Enzyme Pie recipe & digestion

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. 

And finally spring came to Sweden!! Nature is exploding of Life and abundant beauty. Healing through vision~

Im wishing you a wonderful Easter!
Love
/Karolina

Just another manic monday...

Hi! We've been working all day, packing our belongings in boxes.. Phiew... I just needed to take a break from it all, and have a nice little chat with you :) Im usually super-sentimental with just about everything, but now, I couldn't be more prepared and exited to start living in our new flat. I know that so many wonderful things will take it's place there..!!

I wanted to show you my latest dessert; The Earth Cake. It's a "sketch"so far. I've decided to adjust the recipe for this one and "evoutionise it" :) I almost never do that. Most of the time I make the cake as I go a long, and intuitively work my way to the finishing result. Which takes about 15 min. And that's the beauty with raw dessert making. It's about intuition, feeling and connection. That's why I LOVE it! :D

The idea was to make a cake as a contribution to Mother Earth. I wanted to do something creative with the focus on the whole process Earth is going through right now. The shift, changing, re-birthing, that we all face as a consequence of living our lives on her. And how we forget to pay our gratitude to her, taking her gifts and love for granted. We are all in this together, all of the creatures living on the planet, along with Mother earth. I don't even think she, herself knows the end of this story. Just that she has to go through this in the name of love and light. It is strange times that we are in now.. nothing will ever be the same again, and we are evolving as a species into something beyond beauty. But right now we are in the "the bumpy ride"section. I don't think Im the only one experience that "future" no longer exists. What we used to call "future" have changed into a big "now". Personally I can't see my future, can't visualize it any longer. It is as if the "future" is right up my face :) I don't see and feel "the past" either.  Maybe that's why Im not sentimental of moving from a loved apartment after four long years?..

I see that evolutionising this cake has a meaning. Next time that I will make this cake and pimp it, I assume that the world will be a better place. Every day the world is a little bit better. Good gets better. 

The cake is simple, a little "raw dessert old school" a la Anne Wigmore. I usually don't do these kind of desserts, I like it a bit more komplex. It's a base of pecans and dried fruits, and a chocolate frosting on top. Im planning to spice up the base, and make the frosting more like solid chocolate with acaíberry powder. It's lots of lúcuma in the base, jum...! 

 Love & light
/Karolina~

Start using apples in your breakfast juice!

"They come in pints?!"

A good start of the day means everything!

Howdy! Do you have a juicer at home that you never use?? Start using it! Make one large juice in great love for yourself and in gratitude for the nutrients Mother earth produces to heal us. This morning we made raw juice of a couple of carrots, two apples, two kiwis and a stem of broccoli.

The nutrition in apples: the old saying that one apple a day keeps the doctor away, has showed to be just right. They contain antioxidants (ORAC 564 units), fiber, betacarotene, amino acids, flavonoids, phytosterols and a wide range of vitamins and minerals.

They promote digestive health, neutralizes the negative effect of radiation therapy, and cleanses the body from toxins and the heavy metal aliminium. Two apples a day fight inflammation, asthma, type 2 diabetes and lowers the bad cholesterol. At the University of California, researchers found that apples have the ability to prevent tumors.

The peel of the apple it self, contains antioxidants that could lower the risk of different types of cancer.

• Colon cancer by 43%
• Liver cancer by 57%
• Breast cancer by 39% (when consuming three apples a day)
• Lung cancer by 50% (when consuming apples on a regular basis)

If that wasn't enough, apples may protect against osteoporosis and increases bone density.

Love and light!
/Karolina~

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~

Im super tired today, as our working with the deadline of the ebook, and other deadlines kept us awake during the early hours. Tonight, no more work, just time to snuggle up in bed, watching a nice movie. Im into this one, The horse boy. It's a documentary about a more or less desperate family with an autistic boy, doing everything they can to help him improve. They are horseback riding through Mongolia to meet with a Schaman there. Totally fascinating!!! Watch it, it's an order! I've loved the vast lands of Mongolia since my early teenage years, don't really know why but there is something with the landscape there and the close bonds the nomads have with their horses. To live there, the way they do must be the ultimate freedom I think. But this tale about a very special and talented boy, is very moving. The love the parents give him, it's just amazing.

