NEWS

The HRT cake – full of healthy nuts and fruits

This cake contains a number of important ingredients which are highly beneficial during the menopause. In particular, the seeds (linseed, sesame, pumpkin and sunflower) contain essential fatty acids and phytoestrogens which are vital to health.

This cake is from Dr. Marilyn Glenville’s book:  Healthy Eating for the Menopause  It contains ingredients which are highly beneficial during the menopause. In particular, the seeds (linseed, sesame, pumpkin and sunflower) contain essential fatty acids and phytoestrogens which are vital to health. She says that he benefits of phytoestrogens are that they:

  • Provide oestrogen in plant form
  • Control menopausal symptoms
  • Protect against breast and womb cancer and also prostate cancer
  • Help maintain a healthy heart and lower cholesterol
  • Prevent Osteoporosis.

The benefits of essential fatty acids are that they:

  • Maintain a healthy heart
  • Minimise aching and stiff joints
  • Prevent degenerative diseases like arthritis
  • Protect against cancer
  • Control weight naturally
  • Bring good mental health
  • Control menopausal symptoms.

To also benefit from these seeds, Dr. Glenville recommends mixing one part each of sesame, sunflower and pumpkin with two parts linseeds. Store the mix in a sealed container in the fridge and lightly grind the quantity you need just before serving on vegetables, salads or cereals.

Recipe

Ingredients:

  • 100 gr. soya flour
  • 100 gr. wholemeal flour
  • 100 gr. rolled oats (porridge oats)
  • 100 gr. linseeds
  • 50 gr. sunflower seeds
  • 50 gr. pumpkin seeds
  • 50 gr. sesame seeds
  • 50 gr. almond flakes
  • 100 gr. cranberries (270 gr. jar) drained
  • 200 gr. chopped, dried, non-soak apricots
  • 2 inches stem ginger, chopped
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 tablespoon malt extract
  • 3 tablespoons apple or pear concentrate
  • 425 ml soya milk

Method :

  • Put all the dry ingredients into a large mixing bowl and stir.
  • Add the cranberries, concentrate and milk and mix well.
  • Leave to soak for at least ½ hour.
  • Pre-heat the oven to 190°C (180°C hot air).
  • Line a loaf tin ( 30 x 11 cm ) with baking paper and spoon the mixture into it.
    This should have a soft dropping consistency, if not, add a little more milk.
  • Cook in the pre-heated oven for about 1 hour 10 mins.
  • Test with a skewer to see that it is cooked through.
  • Slice and freeze the amount not for immediate use
    (three days supply can be kept in the fridge ).
  • Makes approximately 15 slice
  • The ingredients can be adjusted according to taste : e.g. use sultanas instead of apricots.
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