Super simple, moist and delicious almond meal and honey cake! This cake is gluten free and paleo friendly. Feel free to change up the flavors (see notes on how to do so). I think a lemon blueberry version would be delicious.
- 2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine-grain sea salt
- 4 eggs, beaten
- ⅔ cup + 1 teaspoon honey, divided
- ¼ cup extra-virgin olive oil
- One orange, preferably organic
- 6 ounces raspberries, preferably organic
- Sprinkle of powdered sugar (optional)
- ½ cup chopped raw pistachios
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
In a large mixing bowl, whisk together the almond meal, baking powder, baking soda, cardamom, ginger and sea salt.
In another bowl, combine the beaten eggs, honey, olive oil and the zest of your orange. Use a whisk to mix well. Pour the wet ingredients into the dry. Stir just until there are a few clumps remaining, then gently fold in the raspberries.
Pour the mixture into your prepared pan.
Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch. Place the cake on a wire rack to cool to room temperature.
Once the cake is out of the oven, slice your orange in half and squeeze out ¼ cup juice. Combine the juice with 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, just until the honey is blended into the juice. Brush the orange-honey glaze over the warm cake. It should soak right in.
Once the cake is cool, use a sharp knife to slice into 8 pieces. Transfer each piece to a plate, sprinkle with powdered sugar (optional) and finish with a sprinkle of chopped pistachios.
Store this cake in the refrigerator, covered, for longevity. Those juicy berries make this cake more quick to spoil at room temperature.
Substitute an equal amount of other berries or fresh fruit for the raspberries and/or trade lemon or lime zest for the orange zest and/or garnish with fruit instead of powdered sugar and pistachios. If you omit the fruit completely, the cake will be done somewhere around 35-40 minutes. If you add additional fruit, you’ll need to bake longer.
Found at: Cookie and Kate
A great way to make some tea without heating up your kitchen is to use the power of the sun to make sun tea.
Put 4 to 8 tea bags into a clean 2 quart or gallon glass container (4 teabags for a 2 quart container, 8 tea bags for a gallon container). Fill with water and cap. Place outside where the sunlight can strike the container for about 3 to 5 hours. Move the container if necessary to keep it in the sun. When the tea has reached its desired strength, remove from sun and put it in the refrigerator. You may or may not want to remove the tea bags at this point.
The tea will probably taste more mellow than what you are used to from using boiling water. The slow steeping has a way of bringing out a slightly different flavor from the tea. Also, because you didn’t use boiling water, you should refrigerate the tea and drink it up pretty quickly – a day or two. It will not keep as well as iced tea made from boiling water.
Found at: Simply Recipes
Here is a recipe for Cinnamon Turmeric Tea to flush inflammation naturally.
Inflammation has been found to be the root of most diseases and ailments, so it is of high importance to fight it and thus improve overall health. The combination of cinnamon and turmeric is one of the most delicious and powerful natural ways to fight inflammation in the body.
These spices are inexpensive, calorie-free and easy to find in most supermarkets and natural foods stores. Because turmeric and cinnamon are safe with no side effects, they may be worth a try for their potential health benefits. Keep in mind that ground spices release flavor more slowly than whole spices.”
Green tea, is a rich source of polyphenols, that fight free radicals and prevent chronic diseases. Green tea regulates blood sugar, helps weight loss, fights inflammation in the gut, and lowers bad cholesterol while increasing good cholesterol. Also, it boosts liver health and the cognitive function, helps weight loss, and lowers risk of heart disease.
Here is how to prepare this miraculous drink:
Cinnamon Turmeric Iced Tea Recipe
- 1/4 tsp. cinnamon
- 1/8 tsp. turmeric
- 1-2 Tbsp. black or green loose leaf tea
- 1 tsp honey
- lemon slices, optional
Add the ingredients to the bottom of a French press, add hot water to about the halfway point, and leave to steep for 5 minutes. Stir once press and leave the mixture to cool.
Pour the tea in a mug, and add the lemon slices. Enjoy and naturally fight inflammation in the body!
