RECIPE. May 12, 2011

Wholesome Carrot Bread

I was recently listening to a talk given by Tara Brach regarding recognizing true wellness in your life. She told a hilarious story about a father who was angry about something that had happened and while gardening was being grumpy with his five year old daughter. After a few minutes of his behavior his daughter said the following, “Daddy, do you notice since turning five I haven’t whined?”. Her father replied, “Yes honey, why?”. She replied, “Because I told myself after I turned five I wouldn’t whine anymore and it’s the hardest thing I have ever done but if I can do it you can stop being so grumpy”. Tara went on to say that this man was the father of Positive Psychology and this is the day this man realized the power of intention.

Intention is a powerful tool to wield when presented with the weeds of the past that keep popping up all over the place no matter how hard or often you try to get ride of them. I love being reminded of this power because I often get wrapped up in the outcome of change instead of the process. The results instead of what happens in between. Intention is a way of thinking, energy that you focus on in your life as a way of increasing happiness and presence. Intention is how you stay grounded and remind yourself about what is most important. Intention is a quick reminder, a repetition of where you want to focus your time and attention.

So I’ve decided to start setting intentions for my day, possible repeating the same one over and over in an attempt to remind myself of what is most important in my life to focus my time, energy and attention. So how is this related to carrot bread? It really isn’t. I just had thoughts to share and a recipe that rocks that I found at my favorite cooking blog. So have a heaping slice of this delicious bread and decide where you want to focus your time, energy and attention.

Preheat oven to 350F and lightly grease the sides of pan with coconut oil and set aside.

In a medium bowl, mix together the grated carrot, ground flax, pure maple syrup, almond milk, oil, vanilla, vinegar, and lemon zest. Set aside for at least two minutes while you gather the dry ingredients.

In another large sized bowl, whisk together the flour, cinnamon, ginger, baking powder & soda, and salt. Pour the wet ingredients over the dry ingredients and stir until just combined (a few dry spots may remain). Fold in the raisins and chopped walnuts.

Pour into prepared pan, sprinkle with crystallized ginger and bake at 350F for 45 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely.

Drizzle on lemon glaze just before serving. Serves eight 1” slices. May be frozen.