Let's make a better world, shall we? Let's Occupy our own dreams!

Aloha beautiful one!

• This post is about how we can use our vision to create a better world, by focusing on what we want.
• I've been creative in the kitchen and made a special cake you can read more about further down..
•..and made a whimsical lamp with Jakob.

We have an Occupy movement now, starting at Wall street. People are angry with the system. They blame "them" that made it all go wrong. I love that people are starting to wake up, it's not a day too soon. The world is a deeply unjust place to live in for the majority of people. But stop a while and think about it. Can we adjust this just a little bit so that the movement can have a stronger impact? If we put all our focus on what's wrong, in anger, frustration even desperation.. Than that's what we create. We know that we're angry for sure, but what would happen if we sat down, using that strong desire and started focusing on what we want? Addressing to the "leaders" (= puppets in the game) in anger, only makes us Underdogs, Victims. In that position, we can create no good. Because this is about creating. The old, false banking system must fall down into crumbs. It's been prisoning us for centuries, and can no longer do so for a human friendly life on earth, where love rules, not greed. It is time now to turn over a new leaf for the future on earth and together create a new chapter - the greatest one ever seen.

The big question is: What is Your dream vision about the new world? What would it look like? 

Now we need to unify and keep our focus on the beautiful vision of the future. This is where we are truly powerful. Not in angry masses on the streets. The people that rule America and has ruled the world for quite some time now, the obscenely wealthy and mighty power-families, people in the secret societies, couldn't care less about some angry people in the streets. They just carry on with their agenda as if non of this ever happen. Forget about Obama, he's not the one in control. He never was. He's a pretty looking paper figure that runs the errands of the uglier fishes. He's a one dimensional kliche, used to distract the public from the real power figures, covering up their plans with a juicy rhetorical strategy. You can call it a "conspiracy theory" if you like, but you know, that there's always a bigger fish, lurking behind the scenes, pulling the threads, making a puppet show of the politicians we see in the newspaper and on tv. And we all buy it. We consume the lie. So, why are we angry about it? We need to face the truth of who is who in this Game. Again, we are the 99%. With our desire and will to create a better world, we can achieve SO much! But, we've become cynical as a result of too much bad input and a lack of faith in the divine.

I believe in the power of prayer. Every thought is a pray, every feeling, action, spoken or written word is a pray. So is your intentions, desires, visions and dreams. Also things you create with your hands. These are your "prayer tools" that you use every day, consciously or unconsciously to create your life. In fact, the very point you are at now, is a result of the praying you've been doing, during your life. We need to cultivate good prayers, turn every day into a beautiful, grateful pray.

To make this shift from being angry and frustrated into focusing on what beautiful things you wish to create, you need to open your heart. Your visionary mind needs the energy from the heart to flow through. There's many ways to do this of course, but I was inspired to make my vision into a cake. So I went to the kitchen and came up with a raspberry pink, chocolate dense, super food:ish cake. Nut free.
The opening of the heart also includes playing. You can't be an underdog as long as you have fun, being on top with the greatest, happiest vibe. To give the cake an element of fun, I added chocolate ornaments.

Open Your Heart Cake

(in swedish further down)

Cookie dough base

• 0.5 cup Dates

• 05 cup Pumpkin seeds

• 1 tablespoon raw Cacao powder

• 1 tablespoon Mesquite

• 1 tablespoon Maca

• a pinch of Himalayan salt

• 1 tablespoon virgin Coconut oil

• 1/4 cup Water

Pit and soak the Dates for 10 minutes. Make a flour of the Pumpkin seeds, using a coffee grinder or blender. Add everything to a food processor and process until you have a dough. Press down the dough in a spring pan using your hands. Focus on a beautiful vision, the opening of your heart or love. 

Raspberry Filling

• 500 g frozen Raspberries (1.5 cups as thawed and save some for decoration)

• 1.5 cup shredded Coconut (grounded into a flour)

• 0.5 cup virgin Coconut oil

• 2 tablespoons Agave nectar, or the sweetener of your choice

• 0.5 cups Water

Thaw the frozen Raspberries in some hot water. They need to be at room temperature to incorporate with the coconut oil later. Make a fine flour of the shredded Coconut by grinding it in a coffee grinder or blender. Add all of the ingredients to a food processor or blender except the coconut oil, and process until completely smooth. Then add the Coconut oil and process 30 seconds more. Use a virgin coconut oil, that is raw/cold pressed. It has a wonderful taste that enhances your desserts to the maximum!

