Super Breakfast for a Superman.

Jakob's been crunching for weeks working on several deadlines at the same time being the most lovely partner anyone could imagine, doing his best, full with gratitude, humbleness and appreciation. So this morning I treated him with a super food breakfast. As always he's like a little child on christmas morning every time I make something raw so it's really fun to surprise him! *love you baby*

I took some of the raw pastry left overs (from the danish pastry post) and drizzled raw maca chocolate on top, made flax crackers, a chocolate spread to go with them and poured some coconut water that we love to drink every day. The smoothie is for me though.

I make these hard core super food smoothies that I don't think anyone else likes but me... In them I have banana, camu camu (for the incredible amount of vitamin C that is needed for a healthy nervous system, the brain and a thousand other things), carob (for the calcium and magnesium), hemp oil (for the perfect balance of Omega fatty acids), acaí berry powder (for the antioxidants), mesquite (for the fibre, 15% protein, taste and minerals) and barley grass powder (for the chlorophyll, iron and being a DNA healer,  and balance it gives me).

Five Benefits of Coconut water:

• It's packed with electrolytes.

Electrolytes are electrically charged ions that play a vital role in maintaining proper functionality of your nerves, heart, and other muscles. Also each time you sweat, you lose important electrolytes, especially potassium and sodium. In order to repair your body, you need to fill up your electrolyte levels.

The electrolytes takes care of and balances the fluids in the cell. If the amount of electrolytes and the water of the cell reduce, the body gets dehydrated.

The essential electrolytes are: Potassium, sodium, chloride, magnesium, calcium, phosphate, bicarbonate, sulfate, magnesium and phosphorus.

• It's got plenty of essential vitamins.


Vitamin C, Vitamin B6
, (which helps your body build protein by producing amino acids. B6 also helps produce neurotransmitters to regulate your mood, and it helps metabolize food to increase energy.) B1, Thiamin, which maintains your nervous and circulatory systems, and B2, Riboflavin, which promotes energy metabolism. 
B9, or Folate (helps your body produce and maintain new cells. Folate is also important for brain health and development).

• Coconut water is all natural, so you don't have to worry about adding wierd addatives, toxins or preservatives into your body.

• Coconut water calms upset stomachs and reduces vomiting.
 It has lots of dietary fiber which aid and ease digestion. Fibre also helps to remove toxins from the intestines.

• It promotes weight-loss and high energy. 


It's the B vitamins plus other essential nutrients in the coconut water that boost your metabolism and promoting energy, which in turn helps in weight-loss.

The flax crackers are really easy to whip together (if you have a dehydrator oven that is). You can put all sorts of seeds and nuts in it, but be careful with adding agave nectar or honey as the crackers then won't be crispy.

Super food Crackers

• 1 cup Flax seeds (2 dl)
• 0.5 cup Chia seeds (1 dl)
• 0.5 cup Pumpkin seeds (1 dl)
• 1 tablespoon Acaí berry powder 
• 2 tablespoons Blueberry powder
• 2 tablespoons Mesquite or Lucuma powder
• 2 1/4 cup Water (4.5 dl)

Put all the ingredients in a large bowl and let it swell for a couple of hours, or over night. Then spread the mixture very thin on a teflex sheet and dehydrate until crisp (about 8 hours).

Tips: Mix both regular brown flax seeds with golden flax seeds to get a beautiful color.


Chocolate & Lúcuma Spread

• 2 tablespoons Tahini or Nut butter
• 1 tablespoon Agave nectar
• 1 tablespoon Cacao powder or Carob
• 1 tablespoon Lúcuma powder

Stir the ingredients by hand and enjoy on a flax cracker!

[What is lúcuma?]

Lúcuma (Lu-ku-ma) is a fruit powder that gives not only a unique flavor to your raw sweets, it also gives a wonderful texture to smoothies, fillings, spreads and not to mention raw ice creams! Lucuma is a subtropical fruit from the dry subtropical Andean coastal valleys of Peru. The trees grow at 1000-2400 meters above sea level. The fruit is very nutritious, having high levels of carotene, vitamin B3, carbohydrates, fibre, vitamins and minerals (such as iron etc). In some countries it is one of the most popular ice-cream flavors.

