Monday, December 27, 2010

Pomegranate & Orange Creamsicle Pie

New Mandala Pie! This recipe was inspired by fresh California fruits pomegranate and cara cara oranges. A delicious and light coconut & brazil nut crust is a great accompaniment to the sweet & tart filling. Freshen up your winter with this fruity citrus pie.

Pomegranate & Orange Creamsicle Pie

Coconut & Brazil Nut Crust:
2 cups coconut flakes
1/2 cup brazil nuts
1/4 cup walnuts
3 T lucucma powder
3 T honey
1 T maca powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp Himalayan salt

Pulse all nuts in a food processor until a flour forms. Add all remaining ingredients and mix until combined and sticking together easily. Press into pie plate and set aside.

Orange Creamsicle Filling:
2 cara cara oranges, juiced (1 cup)
1/2 cup cashews, soaked (30 minutes)
2 T honey
3 T coconut butter, melted
1 T coconut oil, melted
3 T lucuma powder
1 T maca powder
1/2 tsp vanilla powder
1/2 tsp orange zest
pinch Himalayan salt

Zest orange before juicing. Juice oranges, and melt coconut butter and oil. Blend all ingredients in high power blender until smooth. Pour into pie crust and chill 30 mintues.

Pomegranate Cream Filling:
1 large pomegranate, juiced (3/4 cup)
1/2 cup cashews, soaked (30 minutes)
3 T honey
3 T coconut butter, melted
1 T coconut oil, melted
2 T lucuma powder
1 tsp camu camu powder
1/2 tsp vanilla powder
pinch Himalayan salt

Juice pomegranate by using a citrus juicer or squeeze with hands. Blend all ingredients in a high power blender until smooth. Pour over orange cream, and swirl if desired. Chill 3 hours or longer to set.

Decorate with fresh cara cara orange segments, goji berries and orange zest.

Serve this pie to anyone, it is tasty and familiar in flavor from the coconut and orange, and sugary enough to please any sweet tooth. Enjoy!

Thursday, December 23, 2010

Holiday Spice Pudding

This delicious dessert is creamy, rich and filled with freshly ground warming spices. I layered the pudding mixture with fresh raw whipped cream, and the contrast of the two is like a light fluffy cloud and a sweet condensed maple butter dancing as one. I love this special sweet treat!!!

Holiday Spice Pudding:

3/4 cup raw cashews, soaked 30 minutes
1/4 cup pure water or coconut water
1/2 cup raw cream
1/4 cup raw unfiltered honey
2 T raw butter, softened
1 T coconut butter, softened
4 T lucuma powder
1 T mesquite pod meal
1 T maca powder
1 tsp vanilla powder or 1 vanilla bean
1/4 tsp himalayan salt
fresh grated nutmeg and cinnamon

This recipe can be made in the food processor or blender. I recommend a high power blender for the cashews, as it will turn into a smooth cream this way. The remaining ingredients can be mixed in a food processor.

Blend the soaked cashews, pure water and 1/4 cup of the cream until smooth. Add all remaining ingredients and blend in food processor or high power blender. The mixture may be a little thick, so if you choose to do all in the blender, you may want to add additional water or cream. Fold in a few cacao nibs in at the end for a kick.

Whipped Cream:
1 cup raw cream
fresh grated nutmeg
1/2 tsp vanilla powder or 1/2 vanilla bean

Whip in a food processor or with a mixer until lightly whipped, and peaks are barely holding. You want this to be light and fluffy!

Layer in a glass jar the spice pudding and whipped cream, top with a dash of fresh cinnamon.

This recipe was made in California, where the access to raw cream and butter is a plenty. If you can't access raw cream, and can get raw milk, just let milk sit overnight in a wide glass bowl, and skim off the cream in the morning. 1 gallon raw milk should be enough for this recipe. I also didn't have all my normal tools (vitamix) and the results still turned out great! Try this recipe if you love raw dairy!

Wednesday, December 8, 2010

Recipe: Butter Thumbrint Cookies

This recipe was inspired by a holiday cookie I remember devouring every Christmas as I was growing up, made by my aunt. That cookie was a buckeye, with a soft and silky peanut butter component dipped into chocolate. Now this cookie has no chocolate, rather is filled with a holiday fruit frosting, but can easily be dipped in raw chocolate as well. The texture of the cookie I reformulated is what I remember most, soft and buttery and very richly sweet. Use this cookie rolled out into fun shapes for pie decorations, as a fondant-like frosting, or just eat it as you go :)

Raw Butter Thumbprint Cookies

2 T raw pasture butter
3 T coconut butter, softened
2 T raw honey
¼ cup lucuma powder
1 T maca powder
1 tsp amla extract
½ tsp cinnamon powder
¼ tsp Himalayan salt

Place all ingredients in food processor and mix until combined. Roll into cookies, and press an indent into the cookie with your thumb or fingers. Refrigerate and make filling.

Cranberery Cream Frosting:
½ cup dried cranberries or other dried fruit
2 T raw butter
3 T raw honey
½ tsp cinnamon powder

Place all ingredients in a food processor and mix until a paste forms. Spoon mixture into a pastry bag or tube and top cookies with the frosting. Chill 30 mintutes.

Raw butter, specifically from pasture raised (grass-fed) animals is highly nutritious, rich in vitamin A (for thyroid and adrenal health), also contains lauric acid, lecithin, vitamins E & K, selenium and a number of other components that are beneficial for a healthy and thriving body. If you don't have access to raw pasture butter, make your own! Just take raw cream and place in food processor for 10 minutes or so until the butter separates, then rinse in pure water and eliminate all buttermilk. (raw cream can be skimmed off the top of raw milk that has sat overnight).

If you don't do the butter, use coconut oil in its place. This healthy fat is also high in lauric acid.

Monday, November 22, 2010

Gingerbread Spice Cookies

Holiday Cookie Recipe!

These cookies are super sweet and lightly spiced to give a warming holiday treat for the tastebuds. You may choose to use less palm sugar if you like, for a less sweet cookie, but these little gems are a great special occasion treat. The palm sugar has a molassas like flavor, along with the mesquite pod meal, and these two together compliment the ginger with all the rich flavors they both posses.

Gingerbread Spice Cookies

1 cup almonds
1 ½ cups coconut flakes
¼ cup palm sugar
1 T honey
1 T mesquite pod meal
1 tsp ginger powder
1 tsp coconut oil
¼ tsp clove powder
¼ tsp cinnamon powder
½ tsp ashwaganda
¼ tsp Himalayan salt

Grind the almonds, coconut flakes into a flour. Grind palm sugar into a powder. Place all ingredients in a food processor and mix until combined and a dough is forming, sticking together easily. Form a ball and press out, by hand, onto a clean surface. You want the dough about ¼ inch thick. Then cut out shapes with a cookie cutter and carefully transfer to a plate. Place into refrigerator for 1 hour or longer, then frost.

Frosting Ingredients:
3 T lucumca powder
3 T coconut oil
1/4 tsp ginger powder
1 tsp liquid honey

Melt coconut oil and mix all ingredients together until smooth and creamy. If your honey is too cold, it will seize the coconut oil, so make sure you stir or fold the honey in gently, or rewarm the whole mixture once ready to frost your cookies.

Friday, November 19, 2010

Diviana Nectar Chai Elixir recipe video.


1-2 T Diviana Nectar

1-2 T Coconut Butter

4 cups warm tea (horsetail, nettle, rosehips, cardamom, vanilla)

Steep tea 8-10 minutes on low heat. Blend all ingredients in high power blender until creamy.

Monday, October 25, 2010

Persimmon Cream Pie Mandala Decorating!


Persimmon Cream Pie Filling!

Persimmon Cream:
2 fuyu persimmons
1/3 cup coconut butter, melted
1 cup raw cashews, or pecans
1 cup almond milk or other favorite raw milk
1 passion fruit, juice and seeds (or 2 T lemon juice)
3 T raw honey
1 T lucuma powder
1 tsp mesquite pod meal
1 tsp ashwaganda extract
1 tsp vanilla powder
1-2 tsp spice blend (cinnamon, nutmeg, allspice, clove)
pinch Himalayan Salt
2 soft medjool dates (optional, for more rich caramel sweetness)

1 whole fuyu persimmon for decorating

Fresh Lavender flowers, whole

2. Melt coconut butter. Place chopped persimmons and remaining filling ingredients into high power blender and mix until smooth and creamy. Fold in 1 tsp lavender flowers if desired. Pour into pie crust and chill two hours or longer.

3. Decorate your mandala pie with sliced persimmons, goji berries and edible flowers like lavender or calendula.

A great additional component to this pie would be some raw caramel. Just take some pitted dates, honey, Himalayan or sea salt, and vanilla place it into a food processor and create your own fresh caramel to your desired consistency then place a little dollop on each slice of pie when ready to serve ☺

Thursday, October 21, 2010

Video Recipe for Black Sesame Coconut Pie Crust

Coconut Black Sesame Crust:

2 1/2 to 3 cups coconut flakes

½ cup walnuts

1 T black sesame seeds

1 tsp maca

1 T mesquite pod meal

1 T palm sugar (optional)

2 T raw honey

½ tsp spice blend (cinnamon, nutmeg, allspice, clove)

½ tsp reishi extract

2 pinches Himalayan Salt


1. Place coconut flakes into food processor or dry blender and pulse or blend until a flour is formed. Place all remaining crust ingredients into food processor and mix until combined and sticking together between your fingers easily. Press into glass pie plate.

Another Option:

Roll this delicious cookie dough into 1" balls and refrigerate and serve on their own with raw milk!

Monday, October 18, 2010

Caramel Apple Cream Pie

Apple Season!!!

The apples are fresh and vibrant here in the Northwest. With the crisp fall air settling in, Washington apples are the treat of the season, so sweet and juicy! With this mandala pie recipe, I use both fresh pressed apple juice and whole apples. The variety used here is called Mutsu, which is a cross between a Golden Delicious and the Indo apple. I also recommend using heirloom apples if you have them around.

