The Blue Heron Ranch Cookbook review - cardamom cake recipe

Book Cover Photo printed with permission by Nadia Natali

The Blue Heron Ranch Cookbook
 Recipes and Stories from a Retreat Center
 

 The Blue Heron Ranch Cookbook is not only a collection of over 126 wholesome, easy to prepare recipes, but also a wonderful read of the Natali family’s Zen healing center experiences in Los Padres National Forest located in  southern California.

 

The recipes in each of the twelve chapters are accompanied by anecdotes and delightful illustrations of the Blue Heron Ranch beginnings and how it has evolved over the past thirty years.

 

 

 

 The Blue Heron Ranch Cookbook Recipes

 There is a chapter dedicated to vegetarian dinners such as Pizza with Goat Cheese, Lasagna Layering, Lentils and Mint and Garden Vegetable Quiche.

 

Other delicious recipes,  just to name a few, include Ojai Bouillabaisse, Simply Miso Soup, Potato and Bell Salad, Golden Scones, Hearty Breakfast Waffles, Autumn Pumpkin Pie, Blue Heron Chocolate Chip Cookies, Lemon Cranberry Bundt Cake and Birthday Coconut Cake.

 

There are also menus for family gathering and retreats, food and supply list, perishable and staples lists.

 

Definitely this book is for the cook who enjoys cooking, wholesome, delicious and comforting meals - simplicity at its best.

 

 

 The Aunt Eve's Cardamom Bundt Cake recipe listed below quick and easy to make with spiced with cardamom, cinnamon and nutmeg.  Wonderful cake to serve with coffee or tea.  

Preheat oven to 325°F.

Ingredients:

• 8 tbsp butter, melted (1 stick)
• 1 cup raw sugar
• 3 eggs
• 1 tsp vanilla
• 2 cups white flour
• 1 tbsp cardamom, ground
• ¼ tsp cinnamon, ground
• ¼ tsp nutmeg, ground
• 1 tbsp orange rind, grated
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup sour cream or yogurt

Method:

1. In a large bowl mix together the first 4 ingredients.
2. Add the next 7 ingredients to wet ingredients.
3. Add the 1 cup sour cream or yogurt and mix all together.
4. Butter and dust with flour a 10-inch bundt pan. Pour mixture into the pan.
5. Bake at 325°F for 45-50 minutes or until a thin knife inserted into cake comes out clean.

Permission to print the recipe granted by Nadia Natali.

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