Saturday, October 8, 2016

Gluten-Free Cherry Upside-Down Cake! Oh yeah :)

I thought about putting this gem on my Recipe page on  my website...
but the Blog was calling my name :)
For a moist and almost fluffy cake, I suggest finding free-range eggs!
Use organic ingredients whenever possible :)
Preheat a 350 degree oven while you get your cake pan ready.
Place a 9-inch cake pan on a piece of parchment paper and trace around the bottom of the pan.  Cut out the traced circle...and place it onto the bottom of the cake pan.  Grease the sides of the pan with coconut oil. (I even put some oil on the paper itself.)
In a small mixing bowl...combine 1 tablespoon of melted butter, 1 tablespoon of pure maple syrup and 1 tablespoon of arrowroot powder *.
Spread this mixture evenly onto the parchment paper in the cake pan.
Now place 2 cups of canned unsweetened tart cherries (drained well) onto
the butter/syrup mixture.
 *Arrowroot powder is a thickening agent, derived from the starch of certain tropical plants.
In another small bowl...whisk together 6 tablespoons of coconut flour, 6 tablespoons of arrowroot powder, 2 teaspoons of baking powder and 1/4 teaspoon of sea salt.
In a medium-sized bowl...whisk together 4 large eggs, 4 tablespoons of melted butter,
1/4 cup of pure maple syrup, 2 tablespoons of fresh orange juice and
1 teaspoon of pure vanilla extract.
Pour the wet ingredients into the dry and quickly whisk them together until they are combined.
Pour this batter over your fruit and spread it evenly with the back of a spoon.
Bake for 30-35 minutes.
Cool on a wire rack for 15 minutes...then ever-so-carefully invert the cake onto a plate.
Gently peel off the parchment paper.
Let the cake cool completely before serving.
This recipe makes at least 8 servings.
Dig in!!
Recipe inspired from The Whole Life Nutrition Cookbook
by Alissa Segersten & Tom Malterre, MS, CN

Thursday, October 6, 2016

Bloom Where You Are Planted!

I used to live in a house with a very small kitchen.  Well, I guess my current kitchen is similar in size :)  Anyway, this kitchen from long ago had nearly zero amount of counter space.  And yet, I managed to make bread from scratch and Boston Cream Pie.  I used an old kitchen table with 2 small drop-down leaves. 

I've lived in rental homes, apartments, a townhouse, homes with mortgages, a home with a killer kitchen replete with a large island... and now the condo...with somewhat of a galley kitchen.  It doesn't matter.  It really doesn't matter.  I can create my food anywhere.  If I'm truly passionate about nourishing myself (and my family and friends) with high-quality food...I can find a way to make that happen.  I'm not going to wait until I have the "perfect" cooking and baking digs.  These current digs work just fine :)

Here's a look at my kitchen, my pantry, my two refrigerators and my basement storage area.  Taking these pictures reminded me that all I need to do is bloom where I am planted!

Oats...a butternut squash...some the hall pantry!
Just a small pantry closet...but it works!
Hey...another drop-down table to work on!
The view out the window is a bonus :)
We did add some cupboards and counter space when we moved in!
More counter space by the sink!
Upstairs fridge...loaded and ready to go!
I do not claim the Lite beer :)
Basement storage of some kitchen overflow!
Basement fridge...great for baking supplies, a pot of soup and some chocolate coconut milk!
What about your space?  Do you think it's too small, too old or too dark?  Take another look.  Change the curtains...add a potted plant...bring in more light...if you like :) 
Gather up your quality ingredients and create something nourishing and tasty! 
Bloom with health in that kitchen where you have been planted :)