Healthful Delights – Raspberry & Chocolate Cream

I’ve noticed a heightened aesthetic sensitivity in myself and others lately. It’s as if we finally have time to really look at things. Where as before we would hustle to get it done, get the food on the table, in line with whatever principle we personally prioritize, be it a certain diet or just a concern for healthily sourced food, it all feels different now.

If you browse food blogs and Instagram foodies, you will notice that there is a lot of attention given to presentation. It is no longer about batch cooking and mass packing and it’s all about breaking out the fancy china and wedding-gift linens. And I’m loving it!

I mean, I always have. I am one of those people who spares no expense or toil to make it look and, more importantly, feel good. It just has to sit well. That is the cherry on top of mindfulness and embodiment. That is the signature of wellness and well-being. And it is a bitter-sweet irony for me that it has to take the threat of a pandemic for this normal, human, humane inclination and need to make an entrance. Breaking something obviously takes unfathomable forms to catalyze transformation and usher in a new awareness.

And I am relieved. I am relieved because I’m sensing it everywhere. And if it all has to get even worse before it gets better, so be it. I can feel that what is coming will be worth it.

Raspberry layer

• 2 cups frozen raspberries
• 1 cup raw cashews
• 4 tbsp gelatin
• 2 tbsp raw honey

Chocolate layer

• ½ cup raw buckwheat
• 2 tbsp cacao powder
• 1tbsp raw honey

1. Defrost the raspberries.
2. Soak the cashews overnight. Soak the buckwheat overnight.
3. Combine the cashews and raspberries in a bowl. Crush with immersion blender or blend in food processor.
4. Heat the mixture on low heat to make the side of the pot warm but not too warm for your hand.
5. Mix in the honey and the gelatin.
6. Pour into the mold and refrigerate.
7. Using an immersion blender, blend together the soaked and drained buckwheat, honey and cacao powder.
8. Add this mixture to the mold. Refrigerate for 24h before serving.

Enjoy!