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Are there any wholesalers in Los Angeles ?

YESSS! Lots of incredible stores and grocers offer Sun Potion in LA. Type in your zip code here f...

I have GERD (chronic acid reflux). Which one(s) of your potion do you recommend to help with that? And what do you recommend to swap in for my morning coffee? Thank you.

Hi there... it seems the best thing to focus on for supporting acid reflux would be adaptogens an...

I suffer from anxiety and low mood, I’m currently taking your Ashwagandha 1/2 tsp, which I mix with my green smoothie (I hope it’s ok to take it this way). I feel that it really helps. Is there anything else I could add...

...to this to keep me nice and alert all day and feeling less anxious. A: Hi there! Ashwagandha c...

BEETROOT CORDYCEPS CAKE + A PEARL COCONUT FROSTING



Contributor: Brianna Beard

"I wanted to keep the coconut frosting a bright white and Sun Potion's Microground Pearl was not only the perfect color, but gives it that beauty enhancing quality. Who doesn't love pearls? They represent beauty, simplicity and radiance!"

- Brianna Beard

Pearl works to support our bodies with nutrient-rich Calcium, aids our bodies in natural collagen production and also has  been studied to for it s benefits to cognitive-health benefits! 

I made this cake for my soul sisters that came to support my journey into motherhood, my blessing way. Instead of a traditional baby shower, it is a Native American ceremony to offer empowerment to the woman that is moving from maiden to motherhood. I was so honored to have all of these women show up for me that I wanted to make something very special to share. This was the perfect cake...nourishing, adaptogenic, medicinal, delicious and beautiful!

If you like carrot cake you will love this version with beets. The shredded beets offer moisture and sweetness to the batter. It isn't light and fluffy, but one small slice will fill your belly with joy! I added Cordyceps to the batter. This powdered medicinal mushroom is very mild in flavor and a potent anti-aging fungi. Researchers believe their antioxidant content may explain their anti-aging potential.

I used pearl to spike the frosting. I wanted to keep the coconut frosting a bright white and Sun Potion's Microground Pearl was not only the perfect color, but gives it that beauty enhancing quality. Who doesn't love pearls? They represent beauty, simplicity and radiance! Why wouldn't you put Pearl in the frosting!?

 Ingredients

The Cake

1 1/2 cups oats (ground)

1/2 cup brown rice flour

2 1/2 cups shredded beet

1 cup shredded carrot

1 1/4 cups almond milk

1 cup coconut sugar

12 cup coconut oil, melted

1/4 cup maple syrup

1 tbsp. poppy seeds

1 tbsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 tsp. sea salt

2 tbsp. Sun Potion Cordyceps

The Frosting

1 cup coconut cream

1/2 cup coconut manna

1/2 cup raw cashews (soaked)

2 tbsp. coconut oil (melted)

1 tbsp. Sun Potion Pearl

2 tsp. lemon juice

1/4 cup raw honey

1 tsp. vanilla extract

touch of water (if necessary to help blend)

 

 Method

Preheat the oven to 350 F

Use a 9 inch springform pan and oil it up with a little coconut oil

Grind the oats into flour in a Vitamix or any high speed blender

Mix together all the cake ingredients with a wooden spoon until you have a wet batter

Pour evenly into a cake pan and bake for 30-35 minutes, or until a toothpick comes out clean once poked in the middle of the cakes

Let cool completely before frosting

Blend all of the ingredients together for the frosting, you want it as thick as possible

Cool down in the fridge for 30 minutes

Slather on the cake, remove the springform pan and decorate with something pretty!



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Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!

@seed.leaf.life

 

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