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 sweetner – monk fruit so that it was gut friendly.

The icing I made with 1st 6 hour colostrum and ancient organics ghee and coconut oil. I took Schizandra Etee from Dragon Herbs and added it to the icing giving it a bit of a tartness and a bit of wild rose water. Then ground vanilla bean really took it next level.

Cake Recipe:

Coconut Flour


Pastured Eggs

Monk Fruit

Ye Sheng Reishi by Jing Herbs

Chaga Extract from JHS or Mushroom Science

CS-4 cordyceps JHS

Sea salt

Baking Soda

Fresh ground vanilla beans

Lemon Juice


Coconut oil

Blend in the blender wet ingredients then add to dry ingredients. Spread in baking dish and bake for 30 minutes or until done at 350.



Ground Vanilla


Coconut oil/Ghee

Real Salt to taste

Schizandra berry

Rose water

A wild cosmic tonic herb cake that sings praises to the cosmos by honoring the wild flowers that grace the earth.

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