In the Flow of Joy

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Whenever we put ourselves out there, be it by opening a new business, performing our music, posting a selfie, showing our artwork, telling our life story to others, or being vulnerable in a romantic relationship, we take big risks because we open ourselves up to the unknown, to something that may not always feel good or safe.

But, these risks are necessary in our expansion as human beings and co-creators with the universe. Not only do we open ourselves up to bliss but also to precious learning experiences that only make that bliss even more possible and more intense.

The trick is not to get consumed by the darker aspects of the contrast we can experience when we are open. Why give away our power to someone (most likely a small minority anyway) that judges and doesn’t appreciate what we have to offer? Compassion towards those who judge is crucial because, as we do sometimes, they are acting from their past wounds and this has nothing to do with the person that is their target.

By doing what we love and expressing fully who we are (this may change over time as we get to know ourselves better), we are living in our highest potential. That is all that matters! The more we hold this positive feeling and we focus on how good we feel, we will not be distracted from our path. No one has power over us, we are our own masters. Even if we were imprisoned or hurt, no one has power over our thoughts and happiness. We can chose to be happy in the harshest circumstances.

There is no need to “work hard” to please others or to be dependent on how they feel about us. If we go with the flow of our authenticity and joy, we will attract others who resonate with us and find value in what we have to offer. The love energy will flow freely, unconditionally, and without demands. Decide to create a beautiful life for yourself today! Nothing can stop you! πŸ’œπŸŒΈπŸ™πŸŒΈπŸ’œ

Raw Vegan Baklava

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Crust (3 layers):

– ripe bananas
– coconut oil
– vanilla extract or powder
– cinnamon

Filling:

– walnuts, soaked
– dates, soaked (keep date water for the syrup) or date paste
– cinnamon
– clove (optional)
-sea salt

Pour-over Syrup:

– lemon juice
– date water or date paste dissolved in water

Blend bananas, coconut oil, cinnamon, and vanilla together and pour the batter on dehydrator sheets.

Shape the batter into a desired shape making sure that it is not too thin. Make three shapes for three baklava layers.

Dehydrate the layers at 113F for about 10 hours or until the layers are easily peeled off.

To make the filling, combine soaked walnuts with soaked dates (or date paste) and cinnamon (use twice as much walnuts as dates by volume) and pulse in a blender or food processor until the walnuts are finely chopped.

Place the first baklava layer on the bottom of a pie pan.

Add half of the filling you made and spread evenly.

Place the second layer on top and add rest of the filling.

Cover the filling with the last layer.

Cut the baklava into smaller pieces resembling diamonds.

Make the pour-over syrup by combining lemon juice with date water (or dissolve date paste in lemon juice and water). Pour the syrup over the pre-cut baklava.
Pour as much of the syrup as the baklava can absorb.

Enjoy at room temperature or chilled in the fridge. The longer the baklava stays in the fridge, the more its flavors will develop.

This is my parents’s favorite raw vegan dessert recipe! I don’t blame them – it’s yummy, richly sweet, and extremely satisfying. πŸ‘ŒπŸ˜‹πŸ’—πŸ’—πŸ’—

Raw Vegan Mango Lassi

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Ingredients:

– ripe mango
– coconut milk
– soaked dates or date paste
– lemon juice
– cinnamon powder
– clove powder
– cardamom seeds

Blend dates, coconut milk, lemon juice, and spices until the dates are dissolved.

Add mango chunks and blend until smooth.

This drink is such a fragrant, uplifting treat – you have to try it! πŸ˜‹πŸ’œπŸ’šπŸ’›

Raw Vegan Grandma’s Apple Pie

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Crust:

– walnuts, soaked and finely crushed

– dates

– coconut oil (optional)

– vanilla extract or powder (optional)

Filling:

– apples (your favorite kind), shredded

– dates

– apple cider vinegar

– lemon juice

– sea salt

– cinnamon

 

Combine coconut oil, walnuts, dates, and vanilla together and pulse the mixture in your blender or food processor. When you are satisfied with the consistency, cover the bottom of a pie pan with the mixture and press down with a spoon or your fingers (about half a thumbnail thickness). Set aside.

Process dates with apple cider vinegar, lemon, sea salt, and cinnamon until you have a dough-like paste.

Add finely chopped or shredded apples to the date paste and mix well.

Pour the apple/date mixture over the crust and spread to desired thickness.

Garnish with raisins or any other dried fruit.

Serve right away, freeze for 1 hour, or dehydrate at 113F for 1-2 hours if you prefer the pie warm.

