Carrot Cake

I can't get enough carrot cake lately. I've been making my friend Elana's carrot cake, and I've been making my own. Can one ever have enough carrot cake? If I had to choose just one kind of cake, and I could never eat another kind again, it would have to be carrot cake. We like to eat this one all by itself, or with a little coconut cream on top.

Carrot Cake

Add to bowl:
4 room temperature eggs (cold eggs will harden the coconut oil)
3 cups shredded carrots (I do this in the food processor)
1/2 cup coconut milk

1/2 cup unsweetened applesauce or honey (I like half of each)

1/4 cup coconut oil, liquified (I think grapeseed oil would also work)
1/2 tsp vanilla stevia
1/4 tsp sea salt
Combine.

Add:
2/3 cup coconut flour, sifted
1/4 cup arrowroot
1 tsp baking soda
1 tbsp cinnamon
1/4 tsp allspice

Mix with electric mixer.

Add:
1 cup chopped walnuts
1 cup raisins

Fold in the walnuts and raisins.

Pour into 9" springform pan, lined with unbleached parchment paper on the bottom only.

Pack it down into the pan with a rubber spatula, and smooth out the top. It looks too dry and thick, but it comes out light and fluffy :-)

Bake at 325 degrees for about 45 minutes.

Let it cool completely in the pan, then go around the edges (the walls first, and then along the bottom of the pan) with a knife to release it.

I like to slide it onto my cake plate (rather than try to pick it up), since it's kind of big and awkward. I think if you refrigerate it first it would be easier to transfer. 





 ♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Lemon & Herb Chicken

This is our new favorite chicken dish. It is so simple and yet such an explosion of flavor. I've always loved getting chicken with lemon sauce when we go out to eat, and now we can have it at home with organic ingredients.

I've been told that chicken (which isn't organic) is fed arsenic to make the chicken hungry so that they eat more. This would explain why so many kids with autism show such high levels of arsenic. Our DAN! doctor says that other ways of getting arsenic are from drinking tap water and being exposed to old porch wood. We drink reverse osmosis water, we have a new house, and we only buy organic chicken. However, we do eat (non-organic) chicken when we go out to eat. After Ashley's last test showed yet more arsenic, I've decided we should stop eating chicken out.

Lemon & Herb Chicken

Mix in a small bowl:
1/2 cup lemon juice
1/4 cup tahini
2 tbsp dijon mustard
1 tbsp chicken seasoning
1/4 tsp garlic powder
Optional: 1 tbsp fresh chopped parsley
Set aside.

Cut 3 chicken breast halves lengthwise into cutlets.

(How to Slice Cutlets Video)


Sprinkle one side of the cutlets with Herbamare.


Heat a large pan over low/med heat.


Add a couple tablespoons of oil to the pan.


Lay the cutlets in the pan, seasoned side down.


Sprinkle more Herbamare on the other side of the cutlets, which is facing up.


Pour your sauce over the chicken.


Reduce the heat to low and cover the pan with a lid, slightly cracked. 


Cook for about 20 minutes (or until the chicken is done), flipping once.


Sauce thickens slightly as it cools.



We have been eating this with a side of Cauli Rice (seen in the background above) from page 59 of Eat Like A Dinosaur.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Celery Root (Celeriac) Fries

It all started when I got the biggest celery root ever in my Door to Door Organics box a couple weeks ago. The last time I had celery root was when Ashley was a baby, and I couldn't remember what I did with it. So I asked you guys on Facebook, and you had so many great suggestions. I ended up making fries, and we've made them two more times since then. We all think they rooooock :-)

These are two smaller celery roots that I got in my box this week. They are pretty cool looking, eh?

The first thing you have to do is level one end so you can peel it.

Then you can cut the root into sticks for fries. I like mine slightly skinny for a dryer fry.

Celery Root (Celeriac) Fries:

Level one end of the celery root (as in the photo above).

Peel the celery root and cut into sticks for fries.

Drizzle with just a little bit of oil (of your preference) and sprinkle with salt (to help pull out the moisture).

