I’m a sucker for carrot cake, which is why I created this recipe some years ago from my Raw Vegan Transitions book. It was a way for me to eat delicious carrot cake on a more regular basis without any guilt (because it’s actually healthy) or too much work.
This raw dessert recipe is one of my family’s favorites because it has a wonderful dense texture, decadent frosting, and a parade of delicious flavors. I’m sharing it with you today, with a small tweak to represent my current omnivore lifestyle (like I did when I shared my Vibrant Green Chia Pudding). Please enjoy, and tweet to me a picture of it when you make it.
I love using fresh organic produce which shows off vibrant colors. This recipe of Carrot Cauliflower Puree does just that. It’s the color of a sunset, so pretty. Delicious, too. I can serve this as a side dish to any meal whether it’s breakfast, lunch, or dinner.
Put the cauliflower and carrots in a large, deep saute pan with about a few tablespoons of filtered water. Cook over medium heat, covered, until tender. Alternatively, you can steam them with a steamer insert like this. (I love that steamer insert because it has handles that don’t get too hot to touch, so I can simply dump the veggies into a bowl waiting with butter in it, in one quick dump.)
Transfer the vegetables to a food processor, fitted with the “S” blade, and add the remaining ingredients. Process to a chunky or smooth consistency, as desired.
This delicious, healthy, and gluten-free recipe was adapted from Dr. Weil’s Carrot-Banana Muffins in his True Food cookbook. If you want it paleo style, then use the coconut oil option over the butter oil options.
Glory Muffins is one of our favorite muffin recipes because the flavor is wonderful and the different textures make for a fun experience. You should definitely make these.
It’s no surprise that I love pastured eggs, in all ways. To keep them as healthy as possible though, we usually prepare them in the sous vide under low temperature (by far the easiest), poached on the stove, or maybe gently scrambled using the double boiler method. My preferred experience is to have more yolks than whites and I want my yolks runny.
I’ve been drawn to making dishes with a minimalist mentality. I’m buying the highest quality ingredients I can find and letting them speak for themselves in my recipes, while also using as few ingredients as possible. I’m doing this for a few reasons… for starters it’s easy and less demanding of my time. It’s also less expensive because I am not incorporating as many ingredients. And, in many cases, it’s healthier.
The weather is ripe for enjoying warm raw soups. My inspiration today was from fall ingredients and the Halloween holiday. I whipped up this delightful and flavorful, raw vegan soup, garnished with black sesame seeds (a wonderful “jing” food – more on jing foods for future posts), and it screamed Halloween! It’s mega easy and only has 8 simple ingredients. Check it out…
Carrot and apple make this a perfect fall season soup.
I just made this batch of gorgeous, vibrant juice with my Breville juicer. The pulp and juice looks like a rainbow… so pretty! And… so healthy, too. My Rainbow Juice had 2 green apples, 2 carrots, 1 beet, and 1 cucumber. Delish!
As subscribers to my quarterly email newsletter, you now have the Hearty Buckwheat Biscuits recipe in your hot little hands (or on your hot little computer actually). Today, I received a great question and I thought I’d share it (along with my response) in case anyone else has this issue.
Your recipe for your buckwheat biscuits sounds very good. However, I don’t own a juicer. What could I use instead of the carrot juice pulp? Love your blog.
Here are some ideas to consider…
Is there a juicing (or health food) store that you could go to and order a carrot juice, and ask for the pulp in a separate cup? (Remember you need 1.5 cups gently packed.)
If you have a blender, you can blend some carrots with a little bit of water. Strain out the juice and the pulp will be left in the bag. You need a nut milk bag for this, or go to the hardware store and buy a paint strainer bag for much cheaper. Cheese cloth could work, but it’ll likely get messy.
The last option would be to use a cup or so of chopped carrots. It won’t be entirely the same, but I imagine they’ll turn out. :)
I made my third batch of organic, raw, unpasteurized sauerkraut Tuesday. This time I used organic (and locally grown!) cabbage and carrots. (I also threw in some organic cayenne pepper, but that part wasn’t shown in the video. I wish I had organic fresh hot peppers to use.) I can’t wait to see how it turns out… have to wait a month. Patience. I recorded the steps (briefly) so that you can see how darn easy it is to make this awesomely nutritious and delicious food. Fermented Foods Rule!!!
I used this food fermenting vessel. It’s some of the best money I’ve ever spent. I’ve already paid for it more than once with the sauerkraut I’ve made, so this is a great way to save money. And, it should last my lifetime.
Hi! I'm a chef, author, homeschooling mom, and I love to eat and cook super healthy food. I'm a former vegan, now real-food omnivore, who enjoys coffee(!), dark chocolate, rebounding, and researching the latest tips for optimal living.