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...
Green ON Green ON Green Smoothie This is a great recipe to wake you up in the morning. So I’ve got to admit, even though I cook healthy food for a living, sometimes I struggle to get in as many veggies as I know I should. I blame my sweet tooth, which urges me to think about dessert far before I think about what I’ll make as a vegetable side dish. But I found a way to get a healthy dose of veggies into my diet easily and without fuss…green smoothies! The nice thing about green smoothies is you can adjust them to whatever you’re craving (or whatever you have stocked in your kitchen!) The basic ingredients in all great green smoothies are: Leafy Greens : Spinach is my favorite because it breaks down easily in a blender, though kale is a runner up! Creamy Ingredient : Something to make the texture smooth and creamy, like banana, yogurt, coconut milk, or even silken tofu. Fruit : Fruit adds natural flavor and sweetness. You...