Let us eat cake!

Carrot Cupcakes:

Ingredients:

1 grated organic apple
1 tsp vanilla essence
1/2 cup margerine (non gmo olive oil based found in health food stores)
1/2 tsp salt
2 tsp Baking powder
1 tsp cinnamon
1 cup raw organic cane sugar
1 1/2 cups rice flour
1/4 cup flax meal
1 cup grated carrots
 2 tablespoons egg replacer ( mixed with water and whisked with a fork to resemble whisked egg whites)
1 cup chopped walnuts

For frosting:
1 cup macadamia nuts
1/2 cup water
3 Tablespoons of honey or agave (for those not wanting to use honey)

Directions:

For Cupcakes:

Place all ingredients except for grated carrots and walnuts into a vitamix/blender and blend until creamy smooth.
Remove from blender, place in a bowl and add grated carrots and walnuts.
Spoon into cupcake baking tray.
Bake for 35 minutes at 350 degrees F

For frosting:

Place macadamia nuts, water and honey (or agave) into the blender/vitamix and blend until creamy smooth.
Spoon onto cupcakes once they have cooled down and serve.

Sensationally divine on the palate!

Nutty Sauces and Nutty Cheezes

Mac Nut Cheezy Sauce:

Ingredients:
2 cups macadamia nuts
1.5 cups chopped orange bell pepper
1 orange
4 cloves garlic
2 Tablespoons Braggs aminos (or soy sauce)

Directions:
Place all ingredients in a blender/vitamix and blend until creamy.
Ready to serve and delicious on steamed broccoli.

Peanut "breading" sauce: Breaded eggplant

Ingredients:
1/2 cup raw, crunchy peanut butter
2 Tablespoons hemp oil
1 Tablespoon olive oil
1 Tablespoon nutritional yeast (source of vitamin B12)
2 tablespoons chopped cilantro/or Italian parsley
2 Tablespoons chopped green onions
1 large eggplant sliced into thin slices. (This is kept separate. First sprinkle eggplant slices with sea salt and allow it to stand for 1 hour. Then rinse with fresh water and dry with a paper towel. The sauce will be used to coat these slices)

Directions:
Combine ingredients and blend in a vitamix or blender until creamy
Place batter on both sides off the eggplant slices and lay on an oiled baking sheet.
Broil/grill on low until browned ~ approximately 5-8 minutes. use fork or spatula to flip over and brown other side for about another 5 minutes.
Eggplant is done when browned and tender.
Garnish and serve.

I served the steamed broccoli with Mac Nut Cheezy Sauce and the Breaded Eggplant in peanut breading sauce with a side salad of beet chard and beetroot.

Hemp ~ Pine Nut sauce:

(also featured under the hempa-licious section)

Ingredients:

1 cup hulled hemp seed
1 cup pine nuts
1 large red bell pepper
2 cloves fresh garlic
2 Tablespoons of Braggs amino's (or soy sauce)
3 tablespoons lemon juice (freshly squeezed)
1/4 cup water
Sea salt and ground black pepper to taste

Place all ingredients into a Vitamix or blender and blend into a creamy texture.
Ready to serve as a side dip or use as a sauce on a main dish.
Extremely yummy and you'll have people demanding the recipe!