SACRED pregnancy the magazine
bun in the oven
essential oils in food
chocolate + labor ayurvedic pregnancy
sacred sensuality
food : summer 2013
d e t i lim EW I V E PR
2
Welcome to the Summer 2013 issue of SACRED
pregnancy : the magazine
Summer...a time of hot steamy renewed passion, a time of playful commitment to ourselves and our vision, a time to smoosh our toes in the sand, let strawberry popsicle juice fall on our hands getting us sticky as we read a sexy novel just for fun, and mostly its a time to see the fire in our lives blaze with fertile energy. A time to EAT! and nourish our bodies and lives with the good stuff, the nectar of life, the spiritual teachings of visionaries, loving intentions and every now and again, a chocolate cupcake! Pregnancy, motherhood, fatherhood, sisterhood, all connection...must be nourished in so many ways, and sometimes the balance of it all is tough to manage. This issue has been hard to do, and after meditating on it, I now know why. As we grow our baby Sacred Pregnancy into the world, much like guiding our own children, a certain amount of protection and even over-protection springs forth and we want nothing more than to hold them close and not let go. As this vision that is now reaching all parts of the planet and it leaves my hands and is entrusted to others, I have an overwhelming need to protect. I want my baby to grow, but only in the glory of light and pure intention and not in the flames of darkness or disillusionment. Its hard to release her into the world without my watchful eye, as I am unsure if she is being cared for properly. As parents this is our challenge, knowing when to hold on and when to let go. So here is my summer vow...I will not falter, I will not bow down to negativity, I will not live in fear of the unknown. I will live in my truth and be a crusader for the cause. I will do the hard stuff, because its for the greater good. I will nurture this movement with the loving care of a righteous mother and know that through the struggle come the deep drink teachings and the L A U G H T E R and I will find ways to live peacefully in the heat of it all, and in the exact words of my 3 year old River, “mom you know warriors never give up�...
photography : Jane McCrae
So I say YES River Love, I will never give up... With food, energy and intention on my mind... I welcome you to the Summer Issue of Sacred Pregnancy : the magazine! In sisterhood,
Anni Daulter
3
photography : alexandra defurio
4
the food issue
number four 5
Sacred Pregnancy Magazine is: Anni Daulter - Editor + Creative Director Gretchen Sowers - Content Editor Amanda Hearn - Designer Victoria Karalun of Canary Lane Cover Photography
Dedicated Interns Bridget DiLuzio : For literally being there for me day and night Kristen Salisbury: For your thoughtful and hard work Myrriah Raimbault: For your sweetness that abounds and your dedication Nicole Schwartz: For helping get us organized and for your grand vision Maggie Bijl: For your incredible talent + smiling energy Media + Advertising Contact advertising@sacredpregnancy.com
A Special Thank You
Editorial Contact info@sacredpregnancy.com
Tim Daulter : For your endless support + love Hayley Lane : For creating Australia SP + being my soul sis Myrriah Raimbault : For helping to create Sacred Fertility and bring that into the universe Mary Oscategui : For believing in Sacred Pregnancy + creating Sacred Biz! Amanda Hearn : For keeping us BEAUTY-filled To all my babies : For inspiring this whole movement! Rita DiRito: For inspiring me and being my dear friend Olivia Hamilton: For jumping in + having an amazing eye! Nina Lee: For your gift to the world of Sacred Pregnancy + your loyal dedication Victoria Karalun: For jumping into everything sacred and for your incredible talent
Sacred Pregnancy Magazine was created and founded in 2012 by Anni Daulter. 6
All material herein is copyright 2012 by Sacred Pregnancy Magazine and respective contributors / writers. Unauthorized reproduction is prohibited.
