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Master of The Month | Nadine Artemis | Chocolate Blueberry Crepes Recipe

Posted by Tanya Maher · March 14, 2016

It’s hard to believe that just one year ago I was packing my bags for LA to attend The Longevity Now Conference and today one of my favourite speakers from it is here on the blog with us.

Nadine Artemis of Living Libations is not just an encyclopaedia of knowledge on natural dental and pure botanical beauty care, she is one of the sweetest, most authentic and truly caring humans leading the health scene today. And to prove my point, she saw I posted THISon Facebook after hearing her speak and sent me a whole selection of her exquisite line of serums, elixirs and essential oils as a thank you. I mean, seriously what a woman!

With her home nestled in the Canadian woods, and a business that is all about how to glow from what grows, Nadine has made living with nature a priority in her life. She is also the author of Holistic Dental Care: The Complete Guide to Healthy Teeth and Gums.

Described by Alanis Morissette as “a true-sense visionary,” I am so excited for you to meet our March Master of the Month…

DESCRIBE YOUR TYPICAL DAY OF EATING AND DRINKING.

We eat what is fresh and seasonal, so our meals are vast and varied but always whole, organic and wild. Our meals are gluten free and processed food free. We live on a beautiful cold, spring-fed lake with many springs in the area. Spring water is the best.

WHAT (OR WHO) INSPIRES YOU TO EAT WELL AND STAY HEALTHY?

My body inspires my health. We, (me and my body), are going to be hanging out together for many years, so I listen and align to my body’s wisdom.

WHAT IS YOUR BIGGEST WEAKNESS WHEN IT COMES TO FOOD AND HOW DO YOU DEAL WITH THAT?

Every option in our kitchen is a whole, healthy, beautiful food. So our cravings are always a celebration and eating is a delight.

MY TOP TIP FOR:

Improving your diet is… Go fresh and get real! Eat only fresh, real food. Nothing processed.

Staying healthy while travelling is… Take your own supplies and preplan. Our supplies always include a shower filter too. Arrive at your destination already knowing where you can get organic food and spring water. Check out findaspring.com

Detoxing is… Avoid toxifying the body with chemical products and processed food to start with. And, make excellent health choices every day to activate the innate intelligence of the body that expertly filters out and eliminates toxins.

Immunising is… Playing and bathing in the sunshine! The sun feeds and lubricates our cells with vitamin D, which mediates our immune responses and boosts our protection against pathogens. Sunlight is the best disinfectant.

WHAT’S THE NICEST THING ANYONE HAS EVER SAID TO YOU?

“Mom, you are like no other mother. I love you like a celebration.” (My Son)

HOW WOULD YOU LIKE TO BE REMEMBERED?

I would like my legacy to be a life of love. Love is my motivating force and my intuition’s source.

IF YOU GOT TO KEEP ONLY 3 OF YOUR BELONGINGS: 1 THING FROM YOUR KITCHEN, 1 THING FROM YOUR GARDEN AND 1 THING FROM YOUR BOOKSHELF- WHAT WOULD THEY BE?

A few years ago our house burned to the ground in the middle of the night. My family escaped safely, but we lost everything in the fire. Everything in our house had to be re-gathered, and I feel less attached to things… Though maybe that is dodging the question…

1. From my kitchen, I would take our go-to large, sharp knife that we use in preparing every meal.

2. I would dig up the bountiful blackberry bramble from my garden to take with me.

3. There is a beautiful edition of The Flower Adornment Sutras on our bookshelf.

IF YOU COULD HOST A DINNER PARTY FOR 3 GUESTS (DEAD OR ALIVE)- WHO WOULD THEY BE AND WHAT WOULD YOU SERVE?

I am a poet at heart, so if I had to choose three guests for a dinner party tonight, I’d pick three Sufi poets: Rumi, Attar of Nishapur, and Lalla Ded. We would feast on dates, oranges, and mead.

WHY DO YOU BELIEVE THAT LIFE IS BETTER RAW (OR WITH MORE PLANTS IN YOUR DIET)?

The first and best reasons to eat more plants is that they are a treat for your taste buds and a plate full of fruit and veggies looks like a painting on a plate. Beautiful!

Also, over the last few years, scientific researchers have demonstrated repeatedly that our whole body health, and even our happiness, relies on a diverse population of microbes in our gut. These friendly flora thrive when fed a diet rich in oligosaccharides. This prebiotic is found in an incredible variety of plant foods, such as artichokes, asparagus, beets, beans, broccoli, Brussel sprouts, cabbage, fennel, garlic, Jerusalem artichoke, chicory root, leeks, lentils, okra, onion, peas, shallots, apples, persimmon, pumpkin, and watermelon.

