Sweet New Year Apple Cake (Never cook honey!)

It’s Rosh Hashana, aka the Jewish New Year! And this means a lot of sweets this week! Apples and Honey are the most popular two items being consumed (after bread and wine of course) and although both are super healthy (when the honey is harvested consciously and properly), honey should never be cooked! So here’s an epic easy yummy moist fluffy cake that is sweet, full of apples and will satiate both those who celebrate and those who do not celebrate this festive time of the year. It is plant based and any flour and sugar (or granule/powdered sugar substitute) can work in this recipe!

Here are a few articles that explain why cooking honey is a NO-NO!




Moist-Fluffy Apple Cake

  • 4 medium, Golden Delicious apples, peeled, cubed small or large  (approx 5 cups)
  • 1/4 cup lemon juice
  • 2 cups oat flour (gluten-free or use any flour you like)
  • 2 cups pitted dates, soaked in 1 cup hot water 30minutes
  • 1/2 cup coconut sugar (or use any sugar you like)
  • 3/4 cup unsweetened almond milk
  • 2 tbsp+2 tsp cinnamon
  • 1/4 tsp Celtic or Himalayan salt
  • 2 tbsp vanilla extract
  • 1/2 cup grapeseed oil or melted coconut oil
  • 1 tsp baking soda
  • 1 cup chopped walnuts

Optional: 1/2 cup raisins


  1. Preheat oven to 375F
  2. Grease+flour a bundt cake pan or a rectangular 9”x13” pan
  3. Mix apples with lemon juice. Set aside.
  4. Cream soaked dates with 2 tsp cinnamon in a blender, set aside
  5. Strain the lemon juice from the apples into a little cup and stir with the baking soda.
  6. Use a hand mixer to blend baking soda mix, sugar, 2 tbsp cinnamon, salt, vanilla, almond milk, oil until.
  7. Mix together with the flour until a batter forms.
  8. Stir in raisins, walnuts, and apples.
  9. Transfer the date paste into a large ziplock bag or a piping bag.
  10. Pour half the batter into your prepared pan then squeeze half the date paste mixture, then pour the remaining batter on top evenly.
  11. Bake in preheated oven for 50-60 minutes or until a thin knife inserted in the middle comes out clean.
  12. Allow cake to cool in the pan for 10minutes before turning it over onto a plate and allowing the moisture to vaccum seal and slide out easily on its own.
  13. Drizzle remaining date caramel sauce on top of your cake, slice and serve. Leave at room temperature in an airtight container for up to 3 days before refrigerating leftovers (if there will be any?)




Rejuvenating Hot Chocolate Elixir

It’s that time of the month for me and today I felt like something really nourishing, rejuvenating, rich and delicious! It’s a known fact that no matter what time of the month, women love chocolate and especially on their moon (aka menstruation). I don’t mean to seclude men here, I know you totally love chocolate too and this post and recipe is for you all too! Beneficial for all genders and ages!

The moon time is a sacred time for women to relax, rejuvenate, replenish, and surrender. In the world we live in, there’s a lot of hustle and bustle and lack of nutrients in our overall life, so relaxing for even a day is not always an option. Luckily, there are many ways to work, be stressed and make the moon time a little easier and even an enjoyable time.

One of my favourite treats during this time is my delicious, creamy and ever so nourishing hot chocolate elixir. It’s rejuvenating because of all the wonderful healing elements and superfoods added to it.

This special recipe includes ingredients that aren’t just tasty but also healing and beneficial for the body. See info about each ingredient below the recipe.



