Carrot Ginger Paleo Cake

Carrot Ginger Paleo Cake
Number of Servings
Serves 12
Ingredients
  • [q:1 1/3] cup Just Like Sugar Table Top natural chicory root sweetener (not Baking) or [q:1 3/4] cup Organic Zero Erythritol
  • [q:1 1/3] cup medium-shredded unsweetened coconut flakes (not coconut flour)
  • [q:1/4] cup arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • [q:1/2] tsp unprocessed salt
  • 1 tsp nutritional yeast (optional)
  • 2 tsp ground cinnamon
  • [q:1/4] tsp grated nutmeg
  • [q:1/4] tsp ground cloves
  • [q:1/4] tsp ground allspice
  • [q:1/2] cup chopped nuts, soaked if possible
  • [q:1/2] cup raisins (optional; these are high in sugar)
  • [q:2 1/2] carrots, cut into 1 inch pieces (250 grams)
  • 4 large eggs, at room temperature
  • [q:1/2] tart apple, unpeeled, cored, and cut into chunks (100 grams)
  • Zest of 1 orange
  • 2 inches fresh ginger, chopped or grated (about 20 grams)
  • 1 Tbsp pure vanilla extract
  • [q:1/2] tsp maple flavoring (optional)
  • 1 Tbsp raw yacón syrup (optional, for a caramel flavor)
  • Paleo Creme Cheese Frosting
Directions
  1. Preheat oven to 350° F. Grease and lightly dust with coconut flour or arrowroot powder one 9 by 13 inch pan or two 8 inch round cake pans
  2. In a dry food processor fitted with the “S” blade, grind the sweetener to a very fine powder.
  3. Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
  4. To the ingredients in the food processor, add the arrowroot, baking soda, baking powder, salt, nutritional yeast, cinnamon, nutmeg, cloves, and allspice. Mix well and pour into a large mixing bowl. Add the nuts and raisins (if using) to the bowl, and stir.
  5. Place in the empty food processor the carrots, eggs, apple, orange zest, ginger, vanilla, maple flavoring (if using), and yacon syrup (if using). Mix well, until the carrot and apple are well liquefied.
  6. Pour the wet ingredients into the dry mixture. Stir briefly to incorporate.
  7. Pour the batter into the prepared baking pan(s). Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 2 hours in the pan(s) or on a rack.
  8. Top with Paleo Creme Cheese Frosting.
Nutrition Info
Made with chicory root sweetener and walnuts: 463 Calories, 7 g Protein, 53 mg Cholesterol, 32 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 7 g Fiber, 35 g Total fat (12 g sat), 432 mg Sodium, [nutrition:2] Vitamin A, Vitamin B6, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Folate, Iron, Magnesium, Potassium

Spicy Tofu with Vegetables

Spicy Tofu with Vegetables
Prep Time
25 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp vegetable oil, divided
  • 12 oz firm tofu, patted dry, cut in [q:1/2]-inch cubes
  • 3 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, cut in matchstick pieces
  • [q:1/2] red bell pepper, seeded and cut in thin strips
  • 1 c sliced asparagus or green beans, cut in 1-inch pieces
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • [q:2 1/2] tsp fresh red chilies, chopped
  • 2 tsp granulated sugar
  • [q:1/2] tsp black pepper
Directions
  1. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons oil. Add tofu and stir-fry for 4 minutes, turning carefully, until golden brown. Remove with a slotted spoon and reserve.
  2. Add remaining oil to wok. Add shallots and garlic. Stir-fry for 1 minute.
  3. Add carrot, red pepper, and asparagus or green beans. Stir-fry for 2 minutes.
  4. Add soy sauce, lime juice, chilies, sugar, and pepper. Cook, stirring, for 1 minute.
  5. Return tofu to wok. Cook for 1 minute, or until combined and heated through.
Nutrition Info
Per serving: 260 Calories, 16 g Protein, 14 g Carbohydrates, 4 g Fiber, 18 g Total fat (3 g sat, 9 g mono, 6 g poly), 295 mg Sodium, [nutrition:2] Vitamin C, Calcium, Manganese.

