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.

Meta genetics & eBook update: Macaroons

Who are you? How does your genes affect your life? Do you know the people that have formed your genetical blue print? I found a photo of my grandmother the other day. That got me thinking. I am a manifestation of all the people in my kin, behind me in the line. So are you.   

                                          

My 15 year old Grandmother
on her graduation day (1936).
Klick to enlarge.

I'm the sum total of my ancestors, I carry their DNA. We are representatives of a long line of people. And we cart them around everywhere. This long line of people, that goes back to the beginning of time. And when we meet - they meet other lines of people. And we say bringing together the lines of me." 

(by Faithless)

All the past women in my kin, I hold their evolution as being in the front line of our blood line. I've felt that when I unlock blockages in me, I help unlocking family-karma, and the female karma in my kin, even though they are all dead I know I help them. As I see it ~ time is NOT linear, I believe that you can restore issues in the past by healing them in the now. A sort of schamanistic way of wieving life. To be precise, there are just a bunch of "now's" that is happening all at the same time, parallel to one and each other. The now Im in right now, interprets the "past now's" as being past.  

I love my grandmother, yet she died when I was 7 years old so I don't have much memories of her. Though we've had closer contact after she died. She comes to me when I call her and gives the pinkest hugs you can imagine. I got some my fun loving craziness from my grandmother. I know she was a closed bud that never really blossomed. Now I can blossom to love her, to heal her and stretch the shortened energy strings for her. Total love for a woman I feel so sorry for. To have lived, but yet not due to anxiety, a bad self image, shyness.. a real wallflower-girl. Sometimes certain people blossom in the spirit world after they have passed away, she's just like that. 

My Grand grandmother, Selina Eleonóra.
The image to the right is from 1906.
 (Klick to enlarge).

My grand-grand mother, she was a smashing woman. She was an artist, with her own sewing studio and had her own staff: a modern hard core business woman at a time most women thought that life was about child birth and wifehood. She was always well dressed, making the most wonderful food, having the most wonderful home and a garden that looked as if made by angels. There was nothing this woman couldn't do. She even got divorced witch at the time wasn't appropriate. She later shared her home with a man but they never got married. This Willy Wonka - man was into sweets and had his own business, a candy factory! Even tough Im not biologically related to him I feel strangely connected..

The other day J and I went for a glittery winter frost walk, and past my grand grand mothers old house.. :) She rented the third floor to a painting artist. It's wierd to have heard SO much of a loved Big Mama-Woman in your kin, never have met her, but I go shop my food in the very same store as she did while living in this house (she died in 1963).  When my mum was a little girl, staying in this house at weekends, she often starred out of the window, looking at the house Im now living in.. We wondered, what if the family that lives there now rents the third floor? Imagine the coolness if we got to move in there. Talk about walking in the footsteps of your past. Anyway.. I was going to write about meta genetics. Did you know that what your ancestors ate, the nutrition they got from their food is a part of your health status today? What's even more interesting is that our genes are effected by the stress our grand-grand-grand father/mother felt. Emotional stress, environmental stress, social stress and so on. And if they were exposed to a toxic substance that you've never got in contact with, you can suffer an illness due to their exposure. This BBC documentary explains it all... The Ghost in your Genes. You are not only what you eat, you are what your grand mother ate! 

Looking at these people from the early 1900, you can so imagine them in modern clothes, seeing them down town, taking on the cellphone, being integrated in a modern society ^_^ My grand grand fater, the young man getting married on this photo is Einar Törning. He worked as a decorater at Uppsala Ekeby making wonderful Art Deco pieces you just have to love! Some of his work was later sold to america. 

Selina Eleonóra's Swedish wedding year 1914

Over to some macaroons I've been working on quite some time now. These are for my second dessert eBook.. Very nutritious and fun to make. 

Take Care and lots of Loooove to ya!

