When I was a kid my mom was always hiding secret vegetables in our food. Spaghetti sauce? Secret squash. Casserole? Secret carrots. Secret spinach. Secret broccoli. As a kid I didn’t exactly appreciate my powerful palette — what kid wants to find all the secret vegetables? Not me. Like most kids I loved white bread, pizza and cake. I mean, who doesn’t like cake? Unlike most kids I spent my entire childhood sick. Now I had no idea I was sick, when you’re sick 24/7 that becomes your normal. No — I had no idea I was sick until I was 18 and ready to give up on life. All those years of hating secret vegetables weren’t really working my favour. My body was on the verge of complete breakdown and the only symptom I was paying attention to was the fact that I hated my life. Not even cake could fix my life.
I know. It was pretty bad.
When I woke up to the reality that nothing was going to change in my life until I accepted responsibility for my own health — well let’s just say my thinking about secret vegetables started changing. Fast. Over the years as I’ve cut out wheat, cereals, processed sugar and most starches. In other words, I’ve refined my love affair with food. I faced my juvenile food fears head on and grew to love the things I once hated.
Except dill, and cilantro. No. Just no.
Well I’m not the only girl on the internet with cool food story. In fact one of my all time favourite food bloggers Arielle of The Diva Dish is always making me laugh and giving me new ideas for delicious things to shove in my mouth. Not to mention, her kids are the cutest. Ever. Hands down. Apparently secret vegetables are a universal mom thing because Arielle made a chocolate beet cake for Valentines day that I had to try. Talk about trickery. There was just one problem. The recipe used whole wheat flour. Well — it wasn’t a problem exactly. I saw my chance. I could rework on of my food idol’s recipes and you know, maybe we’d become besties. Hang out on facebook. Tweet each other. Ya know, like besties do.
(A girl can dream right?)
I’m actually a big fan of beets and I always have been. I’m probably going to regret this — but I was a homeschooler back in the day. I know, that’s why I’m so cool. Anyway this one time my mom pickled beets and my sisters and I painted our faces with pickled beet juice. Yeah… that wasn’t as cool and I thought it would be. Uh, so, yeah.
My first trial run with creating the perfect paleo version of the cake turned out way too moist. (Not that my family didn’t devour it anyway.) So I made it again. Such a hardship, two chocolate cakes in two days? I know, I don’t know how I do it either. I told Arielle that I was going to create a pink icing using beet juice (because you know, I like promising things that later make me want to pull my hair out that I can’t not do because that would mean letting down a really cool internet stranger that I want to be besties with), so I did.
Anyway this is getting far too long so I should probably stop. Get the really wonderful Chocolate Beet Cake recipe here or keep on scrolling — work those fingers!
|Ingredients.||Prep time: 30 min.||Cook time: 60 min.|
2 medium beets
1/4 c. honey
Measuring cups and spoons