SACRED pregnancy the magazine
10 12 16 20 24 28
bun in the oven by Cindy Collins
surrender to labor + chocolate by Katie Premo
the science of cravings by Julie Colby, LAC
cooking with essential oils by Kathryn S. Ramirez
mastering morning sickness
a special thank you to our amazing photographers: Brandy Lewis
serenitymamaearth.com
Melissa Taylor
melissataylorphotography.com
Victoria Karalun
canarylanephotography.com
Jade Beal
jadebeall.com
Jane McCrae
Michelle Gardella Ana Warren
by Makenna Johnston
Brandi Johnson
trusting me... as mom
Purely Newborn
by Sylvia Poareo, MSW
Lindsay Holt 7
34 36 42
pretty & poetic by Michelle Gardella
feeding love’s flame, after baby by Ruth Blanding
i double dare you to... Be Brave
44 food for thought 4 going to the bowl
8
8 50 54 58 60 62
by Christy Turlington Burns by Erica Bocian
sacred business by Mary Oscategui
preparng the father for birth by Sarah Clark
drink your greens, mamas! by Sarah Hrudka
in love : my favs by Anni Daulter
welcoing baby poppy by Noelle
66 72 76 78 86 88 92 96 110 112
breast is best
by Avital Norman Nathman
loving the after-birth body by Katie Beane Arnold
soulful eating by Elena Rego
yoga + ayurveda by Hayley Lane
clean + simple baby care by Heather Hamilton
the power of turmeric by Myrriah Raimbault
why i love being a birth photog by Victoria Karalun
retreat highlihgts
by the Amazing SP Instructors
summer manifesto by Anni Daulter
marketplace
by our Amazing Partners
summer 2013 food issue 9
crafty creations DIY : 10
by Cindy Collins Recipe by Alexandra Stafford
........................Bun
in the Oven
It’s amazing to think Man has been making bread for nearly 30,000 years! In all its various forms, it is the most widely consumed food in the entire world. The significance of bread goes beyond mere nutrition in many cultures; it has religious symbolism. Bread is a metaphor for basic necessities and living conditions--such a versatile staple in the kitchen. Bread has been so valuable in some cultures the workers who built the Egyptian pyramids were paid in bread.
Forming - Shape the dough into the desired form; loaf, rolls, pretzels, etc.
There are 12 essential steps in yeast bread production. (A good way to remember is the term “The Baker’s Dozen.”)
Storing - Store once cooled in an air tight bag for 3-4 days room temp or freeze it.
Scaling - Use a scale weigh the ingredients, though some recipes may call for a volume measurement. Accuracy is pretty important when it comes to baking.
James Beard said, “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” Good bread takes time to make, the process can’t be rushed and you ought not to skip a step lest the end result will suffer.
Mixing - There are actually a few different types of methods of mixing from “straight dough,” “sponge,” and “modified straight dough.” Fermentation - The yeast “activates” and the dough should double in size. If you want to ferment the dough overnight, you can place it in the refrigerator, this is called “retarding.” Focaccia bread is a great dough to “retard” to deepen the flavor. Punching - Gently punch the dough to release fermentation bubbles and air pockets. Be careful not to be too aggressive and over do it; you can stress out the gluten strands and the dough will be come tight. Scaling - Unless your batch of dough is only going to make one loaf of bread you will need to scale (measure) it into proportions. Rounding - Once you have the portions of dough you need, you will round it into a ball. Benching - allow the dough to rest, gluten stands to relax for about 10 minutes covered
Proofing - Once the dough is shaped, it needs to proof again, almost doubling in size Baking - The bread bakes! Finally! Cooling - Cool the bread for about 15-20 mins
The art and science of baking bread can be much like “baking a baby.” It takes time, we can’t rush the process. It’s crucial we pay attention to the little steps throughout the process. Here are my “baker’s dozen” to baking a bun in your oven: Bakers Dozen for Baking a Baby 1. Prepare the soil. Take the time to prepare your body before conception with optimal nutrients, detoxing any harmful chemicals or toxins and creating a pure wholesome womb. 2. Connect. As soon as we are aware we are with child, growing a little bun in our oven, try to connect with your baby and your changing body. Tapping into our maternal intuition and instincts are essential. 3. Nourish. As our baby grows it demands more nutrients from us. Take the time to nourish our bodies and babies. Nutrition is the cornerstone for a healthy pregnancy, birth and baby. 4. Meditate. Just be still and enjoy the moments of being pregnant, 11