"I would love to tell you about a guy, he's a friend of mine and very shy. When ever he went for a walk, it was as if the world stood still and like nobody talked. He'd wander about looking at things, amazed by the way they looked and got him to think. That the world is a funky place, if only you open your eyes to the ever beaming love~rays". /Karolina

Today arrived a package in my mailbox that I've anxiously been waiting for! Two raw chocolate products that I wanted to test before I decide wether or not to sell it in my upcoming raw webshop, and best of all: my Camu camu!! I've read the best info about camu camu that you really should read. OMG. What a super food. Im amazed of how I could miss to incorporate it into my daily super food smoothies after 4 years into this smoothie-habit. 

And the verdict for the chocolate... The raw Conscious chocolate with maca, vanilla and blue-green algea had such a nice texture, chewy and soft. J liked this best. The Rawr chocolate with mint, were my favorite, but then again I love mint! It was a bit firmer to chew on. 

And now.. it's time for some nice raspberry tea and just relaaaax.. Talk to you soon!

Valentines Cake recipe!

Hi you people of bewinged hearts!

I hope you have a nice and romantic day with jummy goodness. If you don't I've posted a little cake recipe for you to enjoy. If you don't have the ingredients at home for the moment, I can assure you that it is tasty the other days of the year too :) You'll make this cake in a matter of minutes. Let it then rest in the fridge for 1-2 hours or until firm. If you cant wait, pop it into the freezer for a while to firm faster.


It's a black currant / strawberry cake on a lovely base that is
good enough to eat as it is (for a Swedish recipe, look further down). The strawberry layer comes from one of the cake recipes in the dessert ebook that will be launched any day now!

I put blueberries on the cake for the actual photoshoot, but ignore that, it's supposed to be black currants.


Black Currant and Raspberry Heart cake (see recipe in Swedish further down!!)


The base

Click to enlargen!

• 1 1/4 cup walnuts
• a little over 1/2 cup almonds
• 2 pinches of pink Himalayan salt
• 1/8 dessertspoon of real Vanilla
• 1/4 cup crushed flax seeds
• 1/2 cup dates, pitted and soaked (save the soaking water)
• 1,5 handfull of Cacao nibs

In a food processor, grind the walnuts and almonds into a flour. Add the rest of the ingredients putting the Cacao nibs in last. Now you have a dough ball. Take a cake pan and put some plastic film in it so that it covers the bottom and sides. Press down the dough ball with your hands and form a nice base. Use a spoon to even the surface. Don't work the dough up along the sides as if it were a pie. Only cover the bottom of the cake pan. Continue with the raspberry filling!


The raspberry filling

• a little over 3/4 cup cashews
• a little over 3/4 cup raspberries
• 1/3 cup of the date soakingwater
• a pinch of pink Himalayan salt
• 4 tablespoons of virgin Coconut butter
• 1 tablespoon of purple corn (optional)
• 1 dessertspoon of Sunflower lechitin (optional)

Click to enlargen!

In a food processor grind the cashews to a fine flour. Add the rest of the ingredients but the Coconut butter and the Sunflower lechitin. Process until completely smooth. Can require up to 5-10 minutes of mixing..

Now add the Coconut butter and mix some 30 seconds more, and then add the Sunflower lechitine and process for another 30-60 sek. If you don't have Purple corn or Sunflower lechin at home, it's still going to be a tasty filling.

Pour the raspberry filling over the crust and top the cake with lots of black currants and a pretty flower. Put in the fridge to harden for 1-2 hours. Before serving, lift the cake by holding the plastic film and carefully remove the film by supporting the cake underneath with a spatula or some kind of flat tool.


About black currants... I love to take some branches in the winter and put them in water. After a week or so the buds crack open and you see a bit of green leaves. The wonderful thing about this is that you can then smell the wonderful scent of the black currant, wich put you instantly back to lazy summerdays in the middle of the winter.

Black currants are full of antioxidants (twice as much as blueberries), vitamin C (four times as much as in oranges), essential fatty acids (GLA a very rare omega 6-fatty acid) and minerals like potassium (twice the amounts of bananas).

About Sunflower lechitin... 

• Is raw and free from chemicals (compared to the soy lechitin).
• Lechitin is an essential nutrient that people can be deficient in if they don't eat eggs.
• Lechitin contains choline, which is good for pregnant women, as it helps the baby to develop.
• Choline also enhances mental focus and physical endurance (it has been used to treat dementia).
• It strengthen the gallbladder (can combat gallstones) and heal the liver.
• Contains essensial fatts.
• To improve the cholesterol levels in the body, the bad LDL cholesterol needs to be reduced and the god HDL cholesterol increased. This is what a lot of nuts do, and also lechitin.
• Lechitin helps to break down fat molecules into smaller parts. The body can then use the fat for energy instead of storing it as body fat.
• Improves male sexual performances.
• Sunflower lechitin is a prebiotic = food for the good bacterias in your gut = stronger immune system.
• Brakes down plaque in the blood vessels.


