The sun has reached the highest point in the sky, it is lighter than my eyes can tell and I can only feel the brightness it is filling the world with.
I feel the fire inside me that is lid by this abundant radiance above me. The fire is reaching out into the
world, merging with everything it can ignite. Now the wohle universe is lid. The whole universe is moved by the endless flow of creative energy radiating from all that is life. Now is the time to encounter this energy flow, to unite with it.
In this deep sense of continuity with all beings, you can unify with the otherness. Nature is merging into
consciousness and there is balance. Balance is the blue sky reflecting the surface of the still waters. Balance is the grains growing on the field
and ripening in the summer heat, the golden ears bending under the force of gravity. Balance is the
woodpecker gliding on waves of air like the dolphin in the infinite flow of the ocean. Balance is the lover
recognizing the loved one. Balance is the sun lighting the full moon at night.
When consciousness and the phenomenal manifestation are merging into each other the world is in balance.
Soon the sun will have left the highest point in the sky. It will climb down from its throne and make space for darkness and cold to come.
I‘m inviting all that is meant to happen. I‘m inviting the rain to fall or not to fall. The fruits to ripen or not to ripen. The animals to feed on my crops or to leave them for me.
I‘m inviting this earth to nourish me with whatever I‘m meant to receive. Whatsoever it be, I can be
endlessly grateful for it.

INGREDIENTS:

• 250 gr cooked millet
• 250 gr zucchini
• 1 onion
• 3-4 cloves garlic
• 100 gr spinach or swiss chard or herbs
• 120 gr flour
• 4 tbsp. chickpea flour
• 8 tbsp. warm water
• oil
• salt and pepper

INSTRUCTIONS:

1. Wash and grate the zucchini, squeeze out excess liquid. Chop the spinach (swiss chard or herbs), finely dice the onion and mince garlic.
2. Heat a pan over medium heat. Add oil, onions and garlic. Sauté until golden brown.
3. Add the zucchini and greens and sauté for 5 minutes. Set aside.
4. Mix the chickpea flour with warm water.
5. To a bowl add the millet, vegetables, chickpea flour mix, salt and pepper. Mix to combine.
6. Then add flour until it is a moldable mixture and form thin fritters.
7. Heat a pan with oil over medium heat. Fry the fritters until golden brown on each side.

Serve with a yoghurt dip or hummus.

One thing I quickly noticed when walking around Jarenina in the beginning of the project was that there is not so much water surrounding the village. There is a small stream and a lake some kilometres away but it is a built lake where you are not allowed to swim. I have always lived close to water. When I was little it was different lakes and later the ocean. Me and my family even lived on islands in the archipelago for a while. I think it was first when I came here that I realised how important water is for me, it makes me feel free. Some weeks ago we went to the seaside and when I saw the sea I felt so much more emotions than I thought I would. I gazed over the constantly moving waters and felt home. Because of this I started to think about how much more you learn about yourself during a project like this than you expect. I also came to realise that when you try out new things it is sometimes the thing you always took for granted that you need the most.