Join Jasmine for a Relaxing Sound Bath Without Leaving Your Sofa

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Drum roll please for my six all NEW downloadable sound bath meditations launched yesterday ! A variety of guided sound bath meditations for you to enjoy in your own time, wherever you may be. 2020 has been quite a year… Lockdown gave me the opportunity to embrace technology and share my previously private sound baths with a global audience. Saturday night sound baths gave way to weekday #LunchBreakSoundscape sessions and so many of you, from around the world, have been tuning into these Instagram lives and sending me the most wonderful messages following your meditations. By popular request, I’m proud to launch these six digital sessions recorded from my home embracing the same atmosphere and environment as the IG lives were created but this time working with one of the best sound artists in the country to capture the magic of the crystal alchemy singing bowls and create a fully immersive experience. These 6 guided meditation sessions have been designed to cover all bases — from th

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To:

1. Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter.
2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg.
3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl.
4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool.
5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down completely. Remove the cakes from the tins.
6. Spread the cooled cakes with the frosting. (Or freeze the cakes until needed, defrost, then add the frosting to serve.) Place one round cake on top of the other (cut into 15 slices) or slice the traybake into 30 small squares. Crush the additional walnuts and sprinkle over to decorate.
*If you’re making yoghurt ‘cream cheese’, line a sieve with two pieces of kitchen paper and place over a bowl. Pour in the yoghurt, cover with a plate and leave to strain in the fridge for 24 hours or longer. When the yoghurt has strained and thickened, mix with the rest of the frosting ingredients in step 5.
The post Carrot Cake with Honey Yoghurt ‘Cream Cheese’ appeared first on HEMSLEY + HEMSLEY - healthy food and living.


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