8/24/13 Raw Birthday Cake and Competition WODs!

-Written by KC

I am blessed to coach the greatest group of people and get to spend my birthday with my AllStar 'Ohana!

This is the first year at my birthday, that I couldn't remember how old I was! I guess this means it's not to important! I'm feeling better, faster, stronger, fitter than 10 years ago in my 20s! MAHALO to all the athletes present this morning who shared such nice thoughts and words to me. I love you all so much!!! Thanks Jen for making me a RAW PALEO CARROT CAKE to share with class after the WOD! It was SUPER!!! Find the recipe at the bottom of this post!

Athletes performed the VA Loans Showdown Competition WODs 1,2 & 3 today! Josh, Cheryl, and KC head out this coming Friday to Honolulu for the official competition, but we enjoyed sharing the WOD with you guys today, and it helped our training to try it out to see how it went!

Later in the day, Tauren (below), Bryson, Gen, and Kyle came up from Hilo to train with us and practice the competition WOD we'll be teaming up with Hilo this weekend!

Workout of the Day: VA Loans Showdown Competition WODs 1,2 & 3

RAW CARROT CAKE RECIPE

Makes 2, 6" rounds

2 cups grated carrots

2 cups raw walnuts

2 cups medjool dates, pits removed

2 cups shredded coconut

2 tsp vanilla bean paste or vanilla extract 

1/2 tsp Chinese five spice

1/4 tsp allspice

2/3 cup raisins 

2/3 cup chopped walnuts

Grate carrots in a food processor using the shredding disc (by hand works, too, but will take longer). Scoop into a large bowl. Purée 2 cups of walnuts and dates in a blender, creating a sweet paste. Add paste to bowl with carrots. Stir and mash together. Add coconut, vanilla, spices, chopped walnuts and raisins. Mix until well incorporated. Shape carrot cake by hand or press into a cake pan. If using a cake pan, after molding, flip pan upside down to release cake. Chill in the refrigerator to firm up. 

Cream Cheese Frosting

1 cup cashews or macadamia nuts (I used 50/50 mix)

2 tbsp coconut oil

2 tbsp raw coconut nectar (honey, maple syrup or agave will also work)

2 tsp vanilla extract

1/4 cup water, add more as needed

Place all ingredients in a high speed blender or food processor and blend until creamy. Spread frosting over cake.