Carrot & Orange Cake Recipe

Cake, anyone? Carrot and orange cake sounds delicious in itself - but when we realized there was another great recipe out there that would take on our juicing pulp leftovers. If you have juiced, still juice - you know those carrot pulp scraps can build....and what do we do with them?
Although carrot pulp can be somewhat dry (that was the point of juicing - to remove the juice of the little carrot...so you may want to add a touch of liquid to the recipe if you go the route of the pulp.

There used to be guilt over tossing them out - no more! The cake is here......

For the cake

• 3 cups carrots, finely grated
• 2 cups pecans, ground in a food processor
• 1/4 cup raisins, roughly chopped
• 1 teaspoon nutmeg
• 1 1/2 teaspoon mixed spice*
• Date paste**
• 1/2 teaspoon salt
• 1/2 teaspoon orange zest
• 1/2 cup desiccated coconut

* Mixed spice is a blend of cinnamon, coriander seed, caraway, nutmeg, ginger and cloves. You can use pumpkin pie spice.

** Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.

1. Thoroughly mix all ingredients together in a large bowl.
2. Shape into individual cakes or press into one large cake, ready to be cut at the end.
3. Place on a dehydrator sheet and dehydrate at 115 degrees F for 8 – 12 hours. If you don’t have a dehydrator, you can simply place the cake into the fridge to set.

For the frosting

• 1 1/2 cup cashews
• 1/2 cup water
• 2 tablespoons coconut nectar or honey
• 3 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

1. Blend all ingredients in a high-speed blender until smooth.
2. Place in fridge to achieve a thicker consistency and spread on cake when you’re ready to serve.
3. Garnish cake with nutmeg.

Recipe from: http://www.therawchef.com

Date Coconut Balls

Credit for this post & photograph goes to: City Kitchen Chronicles

DATE COCONUT BALLS

1 c raw (untoasted) almonds
1 c plump dates (a generous cup)
3/4 c unsweetened shredded coconut, divided
1/2 t vanilla extract
1/2 t cinnamon
pinch of salt
1/2 c mini chocolate chips (optional)

0) Optional: pre-soak the dates and almonds in cold water. Almonds: a few hours; dates: 15-30 minutes.

1) Food-process the almonds to small crumbs. (If you have a tiny single-person food processor, you may have to do this in batches.)

2) Add a couple of dates and process again, until combined. Repeat until dates are gone.

3) Add vanilla, cinnamon, and salt. The mixture may look dry and breadcrummy, but it should eventually make a ball. If this doesn't happen, add a couple more dates.

4) In a medium bowl, combine date mix, chocolate chips, and 1/2 cup coconut. Stir thoroughly.

5) To a separate bowl or small dish, add remaining 1/4 cup coconut. With your hands, mold dough into 1-inch balls. Then, roll them around the coconut until coated. 

6) Place balls onto a baking sheet lined with parchment paper or waxed paper. (Or silpat. Or aluminum foil.) Chill in freezer several hours, until firm. "Remove from freezer and serve thawed."

(Note from Suite 101: "You can store these in a sealed container in the fridge or freezer. They taste best when cold, but not frozen.")

Approximate Calories, Fat, and Price Per Piece
83 calories, 5 g fat, $0.18

Calculations

1 c raw almonds: 821 calories, 72 g fat, $1.75
1 c plump dates: 628 calories, 0.3 g fat, $2.00
3/4 c unsweetened shredded coconut, divided: 480 calories, 44 g fat, $0.75
1/2 t vanilla extract: 6 calories, 0 g fat, $0.06
1/2 t cinnamon: negligible calories and fat, $0.02
pinch of salt: negligible calories and fat, $0.01
1/2 c mini chocolate chips: 560 calories, 32 g fat, $0.80
TOTAL: 2495 calories, 148.3 g fat, $5.39
PER SERVING (TOTAL/30): 83 calories, 5 g fat, $0.18

You may want to leave out those chocolate chips.....the choice is yours. ;)

Rock your day!

