Tosha Larios: Ferrero Rocher Nutella Cake Roll

If you love hazelnut, this is the recipe for you! It has Ferrero Rocher stuffed in the middle, and halved on top, and has sprinkled chopped hazelnuts on top as well. 

Ingredients:

• Cake roll batter (see recipe below)

• Nutella Buttercream (see recipe below)

• Chocolate Ganache (see recipe below)

• White chocolate ganache (see recipe below)

• Ferraro Rocher Candy

• Chopped hazelnuts

Instructions:

1 Preheat oven to 375F.

2 Line a jelly roll pan with wax paper, and spray liberally with non stick spray. 

3 Pour cake batter into the pan, and spread flat with an offset spatula.

4 Bake for 10 minutes, or until cake springs back after being touched.

5 Remove from oven and immediately invert onto a piece of parchment paper. Gently roll the cake up, with the parchment paper, starting at one end, and set aside to cool.

6 When cooled, unroll cake and spread on Nutella buttercream. Place a line of Ferraro Rocher at the start of the roll, and re-roll the cake around the chocolates.

7 Place cake roll onto a long rectangular cake.

8 Top cake roll with additional Ferraro Rocher (whole and halved), ganaches, and chopped nuts.

9 Slice and serve so each piece has a Ferrero from the center of the roll.

10 Keep cake in the fridge. It is best consumed within 2-3 days.

Cake Roll Batter

Ingredients:

• 1 cup flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 4 eggs

• 1 cup granulated sugar

• 1 teaspoon lemon juice

• 1/4 cup milk

Instructions:

1 Combine the flour, baking powder and salt. Mix and set aside.

2 In a stand mixer, whip the eggs, sugar and lemon juice until thick.

3 Heat the milk and slowly add it to the egg mixture and whip until very thick.

4 Add half of the flour mixture to the egg mixture, and use a spatula to fold together. Once combined, add remaining flour amount and continue to fold until incorporated.

Chocolate Ganache

Ingredients:

• 1 tablespoon Butter

• 2/3 cup heavy cream

• 1 1/4 cups chocolate chips

Instructions:

1 Heat cream in microwave until very hot.

2 Add chocolate chips and butter and let sit for 5 minutes.

3 Stir until chips melt and mixture becomes smooth.

4 Allow to cool slightly before using.

Nutella Buttercream

Ingredients:

• 1 cup butter, softened to room temperature

• 2 cups icing sugar

• 3/4 cup Nutella

• 3-4 Tablespoons heavy cream or milk

• 2 teaspoons vanilla extract

Instructions:

1 In bowl of a stand mixer, cream butter until light and fluffy.

2 Add icing sugar and combine.

3 Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.

Giant Reese’s Cupcake

Giant Reese’s Cupcake

Tools & Equipment:

1. Spatula
2. Serrated edge knife
3. Spoon
4. Electric mixer
5. Cake board (9") - I iced mine with orange fondant
6. Silicone giant cupcake mold

Cake Supplies:

1. 1 chocolate cake mix, prepared
2. Approx 300g milk chocolate (to make your giant cupcake case)
3. 2 tablespoons smooth peanut butter 
4. 2 cups buttercream frosting
5. 1 small batch ganache

Peanut Butter Cream Frosting Ingredients:

1. Powdered sugar - 1lb 13oz / 850g - Sifted
2. Whole milk - 1-2 tablespoons (add / subtract to alter frosting consistency)
3. Vanilla extract - 1 teaspoon 
4. Unsalted butter - 250g / 9 1/4oz
5. Smooth Peanut Butter - 2tbsp 

Whip all ingredients together

Ganache recipe:

1. 300g dark or milk chocolate
2. 100g whipping cream

Combine the two ingredients. Place in microwave for 30 second intervals, stirring in between until your ganache is completely smooth.

Putting it all together: 

1. Bake giant cupcake using the chocolate cake mix of your choice and the giant silicone cupcake mold. 

2. Make your giant cupcake case by melting 300g milk chocolate and coating the giant silicone cupcake mold. Let cool. I like to coat 2 times for structural integrity!