Caramel Apple Cream Pie


½ cup walnuts

½ cup pecans

2 ½ cups coconut flakes

1 T raw honey

2-3 medjool dates

1 T mesquite pod meal

1 tsp cinnamon spice blend

½ tsp reishi extract

¼ tsp Himalayan salt

Apple Cream Filling:

1 cup fresh apple juice

¼ cup coconut butter, melted

¼ cup pecans

2 t raw honey

1 T mesquite pod meal

1 vanilla bean, deseeded

pinch Himalayan salt

Caramel Filling:

¾ cup pitted halawai dates

¼ cup raw honey

¼ cup pecans

1 tsp cinnamon spice blend

¼ tps Himalayan salt


1 apple


1. Blend or pulse walnuts and pecans in a food processor or dry blender until a flour is formed. Place all crust ingredients in a food processor and mix until combined and sticking together easily. Press into glass pie plate and set aside.

2. Melt coconut butter and juice apple for the Apple Cream Filling. Place all Apple Cream Filling ingredients into a high power blender and mix until smooth and creamy. Pour half over pie crust, and set aside other half. Chill while making Caramel Filling.

3. Place all Caramel Filling ingredients in a food processor and mix until a ball starts to form and looks like a sticky caramel. Set aside.

4. Cut apple into very thin slices with a mandoline or with a sharp knife. Start to decorate pie by arranging half of the apple slices over the Apple Cream Filling, gently.

5. Shape the Caramel filling into a thin circle, and lay over top of the sliced apples and cream filling. You can wait for the cream filling to set to make it easier to press the caramel on top, but this is optional. After placing the caramel over the filling, pour the other half of the Apple Cream Filling over the top and spread evenly. Top with more apple slices and chill at least two hours until set.

For more Pie Mandala recipes order Sweet & Raw Pie Mandalas Here

Monday, October 11, 2010

Pomagranate Strawberry Cream Pie

Recipe: Pomagranate Strawberry Cream Pie
with a Goji Walnut Coconut Crust

Crust Ingredients:
1/4 cup goji berries
3 cups coconut flakes
1 cup walnuts
2 T mesquite
1 tsp shilajit
pinch spice blend (cinnamon, nutmeg, cloves)
2 pinches himalayan salt
3 T honey
2 medjool dates

1/2 cup cashew flour (3/4 cup whole cashews pulsed or blended into a flour)
1/2 cup coconut butter, melted or softened
1/2 cup plus 3 T pomagranate juice
1/2 cup chopped strawberries
1 vanilla bean, scraped
4 T honey
1/2 tps hibiscus flower powder (optional)

1. Blend or pulse walnuts and goji berries in a dry blender or food processor until a flour is formed (optional). Place all crust ingredients in a food processor and mix until combined and sticking together between your fingers. Press into glass pie dish and chill.

2. Blend cashews into a flour, melt coconut butter in a warm place or over double boiler. Blend all filling ingredients in a high power blender until smooth and creamy. Add additional pomagranate juice if necessary to blend easily. Pour into pie crust and chill for 2 or more hours until set. Decorate with edible flowers and strawberry hearts.

This pie is easily assimilated by the body and very simple, I love the use of pomagranate juice in this recipe to really pack intense berry flavor into the pie, you could also use any other fresh pressed fruit juice you have in this pie, and it will turn out delicious! The crust is where all the herbal magic can happen here, since the flavors blend well into this rich textured element of the pie. Feel free to add your own favorite herbs here like amla or ashwaganda :)

Sweet & Raw Pie Mandalas on Raw Food World TV Show

Check out the video I made with Matt and Angela on the Raw Food World TV Show!!! Featuring Sweet & Raw Pie Mandala recipe book!

Tuesday, September 14, 2010

Superfood Live Desserts Class

@Cafe Gratitude San Rafael
October 14th, Thursday 6-8pm

Superfood Live Desserts Class

Learn how to make the most delectable sweets, with raw ingredients that are local, seasonal, and supplemented with nutritious and mineralizing superfoods. We will create a seasonal raw pie, sweet sauces, superfood cookies, and more. The recipes we learn here are a reflection of those in my new book called Sweet & Raw Pie Mandalas. All the components of making a pie are easy, the crust, filling and frosting with a mandala decoration to finish the pie, and these parts can easily be used and transformed to make any type of raw dessert you desire. I will speak in depth about cacao, goji berries, mesquite pod meal, yacon, maca, lucuma, herbs and medicinal mushrooms, and describe to you their benefits and uses to supplement a whole foods lifestyle

What: Live Pie & Desserts
with Alchemy Goddess Jules...learn to create raw
mandala pies and raw desserts,
delicious and filled with
Nutrients and love

:Perfect crust and filling
:Decorating Techniques
:Flavor Profiling
:Superfoods Info
:Tools to utilize
:Local and Seasonal Focused

Also: SECRECTS of RAW chocolate and sweetener synergies

When: Thursday,
October. 14th 6pm to 8pm
Cafe Gratitude
San Rafael, CA

Cost: $35

Sign Up:
w/ Julia Corbett

360.981.2328 or

Julia is the Author of:
Sweet & Raw Pie Mandalas
a superfood dessert book


Julia Corbett is the creator of Diviana Alchemy, an alchemical blend of raw and unfiltered honey, virgin coconut oil, ayurvedic herbs, medicinal mushrooms, superfoods and spices. Her love of making food art has developed over the past few years as a raw food enthusiast. From making raw and living foods at the Cell Rejuvenation Center in Portland, OR to working at various raw food retreats in the kitchen, to NoniLand and now to the Pacific Northwest small town of Port Townsend, WA, her home, and where she began her journey of life.

