This past weekend, I celebrated my birthday. It was a weekend filled with much love, laughter, and, of course, food. My beardy ginger dude, who knows me best, lovingly gifted me with two Ottolenghi cookbooks and a Scrabble set. Saturday evening was a four-course dinner, which was comprised of the best egg raviolo, ever and the best chocolate cake, ever. The day of my birthday was spent eating breakfast at Winslow’s Home, a lovely shop/café/wine-cellar with the coolest decor, visiting Left Bank Books (because all I wanted to do on my birthday was to be in the company of books), and eating a tasty raw vegan lunch. When evening rolled around we headed to KeeKee’s, who had kindly prepared a birthday meal for me: a colourful caprese salad with heirloom tomatoes (she stuck a birthday candle in the ball of burrata. Yes, I had a birthday burrata); brussel sprouts with eggs; and for dessert, a raspberry cake. She made everyone whistle the birthday song with candy whistles, and I went home full of laughter and dessert. I’ve only known KeeKee for three weeks, but I already consider her a part of my St. Louis family.
Although KeeKee generously made me a cake, I had also made a cake for the occasion. I was intent on making a cake symbolic of personal growth and my goals for the upcoming year. This year, I plan on improving my physical, mental, emotional, and spiritual wellbeing by opening up, unblocking, and balancing my chakras. With this in mind, I wanted to make a cake that showcased the colours of the seven chakras: red for the root; orange for the sacral; yellow for the solar plexus; green for the heart; blue for the throat; indigo for the third eye; and violet for the crown. My attempts in achieving these colours, however, were not entirely successful. Rather than seven layers (which would have been quite the cake project), I ended up with four pastel layers that were still delicious.
What are chakras? Why should we work on opening and balancing our chakras? Chakras are energy centers located in our body. Beginning at the bottom of the spine and extending to the crown of the head, chakras help to regulate the flow of energy that passes through our bodies. There are seven of them, which I mentioned briefly above: the root; the sacral; the navel; the heart; the throat; the third eye; and finally, the crown. When our chakras are blocked, underactive, or overactive, we are prone to physical, mental, emotional, and spiritual imbalances.
How do we open, energize, and balance our chakras? Although there are many ways to open and balance our chakras, one of the best things we can do is to maintain positive thoughts. As Sohini Trehan of MindBodyGreen writes, “Our thoughts create our reality, and by regularly practicing positive chakra balancing affirmations, we can achieve astonishing results in our lives… When our chakras are perfectly aligned with the universal flow of energy, every aspect of our life becomes harmonious and joyful. We reclaim perfect health, and our love and passion for life becomes renewed.” Meditation, visualization, yoga, and aromatherapy are also great ways to energize our chakras, not to mention seeing and recognizing the colour and light in our lives.
I know all this chakra talk sounds hippy-dippy, but give it a go. A previous yoga teacher of mine focused on opening our chakras in class, and I always felt a sense of renewal and rejuvenation after each class.
This cake was inspired by and adapted from Sarah B’s raw cashew dreamcake recipe, which is one of my all-time favourite raw vegan cakes. I used strawberries for the pink layer, nectarines for the orange-yellow layer, kiwis for the green layer, and blueberries for the indigo/violet layer. Feel free to add more than one cup of fruit if you want a more intense colour. Although the original recipe called for 1/3 cup of sweetener, my addition of the banana meant that I didn’t need to use much sweetener, and I only used a tablespoon or so of agave nectar.
I topped the cake with edible flowers, because why not?
Raw Chakra Birthday Cake
I doubled this recipe to make each layer of the cake.
1 1/2 cup raw cashews, soaked overnight
2 lemons, juiced and zested
1 cup fruit of your choice
1/3 cup coconut oil
agave nectar/liquid sweetener of choice, to taste
1. Blend all the ingredients in a food processor.
2. Pour into a silicone or springform pan and freeze overnight.
3. Remove from the freezer half an hour before serving to allow the cake to thaw.
4. Serve with fresh fruit and edible flowers, if desired.
Enjoy : )
Wishing you much love and happy kitchen adventures,