Tag Archives: Desserts

Positively Delicious Gluten-Free Carrot Cake

Carrot Cake

Contributor Nick Oddo works as a Positive Life Health Coach, motivational speaker and energy therapist — and also happens to be an accomplished gluten-free baker. He shared his moist and delicious Gluten-Free Carrot Cake recipe: Serve it simple and unadorned, or with a quick vanilla whipped cream frosting. Either way, the greatest ingredients in his cake are love and positive energy.

Positively Delicious Gluten-Free Carrot Cake
This moist carrot cake tastes even better a day after it’s made. Use as many organic ingredients as you can for a healthier and more delicious dessert. Continue reading →

Recipe Makeover: Guinness Chocolate Cake from Nigella Lawson

Guinness Choc Cake photo

Guinness and chocolate make for a winning combination in Nigella Lawson’s Guinness Chocolate Cake.  In my makeover of this outstanding recipe, I’ve kept all the delicious chocolatey flavor while swapping in ingredients that are better for you and for the environment — from locally brewed stout to raw cacao and dairy from pasture-raised cows. Continue reading →

Recipe Makeover: Peanut Butter & Jelly Bars

pb&j photo

Considering it’s National Peanut Butter Day (yes, there is such a day!), Framed Cooks’ Peanut Butter & Jelly Bars seemed like the perfect recipe for this week’s makeover.  I’ve swapped in better-for-you ingredients that boost nutrients while leaving out harmful pesticides, GMOs, carcinogens and other toxins. The result? A healthier yet still indulgent bar made with kid-friendly comfort foods.

Better butter:  Replace conventional butter with butter made from the raw milk of grass-fed cows.  (If you’re allergic to dairy, substitute organic extra-virgin coconut oil for the butter.)

Organic, lower-glycemic sweetener:  Replace processed white sugar with organic coconut palm sugar, a more nutritive option that can help stave off sugar-induced energy crashes.

Organic, free-range eggs: Boost flavor and nutrients with organic free-range eggs from pasture-raised hens; hormone- and antibiotic-free eggs from cage-free hens are also a good choice. (Hens raised in crowded battery cages have a greater chance of producing eggs with salmonella, offer few nutrients and often have a bland, fishy taste.) Continue reading →