Luna Cucina: Eclipses

My Loves, 

take a deep, luscious breath.

Again.

That's it...

I want you to feel centered, grounded and strong, because, as it turns out, beloved April, my birth month, is rumored to be quite the cosmic shitstorm. We have two eclipses coming which are always a trip, but add in a planetary grand cardinal cross, and hell-low rollercoaster!

Rollercoaster #1,   Scott Irvine

Rollercoaster #1, Scott Irvine

Eclipses always fall on a new moon or full moon, and they always come in pairs, two weeks apart. In April, these are some serious moons: challenging, hell yeah, but also ripe with opportunities. The first eclipse, on April 15, will be a full moon, ending or culminating a situation or relationship; and the second eclipse, on April 28, is a new moon, setting up a long-term trend. 

What makes these particular eclipses so freaky is that they each happen during the configuration of a grand cardinal cross.  (A grand cross consists of planets at four equal points of the zodiac, perfectly balanced, all pointing toward the center target: Earth. Each of these planets has massive strength, and no one is budging an inch.)

So, it makes sense then that the cardinal signs of Aries, Libra, Cancer and Capricorn will feel these eclipses the most, however, everyone of every sign will notice the effects to varying degrees, as we all have these cardinal signs popping up somewhere in our charts. (We are complex creatures, after all.)

This cardinal cross, my Doves, will create a rapid, often unexpected change to present conditions, requiring a strong adjustment to situations that are already moving at warp speed. Classically, the mission of an eclipse is to bring what's hidden into the light, and at the same time, clear away anything in your life that's past it's shelf life. Often, we think that the almond milk, say, is still fresh, and can't understand why it's being tossed.  But, you gotta trust in the stars: the cosmos have you covered, even if you can't see it just yet.

Allright...

now let's get down to business.

We're going to need to call in some reinforcements.

Cacao Love Cakes

  • 2 C raw unsalted cashews
  • 1-1/2 C organic dates
  • 3 Tbsp raw cacao powder (Sacred Chocolate is the best!)
  • 1/4 pure maple syrup
  • 2 droppers liquid vanilla stevia
  • 1 tsp organic cinnamon
  • Raw, organic shredded coconut

Pour the cashews into a food processor or high-speed blender and blast until they're ground. Then add in the chopped dates, cacao, cinnamon, and stevia. Blend it all together until the mixture gets sticky and forms like dough, but keep the dates a little chunky...they're really good that way! Sprinkle a rectangular brownie pan with the coconut just to cover the bottom...maybe 1/2 cup? Now spread the dough onto the pan with your fingers and press it down firmly and evenly. Sprinkle more coconut-as much as you like-on top, and press it down. If you don't love coconut (what?! ) you can use cacao powder or cinnamon instead. You can also omit the maple syrup with no taste worries whatsoever. I just like the depth it adds to the chocolate.

Cover your gorgeous creation with plastic wrap or a cloth napkin, and freeze it for two hours. Now you can slice it into little cakes, remove them with a spatula, and EAT THEM! They keep well in the fridge for about five days, or you can freeze them. YUM! Raw, vegan, super-healthy, rich, crazy-delicious nibbles for whenever, wherever you need a few moments of calm in the storm. Sink your teeth in and smile...

So, as we saunter into this lovely April, so full of birds and new buds, don't get caught up in fear. Fear is a bullshit phantom. Arm yourself instead with Goddess weapons: take excellent care of yourself, be ultra-kind to everyone (remember they're feeling it too, big-time), rest, stay centered. 

And check out your individual forecast for free here. You'll need your natal information handy: Date, time of birth, and city you were born in. Click on the "free horoscopes" link, then take a look at the Forecast by Robert Hand

Another great resource is a show called The Eleventh House with Robert Phoenix. This guy is awesome. You can get a free 10-day trial membership to GaiamTV, click on the episodes for both your Sun and Moon signs, and still have plenty of time to check out a ton of other cool shows the network offers.

I love you all so much!

We can navigate these waters. 

We've done this before. 

xxx Alise

 

Devour Me.

Good Morning, Lusty Ones!

I've missed you.

Someone's been busy,

and it's gotten very hot in the kitchen...

Breakfast at Maison Marie.

Breakfast at Maison Marie.

Well, yes...but...mostly I've been working on Reader Request Recipes,

and some of them are quite naughty.

I'm talking to you, @ColorsInClouds.

Girl, you dished up some serious culinary devilish-ness! 

The Lady asked for a healthy chocolate peanut butter muffin.

(Oh yes she did.)

And baby, I have made Kitchen Magic.

Stars above, these are so intense...

Oooey-gooey, insanely rich and thick, erupting with voluptuous waves of chocolate,

I dare you to keep your mind out of the gutter while these caress your throat...

Can't you just  taste  them?

Can't you just taste them?

The Devil Made Me Do It Muffins

  • 1/2 C organic unrefined coconut oil
  • 1/2 C pure maple syrup
  • 3/4 C natural peanut butter 
  • 1/2 C organic gluten free baking mix or garbanzo flour
  • 4 "eggs" (flax meal + water)
  • 1/2 teaspoon baking soda
  • chocolate syrup (see below.)

Preheat your oven to 350F.

First, make the flax "eggs" by combining 1 Tbsp ground flaxseed with 3 Tbsp pure water per egg. So, for this one, mix 4 Tbsp flax with 12 Tbsps of water. Whisk it hard, then set it aside.

Next, we're going for that chocolate sauce. Oh, yes...

  • ¼ cup organic cacao powder (Sacred Chocolate has the One.)

  • ¼ cup water

  • 2 tbsp maple syrup 

  • 1 tbsp water

  • 1 tbsp organic cornstarch

Combine cornstarch with 2 tbsp of water and set aside. Whisk cacao powder and water together, then stir in maple syrup and cornstarch mixture. Gently bring it all to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more syrup if necessary. If it becomes too thick, thin it out with a little unsweetened almond milk, but you do want this a little thick as it will melt when the muffins cook. You can keep this warm on the stove while you make the muffin batter. (And hey, you can use a store bought jar of organic chocolate sauce if it's really clean, as in no sugar, dairy or additives.)

Note: You can totally use agave syrup here, I'm just not a fan of it. But it will taste fine. 

Ok, next, In a sauce pan, gently melt the coconut oil and maple syrup together. Whisk in the peanut butter and the flour until it is smooth. Now whisk in the eggs and baking soda. Spoon the mixture into a greased (olive oil spread with a paper towel works well) muffin pan, filling each halfway only. Drop 1 tsp of chocolate syrup into the center of each muffin, then add the remaining batter on top, like this:

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

Get them in the oven. make sure to place a baking sheet beneath the muffin pan to catch any chocolate that drips over.

(Ok, so I might have been a little generous with the chocolate insides...they kinda ooze out a bit when they bake...but isn't that the point?)

Bake them about 30 minutes, until the tops are golden. A note on flours: the garbanzo flour is super-rich and moist, making the muffin a little more lush, as well as protein heaven. If you fancy a drier, lighter muffin, go for the all-purpose gluten free baking flour.

Either way, they are OUTRAGEOUS!

Thank you ever so, my darling Lauren, for this opportunity to expand my kitchen prowess...

I'm going to bite you next.

xxx Alise

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