Vegan raspberry sorbet made with coconut milk and frozen raspberries naturally sweetened with maple syrup. Enjoy in a cup or smashed between cookies!
Everything is changing– do you feel it, too?
The world is opening, blossoming, and inviting, and I don’t know what to do or where to go first!
Part of me just wants to stay indoors, maintaining the cozy COVID-bubble that I created with M.
The globe suddenly feels huge and I want to cling to the things that made me feel safe the past 15 months.
But as M said last week, change is good.
Change encourages momentum, clarifications, and answers to the questions I’ve been holding onto, like, what’s next?
COVID normalized a unified sense of “stuckness”, the world united by the fact that all of our plans, travels, and careers had changed or paused.
So who are we when we get “un-stuck”?
Because I don’t know about you, but I don’t feel like the same Lauren that hunkered down last March.
I learned how to slow down, I grew out my hair, and I fell in love.
So maybe it’s all just about integrating our pandemic progress with our still relevant hopes and dreams of the past.
Kind of like smashing Vegan Raspberry Sorbet between cookies for a warm weather treat.
This Vegan Raspberry Sorbet is made no-churn with just 3-ingredients without any weird ingredients or fancy equipment!