No-stress Tahini bites! (nut free)

Hello fellow sisters and brothers! <3

Yesterday I made Anti-stress-chocolates! Did you know that the aroma of chocolate soothes nervous, tense and anxious people? I could sure use some of the beneficial goodness from super foods now (doing my book keeping among other stuff). So I went into the kitchen and came up with these!

They are loaded with ingredients that makes you relaxed and soothes the nerves:

• Cacao: Lowers the blood pressure, reduces stress hormone levels in highly stressed people and helps people with anxiety to improve their metabolism and improve gut microflora, while reducing stress. Raw cacao powder contains PEA, which is known as "the molecule of joy"and makes us present, positive and focussed. Another interesting plant chemical found in raw cacao is anandamide, that releases serotonin which makes us blissful. If that wasn't enough, raw cacao also contains an amino acid that makes you euforic. In other words, raw cacao is a perfect defense against stress! 

• Ashwagandha: This is an adaptogenic ayurvedic super herb great for all stress related issues. It calms the mind, it gives relieve when you are nervous, soothes the body, gives energy and strenghten the nervous system. It boosts the immune system and fights off free radicals, thanks to antioxidants in the herb. It has been used for nervous exhaustion and is considered the primary ayurvedic herb for its ability to build reserves for handling stressful conditions and support sound sleep. 

• Tahini: Tahini is rich in many different vitamins and minerals, but it is particularly full of different B vitamins. In specific, the B vitamins found in tahini include B2, B1, B15, B3 and B5. Each of these vitamins is an important part of the B complex of vitamins. The B complex is necessary for a variety of important bodily functions and processes. When you stress, you lose a lot of vitamin B, which is ever so important for the nervous system. A strong nervous system can resist stressful situations.

• Mesquite: Regulates your blood sugar levels to keep your mood bright and shiny! ..And fights off hunger, which is great when you don't have time to eat.

When you take a bite into these chocolates, they are soft and melts in your mouth, not like fudge, more like a soft chocolate if you know what I mean? :) You simply have to try them out! If you like the adult taste of blood orange zest (like I do), add more than the recipe calls for, until you get it as bitter as you want it.

No-Stress Tahini bites, makes three big bites.
Swedish further down.


• 100 g, 1 cup finely chopped Cacao butter
• 2 tablespoons raw Kakao powder
• 1 tablespoon Mesquite
• 1.5 teaspoon Ashwagandha (optional)
• 2 tablespoons dark Agave nektar
• 0.5 teaspoon Sunflower lecitin (optional)
• 1/4 teaspoon real Vanilla
• 1 tablespoon Blood orange juice
• Zest from one large Blood orange juice
• 2 tablespoons raw Tahini

Slowly melt the Cacao butter in a water bath. In a bowl, add the melted Cacao butter and Sunflower lecitin and whisk until the lecitin is melted. Add the rest of the ingredients and stir by hand until incorporated. Pour the chocolate in silicone forms and let them chill in the fridge. If you need them quick, put them in the freezer and they will be ready in about 30 min.

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

No-Stress Tahini bites


• 100 g, 2 dl finhackat Kakaosmör
• 2 msk raw Kakaopulver
• 1 msk Mesquite
• 1.5 tsk Ashwagandha pulver (valfritt)
• 2 msk mörk Agave nektar
• 0.5 tsk Solroslecitin (valfritt)
• 1 krm äkta Vanilj
• Zest från en stor Blodapelsin

• 1 msk jos från Blodapelsin

• 2 msk raw Tahini

Smält sakta Kakaosmöret i ett vattenbad. I en skål tillsätt sen det smälta Kakaosmöret med Solroslecitinet och vispa för hand tills lecitinet har lösts upp. Tillsätt sen resten av ingredienserna och rör om tills blandat. Häll upp i silikonformar och ställ i kylen för att stelna. Om du behöver chokladen snabbare, ställ dem i frysen så är de färdiga efter ca 30 min. 

I've got some of the cacao butter left, think I'm going to keep it in the bathroom for a skin balm. 

