Competitions are very much part of our lives. We like to watch them, we like to take part in them. It brings quite a lot of excitement to our lives.......... it really does.
8 weeks ago I took the decision to enter a competition organised by the Royal Academy of Arts, a yearly event, and very popular among the Brits ....and not only. Just imagine .... 13,000 people submit their paintings to a committee and only 1000 are lucky enough to be selected for the June exibition.
5 weeks ago I took one of my paintings, The Silk Road, up to London ... and then ... the waiting game started.
At the beginning of the Bank Holiday I learned that .. my painting was not selected. Not this time. Hmmm, of course I was disappointed, but ... next year there will be another competition and I'll take part again that's for sure. And the experience has convinced me to enter into more competitions like this one because .... it's quite exciting and who knows ... I might be lucky!
But rejection has made me revisit the concept of worthiness ... many of us have our sense of worthiness tied up with what we do, how we look, what we've accomplished, what we win.
It takes a while to realise that our sense of worthiness doesn't come from what we do in life, what we own, where we go on holiday ..... but from our qualities as a human being.
So, in an attempt to nurture my feeling of self-worth this weekend ........ I've decided to cook something new! I really like to experiment with new recipes ... and today .. it was the time for some raw cinnamon rolls based on a recipe from my dear friend Anna.
Just like the truffles I wrote about a few days ago, this recipe is just the beginning of endless variations.
But let's start with the ingredients:
4 tbsp agave nectar
3tbsp raw cacao powder or cocoa powder
Mix well and set aside.
100g finely chopped dates or/and figs/raisins, dry apricots
100g ground almonds or hazelnuts or walnuts (actually you can combine them as well)
Mix together and form a doughy lump. Roll out on ground cinnamon to an elongated rectangle, about 0.5cm thick. Spread the agave cacao mix on top of the flattened dough and roll up from the long side like a Swiss roll. Leave to set in the fridge for a few hours.