Oriental Lemon-Honey Pasta

I love this pasta, it's my fave oriental dinner! This recipe is from my favorite cookbook, The Two Sisters. You can order it from http://www.thetwosisters.com/home.asp. You can grate the carrots instead of slice them. That is what we usually do.

Ingredients 1 pound angel hair pasta 1 cup olive oil 1/2 cup lemon juice 3 garlic cloves, minced 1/2 cup Bragg Liquid Aminos, tamari, or soy sauce 2 teaspoons grated, fresh gingerroot 1/4 cup honey 3 carrots, julienne cut* 2 portobello mushrooms, or 1 cup regular mushrooms 3-4 cups broccoli florets *Julienne cut means to cut the vegetables about 2-3 inches long and 1/8 inch thick

Oriental Lemon-Honey Pasta Be sure to make enough of this - it disappears fast! SERVES 6 PREPERATION TIME: 30 MINUTES Cook pasta to desired doneness. In a small saucepan, combine the oil, lemon juice, garlic, Bragg Liquid Aminos, ginger, and honey. Cook until thoroughly heated. Pour about 1 cup of this sauce into a medium saucepan and add the carrots. Saute the carrots for about 5 minutes. Add the mushrooms and broccoli and cook until tender (about 5 minutes). Toss the vegetables and the rest of the sauce with the pasta and serve. Cook's Notes: For a healthy substitute, we prefer to use 1 pound cooked rice noodles instead of pasta. With this substitution, we use sesame oil in place of the olive oil.

Chocolate Cake with Peanut Butter Frosting

this is only the best cake ever! We've made it three times this month already!

The Chocolate Cake

Ingredients:
2 cups of rapadura
1 and 3/4 cups of whole wheat flour
3/4 cups of cocoa
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup of raw milk
1/2 cup of butter
2 teaspoons of vanilla extract
1 cup of boiling water

Directions:
1. Heat oven to 350°F. Grease a 9' by 13' pan.

2. Stir together rapadura, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 10 to 12 servings.

Fluffy Peanut Butter Frosting

Ingredients:
1/2 cup of butter, softened
1 cup of organic peanut butter
3 tablespoons of raw milk
2 cups of confectioners' sugar

Directions:
1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

we like to frost the cake with the frosting and then sprinkle chocolate shavings around the edge of the cake. makes for one delicious, indulgent dessert!