linda’s holistic health journey

Question: Where can I find Stacy’s Happy Shake ingredients?

Answer: Great question! I’ve put together a lil page on my website with Stacy’s recipe plus ingredient listing so you have one stop shopping.

Here’s the link: http://vt-fiddle.com/shop/index.php?main_page=index&cPath=56_74

If you are familiar with Stacy Stower’s happy shake, then you’ve come to the right place. Here we have her recipe laid out and if you scroll down below, you can order the ingredients right here on the same page.

The Happy Shake - serves 1
by Stacy Stowers

1. The BASE:

3-4 cups fresh spinach…..GREEN is Glorious!
1/2 cup liquid…..water, juice, nut milk. it’s your choice…
1Tbsp coconut oil…good fat won’t make you fat! This is essential for a healthy happy body, keeping you satisfied and metabolizing the spinach.
1Tbsp Hemp Seed….protein! This can be sprinkled in after blending if you prefer.
3 drops Marine Phytoplankton

2. The “HAPPY” Part:

1/2-1Tbsp Maca….for stamina, endurance, mental clarity and peak sexual performance for both men and women
1Tbsp Raw Cacao (Raw Chocolate)…in it’s Raw state chocolate is actually a valuable potent super-food loaded with nutrients and neuro-peptides very similar to the ones our bodies create when we are in LOVE!
1Tbsp a super GREEN RAW powder….GREEN is highly alkalizing. This is crucial! Very important for weight management and longevity!
1 Tbsp bee pollen (can be sprinkled on top at the end.)

I package and bring the “Happy” part on the road with me for my families. You can also get your super foods from my super friend Linda Wooliever at vt-fiddle.com. Meet Linda right here on Face Book!!!

3. Add your favorite frozen fruit……bananas, berries, mango, papaya.

4. BLEND!!!!!……this is the”sludge”

Now go out and have the Best DAY Ever!!!!

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Ask Linda! Please feel free to submit your questions to linda AT vt-fiddle.com. Questions don’t have to be completely raw food related but please bring questions on health, recipes, diet, weight issues, nutrition, parenting, nursing, pregnancy, spirituality or whatever it is you’d like to ask. I’ll do my best to answer and will most certainly learn from this as much as I can give.

Been having a fun dialogue with a lovely someone about all things raw/living food. I really love these kinds of conversations particularly because these peeps are as into it as I am. That makes it fun and me not coming across so much of a “pusher.” LOL! It’s quite an interesting place to be in when you are into something more than other people around you. It helps, I guess, to be in a bigger population of people - the % is greater than you’ll find actual people into what you are. So, my population of excited raw peeps comes to me virtually. But I don’t mind being the neighborhood health food freak. LOL

So today’s herbal concoctions and food so far: this AM had hot cacao with medicinal mushrooms, vitamin C, and non-GMO soy lecithin just for some added creaminess. Had some Immune Builder Tincture by Sandra Lory, Healthy Woman Elixir by Sandra Lory (Mandala Botanicals), Dragon something-er-other drops to build my shen. For my lunch I am having a green smoothie: bananas, kale, vitamineral green, E3Live, chlorella tabs, vitamineral Earth, spirulina, chia, tahini, coconut water. It’s quite heavy but for the cold weather, it feels right.

Hey, I’d like to give a shout out to Jensey at GoRawMe. She is doing her first workshop tomorrow! She’s ordered some of my god & goddess butters and some of our nut milk bags: v-shape nylon and 9 x 12 nylon. I want to wish her luck and thank her for her first order with us!

heavenly layered cake

I made a realllllly yummy fudge cake for the holidays. It doesn’t take long to make at all but there is time spent in the freezer. Here’s what I did:

First, you’ll need a spring form pan. Line the bottom with unbleached parchment paper if you’d like. I do that because someone cut into the bottom of the springform pan and I have not replaced it yet. So instead of getting a mess lodged in the thing, I just line it. This really isn’t necessary. If you want the pie/cake to slide off easily, then another option is to grease the pan with coconut oil. OK, here we go:

First layer, the Fudgiest part:

• 2 cups of walnuts
• 1/3 cup raw agave
• 1/4 cup raw cacao powder
• pinch of Himalayan sea salt
In the food processor, process all ingredients until fudgie and smooth. Taste for sweetness. You’ll process for almost a minute to make sure that it becomes really thick and fudgie. Then spread evenly in the bottom of the springform pan.

bottom fudgie layer

Here’s a tip: if the fudge is too sticky to spread, put your spatula or rubber scraper under some cold water and it will spread more easily with no sticking.

Now comes a Creamy, Smooth Chocolate Pudding layer:

• 3 Tbsp coconut oil
• 2 avocados, peeled and pitted
• 1/2 cup raw agave
• 1/3 cup raw cacao powder
• 1/3 cup filtered water
• 1/2 tsp vanilla powder
• 1/2 Tbsp non-GMO soy lecithin
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer in the springform pan.

chocolate pudding layer

Now comes a Creamy, Sweet Orange Nut Butter Layer:

• 1/2 cup raw cashew butter
• 1/4 cup really raw almond butter
• 1/2 cup raw agave
• 2 Tbsp coconut oil
• 1/2 Tbsp non-GMO soy lecithin
• 1/2 cup filtered water
• a tiny splash of orange oil
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the pudding layer in the springform pan. Don’t try to hold yourself back from licking the bowl, it won’t work.

Orange Nut Butter Layer

Note: Now’s a good time to put the springform pan in the freezer for an hour or so. The layers will all harden enough for you to spread the final layer off in the easiest way possible.

and finally comes the Chocolate Frosting:

• 1/2 cup raw agave
• 1/2 cup raw cacao powder
• 3 Tbsp coconut oil
• 1/2 cup filtered water
In the VitaMix, blend everything until smooth. Using a long, thin rubber scraper, scrape out pudding on top of the fudge layer which is now out of the springform pan.

chocolate frosting on top

Notes: After the cake sits in the freezer for an hour or so, it is hard enough to take out and remove the outer springform pan. Drizzle the icing on or spread it on as you see fit. It hardens up very quickly as it hits the cold cake. So make the icing and spread it right away. Don’t let it sit… not unless you live in warmer climates but in VT, the coconut oil stays pretty firm all year round. (And as such, it sometimes takes a little bit of time to totally blend up the coconut oil in the blender!)

believe me, you only need a LITTLE piece of this cake!

Serve and enjoy! This can be stored in the fridge or freezer. But what is best is to make this and share it with lots of friends.