Cookie Book Coming!

Currently, I am working on a raw, gluten-free cookie book with all original recipes and beautiful full-color photography, using the best ingredients available.  This is super fun for me, where I get to create all-new recipes with unique ingredients and presenting them in a way that is original and artful.  And I take all the photos too, which is another element I love to create.  These are cookies that make you feel GOOD!  They are also the most delicious tasting treats you have ever tasted!

I am so excited to share this with YOU and can't wait to release this work.  This is the recipe making phase, and the design comes next.  I would love to hear any ideas you may want to share, or flavors you would love to try.  The book will be ready to print in a few months, and will be printed on all recycled paper with veg inks, done by my good friends at Seeds Green Printing. 

At the moment, I have decided again to self-publish, and really appreciate your support of my small business and creative ideas.  I learn from this process immensley and hope to be able to share my food art with those interested in high quality, nutritious food as far and wide as I possibly can.  More to come soon!

Galactivating - Warm Cacao Tonic

It's been awhile since I've taken to a warm cacao drink, after finding that I had issues eating too much cacao last year.  It is a powerful medicine.  Today I have tried again, and was warmly welcomed to the activation given by a clean cacao product.  

In this easy recipe, I use cacao paste, which is stone ground and peeled cacao beans turned into a chocolate liquor which we call cacao paste.  This product happens to be from Ecuador, an heirloom variety with a fully rounded flavor.  This cacao feels good.  I can say that it is the cleanest cacao I have experienced probably ever!  The integrity shines through in this product and it feels full of minerals with the quality of flavor.  

This is a guideline recipe, you can use any types of herbs you like, these are just the ones that resonated with me today.  Also meant to be shared with one other.  

cacao paste

Warm Cacao Tonic – serves 2

3 ½ cups warm tea (I use rooibos or yerba mate)

small handful heirloom cacao paste

1 T coconut oil

2 T almond butter (use any type of nut/seed butter you like)

2 T lucuma powder

2 T banana sugar

2 T pure cane juice crystals

2 T Warrior Food protein powder (optional)

1 tsp he shou wu extract powder

1 tsp reishi extract powder

1 tsp chaga extract powder

1 tsp ashwaganda extract powder

1 tsp vanilla bean powder

1/8 tsp green stevia leaf powder

pinch cinnamon, nutmeg, sea salt

Warm tea over low to medium heat until warm to touch.  Place all ingredients in blender and pour warm tea over all ingredients in blender.  Take middle off of the top of your blender (when blending hot liquids this allows steam to escape and minimizes overflow) and blend for 15-20 seconds until creamy.  Serves 2.

Winner - Dark Chocolate Cherry Truffles

Here is a great recipe from Natalia, the winner of Diviana Alchemy's recipe contest!

Also a raw recipe book author, Natalia creates beautiful food that is easy to make and full of nutrition.

Here is her website: http://www.nataliakw.com/

Dark Chocolate Cherry Truffles

By Natalia KW

Makes one dozen

Ingredients:

• 3/4 cup raw cacao powder
• seeds of one vanilla bean
• pinch of salt
• 1/2 cup pitted medjool dates
• 1/4 cup raw honey
• 1 tablespoon coconut oil
• 12 pitted cherries
• 2 tablespoons raw cacao powder

Instructions:

Place the cacao powder, vanilla bean and salt in a food processor.  Pulse gently to combine.  Add the dates, honey and coconut oil and process until sticky and smooth.  To make each truffle, roll about one tablespoon of chocolate into a 1″ ball with your hands.  Flatten into a circle and wrap around the cherry.  Roll again to make a smooth, round ball.  Place the 2 tablespoons of cacao powder on a plate.  Roll the cherry filled truffle in the cacao powder and give it one last roll with your hands for an even coating.  Set in the refrigerator for one hour to firm.  Consume within 2 days since you’re using fresh cherries, or freeze for longer storage.

Recipe Contest - WIN Sweet & Raw Pie Mandalas recipe book!

RECIPE CONTEST! Send me your own creative recipe that you love to share with others and I will choose one to share on my next newsletter & website & send you a FREE copy of Sweet & Raw Pie Mandalas, my recipe book (MSRP 29.95)! send recipe to: alchemygoddess@gmail.com

Berry Cream Bites

Yummy and super creamy little bites, made with a cherry chocolate cookie base and a berry banana cream.  Raw honey and banana powder are the sweeteners of choice in this recipe.  Great for sunny days when you want a small treat from the freezer.  These will keep for weeks when frozen.  

Chocolate Cherry Crust:

1 ½ cups coconut flakes

½ cup brazil nuts

2 T pure cane juice crystals

2 T raw honey

¾ cup dried cherries

¼ cup cacao paste or beans

pinch sea salt

1 tsp vanilla bean powder

1 tsp shilajit

Place coconut and brazil nuts into a food processor and pulse until broken down, add remaining ingredients except cacao paste or beans.  Mix until combined and sticky, then add cacao paste or beans and pulse lightly until combined.  Press into a glass dish or shallow pan lined with parchment paper.

Berry Banana Cream:

½ cup fresh or frozen blueberries

¼ cup banana sugar or 1 ripe banana

¼ cup coconut oil

½ cup Wilderness Poet’s macadamia butter

2 T raw honey

pinch sea salt

1 tsp vanilla bean powder

¾ cup pure water (or ½ cup water when using a fresh banana)

Mix all ingredients in a food processor or blender until creamy and pour over cherry crust.  Chill in fridge or freeze 2 hours or longer for cutting into little bite sized treats.