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

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Raw Danish Pastry

Hi. I have two words for you. Danish pastry. The never ending popularity of these kind of sweets in scandinavia is unstoppable!

Yesterday I ate one, something I loved to do before I went into raw desserts. The reason for it is that I'm free from my gluten & lactose intolerance now and I have been trying out some bread and dairy products mostly for the cheer freedom of doing it. But after I've swallowed the last piece of the danish pastry it it struck me how different it feels to eat a commercial dessert compared to a raw version of it. HUGE difference. The danish pastry left me with one clear feeling: emptiness. It was as if my body didn't even register that I ate it at all. 

I'm used to the effect of eating raw desserts which is quite the opposite: 1) Feeling satisfied, 2) feeling how the whole body shifts into a higher state, 3) feeling the nutrients, 4) the quality, 5) the Self Love of making a better decision.. 

After this experience my brain instantly started to engineer a raw version of the danish pastry. I wanted to challenge myself and play with the colors and flavors and came up with a raw version to share with you! I came pretty close to what I wanted to achieve but there's still room for improvements.

Raw Danish Pastry, makes 6. 

Requires a dehydrator and 19-20 hours of drying time. Please read through the whole recipe in order to plan each step.

Paper thin pastry 

• 90 g soaked, rinsed Irish moss (make sure to squeeze out the water before measuring).

• 0.5 cup filtered Water

First, make some Irish moss paste by doing the following: Soak about a cup dry irish moss in water until it softens completely. Then go through piece by piece under running water to remove any impurity (small pieces of plastic, sea shells etc.) Put the irish moss in a plastic container with lid and add water, about 2/3 of the container. Put on the lid and shake the container intensely for 30 sec. Change the water and repeat two more times. As you will see the water gets cleaner and cleaner after each time. Don't rinse the irish moss too much though, as it will also wash away the carageenan (a natural gelatine) and the irish moss will not have the desired effect which is to act as a thickening agency. Don't worry about the fishy smell of the irish moss. You won't feel it once you mix it up with the rest of the ingredients! Let the cleaned irish moss soak in water for 3-4 hours for it to swell further. 

Use a scissor to cut the irish moss into pieces and put it in a high speed blender together with 0.5 cup filtered water and blend until smooth. This will take some time and you will want to work with a spatula to scrape down any bits of irish moss from the inside of the lid and jar of your blender. Your blender is going to heat up from all the blending, so that the irish moss paste become lukewarm. That is good as it activates the carageenan. Transfer the ready made irish moss paste to a little bowl / cup. It should be thick and smooth, not watery. The first time you do this it might seem complicated, but it really isn't. Continue with the rest of the ingredients for the paper thin pastry dough:  

• 1 cup Macadamia nuts

• 1 cup shredded Coconut

• 1.5 teaspoon real Vanilla

• 5 tablespoons Lúcuma (can be substituted to Mesquite)

• 1/4 teaspoon Himalayan salt

• 1.5 tablespoon juice from an organic Lemon

• 0.5 cup Agave nectar

• 1 1/4 cup filtered Water

• 0.5 teaspoon Sunflower lecitin (optional)

• Peeled Nectarine halves to go on top.

Grind the Macadamia nuts and shredded Coconut in a high speed blender into a fine flour. Add the rest of the dry ingredients and mix well. Now add the Irish moss gel, Lemon juice, Agave, Water and Sunflower lecitin and process until completely smooth. 

Pour the mixture over a dehydrator mesh screen with a plastic sheet on top. It is important that the mixture is as thin as possible. The technique you use to succeed with that is that you start pouring about a cup of the mixture over the sheet. Then you lean the mesh screen to one side, letting the mixture slide down. Do this in all four directions until the mixture is evenly spread. Also work with a spatula. When it is as thin as possible, you carefully shake it sideways to create a perfectly even surface, just like you would do when swirling two batters for a raw cheesecake *you will see what I mean*. Do this with two more mesh screens and put them into the dehydrator and start drying them in 105 F. 

Total Drying Time: 19-20 hours.

