Wan' Cake In a Mug! In 3 Minutes!!!

Thanks, M, for posting this today. Here is the recipe:

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What You'll Need:
A microwave oven
A large microwavable mug
A tablespoon for measuring
4 Tablespoons flour
9 Tablespoons hot chocolate mix
1 Egg
3 Tablespoons water
3 Tablespoons oil
1 pinch of salt
Cooking Spray
Makes enough for one enormous serving.

Combine the Ingredients
Spray a little cooking spray into the mug.
Measure out the flour and hot chocolate mix into the mug. Stir
Crack the egg into the mug. Stir a bit after adding the egg so the cup doesn't overflow.
Add water and oil.
Stir until thoroughly moistened. Make sure to scrape the bottom of the mug with your spoon to avoid any leftover pockets of dry ingredients.

Bake
Put the mug in the microwave on high and set the timer for 3 minutes
As it bakes, a cylinder of cake will start to rise out of the mug. Way cool!
When done, it will settle back into the mug.

Serve
The handle of the mug may be hot, so use a potholder to remove it from the microwave.
Tip your cake cylinder out of the mug into a dish. Your cake may look a little damp and wrinkled. This is normal.
Use a fork to break it up into quarters. This will allow steam in the center to escape. Arrange so that the more attractive interior of the cake is showing.

Enjoy Your Treat
Make sure the cake has cooled enough to eat before digging in. Add whipped cream or ice cream if desired.
For added sweetness and gooeyness, after you mix up the batter throw in a few chocolate chips. They may sink to the bottom, but they will taste fine. Mini marshmallows also add a great taste to the cake. They do tend to bubble out, so be sure to protect your microwave tray with paper towel for easy clean-up.
If you want a glaze-like layer on the outside of the cake, try using some chocolate or butterscotch syrup. This absorbs into the cake and makes it more sweet and delicious.

A Little Healthier
Didn't want to throw my nutrition degree out the window, so I made the cake with whole wheat flour, canola oil and sugar-free, calcium fortified hot chocolate. Plus I replaced half the oil with applesauce. Just as delicious!

Afterwards

Clean Up
Although the cooking spray will help, it may still require soaking.
After use, fill the mug with water and let soak. Then wash by hand. Throwing the mug in the dishwasher will result in baked-on batter that will be harder to get off than if you just washed it by hand in the first place.
Share your Cake in a Mug with others
No, not literally (unless you’re on a diet). But a decorative mug filled with a baggie of measured-out dry ingredients and the recipe for Cake in a Mug is a great gift idea for a friend or loved one.
Or just email them a link to this page
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So there are the official instructions. How sad that the chef thinks canola oil is the healthier alternative! Once my batch of coconut flour arrives, I will bake this and post the results. Please let me know how you make it!

Virgin Coconut Oil

Yep, I said virgin. In fact, that's really all you need to know about coconut oil. It can't be made extra virgin like olive oil, so that label may just be a marketing tactic. Make sure your label says organic, raw, unrefined, &/or cold-presses.

Virgin coconut oil has a really bad rep as a fatty, unhealthy food, but it's one of the best things you can eat. Get over the fact that it looks like what you really don't want on your thighs cause this stuff is awesome.

What Coconut Oil DOES:

• Reduces risk of atherosclerosis and related illnesses.
• Reduces risk of cancer and other degenerative conditions.
• Helps prevent bacterial, viral, and fungal (including yeast) infections.
• Supports immune system function.
• Helps control diabetes.
• Provides an immediate source of energy.
• Supports healthy metabolic function.
• Improves digestion and nutrient absorption.
• Supplies important nutrients necessary for good health.
• Supplies fewer calories than other fats.
• Promotes weight loss.
• Helps prevent osteoporosis.
• Has a mild delicate flavor.
• Is highly resistant to spoilage (long shelf life).
• Is heat resistant (the healthiest oil for cooking).
• Helps keep skin soft and smooth.
• Helps prevent premature aging and wrinkling of the skin.
• Helps protect against skin cancer and other blemishes.
• Functions as a protective antioxidant."

What Coconut Oil DOES NOT Do:

• Increase blood cholesterol level.
• Promote platelet stickiness or blood clot formation.
• Contribute to atherosclerosis or heart disease.
• Contribute to weight problems.

Here are a few ways to enjoy your raw, virgin coconut oil:

• with scrambled eggs (try the omega 3 eggs) and green chard or kale
• put a tablespoon in a smoothie
• Artisan sells coconut butter, try it on a brown rice cake or a piece of warm mochi

I'm looking for a good vegan coconut soup recipe and will post soon. Meanwhile, I am still enjoying that tortilla soup; it just keeps getting better!

