This deep pink temptation is perfect for a birthday table or any other celebration. But why not indulge in it on a Sunday as well? In any case, this is a healthy and beautiful, eye-catching treat that attracts both small and big sweet tooths. This cake is a raw cake, not heated! This is done to preserve the vitamins and enzymes that are essential for our bodies. Crust: - 100g dates - 150g almonds - Pinch of salt Instructions: 1. In a food processor, grind dates, almonds, and a pinch of salt into a uniform small-grain mass. 2. Place baking paper on the bottom of the cake mold to make it easier to remove the cake later. 3. Spread the mass evenly in the cake mold and press it flat. 4. If the mass sticks too much to your hands, wet them occasionally to reduce stickiness. Filling: - 150g soaked raw buckwheat (soaked for 4 hours to overnight) - 150g soaked cashews (soaked for 4 hours to overnight) - 200g strawberries - 150g coconut oil - 4 tbsp date paste or agave syrup - 2 tbsp freeze-dried pink dragon fruit powder - 1/2 lemon juice - Pinch of fresh and natural vanilla powder or a vanilla pod Instructions: 1. Melt coconut oil. 2. Rinse soaked raw buckwheat and cashews, then puree them with strawberries, agave syrup or honey. 3. Squeeze in lemon juice, add a pinch of vanilla powder, and 2 tbsp dragon fruit powder, then puree until you get a smooth creamy mass. 4. Add melted coconut oil and blend the entire cream once again. The result should be consistently silky. 5. Pour the cream onto the cake crust and place it in the freezer to set while preparing the chocolate coating. Chocolate Coating: - 100g dates - 2 tbsp raw cacao powder - 50g melted coconut oil - 3-4 tbsp water - Pinch of pink Himalayan salt Instructions: 1. Puree dates, melted coconut oil, raw cacao, and water. 2. Pour the coating, spreading it thinly over the cold cake. 3. Leave the cake in the refrigerator overnight to set. It will set in about four hours in the freezer. After four hours in the freezer, it's time to take it out or keep it in the regular fridge to avoid becoming too hard. Once the cake has set, it's time to decorate it with fresh berries and fruits.

Today, let's talk about sprouts: HAVE YOU EVER EATEN SPROUTS? WHAT DO YOU THINK OF THESE AMAZING THINGS? Here's a book recommendation: "The Sprout Book" by Doug Evans. Phenomenal stuff. Recipe recommendations for the day: Buckwheat sprout salad: buckwheat sprouts, spirulina, avocado, garlic, salt, and honey/stevia syrup. Buckwheat curd: soaked buckwheat groats, banana, carob (blend everything) + jam (berries + dates blended). I don't know how to start myself, so I'll just copy Egle Ronka's post here: SPROUTS and SHOOTS fill us with energy and give back VITALITY. They are even called MESSENGERS OF HOPE, sowing new life and possibilities in us. Seeds don't need perfect conditions to sprout, and everyone can handle home kitchen cabinet and window gardening. By providing them with moisture, the right temperature, and a container, new life begins, and a powerful green shoot emerges from a tough seed coat. 🌿 These green shoots are rich in vitamin A and B-group vitamins (B1, B2, B3, B6, B9 or folate, especially important for expectant mothers in its natural form). They contain abundant minerals, over 60 trace elements, thousands of phytochemicals, and components that REVERSE DISEASES. 🌿 Sprouts and shoots can prevent the UNWANTED GROWTH of CELLS and stop their spread. It is highly advisable to consume them in cases of any cancers, tumors, fibroids, cysts. 🌿 They contain plant-based estrogens, creators of HORMONAL BALANCE, crucial for the endocrine and reproductive systems. They balance all body hormones in the best possible way. Support new mothers, menopausal women, men's fertility, puberty. Slow down osteoporosis, atherosclerosis, lower cholesterol levels. 🌿 Sprouts and tiny shoots supply the brain with amino acids and enzymes, pull out TOXIC HEAVY METALS, and help REJUVENATE and STRENGTHEN nerve cells. With high mineral salt content, they are involved in the production of stimulants. Yes, they can reverse Alzheimer's disease, dementia, brain fog, memory loss, autism, cognitive behavior disorders.

🍌🥝🍑 Actually, the overall philosophy is to always eat sweet before savory. Even when indulging in roasts and cakes, the rule of thumb is to have sweet before savory. It's better for our digestion + sugars are absorbed more efficiently into the body and don't trigger fermentation processes. But if you're eating fruits now, then always eat them before fatty foods. Because fat slows down the absorption of sugars into the bloodstream. Additionally, it's worth mentioning that fruit sugar is never guilty, but fatty foods combined with any kind of sugar can be a long-term disaster.