Spring Filled with Life

Nourishing Body & Soul by Sharon Rosenblum

As I think of Spring, I immediately see flowers beginning to bloom, sunny skies, I hear the birds singing, and the awakening of all life on the planet. It is a wonderful time! Spring is my favorite season. This year, I also see a lot of hope.

Spring is time for change, a new beginning. We need to care for all life, both human and all biological forms of life. We are here to care for the planet and all the life forms that live here.

Spring is the perfect time to consider what flowers to plant in our gardens and maybe create a special butterfly garden! Flowers bring joy to everyone’s life. The fragrance is soothing and the colors can be spectacular!

Spring is also the perfect time to venture back outdoors and explore nature. Take in a forest bathing adventure and become one with the wisdom of the trees (Minnie Kansman is a great resource!). Walk along a beach and breathe in the ocean air, or perhaps a garden tour to smell those beautiful flowers! Maybe a hike up a mountain or even around your town.

Get out and feel the energy of Mother Earth, walk with the intention of sharing your Chi (energy) with the earth, with every step you take. I promise, you will feel better and lighter as a result of the experience. Share your love and even your woes with the earth as you walk and notice how much better you feel afterwards – it is amazing!

A camping trip or a moonlight walk is also very uplifting. One needs a clear night sky, if you have that, look up at all the stars in the sky and feel the vastness of the universe. I love to see how many constellations I can find in the night sky. It helps to be in an area with little to zero light pollution to be able to see the millions of stars and planets in the night sky.

A picnic is another way to get out in nature. My favorite spot is by the lake or the ocean, if I am visiting the coast. There is a park near where I live along Lake Michigan where the dragonflies are in abundance. Every time I go there, they fly all around me as if they are checking me out! Their presence fills me with peace. I enjoy eating my lunch with the dragonflies.

I encourage you to partake of the joy of Spring and nature that is all around us! In honor of Spring, I would like to share with you a delicious recipe that is perfect to take on walks in nature or even on a picnic. It is a favorite treat of the Northeast.

The recipe I have selected to share with you a New England Classic — the Whoopie Pie! Carrot cake is my husband’s favorite — it feels like a springtime flavor. Enjoy!

Wishing you a very Happy Spring! Sharon

GF CARROT CAKE WHOOPIE PIES

Ingredients

For the cakes

1-1/4 cups All-purpose gluten-free flour (I use Cup for Cup, or Bob’s 1 to 1)

1/2 teaspoon xanthan gum (omit if your blend already contains it)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/2 cup packed light brown sugar

1-1/3 cups freshly grated carrots (about 2 medium carrots)

2 tablespoons unsalted butter, softened and cooled

2 tablespoons vegetable shortening, room temperature (I use “Spectrum” brand)

1 teaspoon pure vanilla extract

1 large egg at room temperature, beaten

1/2 cup milk, at room temperature

For the filling

6 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1-1/2 cups confectioners’ sugar

1/8 teaspoon kosher salt

1/4 teaspoon freshly grated nutmeg

Instructions

• Preheat the oven to 350°F. Line rimmed baking sheets with parchment paper and set them aside.

• In a large bowl, place the flour, xanthan gum (if your flour does not already have it), baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar and whisk until well-combined, making sure to work out any lumps in the brown sugar. Add the grated carrots and mix to combine. Add the butter, shortening, vanilla, egg and milk, and mix until just combined. The batter should be smooth and thick, but soft.

• With a soup spoon drop or make “rounds” about 2-inches in diameter about 1-1/2 inches apart on the prepared baking sheets. With wet fingers smooth and flatten the rounds until they are about 2-1/2 inches in diameter and about 1/2-inch thick. Repeat with the remaining batter.

• Place the baking sheet in the center of the preheated oven and bake until the cakes are very lightly golden brown all over, and the center springs back when pressed lightly with your finger (around 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.

• While the cakes are cooling, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, place the butter and cream cheese. Mix on medium-high speed until light and fluffy. Add the confectioners’ sugar, salt, and nutmeg. Mix until all of the sugar is incorporated, and the filling has thickened.

• Once the pies are completely cool, place them in pairs of similar shape and size. Place the filling in a clean pastry bag fitted with a clean large, plain tip, and pipe filling onto the underside of one pie of each pair, stopping just short of the edge of the pie. Cover the filling with the other pie of the pair and press down gently to force the filling to the edge of the pie. Chill until the filling is firm. Serve slightly chilled.

Note: If you do not have a pastry bag you can add the filling with a spoon or knife. I often use a spoon to place a dollop on the underside of one pie, then use the back side of the spoon to spread it out. Another trick is to fill a baggie with the filling, cut off the corner, and pipe out the filling.)

Sharon Rosenblum adopted a Gluten Free and Whole Food lifestyle and is adept at modifying recipes to suit different dietary needs. A healthy approach to eating also serves her as an Empath and Intuitive. Eating “clean” foods brings clarity when working with her guides and spirit. Her joints are no longer achy or sore. Sharon is an Assistant Editor on our Star Nations Magazine Executive Staff and has her own editing business—The Feathering Quill. | fb: @FeatheringQuillEdits