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« The Weight of the Nation: The Institute of Medicine & HBO Confront America's Obesity Crisis - A Picture's Worth a Thousand Words | Main | Oops! Carrot Cake Muffin Recipe Correction from "Too Good to Believe These are No-Fat Vegan" Carrot Cake Muffins »

May 11, 2012

Comments

wendy (healthy girls kitchen)

Glad you are back to blogging. I've missed you. I'm so making this carrot cake recipe for mother's day, I just can't decide if I want to bake it into a cake and ice it, or make the donuts (I'm totally loving the donut shape these days). But the icing looks to drippy to ice a cake. I might have to dig out an old recipe from a few years ago for a vegan icing and see if it will do.

The Healthy Librarian

@Wendy: Find a BETTER FROSTING recipe. We didn't like this--which is why I didn't post it. I think even the Happy Herbivore has one--I know you'll find a good one. Report back! THanks for the warm welcome back!!

Marilou Garon

For the muffins, is it one and a half cups of shredded carrots, or one and a half carrot, shredded? Sorry to be so nitpicky but I am planning to make these tonight!Cream cheese frosting is so darn good... can you tell I'm a recent convert? Still struggling to give up desert!

The Healthy Librarian

@Marilou: 1 1/2 cups of shredded carrots!

Penny

I'm glad that you discovered Straight Up Food. I tried the muffins and didn't find them sweet enough so I added a frosting from Happy Herbivore. BTW check out my comment on your Nov. 6 post "Fri night dinner, a movie.... :>)

The Healthy Librarian

@Penny re the sweetness: I think the size & sweetness of dates is so variable, don't you?. It's not always an exact measure like sugar is. Would you recommend the HH cream cheese frosting?? Guessing the answer is yes! Anything else you've made & can recommend from Straight Up Foods. I'd love to know. We definitely share similar tastes. Darn, I totally missed your recommendation for Straight Up Foods back in Nov! Probably b/c there wasn't a link for me check instantly. See, I could have been following Cathy for six months if I'd listened to you. Thanks, Penny!!

Penny

You'd never get off of the computer if you followed every suggestion! I like the muffins better after they have rested for a few hours. I did like the Happy Herbivore frosting--tofutti cream cheese and powdered sugar, so not super healthy. I've only tried the blended salad and enchiladas from Straight Up Food. I tell you, there are SO many recipes from blogs and the internet that I have printed and I also keep buying cookbooks. I get them organized and then there's another flurry of paper to deal with in the kitchen. I mostly try recommendations from you and other blogs. I also buy almost everything you suggest (just got a box of Heart Thrive bars) and read the books you mention. I've just started Quiet: The Power of Introverts and am finding it very interesting. Maybe we'll see your picture next year as one of Time magazines most influential people!

I hope you have a wonderful Mother's Day. We are going to my daughter's for lunch---90% plant strong--WOO HOO!

Cathy Fisher

Thank you for posting my recipe for carrot cake donuts. I got some nice emails from your readers. I'm sorry you did not like the frosting. It's a challenge to recreate a frosting that is primarily cheese and cream without using those items. While you can opt for vegan cream cheese (Tofutti), beware that it is loaded with unhealthy ingredients, including oil and isolated soy proteins: http://www.tofutti.com/btcc.shtml so I could not bring myself to use it. While my frosting is an approximation, I did enjoy it, and liked the lemon, but am always open to suggestions for improving it. You are right though, they are great without frosting too. Thanks again for promoting the blog, Cathy http://www.StraightUpFood.com

Healthy Librarian

Hi Cathy: So glad to hear from you. I'm a new fan! Your carrot cake muffins were fabulous & I look forward to making them often. I've gotten lots of thumbs up feedback, too, from everyone who has made them. I'm so happy to have discovered Straight Up Food & look forward to trying many more of your recipes. It's hard to find other bloggers who are creating recipes that are plant-based & no fat. I agree about using Tofutti for the frosting--I wouldn't go there either. I eat this way to avoid fake foods & unhealthy fats--& I certainly don't want to add confectioner's sugar to frosting. I really liked the texture of your frosting--not quite sure what I'd do to change it, but if I come up with anything, I'll let you know. Honestly, I don't think they need any frosting. Just looked at Ann Esselstyn's Pineapple Frosting, that she uses to frost her carrot cake--I just might give it a try. pg. 278 of Prevent & Reverse Heart Disease. It's a blended & cooked frosting that uses light tofu, canned pineapple, maple syrup or agave, arrowroot, vanilla, a little of the drained pineapple juice & an optional 1/3 cup dried pineapple.

Mark

Check out the "Tofu Feta Cheese" recipe in the copy of my book "Heart Healthy Pizza" I sent you. The use of Kombu adds a nice flavor to the marinade. I also think the "red wine vinegar" gets closer to a Mediterranean taste than lemon juice.

FYI, Mark

The Healthy Librarian

Thanks for the reminder, Mark. I'll definitely check it out! Good suggestion about using red wine vinegar.

Susan

Hi - so here is my probably-very-dumb question - have you tried making the feta cheeze without the salt??? I try so hard not to ingest much salt - I know a tablespoon probably isn't that much, but I'm not sure that feta cheeze is where I want to blow it. So I wince as I ask, but how necessary is the salt? Or, maybe a better question is, without the salt is it a tasty product or just dreadful?

Thanks! Susan

The Healthy Librarian

@Susan: I haven't tried it without the salt--my guess is that it's the key ingredient--as it is in olives & pickles. So, I agree with you. If you have to avoid salt--this isn't where you want to blow it. THat said, the 1 tablespoon is all that's needed for a whole pound of tofu---so this makes a lot. If you eat just a 1/2 to 1 ounce you are consuming 436 mg of sodium for an ounce or 216 mg of sodium for 1/2 an ounce.

Amy

Readers already know the term "food borne illnesses" and how helpful having words to describe something can be to motivate ourselves, clarify the unclear connections between eating and health, and explain to others what our different choices are based on. So how about we add the counterpart, "food borne health". This is what we're about...going towards food borne health and es-chew-ing food borne illnesses.

The Healthy Librarian

@Amy: Brilliant! I love concept of "food-borne health", because that's exactly what we're talking about here. Nutrient-dense, with low-caloric density. Thanks, Amy.

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