Diviana Alchemy was birthed out of the desire to have an energizing travel food, complete with adaptogenic qualities that will synergize the whole body and mind. This holds true with all the recipes she develops, and hopes to spread the love in a continuous way.

The beautiful pie mandalas Julia makes are completely original each and every time, with new designs, local and seasonal foods, and love to create the most mineralized desserts on the planet. The goal with these foods is to make sweet treats a healthy and delicious enjoyment, where energy and nutrition are the focus. With the addition of artful designs on her food, there is a desire to savor these sweets to the fullest, and continue the creation with inspiration for future dessert treats.



Tuesday, September 7, 2010

Classes & Events with a Recipe

Upcoming Classes & Events
Whole Foods Roosevelt Square Seattle, WA
September 16th 6-8pm
Sign Up Here

People's Co-op, Portland, OR
September 18th, 3-5pm
Sign Up Here

Cafe Graditude, San Rafael, CA
September 21st
Time Coming Soon...

Longevity Conference
Costa Mesa, CA
September 24-26

Epic Eden Hot Springs
October 6-10

Raw Pie Crust Recipe
Cookies or Crust

This is my favorite snack at the moment, and can be made into a pie crust, cookies, a crumbly sweet over cream or fruit or energy bars.

Superfood Coconut Cookies

makes about 16
2 cups coconut flakes, fine cut
1 cup favorite nuts or seeds (I like walnuts), ground
1/2 cup goji berries, ground
4 medjool dates or dried figs
2 T mesquite pod meal
1 T maca powder
1 tsp reishi extract
1 tsp shilajit
pinch cinnamon, nutmeg
pinch himalayan salt
2 T Diviana Nectar or raw honey

Grind nuts and goji berries in food processor until fine. Mix all ingredients in food processor until combined and sticking together easily between your fingers. It should look like a crumbly dough. Shape how you desire and chill 30 minutes or longer (no refrigeration needed though).

If you don't want to make these yourself, I will!!!
Buy @ my Store
5oz for $8.00

Monday, September 6, 2010

Sweet & Raw Pie Mandalas


"Not only is each of Julia's mandala pies truly a piece of edible art to be enjoyed with your eyes, tongue and the rest of your being, the vibrance of their live super food ingredients make them fuel for your own creative fire. Appreciate these delectable desserts as you would a fine wine: savoring the texture, taste, mouth feel, color and aroma of every bite! Thank you Julia for making the most beautiful, best-tasting, healthiest treats ever!" ~Bruce Horowitz

My book is finished!!! This book is all about raw pie and desserts, complete with over 60 original recipes. An amazing and thoughtful introduction including discussions on superfood ingredients, my philosophy on quality foods, ways to make the process of piemaking simple and fun and more!

You will learn how to make superfood filled raw pies, with herbs, fresh ingredients, wild foods and inspiration for decoration that takes them to a whole new level of beauty. This is an experience of culinary artistry.

Pre-order this book now and it will be delivered when it arrives early next week (September 15th or so). It is softcover bound and printed on recycled paper with veg inks!

Cost: $29.95 plus S&H
Buy 4 or more and get a 10% discount!
(email for more info on discount~

Tuesday, August 17, 2010

Fig Cream Hearts Recipe

I love California figs! This recipe was created on a recent trip down South with fresh farmers market figs, pomegranate juice from the farmers market, honey from local bees, coconut butter, and superfoods. Then the crust features local farmers market walnuts and superfoods. What a lovely treat I served to a wonderful family who had never tried my raw dessert foods before :)

Fig Cream Hearts

1 1/2 cups walnuts
1/2 cup almonds
1/2 cup sun-dried mulberries
1 T coconut butter
1 T honey
2 T mesquite pod meal
pinch nutmeg
two pinches real salt

Fig Cream:
1/2 cup coconut butter, melted
2 T almond or walnut butter
1/2 cup fresh figs
3 T fresh pomegranate juice
2 T honey
2 T mesquite pod meal
1 T lucuma powder
1 tsp vanilla powder
pinch cinnamon
pinch real salt

Fresh figs for topping

1. Pulse walnuts and almonds in a food processor until broken down finely. Mix all crust ingredients in a food processor until combined and sticking together. If the mixture is too sticky, add some coconut flakes or more almonds.
2. Shape dough into hearts and refrigerate while making cream.
3. Place all fig cream ingredients into a blender and mix on medium to high until smooth and creamy. Pour into crusts and refrigerate 2 hours or longer. Top with fresh figs.

