Monday, May 30, 2011

Cooks Corner: Memorial Day Cookout with Dilled Potato Salad


Servings:  4-6


  • 1 1/4 lbs. red potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dill pickles
  • 1/4 cup bottled vinaigrette dressing (don't use balsamic)
  • 1/2 teaspoon fresh dill weed or 1/4 teaspoon dried dill weed
  • 1/2 teaspoon salt
  • 1 cup mayonnaise



Prep Time: 20 mins

Total Time: 2 1/2 hrs.

  1. 1 Boil whole unskinned potatoes until tender.
  2. 2 Remove the potatoes from heat and dice them roughly.
  3. 3 Coat the potatoes with the vinaigrette dressing and let the potatoes cool.
  4. 4 Mix potatoes gently with all other ingredients.
  5. 5 Refrigerate for several hours before serving.



Happy Eating,


Sunday, May 29, 2011

Follower Sunday: “Thank You Readership!” Cheryl Forberg, RD Shares Her Heart and Peachy Kefir Smoothie Recipe with From A Dietitian’s Perspective

By Anthony Sepe

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Today, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my friend and Colleague, Chef Cheryl Forberg , RD and her recipe: “Peachy Kefir Smoothie.”




©Photo: Cheryl Forberg, RD.




Cheryl Forberg RD is a New York Times bestselling author, a James Beard award-winning chef and nutritionist for NBC's The Biggest Loser. Her role is to help overweight contestants transform their bodies, health and ultimately, their lives. A culinary expert and registered dietitian, she has shared cooking and nutrition tips with the contestants and viewers for ten seasons.

After graduating from the California Culinary Academy (CCA) in San Francisco, Cheryl embarked on a European apprenticeship journey, which culminated in stints at top French restaurants from Champagne to Strasbourg. Upon return to the United States, Ms. Forberg was chosen for the opening team of Postrio, Wolfgang Puck's first venture in northern California.

A passionate interest in healthy cooking led to her exodus from restaurant kitchens and an entrée to some of the most prestigious households in America. During this period Cheryl held the coveted position of Private Chef for Lucasfilm, Ltd. in northern California. She went on to earn a degree in Nutrition and Clinical Dietetics and an RD (registered dietitian) credential from the University of California at Berkeley. As a former research dietitian at Cedars Sinai Medical Center in Los Angeles, she had the opportunity to integrate her scientific background into recipe creation for a variety of dietary protocols. This distinctive skill set enabled her to extend her culinary expertise beyond celebrated restaurant kitchens into the creation of inspired recipes that are also healthful. She has developed a clear and concise recipe format, easily understood by novice students.

A food and nutrition journalist, Cheryl's writing and recipes have appeared in mainstream culinary and health publications, including Sunset, Health, and Prevention magazines as well as the Washington Post. She is on the advisory board for Prevention magazine.

Cheryl co-wrote the eating plan for The Biggest Loser. She has written or contributed to eleven books, including The Biggest Loser: The Weight Loss Program, The Biggest Loser Complete Calorie Counter, The Biggest Loser 30-Day Jump Start and Positively Ageless: A 28-Day Plan for a Younger, Slimmer, Sexier You. Her latest book is Flavor First

She writes a weekly blog of cooking and nutrition tips at She lives in Napa, California.



©Photo: Cheryl Forberg, RD.

© Peachy Kefir Smoothie

Recipe developed and reprinted for use with permission by Cheryl Forberg, RD.


Peachy Kefir Smoothie

If fresh peaches aren’t available, frozen are fine – just eliminate the added ice.

Yield:2 cups


1 cup plain lowfat kefir

1 large peach, diced (about 3/4 cup diced peaches)

2 teaspoons agave nectar (optional - dependent on sweetness of fruit)

½ teaspoon pure vanilla extract

pinch nutmeg

3 ice cubes


Nutrition Facts:

Calories 90

Total Fat g 1.5

Sat Fat g 1

Cholesterol mg 5

Sodium mg 70

Total Carb g 14

Dietary Fiber g 1

Sugar g 12

Protein g 5

Calcium 15%

Iron 2%

Vitamin A 6

Vitamin C 8%


Thank you, Cheryl and please visit her ,


Saturday, May 28, 2011

Meal and Snack Ideas on Your Road Trip


Colleague Dr. Felicia Stoler  states that a long road trip can play havoc with your body, disrupting everything from your sleep patterns to your digestive system.  This happens in part because  of the change in eating pattern.  Feeling bloated?  Low fiber fast foods can do it; while the children get “super hyped up” from just the hidden sugars in many foods.


