recipes

Grain Free Biscotti

When I lived in Italy, one of my favorite afternoon activities was sitting at a cafe with a cappuccino and biscotti (I know, I know, cappuccinos are morning beverages, but I love them!). There was truly nothing more delicious then dunking that crispy sweet cookie into the creamy cappuccino to make it all soft and melt in your mouth. I wanted to create a “cleaned” up version without gluten. In northern Italy it is traditional to add corn meal to the cookie. This adds another layer of sweetness and crunch. I am very pleased with the way these beauties turned out. You can make them completely vegan or with eggs (I tried both) and they are both equally crunchy and delicious. The thing that makes biscotti special is the double bake. You bake them once in a loaf and then slice and bake again. This element creates that super crispy and delicious texture. I love these any time of year but they are perfect for holiday gift giving and eating (let’s be real, I’m eating more than giving). You can leave the recipe as is for a simple, yet delicious biscuit or you can play around with the different variations I listed below or create your own. There really are no limitations. Add dried fruit, nuts and seeds to your liking. I hope you love these as much as I do.

Ingredients:

  • 1 1/2 cups almond flour

  • 1/2 cup corn meal (make sure it is organic and non gmo)

  • 1/3 cup coconut sugar

  • 2 T arrowroot powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs or 2 egg replacers (I used Bob’s Red Mill egg replace and it worked great)

  • 1/4 cup nut milk

  • 1/2 tsp vanilla extract

  • 1/4 tsp anise extract

*See flavor variations below

Preheat oven to 350 degrees. In a medium bowl combine all wet ingredients. In a separate bowl, whisk together wet ingredients. Create a well in the dry ingredients, pour wet mixture in and fold together. Line a large baking sheet with parchment parchment paper. Split the dough into and shape. You may want to wet your hands a bit so the dough doesn’t stick too much. Shape into little football shapes (about 2 inches thick). Place in oven and bake for 18-22 minutes. With a cerated knife, slice the logs widthwise into 1 inch slices. Place slice side down on the cookie sheet and place back into the oven for 15 minutes. Turn the oven off and let the cookies cool in the oven. Remove and store in an airtight container. Enjoy with coffee or tea any time of day.

*Flavor Variations:

  • Chocolate hazelnut- 1/3 cup toasted hazelnuts and 1/4 cup dark chocolate

  • Lemon Pignolo-1 T fresh lemon zest and 1/3 cup toasted pine nuts

  • Cardamom Almond: sub 1/2 tsp almond extract in place of anise and 1/4 tsp ground cardamom

  • Dark Chocolate Cherry-1/3 cup dried cherries 1/4 cup chopped dark chocolate

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Body Bliss Life and Daughters of Culture 5-Day Yogic Lifestyle Challenge

Join Amrit-Sadhana of Body Bliss Life & Daughters of Culture 

for a 5-day yogic lifestyle treat!

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Living a yogic lifestyle can bring flow, simplicity & ease to your life. Even adding a few yogic techniques can make a difference. As a community we will cook together, meditate together & connect with ourselves & each other.

With December comes the Winter Holidays & with the Winter Holidays can come stress & anxiety. For some, this time of year can be really challenging emotionally. Going through the holiday's having stability & balanced emotions will keep your stress low & your nervous system strong.

We are very excited to share this with you, as we are coming to the closure of 2018 we feel this is a nice way of us coming together as a community, as a true sisterhood.

This meditation was taught by Yogi Bhajan in November 1991, he said “This meditation is especially useful for dealing with stressful relationships and with past family issues. lt addresses phobias, fears, and neuroses. It can remove unsettling thoughts from the past that surface into the present. It can take difficult situations in the present and release them into the Hands of Infinity.”

This meditation with instructions can be found HERE.  (Link: https://www.3ho.org/3ho-lifestyle/authentic-relationships/stress-relief-and-clearing-emotions-past)

December 13th at 6 PM PST we will do this meditation together on IG Live as a community.

Ayurvedic Adaptogenic Latte:

I love adding herbs and adaptogens to my morning brew. They help to support my nervous system and make delicious lattes. You can choose to use coffee, matcha or a non caffeinated drink for this recipe, it’s up to you. Listen to your body each morning. Maybe one morning you feel like coffee and others, you will feel like tea. If you’re not used to introducing fats into your morning beverage, start with 1 tsp and build from there.

