The only two claims this cake has to a health food are that it is gluten free, and it will make you happy. I’m convinced happiness is part of good health.
I made this cake for a class I hosted at my home: Intro to Essential Oils. The cake got almost as many rave reviews as the class. 🙂
Ten days later, I was hosting another class, this time teaching. Of course I made the same fabulous dessert.
Here’s the recipe:
Preheat oven to 300 and oil a 10 inch spring form pan.
Heat in saucepan on stove until melted, then set aside:
1/2 cup water
1/4 tsp sea salt
3/4 cup organic unbleached sugar
Melt over double boiler:
2 packages (5.5 oz each) dark chocolate, Belgian (from Trader Joe’s)
8 oz. semi-sweet chocolate chips (Trader Joe’s
Transfer melted chocolate into a mixer bowl. Use beaters on low speed to blend in:
1 cup unsalted organic butter, cut up and added in piece at a time. Blend in sugar/water mixture. Add one at a time:
6 eggs (I used 5 duck eggs)
Pour into pan. Bake at 300 for 45 minutes. The center will look wet. Allow to cool some before transferring to the refrigerator overnight.
To serve, I just removed the sides of the pan and placed the bottom of the pan on a cake plate. I sprinkle with a lovely flaky finishing salt, and a side of whipped cream with 3 drops of pure peppermint essential oil. Enjoy!
Opening our 4 gallon bucket of raw, local apple blossom honey is an event each September. We all stand around the bucket, waiting for the first whiffs of flowery sweetness. It’s creamy. I spoon it into jars to avoid using a pickaxe later after it hardens.
This year we bought 2 four gallon buckets, and we are nearing the end.
I had read about honey being diluted with corn syrup, so I did a little searching. Looks like that’s not the worst of it; much commercial, highly filtered honey may be imported illegally to the US from China or India and carry chemicals and heavy metals.
Read this link to see the importance of leaving the pollen in the honey; it can be tracked as true honey.
Here’s what we cleared out of the spice cabinet. Criminal suspects in the ingredient lists: sugar, corn syrup, starch of any kind, hvp (hydrolized vegetable protein from soy), corn meal, soy of any kind.
And here’s what’s left: the single ingredient herbs and spices and a few pure blends, natural salts (as opposed to bleached salt which often has sugar and starch added), vinegar, tobasco sauce.
Fortunately Mrs. Mom likes to cook (when she’s not in and out of the hospital) so we have plenty of spices to work with here without using up the food budget on new ones.
What is it? A fermented tea drink, sweet and with a kick (though non-alcoholic).
Why make it? Taste’s yummy, and it’s good for you. Here are some of the benefits:
full of probiotics: good bacteria and good yeasts
the amino acids created by the fermentation process help with liver/body detox
reported to prevent cancer in peoples from a polluted area of Russia where it was widely consumed (probably a result of the first 2 benefits)
How To Make Ginger Kombucha
Kombucha is made by fermenting sweet tea for several days or weeks. I have been making it off and on for about 2 years, and our favorite is Ginger Kombucha. My children love it; since it is strong I only give about 1/4 cup to them at a time.
1 Scoby with some starter Kombucha
3 qts. purified water
2 Tbs. organic black tea
1 cup organic sugar
candied ginger Equipment
large stainless kettle
gallon size glass jar
cloth cover (tea towel or handkerchief)
1 qt. glass bottles for bottling
Boil about 3 qts of water in the large kettle. Remove from the heat, and add 2 Tbs. black tea* (see note below) and 1 cup sugar.
Stir to dissolve the sugar. Allow to cool on the counter for several hours. If scalding tea is added to a scoby, it will kill the yeast.
Here is a scoby in finished Kombucha. You can see there are three pancake-like pieces (2 are floating sideways). The three can be separated to start three new batches. The newest one always forms on the top of the Kombucha.
When starting out, you will place 1 scoby and about a cup of Kombucha in a clean gallon glass jar, and then add the tepid sweetened tea to it. Use a strainer to catch the loose tea leaves.
Then place a clean towel over the jar, fasten with a rubber band. Leave on the kitchen counter, or another clean warm place, for 7-14 days. You can go longer if you like, but it will taste like vinegar. The warmer the room (or season), the faster the Kombucha will ferment, so begin to check it after 7 days. When it is fermented to your liking, it is ready to strain into bottles.
To flavor it with ginger, I chop up candied ginger to place in each bottle; just a few pieces for each bottle.
Chop it finely so that it doesn’t get stuck in the bottle after the Kombucha is gone and you want to wash the bottle.
Then put the ginger in the bottles.
Then pour or ladle the fermented Kombucha into the bottle; leave a few inches at the top. I use a funnel with a strainer piece fitted inside it.
Close the bottles of Kombucha, and leave them on the counter for 2 more days. This allows the Kombucha to continue fermenting the sugar in the candied ginger. Carbon will be formed and trapped in the sealed bottle, which will give the drink a nice bubble when it is opened. After 2 days, place the bottles in the refrigerator to halt the fermentation. Drink chilled, using a tea strainer to strain ginger pieces as you pour.
*Organic tea is preferred to conventional, as conventional often has aluminum residues from processing. Any black tea will work; English Breakfast and Oolong are both delicious varieties I have tried.
Although some people use green tea, I found that there wasn’t nearly enough flavor.
For this batch I used Hampstead Tea and Now Foods Ginger, which can both be ordered from iherb.com. If this is your first order with iherb, use my coupon code: RON268 and receive $5 off your order.
You can order and scoby from Cultures For Health. Or, if you live near me (Portland area) email me and I’ll give you one!
Today I made raspberry freezer jam with some local fresh picked raspberries. My first batch was the “yummy” batch because my husband asked me to make sure that it turned out really good. 🙂 My second batch is made with honey rather than sugar, gelatin rather than pectin (because I ran out of pectin, and I wanted to experiment with gelatin), and without lemon juice because my daughter is allergic to citrus. Here are my recipes:
Raspberry Jam 4 pts. fresh raspberries, rinsed and mashed with potato masher (yield 3.25 cups)
1/4 cup fresh lemon juice, stirred into raspberries
1 package pectin, slowly added and thoroughly stirred into raspberry mixture
4.25 cups organic sugar, added slowly to raspberry mixture, then stirred until completely dissolved (it takes awhile)
Pour into freshly washed glass pint jars, leaving 1 inch at top for expansion. Leave on counter for 1 day to set, then freeze. Thaw in refrigerator and use within a few weeks. Yielded 5 jars, and tastes delicious (of course, with all that sugar!).
Raspberry Jam with Honey
4 pts. fresh raspberries, rinsed and mashed with potato masher (yield 3.25 cups)
1.25 cups honey
4 envelopes gelatin, stirred into 1/2 cup water in saucepan (my jam turned out a little too firm, so I’ll try 3 envelopes next time)
Add about 1/3 of the mashed raspberries and all of the honey to saucepan, and stir over medium heat until it begins to simmer. Add back to the rest of raspberries. Pour into freshly washed glass pint jars, lid, and place directly in freezer (one recipe I was adapting stated that if left covered at room temperature the gelatin would liquefy). It did set up, even more firmly than the pectin jam. Yielded 3.5 jars jam, and tastes nice, although not as bright of a flavor as if I had added lemon juice.