She reports that there are many healthy snack options suitable for long car trips or that slide easily into your airport carry-on bag.  Her favorites include:

  • Chips, crackers, pretzels or popcorn.  If you don’t have the willpower not to eat the whole bag, prepare smaller portions in sandwich bags.
  • Peanut butter and jelly sandwiches on whole grain bread. Slice in quarters for easy handling.
  • Fresh Fruit; Apples and Bananas gravel well.
  • Dried Fruit. Shelf-stable fruit cups or apple sauce
  • Homemade granola
  • Veggies
  • Tuna or Salmon in foil packets
  • Nuts & seeds
  • Dehydrated edamame or chick peas
  • Bars and/or oatmeal packets

We are all Reminded:  Plenty of foods travel well, taste great and are good for you—have fun, too!  Open-mouthed smile


Happy eating on your road trip and thanks Dr. Stoler,




Source:  Dr. Felicia Stoler The Wellness Advisor Spring/Summer 2011

The EGG Nutrition Center Launches: A Nutrition Unscrambled Blog—A–Go-To-Resource



Nutrition Unscrambled is a go-to resource for both health professionals and consumers who are interested in learning about the latest in nutrition science – particularly related to eggs.

Be sure to check this site out!



Friday, May 27, 2011

A Must Read: Boomer Be Well by Susan M. Piergeorge, MS, RD


content___media_external_images_media_108 Susan Piergeorge

I’m excited to let you know that my friend and colleague, Susan M. Piergeorge, has written Boomer Be Well

Our colleague, David Grotto, states that “Piergeorge has just written a Boomer Manifesto…a great go-to, resourcy-sort-of-guide!”

As Susan has stated, the Baby Boomer Generation has hit the magic 65… and there is no slowing down this generation!  They are realizing the aging process can be delayed by maintaining their health and vitality, along with warding off conditions such as high blood pressure, diabetes, osteoporosis, insomnia and arthritis.  Boomer Be Well is a must read resource for food, nutrition and lifestyle.

Boomer Be Well is available in all major online bookstores and from Susan at

Happy Reading,


Tuesday, May 24, 2011

SCHOOL’S OUT! **Help your kids eat right all summer long**

CHICAGO – Tests are over, grades are in and, for millions of kids the freedom of summer has begun. But don’t let your family’s healthy eating habits take a vacation this summer. The summer break is great for spending time with your kids in the home, helping them understand the importance of healthy eating and showing them how they can make their own healthy and tasty meals every day.

Kids Eat Right, a joint effort of the American Dietetic Association and its Foundation designed to help end childhood obesity, provides you and your family with valuable tools to learn the basics of shopping smart, cooking healthy and eating right.

“For many families, the summer break can lead to a disruption of the normal routine and a diversion from the eating habits established during the school year. It is important to maintain regularity with your family over the summer months, ensuring everyone is eating the foods they need when they need them,” says registered dietitian, Katie Brown, ADA Foundation’s national education director. “Kids Eat Right provides families with the tools they need to maintain a healthy eating plan all year long.”

Centered on a “SHOP, COOK, EAT” principle, Kids Eat Right is designed to bring families together for nutritious meals each day by providing simple, easily accomplished tasks. With age-specific content developed by registered dietitians—the nation’s food and nutrition experts—the Kids Eat Right website gives parents a one-stop-shop for finding the most nutritious foods, preparing them in a way your kids will love, and helping the whole family understand the fundamentals of eating right.

Parents are encouraged to visit the Kids Eat Right website ( to find practical tips, articles, videos and recipes from registered dietitians, posted each week to help families enjoy summer break without breaking their healthy eating plan. The campaign also features social media outreach through Facebook and Twitter encouraging healthy eating and healthy lives.

