Spring time is coming which means edible flowers and – flower powered chocolate! I embrace raw chocolate an essential pantry item, especially for women. Aside from being packed with iron and magnesium, raw cacao in particular is one of the richest sources of polyphenols – the naturally occurring antioxidants found in fruit, vegetables, tea and wine.
Polyphenols reduce inflammation, improve blood pressure and improve blood flow to the brain, which in turn creates a flow over effect for our mental wellbeing. The positive effects on mood are thought to be due to the conversion of the high levels of tryptophan in raw cacao to the natural mood stabilizer serotonin.
"One study on chocolate consumption and stress levels in pregnant women found that more frequent intake of chocolate was associated with reduced stress and improved mood in babies. Furthermore, another study discovered that drinking high-polyphenol cocoa improved calmness and contentment."
But we already know that chocolate is our favorite food, ever.
Just make sure not to overheat your cacao concoctions as heat destroys tryptophan as well as significantly reduces the natural abundance of antioxidants that take such good care of us.
Ps We add shatavari to our chocolate for it's lubricating, fertility boosting, milk making effects. You can add any of your favorite medicinal roots, herbs or fruits.
A staple on my menu, these are the ultimate milk making, fat rich snack to satiate cravings and boost milk supply. They are spiked with three powerful plant foods – brewers yeast, shatavari and black sesame seeds – all known milk makers. Shatavari is a relative of asparagus and its name translates to "one thousand lovers" – if you're trying to make a baby it's also good for fertility! Essentially it makes everyone juicy juicy juicy... Let me know if you try these out, if they boost your milk supply and/or help you on your conception journey! I love you mamas, thank you for all the good you do in the world.
½ cup raw almond butter
½ cup coconut oil
3 tbsp maple syrup or honey
2 tbsp brewers yeast
2 tbsp shatavari
1 tsp black sesame seeds
plus more to sprinkle
Melt the coconut oil by immersing in hot water or warming in a dehydrator at 105F for 20 minutes. In a medium bowl mix the oil with the remaining ingredients. Pour into silicone molds or into lined cupcake tins before sprinkling with the remaining black sesame seeds. Freeze for 20 minutes before removing from molds and storing in a jar in the fridge. They won't last for long outside of the fridge so be careful, they are messy when melted.
Breakfast in heaven!
Chocolate Orange Chai
Paleo Banana Bread
Baked Berry Crumble
Coconut Pearl Pudding
I think when I made all of this it must have been a full moon. I really can't stop cooking when the tide is high, but we are always very glad! When I posted this photo so many ladies asked me for the recipes. A sign of a good breakfast.
Today I'm going to share with you the recipe for the pearl pudding pictured here.
It is so easy and versatile. It's also vegan and gluten free, and makes a delicious, satiating and comforting breakfast, snack, or dessert – especially for new mamas. I hope you enjoy.
1 can of full fat coconut milk (I use Native Forest)
1.5 cups water
1/4 cup tapioca pearls
2 tbsp chia seeds
1-3 tbsp maple syrup (to taste)
pinch of vanilla powder
Bring the coconut milk plus another 1.5 cups of water to a gentle simmer on your stove top. Add the tapioca pearls and whisk well. Keep stirring. It will take around 20 minutes for the pearls to fully cook. When they are softened to your liking, stir in the chia seeds, vanilla and maple syrup. Let cool for 10 minutes or more. (It will set further upon cooling)
Serve with caramelized banana, fresh berries or with the baked berry crumble pictured above.