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  • 1 cup coffee or tea

  • 1/2 cup nut milk (if you don’t make your own, try and find one with a short list of ingredients. Malk is great!)

  • 1 tsp to 1 T ghee or coconut oil

  • 1/2 date

  • 1 tsp ashwagandha

  • 1/4 tsp cinnamon

  • 1/8 tsp ground ginger and cardamom

Blend everything in your high speed blender and pour into your favorite mug. Wrap your hands around your mug and set an intention for the day.


Ayurvedic Morning Porridge:

  • 1 cup steel cut oats (soaked overnight, This is a MUST as it will help with digestion and cut the cooking time in half)

  • 1 1/2 cups filtered water

  • 1/2 cup nut milk

  • 1/2 cup unsweetened applesauce

  • 1/2 tsp turmeric

  • 1 tsp freshly grated ginger

  • 1/2 tsp cinnamon

In a saucepan over medium high head combine oats, water, milk and turmeric. Bring to a bowl and reduce to a simmer. Cook until oats are soft (this should only take about 10 minutes since you have soaked them). Add cinnamon, ginger and applesauce. Stir to combine. Remove from the heat and stop with hemp seeds, pumpkin seeds or almond butter. Sprinkle with cinnamon and enjoy Notes: This porridge is great for the winter months as it is going to help to warm you from the inside out. The cinnamon and apple will help to balance blood sugar while the turmeric and ginger provide anti-inflammatory properties. The oats are loaded with fiber to keep you full for a longer time. If you cannot tolerate oats: you can use a mixture of chia seeds and shredded coconut. Combine 1 cup nut milk with 1/4 cup hemp chia seeds and a 1/3 cup shredded coconut. Prepare as directed without the water and using the chia and coconut as the oats.


As yogis, we eat simple diets. We do not eat anything that can’t be digested within 24 hours which is often why meat is not on the menu (although, I truly believe in intuitive eating and if that is what serves your body, this is a completely judgement free zone). A great way to cleanse the body it with a kitcheri diet. You can choose to eat this simple lentil and rice porridge for every meal or you can choose to eat it for one meal a day and supplement with steamed veggies,

salads and simple meals the other two. This is a traditional recipe given by Yogi Bhajan with a few personal adjustments. 

  • 4 1/2 cup filtered water or veg broth

  • 1/2 cup whole mung beans, soaked overnight

  • 1/4 cup white basmati rice or quinoa

  • 1 onion, chopped

  • 3 cloves garlic, finely chopped

  • 1/4 cup peeled and finely chopped ginger

  • 3 cups chopped veggies (I find carrots, cauliflower, zucchini and broccoli works best)

  • 1 T ghee or coconut oil

  • 3/4 tsp turmeric powder

  • 1/4 tsp crushed red pepper

  • 1/4 tsp ground black pepper

  • 1/2 tsp coriander

  • 1/2 tsp cumin

  • 1/2 tsp salt

In a big soup pot, over medium heat, melt ghee and add onions, ginger, garlic and spices. Cook until the onions have just begun to caramelize. Add veggies, stirring occasionally so they do not stick. Rinse the soaked mung beans and the rice and add to pot. Stir until coated in onion and spice mixture. Add water or vegetable stock and salt. Bring to a boil and then turn down to a simmer and let cook until the rice or quinoa have broke down and let cook until the rice or quinoa have broke down and thickened the mixture. Taste and add extra salt, if needed. Store in a glass container in your refrigerator.

Can be served with a spoonful of ghee, fresh cilantro and a squeeze of lime.

Here is your Yogic Schedule for the week:

  • Wake up 15-30 minutes earlier than your usually schedule to have time for your morning practice and meditation.

  • Hydro Therapy is optional, but I highly recommend giving it a try. Once you are done with your warm shower in the morning, turn your shower to cold and run your body as the cold water hits your skin. Make sure that you tune around to get your back, legs, arms, face etc. Bonus if you can hop straight into a cold shower, but I’ve been a yogi most of my life and the only time I can do that is the middle of Summer when its 100 degrees outside. If you are on your moon cycle, this is not advised as it increases blood flow and your body needs to focus on releasing what no longer serves it at this time.

It is also advised to start slow if you have high blood pressure or sciatica issues.

