The classic, delicious, chocolate cake. Easy to come by, difficult to create the moist, decadent, fluffy texture we all seek. But, I think I've done it. I don't wish to belabor the point. Chocolate cake is good. This one is delicious. 

Ingredients:

• 1 3/4 cups all purpose flour (As a note, I always use organic, unbleached, unprocessed flour. If you can find a whole grain one, even better!)
• 1/4 cup oat flour
• 3/4 cup cocoa powder 
• 3/4 cup turbinado sugar
• 1/4 cup monk fruit sugar
• 1 tsp salt
• 1 tsp baking soda
• 7 tablespoons oil (Sunflower oil is our cooking oil of choice, so is the most readily available in our home) 
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 1 1/2 cups water 
• Walnuts 
• Chocolate Chips 

Directions:

1. Pre-heat oven to 350 degrees.
2. Line a 13-inch cake pan with parchment paper and grease.
3. Sift the all purpose flour, oat flour, and cocoa powder into a bowl.
4. Add in both sugars, salt, and baking soda. Combine well to maintain a clump-free powder.
5. Slowly incorporate the oil, and again try to mix in to the best of your ability. 
6. Next add in the vanilla extract and white vinegar.
7. Slowly stir in the water, 1/2 cup at a time. The mixture will be a little bit more liquid-y than you are used to. That's okay! :) 
8. Pour the batter into the cake pan.
9. Top the batter with as many walnuts and chocolate chips as you like.
10. Bake cake for 30-40 minutes (depending on strength of your oven). Your toothpick should come out clean. 
11. Once your cake is done, transfer onto a cooling rack or the final plate. Allow your cake to cool.
12. Finally, top with more walnuts & chocolate chips (as many as you want!!!).
13. Dust with powdered sugar.
14. Serve with your favorite scoop of ice cream! 
15. Devour and enjoy. 

I love juice. I love fruit juices, veggie juices, you name it! It's so funny to me, how as the temperature changes and it gets hotter outside, my cravings switch. Our body is so amazing in how it naturally reacts and adjusts with our external environment. 

From an Ayurvedic perspective, summer time is the perfect for raw foods. Hot temperature outside naturally creates an increase in the pitta dosha in the body. And, when pitta increases, the desire for lighter foods increases. 

This makes summer the best time to enjoy the salads and juices. Below, I've listed 3 great juice combinations to enjoy whether at home or at your local juicery.

One thing to note is that if you feel as though your digestion is a little low, it's important to add in a few warming spices to ensure proper digestion. Raw foods (juices included) can be hard for the GI tract to process (contrary to popular belief), leading to indigestion, bloating, and gas. Adding a little ginger or turmeric is a great way to combat those effects.

Juice One:
Celery, Cucumber, Lime, Mint, Fresh Ginger
Benefits: HYDRATION! Cucumber is a GREAT way to stay hydrated all summer long. Heat can be drying to our systems, even if we live in a humid environment. If we don't have proper hydration, then our internal systems don't have what they need to function appropriately. It's easy to say, but hard to remember--our bodies are 70%+ water! It needs water--not sodas or coffee. The other benefit to this one is that it chalk-full of cooling veggies. Ice isn't the answer to cooling our systems down. Using food and drinks that are cooling in nature are. 

Juice Two:
Beets, Carrots, Apples, Turmeric
Benefits: All 4 of these plants work directly on the liver to help cleanse and detox it. In Ayurveda, the liver is the seat of pitta. Remember, pitta is the energy of the summer. We need to help our liver (who, by the way does SO. MUCH. for our bodies), by helping release the heat and get things moving. One really easy rule in Ayurveda to remember, is if the color matches it, more than likely it will help that thing in your body. So, beets=red, blood=red, thus beets=blood. Easy! 

Juice Three:
Papaya, Mango, Carrot, Turmeric, Fresh Ginger
Benefits: papaya is a great fruit known for its digestive enzymes, This juice comes out a little thick, so it can be a little heavier than the other ones. Be aware that it can be slightly on the heating side, but the taste will be second to none. Mango is a great fruit for its mineral content (including zinc, magnesium, and potassium). All of the ingredients are a great source of beta-carotene, which is a great antioxidant for the body. This juice really can be great as a breakfast or dessert replacement! 


A few notes before we leave:

1. Remember, juice is still considered a raw food. Raw foods don't do well for many people, causing bloating and indigestion. Play around with these before committing to a full-on juice diet or raw food diet. 
2. It's best not to have juices with other meals. Have it as an afternoon snack, or by itself all together. This will help in making sure it digests properly. 
3. Have fun! Play around in the kitchen with different ingredients. Let your creative side loose. Don't let rules stress you out. Find what works for you! 

​Happy Summer Juicing Everyone! 

Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of. 

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body. 

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen. 

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time! 

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like. 

Ingredients:

• 3 tbsp oil of your choice (I use avocado)
• 1 small onion, diced finely
• 1 small-medium size cinnamon stick
  
• 3-4 bay leaves
  
• 4 carrots (I used rainbow carrots), chopped
  
• 1 small leek, chopped
  
• 4 stalks worth of kale leaves, torn
  
• 1-2 cups portobello mushrooms, chopped 
  
• 3/4 cup wild rice 
  
• 4 cups vegetable stock
  
• 4 cups water 
  
• 1/4 cup almond milk
  
• 1 heaping tbsp ghee or organic butter
  
• Salt & pepper to taste
• Crushed red pepper (for a little kick)

Directions:

1. In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick. 
2. Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale. 
3. Pour in the vegetable stock, water, and then add in the rice. 
4. Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked. 
5. After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup. 
6. Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing. 

Enjoy this super yummy, simple, and extra nourishing meal.