Nateur Cooking with Chelsea Gombes: CBD Infused GF Citrus Olive Oil Cake

Nateur Cooking with Chelsea Gombes: CBD Infused GF Citrus Olive Oil Cake

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Chelsea Gombes

Instagram: @santana_california

Job description: Copywriter for various brands and founder of Sant’Ana.

Favorite dish to serve at a dinner party: Slow roasted whole fish because it’s pretty hard to overcook even when deep in conversation. Some kind of blanched greens or a seasonal vegetable sautéed with garlic and Sant’Ana oil.

Favorite skin food ingredient and why: Extra virgin olive oil because it is extraordinarily rich in phytonutrients, antioxidants, and vitamin E which keeps my skin moisturized.

Top three Instagram accounts for inspiration: 

 @mimithor – cookbook author living in Torino with her family

@giorgiaeugeniagoggi – Italian chef from Puglia that I love

@juli_______ette – long-time friend and collaborator on Sant’Ana recipes who created the cake below

Must-have cookbook:  The Art of Simple Food by Alice Waters

Three kitchen supplies you can’t live without: Le Creuset Dutch pot, Bain Marie, and a good knife.

Three things you always keep in your refrigerator: Dijon mustard, wild soda starter, smoked salmon

Favorite online shop for kitchen supplies and / or specialty food items:  Formaggio Kitchen

Go-to quick, healthy meal: Improvised salad with whatever greens I have at the time and some kind of CBD-infused dressing.  I love varying the flavors of my dressings with different herbs (parsley, basil, cilantro, or chives).

Favorite healthy treat: Medjool date with almond or pistachio butter.

Skincare mantra:  Eat whole foods in as unprocessed a state as possible and eat things that you truly enjoy because life is short.

Eat this recipe for:  A CBD-rich snacking cake with few ingredients that is both gluten-free and paleo-friendly. The recipe uses the least amount of honey possible so though it’s technically a “cake”, it isn’t overly sweet. CBD also plays a part to lower blood sugar by decreasing the hormone that makes your body resistant to insulin.

When to Eat: Can be eaten for breakfast because it’s packed with protein for a nice way to start off your day in a balanced calm way. Eaten in the afternoon or evening, it will help with your sleep. 

Recipe: CBD Infused GF Citrus Olive Oil Cake

Cake Ingredients: 

4 large eggs
1/4 cup honey
1 lemon, zested
1/4 cup freshly squeezed lemon juice
1/2 cup Sant’Ana infused olive oil (Formula I)
1/2 teaspoon pure vanilla extract
1 + 1/2 cup almond flour
1 teaspoon baking powder

1/2 teaspoon baking soda


-Preheat the oven to 325°F. Trace the bottom of an 8-inch (20cm) springform pan onto parchment paper and cut out the circle. Trim paper so it lays flat in the pan. Lift it out of the pan, grease the pan with coconut oil or butter, then lay the paper circle back into the springform pan and grease it, too.
-With the whisk attachment of an electric mixer (or a hand whisk and lots of moxie), beat the eggs and honey until they are light and fluffy and look pale yellow
-Add the lemon zest, lemon juice, olive oil and vanilla extract. Beat well.
-Sift and add the almond flour, baking powder, baking soda to the mixture.
-Mix just until combined and pour into the prepared pan.
-Bake for 45 minutes to 1 hour, or until the top no longer feels jiggly to the touch and a toothpick inserted in the center comes out clean.

Candied Citrus


4-5 citrus of your choosing (lemons/oranges/blood oranges) 
Sliced into 1/8 inch rounds
Their juices
1 cup water
1/2 cup honey
One sprig of fresh sage or fresh rosemary


-In a small saucepan, heat the citrus juice, honey and water (and sprig of herb) until the honey is melted and the mixture is bubbling and a bit syrupy.
-Submerge citrus slices in syrup.
-Cook down for 5 to 7 minutes.
-Remove citrus from sauce pan and set aside on a cookie sheet or parchment paper and allow to cool.