Video has emerged of Meghan Markle and Princess Lilibeth at the Montecito parade #shorts
A video has surfaced online showing Meghan Markle pictured with her two-year-old daughter Lilibeth at the Fourth of July holiday parade in Montecito. The video was posted on the instagram account* of the Rosewood Miramar Beach Hotel. Prince Harry, whose photos with his daughter were previously published, and the couple's eldest son Archie also attended the celebration.
Prince Harry and Meghan Markle, who have been living in the U.S. since 2020, have been at the center of numerous scandals after speaking publicly about life in the royal family and making a number of accusations against Harry's in-laws. For this, many condemned them, believing that the Dukes of Sussex wanted to draw attention to themselves.
#MeghanMarkle
#Lilibeth
#FourthOfJulyParade
#FamilyCelebration
#RoyalControversy
How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
And there comes that saying again, “There is not enough sweetness in your life”. This recipe today comes in two parts….. I know right. I ask politely to read on as I write this weekly kitchen letter to you. And if you're new to my online world my work is not just all about the recipe, the ingredients and the food. My work is about the three brains — The Head, The Heart and The-Gut-Brain.
Ok sooooo………back to the Recipe… One, the actual recipe, ingredients, method and end result. Easy….we have cake! Two, the intention behind the recipe…not so simple and easy..we have trauma, pain or frustration. At times we have the balance of, joy, love, clarity and hope. That’s where I prefer to cook. Cause when I am all up in the joy and all the good vibes, there is so much sweetness in my body that no cake can mask. In my experience, I am one of those humans when in a space of uncertainty, in a major sense of anxiety, stress or I have been hurt over and over. I DO NOT cook. I don’t go near the kitchen nor do I want to eat. I am the opposite of the craving of sweet food… Tho there are many people in my life over the years that crave sweet food. In the morning midday and in the evenings. And when I tune into those people over the years I have noticed that they carry a hell of a lot of deep pain that’s connected to their mothers and fathers. Along with a hell of a lot of BLAME. And sweet food is one the top of the (cover of healing) for them.. #bless as we only know what we know. The inner work is releasing this old programming so we don’t pass it onto the next generation.
That takes time. And time is our most precious commodity. So in saying all of this...when you reach for sweet food, reach for sweets that celebrate your sweet tooth naturally as this will quantum leap your own inner healing journey with emotional issues. Because nature gets it right every time. And it supports us way more than we realize. So let’s look after ourselves when we are really feeling and leaning into the pain as we reach to mask that with something sweet. To truly make a wiser choice as we are feeding this incredible temple we call “Our Body”.
My coach said this to me today…”pain pushes..vision pulls”, you know what to do Cynthia, it is the doing that pulls you more and more inline with your vision”. Kat Dawes~
***
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For the Cake:
2 cups Bob’s Red Mill Gluten-Free 1-to-1 Flour
2 tsp Bob’s Red Mill Baking Powder
1 cup Rapadura Sugar
¾ cup Raw Cacao Powder
1 Tbsp Bob’s Red Mill Egg Replacement
1 ½ cup Grated Zucchini
1 cup Fresh Coconut Milk (or any plant milk of your choice)
¼ cup Coconut Oil
1 tsp Vanilla Extract
A pinch of Salt
A handful of Gooseberries, for decorating
For the Frosting:
200 grams Good-Quality Bitter Chocolate, melted
1 cup Coconut Cream
A splash of Maple Syrup
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To prepare the cake:
Preheat your oven to 350F/175C.
Grease a baking tin with coconut oil and set aside.
Mix together the flour, baking powder, sugar, cacao and egg replacement.
Squeeze the zucchini and discard the liquid. Add the zucchini and the remaining ingredients to the cake mix.
Whisk until all the ingredients are well combined.
Pour into the prepared tin and bake for 35-40 minutes.
When ready, leave to cool down completely.
To prepare the frosting:
Pour the coconut cream into your food processor and press the Play button.
Gradually pour in the melted chocolate and process for a couple of seconds or until combined.
Transfer to a bowl and keep in the fridge until it thickens.
Generously spread the frosting over the cake and decorate it with gooseberries.
***
Serves: 4-6
Prep time: 10 mins
Baking time: 35-40 mins
Freezer-friendly: No
C, RSF, GF, DF, NF, VEG, V
Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook:
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You can also visit my website at and check my gut-healing products
Thanks for watching my video on How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe
Gluten-Free Chocolate Cake with Zucchini #shorts | Recipe link in comment section
Gluten-Free Chocolate Cake with Zucchini #shorts
And there comes that saying again, “There is not enough sweetness in your life”. This recipe today comes in two parts….. I know right. One, the actual recipe, ingredients, method, and end result. Easy….we have cake! Two, the intention behind the recipe…not so simple and easy..we have trauma, pain, or frustration. At times we have the balance of, joy, love, clarity, and hope. That’s where I prefer to cook. When you reach for sweet food, reach for sweets that celebrate your sweet tooth naturally as this will quantum leap your own inner healing journey with emotional issues.
Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook:
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Follow me on my Social handles:
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You can also visit my website at and check my gut-healing products
Chocolate Cake with Sweet Potato (Must Try!)
Sweet Potato Cake ... perfect to serve for any occasion! Get access to more recipes from Chef Cynthia Louise inside Food Matters TV! Get access here:
No-Bake Super Rich Pumpkin Chocolate Torte Recipe | No Preservatives And Easy To Make
No-Bake Super Rich Pumpkin Chocolate Torte Recipe | No Preservatives And Easy To Make
Pumpkin and chocolate make a vibrant and decadent dessert that holds well in the fridge for a week.
The more chocolate melted and added to this recipe, the better. ???? Adding more maple syrup is also a good thing to do if your chocolate is bitter. ????Also, I worked out later that if I blended the cooked sweet pumpkin in my Vitamix on its own first, so it was smooth, then I would have added the melted chocolate in to just combine… As it can split.
Anyways, watch the free vid of the recipe, share it far and wide on social media and let me know how you go if you decide to make it and what you added or changed. One of my chef mates added some cacao nibs for some crunch. Another mate added roasted coconut to the torte and it was really good.
Which one is your gig? Bye for now.
Cx
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1/2 (700g) butternut pumpkin
400g Pod Chocolate
1/3 cup coconut cream
1/2 tsp vanilla extract
1/4 cup maple syrup
A pinch of salt
A sprinkle of #LOVE
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In a pot, steam the pumpkin until it's soft and rinse.
Melt the chocolate in a bowl with hot water in a pot.
Add pumpkin, coconut cream, vanilla extract, and maple syrup to your high-speed blender and blend until smooth.
Using a big bowl, combine the pumpkin, melted chocolate, and salt.
Transfer to a tray and let it rest in the fridge for a couple of hours.
***
Makes: 1 tray
Prep time: 20 mins
Freezer-friendly: No
C, DF, RSF, V, Veg
Watch more of my video and don't forget to subscribe and don't forget to grab a FREE copy of my eBook:
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???? ????????????????????-???????????????????? ????????????????????:
Follow me on my Social handles:
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You can also visit my website at and check my gut-healing products
Thanks for watching my video on No-Bake Super Rich Pumpkin Chocolate Torte Recipe | No Preservatives And Easy To Make
#chocolate #cake #plantbased
VEGAN CHOCOLATE POUND CAKE | Easy Pound Cake Recipe without eggs, milk and butter
Get the recipe for vegan chocolate pound cake:
→
This vegan chocolate pound cake is moist, soft, and packed with chocolate flavour. This is an easy recipe, made with simple ingredients that you already have in your pantry. If you love chocolate, you are going to love this 100% plant-based chocolate pound cake.
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EQUIPMENT
Loaf pan 11 inches x 5 inches (30cm x 11cm)
INGREDIENTS LIST
???? Vegan chocolate pound cake
400 g (3 cups) bread flour or all-purpose flour
250 g (1.1 cups) soy milk or other plant milk
250 g (1.1 cups) water
200 g (1 cups) sugar
80 g (0.9 cups) cacao powder unsweetened
60 g (0.3 cups) sunflower oil or other vegetable oil
60 g (0.3 cups) dark chocolate chips
16 g (3.5 tsp) baking powder
1 orange zest
INSTRUCTIONS
- Preheat the oven to 360F or 180C. Lightly grease your loaf pan with oil.
- In a small pot, bring the water to boil, then take off the heat, and add the cacao powder. Stir till the cacao is fully dissolved in the hot water and set aside.
- In a bowl, add soy milk, sugar, sunflower oil, grated orange zest, the melted cacao powder, and mix with a spatula.
- Sift in the flour and the baking powder and stir until all the ingredients are combined. Try to break some of the larger lumps with the spatula.
- Finally, add the dark chocolate chips and give it a quick stir. Transfer the cake batter in the pound cake form and bake for about 50 to 55 minutes.
- TIP: insert a toothpick in the center of the cake. If it comes out dry, the cake is cooked. If it comes out wet, cook a few more minutes.
- Let the pound cake cool down for at least 3 hours before slicing it and eating it. This cake is best eaten 8 hours after it's made. Store in a reusable plastic bag so that it doesn't get dry.
Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)