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Healthy Green Kitchen Healthy Green Kitchen - Page 232 of 246 - Simple Food. Balanced Living.
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Dobos Torte

I recently took part in my first Daring Bakers’ Challenge!

The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook: Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.


Wondering what’s a Dobos Torte? It’s a five-layer sponge cake, filled with a chocolate buttercream and topped with thin wedges of caramel. It was invented in 1885 by Hungarian baker József C. Dobos.

It was a bit complicated to make, mostly because the weather was very hot and humid and I don’t have air conditioning…not the best conditions in which to bake or make buttercream frosting.

But the cake still came out very pretty, and I served it with David Lebovitz’ salted caramel ice cream– it was a delicious treat. Overall, I am happy that I participated in this event, and I look forward to more challenges!

Here are a few of the highlights of my Dobos Torte making experience:









If you are interested in seeing the Dobos Torte recipe used in the challenge, head over to A Spoonful of Sugar.

For more information about the Daring Bakers’ challenges, please visit The Daring Kitchen.


These tahini tempeh summer rolls are gluten-free, quick to prepare, and bursting with so much summer goodness.

Rice wrappers can be found in Asian markets or in the Asian section of many large supermarkets. I bought mine at Hannaford’s. If you can’t find them, though, then you can just eat the tahini tempeh vegetable filling on it’s own, or serve it over salad, leftover rice, quinoa, another cooked whole grain or noodles…hopefully you’re getting the point that this is a very flexible recipe!

You can also substitute your favorite seasonal ingredients for the ones I’ve listed. You also don’t have to use tempeh. As far as soy foods go, I suggest tempeh over tofu because it is fermented. If you eat animal foods, though, you could add some cooked wild shrimp or salmon (Vital Choice carries the best), or some shredded cooked organic grass-fed chicken or beef.

If you don’t have or don’t like tahini (sesame paste/sesame butter), you can substitute organic peanut butter.

Tahini Tempeh Summer Rolls

rice wrappers (available in Asian markets or in the Asian section of many supermarkets)
1 package tempeh
1-2 Tb. coconut oil
1 Tb. wheat-free tamari or nama shoyu (unpasteurized soy sauce)
1 Tb. rice vinegar
1 tsp. minced ginger
1 tsp. minced garlic
1 pinch red pepper flakes or a tsp. or so of Sambal Oelek (Asian chili garlic paste)
a variety of vegetables- see possibilities below

First, soak one of your rice wrappers. Do this is a shallow pan of hot water until it is softened (it will take less than a minute), and then dry it on a towel. If you can spread a big towel out for the wrappers to dry on, then go ahead and soak as many as you are going to use (or do them one at a time; ie. soak and then fill each one before starting the next).


Next, slice or crumble up the tempeh into a bowl. Heat coconut oil in a cast iron or other heavy skillet over medium heat. Add the tamari and rice vinegar, and then the tempeh, ginger, garlic and red pepper or Sambal Oelek. Saute for 5-7 minutes, stirring frequently (add additional coconut oil or a few tablespoons of water if the tempeh sticks during cooking), until the tempeh is brown on all sides and cooked through. Remove from heat and set aside.


Next, mix up your bowl of possible fillings- choose all or just some of these- you’ll want about 4 cups of filling to make 4-6 rolls, make less if only making a few rolls, more if making a bunch:

    soaked bean thread noodles, chopped
    shredded lettuce or cabbage
    minced herbs such as basil, cilantro, mint, and/or shiso
    chopped carrots
    chopped cucumber
    chopped avocado
    finely chopped beet
    finely chopped daikon or other radish
    sprouts (any type; I love pea sprouts and sunflower sprouts best)


Next make your tahini sauce:
2 Tb. tahini
2 Tb. water
1 garlic clove, minced
1 Tb. rice vinegar (or substitute lime juice)
1 Tb. minced fresh ginger
1 Tb. wheat-free tamari, nama shoyu (you could also use Thai fish sauce)
1 tsp. agave syrup, raw honey, or organic brown sugar- optional
1 tsp. (or more to taste) Sambal Oelek or pinch of red chili flakes

You can mix the tahini sauce right in with the vegetables if you like, or you can reserve the sauce and use it for dipping (or you can do both)- your choice.

To compile the rolls, lay out some of your tempeh in the center, top with the vegetables, then bring the sides in…


Then simply roll up like a burrito -the rice wrappers are sticky so you don’t really have to worry about doing it wrong- it will all stay together pretty much no matter what.


Slice in half for serving so they are easier to eat and so everyone can see how pretty they are! Serve with leftover tahini sauce, if desired.

rose | healthy green kitchen

This is a lovely recipe that comes from herbalist Kiva Rose.

This is a simple home remedy preparation that is excellent for sore throat, as well as other types of inflammation, including digestive inflammation. This rose petal elixir is also a good remedy for heart palpitations and other cardiac issues. This elixir can also be taken in very small amounts (like Rescue Remedy) for anxiety and fatigue, and, when used externally, it is a useful herbal remedy for insect bites.

Rose petals in jar for rose elixir

Rose Petal Elixir

from Herbalist Kiva Rose


*1 pint Mason jar
*Fresh wild or domestic rose petals to fill your jar (make sure they have not been sprayed!)
*a little less than 1 pint of good quality brandy (I used an apple brandy made by a local vineyard; vodka willl also work)
*approximately 1/3 pint of raw honey (more if you are using only honey and no alcohol)


1. Fill your jar with fresh rose petals. They don't have to be packed down, but they should fill the jar so that there isn't a lot of empty space.

2. If you don't have enough rose petals to fill the jar, you could add some bee balm petals, chopped fresh ginger, zest of orange, lime, or lemon, etc.

3. Next, add honey to coat the rose petals and fill about 1/3 of the jar. Add brandy or other alcohol to the top of the jar. Place plastic wrap over the top and then screw on your metal lid.

Rose Petal Elixir from www.healthygreenkitchen.com

Allow to sit in a cool, dark place for 3-6 weeks before using. If you don’t want to use alcohol, you can just make a rose petal honey. Rose petal honey is a delicious topping for bread, fruit, yogurt, ice cream, etc!

References and Related Links:

More info about the usage of rose from Kiva
Herbalist Susun Weed’s rose musings
Nature’s Garden: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants
A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides)