You Give Me Fever

Driving through the winding roads this morning

I rode a sharp turn

and beheld a most mystical sight:

White, flickering clouds

that danced the mountaintop

breathtaking in their undulations

like fierce flames

yet not foreboding,

not a warning to heed

but rather an invitation

like veils dancing in the wind

a reminder

stirring the awakening fires

"Time for action, " they whispered.

I wish I had captured it,

but like all magic,

it wasn't meant to be held.

Yes, my Beasties,

Spring has sprung.

Have we?

I want to give you a sexy gift.

A rising volcano inside,

ready to burst with all the secret plans we've made

under Winter's white cloak.

The passion is ignited,

the candle lit.

Feed your fire...

Chai Love You Cakes

  • 2 C raw cashews, soaked overnight, drained and rinsed
  • 1 C dates
  • 1 large organic apple (Pink Ladies work so well), finely chopped
  • 2 Tbsp garam masala
  • 1 Tbsp flax seeds
  • 1 Tbsp vanilla or 1 vanilla bean
  • 2 Tbsp raw coconut nectar
  • 1 pinch ground chili or cayenne pepper

Darlings, you can usually get the garam masala, which is a divine Indian spice mixture, at your health food store in bulk. If not, McCormack actually makes a version, though I doubt it's organic. If you have an Indian grocery near, you're a lucky soul! And then there are always online exotic spice merchants...

As with so many of these amazing raw food recipes, all you really need to do here is pulse your ingredients (minus the apple) in your food processor until the mixture clings to the center and looks dough-like. Then scoop it into a bowl, and add your apple. Save some for the topping! Press it all into a brownie pan, adding the apple on top and pressing down with your sweet paws so they anchor in there.

Score into 12 cakes, and pop it into the freezer for about an hour. Take the pan out, lift the cakes with a spatula, and nibble away! Store leftovers in an airtight container in the fridge.

Let the spices rev you! And let all those powerful nutrients and living enzymes give you the momentum you need to make your plans REAL.

Put your pirate ships out into the river, Fierce Ones, and see which return to you bearing jewels...

Spring has got your back,

and so do I.

xxx Alise

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The Spiral Staircase

When I stepped outside this morning, 

I looked up at the frosted glass sky

and something caught my eye

I thought it was a bird, but

it was a leaf,

A perfect crunchy crisp orange leaf turning to brown.

It was spiraling slowly down, in a graceful dance,

released from a majestic Maple,

and I stood there mesmerized by it.

The spiraling.

The sky was incredible, too.

Veiled with clouds, alive with mist

the air somewhere between mild and chilled

all the shades of grey making the remains of the autumn leaves on the ground,

the colors, 

even what was left of the green grasses all the more vibrant.

Such a strange and beautiful sight dappled among the first January frost.

I didn't even pause to take a picture of it for you,

because sometimes you lose the moment that way...

The imagery of the spiral is everywhere, if you are willing to look.

It carries with it ancient wisdom of the outer conciousness leading to the inner soul: the path leading from the ego into enlightenment. 

Evolution.

Divine union with cosmic energies.

I see taking care of ourselves as a spiral journey. We usually begin from a place of vanity, and gradually find our way inward, to healing and supporting what cannot always be seen, but has a profound effect on the whole, and, yes, the exterior.

You've heard me say many times, "beauty begins on the inside." 

Truth.

It begins with giving, love, and compassion from our hearts, and extends to how we experience nourishment. When we feed ourselves from a place of kindness, both for ourselves and for the planet, baby, it shows.

Which brings me back to my wish for you to indulge in the beauty of living, loving, radiant raw plant foods, even as the sky turns somber, and the air boldly ventures towards glacial. I gave you a few basic tips in my last entry, but you know me...I like to keep things interesting.

And so, I have a very seductive ladyfriend I want to introduce you to:

Who says kitchen appliances aren't sexy?

Who says kitchen appliances aren't sexy?

