Healthy Recipes

I have picked a few of the most healthy recipes from my cookbook for this page so that you can try them. The cookbook is everyday recipes, but if you use fresh instead of canned and healthy flour and sweeteners, you can make most of the recipes healthier. Well, the cake is a cheat day cake. It has no refined flour so that is good, but it does have sugar. 

Flourless Chocolate Cake

bittersweet chocolate chips. For those of you who don't like bittersweet or dark chocolate, semi-sweet chocolate chips work well and cake will taste great. Semi-sweet better for topping in any case.

Flourless chocolate cake
(from my German friend, Karin)
6         yolk eggs
100     g of grounded hazel-nuts or pecans (I used 1 1/2 cup)
100     g bittersweet chocolate (dissolved) - use semisweet chocolate chips - melted (2/3 cup)
100     g sugar (one scant cup)
mix everything
 Now fold in 6 egg-whites (beaten) along with 1 teaspoon baking powder. Put into a 9" round cake pan. Makes one layer
Bake it in the oven at about 170 degrees Celsius (340 F) for about 30-45 minutes.
Let it cool down.
500-750 ml. of sweet cream (most American glass measuring cups have ml. marked)
15-20 grams of vanilla sugar- (two packages) (4 1/2 teaspoons)
2 packages of whipping -cream-stabilizer (I did not use this and the cake was good. and kept well in refrigerator)
Mix it, then beat the cream and pour it over the cooled- down cake.
Heat up another 100 g (2/3 cup) bittersweet-chocolate along with 150 g of sweet cream, stir it up, let it cool down. You can use semisweet chocolate chips instead.
Then pour it over whipped cream topping.

Keep in the refrigerator

Click here to learn how to make a whipped cream stabilizer.

The cake recipe calls for vanilla sugar. You can make it by scraping the seeds of a vanilla bean into two cups of sugar. Then you put it in an airtight jar and shake shake shake it, and let it sit for two weeks. I made some but it isn't ready, so I took the 4 1/2 teaspoons I needed and put in 3/4 of a teaspoon of vanilla. I stirred it and mashed with back of a spoon to distribute it. You can use  little more vanilla if you like. If you do this right before you begin making the cake, it will be pretty well infused when you need it and add a nice flavor to the finished product.

Put the lid on tightly and let it sit for two weeks or more.

Enjoy vanilla sugar in any recipe calling for sugar. I used organic sugar which is not as fine as most granulated sugar.

More Recipes

Seasoned Salt

Seasoned Salt
1      t sage                          1      t onion powder
1      t thyme                      1/4     t cayenne
1      t mace                         1      t marjoram
1      t savor                       1/4     t black pepper  
1      t basil                           1      t garlic powder
1      t parsley flakes
Mix together and use as you would use any store bought seasoned salt.
My cookbook has quite a few other seasoning recipes including jerk recipes and sauces.

Honeyed Sweet Potatoes

 Honey sweet potatoes
Wash about 6 medium sweet potatoes and boil until just tender. Peel and cut into 1/4 inch slices. Place in a buttered casserole and pour one cup of honey over them. Sprinkle with cinnamon or nutmeg and dot with 1/4 cup of butter. Bake at 350° for 35 minutes.

My Story