“One of the best ways to teach your kids about eating healthfully is to involve them in every step of the process, and Kids Eat Right is your tool for learning how to do this,” says registered dietitian and American Dietetic Association Spokesperson Amy Jamieson-Petonic. She offers tips to involve the entire family:

  • Bring your kids shopping with you, and let them pick out the healthy foods they like, especially the bounty of fresh fruits and vegetables available during summer months.
  • Have them help in the kitchen when preparing meals with age-appropriate tasks, letting the older kids chop and cook foods and the younger kids mix ingredients and set the table.
  • And most importantly, sit down as a family and eat together. According to a recent study in the Journal of the American Dietetic Association, eating together as a family during adolescence is associated with lasting positive effects on nutritional quality in young adulthood.

“And don’t forget about one of the most important parts of living a healthy lifestyle—physical activity,” says Jamieson-Petonic. “Your kids should be getting at least 60 minutes of physical activity most days of the week. So, don't let them spend the summer sitting on the couch.”

Jamieson-Petonic says you should encourage them to get out and enjoy the benefits of being physically active with these tips:

  • Sign kids up for local sports leagues or camps.
  • Participate in family activities like swimming, tennis or biking.
  • Organize neighborhood events like kickball or softball games.

In conjunction with Kids Eat Right, and with support from MetLife Foundation, the ADA Foundation launched the RD-Parent Empowerment Program in select schools in the Chicago, New York and Houston areas. The RD-Parent Empowerment Program brings registered dietitians into the schools and communities to provide the knowledge and skills that will empower families to make positive, sustainable changes in eating and activity patterns of their children.

For more information, visit 

To schedule an interview with a registered dietitian and ADA Spokesperson, contact ADA’s media relations department at or (800) 877-1600 x4769.

Media contacts: Ryan O’Malley, Allison MacMunn

800/877-1600, ext. 4769, 4802

Sunday, May 22, 2011

Follower Sunday: “Thank You Readership!” Guest Chef Gita Patel Shares Love of Traditional Vegetarian Lifestyle & her Sweetness mixed-in with Edamame


Gita final2

ABOUT:   Gita Patel MS RD CDE LD

Gita partners with individuals and organizations that need the science of nutrition translated into a healthy vegetarian lifestyle.

She was raised in a traditional vegetarian family in India and her first experience with food involved health and medicine. For most of her adult life, she has helped her family, patients and other health professionals incorporate the health benefits of a vegetarian lifestyle. She teaches nutrition through vegetarian cooking in a variety of venues including television and enjoys sharing her knowledge through a combination of education and practice.  With current research connecting the effect of what we eat on how we feel, she believes that food preparation is the one place where we can reflect daily on that fundamental relationship. She was one of 4 finalists in the Cooking Light (magazine) healthy cook of the year contest.


Knowledge: Solid and current background in the current research findings as well as proven ancient traditions in good health and nutrition. Gita has expertise in “Feeding Health” in diabetes, women’s health, vegetarian nutrition, healthy aging, gastrointestinal problems with food allergies, food sensitivities and food intolerances and multiple sclerosis. She incorporates functional nutritional medicine principals in her practice.



Stir Fried Vegetables with Edamame

Serves 6


2T olive oil

1 tsp. cumin seeds

3 cloves garlic chopped

½ jalapeno pepper sliced in half

11/2 C fresh corn kernels

¼ tsp. turmeric

¼ tsp. salt or to taste

1C thawed frozen edamame

3C cut fresh zucchini

1C cut fresh sweet red bell pepper

1C chopped (with tender stems) cilantro

Juice of ½ a lemon


1. Wash the fresh vegetables, cilantro, lemon and jalapeno pepper.

2. Take the corn off the cob, measure 11/2 C and set aside.

3. Thaw 1C frozen edamame.

4. Cut the zucchini and red pepper. Peel the garlic cloves.

5. Chop the garlic and cilantro. Slice half a jalapeno in half.

6. Add jalapeno, salt and turmeric to the corn.

7. Assemble all the ingredients.

8. Heat a 2-3 quart skillet or pan on medium high heat with 2T olive oil and 1 tsp. cumin seeds.

9. When the seeds begin to change color add chopped garlic and turn heat to medium.

10. Fry the garlic for a minute and add jalapeno and corn. Stir and cook covered for 2-3 minutes.

11. Stir and add edamame, zucchini and red pepper. Stir and cook covered for 3-4 minutes.

12. Before serving add chopped cilantro and fresh lemon juice, stir to mix all the ingredients.

13. Serve the vegetables with a meal over rice, quinoa or millet. Enjoy leftovers for lunch in a pita pocket.

Variations and Options:

