Springtime in Paris and Rose-Scented Raspberry Tea Cake ~ Traditional and Gluten-Free

by Michelle

“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” 
                                                                                                                  ~ Ernest Hemingway

   When I dream a little dream, I dream of a spring vacation to Paris. My idle mind wanders across the Atlantic to a rue in Paris that I once visited. One of the things that has caught my attention while perusing cookbooks on French cuisine is the popularity of rose flavored desserts. I've read with interest about rose scented macarons, meringues and tea cakes. I faintly recall trying a rose petal jam when I was a child. I liked the delicate flavor while also marveling at the strangeness of eating the petals of a flower. While rose flavored desserts might be all the rage in France, I have yet to encounter a rose flavored dessert in the USA. That's the beauty of research and intellectual curiosity, I can browse cookbooks and experiment in the kitchen, letting my cooking and baking take me on a journey of discovery until I can once again embark upon a Parisian vacation.

For this recipe you'll need both Rose Syrup and Rose Water.

   As I have said before (most recently in my post about my attempts to make gorgeous Ottolengi-inspired meringues) the third time is a charm. I baked this cake three times in a row in order to get it right. The first attempt failed because the recipe should have called for tossing the fresh raspberries in flour to prevent the berries, all sitting in meticulously formed rows, from all sinking to a jumble at the bottom of the loaf. As you can imagine, that made me really happy. Does sarcasm translate to the page?
   The second bake entailed doubling the recipe to make a Bundt cake and testing the use of frozen berries. Unfortunately, I forgot to spray the silicon mold with coconut oil and woe was me when half the cake stayed firmly lodged in the Bundt pan. Fortunately, I was able to laugh at that disaster. It also helped that when my daughter was digging bites out of the pan with a spoon, she said, "This cake is really good, Mom."
   For the third bake, I was determined to have the cake turn out perfectly. I premeasured all my ingredients (always a  best practice), I thoroughly sprayed the damn mold, and to ensure that I unmolded a pièce de résistance, I added a new twist: almond streusel. A generous slice of cake accompanied my latte this morning, and I have to say, it was a lovely way to start a Sunday morning. If I can't go to France this spring, I'll bring Paris to me.

Maddie offered to model with my cake slice without the customary cajoling—nice!

Rose-Scented Raspberry Tea Cake

Coconut Oil Hot Chocolate (Sugar Free)

by Michelle

   

   Back in mid-January, Linda significantly changed her diet by opting to adopt a gluten-free lifestyle. Subsequently, in a mere four months, Linda lost 50 pounds. Really, it's stunning, if you give it a full moment of thought. And, Linda is not the exception. Many people are finding a new lease of life by going gluten-free and their results are similar, the weight comes right off. To be clear, Linda also eliminated all refined sugar, processed vegetable oils, grains (for the most part) and legumes from her diet as well.

Linda in November of 2011.

Linda 50 pounds lighter in June of 2012.

   Except for me. Ugh. I've lost four pounds... since February. I suppose I should be celebrating every pound shed, but there's that whole sisterly comparison thing going on and if it has been so incredible easy for Linda, well... why not me? Linda and I have spent many hours over the phone checking and double-checking our routines. We deduced that we are essentially following the same gluten-free ground rules. To verify that there was not hidden gluten in my diet, I spent an exhaustive amount of time compiling a Gluten-Free Baking Primer: From Alcohols and Vinegars to Flours and Starches.  All that and four pounds.
   To investigate further, earlier this month I met with Misty, Linda's gluten-free mentor. The conclusion was that I must - and this is not optional - eat two tablespoons of coconut oil everyday (read about the benefits of the incredible coconut). Or, if while I'm traveling, I cannot eat coconut oil, then I need to eat good fats in other ways (eggs basted in butter, anyone?) Misty also politely advised me, tongue in cheek, that if I eat much more dairy I should buy myself a dairy cow. So, I'm increasing my intake of coconut oil, and decreasing consumption of dairy - except for where it really counts like crumbled gorgonzola on the Rockin' French Salad or parmesan sprinkled over Chicken Piccata. Or a dose of cream in my hot chocolate. You get the idea.

Five months ago...

Now!

