What are the Healthiest Ingredients for Holiday Cooking and Baking?

Sandi Rechenmacher, nutritional consultant & educator will lead you on an entertaining and educational store tour at New Leaf Community Markets that focuses on healthy alternative ingredients for holiday cooking and baking. Learn how to protect your health and well-being and take on the holidays with creative gusto. See one of her healthy, original recipes below.

Sandi will give two tours:

Nov 13, 6-7 pm. at the Capitola New Leaf, 1210 41st Ave, Capitola. Preregister at:
www.newleafcapitola.eventbrite.com
Nov 20, 6-7 pm at the Westside New Leaf, 1101 Fair Ave, Santa Cruz. Preregister at:
www.newleafwestside.eventbrite.com

About Sandi: Sandi loves growing, cooking and eating food. Cooking natural foods is a huge focus of her life. She aspires to eating ‘nutrient rich,’ in other words, putting the ‘best fuel in one’s gas tank.’ She advocates eating within nature’s guidelines for an enjoyable life experience that bypasses crippling, painful and lengthy battles with disease and helps one realize her/his full potential. Illness prevention, intervention, and weight-loss are her specialties. Sandi consults privately, offers classes (art classes too), workshops and presentations throughout the Santa Cruz County and Bay Area. Sandi is a California, credentialed teacher (University of California) and certificated Holistic Health Practitioner, Nutritional Consultant, and Master Herbalist (Global College of Natural Medicine). http://simplynutritious.net

A Most Amusing Chocolate Cake

This moist cake conjured with some surprising ingredients will make you laugh and laugh at how simple and FUN great eating can be…Truly AMUSING!!!
Ingredients

1 chocolate cake mix - (Dr. Oetker Organic Chocolate Cake Mix)
1 Tablespoon Baking Powder
1 medium-sized carrot, grated, (Salad Master cone 2)
1 medium-sized apple, grated, (cone 2)
1 medium-sized potato, grated, (cone 2)
1 cup green cabbage, grated, (cone 2)

Directions

-Preheat oven at 350 F
-Ever so lightly, oil 9” cake pan
-Place cake mix in a large mixing bowl and add 1 Tablespoon baking power, mix well.
-In a second bowl mix shredded fruit and vegetables, and toss well.
-Mix cake mixture with shredded fruit and vegetables. Add at most 1-4 Tablespoons water, if necessary, NO More. You don’t want this to be too wet. Fresh plant fibers will moisten batter.
-Pour batter into the cake pan and spread evenly, out to pan edges.
-Cook for 55-75 minutes and watch carefully. Don’t over bake as you want this to be a done, but moist cake.
-When done baking, let the pan cool a bit; run a butter knife blade along the edges of the pan; then flip onto a rack to cool.