Chocolate cream filling for the pastry bag

• 0.5 cup Dates, pitted and soaked

• 0.5 cup virgin Coconut oil

• 2 tablespoons raw Cacao powder

• 2 tablespoons Mesquite

• 1/4 teaspoon real Vanilla (from pod)

• a tiny pinch of Himalayan salt

• 0.5 cups shredded Coconut

• 1/4 cup Water

Soak the Dates. Make a fine flour of the shredded Coconut by using a coffee grinder or blender. Melt  the Coconut oil in a water bath or in a dehydrator. Add the Coconut flour, Cacao powder, Mesquite, Vanilla, Salt, Dates and Water to a food processor and process. Now add the melted Coconut oil and process until incorporated. Put in a pastry bag with a tip with teeth and put in the fridge to harden enough  so that you can make a pretty line, squeezing the bag. If your pastry bag gets too cold = hard filling, you just warm it up in the dehydrator, alternatively warm it with your hands. 

Raw Chocolate ornament

• 1/4 cup virgin Coconut oil

• 2 tablespoons raw Cacao powder

• 2 tablespoons Agave nectar

Melt the Coconut oil in a water bath, or your dehydrator. Add the Cacao and Agave, stir by hand. Pour the melted chocolate in a squeeze bottle and put in the fridge for the chocolate to harden a bit. It's not supposed to come out runny. When the chocolate is ready (try it on your hand first), make ornament shapes on a greaseproof paper that you put on top of a plate. Put the chocolate / plate in the freezer. After 5 minutes, you can carefully remove the chocolate ornaments from the paper. Be super careful! And make many so you have a reserve if they break. Try making the ornaments rather tight. In that way they are easier to handle. 

When you have decorated the cake with the chocolate filling, using the pastry bag, you put some of the chocolate ornaments by carefully press them down into the filling. Again, be super careful. Don't stress. 

If you like my recipes you will love my ebook The Raw Dessert Revolution! Chek it out here.

- - - - - - - - - - - 

Open Your Heart Cake

Kladdkake-Botten

• 2 dl Dadlar, urkärnade och blötlagda
• 2 dl Pumpakärnor
• 1 msk virgin Cocosolja
• 1 msk raw Kakao
• 1 msk Mesquite
• 1msk Maca
• en nypa Himalayasalt
• 0.5 dl Vatten

Blötlägg de urkärnade Dadlarna i 10 min. Under tiden, gör ett mjöl av Pumpakärnorna i en elektrisk kaffekvarn eller blender. Tillsätt sen alla ingredienserna till en matberedare och mixa tills du har en deg. Tryck ner degen i en form med löstagbara kanter, fokusera på en vacker vision, öppnandet av ditt hjärta eller kärlek. Fortsätt med Hallonfyllningen! Det är väldigt viktigt att i detta receptet använda en virgin cocosolja som alltså är raw/kallpresad. Den har en smak och doft av cocos som ger djupare smaker. Varmpressad cocosolja har inte lika bra näringsvärde och är helt smak och luktlös. 

Hallonfyllning

• 1 dl virgin Cocosolja
• 3 dl riven Cocos
• 500 g frysta Hallon (3 dl som tinade), spara några till botten på kakan samt dekoration.
• 1 dl Vatten, blötläggningsvattnet till Hallonen
• 1.5-2 msk ljus Agavenektar

Tina Hallonen i lite varmt vatten. Det är viktigt att de får rumstemperatur när de sen mixas ihop med cocosoljan, annars skär det sig. Gör ett fint mjöl av den rivna Cocosen i en elektrisk kaffekvarn el. blender. Tillsätt alla ingredienser till en matberedare eller blender utom Cocosoljan och mixa tills helt slät. Tillsätt då Cocosoljan och mixa ytterligare 30 sek. Placera några hallon över kakbottnen och häll sen över fyllningen. Ställ i frysen medan du gör chokladkrämen som ska spritsas över kakan.

