Samantha Michaels - Eat To Live Diet Reloaded: 70 Top Eat To Live Recipes You Will Love!

Ingredients: For the cake: 1 cups all purpose flour, sifted 2 tsp. baking powder tsp. baking soda 1 cup granulated sugar (You can substitute any baking-friendly artificial sweetener of your choice.) cup olive oil cup freshly squeezed apple juice, add the pulp if possible 2 tbsp. maple syrup 2 tsp. apple cider vinegar 1 tsp. zest of freshly grated orange 5 pieces apples, medium-sized, washed, cored, diced tsp. ground nutmeg powder cup raw walnuts, coarsely chopped (optional) cup dark raisins (optional) - - oil for brushing - - flour for dusting You would also need: oven 9 inch spring form pan wire whisk wooden spoon wire rack Directions: 1. ground nutmeg powder cup raw walnuts, coarsely chopped (optional) cup dark raisins (optional) - - oil for brushing - - flour for dusting You would also need: oven 9 inch spring form pan wire whisk wooden spoon wire rack Directions: 1.

Preheat the oven to 350F or 175C. 2. Lightly oil the sides and bottom of the spring form pan. Lightly dust the oiled surfaces with flour. Set aside. 3.

In a large mixing bowl, sift the baking powder, baking soda and the flour together. 4. In another bowl, combine the sugar and the olive oil and whisk until you have a smooth consistency. Whisk in the apple juice, cinnamon powder, maple syrup, vinegar and the orange zest. Add this to the flour mixture using a wooden spoon. 5. 5.

Fold in the apples and the nutmeg powder. Fold in also the raisins and walnuts if you are using these. 6. Pour the cake batter into the prepared spring form pan. Tap the pans lightly on the kitchen counter to let out the air bubbles. 7. 7.

Remove cake from oven, and place spring form pan on wire rack. After 30 minutes, remove the spring form pan, and set the cake on the wire rack to help it cool further. If possible, chill the cake before slicing and serving.

Ingredients: 2 cups all purpose flour 1 tsp. baking powder tsp. ground cinnamon powder tsp. kosher or sea salt 4 pieces overripe bananas, large-sized, peeled, flesh mashed with a fork cup brown sugar (You can substitute any baking-friendly artificial sweetener of your choice.) 1/3 cup granulated sugar (You can substitute any baking-friendly artificial sweetener of your choice.) cup olive oil cup unsalted cashew nut butter (You can substitute almond or macadamia nut butter.) 1 tbsp. soy milk 1 tsp. almond extract cup raw cashews, coarsely chopped 1/3 cup dried cranberries - - oil for brushing You would also need: oven 3 cookie sheets or silicone mat wooden spoon wire rack wire whisk Directions: 1. almond extract cup raw cashews, coarsely chopped 1/3 cup dried cranberries - - oil for brushing You would also need: oven 3 cookie sheets or silicone mat wooden spoon wire rack wire whisk Directions: 1.

Preheat the oven to 300F or 175C. 2. Lightly brush 3 cookie sheets with oil. Set aside. 3. In a large mixing bowl, combine baking powder, baking soda, cinnamon powder, flour and salt.

Mix well with a wooden spoon. Make a well in the center of the flour mixture. 4. In another bowl, whisk together the mashed bananas, the 2 types of sugar, olive oil, and nut butter. Try to incorporate as much air as possible to the mixture to give the cookies a lighter consistency. 5. 5.

Pour the liquid ingredients into the center of the flour mixture. Use the wooden spoon to mix everything. Fold in the cashews and the cranberries. 6. Scoop a tablespoon of the dough and drop this on the oiled baking sheets. Leave enough spaces in between, about 3 inches apart.

This would allow the cookies to spread out a little during the baking process. 7. Bake in the hot oven for 10 to 15 minutes, or until the edges of the cookies turn golden brown. Remove baking sheets from the oven. Cool slightly. Using a spatula, scoop each cookie and place it on the wire rack to cool.