1. Eliminate the jalapeno for those individuals who may not like the heat of the pepper.

2. Substitute cayenne pepper for the jalapeno if you like.

3. Substitute fresh ground black pepper or mild paprika for the jalapeno.

4. Substitute chopped onion for garlic.

5. Substitute either basil or parsley for cilantro.

6. There are 61/2 C of vegetables, so you can substitute any other combination of vegetables.

7. Substitute 1C sprouts for 1C zucchini.

8. Substitute canned beans for the edamame.



Vegetarian Diabetes Educator

Author, Consultant, Speaker

Providing Solutions for Feedinghealth


Thank you Gita,


Wednesday, May 18, 2011

Cook’s Corner Recipe: Whole-Grain Shells with Goat Cheese & Walnuts





Servings: 6 Main Dish Servings


  1. 1/2 Cup walnuts chopped
  2. 2 cloves garlic chopped
  3. 1 Tablespoon extra virgin olive oil
  4. 1 box medium whole-grain shells
  5. 1 lb. frozen peas
  6. 6 oz. goat cheese, softened
  7. salt and pepper to taste


  • Heat covered 6-quart pot of water to boiling on high.  Add 2 teaspoons of less of salt.
  • In 8 to 10 inch skillet, combine walnuts, garlic, and oil.  Cook on medium until golden and fragrant, stirring occasionally.  Stir in 1/8 teaspoon each freshly ground black pepper.
  • Add pasta to boiling water in pot.  Cook 1 minute less than minimum time that label directs, stirring occasionally.
  • Add peas; cook 1 minute longer. Reserve 1 cup pasta cooking water.  Drain pasta and peas; return to pot.  Add goat cheese, 1/2 cup cooking water, 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.  If mixture is dry, toss with additional cooking water. 
  • To serve top with garlic-and-walnut mixture.

Nutritional Analysis:

430 calories, 20g pro, 59 g carbohydrate, 15g total fat, 5g sat fat, 9g fiber 13mg cholesterol, 350 mg sodium

Source: Good Housekeeping; March 2011.

Sunday, May 15, 2011

Follower Sunday: “Thank You Readership!” Chef Kevin Church Shares Heart and Expertise For Vegetarians with Blog “From A Dietitian’s Perspective”





Main Course

Chef Kevin shares with us that whether you are a fan of soy products or not, it can be very fun creating classic dishes, or something completely new while adhering to a vegetarian diet. It is important throughout the day, and especially in these main courses to keep the balance among the necessary energy sources for our bodies. This is a favorite dish I have created over the years.


Potato and Tofu Rosti, Red Onion Jam, and Blue Cheese Fondue over Wilted Greens

The flavors in this sweet and savory dish are deep. The varied textures are exciting and compliment each other well.

Yield: 4 servings



12 oz. firm tofu, drained and shredded

3 potatoes, peeled

2 egg whites, beaten

Salt and fresh cracked pepper


2 C vegan béchamel


2 tsp. olive oil

2 C baby spinach

2 C arugula

2 cloves garlic, minced

1 batch red onion jam, see recipe

½ C crumbled blue cheese


1. Preheat oven to 350 degrees.

2. Rosti: Cube and par-cook potatoes in boiling water, about 8 minutes.

3. Once cooled, shred potatoes and mix with tofu and eggs. Season with salt and cracked pepper, form into four rough cakes.

4. Sear each rosti in lightly greased pan and finish for 5 minutes in oven for service.

5. Fondue: prepare vegan béchamel, remove from heat and stir in blue cheese.

6. Green: In a sauté pan, heat oil over high heat. Add garlic, once this begins to brown lightly, add greens. Cook for 1 minute or until greens begin to wilt. Remove from pan immediately and season with salt and cracked pepper.




Happy Eating and Thank You, Kevin,


Thursday, May 12, 2011

Video: Bullied For Peanut Allergy



One Child’s Illness, another’s inconvenience.

Please feel free to share your thoughts; thank you.


Wednesday, May 11, 2011

May = National Physical Fitness & Sports Month

10979028721L3Q5nMay is National Physical Fitness and Sports Month.  However, many people are challenged with finding a convenient, affordable, and safe place to be physically active.  The We Can! materials provide lots of simple suggestions for easily getting more physical activity.


