Random.org has done its thing, and selected the four winners of the giveaway. Congratulations, all!
I’ll be back next time with a food post and new recipe.
NuNaturals Stevia gift pack winners (see this post for details):
1) Stacie–Number 23!
Stacie’s comment:
“I have a HUGE sweet tooth — and a family history of cancer, diabetes, and heart disease — so I try my hardest to stay away from it if I can. I would LOVE to be able to try this brand of stevia to bake up some yummy goods to satisfy my sweet tooth — especially those brownies – wow!”
Hope this prize pack does the trick, Stacie!
2) Courtney–Number 49!
Courtney’s comment:
“Oh my goodness Ricki, where to start?!? First of all–those brownies! Wow. That is it. Wow. They look and sound purely decadent and amazing…
Second of all, I have been wanting to try NuNaturals for so so so so soooooooooooo SO long. Seriously! It is just *SO* expensive and I haven’t been able to justify the cost without even knowing if I would like it…I would be thrilled to win some! You don’t even know how happy that would make me, lol.”
Glad to know this will make you happy! I know what you mean about the expense. . . luckily, you only have to use a few drops. And even MORE luckily for you, you get some for free!
3) Shirley from Gluten Free Easily–Number 89!
Shirley’s comment:
“Those look awesome, Ricki! I tried stevia long ago and didn’t care for it then, but definitely want to try it again. )(Read more on my blog tomorrow.) Your post is timely. I got both your books last week as you know (and am thrilled with them!), but I would love to add one to my support group’s library.”
Since you won the stevia prize pack, you can give it another try–I really do find that the NuNaturals has no aftertaste. And glad you’re enjoying the books!
“i’m so impressed by how creative your desserts are — sweet potato brownies?!?!? yowza. i’ve never cooked with stevia before and, as i continue to explore alternative, natural sweeteners, it’s next on my list. i’m surprised you needed both agave and stevia in this recipe. anyway to just use the stevia? or, do you think brown rice syrup could substitute for the agave? thanks for the great ideas!”
Well, you’ll have the chance to bake more desserts with stevia with recipes from the ebook. Hope you enjoy them!
Congrats, everyone! Please contact me at dietdessertdogsATgmailDOTcom with your mailing address (and phone number for Canadians) so I can arrange to have your prizes sent!
It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup!
When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets. But we had no idea so many of you also adored the ruby root as much as we do!
We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received. And so many beet based dessert recipes–you folks sure know the way to this girl’s heart.
Thanks to everyone who participated in this, our first, event. We’re looking forward to many more great roundups of your recipes!
And so, let’s get right to it. Feast your eyes on these amazing beet-based dishes:
The Sweet:
Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice. The bread is gluten free and easily made vegan.
Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna. The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free.
Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California). She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free.
Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet. What could be better? Vegan, sugar free and gluten free.
Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).
Aubree Cherie of Living Free (Kennet Square, PA) contributed a visually stunning, sweet raw beet slaw. A newbie to beets, Aubree declares her love of the raw veg–and created this masterpiece. This sweet slaw is gluten free, dairy free, vegan, and sugar free.
My co-host Kim’s take on a sweet beet recipe are these amazing Dairy Free Beet and Cherry Creamsicles. The color is stunning and they sound like just the thing for the warm weather that’s around the corner! They’re gluten free, vegan, and ACD-friendly.
My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.
And the Savory:
Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry. This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.
Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.
Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event. Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free.
Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.
Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens. Alisa thinks the beet greens in this dish confer a mild flavor, like spinach. And the beet “pepperoni” smells just like the real thing as it cooks! Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.
These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory. Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.
Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings. And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).
Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine. It’s gluten free, sugar free and dairy free and vegan.
Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations. It’s also gluten free, nut free, and vegan.
Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets: the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:
Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers! The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.
Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free.
Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet. Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.
My own savory contribution was the Beet Burger recipe I used to kick off the challenge. These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.
Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix!
(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)
Ingredients:
1 tablespoon finely grated raw beet
½ cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
½ cup walnuts, coarsely ground
¼ cup almonds, coarsely ground
2 tablespoons chopped pumpkin seeds
1 tablespoon Vegix seasoning or instant vegetable bouillon
¼ cup minced carrot shreds
¼ cup minced celery
¼ cup minced onion
1 teaspoon dried basil
½ teaspoon Dad’s Seasoning Original Blend
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
¼ teaspoon dried minced garlic
¼ teaspoon mustard powder
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon water
Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.
Blend well until it has the look and consistency of ground beef. Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.
Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.
Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings. Makes 6-8 burgers depending on size.
* * * * * * * * * *
Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.
After many gruelling trials (So many brownies! So much chocolate! All that taste-testing! Ah, the sacrifices I make in the name of food blogging), I’ve finally developed a recipe for fudgy, dense and delectable brownies that are grain-free, gluten-free, nut-free, dairy-free, egg-free, vegan, stevia-sweetened and ACD-friendly. Decadence never tasted so sweet!
For the recipe, a review of the NuNaturals stevia I used, and a giveaway, click here!
