by Deborah Lieder
Summertime is in full swing and that sense of freedom is in the air. No matter where you are at in life, adventure fills your heart. From summer vacations to long days and late nights spent with friends around the bonfire, it’s as if you can conquer anything. Life is light and we are empowered by the sheer warmth of the day. We are more active, not needing the heavy, filling foods of winter, and therefore, we naturally take better care of our body. It is not so much out of vanity, rather the inspiration we feel from the sun.
It is the perfect time to indulge in the abundance of fresh fruits and vegetables. They keep our physique nimble and enlivened, promoting proper nutrient absorption and a healthy digestion. Raw foods also keep an alkaline balance in the body. When it has too much acid, it is more prone to disease, and cooked foods encourage acidity. With the wealth of produce during this season, it is easy to throw ingredients into a blender to make a smoothie or toss into a salad. The ingredients don’t have to follow a specific recipe; instead play around with fruits and vegetables you enjoy, and see what combinations work.
Summer also brings a celebration of our country’s independence, which can be translated into freedom of our egoic self. We have the opportunity to shed the layers of the winter months when we hibernated and protected what we understood as “I” so we can align more with our true self.
Lighting sparklers and fireworks ignite those passions in our soul, reminding us of the magic and splendor that never leaves our imagination. Spending time with loved ones to celebrate our small victories encourages this process of becoming. And better to show up to the gathering with a tasty treat in hand!
Gluten Free Flag Cake
Ingredients:
2 c. Gluten Free All Purpose Flour Blend
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter softened
1 3/4 c. organic sugar
4 ea. egg whites, room temperature
1 t. vanilla
2/3 c. milk
2/3 c. plain Greek yogurt
Instructions:
Heat oven to 350 degrees. Grease 9×13 cake pan. In a medium-size bowl, mix all dry ingredients together. In a separate bowl, cream butter and sugar. Add egg whites, scraping down the sides of the bowl to make sure they are fully incorporated. Add vanilla. Mix in dry ingredients. Add the milk, then the Greek yogurt. Once incorporated, beat on high for 30 seconds. Pour batter into cake pan and bake for 25-30 minutes, or until toothpick comes out clean.
Whipped Cream:
2 c. Heavy Cream, chilled
¼ c. Organic Powdered Sugar
1 t. Vanilla
Topping:
Blueberries
Raspberries
Strawberries
Instructions:
For better results, chill stainless steel bowl in the freezer beforehand. With stand mixer or hand mixer, beat heavy cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Add vanilla. Once the cake is cooled, spread whipped cream evenly to cover the whole cake. Top with berries to represent American Flag. Store in refrigerator until ready to eat.
For more information visit her website: www.deborahlieder.com or contact Chef Deborah personally at 248-974-5696 and by email at deborahlieder@aol.com.
