"for good"

At it's worst, the performing arts can be all about competition and stepping on others to push your way to the top. At its best, it can be a way to express joy and sadness at the same time with a single note. It can touch the heart of those in it's presence. It can enliven even the hardest of souls. It can be the ultimate communication tool. It can cross borders of every kind and link together each one of us with the sound that we all recognize. This weekend I brought some of my students to Baywoods of Annapolis, a retirement home, to perform some Broadway favorites and a few timeless holiday songs. The smiles and tears that  spread around the room made me remember again why I love singing and theatre. It is not about who is best or even whether you did your best........but more,  it is about the communication from performer to audience. That is where the magic happens. It is in that single moment, that exchange that takes place, that lives are changed......."for good".  I know mine has been.

"so much fun to see my daughter and son up there having a blast!"

I look forward to performing again for this beautiful community.

sharing with:

Jetta (age 8) singing I want a hippopotamus for Christmas

A little Christmas song to brighten your day!

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Harvest of friends

a halloween trick to treat the soul

 Trick: Treats don't have to be sinful if you use nourishing ingredients in place of the questionable ones.

With all the treats on Halloween that are bound to make you feel more dead then alive, here is one that will excite any age child or adult and make Halloween all treat with none of the guilt. This recipe is as fun and easy to make as it is to eat. And you can feel good about eating them ALL!

 I made a double batch so we could share with friends and family. They were a hit!

CHOCOLATE  CANDY

(Recipe adapted from Oat Meal With A Fork)

2 T. organic cocoa butter

2 T. organic coconut oil*

2 T. raw organic honey

1/2 c. organic cocoa powder

5-10 drops of liquid stevia

pinch of salt

1 t. vanilla extract

1/4 t cinnamon

chopped crispy almonds

Directions:
Melt all ingredients in a double boiler until combined. Pour into candy molds. Freeze for about 30 minutes. 

Thanks Aunt Pam for taking this family picture! 

Thanks Aunt Pam for capturing him getting his first treat.

Happy Halloween Everyone! 

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Favorite things Thursday

"Pie Time" ....gluten-free apple pie

Yes it is that season again. I call it "Pie Time". This is the time where we make and eat pies almost for every meal. My 2 favorites are apple and pumpkin . Hey, if you use healthy ingredients, pies can be a healthy breakfast, lunch, snack, and of course they are always the perfect dessert. There aren't many things better then making apple pies with friends.  We spent the morning picking apples as a local farm and then the afternoon baking four delicious pies with friends from the neighborhood. We even had family drop by and get to take part in the process. I get so much joy out of having everyone in the kitchen cooking and tasting and having fun creating wonderful and healthy food to share. After the pies went in the oven, everyone pitched in to clean up. As squeals of  laughter and the smells of apple pie flew out of the kitchen,  my heart was full of happiness. 

I used my crust recipie but used sorghum flour instead of millet.  Here are some of my other apple pie recipies and blog posts. All are gluten free and some are sugar and grain free. I hope you enjoy!

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this years easter tree

this moment: valentines cookies

This is a special moment from the past week that I want to stop, savor and enjoy.  Check out other moments this morning at soulemama. 

a valentines birthday cake

This Valentines Day I made a birthday cake for my best friend. I feel so lucky to have her in my life.  It is so fitting that she be born on a day filled with so many expressions of love. I truly  poured my heart into this cake for her and I was so pleased that it turned out as sweet and delicious as I had hoped. 

Gluten Free, Dairy Free Chocolate Ganache Cake

2 cups maple sugar
1 cup amaranth flour*
3/4 cup tapioca flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon xanthan gum

2 large eggs
1 cup coconut milk
1/2 cup coconut oil
3 teaspoons vanilla extract
1 cup warm water

Coconut Ganache:

2 Organic Baking Bar 100% Cacao Unsweetened Chocolate (about 7-8 ounces)

1 cup Coconut Cream

Melt chocolate over double boiler and mix in cocnut cream. Let cool just a bit before icing. 

*How I prepare my amaranth flour:
I sprouted whole grain amaranth by soaking in a bowl of water over night. Then I rinsed well and soaked an additional day in water and the juice of one lemon to ferment the grains. I then strained it and put it in the dehydrator until dry and ground it into flour in my grain mill. Benifits of soaking grains, seeds and nuts: Increases Absorption of Minerals and Activates Enzymes. 

Cooking Directions:

Preheat oven to 350. Butter two cake pans and sprinkle with coco powder. In a large mixing bowl, whisk together the dry ingredients. Making sure that all dry ingredients are mixed well will ensure there are no clumps in your cake. Add wet ingredients. Mix until a smooth batter forms. Divide batter evenly between 2 buttered cake pans. Bake for 30 to 40 minutes. A fork inserted into the center of the cakes should come out clean. Once the cakes come out of the oven, allow them to cool in the pan for about 5 minutes and then turn them out onto a wire rack to cool.  Once cake is cool, spread with ganache icing between layers and all over the outside. Let cool  and decorate with fresh strawberries or your favorite berry. Enjoy!