feeling your baby move inside you. Relish them for they are fleeting. 5. Educate. There is nothing more important you can do than research your options for your birth. If you don’t know your options, you don’t have any. Information is power! 6. Grow. Embrace your body as it changes and grows a baby, it’s a marvelous miracle! There is no deeper intimate connection. 7. Support. Develop a support system of seasoned mothers to encourage and help you prepare for the arrival of your baby. They will be an invaluable network for months and years to come postpartum. 8. Capture. Make the time to commemorate this journey into motherhood by having professional maternity photos taken, journaling your thoughts and feelings, writing letters to your baby, or drawing birth art. 9. Nest. Prepare your home for your baby. Create a welcoming inviting peaceful place. 10. Pamper. Take the time to be pampered and let others dote you. Once your baby arrives all the attention will shift naturally toward the baby. Savor the love and kindness from others. 11. Nurture. The last few weeks before your baby arrives nurture the time you have with your partner and/or younger children; relish the moments, the birth of a new or expanding family is so sweet! 12. Release. Let go of any expectations you have of your upcoming birth. Release any negative thoughts and emotions you may have that could hinder your labor. This Walnut Bread is best in a preheated Dutch oven. If you don’t have one, you can divide the dough into two loaves and bake in buttered pyrex bowls or just free form on a baking sheet, but just know that the crust won’t be thick and crispy. • • • • • • • • • •
12
1/4 cup lukewarm water 1/4 tsp. sugar 1 tsp. yeast (instant, active dry, rapid rise — whatever you have) 1/3 cup (1.75 oz | 50 g) all-purpose or bread flour 1 1/2 cups walnuts 1 1/2 cups plus 2 tablespoons (13 oz | 375 g) lukewarm water 2 tablespoons walnut oil, divided 3 1/2 cups (16 oz | 450 g) all-purpose or bread flour 1/3 cup (1.75 oz | 50 g) wheat flour 2 teaspoons (0.5 oz | 14 g) kosher salt
1. Stir together the water + sugar. Sprinkle the yeast overtop. Let stand five minutes or so until the mixture is somewhat foamy. Stir in 1/3 cup flour. Cover bowl with plastic wrap + let sit for 45 minutes. The mixture should have at doubled in bulk + look somewhat bubbly. 2. Preheat oven to 350ºF. Spread walnuts on a baking sheet and bake for about 10 minutes. Keep an eye on them and set a timer. Nothing is worse than burning a sheet worth of nuts. Remove from oven and let cool. Transfer walnuts to a clean tea towel and rub well to remove as much skin as possible. Place in colander and shake it over the sink to remove any excess skins (They can be quite bitter.) 3. Transfer sponge to a large mixing bowl and stir in the water, 1 tablespoon of the walnut oil, flours and salt. Mix until the ingredients are well blended. Cover the bowl in plastic wrap and place in a warm spot to rise. This initial rise can take anywhere from 2 to 4 hours. Be patient. 4. When the dough has doubled, punch it down. Sprinkle the walnuts over top and gently knead into the dough. If your hand gets too sticky, dip them in water to make the kneading process a little easier. Once the walnuts have been added, drizzle the dough with the additional tablespoon of walnut oil and turn the dough to coat. Note: Adding flour, instead of water, to prevent sticking can affect the final flavor and texture of the bread. 5. Place bowl (or bowls) in a warm draft-free spot bowl to complete this second rise. 6. Place a large Dutch oven with a lid or two Dutch ovens with lids in the oven and preheat the oven to 500ºF. If time allows, leave the Dutch oven in the oven for a whole hour. If not, 30 minutes is fine, too. When the loaves have nearly doubled (about an hour or less), remove the Dutch oven and lid from the oven being careful not to burn yourself. Remove the lid from its base and carefully plop the dough into the Dutch oven. Place the cover on top and return pot to the oven. Turn heat down to 450ºF. Bake for 20 minutes. Carefully remove top after 20 minutes and continue baking for an additional 20 to 25 minutes (if you have made one large loaf) or for 15 to 20 minutes (if you are baking smaller loaves). Once the loaves look nicely browned on top, turn them out onto a cooling rack. Let cool for as long as you are able to resist.
