Facing naked truths

Deeply grateful

Who else would know I needed this today?! Who else but a bestie who has walked with me the last decade of life with her eyes and heart wide open. This bestie dug in and quietly stood by me through so much, including health restorative challenges and even lovingly foresaw how fatigued on every front I would be whether or not I attained my goal at my recent #Hope4cancer followup visit. How am I so fortunate to be encompassed by such powerful compassion?!

While I am truly triumphant in subduing cancer my way and naturally, it has taken much more and much longer than my A-type personality initially predicted or preferred. So, I also am grateful for the humbling maturation and growth that I needed to allow to root before my freedom could nestle in.

I needed this time back in LA to rest, breathe, collect my thoughts and refocus in order to muster up my warring ways to next take down the root cause that made cancer find place in my wounded neuroendocrine systems. And on this front, I am assured the mountaintop draws near… and I look forward to emerging from the new morning mist as the jubilant Jane I was nicknamed in years past.

I learned that receiving love and tender gifts of thoughtfulness is a beautiful part of the circle of life. For me, it’s not adapt or die, but adapt to thrive!

Thank you for every dear one who has touched me with their faith, love, resources, and authentic humanity…letting me hurt and helping me up again to face down every foe. YOU KNOW WHO YOU ARE.

I love you. Truly.

Giants before me

Paradise is not so much a place. It’s peace. Within. While cancer may have taken a knee, without knocking out the prevailing causes that allowed it to find a home in me, all that has been accomplished thus far and taking last week’s momentary breath to celebrate would all be for nothing. So before beginning the trek toward subduing the other giants of resistance before me, I get steady and ready.

Taking a depth of breath and taking time is so invaluable. Consider it a gift of glory set aside for those risking to seek for that oft elusive “more!” The rays of sunlight warming my face and body, the silken sand reminding me of all the wondrous steps I’ve been led on thus far, and the relentless cleansing waves of water to refresh me for what is ahead…I need this more often than I used to care to admit. I was too blinded, brainwashed to even fathom letting my belly grow big with oxygen rich air, let out that heavy groan, and cast the weights I let lay upon me too long. Earthing to let the planet surge renewing negative ions into me and spiritually cleanse every part of my essence with the water of the Word of God is a daily ritual I miss when away from this shore, but the delight that leads to the discipline of connecting to creation bears a rich ROI not only in Cancun, but wherever I go no matter what happens.

Without the mighty rushing wind to lift me again, the living waters of the promises of my God to reinstate a future of hope, and the faith that makes the impossible into reality, I would have remained the broken one barely able to stand, cast down by grave injustice, and lost to despair. But no. God had a different plan and better end for me. And He colabored with me to flow streams from the wasteland of my heart, soul, body, and life overall.

As I take account of all that I have grown through and have become assured that I shall overcome even greater than what fell before, I really miss this special place where grace wove a tapestry together, strengthening me with deeper stillness and power by His #love and #forgiveness. I needed to let so much go–sometimes over and over and over again until the hold on me was indeed gone. I stand unashamed because I have taken full responsibility for what’s mine to bear. I have realized that I let others in and devalue me repeatedly when I knew better and so stood up to draw the boundaries of my temple… I have realized that in letting hurts, injustice, disappointments, and rage go, I can let more of God’s pure love in to incubate and sow back into our beautiful world… I have realized that forgiving myself is a surely sweet, reliable way to enter in to my Heavenly Father’s enduring passion and enjoy an ethereal kiss between heaven and earth every time I choose. So, this pure love I choose freely. I choose to be free.

#Godlovesme #beach #bikini #Ilovemexico @grandcoralbeach #heal @hope4cancermexico #weekendvibes #blogger #writer #artistslife

THIS IS REPOSTED FROM HOPE4CANCER:

Emotions like stress, fear, anger, regret and sadness, when held in the body, can affect the immune system — weakening the body’s ability to heal itself. Dr. Kelly Turner, researcher and author of the book Radical Remissions, found case after case of cancer survivors who learned to release the suppressed emotions of their past. With a renewed focus on joy, love and happiness, they saw healing from their cancers. “When we feel happy and loving, our physical bodies are flooded with cancer-fighting immune cells,” she says. “Our emotional lives are free of stress and worry, and our social and work relationships improve.” Turner identified nine key factors that appear to help heal cancer. In our own experience at Hope4Cancer, we’ve also witnessed these nine key factors at work in the healing process:
– Radically changing your diet
– Taking control of your health
– Following your intuition
– Using herbs and supplements
– Releasing suppressed emotions
– Increasing positive emotions
– Embracing social support
– Deepening your spiritual connection
– Having strong reasons for living

Notice that, of these factors, two-thirds have more to do with our minds and our spirits than our bodies. We simply cannot ignore the potential impact of spirituality in our body’s ability to heal itself.#Repost @hope4cancermexico

VEGAN PECAN PIE NO SWEETENER ADDED!

