Yummy Spring Online Course
It’s been a yummy couple of months in the kitchen! I have spent lots of time developing brand new recipes for my upcoming course with Nourishing Our Radiance. I’m so excited that it’s almost time to share them! Registration is now open and the course begins on 3.20.12.
Cultivating the Sweet Life is a combination of transformational teachings, restorative self-care practices, luscious raw recipes & community support.
We already have women signing up from all over the country. It’s such an honor to be able to bring a group together all around the topic of living more nourished, extraordinary lives!
I encourage you to take look and see if you’re inspired to join us on this journey. There are even options to add on coaching support with me & Melissa if you’re looking for some indivdual guidance.
Oh, and if you already love what we’re doing and want to spread the word, check out our affiliate program!
Launching Nourishing Our Radiance
Happy New Year! How is 2012 going for you so far? I hope you love the fresh start of a new year as much as I do. For me, it is a time for setting goals, taking action & giving birth to new ideas. Yummy.
Today, I am thrilled to announce the launch of a brand new project & website: Nourishing Our Radiance. As a collaboration with Melissa Geiger, Nourishing Our Radiance was created to connect, support and strengthen a community of visionary women who are dedicated to realizing their potential, creating positive change in the world, and restoring balance to our bodies, souls, communities and planet. Melissa and I have a shared passion for helping women discover true nourishment through loving self-care & living foods.
Together, we created The Nourishing Wisdom Workbook as an introduction to our work, sharing some simple lifestyle changes that can have a huge impact on your well-being. I invite you to join our mailing list, download your free copy and begin to explore your relationship to self-care and nourishment. I think you’ll also enjoy the brand new recipes inside (including the Coconut Hemp Macaroons that I just can’t get enough of)!
Our premier online course, Cultivating the Sweet Life, is launching on March 20th–mark your calendars and stay tuned for discount offers.
I am honored to share this work with you and I am grateful for you continued support. Please share our work with the women if your life that would enjoy being part of a community of truly nourished women.
Here’s to a truly nourished 2012!
xo!
Natalia
Frank’s Finest: Spicy Review, Recipe & Giveaway
Herbs & spices bring foods to a heightened level of culinary pleasure unlike any other ingredients. It is these flavors that deliver culture to our kitchens and onto the dinner table. Consider an ingredient like tomato. With oregano, rosemary and basil, we visit Italy. With mint, thyme & parsley, we journey to the Middle East. With turmeric, coriander and garam masala, we reach India. With cilantro, cumin & chili, we’re now in Mexico.
I found this concept deeply important when I began to prepare raw foods. When you take a vegetarian diet and strip out the cooked grains, pasta, dairy, cooked beans & legumes, etc, you are left with simple fruits, vegetables, nuts, seeds & sprouts. It is herbs and spices that allow us to retain the variety & culture of our past diets when we choose to journey on the raw path.
I am super grateful to have had the chance to experiment with a couple of Frank’s Finest Spice Blends. Creatively developed by the talented, classically trained chef, Frank Giglio, these special blends merge the best of culinary tradition with herbalism and superfood nutrition. In my kitchen, I’ve been playing with the Chai Spice Blend and Mediterranean Seasoning Salt.
The Chai Spice is absolutely perfect for this time of year. A blend of traditional, warm chai spices, like cardamom, ginger and cinnamon are brought to a new level with the herbs damania, passionflower and rose (instead of caffeinated tea leaves). I love using this in my fall breakfasts–chia pudding, banana smoothies, apple porridge and of course, creamy warm chai drinks. This summer, I was on a chai latte kick, brewing strong chai tea and blending it with sweetened cashew milk and ice. I only wish I had Frank’s Finest then, using it’s divine spiciness to really kick things up a notch. I know what I’ll be using next summer! Plus, if you’ve had the joy of experiencing my chai cheesecake (from Pure Pleasures), you will know that this spice would be the perfect substitute for my spice list.
The Mediterranean Seasoning Salt is such a lively blend. It is not overly salty like most conventional salt mixes, which is very refreshing. It’s also very rare to find a seasoning salt with Himalayan salt as the base, but with Frank’s high integrity products, he uses only the best. This blend is wonderfully herby, featuring rosemary, oregano and thyme with a few fabulous surprises mixed in–like lavender and dulse. The lavender is just lovely–I often use it in desserts, but realized I never had the chance to really enjoy the herb in a savory setting until now. The dulse plays its role along with kelp, adding beneficial minerals. This really peaks my interest because normally I avoid sea veggies like nobody’s business (I pray for developing the taste one day) but here, with fragrant herbs, the entire mix is beyond delicious. I’ve been enjoying this blend to bring simple salads to life. My favorite has been a massaged kale salad with lemon tahini dressing and a generous sprinkling of Mediterranean Seasoning Salt.
In the Frank’s Finest shop, you’ll also find Autumn Dessert Spice, Lemon Pepper, BBQ Spice, Spirulina Gomasio (very original) and Chili-Garlic Salt among other tempting blends. I have never seen such an array of creative flavor blends anywhere else. I highly recommend that you hop on over to his shop and spice up your kitchen with new found favorites.