Tata! Xoxo

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The Ultimate Comfort Cookies

Happy wednesday my Friend!

Bright as a button today are we? ...Or maybe not? Either way I got one perfect excuse for you to roll up your sleeves and spend 15 minutes to make these cookies weather you want to celebrate an awesome day or pick your self up from a not so good one. The ultimate celebration cookies or comfort cookies! They are chewy, of a cookie dough consistency and full of heavy chocolate flavors. Who can resist that?! Oh yeah, they are healthy too!

Made of prunes, pumpkin seed flour (that you can easily make), some virgin coconut oil, raw cacao, agave/honey and vanilla - they are easy peasy to make.


Health benefits of Prunes:
[Prunes are dried plums]

• Contains a unique phytochemical (plant chemical) called neochlorogenic and chlorogenic acid. These are antioxidants that are damage-preventing, neutralizing a particularly dangerous oxygen radical. Prunes also prevent oxygen-based damage to fats. Since our cell membranes and brain cells consists of fat you can image the importance of the these antioxidants.

• Prunes are full of beta-carotene (vitamin A). Just a quarter of a cup will give you 17% of the daily need of vitamin A. So this recipe gives you nearly 70% or your daily need for vitamin A. Vitamin A promotes a beautiful, clear skin and healthy complexion. It also helps preventing wrinkles and acne. Beta-carotene has been shown in studies to be helpful to prevent a variety of diseases like atherosclerosis, diabetic heart disease and colon cancer, it is also useful for reducing inflammatory conditions like asthma, osteoarthritis and rheumatoid arthritis.

• Prunes are rich in potassium. The mineral that is needed for bone health and mental stability. The "15 minutes Chocolate Fudge Cookie" recipe gives you 35% of your daily need of potassium.

• Fibre! Prunes contain water soluble fibers, that helps normalize blood sugar = temper and energy, prolonging the feeling of satiety = helps in weight loss. They also prevent constipation = detoxifying. Eating high water-soluble fibre foods like prunes, figs, nuts, flax, fruits, psyllium) helps prevent heart disease and a study involving older women showed a 34% reduction in breast cancer risk for those consuming the most water soluble fruit fibers.

• Friendly bacteria. Prunes provides nutrition for the friendly bacteria in the large intestine that is needed for a healthy colon. Healthy colon means beautiful skin and better immune system.

• Prunes increase the absorption of iron.

15 minutes Chocolate Fudge Cookies
[Swedish further down]

• 1 cup of Prunes (moist)
• 0.5 cup raw Cacao
• 2 tablespoons virgin Coconut oil
• 1 cup Pumpkin seeds (make into a flour)
• 2.5 tablespoons Honey or Agave nectar
• 1/4 teaspoon real Vanilla
• 2 small pinches of Himalayan salt

Grind the Pumpkin seeds into a fine flour in a coffee grinder or blender. Put aside in a bowl. To the bowl add the dry ingredients (Cacao, Salt and Vanilla and stir by hand.) Add the moist Prunes to a food processor and process until you have a "prune-paste". Put the paste in the bowl with the dry ingredients and add the Coconut oil and Honey/Agave to the bowl and start massaging with your hands until you have a dough ball.

Roll small balls of the dough, flatten them into patties and use a fork to make stripes. Eat them as they are or put them in the fridge to eat them cold.

15 minutes Choklad-Fudge Kakor

• 2 dl Katrinplommon (färska och mjuka)

• 1 dl raw Kakaopulver

• 2 msk virgin Cocosolja

• 2 dl Pumpakärnor (mals till fint mjöl)

• 2.5 msk Agavenectar alt. honung

• 1/4 tsk äkta Vanilj 

• 2 små nypor Himalayasalt

Börja med att göra ett fint mjöl av Pumpakärnorna. Häll mjölet i en skål och ställ åt sidan. Tillsätt till skålen resten av de torra ingredienserna (Kakaon, Vanilj och Salt). Rör om noga med en sked så det blandas. Tillsätt Katrinplommonen till matberedaren och processa tills du har en "pasta". Lägg pastan i skålen med de torra ingredienserna och tillsätt Cocosoljan och Agaven / honungen. 

