Tag Archives: purple

It’s lucky my prose isn’t purple…

Okay, I admit it, I’ve been playing all day, and I’ve reached the point where I don’t know what works and what doesn’t anymore, so..purple? Too much? Hurts the eyes? Makes you gag?

You’re allowed to be honest. The purple was not my first choice. In fact, I wanted something much more tasteful, like this:

It’s pretty, and I put a lot of work into the ‘window’, including making the window frames in Corel, but none of the WordPress themes worked with the image as the background. I guess if I had my own website, I could design it however I wanted, but these days it’s just not worth the cost of the domain, plus the hosting, plus the ongoing headaches…

And then there was the problem of functionality. I wanted visitors to be able to see my books without having to go digging for them because…ahem, I am a writer. So I looked at an old theme with a ‘carousel’, but it just didn’t do it for me either. So I decided to jazz up the theme I’ve had since 2011. Elegant Grunge isn’t new, and it’s not pretty, but it is functional.

Oh, and the purple kind of tones with the purple of the binary star image, you know, melding the symbols for Innerscape and Vokhtah? -sigh-

So. Do I keep the purple? Change the purple? Sleep on it and try again tomorrow?

Meeks


#recipe: Purple carrot cake

purple carrots 2

I owe this recipe to my sister-in-law, Victoria. Thank you!

The cake was delicious as Victoria first baked it, but I think my small changes have made it a fraction healthier. But then, who cares about healthy?

Where I have strayed slightly from the ingredients or quantities, I have given the original ingredients or quantities in brackets afterwards.

Let’s do it!

Ingredients

  • 3 eggs
  • 1 cup raw or caster sugar
  • ½ cup oil* – peanut or olive is fine [1 cup]
  • 1 cup self raising flour plus 1/3 cup almond meal [1/3 cup wholemeal flour]
  • 1/2 teaspoon Bi-carbonate of soda [1 1/3 teaspoons]
  • 1 tablespoon plain yoghurt [optional in the original recipe]
  • 1 1/3 teaspoons cinnamon – i.e. LOTS!
  • 2 cups peeled and grated purple carrots – about 3 big ones [approx. 2 big orange carrots]
  • [optional] ½ cup sultanas tossed in flour
  • [optional] 1 cup chopped walnuts

* 1/2 a cup of oil will result in a lighter, drier, fluffier carrot cake. If you like yours more traditional, experiment with the amount of oil you add, bearing in mind that 1 cup is probably the maximum, while 1/2 a cup is the minimum.

Method

  1. Preheat oven to 150 C [Fanbake] or 300 – 325 F
  2. Lightly grease and flour a 19 cm ringform cake tin
  3. Break whole eggs into the mixing bowl and beat until frothy
  4. Continue beating as you add 1 cup of sugar to the eggs, a bit at a time. Beat well between each addition. The egg mixture should become light in colour, thick and fluffy.
  5. Continue beating as you add the oil.
  6. Remove the bowl from the mixer and sift the flour, bi-carb and cinnamon onto the egg mix.
  7. Fold in.
  8. Peel and grate the carrots just before adding them to the cake to stop them from going ‘greenish’ during cooking.
  9. Fold in the grated carrots
  10. Fold in the yoghurt
  11. Pour the cake mix into the prepared tin and sprinkle with almond flakes.
  12. Place in the centre of the preheated oven and bake for approx.. 1 hour.
  13. At the end of the hour [and not before!] test the cake with a skewer. The skewer should be a little greasy but not wet or sticky.
  14. Remove the cake from the oven and allow it to stand in the tin for about 5 minutes.
  15. Turn the cake out onto a wire cooling rack.

Serve at room temperature with cream, ice cream or just plain. Or if you’re like us, eat as soon as it comes out of the pan to enjoy the sweet, slightly toffee-like crunch of the outer ‘skin’. Once the cake cools, the skin loses it’s crunch.

The Offspring and I found no difference in taste using purple vs orange carrots, and as you can see from the photo, the purple carrots do not turn the whole cake purple so you can serve it without your guests ever knowing it’s a ‘healthy’ option. 😉

Bon appetit!

Meeks


The healthy purple … eater

purple carrots 3Remember those purple carrots featured in my previous post? The ones that are purple all the way through [like the picture on the left]?

Well, apparently they’re chock full of a compound called anthocyanin [it’s what gives them that deep purple colour].

More importantly, real, no hand-waving type research has shown that anthocyanins are very good for you:

‘In Toowoomba at the University of Southern Queensland, Lindsay Brown researches the medicinal power of natural foods to counteract obesity and reverse its inflammatory effects, or more specifically fruit and vegetables of a certain colour – the colour purple.

Anthocyanin is a natural pigment, one of a range of compounds in plants that keep their systems healthy and potentially ours too.’

Catalyst, Why Am I Still Fat?,

You can watch the entire video here :

http://www.abc.net.au/catalyst/stories/4327346.htm

[the purple connection starts at 17:13]

The Catalyst program looked specifically at obesity and some of the harmful effects associated with the condition – such as a low grade inflammation that can damage every organ in the body. But obesity is not the only condition linked to inflammation. Arthritis and ulcerative collitis, are also associated with inflammation, and in fact it was an arthritic toe that first led me to look into the anti-inflammatory effects of Morello cherries [also known as tart or sour cherries]. They too are full of anthocyanin.

So purple is good, and it’s not just the health food fanatics touting a new ‘super food’. In the link below, purple is also linked to anti-cancer properties:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1082894/

Apart from purple carrots and Morello cherries, Queen Garnet plums also contain significant amounts of anthocyanin, but I strongly recommend NOT going crazy with the Queen Garnet plum juice. As with any processed and concentrated food, more is not always better. The juice will not have the fibre in the skin, for examply, but it will probably have a higher sugar content simply from being more concentrated. So beware.

My personal view is that the best way of taking in the good things in all these foods is via a healthy diet. We love carrots in our family so eating purple carrots instead of orange carrots is no biggie. I also love Morello cherries so eating them is also easy, but again, they are just part of a healthy diet. All things in moderation, right?

In my next blog post I’ll write up the recipe for the carrot cake featured in the original purple post.

Until then, have a great weekend. 🙂

Meeks

 

 


Purple carrots and cake

purple carrots 1

No, this first pic is not an artistic rendition of turds – those are purple carrots!

purple carrots 2

And this is one of the things you can do with purple carrots – carrot cake!

Apologies for the lack of posts recently but Easter, the Offspring’s birthday and being on a roll with Innerscape have left me with little spare energy. Next week will be better. 🙂

cheers

Meeks


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