Diviana Alchemy News

http://myemail.constantcontact.com/Upcoming-Classes---New-Product.html?soid=1102855887650&aid=XDEGaPxonBE

I have a delicious new superfood product I call Lucuma Cookie Bites, filled with creamy coconut, lucuma fruit powder, maca root, raw honey, wild brazil nuts and spices. These taste just like little cake doughnuts, I am told :) Sweet and buttery, the perfect snack.

There are also some new recipes and a video recipe on my blog that are there to inspire the creative forces within. The video, if you have yet to see, is a recipe for Strawberry & Cacao Caramel Layer Bars, truly a treat. This easy recipe can be done quickly, and is great to serve those new to raw foods, since it has familiar flavors and nice layered textures.

One more note, I would love if you share my website/videos/recipes with the people you know. My goal is to share delicious, nutritious and fun food with those that love being healthy and want to make it themselves. So if you could take a moment to help inspire others around you, whether you make a recipe yourself and share it with a friend, or you send my information along to those that want to make this kind of food, I really would appreciate the community spirit that this kind of superfood, whole foods lifestyle needs :)

www.divianaalchemy.com

Love & Blessings,
Julia


Lucuma Cookie Bites 3.5oz

lucuma cookiesThese little cookies are filled with bold flavors, a unique tropical ingredient called Lucuma, maca root powder, and Wild Brazil Nuts.
This Amazonian treat is handcrafted and handrolled into little bite-sized cookies.

The texture is like a dense cake, and the flavor can be described as a tropical maple syrup, perfectly salted to enhance the sweet flavors of the yummy lucuma.

Lucuma Powder: An amazonian superfruit that is high in beta-carotene, iron, niacin (B3), calcium and phosphorus. It is in the sapote family, and has a creamy yellow fruit, that is sweet and maple-like in flavor.

Wild Brazil Nuts: Grows wild in the forests of the amazon and filled with high amounts of selenium, the number one plant source of this mineral.

Each bag contains 6-7 cookies and is 3.5oz.
Cost is 6.95 per bag.

Go to Store: http://alchemygoddess.bigcartel.com/

Video: Raw Cacao Caramel Bars

Cacao Caramel Strawberry Layer Bars

Raw, gluten-free, dairy-free



Cacao Crust



2 cups pecans

5-6 medjool dates, pitted

3 T cacao powder

1-2 T raw honey

1 T maca powder

1/2 tsp vanilla powder

2 pinches Himalayan salt



Place all crust ingredients in a food processor and mix until a dough forms, and press into a glass dish lined with parchment/natural wax paper. Set aside.


Caramel Layer



2 T pecan butter

1/2 cup pecans

2 medjool dates, pitted

3 T raw honey

2-3 T coconut oil

2 T lucuma powder

1/2 tsp Himalayan salt



Place all ingredients in a food processor and mix until combined and sticky, like a caramel. Spread evenly over cacao crust with your hands. Set aside.



Strawberry Jam



1 cup frozen strawberries, thawed and strained

4 medjool dates, pitted

1 T lucuma powder

1/2 tsp maca powder



Place thawed & strained strawberries in food processor with all strawberry jam ingredients and pulse until dates are broken down. Spread over caramel layer.

Chill 1 hour or longer and serve.

Sweet & Raw Pie Mandalas: book preview

Open publication - Free publishing - More alchemy

order book $29.95

Raw Almond Cookies & Strawberry Mousse

The cookie in this recipe is rich in flavor, sweet, tangy and savory all in one. Full of superfoods and vital minerals to keep your body in peak condition through the cold months. I love making superfood cookies, and all can be used as a pie crust or tart as well. When you want a treat in a flash, this is the ultimate in flavor and satisfaction.

Local berries that have been stored by freezer can last into the winter, and we can Love these flavors year round. I purchased the frozen strawberries used in this recipe from a local farm, and will think about saving my own next year.