Serve warm.

Ingredients: 11/3 cups all purpose flour 1 tsp. baking powder tsp. baking soda tsp. rock salt or kosher salt 1 cup granulated sugar (You can substitute any baking-friendly artificial sweetener of your choice.) cup olive oil 1/3 cup soy milk (You can substitute your choice of dairy-free milk.) cup applesauce 2 tsp. vanilla extract teaspoon ground nutmeg powder 2 pieces carrots, large-sized, washed, peeled and finely grated 1 cup raw walnuts, coarsely chopped (optional) - - oil for brushing - - flour for dusting You would also need: oven 9 inch spring form pan wire whisk wooden spoon wire rack Directions: 1. vanilla extract teaspoon ground nutmeg powder 2 pieces carrots, large-sized, washed, peeled and finely grated 1 cup raw walnuts, coarsely chopped (optional) - - oil for brushing - - flour for dusting You would also need: oven 9 inch spring form pan wire whisk wooden spoon wire rack Directions: 1.

Preheat the oven to 350F or 175C. 2. Lightly oil the sides and bottom of the spring form pan. Lightly dust the oiled surfaces with flour. Set aside. 3.

In a large mixing bowl, sift the baking powder, baking soda and the flour together. Add the salt and mix with a wooden spoon. 4. In another bowl, combine the sugar and cup of olive oil. Beat with a wire whisk until foamy. Mix well. 5. 5.

Make a well in the center of the flour mixture. Pour the liquid ingredients into the well. Mix with a wooden spoon until just combined. Do not over mix. Gently fold in the carrots and the walnuts if you are using these. 6.

Pour cake batter into the prepared spring form pan and bake for 50 minutes, or until toothpick inserted at the center of the cake comes out clean. Remove spring form pan from the oven. Place this on a wire rack to cool completely at room temperature, about an hour. Remove cake from spring form pan and the place on the wire rack for another 15 minutes. Serve immediately. baking powder tsp. baking soda tsp. rock or sea salt 1 cup soy milk 1/3 cup canola oil 1 tbsp orange zest, freshly grated 1 cup fresh or frozen blueberries, washed under running water, drained well (You can use other berries of your choice.) You would also need: oven 12 cup muffin pan with paper liners wooden spoon wire rack Directions: 2. rock or sea salt 1 cup soy milk 1/3 cup canola oil 1 tbsp orange zest, freshly grated 1 cup fresh or frozen blueberries, washed under running water, drained well (You can use other berries of your choice.) You would also need: oven 12 cup muffin pan with paper liners wooden spoon wire rack Directions: 2.

Preheat the oven to 400F or 200C. 2. Line the muffin cups with paper liners. 3. In a large mixing bowl, combine baking powder, baking soda, cornmeal, flour, salt and sugar. 4. 4.

Pour the canola oil, orange zest and soy milk in the well. Stir with a wooden spoon. Very gently, fold in the berries. 5. Spoon cake batter into the muffin cups. 6. 6.

Bake in the hot oven for 18 to 20 minutes, or until the surface of the muffins turn golden brown. Remove muffin pan from the oven. Carefully remove each muffin and place on the wire rack to cool completely at room temperature, or about 30 to 45 minutes.

Ingredients: 1 cup all purpose flour, sifted 1 tsp. baking powder tsp. ground cinnamon powder 1 can 16 oz. pure pumpkin 1 cup granulated sugar (You can substitute any baking-friendly artificial sweetener of your choice.) cup canola oil 1/3 cup soy milk cup nondairy chocolate chips cup chopped walnuts, optional You would also need: oven 12 cup muffin pan with paper liners wooden spoon wire rack Directions: 3. pure pumpkin 1 cup granulated sugar (You can substitute any baking-friendly artificial sweetener of your choice.) cup canola oil 1/3 cup soy milk cup nondairy chocolate chips cup chopped walnuts, optional You would also need: oven 12 cup muffin pan with paper liners wooden spoon wire rack Directions: 3.