Diet, Dessert and Dogs

“Elsie, it’s so boring around here when Mum isn’t blogging as often. I mean, I miss my place in the spotlight. . . “

“Don’t worry, Chaser, she’ll be back in a day or two.  She’s just been really busy with work.”

“Yaaaay!  I’m so happy to hear that!  Yippeeeee! Whoo hoo!”

“I know–isn’t it great? More food to taste-test!  But for now, we’re forced to wait. . . ah, the constraints of being a dog. *Sigh*.”

Even though the HH is of Scottish descent and I hail from the Poles and Russians (the joke possibilities are endless, aren’t they?), we live in a predominantly Italian neighborhood.   And while we enjoy a good relationship with most of our neighbors and have even become friendly with some of them, in some ways, living here has induced a bit of an inferiority complex.

I know it’s a cliché, but in our neighborhood, at least, the lawns are perfectly tended, with gardens that have been pruned and primped more than J Lo’s hair on Oscar night. On any given evening as the HH and I enjoy our stroll  with The Girls, we pass yards that could qualify as tourist attractions, complete with plush grass carpets, a profusion of exotic flowers in myriad colors, and hand-crafted topiary in any variety of shapes (my favorites are the bear and cat shrubs–I kid you not).  And while we like our house and do try to keep it in good repair, the HH’s idea of ”property maintenance” is picking up the newspaper from the porch each morning.

But in the realm of food–what a learning experience it’s been!  I was already a lover of Italian cuisine even before we moved here, and felt a bit heartbroken when I was told I could no longer eat wheat.  No more pasta primavera?  No more wholegrain bread dipped in chili-infused olive oil?  No more gnocchi–my all time favorite (and most elusive) type of pasta? Luckily, there are a couple of places in the city where I can still enjoy rice pasta or spelt pizza–and, of course, I can make my own.

Since we moved here, though, I’ve had a series of culinary coaches.  Each time I enter the local grocery/deli to pick up something for the HH, Melvin, my friend behind the counter, offers a tutorial on the varieties of asiago cheese or which olives are best.  Our (extremely generous) landlord, who lives only a few blocks away, provided all kinds of tips on how to plant and raise my tomato garden last year–then presented us with several jars of his own home-canned tomato sauce.  (Thanks again, Vince!).  And can it be that The Girls have developed a predilection for basil (pesto-coated potatoes at the top of the list)?

So, when I happened upon them in the bulk store a few weeks ago, it seemed only natural that I’d want to give lupini beans a try.  A new legume I’d never eaten before!  I grabbed a small bag full and headed to the cash.

“Have you ever eaten these?”  I asked the cashier.

“No,” she replied, “but our Italian customers make them all the time.  You have to soak them for ten days. But every day, you have to spill out the water and replace it. Do you still want them?” 

Of course I still wanted them, I assured her.  Besides, I knew she’d made a mistake.  Who ever heard of a dried legume that needed ten days of soaking?  Anyone who’s ever cooked dried beans from scratch knows that you simply soak them overnight, drain, refill, boil, and eat.  Simple!

Er, sorry Ric, but that’s simply WRONG.  After a bit of Internet sleuthing, I discovered that the cashier had, indeed, been correct. Apparently, a high alkaloid content produces a bitter taste that can deter even the most steadfast legume-lover from sampling the beans.  Soaking, then rinsing and soaking again–and repeating the process every day for at least ten days–allows the bitterness to be washed away so that the beans are then palatable.

According to Purcell Mountain Farms’ page on lupinis, “All this effort is worth it.  The Lupins family of the grain legumes are one of the highest in protein content, second only to soy beans.” Hooray for serendipity–and an alternative to tofu! 

Lupini beans are generally served at Easter or other holidays (and no wonder–when else would people have the time to prepare them?).  I suppose you could simply boil them in advance, then keep in the fridge while you moved on to other holiday dishes.  Once they’re ready to eat, you replace the soaking water with salted water (brine).  This way, the beans will keep for weeks in the refrigerator.  Here’s a basic tutorial, including info about the tough outer skins.

In the past, while in the midst of baking a birthday cake or other multi-ingredient confection, it’s often occurred to me, ”Who ever thought it would be a good idea to mix raw broken eggs, milk, sugar, flour–and then take that wet mixture, pour it into a metal pan, and bake it?”  I mean, why on earth would they assume that would work out? In this case, did someone cook up the beans just like any other, bite into one only to spit it across the room like the sparks flying off a welding torch before suddenly thinking, ”Hey!  Why don’t I take these putrid beans, put them in a jar, refresh the water once a day for ten to fourteen days, and then taste them again?!”  Seriously, how do these recipes come about?

Well, luckily for us, some fool masochist did think to repeatedly rinse the beans before eating, and we all get to benefit from the innovation.  While I can understand the reverence these tidbits receive in Italian homes–they are springy, toothsome and offer the same snacky enjoyment as biting into unshelled edamame (with the same “pop” as you crack the tough outer skins and enjoy the inner bean),  I’m not sure I’d make them again.  Checking on the beans for ten days felt like a commitment just shy of cohabitation, and I’m not sure I’m that much in love. 