13
14
FEATURE :
inspired highlight
r e d n e r sur
to labor + chocolate
Imagine a world where each and every mother claims her sacred space and divine rights to birth in a heightened state of ecstasy. Where every woman is inspired to take a path towards a spiritual pregnancy and childbirth that culminates in a remarkable union of mother, baby, family, and Mother Nature, all working in blissful harmony. Where fear is replaced with trust and assurance that a woman’s sacred space is protected during labor so that her focus can be in visualizing her baby arriving earthside, allowing her body to surrender to the forces of nature as it intuitively knows exactly what to do during each moment of giving life. Now imagine yourself taking that first bite of a delicious, heavenly chocolate bar that you have been craving for some time. You savor each and every ounce of sweetness as it melts in your mouth and brings you to that blissful state of pleasure. Your mood is enhanced, your body feels satisfied, and
your soul is alive with a rush of gratification. Could it be that if a woman were to use the notion of eating chocolate as visualization during childbirth that she would be able to imagine and create that same feeling of desire, peace, and happiness? Is it possible that the same hormones that are stimulated when consuming that divine saccharine substance can be activated with enriched intention while the surges of labor are flooding over a woman’s body? Within the sacred territory of childbirth, anything is possible. In a fascinating process, Mother Nature, in all her glorious wisdom, bathes the woman’s body in birthing hormones that take her beyond her normal state, so as to have the ability to be transformed mentally, physically, emotionally, and spiritually as she moves through the right of passage into motherhood. When uninterrupted, this process has the ability to enlighten a woman’s consciousness and transform her to a place of nirvana
By Katie Premo
as she journeys through labor, childbirth, and bonding. It is within the realm of possibility, therefore, that chocolate, which has culturally and historically been referred to as the nectar of the gods, has empowering correlation to childbirth, giving way to the sweet nectar of life.
The Love Drug: The Science of Childbirth and Chocolate It is no coincidence that it is the love hormone, oxytocin, that floods over the mind, body, and soul during both the luscious savoring of the cacao sweetness as well as the divine process of childbirth. Often referred to as the love drug, chocolate is known to have potentially mind-altering properties, which induces physiological and psychological effects similar to being in love. And if chocolate is referred to as the love drug, then the act of childbirth can rightfully be 15
16
viewed as a love addiction, the mother of the all-natural oxytocin release. The release of this adoring hormone during labor, childbirth, and initial bonding creates feelings of contentment and increases the emotions of security and serenity. The love hormone is also essential to mother-baby bonding which enables a loving and nurturing increase in trust. These feelings of emotional security create an inseparable and primal bond between a mother and her babe, which can culminate in a continuous release of oxytocin by both in the tender weeks to come. So if you are a curious first-time mama, or a mama looking to embark into a more sacred birth, how do you arrive into that blissful place, wrapped warmly in the drug of love and in a state of pure joy in just being? Let’s take this path of visualization together, to a place of delight and illumination, where chocolate and childbirth melt into a delectable world of pleasure, love, and serenity.
