Sprouting - Have you tried it?

My first sprouting activity happened, when Linda Frees, a Health Educator and Living Foods Instructor from Healthy Easy Green, passed by to my place to bring me the biomat to try out.

Knowing about what she does, her classes and all, I asked her about Sprouting, and she was so generous to show me how easy it is to sprout.

I had the materials right there in my kitchen, without even knowing it.

Materials:

- A Jar
- A Net
- Grains and Seeds.

I won't put all the details here as her and I are organizing an hands on workshop activity to learn how to sprout! Isn't that Fun!

The event is happening on January 14, 2015 at Flash Expresso, on 2471 Notre-Dame Ouest, Montreal, H3J 1N6 at 6:30 pm - 8:30 pm.

Learn how easy it is to grow your own fresh greens and sprouts in the coldest days of winter, right in your kitchen window. Enjoy beautiful fresh greens all winter long, for just pennies a day.
check all the details here:

InterNations
Facebook @ Raw Love Recipes by La Reina :


30$ Sprouting class includes:
2 Hours Sprouting Class
2 Sprouting Jars with Seeds
Espresso or Tea,
Brownies or Pain au Pomme

Bring your lovely smiles along!

Minimum number of attendees is 20 - the activity will be canceled if we have less then 20 attendees - so Invite your friends!

RSVP & Pay by January 8, 2015

I am ready to Sprout!

See you Wednesday January 14, 2015 at 6:30 pm - 8:30 pm

La Reina

Tarte au Sucre

I have missed dearly writing and sharing my precious experiences in challenging myself in the kitchen, follow some recipes, read some un-cooking books, and live the adventures of creating.


I have been away from blogging, but was and still always available on Twitter, Facebook Fan Page and Instagram

Laying down on my couch, watching a recorded series on TV, on a very cold stormy, windy and snowy night. Looking into my old recipes, photos, and wondering how come I have too many that I haven't posted, or shared yet.

At the same time, I am preparing my dream idea to share it with a famous vegetarian restaurant in town, which within 2015 it will be revealed.

I got interrupted by a long interesting phone call which didn't allow me to finish writing and post on time.

This is an old recipe that I have prepared, and it was one of the best pies: " Tarte au Sucre"

Tarte au Sucre

Ingredients of the filling:
3 cups Brazilian nuts
3/4 cup Date Paste
3 T.b.s. Maple Syrup
1 T.s. Vanilla Essence
1/8 T.s. Sea Salt
1/3 cup melted Coconut Oil

Ingredients for the Crust:
1 1/2 cups of Pecan nuts
1 cup Grated Coconut
3 T.b.s Date paste or 3 pitted dates
1/4 T.s. grounded Ginger
1 T.s. grounded Cinnamon
1/4 T.s. grounded Cardamon
1/4 T.s. grounded Clove
1/4 T.s. grounded Nutmeg
1/8 T.s. Sea Salt

Preparation of the Crust:
Preparation time: 10 minutes
Gives 1 Pie
Utensils: Food Processor

Add the Pecan in the Food processor and reduce to obtain pecan powder.

Add remaining ingredients and grind until obtaining a uniform crust with which it is possible to form a ball.
If necessary, add up to 1 Date or 1 T.s. of  date paste.

*Can be keept 2 weeks in the refrigerator in an airtight container.



Preparation of the filling:
 
Utensils: Mixer/Blender (Vitamix), Food Processor
Portion: 12
Preparation time: 15 minutes

Spread the crust in the bottom and the sides of a 22cm pie mold, preferably with a removable bottom.

In food processor, reduce Brazilian nuts to obtain a liquid and creamy butter. This process can last a few minutes.

Add the Brazilian nut butter into blender than add the date paste, the maple syrup, vanilla essence, and the sea salt. Reduce to a uniform and smooth paste.

Stir in the melted coconut oil while the mixer is still running. Let it run until obtaining a creamy and uniform mixture.

Empty the mix on the crust and place in refrigerator for about 3 hours, until the cake freezes.

*Can be kept 10 days in the refrigerator in an airtight container or 4 months in freezer.

I do hope you enjoy the smooth, mouth watering taste of the " Tarte au Sucre". I remember that it was a good hit when I have prepared a tasting get together. Friends and family loved it.

Recipe by: Crudessence Recipe Book
Made by La Reina

Bon Appétit!
 

A Life Change - More Powerful Healing Hands

Today, and after almost a year since I wrote on my blog, 8 days in difference, (for me 8 symbolizes Eternity) I felt like sharing a beautiful experience, I wasn't even expecting it was gonna happen to me.

Since the beginning of July, I have been juice fasting. Yes, it is a ritual which I have been following year after year, which is very much helping me go through a good cleansing. 20 days has passed and I feel more life has gone into me, and I feel Incredible.

(Juicing Recipes to be shared in a form of an e-book, stay tuned.)

Today, marks The Day I earned my Reiki Master Degree. It was a great honour for me, to have received a great initiation by my previous Master Elen, for whom I am so grateful. And  it was in the presence of my precious mother,  where lots of amazing bonding happened, who also became a Reiki Master.

I am, officially a Reiki Master, and I offer the world, every human, animal, the nature and living being all my gratitude and my love.

I will be available to answer your questions, offer you a distant healing if far, and one-on-one healing if I am in your area, in addition to soon starting to offer initiation classes.

You can easily reach me for your Raw Healing.
write me on Rawloverecipes(at)gmail.com and I will be here for you.

With love, harmony and positivity, I wish you all a beautiful night.
La Reina
Raw Healing