Wake up and smell the spring cleaning to a healthier you! – Toronto Sun

Wake up and smell the spring cleaning to a healthier you! – Toronto Sun

It’s time to spring clean your health and well-being
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Feeling cluttered? Drained and dissatisfied?

It’s time to spring clean your health and well-being, and clear out of cobwebs of overwhelm and stagnation.

“Many people can be feeling cluttered mentally, and physically in terms of a mess around us, or a lack of feng shui or harmony in our surroundings,” says Dr. Haley Perlus at drhaleyperlus.com

Psychologically, we are all still coming out of a COVID haze, and many have their guard up concerning new variants, says Perlus. The tragic Ukraine war is distressing, with fears of a bigger war spreading. Some days there appears to be little good news. Inflation is sky-high, and gas prices are on an upward spiral not to mention he cost of food getting pricier every day.

If you feel weighed down, you’re not alone. Spring is a great time to take stock of habits that may be holding you back, and scrub away things that suck up your energy.

Here are expert tips to give your health and wellness routines a good once over.

Chocolate Peanut Butter Pots de Creme

20 Mini Peanut Butter Eggs (and extra for garnish)

3 egg yolks

2 cups heavy cream

½ tsp. pure vanilla

Chop mini eggs into small pieces. In a bowl, gently whisk egg yolks and cream together until combined. Pour cream mixture in a medium sized, thick-bottomed pot. Over medium heat, whisk mixture often until it just starts to bubble and thickens enough to coat back of a spoon. Add vanilla and whisk to combine.

Pour hot cream mixture into a blender with chopped eggs and blend until smooth. Pour into 5 ramekins and allow to set in the fridge for 2-3 hours or overnight.

TIP: Make it extra fancy by swirling peanut butter into crème before refrigerating.

Right before serving, garnish with mini eggs and whipped cream (optional).

Dark Chocolate Carrot Cake

2 cups finely grated carrots

1 1/3 cup sugar

3/4 cup vegetable oil

3 eggs

100 g good quality dark chocolate

1 tsp. baking powder

1 1/3 cups flour

½ tsp. salt

1 cup raisins

For Frosting:

170 g good quality white chocolate

½ cup butter

1 cup cream cheese

1 tsp. vanilla

2 Tbsp. icing sugar

Walnut pieces for decorating

1-2 carrots, peeled

 Cake: Preheat oven to 325F and grease an 8-inch round baking tin.In a large bowl whisk carrots, sugar, oil and eggs until completely blended. Set aside. Cut dark chocolate into small pieces and microwave until melted. Using a spatula, blend into carrot mixture. Fold in baking powder, flour and salt until completely blended. Stir in raisins.

Pour mixture into greased pan and bake about an hour or until toothpick inserted into centre comes out clean and cake springs back when touched lightly.

Note: Baking time may vary based on moisture content of carrots. 

Frosting: In another bowl cut white chocolate into small pieces and add butter. Microwave until completely melted. Fold in cream cheese, vanilla and icing sugar. Once cake has cooled, slice into 3 equal layers and add frosting to each layer. Roll thin carrot peels to create coiled flowers and garnish with walnut pieces.

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