Dirty 30 Indeed...

The number 30 can appear quite intimidating at first. It's the thought of having lived fifteen years twice, or being half way up to sixty (alright, maybe I'm being a touch dramatic). Though time and time again, I am reminded from my sister, "Your 30's will be way better than your 20's, trust me." So when it comes to reaching the big 3-0, does life get finer with age?

The other day when looking into the mirror, I started to remember all that happened in my 20's. I changed careers twice...no three times, got engaged, bought a home, separated and sold it. The last decade (particularly the last couple of years) have been a whirlwind of sorts. Looking back, it all just seemed like trial and error...over and over again. Maybe 30's would prove to be a more self-assured time. With a promising TCM career and Sexy Food Therapy the online magazine set to launch in January 2009, who was I to complain? It was about the first time in my life that I wasn't judging my happiness based on the person I was locking arms with. How refreshing.

So to fit with the theme, Cilla had decided to throw a Dirty 30 birthday bash to commemorate this exciting new decade for her sister...moi. So I slipped on my slinky black cocktail dress and my strappy pink shoes and set out to meet 15 of my closest friends to share some wine and good cajun food. As my friends began to gather, so did the dirty 30 gifts - everything from books on sex oragami (folding paper, not your partner) to kinky little undies.



So what's a girl to do with all these festivities? Come up with a dish that is as sexy therapeutic as it gets...

COCO-CAROB PUDDING WITH CASHEW WHIP & RASPBERRY COULIS
*This might look like a lot of steps, but it will take you no more than 15 minutes to put together!

Coco-Carob Pudding
1 can full fat organic coconut milk
4 tbsp carob powder
1 tbsp raw honey + liquid stevia drops as needed

In a small mini processor, mix all ingredients until smooth and velvety. Taste and add more stevia as needed. I've used stevia here to cut down on the amount of honey that's used.
Transfer pudding into wine glasses which have been chilled in the freezer.

Cashew Whip
1/2 cup cashews
Water as needed
Liquid stevia as needed

In a mini processor, grind cashews until very fine.
Add water slowly until you get a thick creamy scoopable texture.
Add stevia to the mixture as needed.
Transfer mixture into a small bowl.

Raspberry Coulis
1 pint fresh raspberries
1/4 cup Rapadura
1 tbsp lemon juice

In a small mini processor blend raspberries, Rapadura and lemon juice.
Strain through a fine mesh strainer over a bowl to get out all the small seeds (you'll have to press the mixture down with a spoon to get it all out).
Transfer mixture into a bowl and refrigerate until ready to serve.

Assembly!
1. Scoop cashew whip into wine glasses filled with coco-carob pudding.
2. Drizzle over cashew whip raspberry coulis and top with a couple of fresh raspberries and mint leaves.
3. Savour and enjoy!


This dessert is one of my favourites. While it's best not to indulge in sweet foods all the time, sweet foods do have benefits from time to time despite what you may have heard in the media. Sweet foods build yin of the body (tissues and fluids) and therefore for dry and thin individuals, such foods can actually strengthen them and deficiencies in general. It also soothes aggressive liver emotions such as anger and impatience...makes sense when you think of how sweets can make us feel so good. Just exercise caution, monitor your balance with these types of foods and go for REAL foods - not junky milk chocolates found at the convenience store. Go big or go home ladies...

Now carob is a favourite of mine. It's used as a chocolate substitute and you might be wondering, "why on earth would you want to substitute such a perfect food like chocolate?" While chocolate contains antioxidants, carob is a great alternative for several reasons. First, chocolate contains methylzanthines...methyl what? Methylzanthines is a component found in chocolate which can aggravate women who are prone to developing cysts and menstrual cramps. I'm not saying chocolate is bad, but it might not be for all of us...well, at least not all of the time. Carob on the other hand is alkaline in nature, nourishes the lungs and is a great source of calcium. Three times as much in fact than a glass of milk. Unlike chocolate, carob is free of caffeine and oxalic acids (components which inhibit the absorption of many minerals).

The Rapadura found in the Raspberry Coulis might also be foreign to you. It comes from unrefined, evaporated cane juice, is a natural sweetener and has all it's vitamins, minerals and micronutrients intact. While Rapadura is 82 percent sucrose, it's actually high in chromium, the nutrient diabetics are deficient in. So because all of it's nutrients are in tact, it does not pass as quickly through the bloodstream as conventional white sugar does. In small quantities, Rapadura may help to relieve spasms, pain and gives a sense of ease and nurture.

So as I sit here and wipe the edges of the wine glass with my finger and make a mess of myself, I am excited for not only this new decade but to have the opportunity to share this indulgent whole food dessert with you. Free yourself from any guilt you might have surrounding sweets and just remember to adhere to the 80/20 rule. If you're good 80% of the times, allow yourself to be bad 20% of the times and feel good about it damn it!

Just as I'm entering another chapter in my life, I owe it to myself to sit here, reminisce and love every naughty little spoonful...

Drooling yet?