This alluring hourglass is known by her street name: The Spiralizer. And, Beasties, she packs a wallop. There are enormous, weighty, stupid-expensive versions of her out there that will take up all of your counter space, and theoretically work better, but I prefer the feel of this lightweight, packable vixen right in my hands.

Her magic? She creates noodles out of vegetables!

That's right, my Loves, you can enjoy all your fave sauces with a light and nutritionally dense "pasta", keeping it raw and real. 

I conjured this for you as a gorgeous cold-weather raw dish, satisfying and sensuous, deeply flavored and easy on your beautiful belly.

Try it.

Wanton Walnut Pesto Noodles

  • 2-3 large organic carrots
  • 2 large organic beets
  • 1 large organic zucchini
  • 2 C fresh organic cilantro leaves
  • 1/2 C walnuts, soaked for 2 hours, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast
  • 1/4 C olive oil, extra virgin and cold pressed
  •  A pinch Celtic salt, plus more to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper (optional)

The fist thing you must know is that you can find a spiralizer in in kitchen shop, or online.

The second, that you can use a variety of vegetables here. I've chosen the ones easiest to spiralize, but you can omit anything you don't like, and get playful, won't you? Try different combinations with different sauces, get creative with seasonal veggies...I love the colors here for shaking up a dreary day.

The mistake often made is making the noodles and plopping them right into the sauce, which makes them too crunchy. You won't make that foible, of course. You're going to rinse the veggies first,  and lop off the inedible ends. Then, if needed, cut them down so they are slim enough to put through the spiralizer. The zucchini and carrot will be fine as is, but you may need to trim the beets a little. You just take the vegetable in one hand, the spiralizer in the other, start at the top, and twist. (See how it works? Yes! That's it!) You will have little conical bits left at the end that can be chopped up and added to salads, or into a juice shake.

So now, when you have a bowl full of stunningly pretty noodles, sprinkle them with a pinch of Celtic salt, and let them sit in a colander in the sink for about a half hour. This is the trick to making them soft and pasta-y. 

While they're relaxing, just toss all the remaining ingredients except the additional salt and pepper into a food processor, and pulse until it gets creamy and mostly smooth. Now ease it onto the noodles, a little at a time, tossing with tongs to really get the sauce in there. Don't drown the noodles with the sauce, Lovers. Just use enough to coat them, and save the rest. You can always make another noodle batch in a day or two, or use it as a pesto-ish spread on gluten-free bruchetta. Add a few grinds of fresh pepper, a tiny pinch of salt only if needed (taste it first!), and a dash of cayenne if you desire some heat. 

Now you're ready to plate and...devour!

Vitamins, minerals, macro-nutrients...they're all there, as always, my Darlings, for you, transformed into a luscious and libidinous feast, bringing magick into the body, and radiating outward...

I love you.

xxx Alise

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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 Swinging London

My eyes slowly fluttered closed to the Teutonic rasp of Anita Pallenberg, reminiscing
about that most incredible time, 
when fashion, art, and music made love nightly
and the counter culture ruled the day.

You see, dreary, stodgy old post-war Britain had shape-shifted, seemingly overnight, into a colorful burst of youth and excitement, hell bent on shaking things up...

As Time magazine put it,"Ancient elegance and new opulence are all tangled up in a dazzling blur of op and pop."

Can you picture it?

biba boutique, the . mecca of 60's cool

biba boutique, the . mecca of 60's cool

Fading into kaleidoscope visions, 
each bat of my eyelash a click on an old Viewmaster scene,
dazzled by her smile
getting lost in Syd Barrett’s stare
lulled by Mick’s soft lion's purr…

I awoke to a misty rain, and a scented chill in the air.
Without even thinking I slithered into one of my favorite dresses - 
a deep blue curve-hugger, adorned with tiny wildflowers, a short, flirting hem, and a keyhole neckline.
I recalled the day I tried it on in a London boutique a few years ago. Sliding back the dressing room curtain, I saw the irresistible grin of my co-star. He said simply, “Oh yeah.”

