RAW CHOCOLATE AVOCADO CAKE

ChocolateAvocadoCake

ChocolateAvocadoCake

Here’s to celebrating life. Wether it’s earth day or any other given day.
Take a moment to realise how lucky you are and then you have a reason to celebrate, with a chocolate avocado cake for example. As you probably know by now, I could exist off of only avocados, raw cacao and cashews. The three alone are phenomenal but together, just heaven on earth. And as I like to treat myself and my loved ones with rich chocolate-y goodness, this creation is no exception. The crust makes very delicious balls too & the filling can be turned into a cold mousse or even ice cream. Yes and cheers to that.

As I get older, the things I am celebrating or lets say appreciating more, are becoming simpler and subtle with each passing season. The more I learn and turn inwards, the more profound and different I see each day, event, person and gifts. It’s my “Yoga off the Mat” – to be able to witness, appreciate, worry about less and love more.
So, there doesn’t necessarily need to be a big event to celebrate. It could be just the fact that I am able to afford a nice vacation with a job I really enjoy doing. It also ha a lot to do with gratitude. And every time we are grateful, even for the smallest things, we gain so much perspective. That is to be celebrated! Are you with me?

OK, now you can go in the kitchen, search for your (hopefully) ripe avocados and make that rich chocolate yumminess of a cake. Enjoy the heck out of it, please!


RAW CHOCOLATE AVOCADO CAKE

Crust:
1 1/2 cups dates, pitted
1/2 cup pine nuts
1 cup cashews (or brazil nuts)
1 tsp coconut oil
1 tbsp flax seeds
1 tbsp raw cacao

Filling:
2 ripe avocados
2-3 tbsp raw cacao
1 tbsp cashew butter
1 tbsp liquid of a chickpea can
2 tbsp maple syrup or rice syrup
a pinch of salt + vanilla

Directions
1. Prepare a small round or rectangle  (which is able to go in the freezer) with baking paper.
2. Mix the dates and nuts together in a food processor. Add the other ingredients until it becomes a sticky, crumbly crust. Press it into the form.
3. Peel the avocado, add all of the ingredients into your food processor. Mix until a mousse-like cream develops. Adjust the sweetness and the amount of cacao, if you are into a dark rich experience. Spread the filling onto the crust.
4. Cover and leave in the freezer for 2-3 hours or over night – take it out and into the fridge, one hour before serving.
5. Top it with crushed frozen raspberries and raw cacao nibs. I added some flowers for the looks and mini coconut balls. Enjoy!

INTERVIEW LIZ SMITHERS

INSPIRATIONAL WOMEN • INTERVIEW SERIES

With this series I am sharing my absolute admiration and honor of beautiful empowering women whom I feel deeply inspired by. Each is unique but they all share one important quality – living what they love with authenticity. I am impressed by their courage, passion and success.
Connecting & supporting each other is a theme close to my heart and through this space I will share their beauty and creativity with all of you.

Get empowered and inspired – Time for girl crushes & intriguing details!

•••

What a babe! Liz Smithers, the next fabulous women of my INSPIRATION-Interview Series, is the mind behind elikeaton. It’s a healthy lifestyle website where you can find all sorts of alchemy, recipes, musings, stunning pictures, products and wisdom. She wants to help you “steep in your journey to high-vibrational living”. I stumbled upon Liz (based on Kauai btw) on instagram and was hooked ever since. Her company creates spirited food rooted in plant chemistry + elevated apothecary staples. Their newest addition are bioactive nut butters.

You can find alot on the internet, but not your own personal wellness recipe

I love the honesty and sensuality of her words and imagery. It has a way of saying: Just enjoy the heck out of your life with every cell and every breath. Be free and feel sexy, share it, own it!
I am deeply inspired and grateful Liz for your sparkly work you share with us.
Read all about her passions, rituals and adaptogenic love affairs in this interview.

•••

YOU ARE…Liz Smithers

PATH OF SERVICE…elevated lifestyling

YOUR MISSION…to provide convenient, eccentric, and mystical products in the form of language + substances to help pave the path to expansion of consciousness.

WHAT LED YOU TO HERE…An extremely debilitating case of negative self talk, substance abuse, and body shaming.