The Tantalizing Process of Melting Envision the initial urge of a chocolate craving paralleling that original surge during labor. Your initial sensation is to brush it aside, to distract it with some form of activity perhaps, or even another type of food, beverage, or both. As you continue to go about your day, the intensity of the craving only increases, similar to the surges. There comes a point when the unconscious mind sends powerful signals to the conscious mind that
your entire being is better served to just give way to the desire, to accept the surges as they wash over your body. You allow yourself to open that bar of chocolate while simultaneously opening up your being to the mighty forces of childbirth. Indulging in that first bite of sweet nectar, your mind, body and soul are already feeling the powerful effects. All facets of your being are sensing vibes of enjoyment as you allow the chocolate to dissolve in your mouth and cascade through your body. Just as the intense surges of labor take you to a heightened state of awareness and being, so do the enticing bites of chocolate as you delve further into the satisfying delicacy. The unconscious mind therefore becomes the guide, the wisdom within, the inner knowing, that allows the body to relax into the gorgeous progression of melting into the moment. At one point you find yourself in the luscious limbo, transition rather, where you have a tendency to hold back, similar to that experience of holding onto that last bite of chocolate. You’re on the edge, the cusp of the forbidden. It’s staring you in the face, lusting after you just as much as you’re lusting after it, calling to you to just dive on in and savor the final bit of sweetness, the ultimate culmination to this mouthwatering delight. And when one savors something, you don’t devour it. Such an act can lead to an empty satisfaction where the cacao nectar disappears and you discover as it sits in the dark, warm pit of your stomach that there is somehow a void, a desire, a need, a lack. To relish the final
moments of birth is to allow one’s self to truly melt into the process, just as you would allow those final bits of sweet and satisfying chocolate to melt over your tongue. You close your eyes, take a deep breath, and envision your body welcoming the divine nectar, as it nourishes it. It in fact feeds the soul just as much as it feeds the body. As the pleasant nectar cascades through your body, you can feel it in your veins, your bones. Your mind is fired up with the tantalizing effects of oxytocin, much like the effects of bringing your babe earthside, resulting eventually in the climactic moment that is the sweet nectar of life. That beautiful little soul that you nourished within the sacred confines of your womb is finally looking up at you with loving and devoted eyes, your body delighting in the sweet moments of harmony, triumph, and satisfaction. As you take your mind through the enticing effects of enjoying those melodious notes of chocolate, I encourage you to practice the melting effect. If you’re pregnant, meditate or pray on it, journal about one’s experience in savoring the divine nectar to the very last drop. Find or create your absolute favorite way to enjoy chocolate and go ahead, get your melting on. Indulge a bit; know intuitively that you absolutely deserve it.
17
expert highlight
SCIENCE of cravings
FEATURE :
the
18
By Julie Colby, LAC
A craving is something that the mind and body focus on and are unsatisfied until they receive the object of their desire, be it food, a person, a drug, or an idea. Cravings specific to food are a little different than the other things I just mentioned for one very basic reason: food is a requirement for our heart to pump blood through our veins and our lungs to breath air into. Without food, we die. We all know that certain foods are good for us like vegetables, whole grains, pure proteins, etc. We also know that certain foods are not good for us like processed foods, sugar, foods that contain much of the “bad fats”. When we crave certain foods, it’s a legitimate driving force that propels us to act, often by eating the food we are craving. If the food craving falls within the “foods that are good for us category”, we are filling our body with nutrients, minerals, enzymes, fats, and proteins that our body can assimilate and utilize. If the food craving falls within the “foods that are not good for us” category, we are filling our body with sludge that our body has to work very hard to process and sort through.
photography : Shawna Wentz
In every aspect of our life, balance is key. This is very true when it comes to eating. On our plate, a balance of colors, proteins, fats, and carbohydrates is received with wide open arms (and digestive enzymes!). When taking a closer look at the ingredients, we might ask, “Where was this vegetable grown? What was the soil quality like? Was it grown organically? Where did my meat come from? Was it raised and harvested ethically or did it live a life of mistreatment and consuming a poor quality diet?”. So, when stepping back and looking at how, what, where, when, and why we are eating, we must keep BALANCE on the forefront. I like to eat in accordance with the Five Elements, as I am a Traditional Chinese Medicine practitioner and I am intrigued by thermal properties, flavors, and tastes of food and what happens when they are combined. I also follow what I call the 80/20 rule. 80% of the time, I make healthy and wise dietary decisions and 20% of the time, I eat things that don’t serve me nutritionally but fulfill my soul in that moment (French fries, wine, coffee).