Every time I have been to this energetic city, it's been a blast. I’ve scored incredible clothes from Carnaby Street to Camden market, danced in chic nightclubs, lounged in groovy bars, and, despite it’s reputation for horrid fare, always managed to secure London’s one culinary treasure: amazing Indian food. 

So, to celebrate this glorious city, an era like no other, and my darling Mick’s (slightly belated) birthday, I give to you a lively, sexy chilled drink that's purrfect for a wet Summer day.

Or, in Mick's words, let's "drink your health in scented jasmine tea."

Shall we?

The Swinging London

Serves two

  • 1 tsp organic Earl Grey tea
  • 1 Tbsp organic jasmine pearl flowers
  • 2 C pure water
  • A splash of unsweetened almond or cashew milk
  • 2 drops lemon essential oil
  • 1/2 tsp organic vanilla extract
  • Stevia to taste

Loves, we can easily make this into a caffeine-free libation by losing the Earl Grey...but, if you want a little extra charge for a labor-intensive day (of shopping?), leave it as is.

After all, black tea has its benefits. It's full of cancer-fighting antioxidants, and can lower your risk of stroke and heart disease. Way better for you, my sweet Beasties, than coffee. 

Fire up your pure water until its just warm, but not boiling, then submerge your loose teas down deep for about 3 minutes. (If you leave the jasmine in too long it will be bitter.) Allow it to cool. 

When it's ready, add the vanilla, lemon essential oil, and stevia. Pour it into an appealing glass. In goes the ice, and a splash of almond milk to your liking.  Fabulous!

Jasmine not only possesses an incredible scent and taste, but holds the magical prowess of attracting spiritual love. If you burn it in the bedroom, it ignites prophetic dreams. And lemon, of course, invites warm friendships and sensual love, as well as a healthy dose of vitamin C. This is why it's so important not to overheat the water - you get the full wild benefits of leaves and flowers when they remain in a technically "raw" state, nutritionally and otherwise.

But enough talk. Just get loose. Enjoy the seductive aroma, the sensual flavors, and the way it makes you feel.

Beautiful, yes?

Dig it!

xxx Alise

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More Come Hither Comfort Foods

Because we can't get enough.

Rich, warm, oohey-gooey madness

served up with a side of sultry...

Could it be?

Macaroni and Cheese??

Hell yes!

But this isn't Kraft, baby.

That's kid stuff.

And we prefer more...adult...activities, don't we?

*ahem*

This classic has been given a magically seductive makeover, of course, 

because you're too hot for that processed crap.

And, for that matter, the home-cooked bloaty dairy version too.

This one is kind to your belly, your skin, and to those sweet cows.

So dig in.

(Sensually, of course.)

You know you want it.

You know you want it.

Remember a few posts back when I asked you to buy white miso to make that delightful vegan yogurt? Well, the remainder is still sitting in your fridge. Go get it. We're gonna concoct something sooo delish, you'll forget that it's actually good for you. 

Hot Mama Mac and Cheese

Serves two.

For the Sauce:

  • 1 3/4 C unsweetened organic almond or cashew milk
  • 5 Tbsp tapioca flour
  • 1/4 C virgin coconut oil. melted
  • 1/3 C nutritional yeast
  • 1 Tbsp white miso
  • 1 Tsp tomato paste
  • 1 tsp raw unfiltered apple cider vinegar
  • 1 tsp ground mustard
  • A good Pinch-n-Grind (Celtic salt and black pepper)

(And one package of quinoa elbow pasta.)

This is, literally, as easy as opening a box of powdered orange food coloring with some noodles at the bottom. Blend all the sauce ingredients together in a high-speed blender until smooth. Pour them into a saucepan. Heat the mixture on a very low flame, stirring every few minutes, until it begins to bubble. The sauce will thicken as it heats.

While that's shimmying, boil some water in a larger pot. When it's rolling, add in your quinoa pasta and a splash of olive oil to keep the noodles from sticking. (Keep stirring to avoid a giant clump of semi-hard noodle paste.)