Canola Oil

Do you have any idea how unhealthy canola oil is? Most of it is genetically modified, and it can create health problems. Read on:

The Weston Price Foundation[2]) have concerns about the possible health risks of Canola oil. Claims made by the Weston Price Foundation include: animal testing that indicates growth retardation, a higher incidence of heart lesions of the myocardium, decrease in platelet count and increase in platelet size, vitamin E deficiency, high blood pressure, and lowered life spans. In many of the studies cited by the Foundation, when saturated fats were added to the diets, health improved. The Weston Price Foundation also states that the modern process of extracting the oils with high-pressure mechanical pressing along with industrial solvent residue in the oil such as Hexane in itself can be toxic. These heat, high pressure and solvent processing methods[3] are common with most contemporary vegetable oils. Since omega-3 fatty acids rapidly become offensive smelling and subject to rancidification when processed with high heat and oxygen, the oil is then subjected to a deodorizing process which removes much of the Omega-3 and replaces it with trans fats. The actual claims of the Omega 3 content of processed canola oil have been challenged by a study[4] done at the University of Florida which found trans fat levels of up to 4.6 percent in commercial canola oil as opposed to the Canadian Governments assertion that the oil has 0.2 percent trans fat. Because of concerns about inhibited growth in human infants, canola oil is not permitted in infant formula by the FDA^{[citation needed]}.

Genetic modification

Genetically modified canola which is resistant to herbicide was first introduced to Canada in 1995. Today 80% of the area of canola is sown with genetically modified canola.^[20]

Contamination of conventional canola crops from neighbouring genetically engineered fields has been a serious problem for Canadian canola farmers. It is very difficult for farmers to grow non-GM crops because of the frequent contamination.

The most high-profile case of contamination is Monsanto Canada Inc. v. Schmeiser, where Monsanto sued Percy Schmeiser for patent infringement because his field was contaminated with Monsanto's patented Roundup Ready glyphosate tolerant canola. The supreme court ruled that Percy was in violation of Monsanto's patent because the crops were growing on his land, but he was not required to pay Monsanto damages since he did not benefit financially from its presence.^[21] On March 19, 2008, Schmeiser and Monsanto Canada Inc came to an out of court settlement whereby Monsanto will pay for the clean-up costs of the contamination which came to a total of $660 Canadian. Also part of the agreement was that there was no gag-order on the settlement and that Monsanto could be sued again if any further contamination occurred.^[22]

Introduction of the genetically modified crop to Australia is generating considerable controversy.^[23] Canola is Australia's third biggest crop, and is often used by wheat farmers as a break crop to improve soil quality. As of 2008 the only genetically modified crops in Australia were non-food crops: carnations and cotton. In 2003, Australia's gene technology regulator approved the release of canola altered to make it resistant to the herbicide Glufosinate ammonium.^[24]

Tortilla soup

The soup was a hit! I changed the olive oil to grapeseed oil, which is a better oil to cook with than olive. Olive is great raw. I only used one seeded pepper and it needed more. Next time I will try the 3-4 recommended.

Tortilla Soup

On our 8th anniversary, F and I spent the day at the Spa Claremont in Oakland, California. We wrapped up the day with dinner at the Paragon. I ordered the tortilla soup, pleased to find that it was vegan! It was one of the most delicious soups I've ever had, with a tomato based stock. I've been looking for a similar recipe ever since. If you have any to share, please do! Here's one that I am going to start with that I found here:

Vegan Tortilla Soup (Gluten Free)

4-5 corn tortillas (sugar free)
1 medium yellow or white onion
4 cloves garlic
4-5 tbsp olive oil
3-4 Serrano chilies
1-2 tomatoes
1/3 bunch cilantro
3 can pinto beans
1 small can tomato sauce
4 cups vegetable broth
2 cups frozen corn
salt and pepper to taste

Cut tortillas into thin strips and fry up in olive oil. Once cooked set aside for later. Sauté garlic, onion and chili peppers in olive oil. Then add cilantro, tomato, and dash of salt and sauté. Then add vegetable broth, tomato sauce, beans, and corn. Bring to a boil, then reduce heat and let simmer for 20-25 minutes. Top with yogurt or vegan sour cream and tortilla strips.

I'll try it if you will! Let me know how it goes.

I'm heading to the market today and will make this for dinner and report back. Love that the recipe is gluten free already, but I will leave off the yogurt and vegan sour cream. Vegan sour cream is typically made from processed soy products which are not at all healthy. Just because it's vegan doesn't mean it's healthy!

The Plan

I spent four months of working with an amazing nutritionist, Stacey at Five Point Wellness. Since then, I find myself revising recipes to include the great foods and superfoods that I have learned about. Foods such as coconut oil, goji berries, wheat grass, maca powder, acai, hemp and cacao nibs.

My diet currently consists of veggies (both land and ocean), fruit, eggs, fish, nuts and seeds, and grains including brown rice, quinoa, millet and buckwheat. What I don't eat is meat and poultry, white rice, white bread, dairy, soy, caffeine and gluten. Nutrition information seems to change on a daily basis, so please don't hold me to this :)

My day starts with a glass of warm lemon water. Next I blend two frozen wheat grass cubes with 8 oz of water and a splash of tangerine juice. It's so yummy and refreshing, and such a healthy way to start the day! I also take 4 vita lipotropic. Next up, it's a smoothie of schizandra & goji tea, cacao nibs, acai, maca powder, coconut oil, flax oil, vanilla extract and cinnamon. Sometimes I mix it up a bit with coconut water or coconut milk, berries, half a banana, or maybe some hemp protein powder. I incorporate exercise, dry brushing and probiotics into my day as well.

I intend to use this blog to post recipes that I like and to revise yummy recipes that have unhealthy ingredients. I'm hoping my readers will help me out with tips and suggestions. So please try these recipes and let me know what you think.