As Michael Pollan says, “Treat
treats as treats”
Let’s consider the impacts of how the mind and digestion are related. Western medicine has fully embraced the brain-gut axis, a theory that directly correlates sensory neurons in our GI tract. In other words, what we eat not only affects the physical process of digestion but also affects how we think. So, the good foods make us healthier and feel better but the bad foods make us weaker and feel worse....not a difficult concept to grasp. Blood sugar balance is also an important concept to grasp. When we eat foods high in carbohydrates and sugars (breads, pasta, sweet treats), we trigger sensory receptor sites with insulin. This causes insulin levels to rise and rises the likelihood of metabolic syndrome (a precursor to diabetes). When we stop consuming foods high in carbs and sugars, insulin levels go down and cravings decrease. It’s a true story. Here are some suggestions that are beneficial when interested in restoring balance within our dietary habits: Eat within one hour of rising. Always. Especially when you don’t want to. Eat every three hours and if you are active, eat every two. Limit carbs and sugars until cravings diminish and then follow the 80/20 rule. Get eight hours of sleep per night. If you skimp, make up up for it the next night. Eat fermented foods daily, especially after eating. Lovely examples are: pickled daikon radishes, miso soup, kimchee, yogurt, kombucha. Eat lean proteins (salmon, beef, poultry, nuts, legumes. Consider the following Detox Tea, from Dr. Daoshing Ni’s book The Tao Of Wellness. 19
Dr. Daoshing Ni’s Detox Tea 8 ounces total, equal parts. Make a decoction of these herbs. Drink 3 cups per day for one week. ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤ ¤¤
Green Tea (strong antioxidant) Sarsaparilla root (gas and urine cleanser) Milk Thistle seeds (gallbladder, liver, and spleen cleanser) Red Clover (blood purifier) Dandelion root (liver cleanser) Yellow Dock root (liver cleanser) Burdock Root (liver and urine cleanser) Hibiscus Flower (stomach cleanser) Echinacea Angustifolia flower (lymphatic system cleanser) Fenugreek seed (lung support and cleanser) Ginger root (bowel and kidney cleanser)
¤¤ How was your prepared? ¤¤ What is it? ¤¤ Where were you geographically, standing/sitting when consuming your food? ¤¤ When. What time did you eat time and where in your menstrual cycle where you (if this applies to you). ¤¤ Why did you eat what you did? Lastly, when you are eating, enjoy your meal. If you are eating foods that don’t serve your nutritional needs but serve your soul at that moment, leave the shame and guilt at the door, because those feelings are worse than the foods themselves. Enjoy the 20 moments in the 80/20 rule, treat treats as treats, and always use the best ingredients possible.
Summer of Love Soup Focus on adding healthy fats to your diet, such as: Chia seeds Hemp seed Pumpkin seeds Walnuts Dark Green Leafy Veggies Almonds Avocados Garbanzo Millet Brown rice Salmon Mackerel Sardines Coconut Oil Flax seeds, perhaps in your oatmeal.
Keep a food journal for 28 days, one complete moon cycle. Record what you are eating, every single time. Describe how you felt an hour later, and specifically record the following: 20
1 quart water 1 tbsp coconut oil 1/3 cup local honey 1 vanilla pod 1 slice of ginger, shredded 1 tsp fennel 1 tsp coriander 1 lemon, juice and grated rind fresh fruit (blueberries, blackberries, raspberries, strawberries), sliced 2 sprigs each of mint and basil Put water and honey in pan. Add ginger, vanilla, coriander, coconut oil, fennel, lemon juice, and rind. Boil and cool immediately for a couple of hours. Put fruit and herb sprigs in bowls, then adding liquid. Serve at room temperature. Enjoy!