      For months, Linda relied heavily on Misty's Coconut Milk, Whey Protein and Blueberry Smoothie as a delivery mechanism for the coconut oil. Linda finally burned out on the delicious smoothie and looked for another way to accomplish her goal. The alternative turned out to be chocolate. Yay for chocolate and three cheers for starting out mornings with Coconut Oil Hot Chocolate. On her health quest, Linda has also obliterated most sugar from her diet. She fiddled around with various "natural sweeteners" that are widely available. Through trial and error Linda settled on a sweet combination (pun intended) of: Xylitol and Truvia to season her morning brew.
   There are a few points you should know before embarking upon this recipe. Xylitol, for many people, is a powerful laxative.That's the downside. The upside is that the human body builds a tolerance to the effects of Xylitol over the course of a week or two. Start with one-half to one teaspoon and work your way to two. May I suggest you have a leisurely morning at home the first time you try Xylitol? Just to make sure a bathroom is close by. So, I'm sure the former statement begs the following question: Michelle, why would I subject myself to building a tolerance to Xylitol? Afterall, it sounds like so much fun. The answer is that Xylitol is low carb, low calorie and diabetic safe. It is a natural sweetener that looks and tastes just like sugar - huge bonus. No weird aftertaste.

    
   Because chocolate typically requires a fair amount of sugar to taste great and Xylitol will leave you with short-term trots, Linda introduced Truvia into the mix. Truvia is a calorie-free natural sweetener that is a combination of Erythritol and an extraction of stevia leaves. One packet of Truvia provides the same sweetness as two teaspoons of sugar. Truvia is also suitable for use by diabetics. The drawback to Truvia is that it has a slight aftertaste. I don't mind the flavor, but Linda is more sensitive to it.
   As I'm building my resistance (which I like to pronounce with a terrible French accent), I am using one packet of Xylitol, one packet of Truvia and a small glug of maple syrup. You might prefer one packet of Xylitol and two packets of Truvia. Taste is such a subjective thing that you will likely need to do a little experimenting for yourself to uncover the right sweetness for you. In the meantime, the following recipe is what Linda has settled on and it is mighty tasty.
   As usual, Linda is ahead of the curve and is completely off coffee. I am not. In fact, I really like coffee and don't particularly want to stop drinking my morning dose. With that being said, I do understand the benefits of avoiding caffeine so I am dutifully (slowly but surely) switching from full caffeinated espresso (made in a stovetop Bialetti pot) to decaffeinated. The main reason is to curb my body from manufacturing excess cortisol which is the stress hormone. Additionally, switching from granulated sugar to the natural sweetener duo listed below, will prevent a spike in my blood sugar so that I will not crash before lunch. It's all about moderation, but this hot chocolate will make you feel as if you are being decadent, even though you are not. It actually helps promote weight loss!

Coconut Oil Hot Chocolate (Sugar Free)

   For the unsweetened cocoa powder we highly recommend Valrhona, and Ghiradelli is a nice alternative. Makes one 16-ounce mug or two 8-ounce cups.
   *Linda's note: I revised this recipe in October of 2014. For that post click here.

Ingredients:
2 Tbsps extra virgin expeller pressed coconut oil
2 tsps unsweetened Valrhona or 1 Tbsp Ghiradelli cocoa powder
2 packets or 2 tsps Xylitol
1 packet or 1 tsp Truvia®
1/4 tsp vanilla extract
Boiling hot water or coffee (preferably decaffeinated)
2 Tbsps heavy cream (optional, but oh so yummy and healthy)

Procedure:
1. Heat a kettle of water. The first step is to warm your mug with the hot water. Pour out the water.
2. Add the coconut oil to the mug and then the cocoa powder. Stir the coconut oil and cocoa powder together until melted. Add the 2 teaspoons of Xylitol and packet of Truvia and mix well. Add 1-3/4 cups of hot water (or decaffeinated coffee/espresso) into the mug. Stir well. Add cream if desired (highly recommended). Add vanilla extract. Stir again. Enjoy!

Osmosis Day Spa and Linda's Detox Herbal Tea

My Traveling Tales by Linda

My order of red clover and calendula blossoms along with yarrow flowers, peppermint and
nettle leaves arrive from Pacific Botanicals in Oregon.

   After living in West Sonoma County for the last six years, I finally paid a visit to the renowned Osmosis Day Spa Sanctuary in Freestone, California. A few weeks ago, on a clear and sparkling October day that was unbelievably mild with just the right amount of warm, I traveled with five girlfriends to this beautiful location not far from my home, for an afternoon of pampering and relaxation.