/ Karolina~

Have a lovely Valentines day!!

 

Valentinkakan på svarta vinbär och hallon

Kakbottnen

• 3 dl valnötter 

• 1,5 dl mandlar

• 1-2 små nypor av rosa Himalayasalt

• 1/8 tsk äkta vanilj

• 1/2 dl krossade eller hela linfrön, 

• 1 dl dadlar, blötlagda och urkärnade (spara ca 1 dl av blötläggningsvattnet)
• en näve kakaokross / kakaonibs

Om du vill grodda valnötterna och mandlarna först går det utmärkt. Kör alla ingredienser i en matberedare tills du har en degboll. Klä en pajform med plastfilm, och tryck ner degen jämnt och fint med händerna. Använd en sked för att jämna till ytterligare. Om du hellre vill ha kakan i en form med löstagbar kant går det också. Fortsätt med hallonkrämen!

Hallonkräm


• 2 dl cashewnötter (behöver vara torra)
• 2 dl hallon
• 1 dl av dadel-vattnet
• en liten nypa rosa Himalayasalt
• 4 msk virgin / kallpressad Cocosolja
• 1 msk Purple corn eller Acai bärpulver(valfritt)
• 1 tsk solroslecitin (valfritt)

Gör först ett mjöl av cashewnötterna i en matberedare eller elektrisk kaffekvarn. Tillsätt resten av ingredienserna utom cocosoljan och solroslecitinet och mixa till en mycket slät kräm. Tillsätt därefter cocosoljan och solroslecitinet och mixa ytterligare någon minut. Beroende på hur kraftfull matberedare du har, så kan mixningen med en mindre kraftfull maskin ta 5-10 min för att få en slät kräm.

Häll hallonkrämen över kakbottnen och ställ kakan i kylen över natten för att stelna, eller i ca 5-4 timmar.
När det är dags att servera, lyft upp kakan ur formen genom att dra i plasten. Ta ett platt verktyg typ slickepott eller osthyvel för att stödja kakan när du drar loss plastfilmen underifrån. Det låter svårare än det är. Dekorera med svarta vinbär / björnbär / blåbär eller vad du har hemma och en fin blomma i mitten! Hoppas att du tycker om den lika mycket som jag ♥

How physical exercise benefit your brain & raw Apple tarts recipe!

Howdy!

I think it's a bit of a lucky day for me today. Just came back from the gym, after having a blast with a ball, you know one of theese. I didn't actually work out on it, just bumping and bouncing around having silly fun for a while (plus working out with your partner is serious fun). I forgot my shoes so I couldn't use the treadmill, otherwise my adrenaline-bliss would have reached over the moon my now. When we got home Jakob made a great sallad for me while I made the dessert; some raw apple pies (pics and recipe further down). I also got a super cute fan-mail in my inbox and got some help with the last details of the dessert ebook before the publishing *yay*.

Working out is one great way to help new synapsis develop in ones brain. Scientists from The University of New South Wales discovered that working out changes the chemistry of the brain in a way that you more easily can tackle negative thoughts linked to traumatic events. The brain of an exercising body has an increased number of the BDN F protein, which helps the nerve cells to grow in the part of the brain that controls the way we react on stress and trauma. And another research from Cambridge shows that after only a couple of days of working out creates 100 000 of new brain cells! The new brain cells helps your memory and keeps the brain fit and alert. You need to exercise at least half an hour, three times a week to gain this effect.

I've noticed that the quality of my thoughts have been improved right after the gym. If you are interested in re-programming your brain (which might be a good idea as the automatic programming we grow up with doesn't do much good...) starting to exercise is a wonderful idea! The type of programming we grow up with are for instance "Life is a competition", "survival of the fittest", "Im not good enough", "I got to measure up" and so on.. is toxic thought-material that swirls around in a huge collective thought-cloud that we get exposed to every day. Im wondering how many of the thoughts in our heads are actually ours and not a part of our cultural programming? (or other worse types of bizzare invisible public programming, but Im not going into this now). We shouldn't identify so much with thoughts, that's for sure.

The impact of our thoughts is proved in a collective manifestation in Washington DC, when 4000 yogis from 62 countries came together to meditate in july 1993. Some cool things happened as a result to the meditations project like political changes, wether patterns and crime rates (source: Institute of Science). 

