Nag champa incense smell in the bedroom. Not living in our own house right now is challenging, but walking into our bedroom and being enveloped in this scent makes me happy. It energetically feels like it makes the space ours even though we are surrounded by my mothers things.
New books! I look at them as an investment. Personally and professionally, never stop striving to do better than ever! Education is key in this endeavor .
Rosemary Gladstar- Medicinal Herbs A Beginner’s Guide
Now, while I wouldn’t exactly call myself a beginner, I have never read one of her books and it is always fun to review the fundamentals of ANY topic you love! I love discovering new techniques and approaches to things I do well 🙂
Superfood Kitchen- Julie Morris Same thing here as above. I love reading new recipes with ingredients I use daily! When you discover a new combination of flavors or textures, it is so exciting! The Law of Divine Compensation- Marianne Williamson
I have so much baggage around the topic of success, especially financial. It stems from a history of simply not valuing myself and I have worked hard over the last few years to overcome it. I chose this book because I still have a lot of resistance to actually choosing to love myself and value my gifts.
Smoothies- I seem to have gotten my smoothie groove back. Here are a few I posted to Instagram
Frozen blueberry and banana, hemp seeds, coconut water, Malabar spinach from the garden, pomegranate powder and Ormus supergreens.
Frozen banana and peach, Malabar spinach, local kale,fresh stevia leaf from the garden, moringa leaf powder, sprouted flaxseed, medjool dates and coconut water.
Young coconut meat and water, frozen banana, strawberry, strawberry powder, lucuma, Yumberry powder, and Medicine Flower strawberry extract. Shared with a special Littles in her special sippy cup.
And then there was this:
Carrot Cake made with coconut, hazelnut pulp, carrot pulp, dried pineapple, dates, lucuma, mesquite, coconut sugar, vanilla, cinnamon and clove.
Frosting made with cashews, coconut sugar, vanilla, probiotic powder and spring water, gently fermented and then chilled. So freaking awesome ;). I am loving the leftover cream with all the fresh berries from the Farmer’s Market.
Lots of work to do before getting ready for tomorrow’s market so off I go!
Last weekend, I realized that I had tons of almond and hazelnut pulp stored in my freezer. And I also really wanted cake. So I defrosted the pulp and got to work creating! And here are the fruits of my labor:
First I set to work on a Carrot Cake.
Horrible pic but delicious cake 🙂 This is made with hazelnut milk pulp, carrot pulp, date past, lucuma, coconut oi and spices and topped with an amazing cashew white chocolate coating.
And then I decided I also wanted a choccie cake!
This one is made with almond pulp, cacao nibs, carob powder, lucuma, purple corn and cacao butter. I think the topping is the same one I used for the carrot cake but with some ground cacao nibs and a bit of chaga powder as well.
And if that wasn’t enough, last week when I placed an order with Raw Living to stock up on my favorite Sunwarrior protein powder, I also bought a mini Quantum Cake made by the delightful Kate Magic.
Anyone wanna pop round for some raspberry leaf/nettle tea and some cake?? 🙂
Buddha loves cake, a photo by DivineMissEm on Flickr.
I am so proud of this cake! I have finally cracked the code on making raw cakes without loads of heavy nuts. It is raw, vegan, totally gluten-free and nut-free.
It’s a seriously dark chocolate base, super dense and creamy with a crunchy white chocolate and purple corn icing.