March 15, 2013 by Joanne T Ferguson
WHO said you can’t have your cake, cupcakes, brownies, tortes, crumbles AND eat it too? 😉
Advocate for healthy living Andi Lew (a “natural nurturer”) joins forces with Dr Natalie Kringoudis (believer of benefits of alternative therapies) in Eat Fat Be Thin to explain why “Fat is actually good for you”
Is this a book? Is this a cookbook?
I say, it is a little bit of both. 😉
Chiropractor Dr. Damian Kristoff summed up the book in his foreward:
“Reading this book, you should feel a significant load of stress lifted from the guilt associated with eating fat.”
Awareness about “the types” of fats people eat was “emphasized” in Eat Fat Be Thin.
Because our bodies don’t make certain fats, they are obtained from what we eat.
While I was personally aware of “types” of fats and health benefits, I was enlightened to Andi’s and Dr. Natalie’s list of oils that have been chemically processed.
Exercise ideas are suggested in the book as well as pointing out the benefits of organic versus non-organic foods.
I could not help but peek at all the sugarless recipes in the back of the book that were awaiting me YELLING, “PICK ME, PICK ME!” 😉
While it was a difficult decision, I chose Spiced Ginger Cupcakes and (recipe previously posted at Rescu ) Orange and Chia Seed Cake!
Orange and Chia Seed Cake
2 oranges tops removed / cut and scored with a cross about 3cm deep
6 organic free-range eggs
250g xylitol *
250g almond meal
3 ts baking powder
2 tbs soaked chia seeds
Place the prepared oranges in boiling water and simmer for 50 minutes.
Remove from the water and purée the whole orange, including peel in a food processor, until smooth.
Preheat the oven to 160 Celsius
In a large mixing bowl, mix the eggs and xylitol until light and fluffy
Add the almond meal and baking powder. Mix until combined
Stir in the orange purée and soaked chia seeds.
Pour the mixture into a 22cm cake tin lined with greaseproof baking paper. Do not use foil.
Bake in the oven for 40 minutes or until firm but still moist. It may need to cook for up to 50 minutes.
Leave to cool in the tin for about 5 minutes then turn onto a wire rack and cool there.
Note: This cake is a really wet cake and can stay fresh for a few days. It can be served warm with sheep’s milk yoghurt dolloped on the side. The almond meal provides a gluten-free treat and once again high in protein. This is a twist on the traditional orange and poppy seed cake, but the chia seeds are very high in essential fatty acids. It’s a great way of consuming chia seeds.
I would recommend people buy Eat Fat Be Thin; so the too can understand that a “small change” in one’s lifestyle may have a BIG impact on current and future health and diseases too!; e-books are available too!
Pear and Cinnamon Chair Muffins, Chocolate Almond Tart and Forage Rhubarb Crumble (to name a few) ALL await YOU! 🙂 🙂
Are YOU now “inspired” that you CAN have your cake and cupcake AND eat it too?
Did you ever THINK recipes like Spiced Ginger cupcakes AND Orange and Chia Seed Cake could be Sugarless too? 😉
FOLLOW UP NOTE
I LOVED the Spiced Ginger Cupcakes AND the Orange and Chia Seed Cake too!
The Orange Chia Seed Cake was “VERY” moist, the flavor was terrific. I had “very” juicy oranges and baked it in an oval 8 inch Pyrex pan; perhaps next time I will try it in a square or rectangular pan. 😉
I also used the Goat’s Cheese and Xylitol icing from the Spiced Ginger Cupcakes and added a gluten free dark chocolate coffee bean too!
I have been using Xylitol for a long time now and am A LOT happier and healthier for using the products too!
* The Naturally Sweet Xylitol was sent to me to try and create some unusual recipes! The words are my own thoughts and honest review.
I previously used Xylitol in my daily life too! 😉
The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the care and prevention of disease.” Thomas Edison