Monday, May 21, 2012

ReBirthing Cake


Today is my birthday, but since so much has come into the right place inside of me, I figured I'll give you a ReBirthing Cake instead, to celebrate all of you who cherish all kind of constructive change in your life! Change requires guts, and acting on guts is totally deserving of cake! So here it comes, I hope you enjoy it, we sure did!

Rebirthing is a breathing technique that claims to heal suppressed emotions such as anger, fear, sadness, etc. Rebirthing-breathwork teachings state that it can increase the client's or solo practitioner's human potential, inner peace, and mental clarity. The practitioner can manage the challenges of life more easily. Those who practice rebirthing-breathwork can gain greater insight into the human condition and the purpose of their existence, a greater sense of their personal relevance to the world. The main breathing technique consists of not pausing between inhaling and exhaling. According to practitioners, this causes a build up of oxygen in the blood and a build up of prana or life energy. Human breathing, practitioners say is almost universally inadequate; virtually all people are suppressing large amounts of emotional, physical and mental "tensions", and require relatively high levels of CO2 in their blood in order to keep these tensions suppressed. They feel that the major causes of all human illness are these accumulated tensions; the practice of rebirthing-breathwork techniques they believe can detoxify the system and release such tensions. They profess that this can cause physiological transformation, to the point where prevention or permanent spontaneous remission from illness becomes possible. (Wikipedia).

ReBirthing Cake, with passionfruit marinated mango. Nut free.
(Swedish further down)

For the crust

• 1 cup Dates, pitted and soaked
• 1/4 cup Hemp seeds (shelled)
• 1 cup Pumpkin seeds
• 1 cup shredded Coconut
• 2 small pinches of Himalayan salt
• 1/4 teaspoon real Vanilla
• 1 tablespoon Mesquite

Pit and soake the Dates for about 5 minutes if they are soft, otherwise soak them until they are soft (15-25 min). Grind a flour of the Pumkin seeds and shredded Coconut, then add all of the ingredients to the food processor and process until you have a dough. Press down the dough in a spring pan using your hands. Continue with the filling!

Carob Filling

• 0.5 cup melted virgin Coconut oil
• 0.5 cup Dates, pitted and soaked for a "date paste"
• 0.5 cup Water to the date paste
• 3 tablespoons Carob powder
• 2 tablespoons Mesquite
• 4 tablespoons Lucuma
• 2 small pinches of Himalayan salt
• 1/4 teaspoon of real Vanilla
• Coconut milk: blend 0.5 cup shredded Coconut with 1 cup water until smooth, put into a "nut  milk bag" and press out all of the milk. You will get a little less than 1 cup coconut milk. 
• 1 tablespoon raw Tahini
• 2 teaspoons juice from a Lime fruit
• 1 teaspoon Sunflower lecitin

Pit and soake the Dates for about 5 minutes if they are soft, otherwise soak them until they are soft (15-25 min). Carefully melt the Coconut oil in a waterbath or in a dehydrator. Now make the date paste by processing the soaked dates with the water in a food processor until you have a paste. Work with a spatula to scrape down the paste from the inside of the food processor. Add all of the ingredients to a bowl and stir by hand until you have a smooth chocolate sause. Pour it over the crust and put into the fridge to chill.


2 large and ripe Mango fruits
• 1-2 large Passion fruits
• Some edible flowers, I used these.

Cut the mango in cubes and marinate them with passion fruit. Decorate with flowers!

ReBirthing Cake, med passionfrukt marinerad mango. Nut free.


• 2 dl Dadlar, urkärnade och blötlagda
• 2 dl Pumpafrön
• 2 dl riven Cocos
• 2 små nypor av Himalaya salt
• 1 krm äkta Vanilj
• 1 msk Mesquite

Kärna ur och blötlägg Dadlarna 5 min om de är mjuka, annars blötlägg dem tills de är mjuka (15-25 min). Gör ett mjöl av Pumpakärnor och riven Cocos i en elektrisk kaffekvarn eller blender. Tillsätt sen resten av ingredienserna till en matberedare och kör tills du har en deg. Tryck ner degen i en pajform med löstagbara kanter. 

Carob fyllning

• 1 dl smält virgin Cocosolja
• 1 dl Dadlar, urkärnade och blötlagda till en "dadelpasta"
• 1 dl Vatten till dadelpasta
• 3 msk Carob pulver
• 2 msk Mesquite
• 4 msk Lucuma
• 2 small nypor Himalaya salt
• 1 krm äkta Vanilj 
• Cocosmjölk: mixa 1 dl riven Cocos med 2 dl Vatten tills slät, överför till en "nötmjölk påse" och pressa ut mjöklen. Det kommer bli lite mindre än 2 dl Cocosmjölk. 
• 1 msk raw Tahini
• 2 msk juice från en Lime
• 1 tsk Solroslecitin, binder ihop och ökar krämigheten.