Update, April 28: The winners have been announced! Check this post.
[EL-LENd Me a Hand campaign update: Ellen listed my humble little self-published cookbook on her "Books Ellen Reads" page! I couldn't be more thrilled--and I know it only came about because of all of you--so thank you, thank you! This quest also seems to have developed a life of its own. . . seems a few otherbloggers/tweetershave started their own campaigns, too--wowzah! But I haven't given up hope of being on the show! Today's installment is my first ever video on YouTube. . . hope you (and Ellen) enjoy it! ]
[Your morning essentials. . . ]
A couple of nights ago I went out to dinner to Live Organic Food Bar, a fabulous café that was the first all-raw restaurant in Toronto (it has since introduced some cooked foods to the menu–and wine). Since my office mate at the college is retiring, I took her out to celebrate (or mourn–sniff! boo hoo! Where will I acquire my gossip from now on?).
I’ve always loved the food at Live. My dinner that night: a “Green Kick” juice (pear, kale, ginger, dandelion, lemon); raw pecan “tempura” sushi appetizer; “The Manwich” sandwich (Reubenesque, in a rice wrap instead of Ezekiel bread), and an individual pot of Japanese green tea. Sounds delish, no?
The restaurant’s story is an inspiring one: almost a decade ago, Jennifer Italiano, a self-taught chef, opened the first location of Live in the hip and grungy student haven of Dupont Street near George Brown College. The space she could afford was tiny, no larger than a phone booth (for those of you too young to remember phone booths, that’s about 100 times smaller than Kanye West’s ego). I had the honor of attending a cooking demo put on by Jennifer when she had just started out, and was blown away by how innovative and tantalizing her recipes were (sort of like my baked goods will be if I get on The Ellen Show!). In fact, that demo was the first time I tasted what is my still favorite way to serve dandelion greens: Bittersweet Salad.
In the same spirit, I thought I’d stretch my own culinary creativity a bit and try out something new with beets, the star player in the SOS Kitchen Challenge (which I’m co-hosting with the uber-cool and culinarily prolific Kim from Affairs of Living). Since the event focuses on either sweet or savory dishes, I thought I’d post a second recipe using this month’s ingredient, beets. And since my first submission was for savory beet burgers, today’s is for a sweet and refreshing beet-based smoothie.
This smoothie was fabulous. The leafy greens and deep magenta of the final product both herald spring, something of which we’re in dire need today (what?? April 17 and it snowed this morning???). And the gentle nudge of lime here creates a really light yet refreshing flavor, perfect for a quick breakfast. Unlike my typical smoothies, this one isn’t extremely thick; more like a light sunshower than a downpour (which, considering it’s still not snow, doesn’t even sound all that bad at the moment).
It’s not too late to enter the challenge! If you have a beet-based recipe that you’d like us to include, you can send it along until April 20th. Check all the details here.
Brilliantly Beet Smoothie
If you’ve got ready-baked beets in the house, this is an amazingly quick and nutritious breakfast. I’m sure raw beet would be equally (perhaps more) healthful; I just haven’t tried it yet. Let me know if you do!
1 medium beet, baked until soft, peeled and cut in chunks
1 cup (240 ml) mixed fresh or frozen berries (I used blackberries, blueberries, raspberries and strawberries)
3 large or 4 medium kale leaves (in keeping with the color scheme, I used purple kale)
1/2 medium cucumber, peeled and cut in chunks
juice of 1/2 lime
1 scoop of your favorite plain or vanilla protein powder (I used Vanilla SunWarrior)
1 cup (240 ml) plain or vanilla rice milk
5-10 drops (or 1 packet dry) stevia
Place all ingredients in a high powered blender and blend until smooth. (Note: if you use fresh berries, you may wish to add 1-2 ice cubes for a cold smoothie). Drink immediately. Makes 1 large or 2 small servings.
[Update, April 15, 2010: Did you know that Ellen Degeneres has read my cookbook?? Waaa-hooo! I could not be more thrilled, especially since I'm sure she noticed because of ourEL-LENd Me a Hand campaign!! THANK YOU a million times to everyone who has been participating so far! Now I'm more determined than ever to bring healthy, vegan sweets to The Ellen Show--so let's keep at it! To see how you can help (and win a free cookbook), please check this page. Yee-haw!! ]
I. Relationships: You win some, you lose some.
After my marriage to the Starter Husband imploded, I wasn’t much in the mood for dating (actually, that’s quite the litotes: I didn’t even attempt another date for about 4-1/2 years). When I finally did feel ready to dip my toes into the relationship sea (where there are, after all, plenty of fish), seems the guys weren’t quite ready for me. After signing up for an online dating service, answering dozens of newspaper personal ads (do those even still exist?), welcoming every fix up that friends offered to arrange, or accepting any and every blind date (including one guy who was, literally, a blind date), I still found myself single, unattached, solo, solitary, on the lookout, on my own. Oh, and I hadn’t met anybody, either.