Creamy Dessert Chai
I count on this to warm my mornings and evenings. It is perfectly creamy, rich and satisfying.
- 2 cups warm to hot water (whatever your raw foodie preference)
- 6 tablespoons raw cashews
- 1 tablespoon raw coconut butter
- 3 tablespoons raw honey
- 2 teaspoons Frank’s Finest Chai Spice Blend
- 1 teaspoon Frank’s Finest Tahitian Vanilla Powder
Blend all ingredients in a high speed blender until perfectly creamy and warm.
Now for the Frank’s Finest Giveaway!
Frank has generously offered a fabulous prize pack to one lucky reader–including his amazing Chili-Garlic Salt, BBQ Spice Blend, and Mediterranean Seasoning Salt. It’s simple to enter! Just follow the details below.
To enter:
1. Sign up for the Frank’s Finest newsletter
2. Sign up for my Pure Luscious Lifestyle Newsletter
3. Leave a comment below this post with your name letting us know you did it!
That’s it! You’re entered!
For additional entries (up to 3 total entries):
1. Tweet this, including the link: I entered the #SpicyGiveaway from @FrankGiglio & @NataliaKW and you should too! http://bit.ly/qPMNcZ
Comment letting us know you did it, including your twitter handle.
2. Share this, including the link, on facebook: I entered the Spicy Giveaway from @ChefFrankyG & @NataliaKW and you should too! http://bit.ly/qPMNcZ
Comment letting us know you did it, including your facebook name.
The Fine Print:
Contest ends at 11:59pm PST on October 23, 2011. The winner will be announced on October 24th in my newsletter and here on this blog post. The prize will be shipped to addresses in the US & Canada. Thanks for playing!
Breakfast Makeover FreeBook
Just pop your name & email below and I’ll deliver my Breakfast Makeover straight to your inbox. You’re going to love switching things up and inviting more energy and radiance into your life with just a simple change to your morning routine.
My Happy, Juicy Life!
What a busy Spring! Lately I’ve been manifesting & creating at lightning speed, watching multiple dreams unfold into reality. Love that! Gosh, I can’t even wait to share these new creative projects with YOU! Ok, I’ll give you a hint–there’s at least one more book in the works!!! YAY!
You may have noticed things are looking fresh around here! I’ve rebranded, working to really clarify my mission and direction. Glowing Temple is now Natalia KW ~ Pure Luscious Lifestyle. Of course I’ll still be sharing my latest foodie creations with a splash of deep inspiration to keep you happy and healthy! Consciously nourishing my body through living foods has ignited such wild passion within, it’s impossible for me to keep from sharing! I want to empower people to take control of their health and happiness, using pure, raw, organic food as a launching point.
If you haven’t had a chance to check out my two latest recipes through facebook or my newsletter, here’s your chance! These Dark Chocolate Ginger Brownies are unbelievable! Seriously, who needs junk food when pure food is this good? If I could stop drooling over them, I’d tell you that the Curried Carrot Raisin Salad is delicious, too.
Enjoy with pure pleasure!
Dark Chocolate Ginger Brownies
For the Brownie
2 1/2 cups Brazil nuts, walnuts or pecans
3/4 cup raw cacao powder
1/2 cup shredded coconut
1 teaspoon grated fresh ginger
1 teaspoon vanilla extract or seeds from 1 vanilla bean
pinch of Himalayan salt
1 cup pitted dates, well packed
2 tablespoons cold pressed coconut oil
Place the Brazil nuts in a food processor and chop finely. Add the cacao powder, coconut, ginger, vanilla and salt and process again to combine. Separate the dates and add to the food processor along with the coconut oil. Pulse to gently begin to combine the dates. After a few pulses, run the food processor until all ingredients are well combined and a sticky dough has formed. Scrape into an 8″ baking pan and press the dough in firmly.
For the Ginger Candy Topping
3 tablespoons raw agave nectar
1/2 teaspoon grated fresh ginger
1 cup finely chopped raw walnuts or pecans
1/4 cup cacao nibs
Place the agave and ginger in a small bowl and whisk together. Add in the nuts and cacao nibs and mix well. Spread the topping over the brownie and press with a spatula to set. Place the entire tray in the freezer for 1 hour to firm. Cut into 12 pieces and serve.
Curried Carrot Raisin Salad
makes 5 cups
for the salad
4 cups shredded carrots
2 cups finely shredded red cabbage
1 cup chopped celery
1/3 cup diced sweet onion
1/2 cup raisins
Toss all ingredients in a large bowl.
for the dressing
1″ cube of fresh ginger
2 large cloves of garlic
1/2 cup olive oil
4 teaspoons agave nectar
1 tablespoon apple cider vinegar
1 tablespoon curry powder
1 teaspoon Himalayan salt
Mince the garlic and ginger either by hand or with a food processor. Scrape into a medium bowl. Add the olive oil, agave, apple cider vinegar, curry powder and salt to the bowl and whisk to combine. Pour the mixed dressing over the salad and toss well.
Wishes of Bliss!
Natalia
