Tag Archives: all-natural dessert

Heart Healthy Chocolate Cake

This recipe is absolutely perfect. Not too sweet, just the right amount of richness from the Dark Chocolate.

I brought a slice to my acupuncturists, and she dubbed this the Heart Health Cake.

Beets lower risk of heart disease. Beets are a good source of folate and betaine. These nutrients act together to help lower blood levels of homocysteine, which can increase your risk of heart disease by causing artery-damaging inflammation.

And Dark Chocolate helps to lower your blood pressure naturally. … The other surprise was they reported no increase in heart rate with chocolate consumption, once again confirming the benefits of dark chocolate for heart health.
Savory Chocolate Cake with Coconut Ganache


For the cake:

2 medium beets (1 cup beet puree)

2 1/2 cups coconut milk

1 1/2 cups coconut sugar

1/2 cup melted coconut oil

1 Tablespoon vanilla extract

1 ½ cups oat flour

3/4 cup almond meal

1 cup unsweetened cocoa powder

1 Tablespoon baking powder

½ teaspoon of sea salt

For the frosting:

Chocolate Ganache


1 cup dark chocolate

1/2 cup coconut milk

To puree beets

Boil beets until smooth and then cool. Peel and chop.

Place beet chunks in the bowl of a food processor. Puree, scraping down the sides as necessary. You may have to add a bit of water to encourage the beets to puree. Scoop out 1 cup of puree for this recipe – the rest is leftover.

To make the cake:

Preheat oven to 350. Coat two 8-inch cake pans with coconut cooking spray. Line with parchment paper, set aside.

To the coconut milk mixture, add 1 cup of beet puree, sugar, coconut oil, and vanilla extract. With a hand mixer (or in a stand mixer), beat until foamy, about 30 seconds.

Mix together remaining dry ingredients. Add liquid to dry ingredients and beat until smooth

Divide between the cake pans. Bake at 350 until a toothpick inserted in the center comes out with fudgy crumbs, 30-35 minutes.

Remove and cool completely in the pans on wire racks.

To make the frosting:


Reheat the water to a simmer in the pot on the stove

Place another medium bowl over the water and add chocolate and coconut milk

Stir until completely melted and add coconut milk

To assemble the cake:

Place the first layer on your cake stand or serving plate. If the top is uneven, carefully even it off with a knife. Smooth on about half of the frosting, and top with the second cake layer. Smooth on remaining frosting and add any decorations you like! (If you made 1 9-inch layer, you will have enough frosting to coat the sides, if you want.)

Refrigerate before serving. The cake can be served immediately, but I like it best after being refrigerated overnight. Enjoy!

Mesquite Maple Cheesecake With Walnut Mesquite Crust

I’m a maple fanatic. I love maple scones, maple doughnuts, maple cookies, maple milkshakes, and maple cheesecake. But this one is the raw version of something fantastic. I know you will love this, too.


3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Process all ingredients in a food processor until crumbly. Pour ingredients into a
10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Cheesecake Filling
4 cups raw cashews, soaked
1¼ cup almond milk
½ cup lemon juice
1 cup agave nectar
1 cup coconut oil
¾ teaspoon sea salt
2 teaspoons vanilla extract
Blend all ingredients in high-speed blender until smooth and creamy. Reserve 1 cup of filling for the Maple Butter Swirl. Pour remaining filling into pan on top of crust. Using spatula, gently spread toward edges of pan until even.
Maple Butter Swirl
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Blend all ingredients in a high-speed blender until smooth and creamy. Pour over cake batter layer in one thick line about an inch away from the edge of the pan. Take a butter knife and place it into the batter where the two colors meet and begin a swirling pattern weaving in and out of the mixtures.
Top with fresh chopped pecans and place in the freezer for 4–6 hours to set.

10 great reasons to eat papaya (whether you like it or not)

Health Benefits Of Papaya Fruit(1)
Bright orange papaya. Image from http://www.teluguone.com/

Papaya is a staple in my home. In fact I eat it so much that I even blend smoothies with the papaya seeds because they are potent anti-inflammatory and add a bit of crunch.

Are you wincing? Surprisingly, I have had many people tell me they don’t appreciate the flavor of papaya, claiming the taste is similar to dirty feet and tobacco. I’m not sure what kind of papaya they are eating, and I’m certainly concerned about their dirty feet and tobacco consumption. But when it comes to papaya, all I taste is delicate sweetness.

We rarely eat papaya in the U.S. It’s found in the occasional tropical salad, but it’s not something we usually search out to eat like more popular fruits — berries, banana, and pineapple. But we should eat more papaya, whether we like it or not. Papayas are yellow tropical fruits with yellow to red flesh and black seeds. Cut one open and you reveal a rich source of antioxidant nutrients such as carotenes, vitamin C, and flavonoids; B vitamins, folate, and pantothenic acid; and minerals such as potassium, copper, and magnesium. Together, these nutrients are incredibly beneficial for a number of bodily systems.

For your eyes. Papayas are a great source of vitamin A, which boosts eye health.

For your immune system. Papayas are rich in vitamins C and E, which are ­powerful antioxidants.

For your stress levels. Papaya is an excellent source of vitamin C, which helps regulate the flow of stress hormones. 

For the ladies — helps to relieve menstrual cramps. Drink a tea made of papaya leaves to ease pain from menstrual cramps. 

For the guys — helps reduce inflammation. The papain in papaya has a powerful resistance to redness and may help reduce joint and prostate irritation. Red papayas are also rich in lycopene, an antioxidant that may help reduce your risk of cancer, heart disease and macular degeneration. Lycopene may ­reduce a man’s risk of developing prostate cancer.

For your tummy. Papayas are a great source of enzymes that aid digestion and balance out your stomach acid. The fruit can also help reduce nausea, including morning sickness. To reduce nausea, try papaya juice or a few slices of papaya.

For your intestines. Enzymes provide digestive support for the intestines, stomach, and the pancreas. Papaya juice helps replenish good intestinal bacteria killed off by the antibiotics. So, during and after antibiotic treatment, eat papaya or drink papaya juice.

For your colon. Papayas are rich in ­fiber, which helps keep your digestive tract moving. Plus the enzymes and vitamins can help prevent colon cancer.

For your heart. Reduces inflammation, which is a major factor in heart disease, and ­lowers cholesterol levels. The potassium in the fruit will help to keep your blood pressure normal by reducing the harmful effects of sodium in your diet.

For cancer fighters. May provide immune support system for cancer treatment and could help with nausea.

How to choose one

Look for papayas that are partly or completely yellow in color, depending on variety, that give slightly to pressure, but are not soft at the stem-end. Avoid papayas that are bruised, shriveled, or have soft areas. Papayas that are hard and green are immature and will not ripen properly. Uncut papayas have no smell. Papayas that are cut should smell sweet, not bad or fermented.


Papaya Sushi

Go HERE for the recipe.

Diana Stobo’s beautiful Papaya Sushi.

Tropical Greens Smoothie

A refreshing blend of tropical fruits with 2 types of greens. The natural enzymes in papaya and pineapple help to beautify and detoxify the body.

1½ cups coconut water
2 cups fresh pineapple
1 kiwi, skin removed
½ fresh papaya (1 cup)
½ head of romaine lettuce
3 kale leaves

Blend in high-speed blender for 60 seconds. Serve immediately.

Papaya Mint Smoothie

1 cup fresh papaya
1 cucumber
Handful of fresh mint (10–20 leaves)
1 lime, juiced
1 medjool date
Water for consistency

Blend until smooth