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Peachy Oilives Cake

This cake is amazing! Top Chef, Kristen Kish’s award winning menu included fennel pollen olive oil cake. Kristen makes this simplified version here with peach slices.

Its especially important that because we are using this large amount of olive oil, I suggest in this recipe, it is critical to use a very high quality and fresh (within 1 year of harvest) olive oil. I think that is what makes the difference!

Active Time: 20 MIN – Total Time: 1 HR 30 MIN – Yield Serves : 12

Ingredients

  • 3 ripe peaches, thinly sliced
  • 359 ml extra-virgin olive oil
  • 250g sugar (or alternative*)
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 275g all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Sweetened vanilla Greek yogurt or vanilla ice cream, for serving

Instructions:

Step 1

Preheat the oven to 350°. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.

Step 2

In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.

Enjoy!

*Finding sweet substitutes you enjoy can help you reduce your sugar consumption. However, sugar alternatives are not a magical answer to your health problems and should be used in moderation. While sugar alternatives may be significantly lower in calories than pure sugar, remember to limit your consumption, as they can have health consequences as well.

According to the theory of Traditional Chinese Medicine

Peach: Nourish Yin, Promote the Smooth Flow of Qi, Regulate Blood circulation, Disperse Cold

James O'Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Butter vs Marg

Butter vs Margarine, which is better. Is there really any debate? Well, actually there has been for years, but I’m sticking to my butter!!
Would you choose a processed, artificial spread that tastes like plastic, or one that is natural, full of goodness and tastes simply delicious? There are so many websites that will tell you butter is the demon and margarine is what we should be eating…not me! Butter has had a bad rap for years and is now on the comeback! Yahoo!! Let’s look at them a bit closer………
Margarine is made from vegetable oils that are chemically changed to make them solid using a process known as hydrogenation. As a result of this process, trans fat is formed as a side product with a high consumption linked to an increased risk of chronic disease. These vegetable oils oxidise in the body causing free radicals that damage cells, contribute to aging and diseases.
Studies are suggesting that natural trans fats from animal products, like butter, are not associated with any increased risk of heart disease. In fact, butter is heart healthy, containing butyric acid which is anti-inflammatory, medium chain fatty acids that are converted to energy, not fat, and fat soluble vitamins A D E and K. It is also low in lactose and rich in vital cholesterol.
Start spreading the news!!….and the butter!!
Choose your spread, choose your health. I have! I choose Irish butter!!

James O'Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Mustard Greens

Peppery Mustard Greens simply sautéed with onions, garlic, and olive oil and a dash of sesame oil to finish.

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4

Ingredients:

  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil

Instructions:

  • 1 Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
  • Add the minced garlic and cook a minute more, until fragrant.
  • 2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
  • 3 Toss with sesame oil. Season with salt and pepper.

According to theory of Traditional Chinese Medicine

Mustard Greens: Promotes the Smooth Flow of Qi and Blood, Disperses cold, Resolves water accumulations, Resolves Phlegm, Promotes urination, Lubricates intestines, Nourishes Lungs, Promotes appetite. Garlic: Tonify Yang, Promotes the Smooth Flow of Qi, Resolves Damp, Eliminates toxins, Calm Wind, Moisten the Lungs, Strengthen the Stomach, Warm the Middle Jiao. Eliminate Wind-Cold. Onion: Promotes the smooth flow of Qi, Regulates Blood, Resolve Phlegm and Dampness, Expel cold, Relax the intestines, Harmonize the stomach, Strengthen the spleen, Promote digestion. Chicken Broth: Nourishes, Qi, Blood and Yin, Strengthens the body,

James O'Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine.
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Berry Peanut Butter Smoothie

Smoothies get a lot of bad press within the Chinese medicine community however I believe that this is a misunderstanding of the theory of traditional Chinese medicine nutritional therapy, which warns against cold foods. Chinese medicine emphasises balance and advises on cold foods for certain conditions.

Few things can beat the sweltering summer heat better than a cold smoothie, even if you’re watching your sugar intake. Not all smoothies are created equal: The average restaurant fruit smoothie carries anywhere between 10-20 teaspoons of sugar!

The best way to enjoy this sweet treat is to prepare your own, and to sip it in moderation – one cup at a time. This recipe is an excellent genuine low sugar treat.