Benefits of Hydro Therapy:

• Opens capillaries and clears toxins at the deepest level of the body

• strengthens the immune system

• strengthens the nervous system

• prevents fatty liver

• increases metabolism

• improves circulation and flushes the organs

I don’t want to give you an outline with times because I feel that everyone has their own schedule so I am going to give you a layout for a day.

1. Wake up, drink a quart of warm water (you can add a squeeze of lemon if you’d like), get ready (cold shower!)

2. Make breakfast and adaptogenic latte

3. Morning practice with Emotional Balance meditation

4. Journal 3 things you are grateful for :)

5. Be mindful of your thoughts throughout the day. Allow emotions as they come, write them down if you need but see if you can honor them, feel them and then make no judgements.

6. Get some movement in! Walk, run, dance, however you choose to move is your choice, just move!

7. Drink TONS of water. 3 quarts if you can.

8. Make your kitcheri ahead of time so it is easy to heat it up for your meals. Serve with sides of steamed greens, salads, or steamed veggies. Keep your diet simple and allow your body to find flow in the simplicity.

9. Stop to check in with your body and breath several times a day

10. Keep a journal and write about your experience at the end of each day. 

  • Do you feel more or less connected? 

  • Do you feel more or less grounded?

The intention for this week is to help you to connect with your highest self, let go of what isn’t serving you & ground you deeply for the holiday season. Cultivating community is a huge passion of mine & collaborating with Daughters of Culture Sisters is a great way for us to unite. If you have any questions, please feel free to email us at bodyblisslifepdx@gmail.com.

Guided & Led by Amrit-Sadhana of Body Bliss Life

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Adaptogenic Pumpkin Spice Latte

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It’s officially pumpkin spice season and I am definitely not mad about it. I have been on the pumpkin spice train since I can remember. It truly is my favorite blends of spices and there is actually a reason our bodies crave it this time of here. We are moving from the warmer months where our bodies get heat from the outside to the cooler months where we need to create that heat from the inside out. This time of year it is important to switch our diet from cooling to warming. Eating more winter squash, warming spices and cooked foods.

As you may have noticed, your body is naturally drawn to these types of foods and spices. Your body starts to crave that pumpkin spice. Here’s why:

Pumpkin spice traditionally has cinnamon, ginger, clove, cardamom and nutmeg. Some recipes omit or add different spices, but I wanted to give you some information as to why your body is craving these spices:

Cinnamon:

Cinnamon is a warming spice that is also high in antioxidants, anti-inflammatory properties, balances blood sugar and has been found to fight bacterial and fungal infections as well as having an anti-viral effect. This spice packs a punch, especially during cold and fly season. Inflammation in the body weakens the immune system leading to illness. By incorporating cinnamon you are providing your body with the extra support it needs to fight off cold and flu during the colder months.

Ginger:

One of the best spices for digestion, ginger can help ease nausea, calm inflammation in the body and help with menstrual cramps. It is a warming spice that particularly warms the digestive system to help aid in digestion and fights indigestion. It also helps to fight infection.

Clove:

High in antioxidants, kills bacteria and helps to improve liver health. It is also a natural analgesic (pain killer) and can treat toothaches and oral pain.

Cardamom:

Cardamom is one of my all time favorite spices. It is in the ginger family and has many of the same properties: anti-inflammatory, digestive aid, anti-bacterial and treats infection. It also helps to fight cavities and bad breath, has a neutralizing effect on acidity in the body and can even help to treat anxiety.

Nutmeg:

Also a natural pain reliever as well as helps with oral and digestive health. It too has an amazing effect on your anxiety and insomnia. This little nugget packs a punch and in high doses can be toxic to the body, so a little goes a long way.

You’ve probably noticed a pattern by now: all of these spices help aid in digestion, have antioxidant and anti-inflammatory properties and help to fight or treat viral or bacterial infections. All of these things are what can lead to weakness in the immune system. If you start the season off by loading your body up on things that support you immune system then if you do get sick, your body will have the support it needs to move through the illness more quickly.

So enough with why we crave all these things, where’s the recipe?

To make this latte extra special, I added a few immune boosting adaptogens. If you don’t have these, you can just omit them, but I will say that during cold and flu season, I always have these three around.

Astragalus for a power immune boost

Ashwagandha to strengthen the adrenal and nervous system. It’s a warming adaptogen so its perfect to add this time of year. This adaptogen helps to balance the whole body and give strength.

