Do-nut worry, you’ve cham-a-mile. Get it, get it?
There’s been a frenzy of donut pictures in the Instagram vegan community recently as Best of Vegan is hosting a #bestofvegandonut comp. I scrolled through my feed and remembered I baked these delicious blueberry chamomile donuts but forgot to share the recipe. I also blushed at my corny pun in the caption ‘do-nut worry, you’ve cham-a-mile’. Oh Anthea, what were you thinking?! Humiliation aside, it made me step back and realise ‘yes, you have came a mile in the last few years, and maybe you should give yourself a pat on your back’.
Recently on social media, I opened up about my decade-long struggle with Post Traumatic Stress Disorder (PTSD) as a result of my best friend passing away. Since then, I’ve become (slightly) inundated with messages of love, suggestions for treatment and suggestions of how I could better manage my PTSD.
I can’t express how grateful and appreciative I am for everyone’s love. It saddens me that I didn’t receive this much support when my best friend passed away. I was 19 and I didn’t know how to deal with it nor knew anyone who could provide advice.
Up to just a couple of years ago, I would get flashbacks up to 3 times a day. Now I get minimal intrusive flashbacks (woopee). Lots of people have asked how I managed my recovery. I undertook an enormous amount of therapy including Cognitive Behavioural Therapy (CBT), Acceptance Commitment Therapy (ACT), Eye movement desensitization and reprocessing (EDMR) and lots more. Not all of them helped, but they were all useful at different stages of my life. I also practiced mindfuless, meditation, breathing etc. I educated myself A LOT on PTSD and trauma by reading books, articles. Based in my daily struggles with PTSD, my honours thesis/dissertation was about memory in Indigenous communities and I even worked in the Indigenous sector for many years. In hindsight, I tried pretty darn hard to recover.
Lots of people have recommended that I undertake XYZ to help/heal myself. Honestly, I am exhausted with actively trying to recover. I have spoken and opened up to so many medical and holistic health professionals and repeating my story in such a sterile manner will not help.
I’m learning to re-trust people outside the health sector and I’m doing that through my personal networks. I’m also opening up on my social media because it’s such an important story behind my creations. I like connecting with people and this connection is more genuine if I open up. I don’t think anyone experiencing mental illness should feel alone.
After all, Rainbow Nourishments is not just about colourful nourishing food but the multitude of ways (like the colours of a rainbow) you can nourish yourself.Thank you to everyone who has sent me messages of love. I appreciate it more than you can imagine. Meanwhile, I’m just going to appreciate that I’ve ‘cham-a-mile’ with these delicious donuts.Recipe adapted from Panaceas Pantry vanilla, nutmeg and matcha donuts.
Blueberry chamomile donuts
Donut wet ingredients
- 1/4 cup hot water + 2 tsp chamomile tea leaves or 2 teabags of chamomile tea
- 1/2 cup canned coconut cream, + dash of apple cider vinegar
- 1 chia egg, (1 tbsp ground chia seeds + 3 tbsp water)
- 1/2 cup light-tasting vegetable oil, such as sunflower or rapeseed
- 1/3 cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- 1/2 cup blueberries
Donut dry ingredients
- 1/2 cup blueberries
- 1/2 cup coconut butter
- Preheat an oven to 180C.
- For the wet ingredients, steep the chamomile tea in hot water and set aside. Mix the coconut cream with the apple cider vinegar and set aside. Mix the ground chia seeds with the water and set aside.
- For the dry ingredients, sift all ingredients into a bowl and create a well in the centre.
- Remove the chamomile tea from the hot water. In a separate bowl, combine all wet ingredients, including the chamomile tea but excluding the blueberries. Pour wet ingredients into dry ingredients and mix until combined
- Divide mixture into a donut pan. Sprinkle and press blueberries into each donut.
- Bake donuts for 15-20 minutes or until a skewer can be inserted into and comes out clean.
- For the frosting, place the blueberries in a small saucepan and mash with the back of a fork. Bring the saucepan to high heat then reduce to a simmer until most of the liquid from the blueberries has evaporated. Puree with a whizz stick and stir in coconut butter until it has softened.
- When the donuts have cooled, dip each donut into the icing. If desired, sprinkle some chamomile leaves on top. Enjoy immediately or keep in the fridge in an airtight container for up to 3 days. If you want to eat them later, you may need to let the donuts come back to room temperature or warm it up in the oven/microwave briefly.