Wednesday, 28 April 2010
Aloe Vera Juice
I was at a craft fair the other weekend and ther was a lady selling Forever Living Products and I got chatting and said I had not really tried ALOE VERA juice and yet I knew it was very good I said I knew a lady who sold it local to me so I got in touch and she got some me the next day and I started on it about a week ago now and I did notice I had a bit more energy so let's hope it helps. I use the berry one as that contains cranberry which I hope might help with my urinary problems I get often and I don't ike drinking the cranberry juice you buy in the shops as it contains sugar or sugar substitutes which is not good for my candida.
Gluten Free Rhubarb and Cream Cheese Cake
Time to make some lovely orange and rhubarb crumble.
This juicy and pink but slightly sour vegetable is so wonderfully versatile.
You can use it in creamy deserts, dairy-free cakes, smoothies, with porridge or fish or even raw.
Like a stick of natural sherbet lemon, rhubarb is beautifully refreshing and adds such zest to a meal that a little culinary imagination will go a long long way.
Here’s another rhubarb suggestion: a delicious recipe for a very easy Gluten Free Rhubarb and Cream Cheese Cake
Fresh organic rhubarb
1 box of gluten free vanilla sponge cake mix
4 oz melted butter
2 eggs
8 oz mascarpone or full-fat cream cheese
5 stalks chopped rhubarb
3 tbs caster sugar
2 tbs water
icing sugar for dusting
(all ingredients are available from us at goodness direct)
1. Pre-heat oven to 180°C
2. Stir the butter, eggs and cake mix into a stiff paste. Press the mixture into the bottom of a spring-form cake tin.
3. Blend the icing sugar and cream cheese with a fork. Apply onto the top of the cake mix. Use a spatula spread out from the centre, making the sweet mixture a little thicker in the middle and thinner at the edges.
4. Place in oven a for 40 minutes or until the top is turning golden. Test that the cake does not wobble when you shake it. There should be a shallow dip in the centre of the top of the cake. Leave to cool.
5. When the cake has cooled you can add the rhubarb. Simmer the rhubarb, caster sugar and water together (for best results avoid using an aluminium pan) so that the rhubarb is soft and coming apart. Spoon the rhubarb into the shallow area on top of the cake and sprinkle with icing sugar.
6. Serve immediately.
Source: Goodness Direct
This juicy and pink but slightly sour vegetable is so wonderfully versatile.
You can use it in creamy deserts, dairy-free cakes, smoothies, with porridge or fish or even raw.
Like a stick of natural sherbet lemon, rhubarb is beautifully refreshing and adds such zest to a meal that a little culinary imagination will go a long long way.
Here’s another rhubarb suggestion: a delicious recipe for a very easy Gluten Free Rhubarb and Cream Cheese Cake
Fresh organic rhubarb
1 box of gluten free vanilla sponge cake mix
4 oz melted butter
2 eggs
8 oz mascarpone or full-fat cream cheese
5 stalks chopped rhubarb
3 tbs caster sugar
2 tbs water
icing sugar for dusting
(all ingredients are available from us at goodness direct)
1. Pre-heat oven to 180°C
2. Stir the butter, eggs and cake mix into a stiff paste. Press the mixture into the bottom of a spring-form cake tin.
3. Blend the icing sugar and cream cheese with a fork. Apply onto the top of the cake mix. Use a spatula spread out from the centre, making the sweet mixture a little thicker in the middle and thinner at the edges.
4. Place in oven a for 40 minutes or until the top is turning golden. Test that the cake does not wobble when you shake it. There should be a shallow dip in the centre of the top of the cake. Leave to cool.
5. When the cake has cooled you can add the rhubarb. Simmer the rhubarb, caster sugar and water together (for best results avoid using an aluminium pan) so that the rhubarb is soft and coming apart. Spoon the rhubarb into the shallow area on top of the cake and sprinkle with icing sugar.
6. Serve immediately.
Source: Goodness Direct
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