Manifesting with Love in 2016!

By Julie Piatt on Jan 08, 2016

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On this week's episodes of my new podcast Divine Throughline; musings on living life divine....We explore the power of manifesting with love.  


Here are the three things you've got to do to get in on the magic!


1. Tune in and subscribe. 

https://itunes.apple.com/us/podcast/divine-throughline/id1069738551?mt=2  

On Divine Throughline episode #5 , I share my experience of writing a love song for my house as a last resort in the wake of receiving an auction notice from the bank. ( it worked and I kept my home!)


2. Get ready to meditate.

https://itunes.apple.com/us/podcast/divine-throughline/id1069738551?mt=2

Join me for a channeled manifestation technique to manifest your dreams for 2016 from the most powerful force there is, love! Find it in the companion Divine Throughline episode #6.


3.  Be the baker!  Get busy in the kitchen manifesting this insanely delicious Cherry Cacao Layer Cake I created for my album cover art entitled JAI HOME. Always,vegan,glutenfree,organic, and creative. (I hope you share a piece with me via instagram @srimati)


If you want to go deeper, check out my Tools for Transformation in my shop!


Cherry Cacao Layer Cake

Created for the cover shoot for my album, JAI HOME, this recipe embodies “cake as art”. I pay homage to the Rolling Stones “Let It Bleed” album cover art of the 60’s which featured a layered cake on a turn table. The cake was fashioned out of plastic and was a verified pop-art exhibit. As a vegan chef and musician, this inspiration gave me an opportunity to bring music and food together, the perfect recipe for a warm and happy home. My twist? Using real cake! My sons, who are also in my band, happened to have an old turn table lying around which served as a rotating platter. I used vintage vinyl for the base. This cake is decadent, rich, gluten free and vegan-sweet music to my ears.

Ingredients:

3 cups almond milk

2  teaspoon apple cider vinegar

1 cup frozen cherries 

1 1/2 cups white rice flour

3/4 cup potato starch

2/3 brown rice flour

3/4 cup tapioca flour

2 tablespoons baking powder 

2 teaspoons baking soda

1/2 teaspoon salt 

3/4  teaspoon xanthan gum 

 2 cups cacao powder

12 fresh cherries for garnish

1/2 cup plus two teaspoons grape seed oil 

2 1/2 cups sugar

2 teaspoon vanilla

1 cup vegan chocolate chips


Preparation:

Using a clean cloth or paper towel, oil two 8” layer cake pans making sure to coat the surfaces well.

In small bowl, stir the vinegar into the almond milk and set aside.

Remove the pits from the cherries and place inside a food processor or blender, pulse until smooth.  If you are using frozen cherries, thaw them first and drain any extra water.  The finished puree consistency should be similar to apple sauce. 

In a separate  medium mixing bowl, sift together, rice flours, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, and cacao powder.  Add in the salt and stir with a wooden spoon.

In a separate smaller bowl, add grape seed oil, sugar, vanilla, cherry puree, 1/2 cup of the vegan chocolate chips and vinegar almond milk.

Making a well in the center of the dry ingredients, pour in the wet mixture and stir until the batter is smooth and creamy.

Pour into prepared layer cake rounds and bake at 350 degrees for approximately 30 minutes or until a fork inserted into the center comes out clean.

Cool the cakes for about 20 minutes before turning them out onto wire racks to cool completely.


Frosting:

1/2 cup vegan Earth Balance Butter

1/2 vegan cream cheese

4 cups sifted powdered sugar

2 teaspoons vanilla extract

1/4 cup  almond milk

In an electric mixer, using a paddle attachment whip the butter and cream cheese until smooth.  Add the vanilla and mix in.  Start adding the powdered sugar in increments of 1/2 cup.  Add the almond milk in increments of 1 tablespoon at a time to reach desired consistency.  Refrigerate until the cake is ready to frost.

Please note that I used a ton of icing on this cake so that I could achieve a certain look that would hold up in the heat for the photo shoot. I am usually not a huge advocate of using such large amounts of powdered sugar.  I recommend going easy on the frosting.  Just a thin layer will work just fine.  Or eliminate it completely by using just a layer of vegan cream cheese sweetened with some maple syrup and fresh pureed cherries.

When the cakes are completely cooled,  Spread a layer of frosting and add the vegan chocolate chips.  Carefully place the second layer on top, bottom to bottom.  Ice the top and sides of the cake first with a thin layer of frosting to catch any crumbs.  Then spread the final frosting layer to finish your cake.

Garnish with fresh cherries.

Serves: 8-10

Happy New Year!

In Love and Service,

Ma Ananda SriMati

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