Reishi to fight fatigue, inflammation, provide adrenal support and help with anxiety and depression (use code bodyblisslife for a discount)

This latte is a great way to start your day or make with decaf coffee and use as your afternoon pick me up. I used organic pureed pumpkin from Trader Joe’s. You could also roast a sugar pumpkin at 400 degrees for 45 minutes to an hour and use in place of the canned pumpkin (yum!). I hope you love this recipe as much as I do. It truly satisfies all my cravings (and quite honestly is WAY better) for that overly sweet, pumpkin-less alternative.

Recipe:

  • 1 cup strong brewed coffee

  • 1/2 cup homemade nut milk (or your favorite store bought)

  • 1 T pumpkin puree

  • 1 tsp fresh grated ginger

  • 1/2 tsp cinnamon

  • 1/4 tsp ground cardamom

  • a pinch of ground clove, nutmeg and fennel seeds (fennel seeds are optional, but add a lovely flavor)

  • splash of vanilla

  • pinch of himalayan pink salt

  • 1/2-1 Date (or 1 tsp honey or maple. You could also use stevia)

  • 1 tsp-1 T ghee or coconut butter

  • 1/2 tsp astragalus, reishi and ashwagandha

In a saucepan over medium heat, add the nut milk, spices, pumpkin, sweetener of choice, vanilla and salt. Whisk until hot, but not boiling. In a high speed blender add the milk blend, coffee, adaptogens and ghee. Blend on high for about 30 seconds until everything is combined. Pour into your favorite fall mug and enjoy.

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Notes: If you don’t want to use all the individual spices you can use a pumpkin pie spice mix. Natural Grocer’s has a great one in their bulk section. I would say use 1/2 to 1 tsp of the blend depending on how spicy you like it.

To make your own ghee at home (its’ super easy), check out THIS blog post.

To make your own nut milk, check out THIS post.

Spiced Golden Milk

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Golden Milk: You've probably heard of it as turmeric is now the "it" superfood. Growing up in a yogic household, golden milk was served to me regularly. A rich golden cup full of turmeric, honey and almond oil.

These days you will find it at coffee shops, in the refrigerated section of your grocery store and in powder form on the shelves. One important aspect about turmeric that many do not know is that in needs to be activated in order to be usable by the  body. This can be done by combining with a good fat (ie, ghee) or by cooking at a low temperature for an extended period of time. 

It is a common misconception that black pepper helps with turmeric absorption. Black pepper contains a compound called peperine, which inhibits the metabolic breakdown of turmeric in the gut and liver so that it remains in the body longer and increases the effects. So it is beneficial to combine black pepper with your turmeric, but it does not help with absorption. For this reason I like to add black pepper in addition to either simmering the powder in water or mixing with a healthy fat.

Most of you already know that Turmeric is anti-inflammatory, but did you also know that turmeric has a long list of benefits including, but not limited to:

  • blood purifying

  • lubricates the joint

  • can repair damage to the nerve center caused by drug abuse

  • promotes digestion

  • immune support

  • nourishes the heart and circulatory system

If you're going to make golden milk, I find the most effective way to do so is by cooking the turmeric powder in water. The turmeric powder needs to simmer at a low temperature for at least 8 minutes to make a paste. 

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I grew up using a recipe by Yogi Bhajan. I use his traditional way of making turmeric paste, but have made a few adjustments and added some delicious spices. 

Golden Milk:

  • 1/8 tsp organic turmeric powder

  • 1/2 cup filtered water

  • 1 cup nut milk

  • 1 T ghee, almond oil or coconut oil

  • 1 tsp raw honey

  • a pinch of fresh cracked black pepper

  • 1 pinch ground cardamom

  • 1 tsp grated ginger root

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In a saucepan add the turmeric powder and filtered water. Bring to a boil and turn down to a low simmer. Set a timer for 8 minutes. Continue to whisk the paste while it simmers. Cook until a paste forms (at least 8 minutes or longer). Add the milk, ghee, pepper, cardamom and ginger. Bring up the heat until the milk is hot, but not boiling. Once hot, remove from heat and strain through a mesh strainer. Add sweetener to taste and enjoy.

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Note: You can make a larger amount of paste to keep in a glass jar in your fridge for up to 40 days. Just increase the amount of turmeric powder and water. When you want to make golden milk, simply heat up your milk and other ingredients with anywhere from 1 tsp to 1 T of turmeric paste, strain and enjoy. 