When it's done (8-10 min.), drain and add into your now-thickened cheesy sauce. If you need it thicker, add in a tiny bit more tapioca flour and keep heating.

You are gonna love this!

Feast, my Beasties.

Enjoy every slippery bite.

Oh!

Come here.

You've got some sauce on your lip...

xxx Alise

Alise In Wonderland




C'est Parfait!

Well, hello there!

You caught me in the act.

Not that act, Dirty Things. That was earlier.

*ahem*

I was just in the middle of obsessively checking the L.A. apartment listings, as I do on a daily basis. It has become a favorite pastime.

Only those bedecked with balconies will do. 

And a courtyard.

And a pool.

Mind you, I don’t even swim in pools. I avoid chlorine like the plague.

But I love to lounge beside them.

See the redhead in the Bond-girl bikini, oversized hat, and a pitcher of homemade sangria, blissfully doing nothing? That would be me.

And so, I day dream about my balcony.

(For the record, I’m not delusional.  I’m creating my future space.)

I imagine low benches covered in Turkish cushions and plush pillows. Palm trees in Moroccan pots being delicately tickled by the breeze. Colorful glass lanterns reflecting cosmic light. Homemade incense spiraling upwards to the stars, releasing whispered plans...

A nest worthy of a great dragon. One with exotic tastes.

And I must have sunflowers. They remind me of Spain.

(Your ladyfriend here was up at 3am maniacally scanning the internet for "drought resistant sunflower container garden care." After an hour of sleepyhead searching, I'm still not sure it exists. But if it does, I'm gonna find it.)

Sunflowers. 

Giant happy faces I just want to kiss.

I want them surrounding me, in terra cotta pots.

Releasing their darling seeds to the ground in a sweet exhale of abundance.

And what a superfood!

I sang the praises of sunflower seeds recently, and have been playing with them quite a bit as a source of nutrition and a pleasurable nut-free alternative to vegan sauces. I'm so glad you all loved my Sunshine Noodles!

I've conjured up a new delight for you: a creamy vegan yogurt with delicate flavors, layered with a fruit pureé and lightly touched with a sensual surprise...

C'est Parfait

This recipe easily makes 6 servings, and keeps three days in the refrigerator.

For the Yogurt:

  • 1 C raw cashews
  • 1/2 C raw sunflower seeds
  • 2 C coconut water
  • 1 tsp white miso paste
  • 3-6 drops Wild Orange essential oil
  • 1/2 C pitted organic dates
  • 1 Tbsp ground organic cinnamon
  • Stevia, to taste (optional)

For the Fruit Pureé:

  • 1 C frozen or fresh organic mango flesh
  • 1 tsp raw coconut nectar, or stevia to taste
  • 1 Tbsp orange flower water

Begin, my Loves, by creating the yogurt. Grind the cashews and the sunflower seeds into a fine powder, using a coffee grinder, food processor, or NutriBullet blender. The trick is to get it to a powdery texture. (My food processor is on its way out, so mine was kind of on the crumbly side. It still tastes out of this world, but I would have liked an ultra-smooth texture.) Once you have it super fine, transfer it to a high-speed blender, an add in one cup of the coconut water. Blend it until you get a thick mixture. Now add in the remaining cup of coconut water, the dates, miso, and cinnamon. Blend it on high until it looks creamy and well mingled. 

Taste it. The dates should make it sweet enough, but add some stevia if you like. You could start with, say, 1 tsp powdered stevia or 1 dropper of liquid, and go from there. Either way, you're on a low glycemic, healthy sweet, so enjoy it!

Now add the Wild Orange for that extra touch of magic, stir, cover it with a cloth, and let it rest on the counter top for 3 hours. I know you're saying, "Whaaat? Miso! In yogurt? Gross!" but, Beasties, trust me, you don't taste it at all. It's there to allow the yogurt to culture. Just relax and let it do its thing.

