Exclusive Interview with the Goddess Herself
Could you please tell us little bit about how your soap-making adventure began?
I would be delighted to! 
I learned to make soaps years ago, but the real adventure began when I thought of an idea to make food based soaps, because before that SOAP WAS JUST SOAP. I thought of when I had this idea back when I was 15 1/2 to wear your food, and how marvelous it would be to not only eat superfoods, but to also bathe in them as well. Your body absorbs everything through the skin, so why not feed it while you are cleansing, rather than cleansing and depleting?
What inspired you to make these soaps?
The idea of lathering chocolate all over my body was just such an exciting idea, I had to run with it. When I first started, I had no idea how it would turn out, I just did everything from my intuition and when the soap was finished curing, it was pure heaven. I thought from there, why not do cranberry, lemon, tiramisu, cinnamon, and more, so I did and I just love what they do for my body and my senses. Such an exhilarating experience-one of BLISS!
Could you please tell us about some of the ingredients you use and why you use them?
I love superfoods for my inner body and I enjoy wonderful full fat foods like olives and avocados, one of the reasons I believe I have good skin. I also enjoy berries and unusual fruits, I actually go to sleep with fresh durian on my face, because I truly believe it gives me a glow when I wake up. I’ve never told anyone outside of family that this is one of my beauty secrets!! I use ingredients like coconut oil, African Shea butter, macadamia oil, rose hip seed oil, walnut oil, avocado oil, marula oil, kalahari oil, and Superfoods like Goji, cherry extract, cherry powder, MSM, sea buckthorn, schizandra berry, camu camu, noni, pomegranate extract and powder, mangosteen powder, and then I pour all the love I possibly can into the mix! The reason I use such mind blowing and expensive ingredients is because I truly believe you are what you consume whether it is by mouth or externally worn, so why not wear the absolute best. Organic, wild, Biodynamic, and fair trade are all especially important to me when it comes to ingredients, I couldn’t use any substitution.
What makes these soaps so special?
The love and the energy that goes into each bar first and foremost and secondly the ingredients we use, and thirdly the process we use to make these soaps. These soaps are truly the only raw superfood soaps in the world. I am sure there will be many imitations to come, but I doubt anyone will go to the extremes we go to, to produce heavenly bars. We personally use each and every one of these delectable bars and wouldn’t have it any other way, so what we get, you get and I refuse to compromise!
What inspired the flavors/scents of the soaps?
Many people know me as a gourmet chef, I have been a gourmet chef for many years, so food excites me, especially desserts! I thought there must be a way to create delicious, enticing, sexy, out of this world soaps and the rest is as they say, history. :-)) The first food soap I ever made was inspired by my famous chocolate cheesecake, now featured in my Decadent Gourmet book.
Angelina Shares an Exclusive Recipe that inspired the first soap flavor
From Angelina’s book, The Decadent Gourmet
Sexy Goddess Chocolate Cheesecake
Crust:
•3/4 cup carob powder •1 cup almonds •1/2 cup honey dates, pitted •4 tablespoons cacao butter, melted •2 teaspoons vanilla flavor by Frontier • teaspoon Himalayan salt
•Place cacao butter pieces in a bowl in the dehydrator at 104 degrees until melted. •Process almonds, salt and carob powder into small crumbs, add dates, cacao butter and vanilla extract and process again. •Press into the bottom of 9” square pan and place in the freezer.
Cheesecake Filling:
•2 cups cashews •2 cups cacao powder •1 1/2 cups grated cacao butter •2 tablespoons vanilla flavor by Frontier •1 cup date syrup or one cup agave
Directions:
•Melt cacao oil by placing cacao butter pieces in a bowl and place in a dehydrator at 104 degrees until melted. •Soak cashews and dates for the cheese. •Process cashews, cacao butter, date syrup or agave, and vanilla flavor until smooth like cream cheese.
•Pour cheese over the crust and gently tap the pan a few times to let ingredients settle. •Place cake in the freezer to set for about 2 hours. •Take the cake out of the freezer and remove it from the Spring Form pan, place cake on a platter, pour sauce over the cake and decorate with whipped cream, if desired.
•Serve the cake immediately or store in freezer until ready to eat.