Bake at 400 degrees for about 40 minutes, stirring 3 times so they brown evenly.




♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Guest Posting at Tasty Yummies

Please join me today over at Tasty Yummies, a blog I know you will admire as much as I do. While you're there be sure to check out this Banana Cream Chia Pudding, this Creamy Roasted Garlic & Cauliflower Soup, and these Dark Chocolate Coconut Treats! ♥, Kelly

Herb Flatbread with Cooked Garbanzo Beans

We have been buying and eating hummus frequently lately. So I decided I should make it myself, by soaking and cooking dry garbanzo beans, which is so much cheaper. But before I could make hummus I had a thought: "Can you make socca with cooked garbanzo beans?" I know, I know, I have a history of using cooked beans as opposed to bean flour :-) I think they're so much easier to digest, and I love the texture cooked beans create in baking. But you really can't call this socca, because it's very different.

After three tries I achieved the bread above. Which is amazing. It's buttery (don't ask me why) and flakey and oh-so-good. I tried to fiddle with it some more, but I came back to this version again. It's the best. It tastes great alone, with olive oil and more herbs sprinkled on top, and it also makes a great pizza crust. We've had it as a pizza twice now. Yum yum.

If you use egg substitute, please let us know how it works out. And you can always use a socca recipe (which is egg-free), like in my friend Amy's cookbook. I tried to make mine egg-free, but have not been successful yet.

Herb Flatbread with Cooked Garbanzo Beans

Add to blender or food processor:

2 cups cooked garbanzo beans at room temperature (If they are cold from the fridge put them in a pot of hot water for a few minutes, then strain.)
2 eggs
1/4 cup water
1 tbsp olive oil (cold pressed, extra virgin is best)
1 tsp Italian herb blend
1/2 tsp Herbamare (or sub sea salt)

Puree until very smooth.

Place 12" cast iron skillet inside the oven.

Turn the oven on to 500 degrees.

Set the timer for 15 to 20 minutes.

After 15 to 20 minutes, carefully remove the cast iron skillet from the oven.

Add a tablespoon of olive oil to the skillet. (Make sure there isn't any water on the measuring spoon, because water will splatter and could burn you.)

Scoop your batter into the skillet and carefully spread it out with a silicone spatula. (I do this with an oven mitt on, so I don't accidentally burn myself.)

Bake for about 15 minutes.

Serve alone or add pizza toppings and return to the oven for a few minutes more.

UPDATE: Slice into 4 or 6 pieces with a pizza wheel while it is still in the pan, and remove each piece one at a time. It's too flakey to come out in one piece.

♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

Walnut & Coconut Porridge, grain-free

A few of my friends have made porridge with ground nuts and seeds. First I saw it on Ricki's site , then a few days later Elana made it, followed by Carrie . The original recipe comes from Andrea Nakayama and Andrea Livingston —all fabulous women. I decided to make yet another yummy variation using mostly walnuts and sweetening with pureed dates. We are all thrilled with the results — and how often do you find a recipe that the whole family will eat? =) 


For about a month now Ashley and I have been 100% grain-free. I'm not going to call it "Paleo" or "GAPS" because I'm sure we aren't following either of those diets exactly, but we are very close. As you know we have been mostly grain-free for what, two years now? I forget. But we began eating fewer and fewer grains because Ashley and I have trouble digesting them (and all those store-bought enzymes can get pretty expensive, am I right?).


Additionally, something happened that made me sit up and take notice. We hadn't had any grains (and by grains I mean gluten-free grains of course!) for a couple days. Then I made chicken noodle soup with our favorite Tinkyada pasta for lunch. Shortly after eating the pasta Ashley became so spaced out that all she could do was sit on the couch and stare straight ahead for like two hours. Poor B.


That's when I decided that Ashley and I would go 100% grain-free, at least for a few months. I haven't really decided if and when and how I may let either of us try (GF) grains again. We'll see. However, Zoe and Andy have been sneaking (GF) grains, and they have no reactions of any kind. 


