We interviewed writer Marissa Stapley thhis week, whose writing career took a major turn when Reese Witherspoon endorsed her latest novel Lucky — the first ever Canadian Reese Witherspoon bookclub pick. She is now navigating a whole other level of success and having to do some reframing herself around imposter syndrome (do I deserve this?) and other people’s reactions (will I lose friends?). It’s a good reminder that each level of success brings new challenges… and also that Reese Witherspoon has a lot of power :)
Of course in times of transition… cook. And if you’re Nat’s sister… watch her cook and then eat. Mochi donuts. THE BEST.
Mochi donut delights!
1 cup of rice flour
1 egg
½ cup coconut sugar
1 tsp baking powder
¼ tsp salt
1 cup of blended sweet potato (can or fresh — my fresh blend had a splash of milk in it to help blend it up in the vitamix)
1 tsp of cinnamon
2 tbsp of melted butter
Mix it all together and add a tbsp or two of plant milk if the batter seems too thick to spoon into your greased donut tin. (If you don’t have one these can be made as muffins but may need a minute longer in the oven). Bake for 18–20 min at 350 till gently browned and firm-ish to the touch. Let cool for 10 min before removing from tin and then eat OR dip them in a glaze made of matcha powder, almond milk and icing sugar.
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