Healthy Cake for the Holidays
It’s the holidays and we are either bombarded with sweets or feel compelled to bake them (or both). If you are a baker, here’s a healthy recipe for you. It’s made with either winter squash or sweet potato. Both are a great choice for eating seasonally, and both foods strengthen Spleen function. The Spleen is the organ in Chinese Medicine that is responsible for digestion and our daily energy needs (extracting and utilizing nutrients from our food). If you try it, let us know how you like it.
Squash or Sweet Potato Cake*
1 cup whole wheat pastry flour
1 cup brown rice flour
1/2 teaspoon sea salt
1 teaspoon each: coriander, cinnamon, grated ginger
1 cup apple juice
1/4 cup chopped nuts
3 cups cooked, pureed squash or sweet potatoes
1/3 cup maple syrup
Preheat oven to 350. Mix dry ingredients. Add remaining ingredients and beat well by hand. Pour into oiled cake pan. Bake one hour.
Can be converted into carrot cake by using 2 cups grated carrots in place of squash and by adding 1/2 cup soaked raisins and increasing maple syrup to 2/3 cup.
*From Paul Pitchford’s Healing with Whole Foods.