I know miso can be pricey, but if you are willing, it actually has many uses, from delicious soups onward, and it keeps quite a while in the fridge, so you don't have to panic about using it all at once. Adding fermented foods to your repertoire is brilliant for your belly, because they provide the body with probiotics aka beneficial bacteria. These bacteria, when ingested, populate the intestinal tract and begin to interact with the body in a good way by training the immune system, manufacturing vitamins and keeping scheming, opportunistic bacteria away from your precious self. So it's not just me telling you to eat bizarre things. There is a point to all this.

Plus, I'll have a wildly sexy recipe for you in the next couple of weeks using that same white miso, so stay close...

On to the Fruit Pureé: Just blend the three ingredients together. That's it! If you're using frozen fruit, let it thaw first, otherwise the icy goodness will get way too melty way too quickly, and your Parfait will be a slurpy mess. 

When the yogurt is finished its divine transformation, check the consistency. It should be thick and creamy, but, if you find it too watery somehow, just cover it in cheesecloth, rubber band the top, turn it upside down into a bowl, and stick it in the refrigerator for about an hour. This will drain any extra liquids.

Find a gorgeous glass and layer the lusciousness. Mmmm!

This is a basic blend that works really well, but don't stop here! Use this recipe as a template for exploring all kinds of flavors: Try a spiced vanilla version, add Lemon or Lime oil in place of the Wild Orange, play with cacao, different fruit blends, anything that excites you!

You have a fabulous treat here. It's both light and filling, easy to digest, energy-boosting, beautifying, and crazy delicious. The orange flower water really puts it over the top, with a depth of sensuality that must be experienced. 

I haven't toyed will a seed-only version yet, but if you are allergic to nuts, by all means, give it a whirl around the dance floor. Use your creativity, and your inner Kitchen Witch will meet you there. Promise.

Now, won't you join me on my balcony?

It's warm

and fragrant,

and there's a very good chance I'm not wearing anything.

*wink*

Tell me what YOU daydream about.

I can't wait to hear.

xxx Alise

Alise In Wonderland



Friday's Child: Merci, Mes Amours

Good Morning, my Darlings!

This is just a quick post,

to tell you that I love you.

I offer you this heart rose, beautifully captured by my one-and-only  VK-Red Duvivier  xxx

I offer you this heart rose, beautifully captured by my one-and-only VK-Red Duvivier xxx

I began this blog just before the Winter holidays, and I can't believe how it's all grown... in, what, seven months? You've all been so supportive, and I can never thank you enough for that.

I've been getting some incredibly sweet notes, tweets, private messages from you, and it just breaks my heart wide open to know how much love you have, and how beautiful, talented, and awesome you all are.

You say that I inspire you, but, hell, you all inspire me!

I have SO much more in store for you...you can't even imagine how I lie awake thinking of all the gorgeous things I want us to share. Many of you don't know this, but I am writing not one, but TWO books right now, holding down a survival job, dreaming up ideas for videos, blog radio, more teas and oils, beauty potions, kitchen goodies...this list is endless.

And when I get overwhelmed, you're there. You cheer me on.

I'm getting super emotional right now,

so,

I'll just wish you all the most incredible day,

and blow you kisses,

and thank my lucky stars we've found each other.

I love you.

xxx Alise



Friday's Child: Soul Survivor

Sometimes you just don’t see it coming...

All your intuitions are tuned to the cosmic radio stations, but you just don’t get the full frequency.

Until you do.

And then you don’t know what the hell to do.

Dusk.

Dusk.

The solar eclipse brought news: My stepfather is dying.

Late stage cancer is consuming his body, while “treatments” destroy what little is left, and steroids turn his anger and fear up full volume.

He has always been a difficult person to love. And I love him still.

Warm and ornery, genuine and unbelievable, a continent-sized ego piloted by an intense need for attention, he has been my ally and comrade, my enemy, my dear father, and a complete stranger.

