Wild Blueberry Vegan Muffins

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In Northern Ontario, the months of July and August is the season to celebrate blueberries!

If you are in a part of the world where you can pick your own wild blueberries, I feel your joy and gratitude! If not, feel free to use berries from the farmer’s market or local health food store. You can even substitute the blueberries for your favorites berries! Enjoy!

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Makes 24 muffins. I am offering this size of recipe because these can easily be frozen if not enjoyed within the week of preparation! Keeps for 3 days on the counter in an air tight container or 1 week in the fridge.

Ingredients

4 cups Organic Light Spelt Flour.  I am using local and organic from LoonSong farm on Manitoulin Island.

1 1/3 cup Uncooked Hulled Millet
What is Millet?

3 tsp Baking Powder

1.5 tsp Baking Soda

1 tsp Pink Himalayan Salt

1 tsp Cinnamon

Zest of 1 organic lemon or orange (optional)

2 cups Non-Dairy Milk, such as almond, hemp, oat or coconut, homemade if possible

1 cup Unsweetened Apple Sauce, preferably homemade. Alternately you can grate 4 apples and add them to the dry ingredients.

1 cup Canadian Maple Syrup

2/3 cup Extra Virgin Coconut Oil, Melted

2 tsp Pure Vanilla Extract

3 cups fresh wild blueberries or fresh/frozen berries of choice

Method

Preheat oven to 375 degrees. Prepare two 12 cup muffin tray with liners or a light coating of coconut oil and set aside.

Whisk together the flour, millet, baking powder and soda, salt, zest and cinnamon in a large bowl. In a second bowl (or use the vitamix), mix/blend milk, applesauce, maple syrup, coconut oil and vanilla.

Add wet ingredients to dry. Combine just until all the flour has been absorbed.

Gently fold in the berries.

Pour evenly into the prepared muffin cups.

Bake for 20-25 minutes, until the tops are domed and a toothpick inserted in the center comes out clean.

Initiation: Women’s Retreat & Sweat Lodge Ceremony

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Thursday July 18th – Sunday July 21st 2019 

Anishinabe Spiritual Center | Espanola, Ontario

 


“Are you willing to undergo the necessary transformation from caterpillar consciousness to the butterfly of freedom?” ~Mooji

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Goddess Ma’at and her wings of Truth, Peace and Harmony. Photo captured during Egypt Priestess Pilgrimage December 2018 

I am already a full embodied yes!

Register Now! 

 

The Invitation

Sister, I feel so honored and privileged to share this with you during such a powerful time of transformation on the planet.  I have been timelessly nurturing this vision in my heart, and the time has now come for me, for you, for all of us to gather in this way. I am here in service to the awakening of women, communities and all Beings in the name of Love, Truth and Harmony. I lovingly invite you to join us, in sisterhood, for this transformative and healing four day retreat.

In love and devotion,
Lacey 

The Retreat 

Create space from your daily routine to slow down, center, and awaken to your true essence. Immerse yourself in nature’s stillness and connect with the renewing and harmonizing energies of Mother Earth and her elements. Purify, nourish and recharge all layers of your being. Spend time in sacred silence (mauna) for contemplation and rejuvenation. 

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Emergence Women’s Retreat 2017 ~ Anishnabe Spiritual Center

You will be held in a safe, nurturing and supportive container to rediscover the peace, love and joy that is already available to you, as you are NOW. Experience the magic, mystery, and beauty of sisterhood. Sing, dance, praise, and celebrate the inner Goddess!

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Emergence Women’s Retreat 2017 ~ Anishnabe Spiritual Center

Initiation is a rites of passage retreat for women who are open, ready, and truly willing to reawaken to and discover the Truth of who they are, and have always been. A rites of passage is a time of transition & transformation marked by a special ceremony. Our retreat includes a variety of ceremonies, ancient practices and rituals honoring rebirth and renewal, including a traditional sweat lodge ceremony, guided by a local elder.