I had, however, encountered every personality type, height, style of male hair and facial stubble, attitude toward “who pays/opens doors/orders dinner,” and pickup line out there (a personal favorite: “How about coming back to my place and sharing a can of ravioli?”). I had also strolled through the park at 3:00 AM on on my first date with Crazy Inventor Guy (badRicki! Bad girl! Luckily, he was innocuous–and eventually became a great friend); shared a picnic with Farmboy from Calgary (did you know that I have eyes just like a cow’s?); co-hosted a martini party with Mr. Evolved Male (who, sadly, was hit upon repeatedly by my gay friend M, while M assured me, “Of course he’s gay. I know these things”);** spent hours on the phone with The Mogul (since he was eternally travelling the globe on business), only to meet him in person and be really, really sorry I couldn’t somehow force myself to like him (but–his own plane!! A yacht! Jetting to England at a moment’s notice!!); and ultimately wasteddevotedsquandered spent 3 months embroiled with Rocker Guy (he of the black leather pants) only to discover he’d been cheating on me pretty much the whole time we were together.
Eventually, I decided, “You win some–and you lose some.” I stopped worrying about it.
And then–poof!–out of nowhere, I met the HH.
Win!
II. Restaurants: You win some, you lose some.
Ever since I began the ACD last year, I’ve been on a mission to find restaurants that can accommodate my dietary restrictions. Luckily, I’ve discoveredtwo or three, and the HH and I tend to frequent those establishments regularly. On our recent vacation in Florida, I was elated to discover Wish, where I enjoyed a tasting menu of four vegetarian dishes.
Win!
Then, for our anniversary last week (and thanks again for all the good wishes!), the HH and I had our hearts set on our favorite special occasion place. Eating at this place is like splurging on that adorable Christian Lacroix jacket at Holt’s–you really can’t afford to do it very often (in fact, we do it only once a year–usually on our anniversary), but boy, is it worth it.
At least, until this last time.
Normally at our annual visit, I enjoy the portobello “steak” (marinated mushroom), but since fungi are a no-no on the ACD, I called in advance to ensure there would be something I could eat. And since the HH and I are such long-standing patrons there, I thought the place would be willing to accommodate. ”No problem,” the lovely hostess told me on the phone. “See you Saturday evening.”
First course: baby spinach salad with green apple and pine nuts. So far, so good.
Then came the main course. I was given (with impeccable service, mind you) a slab of grilled sweet potato draped over a mix of grilled chickpeas, puy lentils, sautéed, spinach and white asparagus. (Looks eerily like a piece of salmon, doesn’t it?)
To be fair, the sides–as usual–were astoundingly good. If I could figure out how to reproduce those grilled chickpeas, I could die a happy woman. But, um, excuse me? A piece of sweet potato as a main dish? This is the best they could come up with?
LOSE. (Or, to use twitter parlance, FAIL. And Epic Fail, at that.)
True, they almost redeemed themselves with our desserts–mine, a simple bowl of fresh berries. But behold the presentation:
Nevertheless, we are seriously re-thinking whether or not we’ll continue to patronize the place.
III. Recipes: You win some, you lose some.
With cooking, as well, there are the “let’s-pop-the-cork,” “you-just-won-the-lottery,” “you-came-first-in-your-class,” “you-mean-the-size-eight-is-too-big?” types of successes, as well as the brilliant failures. To wit, a recent comment from Michelle made my day; she asked about how I create recipes. The comment concluded this way: ”Always love your recipes, Ricki! You must spend a lot of time developing them? I’m curious!” Of course, that got me thinking about my process of recipe creation.
Depending on the recipe, I do, indeed, sometimes spend a lot of time creating it. My soy-free whipped cream, for instance, was tested about 50 times before it hit my cookbook. Sometimes I chronicle the various iterations of a recipe, as when I wrote about chocolate pecan pie. Other times, I hit on a recipe on the first go-round (though that is a rarity). In other words, you win some and you lose some. (Happily, the difference between recipe creation and dating is that you can throw away the loser recipes).
In a recent issue of the McDougall newsletter, I noticed a reworked recipe for this salad from Martha Stewart’s website. This is my own remake of the remake (sort of like Canadian Idol–you know, a poor imitation of American Idol, which was an imitation of–and has since surpassed–the original Pop Idol). Only this time, the salad was a total success. Not only that, it worked out perfectly–on the first try.
BIG WIN!
Like the spring air, this salad is characterized by crispness and the heady aroma of tender green shoots. The sprouts are both crunchy and juicy, complemented perfectly by the natural sugar of the peas and lemon scented tang of the creamy dressing. The original recipe called for raw, julienned asparagus spears, but the HH refused to even taste it unless I steamed them first; next time, I’ll stick with the raw, as I’m sure the salad would be even more appealing that way. As it was, we managed to polish it off in two meals, and wished there were more.
