Chocolate Birthday Cake

It was my birthday this weekend and if I wanted a cake I was going to have to make it myself. Any other cake made or purchased would have added processed sugar and I wasn't going to ruin my 84 day streak!

So I went on a search for a no oil, no sugar chocolate cake. As you can see from my last post I discovered Chocolate Covered Katie and also found a chocolate cake on her site, 100 Calorie Chocolate Cake. However, I didn't have all of the ingredients, so this is the version I made. 

• 1 cup spelt flour or white flour
• 6 tbl unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt

• 2 tbl stevia syrup or 1/4 tsp stevia powder
• 1/4 cup pumpkin puree
• 2 tbl apple cider vinegar
• 1 cup plant based milk
• 1/4 cup almond butter or peanut butter
• 2 tsp pure vanilla extract

Pre-heat oven to 350 degrees. Combine dry ingredients in small bowl and wet ingredients in larger bowl. Then combine dry ingredients with wet ingredients with a whisk. Be sure not to over mix. I sprayed my 9" pan with some Pam with flour. There is no need to spray too far up the pan because it won't rise that much. Pour your batter into the pan and try to level the batter as much as possible with an offset spatula. Bake for 25 minutes. (I did not preheat my oven but actually put it in my NuWave oven for 25 minutes)

When I saw it didn't rise all that much and actually made a small cake, I then started to make another batch. So I then had two layers.

Let your cake cool. Katie does say in her recipe that its better if you let it sit and don't eat it right away. I agree with her. Also, do not overcook it. Just bake it 25 minutes and take it out. If you decide to test it with a toothpick or knife, it might come out looking like it needs more time, but I doubt it does. The crust looked a little hard on the outside and I was worried it might not be that great, but I just let it sit.

I let the two cakes cool on a wire rack and then several hours later made my icing. As the cakes were cooling though you'll want to get your cashews for the icing and the dates and let them soak in hot water.

• 1 cup cashews (whole or pieces)
• 4 medjool dates, pitted and cut into pieces

In a small bowl put the cashews and dates together and add hot water, just enough to barely cover. Let sit for one hour.

• 1 ounce cocoa powder
• 1-2 tbl coconut butter (optional)
• 1 tsp vanilla

When ready to make your icing, use a slotted spoon to spoon cashews and dates into your blender, keeping the water they soaked in. Then add your cocoa, coconut butter and vanilla to the blender. Add 1/4 to 1/2 of the water from the cashews and dates. Blend. If you need more water, add more of the water you reserved. It's better to add a little at a time then to add too much. I ended up adding all the date water to the blender. Finish blending till it because very smooth.

This icing was just enough for the two layers but my husband would have liked to have a little more icing so you might want to half the above recipe and make more. It's up to you depending on how much icing you like. 

I did not refrigerate the cake until after it was eaten a couple hours later. I thought it did fine sitting for a couple hours. When we finally cut the cake it was moist and delicious!

Enjoy!!

Thank you, Katie!!

A couple days ago my 7 year old son tells me that they are going to have treats this Friday (today) in class. He asked his teacher if he could bring something non sugary for his treat. Now I'm expected to whip something up late on a Thursday night because that's the only time I'm home is after 8:00 pm. Thank goodness for Chocolate Covered Katie! This recipe for Chocolate Peanut Butter Fudge was so easy and so good. It only made about 3 1/2 little servings so I would suggest you double up if you want more, but my husband tasted it and said, "wow, its sooo rich". He only had half of a "serving".

I put them in these little silicone cupcake liners that we use for their lunches sometimes and then tossed them in the freezer overnight.

The next day you literally peal the silicone inside out and out pops your little goodie. So, no they didn't look all pretty like Katie's picture, but who really cares because the people eating them will be ooing and awwwing. :)  And best of all, no added sugar!

Cauliflower Curry Chowder

This is my favorite soup!

I made an even bigger pot this last weekend. It is also very easy to tweek if you don't like an ingredient or want to add something extra.

Ingredients
1 onion, finely chopped
4 medium potatoes cubed to bite size pieces
2 carrots, finely chopped or sliced in food processor
2 celery stalks, finely chopped or sliced in food processor
1 head of cauliflower, roughly chopped
1 cup frozen or fresh corn
1 cup frozen or fresh peas
1 bay leaf
1/4 cup all purpose flour
1 qt. Low-Sodium Vegetable Stock or Broth (4 cups)
1 tsp curry powder (see picture)
1 cup or the whole can of coconut milk. The more coconut you use the more sweet it will taste

Instructions

1. Saute onion in just enough water to cover the bottom of your pot for 7-8 minutes in a large pot on medium heat. Stir occasionally.