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The sweat lodge is a symbolical return to the womb and will invite us to deepen our connection with the womb of the earth, the celestial womb of creation and our own womb blueprint. We will be supported and witnessed by our sisters as we release to mother earth what is not serving us, and remember how to walk the Beauty Way. We will emerge from this ceremony with a sense of renewal and rejuvenation. A separate ritual will be offered for women who will be on the first 3 days of their moon time during the retreat.

With the lotus flower as our inspiration, we too shall root, ground and spiral into the earth as we honour the feminine lunar path of descent. Our yoga, movement and temple arts practices will focus on the first and second chakras, the seat of the feminine throne. Since we spend so much of our time “up in our minds,” we will invite our energy back into our lower power centers. As the empowered woman you are, you can self initiate this profound remembrance and reawaken lost feminine knowledge living within you.

Sacred Lotus Offering ~ Photos Captured during Egypt Priestess Pilgrimage 

Beautiful, remember that you are so much more than you believe yourself to be. When you say YES to this remembering and initiation into the next layer of your journey, it is a gift for yourself, your family, friends, community, the entire planet and all of consciousness! It is your birthright to come home to who you are, and to live it in an embodied way. 

Unidentify from the pain, fear, shame, limiting beliefs, control, judgement, toxic patterns, never ending thoughts, stress and wounding from “your story.” Step into the portal of rebirth & renewal. Radiate this newly rediscovered essence in all you do whether you yearn to birth a project, a child, a more conscious and loving way of being or a more intimate connection with this phase of your feminine cycle.

Recognize there is a deeper dimension of your Being that is also pulsing in all of creation. It is here, right now. Can you feel it?

Emergence Women’s Retreat 2017 Anishinabe Spiritual Center 

Nourishing our Temple Body 

To ensure the highest quality, consciousness and vibration of what we put into our temple body during the retreat, my Beloved King will be preparing all nine meals as an offering to the Goddess and rise of the divine feminine. You will be nourished by lovingly prepared plant based-dairy free meals that will cleanse, energize and nourish. Everything is homemade. Organic and local produce will be used as often as possible. Plus, a daily fresh pressed green or veggie juice is also included!

Sample Menu

Breakfast: Coconut Berry Chia Seed Pudding with superfood toppings, fruit bowl and fresh pressed green juice

Lunch: Salad Bar featuring a variety of seasonal veggies, olives, sprouts, herbs, nuts, seeds and a tahini dressing; hummus and crackers.

Dinner: Creamy Cashew Kale Caesar Salad; Cumin Roasted Sweet Potatoes and Chickpeas with Cranberry Orange Vinaigrette, Lemony Herb Quinoa followed by a sweat treat! 

About the Retreat Center 

Anishinabe Spiritual Center is situated in the wilderness of Northern Ontario, in the Manitoulin Island–North Shore region, nestled among trees at the edge of scenic Anderson Lake. It is quiet, peaceful, natural, and the perfect sanctuary for our time together. The vision of the center, Wasse’aandimikaning – a place of enlightenment for spiritual nourishment, growth and healing – truly supports the intention of the Initiation Retreat. The center is 4.5 hours from Toronto, 6 hours from Ottawa, 1 hour from Sudbury and minutes outside of Espanola. The closest airport is Greater Sudbury Airport (YSB).

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The undulating shoreline of birches, maples, pines, fir, and spruce trees offers secluded places to appreciate the water, while the rocky elevated areas provide some prominent views of the lake and surrounding hillsides.

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The retreat schedule includes ample opportunity to connect with nature and the retreat’s swimming area, walking trails, canoes, kayaks, labyrinth, bonfire and waterside meditation and relaxation nooks.

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Goddess Hathor Temple, Dendera Egypt, December 2018

This retreat is being curated with utmost love, intention and respect and is open to 22 sisters.

Your time is now sister. Do not delay this embodied awakening. The time to BE FREE is here.

You are LOVED.

You ARE Love.

You ARE life itself.