A TYPICAL DAY…MCT coated matcha-moringa lattes + yoga clients all morning. TRX or Ashtanga practice before I create in the kitchen. Photograph my creations and then get lost in my computer fort he rest oft he day until my boyfriend comes home. Researching, emailing, masterminding, blogging, brand building, reading over and over again the benefits of an adaptogenic-based diet.

WHAT DOES BEING A WOMAN MEAN TO YOU? Being flawlessly imperfect and owning it. Not being afraid to shake your shit and stand up for what you really believe in. Knowing how to cook a high vibrational 5 course meal from scratch.

EXPRESSION OF CONSCIOUSNESS & SUSTAINABILITY? It is something that takes practice. You become what you practice. If you practice conscious living, mindfulness and positive thinking, the way you brush your hair and speak to your clients will be just that. Sustainability is a side benefit of conscious living!

WHAT ARE YOU GRATEFUL FOR? I am grateful that i experienced struggle early on and that it came out of nowhere. I was very protected my entire life and grew up in a home that was very much provided for. I had all of the „things“ that one could want growing up, except for awareness of my body + mind + the actions that followed. When I hit my twenties, life caught up to me fast and the things my parents DIDNT teach me I had to teach myself. I was forced to humble myself as my ego was shut down when I realized that there was more to life, compassion + self love, than having „things“

IDEA OF HAPPINESS? Making raw cheesecakes + drinking strong medicinal mushroom lattes dancing to The Lumineers with sun or beach breaks in between ☺

PHILOSOPHY ON FOOD & WELLNESS? It cant be something that you find on the internet. You can find alot on the internet, but not your own personal wellness recipe. Reaching high vibrational living is in my opinion, rocket science. Its hard man, and can slip away easily if you let it! I flushed animal products from my system years ago and I truly believe, as long as you supplement with substances that offer a whole different prism of potency, you are just fine leaving the piglets + calves in the pasture……I tend to follow Ayurveda most closely when I feel like I have hit a wall and need some guidance so there is a little ghee and eggs in my diet but fort he most part I function best off of lots and lots of fat + fruit, minimal protein, and activated seeds + nuts + grains. I think I love coffee as much as I love my family so probiotic rich drinks + foods are a must as the acid in coffee really can rip up my system. I also keep my coffee consumption to a 3-4 times a week minimum because of my vata body constitution. Coffee will send me off my rocker if I let it!
I exercise pretty much every day. Im addicted to movement and bodies are supposed to be in motion. The stress of not being able to move literally sends me into a swollen state of discomfort. Its MESSED UP. ☺

HOW DO YOU CONNECT NATURALISM & THE MODERN WORLD? Insert natural things, thoughts, and foods into our modern life. Dont hold back any opinions you have, stay raw. And eat LOTS of raw. I am huge on food. Its the most direct way we can flood ourselves with what we want to eventually become. The more you eat foods from the forest, not the factory, the quicker youll move into a synchronistic state of pure harmony. If you have someone over for coffee, blend some pine pollen + raw honey into it. Use kombucha over soda water for mimosas on the weekends. Bring plants inside, especially if you live in a city. Dont be afraid to walk around without shoes on.

WHO/WHAT INSPIRES YOU?
This ones hard, Im easily inspired by people. If you want to feel good about yourself, hang out with me because I will shower your work in compliments! I have noticed a dramatic shift in peoples overall compassion for others within the last few years and I truly think its because millenials have switched up the game and let their creative power FLY. Now everyones experiencing a surge of inspiration and realizing they are capable of innovation too. Its beautiful.
WHO inspires me? The Savana podcast, my childhood best friend Ellery, my dad (he has put so much faith in what im starting!), Nitsa Citrine, Taline Gabriel, the beautiful hippie chicks who cashier at health food stores, Beyonce, Victoria Secret models (no shame!), my mom + sister as a collective unit because they are the same person and set my selfish tendencies straight sometimes!, Frida Kahlo, The Jungalow, Amanda Bacon, Regina Ferguson, Mary silcox.

