evepostappleOnce upon a time, there was a woman named Eve, who, unable to resist the luring temptation of a fragrant orchard, took a bite of forbidden fruit from the tree of knowledge. Perhaps Eve was bored. Perhaps she was ovulating and had a desperate craving for something sweet. Perhaps life in the little garden was becoming stressful or claustrophobic. Perhaps she felt out of control or lacked passion in her life and in order to numb her emotions or soothe herself from Adam's lack of attention or his ambivalence in starting a family, she chose to indulge. Perhaps Eve was an emotional eater. But as Eve soon discovered, neither the bite, nor the whole fruit fulfilled her as she had hoped. Not only did she realize she was naked but that she had contempt for the way she looked. Perhaps Eve suffered with body dismorphia. Eve tried to stop eating the forbidden fruit and eventually avoided eating altogether but that didn't work and she ended up eating until she could no longer breathe. The point of this is that Eve lost her intuitive ability to nourish herself. She no longer had balance in her life and was willing to do any and everything to get that back.

Maybe Eve didn't exist. Maybe the stories that were told are not as important as the stories we tell ourselves.

This blog is dedicated to creating new stories based on the philosophies of whole body nutrition, self-love, intuition, fitness and yoga.

In my journey I have sought to uncover the knowledge and balance which have brought me to a greater awareness of health and this is what I wish to share with you.

About Me

I am a holistic nutritionist, certified yoga instructor, athlete, healthy living chef, and published writer. I have spent the last four years of my life rebuilding all aspects of myself after recovering from an eating disorder. Follow me as I continue to eat clean, train hard, and discover balance mind, body and spirit. zainsaraswatijamal.com

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    Zain’s Vegan Carrot Cake Pancakes

    Clearly, I’m having a bit of a carrot cake moment.  After last weeks carrot cake recipe that was created with Tosca Reno and Rita Catolino in mind, I have fallen head over heels in love with the combination and I suppose it was only a matter of time before I turned it into pancakes.

    Zain’s Vegan PB & Banana Creme Pancakes were so loved that I decided to share Zain’s Carrot Cake Pancakes using a vegan recipe as well.

    There is a non-vegan option, which uses a cream cheese frosting and my regular pancake blend, that you can find here.

    Can pancakes be make egg-free and vegan?  Of course! They are delicious, clean and packed with healthy, bio-available plant proteins.

    Ingredients:

    56g Uncontaminated Oats

    1 Scoop Sunwarrior Protein Powder OR Vegan Protein Powder Of Your Choice 

    1 Tsp Baking Powder

    7-10 Drops Vanilla Creme Stevia

    3/4 Cup Unsweetened Almond Milk

    1 Tsp Coconut Butter

    1 Cup Shredded Organic Carrots

    2 Tbsp Organic Flame Raisins

    1/2 Tsp Fresh Ginger (minced)

    1/2 Tsp Cinnamon

    Canola Cooking Spray

    For a thicker pancake, add:

    1 Flax Egg - (1/2 Tbsp Ground Flax + 1.5 Tbsp Water, set aside for 3-5 minutes)

    Carrot Cake Frosting:

    1/4 - 1/2 Cup Coconut Cream (Leave coconut milk in the fridge over night, scoop out the cream)

    1 tsp Coconut Butter (optional but delicious)

    3-5 Drops Liquid Stevia OR 1 Tsp Maple Syrup

    1 Tbsp Organic Walnuts

    Optional - Additional grated carrots and raisins to top 

    Directions:

    1. If using ‘flax egg’ combine ground flax in water an set aside

    2. Mix dry ingredients together until combined

    3. Add all wet ingredients (including ‘flax egg’ if you are using it) to the dry ingredients (add a little water if the batter is too thick to obtain the consistency you desire)

    4. Heat sprayed skillet and pour 1/2 pancake batter onto the grill.  Heat for two to three minutes or until edges are slightly browned then flip.  Repeat with the remaining half of the batter

    5. Meanwhile, using your magic bullet or food processor, blend ingredients for Carrot Cake Frosting (except walnuts)

    6. Once pancakes are cooked and plated, spread frosting  over top and serve with maple syrup or sugar-free maple syrup

    Leave a comment View 18 Notes
    1. food500 reblogged this from evepostapple
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    5. yayalulu reblogged this from evepostapple and added:
      Sounds amazing!
    6. life-fitness-glamour reblogged this from evepostapple and added:
      Zain’s Vegan Carrot Cake Pancakes are now on my to-cook list.
    7. polynesiaaa reblogged this from evepostapple
    8. evepostapple posted this
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