/Karolina~

Making raw cinnamon rolls~

We've been capturing my parents house out in the countryside for a while now (I have been loosing track of the days, which indeed is a result of the nature taking over my mind... aaaah!) They are out traveling so we couldn't miss the opportunity to escape the city for a week of working, chilling and reconnecting. We still have sauna bathing on our schedule :) And making a bonfire out in the forrest. Connecting with the elements is vital for my wellbeing. 

Earlier this week we had the Day of the Cinnamon roll in Sweden, so I figured I could try make some in a raw version. I've been wanting to try to roll a raw dough in the making of different desserts and it wasn't as tricky as I imagined. Though not like rolling a non raw dough. You could do it with nut flour as you would roll a non raw dough (but with wheat flour), or use plastic film. I rolled these buns using plastic film. I made a fatty, salty, sweet and spicy filling and sprinkled with bee pollen. You will see more of these babies later.  

This is a very nutritious smoothie with immune boosting ingredients such as the raw coconut butter/oil, the berries and purple corn. Antioxidants and a good quality fat is just what you need when it's getting chilly and dark.

Back to summer berry~smoothie, serves 2

• 2 bananas

• 1/2 - 0,8 cups strawberries

• 1/2 cup raspberries

• 2 table spoons of coconut butter

• 2 dessertspoons of purple corn

In a blender, mix until smooth.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tillbaka till sommaren bär~smooties, 2 glas

• 2 bananer

• 1,5-2 dl jordgubbar

• 1,5 dl hallon

• 2 rågade msk rumsmjukt cocosfett 

• 2 tsk purple corn

Mixa tills smooth i en blender.

Fruit and chocolate breakfast recipes

Beloved Crew of the Mothership! Hi and good gorgeous morning  ---<----<@

There's nothing like a good start of the day, and what could be a better start than of delicious healthy raw food? J got this chocolate mousse for breakfast this morning, I got myself two big cups of Yerba Mate tea, that awaken a tired head like nothing else... I drink it in the mornings and around 15 a clock. Can't get enough of green tea.

Love raw's Spicy Breakfast Chocolate Mousse


• 3/4 cup cashew nuts
• 3 pinches of salt
• 1/4 dessertspoon real vanilla (seeds)
• 1/2 table spoon mesquite
• 1 table spoon kakao powder
• 1/2 dessertspoon cinnamon
• 1/2 dessertspoon clove powder
• 1/3 cup water
• 1/2 table spoon yacon sirup
• 1,5 table spoon agave nectar
• 2,5 table spoon coconut butter (at room temperature)

In a food processor mix all de dry ingredients into a flour. Then add the rest of the ingredients and process until smooth. Put in the fridge for until hard. Put the mousse in a pastry bag and make a swirl in glasses. Decorate with some pecans and cashews.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~


Love Raw's Kryddiga Frukost-Chokladmousse

• 2 dl cashewnötter
• 3 nypor salt
• 1 krm äkta vanilj
• 1/2 msk mesquite pulver
• 1 msk raw kakao
• 3 puffar kanel
• 3 puffar nejlika
• 1 dl vatten
• 1/2 msk yacon sirap
• 1,5 msk agave nectar
• 2,5 msk cocos fett (rums mjukt)

Mixa först de torra ingredienserna till ett mjöl och tillsätt sen resten. Mixa tills du fått en riktigt smooth kräm, ställ i kylen tills stel, spritsa sen i glas och dekorera med pecannötter och cashews.

This is another breakfast favorite, a simple fruit salad. I find it to be grounding for the entire body. Some of this, a cup of yerba mate tea and yoga in the nature lifts your day to higher dimensions..

A simple Morning Fruit salad

• 2 bananas
• 1 mango
• 2-3 kiwis
• a handfull of raisins
• a handfull of cashews
• green grapes as many as you like
• 1 big apple

Rinse, peel and cut the fruits and put in a nice bowl. Pour some agave nectar on top. Always buy organic fruits to raise the vibration of the food.

Enjoying the first rays of autumn, doing hatha yoga by the Black Creek in the most beautiful surrounding. You can almost see the fairies flying around. It's amazing to feel the differences in your body after a session.. And how your body tunes in with the positions a little bit better every time.

~Swedish autumn~