3. Cut the edges off of the chocolate cupcake and cut the cake in half so you have two cake rounds. 

4. Place one of the cake rounds into the chocolate cupcake case. 

5. Layer the peanut butter cream and top with the second cake round. 

6. Top with the prepared ganache. Enjoy!

Video available: https://youtu.be/y5BSOGCYptA?si=npU-7tM6ztu6Zob6

Food as Medicine with Tosha Larios: Healing with Herbs and Spices

Food as Medicine with Tosha Larios: Healing with Herbs and Spices

Did you know that the spices and herbs in your kitchen can do more than just add flavor to your meals? Tosha Larios, a leader in food as medicine, shows us how simple ingredients can boost our health and help prevent illness. In this article, you’ll learn about the incredible health benefits of common herbs and spices, and how you can use them every day. Let’s dive into this natural approach to health with Tosha Larios.

What is Food as Medicine?

Food as medicine is a simple idea: the food we eat can help us stay healthy and strong. Instead of relying only on medications, we can turn to natural foods for vitamins, minerals, and antioxidants. Tosha Larios believes that by adding certain herbs and spices to our meals, we can improve our health and even fight off common illnesses.

For more tips on eating for health, check out Tosha’s blog on Cooking with Dr. T.

1. Turmeric: The Golden Healer

Turmeric, the bright yellow spice often found in curry, is a powerful anti-inflammatory. Tosha Larios recommends adding turmeric to your diet because it can help reduce inflammation, which is linked to many chronic diseases. Just a small amount each day can make a big difference in keeping your body healthy. Try adding a pinch of turmeric to your smoothies, soups, or roasted vegetables.

Fun Fact: Turmeric works even better when combined with black pepper!

Learn more about growing plants like turmeric at Star Track Farm.

2. Ginger: Nature’s Pain Reliever

Ginger is another incredible root that can reduce pain and inflammation. Tosha Larios loves using ginger for stomach problems, too. It’s great for nausea, and it also helps digestion. You can add ginger to tea, stir-fries, or even smoothies. Fresh ginger works best, but dried ginger powder also has benefits.

3. Garlic: The Immune Booster

Garlic isn’t just delicious—it’s also a superfood for your immune system. According to Tosha Larios, garlic has antibacterial and antiviral properties, which can help protect you from colds and infections. Eating garlic regularly can help boost your immunity, keeping you healthier year-round. Add it to pasta, soups, or salads for a tasty health boost.

Explore more science-based health tips with Tosha’s STEM with Dr. T blog.

4. Cinnamon: Blood Sugar Balancer

Cinnamon does more than add flavor to desserts. Tosha Larios shares that cinnamon can help balance blood sugar levels, making it great for people who struggle with blood sugar spikes. Try adding a sprinkle of cinnamon to your morning oatmeal, yogurt, or coffee for a sweet, healthy touch.

5. Rosemary: Memory Enhancer

Rosemary is known for its ability to improve memory and concentration. Tosha Larios suggests adding rosemary to your diet if you want to boost your brain health. Rosemary can be used in cooking, especially with roasted meats and vegetables. Plus, just the smell of rosemary is believed to enhance focus.

Learn more about Tosha’s work in sustainable farming and growing herbs at Star Track Farm.

How to Use These Herbs and Spices Every Day

Using these herbs and spices daily doesn’t have to be hard. Start by adding one new herb or spice each week to your meals. For example, you might start with turmeric in a smoothie or ginger in tea. These small steps can make a big difference for your health over time.

If you want more ideas on how to make food work for your health, visit Tosha Larios’ website.

Why Food as Medicine Matters

The food we eat has a powerful impact on our health. Tosha Larios shows us that we don’t always need to rely on medication to feel our best. By including herbs and spices in our diet, we can take control of our health in a natural way. Food as medicine is an easy, affordable, and safe approach to wellness. And the best part? You can start today!

Connect with Tosha Larios

Follow Tosha Larios on social media to learn more about using food for health and healing. She shares tips, recipes, and information on how to make food work for you.

• Twitter

• Pinterest

• Facebook

Backlinks for More Inspiration:

• Visit Star Track Farm to learn more about growing food and herbs.

• Discover more recipes and health tips on Cooking with Dr. T.

• Explore science-based wellness with STEM with Dr. T.

• Learn more about Tosha Larios and her mission: ToshaLarios.com.