And as I watch him deteriorate, I am aware that the Buddhist monks (as always) have it figured out: Cancer is, indeed, the Hell Realm.

I see so much fear and confusion in his eyes. He has no understanding of the work that must be done before death. He doesn’t see how what we do here carries into the next life. The only blessing here is that my mother is beginning to get it. And for this I am grateful.

Through times like these, it can be really hard to remember your own well being. These are the prime moments to sink back into bad habits, let stress take center stage, eat poorly, and allow intense frustration and upset to create a downward spiral into self pity, depression, and rage. But here’s the thing: The Cosmos gives us, during these most trying times, the purrfect opportunity to remember our own health, the ability to not become the effect of genetics or conditioning. 

Here’s where we make a massive effort to eat well, to sleep, to find quiet space in the craziest and most turbulent days to get outside and let nature into our hearts. We have to.

Food for Life.

Food for Life.

I’ve kind of gone into this survival mode of fresh juices, lots of shake elixirs, ‘cause I don’t know about you, but at the first sign of upset my insides go haywire. The ulcer I contracted when I eighteen (!) flares up like a mofo. I can’t eat, but when I do, I invariably reach for something weird, like a full-sugar/wheat muffin...something I wouldn’t touch with a ten foot pole on any other day, the kind of thing I rally against as part of my career, and my lifestyle. This is what stress, and unconcious eating can do to us. F**k that.

So, we make the best choices we can, whether we’re stuck in a hospital for eighteen hours, or just blindly getting through a day.

I been putting myself to bed absurdly early, whenever I can, because I need every ounce of my strength right now. I keep my bag stuffed with raw nuts, dried fruits, cacao beans. I'm downing copious amounts of kombucha, kefir, and water with a little of Contessa's lemon essential oil. The rote fix right now would be to mainline coffee, which would only add to my stress and fire up my ulcer...so, no. 

I remember to get air, and sun, and stars...even for just a moment. 

'Cause the dandelions are everywhere.

"Dandelion make me wise..."

"Dandelion make me wise..."

My Loves, if any of you are having a similar experience, or have stories to share, I would so like to hear them in the comments below. And any help I can give you to stay afloat, to keep well and sane, by all means, just ask.

And thank you for giving me this space to open up and tell you what's going on. (I'm an Aries with a double Scorpio, so I don't admit defeat easily. And I prefer mystery to baring my soul).

I’ll see you next week. And we’ll kick ass.

To Your Beautiful Health and Well-Being, now and always.

xxx Alise

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Magic Mushrooms

Looking through a child's eyes, again

Without filters,

Undulating waves remind us that all matter is alive...

Can we just take a moment to observe the power of the mushroom?

Psychedelic Psilocybin Mushrooms

Psychedelic Psilocybin Mushrooms

Yes, there are those kind, of course. I've got no issue with them.

But I'm talking all the other rockstar fungi out there.

Serious medicine.

Chaga. Reishi. Shitake. Turkey Tail.

Are you even ready for their Super Powers?

The Magnificent Medicinal Mushroom inhibits cancer cell growth, reduces blood sugar levels, lowers cholesterol, treats GI disorders (such as IBS and Chron's), stimulates the immune system, has been found to be effective in treating HIV, boots immune system, restores liver function, antioxidant, helps restore restful sleep, cure infectious diseases, chronic bronchitis, adaptogenic (meaning they combats stress), prevents and treats heart disease.

Did I also mention that they are high non-animal sources of iron AND can be totally sustainable?

Hell, yes.

Magically speaking, mushrooms are lunar and have a reputation for increasing psychic awareness. The Egyptians, naturally, were on to this, and they were consumed regularly by Pharaohs. Hmmm....

You can buy well-sourced, excellent quality extracts online at Dragon Herbs and Longevity Warehouse if you favor a tincture, but if you also like teas, often dried tonic mushrooms can be found in bulk at your local health food store. 

