Posted on

Why am I doing this?

I would like to share with you why I am so passionate about what I do. I am passionate about cancer and finding natural way to treat this disease because when I was 24 years old my father died from pancreatic cancer and in 2009, my mother died from lung cancer. It was really difficult for me to be standing by and not know anything about the illness and what could be done to stop it or even just slow it down.

After my mom passed, I found Marcus Freudenmann and his work. He was promoting a book and movie named “Cancer is curable now, with common sense”. I was really impressed with his approached. He didn’t sound like a charlatan or a crook, like so many others. He based his work on science and research. He traveled around the world to find answers about how to heal cancer and other degenerative diseases.

Since then I have followed him and listened to other people like him who believe that cancer is not the end of the road. Unfortunately the big-pharma, money-making cancer industry; doesn’t want people to stop using their products and services because they have too much at stake, i.e. money $$$. There is an interesting movie called “Cut Poison Burn”, which talks about how the medical industry can only promote these solutions when a patient is diagnosed with cancer… Click here to watch the movie preview.

I strongly believe that cancer is preventable and I want to make it my life mission to promote this idea to as many people as possible. So, when Marcus announces his second world tour, I immediately contacted him and told him that he had to come to Vancouver. I know that people here are very open minded about living a healthy life. We are an active community that loves the outdoor and smart and healthy living. This is why you joined this group in the first place. You wanted to find ways to eat better and to learn tips and tricks about health. This is why I am telling you more about Marcus visit now, as I would hate for you to have missed the opportunity to attend his workshop.

Follow the post to find more details about the “Truly Heal Workshop” that is coming here on April 18-19 2015.

Please contact me either by email or write a comment below to ask me questions or just to share your opinions. I would love to hear from you.

Until next time, be happy and healthy
Denise Belisle

Posted on

Raw Salted Caramel Chocolate Pecan Torte

This Dessert is always a winner. I have not met anyone so far who did not enjoy this dessert. It is amazing. You make it in about 20 minutes and put it in the freezer and serve it when ready. It could keep in the freezer for a long time, but that does not happen in my home. I have a hard time to resist sneaking into the freezer and grabbing a bite, then another…

All you will need for this amazing dessert is a food processor and a blender. It contains only 6 ingredients in total (and that is including salt).

Ingredient: 
The crust:
6 oz (about 1 1/2 cups) pecans
6 oz (about 1 1/2 cups) dates

The caramel:
6 tablespoons of maple syrup or liquid sweetener of your choice
3 oz (about 3/4 cup) dates
1/2 teaspoon of coarse salt (useless if you are watching your salt intake)

The filling:
1/2 cup cacao powder
1/4 cup of melted coconut oil
1/2 cup of maple syrup or liquid sweetener of your choice

Direction:
1. To make the crust, pulse the dates and pecans in a food processor until it forms a dough ball. If after a while the dough hasn’t come together, add a little bit of water slowly until it does. It might require only a few drops.
2. Grease a 9-inch pan lightly with coconut oil. Press the dough into the pan and spread it out evenly into a pie crust shape, raising it at the side. Make sure there are no holes in the bottom.
3. Make the caramel by blending together the maple syrup and dates in a food processor until smooth and golden in color. Once it’s blended into a sauce, add in the sea salt and mix gently.
4. Pour the caramel in a thin layer on top of the bottom of the crust, spreading it out evenly.
5. To make the filling, mix together the maple syrup and melted coconut oil in the blender at slow speed. Then slowly add the cacao with the use a stiffer to make the mixture really smooth, as the liquid is turning at low speed until it’s uniformly mixed. Once all the chocolate is in, you can stop the blender and wiped the side and blend it a little more.
6. Carefully cover the caramel layer with the chocolate layer with a soft spatula.
7. Garnish the top with pecans and sea salt if desired.
8. Refrigerate your torte until the filling sets. Remove it from the refrigerator about 10-15 minutes before cutting and serving. Personally, I liked this when it was still slightly chilled but you can also eat it at room temperature.

20120722_170403

I guarantee you that you will make a lot of friends with this dessert.

Would you like more recipes like this one?
Click Here to Subscribe