“Hey, Elsie–oops, I mean, Ellen, I guess we could apply this principle to anything, couldn’t we? Like, say, treats: you win some, you lose some. Or frisbee: you win some, you lose some! Or how about–”
“Zip it, Chaser. Sisters: you win some, you lose some. *Sigh.*”
**No, Mr. Evolved Male didn’t end up dating my gay friend. In fact, he reconciled with his former girlfriend shortly after that party. (You win some. . . ).
Remarkably quick to make, this fresh, crisp, quintessentially springtime salad is a perfect first course. I streamlined the recipe even more by using a flavorful nut-based mayo as the only dressing ingredient–it was sensational.
2 Tbsp (10 ml) extra virgin olive oil, preferably organic
1/4-1/2 cup (60-120 ml) water or unsweetened soymilk, as needed
freshly ground pepper, to taste
For the salad:
3/4 cup (180 ml) fresh shelled peas or frozen peas, defrosted
1 bunch asparagus (about 1 lb or 500 g), lightly steamed or raw, cut into thin strips or shredded
4 ounces (120 g) pea shoots or sprouts (about 4 cups/1 liter)
Make the dressing: place all ingredients in a high powered blender (start with 1/4 cup or 60 ml liquid) and blend until perfectly smooth. Add pepper and blend again.
Place the peas, asparagus and pea shoots in a large bowl. Add the dressing and toss to coat everything evenly. Taste and adjust seasonings. Makes 4-6 servings. Will keep, covered, in refrigerator up to 2 days.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Ooohh-wee! Just look at those little cacao nibs peeking out!]
First: thanks, everyone for the great anniversary wishes on my last post! (The HH thanks you, too, in his inimitable fashion). Because we won’t actually celebrate until this Saturday evening, I’ll be posting photos of our meal in the subsequent blog post after that. Stay tuned!
In the past week or so, I’ve received a few emails asking how my ACD is going, and I realized it’s been a while since I posted an update. So, here goes:
For the most part, everything is pretty much status quo (with the ACD, that is. But The EL-LENd Me a Hand campaign continues to grow–join the wave and possibly win a free cookbook!). Basically, I’m now following Phase II of the Whole Approach diet, which now adds the occasional fruit (apples and berries, primarily) and some gluten free flour products. These new additions have opened up the world of baking possibilities once again, which makes me happy (I take it where I can get it). I’ve now lost 46 pounds and holding , which also makes me happy, though I wish it were a bit more. I’m feeling about 95% better, with lots of energy and clear headedness–which makes me very happy. And I still cannot eat peanuts, pistachios, fungi, yeast, alcohol, or any sweeteners except yacon and stevia. Which decidely does not make me happy.
Not happy, especially, since one of my very favorite foods in life has always been peanut butter. I’ve been eating it since the early days of my childhood when The CFO and I would sneak downstairs at 6:30 AM on a Saturday morning to watch Bugs Bunny with a side of soda crackers (loaded with PB) to my days as an undergrad in my first apartment when almost every breakfast consisted of a bran muffin slathered with PB, to the halcyon days of my relationship with the HH when we’d regularly slurp up Moroccan Spiced Tomato Soup or munch on my all-time favorite Peanut Butter Chocolate Chip cookies or Chocolate Peanut Butter Fudgies with abandon (not to mention a few other things we used to do with abandon–no, no, you debauched minds, you! I meant drink wine with dinner).
Not so any more.
Luckily, the ACD permits other nuts like almonds, walnuts and brazil nuts, so I often substitute almond butter for the PB in recipes, with little if no loss of appeal. But there’s one place where almonds can’t easily stand in for peanuts in an ACD-friendly format: flavored peanut butters.
Ever since I first caught a whiff of peanut-butter laced names like ”Dark Chocolate Duo” or “White Chocolate Wonderful” or “Mighty Maple,” I’ve been dying to try them but could never find them here in Toronto. And then, I started the ACD, which meant no PB at all.
[Bounty courtesy of Hannah--and yes, that's her homemade vegan white chocolate on the end! Whoo hoo!]
And even when the amazing Hannah of Bittersweet sent me a faint-inducing care package with all manner of treats, including those aforementioned PBs (bet you thought I forgot, eh, Hannah?), I couldn’t even try them out! (Don’t worry, I’ve set them aside until the very last day on the “Best Before” stamp, hoping I’ll have a chance to dig in by then; and the white chocolate is waiting patiently in the freezer). Thanks again for the delectable chocolate and nut butter bounty, Hannah!
Well, that got me thinking. (What? Again??). I’ve been making my own nut butter for years; if you’ve never tried it, you will be amazed at how easy it is. Homemade nut butter is so much healthier than store bought–even the all-natural kind– because you control exactly how long the nuts are roasted, and there’s no need for additional oils (which are often added to store-bought brands). In addition, homemade tends to be fresher than pre-jarred types. Heck, I realized, I could make my own, ACD-friendly version!