Chokladkräm


• 1 dl Dadlar, urkärnade och blötlagda
• 1 dl virgin Cocosolja, smält
• 1 dl riven Cocos
• 2 msk raw Kakaopulver
• 2 msk Mesquite
• 1 krm äkta Vanilj från kapsel
• 1 liten nypa Himalayasalt
• 0.5 dl Vatten

Smält Cocosoljan i ett vattenbad eller i en torkugn. Gör ett mjöl av den rivna Cocosen så länge. Tillsätt alla ingredienser till en matberedare utom Cocosoljan och mixa tills slät. Tillsätt då den smälta Cocosoljan och mixa ytterligare 30 sek. Ta en sked och för ner fyllningen i en spritspåse med ett tandat munstycke. Lägg påsen i kylen för att krämen ska bli något hårdare, men inte för hård så att du inte kan klämma fram fyllning. Om det sker, lägg påsen i torkugnen en stund för rätt konsistens, eller försök värm den med händerna. Den ska vara lagom mjuk i konsistensen så att du lätt kan sticka ner chokladornamenten i krämen vid dekoration.

Chokladornament


• 0.5 dl virgin Cocosolja
• 2 msk Agavenektar
• 2 msk raw Kakaopulver

Smält Cocosoljan, tillsätt Agaven och Kakaon och rör för hand. Häll ner i en klämflaska med pip. Alternativt i en spritspåse med smalt pip-munstycke. Ställ i frysen en stund för att chokladen ska bli mer trögflytande. Under tiden, ta fram en stor tallrik, tejpa på lite smörpapper som du ska spritsa snirkliga former på. Ta fram klämflaskan och prova trycka fram lite choklad på handen. Om det rinner ut, är chokladen för lättflytande, ställ in i frysen och invänta rätt konsistens. När chokladen är lagom hård och lagom rinnig så att du kan kontrollera chokladen när du "ritar" på smörpappret, är det dags. Gör ganska tighta former eftersom de håller bättre och är lättare att hantera. När du fått in lite snits kan du försöka göra hjärt-former :) När du har gjort 8-10 st, ställ in tallriken i frysen så att chokladen får hårdna ordentligt. Ta sen fram den och tryck lätt med ett finger underifrån så att chokladen släpper från pappret. Var mycket försiktig och ta tid på dig. De färdiga ornamenten kan du lägga på ett fat. Var beredd på att många kommer gå sönder. Du kan smälta om de trasiga och börja om med proceduren om det inte lyckas som du tänkt dig.

Ta fram kakan ur frysen, lossa försiktigt på sargen och spritsa två runda ringar av chokladkrämen. Kontrollera först att den inte är för hård eller så rinnig att krämen breder ut sig, men hellre det än att den är hård. Lägg ut lite hallon på kakan och sätt försiktigt dit chokladornamenten. Tryck ner dem så djupt i krämen som du kan. Alternativt kan du smälta lite blockchoklad av raw kvalité om du inte vill göra din egen choklad.

Om du gillar mina recept kommer du älska recepten i min ebok The Dessert Revolution (på svenska). Ta en titt här!

The super foods in it has a combination that I love... Both for the taste but mostly for the effect, the synergistic "communication" between them. It was this super food trio that helped me open my heart back in 2007 when I started experimenting with super foods. I'm talking about Maca, raw Cacao and Mesquite. One particular evening, crossing masses of people in the christmas crowd, something I used to hate! I just couldn't cope with crowds and started to feel rather worried about it, about the fact that I had to adjust my everyday life to this discomfort. This evening though, I made a remarkable discovery.. I was actually enjoying being in the former claustrofobic tightness of stressed out people, for the first time in 5 years. This after eating Maca, Mesquite and raw Cacao powder in my smoothies for only three days! I had closed my heart to protect my sensitive inner parts from stress and a crazy world. Now it opened!! So, obviously, I had to put these ingredients into the cake. The raspberries because they are symbol of summer, birthday parties, the inner child and play and for the sake of the pretty color.

I wish with this cake, that the demonstrators in Wall street turn their focus within. Sit in large groups, constantly holding the focus on the vision and holding the vibrational high, in love, abundance, faith, justice, light, the Divine, happiness, joy and victory.