Dairy-Free Cream of Spinach and Carrot Soup

Dairy-Free Cream of Spinach and Carrot Soup
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 1 Tbsp oil
  • 2 cloves garlic, minced
  • 2 tsp minced peeled fresh ginger
  • 3 cups chopped baby spinach leaves, removed from rib
  • 2 cups carrot juice
  • 1 Tbsp chopped fresh mint leaves
  • 1 avocado, peeled and pitted
  • 1 Tbsp low-sodium gluten-free tamari, optional
  • 1 Tbsp fresh lemon juice
Directions
  1. Heat oil in a soup pot set over medium heat. Add garlic, ginger, and spinach. Saute until spinach is wilted, approximately 5 minutes.
  2. In a high-speed blender or with the help of an immersion blender, puree spinach mixture with juice, mint, avocado, tamari (if using), and lemon juice until smooth.
  3. Return mixture to pot and warm over low heat. Serve.
Nutrition Info
156 Calories, 3 g Protein, 14 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat, 7 g mono, 1 g poly), 363 mg Sodium, [nutrition:2] Vitamin C, [nutrition:1] Vitamin K, Folate, Iron, Potassium

Natural Tips for Sweet Doggie Breath

Natural Tips for Sweet Doggie Breath
Justin Rent
Dog with its tongue out

In partnership with Natural Vitality

Remedies for Smelly Dog Breath

  • Ginger

    This root herb is used the world over to quell upset stomachs, which can cause bad breath. Try adding a quarter teaspoon of grated fresh ginger to food daily, depending on the dog’s size, or a similar amount of ginger powder.

  • Peppermint Essential Oil

    Peppermint not only soothes stomach upset but also freshens breath. Try putting just a drop of pure essential oil of peppermint into your dog’s drinking water.

  • Probiotics

    These digestion-friendly bacteria help promote a healthy gut so that bad breath doesn’t develop in the first place. Try breaking a capsule open daily into your pet’s food.

  • Carrot

    Add some grated or diced carrot to your dog’s regular food and it will help clean her teeth while she eats. The more bacteria you can remove from her teeth and gums, the better her breath!

  • Dill

    This mild-flavored herb has a powerful antibacterial punch that can help kill mouth-odor-causing germs. Try sprinkling some freshly chopped dill onto the dog’s food. You can also try putting a drop or two of the essential oil of dill into the water bowl.

  • Parsley

    Frequently used by humans to freshen breath, this common botanical will also help your dog ditch his bad breath. The fresh plant contains compounds like chlorophyll that help neutralize odor-causing bacteria. Sprinkle a few pinches of chopped parsley onto the animal’s food.

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Contributor
Natural Vitality
Tags
dogs
pets / animals
herbs
probiotics
carrots
ginger

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Vegan Carrot Ginger Soup

Vegan Carrot Ginger Soup
Ingredients
  • 1 lb carrots, peeled and trimmed and chopped into [q:1/2] inch slices
  • [q:1/2] cup onion, chopped
  • Juice from 1 orange, about [q:1/4] cup
  • [q:1 1/2] Tbsp grated fresh ginger
  • 1 Tbsp olive oil
  • 3 cups water
  • 1 cube Rapunzel Vegan Vegetable Bouillon with Sea Salt
Directions
  1. Sauté onion in olive oil until it begins to soften.
  2. Add carrots and cook for 3 minutes.
  3. Add ginger and continue cooking for 2 minutes.
  4. Add water and bouillon cube and bring to a boil, simmer covered for 15 minutes or until vegetables are soft.
  5. Purée soup in a blender until just blended.
  6. Return to pot and add orange juice.
  7. Ladle into bowls and enjoy.

Chickpea Confetti Salad

Chickpea Confetti Salad
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • 2 c cooked short-grain brown rice, cooled
  • 1 can chickpeas, drained and rinsed
  • 2 large carrots, peeled and diced
  • 2 scallions, sliced thin
  • 1 to 2 Tbsp fresh dill, to taste
  • [q:1/2] c pecans, chopped
  • [q:1/4] c raisins

Dressing

  • 4 Tbsp extra-virgin olive oil
  • 2 Tbsp champagne vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp agave syrup
  • 1 garlic clove, minced
  • [q:1/2] tsp sea salt
  • Freshly ground black pepper, to taste

 

Directions
  1. Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl. 
  2. Pour dressing over salad. Toss to blend.
Nutrition Info
660 Calories, 20 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 14 g Total sugars (2 g Added sugars), 12 g Fiber, 21 g Total fat (3 g sat), 232 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Vitamin B6, Folate, Phosphorus, [nutrition:3] Magnesium, Zinc, [nutrition:2] Vitamin A, Vitamin B3 (niacin), Vitamin K, Iron, [nutrition:1] Vitamin B2 (riboflavin), Vitamin E, Calcium, Potassium

