CHOCOLATE CAKE & BASIL LEMONADE

It's been over 6 months since I started teaching and let me tell you guys, I love to teach.

I love that I get to share with others what I know and to see how much it helps them grow. I love to build community and see each student interact with each other. I love the relationships that lasts after the class - I've made so many friends and clients from teaching!

One of my favorite things lately, that I love about teaching, it how the small little things like fresh home-made basil lemonade, chocolate cake and flowers from my garden can welcome and celebrate the students and the class. It celebrates their commitment to learning and growing. Making it feel more like a gathering, an event, a celebration.

If you're thinking about teaching your own class, check out these 10 easy steps.

The cake I made was simple and so delicious - it was also gluten, dairy and sugar-free. The basil lemonade was so fresh and summery.

Sugar-Free Chocolate Cake

• 1 1/2 cup of almond meal
• 1/2 cup of cocoa powder
• 1/2 ts of baking soda
• pinch salt
• 1 1/2 cup of pitted dates
• 1/2 cup of water
• 3 eggs
• 2 Tb of coconut oil
• 2 ts of vanilla

1. Preheat oven to 325.
2. Mix together all dry ingredients (almond meal, cocoa powder, baking soda, and salt) in a bowl and set aside.
3. Place the dates and water in a food processor or strong blender and blend until it forms a smooth paste.
4. Mix the date paste with the wet ingredients (eggs, coconut oil, vanilla), and mix until smooth.
5. Add the wet to the dry ingredients and stir until smooth.
6. Grease an 8" round cake pan and pour in batter.
7. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool for at least 10-15 minutes before serving so that it has time to set.

Strawberries & Chocolate Glaze

• 1/2 cup of cocoa powder
• 4 Tb of coconut oil, melted
• 4 Tb of maple syrup
• 4-5 strawberries

1. Slice strawberries thin and cover the entire top of the cake.
2. Mix the first 3 ingredients well in blender.
3. Drizzle over cake. Let cool in fridge for more a hardened chocolate glaze.

Basil Lemonade

• 6-8 lemons
• 8-10 cups of filtered, cold water
• agave or maple syrup
• hand full (8-10 sprigs) of fresh basil leaves

1. Roll each lemon to release the juice.
2. Cut lemons in half and squeeze into pitcher.
3. Fill pitcher with water till it tastes slightly tangy. You can always add more water afterwords.
4. Add sweetener to taste. I usually add 1/4-1/2 cup of agave sweetener.
5. Chop basil and mix in.
6. Slice a few lemons, coin style, to garnish.
7. Serve over ice and keep chilled.