Lemon Bundt Cake

Enjoy a lovely Spring evening under the Full Moon with friends holding sacred space and do so with this delicious lemon bundt cake by Manna Moon tribe member and occasional Guest Contributor, Lara Vancans from @plalantbased incorporating her beloved Doterra essential oils.

Cake ingredients

2 Cups all-purpose flour

1 Tsp baking soda

1 Tsp baking powder

1/2 Tsp salt

1/2 Cup extra virgin olive oil

3/4 Cup maple syrup or honey

1 Cup water

2 Tbsps lemon zest (about 2 lemons)

10 Drops lemon essential oil

10 Drops wild orange essential oil

Preheat oven to 350 degrees and lightly grease the bundt pan. Whisk together flour, baking soda, powder, and salt. In another bowl, whisk together oil, maple syrup, water, zest, and essential oils. Pour the wet mixture into the dry and whisk until just combined. Do not overmix! Fill the pan with the batter. Bake for 30 mins or until a toothpick comes out dry. Rotate halfway through the baking time. Cool completely before taking it out of the pan.

Lemon, lavender glaze

1 Cup icing sugar

2-3 Tbsps water

2 Drops lemon essential oil

Use a toothpick dipped in lavender and mix into your icing sugar-water mixture. Taste and adjust accordingly. It's strong so a little goes a long way! Mix and pour over cake once cooled. Decorate with seasonal flowers of your choice (preferably edible!).

Wild Orange Margarita

Who said that raising one’s vibration cannot include Mezcal!! Here at Manna Moon we do not need any excuse to create a festive environment, not to mention concoctions that will enhance the joy in a moment, even if just by yourself. Manna Moon Founder, Melony van der Merwe, loves her Mezcal and all things Mexico. Of course after a member-only New Moon communion focussed on using Doterra essential oils to elevate our happiness, her natural high inspired this delicious cocktail perfect for summer nights under the moon while serenaded by your mariachi playlist in the background!

Ingredients - Serves 1

1 Ounce sugar syrup

1 Ounce Triple sec

2 Ounces Mezcal of choice

2 Ounces Blood Orange or Orange Juice

3 Drops Doterra Wild Orange Essential Oil

3-4 Regular ice cubes

1 Large ice cube

Cocktail glass

1 Lime sliced in half

1 Tbsp Tajin Clasico seasoning

Preparation

Run half of the sliced lime around the rim of your cocktail glass of choice. Spread the Tajin season on a side plate and dip your cocktail glass in the seasoning, tilting it to the side so that the seasoning is sure to fall on the edge of the rim to stick to the glass.

Pour all the ingredients into a cocktail shaker except for the large ice cube. Shake vigorously for thirty seconds until you feel the shaker chilled on the outside.

Place the large ice cube in the cocktail glass and strain your cocktail mixture over the ice. Sit back and embrace the joy of the moment!

Tomato Lamb Stew (“Bredie")

Our Manna Moon live dinners are characterized by the one-pot meal concept inspired by the food culture of many displaced communities ensuring to celebrate their togetherness and sharing. We are sharing this hearty South African stew which Melony grew up with in the Cape. Below recipe from

Tomato Lamb Bredie ingredients : Serves 6

Stewing lamb (about 2 lb.), on-the-bone and cubed

Plain flour for dusting

2 Large onions, sliced

1/2 Tsp. black peppercorns, crushed

1/2 Tsp. ground cloves

1/2 Cup water

4 Tbsp. vegetable oil

1 Stick cinnamon

1 Inch fresh ginger, finely chopped or grated

4 Cardamom pods, lightly crushed

1kg Fresh ripe tomatoes, skinned, seeded and finely chopped

2 Tbsp. tomato paste

1 Green chili, seeded and finely diced

2 Large potatoes, peeled and diced into medium chunks

Salt & Pepper

1 Tsp. white sugar

Method:

1.    Preheat your oven to 250 °F 

2.    Heat 2 tablespoons of the oil in an ovenproof casserole like a Dutch Oven.

3.    Season lamb cubes with salt and pepper and then lightly dust with flour. Add the meat to the heated casserole and brown well and in batches to avoid overcrowding the casserole. Set the browned meat to one side.

4.    Add the sliced onion, ground black peppercorns and the ground cloves. Immediately add the 1/2 cup of water and allow the water to boil. After a couple of minutes, the water will have evaporated. Add the remaining 2 tbsp. of oil and the cinnamon stick, sauté until the onions are soft and golden.

5.    Return the meat to the casserole along with the ginger and cardamom pods. Stir to combine, cover with a tight lid and then place in the hot oven for 25 minutes.

6.    After 25 minutes, take the casserole out of the oven. A thick gravy will have formed, give it a good stir.

7.    Add the prepared diced tomatoes, the tomato paste, and the chili. Close the lid and return to the oven for another 20 minutes.

8.    After 20 minutes, take the casserole out of the oven and add the potatoes, salt, extra freshly ground black pepper and the sugar. Stir t0 combine. Cover and return to the oven.

9.    Cook for about 40 minutes, stirring the bredie halfway through that time.

10. You will know when it is cooked when the potatoes are soft and when the diced tomatoes have completely melted into the sauce and the oils have started to separate. The bredie should look glossy and smooth.

Serve with: Traditionally a bredie should be served with plain white rice with some fresh parsley as a garnish.