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Coconut Cream with blueberries.  Coconut cream can be bought at some Asian stores. It is a lot like sour cream. Makes a blueberry desert seem delux.

Cultured ginger pears with almonds  Look in Cultured Foods for a recipe. Sweet, healthy and unusual. 

Call it "festival eating" when you step out of the routine and add a little extra sweet. This recipe has sugar but no wheat. 
Chocolate Hazelnut Raspberry Cake
Ingredients:
   1/2 cup hazelnuts toasted, skinned, finely ground
   1/2 cup sugar
   1/8 cup strong coffee or 1/8 cup espresso 
   4 ounces semisweet chocolate, chopped 
   1/4 cup coconut oil softened 
   1/2 teaspoon almond extract 
   2 teaspoons vanilla extract 
   1 tablespoon rice flour 
   2/3 cup raspberry spreadable fruit 

FOR THE CHOCOLATE GANACH
   4 ounces bittersweet chocolate, chopped
   1/2 cup coconut milk2 tablespoons .unsalted butter
   1 teaspoon vanilla extrac
   20 hazelnuts for garnish 


Directions:
Prep Time: 45 mins   Total Time: 45 mins
1 Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside. 
2 Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside. 
3 Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour. 
4 In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool. 
5 Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth. 
6 Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve