Like so many people out there, stress causes me to revert to my sugar laden days of sour patch kids and gummy bears. I’ll admit it, I have a problem, it is a raging sweet tooth that just will not quit! Over the years, as my diet has changed so has that sweet tooth but when stress hits, those sugar cravings happen hard. I know that sugar is my enemy. It wreaks havoc on my system, it is the biggest culprit of all of my heath issues and I know without it I feel better and healthier. it instantly gives me a headache, makes my ears itch and causes bacteria imbalances up the wazoo, literally. I have fought this battle for a long time, I don’t even enjoy those sweet treats anymore but old habits are hard to break and stress is a powerful caller of the all mighty confection.

Sugar is one of those things that hooks us at the first bite - think about kids, one taste and off they go, bouncing off the walls and craving more and more. It causes our insulin levels to spike, our taste buds to go nuts and it forces us to go back again and again just like any other addiction. Who ever can have just one jelly bean is a saint.

Even naturally occurring sugars can get us if we aren’t careful. I am a big believer in the power of fruits and vegetables and eating a wide variety of them for health but even I have fallen into the trap of only eating fruit which is delicious because it is SWEET!! Ensuring that vegetables are the majority of your diet can be difficult at times but also rewarding for your overall health.

That being said, sometimes you just have to give in, you have to indulge in a little bit of sweetness and when that need happens its best to be prepared so that you do not reach for those preservative filled, non-nutritious cookies, cakes, and candies from your grocery store. The following recipe is gluten and grain free, and utilizes an amazing product, monk fruit sugar. Monk fruit is an Asian fruit that has been used in medicine for centuries. It is extremely sweet so is often cut with erythritol. It is great for baking as it does not cause a spike in blood sugar, it has no calories, no carbs, and is great for all of use who are watching our sugar intake (even honey or maple syrup , although natural and healthy can cause a blood sugar spike).

The recipe is not vegan as I did use 2 eggs but I am sure you could use an egg replacer in order to veganize it.

Gluten Free Carrot Cake with Rum Raisins, Coconut, Orange and Tahini

1 cup Almond Flour

1/4 cup Coconut Flour

1/2 cup Unsweetened Coconut Flakes

1/2 tsp Baking Soda

1/2 tsp each of Nutmeg, Ginger, Cardamom

2 tsp Cinnamon

1 tsp Pink Himalayan Sea Salt

1/4 Monk Sugar

2 Eggs

1/4 cup Coconut Oil, melted and cooled

1/2 cup Almond Milk

1/4 cup Tahini

2 cups Shredded Carrots

1/2 cup raisins soaked in rum for 1 hour and drained (optional)

Zest of 1 Orange

Preheat the oven to 350 degrees. Oil an 8” cake pan and line with parchment paper, greasing the paper as well.

In a medium bowl combine the almond flour, coconut flour, coconut, baking soda and spices. Set aside.

In a large bowl cream the sugar and eggs (use a mixer or by hand) add the coconut oil, almond milk and tahini, stir until well combined. Stir in the carrots, raisins and orange zest before slowly adding your flour into the mixture.

Divide into the 2 pans and bake for 30 minutes or until the cake is set and a toothpick comes out clean. Cool and enjoy.

*I took the cake and cut it into small circles for serving and topped with coconut cardamom whipped cream and a splash of the raising rum but feel free to experiment.

I hate wasting food, it is one of my pet peeves. I only buy enough for the week but sometimes life has you on a roller coaster and you don't get to eat all those fresh veggies laying around in your fridge so what can you do - make soup of course!

My honey is a chef and he is notorious for buying a ton of fresh veggies so that he has whatever he desires on hand and when I say a ton, I mean a TON. So when I looked in the fridge today I was shocked, so many veggies on their way out! A little brown spot here, mold starting to grow at the stem there, some yellowing kale. When did all these veggies get here and how could I possibly use them all up!

Soup is one of those things that really hit the spot and warm you from the inside out. Its also a great start to a detox or an excellent addition to increase your vegetable consumption especially in the long winter months.

This soup can be adapted to whatever you have on hand but I think there are a few key elements to a great soup. Here are my suggestions;

Always use a wide variety of colors and textures
Saute the veggies first in order to bring out their flavor.
Season those veggies before pouring in your broth.
Don't go light on the seasoning but watch your salt usage.
Don't be afraid to try other things besides vegetable broth - add a little wine, use miso paste, through in a little cider vinegar or splash a bit of soy sauce in there to provide depth.
Simmer longer instead of boiling for a shorter amount of time.
Add any quick cooking items right at the end.

I hope that you enjoy this as much as I am!

A Little Bit of Everything Vegetable Soup

1/2 Butternut Squash, peeled, seeded and cubed

1 Onion, Sliced

8 Garlic Cloves, chopped

3 Celery Stalks, chopped

3 Turnips, peeled and cubed

1 cup baby carrots, halved

4 Tomatoes, chopped

1 Jalapeno Pepper, seeded and minced

3 tbs Olive Oil

1 tbs Italian Seasoning

1 tsp Oregano

1 tsp Parsley

1 tsp Ginger

1 tsp Smoked Paprika

1 tsp Dried Seaweed

1 tsp Pink Himalayan Sea Salt

3 tbs Soy Sauce

4 cups Vegetable Broth

4 cups Water

1 cup Spinach

1 cup Kale

Add olive oil to a large stock pot over medium high heat. Chop and dice all vegetables. Add to the pot and saute for 5 minutes until softened. Add the spices and saute another minute until fragrant. Add the soy sauce and the vegetable broth slowly. Add the water and bring to a boil. Reduce, cover and simmer until vegetables are cooked through about 30 to 40 minutes. Add the spinach and kale. Salt to taste. Enjoy and Healthy Eating!