As I wrote in the previous post, we have had some fun in making a new lamp. We've been sitting in the bed at night with paper, scissor, glue and yarn. Our lamp is a manifestation of love, of the magic of life and dreams just like the cake. And every time we see it, it makes us happy, both because it looks wierdly funky, but also because of the genuine love we put into making it. We bought the lamp at a second hand shop that supports homeless people. There we also found an old, beautiful book with the title "The laughing human", brilliant we thought! We cut heart shapes of the leafs from the book and used a marker pen to highlight beautiful words. We also used some old wall papers that the guy living here before us, left in the attic. I'm in love with the idea to make something new out of something old! I can feel a serious addiction rolling in here :)

Until I see you next time, take care and cultivate your visions!
/Karolina Eleonóra

Fun with a raw Banana split (nut free!)

'

Karolina & Jakobs raw love Banana Split, (in swedish further down) 

The recipes serves 4. The serving shown in the images serves 2. 

Fudge Ice cream (with a sponge cake-flavor)

Grind into a fine flour: 

• 0.5 cup Pumkin seeds

(use an electric coffee grinder, a high powered blender or your food processor)

To the food processor add: 

• the Pumkin seed flour

• 3 bananas (about 100 g each)

• 4 tablespoons Lucuma

• 3 tablespoons Mesquite

• 1/4 teaspoon real Vanilla

• 2 pinches of Himalayan salt

Process until creamy. 

• Add 0.5 cup of VIRGIN Coconut oil (otherwise you loose so much of the great taste, as non-raw coconut oil doesn't taste of anything). 

Process to incorporate (about 30 seconds). Pour half of it into a bowl and place it in the freezer while

you start making the chocolate ice cream:

Chocolate Ice Cream

To the food processor (with half of the Fudge Ice cream batch in it) add:

• 0.5 cups of baby Figs (soaked for 30 min)

• 7 tablespoons raw Cacao powder

• 3/4 cup Water

• 1-2 pinches of Himalayan salt

• 1 tablespoon Agave nectar or honey

Process until smooth. If you want, you can place the Fudge Ice cream batch from the food processor in a bowl, and just add to the empty food processor the soaked Figs to make a fig-paste, before you add the rest of the ingredients. In that way you ensure that there will be no bits of the figs in your ice cream.

Put in a bowl in the freezer. 

Melted Chocolate on top

• 55 g Cacao butter, melt it in a water bath

• 2 tablsepoons raw Cacao powder

• 1 pinch of salt

• 1/8 teaspoon real Vanilla

• 2 tablespoons Agave

• 2-3 teaspoons Lucuma (optional)

Add the rest of the ingredients to the melted Cacao butter and stir by hand. Wait with pouring it over the ice cream, as it needs to cool down first to thicken.. Patience dear Jedi, you'll get your dessert :) 

Serving

Put some of the Chocolate ice cream on a pretty plate. Place two bananas over, and some Fudge ice cream balls on top. Pour the melted (thick) chocolate over and serve. You can also sprinkle some shredded coconut, cacao nibs, mullberries, hemp seeds or what ever you like.

Share, share, share with your network. Who knows, you might have a Banana Split Luny that needs this dessert recipe in his/hers life? We'll sure make this one many more times! 

Karolina & Jakob's raw kärleks Bananasplit

Receptet räcker till 4 portioner. Bananaspliten på bilderna räcker till 2 pers.

Kolaglass (med sockerkaks-smak!)

Mal till fint mjöl: 

• 1 dl Pumpafrön 

Använd en elektrisk kaffekvarn, en kraftfull mixer eller din matberedare. 

Tillsätt till matberedaren:

• Pumpafrö-mjölet

• 3 bananer (ca 300 g totalt)

• 4 msk Lucuma

• 3 msk Mesquite

• 1 krm äkta Vanilj

• 2 nypor Himalayasalt

Mixa tills slät. Tillsätt då:

• 1 dl VIRGIN Cocosolja

Raffinerad Cocosolja (varmpressad) smakar ingenting, så använd hellre raw/virgin Cocosolja i recepten för att få fram de utsökta smaker som kommer av cocosen. Mixa ihop smeten, max 30 sek mixande. Häll hälften av Kolaglassen i en skål och ställ i frysen. Fortsätt med Chokladglassen!