Monday, July 26, 2010

Wild Huckleberry and Cherry Almond Shake

A yummy and nutrifying smoothie for sweet lovers. Packed with antioxidants and wild fruit flavors, the huckleberries and cherries are amazing in this recipe. Picking wild berries in your area is fun and provides connection to the earth, a chance to wander and wonder outside, breathe the fresh air and eat tasty treats. Pair any wild, seasonal fresh berry with cherries for a delicious combination.

Wild Huckleberry and Cherry Almond Shake
serves 2

1/2 cup cherries, pitted
1/2 cup wild huckleberries
1/4 cup almond butter
2 fresh dates, pitted
1 tsp honey
pinch himalayan salt
3-4 cups filtered or spring water

Blend all ingredients in high power blender until creamy and serve!

Alternative method: use 1/2 cup almonds instead of almond butter and blend with 3 cups water until smooth. Strain with a fine mesh bag and pour almond mylk into blender with remaining ingredients and blend until creamy.

Tuesday, June 8, 2010

Minty Ice Cream

Recipe: Minty Ice Cream

Raw Dairy and Cashew nut ice cream made in a Vitamix blender with fresh mint leaves.


1 cup raw milk or cream
1 cup raw cashews
3 T clear agave nectar or light honey

1 vanilla bean, deseeded

2 pinches real salt

1 handful peppermint leaves


Place all ingredients in a high power blender and blend until smooth and creamy. Pour into glass dish or bowl and place in freezer 4 hours or longer. Scoop out when hardened.

Wednesday, June 2, 2010

Latest Diviana Newsletter 6.2.10

Visit for these products!
Diviana Bolivian Honey
in Miron Glass
miron glassI am an advocate for locally produced foods and products, but there are instances where a medicinal food is found, and must be wisely utilized for its nutritional benefits and support of trade customers in the highest of integrity. This Bolivian honey is one of those foods. I procured this honey from a source that is working closely with the farmers and has personal contacts with the source. This is one of the best honeys I have ever tasted! It is so rich in nutrients, and is completely raw, unfiltered and processed without the use of modern machinery. It is gathered miles from roads and industry, where it is brought back from the hives by pack animal. I chose to add just a few herbs and superfoods; those that compliment the honey and the region.

Passion Flower: mild sedative, calming and soothing to the system
Yerba Mate: stimulating leaf herb
Yacon: prebiotic root with a slight sweetness
Maca: root from high in the Andes, has properties that boost energy levels, balance adrenals, and is great for the hormones.

This honey is rare and beautiful, savor in the delight of the sweet floral complexities. The texture is unbelievable, with a very fine granular structure, almost liquid, but a texture still remains.

Handpacked in an 8oz Miron Glass jar for 10floz of Diviana Bolivian Honey. $40

Diviana Bolivian Honey: $40

Superfoods, Wild Foods, Local Foods
What to Include


Superfood: Highest in minerals and vitamins, these foods are grown in rich soils and may have medicinal properties. They may be wild or cultivated, but regardless are rich in nutrients. They are generally thought of as imported specialty products, but can also be a broader spectrum of plants. I like to classify superfoods as those that invigorate the health of the body, and increase levels of nutrition. Some superfoods are cacao, maca, mesquite, noni, chlorella, spirulina, and goji berries.

Wild Food: Grown without an agricultural system in place, wild foods thrive everywhere. It is essential to know the identification of plants in your area for the gathering of wild foods. Wild foods are generally growing in soil that is rich in nutrients and full of medicinal properties. Find wild foods away from roads, agricultural run off or other polluted areas that may have soil that is high in heavy metals. Favorite wild foods are nettles, miners lettuce, chickweed, huckleberries, and various mushroom varieties.

Local Food: Grown within 100 miles of where you live, is generally considered a local food. That is a fairly large radius, most likely the foods grown here are adapted to the climate you live in. Farmers Markets are the best place for a variety of locally grown foods. The best local foods are grown by those that use no chemicals, use composting methods with rich organic materials, and preferably those that use clean water on their plants. My favorite local foods are raw dairy, berries, mixed greens, eggs and really anything in season that appeals to my nutritional needs.

Plant food can be used as cleansing material for the body, when our health needs a boost. My favorite meals that include cleansing plants are salads filled with mixed greens from the local market, some wild greens like chickweed and miners lettuce, then topped with a little citrus, some real salt, and a bit of honey and mustard. This is a great start to any spring or summer meal.

Once the body has begun cleansing out any foreign matter, superfoods can be added in to supplement the journey. I like using mesquite pod meal for the abundance of the amino acid lysine, goji berries for their immune boosting polysaccharides, and maca powder for balancing hormones and adrenals. Chlorella is an amazing superfood algae that should be included to remove heavy metals, so anyone living in a city or who rides a bike on roads would be well to give chlorella a try. Use chlorella powder or tablets on salad, in grain dishes or as a treat :) These foods are all concentrated, and rich in minerals and healthy proteins.

Buy Superfoods Here

Diviana Nectar
Diviana Nectar Recipe
How do you use Diviana Nectar? As a fabulous travel food on its own, Diviana Nectar has a full spectrum of nutrition. Easy adjuncts to this nectar are fresh fruit, blended with smoothies or raw milk, or on your favorite breakfast breads or in oatmeal. Here is a simple recipe you can use to liven up a sweet dessert treat.

