HEALTH AND FAITH SYMPOSIUM

SATURDAY, FEBRUARY 20, 2010

8:30am:  Social time

9am:  Program begins in Disseler Hall

Program

A Healthy mind, body, and spirit with the aid of these disciplines:

Pilates and Exercise

Meditation

Nutrition and Supplements

Reiki and Spiritual Healing

We have gathered people from different paths toward one common goal, a healthier and more productive life style.

We invite you to be a part of this unique experiment to take scientific and homeopathic backgrounds and merge them in a way that will lead to a better, healthier quality of life. 

The symposium will consist of ½ hour presentations by each of our speakers, ending sometime around 12pm.

TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING - From Kris Gaffney

CAKE

2 1/3   Cup  Sifted all purpose flour
1 Cup sweetened flaked coconut
1 Cup dry roasted macadamia nuts
3/4 Cup chopped crystalized ginger (you can find that at whole foods stores)
3 ½ tsp. Ground cinnamon
2 ½ tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda
2 Cups sugar
1 Cup vegetable oil
4 large eggs
2 tsp. Vanilla extract
2 Cups finely grated peeled carrots
2-8 oz. Cans crushed pineapple in it’s own juice, well drained

FROSTING

3-8 oz. Pkg. Cream cheese, room temperature
3/4 Cup unsalted butter, room temperature
2 Cups powdered sugar
3/4 Cup canned sweetened cream of coconut (Coco Lo`pez can be found in the drink mix section of the supermarket)
14 whole dry roasted macadamia nuts
1/4 Cup chopped crystallized ginger 

Cake: Preheat oven to 350.  Butter three 9-inch pans.  Line the bottom with wax paper.  Combine 1/3 C. Flour and the next 3 ingredients in a food processor.  Process until nuts are finely chopped.  Whisk remaining 2 C. Flour, cinnamon, baking powder, salt and baking soda in a medium bowl to blend.

Using electric, beat sugar and oil in large bowl to blend.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla then flour-spice mixture.  Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among 3 prepared pans.  Bake until tester inserted into center of cakes comes out clean, about 30 minutes.  Cool in pans for 1 hour.  Run a knife around edge of pans to loosen cake.  Turn cakes out onto racks; cool completely.

Frosting: Beat cream cheese and butter in a large bowl until smooth.  Beat in powdered sugar, then cream of coconut and both extracts.  Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter.  Spread 3/4 C. Frosting over top of cake.  Top with second layer, flat side up.  Spread with 3/4 C. Frosting.  Top with third layer, rounded side up, pressing slightly to adhere.  Spread thin layer of frosting over top and sides of cake.  Chill cake and remaining frosting for 30 minutes.  Spread remaining frosting over top and sides of cake.  Arrange whole nuts and ginger around top edge of cake.  Chill for 1 hour.  Let stand at room temperature for 1 hour before serving.