Now that spring has sprung, I'm beginning to come up for air. How about you? Even in the face of the world's uncertainty and collective pain right now, I'm feeling the awe of nature's offerings, happily heading to farmer's markets for delectable fruits and veggies, and planning some fun travel despite the enduring pandemic. Are you noticing the lightness of the season? What is shifting for you as we come out of the darker months? There's still so much to be grateful for, and I try to remind myself of that every day.
For the past several months, I've been AWOL, and I've missed you. After two-and-a-half years of studying the rigorous field of Functional Medicine, I'm excited to report that I am now a certified Functional Medicine practitioner. That means that I am armed with impeccable tools from the School of Applied Functional Medicine to help you uncover the root causes of your symptoms and diagnoses and take effective, practical steps that can reverse them. Are you motivated to learn what's behind your autoimmune disease diagnosis, your digestive woes, joint pain, fatigue, unexplained weight gain? If so, I'm happy to talk for 20-minutes about what you've been experiencing and how I can help. Reach out to me in the comments below or through the contact info on my website.
With carrots at their sweetest right now, I'm sharing this delicious carrot cake recipe. Of course it's free of inflammatory gluten, dairy and refined sugar. And it's vegan.
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VEGAN CARROT CAKE
Super moist on the inside and chewy on the outside, this carrot cake satisfies a sweet tooth without the inflammatory effects of a typical dessert.
Print recipe
1/2 c. organic applesauce (no sugar added)
1/2 c. olive oil
1 flax egg (combine 2 T flax meal + 5 T water in a glass) or 1 large egg if not vegan
1/2 c. coconut yogurt
1/2 c. maple syrup
2 t vanilla extract
2 c. almond flour
1 1/2 c. gluten-free flour blend (I combined 1/2 c. each of brown rice flour, buckwheat flour, and arrowroot flour)
3/4 c. coconut sugar
1 rounded T ground cinnamon
1/2 t ground nutmeg
scant 1/4 t ground cloves
2 t baking soda
2 t baking powder
1/4 t salt
4 c. carrots, shredded
Preheat oven to 350 degrees, convection setting preferable. Line a loaf pan with a generous sheet of parchment paper.
Combine the first six wet ingredients in a mixing bowl, and mix well. In a separate bowl combine the next nine dry ingredients, and mix well. Combine the wet and dry ingredients, and mix well again. Add the shredded carrots and mix until well incorporated. Pour batter into prepared loaf pan. Bake for 55 minutes or just until a fork inserted into the center comes out clean. Enjoy!
For the past several months, I've been AWOL, and I've missed you. After two-and-a-half years of studying the rigorous field of Functional Medicine, I'm excited to report that I am now a certified Functional Medicine practitioner. That means that I am armed with impeccable tools from the School of Applied Functional Medicine to help you uncover the root causes of your symptoms and diagnoses and take effective, practical steps that can reverse them. Are you motivated to learn what's behind your autoimmune disease diagnosis, your digestive woes, joint pain, fatigue, unexplained weight gain? If so, I'm happy to talk for 20-minutes about what you've been experiencing and how I can help. Reach out to me in the comments below or through the contact info on my website.
With carrots at their sweetest right now, I'm sharing this delicious carrot cake recipe. Of course it's free of inflammatory gluten, dairy and refined sugar. And it's vegan.
_________________________________________________________________________________________
VEGAN CARROT CAKE
Super moist on the inside and chewy on the outside, this carrot cake satisfies a sweet tooth without the inflammatory effects of a typical dessert.
Print recipe
1/2 c. organic applesauce (no sugar added)
1/2 c. olive oil
1 flax egg (combine 2 T flax meal + 5 T water in a glass) or 1 large egg if not vegan
1/2 c. coconut yogurt
1/2 c. maple syrup
2 t vanilla extract
2 c. almond flour
1 1/2 c. gluten-free flour blend (I combined 1/2 c. each of brown rice flour, buckwheat flour, and arrowroot flour)
3/4 c. coconut sugar
1 rounded T ground cinnamon
1/2 t ground nutmeg
scant 1/4 t ground cloves
2 t baking soda
2 t baking powder
1/4 t salt
4 c. carrots, shredded
Preheat oven to 350 degrees, convection setting preferable. Line a loaf pan with a generous sheet of parchment paper.
Combine the first six wet ingredients in a mixing bowl, and mix well. In a separate bowl combine the next nine dry ingredients, and mix well. Combine the wet and dry ingredients, and mix well again. Add the shredded carrots and mix until well incorporated. Pour batter into prepared loaf pan. Bake for 55 minutes or just until a fork inserted into the center comes out clean. Enjoy!