"Paleo" Flourless Chocolate Cake

The CAKE, ready for its close-up.

Myer tastes the cake.

For about a year an a half, Myer and I have been eating a mostly Paleo-style diet. We decided to take this route due to a number of factors, including a book we both read titled Good Calories, Bad Calories by science journalist Gary Taubes. I could write countless blog posts about various aspects of this book/diet/lifestyle; suffice it to say, however, that I've not done much baking lately. I don't crave bread or grain products--- I actually never had much of a passion for them--- but when a birthday rolls around, I do like to create something that I can stick candles into. This year for Myer's birthday I dreamed up a cake recipe in my brain-kitchen that seemed flawless. I only needed to manifest it! I didn't have much of a budget to buy extra ingredients for experimentation, so I had to trust the vision and hope that a failure in the kitchen wouldn't lower my wife-score too dramatically. Luckily for me, the first try was an absolute success! You know how I could tell? The look in Myer's eyes: Pure Love. If you've ever cooked something delicious for your beloved, you know exactly what I mean. 

The ingredients are very simple, which, I believe, is the basic tenet of "Paleo" eating. I've read some recipes that are so long and complex, it seems the antithesis of ancestral eating philosophy... I mean, to be frank, baking isn't really "Paleo" at all, is it? That's why I don't do it very often. Anyhow, the simpler, the better. And the less processed your initial ingredients, the better. Here's what you need:

The Requisite Elements.

These are the main ingredients, although I also added some spices and vanilla. Below is the recipe with amounts and instructions:

Cake... Perfect Husband Phood.

PALEO CHOCOLATE CAKE

6 VERY RIPE BANANAS

6 EGGS

¼ CUP COCONUT OIL

1 TABLESPOON VANILLA

2 ½ TEASPOONS BAKING SODA

2 TEASPOONS CINNAMON

1 TEASPOON GINGER

PINCH OF CAYENNE

PINCH OF CLOVES

2 CUPS COCOA POWDER

COMBINE BANANAS, EGGS, COCONUT OIL, AND VANILLA; MASH/MIX WELL. COMBINE SPICES, COCOA AND BAKING SODA. THEN STIR DRY INGREDIENTS INTO WET UNTIL CONSISTENCY IS SMOOTH.

BAKE AT 350°F IN WELL-OILED SPRINGFORM PAN WITH PARCHMENT PAPER UNTIL TOOTHPICK COMES CLEAN, ABOUT 1 HOUR 5 MINUTES

WHEN COOL, FROST WITH ALMOND BUTTER AND DECORATE WITH YOUR CHOICE OF DRIED FRUIT.

I put a bottle of honey out at the party, just in case folks wanted more sweetness than the bananas and raisins had to offer, but no one opted for a drizzle. Either they were being super-polite, or else the cake really did please everybody. Myer's pleasure was unmistakable, I can tell you that. Husband cake-tasting-expression does not lie! All in all, it was an exciting experiment and I look forward to other similar culinary experiences on future special occasions.

Consistency and texture were amazing....

It was VERY dark chocolate....

These raspberries were grown, picked, and dried by Mom....

Myer gets his wish!

Natural Body Care

Beauty mud bath circa 1985 (?)

When I was a kid growing up in the woods, my parents never bought many "products." Imagine a household of five girls--- and yet nary a moisturizer or spritz or hairspray to be seen in the bathroom cabinet. Actually, nary a bathroom was to be seen, since we had an outhouse. In any case, it wasn't until college that I started to learn about the wide world of products... and how desperately I needed them in spite of never having missed things like "Jergens" before. I remember one of my first roommates laughing at me because neither I nor my mom knew what 409 was; the first of many such experiences. Being rather self-conscious, I was susceptible to the opinions of roommates and decided to hop on the product train. I lusted after designer perfumes and magic lotions of all sorts. Unfortunately, it wasn't until just a couple years ago that I finally started to remember why we hadn't used these things back home in the woods........ because they are toxic. 

Reasons to chuck the "products"!

