Unless you’re in New Orleans, one of my favorite cities in the world, there aren’t many ways to celebrate Mardi Gras. Sure, there are some Mardi Gras themed parties here in Boston, but once you experience the real thing, nothing can substitute. The way the city becomes alive with history gets simplified to two things outside of New Orleans: drinking and king cake. So this year I decided to celebrate in my own simple healthy way: with some red wine and paleo king cake topped with natural food coloring coconut sprinkles.
WHY IT’S HEALTHY// You can read about the health benefits of the cake and cashew glaze in the post Classic Vanilla Coconut Flour Paleo Cake. Conventional food coloring is extremely toxic and we strongly suggest avoiding it. Studies have linked food coloring to hyperactivity in children, cancer in animal studies and allergies. In this paleo king cake we used shredded coconut dyed with some amazingly healthy ingredients: kale, turmeric and berries. Although the amount used is too small to yield any real health benefits, rest assured that the colors you are eating are having a positive, not negative, effect on your body.//
Although the idea of kale or turmeric on a cake might be scary at first, don’t shy away. So little is used, that you won’t even taste it.
- After making the cake and glaze, divide the coconut into three bowls.
- FOR THE GREEN: Add kale and ½ cup water to a high speed blender and blend until smooth. Strain through a nut milk bag, coffee filter or layered cheese cloth. Add strained kale juice 1 teaspoon at a time until the coconut is colored but not too wet.
- FOR THE YELLOW: Add turmeric ½ teaspoon at a time until the coconut is colored. If using unsweetened coconut, you may have to lightly wet the coconut with water before adding turmeric.
- FOR THE PURPLE: Microwave mixed berries for 30 seconds to 1 minute. Mash with a fork and add juice 1 teaspoon at a time until coconut is colored.
- Sprinkle on cake and enjoy!