Hi there beautiful people! I must ask you a question.. How's your digestion lately? Did you know that you are NOT what you eat - but what your body can ABSORB of what you eat? It doesn't matter that you are eating all the right foods, if your uptake is bad due to lack of hydrochloric acid (as in my case), have a leaking gut or a poor storage of friendly bacteria in the gut.
Hypochlorhydria, lack of hydrochloric acid (saltsyran i magen) is very common. About 50% of persons over 50 years, are suffering from hypochlorhydria.. It causes failure of digestion in the small intestine, inability to breakdown fiber, flawed enzyme activity and inability to assimilate minerals. It also causes loss of electrolytes and a complete failure to produce enzymes. The digestion of proteins are also weakened. (This makes it almost impossible to make evolutionary changes in your life, as the DNA-rejuvenation process, need high quality proteins, to re-shape the DNA. You are with other words, stuck with the physical, social, mental, emotional and spiritual heritage, of your ancestors. It's like living your life in circles, not getting anywhere, carrying the burden of the past generations problems and disappointments). Lack in hydrochloric acid also disturb the thyroid functions and causes leaking gut syndrome and liver problems. As the years passes by, the lack of vitamins, minerals, electrolytes and enzymes are weakening the entire system and are also a part of the problem with food allergies.
I've been taking my hydrochloric acid-pills, two a day now for almost 2 weeks, and directly after a meal, I feel a bit of relief (otherwise I always feel uncomfortable after a meal). The plan is to kickstart my digestion, and then add as much mineral rich food as possible. It's been an emotional process as well to understand how long I've felt this discomfort from indigestion, how it have undermined my natural curiosity and spontaneity.. And, above all, given me hundreds of anxiety attacks. Being a sensitive, it is hard do digest the world, and people around. I assume that that's the emotional background to my indigestion. Healing comes both from understanding the emotional side to the condition and the physical. Then you can start healing your self.
One way to do that is to eat LOTS of enzymes! Especially enzyme rich food are:
• all forms of sprouts
• kiwi
• mango
• avacado
• pineapple
• papaya
• melons
• bananas
• grapes
• dates
• bee pollen
• AFA algae
• drink plenty of water and vegetable juices!!
I created this Pie as a little Easter-treat, but mostly as an inspiration to me and you, to eat more enzyme rich fruits and veggies.
Nutrition content
Crust: The mesquite in the crust are full of minerals like iron, zink, magnesium (calms you down), copper (need it for the zink uptake), boron (great for anxiety!) and more. Figs: are an afrodisiac, full of minerals and vitamins like vitamin A, B1, B2 and lots of fibre. It helps against bronchitis and asthma, indigestion and constipation. Pecans: has 19 different minerals, full of heart and brain friendly fats.
Filling: I choose mango and kiwi, because of the enzymes. Mangos are a great kidney healer too. To make the little kiwi-eggs on the top, you need to use a "melon baller", a tool to scoop out fruit balls. You can only get 4-5 balls from one kiwi, so it leaves you with lots of kiwi-left overs to make juice of later :9 The organic, virgin coconut butter in the filling is anti-bacterial, anti-fungus, anti-virus, heals thyroid condition (speeding up slow thyroids), boosts the immune system, food for the brain and burns fat!
For the Pie crust (Swedish recipe further down!)
• 2 cups Pecans (about 215 g)
• 2 pinches of pink Himalayan salt
• 1 teaspoon Mesquite powder
• 1 cup dry baby Figs, put in soaking water
• 1 teaspoon Agave nectar
Soak the dry Figs in water for 15 min. Meanwhile, make a flour of the Pecans. Put in a bowl and set aside. Process the soaked Figs into a fig-paste. Add the pecan flour and rest of the ingredients and process until you have a dough ball. Press it into a spring pan and with your hands, form a crust. Even out the surface with a spoon. Put in the fridge to rest while you make the filling.
