Thursday, December 20, 2012

Cake! Cake! Cake With My Name On It! :-))

A few weeks ago I ran a "Just DO IT" Campaign on our Facebook page  
( I went about just DOING projects I've been meaning to do but kept putting off for whatever reasons! One of those projects was to treat myself to a Carrot Cake. Oh yeah! It was so much  FUN guys! I actually did it in the wee hrs of the morning & it actually turned out to be a Carrot & Apple Cake with Pine Nut Icing & Berry filling :-) YUM! :-)  

Here is my recipe guide but I did tweak it a bit so as to reduce the calorie intake & to make it Gluten-Free for my loved ones

Carrot Cake

1 cup oil (I used 1/2 cup & added in apples to supplement)
2 teaspoon cinnamon
3 cups carrots
4 eggs
2 cups sugar (I used 1 cup Brown Sugar here)

2 cups flour (I used Gluten Free Organic Brown Rice Flour)
2 teaspoons baking powder
1 tsp baking soda
1 tsp salt

Directions - Mix all dry ingredients, grate or juice carrots, add liquid to dry, blend. Bake 350 degrees for 1 hour. 
I used a Pine Nut Icing made from soaked Pine Nuts, Coconut Oil & Agave. Then I decorated it with fresh raspberries & blueberries. So let's break it down now. Step by beautiful step! 

I started off with 2 apples & a few carrots that should add up to 3 cups of carrots when grated. I used my salad shooter to the work of grating for me. I combine the grated apples & the grated carrots.

Next for the dry ingredients I used 2 cups of Gluten Free & Wheat-Free Flour.

I then added to the flour 2 teaspoons of baking powder. I do prefer the Aluminum free type.

Continuing with my dry ingredients I then added 1 cup of brown sugar, 1 teaspoon of salt, 2 teaspoons baking powder & 2 teaspoon cinnamon.

For my oil I use extra virgin olive oil. 

As I mentioned earlier I only needed 1/2 cup since I used the apples to supplement for moistness. The original recipe called for 1 cup of oil. So here's our 1/2 cup measured out.

We then go ahead & combine our dry ingredients with out wet ingredient starting off with the carrots and apples.

We then add in our 4 whole eggs. It’s best to have the eggs cracked & placed in a separate container for a goodness check before you add it in with the main ingredients. This is where we also add in our oil.

Use a cake mixture to combine all the ingredients as illustrated here.

Pour out mixture in a baking tin & place in a preheated 350 degrees oven & bake for 1 hour.

While the cake is baking we can prepare the icing for the cake.

I used about ½ cups of soaked Pine Nuts, 2 tablespoons of Coconut Oil & some Agave to sweeten (that amount I eyeballed depending on your desire for sweetness). 


Taste for desired sweetness.

Place in an icing bag or just a regular plastic bag like you see me using here. And refrigerate so that the coconut oil starts to harden.

Now we are ready to really have some Food FUN! Time to decorate!

This is what the cake will look like after the cake has baked for 1 hour.

Gather your washed berries.

Un-mold the cake to a working surface.

Use a serrated knife to cut the cake in half horizontally.

Apply the berries & the icing on the bottom half in whatever designs you fancy.

Have FUN with your design.

And the rest is history!

Get the picture? :-)

The top of the cakes goes back on! 

More FUN designs on top & that's pretty much it!  

I’m just going to make you drool from here on. :-) 

Oh & a lovely slice for moi!

I hope you enjoyed the demo. Thanks for checking it out! J

Wednesday, December 12, 2012

Plate Me That Salad!

Have you ever had a salad that simply left you wanting more? No, not wanting more because it was delicious, but more because it was simply without substance & never even scratched the surface to satisfy your desire to be full. Well, if that is the kind of salad you are interested in, you're checking out the wrong link :-) When you are done with this one, you will neither have a carb or protein craving. This one is just right! Are you ready? 

So this salad included kale, carrots, parsley, Thai basil, zucchini squash, radishes, thin ginger sticks, grapes, pineapple & soaked almond nuts. Yup! I love a HEARTY salad & you will really enjoy this one too ♥ ♥ ♥ Let's examine how I made it ♥ ♥ ♥

First, I prepared my ginger & grapes. I like to cut my grapes into quarters if I have the patience. Halves will also be just fine. As for the ginger, I made them into thin matchstick sizes so that having a piece is not overwhelming & it can be easily distributed throughout the entire salad. Check out the collage for the details on how it's done. ♥ ♥ ♥

The next step is to tackle the king.  Yes indeedy :-) "Kale is King!"  I tore (or chopped) the kale into small bite-size pieces & added the juice of 1 lemon along with 2 tablespoons of olive oil. Then I simply worked in those 2 ingredients into the greens by getting my clean hands in the bowl & forcefully massaging it.  I also added the leaves of some Thai basil. I simply loved the kick that the Thai Basil gave to the overall taste of the greens. So sweet to taste ♥ ♥ ♥

Here's our Thai basil just before I took the leaves off the stem. I saved the stem & actually used it in my morning smoothie. Nothing gets wasted on my watch & the basil really enhanced the flavor. I love basil. Do you?

Now check out these 3 zucchinis. Do you ever add zucchinis to your salads?

I peeled the skin off the zucchinis like this...The peel was set aside & will be used in my morning smoothie as well.

I also got it set up in my spaghetti maker gadget...World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer 
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And I formed spaghetti from the zucchini squashes.

This zucchini spaghetti could make a meal with any yummy sauce. Zero carbs & delicious!

Now the kale & basil has been marinating for a while & the flavors are "married". Notice too that the leaves of the greens are now tender & even seem as if they were slightly cooked. That's the magic of marinating & massaging the greens with olive oil & lemon juice.

Carrots, parsnips & radishes will be shredded finely & added to the salad.

Here's my assembly line with the ginger & grapes, zucchini spaghetti, shredded parsnips, carrots, & radishes, along with some freshly diced pineapple.

What an array of flavors &  colors!

Everything is so nice & fresh! You will have to try this combination to understand how beautiful the flavors are together.

Place all these elements together in the bowl...

Combine consistently....


We have salads for full lunches and a few for tasting! ♥ ♥ ♥

Now to top off the salad I added some soaked & sprouted almond nuts. It's essential that we soak & sprout our nuts so we are not taking in the enzyme inhibitors found in dry nuts.  You do this by soaking the nuts overnight & then rinsing away the water that it is soaked in. Soaking and rinsing off the nuts will get rid of that issue. So there you have it folks! My AMAZING salad! I hope you will try it soon.

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