2. Add potatoes and saute for 5 minutes, stirring occasionally

3. Add carrot and celery and saute for 5 minutes, stirring occasionally.

4. Add the cauliflower and bay leaf. Continue to saute for another 10 minutes, stirring occasionally.

5. Add peas and corn

6. Sprinkle flour over vegetables and stir, cooking for 1-2 minutes.

7. Add the stock, scraping the bottom of the pot. 

8. Add the curry powder.

9. Simmer with the lid on for 15-20 minutes, or until desired vegetable softness.

10. When vegetables are softened to your liking, add the coconut milk and simmer for a few more minutes.

11. Optional: add one teaspoon of salt at a time and taste. Salt levels will vary depending on the type of stock you used.

I found this at an Asian market. 

  

Yummy Mung Beans

I work with a guy who is from India and since eating whole food plant based he's been sharing some recipes with me since he's a vegetarian. He gave me one for Green Moong Dal Makhani. Don't ask me what any of that means. All I know is that I really love mung beans! I get them in the bulk section of whole foods.

I have adapted this recipe for the spice pansies that live in my house. I then adapted it for use in my new Instant Pot! If you like it more spicy you can double the spices. (I halved them from the original recipe.)

Stove Top Recipe:

1 cup raw, dry mung beans
an inch piece of ginger, grated or sliced
1 14 oz can of diced tomato
1 4 oz can of green chilies
1/2 tsp tumeric powder
1/4 tsp cumin powder
1/2 tsp crushed black pepper
1/2 tsp cardamom powder
1/2 can coconut milk

Rinse and soak raw, dry mung beans in 3 cups of water.  Let soak for at least 8 hrs or overnight. I've even let them soak for 24 hours. I also soak them in a colander. It makes them easy to remove and rinse from the soaking water. After soaking I like to rinse them again and put them in enough water to boil them. Boil until soft and mushy.

Heat a skillet pan and cover the bottom of the pan with just enough water to use for sauteing the ginger. You can also use oil if you prefer. After sauteing for a few minutes add the tomatoes, green chilies, and spices, let simmer for 7-10 minutes and then add in the cooked Mung Beans and coconut milk. If you like more coconut milk you can use a full can. Its totally up to you. Let cook another 5 minutes. Serve over brown rice or a baked potato.

Instant Pot Recipe:

1 14 oz can of diced tomato
1 4 oz can of green chilies
1 cup raw, dry mung beans
1 tsp ginger powder
1/2 tsp tumeric powder
1/4 tsp cumin powder
1/2 tsp crushed black pepper
1/2 tsp cardamom powder
1/2 to 3/4 can coconut milk
1 cup water

Rinse and soak raw, dry mung beans in 3 cups of water.  Let soak for at least 8 hrs or overnight. I've even let them soak for 24 hours. I also soak them in a colander. It makes them easy to remove and rinse from the soaking water. After soaking I like to rinse them again.

Add ingredients in the order above to your instant pot. Select the beans or manual setting for 20 minutes. Cook and leave to warm 7-10 minutes. Let it release the steam on its own or release it gradually. Serve over brown rice or a baked potato.

How To Deal With Cravings

Everyone has their own idea of how to deal with cravings. One person will tell you to chew gum, the other person will tell you to do breathing exercises. Another person will tell you that if you are craving it, it means your body needs it.

When dealing with sugar I don't agree on any of those, especially the last one!

Gum - All gums have some sort of sweetener and most of them are bad. This is NOT going to help you. This will only further the problem. I gave all the gum away in my drawer to a friend who chews it for other reasons. I also gave her the box they were in that I've had for years just because I knew if I saw it I would crave that juicy sweet gum. The cravings for gum have slowly faded and I'm at 66 days with no processed sugar.

The best way I've found to curb all of my cravings is water. Yep, its that easy. It doesn't matter what I'm craving, if I drink water I feel better. I don't have to drink a ton, but usually I am either thirsty or hungry. If the water doesn't do it, have something healthy. Have some broccoli or a salad or a baby carrots or even an apple or banana! Just don't give into your cravings for processed sugar or unhealthy snacks!! YOU have control over your hands and your mouth. If you give into your cravings you will just be disappointed with yourself and that doesn't easily pass like those cravings will if you douse them with water. Just think of the cravings as a fire you need to put out so they don't destroy your body.

How do you deal with cravings?