I take a shortcut using a boxed cake mix, but really… who has time to bake from scratch these days? I don’t even have an electric mixer!
By substituting pumpkin puree and applesauce for some of the oil, eggs and butter the cake takes on a denser, richer texture that I prefer, plus it’s healthier.
As always, I recommend using as many organic ingredients as possible.
Prep time: 20 mins
Baking time: 40 mins
Cooling time: 60 mins
CAKE
1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
2/3 cup water
1/4 cup butter, softened
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons gluten-free vanilla
8 ounces (approx 1/2 small can) pure pumpkin puree (NOT pumpkin pie mix)
3 ounces unsweetened applesauce
1 cup finely shredded carrots (2 medium)
CREAM CHEESE FROSTING
8 ounces (1 package) cream cheese, softened
1 tablespoon butter
1 teaspoon gluten-free vanilla
… Keep Reading »
Let’s get this straight… We cram a protein from one object into the seed of another object forcing a genetic mutation so that food can grow in a way that some Corporate Executive has deemed “more profitable.”
Then, when we eat a bunch of this mutated “food” and our bodies start getting all funky we act clueless.
Isn’t it time to open our eyes and realize the ingesting mutated cells can create mutated cells? Hello… we are made of cells, not steel. We live, we breath, we morph.
When we consume GMO foods, we are ingesting a food that was inserted with a gene that caused massive mutations in the plant’s DNA. That same gene may transfer to our cells…
Alessandra Gil explains it best. Read on >>
The food allergy and gluten intolerance fields are full of unknowns, but circumstantial evidence is building that there’s a direct correlation between allergies and vertigo. In my personal experience it only takes one bite of a nightshade food and within 60 seconds my world starts to spin with a feeling of walking down a dark tunnel, similar to the wooziness right before you faint. Know that feeling? We’ve all experienced it at some point.
This article by Nutrition Therapist Melissa McLean Jory is fantastic. It covers Gluten Ataxia – or put more simply if you’re gluten intolerant and eat gluten your head spins.
For me, once I started to understand what’s happening with my body and started removing foods that cause symptoms, I felt better just knowing I was in control. Knowledge is power.
I like to prepare this at night so I have my next day’s lunch ready to go.
Boil water in a saute pan. Cut ends of asparagus and cut the good parts into quarters.
Blanch asparagus pieces in boiling water for only 90 seconds… just 90 seconds.
Drain the water, toss in olive oil and dried shallots, salt and then put it in a covered bowl in the fridge.
Next day your asparagus is soft but not mushy and the perfect temp for a salad!
The latest technology innovated by my company, PPweb Technologies, is powering the NutriSleuth iPhone App. It is a life saver, literally.
Not only does it make Mom’s life easier at the grocery store, but it has severity settings that no other product can offer. A Mild severity setting allows it to be used as a tool to “just eat healthy” while Anaphylactic … Keep Reading »