And then it hit me: instead of attempting to create a poor imitation of peanut butter using almonds, why not concoct something completely different, unique unto itself? I decided to create a flavored spread with walnuts. Why walnuts? Well, I love the flavor of these little cerebrum-shaped nuts when they’re just lightly toasted; they’re wonderfully nutritious, with about 95% of your recommended daily intake of Omega 3 fatty acids in a 1/4 cup (60 ml) serving and a bevy of other amazing nutrients, fiber and protein. And since their fat content is slightly higher than that of almonds, walnut butter is easier to blend in a food processor and results in a richer flavor. Perfect!
[In lieu of syrup over pancakes--heavenly!]
I opted to mix my walnut butter with cacao nibs for a chocolate intensity, and sweeten with just a bit of stevia. The result was a textured spread, a bit thinner than regular almond butter, but so much more luscious. I absolutely adored it, and could barely contain myself from licking it off the spoon. The cacao conferred a hint of chocolate throughout, which was, surprisingly, not the least bit bitter even though the nut butter isn’t extremely sweet.
Because of its light texture, this is a perfect topping for breakfast breads and quickbreads like scones, biscuits or pancakes–but that won’t diminish its charm if spread on an otherwise unadorned rice cake. You’ll never crave peanut butter again!
Since this is a kind of “healthy makeover” recipe, I thought it would be great for Amy’s Slightly Indulgent Tuesdays. Head on over and check the roundup!
Walnut Cacao Butter (ACD Phase II and beyond–with ACD Phase I variations)
Spoon up some of this amazing spread when you want to feel special. I made a small batch because otherwise risked eating it all–but the recipe will double nicely. The variations are almost endless.
10-15 drops plain or vanilla flavored stevia, to your taste (I like NuNaturals Vanilla)
In the bowl of your food processor (or in a coffee grinder if your processor blades aren’t too sharp), process the cacao nibs briefly to break up into crumbs. Don’t overprocess, or you’ll have cacao flour; you want a bit of texture. Remove the nibs to a bowl.
In the same processor bowl, whir the walnuts and sea salt until the mixture becomes almost perfectly smooth (this should occur fairly quickly).** Stop the processor, add the stevia, and pulse a couple of times to blend. Add the cacao nibs back in and stir to combine, but don’t process again.
Turn the mixture into a clean jar. Makes about 1 cup (240 ml). Store, covered, in the refrigerator for up to one week (well, I’m actually guessing on that one, since it didn’t last that long in our house).
** If you use other nuts, you may need to process longer. Walnuts and pecans smooth out fairly quickly; almonds take a bit longer (since they have a lower natural fat content). Cashews, in my experience, take longest (up to 10 minutes, scraping down sides of processor occasionally); you might need to add 1-2 tsp coconut oil to help them along.
Carob Variation: (ACD Phase I and beyond): Instead of cacao nibs, use 1-2 Tbsp (15-30 ml) carob powder, added with the walnuts. This will make the spread slightly thicker, but no less delectable.
Coconut Variation (ACD Phase I and beyond): Add 1-2 Tbsp (15-30 ml) coconut oil or coconut butter (a la HEAB) along with the walnuts (will also firm it up a bit). Add 1/2 tsp (2.5 ml) coconut flavoring with the stevia, if desired; stir in 1-2 Tbsp (15-30 ml) unsweetened shredded coconut once the butter is completed. This will result in a very firm spread once refrigerated.
I can hardly believe it, but today is the HH and my thirteenth anniversary! And to think they said it would never last! Of course, when we met, we were just love-struck kidsa one-night standriding the subway two jaded divorcés who thought they’d never again find love.
And yet, here we are. And get a load of our conversation earlier this morning:
Ricki and the HH marvel at 13 years together (which is about 11 more years than Ellen and Portia). The HH gets ready to shave for work while Ricki brushes her teeth.
HH: You know, I had to buy this new razor yesterday. I had a two-blader, and now they only come with three blades or more.
Okay, I suppose there is something a little bit special about walking around with a cellular makeup that developed entirely while I’ve been living with the HH (and the same for him). And if cells renew themselves every seven years in dogs, too, that means Elsie really is “our” dog now (though Chaser still has a ways to go).
“Mum, that is ageism, don’t you think? I mean, it’s not my fault I’m only three years old tomorrow. And what’s up with an April 7th birthday, anyway? It’s always overshadowed by your darn anniversary.”
Well, if red is the color of passion, then perhaps these beet burgers can inject an extra shot of romance into our relationship on this special day. Not only that, they’re also the perfect recipe to introduce a new blog event hosted by Kim of Affairs of Living and me–the Sweet or Savory (SOS) Kitchen Challenge!
Following a special diet–whether because of allergies or other conditions–can sometimes feel like an insurmountable challenge. As two people who’ve both been following a special diet for some time, Kim and I understand how important it is to find delicious, appealing recipes to keep you motivated and committed when you’ve cut out certain ingredients from your diet, whether because of allergies or other conditions.
That’s why we’ve teamed up to offer the SOS Kitchen Challenge blog event! The SOS Kitchen Challenge invites you to create delicious dishes based on one key ingredient each time. You can choose either sweet or savory dishes (or both) for the event. At the end of the month, Kim and I will gather all the submissions and post them in a roundup on both our blogs—so your recipe will get double the exposure! The resulting roundup will offer a single stop where health-conscious readers can find a collection of yummy dishes to try.
