Having fun is powerful & healing!
The Power of You!
"You, the individual, can do more for your own health than any doctor, any drug or any medical device." Joseph Califano, MD
Fun Food Focus
Yes, I am back to my beloved beets! This time of year beets can get squishy after being in the root cellar all winter. This recipe was inspired by the chefs at Top Notch Spa and Resort, Stowe, Vt. It is low sugar, especially if you stick to 1/2 cup sugar. It is loaded with root veggie vitamin and minerals. Enjoy!
BEET CARROT CAKE
4 eggs, locally and naturally raised 2 cups whole grain flour 1 tsp. cinnamon 1 ½ tsp. b. powder ½ cup ground walnuts ½ to 1 cup sugar, unrefined, dehydrated, sugar cane juice is best or 1/4 to 1/3 cup dark, maple syrup ½ cup melted butter from grass fed cows ½ cup applesauce* 2 cups shredded beets 1 cup shredded carrots
Preheat oven to 350 F. Prepare a loaf pan, 8x8 square pan or 8" round, butter it well. Mix all ingredients together until well combined. Bake in prepared pan @ 350 F until the center is firm and toothpick comes out clean, ½ to 3/4 hour. Loaf pan will take longer to bake. Frost with below recipe. Also good dusted w/ powdered sugar, cinnamon & walnut chopped pieces.
*applesauce can be omitted and increase butter amount, ¾ to 1 cup butter
8 oz. package organic Neufchatel cheese 8 oz. container organic whipping cream 1 to 2 tbsp. maple syrup or raw, local honey 1 tbsp. vanilla
Place cheese in bowl and chop up, Add whipping cream, vanilla and maple syrup, Using hand mixer, blend until stiff enough for frosting a cake. If made in loaf pan, cut cake in 1/2 length wise and frost in center as well as the top of the cake.
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