Laced with extra virgin olive oil, garlic and sage, however, these made a delectable contribution to our antipasto plate a while back, providing a great boost to the protein content of my meal.  I’ve still got half a jar left in the refrigerator, too.  Which, come to think of it, would make a great gift for my landlord.

I’m submitting this recipe to Katie of Chocolate Covered Katie, for her “New Foods Challenge,” as well as to Lori Lynn of Taste with the Eyes, as my submission for the popular My Legume Love Affair event, begun by Susan of The Well-Seasoned Cook.

Lupini Beans with Olive Oil, Garlic and Sage

A great snack once you’ve got them on hand. . . just don’t plan on eating these at the first sign of hunger. 

About 1 cup (240 ml) dry lupini beans, rinsed and picked over

4 cups (1 liter) water, plus more for boiling

salt

1 clove garlic, minced

splash of extra virgin olive oil

ground or freshly chopped sage, to taste

Place the beans in a pot in the water and soak overnight.  After 24 hours or so, drain the beans, refill the pot, and bring to a boil.  Boil gently until the beans are relatively tender (these will never get really soft), 1-2 hours.

Drain and rinse the beans.  Place in a clean jar or container and cover with water.  Place in the refrigerator and change the water once a day for 10-14 days (it took mine a full 14 days for the taste to lose all its bitterness).

Once the beans no longer taste bitter, add salt (to taste) to the water in the jar.  They can be stored this way in the refrigerator. 

When ready to eat the beans, remove some from the jar and splash with olive oil.  Toss in the garlic and sage, and dig in.  Makes about 2 cups (480 ml) beans. 

Last Year at this Time: When Cheesecake is Love (a Sweet Freedom recipe!)

© 2009 Diet, Dessert and Dogs

[Simple dal with basmati rice on dandelion greens. . . definitely ACD friendly!]

I have a recipe in the works for later today, but after my last muffin post and all the questions I received about my anti-candida diet, I thought I’d post a quick update.  First, thank you all for your ongoing support and encouragement–it would be a lot harder to stay on a restricted diet like this without the support of fellow bloggers and readers.  I’ve said it before, and I’ll say it again–the blogging world is, truly, magical.

About the diet, many of you asked: will I have to be off fruits (or sweets, or sweeteners, or flour) forever?  Will this *&%$@!!^ ACD diet ever end?  Will I ever be able to eat my own baked goods again?  And isn’t the HH just so darned lucky to have me bake for him when I can’t even partake?

The short answers are no, yes, yes, and ABSOLUTELY YES.

The (not entirely) Bad News: As I’ve posted previously, I have once before been on this diet, about ten years ago.  At that time, I stayed on this first phase of the diet about 2 months.  Given that I started the ACD this time on March 7, I’ve been on Phase I a lot longer than I would like.  But there is change on the horizon! After visiting my naturopath last week, I was given a slightly altered regimen.  He also did a live blood cell analysis that can determine the levels of candida and any other critters in my system, which can speed up diagnosis and treatment.  I’ll be finding out the results at an appointment later this week.

Once Phase I is over, I will begin to reintroduce all the foods I’ve now cut from my diet, unless tests indicate that I’m allergic to any of them.  Since I’ve never had proper allergy testing, I am about to undergo those as well.  As a holistic nutritionist, I find my “case study” immensely interesting.  As the unique individual who must undergo the tests and follow the diet, however, I find it to be a collosal drag. 

Ah, such is life.

And now, the good news: Candida, it seems, has done for me what my own willpower never could:  it has kept me on a healthy eating regime for three months (and counting).  And, as a result of that, my weight loss tally has now reached 23 pounds (10.5 kilos)! 

So, in a bizarre way, candida is the silver lining in my weight loss journey.  With the exception of one or two nagging candida symptoms, I am feeling better than I have in ages.  My back woes have disappeared.  My achy knees are spry and springy.  My sinus problems are about 70% improved.  And–best of all!–I’ve discovered some favorite old clothes that I haven’t been able to wear in years (it’s been about six years since I last weighed this little). 

For now, I’ll continue to cook and experiment with ACD-friendly foods, and post mostly about those, with the occasional baked good thrown in.  (And if you’re yearning for some whole foods-based, naturally sweetened, delectable baked goods before then, there’s always the new cookbook!).

It’s become a bit of a challenge to delve into my culinary creativity and see what I can come up with that’s tasty, aesthetically pleasing, and still appealing to “regular” eaters.  Surprisingly, I’m finding many recipes on other blogs or in my existing cookbooks that are ACD-friendly.  More to come!

Oh, and if you’re interested in finding out more about candida and how to treat it, I’ve discovered a wonderful website by a woman who’s been there herself.  The site contains a plethora of well researched, up to date information. Check out Yeast Infection Answers.

To those of you celebrating, hope you’re having a wonderful Memorial Day Weekend!

