Cupcakes and Raindrops

Have you ever witnessed yourself in a moment? Like really in it? The sounds, smells, sights, and sensations all just consume you all at once and its just you and that moment? I think it can be challenging to do in a society that is telling us to do just about everything, but  to be in the moment now. Challenging, yes, but not impossible. And, I my dad always told me, “Practice makes perfect!” and I believe that.

I bring this up because the other day I had the miracle of witnessing myself really engulfed in the juiciest moment and I was incredibly happy. It was only for about five minutes, but it was one of the happiest 5 mins and I plan to keep doing it. Now, I know I have done this before, but this was the most recent time and it just gets better and better each time I practice and catch myself doing it.

It was a typical rainy south Florida Thursday this week and since I am in summer classes right now I was on my way to school. Now, I am pretty sure it has rained just about everyday this week and while I witness so many people complaining about the rain, I try to embrace the rain for what it is and view it as cleansing our Earth. So, its Thursday, and its raining really hard on my way to school, which is slowing up the traffic, which in turn I notice myself tensing up because I want to arrive to school and class all on time, but also be safe. I finally get to school and I park. I pull out my oversized black umbrella and I swiftly take off to class. As I’m walking, almost to a run, a thought pops in my head, “Slow down, you have plenty of time.” Hmmm? So, I checked out my watch and I had 5 mins until my class started. Right when I slowed my body down, my thoughts slowed down, and the magic started to happen.

I felt like someone came in a turned up all my senses to full blast, when in actuality, it was me tuning into the moment. My body relaxed and I just walked. I started to notice my feet; walking through the puddles. I had sandals on, so my feet were getting bathed my the cool rain puddle water and I remember I did not care. Not one bit. Now, if I were still in gotta-get-to-class mode, the idea of my feet getting soaked would have irritated me more. So, my feet are getting soaked by the Earth water, my ears tune into the rain drop tunes pitter-pattering on top of my umbrella, the smell of fresh grass, and rain, and dirt, and Earth completely fill my nose and raise the hair on my arms creating goosebumps throughout my body. And then, I notice the ducks. There are a few different ponds located on my school’s campus and I walk by one of them on my way to this particular class. I looked at the pond and I noticed about a dozen ducks just floating on the pond with the rain coming down all around them. They just bobbed up and down on the water as their heads rested. It was so beautiful. I thought, “Look at them. The rain and wind is swirling about them and they just lean into the sensations of it all and graciously float about.” Oh, how nature is always teaching me things and trying to get my attention and I am so grateful it got my attention in this situation.

I did arrive to class, perfectly on time, completely calm, and filled from head to toe with gratitude and a raised vibration. For it wasn’t about anything else but that moment alone that got me to the state of happiness and gratitude. What a lesson, I’m so happy I was open to it and I encourage you to be, too, even if it is for 5 minutes.

Now, lets get your rain boots on and raise your vibration…your tastebud vibrations, that is. 🙂



I have two recipes that are just perfect for any rainy or sunny day! They are both cupcake/muffin recipes. One is veggie-based and the other is fruit-based, but both are equally enjoyable! I say cupcake/muffin because you could make them with or without frosting. Plus, we like choices and flexibility, right?

Both recipes are gluten-free, full of protein, and lots of love from the buckwheat flour I chose to use in them. The buckwheat reminds me of the Earth, which I thought was nicely connected to my experience I talked about in this post. It is an earthier flour, much darker in color, and packed with benefits. In my Healing With Whole Foods book, by Paul Pitchford, I found out that buckwheat polishes up and enhances the digestive system. Rutin is a bioflavonoid found in buckwheat that “strengthens capillaries and blood vessels, inhibits hemorrhages, reduces blood pressure, and increases circulation to the hands and feet.” The Rutin is also a counteractant against X-rays and other forms of radiation. So, along with broccoli, maybe we should be telling our kids to eat their buckwheat, too, eh?!

Cinnamon Pear Cupcakes/Muffins

2 ripe pears

1/2 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/3 cup coconut oil

1 teaspoon vanilla extract

2 tablespoons ground flaxseed

6 tablespoons almond milk

1 cup of buckwheat flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

To Prepare:

First, mix together the flax and milk in a little bowl and let the mixture sit for about 5 minutes.

Prepare your cupcake tin with the cupcake wrappers.

Preheat over to 350 degrees.

Diced up your pears into little cubes and then mix in a bowl with your wet ingredients: coconut oil, vanilla, and then your flax & milk combo.

In another separate bowl mix together your dry ingredients: flood, baking soda, baking powder, brown sugar, and all the spices.

Then add the dry ingredients to the wet and mix together with a spoon.

Then, add the combination to a food processor and mix it well. You may have to add half of the batter, process, and then add the other half depending on your food processor size. I had to do this because I have a smaller processor size.

After everything is blending nice and smooth, start spooning your batter into the cupcake tin. I filled all the way to the top and I was able to get about 6-8 cupcakes.

Once your tin is filled, place in the oven for 45-60 mins. (Each oven is different, so maybe set timer for 45 mins and check periodically after that. That is what I did.)

Remove your cupcakes when finished and let cool for maybe 20 mins at least, if you plan on adding frosting. Frosting is totally optional! These babies are good either way! I did some of mine with and some without! Get funky!


1/4 cup coconut oil

1- 1 1/2 cup powdered sugar

1/4 cup vegetable shortening

1-1 1/2 teaspoon vanilla extract (only if you want to take away some of the coconut flavor from the coconut oil)

Toppings: I used shelled hemp seeds because they are full of protein and I think that they are just the cutest topping choice…but feel free to use whatever! Have fun with it!

Lastly, share & enjoy!


My next recipe is more of a veggie-based cupcake/muffin, like I promised. So, if you’re not into being fruity, this is your treat!

Sweet Potato Zucchini Muffins/Cupcakes

2 cups of buckwheat flour

1 cup sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon allspice

1 sweet potato, grated

1/2 zucchini, grated

1/2 cup canola oil (or other neutral tasting oil)

3/4 cup almond milk

1/2 cup raisins

1/2 cup gluten free muesli or rolled oats

To prepare:

First, preheat your oven to 340 degrees.

Prepare muffin/cupcake tin with cupcake wrappers.

Mix together the flour, sugar, salt, baking soda, baking powder, and cinnamon. Wash, peel and grate your zucchini and sweet potato. Then add zucchini and sweet potato to mixture. Then add in milk and oil to mixture and start to mix by hand. Finally, fold in the raisins and muesl with large spoon or spatula.

Then spoon batter into tin and place in oven to bake for 20 mins. After 20 mins, raise the temperature to 375 degrees and bake another 25 minutes.

Let cool for at least 20 mins before frosting or enjoying. The frosting for this recipe is the same as the one I listed above for the other cupcakes.Use toppings, or not. Your choice!

Share & Enjoy!

IMG_0664 IMG_0699


& if you can, pay attention to everything that happens in your moment of baking. I was able to notice everything when I was baking these two, from how the batter looked and felt, and then the smells that filled my house once they were baking. And the best part was the taste! It is never hard to be apart of the tasting moment, right?! Ha! Be apart of the moment instead of being ahead of it in its end results.

Light & Love,



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