PHOTOS OF HOLIDAY RECIPE COLLECTION
Here’s a taste of the BEST recipe collection I’ve ever released on this site (coming tomorrow!)–Healthy Holiday Recipes for Rave Reviews.
Below is Desiree’s recipe for Carrot Cake Cupcakes that blew Craig’s mind and had him thinking of marrying her until he found out she was otherwise occupied (lucky for me).
And Craig says Desiree looks just like Kyra Sedgwick–don’t you agree?
Here’s a photo of the cupcakes, as well as a photo of Desiree and her little boy Isaiah’s green smoothie mustache (yes, OF COURSE you get a holiday green smoothie recipe in the new collection).
I’m also tossing in a photo of the Chia Snowballs, for those of you who got chia in the group buy. This recipe is EASY and YUMMY! Chia absorbs 10x its own weight in water, so it’s GREAT for filling you up and helping you lose weight, plus it’s a nutritional powerhouse. (The recipe in the collection gives you more info about that.)
And just for fun, today I’m posting a photo of Butternut Squash and Lemongrass Soup, which is so lovely, and Raw Pumpkin Pie with Cinnamon Ice Cream (better than what you’ve always thought of as the “real thing!”).
I think tomorrow I’ll post the whole list of recipes. Can you tell I’m excited?
Carrot Cake Cupcakes (2)
Don’t be intimidated by the long list of ingredients–these cupcakes come together beautifully and are really quite easy.
3 eggs (organic and free-range)
¾ C plain kefir
½ C coconut oil
â…“ C banana, mashed
1 C Sucanat
¾ C honey
2 tsp. vanilla
2 tsp. cinnamon
¼ tsp. sea salt
2 C Kamut flour (or whole-wheat flour ground very finely)
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. vital wheat gluten (to help the cake be light)
3 C fine shredded carrot
1 C crushed pineapple with juice
optional: 1 C shredded unsweetened coconut
optional: ½ C golden raisins
optional: ½ C rough chopped walnuts
Preheat oven to 350 °. Blend the eggs with the Sucanat and honey. Add the coconut oil, kefir, mashed banana, vanilla and blend again. Sift the flour, cinnamon, salt, baking soda, baking powder, and vital wheat gluten through a fine strainer.
Stir the dry ingredients into the wet ingredients. Add the shredded carrot and the optional walnuts, coconut, and raisins, if using. Drop the batter by ¼ C into a greased muffin tin and bake for 15-20 min. To test if they are done, stick a toothpick in the middle and if it comes out clean, they are done.
[This is one of two excellent frosting recipes in the collection–the other one is vegan:]
Cinnamon Maple Cream Cheese Frosting
The perfect rendition of the all-time favorite cream cheese frosting, naturally sweetened with maple syrup. After trying this, you won’t want to turn back to the other sugar-filled cream cheese frosting.
8 oz. Nuefchatel
4-6 Tbsp. maple syrup (to taste)
½ C Sucanat
1 tsp. cinnamon
1 tsp pure vanilla
optional: 1 tsp. ultra gel, if the frosting isn’t thick enough, add ultra gel and blend
Blend the Sucanat in a high-power blender until fine. Add the cream cheese, maple syrup, and vanilla and blend until smooth.
Note: If the frosting is not thick enough to hold onto the cupcake, whip 1 Tbsp. of ultra gel into it and let it sit for 5 minutes.