You're here! I'm so thrilled, allow me to show you around...
This little corner has been in the works for quite some time. My other blog has shifted over the last several months, feeling more like a daily journal, a comfortable place to land at the end of the day (or early in the morning). I love it so much. At the same time, another part of my world has grown and expanded beautifully, for which I am so grateful for.
I thought it would be nice to have a little space to go along with that growth, a way to offer more in terms of recipes, essays on holistic living, new workshop offerings, ebooks, cooking videos, convenient workshop access, individual and small group coaching, and who knows what else... I'm excited! The only catch for me in creating this new space was that it had to feel simple. I didn't want it to be too far from my original home. I needed it to fit into my life (and yours) with ease.
My hope is to create a fresh and inspiring sister site to beauty that moves; one that simply feels like another cozy room in the familiar home where my fingers have been happily typing for years.
The recipes will be organized for easy reference (can't wait to see that page build over time) and they will all be printable too! Look for printing options below each recipe that is posted.
So here we are, standing in the doorway of a newly decorated room. I do hope you'll make yourself at home.
To celebrate, let's jump right into the recipe offerings with something decadent yet highly nutritious (a sample recipe from a recent workshop). Filled with magnesium, vitamin C, and antioxidants, raw cacao provides a deep chocolate indulgence worthy of any celebration.
This recipe works best with a high powered blender or good food processor.
Enjoy the delicate, lovely dark chocolate sweetness.
- 1 rounded cup pecans
- 4 dates
- 1/2 cup raw cacao powder (cocoa may be substituted)
- pinch of sea salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Place all ingredients in a food processor and pulse until combined. The crust should slightly stick together.
- Press evenly into a glass pie plate. Set aside.
- 2 cups cashews
- 1/2 cup coconut oil, melted
- 1/2 cup raw honey
- 1/2 cup water
- 2 teaspoons vanilla
- 3/4 cup cacao powder (or cocoa)
- Soak cashews in warm water for twenty minutes. Rinse and drain well. Place cashews, honey, vanilla, and water in a high powered blender. Blend until creamy.
- Add cacao powder and coconut oil. Blend until creamy, stopping the blender and scraping down the sides as needed. This may take a minute or two. Be patient!
- Once filling is silky and creamy, pour into the pan with crust. Place in the freezer to set for a few hours, and enjoy!
To serve with a fresh raspberry sauce: simply toss two cups of raspberries (fresh or thawed frozen) into blender with a bit of honey and blend!
I hope you settle in here nicely, I plan to do the same. Look for new posts to be published once or twice a week, and feel free to join me on Facebook too.
Have a wonderful weekend!