[Thanks to everyone who purchased a copy of my new cookbook!  And if you’ve been waiting for the book to be listed on amazon.com, it’s now there!  Just click on the book image at left to see the three ways to buy.}

Anyone who’s ever successfully trained dogs knows that the key to success–more than anything else–is consistency.  Dogs like things to be the same each time they occur.  They like predictability.  So when you say, “sit,” you must always ensure that they sit.  When you say, “come!” you must ensure that they run toward you each and every time.  When you set 5:00 PM as their feeding time, you’d damn well better feed them at 5:00 PM.  And so on.

Why is this so?  Because dogs are creatures of habit.  Left to their own devices, they will repeat the same actions over and over (I mean, really, shouldn’t they already know what that hydrant smells like after the first 438 sniffs?). I recognize this canine quality every day at precisely 4:43 PM, when Elsie pads soundlessly across the office to barely graze my knee with her wet, leathery nose and remind me that dinner should be on its way in, oh, about 17 minutes. Or in the way Chaser tucks her head under the overhang of our bed’s comforter every evening before turning in for the night. Or in the way both Girls park themselves by the front door, pining, each weekday evening as they wait for the HH to arrive home from work.

Even though he’s fond of telling me I have “dog-like qualities,” it’s really the HH who is more the creature of habit in our relationship.  I liken myself more to Jerry’s character in Seinfeld, the one who had a library of cold breakfast cereals lining his kitchen shelf  because he peferred a varied selection. The HH, on the other hand, eats exactly the same thing for breakfast each day, following a very precise, very consistent morning ritual: 

7:00 AM:  Slam clock radio alarm with palm.  Lower palm to side of bed and pat Chaser’s head. Heave self out of bed.  Don “dog-walking pants” and sneakers.  Take The Girls for their AM romp and morning ablutions.

7:40 AM:  Shower and shave.  Forget to wipe the counter, leaving soapy pools of water clinging to all of Ricki’s cosmetic bottles. Reach into closet and grab the next clean shirt and next clean pair of pants (no matter if they don’t happen to match) and dress for work.  Slip into shoes, left one first, then right one and tie up laces.

8:15 AM:  grab a paper bag from under the sink and a banana from the bowl on the counter. Head to the fridge to fill the sack with other foods to enjoy later with that first deskbound coffee.  Pull out one green apple from the crisper drawer; then move to the door to select a home baked muffin from the unending stash on the shelf–

WHOAH! WAIT A SECOND HERE!

Suddenly, these days, there is no more stash of home-made, freshly baked breakfast goods.  Crisis!

You see, for the past 12 years or so, the HH has cohabited with a baker.  This means that he never had to think about his breakfast baked good; he was greeted each morning with a seemingly endless array of homemade, healthy treats from which to choose, courtesy of yours truly.  In the past year alone, as I was testing and re-testing recipes for the cookbook, those baked goods seemed to multiply of their own accord like happy little Tribbles, and the HH was often faced with an embarrassment of riches. It could be a tough choice for the guy, between a Sweet Harvest Muffin, Lemon Blueberry Scone, Maple-Millet Muffin,  PB & G Muffin, or even some Cinnamon Walnut Coffee Cake. 

But recently, I haven’t been baking much.  No, scratch that; I haven’t been baking at all. Adhering to the draconian restrictions  desperate measures stringent dictates of the ACD has made me shun anything sugary.  Forfeit anything floury. Eschew chocolate.  And–for a while, anyway–ban baking. 

Pity the poor HH. 

Not only has he lost his endless stock of breakfast muffins, he’s also been forced to eat the red apples from our weekly organic box (since I’m off fruit) instead of his usual green ones. I mean, really, how much can the poor guy take?

Feeling sorry for the guy, I decided to bake up some new muffins for his morning meal. Well, turns out I’m more a creature of habit than I realized–where baking is concerned, at least. Bake I must! I decided to accept the fact: Baking is my calling. Baking is in my blood!  Baking is my destiny!  I. Love. Baking.  Oh, and I also had a bunch of old ingredients in the cupboard I had to use up.

I spied a box of Cinnamon Puffins languishing at the back of the shelf , like the lone wallflower hoping against hope for a dance at the prom. I’d bought them before starting the ACD, mostly because I’d read about them so many times on VeggieGirl’s blog and was dying to try them.  And while I would have been happy to finish the box myself, I’m not allowed cereal on this diet; and the HH wasn’t fussy about them.  What to do?

Bake ‘em into muffins, that’s what! I thought I’d replace some of the usual flour with ground-up cereal for an extra hit of both grains and flavor.  Playing with proportions and one of my favorite flavor combinations, I came up with this version of Mocha Cinnamon Cereal Muffins.  And this way, you don’t have to choose between cereal and a muffin–you get both in one!

The result was an incredibly moist, fragrant muffin.  The cereal added textural interest and a density that suits these miniature quick breads perfectly. Unlike most of my breakfast baking, these gems contain neither fruit nor vegetable, attaining their moistness from the mixture of cereal and ground chia.  With just a hint of coffee and whisper of cinnamon, they would be perfect topped with some almond butter or even buttery spread.

