Noelle and I have a deep respect and admiration for Eco-Vegan Gal. Her mission to promote conscious living is fun and inspiring. We had the privilege of meeting Whitney (Eco-Vegan Gal) at the Longevity Now Conference a few weeks ago. She was sporting a shirt that read “FOOD IS MY HEALTH CARE.” We immediately fell in love with this piece of apparel and wished to help spread the message that food is medicine. To promote these amazing shirts and the incredible girl behind them we are doing a giveaway! These t-shirts are U.S. produced in small batches with love. The style is flattering and comfortable (I already taught a yoga class in it) and an absolute must for anyone who desires to enlighten our fellow friends about healthy living! Whitney was gracious enough to hook up our lovely readers with a 10% discount off your preorders! Go ahead and enter the coupon code “RoseJournals” at the checkout. To enter our marvelous giveaway you can use this go-go gadget below!
**Congratulations Erika K. for winning our Facebook giveaway!**
I love Brussels sprouts! Sadly, I have not met many kindred spirits who share my enthusiasm for this vegetable. This green goddess cruciferous does not have the greatest reputation when it comes to flavor. We encourage you to give these sprouts another chance and reap the benefits of a plant that is rich in essential vitamins, fiber, and cancer fighting properties. The following recipe booms with flavor, is easy to prepare, and is sure to win over any sprout skeptic. This recipe serves 2-3.
- 1 C Brussel Sprouts
- 1/2 C Pecans
- 1/2 C Raw Goat Cheese, grated
- 2 TBS Maple Syrup
- 2 Butter, Ghee, or Coconut Oil
- Pinch Sea Salt
Preheat the oven to 350. Crush the pecans into smaller pieces with your hands. In a bowl, toss the pecans with the maple syrup and a pinch of sea salt. Line a baking sheet with a piece of foil. Place the pecans on the foil, and spread them out evenly. Bake until fragrant and darker in color, about 10 minutes.
Cut the ends off all the brussel sprouts and then quarter them. In a large saute pan, add in the two tablespoons of butter, ghee, or coconut oil. Heat this on medium, until melted. Pull the pan away from the flame and add in the brussel sprouts (if the pan is too hot, the brussels with pop against the heat). Immediately place a lid over the brussels and return the saute pan to the heat. Turn the heat to high, and let the brussels begin to cook for about one minute. After this, every minute or so take the lid off and stir the brussels - to ensure an even saute. Continue sauteing until some of the edges are browned (about five-eight minutes).
When your brussels are done cooking, turn off the heat and sprinkle some sea salt over them. Add the grated goat cheese onto the brussels and then recover the pan and let the cheese melt. Add in the pecans and you are ready to serve!
Today I am celebrating another year of health and longevity! With each passing year I feel more alive, full of wisdom and an elegant grace. My childhood belief in the impossible has not diminished and I welcome life as a mysterious adventure I am blessed to share with others. It is important to celebrate yourself and the unique gifts you bring into the world. In honor of this magical day we blew up 29 helium balloons and baked a cake. With total sincerity I can say that I absolutely love my life!
- 2 C Almond Flour
- 1 C Fine Coconut Flakes
- 4 Eggs
- 6 TBS Raw Milk or Nut Milk
- 4 TBS Coconut Oil
- 3 TBS Ghee or Raw Butter
- 2 TBS Lucuma
- 2 TBS Mesquite
- 2 TBS Baking Powder
- 2 tsp Maca
- 2 tsp Chrysanthemum Powder or eeTee Extract
- 30-40 drops Vanilla Stevia
- Pinch Sea Salt
Preheat oven to 350. Blend all the ingredients in a blender except for the baking powder. Blend until well combined, then manually mix in the baking powder. Grease two 9x9 circle or square baking pans with ghee or coconut oil. Pour an equal amount of batter in each baking sheet and even out the tops with a spatula. Bake the cakes for about 20 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool completely and then put them in the fridge to firm up for a few hours before frosting the cake.
- 3 C Soaked Cashews
- 2 C Strawberries
- 3/4 C Coconut Cream or Full Fat Coconut Milk
- 3/4 C Maple Syrup
- 1/2 C Liquid Coconut Oil
- 2 TBS Non-GMO Soy Lecithin
- 1 tsp Vanilla Extract
- Pinch Sea Salt
- Beet Powder or Pomegranate Juice to Color
Soak the cashews in water for 4 hours or more. Discard the water when the cashews are finished soaking. Blend all ingredients in a high-speed blender until creamy. This icing is thick, so it's best to ice the cake immediately after blending.