Easy breezy raw vegan comfort food! πŸ‘ŒπŸŽπŸ’šπŸŒ»πŸ’πŸ’žπŸπŸŒˆπŸ‘’πŸŽΆ

 

Raw Vegan Heart-Opening Coconut Cookies

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Something to cheer you up for today! πŸ™ŒπŸŽ€πŸŽͺπŸŽ·πŸ’›

Ingredients:

– coconut pulp
– dates
– coconut oil

Flavors:

– cacao powder
– cinnamon
– vanilla powder or extract
– lime juice

Preparation:

Soak dried coconut flakes in water overnight.

Blend the soaked flakes and take out the coconut milk (you can use the milk for tea, chia pudding, coffee, and in many other ways).

Mix the coconut pulp with coconut oil and soaked processed dates until the mixture has a dough consistency.

Add cacao powder, or cinnamon, or vanilla, or lime juice and mix it in well.

Shape the mixture in the form of a heart.

You can eat the cookies right away or you can freeze them to solidify them more or you can dehydrate them for about 7 hours at 113F. I prefer to dehydrate them because they have the perfect consistency and are solid at room temperature.

So simple but so tasty! πŸ˜†πŸŒŸπŸŽ‰

Raw Vegan Mango Sticky Chia Dessert

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Thai Mango Sticky Rice dessert is one of my favorites and I decided to create a raw vegan version of it that is as delicious and easy to make too! πŸ‘ŒπŸ’•

Ingredients:

– chia seeds
– coconut milk (preferably home-made)
– dates
– cinnamon (optional)
– vanilla powder or extract (optional)
– ripe mango

Preparation:

Blend or dissolve dates in coconut milk to sweeten it.

Soak chia seeds for 2-4 hours in sweetened coconut milk with cinnamon and vanilla.

Place a desired amount of sticky chia on a plate and add ripe mango slices on top.

Garnish with fresh mint, sesame seeds, cinnamon or any other garnish of your choice.

This delightful dessert is such a treat! πŸ’œ

Mother’s Day Raw Vegan Key Lime Pie

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Happy Mother’s Day!!!

Filling:

– soaked coconut flakes
– small avocado
– coconut oil
– bananas
– lime juice
– raw coconut nectar or date juice (optional)

Blend all ingredients together until you have a desired consistency (you can add water if necessary). Add more bananas, coconut oil, and lime juice to taste.

Crust:

– soaked pecans
– dates
– cinnamon
– vanilla powder or extract

Blend or process all ingredients together until you are satisfied with the taste and crunchiness.

Assembly:

Line a pie pan with the crust. Pour in the filling and decorate the pie with toppings of your choice. I used figs to decorate my pie. Yum! Freeze the pie for about 4 hours and garnish. I garnished my pie with fresh mint and raw coconut nectar. Enjoy!

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Get To Know Your Power

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Happy birthday season to all the Tauruses out there! If you are intrigued with astrology and would like to know how you can get to know yourself and feel more empowered through astrology, I’m your person!

Contact me at geraniumsmiles@gmail.com if you are interested in a personal birth chart reading with me. For a limited time, I am offering a free gift, a personalized black ink drawing based on your birth chart. For my rates, how to contact me, and where to pay, check out my Services section. You can find my astrology service under the Astrology/Birth Chart Reading heading. Thank you so much my dear friends – we all are meant to live to our highest potential!

Finger-licking Raw Vegan Chili

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Here is the delicious rawΒ veganΒ chiliΒ recipeΒ from a feast we had for Cinco de Mayo!

Filling

Chop up mushrooms, tomatoes, celery, bell peppers, zucchini, carrots (you can also grate them) and any other veggie you like.

Sauce

Blend together tomatoes, celery, bell peppers, carrots, onion, garlic, miso, sea salt, cayenne, paprika, cumin, curry powder, basil, cilantro, rosemary, thyme, and lime juice.

Mix the sauce with the filling and add toppings if you like.

Topping

Add any herb you like, preferably fresh (I added lemon balm and marjoram).

Enjoy!

Sweet Poetry Shop

sweet poetry logoDear friends! Happy Friday! Today is the Grand Opening of my Etsy shop, Sweet Poetry!Β You can choose from paintings, drawings, earrings, and necklaces – everything is hand-made, original, and one-of-a-kind. Enjoy! There is more to come!

Here is a quick preview of what you can find in the shop:

Thank you for stopping by!Β πŸŒΈπŸ˜ŠπŸ’•