It felt great to get back to baking, even if I can’t enjoy the fruits of my labor (well, in this case, the cinnamon-coffee of my labor) just yet.  As for the HH, he seems much more comfortable now that his morning ritual has returned to normal. 

“Mum, it’s great that you’ve got back to your old baking habit!  But how about that letting-us-lick-the-spoon habit?  Can you please get back to that one, too–??”

Mocha Cinnamon Cereal Muffins

I bet these would work well with any cinnamon-flavored breakfast cereal, or any cereal of your choice (just be aware that the cereal will confer some of its own flavor to the final product). 

2 cups (480 ml) cinnamon flavored cold cereal, dry (I used Cinnamon Puffins)

1 tsp (5 ml) finely ground chia seeds or 1 Tbsp (15 ml) finely ground flax seeds

2 Tbsp (30 ml) instant coffee substitute, or 1 Tbsp (15 ml) instant coffee

1/4 cup (60 ml) light agave nectar

1-1/4 cups (300 ml) plain or vanilla soy or almond milk

1 tsp (5 ml) pure vanilla extract

1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic

1/2 tsp (2. 5 ml) apple cider vinegar

3/4 cup (105 g) light spelt flour

1/2 cup (60 g) barley flour (may substitute more spelt)

1 Tbsp (30 ml) baking powder

1/2 tsp (2. 5 ml) baking soda

1/2 tsp (2.5 ml) cinnamon

1/4 tsp (1 ml) fine sea salt

2/3 cup (65 g) coarsely chopped pecans or walnuts

Preheat oven to 350F (180 C).  Line 10 muffin cups with paper liners for small muffins, or 8 cups for larger muffins; or spray with nonstick spray.

In the bowl of a food processor,whir the cereal until it has crumbled to a fine meal.  There should be no large pieces of cereal visible.  You should have about 1 cup (240 ml) of cereal-meal.

To the processor bowl, add the chia seeds, coffee substitute, agave, milk, vanilla, oil and apple cider vinegar.  Whir to combine.  (Note: if you use flax instead of chia, the muffins may be a teeny bit dryer–but still delicious!).

Add the spelt flour, barley flour, baking powder, baking soda, cinnamon and sea salt, and process again until blended, stopping to scrape the sides of the bowl if necessary.  You should have a fairly thick batter.   Sprinkle with the pecans and stir them in by hand, but do not process again.

Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, fill the muffin cups, dividing the batter evenly. 

Bake for 35-40 minutes, rotating the pan once about halfway through, until a tester inserted in a center muffin comes out clean.  Allow to cool about 5 minutes before removing to a rack to cool completely.  Makes 8-10 muffins.  May be frozen.

Last Year at this Time: Sweet Potato and Kasha Burgers

© 2009 Diet, Dessert and Dogs

It’s been a while coming, but today is the official launch date of Sweet Freedom: Desserts You’ll Love without Wheat Eggs, Dairy or Refined Sugar–and the giveaway winners are announced below!

Thanks, everyone, for being so patient about the book and putting up with my many posts about it–and for all your support! It really would not exist without all of you. 

If you’re interested in owning a copy (well, except for those eight people listed below, who’ll get one gratis, from me!), I’m thrilled that the book is now available to purchase online through the publisher, Trafford.com.  Just like amazon.com, Trafford offers a secure site and will ship anywhere in the world, so please don’t hesitate to use their site if you’d like to order the book! 

The book will also be available through amazon.com, but not for another month.

You can also order the e-book (pdf file), identical to the paper copy except, of course without the paper! Great for those who are trying to save paper (or finances!).

To order either the hard copy or the e-book, simply click on the icon of the book cover, at left.

And now, with the help of Random.org, the winners are:

Paper Books:

• Entry 144: Lynn
• Entry 128: Daniella
• Entry 130: Patti

E-Books:

• Entry 72: Jvegefirl
• Entry 213: Rosie
• Entry 153: Vegan on Stage
• Entry 25: Lindsey
• Entry 240: Emily Stahl

Congratulations, everyone! I’ll send out emails to each of you today to confirm your wins and gather contact information. 

And thanks to everyone for participating!

[Giveaway Alert:  Today is the last day to enter the cookbook giveaway!  Post your comment by 12:00 midnight (Toronto time) to be eligible to win a free copy of Sweet Freedom!]

It seems impossible, but I returned to full-time work at the college this week after two months away. (Yes, just when most college students and profs are beginning their summer off, my vacation is over. I’m just wacky that way.)

Where did the time go? Somehow, it just doesn’t feel like a “real” vacation without either a flight somewhere, a ten-hour drive, flip-flops, suntan lotion, sand in your underwear, martinis with 3 olives, holding hands as you stroll along the beach, abnormally extroverted conversations with strangers–or all of the above.  Instead, all I’ve done is stay at home attending to the usual quotidien activities that define one’s working days:  cooking, writing, exercising, walking the Girls, getting together with friends, or wrapping up a cookbook. 