MOST IMPORTANT…
Personal growth? Cutting out the attachment to material goods.
Lesson learned? You cant take without asking.
Adivce given? Stick to your word. I struggle with this as my schedule fils up quickly.
Advice for women? Dont ever let negative self talk patterns strengthen themselves. Catch them before its swallowed you. You are beautiful in your own way.
Advice for success? Dont stop.
Advice for your younger self? Start looking inward, not outward for answers.
Quality in a woman? Confidence. Its something no one can deny you of.
Relationship Advice? Maintain separate lives.
Thing you always carry in your bag? Citrine + quartz.

RITUALS…
Daytime? I binge on adaptogens.
Nighttime? Sesame oil massage.
Beauty? Make a steaming hot pot of water and fill it with whatever herbs you can find from your garden (rosemary, sage, mint). Add cloves, cinnamon, rose petals, literally any plant foods. Cover your head in the pot with a towel and steam open your face until you have sweated everything out. Make a paste of Moringa powder, avocado, sea salt, and honey and apply to face. Let mask sit for 10 minutes and then wash off and follow with coconut oil + rose oil to moisturize.
Medicinal? I make a paste of Chaga, Cordyceps, and Reishi mixed with colostrum, + honey and eat it like pudding. Multiple times a day!

 

NOURISHMENT…
…for your soul? Eat what you crave.
…for your heart? Allow yourself to be sexy, vulnerable, and expressive.
…for the mind? Eat LOTS of fat.
…for your body? Make sure you move every day and massage yourself often. Feel your skin with your hands. Have lots of sex.
…for your spirit? Dont try and follow some sort of spiritual path that someone else is. Let yourself define your own concept of what spirit is. Definitely dont be afraid to express yourself. Oh and take part in shen building exercises and meals……lots of Pearl powder, matcha, reishi, and good conversation will nourish the spirit. The spirit just wants to believe.

FAVOURITES…
Breakfast? Organic apple slathered with ELI KEATON BIOACTIVE BUTTER (coming soon!) + a matcha latte (i dont eat much for breakfast!) Usually have a coffee around 11 am too ☺
Lunch? Some sort of large greens salad with toasted nuts of ANY kind and garlic tahini dressing
Dinner? THAI HOT curry please with pecan crusted tofu wedges.
Snack? Dry roasted sweet potato fries or frozen mango ☺
Recipe? Dumplings by Emily via thisrawsomeveganlife
Treat? Dates stuffed with almond butter + a little coconut oil ☺
Drink? Alcoholic: Mexican mojito (tequila) non alcoholic: raw coconut water
Restaurant? Currently Caffe Coco here on Kauai
Skills? Knowing how to take a good picture or build something!
Kitchen appliance? Oh m gosh. My vitamix.
Book? Any book that has to do with Chinese medicine, self discovery, or Ashtanga yoga
Music? I love anything from Trampled by Turtles to Wu Tang clan to Stevie Nicks
Movie? Prooooobably The Great Gatsby.
Quote? I think that little by little Ill be able to solve my problems and survive –Frida Kahlo
Artist? Mary Silcox. Shes an all around artist of music , paint, and fashion. Based out of Richmond, Va.
Place? My moms kitchen
Element? Earth
Country? Spain
Way to move? Ashtanga yoga
Herb? Pine pollen
Plant? Spider plant
Beauty Product? A good sea salt scrub for face + body
Clothing? Flowy, tight waisted, cotton, leather clogs