Source: Healthy Food House
In Ayurveda (one of the oldest systems of natural healing in the world), warm milk is a common remedy for sleeplessness. This recipe features nutmeg (a natural sleep aid) and ashwagandha (an adaptogen that helps your body deal with stress) to shepherd you to dreamland. Look for ashwagandha at health food stores, Indian specialty stores, or Whole Foods.
- 1 cup whole milk or unsweetened nut milk (such as hemp, almond, or cashew)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ashwagandha (or another adaptogen, like shatavari or astralagus)
- 2 pinches of ground cardamom
- Pinch of ground ginger (optional)
- Pinch of ground nutmeg
- Freshly ground black pepper
- 1 teaspoon virgin coconut oil or ghee
- 1 teaspoon honey, preferably raw
Bring milk to a simmer in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, if using, and nutmeg; season with pepper. Whisk vigorously to incorporate any clumps. Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5–10 minutes (the longer you go, the stronger the medicine). Remove from heat and let cool slightly. Stir in honey (you want to avoid cooking honey or you’ll destroy its healing goodness). Pour into a mug, drink warm, and climb right into bed.
Found at: Bon Appetit
According to Ayurveda, chronic or excessive stress depletes a precious substance in the body called ojas. Ojas means vigor or vitality and is said to support healthy sleep, vitality, and virility cycles. In Ayurveda, there are certain foods and herbs that build ojas, and it all starts with milk.
To replenish and revitalize, and for a good night sleep, here’s a recipe for a mix of ingredients that can be made in advance and then added to a nightly cup of hot milk:
To 1 cup hot milk, add 1.5 tsp of the following mix:
- Chopped dates (1 tbsp)
- Chopped almonds (2 tsp)
- Coconut meat or flakes (1 tbsp)
- Saffron (1/2 tsp)
- Ghee (1-2 tsp)
- Cardamom (1/8 tsp)
A cup of hot milk before bed sets the stage for smooth transition into sleep. It soothes the nerves and, if you prepare it just right, it is tasty and full of nutrients. According to AyurVeda, milk is balancing to vata and pitta doshas.
Here’s a recipe to make your own delicious treat:
Boil the milk. Watch milk carefully until it boils, then let it continue to boil on low for about 5-10 minutes. Add spices (if desired).
- Turmeric reduces inflammation.
- Cardamom aids in digestion and adds sweetness.
- Cinnamon and ginger stimulate digestion and add a spicy kick.
- Vanilla flavor is also a delicious choice.
Pour the milk into your mug or cup of choice. Let sit until no longer scalding.
After the milk cools completely, a teaspoon of honey or maple syrup can be added for sweetness. You can also add a half teaspoon of ghee (clarified butter).
Drink your milk and enjoy!
Milk does increase kapha dosha, which can cause weight gain, but this effect is lessened by using 2% or skim milk in place of whole milk. Hot milk pacifies vata dosha in the body and mind, allowing one to settle down for sleep.
In addition to these ayurvedic benefits, milk also supplies:
- Calcium, which keeps bones and teeth healthy and helps your body maintain bone mass
- Protein, a good source of energy that builds and repairs your muscle tissue
- Potassium, which helps maintain good blood pressure
- Phosphorus:, which strengthens your bones and gives you energy
- Vitamin D, which maintains bone density
- Vitamin B12, which maintains healthy red blood cells and nerve tissue
- Vitamin A which maintains the immune system, normal vision and good skin
- Niacin, which improves metabolism
Tonight, try boiling a cup of milk and feel the benefits for yourself. It may take a few tries to find the exact balance of spices you enjoy, but once you discover your favorites you will have a tasty new way to unwind in the evenings.
In the mood for a great baked potato while sitting around the ole camp fire? Here is a quick and easy way to make them. Remove the entire top of a soda can. Smear the whole potato with butter (and any other seasoning you like). Slip the raw potato into the soda can; cover top with aluminum foil and place the can onto the hot coals of your campfire. They bake in the can just as they would in the oven!
What I like about this recipe is that you don’t have the problem of the aluminum foil getting ripped or torn by the wood in the fire, which has happened to me more than once. Also, I think it would work with other veggies as well.