  • 1 cup unsweetened coconut milk (preferably preservative free)
  • 1 cup unsweetened almond milk (preferably homemade)
  • 1-2 tsp Shatavari powder (use 1 if this is your first time using it)
  • 1 tsp gelatinized maca powder (red/black/white all work)
  • 1 tsp Ceylon cinnamon powder
  • 1 tbsp MCT oil or raw coconut oil
  • Pinch-1/4 tsp Celtic/Himalayan salt (freshly ground preferably)
  • 2 tbsp cacao/coco powder or carob powder
  • 1-3 tsp monk fruit powder/maple syrup or your choice of sweetener
  • optional sweetener replacement:
  • 1/2 – 1 tsp licorice root powder (do not use if you have blood pressure issues)

Note: or use 8-12 drops of your favourite liquid stevia (I like Sweet Leaf because there’s no after taste)

Optional: for spicy add 1/8 tsp cayenne pepper and/or ginger powder

Loving  Preparation:

  1. Heat up both milks in a small pot on high heat. Remove from heat just before it starts to boil (approx 5 minutes)
  2. In the mean time add the rest of your ingredients into a high speed blender.
  3. Pour milk into the blender and slowly increase speed until it’s on high and blend for 10 seconds until frothy.
  4. Taste and add more of any ingredient if you desire.
  5. Pour into your favourite mug, sprinkle with cacao/cinnamon and sip away.

Remember: No recipe is set in stone

Some benefits of each ingredient (source of facts provided)

  1. SHATAVARI may promote:
  • Healthy female and male reproductive system
  • Increased levels of breast milk production
  • Soothes and moisturizes the digestive tract and respiratory tract
  • Increased levels of energy
  • Boost the immune system
  • Natural antioxidant properties

Source: https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/herbs/shatavari/

2. GELATINIZED MACA ROOT ( (lepidium meyenii)

  • Due to being a cruciferous veggie it needs to be gelatinized and never RAW
  • An adaptogen (helps restore the body back into balance by adapting to stressors)
  • Helps balance hormones
  • Immune Booster
  • Boosts levels of glutathione and SOD (superoxide dismutase)
  • Increase levels of energy and stamina
  • Improved sexual function
  • Improved memory, mental focus, mood
  • Contains absorbable vitamins and minerals and nutrients such as protein, fiber, calcium and magnesium
  • Over 20 amino acids

Source: https://draxe.com/top-5-maca-root-benefits-and-nutrition/

3. LICORICE ROOT (Glycyrrhiza: comes from “glukos” (sweet) and “riza” (root).)

  • Relieves constipation (a common symptom for many women on their moon time)
  • Aids digestion and acid reflux
  • Anti-Inflammatory
  • Immune booster
  • Relieves symptoms of PMS and Menopausal Support
  • Fights viral infections
  • Relieves ulcers
  • Relieves stress from adrenal glands (regulate the stress hormone cortisol)

Source: http://articles.mercola.com/sites/articles/archive/2016/03/21/licorice-root-uses.aspx


Note: When purchasing cinnamon opt for True Cinnamon aka Ceylon vs. Cassia aka Saigon/Chinese. Cassia contains far more Coumarins which are believed to be potentially damaging to the liver when more than 2 tsp consumed/day).

  • Contains absorbable vitamins, minerals, amino acids
  • Helps defend against cognitive decline and protects brain function
  • Antioxidant
  • Anti-Inflammatory
  • Anti-Diabetic (natural sweetener option for diabetics too)
  •  Anti-microbial
  • Immune booster
  • Cancer and heart disease-protecting abilities

Source: https://draxe.com/health-benefits-cinnamon/

5. CACAO (minimum 50%)

  •  Real Raw Cacao contains high levels of flavanols (aka. flavan-3-ols) which promote increased blood flow into and out of the brain to stay focused and take on tasks)
  • Increase mood (increases seratonin levels)
  • Reduce stress
  • Relieves constipation
  • Contains Theobromine:natural stimulant that decreases depression, increases relaxation and euphoric feelings
  • Anti-Oxidant (known to have more than blueberries)
  • High levels of inerals

Source: http://foodfacts.mercola.com/cacao.html


Raw Carrot Cake Recipe

It feels so good to be back to blogging again! It’s been almost 2 years since I’ve blogged -here. I’d like to start off my return with this delicious raw-vegan-paleo-glutenfree-guiltfree Carrot Cake I made over the weekend for a scrumptious delightful Easter Celebration I thoroughly enjoyed with my friends in Toronto.

