Iiiiiiit’s my Birthday! 25! BIG number! BIG celebration & a BIG moon!
A quarter of a century. You could leave it at that. But I was so lucky to turn 25 in the night of the lunar eclipse and full moon.
April’s energetic theme of ‘expect the unexpected’! Energy is recycled and reformed….
Birthdays and full moons are the days to reflect and set new intentions. Constructed to tune in and expand our own hearts to transform into more authentic versions of our self. A powerful and charged time to shed our false identities and live from our passion and truth. Change is the only constant. Our task is to be who we really are. We are here to thrive.
My birthday weekend was full of energy, love & warm hugs! All one could ask for.
The moon lit night before gave us energy to prepare the birthday brunch. For the brunch the sun came out bright and warming, my dearest friends came to celebrate and fill their bellies with good food. The day was filled with laughter and the night with dancing.

I finally feel like I am my true self, before it was more of an in between state. The past held me back, the future too big and scary – and I was kind of stuck. Now everything feels aligned and right. I know where I am heading. Doors keep opening up, so many opportunities and offers that I never thought would happen. You KNOW when you are on the right track. It is electrifying and just feels SO good and liberating! I am more than happy! 25 will be a BIG year with welcomed changes and freakin’ amazing things to happen. Cheers to that!

The cake is a combination of a decadent dense dough paired with a sweet and slightly salty chocolate ganache that resembles the taste of halva & crispy sesame brittle pieces. A perfect cake to celebrate and share!

Black Beans
Powerful balancing supporters! Did you know?
Black beans have a great health-supportive mix of protein plus fiber. In numbers it is 14 grams of protein and 15 grams of fiber for a one-cup serving. There is no other food containing this high and good balance of protein AND fiber combination.
They also provide a special support for our digestive tract health. In helping to balance out the digestive processes, they prevent excessive sugar release from the digestive tract and also insufficient simple sugar release. That speaks for their benefits for blood sugar regulation.
Another benefit is their role as a standout food in the phytonutrient area. The high amounts of said nutrients which are both antioxidant and anti-inflammatory, are great for the cardiovascular system.
We want antioxidants, to shield us ( especially our blood vessels) from being exposed to chonic and excessive risk of oxidative stress or inflammation.
And to complete their beneficial characteristics, the black beauties contain a good source of magnesium, folate, zinc & omega-3 fatty acids.
Grab a pack of dried black beans from the shelves next time, will ya? 


serves 14-16
Black beans should be presoaked. Simply soak the beans in water overnight, before cooking drain the soaking liquid and
rinse the beans with clean water.

Do not add any salt until after the beans have been cooked, since it will make the beans tough and increase cooking time.

1 1/2 cup buckwheat flour
1 cup light spelt flour
2/3 cup cacao powder
1/2 cup coconut sugar
1 tbsp baking powder
1 tsp vanilla
a pinch of sea salt
2 cups black beans + 4 cups water
8 tbsp maple syrup
8 tbsp plant based milk

8 tbsp virgin olive oil

Bring the beans to a boil and then reduce to a simmer, partially covering the pot. Cook for at least 1.5 hours. In the meantime prepare the ganache and the brittle. Then start to prepare the rest of the cake batter.
Preheat the oven to 175c / 375 F. Grease a 7″ spring form baking pan with coconut oil.
In a small bowl, mix the dry ingredients. In a larger bowl mix the wet ingredients and add the beans.Take a hand blender and mix until it becomes a thick bean mousse.
Add the dry ingredients to the large bowl. Carefully fold them into the mousse.
Add the batter to the spring form and bake for 45-50 minutes or until a toothpick comes out clean. Let the cake cool down for a bit before removing from the spring form and addind the ganache.

1 cup black tahini
2 tbsp light tahini
1/2 cup brown rice syrup
4 tbsp coconut oil
1/2 cup cacao powder
1 tsp vanilla
a pinch of sea salt

In a small bowl, combine both tahinis with the syrup. Slowly add in the oil, cacao, vanilla and salt. Spread around and on top off the cake once it has cooled down.

Sunflower Sesame Brittle 
slightly adapted from Sarah Brittons My New Roots Cookbook

Prepare the brittle while the beans are cooking. Break up pieces and add them on top of the cake as the last step. Enjoy! 

No excuses to not eat dessert. Or treat yourself to a bite of this black moon cake for breakfast. You heard me right. The health benefits of black beans, sesame and cacao are a boombastic boost which provide you with energy, nutrients and antioxidants. Wrapped up in a pretty cake!

All the love & full moon power to you,