Carrot Cake

Every Sunday morning I make a coffee cake or muffins.  I only had baby carrots, so I put them into the food processor.  It worked well.  The pineapple was an interesting surprise.  I thought that 1 cup of honey was a lot…but the cake wasn’t too sweet.  I’m glad we tried it.  Dr. Weil continues to amaze me with recipes that are good for you and taste great.

Carrot Cake (Dr Weil)

9 Servings

Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Enjoy!

Ingredients:
2 cups firmly packed finely grated carrots (3 large)
Juice of 1 large orange
2 tsp vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground allspice
3/4 cup walnuts, chopped

Instructions:
1. Preheat oven to 350°F.
2. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.
3. In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.
4. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
5. Pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, and remove from pan.

 

Nutritional Information:
Per serving:
334 calories
9 g total fat (1 g sat)
0 mg cholesterol
62 g carbohydrate
5 g protein
4 g fiber
25 mg sodium

Bean Dip with Horseradish

My family LOVES this bean dip.  We have never actually put horseradish in it, but love it without.  It is not what you expect.  We have tried northern beans, black beans and will try white beans tonight.  The black beans were ok, but not our favorite.  The white beans, however, are wonderful.  You can dip just about anything, pita chips, tortilla chips, veggies.  I am amazed how everyone ate this up with gusto

8 Servings (Dr. Weil)

Beans are wonderful food — no two ways about it. They are loaded with protein, fiber, potassium, magnesium and folic acid. They have a very beneficial effect on blood sugar and they taste great. There are many ways to use beans — from chili to soup to tasty dips scooped up with raw vegetables, whole-grain crackers or pita triangles. Beans are also one of the foods that work well from a can, saving the time and effort of presoaking. Lower-sodium versions are also available. For those of you who enjoy the aroma of a big pot of beans simmering on the stove, however, keep cooking from scratch!

Ingredients:
2 cups cooked beans (cannellini, pinto or Great Northern)
2 tablespoons extra-virgin olive oil
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.
2. Season with salt to taste.

Nutritional Information:
Per serving:
92.5 calories
3.6 g total fat (0 g sat)
0 mg cholesterol
11.4 g carbohydrate
4.3 g protein
3 g fiber