All Journal Entries Journals
Sort By:  

Chocolate Cake with Ganache (Author: Harper)

Jun 27, 2015 - 0 comments

                                                                The Cake    
4 eggs,  4 tbsp raw honey, 8 tbsp finely ground almond flour, 2 tbsp cocoa powder, ¼ tsp baking powder,
½ tsp pure vanilla extract.

                                                                 The Filling
½ cup full fat coconut milk, ½ cup raw cocoa butter, 1/3 cup raw cocoa powder, 4 tbsp raw honey.

                                                                 The Decoration
                                                     2 tbsp chopped roasted hazelnuts

Line an 8 inch spring-form pan with parchment paper and preheat the oven to 350°F (180°C).
In a large bowl beat the eggs with honey and vanilla extract for about 5 minutes or until pale and fluffy. Combine the almond flour, cocoa powder and baking powder, then gently fold into the mixture.
Pour mixture into spring-form pan and bake for 40-50 minutes or until a toothpick comes out clean when inserted. Remove cake and set aside to cool completely.
Remove the cake from the spring-form pan and cut into thirds width-wise with a cake wire cutter or a sharp knife.
To make the filling, place the cocoa butter, coconut milk and honey in a heatproof bowl set over a pot of simmering water. Stir until the cocoa butter is fully melted. Bottom of the bowl should not touch the water. Add the cocoa powder and mix well until all ingredients are well incorporated and smooth.
Let the filling cool for 5 minutes then refrigerate for 30 minutes or until slightly thicken.
To assemble the cake, place the first layer on a cake stand. Spread the ¼ of filing in an even layer. Stack the next layer and spread it with ¼ of filing. Place the last layer on top and spread the rest of the filling around cake.
Refrigerate cake for at least 4 hours or overnight before serving. Just before serving decorate the cake with chopped hazelnuts if using.

Protein Pancakes

Jun 27, 2015 - 0 comments

Protein Pancakes

1 medium ripe banana

1/4 cup vanilla whey protein powder

1 Tbsp coconut flour

1/2 cup egg whites

1 Tbsp almond butter

1 Tbsp orange zest

1/2 tsp baking soda

Coconut oil

1 orange

2 Tbsp slivered almonds

In a blender or food processor, combine all the ingredients. Add 1 Tbsp coconut oil to a non-stick pan over medium-high heat.

2. Ladle batter into the pan and immediately lower the heat to medium. Cook until bubbles appear on the surface of the pancakes, about 1 minute. Flip and cook until golden brown, 1 to 2 minutes. Repeat with additional coconut oil and batter, if needed. Serve with sliced oranges and slivered almonds. Makes 12 small (about 3 inches in diameter) pancakes.

Some Heartburn Drugs May Increase Heart Attack Risk

Jun 24, 2015 - 0 comments

Lower Triglycerides

Jun 24, 2015 - 0 comments

Penn State University researchers found that adding spices to dishes doused in oil or fat can actually bring down triglyceride levels in the blood.

A Penn State study, the triglyceride levels of those who ate a meal spiced with two tablespoons of a blend of rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder, and paprika dropped by 30 percent, compared to those who ate a similar meal sans spices.

"It was surprising," Sheila West, PhD, who led the study. "I didn't expect such a large decrease."

Dr. West’s next move is pinpointing precisely which spices, and at what amounts, pack the most benefit. Later this month she’ll present a second study that backs up her initial findings.

In a Penn State press release, West says scientists have linked oxidative stress to heart disease, arthritis, and diabetes. “Antioxidants, like spices, may be important in reducing oxidative stress and thus reducing the risk of chronic disease," she says.

Use this easy, spiced popcorn recipe as a way to test which spices your taste buds give the seal of approval.

                                             Spiced Popcorn Recipe

1/2 teaspoon cumin, ground
1/2 teaspoon chili powder
1/4 teaspoon salt
dash(es) pepper, cayenne
dash(es) cinnamon, ground
12 cup(s) popcorn, air-popped

cooking spray

Indian Spiced Popcorn: Prepare Spiced Popcorn as directed, except substitute 1/2 teaspoon curry powder, 1/2 teaspoon garam masala, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground black pepper for the cumin, chili powder, cayenne pepper, and cinnamon. Nutrition Facts per serving: 31 cal., 0 g fat, 0 mg chol., 49 mg sodium, 6 g carbo., 1 g dietary fiber, 1 g protein. Exchanges: 1/2 Starch Carb Choices: 1/2

1. In a small bowl, stir together cumin, chili powder, salt, cayenne pepper, and cinnamon.

2. Spread popped popcorn in an even layer in a large shallow baking pan. Lightly coat popcorn with nonstick cooking spray. Sprinkle the cumin mixture evenly over popcorn; toss to coat.