I tend to be detailed so that you get the most out of my posts and have options for recipes to consider and experiment with for later. Please feel free to follow me, share my posts, comment and leave your feedback. I want you to feel apart of my journey and I want to be apart of yours.  I trust you’ll love this recipe and I can’t wait to hear from those of you who make this recipe and/or others I’ve posted in the past and will post more often again now.

With love, gratitude and bliss,

Chef Doris Fin (aka Miss Bliss)

Raw Carrot Cake Recipe

Ingredients for the cake:

  • 3 cups peeled and shredded carrot (approx 2 large carrots) (see note below) or carrot pulp from fresh carrot juice
  • 1 cup ground golden flax seeds (see note below)
  • 1 cup almond pulp (made from homemade almond milk)(see recipe below)
  • 1 ½ cups ground almond meal
  • 1 cup pitted dates, soaked in ½ cup water 2 hours
  • ½ cup dried pineapple, chopped
  • 4 tbsp melted cold pressed coconut oil
  • 5 tbsp maple syrup
  • 2 tsp Celylon cinnamon powder
  • ½ tsp Celtic/Himalayan salt


  • 1 tsp ginger powder
  • 1 tsp mixed spice


Ingredients for the icing:

  • 1 ½ cups raw sunflower seeds or cashews, soaked in 4 cups water 4 hours
  • ¾ cup fresh lemon juice
  • ¼ cup maple syrup
  • 1 tsp vanilla extract (or 1 vanilla pod scraped out)
  • 3 tbsp melted cold pressed coconut oil
  • 1/8 tsp Celtic/Himalayan salt


Loving Preparation:

  1. Prepare your pan first: Cover the base of an 8” or 9” spring form pan with parchment paper and close the pan on top.
  2. In a food processor process the dates, pineapple, maple syrup, cinnamon, and salt until you get a chunky jam like consistency (like chutney)
  3. Transfer mixture and remaining ingredients into a big bowl and mix well with your hands. (Note: As you massage this delectable mixture, infuse it with loving intention and be playful)
  4. Allow to sit and absorb moisture while you prepare your icing.


To make your icing:

  1. Rinse and strain your sunflower seeds/cashews then transfer to a high speed blender along with remaining ingredients. Blend until smooth and creamy.
  2. Taste and add more maple syrup if you desire more sweet. If you want thinner cream add a touch of water until desired consistency is achieved.


To prepare your cake:

  1. Press half the cake mixture with lightly damp hands in the base of your cake. (See note below about making a no layer cake)
  2. Pour 2 cups of your cream over the cake layer. Freeze for 10minutes.
  3. Flatten the remaining cake mixture in the bowl a little (so it’s easier to place on top of your cake, without the cream spilling out).
  4. Press the remaining cake mixture gently on top of the cream. Use your fingers to seal in the edges and prevent cream from escaping.
  5. Pour the remaining cream on top and leave a little for decoration swirls. If you prefer to cover your whole cake rather than just the top add the cream last minute before serving. Pour remaining cream into a piping bag or ziplock bag and refrigerate.
  6. Keep your cake refrigerated for 2 hours or overnight before removing it from the pan and parchment paper.


Note: When removing the parchment paper, place the cake on a plate, tilt it slightly and peel away the paper slowly.


Decoration: Cut the tip of your ziplock bag or piping bag and squeeze out swirls, spirals, and/or any kind of decoration you like.

Add parsley/mint/basil leaves on top for decoration. If you can find mini carrots decorate your cake with 6-8 of them splayed out in a flower design.


No layer cake option: If you prefer a faster, no layer cake variation press the whole cake mixture into your pan and decorate the entire cake with the cream once ready to come out of the pan.


