I would love to tell you otherwise, but it happens all too often. The stress takes over and takes me out of balance. More or less we all are always in a hurry, do too much and everything at the same time. Sometimes you get nothing done and run on adrenaline, despite the downtime on the couch. How do you connect to yourself among all the deadlines, appointments and everyday life?
How to let go, feel free and find a way to connect your body and mind?
The huge things, retreats or decisions won’t lead you that way. Rather the little things, thoughts and movements. You can start during eating or cooking – blind out the stress and be in the moment!
Meditation in motion! It doesn’t have to be a visit to the ashram, because small steps help to act out this technique in your daily routine. How often do we eat on the way? Snatch a hurried meal under pressure or infront of the tv?All while wasting no thought to our breath or being more present! 

You are not only what you eat, but also how you eat it! This applies for every part of your life! Attention and gratitude go a long way!
I developed the recipe to avoid time-related stress. To rush out of the house and grab something to-go cannot be changed this easily. But we can change what we have. Smoothies for example can be freezed, but it will take time to defreeze again. Turning your favourite version into a popsicle would be another possibility! Perfect for the summertime, to-go approved or just to relax and enjoy it in the sun! The popsicles are vegan, sugarfree and improved with a little hidden veggie. Like in a regular smoothie, there is the fruit & veggie action going on here too. Berries meet red beet!
Bring some stress relief in your day by preparing the popsicles, have some patience while waiting for them to freeze up and feel a great deal of gratitude! Happy & healthy indulgence!

makes 8 popsicles

2 1/2 cups vegan yogurt ( coconut, soy or nutbased )
1 ripe banana
5 tbsp rice syrup
1 vanilla pod, scraped
1 cup blackberries, frozen
3 tbsp lemon juice
1/2 red beet
a pinch of himalaya salt

Mix the yogurt, banana, 4 tbsp of rice syrup, vanilla and salt in a high-speed blender. Take about 2 cups of the yogurt into a bowl, leave the rest in the blender to mix it with the blackberries, 1 heaping tbsp rice syrup, red beet and lemon juice until smooth. Pour the berry mixture into the popsicle molds. Fill them halfway up more or less, then add the yogurt. To create some stains and swirls, simply add a third layer with the berry mixture or some whole berries at the top, insert the popsicle sticks and stir it up and down 1 or 2 times. Freeze for at least 3 hours. Enjoy!

Auf Deutsch zu Lesen/ read the recipe in german, head over to makeyourselfmove


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