I made you this cake.
Gluten-free carrot zucchini cake, to be exact.
It’s pretty much like eating vegetables for breakfast, so listen up.
But first a story.
So, yesterday I was making this cake, and I started thinking about what a difference taking actual action has had in my life.
Side note: this always seems to happen to me while I bake. It must be the slow, methodical time, mixing and stirring, that soothes my little mind. And gets me thinking. Anyone else?
So, action. You know, instead of waiting, agonizing, and perfecting.
Or doing the same thing over and over and expecting a different result.
I got to thinking how baking and cooking is just such a beautiful, tiny example of this: you start with an idea in your head. You mix and stir and blend and whisk. You create this brand new (to you) thing. Sometimes the results are amazing. And other times, you know you’ll just tweak some things for next time.
But it’s never a waste of time, and in the end, you always have more to show for yourself. More experience, more knowledge, more life, more joy and thrill. You’ll feel more alive. Because you did something. Made a move. And took a chance.
Because let’s be honest: it’s always way easier to tweak something than it is to start something. Starting something is scary. It’s unknown. We doubt ourselves. We stop ourselves, trying so hard to protect ourselves.
But, all it does is prevent growth.
And growth is always good. The worst thing that can happen is that you learn more- about the world, and about yourself.
It’s action that moves you forward in time and space, closer to the things and ways you want to live, and be. Thinking and dreaming about those things is nice. But it doesn’t move or change anything, and too often you get lost in the jumbled mess that our thoughts alone (without action) can be.
It’s so true.
So today, my love, just start. Just do it. Whatever it is, that you are not.
Because no one is ever actually totally ready and prepared before they start something new. That’s the beauty in it. It’s actually the whole point. Because life is short, and meant to be lived.
Freely, fully and sweetly.
(And in case you didn’t know, the big group program opens today. It’s my whole soul. And a program that will forever change your relationship to food, your life and how the two go together in such a beautiful way.
A whole premise of the program is about taking actual action to make your life better, more joyful and more clear, for the long haul. It’s about being healthy, on all levels- mentally, physically, emotionally and spiritually. But broken down week by week with fun assignments, podcasts and video chats. Available no matter where you live.
Without the guilt, old school thoughts on food, or short term fixes that make things worse.
Enough of that already. Please, sweet friend of mine. I’m actually begging you. Life is too short and far too amazing to waste any more mental or physical energy and time on the stuff that doesn’t matter. ????. Curious to learn more? See more details here or register here. Spots are very limited on purpose to keep the group small and intimate, and in the past, they always sell out in less than 48 hours. Payment plans of all kinds are available and encouraged.)
Gluten Free Carrot + Zucchini Cake
with (optional) vanilla macadamia nut frosting
recipe adapted from Love & Lemons
1 cup almond meal
1 cup gluten free flour blend
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup applesauce or mashed banana
1 cup almond milk
2 teaspoons vanilla
1 cup unrefined cane sugar
1/2 cup melted coconut oil
1 cup grated carrots
1 cup grated zucchini
Preheat oven to 350.
In a mixing bowl combine flours, baking soda, baking powder, cinnamon, nutmeg and sea salt. Stir to combine. In a separate bowl, mix applesauce/banana, almond milk, vanilla, sugar, coconut oil, carrots and zucchini. Combine the wet ingredients with the dry and mix well.
Pour into 2 round cake pans, muffin tins or a loaf pan. Bake for 30-35 minutes, depending on your pan (and the thickness of the cake).
To make the vanilla macadamia nut frosting (which is totally optional, and afterwards I didn’t felt like it needed it), combine the following ingredients in a blender:
1/2 cup macadamia nuts
1/2 cup cashews
1/2 cup almond milk
1/4 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons lemon juice
1/2 teaspoon sea salt
Blend on high until it gets creamy. Place in fridge for 30 minutes to thicken and cool before you spread. Let cake cool completely before you ice!
The big group program registration is only open until Monday, March 7th!