The Big O

An icy wet nose nuzzled my toes awake.

I was aware of 

 a panther’s tail caressing my cheek

the strong muscular arm of my co-star pulling me in close

the ruby light of bright sun through silky drapes

warm bare shoulders

my whole body was liquid with rest

all the birds fluttered, singing

it wasn’t just the crows, who bring wisdom every morning,

but I could hear everyone gathered

the percussive woodpecker rhythms

bluejays, robins, chickadees...

was I dreaming?

was it possible...that Spring was actually here?

She wasn’t just being a tease?

After all, snow was still miles high upon the ground here in the mountains, and the week ahead forecasted more coooolllllld.

And yet...


The ancient pagan tradition of the Vernal Equinox. 

Fertility.  Sowing seeds. Rebirth.

Time to send new creations out into the world.

Awakening after the long Winter's night.

She's stirring, inside me, and everywhere...


I sat upright very suddenly.

All I could think was,

“I need a scone.”

Then I sat paralyzed for the next however many minutes fretting.

I didn't have the proper ingredients for a Very Important Ostara Offering. Hmmm...maybe if I race out, I can pick up some calendula flowers...if they have them...oh! maybe I should call..what if my readers are disappointed if I don't have something awesomely, purrfectly Spring-y for them...fret...fret...

Wait. I’m just going to work with what’s here.

I had to set my ritual space before anything could happen.

So I started playing Ella Fitzgerald, setting the stage for an upbeat, swingy Kitchen Witching...

but that wasn’t happening.

I switched to sultry ragas. 

Oh yes...

yesss...that’s it.

undulating all the constellations of bellydance

I began to feel intense heat, wild cosmic pattens


sitar and tabla,

And the spices came out.

The kitchen filled with exotic heat. I began to move...I imagined I was dancing in the desert at sunset feelng the warm sand beneath my feet...

And these happened.

Sultry Spiced Scones

  • 1  C organic garbanzo flour 
  • 3/4 C tapioca flour
  • 2 tsp baking powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Celtic salt
  • 4 Tbsp coconut oil, chilled
  • 3/4 C unwseetened almond milk
  • 1 Tbsp garam masala
  • 1 Tbsp cinnamon
  • 3-4 droppers liquid stevia
  • pinch of Spanish paprika
  • 1 C chopped apples, fresh or dried
  • 1 C chopped dates
  • 1 Tbsp vanilla

Pre-heat oven to 400 degrees. Sift the dry ingredients (minus spices) together in a large bowl. Add the spices and stir. Now cut in the chilled coconut oil with a pastry cutter or a fork until the mixture is crumbly. 

Add in the vanilla and almond milk, and stir. Drop in the dates and apples. Get in there with your hands to really mix everything together well. If it needs it, add a tablespoon or more of almond milk.

Drop rounded tablespoonfuls of dough onto a lightly olive oiled cookie sheet. You can make either six large ones or about ten small. (These are best straight from the oven, so I would go for the larger ones. You can re-heat the next day, but it's not quite as orgasmic.)

I used dried apples here, because I had fed the last of the fresh ones to my goat friend, who lives down the lane.

The scent filling the kitchen was so heady, I couldn't wait for them to cool...

I bit in.


The flavor at first was subtle, warm...a beautiful light, airy treasure cloaked inside a crispy shell of buttery, sensuous coconut oil.

Then the heat and the layers kick in.

And My Darlings, these are seriously heaven.

I ate a second one in sheer delight, this time with a cup of pau d’arco tea, though I wanted something vanilla-y. I haven’t been stocking much tea latley as I am working on my own brews...

(Hint, hint...more to come soon!)

So here they are: mouth-teasing delights that were born of sitar and passion.

Bake them. Devour them. Enjoy every bite.

Then, get over here and nibble on me.

xxx Alise


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Devour Me.

Good Morning, Lusty Ones!

I've missed you.

Someone's been busy,

and it's gotten very hot in the kitchen...

Breakfast at Maison Marie.

Breakfast at Maison Marie.

Well, yes...but...mostly I've been working on Reader Request Recipes,

and some of them are quite naughty.

I'm talking to you, @ColorsInClouds.

Girl, you dished up some serious culinary devilish-ness! 

The Lady asked for a healthy chocolate peanut butter muffin.

(Oh yes she did.)

And baby, I have made Kitchen Magic.

Stars above, these are so intense...

Oooey-gooey, insanely rich and thick, erupting with voluptuous waves of chocolate,

I dare you to keep your mind out of the gutter while these caress your throat...

Can't you just  taste  them?

Can't you just taste them?

The Devil Made Me Do It Muffins

  • 1/2 C organic unrefined coconut oil
  • 1/2 C pure maple syrup
  • 3/4 C natural peanut butter 
  • 1/2 C organic gluten free baking mix or garbanzo flour
  • 4 "eggs" (flax meal + water)
  • 1/2 teaspoon baking soda
  • chocolate syrup (see below.)

Preheat your oven to 350F.

First, make the flax "eggs" by combining 1 Tbsp ground flaxseed with 3 Tbsp pure water per egg. So, for this one, mix 4 Tbsp flax with 12 Tbsps of water. Whisk it hard, then set it aside.

Next, we're going for that chocolate sauce. Oh, yes...

  • ¼ cup organic cacao powder (Sacred Chocolate has the One.)

  • ¼ cup water

  • 2 tbsp maple syrup 

  • 1 tbsp water

  • 1 tbsp organic cornstarch

Combine cornstarch with 2 tbsp of water and set aside. Whisk cacao powder and water together, then stir in maple syrup and cornstarch mixture. Gently bring it all to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more syrup if necessary. If it becomes too thick, thin it out with a little unsweetened almond milk, but you do want this a little thick as it will melt when the muffins cook. You can keep this warm on the stove while you make the muffin batter. (And hey, you can use a store bought jar of organic chocolate sauce if it's really clean, as in no sugar, dairy or additives.)

Note: You can totally use agave syrup here, I'm just not a fan of it. But it will taste fine. 

Ok, next, In a sauce pan, gently melt the coconut oil and maple syrup together. Whisk in the peanut butter and the flour until it is smooth. Now whisk in the eggs and baking soda. Spoon the mixture into a greased (olive oil spread with a paper towel works well) muffin pan, filling each halfway only. Drop 1 tsp of chocolate syrup into the center of each muffin, then add the remaining batter on top, like this:

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

Get them in the oven. make sure to place a baking sheet beneath the muffin pan to catch any chocolate that drips over.

(Ok, so I might have been a little generous with the chocolate insides...they kinda ooze out a bit when they bake...but isn't that the point?)

Bake them about 30 minutes, until the tops are golden. A note on flours: the garbanzo flour is super-rich and moist, making the muffin a little more lush, as well as protein heaven. If you fancy a drier, lighter muffin, go for the all-purpose gluten free baking flour.

Either way, they are OUTRAGEOUS!

Thank you ever so, my darling Lauren, for this opportunity to expand my kitchen prowess...

I'm going to bite you next.

xxx Alise

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