Interesting Statistics:

Did you Know?

* Over the past 30 years, the prevalence of childhood obesity has more than doubled among children ages 2-5, has tripled among youth ages 6-11, and has more than tripled among adolescents ages 12-19?  In fact, the most recent government surveys indicate  that about 17 percent of children ages 2-19 years are obese.  An additional 15 percent are considered overweight.  These statistics are important since childhood obesity can increase risk for a wide array of health problems.

We Can! (Ways to Enhance Children's Activity and Nutrition), a science-based national education program from the National Institutes of Health (NIH), helps children ages 8-13 stay at a healthy weight. We Can! offers materials to help caregivers and families encourage children to become more active.

We Can! Make Physical Activity Fun

Click on the link above, which offers a number of great ideas.  The physical activity ideas include:
• Do something physically active with your kids each day. Take a walk, play tag, or simply dance around the house to your favorite tunes.
• Make new friends that share your interests. Sign up for a fitness program at your local recreation or community center and meet others with similar fitness goals.
• Meet a friend for workouts. Working out with a friend may help you stay on track and encourage you to challenge yourself.


We Can! Fit In Daily Physical Activity (Physical Activity Log)

The physical activity log will help all of us schedule and track our physical activity to make sure we fit in regular activity!!

Source: Holly Turner, American Institutes for Research (on behalf of the National Heart, Lung, and Blood Institute)


Have a great day,


Sunday, May 8, 2011

Happy Mother’s Day, Mom

By Anthony Sepe

My mom loves French Onion Soup; I dedicate this healthy recipe and post to her today.  I love you mom.

(French Onion Soup will be included in our meal today.)

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1 Tablespoon of unsalted butter

1 Tablespoon of extra-virgin olive oil

3 onions, sliced

2 Tablespoons of whole wheat Flour

4 cups reduced-sodium beef broth

1/2 cup mozzarella cheese, shredded


4 slices whole wheat bread, cubed

1 Tablespoon of extra virgin olive oil

1 Tablespoon of unsalted butter, melted

1/4 teaspoon, pepper

1/4 teaspoon, salt

1/4 teaspoon, oregano


In a large pot over medium heat, add olive oil and better and let butter melt down.  Add onions, and cook until they are brown and tender (this will take about 30 minutes.)  Add flour to stir to coat.  Add broth and bring to a boil.  Season with salt and reduce heat.  Cover and simmer for 15 minutes.  Preheat oven to 425 degrees.  Place cubed bread on a sprayed baking sheet.  In a mixing bowl, combine oil, butter, oregano, pepper, salt and pepper (for the croutons.)  Brush the mixture on each bread cube and then bake for 5-7 minutes or until crispy.  Ladle soup into bowls, and top with  croutons and cheese.  Allow to sit until the cheese is melted and then serve.

Source: Copyright 2010 Mandy Potter. Author House . Cooking with Healthy Girl

Nutrition Facts:

Per Serving; Makes 4 Servings:

269 Calories; 17g Total Fat; 6g Saturated Fat; 25mg Cholesterol; 815mg Sodium; 27g Carbs; 4g Fiber; 6g Sugar; 11g Protein;

Weight Watcher’s Points: 6   Enjoy!


Thank you for reading and visiting  today!


Saturday, May 7, 2011

Cook’s Corner: Cumin Crusted Salmon



Spicy-sweet cumin meets heart-healthy salmon in an entrée full of flavor and cancer prevention. Fish, like salmon, offer our best dietary source of omega-3 fat, the type of fat identified as protective against heart disease, dementia, inflammation and potentially cancer. Add paprika, coriander and cilantro for a simple spiced meal without much salt. Plus the low-calorie fish is served here in fillet form so portion control is a lot easier.


  • 1 1/2 Tbsp. cumin
  • 1 tsp. paprika
  • 1 tsp. coriander
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 lb. wild salmon fillet, skin removed, cut into 8 strips
  • 1 Tbsp. canola oil
  • 1/4 cup chopped cilantro
  • Lemon wedges, for garnish


  1. In medium mixing bowl combine cumin, paprika, coriander, salt and pepper.
  2. Coat salmon strips completely with cumin mix.
  3. Heat large skillet brushed with canola oil over medium-high heat for 30 seconds. Gently place fish strips in hot skillet. Sear strips until crusty and salmon is cooked through 6-10 minutes.
  4. Top with a sprinkle of cilantro, garnish with lemon wedges and serve

Nutrition Analysis:

Makes 4 servings.

