Yummies - A Cake

February 8, 2010

I will share one cake recipe. Actually I'm in the middle of doing a recipe book, 9/10s raw recipes and sneaking some of my opinions in as essays.

How about a pineaple upside down cake which winds up, lol, right side up?

Ingredients:

! pineapple, sliced up as you like (you could use a mango instead, or starfruit, you need to learn

to think with your tastebuds in your very own kitchen, lol, according to me)

3-4 cups raw almonds, soaked overnight, drained, rinsed, and drained ... if you wish you can then

dehydrate the almonds prior to use or use them wet - you will only need 3 cups wet

1 cup raisins, soaked overnight, drained, water reserved

1 cup fresh squeezed orange juice or tangerine juice ... about 2 oranges or three tangerines

1 cup coconut, I prefer young coconut but you can go ahead and use dried which is finely ground

2-6 T honey (it is your sweet tooth - add honey a bit at a time and keep tasting until you are

happy)

Directions:

1. Get a cake pan and line it with Saran Wrap, leave plenty of extra over the side.

2. Place in enough pineaple slices to make a layer

3. Mix everything else up in a great blender or food proscessor

4. The mix ought to be a thick paste. Use a little more liquid, if needed, in the form of the raisin

water

5. Spread 1/2 of the mixture over the layer of pineaple. Try to make it level.

6. Add the rest of the pineapple slices as a 3rd layer

7. Spread the rest of the nut mixture over the top of the second pineapple layer. Try to level the

layer.

8. Get a plate and place it over the top of your cake pan with the serving side facing your cake

9. Carefully flip the cake pan and the plate together and set the plate on a counter. Carefully lift

the cake pan slowly and carefully peel off the Saran Wrap.

Voila!! Now, if you like, you can frost the whole cake or just the sides to leave the pineaple exposed. If you don't wish to use chocolate frosting, try vanilla. If you find yourself with more cake than pan, just do two layers, flip and do two more layers and lay atop the first two, sliding away a thin plate between the layers..

Vanilla frosting:

1 1/2 cups soaked and drained cashews (these will plump up within an hour)

3 dates, soaked and drained, soak water reserved aside

1 lemon, juice and pulp (If you have a zester, that tastes great too but the rind must be

dehydrated and ground first) - Meyer Lemons are the bomb but a regular lemon serves well

enough

1 T vanilla extract, alcohol free, if possible or the seeds of one vanilla bean

Blend up the ingredients until smooth and frost your cake completely. Decorate the cake with raspberries, strawberries, sweet flowers (borage, pansies, honeysuckle, violets) but do not use flowers you have bought (chemicals on them) but omly flowers you or a neighbor have grown. If you do not have an artistic flair, make a circle of berries around the outer top edge of the cake, a smaller center circle, and a few berries clumped together in the very center of the cake.

As an aside, almonds are full of vitamin E, phytochemicals which are cancer and heart disease preventative, antioxidents, and proteins, along with calcium, zinc, magnesium and fiber, folic acid and phosphorus and more. As long as you are eating a varied and big bowl of dark leaves as

salads and veggies, there is no reason why you can't have cake every day and a big piece at that. The cashews have copper, magnesium, pjosphorus and tryptophan and are a relatively low fat nut. Nut fats are good fats like olive oil fat. Pineapple has bromelain (keeps inflamation at bay), vitamins A and C, micronutrients, is good for the heart, and helps with digestion. If you want exact details on food, go look it up.

Presoaking of nuts is to release enzyme inhibitors with which Nature keeps the seed from sprouting until ready. Soaking raisins and dates releases much of the sugars. Go ahead and drink the fruit soak water down. It is so very sweet, a real bonus. Lemon juice is natural citric acid, a good for you natural preservative, and contains quercetin and more.

Is anybody interested in salads?

Cheers