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.


Grounding Fusion Soup

Grounding Fusion Soup (Serves 4-8)
It’s Autumn in Ontario and the colours of Mother Nature, the food bursting through her soil, and the overall vibe in the environment, all make me feel like a nice hearty, grounding, yet flavourful soup. With a little garnish of Mediterranean flavour, this soup is sure to tickle even the blandest palate.

-3 cups boiling water
-1 medium red onion, whole and unpeeled
-1 large sweet potato, cubed
-1 large parsnip, cubed
-1 medium rutabaga, cubed
-1 medium zucchini, chopped
-1 medium carrot, cubed
-4 cups cauliflower florets, chopped
-2 medium stalks celery, chopped
-1 tsp turmeric powder
-1-2 medium garlic cloves, peeled and chopped (depending how garlicky you like it)
-1 inch piece ginger, peeled and chopped
-1 Tbsp himalayan or celtic salt
-For spicy add 1/2 tsp, or more, cayenne, black pepper or chilli pepper
-For a more pink/red colour soup add 1 medium beet, cubed

-1 recipe of Mediterranean Burdock Mushroom Fusion
-1 Tbsp of each fennel and coriander seeds, lightly toasted
-1/4 cup walnuts, almonds or any nut you prefer, chopped and lightly toasted
-1/4 cup fresh dill, parsley and/or cilantro leaves, finely chopped

Loving Preparation:

1. In a medium pot, add the first five ingredients and optional beets if using. Close the lid and bring to a boil.
2. Meanwhile, prepare the rest of your ingredients.
3. Add the zucchini, carrot and cauliflower, keep lid closed, lower heat and simmer for eleven minutes.
4. Remove the whole onion from the pot and carefully peel it. (Skin should come off easily).
5. In a heat proof blender add celery, garlic, ginger, turmeric, salt, optional pepper, if using, cooked and peeled onion and using a ladle, add half the cooked vegetables (avoid adding too much liquid into the blender) then puree until smooth and creamy. Be very careful when blending, as the sudden release of steam has a tendency to blow the lid off of blenders. with With a towel covering the lid covered, start at a low speed, and slowly increase the speed. (Blend the entire soup contents if you want a pure creamy soup, rather than creamy and chunky)
5. Transfer puree back to the pot and stir well. You should have a half creamy, half chunky soup. Taste and adjust flavour by adding more salt/pepper, minced garlic/ginger if needed.
6. To serve, pour soup into individual bowls, divide the topping ingredients and sprinkle on top of each bowl.
7. Refrigerate left overs (once completely cooled) in an airtight glass jar for up to 3 days or freeze in an airtight plastic container/bag for up to 2 weeks.

Variation to Mushrooms:
Instead of adding the mushroom mixture, sauté 1 large red onion in 1/2 cup water or 2 Tbsp olive oil on a medium-low heat for 10-12 minutes. Stir into the entire soup or garnish each bowl of soup individually. The flavour and texture of onions and/or mushrooms really compliment this soup’s overall presentation, flavour and taste.

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.

Autumn Grounding soup with Mediterranean fusion

Autumn Grounding soup with Mediterranean fusion



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





Bursting with Flavour Red Beet Salad and…..A Surprise recipe!

Bursting with Flavour Red Beet Salad

Ever wonder how you can eat raw beets and enjoy them too? This is the recipe for you!
(Serves 1-2 depending on one’s appetite)

Salad Ingredients:
-1 medium beet peeled and grated
-1 handful fresh herbs finely chopped (I used parsley and cilantro, others include: basil, dill, mint and/or 1 tbsp freshly chopped thyme, oregano and rosemary)
-1 tsp dulse flakes (or any other seaweed you like)
-1 tbsp pumpkin seeds (I used Austrian Styrian Gold, dark green seeds)
-1/2 cup broccoli chopped and blanched in hot water 1min (stems and florets)
-2 handfuls of 1 or mixed sprouts chopped (Sunflower, snow pea shoots, alfalfa or broccoli, lentil, mung bean sprouts

Dressing Ingredients:
-juice of 1 lime freshly squeezed
-1 tbsp fresh papaya seeds
-2 tbsp of olive oil or 1/2 an avocado or 2 tbsp of tahini
-1 clove garlic
-1 inch piece of ginger

Loving Preparation:
-Combine all the Salad ingredients together in a bowl
-Blend all the dressing ingredients until creamy and pour into the salad
-Mix the dressing and salad really well squeezing lightly to encourage the beet juices to release
-Sprinkle pumpkin seeds on top, extra sprouts, and decorate with a parsley leaf, slices of avocado, or whatever you like
-Serve as a meal, as a side dish or in a raw wrap (I used Swiss Chard for the wrap, you can also use collard greens, large kale leaves, cabbage or thick lettuce leaf)


Note: This recipe is excellent for making a raw or cooked soup! Just add water and blend to make it creamy or leave it chunky or half and half! Yummy!