If you made square cakes, then carve out circles from each using something circular as a guide (we used circular tupperware).
Dab a bit of icing on the bottom of a cake turntable, or whatever worksurface you are icing the cake on. Lay the first cake down on the icing. Then begin generously applying frosting to this first layer, working the top of the cake first, and then making your way to the sides. Smooth out any bumps using an offset spatula. Then layer in freshly sliced strawberries on top of the base. Add on the second layer of the cake and repeat the process. We topped our cake off with a bit of lemon zest and fresh strawberries.
David and I recently travelled to California for the 2014 Longevity Now Conference. We have many magical moments we wish to share with you!
David and I were truly blessed to connect with a group of authentic souls while in California. The day following our arrival was spent in the kitchen with our dear friends Nikki and Barbara. Over shared cutting boards we spoke of our journeys, of our mutual passion for healing foods, and whole hearted living. Less than 24 hours in their presence I felt a lifetime of connection dance around our beings as we gave thanks and dined with one another. We did more than simply share a meal; we shared life and the eternal friendship that resonates when we allow our true selves to be seen.
Our friend Barbara shares this recipe with love and gratitude!
Thai Kelp Noodles
- 1 Bag of Kelp Noodles
- 1 bunch Bok Choy, chopped
- 3 cups Coconut Meat, sliced
- 2 cups Zucchini Noodles (use a spiralizer)
- 1 Red Onion, minced
- 2 Red Bell Peppers, thinly sliced
- 2 Carrots, grated
- 2 cups Coconut Meat
- 2 cups Coconut Water
- 1 cup Macadamia Nuts, soaked
- 1 cup Fresh Cilantro
- 5 Dates (soak in 3 cups Coconut Water and ½ cup lemon juice for 3 hours)
- 2 Thai or Jalapeno Peppers, chopped
- 2 TB Lemon Zest
- 2 cloves Garlic
- 1 TB Cold Pressed Sesame Oil
- 1 tsp Lemongrass Juice
- Pinch of Sea Salt
- Pinch of Cayenne Pepper
Soak the kelp noodles overnight in water mixed with one teaspoon of baking soda.
In a high speed blender combine macadamia nuts and 2 cups of coconut water. Blend until smooth. Add coconut meat, dates, additional coconut water, and lemon juice. Blend on medium speed until the texture is smooth and creamy. Add additional ingredients and blend on high until well combined. This sauce is thick, however, if it is difficult to blend add additional coconut water as needed.
Use your hands to massage the sauce into the kelp noodles. Add the veggies and garnish with fresh sprouts and love!
“The subject tonight is Love
And for tomorrow night as well,
As a matter of fact
I know of no better topic
For us to discuss
Until we all
Your lover’s heart will dance over these herbal chocolates. Damiana infused cacao butter is the backbone of these truffles. This herb was used by Mayan Indians for both male and female sexual stimulation, increased energy, and depression. We add an additional blend of aphrodisiac plants to create a potent confection. Share these with your Valentine and remember that love is worth celebrating every day. This recipe yields about a dozen truffles.
- 110g Cacao Butter, grated
- 1 C Cacao Powder
- ¼ cup Damiana
- 2 TB Maple Syrup
- 1 tsp Healthforce Maca Force
- 1 tsp He Shou Wu
- ½ tsp Macuna
- ½ tsp Goji Powder
- ¼ tsp Shilajit
- ¼ tsp Wisconsin Ginseng Powder
- ¼ tsp Sea Salt
- 1/8 tsp Reishi Powder
- 14 drops Vanilla Stevia
To make an infused butter, add the cacao butter and damiana to a saucepan and put on low heat for 30 minutes-1 hour. While this is infusing, you can mix the dry ingredients together in a large bowl. When your butter is ready, strain it into a seperate vessel, and gradually add the strained cacao butter to the chocolate. Mix this thoroughly to avoid any clumping. Add the stevia and maple syrup when the chocolate is well combined. Spoon this mixture into your chocolate mold and put in fridge. It will take a few hours for them to completely firm up. Store these in the fridge. Enjoy!
Note: Whenever you are making chocolate, be sure that all of your equipment is completely dry. A great idea is to put all of the chocolate making equipment in the dehydrator for a few minutes. Water is the archenemy of perfect chocolate!