Knåda ihop allt med dina händer och rulla sen till små bollar som du plattar till lätt och drar en gaffel över för att skapa ränder. Ät som de är eller ställ i kylen för att avnjutas kalla. 

Happy 11-11-11 and Chia heart Cookies!

Happy 11-11-11 day to You!

Did you know that you can change your DNA by simply exposing your mind to high vibrant words? If you are familiar to the work of Mr. Masaru Emoto, the japanese scientist who photographs ice crystals  after the water has been exposed to different words, like "love", "gratitude", "peace" and other high frequency words, forms the most beautiful and well structurued ice crystals. Keeping this in mind, and the fact that our body is up to 70% of water.. You quickly realize how easy it is to put the entire you in a different wavelength, when working with words. This fascinates me, and I'm trying to sneak in good vibe words in my daily life (as well as affirmations). Filling up with not only physical nutrition, but also frequency nutrition is equally as important. 

How it's done

• Repeat a sentence with good vibe words to re-progam yourself, like "I am Healthy", "My life is a Miracle", "My Dreams comes True", or what ever you need to fill up with a couple of times every day, you will feel the shift inside. 

• You can also put a glass of water on top of a note with a high frequent word, and this will load the  water with that frequency for you to benefit from while hydrating. 

I made some chia cookies yesterday, just for the sake of playing around with chia gel, this time in orange juice. They became rather "leather like" in the dehydrator. They certainly must be some sort of "Lambas Raw Cookies". Every bite is maximized with nutrition! Dipped in melted raw chocolate and sprinkled with some extra chia seeds. And the combination of orange, cinnamon and apricot goes so well together!

Chia Hearts, makes 10 (nut free).
Swedish further down

• 1/4 cup Pumpkin seeds
• 1/4 cup Orange juice + 2 tablespoons Chia = Chia gel
• 1 tablespoon Mesquite
• 1 pinch Himalayan salt
• 1/4 teaspoon Cinnamon
• 3 dried, soft Apricots
• 2 teaspoons Agave nectar
• 4-5 tablespoons Water

Grind the Pumpkin seeds into a flour. Add the Chia to the Orange juice and stir, let it soak for about 10 minutes. Now add the Pumpkinseed flour and Chia gel with the rest of the ingredients to the food processor and process until you have a rather loose dough.

Spread the dough evenly on a teflex sheet using a spatula, put on a mesh tray and let it dry in the dehydrator for 8 hours. Remove the teflex sheet after about 6 hours. You do this by carefully folding the side of the teflex sheet underneath the dough, and slowly pull it to expose. Or, put another tray on top and flip!

When the dough has become "leather like", use a heart shaped cookie cutter and start stamping the dough!

Melted Chocolate

• 2 tablespoons virgin Coconut oil
• 2 tablespoons raw Cacao powder
• 1 tablespoon Agave nectar

Melt the Coconut oil in a water bath or in the dehydrator. Add the Cacao and Agave, stir by hand. Wait until the chocolate thickens before you dip the hearts. Sprinkle some Chia seeds over the chocolate covered hearts before the chocolate hardens so they stick to the chocolate.

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

Chiahjärtan, blir ca 10 st. Nötfria.

• 1 dl Pumpakärnor

• 1 dl Apelsinjos + 2 msk Chiafrön = Chiagel.

• 1 msk Mesquite

• 1 nypa Himalayasalt

• 1 krm Kanel

• 3 torkade Aprikoser (välj de mjukaste)

• 2 tsk Agave nektar

• 0.5 dl Vatten

Gör ett mjöl av Pumpakärnorna i en elektrisk kaffekvarn. Förbered Chiagelen genom att blötlägga Chiafröna i Apelsinjosen och låt svälla i ca 10 min. Tillsätt nu Pumpakärnmjölet och Chiagelen med resten av ingredienserna till en matberedare och processa tills du får en rätt lös deg. 

