Recipes

Valentine's Day Recipes with Frankie Heinz Marino of @thewellnwild

February 4, 2020

Laguna Beach, California.

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A Valentine's day collab

One of the reasons we started a brand was to be able to collaborate with people who share our same vision for the future, which would allow us to create together and merge our passions.

This came to fruition through our recent collaboration with Frankie Heinz Marino of @thewellnwild. We joined forces to bring you two vegan + gluten free recipes for Valentine's Day. This day reminded us that our love shines when work feels like play. At Chapter Six Jewelry we strive to give to ourselves, plus give back to our community. We’ve learned that you can’t pour from an empty cup, so taking the time to enjoy life and celebrate the small wins is what we did with this collaboration. Love is finding that nourishment of work/ life balance, and if you haven’t found yours yet, keep seeking and questioning what brings you joy.

 

 

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Food is so much more than what we shovel into our bodies. Our choices of where we buy our food and what we choose to consume, all have an impact on our planet. This is why our recipes today are vegan, as we do not believe anything tasty has to cause harm! All ingredients are organic, and we tried to source as locally as possible. It’s also one of our favorite ways to connect, learning over a share meal = our happy place.

 

We celebrated, via a girl’s picnic, joined by our friend Racquelle Lawerence, a model, and a role model. All the flowers (and many of the ingredients) used in our picnic were bought from The Ecology Center, one of our favorite OC nonprofits that is truly doing incredible work in our community.

Chocolate cake:

This recipe actually has a really cute story. It’s a recipe from the Great Depression, when eggs were often scarce or expensive, so it’s a vegan recipe because of necessity. Even without eggs, it has a light and fluffy texture. While it may be mixed, baked and served from a baking pan, we prefer to bake it in a springform cake pan.

 

For the gluten-free option, we suggest Bob Red Mills gluten free baking flour. Sub one for one, but just know that the texture becomes heavier and more spongy. We prefer the regular version.

 

Ingredients

  • 1 ½ c flour (you can use gf flour and sub one for one but we prefer the regular version)
  • 1 c sugar
  • ¼ c cocoa powder
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 6 tbsp vegetable oil (we prefer avocado oil)
  • 1 tbsp white vinegar
  • 1 tea vanilla

 

Instructions

Sift together the flour, sugar, cocoa, salt, and baking soda in a large bowl (or directly into glass baking dish). Divide mixture into three holes (in the same bowl). Put the oil into one hole. Vinegar into second hole. Vanilla into into third hole. Cover all the holes with 1 cup cold water and mix gently but well. Pour into greased pan. Bake at 350 for 30-40 mins, until a toothpick comes out clear. If using the springform pan, clear edges immediately; let cool before removing sides; cool completely after removing from base. Sprinkle with powdered sugar. Topping ideas: raspberries, strawberries, or eat it plain!

Sending Love

As we enjoyed our chocolate feast, we discussed beauty and what it means to celebrate self-love…all of us agree that spending time with people who celebrate you is a great way to pass the day, and sharing treats makes it even more special.

 

A mantra for loving the skin you're in: I am uniquely me, I celebrate my gifts.

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