It’s not as if I forgot about taking a proper vacation, no, no; it’s just that I never seemed to get around to it, sort of like that pile of 57 boxes that have been sitting in our basement since we moved in to this house in November, 2007.  (It’s incredible, really, how you can get along perfectly well without stuff you once thought essential, isn’t it?)

Better late than never, I say.  So with Mother’s Day upon us last weekend, the HH and I enjoyed a mini, virtual vacation (or ”stay-cation,” as it’s being called in these tough economic times).   We slept in late, listened to the stereo, watched funny movies, took The Girls for an extra-long walk in a woodsy park, cooked together (though without hand-holding).  And we ate appetizers.

[The prize: in honor of the end of the semester.]

Ah, but I’m getting ahead of myself.  Because before all that, the weekend kicked off with a trek downtown to visit Ruth of Plentiful Plants and deliver her prize from my last blog giveaway: a chocolate layer cake from a Sweet Freedom recipe (which she blogged about here).  It was so great to meet Ruth in person–now I’ve got a friendly face to attach to a name. 

[Don't those look yummy? Recipe at the bottom of this post]

And she had the sweetest surprise for me–some cinnamon roasted chickpeas that she’d made as a gift.  And the best part? They are even ACD-friendly!! Whoo-hoo! Thanks so much, Ruth.  I’ve been snacking on them since then and will be sorry to see them gone!

And so, on to dinner.

Years ago, when my friend Gemini I got married, she and her hubby honeymooned on a small Greek island, where their days were spent wandering from ruins to quaint local taverns to dusty roads bordered by wild flower gardens and back to their B and B. Mealtimes were spent gazing into each other’s eyes, hands clasped over a small, private table by the seaside, rocks so white you had to squint just to look at them. A cornucopia of fresh, rainbow colored produce and seafood graced their plates, the cerulean sea splashing up over their sandaled toes as they ate.  I had an image of the HH and I doing something similar over a casual appetizer platter (well, without the island, hand clasping, white rocks, seafood or water part.  No matter.)

We ended up with three appetizers: Almond “Feta” (in honor of that Greek island); lupini beans in garlic and olive oil (Italy’s representative here); and Raw Sunflower and Carrot Pâté (nothing to do with the Mediterranean–I just like it).

I’d been eyeing the recipe for Almond “Feta” from last month’s Vegetarian Times ever since it arrived in the mail.  After thinking I’d lost the magazine, I finally found it again while clearing my desktop of stray papers and other debris (gee, imagine what I’d find if I ever did open those 57 boxes in our basement?). 

I’ve loved feta cheese ever since I first tasted it as a twenty-something one summer when I worked as a secretary.  One of my colleagues, a wacky, brash blonde named Dia Nicolopoulos (I mean, how could you forget a name like that?) invited me to her home for dinner. Remember the rock band Blondie?  Well, Dia bore an uncanny resemblance to (young) Debbie Harry, complete with outrageous wardrobe, carmine lipstick, raspy voice, and teetering, stillettoed walk. She had a belly laugh that could drown out a fire alarm, and when she extended that dinner invitation, I didn’t hesitate to accept. 

In a scene straight out of My Big Fat Greek Wedding, Dia’s mother kept foisting plate after plate of food at me.  When I was sure I was about to burst, out came the feta. It was Dia’s mother’s own recipe, homemade from goat’s milk and bathed in a pool of opaque salted water. It was rich, creamy, salty, smooth–like nothing I’d ever tasted before, and I was smitten.   I ended up eating three servings.

And while this almond-based version does require some advance prep (you’ve got to start 48 hours before you want to eat it), it was a worthy reminder of that long-ago dinner.  With a color, taste and texture remarkably feta-like, this cheese was fantastic on its own or spread on crackers. Firm enough to cut yet not quite solid inside, it would be perfect sprinkled in bits and blobs inside a tofu omelet along with some red onion and basil.  As the HH remarked, “You know, this cheese is really good in its own right.  I mean, even if someone wasn’t particularly into the “veggie” thing, you could serve them this and they’d still like it.” High praise, indeed!

The raw pâté is my adaptation of a sunflower pâté  in Nomi Shannon’s seminal Raw Gourmet. I added a hefty serving of beta carotene via carrots, both for color and flavor.  The result was a fresh, light, with a slightly grainy texture and understated, natural sweeteness, it provided a perfect foil for the briny cheese.   

The final appetizer, lupini beans in garlic and olive oil, were an experiment I tried following a chance remark while shopping at the bulk store.  But I think these warrant an entire post of their own. . . suffice it to say that they require even more advance prep than the feta.

We completed the dinner with baby carrots, raw kale salad, and some crackers.  With nothing else to do but enjoy each other’s company as we  nibbled, it was a great way to end the evening. And while I still wasn’t quite ready to dive back into work, at least I ended my holidays in a relaxed frame of mind.  I’m already planning the next appetizer dinner. . . now, if only I could secure that Greek island setting. 

“Mum, you don’t really want to go away from us for two weeks, do you?  Because, well, eating appetizers by the sea is all fine and dandy, but if you left, who would feed us??”