Banana Cinnamon Granola Bars & A Song Just for You

I am a hug fan of all things speedy. When it comes to snacks, I enjoy the pre-made things I don't have to commit prep time for that day. When my family feels nibbly, having something like these granola bars on hand is perfect timing!

Go bananas!

 

Ingredients
1 ripe banana
2 cups of raw oat flakes
1 cup of almond butter (or similar)
1/4 cup honey or substitute for fresh pitted dates
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

 Add everything to a food processor and mix together.

Lightly spritz a pan to prevent sticking and add the mixture.

Freeze overnight to harden.

Cut into granola bar sized pieces, wrap individually for lunches or snacks.

Everybody....and I mean EVERYBODY loves bananas. It is nature's perfect food. Don't believe me? Well, I had to toss in some fun stuff for the day too - so click PLAY, sit back and get ready to laugh.

******************************************************************************************

 

The lyrics can be confusing. Here they are:

Ba-ba-ba, ba-ba-na-na Banana-a-a Potato-na-a-a Banana-a-a To ca li no po ta to ni ga ni ba ba lo ni ba no ji ga ba-ba, ba-ba-na-na Yo plano hu, la pa no no tu, ma banana like a nupi talamu Banana ba-ba, ba-ba-na-na Potato-o-o To ca li no po ta to ni ga ni ba ba lo ni ba no ji ga ba-ba, ba-ba-na-naaaaaaa! Aika!

Rock your day....ba-na-na-na!!!

 

Raw Green Vegan Collard Wraps by Avocado Pesto

I discovered a new nook  to tuck myself into and learn! This heavenly website is called AvocadoPesto.Com and I have discovered many a new recipe I am going to make throughout the summer. One I found really piqued my interest - the raw green collard wrap. They are vegan and filled with the nutritional goodness I want my family to have....and maybe, just maybe good enough that my kid will eat it too.

Vegan Vicki (catchy, right?) has recipe after delectable looking recipe - without all of 'that stuff' we don't want to add if we don't have to.

 

On to the recipe!

Rock your day...the collard green way! ;)

 

 

The Canadian Prairies Has A 'Super Fruit'

 

If you're going to be categorized as a 'super fruit' you're going to have to be worthy of the name. So what makes a super fruit? If something is high in antioxidants, it can soar above other foods in the ability to fight cancer, inflammation, aging, cardiovascular disease and boost our immune systems - and that my friends is a super fruit.

 I read that they were more antioxidant than blueberries.......

Saskatoons are grown strictly in Canada, with the three main provinces that host this plant being Sakatchewan, Alberta and Manitoba.

 

 I looked into saskatoons a little more and discovered this;

 

Saskatoon Nutrients  The Journal of Food Science

Volume 47 1982  Dr. G. Mazza

Saskatoons appear to be an excellent source of manganese, magnesium, iron, calcium, potassium, copper and carotene.  A 100 gm serving of fresh saskatoons will supply 88 mg. of calcium or 11 % of the Recommended Dietary Allowance.  Saskatoons can be considered a better source of calcium than red meats, vegetables and cereals. 

Saskatoons supply 33.8 % of the Recommended Dietary Allowance of manganese and 7% of the Recommended Dietary Allowance of copper.

Recent research indicates saskatoons have very high components of phenolics, flavonols and anthocyanins.

Saskatoons are high in sugar, rich in Vitamin C, and also contain more than three times as much iron and copper in the same weight as raisins.

 

I was thrilled to learn that my yard is surrounded by bushes of saskatoons! They may need some TLC to get them really producing berries, but it is a step forward!

 

All of the information is great, but we need to put it to good use to make a difference in our lives - so off we went to pick what we could find. I prefer mine in something like a smoothie - the rest of the family loves them fresh picked.

 

There are benefits all around us - natural, cost effective ways to boost our immune systems and feel better overall.

Saskatoons are one of those great ways! Rock your day....and eat some berries!

 

 

 

 

 

 

Control the Cravings.

 

I love this chart!

 

I send it out whenever I'm asked what to do about cravings.

