Choose Veg

Just over a year ago I was introduced to the book: "The China Study" by my husband's cousin's wife Mischele. It is a compilation of the findings of the most comprehensive study ever conducted on nutrition.


The book completely changed my beliefs about food, the body and genetics. Consequently, at the same time I became heavily involved in politics and over the course of a the past year have pretty much have resigned myself to the belief that everything is a government conspiracy - but that's another blog...

Needless to say, I wholeheartedly recommend reading this book. In fact, two Christmas' ago I gave everyone in our families a copy of this book; I'm pretty sure no one read it...but that's totally OK! this is just my choice. It's interesting to me what a source of contention food choices can illicit amongst friends.

While we are on the topic, I also recommend watching the film, "The Future of Food" free on Hulu.


As is apparent from reading my blog, my extreme attachment to cream and butter has thus far prevented me from giving over fully to the vegan or vegetarian lifestyle, but I have tried to limit my consumption of animal food sources to less than 2 meals per week and infiltrate my cupboards with whole fruits and grains. We no longer purchase processed foods, and though I can't loosen my grasp on my ½ gallon of heavy whipping cream (for baking - really!), we choose water over milk.

Yesterday, we visited Mischele's family for dinner and were asked to bring dessert to the feast. I was so excited to dust off my cookbook: "Vegan with a Vengeance" that I hadn't yet found occasion for it to allow inspiration, and create something fanciful.

Cupcakes: Pineapple Princess

Mischele has two of the most adorable little girls in all of Utah, so I knew these cupcakes had to be pink!

¼ cup canola oil
1 ¼ cups pineapple tidbits and juice
⅔ cup sugar
1 teaspoon vanilla extract
Mix together until smooth

Add:
1 cup flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
Stir together until flour is thoroughly incorporated

Fill cupcake liners ⅔ full
Sprinkle tops of batter with shredded coconut flakes
Bake at F350°, 15-18 minutes

Frosting:
2 cups powdered sugar
¼ cup pineapple juice
2 tablespoons canola oil
1 teaspoon vanilla
Your favorite food coloring, as desired
Mix ingredients together with beaters until smooth, add extra oil as needed to develop texture
Spoon frosting into a piping bag (I used a ziplock bag with a large tip cut off)
Pipe frosting in large swirls in center of cupcake, sprinkle with toasted coconut flakes, and adorn with single raspberry

Your little girls will go crazy over this (relatively) healthy treat!