This nut and seed porridge is such a terrific substitute for oatmeal or cream of rice. And it takes far less time to make! I hope you love it too.

Grain-Free Porridge

Add to bowl:
6 pitted dates (or more as desired)
1 & 3/4 cup water

Let dates and water soak overnight.

In the morning, add to blender or food processor:
1 cup walnuts
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds (Note: These pumpkin seeds are salted. If your pumpkin seeds are not salted, add a few pinches of sea salt)
1/4 cup almond meal
2 tbsp Chia Seeds
2 tsp cinnamon

Puree until it is finely ground. I like to go until it starts clumping together.

Add the ground nut and seed mixture to a pot, or divide between cereal bowls.

Add soaked dates and their soaking water to the blender or food processor.

Puree until smooth.

Heat the date puree until it just begins to boil.

Pour the hot date water over the nut and seed mixture and stir.

The more liquids you add the thinner it will be.

 ♥, Kelly

Other questions? See my FAQ page here.

P.S. Our eBook will be available in the Apple store (for the iPad) very soon. Our Nook version is available now. Here is the link for that:

The Spunky Coconut Podcast: episode 9 : Kelly talks more with Ricki

In this episode Kelly and Ricki talk about recipe development, fermented foods, healthcare, and detoxing.

See Ricki's full bio HERE.

Ricki is doing My Sweet Victory detox in March with Andrea Nakayama for people to learn to cut the sugar out of their lives.

She is also speaking at Nourished Food Bloggers Conference in April.

Subscribe on iTunes

Listen to Episode 9 in a new window.

If you enjoy the podcast please leave a review on iTunes.

Cinnamon Raisin Granola

Please join me today over at The Balanced Platter for a bowl of my latest granola =) ♥, Kelly

Eat Like a Dinosaur cookbook review

I haven't done a formal review of it, but we loved our review copy of Paleo Pals: Jimmy and the Carrot Rocket Ship, which is by Victory Belt Publishing. Paleo Pals is a kids story book with about ten recipes at the end. My kids adore this story and its message.

Yesterday we got our review copy of Eat Like a Dinosaur, by Stacy and Matt of Paleo Parents. We were uber-excited =) Also by Victory Belt Publishing, Eat Like a Dinosaur has a similar illustration style and message, and it too has Zoe and Ashley riveted. The foreword is written by Elana, one of the most lovable people I know, and there is a short story told by one of Stacy and Matt's boys in the beginning. The rest of the book is a fabulous kids cookbook with over 100 recipes.

In this (too cute) kids cookbook Stacy and Matt share their inspiring story of the power of food. Food has the power to both harm and heal, depending on what it is you're eating. As you know, my family is mostly grain-free (and in fact, Ashley and I have been 100% grain-free for almost a month now) as well as casein and refined-sugar free. We made this choice to fight our health issues and autism. ...and it's working. 


Likewise, Stacy, Matt, and their boys have turned their health around by eating this way. They have lost a collective 200 pounds and successfully treated ADHD, asthma, eczema and allergies. Wowza.

And we have other things in common too. For instance, we share a love of good fat, and the belief that good fat is crucial for your brain (you, your baby, your grandma—everyone). I know you will love reading this book as much as your kids do.

Speaking of which, on to the kids! I watched and photographed as Zoe and Ashley made Mini Nut Butter Cups from Eat Like a Dinosaur this morning. All I helped them with was spooning the batter into the mini cups (because they asked me to), and putting it into and taking it out of the oven.

Above: Contemplating what they will make next while they wait for their Mini Nut Butter Cups to bake =)

Above: After I took them out of the oven. 

And they were so yummy — Gobble, gobble =)

What is Zoe most excited about before they make another recipe from Eat Like a Dinosaur? Writing her own notes in the yellow notes box provided for you on every recipe page. Can I just say, that idea was genius. 

Maybe it sounds like I'm gushing, but I don't care. I want to close by saying how proud I am of Stacy, Matt, their boys, my girls, and all of you who are turning your life around by eating this way. You guys rock =)

♥, Kelly

Other questions? See my FAQ page here.