I have been so proud of my pre-schooler this week. She has shown so much courage and resilience, and she is once again my sweet, happy and vibrant child.
Six weeks ago, when her dad left overseas, I noticed she became extremely anxious. She had been feeling understandably vulnerable and was missing him a lot. Her anxiety was so out of character and I noticed she had obvious fears that weren’t there before. I could not even leave her sight without her having a panic attack, I assume because one parent had just left, and the fear that her last available parent might step out for a minute was just too much to handle. Getting her to school each day has been the most emotionally exhausting and draining part of our day for the past 6 weeks. Insistent tears and begging, the need for constant reassurance that I wasn’t going to leave her, or that I would pick her up after just “2 minutes”.
The weeks have been long and tough, but we have powered through. She has seen a practitioner who has worked at restoring her fear-paralysis reflex. We have made a conscious effort to show lots of love in every way possible. Extra cuddles at night, and lots of ‘mummy’ time. We have done a lot of encouraging activities to grow each-others courage, and finally, this past week, all of these things have helped to make a marked difference to her emotional well-being.
I can’t believe we are already at Thursday and she has not shed a single tear. She has beamed with excitement at the prospect of going to school each morning. I have watched her bound through the school gates without a worry in the world, and it makes my heart so, so happy.
We have had an abundant season of passionfruit from our little vine this summer, so after school on Monday, we made this passionfruit cheesecake as part of our ‘together time’ activity. We have enjoyed it as a dessert each night this week. It is raw, vegan, gluten, dairy and refined sugar free and it is delicious!
Nutritional facts: Passionfruit is known for it’s immune boosting properties and also it’s high Vitamin A content. They are also a strong source of fibre, aiding in digestive health.
- 1 cup raw almonds
- 1 cup dates (packed)
- 1/3 cup LSA mix
- 1 Tbsp coconut oil (melted)
- 1 cup raw cashews (soaked overnight)
- 1 cup coconut yoghurt
- ½ cup coconut oil (melted)
- 1 tsp vanilla essence
- 1/3 cup maple syrup
- ¾ cup passionfruit pulp (approx. 4 fruits)
- juice of 1 lemon
- pulp of 1 passionfruit
- Add all the base ingredients to a food processor and pulse until it resembles a course crumble
- Remove and set firmly into a baking paper lined springform tin, covering the base and sides.
- Blend all the filling ingredients in a high powered blender. Pour into the base and drizzle the passionfruit topping over top. Cover with plastic wrap making sure the filling is touching it to prevent freezer burn. Set in the freezer for 4 hours or overnight.
- Remove from the freezer 30 minutes before serving.
- This cheesecake will last in an airtight container in the freezer for up to 2 weeks.