March 11, 2017

GRAIN-FREE CARROT CAKE

March 11, 2017/ Laurén

It's Easter Week! We will be celebrating one of our favorite holidays with decoration and recipe ideas. Here's a delicious cake without all the post-junk food guilt!

I took one of my favorite grain-free recipes and put a holiday twist on it. I love this cake because it's the only carrot cake I've ever had that doesn't make me feel sick after eating it. I adapted the recipe from Elana's Pantry, but I have changed several components. I also use real cream cheese in the frosting. Elana has a great coconut-based frosting, should you want a dairy-free option.

Cake Ingredients:

3 Cups Blanched Almond Flour

1 Teaspoon Sea Salt

1 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Teaspoon Pumpkin Pie Spice

5 Large Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Maple Syrup

1/2 Cup Warmed Coconut Oil or Extra Virgin Olive Oil (or a combination of both)

3 Cups Carrots, Grated

Preheat oven to 325 degrees.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, pumpkin pie spice.

In a separate bowl, mix together eggs, maple syrup, vanilla extract and oil. Add Carrots. Stir wet ingredients into dry and mix until completely combined.

Place batter into two well greased round 9" cake pans.

Bake for 35 minutes. Do not over bake! Allow to cool.

Frosting Ingredients:

3- 8 oz. Bars of Cream Cheese (at room temp)

3/4 Cup Maple Syrup

1 Teaspoon Vanilla Extract

---

Topping:

1/2 Cup Shredded Coconut

*For Easter, I've also added some chocolate caramel eggs from Whole Foods.

---

Serves 8-10

Combine cream cheese, maple syrup and vanilla in a bowl and mix on high for 1 - 2 minutes until thoroughly combined and creamy. Do not frost the cake until it is completely cool.

When you are ready to frost the cake, take a pastry bag with a 1/2" open tip and fill it with 1/2 of the frosting. If you don't have a pastry bag, create your own by taking a large Ziplock bag and cut 1/2" off of a side corner.

Place the first half of the cake top-side down on your cake plate.

Frost the first layer, by starting in the middle and work your way out in a continual circle. It's fine if it doesn't look perfect! Just make sure it is all covered out to the edge.

Place the second layer of cake on top of the frosting top-side up.

Fill your pastry bag with the remaining frosting and repeat. Now gently smooth the frosting with a spatula.

Sprinkle coconut shreds evenly on top.

Decorate with candy eggs to add an Easter touch.

I also added this adorable Meri Meri Easter cake topper to make it extra festive. xx

September 02, 2015

EREWHON CALABASAS

September 02, 2015/ Laurén

Erewhon is my #1 food store in the city. I have been going to their Beverly Blvd. location since I was a kid (Thanks Mom for being such a wise foodie!). I'm so excited to see them expanding with new stores - Erewhon Calabasas recently celebrated their 1st Anniversary and their Venice location is opening soon.

Erewhon's strict and uncompromising health and ingredient standards put most other markets to shame. I won't name any names. ;) They are also ballsy enough to carry raw milk, which is a rarity, even in our progressive and health conscious city. You won't see any corn syrup or artificial anything in their store. You can see the complete list of products NOT carried at the store and learn more about their dedication to carrying only fresh, sustainable and the healthiest foods.

It's nice not to have to weed through conventional produce - because all of this is organic!

Are you a Bulletproof devotee? Erewhon has got you covered.

I am the biggest fan our their organic cold pressed juices and elixirs.

Never want for fermented veggies again.

You can grab wine for your next dinner party too.

I love coming here for dinner! The cook up amazing organic foods all day.

They even have wild caught sushi.