Just peruse the label of an average shampoo or toothpaste or perfume bottle, and see how many ingredients you can recognize. Well, I certainly need a chemistry class or ten to comprehend much of that! So, do I really want to slather it all over my body? After all, skin is the body's larges organ. It is permeable. We communicate constantly with the physical world through this organ. I don't know why it took so long for me to realize this, but I now feel quite strongly about not using body products that I couldn't also ingest.  Now let me say here that I'm definitely not as thorough about this rule as I sound... I'm still hoping (in vain!) that products prescribed by the dermatologist will eventually clear up my acne. But one by one I continue to banish this or that store-bought item from my regimen and replace it with a homemade concoction. Following are a few I've discovered/invented/heard about/experimented with. It's an evolving process, one of trial and error. You've got to enjoy the mad-scientist-mixing-things-up experience because there are messes and failures involved, for sure!

First, a shameless product placement. My mom always used Dr. Bronner's castile soap for everything, and recently (spurred on by nostalgia and a desire to consolidate products) I've been recreating this part of my childhood. Wow, the smell brings me back! And it is a lovely smell. With very few ingredients and almost all of them organic, this stuff really is "all-in-one." I use it in the bath, on my face, as shampoo, as shaving cream for legs and armpits (gone are the awful pressurized shaving cream bottles; Myer even uses Dr. Bronner's for shaving his face), for hand-washing clothes, as dish soap, for rinsing food, and of course as general hand soap. How great is it to replace so many different bottles with just one? Pretty great, in my opinion. Also you simply can't beat the electrifying tingle of fresh mint oil on your skin. It comes in many scents, and I enjoy the lavender, but peppermint is definitely my standard. Seriously guys. Don't miss out.

Bath & Body
There are many natural body cleaners one can come up with based on just a few ingredients. For shampoo, baking soda works great on its own. Just sprinkle it on your head and lather away. Various body scrubs can be made using either salt or sugar plus some sort of oil. I like crystallized raw honey with lavender oil, or chunky sea salt with coconut oil. My favorite go-to body moisturizer is virgin coconut oil ($5.99/pint at Trader Joe's), but I also like to mix things up. I recently did a combination of coconut oil, beeswax, and cocoa butter that is absolutely exquisite! It smells like heaven and feels pretty dang sexy going on. I've also experimented with different types of body scrubs. One I'm LOVING is a scar-fading, anti-cellulite body scrub that I made with finely-ground fresh dark roast coffee beans, natural cane sugar, and castor oil. You could use any noncomedogenic oil, like jojoba; I had castor on hand. The scent is fantastic, and after you rub it into your skin and oil is absorbed, you can easily rinse the sugar and coffee off in the shower. Seriously luxurious. I swear it helps with stretch marks.

Coconut oil + beeswax + cocoa butter for moisturizing the body.

Coffee + sugar + castor oil cellulite-reducing, scar-fading body scrub.

  Facial Care

I've experimented with a plethora of cleansing facial masks. Some of my favorite combinations so far: clay (I like French green or Aztec) with baking soda, clay with activated charcoal, clay with apple cider vinegar and tea tree oil, and clay with raw honey and coconut oil. Just smear it all over your visage and let it dry for 45 minutes or so, then wash. I am always tempted to pick rather than wash, but this is kind of hard on the skin. A good way to follow the facial mask is by toning and moisturizing. I like to use apple cider vinegar (get unpasteurized) or rose water as toner, and both work well. If you have tender skin, ACV might sting--- but it helps eliminate bad bacteria and also has an alkalizing effect, which is usually helpful. For facial moisturizer, I enjoy either coconut oil or argan oil. Both sink deeply into the skin rather than just making a greasy slick on top. To moisturize lips, I swear by lanolin. I've never used anything else. Some might not like the smell, as it is rather "sheepish" (haha) but I actually enjoy the natural scent. It soaks in deep and stays on for hours. 

Toothpaste, Deodorant, Feminine Care 

Botanical illustration of coconut plant

Two additional products one can replace with homemade versions are toothpaste and deodorant. Plain baking soda works just fine as tooth cleanser, but you can get fancy with other ingredients if you want. Activated charcoal + baking soda + coconut oil + peppermint essential oil makes is a lovely recipe that gives you a legitimate paste rather than a powder. Deodorant is often extremely toxic as purchased in-store, so it's very important to chuck that stuff and make your own. Actually, Myer and I don't really use anything these days; if your diet is clean, you don't stink much! But there are fabulous versions you can mix up yourself if need be. Finally, for the ladies, I think it's worth mentioning "feminine care" in this post. The products provided to us for this need are so wasteful and often toxic--- it's sad how long it took me to find the right alternative. My mom used to make and wash her own, but I'm too lazy for that! However, natural sea sponges are a wonderful in-between answer. They are super easy to use and completely safe for you and the environment. I was enlightened! Tip: put a drop of tea tree oil on it before using. It helps with scent and to keep bad bacteria away.