•••

MEET LIZ

Website Facebook Instagram

•••

All Pictures via elikeaton.com

THE ULTIMATE SOURDOUGH BREAD

1

This is a story about bread. And me.
For as long as I can remember you were a big part of my life. I had always been a passionate girl with a big heart. You were there for me from the start – creating sweet memories, flavors of comfy mornings, romantic bonfires & dinner gatherings!
Until I got 18 we got along so good. But things got complicated and started to change that year. I changed, got very interested in alternative ways to fill my life with. And slowly realized that you won’t fit into that.
We have been on separate paths for quite some time now, took a break from mutual excessive preying. It was too much to handle and it took me years to get it – it just won’t work with us for the long run. I played the ignoring part, always trying, making excuses and not wanting to accept the fact that you do me no good. I went to see a doctor for feeling sick and fatigue. But I didn’t get any useful help. So I started to cure myself. I went from disproportionate and unconsciousness to a clean, healthy and strict way of living. Cut you out completely, overnight! This cut turned into a deep objection and made me see the devil in you. The love vanished. I tried to convince everyone around me that you are not the miracle we all grew up believing, and what was told us.
Like all changes you strive for, mine started with a strong belief and passion. After a while you might change again, your views of life shift and the strong belief makes no sense anymore. We miss each other.
So last year I tried to convince myself it would be good for me and my surroundings, to let you back into my life. Step by step. See how it makes me feel.
I immediately felt relief of letting go for once. Letting go of this strict way to classify stuff in healthy and unhealthy. Life is too short to worry constantly! I also felt comfort by just smelling you, to see, touch and finally taste you.
I fell back completely, enjoyed you on a regular basis. At first everything seemed great, like it could actually work out after a long pause. I felt empowered and strong, like my body could take it.
You just felt so good. I had forgotten about that. I was seduced and did not understand how I would ever survive without you. I made a lot of unhealthy choices that year.

But the last years affected me more than I thought they had. I changed.
And so it was only a matter of time until it was too much to handle again.
I got really sick. My mood, body and heart felt like they got ripped apart. I felt unbalanced and not like myself anymore. Because I really did change. For good. I wanted you so badly, but you only made me sicker and weaker.
This time it was a different kind of heartbreak. The acceptance.
I heard and read so much about your downsides. One solace – I wasn’t alone in this.

You never stop to evolve, change and find out new things about yourself.
To realize is the first step but the second and important step is to actually act it out. Cut what makes you feel miserable and to trust your inner wisdom to only do what makes you feel good.
Again I noticed that I felt lighter and better without you.
But what exactly is it that made us not get along?
When you are in a denatured state you obviously bring benefits to nobody. We both have to be as honest and natural as possible to make things work.
I started to get more into healing methods.
The truth is, my system was lacking of supporters to tolerate you. And you too have to evolve in this, get upgraded, so that I can benefit from you essentially! I treated myself by incorporating the support I needed. And created a healthy environment for them to thrive and do their magic inside of us.

It worked!

And this ultimate try was the best decision I have ever done.
Happiness and a good portion of relief spread out. 
I feel good, light, healthy and energized even though you are in my life and also because of you!
We have found a way, no breaks need to be done. It is a balanced sensible act now.
I know that this will last. My life is improved. And there is a whole lot of love.

The end.
44
If you are also struggling with bread or just want to upgrade your health and try something new, I highly approve sourdough bread. You can buy it sprouted or unsprouted with rye, spelt, wheat or gluten free flours. Or make one yourself. Have you ever had the experience to taste homemade bread? The kneading and awating can be a really exciting experience. Your house will smell so wonderful caused by fresh warm baked bread. The sound of ripping it apart, and biting into the crust.
Got ya, right? Get baking!

The ultimate sourdough bread is a recipe cut down to simple, essential steps. Do not be intimidated by time details or the handling of the friendly supporters I talked about in my story -the bacteria and enzymes!
Without them it won’t work. Bacteria as well as bread need to come back into our lives and out of their negative shadows. Sourdough will do exactly that by having a delicious tangy flavor and many health benefits.
Sourdough is a bread made from the natural occurring yeast and bacteria in flour.
The dough contains a Lactobacillus culture. The fermentation process of sourdough is the important part here. The longer the rise the more lactic acid it will produce, as well as an ideal pH for the enzyme phytase. This enzyme removes phytates. Phytate or phytic acid is present in the bran/hulls of all seeds ( and nuts) and blocks the absorption of minerals like iron, magnesium, calcium, copper and zinc.
To remove phytic acid we need to soak/sprout our nuts and seeds. Soaking in warm water with lemon will decrease the phytic acid, enzyme inhibitors and increases enzymes which aid in digestion, produce B vitamines and carotenes. This properly preparation makes the nuts and seeds come alive, digestible and their minerals become available for us.
Sourdough will predigest starches and breaks down the protein gluten into amino acids. This process makes it easier for us to digest the bread and helps to regulate blood sugar.