Enjoy these flavors on their own, or paired together. It is a wonderful snack for the sweet tooth :)

Raw Almond Cookies

Ingredients:

1 cup almonds
2 T goji berries
1 cup coconut flakes
2 T raw butter or coconut oil
2 T raw honey
3 T lucuma powder
1 T maca powder
¼ tsp camu camu powder
¼ tsp vanilla powder
2 pinches Himalayan salt
pinch orange zest

Process almonds, goji berries and coconut in a food processor or dry blender until you have a flour. Add all remaining ingredients and mix until combined and sticking together easily. A bit more honey or butter may be added if it is too dry. Press into cookie cutters, small tart pan, or roll into shapes. Chill while making other components.

Strawberry Mousse Topping

Ingredients:

1 cup strawberries
2 T coconut butter, melted
2 T coconut oil, melted
2 T raw honey
2 T lucuma powder
¼ tsp camu camu powder
3 T orange juice, fresh
pinch Himalayan salt
pinch vanilla powder

If using frozen strawberries, defrost by using a double boiler, or leave out to defrost beforehand. Melt down coconut butter and oil. Place all room temperature ingredients into a high power blender, then add oils, and mix until smooth and creamy. Pour over cookie in cookie cutter or into a small tart. Chill at least 2 hours, then remove from cookie cutter or tart pan.

Palm Sugar Frosting

Ingredients:
¼ cup coconut oil
½ cup palm sugar
¼ tsp Himalayan salt
3 T Strawberry Mousse Topping
2-4 drops strawberry extract

Place all ingredients into a food processor and mix until combined and smooth. Pipe onto cookies or tart. Serve or chill.

Pistachio Honey Bites

This yummy recipe uses Pistachio Butter from Wilderness Poets. This wonderful company also makes hempseed spreads and other delicious nut butters. This is their website: http://shop.hempspread.com/

A simple and easy recipe, raw and nutrient dense. Enjoy!

Pistachio Honey Bites
makes 16 bites

Ingredients:

¼ cup pistachio butter (from Wilderness Poets)
3 T coconut butter, softened
2 T raw honey
2 cardamom pods, seeds only, ground (or 1/8 tsp cardamom powder)
1 vanilla bean, deseeded
2 pinches Himalayan salt

Directions:

Place all ingredients in a food processor and blend until combined fully. Roll into balls, mold into squares or other shapes. Top with edible flowers.

Lucuma Lemon Cookies

Lucuma Lemon Zest Cookies

Ingredients:

1 cup coconut flakes

1/2 cup brazil nuts

1/2 cup coconut butter

1/4 cup lucuma powder

2 tsp maca powder

3 T raw honey

1 tsp vanilla powder

1 tsp lemon zest

2 pinches himalayan salt

fresh grated nutmeg



Place coconut flakes and brazil nuts in a food processor and pulse until a flour forms. Mix in all remaining ingredients until a dough is formed. Roll into teaspoon sized balls and set aside.

for rolling:

3 T lucuma powder, sifted

1/2 tsp cinnamon



Roll all cookies in this mixture, then chill until ready to serve.

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

Directions:
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

Directions:
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

Directions:
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!

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!

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.

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

Ingredients
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.

Diviana Nectar Chai Elixir recipe video.

Ingredients:

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.

Persimmon Cream Pie Mandala Decorating!

Enjoy!

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

Optional:
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 ☺

Video Recipe for Black Sesame Coconut Pie Crust

http://www.youtube.com/watch?v=FP5vcVSUBiA

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

Directions:

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!

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

Crust:

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

Topping:

1 apple

Directions:

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

Sweet & Raw Pie Mandalas recipe book

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

Filling

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)

Directions

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!

http://www.youtube.com/watch?v=R19WlmaWRiI

$29.95 Buy Book Now

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

Bio:

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.

Website: www.divianalchemy.com

e-mail: alchemygoddess@gmail.com

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
Arizona
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