I thought these dishess would be the perfect contribution to Cheryl’s virtual baby shower for Sea of Book of Yum.  Cheryl asked bloggers to post foods that would be appropriate for a baby shower. Congratulations, Sea!

Last Year at this Time: Swiss “Cheese” in a Mosaic Salad

© 2009 Diet, Dessert and Dogs

Although I am not a mother and I lost my own mom many years ago,  over time I’ve come to feel that Mother’s Day is nevertheless a cause for celebration. 

As Oprah Winfrey is fond of pointing out, motherhood is the hardest job on earth.  I wholeheartedly agree; and the older I get, the more I realize how much my mom accomplished simply by raising three daughters who are (more or less) upstanding citizens.  There are many ways to be a “mother”–whether by blood, adoption, or simply providing maternal compassion and care for someone you love. 

Calling your friend to make sure she made it home safely on the subway?  That’s mothering.  Helping your niece to install that new bathroom wallpaper?  Moms do that. Bringing soup to a sick neightbour?  Definitely a Mama’s job.  Watching out for the welfare of an ailing parent and ensuring that s/he is treated with dignity?  Simply returning the favor of mothering. Raising a domestic pet, one that’s entirely dependent on you for shelter, food, safety?  Those maternal instincts kicking in, whether or not you’re a biological parent, or even a female.  Everyone contains a kernel of ”mother” within them.

And so, here’s wishing you all a very, very Happy Mother’s Day, one in which you celebrate the many mothers in your life–as well as your your own role as mother, however it occurs.  Hardest job, perhaps, but also the most rewarding!

“Mum, you take great care of us and everything, but sometimes, I just like to pretend that Elsie is my mother. No offence–it’s only because you’re not quite as furry as she is.”

First of all: Wow.  I am truly bowled over by the enthusiastic response to the giveaway, and thrilled that so many of you would like my cookbook!  Thanks, all, for your entries and your comments.  I have been slow in responding to comments, but have read them all and will respond to any questions later today.  (Oh, and the contest continues until May 15th, so if you haven’t entered yet, you still can!)

I did want to clarify one point about the recipes, though:  while there ARE some gluten-free recipes in it (about 25%), the book does not include gluten free recipes exclusively.  Spelt does contain some gluten–though about 30% less than wheat–and it is often suitable for people with gluten sensitivity such as myself.  Most of my recipes employ spelt, barley, or oat flours (much like any of the desserts on this blog).  I thought it important to mention this, in case some of you are expecting a gluten-free cookbook (that will have to be next time!)

[My typical dinner these days: raw collard rolls with bean spread; fresh tomato; green beans. No wonder there are no new recipes!]

I’m afraid I don’t have a new recipe for you all today, as much as I’d intended to post one a few days ago.  After a whirlwind high school reunion last weekend in Niagara Falls, I came home to discover that the charming candida in my system was being its opportunistic self and took advantage of my slightly altered diet and shift in regular routine while away from home.  Ever since I got back, I’ve been feeling sapped of energy and spending more hours in bed than Sleeping Beauty (no prince for me, though. . . unless you count Chaser licking my ear as a magical “kiss”).   

(“But Mum, I have to keep licking your ear!  All beauty aside, how else am I supposed to let you know it’s time for a walk?”)

My (conventional) doctor has now prescribed an oral anti-fungal medication for me, something about which I’m not at all pleased (even though it does confirm candida as a culprit), but which, it seems, is entirely necessary since virtually none of the other methods I’ve tried have worked.  On the ACD site where I found my current diet, they do caution that a candida problem can never be entirely eradicated with diet alone; so I’m okay with the pills. I will see my naturopathic doctor next week, so perhaps he’ll have a new idea.

In the meantime, I am determined to continue with the regime, and have faith that it will take effect eventually, bringing about a healthy change–as it did the last time I followed this diet (for a duration of two years!! Let’s hope it doesn’t take that long this time round).  The only bright spot so far is that the weight-loss lull has finally been shattered:  as of this morning, I’ve lost 17 pounds (7.7 kilos) since I began the diet on March 9th (just about 8 weeks). My weight hasn’t been this low since 2003. Yowza!

[Butterscotch blondies with chocolate chips and dried cherries]

I did bake some goodies from Sweet Freedom for the gang at the reunion, though (still can’t resist baking something for any gathering!).  There were about 60 of us.  And while I’m still in regular contact with my own (female) friends from that era, such as Sterlin (who flew in from England to room with me!), the Geminis, Phil, Babe, and so on, I haven’t seen any of the guys since grade eleven (the highest year of high school in Montreal).  And when I did finally see them–Quel Surprise!

[Miniature orange-cranberry scones]

There were a few blank stares as I first spied some of the men, but once they introduced themselves, it was easy to spot the sixteen year-old in the forty-something faces and there were hugs all around.  Within minutes, we all assumed our old, familiar camaraderie and went on to enjoy a raucous weekend with tours of the Falls, karaoke (I didn’t sing, but Sterlin and I did hop on stage as backup “dancers” for a pair who sang “Addicted to Love”), and a goodbye brunch complete with awards for everything from “Guy you’re most surprised is a parent” to “Person who brought the most photos of family” (that was Sterlin).