Chokladglass

Till matberedaren med hälften av Kolaglass-smeten i, tillsätt:

• 1 dl baby-Fikon som blivit blötlagda i 30 min

• 7 msk raw Kakaopulver

• 2 extra nypor salt

• 1 msk Agave nektar el. honung (smaka av)

• 1.5 dl Vatten

Mixa tills slät. Om du vill kan du först skrapa ur Kolaglassen ur matberedaren och mixa Fikonen till en pasta innan du tillsätter Kolasmeten med resten av ingredienserna. På så sätt säkerställer du att det inte blir några bitar av Fikon i din glass. Nu har du en fin chokladsmet, häll den i en skål och ställ i frysen. 

Smält Choklad

• 55 g Kakaosmör, smält i ett vattenbad

• 2 msk raw Kakaopulver

• 2 msk Agave (smaka av)

• en nypa Himalayasalt

• 1/8 tsk äkta Vanilj (ett halvt kryddmått)

• 2-3 tsk Lucuma (valfritt)

Smält Kakaosmöret och tillsätt övriga ingredienser, rör för hand. Viktigt nu är att vänta tills chokladen svalnar. Den blir tjockare och tjockare ju mer den svalnar. Du vill inte hälla på den när den är tunn, för då blir det bara vattnig choklad. Så det gäller att ha lite tålamod :) 

Servering

Lägg några kulor av Chokladglassen på ett fint fat, lägg två bananer över. Gör kulor av Kolaglassen och lägg över bananen. Ringla den smälta chokladen över. Du kan toppa med cocos, kakaonibs, hampa eller vad du tycker är fint!

Dela gärna med ditt nätverk på facebook, twitter, linkedin!

Puss & kram, Karolina~ 

Stars & Stripe Tiramisu from the dessert eBook!

Long talks, long walks..
..in the green shadows of water meadows.

Childhood friend talks, an essential part of a healthy heart, 
giving birth to new understandings, gosh I love you cuz you understand me. So many thing to talk about, never ending needs, a cup full of sharing, sowing beautiful seeds. 


The end of the rainbow, this constant state we're in, receiving each others most inner things. Unfolding treasures within. Revealing secret feelings, oh beloved one, you give me wings. 



I was having a lovely friend over yesterday and treated her with an old yummy favorite, a raw tiramisu I did for the dessert eBook. Remember this? :)

I remade it for the second edition of the eBook that is soon being published, and let her taste it. She loved it! :D I thought you get the recipe too, so here it is: 

Stars & Stripe Raw Tiramisu (in Swedish further down)

Chocolate Filling

• 3/4 cup Almonds

• 1/4 cup Macadamia nuts

• 2/3 cup Water

• 1 pinch Himalayan salt

• 1/4 teaspoon real Vanilla

• 2.5 tablespoons raw Cacao powder

• 2.5 tablespoons Agave nectar

• 2 tablespoons Coconut oil

In a food processor, grind the nuts into a flour and add the rest of the ingredients. Process until completely smooth (can require 5 minutes of processing). Pour about 1 cm of the filling in a pretty bowl and place in the freezer to harden a bit while you make the Cookie Crumbles. 

Cookie Crumbles

• 0.5 cup Pecans

• 2 pinches Himalayan salt

• 1/4 teaspoon real Vanilla

• Arrack essence to taste

(alternatively some cognac or coffee)

Pulse the ingredients in a mixer to create crumbles. Drop some Arrack, Cognac or Coffee over and then spread a layer of the Crumbles over the frozen Chocolate Filling from the freezer. Continue with the Vanilla Filling. 

Vanilla Filling

• 3/4 cup Cashews

• 1 pinch of Himalayan salt

• 1 teaspoon real Vanilla

• 0.5 cup Water

• 4 teaspoons light Agave

• 1 teaspoon Lucuma

• 0.5 teaspoon Lemon juice

• 2 tablespoons Coconut oil.

Grind the Cashews in a food processor or coffee grinder to make a nut flour. Add the rest of the ingredients and process until completely smooth. Pour about one centimeter of the Vanilla Filling over the Chocolate Filling and the Cookie Crumbles. Put in the freezer until hard and then continue to add layers. Put some raw Cacao in a tea ball and puff it on top of the Tiramisu. Thaw before eating. 

Please share the recipe with your friends!

*Love*

/Karolina~

Health benefits of Himalayan salt: 

• Helps the body to regulate water in and out of the cells. 

• Helps to create a good PH balance, particularly for the brain. 

• Good for keeping the blood sugar balanced, promotes bone strength.  