You can infuse any plant matter into vinegar to create your own funky blends! Although the preferred vinegar to use is organic apple cider you can use white or red wine vinegar too. A tip for jars is to check out second hand shops; there are some really nice bottles to be had out there!
Place several plants of your choice into the bottle. Fresh (clean and free from moisture) plant matter is best to use. You can even make an onion and garlic vinegar! Seal the bottle or jar you are using.
- Word of caution:
If you use a mason jar do not use the metal lid plate, use plastic because the acids can corrode the lid.
Let sit in a cool area (does not have to be dark) for 5 weeks; and after 2 weeks there will be flavor and you can test it. If you want it stronger let it sit longer. (I let my onion and garlic vinegar sit for 3 months before using it – wow!!)
Be sure to label your vinegar with what it is and the date you made it.
From: Edible Wild Food
Oils infused with herbs are a great way to utilize the healing properties of plants which contain volatile oils and fats.
Plants containing volatile oils are generally those commonly used in aromatherapy but they can be used as a salad oil too. Aromatic plants such as lavender, rosemary, thyme, sage, peppermint, chamomile, rose, yarrow, juniper and pine all make great oils.
You can use a variety of different oils as the base for the infusion. Olive oil is classic for the leafy herbs, sunflower, sweet almond, jojoba, or apricot oil all make a great base for creams and salves.
How to Infuse
You can use dried or fresh plant material, although fresh is generally best (except calendula-dry). If using fresh herbs, pick them on a dry day after the sun has dried the morning dew.
Make sure you pick clean plant matter; this is particularly important as you are not going to wash the plants. It must be as dry as possible to prevent spoilage, if there is any dirt brush it off with a soft-bristle brush or simply shake.
If using leaves such as comfrey or plantain, it’s good to let them wilt overnight to reduce some of the water content but flowers are best used fresh.
Chop fresh leafy herbs finely and lightly fill a sterilized, dry jar with the material. It’s important to cut the herb first as it exposes more of the plant to the oil, making for a better infusion. Flowers can be put in whole and dried herbs will most likely come already cut.
Fill the jar almost to the brim with oil because an air gap will promote oxidation and spoilage. Stir the contents with a wooden chopstick until all air bubbles have dispersed then place lid on.
You can leave it to infuse on a sunny windowsill or in indirect light.
Stir every day for the first two weeks then leave to infuse for another two to four, that’s four to six weeks in total. Calendula and some other oils are nice to double infuse- leave for 3 weeks, strain, then fill the jar with fresh flowers and pour the partially infused oil back on top and repeat the process.
Don’t forget to label your jars so you remember when to strain them. Strain through a sieve covered in cheesecloth or a jelly bag. If you used fresh material it is wise to let it stand for a week and check if any water has settled in the bottom of the jar. If so pour off the oil and discard the water.
Bottle the infused oil and be sure to label it including the best before date of the oil from the original bottle.
From: Edible Wild Food
The standard way to make an herbal tea is to pour slightly cooled boiled water over the material to be infused, let it stand for 5 minutes, strain it, and drink it. You can let it stand longer if you want stronger flavor. You can save the strained plant material for another cup of tea because as long as you get taste and color – it’s still good to use.
The reason why boiled water should be allowed to cool for 5 minutes before pouring it on the plant material is because boiled water can harm the nutrient levels. In particular, vitamin C is denatured at 158° Fahrenheit or 70° Celsius. The same goes for cooking foods containing vitamin C.
- Fresh plant material
When a recipe refers to fresh plant material to be used, a 1/8 cup fresh material is typically used in a large mug, (or a few leaves), following the method above.
- Dried material
When a recipe refers to using dried material, use 2 teaspoons of material when making it.
- Bark or seeds
Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark.
- Sweetening your infusion
You could sweeten your nourishing herbal drink with honey or cane sugar should you so require, and a dash of fresh lemon juice may also enhance the taste.
When making herbal teas – make lots! Use it to make your rice, quinoa or couscous. Use cooled tea to water your houseplants to give them added nutrients
Source: Edible Wild Food
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