Flipping Time: After 12 hours, you can flip the paper thin pastry dough, by putting a mesh net on top of the pastry, hold it firmly with your palms and flip it carefully. Then you remove the mesh net that's been under the downside of the pastry dough, and peel off the mesh sheet by pulling in one corner. It's all quite logic.  

Continue to dry the pastry dough for another 7-8 hours and you are done.

Melted chocolate

• 50 g Cacao butter (1/4 cup as melted)

• 2 tablespoons raw Cacao powder

• 2 tablespoons Agave nectar 

In a water bath or by using the dehydrator, melt the Cacao butter slowly. Then blend by using a whisk, with the Cacao powder and Agave nectar until incorporated. Pour in a squeeze bottle if you have one. Otherwise you can drizzle the melted chocolate with a spoon. 

Assemble the dessert by breaking off pieces in the size of your palm and put them in layers to create height. On top of them you put a ripe, halved and peeled nectarine, then drizzle the melted chocolate over it all. 

• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, sign up in the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Thanks a lot for reading!

Much Love

/Karolina Eleonora~

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A 3 Ingredient Raw Fudge

Raw fudge is great for many different occasions:

• To satisfy the sweet tooth of a child (muuuch better than any commercial candy),

• you can take one after lunch / dinner to kick start your digestion,

• surprise and treat your partner with it, 

• let it be an exotic snack for your guests when hosting your next party, (raw food is an excellent conversation starter you see, everybody's got an opinion about raw food),

•...Or simply pop them in a cute bowl to keep by your computer, as I do :) 

Hi by the way! I've missed you. Lots. I wish all the best for you and your loved ones *as always* 

I hope you are enjoying summer to the fullest right now. I would, but the weather here have been everything but summer like. The intense raining in Sweden during june have beaten the old record from 1901(!!) Now let's get down to business shall we? It's Fudge Time!

The great thing about raw fudge is that you use the same basic technique to create them (using dried fruit and nuts), but the outcome can taste in a million different ways depending on what super foods you add, what nuts / seeds you choose, refrigerated or kept in room temperature or even the shape of them. Another great thing is that this is one of the ultimate raw beginner sweets that you don't have to have any experience to succeed with. Want it nut free? No problem, only substitute the nuts with pumpkin seeds or even shredded coconut.

I made quite a small batter as I tend to eat a little too much when it's available *can't get enough*, but if you want you can double the recipe!

The 3 Ingredient Raw Fudge

• 1 cup Dates

• 1 1/4 cup Pecans, Walnuts, Almonds or Pumpkin seeds

• 1 cup of Lucuma 

Pit and soak the Dates 5-10 min. Grind the Nuts or Seeds into a flour using your blender or food processor, put aside in a bowl. Make a date paste by simply process the Dates in a food processor and process until you have a paste (work with a spatula). THEN you add the Nut / Seed flour and Lucuma! Process some more and voliá! Your done.

Put some plastic wrapping in a plastic container and press down the fudge dough. Even the surface
with a wet spoon. Put into the freezer for 20 min, and then cut squares of them.

Tips: For a more "fudgy" taste, use pecans. Love coconut? Use shredded coconut instead of nuts or seeds and enhance the coconut flavor with 2 tablespoons melted virgin coconut oil in the batter (as I did in the photo below). Not so much into super-sweet fudge? Create a more neutral flavor by using half a cup lucuma and half a cup purple corn. Purple corn works great as a neutralizing "filler".

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Enkel Raw Fudge på 3 Ingredienser

• 2  dl Dadlar

• 2.5 dl Pecannötter, Valnötter, Mandlar eller Pumpakärnor

• 2 dl Lucuma 

Kärna ur och blötlägg Dadlarna. Gör ett mjöl av Nötter eller Frön i en blender eller matberedre, häll i skål och ställ åt sidan. Gör en "dadelpasta" genom att helt enkelt köra dadlarna i en matberedare tills de blivit till pasta. Hjäp till med en slickepott. Nu kan du tillsätta Lucuman och Nötterna / Fröerna till matberedaren och processa lite mer tills du har en deg.

Klä en fyrkantig plastburk med plastfolie och pressa ner degen. Använd en blöt sked för att jämna till ytan. Ställ i frysen 20 min, skär upp i kuber och servera!

