Wake & Baking

Let's talk for a second about wake and baking... With my one-on-one plant medicine coaching clients there is a common reoccurrence.

A lot of people who have PTSD especially childhood trauma tend to wake and bake.

Why is that?

If you have ever been woken up by an abusive parent, partner, or sibling, you might wake up with nausea.

That's because for those split seconds when you wake up in the morning and don't know where you are your fight or flight is activated and once you snap into focus and realize that you are safe you are just left with the nausea from your body reacting.

There is a lot of nuance to this and it's definitely more complex than just that, but if you wake and bake there might be a connection to nausea and a traumatic event that happened and woke you up.

This is why I recommend working with me or someone else on a one-on-one coaching program for plant medicine and aftercare.

Realizations like this are a lot to tackle on your own as you process the emotions and breakthroughs.

Wake and baking isn't just a stoner trait it's a coping mechanism for some.

I made a video about this on TikTok and currently it's got over 50,000 likes and I've gotten so many messages from people who said they burst into tears when they saw it.

I understand why, when we have a breakthrough we can burst into tears because of relief, because of validation or just because of realizations.

If you're interested in working with me doing one-on-one coaching with plant medicine send an email to

livviesmallsevents@gmail.com

For rates, availability and scheduling.💚

This beautiful pipe was made by @stonedwarecompany with a design by @realfunwow

Vegan Pumpkin Mac N Cheese served in a 🎃

🎃𝕻𝖚𝖒𝖕𝖐𝖎𝖓 𝕸𝖆𝖈 & 𝕮𝖍𝖊𝖊𝖘𝖊🎃

Have you tried my Vegan Pumpkin Mac N Cheese yet?

Well what are you waiting for??

Its so easy, and only uses one pot.

Also, my promise to you, I will NEVER make you read 3 pages of BS before giving you the recipe, so let’s get to it!

Vegan Pumpkin Mac

2 cups of spiral pasta or elbow macaroni 1/2 cup reserved pasta waterl]⁰]

1 tblsp infused vegan butter

1 clove finely chopped garlic

1 tblsp mustard

2/3 cup pumpkin puree or soup

1/4 cup nutritional yeast

1/2 tsp garlic powder

1/4 tsp nutmeg

1 tsp Hot sauce (Frank's is best)

1/2 cup Meltable Vegan Cheddar

Salt and Pepper to taste

Optional topping 1/4 cup bread crumbs with fine ground pecans

* Boil pasta, when it is aldente drain out the water, reserving about a cup of the pasta water. Then put the pot back on the stove on medium heat, and stir in all of your ingredients, then slowly pour in the pasta water as needed to thin out the cheese sauce. Stir and let simmer until everything is melted and mixed together. (If it's too runny you can add a tblsp of flour to thicken the sauce.) When it's to your cheese sauce texture liking, remove it from the heat I added breadcrumbs and ground pecans to the top and broiled it for a few minutes then served it in a cute pumpkin (both are optional). This is a great way to eat your veggies and your cannabis! If you try this recipe, tag me in your pics and let me know what you think!

Thanks so much to everyone who tuned in to my cooking Demo on @levo_oil's instagram live last week. If you want to get your own Levo oil infuser click the link in my bio and use the code "LEVO420" for 20% off!

•A lot of you asked for the recipe for this Infused Vegan Feta and here it is!

Infused Vegan Feta ingredients

9.7 ounces firm tofu

2 tbsp of Levo infused olive oil

1/4 cup lemon juice

1/2 cup water

1/2 cup apple cider vinegar

1 tbsp oregano

.5 tsp red pepper flakes

1.5 tbsp Nutritional yeast

2 tsp of fine salt

1/2 tsp red pepper flakes

1 tsp parsley

1/2 tsp paprika

1.5 tsp finely chopped garlic

Instructions

Slice the tofu into 1/4 in slices and press it. (I use cloth tea towels and press the slices until the tofu is very firm and most of the moisture is out.) Next, cut the tofu into small cubes. Mix all the marinade ingredients in a bowl or an air tight container, then add the tofu, toss with a spoon or spatula, cover and refrigerate for at least 2 hours. It will taste better 2 or 3 days later. The longer it sits around the longer the flavor of the marinade will have to get into the tofu and the more flavorful it becomes. The shelf life for this dish could be up to two weeks if stored properly in the refrigerator. notes You can add fresh or dried herbs to this dish. You can also adjust the salt to your liking but just remember that feta is fairly salty and adds a salty richness to dishes when it's added. We want to mimic that with this dish. If you make this or any of the recipes from my page make sure to tag me so I can see your creations! If you can't have soy then you can use this marinade as a salad dressing or you could use a cashew cheese as a replacement for the tofu.