[Easiest Almond Cookies--grain free and gluten free]

Am I glad I went?  Absolutely.  I reconnected with a couple of people with whom I’d been very close in high school, and with whom I’m sure I’ll be in touch once again.  And it was terrific to hear, “You haven’t changed a bit!  I’d recognize you anywhere!” repeatedly, despite my own sense that I’d changed dramatically in the past 30 or so years.  There’s already chatter on Facebook about the next reunion!

[Chocolate Mint Chocolate Chip Cookies]

For the next little while, my posts may be a bit less regular or more infrequent than usual, as I feel I need to concentrate a bit more diligently on regaining my physical health and equilibrium.  I will still be cooking, though, and will post recipes whenever I have them!  And I’ll continue to read all your blogs and comment whenever I can. 

[Ultra-Fudgy Brownies]

As always, I am deeply grateful for all of you out there who read this blog and continue to provide support and comments. Because of all of you, these health issues have been made to seem manageable.  Now it’s time to really kick that candida’s butt once and for all!

Last Year at this Time: Vanilla versus Vanilla (cupcakes and muffins)

© 2009 Diet, Dessert and Dogs

[WARNING: This post is all about my cookbook.  If you're here for a recipe, you can skip this entry (or check today's earlier post on Vegetarian Veggie Burgers that Are Made from Vegetables--and new food will return next time!]

I’ve been telling you about it for some time now. . . finally, I’m able to announce that my cookbook will be released and available for sale on May 15th!  I am beyond excited!

Before I provide details on how to purchase a copy, I’d like to say again how very, very grateful I am for all of you out there who read this blog regularly, who leave comments, who test out the recipes and provide feedback, and who’ve offered the most incredible support for this project over the past year or so.  This book would never have happened without all of you!  So thank you, most sincerely, again.  I wish I could bake up a bunch of recipes from the book for all of you–but for now, at least you’ll be able to bake them up on your own, too. 

And so, if you’d like to purchase a copy, here are the details:

Order online: Amazon.com

• Around the middle of June, the book will be listed on amazon.com and all the other amazon sites (for some reason, there’s a delay to amazon after it is released from the publisher).  Amazon doesn’t automatically keep copies in stock, but will order it from Trafford when you place an order online. However, if enough people order the book, then amazon will begin to stock it (which will speed up delivery).
• At the same time, you can also ask any bookstore to order a copy of the book for you.  Since this is a self-published book, it’s not automatically stocked in bookstores.  By asking them to order a copy for you, you’re also helping to spread the word about the book! (And I am guessing that they might not charge shipping fees through a bookstore, though you’d have to check with them first).

Order directly from me (Toronto area only–sorry!)

• You can order a book directly through me, payable through PayPal.  Just click on the book icon at the top left of this page and follow instructions. There’s also a discount for anyone who buys more than one book at a time. (hey, they make great gifts!). 

There will be an electronic book (ebook) as well!

• If you prefer not to have a bound, paper copy; if you’re trying to economize a bit at this time; or if you simply would rather print the book out yourself, I will have an electronic version available shortly after May 15th.  This version is a pdf file and it is identical to the bound version (including all photos and index), except that it’s electronic.  It will be available through this blog.

AND YOU CAN ALSO GET YOUR OWN COPY–FREE!!!

To celebrate the book’s release, I’ve decided to give away three paper copies and five electronic copies of the book! Anyone, anywhere can win.  I’m really happy with the final product and would love to share copies with some of you!

All you need do to be eligible to win a free copy of Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar is leave a comment on this post, mentioning why you’d like the book.

Now, I’ve noticed that many blog contests offer additional contest entries for those who have a blog and post about the giveaway.  Great idea–but I’ve always wondered about people who don’t have a blog–how do they earn extra entries?  Well, I think I’ve figured out an ”extra entry” option for you, too–just see below!

To earn two extra entries (if you have a blog), simply mention the book and this giveaway on your blog and link to this post (let me know you’ve done this in the comments); or you can bake one of the desserts on this blog (check the recipe index) and post about it, also linking to this post and letting me know.

To earn two extra entries (if you don’t have a blog), simply send an email to a friend, colleague, family member, or anyone else you think might be interested in Sweet Freedom, tell them about it, and add a link to this post (y copying and pasting the URL at the top of the page) into your email.  Copy me as well (at dietdessertdogs AT gmail DOT com).  That’s it!

On May 15th, I’ll choose EIGHT names at random and will announce the winners!

I will be away for the weekend, as I’m attending the high school reunion I mentioned back here–but can’t wait to catch up on blog reading when I return (sorry I’ve been so remiss about leaving comments as well).

Have a great weekend, everyone!

[EDIT, MAY 10]  JUST A REMINDER: ONLY ABOUT 25% OF THE RECIPES ARE ENTIRELY GLUTEN FREE.  THE REST DO CONTAIN SOME GLUTEN AND ARE MADE WITH SPELT OR BARLEY FLOURS (though many can be easily adapted if you substitute all-purpose GF flour for the spelt). 