Tips: För en mer "fudgig" smak, använd Pecannötter! Älskar du Cocos? Använd riven Cocos istället för nötter / frön och förhöj cocossmaken med 2 msk smält virgin Cocosolja i degen (som jag gjorde i fotot nedan). Inte så inne på super-söta godsaker? Skapa en mer neutral smak genom att använda 1 dl Lucuma och 1 dl Purple corn. Purple corn fungerar utmärkt som en neutraliserande utfyllnad i söta recept.

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• Do you happen to be Swedish? Great! Pay a visit to our webshop therawdessertkitchen.se to shop your super foods and find out more about how to use them and why they are so good for your body and mind! Here's where you go.

• Not signed up for my free eLetter yet? Oh no... That means you're missing out on a lot of exciting stuff, like cool raw recipes, info and offers (mostly for the swedish readers). It's easy fixed though, submit to the submission box to the right blog-column. See you there!

• Want more? Then click like to The Raw Dessert Kitchen's Page on Facebook to get updates. And I'd LOVE to hear from you! Tell me what you think about stuff, your opinion and feedback means a lot to me. 

Now Im wondering: What is YOUR favorite fudge ingredient? 




Thanks a lot for reading!

Much Love
/Karolina Eleonora~

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ReBirthing Cake

Hiya!

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

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

ReBirthing Cake, with passionfruit marinated mango. Nut free.

(Swedish further down)

For the crust

• 1 cup Dates, pitted and soaked

• 1/4 cup Hemp seeds (shelled)

• 1 cup Pumpkin seeds

• 1 cup shredded Coconut

• 2 small pinches of Himalayan salt

• 1/4 teaspoon real Vanilla

• 1 tablespoon Mesquite

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

Carob Filling

• 0.5 cup melted virgin Coconut oil

• 0.5 cup Dates, pitted and soaked for a "date paste"

• 0.5 cup Water to the date paste

• 3 tablespoons Carob powder

• 2 tablespoons Mesquite

• 4 tablespoons Lucuma

• 2 small pinches of Himalayan salt

• 1/4 teaspoon of real Vanilla

• Coconut milk: blend 0.5 cup shredded Coconut with 1 cup water until smooth, put into a "nut  milk bag" and press out all of the milk. You will get a little less than 1 cup coconut milk. 

• 1 tablespoon raw Tahini

• 2 teaspoons juice from a Lime fruit

• 1 teaspoon Sunflower lecitin

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

Decoration

• 2 large and ripe Mango fruits

• 1-2 large Passion fruits

• Some edible flowers, I used these.

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

ReBirthing Cake, med passionfrukt marinerad mango. Nut free.

Pajbotten 

• 0.5 dl Hampafrön skalade.

• 2 dl Dadlar, urkärnade och blötlagda

• 2 dl Pumpafrön

• 2 dl riven Cocos

• 2 små nypor av Himalaya salt

• 1 krm äkta Vanilj

• 1 msk Mesquite

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

Carob fyllning

• 1 dl smält virgin Cocosolja

• 1 dl Dadlar, urkärnade och blötlagda till en "dadelpasta"

• 1 dl Vatten till dadelpasta

• 3 msk Carob pulver

• 2 msk Mesquite

• 4 msk Lucuma

• 2 small nypor Himalaya salt

• 1 krm äkta Vanilj 

• Cocosmjölk: mixa 1 dl riven Cocos med 2 dl Vatten tills slät, överför till en "nötmjölk påse" och pressa ut mjöklen. Det kommer bli lite mindre än 2 dl Cocosmjölk. 

• 1 msk raw Tahini

• 2 msk juice från en Lime

• 1 tsk Solroslecitin, binder ihop och ökar krämigheten.

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

Dekoration

• 2 stora, mogna Mangos

• 1-2 stora Passionsfrukter

• Några ätbara blommor, jag använde dessa.

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

How would you like to celebrate your next birthday?

Hugs & Love

/Karolina Eleonora~

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Finding your Path and a simple Chia Pudding

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

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

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

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

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

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

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

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

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

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

Simple Chia-Berry Pudding
(In Swedish further down)

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

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

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

Enkel Chia Pudding med Bär

• 1 mogen Banan

• 1 dl Blåbär

• 2 dl Hallon

• 1 dl Vatten

• 3 msk Chia frön

• 2 tsk ljus Agave eller 1 krm Stevia pulver

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

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

How do you like your Chia pudding best?