Perfect Holiday Wrap! Very festive eh?

Ocean Lentils

-1 cup sprouted lentils cooked or raw (I used cooked)
-1-2 tsp dulse flakes (or any other seaweed you like)
-1 handful fresh parsley chopped loosely or finely
Optional: add freshly grated ginger, garlic, salt, pepper, chilli, curry, cumin, or whatever else you like in your legumes

Loving Preparation
-Combine all the ingredients together and serve as a protein dish, add to a salad, into a wrap (As the one shown here), veggie dish, soup, or mash up into a dip,

Note: the wrap pictured here includes both of these recipes combined into one. Yummy, filling, nutrient dense and easily digestible. And most importantly aesthetically appealing!



Before being mixed, so you get a very clear visual of the ingredients! Tastes like yum!

Super Creamy Smoothies (and lots of FYI for fun)

Everyday after the gym in Quito, I’ve been whipping up a super creamy, nourishing, tasty smoothie. Before I get into these scrumptious nourishing recipes (located at the end of this blog), I’d like to share a few health facts and FYI that I’ve learnt about and experimented with over the past few years.

The oils I find here in Ecuador, are not the highest quality so I’d rather use local, fresh and very high quality fat: Avocado! Bonus: avocados are cheap and filling! They replenish my fats, proteins, other nutrients I require, while adding incredible texture and flavour to all my smoothies.

I do my best not to mix fruits with fats, so I use avocado, which is a fruit with natural fats. I try to have one or the other, although sometimes I will use both fats and fruits together, out of habit, seeking for taste and texture, but I suffer later from the food combination (gas, bloating). I don’t do this too often anymore, as I remember eating nuts and raisins, sweets after a heavy meal (which always had some sort of fat present, whether oil, butter, nuts, seeds, meat, etc.), and overloading on raw desserts (recently in the past 2 years), daily for years, and I couldn’t understand why I didn’t feel so energized afterwards. Now I replace dressings, sauces and oils with avocado when I want to add flavour, texture, volume and fat to my meals and because it’s light, I can wait 20-30min before having my dessert and not suffering the food combining consequences. Yay compromising balance!

Did you know that young coconut water used to be injected intravenously into human veins, instead of whatever saline solution that is being used now in hospitals? Coconut water is almost equivalent to the human plasma and we are made up of 70-90% water. Doesn’t it make sense to ingest that which is like our blood and thus will nourish our blood? Water is drawn up from the depths of the Earth, into the roots, trunk, branches and ultimately into a shell that contains this healing liquid. Now that’s what I call nourishment from Mother Nature!
The water of the young coconuts, when they are less sweet, more mineral dense and have more water in them are ready for consumption as long as they having been growing on the tree for at least 1 year. The harder, dark brown coconuts are the older, more sweet, more coconut meat (which we cannot digest properly) and less water, and are often more readily available in stores than the young coconuts.

Sun charged food is extremely beneficial and essential for our health and optimal functioning of our body, mind, spirit and therefore our overall life in general. Without the sun, that which grows, could not grow and would be in darkness.
Studies have shown the phenomenal differences between areas in the world that have an abundance, a lack of and an absence of sunlight. It’s quite astonishing the differences in health, happiness and overall lifestyle function of all these beings. As well as the lack of vitamin D2, which we get for free from exposure to the sun’s rays, can cause incredible health problems as well. So soak up in the sun whenever possible, obviously when the UV rays are not too strong.

Studies have also shown that sun gazing (sunrise and sunset are the best and easiest to stare at for long periods of time), aids the functioning and helps heal the pineal gland, vision, health and many parts of the whole eye mechanism. I sun gaze when I remember to and when the sun is not too high up. I used to do it daily for 2 years so I can attest to the proof. My eye site got better sun gazing, combined with more raw food eating, more bare foot walking on Earth, eye exercises and less time staring at electronics. But now of course I spend a lot of time on the computer and it depends where in the world I am and the time of day, when I remember to look up. I do my best to expose myself, my skin and my food daily to the sun, wherever I am, as often as I remember, choosing to walk or cycle rather than take a taxi or bus, if the distance is under 30min, just to soak up the incredible healing medicine freely available, daily! Check out this article with videos about safe sungazing, earthing and sun charging. http://yogikanna.com/sungazing/

Aloe vera comes from a cactus plant and is usually drunk like a juice. The quality of aloe vera on the market is very variable – If it’s purchased in a bottle and tastes like water it probably is. Nothing is better than fresh Aloe which is a truly amazing plant. Do your best to get fresh whole aloe vera leaves, often found at Asian super markets or China Town, South American stores, or you can purchase the plants and have them in your garden or inside your home. Youtube “how to obtain the gel of an aloe vera leaf” (there’s a very efficient practical way to getting inside the leaf without hurting yourself on the side spikes).

