Healing

Today’s Card: Healing

"Moment by moment, things are losing their hardness; now even my body lets the light through."
-Virginia Woolf

When you heal something from your past, you feel good about yourself even in a way you have never felt before. In the healing process, you have slowly let go of the pain from the past and know in your heart of hearts your life is of purpose. You may feel lighter, experience a sensation of release or anticipate with enthusiasm the direction you are headed. You may feel an opening in your heart like the sun is coming out from behind the clouds. At least, this is how I feel today and I sure hope you are experiencing something similar to this in your life too.

The tool for the card is to do something today that is fun and playful. Celebrate and bring healing as you experience inner-joy. Think of something that brings you happiness, could make you laugh, or could be loads of silly fun. Go and do it as soon as you can! Shake things up a bit and engage in some good old fashion healthy fun!


With this in mind I was thinking about what some of my favorite desserts are because with food, what’s more fun than dessert? I found this recipe several years ago in a quirky cookbook called Al Fresco by Lousie Pickford. She calls this dessert, Refrigerator Chocolate Cake, which I think is a bad and boring description of what it really is. Dark chocolate is melted with fun ingredients like candied ginger, chopped pistachio nuts, pine nuts and crushed Graham crackers, pressed into a round Springform pan and refrigerated over night. Then, the next day you cut the “cake” into long thin fingers, which resemble the shape of Biscotti but really tastes like a rich, dense, choc-full-of-yummy-goodies cookie. The fun happens when you place one of these “fingers” on the saucer next to a good cup of coffee and see your guest’s eyes light up. Plus, it’s so ridiculously easy you can make something really special with little effort and time.


I am curious as to how it would be if I added different ingredients to the mix: dried cherries maybe or raisins, crushed walnuts, or orange peel. Shlomi is attached to the original combination so I didn’t test new ones here (He has to help me eat it!), but I sure am interested in the results if any of you try it!

Refrigerator Chocolate Cake

14 oz dark chocolate, chopped
1/2 cup unsalted butter
2 1/2 cups Graham crackers, coarsely crushed
1/2 cups pine nuts
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup candied ginger, coarsely chopped
1 cup unsweetened cocoa
1 Tsp ground cinnamon

A springform cake pan, 9 x 3 inches in diameter, greased and bottom-lined with parchment.

Serves 12

1.) Put the chocolate and butter into a bowl set over a saucepan of gently simmering water and heat gently until melted. Stir in the remaining ingredients then, spoon into the prepared cake pan.






2.) Press the mixture well into the bottom and sided of the pan and smooth the surface with a spatula. Cover with foil and chill overnight.


3.) When cake is ready to serve, carefully work around the edges of the cake with a spatula and unmold onto a board, removing the paper from the bottom. Cut into thin fingers with a sharp knife and serve.

Note: The fingers will break into pieces as you cut, so don’t worry about trying to make them equal in size – the various lengths is what makes it fun!


The cake can be stored in the refrigerator for up to 3 days.

Love,
Lynn
www.thegameofyou.blogspot.com
http://www.lynnzavaro.com