 

Sure, I could tell you to distract yourself a million times - and I could mention that your will power is stronger than you believe it to be (and it is) - but there is always that nutritional aspect - the 'other' connection - where we are simply missing something essential.

 

When we don't get enough of something in our diet (ie: nitrogen), our bodies react by throwing symptoms at us and it is up to us to decipher them. This can be tricky if you're not a scientist, medical technician or nutritionist.

 

The handy chart above will allow you to 'move forward' - is there something familiar you see on the chart? Use it to improve the very things we are always complaining about most - those pesky cravings!

 

Let us know how you're doing in the comment section.

 

Rock your day!

 

Lemon Dream Bars

Lemon Dream Bars
Makes 6 bars

Crust:
1 cup raw pecans
2 pitted and chopped dates
1 teaspoon of lemon juice
1 - 2 teaspoons of honey
Pinch of sea salt

Filling:
1 cup raw cashews
1/2 cup coconut oil softened at room temperature
1 tablespoon vanilla
3 1/2 - 4 tablespoons lemon juice
1/2 cup water
1 tablespoon honey
Pinch of sea salt
Zest from rind of one small lemon

1. Place the pecans and cashews in separate bowls and fill each of them with water. Let the nuts soak for 2 hours.
2. For the crust, drain and rinse the pecans and place them in a food processor with the salt and dates. Blend the nuts until finely chopped. 
3. Add the lemon juice and honey to the food processor. Blend until the nuts are a dough-like consistency. Taste and add more honey or a little olive oil to make sure the nuts stick together.
4. Fill a muffin tin with cupcake liners. Use 2 liners for each compartment, which will provide added strength.
5. Gently press a portion of the nut crust into the bottom of each cupcake liner in the muffin tin. Use a spoon to flatten the nuts together. Place the muffin tin in the freezer for about 30 minutes to let the small crusts firm up.
6. When the crusts have been in the freezer for about 30 minutes, start making the filling.
7. To make the filling, wash your lemon. Grate or zest the outermost rind of the lemon.
8. Drain and rinse the cashews. Place the cashews in a high-speed blender. A Vitamix blender works best for this filling. 
9. Add the coconut oil, vanilla, honey, salt, lemon juice, lemon zest, and water. Blend until the mixture has the consistency of thick melted ice cream. 
10. Taste the filling and add more lemon, honey, water, or vanilla to develop the flavor to your liking.
11. Take the muffin tin out of the freezer and pour a portion of the filling on top of each tiny crust. You may have some leftover filling that you can use as a topping on fresh fruit.
12. Place the muffin tin back in the freezer and let your lemon bars harden. This might take a couple of hours. You can leave them over night in the freezer and serve them the next day if you choose.
13. Before serving, take the muffin tin out of the freezer, remove each lemon bar (still wearing its cupcake liner), put them on a plate, and place them in the refrigerator for a couple of hours to let your lemon bars soften a bit before eating.

Happy Birthday - Go Raw!

OK, this is mostly a 'just for fun' post, but I thought this was actually an incredible idea!

This cake is amazing, and one I would definitely love to have for a special occasion. You can do so much with the decoration part, but the idea of it is what impresses me.

 

I love food, don't get me wrong. I love it so much I had learned to hate it in the past - I blamed it for everything gone wrong - what I didn't see was that I used the really tasty, bad for you stuff as a punishment/reward system for myself...and in my mind, let's face it - I always deserved a reward!

Heck, I even rewarded myself for feeling crappy.

Once we deal with the feelings and thoughts on our brains, we can actually do some amazing work on ourselves - but all of that good stuff can be found in my book, "The Fat Girl Now 50% Lighter."

So, back to the 'cake.'

 

The 'Watermelon Cake' pictured above is great to me for several reasons.

1.> It is actually good for you. Super bonus!
2.> It looks good - we North American humans have a thing for the way things look. I dunno.
3.> It is artistic, and someone put time and love into creating it.

You could design this any way you liked - have a birthday coming up? Consider this cake to celebrate for just one year. Don't forget to send me the photos!

Rock your day!

