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The Life Holistic Bio
Australia’s ecological footprint is 2.8 times the average global footprint (according to the WWF Living Planet Report 2012) and thus well beyond what the planet can regenerate annually. We need solutions. Solutions come from creative minds. Creative minds come from healthy brain tissue. Healthy tissue comes from good nutrition.
This is our mission.
Jacqui Tedder: lululemon athletica ambassador, experienced yoga teacher, health & nutrition coach and medical student.
Nikki To: freelance food, lifestyle & travel photographer.
Georgia Wall: law student and budding chef.
Together we make The Life Holistic. We are three friends helping to drive a global positive revolution one individual at a time.
We believe a Holistic Life is one in which you are living to your fullest potential. It is a life where you eat to be healthy, so that you can think creatively, and act to solve real world problems.
We believe that eating seasonal, organic and local meat, fruit and vegetables as close to how mother nature made them, helps us to not only become healthier in ourselves, but also reduces our ecological footprint, supporting our local economy and reducing our impact on the environment and the planet. Eating sustainably minimises the resources used to store, package and transport produce and supports sustainable farming practice
Raw Carrot Cake
Recipe:
Once in a while you stumble across a recipe that transforms the way you think about health food. We feel this will be the case for a lot of people when they try this one. It is honestly so good you would have no idea it is actually good for you. It is refined sugar free, gluten free and if you make the cashew nut icing option, dairy free too!
Carrots are an excellent source of vitamin A which, amongst other functions, supports eye health. Note that vitamin A is a fat soluble vitamin, meaning you need to consume carrots with some sort of fat or oil to absorb the nutrient. This is why adding carrots to salads or consuming them in a recipe like this one with oils in it provides for the best possible absorption. Carrots are also a very good source of biotin, vitamin K, fibre, molybdenum, potassium, vitamin B6 and vitamin C. All these nutrients play very complex roles in the body and are important additions to a healthy diet.
Interestingly, a 10-year study done in the Netherlands that looked at the consumption of different coloured fruits and vegetables and incidence of cardiovascular disease found that consuming deep orange foods significantly decreased your risk of developing cardiovascular disease. Carrots constituted 60 per cent of these orange foods, and alone reduced the risk by a whopping 32 per cent! Beta-carotene is what gives carrots their orange colour. You can also find purple, white, yellow and red carrots, all of which contain different antioxidants.
 SUSTAINABILITY TIP
The carrot is a root vegetable which grows downwards into the soil. Because of this, carrots absorb heavy metals and toxins from soil. Considering that many pesticides (among other nasty things) can remain in the soil for years, it’s important to always buy organic.
Although carrots are available (like most things unfortunately) all year round, locally grown varieties are at their best in summer and autumn. Ask your local shopkeeper/market stall holder where they are grown and try to source as locally as possible for ecological reasons. An easy way to shop seasonally is to shop at your local markets or co-ops and bypass the big supermarket chains if you can    
INGREDIENTS
-      1 cup macadamia nuts
-       1 cup almond meal
-       ½ teaspoon cinnamon
-       ¼ teaspoon nutmeg
-       1 teaspoon vanilla bean paste/vanilla extract
-       a dozen Medjool dates, pitted and roughly chopped
-       6 dried figs, roughly chopped
-       ½ cup dried pineapple
-       3 large carrots, peeled and grated
 
 METHOD
      In a food processor, combine the macadamia nuts, almond meal, cinnamon, nutmeg and vanilla.
      Add the dates, figs and pineapple and process.
      Add grated carrot and process.
      Press firmly into a small, spring form cake tin (roughly 16cm diameter – here, we used 3 x 10cm cake tins) lined with baking paper. Pop the cake in the freezer for 15 minutes (this will make it easier to ice the cake) and make the icing.
      Once the cake is iced, refrigerate for a few hours before serving to allow time to set. Keep refrigerated.
CREAM CHEESE ICING
-       ½ tub cream cheese
-       juice of ½ a lemon
-       1 teaspoon vanilla bean paste/ vanilla extract
Put all in a bowl and mix well with a fork.
For a dairy-free option try this cashew nut icing:
CASHEW NUT ICING
-       1 cup raw cashews
-       juice of ¼ lemon
-       1 teaspoon vanilla bean paste/ vanilla extract
-       ½ cup water
Place the first three ingredients in a food processor and process. While the machine is running, gradually add the water until you get the desired consistency.
The Life Holistic's website: www.thelifeholistic.com
Facebook: https://www.facebook.com/lifeholistic
Instagram : @thelifeholistic

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