Hi friends, happy September! The inevitable end of summer and the graceful entrance of fall is upon us. It is time to enjoy the produce of our beautiful Mother nature.
Yesterday I felt a cold was breaking out. I rarely get colds but I felt my body was asking me for lemons, fresh ginger and raspberries. Why not putting them in a cake, I thought? I know these ingredients are great to boost the immune system (as you can read about further down). I also added some turmeric to the middle Lemon layer, both for coloring and healing properties.
Fresh ginger: Ginger is a widely used herb in both traditional medicine and as a spice in many cultures throughout the world. Ginger is often referred to as a root, but it is actually an underground stem (called rhizome). In Chinese medicine, ginger root has traditionally been used to clean the body of viruses such as colds and flus. It also helps against the cold sickness. Ginger root is a versatile remedy for many more conditions: It is an aphrodisiac, helps the digestion and fatigue, is anti-inflammatory, helps for menstrual cramps and lower belly cramps (due to gas), nausea and believe it or not, as a pain killer both internally and externally. You can actually apply it to an area on your skin that aches to get relieve.
Turmeric: Recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease. As it is a natural antiseptic and antibacterial agent (great for colds and flus), is a natural liver detoxifier, is anti-inflammatory, slows the progress of cancer and may prevent metastases, may aid in fat metabolism and help in weight management, has long been used in Chinese medicine as a treatment for depression.
Lemon: Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat and tonsillitis as it has an antibacterial property. Lemon water assists in curing respiratory problems, along with breathing problems and revives a person suffering from asthma. Lemon helps to break fever by increasing perspiration. Besides this lemon acts as a blood purifier, is good for weight loss and it can help relieve many digestion problems (nausea, heartburn, bloating and parasites). Lemon is also a liver tonic as it helps the liver to produce more bile. It can help dissolve gallstones and kidney stones plus reduce the amount of phlegm.
Raspberries: Raspberries can fight different allergies, including asthma and rhinitis. They are recommended to improve respiratory function and treat chronic coughs and colds. One cup of fresh raspberries contains about one-third of the daily recommended fibre value for adults, which can help speed elimination and possibly promote weight loss. Raspberries have significantly high levels of phenolic flavonoid phytochemicals such as anthocyanins, ellagic acid (tannin), quercetin, gallic acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid. Scientific studies show that these antioxidant compounds in these berries have potential health benefits against cancer, aging, inflammation, and neuro-degenerative diseases.
The Cure For Colds Cake with Ginger & Lemon
(Swedish further down..)
Please notice that the cups I use are 200 ml!
Ginger Base Layer (nut free)
• 1 cup (200 ml) Pumpkin seeds
• 1 cup (200 ml) shredded Coconut
• 1 cup or 200 g pitted Dates
• 1.5 tsp shredded fresh Ginger
• 2 small pinches of Himalayan salt
• 0.5 tsp real Vanilla
• 2 tbsp Lucuma powder (optional, can be substituted with mesquite)
• 0.5 cup (100 ml) Hemp seeds (de shelled)
• 1/4 cup (50 ml) melted Cacao butter (about 50 g)
• 1/4 cup (50 ml) Water
1) Start by slowly melting 50 gram of Cacao butter in a water bath or in a dehydrator own. While it's melting continue with the next step.
2) Pit the dates and soak them in water for about 5 to 10 minutes.
3) In your blender, grind the Pumpkin seeds into a flour and put in a bowl. Then do the same with the shredded Coconut and Hemp seeds. It doesn't have to be perfect, actually too fine flour can make the base a little heavy.
4) Now make a "date paste" of the dates by adding them to a food processor (strain the water first) and process together with the melted Cacao butter. To the date paste, add the shredded Ginger, Himalayan salt, Vanilla, Lucuma and Water. Process until incorporated.
5) Add the nut flours to the paste and process on low speed until you have a dough.
6) Put the dough in a spring pan and continue with the Lemon layer! Use a wet spatula to get an even surface.
Lemon Layer
• 2 cups (400 ml) of Cashews (can be substituted with 1 cup Pumpkin seeds & 1 cup shredded Coconut if you want it nut free. To make this mixture smooth you have to use a high powered blender though).
• Zest from 3 organic Lemons
• 1 tbsp Lemon juice
• 0.5 cup + 1/4 cup Water (100 ml + 50 ml)
• 3 tbsp Agave
• 1 pinch of Himalayan salt
• 0.5 tsp Turmeric powder
• 0.5 cup (100 ml) virgin Coconut oil
1) Grind the Cashews into a fine flour using a blender. Add the rest of the ingredients to the blender except for the Coconut oil and blend until perfectly smooth. Add the Coconut oil and blend for 15 sec.
