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Digging up Carrots

July 8, 2011

Last week I viewed a total of 14 houses.  None good.  The market is bleak.  My kitchen is getting smaller and smaller……maybe this will be the week!

Fortunately  the farmers market is now twice a week and getting better and better.  My fridge is completely packed with fresh veggies and since my vitamix is once again in storage I decided to buy a cheap juicer.  I’ve really been missing my green drinks so juicing seemed like the next best thing.

My current favourite drink is what I call the…

Turn ur insides red juice

2 small beets with stems

2 large handfuls of spinach

1 orange

1 small lemon

1 small piece of fresh ginger

5 strawberries

1 carrot

1/4 piece of a cucumber

1 tsp spirulina

1 tsp dried beet powder

Juice the veggies adding the powdered spirulina and beet powder at the end.   If you’re a newbie you’ll want to add lots of ice and maybe even some sweetener.  I’m hardcore….I drink it warm and as is  🙂

If you’re not into beet/green juice (and it does take some practice) then how about dessert?

Carrot Raisin Cake

  • 1 cup whole wheat flour
  • 1/2 cup white flour
  • 1/4 cup coconut flour
  • 1 t baking powder
  • 1 1/2 t baking soda
  • 2 t cinnamon
  • 1 t salt
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1/2 cup coconut oil
  • 1/4 cup olive oil
  • 1/4 cup canned pumpkin
  • 4 eggs
  • 3 cups shredded carrots lightly packed
  • 1 cup chopped walnuts
  • 3/4 cup raisins
  1. Preheat oven to 350 degrees F. Grate carrots and set aside.
  2. In a large bowl blend honey, molasses, brown sugar, oils, pumpkin and eggs.
  3. To the same bowl add flours, baking powder, soda, cinnamon and salt.  Stir just until combined and then fold in carrots, nuts and raisins.
  4. Pour batter into a whatever baking pans you like including muffin tins.  I used a 9 X 13 baking pan lined with parchment paper.

Gotta love those dirty, right out of the ground carrots from the farmers market.

The man declared this his favourite cake.  He does that  a lot 🙂

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