Help us showcase how tantalizing and delectable healthy foods can be!
For our first challenge, our star ingredient is. . . . BEETS!
You may have noticed how much I adore beets, from salads to faux pepperoni and even a dessert. A much-loved vegetable in both our kitchens, beets are a star in the veggie universe as well: besides tasting great, they’re packed with minerals like manganese, potassium, magnesium and iron, are a great source of the B Vitamin folate, and actually help boost liver function. They contain cancer-fighting antioxidants, help prevent heart disease and reduce inflammation in the body. They’re a great source of fiber and can promote regularity. And they might just introduce a little extra passion to your mealtime.
To participate in the challenge, simply cook up a recipe using beets (beetroots, beet greens, yellow beets, red beets, or any kind of beet you like); the beets can be raw or cooked in either a sweet or savory recipe. There are loads of possibilities—salads, soups, main dishes, baked goods, even a beet-and-bean chili or a mousse!
Then, post the recipe to your blog. Of course, you can still participate even if you don’t have a blog! (For full guidelines and how to participate, see the main SOS Kitchen Challenge page). Be sure to mention the event on your post and link to this SOS page. Also, feel free to use the SOS logo in your post to help promote the event, though this is not required. Deadline is April 20th–after which we’ll both be posting the roundup on our blogs. Full details here. You can also find all the information on Kim’s SOS page.
We look forward to sharing yummy beet-based recipes with you! To start us off, I thought I’d submit this savory, yet slightly sweet, beet burger.
I got the idea for these burgers when Kim mentioned “beetloaf” one day on twitter. I do enjoy savory loaves (such as nutroasts), but wanted something that would cook up a bit faster and perhaps go well in a sandwich (since I seem to be on a sandwich kick these days). After a couple of false starts (I guess there is such a thing as “too much beet”), I came up with this version: browned and barely crispy on the outside, still moist on the inside, with a naturally smoky flavor and sweet undertones. These patties make a great main dish served alongside your favorite vegetable or even a creamy pasta.
I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is–dare I say it–meaty enough to really satisfy.
1/2 cup (120 ml) buckwheat, dry
1-1/3 cups (320 ml) vegetable broth of stock
1-1/2 cups (235 g) brazil nuts (or use walnuts or pecans, or a mix)
1/2 cup (50 g) whole old-fashioned rolled oats (not instant or quick cook)
1/4 cup (30 g) finely ground flax seeds
5-1/2 ounces (150 g) cooked*, peeled beets (3-4 small beets)
1/2 medium red pepper, chopped
1/4 cup (60 ml) parsley, chopped
3/4 tsp (3.5 ml) fennel
1 tsp (5 ml) ground mustard
1/2 tsp (2.5 ml) fine sea salt
up to 1/2 cup (120 ml) additional vegetable broth or stock, as needed
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
* I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
Well, before I write anything else, I want to send out a huge THANK YOU to everyone who tweeted, emailed, commented or otherwise helped me to live out an adolescent fantasy of appearing on The Ellen Show. I have no idea how many of your messages went out, but I managed close to 200 tweets of my own directed at the show in a ten hour period, and had a blast doing it. I’ve said it before, and I’ll say it again: blog readers are the best. And DDD readers are the best blog readers! So thank you!
But the offer to send free ebooks to every participant if I do get on the show still stands–so if you’d like to support my quest to serve vegan and sugar-free treats on The Ellen Show, you can still tweet @TheEllenShow or send an email to the show in support of my visit by clicking here. Feel free to spread the word by Stumbling my ELLENd Me a Hand page, telling your local librarian, getting a tattoo, whatever you can think of! I’ll continue to tweet and mention Ms. E in my blog posts.
In the meantime, as promised, I’m sending out 3 hard copies of Sweet Freedom and 7 ebooks to ten lucky winners chosen at random (see list at the end of this post). AND I’ve picked the winner of the 500 Vegan Recipesgiveaway. Congrats to all of you!
Sweet Freedom winners: Please contact me at dietdessertdogsATgmailDOTcom to claim your prize! (And if you won a hard copy, I’ll need your mailing address as well).
Have you ever seen the movie Big Night? An early effort from the incomparable Stanley Tucci, the film is notable for its fixation on food and cooking as well as a rare thespian turn from Mr J-Lo himself, Marc Anthony. Set in 1950s suburban America, the plot chronicles two Italian immigrant brothers who are determined to serve up genuine Italian food when all the that the madding crowds seem to want is McMeatballs with a side of cheezy entertainment. Customers keep requesting spaghetti, pizza or lasagna and are repulsed by the authentic risotto (which wasn’t yet familiar in North America).
