Here’s the recipe for the Raw Carrot Cake Muffins. These are Gluten free and Nut free. Yay Me!!
BREAKFAST~ Raw Vegan Carrot Cake Muffins w/ Raw Coconut Frosting.
1 1/2 cup gluten free oats
3/4 cup organic shredded coconut
1 scoop Vega One Vanilla smoothie mix
3 small carrots, peeled and chopped
1/2 cup raisins
1/2 cup chopped pineapples
1 tsp organic maple syrup
1 tsp cinnamon
Pinch of sea salt
Make flour. In a food processor add oats. Blend until you have a flour consistency. Add coconut. Add carrots. Process until incorporated in flour. Then add raisins. Process until raisins are incorporated into mixture but not completely broken down. Add the remaining ingredients and process in your food processor. Put in a large bowl. If the muffins are too wet? Add a some gluten free oats to the dough and mix.
Take a muffin size ball in hand and place in a muffin pan and shape it to look like a muffin. Set these aside. This recipe makes 3-4 regular size muffins.
NUT FREE Coconut Frosting:
1/2 cup gluten free oats
1/2 cup organic coconut flakes shredded
2 tbsp. organic coconut
1 tbsp. maple syrup
1 tbsp. purified water ( or more if needed).
Add all ingredients to the food processor, except the water. Add it as needed for your preference of how you would like the consistency of your frosting. I added a tbsp.
Pinch of sea salt.
Add frosting to the top of the muffins. Sprinkle with cinnamon and coconut. Refrigerate for 15-20 minutes for muffins to set. Serve immediately.
No dessert. No problem. So I am doing a spiritual cleanse. You know the first thing I crave is something sweet. I make my own sweet treats and they are usually made with organic sugar, maple syrup or honey. Lately maple syrup, because of some disturbing things I heard about bee farms. :(.
So I am super craving something yummy and says, Dessert!! Desperate times call for desperate measures.
I made these yummy and sweet purple sweet potatoes and added some pineapples on top after they baked with a little ginger, cardamom and cinnamon. They are so delicious. Sweet craving conquered.
Baked Purple Japanese Sweet Potatoes
2 small to medium sweet potatoes
1 tsp olive oil, or not
2 sheets of parchment paper
1/2 cup pineapples, diced
1/2 tsp ginger powder
1/2 tsp cinnamon
1/4 tsp cardamom
pinch of sea salt
Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on the baking sheet lined with parchment paper, drizzle with oil if you like. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. In a bowl add the pineapples and the spices together. Add the pineapples in the middle of the slit of each potatoes. I removed parchment paper from the cookie sheet and put the potatoes back onto the cookie sheet (because the paper will burn under a broiler, so please remove it.)
I drizzled a little coconut oil over the potatoes and put them under the broiler until the tips got a little caramelized, keep an eye on them, because they will burn. Remove from the broiler and carefully plate. Enjoy your Nature’s Sugar.
My friends are amazing! This year I was not in the mood to celebrate my birthday! But they had other plans in mind. My best friends hosted my birthday on the rooftop of one of my dear friends high rise on a beautiful starry summer’s night in Atlanta. We laughed, we cried, we sang, we meditated. It was so ME! My best friend had each lady blow out a gold candle and make a wish for themselves on this beautiful night. That also is so ME, life should be a celebration of us ALL. Well everyone gave me beautiful birthday wishes and gifts.
The funny thing this year most of my gifts were cooking utensils. Now I cook a lot almost every day, but my kitchen is so primitive. They brought me into the 21st century. LOL. This also has inspired me to finally write my cookbook. Set that Table with Love. So here is a recipe I wanted to share with you guys. I did tonight using two of the gifts that were given to me. A Cuisinart Blender and lovely little glass dressing holder.
This is truly setting the table with love.
Blueberry Pineapple Salad Dressing
2 cups of organic blueberries
1 cup of organic pineapples ( chopped)
1 cup of olive oil
4 tbs of organic unsweetened cranberry juice
1 tbs of apple cider vinegar
1 1/2 tbs of organic honey
couple of pinches of sea salt
I blended everything well in my Cuisinart Blender and yummy healthy dressing was born.
This dressing is high in antioxidants, omega fatty acids, prebiotics from the apple cider vinegar which is excellent in promoting healthy intestinal flora. Also this dressing is great for the kidneys and help boost collagen as well, which in my book makes it a Beautiful Energy Food.