Love You Live

When the leaves rustle
and the sky turns to orange,
crisp air caressing your face

it’s only natural to crave heat.

Warm foods,
hot brews,
fevered bodies.

Furry throws,
steam rising from moon baths, 
stealing sunshine kisses
wherever possible...

As many of you know, I'm a rabid fan of raw foods.
I feast all day on bright, shiny, radiant offerings from the Earth herself: luscious fruits, crisp greens, juicy veggies, crunchy seeds and nuts...it's an incredibly sensual diet. But, even I must admit the importance of adding cooked foods to your diet as your body needs them. And we do need them, as the wind grows cold, to balance us, to ground us, to nourish in an altogether different way than raw foods do.

Live plant foods, you see, have all their sexy little enzymes intact. Enzymes fight disease. Eating raw ensures that you're getting all the nutrients the plant has to offer (abundant as they are!), and supports your digestive tract. And, as strange as it sounds, that's exactly where good health and radiant beauty begin. 

That said, there are certain instances where the cooked version of a vegetable presents a higher nutritional value. The tomato, for example. This juicy, voluptuous, bright-red sexpot plucked right from the vine is surging with high levels of vitamin A and beta-carotene, but her signature lycopene (which fights cancer and heart disease) shines only when cooked. Odd, but true.

The trick, my Darlings, is to satiate your needs in the chilly seasons, both physical and emotional, while still enjoying as much raw food as possible. Easy? Not so much.  It’s one thing to exist on a mostly or all raw diet when you live in a temperate clime. But so many of us don’t. 

The easiest way to get lots of gorgeous raw food into your life?

1. Green Shakes

Madly simple. Dangerously delish. It's like drinking pure energy.
Start this way: Blend 2 cups of spinach with 1/2 banana, 1 cup of pure water (or coconut water), a generous splash of unsweetened almond milk, 1 teaspoon of cinnamon, a squeeze of lemon, and a few small bits of fresh ginger. Blend it all wildly until it's totally smooth. 
Congratulations, you just concocted a purrfect breakfast elixir!
From here you can add more greens, maybe 1/2 an apple...whatever fruits and veggies you like, but keep the greens ratio much higher than the fruit. You can use a little stevia if you like. And always add that little bit of good fat to the blend, either with a splash of almond milk, a teeny bit of coconut oil, or 1/4 avocado. This allows the body to actually absorb all those important vitamins and minerals in the produce.
Later in the day, feel free to add some soaked chia, hemp seeds, chlorella or spirulina, as the body can fully utilize them toward the afternoon and evening.

2. Green Salads

Yes! The old standby. Let's give them the respect they deserve by keeping greens dark, leafy, and plentiful. Avoid commercial dressing in favor of fresh lemon or apple cider vinegar and cold-pressed olive oil, or try a few of my go-to's here.
Add in plenty of organic cuke (skins on), red cabbage, pumpkin and sunflower seeds, fresh sprouts, and any other bright and beautiful raw veggie you like.
Try to eat two of these each day.
Please, Beasties.
For me?

3. Raw Nibbles

And...easier than even a salad...raw sliced and chopped tidbits to peck on when you need a little bite.
Apples, carrots and bloat-banishing celery are my everyday faves, though I've been known to gnaw away at radishes and cauliflower in public. Maybe it does look a little weird, but who cares? The glow from your mega-watt skin will outshine any sideways glances you might receive, so go for it. 

So it is easy, after all, see?

Now, I’ve compiled some of my Autumn dishes held most dear on my Fall Magic page, but in the coming weeks I want to share some supremely sexy raw numbers that will excite and inspire you.

Like this one:

The other day, as I sometimes do when I'm feeling overloaded, I turned on my Mad Scientist in the kitchen.

(Or maybe I should say a Mad Physicist, random chaos theory being my specialty.)

I wanted something in the ubiquitous pumpkin spice flavor that did NOT come from a donut shop. 
And, while I threw together things that I knew would be at least passibly tasty, I had NO idea what I would experience when I lapped up a finger full of batter...

Pumpkin spice cheesecake?
Whaaaat?!
Oh...yesss...

Pumpkin Pleasure Bites

For the Crust:

  • 1/2 C raw cashews, soaked for at least 2 hours
  • 1/2 C raw pumpkin seeds
  • 6 large pitted dates
  • 1/2 tsp ground cinnamon
  • Pinch of Celtic salt

For the Filling:

  • 1-1/2 C organic pumpkin pureé, (NOT pie filling)
  • 1/3 C raw coconut nectar
  • 1/4 C coconut oil, melted
  • 2 Tbsp tapioca flour
  • 1 Tbsp vanilla
  • 1 Tbsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg

First, line a brownie pan with parchment paper. Now combine all your crust ingredients in a food processor, and pulse until everything is crumbly, but sticky. Not sure? Pinch it. If it holds together, purrfect. If not, add a few more dates until it does. Then scoop the whole mixture into your lined pan. Press it into place with your fingers. You want a smooth, even layer.

Pop it in the freezer, and make your filling. Just combine all the ingredients into a large bowl, and whisk it until it's smooth. Taste it. Add more spice or sweetener if you like.

Pour the filling on top of the crust, smooth it, and back in to the freezer it goes!

Let it chill for about 5 hours, or overnight. When you take it out, score it with a knife to make many little cakes, and let it defrost. Slice the pieces all the way through when it's thawed. Place it back the fridge, and keep it there until you want to devour them, as they need to stay chilled in order to hold their shape.

