small logo small logo bag icon search icon arrow icon magnifying glass
0
0

CONTRIBUTORS


Hi! I suffer from chronic canker sores in my mouth and anxiety. What would you recommend for this? Thanks!

Hi there, and thanks for writing in! A few herbs that we offer to help support with combating anx...

Is there any where to take a quiz or compare products to see which ones I need. I am not sure which adaptogens I could use.

Hi there, currently we do not have a quiz, but we LOVE that idea! If you would like to email us a...

What is the best option or acne/rosacea skin?

What is the best option or acne/rosacea skin? I have been suffering from it for a couple years a...

MORINGA PISTACHIO OLIVE OIL CAKE



Contributor: Lucette Romy
A Moringa Pistachio Olive Oil Cake to delight the senses and support beauty from the inside out. Lucette's adaptogenic-rich recipe is perfect for a morning breakfast or a slow-afternoon snack, made with nourishing ingredients, this cake is wonderful for anytime of day, especially when lathered in vanilla ghee or a vegan substitute!
A deliciously fragrant and moist cake, with a hint of zest perfectly combined with two of my favorite adaptogens, Moringa and Ashitaba. Ashitaba and Moringa are both a rich source of Vitamin B that aid with digestion and healthy skin, perfect for assisting in overall wellness. This light and summer-y cake is served well with tea or an iced matcha latte.

Moringa Pistachio Olive Oil Cake

 Ingredients

3 tbsp. Sun Potion Moringa Powder

2 tbsp. Sun Potion Ashitaba Powder

1/2 cup of polenta

1/2 cup of gluten free all purpose flour/almond flour

1 tsp. baking powder

2 cups of shelled pistachios

1/2 cup of olive oil

1/2 cup of butter (melted)

3 eggs

1 cup of coconut sugar/caster sugar

Juice and zest of 1 lemon

Juice of 1 large orange

 

 

Method

Preheat oven to 325º Fahrenheit and grease pan

Blend pistachios into powder

Melt butter on low in pan and add olive oil

Whisk eggs and sugar until light and fluffy

Slowly add butter and oil to whisked eggs in increments and whisk until a thick emulsion

Sift flour then whisk dry ingredients (polenta, flour, baking powder, pistachios, Moringa and Ashitaba) into egg mix

Add zest and juice

Add to prepared tin and bake

Bake for 50 mins and let cool

Top with crushed pistachio nuts and bee pollen

 

Images by Lucette Romy

If you enjoyed this piece by Lucette, click here to discover her Liver Elixir, and here to discover her Prash Pancakes!


Older Post Newer Post


Lucette Romy

Lucette is an Australian designer, photographer, artist and alchemist. After living in Bali, Indonesia for over 5 years she has been inspired to live simply and holistically, at harmony with the earth and its offerings. As owner and designer of The Wylde, Lucette brings to life clothing that is focused on redefining the values of fashion through sustainable manufacturing and design. With simple and elegant silhouettes made from natural, organic and raw materials, she believes that clothing is like good skincare and should be thought of like anything that we consume internally or topically. Through her work as a photographer, Lucette is passionate in giving a voice to women to feel powerful and radiant in their body and who they are through her soulful and femi- nine imagery.

@lucetteromy

www.lucetteromy.com

@the_wylde

www.the-wylde.com

Leave a comment

Please note, comments must be approved before they are published

You Are Invited!

Upcoming events and gatherings

UPCOMING EVENTS




Transformational Foods for a Transformational Life

  • american express
  • diners club
  • discover
  • jcb
  • master
  • paypal
  • venmo
  • visa