In those days, “exotic” restaurants that purportedly served ethnic cuisines but really supplied little more than gussied up TV dinners were typical. One of these, the China Inn in Montreal, was a favorite destination when my sisters and I were kids and my mother felt like treating us to something special. We’d ride across town on the Number 17 bus, enduring 45 minutes of bumpy roads, swinging around extra-wide turns and the distinct aroma that develops when too many humans are packed into too small a space with half of them reaching overhead to hold onto bus railings–just to partake of their “all-you-can-eat” lunch buffet.
The table at the restaurant was fairly heaving with platters, all the Chinese equivalent of Chef Boy R Dee: greasy, slightly damp egg rolls filled with MSG-dusted cabbage and onion; sweet and sour chicken balls, their sauce the shade of cinnamon hearts and punctuated with nuggets of canned pineapple; chop suey, a gelatinous mix of wilted gray vegetables topped with equally ennervated bean sprouts; spare ribs, those tiny, lardlike cubes of bone and the occasional sliver of meat, slow cooked and bathed in a sickly sweet, molasses and soy sauce concoction; chicken fried rice with its frozen carrot dice and pellet-like peas; and–on the rare occasion that we were really lucky–egg foo yung.
China Inn’s egg foo yung was probably the closest thing to “real” food they served (which is also likely why it appeared on the menu so rarely). A flat, slightly charred omelet with chopped vegetables mixed into the egg, the dish was always accompanied by a thick, spicy sauce that was my favorite part. I mean, you could get egg anywhere, but top that egg with a spicy sauce–well, that was authentic Chinese food, right?
Once I grew older and expanded my culinary repertoire somewhat, I was appalled by the shoddy offerings on that buffet table (not to mention the heave-inducing thought of those “spare” ribs.). It occurred to me that China Inn’s food was about as far from Chinese as Pizza Pockets are from pizza. I wish I could tell you I never ate at that buffet (or the one at Mandarin) again, but alas, it was many years before I shunned such alimentary travesties for good.
After I began to follow a whole foods, healthy diet, I discovered a huge range of Asian cooking, including Thai, Malaysian, Japanese and, yes, Chinese. I ventured to create my own rice paper rolls, rice vermicelli, healthier “fried” rice, sushi, varied and sundry stir-fries–but never egg foo yung.
Until now, that is.
My version of the eggy dish (as so many vegan omelets are) is tofu-based. Unlike your standard tofu omelet, however, this egg faux yung is smaller, spicier, and slightly thicker in the middle (sort of like me compared to Ellen, I suppose). In fact, I preferred these mini omelets on the second day, once they’d rested in the fridge overnight and the insides had dried out a wee bit (you may find them a tad too moist when they’re very fresh). In any case, the flavor is superb: a combination of ginger, sesame, and green onion that is quintessentially Asian. I also felt compelled to reproduce the thick and gelatenous sauce to spoon over top as well–it just wouldn’t be my buffet favorite without it.
Whether you eat these with a side of chop suey, fried rice, or all on their own, one thing is for sure: the delight you’ll experience when you take a bite will be one hundred percent authentic.
[Oh, and The EL-LENd Me A Hand campaign is still on! Help bring some healthy, vegan, sugar-free desserts to The Ellen Show (and I suppose they'll need someone to serve them--I guess I'll have to go, too). ]
While egg faux yung is traditionally eaten for dinner, I’ve enjoyed these at breakfast as well–they’re a protein-packed way to start the day (because, hey, these aren’t traditional).
Omelets:
1 package (12 ounces or 350-375 g) firm tofu, drained and rinsed
1 Tbsp (15 ml) organic cornstarch, arrowroot, or tapioca starch
Optional Garnish:
1 large clove garlic, sliced
1 tsp (5 ml) coconut oil
additional sliced green onion
To make the egg faux yung: Crumble the tofu into the bowl of a food processor. Add the chickpea flour, turmeric, paprika, tamari, sesame oil, ginger, chia, baking powder and stock. Process until smooth.
Turn the mixture into a medium-sized bowl and add the carrot, broccoli, red pepper and green onion; stir to mix. The mixture should be fairly thick and not too moist, like a cookie dough, but still spreadable.
Heat a large frypan over medium heat; spray with nonstick spray. Using a large ice cream scoop or tablespoon, scoop the mixture and spread it on the frypan to create pancake-sized mini omelets; spread the mixture so that the egg faux yung are about 1/2 inch (1 cm) thick. Cook without disturbing until the tops are beginning to dry out and the edges begin to brown (this could take a full 10 minutes). Gently flip the omelets and cook for 5-8 minutes on the other side, until both sides are deeply browned. (Timing will depend on the heat of your particular stove and the thickness of your frypan; but be sure these are not undercooked!). Keep omelets warm in the oven until all the mixture is used up.
Make the sauce: In a small, heavy-bottomed pot, combine the broth, tamari, hot sauce and sesame oil. Scoop out about 2 Tbsp (30 ml) of this mixture into a small bowl and add the cornstarch, whisking to eliminate any lumps. Set aside. Bring the liquid in the pot to a boil over medium heat. Slowly stir in the broth-cornstarch mixture and return to boil; lower heat and simmer for about 10 more seconds, until thickened.
