Healing Foods and Lively Edibles
Providing delicious, nutritious foods to stimulate and feed the body, mind and soul
Healing Foods and Lively Edibles
Providing delicious, nutritious foods to stimulate and feed the body, mind and soul
Providing delicious, nutritious foods to stimulate and feed the body, mind and soul
Providing delicious, nutritious foods to stimulate and feed the body, mind and soul
To make delicious, artful food by using the finest ingredients available. Infusing them with attention and intention.
Food to Lift the Soul
and
Stimulate the Senses
Your mouth may say delicious decadence....
but your Soul will know the difference...
I only use the best ingredients. No artificial dyes, gmos or preservatives. Always with healing in mind. I personally infuse all my oils and only use the finest herbs.
The pureness of my ingredients allows for a more efficient delivery system than anything that is commercially available.
Why not instead of poisoning yourself... have a healing edible experience.
I also make all of these WITH and WITHOUT infused oils.
Message me for more details at greenstgoods@ gmail.com
Raw Chocolate and sensation...
That is what chocolate is all about...sensory stimulation…sensation...satiation...
aroma, taste, texture, endorphins.
Finding that pivot point that causes a flavor/emotional landslide…all possible with chocolate…And I think even more possible with Raw Chocolate. A particularly powerful natural majic.
I also, believe there is a balance where you can appreciate all the different flavors and textures of raw cacao in chocolate without overpowering it with that cloying sweetness that often accompanies mainstream chocolates and just gets in the way of the whole sensational process…of how it melts into your mouth…that little spark of salt occasionally juxtaposing itself to the sweet elements with an almost raucous earthy cacao/chocolate flavor busting in like it's lookin' for trouble…
Why would you want it to be raw? Because by keeping the natural enzymes intact you get all of the minerals and nutrients it has to offer. Cooking cacao destroys a lot of the nutrients.
I like a chocolate that melts at a low temperature so you have to lick it off your fingers…Now that's a chocolate to live for… and to feel.
It's like a dark chocolate kiss…but one that slips you the tongue… ;)
Raw chocolate rocks on many different levels...and with the infused oils...out of this world.
The Bliss Bomb is a combination my raw cacao truffle with a raw chocolate shell. All vegan, mostly raw... It's like art happening in your mouth. Made with full spectrum infused coconut oil and cacao butter. The center is a walnut pecan ganache sweetened with agave nectar and maple syrup. The raw chocolate shell is sweetened with evaporated cane juice. But in perfect balance as to not be overly sweet.
Bliss Bombs currently come in Original, Mocha and Girl Scout Cookie.
A play on the classic hash brownie. These are a gluten-free, vegan, super-chewy, double chocolate masterpiece with walnuts and pecans. Made with splash of coffee. Guaranteed to tittilate your tastebuds and transport your mind and body.
Although these aren't vegan. They are made with the best ingredients. No gmos, no artificial food colorings, no petroleum oil and all natural flavors. The lime is colored with spirulina, the orange with annatto and turmeric and the strawberry with beet juice.
These are a giant leap above the usual gummy in effect and taste. Really they could be considered a nutritious supplement. Fantastic color, texture, flavor and effect.
I always loved cheesecake. But it definitely didn’t love me. I always felt a little ill after eating it. So when I began my healing journey a few years back, I began experimenting with cultured foods such as sauer kraut, kim chi and rejuvelac. Eventually I learned that you could culture seed and nut cheeze as well. At the same time I had just begun making raw deserts and had actually made a couple of cheezecakes that weren’t cultured. They were good but didn’t have that cream cheese flavor. This got my wheels turning and I thought why not add a cultured element to them. I began culturing cashew cheeze and adding a sweet cultured crème cheeze layer to my cheezecakes and the rest is history.
Now I make several different kinds of cultured cheezecakes all raw and naturally cultured so that they are an excellent source of probiotics. I sweeten these cheezecakes with either honey or agave. I prefer to use honey as it is a more local source and I just love the taste and I especially love the bees.
I make these in two sizes. The 9 inch is approximately 5 lbs and can easily serve 16, but I usually serve 24 with them. The 4 inch serves 2 to 4.
They freeze and thaw extremely well and can be served frozen or thawed.
These cheezecakes are chock full of nutrients and love, an incredible raw edible that is also healthy and beneficial to your body and mind. Truly a desert that you can feel good about eating.
Lemon Poppy Seed Cheezecake
This is the one that started it all. It is two layered cheezecake with a crunchy coconut crust. The bottom layer is a creamy lemon cashew custard topped with a cultured sweet cashew crème cheeze layer and sprinkled with lemon zest and poppy seeds. This cheezecake also comes with your choice of fruit sauce. Choose from raspberry, blueberry, strawberry or blackberry.
Punkin Pie Cheezecake
This is definitely the holiday choice. It is a two layered cheezecake with a pecan shortbread cookie crust. The bottom layer is a walnut pecan punkin pie ganache topped with a sweet crème cheeze layer and sprinkled with cinnamon.
Churros y Chocolate’ Cheezecake
This cheezecake is inspired by my high school Spanish classes, oddly enough. Churros are a crunchy cinnamon shortbread that are commonly served with hot chocolate. So this is a two layered cheezecake with a cinnamon shortbread crust. The bottom layer is a creamy chocolate ganache topped with sweet crème cheeze layer and sprinkled with cinnamon. This cheezecake comes with a delicious raspberry chipotle sauce.
Grasshopper Cheezecake
This cheezecake is inspired by a cheezecake served at the restaurant I worked at in college. This is a chocolate mint cheezecake with a crunchy cacao crust. The bottom layer is a creamy mint custard topped with sweet crème cheeze and sprinkled with cacao. The beautiful green color comes from spinach juice.
Neapolitan Cheezecake
This is a play on the old classic neapolitan ice cream. This cheezecake has a crunchy chocolate crust with either strawberry or raspberry custard layer on bottom and topped with a vanilla crème cheeze layer and dusted with cacao on top. This cheezecake comes with a cacao chocolate sauce.
Tiramisu Cheezecake
Another play on an old classic. This cheezecake has a shortbread crust with the bottom layer being mocha chocolate topped with vanilla crème cheeze layer and dusted with cacao. This cheezecake comes with a mocha chocolate sauce.
Green Street Goods
greenstgoods@gmail.com
Pezuta Au'
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