Stars & Stripe Raw Tiramisu

Chokladsås

• 1.5 dl Mandlar

• 0.5 dl Macadamianötter

• 1 nypa Himalayasalt

• 1/4 äkta Vanilj

• 1.5 dl Vatten

• 2.5 msk raw Kakaopulver

• 2.5 msk Agave nektar

• 2 msk Cocosolja

Gör ett mjöl av nötterna i en matberedare eller elektrisk kaffekvarn. Tillsätt resten av ingredienserna och mixa till en perfekt slät kräm (mixa i ca 5 minuter). Häll upp Chokladsåsen i en bunke och välj en fin serveringsskål där du häller 1 cm av Chokladsåsen och låter stelna i frysen. Fortsätt med Cookie Crumble-blandningen. 

Cookie Crumbles

• 1 dl Pecannötter

• 2 nypor Himalayasalt

• 1/4 tsk äkta Vanilj

• några droppar Arraks essens, 

Kaffe eller Cognac.

Mixa ingredienserna till smulor i en matberedare eller blender. Droppa över lite Arrak, Kaffe eller Cognac. Häll ett tunt lager över det frusna Chokladlagret och fortsätt med Vaniljsåsen. 

Vaniljsås

• 1.5 dl Cashewnötter

• 1 nypa Himalayasalt

• 1 tsk äkta Vanilj

• 1 dl Vatten

• 4 tsk ljus Agave

• 1 tsk Lucuma

• 0.5 tsk Citronsaft

• 2 msk Cocosolja

Gör ett mjöl av Cashewnötterna i en matberedare eller elektrisk kaffekvarn. Tillsätt resten av ingredienserna och mixa till en perfekt kräm (kräver ca 5 minuters mixande). Häll Vaniljsåsen i en bunke och häll 1 cm av såsen över det frysta Chokladlagret med Cookie Crumbles. Ställ i frysen och fortsätt varva med Cookie Crumbles och Chokladsås. Pudra sista lagret med raw Kakao i en tekula. Tina Tiramisun helt innan servering. 

Dela gärna receptet med dina vänner! Klicka på knappen nedan.
*Kärlek*
/Karolina~

Are you a Highly Sensitive Person?

Few people are aware that they are a so called HSP-person, a highly sensitive person. I went for years, not understanding why I felt so overwhelmed by noise, crowds, urban environments, traveling, changes, new situations and that I could be exhausted and get detox symptoms if there were too much change at once.

When something have happened in my life, say a new situation I need to adjust to, I usually have one night that I'm really ill and need to crawl into bed, shaky, sick to my stomach, really tense and heavy at the same time. I got one night like that when our new cat arrived, because I needed to take in his energies in my system (maybe sounds wierd, but that's how I work. I take in all that is new to digest it, it happens automatically). I then lie on my Shakti mat, and sometimes put some lavender, lemon or mint oil on my forehead and just focussing on my breathing until I fall a sleep.

On an energy level, it is as if the energy is vibrating and bouncing back and forth, giving some sort of a sea-sick effect. Like my entire system is adjusting from one place to the new one, and the energy is trying to find it's way. The next day everything is back to normal, yet not, because the new energy has found it's way during the night, and the old dropped off.

HSP, is not a disorder. It's a personal trait. It can involve shyness and an introvert personality, but it doesn't always take that expression. It can also be an openness, receptiveness, spontaneous and instinctive expression. Like you are a bit more like an animal than a human from time to time. 

As a HSP you need to protect yourself from situations that can drain your energy and be too stressful. We have different stress-triggors, but one of the worst for me, is to have too many things going on during the day, visiting large cities and crowds. In the nature, it's like all that extra, heavy energy that is creating this inner pressure and makes you like an alien in your own body, is neutralized and sucked up. Nature is the best battery-charger ever <3

You simply need to find the life path that fit your needs and don't compromise with your inner health. Having that integrity can be the biggest challenge of all. Here are some advices:

• Spend time alone, on a daily basis, and longer periods whenever you need to. Specially in nature, near water, on a mountain or in a beautiful sunset, whatever suits you the most. This can put some extra demands on your partner / family members, as your need to be alone can mean for days, weeks or months in a row. 

• Spend time with kids and animals. They are naturally open and sensitive, so you're on the same level.