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Nadine shares her favourite raw food recipe…

CHOCOLATE BLUEBERRY CREPES
Serves 10

Image courtesy of Meghan Telpner

What you’ll need:

2 cups blueberries (fresh or frozen)

½ cup ground chia (sprouted ground chia is the best)/or fresh ground flax seed

1 cup tocotrienols (rice bran solubles)

3 drops lemon essential oil

To make:

Mix all of the ingredients in a food processor.

Spread out like a pancake on a dehydrator tray and dehydrate over night.

Wake up and dress your pancake.

Roll raw chocolate into the pancake, almond butter icing, or a nut cheese. Whatever takes your fancy!

Yum!

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For more on the beautiful and amazing Nadine Artemis, go here >>

15 comments

BLUEBERRY AND CREAM LAYER BIRTHDAY CAKE

Posted by 2 · September 09, 2012

I love birthdays. Love it when people are proud to announce their age, love to see others wholeheartedly celebrate the day they were born, love it that I was brought up in a family where birthdays are a big deal, love the anticipation of birthdays and the celebrations that continue for an entire month starting on September 4th for me!

I'm so incredibly grateful for this life, so why be modest and hold back on announcing the day you got the opportunity to come into it, right? 100% right! High five to that! I'm clapping now. You try high-fiving yourself :))

This year is also a little extra special for me. You see, I have a bit of a fascination with the number 28 and that is how old I've just turned. I've always had the strongest feeling, that this year whenever it comes will somehow be even more amazing than the previous 28 and I trust my intuition big time.

All I can say is it hasn't even been a week and already amazing things are happening for me... for instance I've employed my first ever project management assistant!!! It is only part time for now, but it's a big leap and Michelle is an absolute gem. Very blessed to work with her and will be updating you on our progress later.

For now, it's all about the cake. THEE CAKE. Of all the cakes I've ever made, this one takes the biscuit. And it so happened that this one was my very own birthday cake, made by yours truly.

BLUEBERRY AND CREAM LAYER CAKE

(serves 16)

For the essentials

9 inch cake tin

blender

food processor

For the base

2 cups brazil nuts

2 cups dates, pitted

1/4 tsp Himalayan salt

For the cream layer

4 cups cashews, soaked 4-8 hours and rinsed

juice of 2 lemons

1 cup cacao butter, gently melted

3 tbsp coconut oil, gently melted

1/2 cup agave nectar

1 banana, peeled

2 vanilla pods, seed scrapings only

2 tsp vanilla bean extract

1/4 tsp Himalayan salt

For the blueberry layer

4 cups blueberries

1,5 cup dates, pitted

4 tbsp coconut oil, gently melted

zest of 2 oranges

2 tbsp chia seeds

1/4 tsp Himalayan sea salt

optional: 2 tbsp strawberry powder

-Prepare the base of the cake by first processing the nuts using an S-blade in your food processor. Add dates and salt, then process again until everything is broken down evenly. Transfer the mixture to a cake tin and press it down using your first, until you create an even base.

-Prepare the cream layer by blending all the ingredients using a tamper or pulse function. Blend until smooth. Using the measuring on the side of your blender as reference, note how much cream is in there now and divide by 2 to calculate how much half of it would be. Pour cream into the cake tin until the amount remaining in blender is down to half. Transfer the cake to set in a freezer while making the next layer. If you only have one blender jug, transfer the remaining cream into a bowl and keep at room temperature to avoid premature setting.

-Prepare the blueberry layer by blending together all ingredients, except the chia seeds (make sure to leave them aside until last minute, otherwise the mixture will set too early). Transfer half the blueberry mix into a bowl, quickly mix in half of chia seeds (1 tablespoon) and pour the mixture over the set cream layer. Transfer to the freezer for 5 minutes.

-Pour the remaining half of vanilla cream into the cake, briskly sliding the tin from side to side on your kitchen top to make sure the cream spreads in a nice even layer. Transfer to the freezer for 10-15 minutes or until semi set, so that it is strong enough to hold up the final layer. Make sure to keep stirring the remaining blueberry mixture every five minutes, so it doesn't set in it's bowl. Add the the last tablespoon of chia seeds, stir well and spread it over the cake with a spatula. Transfer to the fridge and store in the fridge too, where it should last for unto 7 days.

One of my 'month long celebration' activities this year has been attending a Secret Cinema event with the girls. Here are a few images from the most hilarious and fun night, which was themed 'Back To School Carnival- Grease the movie'...

And just one more snap of the cake. She's just too purdy not to...

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