By popular demand, here is the cake you have requested – just in time for the holidays! OK…but first, please indulge me with some exciting news about the origin of this recipe.

Four years ago I graduated from Bauman College as a Nutrition Educator (how am I doing so far?)  It has been a fascinating and educational journey  to date.  And while I love sharing every healthful morsel I can summon, my passion begins in the kitchen (well, I suppose is starts in the ground…) as I endeavor to design delectable dishes (say three times fast) with what nature offers us in its purest form.  Click to continue »

You can’t beat beets.  I think I have at least one almost every day.  They’re even good for dessert – yep, I made a chocolate beet cake for Valentine’s Day that was 2 DIE 4.  (Let me know if you want the recipe.)

I bet you guessed that beets are highly nutritious.  They are a super antioxidant and a special friend to the liver (in wine country, that’s a really good thing.) Other nutrients include free-radical scavenging manganese and copper; energy producing iron; and bone-building phosphorus.  And, according to Paul Pitchford, author of the fabulous book “Healing with Whole Foods,” beets strengthen the heart, sedate the spirit, improve circulation, purify the blood and relieve constipation.  Click to continue »