(If you want to pre soak the Pecans the night before, just pop them in with the rest of the ingredients, but make sure to add the fig-paste at last.)
Delicious mango/lime filling
• 2 ripe mangos (a ripe mango smells of nectar)
• 1 cup Cashews, dry
• a pinch of pink Himalayan salt
• zest from one organic Lime
• 5 teaspoons Lime juice
• 2,5 tablespoons virgin Coconut oil
If you have a powerful blender/food processor, just put all the ingredients in and process. Otherwise, grind the Cashews into a flour in a coffee grinder or food processor, then add the mango, lime and salt. Then add the Coconut oil and process some 30 sec more. Process until completely smooth. Pour the filling over the pie crust and put in the fridge while you make the kiwi-balls! I didn't have a "melon baller" at home, but I did have a measuring set where the teaspoon was shaped as a round ball, it worked just as well. Other wise, cut slices of the kiwi to place on top.
Enzympajen
Pajskal
• 4 dl pecannötter (lägg i en matberedare och mixa till mjöl)
• 2 dl torra fikon el dadlar lägges i blöt (de ska senare mixas till en pasta)
• 1 tsk Mesquitemjöl
• 1-2 små nypor rosa Himalayasalt
• 1 tsk Agave nektar
Gör först ett mjöl av pecannötterna genom att mixa dom i matberedaren tills de är helt finfördelade. Häll i en skål och ställ åt sidan. Gör en pasta av fikonen (eller dadlarna), genom att mixa dom i en matberedare tills du har en kladdig pasta, tillsätt lite vatten om det är svårt att få knivarna att snurra, men inte för mycket för då håller inte degen ihop senare. Tillsätt nu nötmjölet, Mesquit, Himalayasalt och Agaven och processa tills du har en deg. Tryck ner degen i en pajform med löstagbar kant (en vanlig går också bra) och ställ i kylen medans du gör den goda fyllningen!
Smaskig mango/lime fyllning
• 2 mogna mangos
• 2 dl cashewnötter
• 1 liten nypa rosa Himalayasalt
• Zest från en ekologisk lime (skrapet som blir när man river limeskalet)
• 2,5 msk rumsmjuk virgin Cocosfett (ställ fram burken några timmar så fettet är mjukt men ej rinnande)
• 5 tsk limejuice
Gör ett mjöl av chashewnötterna genom att mixa dem i en matberedare tills de blivit till pulver. Har du en elektrisk kaffekvarn så blir mjölet ännu finare! Skär upp mangona och gröp ur köttet. Tvätta limen och med en parmesanrivare eller vanligt rivjärn riv loss det yttersta gröna från limen. Tillsätt alla ingredienser till matberedaren och mixa länge tills du har en helt jämn och fin smet. Häll smeten över pajskalet och ställ in i kylen för att vila medans du gör kiwibollarna.
Ta en "melon baller", ett redskap för att gröpa ur kulor ur frukt, och börja gröpa ur kiwifrukter eller nån annan frukt som passar, tex olika melonsorter. Jag hade ingen melon baller hemma, så jag körde med teskedsmåttet jag hade, den var rund i samma form som en melon baller. Du behöver en hel del kiwifrukter, eftersom det bara går att göra 2-3 kulur per kiwi. Det beror lite på hur tätt du vill lägga bollarna också. Lägg upp bollarna över pajen, men passa så att fyllningen inte är jättelös utan lite fastare.
Berätta gärna vad du tyckte om pajen!
The ever so lovely, enthusiastic and supporting testdriver, Jakob, gladly scoffed down more than half the cake in minutes, haha... :D
Feel free to share/tell anyone you think would like this cake recipe, or blog about it (if you do, I'd love to know about you and your blog as well!).
If you like the Enzyme cake, you might also be interested in the Raw Dessert Revolution eBook! It's available in english and swedish.
Im wishing you a wonderful Easter!
Love
/Karolina