AHEM… a very PEACEABLE PECAN PIE…

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INGREDIENTS:

Lot of pecans (1/3 pound or so) … raw is fine, but a tad toasted really makes this pie sing

Yummy Middle Filling-

  • 1 can full fat coconut milk
  • 1 cup roasted white sweet potato
  • 2/3 cup date paste
  • 1 teaspoon of cinnamon
  • 2 dashes of nutmeg
  • 1 dash of cayenne powder
  • 1 tsp vanilla extract or paste
  • 3 Tablespoons arrowroot powder
  • 1/2 teaspoon Himalayan pink salt
  • molasses as optional drizzle over pie

Crusty Bottom-

  • 1 1/2 cups of wild soil almonds (sub is 1 heaping cup of ground flax seeds)
  • 2/3 cup of buckwheat groats
  • 1/4 cup of ground flax seeds
  • 8 medjool or other sweet and soft dates
  • 4 Tablespoons of warmed coconut oil
  • 1 teaspoon cinnamon powder
  • 1 teaspoon vanilla paste or extract
  • 1/2 teaspoon Himalayan pink salt
  • 2 tablespoon of sesame seeds 

WHAT TO DO:

  1. Roast your sweet potato in advance so it can cool enough to peel before blending with other ingredients.  It usually does fine at 50 minutes at 400 degrees Fahrenheit. Oven should be at 350 for the pie, so adjust now.
  2. Put all crusty ingredients into food processor until medium textured dry dough comes together… it is your preference how nutty in texture or uniform in texture you make your crust.  Also, it is your choice to leave as raw or to bake and let cool before filling. If you opt to bake the crust, go 350 degrees F for about 20 minutes.
  3. In high-speeder, powerful blender, mix together roasted sweet potato (no skin,) date paste, vanilla, arrowroot, all spices and salt… blend until thick , yet smooth.
  4. Fill crust with blended pie filling
  5. Pour your raw or roasted pecans on top and kindly press them into the filling so some are sunken treasures 🙂
  6. Bake for about 30 minutes.  Let Cool.  If you have a savory crowded, freshly grate Himalayan pink salt dust over the pie after cooling and then serve with tea and drizzled with molasses…

YOU WILL DELIGHT YOURSELF WITH THIS NO SUGAR, NO BUTTER, NO DAIRY SOUTHERN DELECTABLE DESSERT.~

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Vegan Banana Dreamy Creamy Pie

Confession: I ATE BANANA CREAM PIE FROM ALMOST WEEKLY IN COLLEGE… I missed that yummy sweetness and thick, yet cloud-like cream that pulled the luscious banana slices together.  So, I had to make one I could eat since my healthy foodie requirements make finding one in a store sadly unlikely.  I practically faceplanted into this experimental vegan, gluten-free, paleo (option of no maple syrup, too), and amazingly heavenly banana cream pie.  College days are here again! LOL

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INGREDIENTS:20181225_1457558688239996181860195.jpg

Creamy Middle-

  • 2 cans (14 ounces each) of full-fat coconut milk chilled for at least 4 hours
  • 1/4 cup unrefined maple syrup (formerly known as grade B) plus 5 drops of luo han guo liquid drops or 10 drops of monkfruit liquid drops and 2 Tablespoons of maple syrup depending on your blood sugar concerns…or try a version with just the drops mixed with about 1/8 of mylk of choice
  • 2 teaspoons of vanilla extract
  • 5 large ripe (freckled, not too mushy) bananas to be sliced
  • 1 teaspoon of Himalayan pink salt

Crusty Bottom- (baked version for more classic taste) 

Beautification toppings-

  • crushed or chopped walnuts
  • lemon juice to spray banana slices you place atop the pie
  • shaved or chopped dark chocolate

WHAT TO DO:

  1. For Crust- food process all crust ingredients until a medium fine meal
  2. Add coconut oil
  3. Process until the dough holds together, but not too wet or too dry
  4. Press into a parchment lined pie form or 8″ springform
  5. Bake 20-25 minutes at 350 degrees and let cool
  6. For Cream Middle- open cans and drain coconut water into a glass jar
  7. Scoop coconut fat into stand mixer with whisk attachment
  8. Add maple (or monkfruit drop mixture), vanilla extract, and salt and turn on machine to beat until fluffy and thick
  9. Layer 1/3 of this coconut cream onto crust, then layer banana slices, and repeat until you run out of cream, but cream must evenly cover the top of all the banana slices
  10. Refrigerate for several hours
  11. slice last banana and spritz with lemon water to make sure it doesn’t brown
  12. decorate as you please!
  13. Eat it all or share it all…except a slice or two for you in the freezer.  Yum!