 

Chocolate Cherry Ice Cream

When this recipe came across my radar screen (thanks, food.com), I knew we would be trying it. As it turns out, I can make a batch of this frozen treat and it's gone the same night. In our defence, the recipe does say it serves 1 - 2 snacky folks, but we have always doubled this recipe and been left wishing we had more.

Try it and let us know what you think! Feedback is good.

Homemade Chocolate Cherry Ice Cream

                 

1/2 cup frozen cherries

1 tablespoon almond butter

1/2 tablespoon honey                      

1 tablespoon cocoa or 1 tablespoon carob powder

1 dash sea salt

1 teaspoon vanilla 

1 banana, frozen and cut     

 

 

Peel and chop the banana, then freeze solid.

 

Process all ingredients in a blender or food processor until combined into a smooth consistency, similar to soft-serve ice cream.

 

Either enjoy right away or allow to set in freezer until firm. You won't believe it until you've tried it for yourself.

                                          

'Faux Fried Rice' Cauliflower Recipe

I found a really intriguing recipe online today. It has been said that this rice is as close as you’ll come to real fried rice. I will be trying this tomorrow in order to use up the cauliflower I have in my fridge.

 

I will give my review and photos about this recipe soon, but I thought I'd share it in advance for those looking for the same cauliflower rescue as I am.

 

'Faux Fried Rice'

Ingredients

• 1 Head of Cauliflower
• 1 ten ounce package peas, thawed, or fresh peas
• 2 tablespoons onion
• 2 cloves garlic
• ¼ cup cilantro or flat leafed parsley
• 1 inch of lemongrass
• 3 tablespoons olive oil
• a drizzle of sesame oil, optional
• 2 teaspoons ginger, grated
• Braggs, or gf tamari
• 1 cup hulled sunflower seeds

Preparation

In the bowl of your food processor, pulse cauliflower into ‘rice’ and place in a bowl.

In the processor, pulse the onion, garlic, lemongrass, and cilantro or parsley until finely minced. Place in bowl.

Place peas in bowl. Stir all ingredients together.

Drizzle with oils and tamari or Bragg's. Stir in sunflower seeds.

Optional but AWESWOME: Heat on very low heat in a saucepan, stirring contstantly until just warm to the touch, or place in dehydrator for 30 minutes.

From: The Accidental Vegetarian

Anthony Anderson - The Raw Model

The Raw Model is about personal liberation from sickness, all types of dogma, self-imposed inhibitions, and the corporate factory-food chain. It is about living in accordance with Nature's laws and being active in the literal GROWING of the Paradise that our forefathers let slip away.

When I was writing my book, I contacted 'The Raw Model' to include his information so others could learn from his wisdom. He is not only incredibly well put together - he is fit, fun and loving life on a level many of us only 'wish' we could.

With a little effort and dedication to self, we can too!

This is Anthony Anderson, The Raw Model. He also has his own YouTube Channel where he demonstrates recipes, and a healthful way of living.

I have created some of the recipes, listened to the wellness chats and videos he posts and learn so much each time I visit! Anthony has taken wellness to an amazing level! 

On his web page, he writes; I created a self-sustainable home and organic garden/food forest in Minnesota where I am growing over 500 kinds of fruits and vegetables, including many species suited to warmer climates in my dome greenhouse. 

I've also focused on growing many wild varieties as well. I hope that others will take this model and apply it to their suburban homes to become more self-reliant, and not only enjoy the benefits of eating a more local and cleaner diet, but also reaping the spiritual benefits of reconnecting with nature and the cycles and seasons of life. I have also created a desert food forest in Phoenix, Arizona and have helped with the design of many others.

I am now starting an organization called "Grow Paradise". It will spread the joys of the garden lifestyle, promote permaculture and food forests, as well as encourage us to eat greener and support organic growers and retailers.

When the cities and suburbs become lush food forests, wage slavery is ended, and we have the right to explore consciousness in any way we feel without hurting others, I will be satisfied. ~Anthony Anderson

Kudos to you, Anthony!