Are you enjoying the Frumpy To Fantastic Telesummit ? Thanks to all of you who have shared your reviews and feedback with me. I love hearing what insights and aha moments you are having. That is the point of the Telesummit after all!
Next up we have Angela Stokes-Monarch speaking about her journey to exceptional health and a fit, slim body after being morbidly obese.
Angela is so wonderful to listen to. Her energy is so beautiful, uplifting and inspiring and she shares so much great advice to help you to reach the weight you want and to lead a more compassionate, centred, connected life. You can register to listen to this call free from 8am EST today here .
Speaking of Angela and the incredible work she does, last week I was interviewed by her and her hubby Matt Monarch, who I am sure many of you know, for The Raw Food World Radio Show. The playback is still available for free over at http://www.therawfoodworldradioshow.com/ .
I get very personal in this call, sharing my experience with debilitating eczema and other health conditions and how I healed naturally. I share a ton of tips on diet and lifestyle to help you have radiant health no matter what your symptoms or current state of health are. Listen to this interview here . It’s only available for a limited time.
Today I have such an amazing, crazy yummy recipe to share with you. Unfortunately I can’t take credit for this idea. I based it on the amazing work of Chef Doris Choi, adapting her recipe to create my own version of her deliciousness.
If you are or were a fan of sweet, chocolatey, rich Chocolate Velvet cake, the cake that ingeniously combines beetroot and chocolate, you will ADORE this recipe. Like, seriously. No I mean it. Common, I’m really, really serious. It’s like, that good. I swear. Just try it and see!
I find cacao way too stimulating (hello crazy awake brain at 3am stimulating) so I adapted Doris’ recipe to use carob. It turned out incredible, but I bet the cacao would be totally ridiculous.
Meet my rich, velvety, delicious, smooth goodness…
Red Velvet Chocolate (or Carob) Cake Pudding (adapted from a Doris Choi recipe)
2 large beetroots, slow baked on low heat, skins removed
3 heaping tablespoons of raw cacao powder or carob powder
Zest of 1 lime
Zest of half a lemon (you can use just lemon or lime zest if you like)
2 teaspoons of vanilla extract
Stevia to taste
Pinch of sea salt
Drizzle of water to facilitate blending
Place all ingredients in a blender with just enough water to facilitate blending. Only add enough water to allow the ingredients to blend.
Once blended, serve warm or chilled. Both are fabulous and I plan to enjoy this recipe both ways many times more in my future!
What dessert would you love to re-create with healthier ingredients?