- First of all, we need to stop supporting large agriculture companies that use synthetic pesticides and fertilizers that are destroying the environment, as well as our health.
- We also need to stop supporting large agriculture companies that promote the use of genetically modified seeds that are herbicide-resistant and have been shown to cause cancer.
- We need to stop large food companies from selling us (and especially our children) sodas, junk foods, and processed foods which have been shown to make us sick.
The best way to do this is to eat mostly fruits and vegetables, and buy food from local farmers. In doing this, we are telling the Big Ag and Big Food that we are not interested in their products and that if they want our business, they have to listen to what we want and not the other way around.
Beet and Hazelnut Cake
I’m not normally one to “disguise” healthy foods in sweets but I did enjoy this Beet and Hazelnut Cake, which is a modification of the Carrot Cake recipe that is in my cookbook, Live, Eat, Cook Healthy: Simple, fresh and delicious recipes for balanced living. Serves 6-8
1 cup organic cane sugar
2 cups hazelnut flour
1 cup beets, peeled and grated
1/2 cup golden raisins
1 tsp. grated ginger
1 tsp. aluminum-free baking powder
1 Tbsp. powdered sugar, optional
- 1. Preheat the oven to 350 degrees. Butter a 9-in. Springform pan and line with parchment paper. Butter the parchment paper too.
- 2. Separate the eggs.
- 3. In a medium bowl, combine hazelnut flour, beets, raisins, ginger and baking powder. Mix well.
- 4. In a large bowl, beat the egg yolks and sugar until light and creamy.
- 5. In a separate bowl, whisk eggs whites to medium-firm peaks.
- 6. Fold half of egg whites into egg yolk and sugar mixture. Mix well. Then ad hazelnut flour mixture and remaining egg whites. Fold gently until everything is fully incorporated.
- 7. Bake for 50-60 minutes, until a toothpick inserted comes out clean. Let cool completely then sprinkle with powdered sugar, if using.
HERE are some