2 cake recipe contributions from a reader

These recipes were submitted by RuLea Taggart when I blogged about my kids’ birthday cake last August. (I have made healthier ingredient substitutions for these two recipes. Note that I have not tested the recipes, and any comments are welcome!)

If you don’t have Original Crystal Himalayan Salt, read my report on it here with a link to get some:

http://www.greensmoothiegirl.com/robyn-recommendations/salt/

Hot Fudge “Burn the Fat” Pudding Cake or

Healthy Hot Fudge Pudding Cake

1 c organic whole-wheat flour, hard white, ground fine

3/4 c. Sucanat

3 T. organic cocoa

2 t. baking powder

½ tsp. Original Himalayan Crystal Salt

½ cup filtered water

1 tsp. vanilla

Mix & blend together in your high-power blender or using a hand mixer. Pour into 9″ square or oblong  glass or non-teflon baking pan.  Double recipe for 9×13 cake pan.

1/4 c organic cocoa

1 c Sucanat

1 3/4 c filtered hot water

½ cup chopped nuts (sprinkle over the top, optionally)

Combine this mixture & pour over batter.   Bake  in oven  at 350 degrees for 40-45 min until done.   Serve warm or cool.   It is delicious and nutritious!

(I, RuLea, cut the sugar down & it is still plenty sweet.   I also substituted agave &  used less liquid.   Make as directed. It seems very runny, but the cake bakes up & pudding settles on bottom….yum yum.)

Note from Robyn: substitute 2/3 cup agave for 1 cup sugar in BAKING recipes. Rulea says cut the liquid. I have not tested this recipe, so please post if you have more specific alterations after trying it.

Yummy All-You-Can-Eat Cake with variations

Base:

3 c finely ground whole-wheat flour

2 t baking soda

2 c organic sugar

2 t vanilla

2 tsp. Original Himalayan Crystal Salt

(Spices to taste – cinnamon, allspice, clove)

Blend in:

2 c cold water

2 Tbsp raw apple cider vinegar

(Add apples, nuts, carrots, raisins, zucchini, dates, etc)

Mix together for 1 min in blender or 2 min by hand.  Pour into 9×13 pan.

Bake at 350 degrees for 35 min.

easy kale or collard “chips” you can make in your dehydrator

GreenSmoothieGirl.com reader Tonya C. donated  a recipe for yummy “chips” (I call them “crisps” because they’re really light and airy) made in the dehydrator. I have significantly  altered the recipe. Brewer’s Yeast is a good way for vegans to obtain Vitamin B12.

Cheesy Kale/Collard  Crisps

  • 1/3 cup cashews, soaked 1-2 hours (optionally)
  • 2 Tbsp. lemon juice
  • 3 Tbsp. water
  • 1/4 cup olive oil
  • 1/2  tsp. Original Himalayan Crystal Salt
  • ¼ cup nutritional (or Brewer’s) yeast
  • 2 green onions (including the green part)
  • ½ tsp. chili powder
  • 1/4 tsp.  cayenne
  • 1/4 tsp.  turmeric
  • 1  clove garlic

Freshly ground black pepper to taste

Blend all ingredients well in Total Blender. Press one side of 20-30 small kale or collard leaves (stems removed) in mixture and dry them for 4-6 hours in Excalibur dehydrator (until crispy).

Here’s a hilarious video of Tonya’s adorable 2-year old Emily making and eating the chips that her family calls “Emily’s Cheetohs.” They were disappearing during the night because Emily would wake up and wander into the kitchen to eat them:

http://raw100.ning.com/video/video/show?id=2170300%3AVideo%3A228864&xgs=1

Enjoy!

p.s. If you’ve been wanting an Excalibur dehydrator, here’s a link to another blog entry with another cracker recipe I really like, and a link to get a dehydrator.

another sprouted-almond recipe

This spicy variation on my sprouted, flavored  raw almond recipes for you comes from GreenSmoothieGirl.com reader Steve (and I wrote you back to say thanks, Steve, but emails always bounce back from you):

Spicy Almonds

10 cups raw almonds, soaked overnight and dehydrated at 105 degrees approx. 6 hours

½ cup dates

2 Tbs Himalayan Crystal Salt

2 Tbs agave

3 cloves garlic

2 tsp cayenne

3 habanero peppers

1 pasilla pepper

1 lime without skin

Enough water to blend

Blend all ingredients except almonds in BlendTec on high until smooth. Pour into a

bowl, add almonds and stir well. Let mixture sit for an hour to allow nuts to absorb

liquid, and then stir again. Spread nuts on teflex sheets in dehydrator. Dry at 105

degrees for about 16 hours. Place nuts on mesh sheets and dry again until crunchy

(about 10 hours).

recipes to use your raw almonds

Those of you who subscribe to 12 Steps to Whole Foods (http://www.greensmoothiegirl.com/12-steps-to-whole-food-eating.html) have recipes to use raw, germinated  almonds in Ch. 7 and will have more in Ch. 11.   But here are two more recipes for you:

SPROUTED ALMOND PATE (WRAP FILLING)

2 cups almonds, soaked overnight and drained

3 carrots

handful of fresh basil, chopped

1 small yellow squash, diced

1 small yellow onion, diced

2 tsp. sea salt

2 tsp. kelp granules

Put almonds and carrots through the Champion Juicer with the blank (homogenizing) plate on.Stir in other ingredients well.Serve a generous portion in a sprouted-wheat tortilla with cucumber spears (and optionally, any homemade dressing from Ch. 3 of 12 Steps to Whole Foods).You can send this to school or work by rolling the wrap up tightly in plastic wrap.

SPROUTED CURRY ALMONDS

4 cups raw almonds, soaked overnight and drained

1 Tbsp. red curry

1/3 cup water

2 tsp. Original Himalayan Crystal Salt (or sea salt)

2 tsp. agave

1 tsp. kelp granules

1 tsp. cayenne

Dehydrate soaked and drained almonds for several hours until mostly dry.Blend remaining ingredients in a bowl, and stir almonds in well, allowing to sit for a while to absorb liquid.Dehydrate below 116 degrees until dry and crunchy.Keep in fridge if almonds will last you more than a week.

Water intoxication . . . part 5 of 6 on WATER

Dr. B and other experts say you should drink half your weight in ounces (that’s 8 glasses of water for a 128 lb. person), with ¼ tsp. unrefined salt dissolved in water for every quart you drink.

Of course, the most important fact is that most people are chronically dehydrated and need to drink more.   Clear or very light colored urine shows good hydration, and the darker your urine, the more dehydrated you are (first thing in the morning, most of us are dehydrated).   Small children, the elderly, and athletes are at highest risk for dehydration, because we lose 10-15 cups of fluids daily through elimination, sweat, and breathing.   The biggest factor increasing that amount is exercise–but altitude and temperature are other variables to consider.

You can, in fact, drink too much water to achieve water intoxication.   This usually happens only to athletes, since your kidneys can’t process water during exercise, so competitive athletes must balance sodium and water intake.   Thirteen percent of distance runners whose weight was measured before and after running and their water consumption studied, drank too much water, causing abnormally or dangerously low blood sodium levels.

Dissolve about ½ tsp. of Original Crystal Himalayan Salt (or RealSalt would be my second choice) in your water first thing in the morning to balance water and sodium levels for best hydroelectric conductivity in your body.

Get in the habit of taking your favorite reusable water bottle with you everywhere you go.   Find spaces in your routine where you learn to always drink a glass or two.   For instance, drink your 16 oz. water bottle all the way home from work in the car, before you prepare dinner.