Earl Fultz is the 92 year old Founder and CEO of cHarissa, a small, artisanal food company on the North Fork of Long Island, rocking the food world and winning awards. His business is a love story, a tribute to his late wife Gloria, who transformed an old family recipe, to appeal to her American family and friends. The cHarissa rub and spice is an all natural condiment, which is free of sugar, gluten and any chemical additives, using cumin, lemon, sea salt and olive oil.

In order to help make his dream come true, Earl partnered with Jeri Woodhouse, from a Taste of the North Fork, to help market and grow the business.

 

Download this episode (right click and save)

 

The Best Gluten-Free Vegan Carrot Cake

Preheat oven to 350*

3 cups gluten-free Flour

1 cup ground oat flour

1 cup ground coconut

4 tsp cinnamon

1 Tbs baking soda

1 Tbs baking powder

1 ½ t. salt

1 cup raisins

2 cups walnuts

½ cup potato starch

½ t. nutmeg

1 cup puffed millet or rice

4 cups shredded carrots

2 cups apple sauce

1 ½ cup maple syrup or Agave

4 Tbs flax seed dissolved in ¼ cup warm water

6 t. vanilla

1 ½ cup oil

1 Tbs apple cider vinegar

1 can organic crushed pineapple, drained

Mix the first twelve ingredients into a bowl. Mix the remaining ingredients, except for the carrots, into a separate bowl. Add the wet ingredients to the dry. Mix in the carrots.

Bake at 350 for 40 min. or until a knife comes out dry.