Amani Olugbala/ Amani O+Poet & Emcee is a storyteller who weaves music, film, speech and poem into art that addresses social injustice, honors the ancestors and inspires transformation. Amani strives to uplift and promote love & service as necessary acts of rebellion against isolation and disconnection that threatens our collective peace and wellness. In 2016, Amani O+ co-founded the femcee raptivist duo KATANI with their best friend and music partner Kat So Poetic. KATANI aims to educate, uplift and unite people with a specific focus on those invisibilized by interwoven systems of oppression (such as misogynoir). KATANI believes in hip hop music as a beacon to shift and shatter our shared culture to one of collective healing and radical self- care. As an event curator, MC, performer and teacher, Amani O+ uses artistic expression, urban agriculture and community education to create change and foster a sense of empathy and inter-being. In 2017 Amani formed B.L.A.C.K. Label, a collective of artists committed to curating safe events that honor and celebrate the stories of people in color and bring forth the world they wish to live, love and create within. As Assistant Director of Programs at Soul Fire Farm, Amani works with a crew of beautiful people committed to ending racism and injustice in the food system. Soul Fire Farm raises life-giving food to folks surviving food apartheid and offers models for revolutionary thrival through love, ancestral wisdom and Earth reverence. Amani aims to inspire all those they come into contact with to remember their magic, trust their vision and share their unique gifts with the world.

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The Best Gluten-Free Vegan Carrot Cake with Vanilla

Frosting

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 2 Tbs warm
water and the 2 Tbs apple cider vinegar
(2 Tbs apple cider vinegar, see above)
6 t. vanilla
1 ½ cup oil
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.

Frosting
2 lbs. Silken firm Tofu
2 cups coconut oil
2 Tbs. vanilla
2 cups powdered sugar

zest of 2 lemons Blend all of the above in a Vita-Mix or blender until smooth