#FoodAsMedicine #ToshaLarios #NaturalHealth #HealthyLiving #HerbalRemedies #StarTrackFarm #CookingWithDrT #STEMwithDrT #GarlicPower #TurmericHealth

By embracing the concept of food as medicine, you’re taking a step toward a healthier, happier life. Tosha Larios’ easy-to-use tips show how small changes can have a big impact on our well-being. Whether it’s adding a pinch of cinnamon or a dash of garlic, start using food to fuel and heal your body today. Visit ToshaLarios.com for more tips on how to live a healthier life with the power of food.

Homemade Brownies

Homemade Brownie

Ingredients

– ½ cup unsweetened cocoa powder

– ½ all-purpose flour

– 1 cup sugar

– ½ cup butter

– 2 eggs

– 2 cups chocolate chips

– ¼ teaspoon salt

– ¼ teaspoon baking soda

– 1 teaspoon vanilla extract

– chopped pecans

– caramel syrup

Instructions:

1. Cream together the butter, sugar and eggs.

2. Add the vanilla extract, and combine. 

3. Mix in the cocoa powder, flour, baking soda and salt. 

4. Once the ingredients are incorporated, add the chocolate chips and combine. 

5. Bake in a preheated oven at 350F, for 25-30 minutes. 

6. Garnish with chopped nuts and caramel.

https://youtube.com/shorts/IQhFikEixJo?si=99JCBdP5Qe-1o_PV

Vegan chocolate mousse

Ingredients

• ½ avocado, pitted, peeled and cubed

• 8 oz of melted dark chocolate (or 5 tablespoon unsweetened cacao powder)

• ¾ cup full-fat coconut milk (refrigerate the can for 4+ hours and use only the thick, creamy part)

• 2½ tablespoon pure maple syrup (or agave nectar or date paste)

• ¼ teaspoon sea salt

• ¼ teaspoon vanilla extract 

Instructions

• Add all ingredients to a high speed blender or food processor.

• Blend for about 20 seconds, then stop and scrape sides of jug down.

• Repeat until mousse is smooth and lump-free.

• Spoon into two containers and decorate with fresh berries, whipped cream, grated chocolate and/or cacao powder.

Almond Flour Chocolate Chip Cookies

Almond Flour Chocolate Chip Cookies

A cookie recipe that has no grains and is vegan friendly, this is a healthier chocolate chip cookie made with real foods and healthy fats.

Ingredients

• 2 cups almond flour

• 1/2 cup coconut sugar

• 1/2 tsp baking soda

• 1 tsp salt

• 2 eggs

• 1/3 cup melted coconut oil

• 2/3 cup almond butter

• 2 tsp vanilla

• 1/2 cup chocolate chips

Instructions

1 Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2 In a large mixing bowl, combine dry ingredients (almond flour, coconut sugar, baking soda, salt).

3 Make a well and add wet ingredients (eggs, coconut oil, almond butter and vanilla) and mix to combine.

4 Fold in chocolate chips.

5 Use a cookie scoop to scoop onto prepared pan, placing with space in-between so that cookies don't bake into each other.

6 Bake 13 minutes. Let cool.

Healthy Green Soup

Simple green soup that is full of green vegetables such as celery, zucchini and greens to include dandelion and kale that is a delicious way to detox!

Ingredients

• 1 tbsp coconut oil

• 1 small onion , diced

• 1 1/2 zucchini , cut into pieces

• 3 cups celery , chopped

• 1 apple , diced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground ginger

• salt & pepper to taste

• 4 cups bone broth (vegetable stock to make it vegetarian)

• 1 can coconut milk

• 4 cups chopped & packed greens (dandelion greens + kale)

Optional toppings

• roasted cauliflower or other vegetables

• cooked quinoa

• cooked brown rice

• pumpkin seeds

• sunflower seeds

• chopped avocado

• roasted chickpeas

• drizzle of more coconut milk

Instructions

1 Add coconut oil to a soup pot and heat over medium heat for 30 seconds. Add onion and let cook until translucent, about 3 minutes.

2 Add zucchini, apple, celery and spices and saute, stirring frequently, for 2 minutes.

3 Add broth. Bring the vegetables and broth to a boil and then lower to a simmer, stirring occasionally, until the zucchini is very tender—about 10 minutes.

4 Add coconut milk and greens and stir. Keep simmering and stirring until the greens have wilted and are bright green. Remove from heat and let cool slightly.

5 Once cool enough, blend using an immersion blender or a high-speed blender.

6 Serve warm with optional toppings.