Add-ins: To superpower this already amazing drink you can add reishi, ashwagandha, pine pollen, spirulina or chlorella. The possibilities really are endless. For adaptogen companies I love and trust head over to my "Products I love" page. 

Once you've made the paste you can add it to other dishes and drinks.  I like to add it to oats, lattes, curries, stir fries, etc. 

Turmeric is an amazing root that can have really impactful benefits on your health. I highly recommend making it a part of your regular diet. To add to all the incredible benefits of turmeric, regular consumption can lead to a beautiful golden glow. You really can't go wrong. 

Resources:

https://www.3ho.org/3ho-lifestyle/yogic-diet/yogic-foods-recipes/golden-milk-healing-tonic-vitality-and-flexibility

https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/herbs/turmeric/

https://www.consumerlab.com/answers/is-turmeric-effective-only-when-combined-with-black-pepper/turmeric_black_pepper/

Banh Mi Bowl

Fun fact about me; my husband and I lived in Vietnam for a short time a few years back. One of the things I loved most about it was how many veggies are in the daily diet. Vegetables were always the star of every dish. We would go to the market and the isles would be lined with bins overflowing with brightly covered fruits and veggies. It changed the way I cook and I am forever grateful for that. 

The other day I was missing our beautiful little apartment in Saigon and the flavors of the city. I threw together my take of a banh mi. A banh mi is a sandwich, usually eaten for breakfast or a snack. This version is deconstructed, vegan and served on a bed of pad thai noodles. 

For the Bowls:

  • 1-8 oz package rice noodles 
  • 1 package extra firm tofu (my favorite is Hodo soy)
  • 3 T corn starch
  • 1/4 tsp salt
  • 1 red bell pepper, deseeded and sliced
  • 1 large carrot, shredded
  • 1 jalapeno, sliced

Noodle Sauce:

  • 3 T Tamari
  • 2 T rice wine vinegar
  • 1 T toasted sesame oil

Cashew Sriracha Sauce:

  • 1/2 cup raw cashews, soaked for several hours or overnight
  • 1 large lemon, juiced
  • 2 T sriracha
  • 1 large clove garlic
  • 1/2 T nutritional yeast
  • 1/4 tsp salt
  • 1/4-1/2 cup water

Cook noodles according to package instruction. Drain and toss with a bit of raw sesame or avocado oil. 

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Drain the tofu and wrap with clean kitchen towel, place a plate on top of the cake and let sit for about 30 minutes. If you are using Hodo Soy Tofu, you can skip this step. Slice the tofu into 1/4 inch slices. Place corn starch and salt in a bowl and toss until coated. Heat a pan on medium to high heat. Add enough oil to coat the bottom of the pan (I like to use a cast iron). Place tofu in the pan and let cook until golden brown (3-4 minutes on each side). Remove tofu from the pan and place on a paper towel.

Prepare the veggies.

To make the noodle sauce combine all ingredients in a small bowl.

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In a high speed blender add all ingredients and blend on high until creamy (about 30-60 seconds). If you want it to be thinner, add a bit more water. If it gets too thin, add a small handful of cashews. 

Assemble the bowl by placing the noodles in a bowl. Drizzle a couple spoonfuls of the noodle sauce over the noodles. Arrange the tofu and veggies to your liking. I like to bunch them together around the side of the bowl. Drizzle with cashew sriracha sauce and sesame seeds. Dive in!

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Fall Latkes

Latkes are one of my favorite things to make. They are so versatile, easy to throw together and delicious. I got home late from work one night and needed to throw together a quick dinner. I had parsnip, potato and apple in my fridge so I grabbed them and threw together these yummy little cakes. The smoked paprika adds a delicious, smoky element, while the sage adds a subtle green flavor. I topped them with homemade apple butter and sour cream. Needless to say, we went to bed with happy, full bellies.

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Ingredients:

  • 2 potatoes
  • 1 parsnip
  • 1 medium apple
  • 1/4 small white onion
  • 3 T gluten free flour
  • 1 T The Philosophie Green Dream (optional)
  • 1/2 tsp smoked paprika
  • 1/4 tsp dried sage
  • 1/4-1/2 tsp salt
  • ground black pepper to tase
  • Ghee for frying

First thing you will need to do is squeeze some of the water out of the potatoes. Shred the potato with a food processor or cheese grater. Place the potatoes into a clean kitchen towel and gather the ends squeezing the potatoes over a sink until most of the water is gone. Place potatoes back into a medium bowl. Shred parsnip, apple and onion. Add flour, superfood powder, paprika, sage and salt (adjust to taste) and pepper. Mix everything together until coated by flour.

