As I grow I am feeling the need more and more to explore and connect with the divine feminine both on a personal level and a collective. All around us there is a growing movement of reconnection with ourselves, with the rituals of the female and the honouring of ourselves and our earth. What more feminine do we have than the earth herself, the mother of all life. The female has always been my issue shall we say, I grew up with the most beautiful, strong female role model. I idealised my mother. She was like a god to me. Her intelligence, beauty, grace and intuition guided me. Then she was struck down with such a debilitating illness that took it all out of her and took her from me. This was part of my movement away from women. I felt abandoned by them. I then played this drama out repeated through my life of getting close to women then them leaving. What I didn’t realise probably till this last week was that female connection had to start with me, with connecting and trusting the divine female that I am. By standing up and looking at myself and believing in my power, my sexuality, my goddess..what do those words really mean. Trusting myself, listening when my intuition speaks, believing In my abilities to heal and love, knowing I am beautiful as all women are, allowing myself to be soft, letting a man be strong for me sometimes, letting go of my need to control, So at this time of Lammas and the full moon I honour my sacred feminine, and I honour the journey I am on.
We had my husbands family over for dinner tonight and I wanted to use some of our produce from the garden. It’s amazing the difference in taste when growing your own veg. We still had some peas left and remember tasting a delicious soup at a friends last year so I made up my own version of it..
So the menu was
Raw pea and mint soup
Stuffed marrow with new potatoes and broccoli
Raw chocolate cake
So how to make
I deshelled alot of peas.. They filled half the vitamix
2 handfuls of mint
500 ml of stock water- I used boiling water and vegetable boillion
1 leeks finely chopped
1 glove of garlic
1/2 tin of coconut milk
Add all to vitamix or other blender an whizz.. Season to taste and serve chilled
So, summer holidays are here and we are baking healthy flapjacks.
170g coconut oil (or sunflower oil or margarine) – coconut oil is very good for digestion
170g coconut nectar or local honey
Melt the oil at very low temperature and mix in the sweetener, take off of the heat
Mix in 300g oats
1 tbs ground flax seeds- brain food
1 tbs de shelled hemp seeds – brain food and protein
In a separate container blend;
Half an apple
Half a banana
1 tsp all spice
1 tsp cinnamon- very good for balancing blood sugar
Mix this in to oats.
You can also add cacao nibs and goji berries if you like. We do half and half.
Then mush all into a pan and flatten.
Place in the oven at a very low temperature so as not to break down the nutrients, I do it at 80 degrees for half an hour.
Then eat and enjoy.
http://www.youtube.com/watch?v=WJKclbe6nuI&feature=youtube_gdata_player check out our video on rose and mint tea
Hope you enjoy. We have more videos search under juliette’s kitchen
I made a birthday cake for my husband today with strawberries from the garden, yum!
1 cup of pecans
1 cups of hemp seeds
1/2 cup of dates
Blend and pat down in a dish.
1/2 cup of coconut butter
1/2 small tin coconut cream
1/2 cup of gojis
1/2 cup of cacao powder
Blend and spread on top of base then cover with strawberries.
We had a friend over last night and I didn’t have any dessert made, so I whipped up a new creation which literally took 5 mins and was delicious and nutritious.
Base – this makes 4 small pots;
1 cup of cashews
1 cup of sunflower seeds
1/2 cup of dates.
1/2 cup of honey
Blend all together. Press this flat into your little pots as the base layer.
Top – strawberry mousse;
1 cup strawberries
1/2 tin of coconut cream
1 tbs vanilla
Sweeten if need be
Dollop this on top of the base and leave in fridge to set for half an hour, if you can wait that long!