“What’s this?”

I opened the cardboard Fed-Ex box wondering who in the world sent me a package?

I struggled to lower the box down on the kitchen counter trying not to break whatever was inside. Who knows? it could be fragile. Zoe ran to grab a pair of scissors. For the next 5 minutes, we worked on pulling apart the well-wrapped, tightly bound box, anxiously waiting to see what could be in this mysterious package.

As the last tape was cut, and the flaps of cardboard finally flipped open, my eyes widened. In the box : there was shampoo, toothpaste, a bag of raw pine nuts, coconut oil, organic dried apricots,  and 2 bars of 75% dark chocolate.

After staring at the contents for a few seconds, we both looked up at each other and smiled.

I knew the first moment I saw it. It was from mum.

I’m not quite sure how she knew I had forgotten to buy toothpaste or that i was running low on shampoo as well. I chuckled a little when I saw the raw, organic apricots and unsalted pine nuts. Only a mother would know what her child would want. Once again I couldn’t help but smile at how well my mum knew me, or us. She knew exactly what I wanted -not candy, not Hong Kong snacks but my favorite healthy snacks.

I think there is something magical about mothers. It seems like they have a natural instinct to know and perceive needs of a child without words needing to be expressed. They have this natural talent of simply being giving, loving and patient even when its not always easy. And my mum, I reckon, has the best of all these abilities. It takes being away from home so long to recognize the sacrifices my mum has made for me and my siblings. Things I didn’t always appreciate – like the hugs & kisses; the fussing over the way I folded my clothes; the insistence of always having to put on sunscreen before I walked out of the door; the constant plea for me to sleep earlier; the frequent phone calls and messages – I seem to think back fondly now.

Sometimes at night as I lie on my bed, thinking about home, I would think about my mum. What was she doing? How was she feeling? It’s then I feel a sense of homesickness and even nostalgia for a hug from my mum. I imagine the nights when my mum would sit by my bedside massaging my head until I fell asleep. I also think of the days she came back home exhausted from a full day of work but always in hand bringing back something we had asked her to buy for us that day – clothes, school supplies, you name it anything.

My mum is a superwoman.
Although its not always easy to say, but all three of us girls (including Raena our youngest sister) just want to say “Happy Birthday Mum, you’re truly the best!”. Although Zoe and I are miles away, we think of you often.

My mum has always loved ginger. I’m not quite sure why exactly? Its really is quite spicy and pungent. But ginger is an amazing spice that generates this incredible warmth that runs through your veins and body. It’s extremely beneficial for your digestion and can calm an upset stomach. I remember all the times my mum would bring cups of ginger tea for me whenever my stomach would hurt. It really brings back a lot of memories and brings a comforting feeling – kind of like a mother’s hug. And so, we dedicate these deliciously easy, healthy gingernut cookies with coconut-cream frosting to my wonderful, talented, amazing, super-mum.

Happy Birthday! We love you and miss you!

Paleo Gingernut Cookies with Lemon-Coconut Icing (Vegan, Oil-Free)

 

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Adapted from Hemsley&Hemsley

Author: Unconventional Cooks

Serves: 26 Mini Cookies

Ingredients

• 2.5 cups Almond Flour
• 2.5 tbsp ground ginger (sounds like a lot, but it really is quite mild)
• ⅓ cup maple syrup/date syrup
• 1 tsp GF baking soda
• a pinch of salt
• Zest of one unwaxed lemon
• Icing:
• 1 tbsp maple syrup
• 1 tsp vanilla
• 1 can of full-fat coconut milk, chilled in the fridge overnight
• Zest of one lemon

Instructions

1. Preheat oven to 350F.
2. Add all of the ingredients into a bowl. Using your hands, knead to form a dough.
3. Measure out 1 tbsp of dough and roll into a round ball.
4. Arrange onto a lined baking tray. Using a jar or a cup (anything with a flat bottom) flatten each cookie.
5. Bake for 8-9 minutes till crispy and a little brown. Set aside to cool thoroughly.
6. In the meantime, place your mixing bowl into the freezer for 15 minutes.
7. Icing: Scoop out the solid coconut cream from the top of the can of coconut milk.
8. Add in the maple syrup and vanilla. Whisk the coconut cream till is slightly stiff.
9. Dollop a small amount of the coconut cream icing on top of each ginger nut cookie. Garnish with a few small strips of lemon zest.

3.5.3251

LOVE,

Zoe & Mia

(This post is featured on Women with Intention, Allergy Free Thursdays, The Shine Blog Hop, TGIT, 100 Happy Days #34, Full Plate Thursdays, Thursday Favorite Things, Traffic Jam Weekend Linky Party, Think Tank Thursdays, Weekend Potluck, Friday Frenzy Summer Break, That Friday Blog Hop, No Rules Weekend Party, Pretty Pietistic Party, Gluten Free Fridays, FoodieFriDIY, Fiesta Friday, Craft Frenzy Friday, Sugar and Spice, Our Mini Link Party, Saturday Sparks, Dare To Share, Sunday Fitness & Food, Mommy Moments, Thoughtful Thursdays, Titus 2 Tuesday)