Wild Berry Diviana Nectar Dessert

2 1/2 cups wild berries or blueberries
1/2 cup raw cream or fresh coconut milk
2 T Diviana Nectar, room temperature
1 cup almonds
1 cup walnuts
4-5 large dates
2 T raw butter or coconut oil
1/4 tsp real salt
squeeze of lemon juice

1. Blend 1/2 cup berries with 1 T Diviana Nectar and raw cream or coconut milk until creamy or fluffy, about 20-30 seconds.
2. Mix remaining berries with the cream.
3. In a food processor pulse the almonds and walnuts until crumbly, then add dates, 1 T Diviana Nectar, raw butter or coconut oil, salt and lemon juice then pulse until combined and sticky.
4. To serve place berry cream mixture into tall glasses, and top with a small portion of the nut cookie mix, refrigerate if desired.

Note: make fresh coconut milk by juicing 1 mature coconut, or by blending 1/4 cup coconut butter with 1/4 cup coconut water.

Diviana Nectar
Sale Price: $ 13.00
MSRP: $ 16.00

Thursday, May 20, 2010

Wild Edibles of Spring

Wild Rose, an amazing native superfood

The flowers are fragrant and a beautiful pink here in the Pacific NW. I love using a few to top a delicious dessert, or a fresh salad. The flower petals can also be used to make a nice mild rose water for drinking. Just place a few into your fresh spring or filtered water, let it sit for a bit and drink. In the late summer or fall you will find rose hips, which are full of vitamin C and minerals to help transition into the cold months of the year. The rose hips form in fall after the flower petals fall away and insects have pollinated the flowers. The seeds can be removed from the shell, and the shell used for teas, making jam, or creating your own medicinal tinctures. Dried and powdered rose hips can even be mixed into honey for a nutrifying treat.

Wild Rose Essence Water

5 wild rose flowers
32 oz spring water
a squeeze of lemon juice
1 tsp wild honey

Place all ingredients into a glass jar and let sit for 4 hours or more in shade or 1 hour in the sun. Chill if desired and drink.

Salmonberries in the Pacific NW

This is the time for the first fresh wild berries of the season. There are many shades of salmonberries, including orange to deep red. Know your berries! They also have bright pink flowers before the berries form. They are slightly bitter and mildly sweet, but I love them straight from the forest. They taste great in a fresh bowl of plain yogurt or you can make a tasty raw vegan dessert.

Salmon Berry Parfait
1 cup salmonberries
1 cup cashews
2 tsp wild honey
a pinch of vanilla powder
1 tsp maca powder
1 T orange juice
1/2 cup spring water

Blend 1/2 cup salmonberries and remaining ingredients in a high power blender until smooth, then pour into two serving dishes layering with berries, then top with fresh salmonberries and wild rose petals.

Wild Miners Lettuce

This miners lettuce is beginning to flower, and is done for the season, but you may be able to scavenge a few more yummy leaves for a fresh spring salad this year. I love the delicate flavor, and it goes great with sorrel, which tastes like lemons.

Friday, April 23, 2010

Dessert is Good, Sweet

A dessert is defined as a sweet treat at the end of a meal. I love dessert! The sweet taste lingers in your mouth when taken in this manner, enough reason to eat it last. What is a sweet treat before a meal then? Or a sweet snack? They must just be good sweets. When taken before a meal, some say it digests better. Some say. For me though, I can eat some good sweets whenever I like, and feel good. As long as it's not too much, or too little :)

Some Good Sweet recipes:

Hazelnut Butter Cookies

2 cups raw hazelnuts
3 T raw butter
4 T unfiltered honey
3 T mesquite pod meal
3 T palm sugar
1 vanilla bean
1 tsp shilajit
1 tsp mucuna
1/4 tsp himalayan salt

Blend hazelnuts in a high power blender (use dry blade if available) to make a hazelnut flour. Then mix all ingredients by hand and mold into cookie shapes, or press into a shallow glass plate. Refrigerate 30 minutes or more. Makes roughly 16 cookies.

Blueberry Pudding

1 medium avocado
1 cup blueberries
2 T mesquite pod meal
1 T maca powder
3 T honey
1/2 cup raw milk or coconut water
pinch himalayan salt
grated cinnamon

Blend all ingredients in a high power blender until smooth, using tamper if necessary. Serves 2.

Vanilla and Chocolate Bars

100g cacao paste bar
2 cups raw almonds
1 tsp mucuna
3 T mesquite pod meal
1/4 cup unfiltered honey
1/4 tsp himalayan salt
1 cup coconut butter, melted
1/2 cup raw cashews
1/2 cup raw milk or coconut water
2 vanilla beans
whole strawberries

Blend almonds in a high power blender until you have almond flour. Chop cacao paste into small pieces and place in a food processor with almond flour, mucuna, 1/8 tsp himalayan salt, 3 T honey, and mesquite pod meal. Pulse until combined and sticky. Press into square shallow glass dish, set aside. Blend coconut butter, cashews, raw milk or coconut water, 3 T honey, vanilla and 1/8 tsp himalayan salt in high power blender until smooth. Pour over chocolate crust. Chill 1 hour or more. Cut into pieces and top with halved strawberries.

