Living Vibrantly

This vibrant nice-cream cake is delicious and fun to make! It contains natural food coloring made from veggies and fruit!
While creating this cake I began to reflect on my own life and my health journey and how I haven’t felt my most vibrant, in fact I have felt the complete opposite of that. I believe that as humans we become preoccupied with daily tasks that we forget to become present and live in the moment. It isn’t until we hit our breaking point that we begin to listen to our bodies—well that’s exactly what happened to me. I pushed my body to its breaking point and my only option was to finally listen to it and allow myself to heal.
This has taught me that life isn’t always rainbows and sunshine, there are many times when we feel dark clouds above us. Clouds that prevent us from being the vibrant selves that we know we are capable of being. It’s ok to not fell vibrant at times. It’s ok to break down. It’s ok to cry. It’s ok to be angry. It’s ok to feel hopeless. But know that the vibrant light lives within all of us and we are all capable of living vibrantly.
For me that vibrant light that encompasses my body is finally beginning to shine. I can finally feel that happiness and joy I once held so close to my heart. My journey is teaching me to enjoy every single moment, I am finally beginning to live vibrantly again!
“The rain is beautiful. The darkness is beautiful. I believe that there is beauty in the wholeness of the journey. It isn’t always fun to be in the dark, but we wouldn’t have it if it wasn’t intended to be explored.” –Kelsey Patel

Vibrant Nice-Cream Cake Recipe
Serves:10
Base
1 cup tigernut flour
3 tsp. maca powder
½ cup dates
½ cup figs
1 cup desiccated coconut
2 tbsp. maple syrup
¼ tsp. salt
Blend ingredients in food processor, pour mixture in cake or muffin tins and place in freezer. Leave in freezer for 1 hour before adding the filling.
Filling
2 cups macadamia nuts (soaked)
1 cup tigernut milk or any other nut milk
½ cup coconut cream
6 tbsp maple syrup
2 tsp vanilla extract
Blend in food processor and divide filling into equal fourths and make colors.
Blue/green: spirulina powder + blackberries
Pink: strawberries + cherries + raspberries or beet juice
Purple: maqui powder
Light yellow: turmeric powder
Freeze cake for 5 hours before enjoying it! Store in Freezer.