Ooooh--carrot cake!

by Francine

photo via grasshoppersdistribution.com

Ok, so carrot cake is one of my mostest favorite things. Since the very first time I tasted a piece from a bakery on Castro St. many years ago. The cream cheese icing knocked me out. In fact, a piece of that cake and a cup of coffee was a treat I looked forward to at least once a week. A ritual of sorts--often enjoyed solo, but sometimes with a very special friend.

Now even then I knew the cream cheese was perhaps not the healthiest thing in the world. But what does it matter when you're having fun, right? Just like a kiss that can never be exactly as it was that first time when it knocked your socks off, I'm not sure I ever matched that particular carrot cake--in spite of all the ones I've consumed (with delight) since that one.

So speaking of delight, imagine mine when I came across this little gem from our dear friend, Louise Hagler, in her book, Tofu Cookery. No cream cheese in the "Creamy Glaze Topping." Just cream cheese.

The walnuts in this recipe are loaded with goodness (taste-wise and health-wise). A symbol of intellectuality since ancient times (maybe because the two halves of a walnut together look amazingly like a brain!), this tasty nut is teeming with Omega. And by now you know that is a very good thing. Take a look at this from nutrition-and-you.com:

"Regular intake of walnuts in the diet helps to lower total as well as LDL or "bad cholesterol" and increases HDL or "good cholesterol" levels in the blood. Research studies suggest that Mediterranean diet that is rich in mono-unsaturated fatty acids, and omega-3 fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile."

Ok, now that you know how good walnuts are and you already know how delicious and nutritious raisins are (think iron), let's delve into Louise's recipe:

Carrot Cake

Preheat oven to 350.

Mix together dry ingredients:
3 cups whole wheat pastry flour (Louise recommends unbleached white, but I always use whole wheat--organic, please)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

Mix well in a separate bowl:
1/2 lbs. tofu, blended until smooth
1 lb. carrots, grated (4 1/2 - 5 cups) (incidentally carrots are one of the veggies that really should be organic)
3/4 cup oil (canola is fine)
2 cups light brown sugar (or 2/3 this amount of Agave)
1 TB vanilla
1/4 cup orange juice concentrate

Add dry ingredients to the wet ones. Stir until all dry parts are moistened. 

Fold in:
3/4 cup walnuts, chopped
3/4 cup raisins

Oil and flour the pan. Bake for 45 minutes. When cool, top with Creamy Glaze Topping (recipe directly below)

Creamy Glaze Topping
Blend in a blender until smooth and creamy:
1/2 lb. tofu
1 TB oil
1 TB lemon juice
3 TB honey 
1/4 tsp salt

Live Long (and well)!

photo via worldcommunitycookbook.org

As we greet 2012, it's natural to think about the well-being of the planet and all living things--peace, happiness, and longevity. According to an article that appeared recently in Martha Stewart publication's whole living, the Okinawans seem to have tapped into some secrets for health and longevity. Apparently the number of islanders from this small Japanese island who reach 100 is as much as five times higher than that of Americans. And scientific markers of biological age indicate that Okinawan bodies are younger than their actual calendar years. Go figure.

If we apply the statement 'You are what you eat" to Okinawans, we observe several interesting ingredients in their diet. You guessed it. Soy is definitely in there--in the form of tofu, miso, edamame. They don't just use it in stir-frys. They use it in cheesecake, salad dressing, and more. The thing to do is just start experimenting. (Remember we recently used it in pumpkin pie!)

Bitter melon is another ingredient (a relative of cucumber and very high in vitamin C). This one--you've no doubt been eating for years--carrots. But don't toss the tops! That's right. Before you head to the compost pile, chop up those tops and add to vegetable soup or scrambled eggs (or tofu scramble!)

Hechima, a gourd that can be found at Asian markets, is great with tofu. Use it like you would zucchini. In fact, if you can't find any hechima--use zucchini! Okinawans are free with the herbs--turmeric (which fights inflmmation), chili (good for the heart), fennel (nice for the digestion). . . get creative. Herbs are your friends.

Seaweed--so full of folate, iron, and magnesium, is also full of lignan, a cancer-fighting phytoestrogen. Try them in salads, soups. Make your own pseudo sushi by wrapping small balls of rice (or tofu) in strips of seaweed.

Sweet potatoes are sweet. Very sweet for your health. Antioxidant as all get-out and so delicious. Make sweet potato fries by slicing sweet potatoes julienne style, put on a cookie sheet, douse with olive oil, and sprinkle with as much cayenne as you dare and pepper. Put in a 300-350 degree oven for about 25 minutes. Just 'til you see them start to brown. If you're watching your sodium, know that the bite of the cayenne pretty much replaces the salt and you can eat to your heart's content. . . (literally and figuratively).

Okinawans know the riches of whole grains--millet, rice, barley.

Now it's not just what you put in your bodies, it's how you treat daily life. Slow down, be kind, do something to make someone happy. You're doing everyone a favor, because studies show that strong social ties are linked to low rates of just about everything you don't want. . .

A toast to good heath! And let's bring in the new year with good intentions, understanding, and being good to the planet and ourselves.