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Dr. Ken and Carol can bring you Health In Balance

Posted by: Garden of Life on Friday, July 20, 2012

HEALTH In Balance is a Holistic cookbook and self healing resource quickly growing in acclaim. HEALTH in Balance ~ Summer Cuisine is written by Juice & Essences' Dr. Ken Grey Holistic Physician & Life Coach and Cancer Survivor Carol Maglio.

Their Most recent ABC Channel 25 West Palm Beach Health Watch feature below was on Juice & Essences'

 

 

TART CHERRY ~ CHOCOLATE MINI CUPCAKES WITH COCONUT~PECAN FROSTING



Birth & Balance:

The elements contained in these cupcakes were blended and measured without predictable forecast. The ingredient modifications came as a divine revelation. The result is a beautiful testimony to grace. Baking science met intuition and the desire to create an undeniable cupcake was formed. Mission accomplished!!!

Juice & Essence:

Cherry benefits the spleen, stomach, lung, heart and kidneys. Cherry is an energizer which also increases circulation and can help with dry sore throat and build blood. Coconut benefits the spleen, stomach and large intestines, assists with difficult urination, severe diarrhea, digestion, dehydration, tapeworms and edema. Cocoa aids in decreased blood pressure, improved blood vessel health and improvement in cholesterol levels.



Makes approximately 72

Prepare the cupcakes:

2 ¼ cup Bob’s Red Mill All Purpose Gluten Free Baking Flour

½ cup unsweetened dark cocoa powder

1 ¾ teaspoon baking soda

¼ teaspoon iodized salt

¾ cup GARDEN OF LIFE - Living Foods Extra Virgin Coconut Oil – solidified

1 cup organic raw coconut crystals

1 cup Demerara sugar

1/3 cup minced canned tart cherries (in water – drained)

1 teaspoon vanilla extract

3 eggs

1 cup organic unsweetened tart cherry juice

1/3 cup cold water



Special equipment:

Mini cupcake baking pans

Approximately 72 mini cupcake liners



Preheat the oven to 350 degrees.

Place the mini cupcake liners into the pans and set aside.

In a medium bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.

In the mixing bowl of a stand mixer, place the solidified coconut oil, raw coconut crystals sweetener and Demerara sugar. Mix on medium speed for about 30 seconds to combine.

Add the tart cherries and vanilla extract. Beat for another 30 seconds to combine.

Add the eggs, one at a time, beating well after each.

Combine the tart cherry juice and cold water.

Add the dry mixture and juice mixture alternately to the beaten mixture. Beat on low speed after each addition just until combined.

Pour the batter into the cupcake liners until just over half full.

Bake for 12 minutes or until the tops spring back when lightly touched.

Cool in the pans for 10 minutes.

Remove and let cool completely on a wire cooling rack.



Prepare the frosting:





1 egg

2/3 cup evaporated goat milk

2/3 cup organic raw coconut crystals

¼ cup Ghee (clarified butter)

1 ½ cup organic unsweetened coconut flakes

½ cup finely chopped roasted pecans



In a medium saucepan, combine the egg, evaporated goat milk, coconut crystals and Ghee.

Stir to mix well. Cook while constantly stirring over medium heat for 10 to 12 minutes or until thickened and bubbling.

Remove from the heat and stir in the coconut and pecans.

Set aside to cool to room temperature.

Spread the cooled frosting over the top of the cupcakes.

For more on Dr. Ken and Carol Maglio go to  http://www.juiceandessence.com and http://www.earthschool.tv

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