A SAVORY KISS OF A COOKIE – Vegan, GF

IMG_20180706_162034_281.jpgThis is my husband’s favorite cookie–any time of the year… and I love making an even less sweet version of it for wholesome health-nuts like me!

It has so much fiber, so much protein, and such simple ingredients, you can feel good about making it because it whips up in snap and is rather addictive.  Addictive, mind you, not because it bites you with a sugar-high, but because the texture, nutty crunch, and gentle build up to a sweet lingering is satisfying in a “take some time” kind of way.

INGREDIENTS:

  • 1 1/2 CUP OF FINE ALMOND FLOUR
  • 1/3 ORGANIC GRADE B OR DARK MAPLE SYRUP or 3/4 cup if you are a sweet tooth!
  • 1 TABLESPOON BOURBON VANILLA BEAN PASTE… or extract if you don’t have…
  • 1 HEAPING TABLESPOON BAKING POWDER
  • 1 TEASPOON DASHES OF CEYLON CINNAMON
  • 1 TEASPOON FRESHLY GROUND HIMALAYAN PINK SALT
  • 3/4 CUP POWDERED RAW CACAO BUTTER (pounded to powder in mortar and pestle)
  • 3/4 CUP SALTED MACADAMIA NUTS
  • 3/4 CUP BARU NUTS (I use Barukas brand)
  • optional:sea salt chips

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WHAT TO DO:

  1. Heat the oven to 350°F. Place parchment or silicone mat atop baking sheet.
  2. Pound raw cacao into powder…some small chunks are fine
  3. Mix dry ingredients
  4. Add wet ingredients and mix, but don’t over mix into a goopy mess
  5. Toss in your macadamia nuts and baru nuts
  6. Mix a bit more
  7. scoop up into clean hands and roll into ball and slightly flatten to put on baking sheet
  8. option… use dark cacao butter instead of white for chocolate lovers version
  9. another option: instead of maple syrup, use a nut mylk, date paste, and monk fruit drops to sweeten along with a bit of mesquite
  10. another option: top with sea salt chips for savory snack lovers!
  11. bake 13 minutes and let cool… should have crunchiness that softens once you store it in a canister… ideally, eating it right away has the perfect crunch on the outside and soft inside that makes this a perfect dunking cookie with a side car of your favorite mylk. 🙂

Not kidding when I say this is worth making… for a snack on the go that is hearty and delectable, for making hubby happy…or just feeling good about making a version of a treat that is nutritious as well as delicious!

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Spreadable Almond “cheez” round

20181108_1835137767990080476201773.jpgAs I became more vegan and less vegetarian (i.e. no eggs and dairy), making charcuterie boards for my guests became a sad-side instead of a happy-side of hosting friends for meals.  I used to make boards bursting with so much meats and dairy cheese, it often became the main course for some.  I realize that was probably excessive, but now that I

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am more grounded in less excess and more healthy options all around, I felt it was time to give a cheese board a try… with a soft cheese to add to the robust, denser baked almond cheese I just made and loved (previous post).

And yaaassss!

Ingredients:

  • 1&1/2 cups non-dairy mylk
  • 1/2 soaked and skinned wild soil almonds
  • 1/2 Tablespoon salt of choice (I used red Hawaiian)
  • 1 teaspoon fine nutritional yeast powder
  • 1 Tablespoon fresh squeezed lemon juice
  • 1 large clove of garlic
  • 1 teaspoon agar agar
  • 2 teaspoon tapioca starch
  • 1/2 cup water
  • various herb mixes to dip outside of round form (I show one with paprika and cumin based mix and another mixed herb
  • optional–try a smidge of miso and less salt for savory umami-ness

What to do:

  1. Prepare your mini cake tins by lining bottom with a bit of brown parchment paper to ease movement after it is chilled and set20181108_1828338995176687588686455.jpg
  2. Put everything in a strong blender except your herb mixes to dip the round in to decorate and blend up
  3. Pour into saucepan, let boil for a second, reduce to simmer… YOU MUST GENTLE STIR THIS NON STOP FOR 5 MINUTES
  4. Pour promptly into tins/molds
  5. Let set in your refrigerator overnight or 45 minutes
  6. Do you best to gently roll the sides only in your choice of herbs
  7. Enjoy!

VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 2 cups of soaked or blanched wild soil almonds (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~