Ingredients

  • 170 grams fresh or frozen raspberries
  • 2 tablespoons reduced-fat milk
  • 2 tablespoons smooth natural peanut butter
  • 1 teaspoon honey
  • 1 cup ice cubes

Directions

  • Add all ingredients to a blender, and blend until smooth.

Then, share it with a buddy and enjoy!

Nutrition Information (per serving)
Serves: 2 | Serving Size: 1 cup
Calories: 152; Total fat: 9g; Monounsaturated fat: 0g; Cholesterol: 1mg; Sodium: 48mg; Total Carbohydrate: 17g; Dietary fiber: 6g; Sugar: 8g; Protein: 5g

Traditional Chinese Medicine theory
Raspberries: Nourish Yin, strengthen and stabilise the Kidneys to preserve vital energy, and treat cases of liver and kidney deficiency, conserves Jing. Peanuts: Strengthen Qi and Blood, Moistens the Lungs, regulate water, resolve phlegm. Honey: Cultivate Qi, Nourish Yin, Promote the Smooth Flow of Qi and Blood, Eliminates toxins. Milk: Tonify deficiency, Nourish the Lung and Stomach, promote the secretion of body fluid, moisten the intestines, Nourish Blood, Eliminate toxicity.

James O'Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
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Maple Staple Amaranth Porridge

Amaranth was already being cultivated by the Aztecs 8,000 years ago.  It is the only grain with a documented vitamin C content and is gluten-free. It offers unusually high levels of protein (higher than most other grains). Amaranth contains a whopping 20 grams of fiber per serving, higher than wheat, com, rice or soybeans.

The amaranth flower has been used as a symbol of immortality since the time of Ancient Greece with its name meaning “one that does not wither,” or the never-fading flower. Such use is seen in works of poetry, fables, and songs.

It is a gluten-free grain with a great nutty flavour and a smooth creamy texture when cooked. This is one of my favourite comfort-food breakfasts!

In Mexico, a sweet is made from popped amaranth that is mixed with sugar or honey called “dulce de alegria” or “sweet delight.”  They are shaped into small skulls and given on the “Day of the Dead” celebration on October 31 and November 1 of each year.

Maple Staple Amaranth Porridge

Servings: 3

Ingredients

  • 750 ml water
  • 185 grams amaranth
  • 200 ml unsweetened almond milk
  • 2 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons coconut oil

Suggested Toppings

  • Figs, blueberries, sliced almonds, pumpkin seeds, cranberries.

Instructions

  • In a medium pot, bring the water to a boil and add the amaranth
  • Cook over low heat, with the lid on, for 20 minutes or until most of the water has been absorbed
  • While the amaranth is cooking, make sure to stir occasionally
  • Once done, remove from the stove, and add the almond milk, maple syrup, vanilla, cinnamon, and coconut oil to the pot
  • Stir in well, and then serve into bowls
  • Top with any of the suggested toppings or your favorite fruits, nuts, and/or seeds!
  • If you’re eating alone, store the leftovers in the fridge for up to a week. When it’s time to reheat, add some additional almond milk and mix it in so the porridge isn’t so thick. Enjoy!

Amaranth: Strengthen Qi, Resolve dampness, resolve water accumulations, Benefits the Lungs, Clears Liver Fire. Maple Syrup: Warms the Lungs and assists expectoration of Cold Phlegm. Stops chronic bleeding caused by Cold. Strengthens the Middle Jiao, Moistens the Intestines, Tonify Qi. Cinnamon: Warms the Spleen and Kidneys, Tonifies the Yang, Expels Cold, Warms the meridians, Promotes circulation of Qi. Figs: build Spleen Qi and Yang and benefit the Stomach. Blueberries: nourish Yin and Blood, and benefit the Liver. Almonds: Strengthens Jing, Qi, Shen, Smooth flow of Qi, resolves phlegm. Pumpkin Seeds: Tonify Qi, Circulates Blood, Disperses Cold, Clears damp, Resolves phlegm. Cranberries: benefit the Bladder and Kidney, remove toxins from the Blood, clear Heat, open the Lungs, promote digestion and regulate appetite. Resolves Damp.

James O'Sullivan - that's me, a people friendly practitioner and lecturer of Integrated Medicine, serving my patients, my students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. It's a wonderful life
Disclaimer: This article is not intended to diagnose or assess. The information provided is not to be considered a substitute for consultation with a qualified health care practitioner.
Please share! Help the word get out. Pin the graphic too.