 

Sacred Sisterhood Service (Seva)

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New to this retreat is an opportunity for 4 sisters who are ready to deepen their goddess-priestess path by stepping into sacred service throughout the retreat

Selfless service is an invitation from me to we; to go beyond “what’s in it for me?” and into “how can I be of service to our community of sisters and the benefit of all through my own journey.” Sacred Service, mentored by Lacey, includes the role of Kitchen Angel to assist with clean up of lunch and dinner as well as Temple Keeper to assist in pre retreat set up; maintaining cleanliness and purity of the space, setting up as needed for various ceremonies throughout the retreat, and post retreat clean up of the space. Please inquire if you are interested in this opportunity. Space is on first come first serve basis, by application. You will not miss any programing, however you will be required to arrive a few hours early on day one, and stay a few hours later on day 4.


Retreat Includes

Pre Retreat Preparation LIVE Group Video Call  

Post Retreat Integration Live Group Video Call

Three nights accommodation at Anishinabe Spiritual Center. Choose from

        1) Semi Private. Rooms are simple and modest and include 2 twin beds, linens, towels and a sink. Shared washrooms are located on each floor.

       2) Nature Camping. Please provide all of your own tenting gear. Washroom facilities are available nearby in the main building. Space is limited.

      3) Private Room / Private Cabin. Space is limited. Please inquire for more details. 

Nine healthy, homemade and nourishing plant based meals with daily fresh juice.

Embodied Guidance & Mentorship by Lacey including:

  • Opening and Closing Ceremony
  • Daily Morning Spiritual Self Care 
  • Daily Morning Yoga & Movement Practice – a fusion of breathwork, yoga (hatha, chakra, goddess flow, restorative), tribal movement and ecstatic dance
  • Temple Arts Evening Gatherings with Ceremonies, Rituals, Song Circles and Sharing of Ancient Feminine Wisdom

Sweat Lodge Ceremony guided by local Elder or special ritual for women on their moon time

Bonfire and Song circle 

Access to swimming area, canoes, kayaks, walking trails and labyrinth

Music Playlists

Invitation to Emergence Sisterhood Private Facebook group

Sample Daily Schedule

Arrival on Thursday July 18th is from 2:30 – 5 pm. Departure on Sunday July 21st is after lunch at 1:30 pm.

Please observe sacred silence upon rising and until morning yoga (9 am). Choose to rise with the sun (6 am) and enjoy some self guided nature time (morning walk, sit waterside with an herbal tea) or sleep in and join us at 8 am for the morning program. 

8:00 – 9:00 am  Morning Ritual: Spiritual Self Care

9: 00 am  Breakfast & Fresh Green Juice

10:00 am – 12:30 pm Morning Yoga, Movement & Temple Arts Practice 

1 pm  Lunch & Leisure/ Sweat Lodge

4:30 pm Afternoon Gathering / Workshop 

6:30 pm Dinner 

8:00 pm Evening Gathering followed by bonfire 

 

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This retreat offering is being curated for only 22 women.  

Feel into your heart, and if this is a YES! for you,

we welcome you so fully sister!  

 

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Roasted Asparagus & Radish with balsamic glazed leeks and walnuts

Inspired by mother earth and her cycles for an early summer cooking class

at Shanti Retreat.

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Serves 4

Roasted Ingredients

1 bunch asparagus

1 bag or 2 bunches of radishes

Extra Virgin Olive Oil

Salt + pepper

Sauteed Ingredients

1 tbsp spoon virgin coconut oil

1 leek

¾ cup walnuts

½ cup dried cranberries

¼ cup balsamic vinegar

For the dressing

1 large handful of arugula

Juice and zest of 2 lemons

1 tbsp dijon

1 tbsp honey

Generous handful of fresh mint, chopped

Pinch of cayenne

More salt, pepper and oil as needed

Optional garnish with garden chives
Instructions

Preheat oven to 400.

Place parchment paper on 2 baking sheets

Cut off asparagus ends and cut veggie into 3 inch pieces

Toss in a bowl with olive oil, salt and pepper. Place on baking sheet.

