Help your body repair the damage caused by aging and the environment by eating antioxidants. Deeply colored fruits, vegetables, and other naturally colored foods are rich in a variety of micronutrients that act as antioxidants, so eat a rainbow to guarantee you’re getting enough. For this month’s Well Being Challenge, we’re encouraging you to eat a meal containing fruits, vegetables, and other naturally colored foods from three different color groups at least once a day. To show off your beautiful and healthy meal, post photos of meals containing at least three different color groups on our Facebook page wall.
Here’s a healthy dessert to round out this week’s bulghur and broccoli dishes.
• 4 eggs
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/4 cup flour
• 1 tablespoon baking powder
• 1/3 cup extra virgin olive oil + more to drizzle
• Fresh squeezed juice from 1 lemon
• Zest from 2 lemons
• 2 cups blackberries, raspberries, blueberries, or any other berry in season
• 1/4 cup chopped fresh sweet basil, tarragon, or lavender (optional)
• 1 cup plain yogurt, sweetened with 2 tablespoons honey (optional)
Preheat oven to 350 F and oil a 9-inch round or 8×8-inch cake pan.
In a large mixing bowl, beat eggs and salt together until frothy (about 2 minutes). Slowly add sugar while continuing to mix (about 2 more minutes). Sift the flour and baking powder together and gradually add to egg mixture. Mix about 1 more minute.
In a separate bowl, mix olive oil, lemon zest, and juice. Using a spoon, stir this into the egg mixture, folding until all is incorporated. Do not overmix. Pour batter into prepared pan and place in oven and bake 30-35 minutes, or until a toothpick inserted in center of cake comes out clean.
Toss berries with fresh herbs (optional). Allow cake to cool, garnish with berries, sweetened yogurt and olive oil drizzle (optional).