• Black Bean Chocolate Cake – Flourless and Gluten Free















    This cake is so moist and delicious your guests will never guess the surprise ingredient…. black beans!

    The best part about this cake is that it’s totally budget-friendly. It’s basically beans, eggs, and cocoa. That gives you no excuse to not try it.


    1-15 ounce can of unseasoned black beans
    OR 1 1/2 cup cooked beans, any color
    5 large eggs
    1 tablespoon pure vanilla extract
    1/2 teaspoon sea salt
    6 tablespoons unsalted organic butter OR coconut oil
    1/2 cup of honey or other sweetener + 1/2 teaspoon pure stevia extract
    6 tablespoons unsweetened cocoa powder
    1 teaspoon aluminum-free baking powder
    1/2 teaspoon baking soda
    1 tablespoon water (omit if using honey)
    Mint Chocolate variation:
    2 teaspoons mint extract (in place of 2 teaspoons vanilla)


    Preheat oven to 325 degrees Fahrenheit.
    Spray a 9 cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter.
    Dust cocoa all over the inside of the pan, tapping to evenly distribute.
    Cut a round of parchment paper and line the bottom of the pan, then spray the parchment lightly.
    Drain and rinse beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder.
    Beat butter with sweetener until light and fluffy.
    Add remaining two eggs, beating for a minute after each addition.
    Pour bean batter into egg mixture and mix.
    Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Scrape batter into pan and smooth the top.
    Grip pan firmly by the edges and rap it on the counter a few times to pop any air bubbles.
    Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch.
    After 10 minutes, turn out cake from pan, and flip over again on to a cooling rack. Let cool until cake reaches room temperature, then cover in plastic wrap or with cake dome (I use an overturned plastic chip bowl). For BEST flavor, let cake sit over night. I promise this cake will not have a hint of beaniness after letting it sit for eight hours! If you are stacking this cake, level the top with a long serrated knife, shaving off layers until it is flat and even. Frost immediately before serving


    1/2 cup (1 stick) unsalted organic butter,
    1/4 cup sugar
    5-6 tablespoons unsweetened cocoa powder
    2 tablespoons half and half OR coconut milk
    1 teaspoon pure vanilla extract
    Pinch of sea salt
    Good-tasting pure stevia extract, to taste
    Optional addition for a glossy finish:
    1 fresh organic egg yolk


    Cream the butter in a small bowl until fluffy.
    Stir sweetener into butter with a spatula, then beat until smooth.
    Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt.
    Beat in the half and half and egg yolk, if using.
    Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.


    Adapted from http://healthyindulgences.net/category/black-beans/

  • Early Pregnancy Workshop

    Newly pregnant? While this can be an exciting time, it can also be overwhelming. With so much information available and so many decisions to make, many people find that waiting to take a full prenatal class (later in pregnancy) is too long to wait.

    The goal of the Early Pregnancy Workshop hosted by Jenn King, CHt and founder of HypnoMammas is to provide expecting couples/women with information about healthy pregnancy, informed decision making and preparing for baby.

    This workshop is a comprehensive 2.5 hour class covering many of the questions newly pregnant women/couples have early on (please see the content overview below). It is also a great opportunity to feel proactive and involved earlier in pregnancy since most other workshops & classes are typically taken later in pregnancy. One of the main goals of this workshop is to connect people with the wonderful pregnancy-related resources, practitioners & classes that we have in Vancouver. Every woman/couple leaves with a full package of materials including non-biased information as well as actual promotional materials for a number of different local services and practitioners.

    Register for upcoming classes and workshops here.


    Part One –
    The Physiology of Pregnancy
    Your Developing Baby
    Body Changes
    Comfort in Pregnancy & Alternative Therapies
    Nutrition & Exercise
    Avoiding Harmful/Toxic Substances in Pregnancy

    Part Two –
    Choices in Pregnancy
    Care Providers
    Prenatal Classes
    Place of Birth
    Understanding your EDD
    Travel Tips in Pregnancy

    Part Three –
    Preparing to Co-Parent & Postpartum Planning
    Relationship Changes & Preparation for Parenting
    Creating a Parenting Philosophy
    Baby Rearing Options
    Finding Breastfeeding Support