 

These are really simple to do! Just make the crust, press it into the cake plate or small forms, make the filing and decorate with apples, almonds, raisins or what you feel like!

Raw Apple Tarts with cinnamon and almonds

For the crust

• 1/2 cup almonds
• 1/2 cup shredded coconut
• one or two pinches of Himalaya salt
• 1/4 dessert spoon real Vanila
• 1/2 desserts poon Mesquite powder
• 1/2 cup dates, pitted and soaked
• 1/4 cup chrushed flax seeds

In a food processor, mix all the ingredients into a dough. Press into a pie form.

For the filling

• shred 2 organic apples, put in a bowl
• 1/2 cup pecans
• zest from 1 organic lemon
• 1 dessert spoon lemon juice
• 2 tablespoons coconut butter
• 1/2 dessert spoon cinnamon
• a pinch of Himalaya salt
• a little less than 1/4 cup raisins (less if you don't like too sweet desserts).

In a food processor, mix until you have a paste, then put the shredded apples in and stir by hand. Put the filling over the crust and decorate. Eat at once! *^_^*

Soon Im going to the stables to ride my new darling - Mackie! She's one fiery lady, she's missing a break.. ^_^ I just love the feeling of getting on a 900 pound wild, mad horse. The sense of mastering this huge animal beats... everything.


Love and cute things
/Karolina~

Dessert eBook update: Stars and stripe Tiramisu and healing crisises

There is a beautiful winter day here. A serenity lies in the air. Something is going on behind the scenes, but I don't now what yet. I just sense that it's  g o o d... It's like santa and all the gnomes is working overtime to create an abundance of... good stuff! I spent some time in the forest close to my home today. I was standing there taking some photos and I just felt like looking up in the sky. Over me flew 9 white swans in a line, they didn't make any noise, just some ultra light swooshes from the feathers as they flew. For me that means a lot, not only the beauty of it, but other things. In my world nothing "just happens". Everything is connected in an intelligent and beautiful way. And you are right on the spot where you need to be. 

Back to the swans, nine of them. Nine happens to be the number of enclosure, end of cycles (and a great moovie). 

Im not surprised. The number nine have been showing up a little too often recently to not have a significant roll in my life where Im at right now. A great, huge process is coming to an end. They were snow white; the color of purity, healing, new beginnings, all things coming together and form something new (if you blend all colors you get white) and swans symbols of being messengers of new insights and creative inspiration. So it looks like I have something nice to expect for the future. ^_^

The theme for today has been my healing crisis. This perticular one is one that I've been struggling with since an early age, and it sits so deep, are so massive that the only way to handle it has been to release some steam every now and then by just go with the flow whenever I felt sad about this thing. It's like the space that is me, my essence is getting tighter. At the same time starting to fill up with things I have defined (dreams, identity, experiences, know how, all the steps behind me on my path..). So the space is getting crowded and there are simply no longer room for old wounds any more. The wounds are being forced out from the center to the surface where I can deal with them and heal. This doesn't only apply to me, this is something typical for the time we're in now. There are some work to be done, but most of the work, luckily, is behind us. The only way out is through... You got to dive deep into it and surf the waves of emotions with a sharp presence (you know, being the "Observer") and things will be getting smoother and smoother whatever there is that you need to face. 

If you, at the same time, know within yourself that you are guided, loved, that you are utterly important beyond your wildest dreams, and that your journey is so, so beautiful with all that you are struggling with, then you might even have a pleasant healing crisis. But there are an exit door.. The exit consist of STOP STRUGGLING, but I know that a lot of you guys already know this, which is super-superb! 

The best way to stop struggle is to accept things for what they are, which means, to accept the now, loving what Is. Just look at it without judgement, values, beliefs, convictions and that sort of mind-made rubbish. You don't need it anyway. Most of our beliefs and convictions are made during our childhood and the mere part of us are unaware of them, from where we got them and how they prison our daily lives. We deserve to be free as a white swan in the sky; open, true, receptive, connected, giving and receiving. 

And now to the tiramisu. This was another eyes-rolled-back-in-his-head-dessert as I tested it on mr J. I remade the first batch and yes! My eyes were behaving the exact same way. It is called "food orgasm" in another word ;) Stairway to heaven, super-safe sex ;D 

Have a nice week and see you soon!

Kisses and lots of Love~

/Karolina

And if you didn't pick up your free mini ebook yet, here's the link again.