My family is a buffet of personalities each with their own recipe for living that brings flavor to an Alberici family get-to-together. This usually leaves me with a “full” feeling, free from calories but not free from our differences or our love.
A Healthy Lifestyle…
My mom and dad raised all their nine children to eat healthy foods and made sure that fitness was part of our daily regime. People thought my parents were fanatical and we were called, “health nuts” by our peers but my parents were ahead of their time when it came to a healthy lifestyle.
Our Life became Our Message…
When my sister, Linda Eichberg and I were given the opportunity to write a book about how we grew up, as well as our experiences performing with iconic celebrities that included the Rat Pack, we said, ‘Why not!’
Here’s a short book excerpt about our childhood diet:
“Maria: We were vegetarians living in meat and potato land. It took a lot of courage to eat lunch in the cafeteria. I was the only one eating a sandwich made of brown colored bread with lots of green things like lettuce and sprouts hanging out the sides. I saw everyone staring at my lunch. I looked around at the other lunches made of bleached white bread, neatly enclosing processed cheese and bologna. It’s no wonder we didn’t mind walking a mile or more home for a hot lunch.”
~ Beyond Our Wildest Dreams, Book Copyright 2011
National Nutrition Month…
During the month of March we celebrate National Nutrition Month and my birthday! This year was a BIG birthday for me and my mom baked my favorite cake!
This recipe is non-gluten, easy to make and all my friends wanted the recipe…
Mom’s Walnut Cake with Whip Cream and Strawberries
(This non-gluten recipe was adapted from my Hungarian Grandmom’s Nut Cake)
This batter is mixed in a blender or food processor.
Bake: 20 minutes
Cool: 1 hour
Chill: 2 hours
Makes 8 servings
2 cups walnuts or pecans, (lightly toasted)
2 tablespoon flour (non-gluten flour)
2 ½ teaspoons baking powder
¾ cup brown sugar or fructose (honey or agave may be used but use a ¼ cup less)
- Preheat oven to 350. Grease the bottoms of two 8 by 1 ½ round cake pans. Line pans with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour and baking powder; set aside.
- In a food processor or blender combine eggs and sugar. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.
- Bake for 20 to 25 minutes until cakes spring back when lightly touched (center may dip slightly). Cool cake thoroughly.
- After cake is cooled, spread strawberry jelly on each layer. Place thinly sliced strawberries over jelly.
- Whip ½ pint of heavy cream or whipping cream and vanilla flavor and sweeten to taste. Set aside. In another plate, lightly sprinkle sugar, agave or honey over whole or halved strawberries to be used for the top of the cake. Set aside.
- Place whip cream on top of strawberries and then layer the cake with more strawberries and whip cream. Cover sides of cake with whip cream and decorate the top with additional strawberries that were lightly sweetened.
(Our mom triples the recipe for our big family and uses two large sheet pans. Other fruit may be used if desired)
Good Food LA Day…
March 31st is Good Food LA Day, a citywide event dedicated to learning, celebrating and strengthening our local food system. What are your favorite healthy recipes? How do you put fitness into your lifestyle? Write me a comment!
Best wishes for health and happiness,
Maria Lauren, (aka: Maria Elena Alberici – Riccio)
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