I celebrated my Birthday last week and have got in the ritual of adorning my Birthday cake’s with the cosmic wild flowers that grace the river bed near Mt. Shasta. I am in love with this time of year. It is quite a wonder to see and smell and experience all the different cosmic flowers that bloom in Spring time here – truly an amazing sensory experience, I had such a great time collecting them.
The cake is a ketogenic cake made with Chinese tonic herbs and wild rose essence from high mountain hand picked roses. I used a body ecology approved sweetener – monk fruit so that it does not disrupt the friendly microbes or spike insulin.
The icing I made with 1st 6 hour colostrum and ancient organics ghee and coconut oil. I took Schisandra extract from Jing Herbs and added it to the icing giving it a bit of a tartness and a bit of wild homemade rose water. Then ground vanilla bean really took it next level.
1/2 cup Cassava Flour
1 large scoop Colostrum
5 Pastured Eggs – 3 separated to whip into whites and fold into the batter at the end
1/2 cup Monk Fruit – finely ground
Ye Sheng Reishi by Jing Herbs
Chaga Extract from Jing Herbs
1/4 Baking Soda
Fresh ground vanilla beans
1 tsp lemon or lime Juice
1/2 tsp ACV
1/2 cup Avocado Oil
1 TBS Rose water
Blend in the blender wet ingredients except for the egg whites then add to dry ingredients. Fold in egg whites Spread in baking dish and bake for 30 minutes or until done at 350.
Real Salt to taste
Schisandra berry extract powder
Home Made Wild Rose water
A wild cosmic tonic herb cake that sings praises to the cosmos by honoring the wild flowers that grace the earth.