Dried Wild REISHI

Dried Wild REISHI

I like to add 2-3oz. of dried mushrooms (they comes in powder, chunks, or slices) to 8oz. pure water. Heat the water, but don't boil. Let the chaga steep for 10 minutes or even 20. It can taste slightly bitter, so I do enjoy a little stevia and vanilla. If you make a large pitcher, it ices well and keeps in the refrigerator for about a week.


Hungry? Me too!

Let's whip this up together. It's crazy easy and sooooo good!

Magic Shitake Sauté

  • 1/2 C red or black quinoa 
  • 1 C pure water
  • 2-3 C organic shiitake mushrooms, cleaned and sliced
  • 2 C organic Swiss chard, chopped
  • 2-3 garlic cloves, peeled and chopped
  • 1/2 C sliced almonds
  • extra virgin olive oil, (first cold press, or stone ground, if you can)
  • Celtic salt
  • Red pepper flakes

First, rinse the quinoa at least three times, and drain. Quinoa has a natural pesticide that will give you a bellyache if it isn't cleaned off. Get black quinoa if you can find it: black foods have the highest level of life force energy, also known as Jing in ancient Chinese herbalism.

Put it in a small pot with the cup of water, and bring it to a boil. Cover, and simmer on a very low flame until all the water is absorbed, about 30 minutes or so. Set it aside.

Spiral some olive oil into a sauté pan, and gently heat it. Toss in the chopped garlic, and allow it to cook softly until it turns translucent and releases its heavenly scent...

Add in the shiitakes and stir. Let them do their thing for a few minutes, then add in the almonds. Let everyone mingle, and get buttery-toasty...mmmmm! This is where it gets good.

Now toss in the chard, and give it all a good swirl with a pair of tongs. Add in the quinoa. Let it all warm through, then turn off the flame. Sprinkle in a few pinches of pepper flakes and Celtic salt...and there you are.

Warm, buttery, divine...with a little crunch, loaded with complete protein, antioxidants, disease fighting warriors...light, easily digestable. The kind of supper that fills you, and still allows you to shimmy into a pencil skirt no problem.

This serves one well, but you can easily double or triple the recipe.

Because, My Loves,

GOOD HEALTH IS SO SEXY.

xxx Alise

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New Moon, New Year

Good morning, divine sleepyheads. 

I trust you had a good prowl last night, and are basking in nakedness and breakfast right now. That's right, breakfast.

Today we are gifted with a New Moon on a New Year’s day, which would normally feel like an energizing dawn, a first light filled with possibilities, and certainly a giant exhale after a month that has been interesting on a cosmic level, to say the least.

But this one, loves, is a bit challenging. We have some slightly difficult aspects here. Two planetary motions acting as would-be thieves on either side of Her, threatening to rob the new light She has begun to create.

The first is Mars in Libra, affecting our relationships. Mars asserts, while Libra abhors confrontation, so the result is a disquieting wishy-washyness at best, and at worst an angry passive aggression. 

The second is Uranus in Aries, quite literally playing with elemental fire. This aspect can feel like you are in the middle of a tornado, with debris flying at you from every possible direction.

The new Moon sets the course for the weeks ahead, so this energy of tension will, unfortunately, be with us for a little while.

Not to worry. We can TOTALLY navigate this.

The key now is balance.

We need to stay focused, clear, and centered. Give our loved ones compassion, because they require it as much as we do right now. Everybody’s feeling it.

For now, until midday tomorrow, the moon is in Capricorn, which is an excellent time for structure and organization, and one in which we can really set concrete goals for the future.

So let’s get into our grounding and goal-setting rituals tonight.

Light a candle, breathe deeply, give thanks for everything you have, and set your intentions on what you wish to accomplish in these winter months...the seeds that will be sewn in Spring. Focus on staying grounded. Visualize yourself as an oak tree. I'm serious. You are firmly rooted in the ground, yet able to bend and sway with the winds, no matter how fierce.

 

Be kind to yourself and those around you.

There are only two truths in this world: Love and Fear.

Choose Love.

xxx Alise