21
22
HERB DRAWER :
plant love
cooking ” “
In most recipes calling for herbs and spices, one typically thinks of the whole herb or spice, whether fresh or dried. But did you know that there are 300 essential oils which are used in the flavoring of food and fragrance of commercially made products on the market today? From toothpaste to tea, products you may never expect contain essential oils. All natural, essential oils can add intense flavor and aroma to candies, chocolates, frostings, baked goods, soups and marinades. Many essential oils are “generally recognized as safe (GRAS)” by the Food and Drug Administration (the FDA in the U.S.), but for obvious reasons, one must take care to see that the oils are of the purest quality. While I do not recommend any one particular brand of essential oils, I have developed a list of my favorites which can be found on my website at:
www.serendipitybirthpros.com
with Essential Oils by Kathryn S. Ramirez
Sacred Pregnancy Instructor Birth Doula & Master Aromatherapist
My favorite essential oils to use in foods that are part of the GRAS list include Basil, Black Pepper, Cinnamon, Coriander, Clove, Cumin, Dill, Fennel, Ginger, Lavender, Lemon, Lime, Marjoram, Oregano, Peppermint, Rosemary, Spearmint and Thyme essential oils among others. My favorite ways to use essential oils are in raw foods. Think of the possibilities for salad dressings, smoothies and energy bites! For hot foods, use the essential oils at the end of cooking, or just before serving. When using essential oils in recipes it is important to take into account their concentration. When a recipe calls for a teaspoon of a dried herb (or two teaspoons fresh herbs), I can usually use just 1 drop! Start with less and add to taste after blending the essential oils into the recipe. You may even consider using a clean toothpick dipped into the essential oil and then used to stir in just a hint of flavor. I’d like to share my favorite recipes with you. 23
Coconut-Lime Melt-away Energy Bars Makes roughly 6 to 8 bars. Ingredients: • 1 ½ cups almond flour • 1 ½ cups dried shredded unsweetened coconut • ⅓ cup coconut flour • 2 big pinches of sea salt • 6 Tbsp. agave, pure maple syrup, or honey • 4 Tbsp. lime juice • 2 tsp. Vanilla • 3 drops of Lime (Citrus aurantifolia) essential oil • ¼ cup and 1 Tbsp. melted coconut oil 1. Mix all of the dry ingredients together. Set aside and move onto the next step. 2. Mix together all of the wet ingredients except for the coconut oil. Using your mixer or food processor set to low blend your wet and dry mixes together. 3. While your mixer is on, stream in your melted coconut oil. 4. Form bars in any square pan and cut. 5. Place your bars in the fridge to chill for about an hour or until serving.
Green Mint Chocolate Chip Smoothie Makes one extra large smoothie. Ingredients: • 3 Tbsp. protein powder • 1 Tbsp. of a greens powder mix (Try: Erin’s Super Green Drink Mix) 24
• • • • • • •
4 oz. water 6 oz. coconut milk Small piece of avocado 3 drops of Peppermint (Mentha piperita) essential oil Sweeten to taste with Agave 4 Tbsps. mini chocolate chips 1 cup ice cubes
1. Add all ingredients except the cacao nibs to a blender. 2. Pulse until smooth and creamy. 3. Add the chocolate chips and blend for another 5 – 10 seconds to break up the chocolate chips into little bits. Enjoy!
Mint Lemon Pepper Salad Dressing Delicious over romaine lettuce, toasted pine nuts, sliced green onions, and shredded carrot. Ingredients: • 3 drops of Spearmint (Mentha spicata) essential oil • 1 drop Lemon (Citrus limon) essential oil • 1 drop Black Pepper (Piper nigrum) essential oil • ½ cup freshly squeezed lemon juice • 4 to 5 garlic cloves, minced and creamed • 1 small shallot, finely minced • Sea salt to taste • ¾ cup extra virgin olive oil Add all ingredients to a glass jar, shake well to incorporate, and store in the refrigerator until ready to use. Bring to room temperature before serving.
25
We thank you in advance for your support of the the Sacred Pregnancy movement!
The full issue can be enjoyed by visiting...
www.sacredpregnancy.com
26 26