Healthy Chocolate-Beetroot Cake

Now this healthy and yummy chocolate beetroot cake is using the Moringa Powder as decoration that will add to flavor as well as giving the benefits:

(Mоrіngа Olіfеrа іѕ a соmmоnlу knоwn vеgеtаblе trее (the miracle tree) native tо the Hіmаlауаn fооthіllѕ, which has rеmаrkаblе nutrіеnt values fоr thе benefit оf human bеіngѕ: Vіtаmіnѕ, Cаlсіum, Irоn and Pоtаѕѕіum rісh leaves оf Mоrіngа Oleifera)

Recipe for the cake:

3 medium sized beetroots (slightly cooked and 2 of them put through a food processor, one grated for texture)

3 organic eggs

1/2 cup coconut oil

1/2 cup maple syrup (I used less, as I don’t like to too sweet)

1 tsp. Vanilla essence

1 tsp. bicarb soda

1 tsp. cinnamon or 5-spice powder

1/2 cup raw cacao

1/3 cup almond meal

1/4 cup coconut flour (or quinoa flour or tapioca flour)

Preheat over at 170 degree C, line round baking form with baking paper.

Put beetroot, eggs, coconut oil, maple syrup, vanilla, bicarb soda and cinnamon into a food processor and blend

Stir in cacao powder, almond meal and coconut flour

Bake for 30 min or until slightly crisp on top

Serve with nice coconut yoghurt, nuts and/or fresh fruit

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Have you heard of Moringa products?

Mоrіngа Olіfеrа іѕ a соmmоnlу knоwn vеgеtаblе trее (the miracle tree) native tо the Hіmаlауаn fооthіllѕ, which has rеmаrkаblе nutrіеnt values fоr thе benefit оf human bеіngѕ. Vіtаmіnѕ, Cаlсіum, Irоn and Pоtаѕѕіum rісh leaves оf Mоrіngа Oleifera hеlр the nаtіоnѕ who are ѕuffеrіng frоm mаlnutrіtіоn.

I am currently sourcing all kind of Superfoods that are of high quality, preferably from Australia or consciously grown and farmed in other countries – and not only am I using them and testing their claims, but I am also incorporating them in the recipes or the edible decorations in my new cook book…next blog is an example.

I’ve bought a good-quality Nikon for food photography and it will be fun to come up with new healthy and delicious recipes that are  easy to follow by everyone.

 

Beetroot and herb salad

Penny asked me to send her the recipe I had made up, just using up all the fresh herbs and beetroot my friend Manfred had harvested from his own backyard. There is simply nothing better than fresh, homegrown, seasonal herbs, salads and vegetables, just cut up in fine slices (the finer the better to blend the different flavours):

grated fresh beetroot

grated carrot

finely sliced mint, basil, parsley, kale, spinach, rocket salad… (any herb you find)

finely slices 1/4 onion and 1/2 a clove of garlic (1/2 chilli optional)

finely sliced orange pieces and red cabbage slices

a few toasted pine nuts and sunflower seeds (optional)

and I added a couple of slices of fried haloumi

Dressing: lemon, olive oil, Himalayan salt (I actually used my new favourite sea salt with wild Aussie herbs), pepper and a dash of apple cider vinegar (with the mother)

Of course, as I made it up, so can you – add anything you enjoy.

 

 

 

Second Healing Week

I thought I share just some snippets from the Healing week we experienced three weeks ago; a huge success. There was physical healing (the leg of a 84-year old healed to a great degree, which hadn’t happened in the months since a skin cancer had been cut out), lots of energy and laughs, good food, meditation, yoga, energy healing, sauna, exercise and emotional releases.

I love these weeks and can’t wait to have the next one, hopefully one more trial run this year, before it starts to open to the ‘public’ in 2018. I’m hoping to be able to relieve a lot of suffering and fear of cancer patients – but also any disease that may stop people from living their lives fully.

 

 

 

A Cookbook

I have finally decided to write my own cookbook. It has been on my mind for a while and the concept has become clearer. It will be a simple, but also practical guide to yummy and healthy eating without breaking the bank.

I envision the best medicinal herbs and spices I have discovered on my journey to health to add to the culinary alchemist’s approach of treating food as medicine; I’m aiming to create feasts for taste buds as well as visually stunning pictures to inspire mindful cooking; I want to encourage more quality and less quantity – with zero waste and seasonal fresh produce; and most of all I hope to foster a love of cooking, preparing and designing food and to add one’s own creative force.

If you have any ideas or inclusions, please let me know! It can be a collaboration of like-minded souls.