Note: If you have remaining cream leftover, it will keep for 2 weeks in an airtight bag or glass container and you can add cacao powder to it to make a chocolate spread or add to your future desserts/spread on cake/muffins/bread/crackers/freeze into ice cream.


Note: Shredded carrots doesn’t release juice like grated carrots. I use a food processor with the shredding circle blade.


Note:  Golden flax seeds don’t have that flax seed taste like brown flax seeds and they happen to be a little more nutritious too and leave no brown colour. Perfect for this recipe.

Homemade Almond Milk


  • 2 cups raw almonds, soaked in 4cups water 6-8 hours (or overnight)
  • 7-8 cups water


Loving Preparation:

  1. Rinse and strain almonds
  2. Blend with water in a high speed blender for 20 seconds (until almonds completely pulverized. If you don’t have an 8 cup blender, make in 2 batches.
  3. Strain through nutmilk bag/cheesecloth.
  4. Reblend almond milk with 4 dates or 2 tsp maple syrup/honey and 1 tsp cinnamon. Store in a glass jar for up to 4 days in the fridge.
  5. For a chocolate variation add 2-4 tbsp cacao/coco powder (depending how chocolatey you like it.
  6. For spicy variation add 1/8-1/4 tsp cayenne pepper
  7. For a flavourful variation add 1-2 drops of edible mint/orange/coffee/rose essential oils. I like the one from my favourite local essential oils company http://www.livinglibations.com/?a_aid=58a6246d0be97 they also have for oral health care, deodorant, perfume, for diffusing, culinary creations, hands, feet, other body parts, etc. J


Note: Use leftover pulp for adding to above carrot cake recipe or into your muffins, breads, smoothies, cookies, banana bread, salads, etc. For regular cake recipes replace ½ the flour with pulp and enjoy the moistness, fiber and taste that almond pulp adds to your recipes.


Mediterranean Burdock Mushroom Fusion

Mediterranean Burdock Mushroom Fusion (Serves 2-4)
I love mushrooms, spices and burdock root! This combination is the perfect addition to any soup, salad or any savoury dish. The toasted Fennel and Coriander seeds add a Mediterranean crunch. Try variations with different herbs and mushrooms.

-1 cup water
-1 large (or 2 medium) burdock root, grated (approx. 1 cup)
-1 large red onion, thinly sliced

-4 cups of mushrooms, thinly sliced (oyster, shiitake, maitake, or mix)

-2 Tbsp soy/tamari/teriyaki or soy substitute sauce (preferably organic, gluten-free and non-GMO)
-1-2 small cloves garlic, minced
-1 Tbsp fresh, peeled, minced/grated ginger
-1 Tbsp each coriander seeds and fennel seeds, lightly toasted
-1/4 cup chopped almonds, walnuts or any nut you prefer, lightly toasted
-1/4 cup freshly chopped dill, parsley or cilantro

Loving Preparation:
1. Heat a skillet on medium heat, add water, burdock, onions and mushrooms. Bring to a boil and stir well. Keep lid closed and simmer 20minutes. Stir occasionally.
2. Turn heat to low, add garlic, ginger and sauce of choice. Mix well and leave uncovered to allow for evaporation for 5 minutes. Turn off heat and leave for five more minutes.
3. Taste and adjust flavour with more sauce/salt, ginger and/or garlic.
4. Add to a soup, sauté, salad or sandwich and/or serve with toasted seeds, nuts and fresh green herb of choice, on top.
5. Store leftovers in an airtight container for up to 4 days. Reheat in a skillet, closed and on a low heat for a few minutes.

Add to the following recipe: Grounding Fusion Soup

To toast seeds:
Heat a skillet on medium heat, stir seeds constantly with a wooden spoon until fragrant and lightly toasted (approx 2-3 minutes), remove from the pan immediately, to prevent burning and flavour loss. Store in an airtight container until ready to use

Super nourishing, tasty, autumn dish

Super nourishing, tasty, autumn dish