Per serving: 170 calories, 10 g total fat (1 g saturated fat),
0 g carbohydrate, 20 g protein, 0 g dietary fiber, 190 mg sodium.

Source:  AICR May 3, 2011| Issue 347.

Thursday, May 5, 2011

Cook’s Corner: Celebrate Cinco De Mayo --Spicy Guacamole Dip Recipe


Yield: 1 Cup


  • 1 large ripe avocado, peeled, pitted
  • 2 teaspoons fresh lime juice
  • 1/2 cup chopped fresh cilantro (I left this out)
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, finely chopped
  • 2 large serrano chilies, seeded chopped
  • 1/4 teaspoon salt
  • Directions:

  • 1.  Using fork, mash avocado with lime juice in small bowl.
  • 2.  Add cilantro, chopped onion, chopped garlic, serrano chilies and salt and stir to combine.
  • Enjoy !



    Happy Eating,


    Sunday, May 1, 2011

    Follower Sunday: “Thank You Readership!” New York Guest-Chef Deborah Macdonell Shares Expertise about Vegetarian Eating, which Can Be Fun & Delicious

    By Anthony Sepe

    Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce to you this week, my friend and Guest-Chef, Deborah  Macdonell and her recipe:  “Vegetarian Carrot Cake.”

    Deb Macdonell

    Chef Debbie Macdonell


    About Debbie Macdonell

    Education: University of Phoenix (BSBM) 2005, International Correspondence Schools (catering/gourmet cooking) 1995

    Career: Personal Touch Catering (owner/operator) Binghamton New York (1993-1996). Happy Cakes (owner/operator) Binghamton New York (1998-2004). Thirty-two years of foodservice industry experience in various arenas, including delicatessen, full service restaurant dining, and fast food dining (owner/operator of Subway restaurants in Binghamton New York 1990-1999).

    Other positions: Delicatessen Manager for E.C. Schuster, Inc. 1979-1998. Restaurant Manager of IHOP, Vestal New York (2001-2004), Village Inn (2005-2006) Scottsdale, Arizona and Applebee's Neighborhood Bar and Grill (2007-present)

    Recreation: Martial Arts-black belt level in Taekwondo (Sang Lee) and Karate (Hidy Ochiai)




    ©Photo: Chef Debbie Macdonell, BS,BM


    © Vegetarian Carrot Cake

    Recipe developed and reprinted for use with permission by Chef Debbie Macdonell.


    Combine these ingredients in a large mixing bowl:

    2 ½ cups flour (can use whole wheat flour)

    2 teaspoons baking soda

    2 teaspoons baking powder

    1 teaspoon salt

    1 tablespoon ground cinnamon

    ½ teaspoon nutmeg

    ½ teaspoon ground ginger

    ¼ teaspoon ground cloves

    Combine these ingredients in a separate mixing bowl:

    2 cups brown sugar (can use cane sugar)

    3 egg substitute (Ener-G egg replacer recommended)

    1 teaspoon vanilla extract

    ¾ cup veg. oil

    ¾ cup applesauce

    Add these ingredients after the dry/wet ingredients have been combined:

    1 cup raisins

    3 cups grated carrots

    1 cup walnuts or pecans (optional)


    Set oven temperature for 350 degrees. Grease 9 x 13 cake pan (can use 9 x 9 pan for thicker cake-bake time will increase by 10 to 15 minutes).

    Sift together all dry ingredients, set aside. Combine sugar and egg substitute until creamy, add rest of wet ingredients, and then combine wet and dry ingredients together. Add raisins, grated carrots and nuts to batter. Pour into greased cake pan and bake for approx. 30 to 40 minutes-insert toothpick into center of cake to check for doneness (should come out clean if cake is ready). Allow to cool for at least one hour before icing.

    Cream cheese frosting:

    8 oz. vegan cream cheese or cream cheese substitute

    ½ cup margarine

    1 teaspoon vanilla

    1 ¼ teaspoon lemon juice (fresh squeezed is best)

    Note:  allow cream cheese and margarine to soften before combining ingredients.


    Happy Eating,