Since I know that my digestive system gets stressed easily and is damaged, I can make choices which either harm or heal me. Being sensitive to commercial bread, yeast, wheat, general processed grains and sweeteners, I leave them out of my diet. Instead I add more probiotic rich foods, like sourdough bread, sauerkraut, fermented drinks like kombucha or kefir, plant based yogurt and tempeh. Those nutrient dense pure fermented foods can heal the digestive system, improve immunity, creates beneficial b vitamines, enzymes, probiotics and omega 3 fatty acids. And remember that a healthy gut means healthy body!
Homemade sourdough bread is minimally processed, organic,
contains no cultivated yeast or chemical leaveners like other breads.

is a dough containing a Lactobacillus culture
is a dough containing a Lactobacillus cultur

THE ULTIMATE SOURDOUGH BREAD

Prior to preparing the bread, you need to prepare a sourdough starter. Maybe you are lucky and know somebody who is already a sourdough baker and can give you a fresh batch of starter, or you are lazy and want to buy a starter package in a health food store. Either way, making the starter yourself is really simple once you get a routine and are patient.
 
Sourdough Starter
Basically you start with flour and water then nature takes over and after a week you’ll get a mixture that contains enough yeast ( leaven) to make your bread rise. It is important not to feed your starter too much or too little. Use a wooden spoon! If your starter turns pink or red it has gone bad. You should throw it out and start a new one.
 
Ingredients
1 cup whole rye flour
1 cup filtered water
3 cups whole rye flour
3 cups filtered water
 
Directions
In a large bowl add 1 cup of flour with 1 cup of water. Cover the bowl with a cheese cloth and a rubber band. Place the bowl in a undisturbed warm place.
For the next seven days, you feed the starter everyday with 1/2 cup flour and 1/2 cup water. Stir the mixture, re-cover and allow to sit.
 
Over the week the starter gets bubbly which means life exists and it produces carbon dioxide. 
Then it goes through a frothy stage and it smells like sweet yeast. 
After a week the starter should smell like wine and there should be a liquid gather at the top which subsides and can be poured off.
The day before you plan to bake, feed it twice by adding 4 ounces each of flour and water. The starter should grow in size and activity level. The two feedings should be 6 hours apart, and the second feeding comes 8 hours before you begin mixing your dough. Plan ahead! 
You can also maintain it in the fridge if you are not a frequent baker ( means if you bake less than once a week). Feed it once a week by combining four ounces of starter with eight ounces each of flour and water. Place it back into the fridge for 7 days.
Three days prior to baking, take the starter out of the fridge. 
On the first day, feed it once, then let it sit at room temperature for 24 hours. 
On the next day, feed it twice, about 12 hours apart. 
On the third day, feed it once about 6 hours before you mix your dough.
Sourdough Bread
The best flours for sourdough are rye and spelt. Rye is best for you’re first starting, but you can switch to a different flour once the starter has gone through the first seven days. If you don’t even tolerate regular sourdough you can make a glutenfree bread as well with flours of either brown rice, rice, quinoa, buckwheat, oat, potato and many more. 
Ingredients
1 cup sourdough starter

2 cups rye flour
1 cup spelt flour
3 tbsp enzyme ferment flour ( optional)
1 tbsp himalaya salt
1/2 cup filtered water

Directions
In a large bowl, mix the starter, water, 1 cup rye flour and 1/2 cup of spelt flour with a wooden spoon and combine well. Then add salt, enzyme flour and remaining flour ½ cup at a time, stir in the flour each time completely. Use your hands to mix in the flour. It should be a sticky dough. Continue to knead for 20 minutes.
Pour dough into your desired loaf pan. Cover it with a towel and let it sit in a warm place ( I used the top of my stove while cooking on a hotplate next to it) for at least 3 hours, until the dough is doubled in size. Take a knife and make a S form cut on the surface. Spread some flour on the uncut upper crust.
Place the loaf in a cold oven and turn the oven on to 175°c/350 F, bake the bread for 60 minutes. Let it cool for at least 1 hour.

Don’t be afraid if your first ( or second…ahem) attempt is not successful. It will get better with time. However, once you’ve mastered your routine, a starter is a completely manageable and wonderful addition to your kitchen. If you end up with too much starter, don’t throw it away. Give some to a friend or try mixing it in pizza or pancake doughs.