Lemon Rosemary Zucchini Cake

Well then. It's been over a month.

Don't worry. I didn't keel over. Nor did Mr. C. Nor did our little sunflower plants. It was all in my head really.

You might have read about my brand new health problems that I mentioned in the last post. Afterwards, I received some emails from some baking buddies. They were worried. Actually far more worried then I was. And that was sweet. It made me feel loved. (You guys are such darlings).

But that got me thinking. Was I truly healthy?

I had always been so careful with what I put into my body. I was always on the lookout for new forms of vegan protein, amino acids, iron, and the elusive B12. But now I had to admit that wasn't enough. My body had turned against me. No matter what I put into it, it fought back. No matter how much iron I put in, I still was rated to be anemic (and dangerously so). All the supplements weren't being accepted by my starving little body. I got frustrated. I still am. 

So food and I are on not so friendly terms. We haven't been for a while now. I didn't feel like eating, or cooking, or (god forbid) baking.  

But all that energy I put into recipe making, batter stirring, and cake decorating had to go somewhere. I've always been into the gym, but I soon became obsessed. Squatting. Dead-lifting. Bend-pressing. Running until I couldn't run anymore. The meds that caused me so much trouble were finally starting to agree with me.  By body slowly decided to accept a very very small percentage of the 900mg of ferrous sulfate I was stuffing down my maw. My energy level skyrocketed. Like, I could get through my 5k a day easily before, but now I'm running, lifting, and swimming, and I still have enough left over in the tank for another run. I feel like Wonder Woman. Or the Hulk. Yeah, totally the Hulk.


So now, with my new found energy, I've found myself outside of the kitchen for the majority of my day. I was asked to bake (poor Mr. C), but I didn't want to. I was still angry with food. But I couldn't get angry with my new lifting gains. Or my new pair of minimal running shoes (neon orange, of course). And I've got myself addicted to Fitocracy (you can check out my profile here).

Now it's been a month. I've changed my diet completely to feed my new lifestyle. I have a silent agreement with my body - as long as it takes in at least some of the supplements I've been stuffing down my throat, I'll be happy with it.

I'm not sure how baking fits into this journey, to be honest. I love all of you - I love what you stand for and what you create - but I've got to take time and find my passion again. This week I'm working on a charity bake sale for our friends at Can't Stop the Serenity (pop over if your in VanCity!), so hopefully this will be the spark I need. I do have something for you today, though. It's a cake that fits my new energetic lifestyle. A treat that won't weigh you down. No refined sugar. It can be vegan and gluten free. And its delicious. More importantly, it's adapted from one of my favourite healthy bloggers Anja's Food 4 Thought.

I hope to see you guys around. But, don't worry, if I'm not here, I'm on the weight floor, lifting and grunting and sweating. Like the Hulk.



Lemon Rosemary Zucchini Cake
very slightly adapted from Anja's Food 4 Thought

1 egg (can be replaced with a flax egg substitute for vegans)
1/2 cup agave nectar
1/4 cup olive oil
1/2 lemon juice
zest of 1 lemon
1/2 cup spelt flour (can use buckwheat flour for people who need to stay away from gluten)
1/2 cup almond meal
1 teaspoon baking soda
1/4 teaspoon salt
 1 cup grated zucchini
1/2 Tablespoon rosemary
1/2 Tablespoon thyme

1) Preheat your oven to 350 degrees. Oil your small bundt pan (I used my 8") and set aside. In a medium bowl, beat your egg (or pour in your flax egg substitute). Whisk in your agave nectar, olive oil, lemon juice, and lemon zest. Sift in your spelt flour, almond meal, baking soda, and salt. Fold everything together with a wooden spoon until your batter starts to come together. Add your zucchini, rosemary, and thyme and give it a few more stirs.

2) Pour into your oiled bundt pan and bake for about 40 minutes, or until the cake is nice and brown, bounces back when you press down slightly on the top, and your tester comes out clean. Let the cake sit until it's completely cool. Carefully pop the cake out and enjoy. Then go outside and run. It's sunny out :)