Kärna ur och blötlägg Dadlarna 5 min om de är mjuka, annars blötlägg dem tills de är mjuka (15-25 min). Smält Cocosoljan försiktigt i ett vattenbad eller i en torkugn. Gör en dadelpasta av Dadlarna och Vattnet i en matberedare. Använd en slickepott för att skrapa ner dadelpastan från insidan av matberedaren. Tillsätt sen dadelpastan och överiga ingredienser till den smälta Cocosoljan i en bunke och vispa ihop för hand. Du behöver bearbeta smeten endel så att Solroslecitinet löses upp. Häll upp i pajskalet och ställ i kylen tills hårdnad (ett par timmar).


• 2 stora, mogna Mangos
• 1-2 stora Passionsfrukter
• Några ätbara blommor, jag använde dessa.

Skär Mangon i kuber och marinera med Passionsfrukten. Häll över pajen och dekorera med blomblad.

How would you like to celebrate your next birthday?

Hugs & Love
/Karolina Eleonora~

Wednesday, May 16, 2012

Finding your Path and a simple Chia Pudding

Konichiwa brothers and sisters! I hope you are well and shining.

The journey continues.. If you read my previous post about cracking up and being a new born, this post is about how to move on to find your path.

I had yet another intense weekend, spent with the psychic / channel / healer Michelle Phillips in Stockholm on one of her master workshops. Boy did I get what I was looking for! We spent roughly 20 hours meditating, deleting old programmings from or bodies and systems that block who we really are and got rid of a lot of old karmic stuff. 

Before the workshop I had a private session with Michelle where she went into tree past lifes that was blocking me. In all of the three lives, I had left my family to live an unusual life. One as an orphan girl ending up as a prostitute in a saloon, one as an italian catholic girl wanting to be a musician (which at the time was totally unacceptable) and one in Greece as a high priestess living in a temple where I taught students. I got tired of the life in the temple and ran away to follow the man I loved.

All of the past three lives I wanted to break free to do my own thing, ended up in disaster and death. ..So sometimes, following your dream can be tricky if you have previous experiences that scare you and hold you back.

On a relationship level you have the difficult kind of relationships that seem to get nowhere and you only hurt eatch other to the point where you wonder why should you hang out with that person at all? The reason for it is that you have a "karmic agreement" that binds you to that person, leaving you with everything but peace. But until you do the work and release these karmic patterns, you will still have that relationship bugging you. And of course the closer you are to that person, the worse :) Forgiveness and integrity is the key, unless you find someone that can help you to cut the cords so that you get that deeper sense of peace. 

After the workshop I feel more free than ever,  ready to embark on my new life path. I got exactly what I wanted to achieve and feel that my new path will become clearer and clearer day by day.

Many people feel an identity loss now. That the old dreams and goals no longer feels as exiting any more, that you don't really know who you are any longer. Also that life it self feels like a big blur and that you have no clue on where to go next.

Or, you drop your old dreams and identity, only to find that there's a 1.2 version of them! This is where I find my new path, but it's a combination of upgrading old dreams and finding a whole new area to explore. And thanks to the past life session with Michelle, I can see clearly how I need to act and what's been stoping me.

Over in my kitchen, I made this simple Chia Pudding with berries that works great as breakfast! You can adjust the sweetness to your liking (I made it quite tart) so putting some pieces of dates or raisins in it would be nice. Also the riper the banana is, the sweeter the taste.

Simple Chia-Berry Pudding
(In Swedish further down)

• 1 ripe Banana
• 0.5 cup Blueberries
• 1 cup Raspberries
• 0.5 cup Water
• 3 tablespoons Chia seeds
• 2 teaspoons light Agave or 1/4 teaspoon Stevia powder

Optional Super foods: 2 teaspoons Acaí berry powder and / or 1 teaspoon Camu camu.

Add all of the ingredients to a blender and process until incorporated. Let the pudding chill in the fridge overnight, if you want the seeds to fully swell.

Enkel Chia Pudding med Bär

• 1 mogen Banan
• 1 dl Blåbär
• 2 dl Hallon
• 1 dl Vatten
• 3 msk Chia frön
• 2 tsk ljus Agave eller 1 krm Stevia pulver

Förslag på extra Super foods: 2 tsk Acaí bärpulver och / eller 1 tsk Camu camu

Tillsätt alla ingredienser till en blender och mixa tills blandat. Låt puddingen svälla i kylen över natten för en tjockare konsistens.

How do you like your Chia pudding best?

Hugs & Love
/Karolina Eleonora~

Thursday, May 3, 2012

The recipe for Cracking up and Crackers.

Hi friends! It's been a while :)

I've gone through some massive inner change the last couple of weeks, unraveling a great deal of old structures that has been in the way for me. I had reached a point where it needed to be removed, leaving me rather empty and confused to be honest. You know the feeling of having a fresh new start, but it doesn't quite feel as ~whoopi doo~ as it's "supposed to"?

Without revealing too much of my voulnerable inner micro-super universe, I'm in the middle of some ruthless cutting of the cords that should be done a looong time a go. Being over empathic surely doesn't make it easier. But at the point where I was before I made the descition, I couldn't carry on compromising my Truth. Let go or die. So I let go, and here I am. A new born who has no clue how to do IT. Hehe, I need a foolproof crash course in how to go on after being purified of some "demons" without knowing my new self even a tiny bit. At the same time it's all I know, it's the very rhythm of my heart. 

