As mentioned earlier, I’ve been on a bit of a food journey the past few months. A stint at eating “South Beach” and fully eliminating all processed sugars led me to read up much more on a variety of eating styles, including Paleo/Caveman, low-sugar, low-carb, gluten-free, raw food, and low-glycemic index. I have to say that I’ve learned a lot, and although I can’t say I will live this way 100%, I’ve been exposed to a lot of new ingredients and opinions, and it will have an influence on the way I cook.
All this diet tinkering combined with an exceptionally busy phase at school (although I’m coming to terms with the fact that, as a PhD student, “exceptionally busy” = “daily life”) means I didn’t have too many blog-worthy recipes over the past few months. Beyond eating a lot of simple salads, soups, and proteins, this cake recipe was one of the more interesting things I discovered along the way.