Primitive Diva

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Three Goats Farm of Montgomery, Texas
Melissa is a former beauty queen, personal trainer and certified holistic health coach. Melissa founded Queen Bee Wellness to specialize her coaching practice towards Women's Wellness and Beauty. She helps women focus on finding their own natural beauty from a integrative approach of balancing Mind, Body and Soul. Melissa believes that what we put in our mind is just as important as the nourishing food we put in our bodies and products on our skin. She strives to coach women to balance a healthier body image, approach to wellness and authentic living. With her passion for a clean lifestyle, Queen Bee Wellness therapeutic skin care products were born- to help women enhance their natural glow, without causing harm to their health from chemical laden toxic products. Melissa's philosophy to real beauty is summarized in "Wellness is Beauty". Melissa resides on a 10 acre farm in Montgomery, Texas with her husband and teen aged children. In her spare time she is chief goat wrangler and milker of her "Queen Bee" herd of dairy goats at Three Goats Farm.

Tuesday, November 30, 2010

Primitive Diva in The Kitchen....

Working on a few recipes that will be in the upcoming book and I wanted to share one with you. This delicous and decadent dessert is made with ALL raw ingredients, NO sugar, NO dairy, NO grains(gluten free)A great way to entertain guest, get more veggies and nuts into your diet and still maintain DIVA'ish healthy figure ~!

Carrot Cake


(Double layer base of cake)

8-10 Organic Carrots
1 1/2 Cup of Walnuts
1 1/2 Cup of Medjool Dates(soaked)
1 Cup of Organic Raisins
2 Inch slice of Ginger or 2 tsp dried Ginger
2 Tsp Cinnamon
1 Tsp Nutmeg
1 Cup of Shredded Coconut

2 Cups Natural/Raw Cashews (soaked overnight and rinsed)
Juice from one(1) Orange
**Optional: 3 Tbsp of Raw Local Honey OR 3 Medjool Dates

Blend the cake ingredients in a food processor until mixture is mealy but formable. Form 2 equal layers for your cake and set aside. Now blend the frosting ingredients in a blender (I use my amazing Vita-mix for this- it is the best a DIVA can have, right?) You need to blend this until it is creamy smooth and no lumps. This requires alot of stirring, tamping and blending---be patient the creamy results are sooooo worth it! Once frosting is done, spread between the cake layers on your serving platter and then frost as you would a conventional cake. Decorate with carrot curls, coconut shreds and a few raisins. Chill in the refrigerator for 4 hours before slicing and serving. This is a big hit EVERY time I serve it. Let me know how you like it!

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