 
   Upon our arrival we were greeted by Mercedes Jones, the Guest Services Manager. Mercedes who was born and raised in the area, first gave us a little bit of the spa's history. The founder of Osmosis is Michael Stusser who discovered the healing powers of the Cedar Enzyme Bath on a visit to Japan where he was studying traditional landscape gardening and Zen. He returned home to open the first Cedar Enzyme Bath in this country in 1985. He built a prototype 400-square-foot facility in a Sebastopol backyard out of recycled wood from a chicken coop. In 1987 the bath was featured in the Sunday section of the San Francisco Chronicle, and the Cedar Enzyme Bath quickly gained a following. Osmosis moved to its present location in Freestone in 1989. The spa and grounds have been a work in progress ever since. The most recent addition is a beautiful Meditation Garden which was a four-year project dedicated in June of 2003.

The beautiful and serene meditation garden at Osmosis.

   Once we had placed our personal belongings in a roomy locker, we were invited to change into kimono-style robes. Our first treatment of the day included a foot soak (which is really a leg soak) in the cedar enzyme chips. While the six of us perched on the sides of the bath with our legs buried up to the knees, we sipped tea and nibbled on lunch. The enzyme bath temperature is about 130 degrees, so your legs get very warm, and so does your whole body.

Our warm enzyme foot bath and lunch await us.

   Our amiable bath attendant continually refilled our waters and tea, and brought us cold washcloths for the face or neck. After we all became deliciously relaxed, it was time for the group to divide in half. I was in the group of three that chose to get a massage as my next treatment, and the other half of our group went to have facials.

    It was a blissfully relaxing experience that I find myself calling upon in the weeks after my visit in any stressful moment. I currently have the photo of the wide and comfortable hammocks situated in a private courtyard serving as my screensaver on my computer at work. The hammocks are equipped with the headsets that play soothing Hemi-Sync music (which is available for purchase in the alluring Osmosis gift shop). When feeling harried, I gaze at the hammocks on my screen and take a deep breath in, and then a deep breath out, remembering the profound sense of serenity that I experienced there that afternoon.

    Also for sale in the gift shop was the herbal tea that we sipped prior and during the enzyme foot bath. It was a delicious blend of herbs that included peppermint, red clover, nettles, and yarrow. I had forgotten how delicious and soothing herbal tea can be. The tea is made by Taylor Maid Farms, a local company based in Sebastopol, that makes a blend especially for Osmosis. I purchased a tin, and brought it home to try. Having had herbal training myself, it occurred to me that I should make a batch and share with my friends and family for the upcoming holiday season.

 
   I promptly placed an order with my favorite herb farm, Pacific Botanicals, near Grants Pass, Oregon, which I visited on my vacation this past August. I decided to customize my blend and add calendula flowers which will bring sunshine into one's life according to the Doctrine of Signatures during the cold and dark winter months that we are prone to in Northern California. The descriptions that follow are a very abbreviated summary of what the herbs in my blend do for the body.

Peppermint ~ An herb that is estimated to have been in use for over 10,000 years. Peppermint provides an invigorating essential oil that soothes the stomach and bowel.

Red Clover ~ An herb which also has a long history of use. The benefits of Red Clover tea is that it contains a high level of phytoestrogen that helps regulate the biochemistry in the female body. It is also thought to have cleansing properties.

Nettles ~ According to David Hoffmann, one of my teachers, "Nettles are one of the most widely applicable plants that we have. They strengthen and support the whole body. Throughout Europe they are used as a spring tonic and general detoxifying remedy."

Yarrow ~ Yarrow is thought to lower blood pressure and is traditionally administered for wound healing. In magical lore it acts as a shield of protection.

Calendula ~ Calendula flowers are anti-inflammatory, and help stimulate the production of bile. In other words, they are good for the gallbladder and digestion. There is some evidence that they fight cancer, and as mentioned previously are a great antibacterial. There is a long and very safe history of use.

 
   This past week, a large box was delivered from Oregon full of freshly dried herbs. When I picked up the box, I could not help but smile at the uplifting scent of peppermint that engulfed me. You can see for yourself the results of my tea-making endeavors. This one box of herbs will make tea for all of my family and friends, with enough left over to be able to prepare a very strong tea and add it to my hot baths this winter along with Himalayan bath salts. Just thinking about it I am feeling more relaxed already.

Linda's Detox Herbal Tea