2) Pour the Lemon layer over the base and put in the freezer to harden for the top layer.
If you want to you can finish the cake with only two layers + the frosting. Otherwise the third layer is going on top of the hardened Lemon layer, which is the same as the bottom layer.
Top Ginger Layer (see bottom Ginger Layer)
1) Do the same dough as the bottom layer and apply to the harden Lemon layer.
Frosting
• 70 g Cacao butter (1/3 cup as melted)
• 1/3 (66 ml) cup shredded Coconut
• 0.5 tsp Lemon juice
• 1/8 teaspoon real Vanilla
• 1 tbsp Lucuma (optional)
• 1.5 tbsp Agave
• 1 tbsp Water
1) Slowly melt the Cacao butter. Grind the shredded Coconut into a fine flour using a blender. Add the rest of the ingredients to the blender. Pour the frosting over the cake and decorate with Raspberries and Hemp seeds!
Put the cake in the fridge over night to rest. Use a sharp, warm knife when you serve as the middle layer is slightly more loose then the bottom and top layer. Hope you enjoy~
Förkylnings Kakan med Ingefära & Citron
Bottenlagret med ingefära (nötfri)
• 2 dl Pumpakärnor
• 2 dl riven Cocos
• 2 dl eller 200 g urkärnade Dadlar
• 1.5 tsk riven färsk Ingefära
• 2 små nypor Himalayasalt
• 0.5 tsk äkta Vanilj
• 2 msk Lucuma (valfritt, kan bytas ut mot mesquite)
• 1 dl Hampa frön
• 0.5 dl eller 50 g smält Kacaosmör
• 0.5 dl Vatten
1) Smält sakta Kakaosmöret i ett vattenbad eller torkugn. Medan det smälter, fortsätt med nästa steg.
2) Kärna ur Dadlarna och lägg dem i blöt 5 till 10 min.
3) Gör ett mjöl av Pumpakärnorna i din blender och häll mjölet i en skål. Gör mjöl av den rivna Cocosen och Hampafröna, häll i skålen. Det behöver inte vara ett jättefint mjöl, ett för fint mjöl kan göra kakan lite tung.
4) Gör nu en "dadelpasta". Börja med att hälla bort vattnet från dadlarna och tillsätt dem till en matberedare. Tillsätt det smälta Kakaosmöret och mixa till en pasta. Arbeta med en slickepott för att skrapa rent väggarn i matberedaren. Till pastan tillsätter du den rivna Ingefäran, saltet, Vaniljen, Lucuma och Vatten, mixa tills blandat.
5) Tillsätt nötmjölen till dadelpastan och mixa tills du har en deg.
6) Tryck ner degen jämt och fint i en pajform med löstagbar kant. Använd en blöt slickepott eller sked för att få ytan så jämn som möjligt. Fortsätt med Citron lagret!
Citron lagret (mellan lager)
• 4 dl Cashewnötter (kan bytas ut mot 2 dl Pumpakärnor & 2 dl riven Cocos om du vill ha det nötfritt. För att få den här smeten riktigt fin behöver du en blender med stark motor).
• Zest från 3 eko Citroner
• 1 msk Citron juice
• 1.5 dl Vatten
• 3 msk Agave
• 1 nypa Himalayasalt
• 0.5 tsk Gurkeja pulver
• 1 dl virgin Cocosolja
1) Gör ett mjöl av Cashewnötterna i en blender. Tillsätt resten av ingredienserna utom Cocosoljan och mixa tills helt jämn och fin. Tillsätt nu Cocosoljan och mixa 15 sek.
2) Häll Citronlagret över basen och ställ i frysen för att hårdna eftersom toppenlagret ska bres på Citronlagret.
Om du vill kan du nöja dig med kakan nu och göra färdigt den med frosting och hallon.
Toppen lagret med ingefära (se botten lagret)
1) Gör samma deg som botten lagret och bre på citron lagret när det är hårt nog.
Frosting
• 70 g Kakaosmör 0.75 dl som smält)
• 0.75 dl riven Cocos Coconut
• 0.5 tsk Citron juice
• 0.5 krm äkta Vanilj
• 1 msk Lucuma
• 1.5 msk Agave
• 1 msk Vatten
1) Smält sakta Kakaosmöret. Gör ett mjöl av Cocosen i en blender. Tillsätt resten av ingredienserna och mixa tills slät. Häll frostingen över kakan och dekorera med Hallon och mer Hampa. Låt kakan vila i kylen över natten. Använd en vass, varm kniv när du serverar då mitten lagret är något mer löst än botten och toppen lagret. Njut med gott samvete~
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