Happy Valentine’s Day! I have a lot of love to share with you today.
First… ABC’s WSOC-TV’s Madison Martin came over yesterday to watch me make one of my favorite Valentine’s Day desserts – the video is featured on their website today and also embedded below. I know you are going to really love this recipe – no refined sugar and it is loaded with health benefits!
Thank you for following along with my travels on Facebook… I’ll be back soon, but in the meantime I have a special guest post from one of the most inspirational people I met this year – 13 year old – local food and organic farming advocate – Birke Baehr. If this is the first time you are learning about Birke – you’ve got to check out his TED Talk and his new book “Birke On the Farm” – especially if you have kids. I am super proud to call him one of my friends and who knows he might just become a regular around here…so watch out, he’s a firecracker!
First of all, I’d like to thank Food Babe for inviting me to be a guest on her blog, I’m very excited! We have been talking about working together and I really like hearing about her ideas and recent adventures.
I’d like to start by sharing with you a certain line of products that have popped up in my local “healthy” supermarket. The day after Christmas I was shopping and noticed a large display in the middle of the aisle. Spectrum, a well known brand of organic oils and cooking products has introduced some new products. My family has bought Spectrum coconut oil and some of their other organic oils because they have such an extensive line of organic products. But, what caught my eye that day was this whole new line of products they have introduced. They’re canola oil blends and it seems that they have mixed non-organic canola oil with coconut, peanut, and olive oil just to name a few.
Now for those of you who don’t know canola oil is…
“It is widely recognized as the healthiest salad and cooking oil available to consumers.” (But it is not!) It was developed through hybridization of rapeseed. Rapeseed oil is toxic because it contains significant amounts of a poisonous substance called erucic acid. Although canola oil contains only trace amounts of erucic acid it is also one of the top 4 genetically modified crops. You can read more about the history of canola and how it is a big con here.
Spectrum is owned by Hain-Celestial Group; which probably has the largest conglomerate of well known organic brands such as: Arrowhead Mills, Celestial Seasonings, Rice, Soy, and Almond Dream, and the Garden of Eatin’ just to name a few. In 1999 the H.J. Heinz Corporation bought 19.5% of the company but then sold their stock in 2005. Continue reading →
Fudge is something I haven’t indulged in quite sometime. It’s usually loaded with condensed milk, crisco (transfat), refined sugar and other ingredients I like to avoid. My hiatus from fudge ended last week when I made these melt in your mouth beauties inspired from a recipe I saw on Detoxinista. The best thing about this fudge (other than the fact that it tastes just heavenly!), is the nutritional profile that does not resemble dessert at all. Filled with whole organic ingredients, you just can’t get more simple and real. A one inch square of this fudge has just the right amount of sweetness, fat and protein to seriously satisfy your sweet tooth unlike a piece of traditional fudge, cake, or something overly refined that could cause you to overindulge in more than your share.
Before the week ends and you go off hopping with the bunnies and hunting for eggs, I gotta share what I made this week for my Dad’s birthday…
It’s been a while since I had pound cake – you know the kind that’s so heavy that it literally feels like it weighs a couple of pounds per slice, the kind you get at the most fabulous weddings, and the old fashioned kind your grandmother used to make… So I decided to do the google and search for a good recipe to use. All the ones I found used lots of white flour, eggs, and white toxic sugar in extraordinary amounts, like 10 eggs and 3 and half cups of sugar in one recipe. You know I wasn’t having any of that. Through some modifications and some experimentation, I did it…I made a pound cake with no white flour, no eggs and no toxic white sugar. Yep, that’s right. And it tasted damn good too. So damn good that I wish I had a piece right now! But it’s all gone into the bellies of my lovely family. Hope you enjoy this recipe as much as they did…
1 cup of powdered sugar (I normally don’t use powerded sugar in my baking so I made my own powdered sugar by grinding coconut palm sugar in my coffee grinder and adding 1 tbsp of arrowroot powder, it still dissolves nicely in the icing without lumps)
Preheat oven to 350 degrees and thoroughly grease a loaf pan
Combine flaxseed and water, mix well in a large bowl, and set aside for 5 mins
Combine flour, baking powder, and salt in another bowl
In the bowl with flaxseed, add sugar, other wet ingredients and mix well
Slowly incorporate flour mixture (about a half a cup at a time) into liquid mixture
Pour batter into the greased loaf pan
Bake for 60 mins, it will be done when a toothpick comes out clean
Remove from oven and let cool at least 45 minutes (this is important)
While cake is cooling, melt chocolate and coconut oil on top of the stove using a double boiler
Once chocolate has melted, remove from heat and add powdered sugar. Whisk mixture well, adding a few tablespoons of water at a time to thin out the icing to desired consistency
Recipe makes a generous amount of icing, enjoy it all and don’t forget to lick the bowl clean!
***Please buy all organic ingredients if possible***
To decorate the cake, I used dried pineapple rings. I took a sharp knife and cut out pieces to spell “DAD”…Later we topped the cake with candles… This is a nice alternative to using artificial colors to decorate your cake and a quicker more interesting way to say something on your cake without having to make additional icing.
I cook vegan almost every night (even though I am not vegan by definition). You’ll never see me use frozen “protein” substitutes or tofu or anything made with soy or even a frozen “veggie” burger. I have realized overtime that in order for companies to make those types of products, they truly denature the protein you want to get into your body in the first place. Let’s take a look at Trader Joe’s Masala Burger, one of the cleanest burgers out there.
There are three ingredients which are questionable in my mind even before realizing the product is obviously not organic…
Cellulose gum – Made from indigestible wood that is added because they want to increase the fiber and lower the fat content in the burger, however, they are really adding it because it is cheaper to use than real food. Boo!
Spices – What spices? Aren’t ginger, turmeric, and mustard seeds spices? Why are they not listing the rest? Luckily putting the word “spices” on a list means it can’t be a chemical made flavor. Thank goodness for that.
Citric acid – This is not just lemon juice, like you would think – but this is a industrial man made product via corn (likely genetically modified) not citrus fruits and can make the body more acidic vs. alkaline. When this denatured preservative is consumed it makes the body primed for disease.
Now see why I don’t buy these types of products? – Even one of the best has questionable ingredients. You have a choice on what you bring into your home, what you cook and what you eat. Remember this every single day.
So how do I get my protein? Mainly through nuts, seeds, high quality whey and hemp protein powders, and by making soup like this!
My husband and I ate this Carrot Ginger Lentil soup 3 nights in a row last week. What? 3 days in a row? Yes it was that good. The sweetness of the carrots, married with the spiciness of the ginger and creaminess of the beans…so freaking yummy.
This soup is so supremely satisfying because each serving contains a serving of lentils which is packed with protein and fiber. This is my favorite part of this soup – because most carrot ginger soup recipes don’t really add a protein component or they add stuff that just isn’t necessary like butter, cheese, milk or cream. Did you know one serving of lentils has 18 grams of protein!? This is just crazy for a bean. Plus beans are super duper cheap when you buy them from the dry bulk section of your grocery store.
This recipe is just perfect to make on a Sunday like today and to have throughout the week.
Hope you enjoy this as much as we did!
Food Babe’s Protein Rich Carrot Ginger Lentil Soup