Scents

I have a large collection of essential oils that I use in various ways. Mostly I put them on straight out of the bottle as natural perfume. I wear different ones according to my mood and the physical state of my body. If I'm feeling sluggish or weighty, frankincense, tea tree, pine, peppermint, citrus, eucalyptus, or myrrh are all uplifting/invigorating. For particularly stressful days, lavender, rose, jasmine or neroli help to relax me. When I'm extra energetic, I like something musky such as patchouli, amber, sandalwood, or vanilla. My favorite brand is Wyndmere, partially because the quality is very fine, and partly because they come in the most gorgeous little cobalt glass bottles. Besides perfume, these oils are also wonderful in candles, as aromatherapy, in other bath products, and just to sniff now and then. Rose is probably my all-time favorite; surprise surprise. 

  

Egg

A variety of eggs.

Eggs. Yes, they are incredible. And I think might be one of the healthiest and most versatile foods on the planet. This year I began eating them raw, which was a revelation, because I used to always get "egg burps" after eating them cooked. I'm not a big fan of the whites, but the yolks are to die for. There's nothing quite like the taste of a plain, fresh, raw egg yolk with a few grains of sea salt! As a kid, my sister Rhiannon owned a veritable bestiary of animals, many of which were the egg-laying sort. Here are the types of eggs I've tried: goose, duck, guineahen, peahen, emu, turtledove, and of course chicken.  Duck are my favorite. The yolks are large and extra creamy... and the color of the egg shell is a beautiful light green (if it's a mallard egg, like the kind we had). Unfortunately, I have not found a place to buy fresh duck eggs; only the black preserved ones (which I love, but are expensive... and not raw, obviously!)

Did you know that an egg is a single cell? At least that's my understanding of it; I'm no biologist. Pretty cool though, if that's the case. They are also a near-perfect balance in terms of nutrients, being intended to nourish a growing baby. Eating a raw egg is like taking a multivitamin, only 100% natural and super delicious to boot. Here is a breakdown of (some of) the contents of an egg, given in terms of white vs yolk. Don't throw out that liquid gold!!! Look for dark-colored yolks; eggs with the brightest, deepest yellow yolks are the healthiest. I remember some home-grown specimens being almost orange! (PS, yolk-fat is awesome. Without it, you wouldn't be able to absorb those vitamins).

The culinary history of eggs goes back as far as humans do. We've been eating them basically since we stood upright. And no wonder--- they are the original fast food. Long before people learned how to cook their victuals, eggs were sucked straight from the shell upon discovery. Egg symbolism across cultures is fascinating. Not surprisingly, they have long been a symbol of life itself and were often believed to enhance fertility. In the East there was at one time a practice called "oomancy" (delightful word!) for predicting the future in the cracks of eggshells. In the West, the egg has been used as a Christian symbol--- think Easter. The reason eggs are sold by the dozen relates to the special place held by #12 in Christian mythology (you guessed it: 12 apostles). Apparently eggs have been sold this way since Elizabethan times. 

If you don't know how this has to do with eggs, I pity you.

You can do just about anything with eggs. Their uses are so diverse that is difficult to decide which recipes to include here. Personally, I like to either eat the raw yolks plain or else mix them with cacao powder, cinnamon, and whey powder for a tasty and energizing mini-meal. But I also serve them to Myer in various cooked guises.

Deviled Eggs

According to my research, deviled eggs in some form or other date back at least to Roman times. "Stuffed eggs" in many different cultures take on a wide variety of forms, some of them more appealing than others. Here is one I've made a few times.

6 hard-boiled eggs
2 tablespoons virgin coconut oil
1 teaspoon turmeric powder
Salt
Cayenne pepper

Slice eggs in half, remove yolks. Add coconut oil and turmeric to yolks and mix well. Form mixture into balls and press them into the whites. Sprinkle with sea salt and cayenne pepper to taste.