B loves partying in the store with this delish organic "poppie-corn." We love you Erewhon!!! xx

Erewhon Calabasa is located at: 26767 Agoura Rd., Calabasas, 91302

August 05, 2015

BULLETPROOF COFFEE + THE FIRST BULLETPROOF COFFEE SHOP

August 05, 2015/ Laurén

Have you tried Bulletproof Coffee yet? "Buttered coffee" has become an everyday staple in my life and I love it (Thanks for the intro, Dad!). I'm relieved that the "low-fat lifestyle" of the 80's and 90's has turned out to be an erroneous and outdated trend. FAT is not only IN, it's also great for you!! Hooray!!! Here's why grass-fed butter is the newest, oldest superfood:

Grass-fed butter is higher than grain-fed butter in omega-3 fatty acids, CLA, beta-carotene, vitamin A, vitamin K, vitamin D, vitamin E, and antioxidants. You can actually see the difference in the butter: grass-fed butter is a sunny yellow color, while grain-fed/factory-farmed butter is almost white. The lack of color is a sign that the butter is coming from sick, nutrient-depleted cows.

Grass-fed butter is high in butyrate, a short-chain fatty acid. Studies show that butyrate can both prevent and decrease inflammation in humans. In rodents, studies have shown butyrate to protect against mental illness, improve body composition, increase metabolism, and improve gut health.

Butter is nutrient-dense. A single tablespoon of butter contains:
- 500 IU vitamin A
- More carotenes than carrots
- High amounts of vitamin K2, vitamin D, and vitamin E

So what is Bulletproof Coffee and how do you make it? Created by Dave Asprey, Bulletproof Coffee consists of "upgraded" single-origin black coffee, blended (BLENDED IS KEY!) with grass-fed butter or ghee and "Brain Octane" oil -- a coconut oil with 18x more concentrated caprylic fatty acids than regular coconut oil.

Seem like too much work? Now you can have someone else blend up a buttered coffee for you at the brand-new, first-ever Bulletproof Coffee Shop in Santa Monica. Here's a peek inside:

Choose from a fairly extensive menu of "fattened" coffee, tea and other hot and cold Bulletproof beverages.

The staff blending away.

Get educated on the Bulletproof Diet while you sip your drink.

Ready to convert to the Bulletproof lifestyle? You can pick up anything you need at the cafe, to get started at home. Coffee has never been fattier!! Yum! Yum! xx

Bulletproof Coffee Shop is located at:

3110 Main St., Santa Monica, CA, 90405

July 16, 2015

IT'S ICE CREAM SEASON: THE EASIEST RAW VEGAN ICE CREAM

July 16, 2015/ Laurén

National Ice Cream Day is this Sunday and if you want to celebrate the greatest holiday ever, without a sugar hangover, we've got the perfect (and simplest) recipe for you! I make this healthy dessert for my family a lot and it's always a surefire hit.

Ingredients (per serving):

1 Large FROZEN Banana (I freeze several ripe bananas ahead of time so I have them ready. They must be frozen, minimally, overnight to work)

8-10 Frozen Strawberries

2 Soft Dates

Approx. 1/8 Cup of Water

You will need either a VitaMix or blender.

Put all of the fruit and 1/2 of the water in a VitaMix. Turn on low and use the tamper to push the ingredients down and blend. If it is very dry, slowly add more water. Be careful not to add too much water, or your ice cream will become a smoothie. A blender will work too but will take more effort. The tamper in the VitaMix makes this extremely easy. If you use a regular blender, you will have to start and stop and use a rubber spatula with the blender turned off to mix it. I have done it, but it takes more time!

Scoop out and serve immediately. You can top with fresh fruit, nuts or coconut shreds if you like a little added texture! Happy (and Healthy) National Ice Cream Day! xx

May 21, 2015

FAVORITE HEALTHY SNACKS FOR KIDS (AND ADULTS!)

May 21, 2015/ Laurén

I have really tried to make it a priority to cook for my family as much as possible, but sometimes you just can't make everything - especially when you need snacks on the go. It can also be a real challenge feeing a two-year-old boy who can be extremely picky! There are some great junk-free snacks out there these days, that Brixton and I both love. Here are some of our favorites.