september 2008 ? issue twelve always more online @ eatdrinkmag.net 37 ¼ cup (60 mL) chopped fresh cilantro ¼ cup (60 mL) roasted peanuts, chopped 1 In a large pot, heat the oil over medium high heat. Add the onion and cook, stirring frequently, until translucent, about 3 minutes. Stir in garlic, ginger, hot pepper, and one of the lemon grass stalks. Cook for another 3 minutes. 2 Add carrots, stock, and fish sauce to pot, bring to the boil, and then lower heat to medium-low, cover and let cook until carrots are soft, about 10 minutes, depending on how large the pieces of carrot are. 3 Remove the pieces of lemon grass, and transfer soup to the bowl of a food processor, or use an immersion blender to blend the soup until it is smooth. Return to pot and whisk in peanut butter and coconut milk. Let soup simmer with the second piece of lemon grass immersed in it. 4 Taste the soup and season accordingly with salt, pepper, and cayenne. 5 Serve soup sprinkled with chopped peanuts and chopped cilantro. Serves eight.

Chocolate Carrot Cake

Carrot cake is always a huge hit. This is a twist on the classic, adding iron rich dark chocolate, crunchy and healthy walnuts, pumpkin seeds and sunflower seeds. Sure to be a hit with any dark chocolate addict. 2½ cups (625 mL) all-purpose flour ½ cup (125 mL) cocoa powder 2½ tsp (12.5 mL) baking powder 1½ tsp (7.5 mL) baking soda 1 tsp (5 mL) salt ¼ tsp (1.25 mL) nutmeg 1 tsp 95 mL) cinnamon 3 eggs 1½ cups (375 mL) granulated sugar 1 cup (250 mL) canola oil 1 tsp (5 mL) vanilla 2 cups (500 mL) grated carrots 2 cups (500 mL) grated apple ½ cup (125 mL) walnuts, chopped ¼ cup (60 mL) pumpkin seeds ¼ cup (60 mL) unsalted sunflower seeds 1½ cup (275 mL) dark chocolate chips (or 1 250 g package) GLAZE ½ cup (125 mL) 35% cream 8 oz (250 g) dark chocolate (50 -70% cocoa), chopped 1 Heat oven to 350?F (180?C). Spray a bundt pan with non-stick cooking spray. 2 In a medium size bowl, sift together the flour with the cocoa, baking powder, baking soda, salt, nutmeg, and cinnamon. 3 In another, larger, bowl, beat the eggs with an electric mixer until pale yellow. Beat in the sugar, and then slowly beat in the oil, and finally the vanilla. Stir in the carrots, apple, walnuts, pumpkin seeds, sunflower seeds, and dark chocolate chips. Stir in the dry ingredients, stirring just until thoroughly mixed. 4 Scrape batter into prepared bundt pan, and bake for approximately 50-50 minutes or until toothpick inserted in centre comes out clean. Let cool for 10 minutes in pan, and then invert onto wire rack to cool completely. 5 Meanwhile make glaze: In a saucepan set over medium high heat, bring cream to the boil, remove from heat and stir in chocolate. Whisk until smooth. Let cool slightly, and then pour over cooled cake. Makes one cake, serves 12-16. ? CHRISTINE SCHEER is a chef who lives with her family on an organic farm. She currently runs the Oakridge Superstore cooking school. Her passions include using seasonal, local ingredients and teaching children how to cook. You can reach Christine at: dolwayorganicgarden@sympatico.ca.

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