Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.














Carrot Cake with Marmalade Cream Cheese Frost Recipe
Carrot Cake with Marmalade Cream Cheese Frost Category Nut Recipes 
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Ratings 0 
Ingredients And Procedures

2 c Unbleached all purpose flour

2 ts Baking soda

2 ts Baking powder

2 ts Ground cinnamon

1/2 ts Salt

4 lg Eggs

3/4 c Vegetable oil

3/4 c Sugar

2/3 c Packed golden brown sugar

1/2 c Orange marmalade

1/2 c Orange juice

3 c (lightly packed) grated

Peeled carrots 3/4 c Chopped toasted walnuts

----------------------------------FROSTING---------------------------------- 4 8-oz packages cream cheese,

Room temperature 2 c Powdered sugar

1 1/4 c (about) orange marmalade

6 tb (3/4 stick) unsalted butter,

Room temperature 2 ts Grated orange peel

1 1/4 c Finely chopped toasted

Walnuts (about 6 oz) FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients

into medium bols. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely. FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread. Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.) SOURCE: BON APPETIT, May '93

 
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