So there you have it: decadent little raw pumpkin cheesecake morsels that are loaded with nutrition, and so scrumptious that even a lover of traditional pumpkin pie will be coming back for more...and more! You can easily omit the cashews in the crust if nuts are an issue, and replace them with steel cut oats, or even additional seeds. Coconut nectar can be cast aside in favor of liquid stevia if you like. Oh, and sometimes in your health food store a bulk, organic pumpkin spice blend can be procured. If so, grab some! You can use it in everything.

And, really, why couldn't you do the whole thing as a pie?
I'm getting visions of holiday dinners...

But for now,
I'll leave you to your own devices,
for I have leaves in my hair
twigs everywhere
and a heart full of joy,
that sends it back to you.

xxx Alise

 

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The Autumnal Fairy's Guide To Fall Beauty

The Autumnal Fairy has returned,

just as she always does this time of year,

after flittering about the globe

in a flurry of sparkly lights,

orange and black striped stockings,

with her corset full of leaves,

in search of the most magical finds of the season!

The Autumnal Fairy's Faves:

When you're bathing, quite literally, in a forest stream, you want to cleanse your gorgeous body with something gentle and, of course be very kind to your outdoor home. What to do? Indulge in Acure Organics Pumpkin + Calendula Soap. There's this whole amazing new soap line from them that are cold pressed, argan oil based, certified organic, and absolute silk on your skin! If you've avoided soaps because they are drying, you've gotta check these out: Unlike traditionally milled soaps which are heated then poured into molds to cool quickly, causing them to harden fast which depletes moisture (then salt gets added to further dry them out!), these are cold pressed and dried over a 6-week period to preserve complete and potent lipids, and healthy fatty acids to be retained. Your skin will adore you! They come in six mouth watering scents and last quite a long time...get on this!

With the weather changing and drier air moving in, the mane needs an infusion of lush. Switch from a lighter potion to Acure Organics Moroccan Argan Oil + Argan Stem Cell Conditioner. Hair just drinks this in, from it's heavenly buttered almond scent to its lustrous sheen, leaving tresses glossy, manageable, and seriously prepared for a seasonal shift.

For delicate hands that cast sensuous spells... No Miss One Coat Nail Polish. For the tiny price tag, they are a animal-friendly, free-of-nasty-chemicals steal.  With over 100 delirious colors to choose from, this season's standouts are surely Georgetown Ginger, Punta Gorda Pecan, and Tamarac Tangerine.

Because autumn kisses are sweet and spicy, Vapour Organics Siren Lipstick luscious lipsticks are so necessary. They contain rose buds, camilla oil, myrrh, lemon balm, pomegranate, and jojoba oil, and the colors are drop dead gorgeous. Fall faves? The rich, bitten berry of Knockout, the chocolatey deliciousness of Dare, and, Tempest, a deep burnt Autumn orange described as "feisty!"

Above all, a Faerie loves glitter! It comes naturally, of course, from a clean, plant-based diet and lots of positive vibrations, but even mystical mamas want some extra cosmic sparkle...thank the stars for Orglamix, a vegan mineral makeup line with so many stunning glitters to chose from your wings will be all aflutter trying to decide! They have dazzling shades you can layer on top of their gorgeous shadows, to lips, body...anywhere...

And do pick up their Black Magic Shadow for some serious Samhain smolder...

Once inside your tree-cottage, you'll want to stock up on all your Kitchen Witch essentials, for bountiful harvest goodies, cozy suppers, and bewitching brews. Bookmark it, and the Guide To Choosing Purrfect Produce to have on hand at the market. We have soooo many amazing things to conjure up together!

And...don't even think of heading into a season change before first arming yourself with Contessa's Protective Blend, the best guard against sniffles, viruses, and general ickyness, both internally and as a topical antimicrobial potion.

Be well, my Fireflies...

Get out there and spread that sparkle everywhere,

because you are so very beautiful.

xxx Alise

P.S. Don't forget to stock up on Bitches Brew Tea and Bitches Blend Oil for the season!



Purrfect Pumpkin Bread

Winter, WHAT are you doing? 

We were having such a sublime Fall.  We are NOT ready for you yet!

(Don’t annoy the Autumnal Fairy.)

The Autumnal Fairy is being chased through the forest by  this  guy...though she doesn't seem to mind...

The Autumnal Fairy is being chased through the forest by this guy...though she doesn't seem to mind...

Tell you what. 

Here is an offering...it’s vegan, gluten free, sugar free, and it is dee-lish.

Go ahead. Take a big piece.  

Better yet, take the whole thing.

Purrfect Pumpkin Bread.jpg

There you go...now don’t come back until December, okay? January?

Purrfect Pumpkin Bread

Dry Ingredients:

  • 2-1/2 C. gluten-free organic baking flour 
  • 3/4 C. xylitol
  • 2 Tbsp arrowroot powder
  • 1 Tsp baking powder
  • 1/2 Tsp xanthan gum
  • 1Tbsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp himalayan salt

Wet Ingredients:

  • 1 80z can org pumpkin puree (NOT pie filling!)
  • 1 C. hot spring water
  • 1/3 C. coconut oil, melted
  • 2 tsp vanilla extract
  • 20 drops liquid vanilla stevia
  • 1 C. toasted walnut pieces 

You can get all the exotic ingredients in your local health food store (some available in the bulk section), or online www.vitacost.com. As always, make sure all ingredients-including spices- are organic whenever possible.

Preheat oven to 350. Oil the bottom of a loaf pan.

Whisk together dry ingredients. Mix wet ingredients separately.

Combine dry into wet ingredients, slowly, whisking as you pour.

Bake for 45-60 minutes in a loaf pan. (I made this one in a brownie pan, so it looks a little weird.)  It is done when a toothpick in the center comes out clean. Let it cool completely, then slice, and dust the top with cinnamon. 

Fall-ing for You,

xxxAlise