Health Source Co-Op in North Texas Helps Create Healthy Lifestyles
Thanks to you all! Jim and I wanted to let you all know how much we appreciate the efforts that are going on all over North Central Texas to make health and healthful living the norm rather than the exception. Not so long ago, we felt alone in our endeavors to lead a healthier lifestyle. I remember when we knew only one other family that was bent on becoming characterized by better health choices. Now, we are blessed to know so many. We are in a constant growth mode and are learning new things from the cumulative knowledge of the Health Source Co-op Members. You are such an encouragement to us and a great encouragement to our children.
Right now, as I write this article, I have a kitchen full of children (2 of my own and 3 of a dear friend’s) The children are making Gingerbread Spice Cake. Gingerbread was a favorite of mine while growing up. The spices involved in the recipe make a house smell like home. If you haven’t branched out and tried natural, unrefined sweeteners, may I encourage you to try some today. Make it a goal to inch refined products out of your kitchen, or at least minimize their use. The children used freshly milled flour, healthy pastuered eggs, unrefined sweeteners and lots of giggles and excitement to pull together this yummy recipe. I hope you enjoy it, too!
Gingerbread Spice Cake
(modified from the “Two Sisters” recipe book)
Maple Glaze (use a small pan on the stove for this part)
- 2 tablespoons unsalted butter
Wet Ingredients (mix in a medium bowl)
- ¾ cup almond milk, rice milk or milk
- ½ cup flaxseed mixture OR 2 eggs **see below for Flaxseed Mixture that can be used as an egg substitute
- ½ cup sucanat (unrefined sugar)
- 6 tablespoons unsalted butter---melted
Dry Ingredients (mix in medium bowl)
- 2 cups whole wheat pastry or spelt flour or golden wheat (freshly milled flour is always best)
- ¼ teaspoon cardamom (can be skipped)
Recipe Makes 8 large servings
To make the glaze, melt the butter over medium heat in a small pan
1. Stir in the maple syrup and cook over high heat just until it bubbles; remove from heat. Pour this “glaze” into an ungreased cake pan.
To make the cake, combine the wet ingredients in a large bowl.
Mix the dry ingredients in a separate bowl and add to the wet ingredients.
Pour the batter into the cake pan, directly over the glaze.
Bake at 350 for about 45 minutes or until a tester inserted in the center of the cake comes out clean.
Slice and serve hot or warm, right from the pan.
**This mixture works as an excellent substitute for eggs.
Not only does it bind ingredients together, but muffins rise beautifully when the flaxseed mixture is used.
1 cup of this mixture = 4 eggs
Egg Substitute Ingredients
Grind flaxseed in blender on high speed for about 1 minutes or until the mixture resembles a thick eggy consistency.
Add water and continue to blend for 2 minutes.
This mixture can be stored in the refrigerator for up to 2 days.
Monica Brown
Health Source Co-op
Dallas/Fort Worth
Monica organizes organic produce co-op’s throughout the Metroplex and operates an In Home Shopping Service featuring supplements that are from organic sources and are kosher certified, standardized (medicinal quality). . .also, skin care and cosmetics (full of plant compounds from certified organic plants), water purification and air purification, stainless steel cookware and cleaning products for your entire home (kitchen, bath and laundry) basically, everything you need to supply your home with healthy products. ..you have a 100% money back guarantee, along with postage paid returns and no minimum buys.
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