Bred degen över en vaxat bakplåtspapper (teflex sheet) med hjälp av en slickepott, och lägg upp upp det på torkbrickan som tillhör torkugnen. Låt torka i 8 timmar. Dra av bakplåtspappret efter 6 timmar, genom att försiktigt vika in ena sidan under degen och dra den underifrån. Torka vidare i ett par timmar. 

Stansa sen ut hjärtan med en kakform. 

Smält choklad

• 2 msk virgin Cocosolja

• 2 msk raw Kakaopulver

• 1 msk Agave nektar

Smält Cocosoljan i ett vattenbad eller i torkugnen. Rör sen i Kakaon och Agaven för hand. Vänta tills chokladen tjocknat endel innan du doppar i hjärtana. Strössla lite chiafrön över chokladen sen innan den har hunnit stelna på hjärtat.

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

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

Ice cream Cupcakes and tears for Japan....

Hello Earthlings and beings in between. 

It is hard to write anything these days. My focus and empathy goes to Japan. My chest feels heavy, as if there were a tremendous grief there. I know that this is the beginning of the end. The end of the Old Ways. Something new will arise from this, but still there is a tremendeous loss, grief, fear and pain going on. I think that this is the true beginning of the earth changes that is misunderstood as an 2012-apocalypse by some. Obviously, for the ones in the middle of chaos, this IS an apocalypse. But the pieces of the earth-puzzle must be rearranged for the New World Order to take it's place. 

The catastrophe in Japan was foreseen by Edgar Cayce, who said "the greater portion of Japan must go into the sea." Read more about his fascinating revelations on the future here. 

 

Baking though was lightening up my day yesterday. Chocolate always cheers me up! I was spending most of the day mixing different batches, testing and adjusting flavors. This ice cream cupcakes are inspired by the Swirl Pecan Pie, from my dessert ebook The Dessert Revolution. 

Vanilla filling:

• Just over 1/2 cup of macadamia nuts
• Just over 1/2 cup coconut milk (mix 1/2 cup shredded coconut and 3/4 cup water, and press through a “nut milk bag”).
• 50 g Cacao butter (1/3 cup as chopped and 4 tablespoons as liquid).
• 1/2 dessertspoons real Vanilla
• 2 pinches of Himalayan salt
• 1/2 dessertspoon Sunflower lechitin
• 2 tablespoons Agave nectar

First make the coconut milk, press the milk through the nut milk bag directly into the food processor. Melt the Cacao butter in a water bath. In a food processor, mix all ingredients, except the Sunflower lechitin into a smooth cream. Then add the lechitin and mix for another 1-2 minutes. If the filling starts to get lumpy while processing, it is because the melted Cacao butter is starting to cool down. If that is the case, just heat up the water bath and carefully warm the filling until it is smooth again. Set aside to firm a bit in the fridge.

Chocolate filling:

• Just over 1/2 cup almond milk (in a blender, mix 1/3 cup almonds and 3/4 cup water and press through a “nut milk bag”.

• 1,5 dessertspoons of Sunflower lechitin

• 65 g chopped Cacao butter (6 tablespoons as liquid).

• 4 tablespoons raw Cacao powder

• 1/4 dessertspoon real Vanilla

• 2 pinches of Himalayan salt

• 2,5 tablespoons Agave nectar

Make the almond milk the same way as the coconut milk. Melt the Cacao butter and add all the ingredients in a food processor but the Sunflower lechitin. Mix very well. Then add the lechitin and blend for another 1-2 min. Put the chocolate cream in the fridge and wait for the two fillings to get the same consistency. 

Pour the fillings in layers in a silicon cupcake form. Use a toothpick to make a swirl.

Swirl instructions:


If you want the swirl pattern to be white, then start pouring the vanilla layer first. If the fillings are runny, then you might need to put the cupcake in the freezer after every layer to harden a bit. Finish with the chocolate layer on top, don't put the cupcake in the freezer this time. Add a drop of the vanilla filling on top and start playing around with the toothpick. If you want the swirled pattern to be brown, do the other way around. Put your cupcakes in the freezer to harden.

Love you guys.. Let's build a new world together!
/Karolina~