Cosmic alchemy for a thriving
body, beauty and consciousness
Available October 25th, 2016
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Strawberry Rose Geranium Bars
Mineralizes deeply | Stress reliever
I’ve turned my penchant for snacking and my sweet tooth into an inspiration to include more enzymes in my diet through raw treats. One of my first projects as soon as the Moon Juice kitchen was up and rolling was to create this Fig Newton–type bar.
The flavors evoke a summer evening in Bolinas, where I was cooking dinner for a group of friends that included chef Alice Waters. I went to a farm on my bicycle to buy all the produce for the meal and picked up a big basket of fresh strawberries so ripe and fragrant that I could smell them as I cycled home. That night, I macerated the berries with honey, muddled rose geraniums leaves, and scented the whipped cream with the juices.
Every time I have this bar, I remember that magical night.
To make the Vanilla Pastry Dough:
½ cup activated almond flour
½ cup activated raw almonds, finely ground in a food processor
1½ cups activated oats, finely ground in a food processor
½ teaspoon raw vanilla bean powder
½ teaspoon pink salt
¼ cup almond butter
½ cup pure maple syrup
Combine all the ingredients in a large bowl and mix thoroughly. Cover the dough with plastic wrap and refrigerate for 30 minutes, until it is warm. The dough is now ready to form into a tart shell or roll out to a ¼-inch thickness and cut into cookies. You may have dough left over, which you can freeze to add to your next batch, or simply make into balls and eat out of hand.
To make the Strawberry Rose Geranium Jam:
1 cup fresh or frozen strawberries
10 Medjool dates, pitted and soaked in water to cover for 30 minutes
1 tablespoon fresh lemon juice
¼ teaspoon raw vanilla bean powder
2 drops of geranium essential oil
Makes 10 ounces
Combine all the ingredients in a blender and blend on high until completely smooth. Transfer to a wide-mouth jar and dehydrate at 118°F or the closest setting on your dehydrator for 1 hour for jam, 2 hours for pastry filling, and 4 hours for candy. Store jam or filling an airtight container in the refrigerator for up to 2 weeks. Candy will keep for up to a month in an airtight container.
To make the bars:
Halve the dough, then roll out one portion ¼ inch thick and spread with the jam. Roll out the remaining dough and set it on top of the jam to create a large sandwich. Dehydrate at 118°F or the closest setting on your dehydrator for 2 hours, then cool in the refrigerator. Cut into rectangles or squares. Wrap the bars tightly and store at room temperature for up to 1 week or in the freezer for up to 3 months.
Inflammation tamer | Beauty food | Detoxifier
Golden milk is the cult moon milk.
Years ago, unaware of its Ayurvedic roots, I naively conjured the idea of an ancient yogic recipe that added turmeric juice and spice into milk. This is a blend that really wants to be on the planet: From its resurrection in the Moon Juice kitchen to now being widely enjoyed by the masses, it is a luminous recipe that is equally healing and pleasurable.
Turmeric root has a thousand and one virtues, including inflammation-soothing properties that are as effective as a painkiller for me. I find it works within about twenty minutes to address joint pain.
This nourishing Moon Milk delivers lifetimes of pleasure and a multidimensional taste experience. It speaks to the magic of medicinal traditions that expand beyond time and space, recalling the ancient phenomena of Ayurveda. If you can’t get fresh turmeric, you can substitute ½ teaspoon of ground turmeric but it will have a distinctly different flavor.
12 ounces Almond Milk
¾ pound fresh turmeric, juiced
2 teaspoons raw honey or sweetener of choice
1/8 teaspoon ground cardamom
¼ teaspoon ground cinnamon
5 whole black peppercorns, or 3 drops of black pepper oil
Makes 16 ounces
Combine all the ingredients in a blender and blend on high until the peppercorns have fully broken down.
Enriching this golden potion with 1 teaspoon lucuma powder adds to the inflammation-taming benefits of the turmeric, and will help you cut down on the honey content, enhancing the inherent sweetness of the fresh turmeric root juice. Try halving your honey, or use none at all!