Egg Tea

I found this recipe for "Primal Egg Coffee" on Mark's Daily Apple and was intrigued. However, I don't drink coffee, so I decided to try a simple version with tea. I couldn't really picture how it would work--- I thought the egg yolk would just cook in the tea and be all chunky and gross. Not a bit! It's like tea with cream, only sans lactose and plus all that great egg yolk nutrition. So here's what I do: brew one cup of strong black tea (Lapsang Souchong is great for this!)... wash an egg, carefully crack it and separate the yolk from the white. Plop the yolk into your cup, break with a spoon and stir well. The tea will instantly be creamy and opaque. Drink while hot! 

Egg-in-a-(Tofu)-Hole

I used to make this for Myer a lot. It's very simple. Just cut a square hole out of a chunk of tofu... roughly egg-sized... fry the tofu on one side, flip, crack an egg into the hole, and cook until the egg is solid so it doesn't make a mess when you take it out of the frying pan. Sriracha lovey-dovey decoration optional....

Chocolate

I have been making a concerted effort to incorporate more chocolate into my diet. Yes, you read that right. But perhaps I should use the more specific term cacao, because what I'm referring to here is the pure ingredient, not the sugar-lined candy. I love chocolate; who doesn't? But while the cacao makes me feel awesome, the sugar tends to weaken my immune system and causes my heart to race. So I've embarked on a mission to create chocolate delicacies sans sugar. I now realize that not only is it much healthier this way, but I actually adore the taste of bitter chocolate. 

As you may know, cacao is a very nutritious food when minimally processed. 2.5 tablespoons of raw cacao powder (such as Navitas Naturals, one I've tried and can vouch for) contain: 3 grams protein, 23% RDI magnesium, 7% potassium, 8% iron, as well as trace amounts of calcium, copper, selenium, manganese, zinc, vitamins E, K, several Bs, and choline. Most of us don't get enough magnesium in our diets, so cacao can be very helpful in that respect. Then there are the oft-touted antioxidants in the form of flavonoids called catechins and epicatechins that help lower blood pressure and prevent systemic inflammation. These compounds are also found in other foods, such as green tea and red wine, but are particularly concentrated in pure cacao. 

Aztec woman mixing cacao drink

The cultivation of cacao in its native Mesoamerica may date back as far as 1900 BCE. There is evidence that it was used to create a kind fermented alcoholic beverage, and was also employed ritualistically, medicinally (it was thought to be an aphrodisiac), and as a currency. The Mayans identified cacao with the rain god Kon, and consumed it in the form of a thick, hot, foamy drink made spicy with chili peppers. Much later, around 1400 CE, the Aztecs (who associated cacao with the god Quetzacoatl) were making a similar beverage. Unlike the Mayans, they drank their concoction cold. Not until the 16th century had any European tasted chocolate... and so you see, only in recent history has cacao had anything to do with sugar. Christopher Columbus and the Spanish conquistadors brought it back to the old world, where it quickly became both sweetened and wildly popular. Even the origins of the word "chocolate" can be traced back to the Aztec "xocoatl", the name of their bitter foamy drink. Theobroma cacao, the Latin name for the cacao tree, means "food of the gods." By the mid-1800s, food scientists in Europe had figured out how to process cacao into its modern form: the chocolate bar.  

I've experimented with raw cacao powder and have come up with many delicious and healthy ways to partake. Here are two.

Coconut Hot Chocolate

1 heaping teaspoon coconut oil

1 ounce coconut milk

2 tablespoons cacao powder

Dash of cinnamon 

Sprinkle of cayenne 

Boiling water

Combine coconut milk and dry ingredients in a cup; stir well. Add coconut oil and mix vigorously until the texture is smooth. Then fill the cup with hot water, bit by bit, stirring as you go so as to prevent globbing. Enjoy HOT! 

Chocolate Truffles
1 egg raw yolk
1/2 teaspoon coconut oil
1 tablespoon cacao powder

Combine ingredients and, if necessary, add more cacao until consistency is easily molded and holds its shape. Then you can do whatever you want with it in terms of flavors. (Refrigerate your finished creations prior to eating, since they contain the egg yolk). Below are three of my recent versions: the first has orange peels and clove powder, the second is sprinkled with cayenne pepper and topped with a dehydrated raspberry (grown and harvested by me own mum, I might add!), and the third has cardamom kneaded in and is garnished with toasted sesame seeds and Hawaiian red salt. The possibilities are endless. Go wild.