour long soak in the tub at the end of the day. I would like to think that I am a pretty good mom, but I am certainly a much better one if I have remembered to take a few moments out of my day just for me.

As my family is expanding, and there are now three little ones running around (okay, two running and one making a darn good attempt), time is getting a little thinner.

The other day I sat down with my journal, set the timer for 60 seconds, and wrote a joy list out. This is an exercise that I love to do because it is both a reminder of all of the blessings I have in my life, and it is a way for me to see what is important in this moment to focus on.

Perhaps the best part of a joy list is that it brings up small things that make me happy, and simple quick things that I can do to make the day a bit better. When lots of water and the smell of lavender showed up on the top of the list (under sweet Landon kisses and Jakey hugs, of course), I found an easy way to incorporate them into my day.

Just after I wake in the morning, I fill a huge mason jar full of cut up oranges, cucumbers and ginger and place it in the fridge to stay cold. A quick glass here or there makes me feel like I am getting a refresher in my day, while getting the water I need as a nursing mama. As for the lavender, that goes in a bowl of fresh water with two washcloths, and goes over the eyes or face when the stress of the day begins to show itself.

It takes 5 minutes of my morning to prepare, but as simple as these two things are to make, they have a long lasting impact on my mood throughout the day. Maybe they are just my reminders that there is always joy in the simple things.

What simple things bring you joy today?

In late Spring of 2011 I was invited to help write a book on throwing naturally fun parties for children with Anni Daulter. Anni is the author of such books as The Organic Cookbook, Ice Pop Joy, and Organically Raised: Conscious Cooking for Babies and Toddlers. Having a 3 month old babe in my arms, I jumped into the task of creating recipes, crafts, and decor for distinct parties that would be fun for children of all ages.

This book was an incredible learning experience that taught me so very much, and that I will never forget. Naturally Fun Parties for Kids: Creating Handmade, Earth-Friendly Celebrations for All Seasons and Occasions is available for pre-order now, and is full of ways to use natural, recycled and eco-friendly materials to throw fun and festive parties both outdoors and in.

Naturally Fun Parties for Kids gives parents distinctive ideas and complete plans, decorations, activities, recipes, and more — for celebrating with their families throughout the year. All 12 parties are inspired by nature, are cost effective, utilize recycling and other sustainable practices, and are incredible fun for all! From a fabulous homemade, all-natural spa party filled with floral-scented foot soaks and chocolate facials, to a morning gathering in pajamas for a party with pancakes galore, there’s a party here for every personality. ~ Amazon. com

Anni and I hope that you enjoy a little “taste” of what is inside below, and we are very excited to share the book with you in March. If you are interested in reviewing Naturally Fun Parties for Kids ahead of it’s release, please email me at heather@shivayanaturals.com.

From the Natural Spa Day Party

Chocolate Facial

½ cup cocoa powder

4 Tablespoons oatmeal

½ cup honey

3 teaspoons cottage cheese

½ cup fresh plain yogurt

Mix all together and refrigerate until ready to use.

Apply to face and leave on for 10 minutes or until girls want to eat it off!

Rinse off with water.

::

From the Winter Solstice party

Cheesy Potato Soup with Honeyed Walnuts

2 Tbsp butter

1 ½ yellow onions, chopped

2 garlic cloves, minced

1 Tablespoon fresh tarragon, minced

1 Tablespoon fresh rosemary, minced

½ Tablespoon fresh thyme, minced

2 pieces of celery, chopped

½ cup mushrooms, chopped (any variety)

2 lbs potatoes, peeled and chopped

4 cups chicken broth (or vegetable broth if vegetarian)*

2 cup water

2 cups white cheddar cheese, shredded

2 Pinches of cayenne

Salt and pepper to taste

:: Preheat oven to 350 degrees.

:: On a large baking rimmed baking sheet lined with parchment paper, arrange a single layer of walnuts and coat with honey.

:: When oven is hot, cook the walnuts for about 15 minutes, set aside.

:: Meanwhile, set a large saucepan over medium-high heat and heat the butter for 1-2 minutes.

:: Add the onion, garlic, tarragon, rosemary, thyme, celery and mushrooms celery and sauté for 5-7 minutes.

:: Add potatoes, broth and water and bring to boil.

:: Add in the cayenne and salt + pepper.

:: Cover, turn the heat down to a simmer and cook for 30 minutes or until squash soften.

:: Puree with a hand held mixer or blender and return to a clean pot.

:: Add in cheese and mix until it melts.

:: Add salt and spices to taste, and garnish with honeyed walnuts.

Serves 8

Enjoy!