Yesterday, the world lost a brilliant soul.
I first met Emma when I began my studies in naturopathy and nutrition. She was young, vibrant, super intelligent and probably one of the calmest people I had ever met. She was also magnificently kind, and as we now know, incredibly brave.
Over time she became not only a good friend, but a mentor of sorts in navigating the world as a new practitioner. She was… I still can’t believe I am writing “she was”. She was a light.
So today I did the thing I do when the world is not right for me, I baked.
I thought about what Emma loved and I am pretty sure she would have loved what I came up with. Gluten free, enriched with nourishing ghee, fresh herbs, and a good hit of ginger. Yum.
While I cooked, I thought about Emma, but I also thought about others.
I thought about my friend in the school playground this morning and the discussion about weight measures in recipes over cup measures, and made sure to take note of the weight for this one!
I thought about my husband and my kids, and how they make my heart hurt with love.
I thought about a conversation with my sister, and how grateful I am for her.
I thought about a new friend, and how she reminds me of Emma’s calm.
And I spent a little too long running my fingers through the mix of dry ingredients, because it feels nice.
So I hope you love these, and maybe bake them one time for someone you love.
The ingredients calls for 5 egg whites. I know, I know, I am not normally a fan of having leftover yolks, but in this case I wanted a particular texture …