Organic everything but the kitchen sink cake

I really enjoy juicing.  It’s so healthy for you too.  When I do juice, often times I will save the pulp and use it later in baking.  I juiced kale, carrots, zucchini, and beets a couple of weeks ago, and (naturally) saved the pulp. I sealed it up in Zip-loc freezer bags, and defrosted a bag this morning so I could use it in my baking.   I decided to bake a carrot cake, which really became an “Everything but the kitchen sink” cake.  It is YUMMY!  In fact, I’m eating a slice even now, as I blog!


I hate to eat alone, so, I thought I’d take a break and blog you the recipe!  If you get started, you’ll be done in an hour…

Organic Everything but the Kitchen Sink Cake


Coconut spray (Trader Joe’s) for greasing the pan
2 cups organic, unbleached flour
2 cups organic raw sugar
1 tablespoon cinnamon
1 teaspoon celtic salt
2 teaspoons baking soda
2 teaspoons baking powder
4 large eggs
2 teaspoons organic pure vanilla extract
1 1/2 cups canola or grape-seed oil
1 pound fresh or thawed vegetable pulp (or grated carrots)
3/4 cup chopped pecans or slivered almonds
1/2 cup organic white raisins
1/2 cup organic cranraisins


Preheat your oven to 325 F.  Heavily butter/spray and flour 2 round 9-inch cake pans, tapping out the excess flour. Set aside.

Place the flour, sugar, cinnamon, salt, baking powder, and baking soda in a mixing bowl and whisk together until fully mixed.

In a smaller mixing bowl, mix together the eggs, oil and vanilla. Add this mixture to the dried mixture and stir completely.

Add  the pulp (carrots), nuts, raisins and cranraisins and stir to combine.

Evenly divide the batter between the two prepared cake pans.  Bake the cakes until a toothpick is inserted in the center and comes out clean.  It should take about 50 minutes.

Remove the cakes and cook on racks until completely cool.  Frost if you like!



1 cup (8 oz.) cream cheese, softened
8 tablespoons (1 stick butter or Earth Balance), softened
4 cups confectioner’s sugar, sifted
1 tablespoon pure vanilla extract
1 tablespoon almond milk

Place the cream cheese and butter in a medium-size bowl and beat with an electric mixer until very smooth and creamy.  Usually this takes about 3 minutes.  With the mixer running on medium speed, slowly add the confectioner’s sugar.  You can add less sugar to begin with.  You kind of have to watch the consistency of the frosting as you go.  Add the vanilla and beat until combined.

Once the cakes have cooled, frost the middle of the cake first, and then do the rest!

Voila!  This is a great way to sneak veggies into a kids diet, who normally will have nothing to do with them.  Just FYI!



Mixing all of the ingredients together

934888_10151655198174458_515673601_nCooling on the rack!

320829_10151655562014458_2025209430_nFrosted Yumminess!


I just love Paella

I absolutely love Paella (pronounced pie-AY-a). I love Spanish culture–the food–the wine–the flamenco dancing–the passion.  Traditionally, Paella was made by agricultural laborers in Valencia, a region on the East cost of Spain.  It was cooked over an open fire in the fields using a mixture of rice, snails and veggies (beans) in a pan over an open fire .  Paella, was all about community, and everyone ate it right out of the pan!  Those who had more money, added chorizo and chicken, and seafood didn’t get added until the late 18th century.

The dish was actually a “rice and beans” dish, with butter beans,and runner beans, which were replaced by artichokes in the winter, plus tomatoes. The spices included garlic, pimentòn (sweet paprika), rosemary, saffron and salt; the dish was cooked in olive oil.  It has evolved into literally one of the most popular dishes in Spain and the world over.

So, I have a great recipe for Quinoa Vegetable Paella.  Sort of an adaptation of the original recipe, for those who don’t want shellfish, chicken and rice.  It’s a healthier version…


1 onion, chopped

3 – 4 cloves of crushed garlic

1 1/2 cup of cooked quinoa

1/4 tsp. saffron

1/2 tsp. ground cumin

2 tsp. Spanish smoked paprika (important that you use the Spanish version)

Dash cayenne pepper

1 14- ounce can diced tomatoes

1 red or yellow pell pepper, chopped

1 14-ounce can yellow, orange or red bell pepper, chopped

1 14-ounce can light red garbanzo beans, rinsed and drained

3 cups cups vegetable broth

2 medium zucchini, halved lengthwise and sliced

1 package fresh or frozen peas

1 can artichoke hearts, rinsed and cut into quarters

1 jar green olives, drained

Salt & Pepper to taste


Make the quinoa according to directions.  In a deep skillet, saute the onion and the garlic in a deep non-stick skillet in olive oil until soft.  Add the quinoa and saffron and cook, stirring for another 2 minutes.  Now add remaining vegetables, except the zucchini, along with the  2 3/4 cups vegetable broth and the seasonings.  Bring it all to a boil.  Reduce the heat to low, and cook uncovered for approximately 15 minutes.

After 15 minutes, check to see if more broth is needed.  If it looks dry, add the remaining vegetable broth. Place zucchini on top of the quinoa and re-cover.  Cook for about 5 minutes, until heated through and the quinoa is done.  Remove the cover, stir in the peas and cook uncovered until the peas are warm and all of the liquid is absorbed. Arrange the artichoke hearts on the very top and serve.

Healthy and delicious!


Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: 

TASTE…and See