Chai Spiced Chocolate Cake


Clean eating has some great recipes, but sometimes they get a little too “clean” for me. This cake sounded amazing in-spite of a few whacky ingredient, so I made a few changes. Next time I might up the amount of spices.

1 1/4 c whole wheat flour
1/2 c cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp grated nutmeg
1/2 tsp sea salt
1 egg
1 egg white
1 c low fat milk
1/2 c unsweetened applesauce
1/c coconut palm sugar
1 tsp finely grated orange zest
2 TBSP coconut oil, melted
1/2 tsp vanilla extract
1/4 c unsweetened flaked coconut
toasted coconut for garnish, optional

Preheat oven to 350. Spray a 9 inch round baking pan with cooking spray.

Combine remaining one and a quarter cups flour, cocoa powder, baking powder, baking soda, spices and salt in a large bowl. Add egg, egg white, milk, applesauce, sugar, orange zest, oil, and vanilla. Using a whisk or hand held mixer, beat until combined.

Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and remove from pan to wire rack.

To serve, top with toasted coconut.

Serves 8 – 10.


Eggplant with Yogurt and Lamb Sauce


Kabul Restaurant in San Carlos makes the most amazing dish, Pakawra-E-Badenjan. It’s battered and fried eggplant with yogurt and a lamb sauce, it’s one of those dishes you dream about – amazing! This is my take on it. My take is a little healthier, I choose to bake the eggplant slices instead of frying them.

2 – 3 small Eggplants, peeled and sliced into 1/2 rings
Olive oil
1/2 lb ground lamb
1 onion, diced
3 cloves garlic, minced
1/4 tsp turmeric
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp coriander
8 oz tomatoes, puréed

Yogurt Sauce
1 c Greek yogurt
1/4 tsp salt
1/4 tsp pepper
1/2 tsp Za’taar
1/4 tsp paprika
1/4 tsp onion powder

Preheat oven to 400.

Spray eggplant on both sides with olive oil and bake about 20 minutes, flipping over 1/2 way through until nice and brown on each side.

Sauté lamb in a large skillet over medium high heat until browned, breaking up as it cooks. Season with salt, pepper and Za’taar.

Add onion, garlic and remaining spices, cook until onions are softened, about 5 minutes.

Add tomato sauce, reduce heat to simmer and cook for at least 5 more minutes.

Mix yogurt with spices.

To serve place eggplant slices on the plate, top with meat sauce and yogurt.

Serves 4.