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

Crust:

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

Directions:

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.

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

2 T mesquite pod meal

1 T lucuma powder

1 T yacon powder

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.

Minty Ice Cream

Recipe: Minty Ice Cream

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
















Ingredients:
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

Directions:
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.

Latest Diviana Newsletter 6.2.10

Visit http://alchemygoddess.bigcartel.com for these products!

Diviana Bolivian Honey in Miron Glass I 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 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 Ingredients: 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 Directions: 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

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.

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.

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.