But what r.e.a.l.l.y scares me, is what is coming as a result of doing this. Something inside that wants to brake loose and run wild, explode, fly free, drop the steering wheel with closed eyes in full trust. There's no room for compromising even a tiny bit. The presence of the Animal is everywhere in and around me. Animals don't compromise.

If you know you have some really beautiful gifts up your sleeve, and know that they are not available for you until you do the great leap out in the unknown (without crutches), and for you to make the leap, you have to say good by to what ever holds you back. Every old, fear-based structure in relationships foremost, convictions, believes, behavior, habits, places... everything. Then you know what I'm going through.

No one sings this process better than Frida Öhrn:

I've been here before. Trying, trying, but lacked in courage and faith. Now I've done the work, connected with key people with the knowledge and guidance to push me forth, I've grown thicker skin and made some heavy decisions. 

Passively waited for years to get access to these gifts I've always known that I had, not knowing how to unlock them. I still don't know the secret recipe to the success. Most of all, I know exactly what I don't want. Life taught me through extreme experiences of contrast, which will come in handy in the long run. I don't have a map, but my heart as a compass, God as my best friend, my truth as a land mark and my love Jakob by my side.

As you know, every journey starts with one step, and the journey into the unknown is something we all have to face sooner or later, once or twice in our life. The birthing process is indeed painful, people fear change, fear their radiant inner light and have a hard time breaking old habits. But the only way out is through.

Now I'm curious to know if you have been or find yourself in a situation like mine, what is your best remedy to make the journey smooth and joyous?

Of course, a great journey does require some Lambas bread, in true elvish style, don't you think? These crackers might not give you energy for 24 hours, but oh my lord are they delicious! The mint flavored raw chocolate on top, a silky maca-cream between two cinnamon flavored crackers... It feels like chewing on a piece of heaven to be honest!

You'll find the recipe for the maca-cream and chocolate recipe [add a couple of drops of mint] in my Dessert revolution eBook, on page 48 (the God Torte).

Raw Cinnamon & Apple Crackers
(In swedish further down).

• 1 cup Flax seeds
• 1 cup Pumpkin seeds
• 1 cup Dates, into a date paste. Pitted and soaked for 5 min.
• 1/4 Water for the date paste.
• 1.5 cup Apple juice
• 2 small pinches of Himalayan salt
• 1 teaspoon Cinnamon
• 1-2 tablespoons Mesquite

Pit and soak the Dates. Grind a flour of the Flax seeds and Pumpkin seeds in a coffee grinder or blender. Transfer to a large bowl. Using a veggie juicer, make the Apple juice by processing apples until you have 1.5 cups. Alternatively you can use commercial apple juice. Pour the juice in the bowl and stir. Make a date paste by processing the Dates with 1/4 cups Water in a food processor. Add the date paste with the rest of the ingredients to the bowl and stir by hand until you have a dough. Spread the dough on top of a teflex sheet on top of a mesh dehydrator screen. Form a large square with a spatula evenly, about 0.2 inch (0.5 cm) thick. Draw a grid with a knife and dry for 2-3 (105 F) before you peel off the teflex sheet. The easiest way to do that, is to flip the entire screen, and then pull the sheet carefully from one corner, so that the bottom side of the crackers facing up. Now you can continue to dehydrate them depending on how dry or leather like you want the crackers. (They will still be leather like after 8 h in the dehydrator.) Don't store the crackers in the fridge, as they soften and be floppy. Store them in an airtight container in room temperature.

Äppel & Kanel Kex

• 2 dl Linfrö, males till mjöl
• 2 dl Pumpakärnor, males till mjöl
• 2 dl Dadlar, ska bli dadelpasta. Urkärnas och blötlägges 5 minuter 
• 0.5 dl Vatten till Dadelpastan
• 3 dl Äppeljuice
• 2 små nypor Himalayasalt
• 1 tsk malen Kanel
• 1-2 msk Mesquite

Kärna ur och lägg Dadlarna i vatten. Gör ett mjöl av Linfröna i en elektrisk kaffekvarn eller blender. Häll över i en skål. Gör mjöl av Pumpakärnorna på samma sätt, häll i skålen. Om du har en råjuice press/centrifug, pressa äpplen till 3 dl juice. Häll ner juicen i skålen med mjölen. Gör en dadelpasta genom att processa Dadlarna och Vattnet i en matberedare tills du har en pasta. För över pastan till skålen och blanda med resten av ingredienserna till en deg. Bre degen tunt (0.5 cm) över plast arken som ska ligga över torkplåten/plåtarna. Gör ett rutmönster med en kniv för att lättare kunna få loss snygga bitar när kexen torkat färdigt. Låt torka 2-3 timmar, vänd, dra av plast arken och torka ytterligare 10 timmar tills de är knapriga i den konsistens du vill ha. Förvara INTE kexen i kylskåp, då drar de till sig fukt och blir mjuka. Lägg dem hellre i en lufttät burk i rumstemperatur. 

Maca-krämen och chokladen finns på sid 47 i The Dessert Revolution eBoken. Du får en puss på nosen om du klickar like också ;)


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