Hugs & Love

/Karolina Eleonora~

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The recipe for Cracking up and Crackers.

Hi friends! It's been a while :)

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

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

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

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

No one sings this process better than Frida Öhrn: http://www.youtube.com/watch?v=xYfsJ6rXgoc

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

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

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

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

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

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

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


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

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

Äppel & Kanel Kex

• 2 dl Linfrö, males till mjöl

• 2 dl Pumpakärnor, males till mjöl

• 2 dl Dadlar, ska bli dadelpasta. Urkärnas och blötlägges 5 minuter 

• 0.5 dl Vatten till Dadelpastan

• 3 dl Äppeljuice

• 2 små nypor Himalayasalt

• 1 tsk malen Kanel

• 1-2 msk Mesquite

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

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

Raw Easter Special: White chocolate Eggs in a coconut Nest (Nut free)

Hi friends!

I have something cute and exiting to show you right in time for easter. A lovely meeting between a crunchy raw cookie birds nest and delicate little white chocolate eggs. I highly recommend you get your hands dirty and make these, for you don't want to miss out on the sensation to put one of the nest with the eggs in your mouth :D 

But before I show you how to make them, I'd like you to meet the co-creator of this raw dessert: the talented young lady Malin Sönegård, who came up with the recipe for the nests. Recently graduated from the Matthew Kenny academy, she's got a good portion of creative ideas up her sleeve. Sweet gal! 

Over in my kitchen, I made the eggs to go along with the nest, for a perfect raw easter treat. We're both very pleased with how the result came out, and I'm sure you will be too, especially if you like the sweeter kind of sweets.

Karolina & Malins raw Fågelbon

Fågelbon, blir ca 10 st.

• 2 dl Cocosflingor

• 1 dl Cocosnötsmjöl (alternativ mandelmjöl)

• 5 msk Cokosolja

• 1 msk flytande vaniljessens

• 0,5 dl agave

Att rulla i:

• 1 dl Cocosflingor

• 3 msk rå Kakao

• 2 msk xylitol (valfritt för extra knaster!)

Kör kokosflingor och kokosnötsmjölet några varv på full fart i matberedaren så att kokosflingorna pulvriseras lite. Klicka sedan i kokosoljan, vaniljessensen och till slut agaven. Kör en stund i matberedaren till en fuktig "deg" har bildats. Rulla små bollar av degen som du sedan pressar ut i handflatan till små "kakor" med en lite djupare mitt (som ett fågelbo). Doppa kakorna i den torra kakao/kokos-blandningen. Lägg på ett fat och ställ in i frysen att stelna. Kan serveras direkt från frysen! 

Äggen, blir ca 35 st.

• 0.5 dl Pumpakärnor

• 1 dl Cocosmjöl

• 1 dl skalad Hampa

• 1 nypa Himalayasalt

• 2 msk Lucuma

• 0.5-1 msk Agave

• 2 msk virgin Cocosolja i rumstemp.

• 6 dr Mintessens

Gör ett mjöl av Pumpakärnor, riven Cocos och Hampa. Överför till en matberedare och tillsätt övriga ingredienser. Prosessa till en deg. Lägg smörpapper över en tallrik / plåt och rulla små ovala ägg i storlek av kidneybönor. Ställ in alla äggen i frysen några minuter. 

Smält vit choklad

• 6 msk Cocosolja (1 dl som smält)

• 2 msk ljus Agave

• 1 krm äkta Vaniljpulver

• 1 tsk Citronsaft

• 1 nypa Himalayasalt

Gör ett vattenbad och smält försiktigt Cocosoljan. Häll i en bunke och tillsätt resten av ingredienserna. Rör om då och då med en visp. Chokladen behöver tjockna innan äggen doppas, annars behöver du doppa äggen två gånger för att få ett tjockare lager vit choklad. 

. . . . . . . . . . . . . . . 

How are you going to spend your Easter this year? 

Thanks for reading!

/Karolina Eleonóra

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