Roasted Carrots, Potatoes & Parsnips

Roasted Carrots, Potatoes & Parsnips
Prep Time
40 minutes
Number of Servings
6
Ingredients
  • 3 large carrots, cut into [q:1 1/2] inch thick pieces
  • 1 lb red bliss potatoes, cut into [q:1 1/2] inch thick pieces
  • 3 medium parsnips, cut into [q:1 1/2] inch thick pieces
  • [q:1/4] cup olive oil
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper
Directions
  1. Preheat oven to 400°.
  2. Toss vegetables with oil and thyme in a large bowl. Add additional oil if veggies seem dry. Season to taste with salt and pepper.
  3. Place vegetables in oven on an 11 by 17-inch baking sheet.
  4. After about 20 minutes, turn vegetables over with a spatula for even browning.
  5. Roast for an additional 15 to 20 minutes, or until vegetables are brown at the edges and tender when pierced with a fork.
Nutrition Info
198 Calories, 3 g Protein, 0 mg Cholesterol, 28 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 6 g Fiber, 9 g Total fat (1 g sat), 239 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Vitamin C, Vitamin K, [nutrition:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin B6, Vitamin E, Folate, Magnesium, Phosphorus, Potassium

Carrot, Cranberry, and Walnut Salad

Carrot, Cranberry, and Walnut Salad
Prep Time
30 minutes
Number of Servings
4 to 6
Ingredients
  • 1 lb carrots
  • [q:1/2] cup dried cranberries
  • [q:1/2] cup toasted, coarsely chopped walnuts (see sidebar)
  • 1 4-inch long piece fresh ginger, peeled and shredded on a box grater
  • 2 Tbsp minced shallot
  • 2 Tbsp cider vinegar
  • [q:1/3] cup vegetable oil
  • Salt and freshly ground black pepper
Directions
  1. Using a food processor fitted with the coarse shredding blade, shred carrots. Combine carrots, cranberries, and walnuts in large bowl.
  2. A handful at a time, squeeze shredded ginger into medium bowl to extract juice. (You should have about 2 tablespoons ginger juice.) Add shallot and vinegar. Gradually whisk in oil. Pour over carrot mixture and mix well. Cover and refrigerate to soften cranberries, about 1 hour. (Salad can be made up to 2 days ahead.)
  3. Season with salt and pepper to taste. Serve chilled.

Cardamom Cinnamon Carrot Cake

Cardamom Cinnamon Carrot Cake
Number of Servings
Serves 12
Ingredients
  • 1 pound carrots (I used 7 medium sized carrots)
  • 1 cup pure cane sugar -- divided
  • [q:2 1/2] cup all-purpose flour (unbleached)
  • [q:1 1/2] tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cardamom seeds
  • 2 fresh ground cloves
  • [q:1/2] tsp salt
  • 4 eggs
  • [q:1 1/4] cup canola oil
  • [q:3/4] cup brown sugar -- make your own, it's worth it for this cake!
    • [q:3/4] cup pure cane sugar
    • 2 Tbsp molasses
Directions
  1. Grate carrots and toss with [q:1/2] cup of sugar. Let carrots rest in strainer for 20 minutes.
  2. Using mortar and pestle, crush cardamom seeds and discard pods, grind cardamom seeds and whole cloves into a powder.
  3. Sift flour, baking soda, cinnamon, salt. Add freshly ground cardamom seeds and cloves.
  4. Mix brown sugar, remaining sugar, eggs and oil
  5. Add flour mixture into egg mixture.
  6. Stir in grated carrots.
  7. Pour into 8x11-inch pan.
  8. Bake at 350F for 45-55 minutes or until cake tests done.
Nutrition Info
455 Calories, 5 g Protein, 53 mg Cholesterol, 56 g Carbohydrates, 34 g Total sugars (32 g Added sugars), 2 g Fiber, 24 g Total fat (2 g sat), 303 mg Sodium, [nut:3] Vitamin A, Vitamin E, [nut:2] Vitamin B1 (thiamine), Folate, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin K, Iron, Phosphorus

Carrot and Apple Soup

Carrot and Apple Soup
Ingredients
  • 1 Tbsp canola oil
  • 1 medium onion, chopped
  • 1 medium leek, chopped 1 lb peeled carrots, cut in [q:1/2] inch slices
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 3 cups fat-free, reduced-sodium chicken broth Milk or fat-free, reduced-sodium chicken broth, as desired (optional)
  • Salt and freshly ground black pepper, to taste
  • 3 Tbsp minced mint, for garnish (optional)
Directions
  1. Heat oil in medium Dutch oven or large saucepan on medium-high until hot. Saute onion and leek until onion is translucent, 4 minutes.
  2. Mix in carrots and apple. Tightly cover pot, reduce heat, and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
  3. Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper. Serve garnished with mint.
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