Carrot Cupcakes Everyone seems to love Carrot Cake, what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
Microgreens- A healthy beginning to a nutritious life Looking to step up your culinary game at home with fresh, Nutritious microgreens? Microgreens can bring a surprising amount of flavor's, texture and color to dishes. There is a strong reason why microgreens are popular among food enthusiastS. when it comes to salad, dressing and garnishing. I am sure there's much more than what you see and know about microgreen. What are microgreen exactly? Microgreens are micro versions of matured plants. It is basically the budding stage of plant when the leaves just start to grow and the shoots are early 2-3 inches taller. Commonly confused with the sprouts, microgreens are completely different from baby shoots or sprouts as they are grown in soil, while sprouts are germinated in water. Why to grow microgreens? Home grown microgreens are completely pesticide free and cab be consumed as soon as they are harvested which is an ideal consumption method f