I spent the first hour juicing fresh vegetable cocktails for everyone. I loved doing it and everyone was high on vitamins and pure vitality. Lots of laughter! Then we had grilled wild caught salmon with wheat free raw taboule, and salads, followed by raw chocolate treats.
Later on I sat in bliss while my friends bestowed blessings on me. I had opened my heart for the past 3 days, receiving the outpouring of love from my kids, my friends and my FaceBook friends. So I sat at the birthday party commanding that every vow bestowed on me transform me for the better and manifest in my reality. It was a very powerful experience of bliss. The following Tuesday I gave my Awaken the Healer students my Heart Opening Attunement and there was more bliss flowing there. Every student seemed to go into a very deep state of receiving and bliss, with major transformation in the following days.
So this was a birthday of receiving so much that my heart expanded beyond what I could imagine.
And now as my gift to YOU, due to popular demand, here are the recipes for the dishes served at the party:
For 3 to 4 people: 2 heads of cauliflower finely ground in the food processor.
Half a cup of fresh lemon juice.
One cup olive oil
One table spoon and 1tea spoon of black pepper
¾ of a teaspoon of sea salt (to taste)
A bunch of fresh parsley, stems removed
A bunch of fresh mint, stems removed
A bunch of fresh cilantro
One 13 ounce jar of pitted black olives
(from Rawvolution by matt masden)
3 broccolini (Baby broccoli. Needs to be very fresh)
Half cup olive oil,
3 ¾ sea salt
MANGO AND AVOCADO
5 mangos, diced
RAW CHOCOLATE TRUFFLE
8 ounces raw organic coconut oil. Melt it by placing the jar in warm water.
Mix in 3 tablespoons of organic raw cocoa
Mix in 1 tablespoon of powdered mesquite
Add 1 teaspoon of spirulina
Add 1 teaspoon of super green powder
Add 1 tablespoon of raw tahini
Add 1 drop on organic vanilla essence
Add 1 tablespoon of lucuma powder
In half of the batch I added 1 tablespoon of chia seeds for those who like to chew their food rather than let it melt in the mouth and to counterbalance the sweetener.
Sweeten to taste with agave or coconut palm sugar.
Place 1 pili nut in each compartment of an ice cube tray. Spoon the mix into the ice cube tray. Place in the freezer for 30 to 60 minutes. Once they are solid, the truffles will keep in the fridge as well. It looks even better if you use tiny heart shape food molds.
This is something I made up through experimenting with it for months so feel free to add or remove ingredients or to modify quantities to suit your taste.