[NB: Just a reminder that you have eight chances to win a free copy of my new cookbook, Sweet Freedom, in the next post!]

I was around 12 when my friends and I first began to find ourselves interested in boys as romantic partners, and not simply background annoyances during art class.  (Yes, twelve is ancient by today’s standards!)

During that year at school, we girls were all given a little blue pamphlet (because pink would have been so conventional, and this was a progressive publication, you see) with a title something like, “For the Young Lady.”  It was sponsored by Modess sanitary napkins (who knew it was pronounced “Mo-DESS”?)–and it was filled with platitudes about “what attracts a boy.” 

Each page offered a different imperative, such as, “Boys like a girl who sits with her ankles crossed” and “Attractive girls always chew with their mouths closed.”  But the decrees that made the strongest impression on me all concerned comportment–how to present yourself in the unspoken quest for a male: ”Always walk with your head high and your shoulders back,” or “Boys like girls who stride from the hips, not the waist” (still don’t get that one), or “Boys appreciate girls who laugh at their jokes.” 

I spent many hours sequestered in my bedroom, eyes fixed on my contorted image in the mirror as I endeavored to perfect a near-military posture, shoulders pinned stiffly back, hips thrust forward and derriere in the air in an exaggerated arch (the origin of my current lumbar problems, perhaps?), laughing at imagined quips in a (vain) attempt to imitate the dulcet giggle of Serena (the more beguiling cousin on Bewitched). Unfortunately, I ended up looking like that farmer whose body is overtaken by aliens in Men in Black.

For some time after I studied that booklet, I worried that I was perhaps too much “myself,” and that was the reason why my friends all had beaux while I stayed home Saturday nights watching SNL (wait a sec–I still stay home Saturday nights watching SNL!).  But I just couldn’t bring myself to “laugh at their jokes” if the jokes weren’t funny.  Or to pretend I didn’t know the Calculus answer when I did.  Or to fuss over his shiny red sportscar when really, isn’t it just a big metal box that gets you where you want to go? 

As I got older, I began to believe that “being myself”–despite any drawbacks to my social life–was just easier than trying to be someone else.  I’m with Mark Twain on this one, who once remarked that you should always tell the truth; “that way, you don’t have to remember anything.”

Fittingly, I’ve come to feel the same way about foods: comestibles should be just exactly what they are, rather than aspire to be a lesser imitation of something else.  Partly for that reason, I’ve often resisted making veggie “burgers” (there are but two such recipes on this entire blog).  It’s not that I don’t like a good, juicy veggie burger as much as the next guy (I tend to order burgers–and my beloved sweet potato fries–almost every time I go to a particular popular resto here in Toronto).  It’s just that, for the most part, veggie burger recipes I’ve encountered in the past are often a thinly veiled attempt to impersonate a similar burger of the animal variety.

I just don’t see the point in using one food (for example, soy) to stand in for another food.  If I wanted meat, I’d eat meat.  I have no illusions that my tofu is going to taste like anything other than tofu–though that’s not to say it won’t be well-marinated, savory, intensely flavored tofu. 

So if you’re looking for “meaty” burgers, I’m guessing these may not appeal to you; these are really and truly veggie burgers.  They are not brown or pink like meat (their golden hue clearly suggests a more herbaceous origin).  They are not dense and sinewy.  They proudly pronounce their contents with clear flecks of chopped veggies.  There is simply no mistaking that this is a vegetarian food.  Eat these, and you are unequivocally entering a “no-meat” zone. 

I got this recipe from my major ACD reference, The Complete Candida Yeast Guidebook.  At first, I was skeptical that anything created specifically to help eradicate candida could be flavorsome.  In the end, though, I actually loved these.  With a hearty slather of avocado mayonnaise, they were the a perfect segue to spring.  (These would also be smashing with some tahini-miso sauce.)

In typical fashion, the HH dismissed the patties as “too veggie” and continued reading his newspaper.  But after I set down my plate, smacked my lips a few times and licked my fingers, he peered over the Business section and couldn’t resist asking for a bite.  

“Not bad at all,” was the initial verdict.   Pause.  “Hmm, those are pretty good.”

I kept eating.

About halfway through the meal, he commented, “You know, those were great.  They taste like something you’d get at one of those expensive health food restaurants.”

I kept chewing. 

A few minutes later, he added, “You know, I’d eat one of those.” 

Oh, really? What a surprise!

“Would you like me to heat one up for you?”  I asked.

“Sure, that would be great,” he said.  Then he scarfed it down in less time than it takes to push back your shoulders, thrust out your hips, and giggle oh-so-fetchingly.

Well, if you’ve read this blog for any time at all, you know that this scenario plays itself out fairly frequently in the DDD household; change the recipe, but the gist of the exchange is the same.  Why, then, won’t the HH simply learn his lesson and trust me that he’s going to like what I cook, vegan or not? No idea.  Guys are still a mystery to me, blue pamphlet or no blue pamphlet.  But at least the HH is consistently the HH–his true, authentic self. 

And I wouldn’t have it any other way.