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.

As you read in my last post I have been neglecting this beautiful project of mine for way too long. Even though the blog has sat dormant I have still be cooking and developing recipes but In truth it is so much simpler to post up a single edited photo to Instagram with a few words then it is to find the time and the inspiration to photograph all of the steps of a recipe, edit them, write the recipe out and then write something clever, witty and engaging to lure you into the post. However, I love writing, I love cooking and I love helping all of you eat healthier.

Growing up in the 80’s and 90’s vegetables were a side dish, often steamed or boiled topped with butter, salt and pepper or my favorite, KETCHUP! (Really, it’s true, I wouldn’t eat anything without ketchup when I was a wee one.) Every one knew that vegetables were good for them but we were not letting the natural flavors shine nor were we very imaginative. I have been a vegetarian since I was 14 years old, I survived by eating sides of what my meat eater parents made, potatoes and green beans more often than not, chips, cookies and pasta. Restaurant eating was pasta primavera or eggplant parm.

Now though the veggie revolution has allowed us to really embrace the many different flavors, cooking methods, and techniques in which you can prepare vegetables. We et their natural flavors shine, we enhance them with seasoning and sauces and not only do we know that they are good for us but they taste good as well!!!!

Previously on the blog, I felt that I needed to create culinary masterpieces for you. Recipes that had multiple ingredients and preparation methods. This new little section is going to go in the opposite for I know how busy we all are and I too struggle during the week to make dinner that is healthy and isn’t pulled from the freezer or ordered out. So hopefully these little ditties will simplify your life and allow you to create delicious meals for yourself and your families.

I make and eat all of the recipes that you see on this blog, my honey is a meat eater so often times he will accompany the dishes with lean meats or fish. Remember, alkaline isn’t about only eating alkaline forming foods, we want a balance - 70% alkaline and 30% acidic, just be smart about those acids loves.

Grilled Asparagus with Miso, Lemon, and Garlic

serves 2

1 Bunch of Asparagus, bottoms trimmed

1 ear of Corn

1 -2 tomatoes, halved

2 tbs Olive Oil

Pink Himalayan Sea Salt to taste

Miso, Lemon and Garlic Sauce

1 tbs Miso Paste

1/4 cup water

1/4 Lemon, juiced

2 tbs Olive Oil

1 tbs Honey

1 Clove Garlic, chopped

Preheat your grill. Toss all of the veggies into a bowl with the olive oil and salt. Grill the asparagus, corn and tomatoes, cut side down until brown with a little bit of char (I love a little char on my grilled veggies).

Meanwhile, in a saucepan, heat the olive oil over medium high heat. Add the garlic and saute until fragrant. Stir in the miso paste, water, and honey bringing to a simmer. Continue to stir so it doesn’t burn. Stir in the lemon juice and add a little more water if too thick.

Cut the corn off of the ear and plate the grilled asparagus, corn and tomatoes. Top with the Miso, Lemon and Garlic Sauce, a little bit of feta if so desired and some parsley. Enjoy and healthy eating!!