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.

 

Ingredients:

  • 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

4. CINNAMON

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

 

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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

Optional:

  • 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

Ingredients

  • 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.

 

Growing up Part 1: I admit, I’m maturing and I’m ok with it!

I remember when I was a little girl and I desired more than anything to “save the world”! I thought about being the next Mother Theresa figure, but in 21st century style with a little disobedience mixed in.

I just thought “how can there be so much suffering in the world and so little love?” But I was blinded by my illusions. Little did I realize at the time, the suffering was minute compared to the abundance of love that was and always has been present. Like many, my perception was my projection and therefore my story became my reality. And I chose to believe the lies and illusions projected onto me and be manipulated by those around me who allowed themselves to be manipulated too.

With some years of experience I came to realize that I had the choice to tune out of FEAR station and turn up the volume on LOVE station. My perception of love in the world around me, conquered my doubt and illusions and I was unaffected directly, by the suffering. I was even unaware of most of the stories happening, unless someone had mentioned them. No news is good news so I stopped watching and listening to the news for the past decade. I was both naive and nonchalant. I thought, “Why are people focusing on that which doesn’t serve them? On that which they aren’t even physically present to (like that in a place of war or hunger)? On that which only dis-eases their own mind, body and spirit? Why aren’t they focusing on that which they can control (like what they put on and in their bodies, what comes out of their mouths, who they associate with) rather than what they cannot (like the suffering of another)? Why are they mentioning it constantly and not doing anything but feeding the obvious of turmoil? No wonder I thought about “saving” the world. But that which I perceive externally from myself is that which is inside me. So I was learning about myself through my external reflection. And as the years continued, so did my judgement.

Little did I realize at the time, by focusing on trying to “save” others, I didn’t do much for myself in that department. Like most, I grew up believing that pity, worry, obligation, feeling bad and all those FEAR based stations, were considered not just normal but the way one “should” express themselves when they see or hear of suffering. I later realized that was and is, all part of the illusion. There’s always been another option, which still leaves room for compassion but doesn’t dis-ease the unaffected (who therefore doesn’t become the affected or dis-eased in turn). One becomes that which they absorb and project whether directly or indirectly.

I remember being loved so much by my parents and friends that I got so used to the positive attention. I considered it to be normal and it would bother me when someone didn’t like me or something I did. I had to know what was wrong so that I could fix it and save the poor soul’s energy from lacking in love. I took it personally, rather than realizing it wasn’t me directly they were affected by, but by the trigger of their story. Even though it came naturally, I still found ways to drain myself. I, like many, gave energy from myself rather than through myself and caused much dis-ease for my own energy storages. I cared what others thought, I sought approval and I went out of my way to be accepted whether it was for the authentic me or the “insincere” me. I loved to act, so playing different roles came easy to me. As long as everyone was appearing happy and smiling I believed that I was too. I didn’t know what was true or false anymore. I lived in my fairytale world and it worked for me at the time, so I thought.

I couldn’t tell when I was being authentic. Smiling and being constantly in the state of happy and joyful came so naturally to me. I was afraid of disappointing others at the expense of my own TRUE happiness. I didn’t know any better. I made it my duty to trigger people’s temporary happiness. I allowed others to become dependent on my presence to lift their spirits. I was dishonest with myself because I didn’t put myself first. It was like magic. Someone could be in the worst mood possible and as soon as they’d hear my name or my voice or see me, it was as if they got knocked out of their trancelike state and became happy. I thought it was I who made them happy. I didn’t realize it was the qualities I exuded that brought it out in them and of course this was my story that made it appear so. How can one be of assistance to others unless they assist themselves first? I believe the way one is, is the way one delivers themselves and the delivery of their energy to another.

As time went by, I realized I cannot make anyone anything. I can only trigger a feeling or emotion in someone else, but I essentially cannot do it for them. Thus I learnt the art of perception and projection. As my father used to say to me “If you think so, then it is so”. I didn’t understand that until much later of course. It is only so to the one who thinks and perceives it as so and that’s all that matters to that person and so it so.

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