The best and most potent, medicinal and nutrient dense aloe gel for ingesting is that of the really big, older leaves. Aloe Vera is opposite to coconuts, since coconut water is best when they are younger. Aloe Vera is very popular in Asia and South America, where it grows abundantly outside of the crowded material dense cities. Usually in mountainous or jungle areas. Since it is a cactus it doesn’t need a constant supply of water, but definitely can shrivel and die if it’s exposed only to the sun and no water. It helps aid in soothing inflammation of anything, digestion problems, constipation, ulcers, stomach and colon problems, skin and scalp problems, genital itchiness and irritation and of course there are so many other healing properties. Research more if you’re curious. Make sure to consume only the gel part of the leaf, not the green part (which is very bitter and not used for ingestion). Rub your skin and face with the inside of the skin when you are done getting all the gel. Make use of it to its fullest!

So all the recipes shown here contain ingredients that relate to the above information. Remember we absorb the energy not just the nutrients of the food. If I am in a rush, my body may not actually absorb, assimilate or even process any of the food. My energy would be focused in my mind of where I have to go or what I have to do, rather than focusing in the present moment of obtaining, enjoying and being with the whole experience of my meal, thus making the nutrients more easily transportable to my cells and entire being. I am what I eat after all! So I do my best not only to consume the best quality products, but to remain in the moment with them and benefit from the whole experience. “Let thy food be thy medicine and medicine be thy food” (Hippocrates) This also pertains to the way we consume and ingest the medicine, not just put it into us.

If you cannot find a fresh young coconut, replace the coconut water with the best quality water you can find, put it in a glass jar and leave it in the sun light outside for minimum 20min and add a little more lime juice to the recipe.

Did you know that fresh citrus fruit juices like lemon and lime are acidic before they enter the stomach? Once they enter the stomach they transform into an alkaline substance. This is why it is recommended to have lemon/lime juice with lukewarm water when you wake up in the morning or before meals (especially acidic meals). It helps aid the functioning of the alkalization of our bodies, which we need after all the repairing of our acidic bodies in the night time. Hence why it is recommended not to eat at least 2 hrs before bed and definitely nothing heavy like meat or cake. All the energy will be focused on digesting (which is minimal during sleep anyway) instead of repairing the body as required for optimal functioning. And the result will be waking up with undigested food, and the toxins from the lack of digestion going into the blood stream. AH!

Super Nourishing Creamy Smoothies:

1. Super Good For Me In Every Way Smoothie

-2 cups of coconut water
-2-4 Tbsp of fresh aloe vera gel
-the juice of one lime (or a little more if not using coconut water)
-1 heaping tbsp of your favourite green powder (I used alfalfa and chlorella tablets)
-1/2 of a medium avocado or 1 whole small avocado

Loving Preparation:
-In a blender combine all of the ingredients until smooth and creamy. Do not over blend and do not let it heat up!
-Serve immediately in the nicest glass you have. You deserve the best.
-Decorate with a slice of lime, avocado or a flower of your choice


Giddy Yoyo is my favourite High Quality Superfood Company based out of Canada!

2. Super Good For Me In Every Way Smoothie with Goji Berries
This is the exact same recipe as #1 but with 1-2 tbsp of goji berries (presoak for 20min in 1/2 cup of the coconut water being used and include the water in the recipe)
-Decorate with goji berries, a mint leaf, flower, or whatever you like!


No surprise, these are Giddy Yoyo’s raw wildcrafted Goji Berries! Yummy! and no chlorella, so the red shows more!


3. So Good For My Body Creamy Mango Smoothie
(you can replace the mango with any other sweet juicy fruit, but use organic whenever possible and only use one fruit, try not to mix fruits and use local and seasonal whenever possible)

-1 cup coconut water
-1 mango
-1 tbsp of your favourite green powder (I used Alfalfa powder)
-1/4 tsp fresh vanilla bean powder (or 1 tsp vanilla extract)
-2-4 Tbsp of fresh aloe vera gel (gel of about 1/4-1/3 of a medium sized aloe vera
leaf) (Put more in if you suffer from stomach problems: see note above for info)
-fresh juice of 1 small lime or a little more if you are not using coconut water.
Optional:1/2-1 tsp freshly minced ginger or 1/4 tsp ginger powder (depending on how gingery you like it) For a little spice, add a dash of chilli or cayenne pepper.

Loving Preparation:
-In a blender combine all of the ingredients, until smooth and creamy. Do not over blend and definitely do not let it heat up.
-Serve in the nicest glass you have. You deserve the best afterall!
-Decorate with a mint leaf, lime wedge, flower, or whatever you like


Depending on how much Green Powder you add will depend on the colour of the final result

4. So Good For My Body Creamy Mango Green Smoothie
This is the exact same recipe as #3 but add a handful of parsley and/or spinach leaves