The Lane of Delight

My husband and I met in January 2016 through a Christian webpage, what started as a simple acquaintance was becoming a friendship and the conversations were becoming more frequent, which gave me the feeling of having known him for a lifetime . In April of that same year he came to Peru and that's where everything began; the chemistry flowed naturally, and I felt I could trust him, I could be myself and I didn’t need to hide anything. During The time he was in Peru, he met my uncle and aunt, my friends, and the church where I congregated. We had the opportunity to travel to Cuzco and he was amazed at Machupicchu. In August of 2016 I traveled to meet his family and to see his country. At the beginning of the relationship He asked me that 'during the time that we were dating  we would not kiss each other in the mouth', I did not expect him to tell me that but I really liked it because he made me love him as a person, love his essence; I know that this is old fas

Mi esposo y yo nos conocimos en enero del 2016 a través de una pagina cristiana, lo que comenzó como un simple conocido fue convirtiéndose en un amigo y las conversaciones fueron haciéndose cada vez más frecuentes, que me daba la sensación de conocerlo de toda la vida. En abril de ese mismo año vino a Perú y fue ahí donde comenzó todo; la química fluyo de forma natural, y yo me sentía tan en confianza con El, era yo misma no necesitaba disimular o mostrar algo que no era. El tiempo que estuvo en Perú conoció a mis tíos, a mis amigos, y la iglesia donde yo congregaba. Tuvimos la oportunidad de viajar a Cuzco y él se quedó maravillado de Machupicchu. En agosto del 2016 yo viajé a conocer a su familia y su país. Al inicio de la relación El me pidió que 'durante el tiempo que estuviéramos de enamorados no nos daríamos besos en la boca' , no me esperaba que me dijera eso pero la verdad que me gustó muchísimo porque hizo que lo amara a El como persona, que amara su esen

Ingredients: For the Base: 1 ½ Cups Almonds 1 cup grated coconut 3 Dates 1 Tsp vanilla Pinch of salt For the Layer: 2 Cups cashew ¼ Cup lemon of juice ½ cup coconut oil ¼ cup Maple syrup Pinch of salt Toppings: Blueberries, Blackberries, Kiwi and vegan chocolate (gluten free) Instructions: For the Base: Soak the almonds and dates in water overnight (8 hours) Drain the almonds and dates. Place almonds, dates, grated coconut, maple syrup and a pinch of salt in a food processor until the mixture sticks together. Adjust sweetness. Transfer the mixture into the cake tin, making sure you press it out evenly. Then leave it in the fridge for about 2 hours. For the Layer: Soak cashews in water overnight (8 Hours) Drain the cashews Place cashews, coconut oil, maple syrup, lemon juice and a pinch of salt. Process the mixture until it is smooth and creamy. Then pour th