Lori Page: Didn’t notice much of a change after the tapping exercises, but I can see how this would work for me...
Beth: I feel so much calmer after all that tapping! Wow. The only time I’ve ever been consistent about tapping...
Kimberly: Day 21 Thank you, Tera, for inviting Nick Ortner to speak. I listened to parts of the recent Tapping World...
laurie: sorry – was off in the wilderness all yesterday & missed the call with Nick Ortner last night but...
Lori Page: Oh, no, I’m sorry, my bad – the comment that I saw on 3/31 was on 4/1 – I dunno if I...
by Julia Corbett
Need some inspiration for Easter treats beyond a tube of sugar cookies? Here is a great recipe to make with kids that they will love! This recipe is specially catered for a child’s palate. It can also be spiced up for adults by adding more bitter herbs like shilajit or reishi, to serve at a little holiday get-together with friends or family.
The base of the recipe is mostly with coconut flakes, which I find make a wonderful shortbread-like texture, while keeping it dairy free and full of healthy fats that your body can break down easily. I also add brazil nuts for their rich flavor and texture, and the benefit of having a high selenium content. The dried cherries are a great addition for a beautiful color and tart/sweet flavoring. Make sure you find a good quality sweet dried cherry, I find these are much better tasting. The hibiscus flower powder is the most unique ingredient in here. It can be difficult to find, but is available on Mountain Rose Herbs website, and you can also substitute with a superfood berry powder like acai, maqui or pomegranate powder for added colorfulness and taste.
As always, the superfoods and herbs are optional additions to the recipes, but they are also what make them unique. The flavor profiles are matched to give you a delicious synergy of wonderful flavors and health benefits! Lucuma fruit powder can be purchased on my webstore or in some health food stores, and vanilla bean powder can be found in your local health food store or online.
3 cups coconut flakes, macaroon cut
1/2 cup brazil nuts (or other nut you like)
4 T raw honey (crystallized is best)
2 T lucuma powder
3/4 cup dried bing cherries
4-5 pitted dates
a few pinches sea salt
1 tsp vanilla bean powder
1 T hibiscus powder
Process coconut flakes and brazil nuts in a food processor until broken down into a fine flour. Add cherries and dates and pulse until combined evenly, then add all remaining ingredients and pulse until breaking down into a loose dough. The mixture should stick together between your fingers easily, but not be sticky. If needed for consistency, add more raw honey or more coconut flakes. Press mixture into a parchment lined pan, size depending on your desired thickness. I like a 8×12 or so size. Place another layer of parchment paper on top and press evenly with a short straight-sided glass, so you can compact the dough into bar shapes. Chill for 30 minutes to an hour, until firm, then you can cut into cookies! To cut you can pull out the parchment paper with the cookies and then cut into squares. Store chilled for best shelf-life. Enjoy!!!
Julia found herself on a journey to raw foods as she sought higher energy and better digestion performing in athletics. She went on to found Diviana Alchemy, a gourmet raw goods business. She is the author of a few books, one of which is Raw Cookie Book. Watch the short video below to get a sneak peak of some of the beautiful recipes included as well as Julia’s glow! If you want to see stunning food art, check out the raw creations on her blog- your taste buds and mind will be tingling in no time!