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Heat a cast iron skillet on medium/high. Place 1 tablespoon of ghee in the pan. Shape mixture into 2-3 inch patties. Place the patties into the hot pan and press down on the backs of them with the back of a spatula. Cook until golden brown and crisp (about 3-5 minutes) on each side. Remove from pan and let rest on a paper towel lined plate. 

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To Plate: Place latkes on a plate and top with a dollop of apple sauce or apple butter and sour cream. You can top with green onions or chives. 

ENJOY!

Sexy aMYLK Latte

I first discovered aMylk through instragram. I was drawn to a company that made organic, high quality nut milks that were not filled with a ton of extra sugars and thickeners.  I reached out to Amy to see if she would like to collaborate on a recipe. When she said yes, I was over the moon excited. As you know, I am always eager to support and collaborate with kick-ass women who run kick-ass companies. Then when she asked me to infuse my feminine self into the recipe, I could I have burst with excitement. So into the kitchen I went to play. I pulled out all my hormone balancing/aphrodisiac herbs and adaptogens. Meet this delicious aphrodisiac and hormones balancing latte. I will explain why I used each ingredient below. I could not be more pleased without this turned out. It is delicious, a little sweet, loaded with amazing things to support and ignite your feminine body, plus its pretty and who doesn't like pretty things?!

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Ingredients:

  • 1 cup aMYLK shop vanilla Hazelnut milk
  • 1 cup fresh brewed coffee (regular, decaf or sub a cup of filtered water to make without)
  • 1 T Ahara Rasa Hot Date Ghee (optional but oh so delicious)
  • 1 T The Philosophie Cacao Magic or cacao powder
  • 1 tsp maca powder
  • 1/2 tsp cordyceps
  • 1/4 tsp pine pollen
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • dried rose petals (i bought mine at Whole Foods)

heat the hazelnut mylk on low until hot, but not boiling. Place all ingredients in a blender and blend on high until creamy. Pour into your favorite mug and top with crushed rose petals. Indulge and enjoy.

CHOCOLATE has been known for centuries as a sensual food. It has been found to increase dopamine levels. Its aphrodisiac qualities come from a chemical called tryptophan, a building block of seratonin which a brain chemical involved in sexual arousal. 

Chocolate always seems to get the spotlight when it comes to aphrodisia, but VANILLA is just as powerful. They enhance the hormones in the body that are associated with love and happiness. 

The caffeine in COFFEE ups the heart rate and makes the blood flow. 

MACA has a multitude of amazing benefits from mood boost and memory to female hormone balance, sexual health and fertility. This lovely root stimulates the organs responsible for hormone balance so they can function optimally. 

CORDYCEPS are the mushroom of sexual health. It increases the libido, make it easier for you to "get in the mood." It is also great for physical endurance.

PINE POLLEN is currently one of my favorite adaptogens. It helps to balance the testosterone levels in your as well as helps to increase libido. 

Because of GINGER'S of it's anti-inflammatory properties, ginger has been long revered in helping with menstrual cramps and chronic pain. It's also an effective treatment for morning sickness. In some Hindu traditions; garlic, ginger and onion are not consumed as they are believed to rev the first and second chakra too strongly. 

CARDAMOM is related to ginger and can be used in many of the same ways. I use it daily as it tastes so delicious and lessens the acidity in coffee. 

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Welcome!

Hello Beauties! Welcome to my Blog: "Living consciously through the feminine!"

I am thrilled to start this journey and to take you along with me. I have had requests for years to start a blog and its finally time for me to take the plunge. Here is a little about me:

  •  I am a feminine movement teacher living in Portland
  • I love to cook and play in the kitchen
  • I love all things feminine
  • I've been practicing Kundalini yoga and meditation most of my life
  • I have a passion for real foods and creating beauty with them
  • I have my degree in voice performance and you can catch me performing from time to time

My goal is to bring you recipes, products, guest bloggers and movement. To inspire you to live a little more in your gorgeous feminine body every day. To create a community that uplifts and supports. When women come together and support one another, amazing things happen!