Trim radish tops, and if they are large cut into 4, or leave whole if smaller.

Toss radishes in a bowl with olive oil, salt and pepper and place on baking sheet

Bake veggies until soft.

In a pan, melt coconut oil and add leeks and salt. Sautee for 5 minutes, or until soft and brown. Add balsamic vinegar, walnuts and cranberries and sautee for another 5 minutes.

Set aside.

Once veggies are roasted, toss in a large bowl with leeks, walnuts and cranberries.

Add arugula, and all dressing ingredients.

Stir or mix with hands until well combined.

Add additional oil, salt and pepper as needed.

Optional, to garnish with chives.  

 

Goin’ Seasonal Week 4: Heirloom Potato Salad with Caesar Dressing & Garlic Scape Pesto

Last year, I had the honour of being a part of the Dare 2 Dream Sandy Loam Produce first ever Community Support Agriculture (CSA) program in Espanola, Ontario. On a weekly basis, CSA members as well as those of you signed up for the Holistic Lacey newsletter received a flyer filled with delicious recipes, tips and nutritional facts. I have decided to share this deliciousness to inspire, educate and encourage everyone to enjoy eating locally and seasonally, and to feel the difference for yourself.

Week 4: Adirondack Red Potatoes 

Red, on the inside and out!

Adirondack Red Potatoes are an oblong, slightly flattened tuber with purplish-red skin and pink-red flesh. They are flavourful and moist and can be enjoyed boiled and roasted.

 

Colourful Potato Salad with Green Beans

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Ingredients

– 6 cups potatoes, washed and cut into 1″ chunks, skin-on

– 2 large shallots, diced, or spring onion
– 1⁄2 cup celery, diced
– 1⁄2 cup fresh parsley or dill, roughly chopped – 3 cups green beans or asparagus, trimmed,

washed and cut into 1/2″ pieces
– 1⁄4 cup fresh chives, chopped (about 20) – 3-4 Free range eggs, boiled, sliced

(optional)

For the dressing: Choose from my favourite simple dressing included last week or for a creamy version, choose my ultimate dairy free creamy cashew Caesar salad dressing.

What in the world is a garlic scape?

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I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!

 

Click Here to read more about garlic scapes and how to enjoy them grilled or in hummus + a delicious Arugula Walnut Garlic Scape Pesto recipe!

For your Health….scapes can

  • oxygenate blood
  • Reduce inflammation
  • Boosts immunity; high in antioxidant glutathione
  • lower blood pressure and cholesterol levels
  • garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
  • rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.

Avocado Lover’s Pesto {family size} {oil-free}

Summer sunshine and warm days are here. You’ll want to add this simple pesto to your weekly repertoire, especially if you 1) love avocados, 2) have a lot of ripe ones on hand or 3) are looking for ways to include more healthy fats into your diet. Enjoy with veggie sticks, raw crackers, on pasta (cooked brown rice pasta or raw, spiralized zucchini noodles), on toast with your favourite sandwich or with corn chips.

I created this recipe for a food demo I offered at Farm of Life in April, and guests were so surprised that there was no oil!  I usually add oil to my pestos but with a lot of avocados to use, I had an idea to completely replace the oil with the avos. This pesto is rich, yet still light, creamy and fluffy. Add as much or as little garlic as you like. You can also add a handful or fresh greens like spinach or kale for extra leafy green action!

images-20What you’ll need:

4 avocados

2 bunches of basil

1 cup walnuts or nuts of choice like macadamia, pecans, brazil nuts, cashews

1/4 cup lemon juice, freshly squeezed

4-6 medium garlic cloves

1 tsp Himalayan pink salt

1 tsp freshly ground pepper

1/4 – 1/2 cup water, to reach desired consistency

1 cup spinach (optional)

In a food processor, add all ingredients, except water and spinach and pulse until well combined. Slowly add water until you reach your desired consistency. Pulse in spinach and combine until smooth or leave slightly chunky. Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

Trusting this will bring a smile to your face and warm your heart!

