Food, Sweets, Weekly recipe

On Turning 23 & A Raw Citrus Cake



Yesterday was November 15th. Times flies so quickly. I still have so many places to visit and things to scratch off my bucket list, but time is creeping up on me.

Life is a roller coaster journey of ups and downs. I’ve struggled with eating disorder (anorexia) for almost two years and touched the bottom when I weighted only 80 pounds. I began a therapy and worked on my relationship with food. It took me months to finally accept that taking control over food wouldn’t make me feel better, but rather powerless. Fast forward three years, and I feel so much healthier both in my body and soul. I believe getting through my eating disorder helped me understand the importance of gathering, sharing meals and feeding my body with wholesome foods.

Last April, I graduated from a business school. I worked in the corporate world for a month before quitting my well paid job (whew, did I just break a record?). I wasn’t happy and waking up every morning wasn’t worth it. I couldn’t see myself in an office from 9 to 5. So I dropped everything to pursue an old dream of mine: be a photographer for a living. Things slowly start to work out and I hope more opportunities will show up soon. Talk about a change! That’s the best decision I made in my life, even though it’s scary and exciting at the same time. But I’ve never felt that happy.

So in order to celebrate this new chapter in my life and another year older, I baked this shiny, healthy, vegan and utterly gorgeous raw citrus cake from Earthsprout. It’s packed with nutrients and vitamins that are good for your body, especially on this gloomy month of November. I substituted blood oranges for grapefruit since I didn’t have any on hand and sprinkled the cake with edible flowers on top because well, it’s prettier that way.

Here’s to a new exciting year ahead.

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