Friday, April 16, 2010

Raw Milk Blend

I love this blend in the morning! Raw Milk paired with the herbs and honey in this blend provide an even greater vehicle for driving these mineral compounds into the cells, with the presence of probitics and an easily digestible whole fat.

Raw Milk and Berry Shake

serves 2 to 3

4 cups raw milk
2 cups blueberries

1 cup strawberries

2 T Diviana Nectar

handful cacao nibs or beans

handful mint leaves
3 T palm sugar
2 T mesquite pod meal
1 T maca
1 tsp camu camu
1 tsp shilajit
1 tsp mucuna
1 vanilla bean
2 cloves
pinch himalayan salt

Blend all ingredients in a high power blender until creamy.

Thursday, April 8, 2010


Wild nettles grow prolifically in the Pacific NW, and this past weekend we went and picked these stinging plants to make teas and fresh juice, so the bounty of spring could reward us with a cleanse.

Nettles are gentle on the system, in my experience. They feel soothing, and mildly energizing. The flavor is a savory bitter, very nice when steeped in a tea with vanilla beans. Nettles are adaptogens, meaning they are an overall balancing herb, that regulates the adrenals, thus balancing energy.

One thing to keep in mind while looking to harvest nettles, is the location. Do not pick nettles unless you know you are in a clean environment. Nettles absorb heavy metals from the soil, and if inorganic metals such as lead are present, they will be absorbed into the nettles. Now, I'm not really sure what the plant does in this process, it is possible that they can transmute these compounds into organic and usable material, but this is not tested, so I wouldn't press my luck. Just a thought I recently had, it's good to question information.

Also, please wear gloves when attempting the harvest, they are STINGING nettles :) And wear long pants and closed shoes, unless you want some of the medicine to penetrate into your skin.

Stinging Nettle Super Smoothie
3 cups stinging nettle tea
brew 3 or 4 cups of water with a handful of fresh stinging nettle leaves, one vanilla bean, and a handful of goji berries, over low heat until warmed.
1 cup blueberries
1/4 cup cacao beans or paste
1/4 cup coconut flakes
1 T maca
1 T mesquite
1 tsp shilajit
3 T unfiltered honey
1/4 cup fresh mint leaves (optional)
any of your other favorite Superfoods!

Blend all ingredients in a high power blender until frothy. Drink and Enjoy!

Monday, April 5, 2010

Diviana Recipe

RAW Milk and Honey Creme

1/2 cup raw milk or cream
3 T unfiltered dark honey
1 tsp shilajit
1 tsp mesquite powder

Blend in high power blender until desired consistancy is reached. If raw milk is cold, add honey in quickly so it does not seize and stop blending, or let the milk/cream come to room temp first. With raw cream, blend no more than 25 seconds on high, or it will turn to butter :) Pour this over berries, over heirloom cooked rice or quinoa for a breakfast treat, or as a quick energy snack on the run.

MILK and HONEY is the perfect synergy. Honey contains oligosaccharide sugars, medium size carbohydrates, that are called prebiotics. These sugars promote the growth of bifidobacterium, a healthy bacteria that appears in raw dairy products, and may increase immune system resistance to harmful pathogens.
Carbohydrate breakdown From wikipedia:

Typical honey analysis.[26]

Fructose: 38.2%

Glucose: 31.3%

Sucrose: 1.3%

Maltose: 7.1%

Water: 17.2%

Higher sugars: 1.5%

Ash: 0.2%

Other/undetermined: 3.2%

a diverse composition that depends on the floral source of the honey, a darker honey tends to contain more antioxidants/enzymes than a light honey, thus more immune enhancing properties.

Diviana E-book available on my website, worth a look :)

go to recipe e-book page link on bottom of page, if you have any problems downloading contact me at
Diviana Nectar contains magical components to energize and actualize your being with truly RAW honey, the most amazing coconut oil ever, super adaptogenic herbs, and superfoods.

In Ayurveda honey and sugar are commonly added to certain herbal formulations to act as an anupan, a substance that directs the properties of the herbs deep into the tissues, which helps to better facilitate active ingredients into cell walls.


Unfiltered, Truly RAW Honey
Loaded with enzymes and high-density nutrition, truly living honey is packed with properties that heal. In order for honey to retain this amazing nutrition, it must be kept under 95 degrees to preserve enzymes that will promote digestion, assimilation, and retain all the properties that this magical food contains. Hon promotes healing of infections, and has a long history of use in ancient medicine. This Black Sage honey is unfiltered and retains some of the propolis particles and pollen. These components are highly nutritive and contain essential proteins and an active immune defense.

Virgin Coconut Oil
An incredible anti-inflammatory, immune boosting oil, sourced from mature coconut meat that has been cold processed into a milk, and strained through centrifuging. Important medium-chain triglycerides are a main component in coconut oil, which promotes weight loss. Coconut oil is rich in anti-oxidants, which have anti-viral and anti-bacterial properties. Components like Monolaurin, an anti-microbial agent, present in coconut oil, are also present in human mother’s milk. Coconut oil does not oxidize for long periods, if in the raw, living state, meaning it will not go rancid.

