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, carr...
Mustard Green Salad Wait. Mustard greens in salad? Like raw? Oh yes. Not only is it delicious, but healthy too. Microgreens are healthier than fully grown plants. Microgreens are not new, but relatively new to me. They became popular in the mid 1990s in California and moved eastward. As a gardener I always planted seeds to get the full-grown plant. So thought of starting with this microgreens salads, which is different from your regular salad in taste wise, but the ingredients used are very common, apart from mustard seed leaves, because it is grown by you. And you can harvest them within a week. It doesn't take much sunlight and low maintenance too. This green taste almost like little sour. Most happiness is growing your own food and eating them. Click this link to see how to grow Mustard seeds microgreen. GO CHECK OUT MY MICROGREEN ARTICLE, in how to grow them easily. Microgreen Series - How to grow MUSTAR...