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Conscious Cooking Retreat – August Long Weekend 2016

Conscious Cooking Retreat – August Long Weekend

Shanti Retreat, Wolfe Island, ON

Friday July 29th – Monday August 1st, 2016

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Join Darin and Wendy, co-creators of Shanti, for a long weekend summer retreat of yoga, meditation, silent morning walks and time to simply “be” with the beauty of Wolfe Island.

This retreat will also include an introduction to conscious cooking with Registered Holistic Nutritionist, Lacey. Guests can participate in an afternoon raw food demo as well as evening workshop where Lacey will shed light on the importance of eating wholesome, local, organic and seasonally prepared meals. Her workshop will also look at the connection between our thoughts, attitudes and emotions surrounding food – with body, mind and spirit.

For full details about this retreat, including accommodation styles, rates, and schedule, please click here.

To register, email info@shantiretreat.ca

www.shantiretreat.ca

 

Arugula, Walnut and Garlic Scape Pesto

 

 

Garlic What ???

Down Memory Lane…

I still remember the first time I saw these beautiful wispy spirals that began to grow out from my garlic plants, planted the previous fall. I immediately did some research to learn more and was amazed (and excited!) about what I could do with them in the kitchen. I will also never forget the moment I harvested it and ate it raw…weooo…hello garlic!

“Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plant’s strength away from forming a plump bulb.” (source: gardening.about.com)”

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Three years ago, I found a recipe that I loved and stuck to it. I was making garlic scape pesto as often as I could. I also preserved some in the freezer by using a food processor for making pestos later on in the summer or fall. Scapes are typically available in the early parts of the season.

 

Although I do love the pungency of garlic cloves, it is a nice change to enjoy a more mild, almost sweet, flavor. This can be ideal for anyone looking for a more subtle flavor or who doesn’t enjoy (or cannot digest) raw garlic.

 

This year, I had so many scapes that it was time to get creative! My favorite recipes is still a scape and walnut and with veggies, crackers or a nice homemade bread. But I am also enjoying grilling the scapes on the BBQ, adding them to a bottle of extra virgin olive oil for a homemade infused garlic oil, as well as cooking with them; adding to hummus, soups or stir frys, instead of garlic cloves.

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If you really love garlic, or feel your immune system getting low, you may even just bite directly into the scape!

 

For your Health….scapes can

  • oxygenate blood
  • Reduce inflammation
  • Boosts immunity; high in antioxidant glutathione
  • lower blood pressure and cholesterol levels
  • garlic scapes, like cloves, and other alliums are known for their anti cancer qualities
  • rich in sulfur; important for health and strength of hair, nails, skin and important for synthesis of amino acids.

 

Recipe

Easy as 1,2, 3!

Once you learn the proportions for pesto, no need to use a recipe. The nuts, herbs and greens are always interchangeable. Walnuts, almonds  and pistachios make a really creamy and rich pesto. For something lighter, try sunflower or pumpkin seeds. For the greens play with kale, spinach or arugula and try herbs like parsley, basil or cilantro.

Arugula, Walnut & Garlic Scape Pesto

2 c garlic scapes, cut into bits & the flower head discarded

1 – 2 cups arugula (spinach, kale, chard OR fresh herb of choice)

1/2 c walnuts, or nuts/seeds of choice

1/4 c grated parmesan cheese (optional, try adding nutritional yeast for a dairy free option)

1/3 c extra virgin olive oil

juice of 1/2 lemon (or more)

1/2 t sea salt

1/2 t cayenne (optional)

Combine the garlic scapes, arugula, walnuts, cheese in the bowl of a food processor. Pulse a few times. Let the machine run and slowly pour in half the amount of oil along with the lemon juice, salt and cayenne. Slowly add the remaining oil until you’ve reached a good consistency. Store in a lidded jar in the fridge for a week or freeze in small jars.

Enjoy!