“conqueror of mountains and destroyer of weakness”
Adaptogenic (Rasayana), youth enhancing mineral humic pitch from the Himalayan mountains. A cold extract purified with a small amount of triphala (“three fruits” Haritaki, Bibhitaki, Amalaki), shilajit contains a high concentration of fulvic acid, one of the most potent adaptogenic materials that can be utilized by human design, pulling out impurities (toxins) in the body and releasing them. Improves recovery time after strenuous exercise or stress and stimulates the immune system into optimal functioning. Shilajit is a powerful blood purifier with the ability to drive minerals into the muscles and bones for ultimate body strength. Since these minerals are in simple ionic form, they are absorbed by the body with little energy. Shilajit is a potentiator, meaning it amplifies the benefits of other herbs by enhancing their bio-availability.

Mucuna Pruriens
An Aphrodisiac in Ayruveda, mucuna maintains and normalizes testosterone levels which can improve protein conversion into the muscle structure for increased mass and strength. Mucuna is the richest natural source of a substanced called levadopa (l-dopa). L-dopa is used by the body to synthesize the neurotransmitter, dopamine. Dopamine helps to facilitae the transfer of information between neurons and the brain, involved in enhancing mood and bodily functioning. Mucuna also contains serotonin, 5MEOdmt, bufotenine, and N,Ndmt, signatures to boost the ultimate genetic expression of DNA in our cells. Nicotinic acid, an appetite suppresant and potentiator, is also found, in small amounts, in mucuna.

Tribulus Terrestris
Reproductive regulator for male and females, by balancing hormone levels and testosterone. Strong Aphrodisiac action due to the presence of its saponins. Harmala alkaloids found in tribulus are mao-a/mao-b inhibitors, in which they reduce the breakdown of seratonin, dopamine, phenethylamine, and epinephrine, causing mood enhancing effects.

Also called Indian Ginseng because of its rejuvinating properties. Maintains healthy adrenal levels and is rejuvenative, producing an energy that is regulating instead of stimulating. Promotes healthy immune system, clarity of mind, and a clear flow of energy through the body. Ashwaganda is a potent adaptogenic herb that contains withanolides, alkaloids, choline, fatty acids, amino acids, dietary minerals, trace minerals and other components that promote immune function and overall body vigor.

Chlorella pyrenoidosa has the highest chlorophyll content of all known plants, which gives it potent healing properties. This is the most powerful single-celled green algae, which is grown in fresh water, containing vital minerals, amino acids, enzymes and other beneficial nutrients. Often referred to as the “great normalizer” as it regulates body functions and detoxifies the system. Digestion is improved and the growth of beneficial aerobic bacteria in the stomach is proliferated by the ingestion of chlorella, by the fiberous materials. This brain food has the ability to carry oxygen and stimulates the production of red blood cells in the body. Chlorella stimulates heavy metal detoxification, with the presence of an indigestible cell wall, binding with these toxins and pulling them out of the system.

A powerful fruit in the mulberry family from the Hawaiian Islands that boosts immune function with the presence of antioxidants and polysaccharides. Polycaccharides are long chain sugars that work directly on white blood cells, increasing their ability to cleanse the body of unwanted bacteria and pathogens. This is NoniLand Noni powder, rich in ormus, grown in super mineralized soil.

A medicinal mushroom with the ability to strengthen the respiratory system, increase energy levels and boosting stamina. A powerful immune supporting supplement high in polysaccharides in the form of beta-glucans. Cordyceps has been utilized by world-class athletes looking to improve performance and efficiency in training and competition. Oxygen uptake is increased, meaning cells work more efficiently and endurance is improved.

Red Reishi
An excellent adaptogen and immune stimulating supplement, Reishi has a high proportion of polysaccharides or beta-glucans. A unique substance found in this medicinal mushroom is triterpenes, in the form of ganoderic acids, which has been shown to have powerful anti-inflammatory properties. This substances helps protect the liver, improves oxygen uptake, and reduces allergic symptoms.

A staple food of the Native Americans, mesquite imparts a rich variety of nutrients, including minerals such as magnesium, potassium, iron, zinc and calcium, contains high amounts of fiber, and beneficial amino acids like lysine.

Maca lives at elevations of 11,000-14,000 feet in the Andes mountain region of South America. This hardy root provides adaptogenic qualities that balance the system and increases strength and stamina in those that consume it. Maca is rich in minerals, trace minerals, vitamins, amino acids and is a rich source of sterols. Research from Peru have shown maca to improve memory, increase oxygen in the blood, improve neurotransmitter function and increases libido. A powerful adrenal supporting supplement, maca is helps to regulate excess stress and overexertion.

Growing from an orchid vine, vanilla creates an intoxicating essential oil called vanillin, among others. It produces aphrodesiac effects by increasing the amount of catecholamines, including epinephrine (adrenaline).

Diviana Alchemy disclaimer


All information is the opinion of the owner and is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult the healer of your choice for medical care and advice.