• Clear the clutter in your home. Create a calm and harmonious environment for you to withdraw and be in your own energies. Don't surround yourself with belongings with old energies that keeps you in the past. Listen to your favorite music. Keep the light soft and in warm colors. Have lots of plants!

• Lern how to set boundaries and communicate them to people around you. Simply explain what you need, and what doesn't work for you. Don't expect others to understand you, the point is for them to respect your needs.

• Break the habit of wanting to please others. HSP are highly emphatics and often care way more of others than themselves. Don't be a doormat, be a Bitch if you need to! You probably need to learn how to give tit for tat and not linger on in guilt about it. Honesty, even if it can be upsetting, is an act of Love. Dishonest = faking = not so loving. 

• Avoid heavy perfumes and everything artificial. Try to use natural products for your skin and hair care. Washing powder can be exchanged to soap nuts, perfumes to aroma oils (...have you ever smelled Neroli?? ;) Try Sandalwood and Patchouli for men. Neroli and Jasmin for women. 

• Massage, intimacy and sex. Plenty! It releases serotonin, inner pressure and neutralizes energy. 

• Do anything creative. It helps your brain to relax, as do meditation, yoga, singing, painting, gardening, decorating, dancing and horseback riding. Anything that activates the right half of your brain, and quiet your thoughts.

• Have a regular eat and sleep pattern. Be careful not to under eat. Balance your blood sugar. 

• Trust your instincts and intuition. Learn how to develop and incorporate your intuition in all you do in your daily life. This will help you to better tune in to your needs and find that ever so important integrity.

• And last: be proud of who you are! Your sensitiveness is a great asset, that you probably need to get to know better. Don't hide, don't excuse yourself, don't compromise. Aim to live your life to the fullest, only find your own path that suits you the best. 

Elaine Aron Ph.D, talks about her reasarch of highly sensitives. She has a website where you can test if you are a HSP. Do the test here!

Maca, Chia, Cacao and Purple corn-smoothie!

The balancing smoothie for two (swedish further down!)

To refill your energy levels, nutrition is key. This smoothie contains Maca, Cacao, Chia and Purple corn, which is an upgraded version of the "Chicha Morada", the refreshing drink the Andean people used to drink. It promotes healthy blood sugar levels, blood flow, boost cardiac health, increases hormonal balance, stamina, is a sexual booster and an antioxidant powerhouse!  

• 3 bananas

• 1 cup oat milk, water, almond milk or soy milk.

• 2 tbsp Chia 

• 1 tbsp raw Cacao

• 1 tbsp Purple corn

• 1 tbsp Maca

In a blender, mix until smooth!

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Balanserande Smoothie, 2 glas

• 3 bananer

• 2 dl havremjölk, vatten, sojamjölk eller mandelmjölk. 

• 2 msk Chiafrön

• 1 msk raw Kakao

• 1 msk Purple corn

• 1 msk Maca

Mixas slät i en blender! Njut av effekten smoothisen har i din kropp - det förtjänar du!

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Maca: is an adaptogen herb, that will bring balance to your body weather you are stressed, tired, emotional or un-centered. It works both physically and emotionally (depression and anxiety). It's great for all the glands in the body and heals hormonal imbalances. It has 18 aminoacids and increases oxygen in the blood. 

Chia: is the seed that the Incan indians used to enhance their endurance during battle and long distance walks. It has an ability to store water, as the seed swells in contact with water and forms a gel like a seal around the seed. The body is able to absorb the nutrition even if the seeds are whole. They contain about 60% omega 3 fatty acids. Athletes use Chia to maximize their exercise. Free from gluten. 

Purple corn: the unusual purple corn has amazing healing properties! It's one of natures riches sources of antioxidants (6 of them) that lowers the cholesterol, increases the circulation and sooth inflammations. It stimulates the connective tissue / collagen so that it firms up, giving you a younger looking skin! It swipes away free radicals from the body, making it a superb anti-cancer food. It boosts mental clarity. Free from gluten. 

Raw Cacao: the bright-as-a-button-super food! Keeps your mood in great shape! Cacao makes us younger, happier, sexier, extatic, high, euforic, helps in loosing weight... If that wasn't enough, it's a great anti-cancer food and can greatly lower the risk for heart problems.

Learn more about super foods on my webshop (in swedish). 

Take great care, because you are Valuable beyond measure....

/Karolina

Xoxo