For the optional garnish: melt the coconut oil in the frypan over medium heat and stir in the sliced garlic. Continue to stir constantly until the garlic is browned, 3-5 minutes. Remove from heat.
To serve, stack 2-4 egg faux yung on a plate and spoon some sauce over top. Sprinkle with garlic and green onion slices. Makes 4-6 servings. Omelets may be frozen; sauce will keep, up to 3 days, covered in the refrigerator.
One night when I was sixteen, I watched Marvin Hamlisch (composer of A Chorus Line, etc.) on The Tonight Show with Johnny Carson. The previous guest was Adrienne Barbeau, the buxom actress who played Bea Arthur’s daughter on the sitcom Maude. I was appalled as I witnessed Hamlisch, seated on the couch beside her, stammer and fidget (eyes flitting repeatedly toward her massive chest) while more or less grovelling for a date on air. Despite his musical genius, despite his fame and fortune and an upcoming gig at the Caesar’s Palace in Las Vegas, it was painfully apparent that Hamlish reverted to a tongue-tied nerd when faced with a beautiful woman who, clearly, barely registered his existence.
As soon as I got up off the sofa and turned off the television (no remotes in those days), I went to my typewriter and typed a letter to Marvin. It said:
Dear Marvin Hamlisch,
Someone with your reputation shouldn’t have to lower himself to ask Adrienne Barbeau for a date. Obviously, she doesn’t appreciate your genius. If you ever come to Montreal, I would go on a date with you any time.
Sincerely,
(Miss) Ricki Heller
I addressed it to “Marvin Hamlisch, c/o Caesar’s Palace, Las Vegas, USA” and popped it in the mail.
The following week, I received a handwritten letter on Marvin’s personal stationery. It said:
Dear Ricki,
If I ever get to Montreal, you’re on.
Sincerely,
Marvin Hamlisch
Sometimes I think back on that letter and ask myself, “Wow, did I ever really have such audacity? Where did that starry-eyed insouciance go? And why didn’t Marvin ever call me for that date?”
Then I remember: oh, yeah. I was sixteen.
Well, dear readers, I’ve decided it’s time to dredge up my inner 16 year-old once again. And you can help!
Even at my advanced age, I’m still a pop culture groupie. I’ve been a fan of Ellen’s for as long as I can remember (almost as long as it’s been since I heard from Marvin). I love her even more now that she’s vegan and sugar-free–and I want to be on The Ellen Degeneres Showso I can bring her some amazing baked goods from my cookbook, Sweet Freedom!
[Elsie's definitely on board! (or is that a little board on Elsie?)]
Am I a little bit crazy? You betcha!
As someone who’s followed a whole foods diet for over decade, I know first hand how much a healthy diet can affect your well-being (just look at the impact of the ACD on me over this past year!). Based on the cookbook’s reviews and all your fabulous feedback (thank you! thank you! My blog readers are the best!), I’m confident others will agree that treats from the book are both healthy AND delicious. What better venue to spread the word than The Ellen Show, especially since the show’s star herself has adopted–and now promotes–this same way of eating?
["Here, Mum, you'll need this to dance on the show."]
Besides, I’d be a perfect guest for the show! We have so much in common, Ellen and I: She loves dogs; I love dogs. She eats a vegan diet; I eat a vegan diet. She’s sworn off sugar; I’ve sworn off sugar. She loves American Idol; I love American Idol. She’s gay; I’m—
Hmmm.
She loves dogs; I love dogs!
And you can help! On April 2, 2010, I tweeted for an entire day nonstop, with every single tweet that day directed to @TheEllenShow–with NO laptop, NO BlackBerry, NO pre-scheduled tweets–just me sitting at my desktop computer, typing away (with the occasional bathroom break)! The major blitz is over, but I’d like to keep the campaign going!
["Mum, I know you named me Elsie, but I think I'd like to be called Ellen from now on."]
Together, we can make this happen! If you like my recipes and want to see me serve delicious, vegan and sugar free treats on The Ellen Show, please feel free to tweet Ellen at @TheEllenShow, or send an email in support byclicking here. You can also post a link to this page on your blog, Stumble this blog entry (just click on “I like this” at the top of the page if you see this on StumbleUpon), tell your local librarian, get a tattoo–whatever works!
And don’t forget tohop back here to leave a comment telling me you did so (so I can send you a free copy of the book if when I get onto the show)!
[But where's Mum?]
If I get invited on the show, every single commenter who participates in this blitz will win a FREE copy of Sweet Freedom, the ebook , which is identical to the paper copy! (And isn’t giving away free goodies very Ellen-like of me?).
And even if I don’t get asked to appear on the show, I’ll still choose 10 names at random on Sunday–three people will win hard copies of the book, and seven will win ebook. It’s my way of saying “thank you” for all your support!
I think it’s a win-win-win. If Ellen invites me to her show, she’ll have the opportunity to try some amazing, healthy baked goods. I’ll get to fulfill the dream of a starry-eyed teenager (and, more recently, a starry-eyed menopausal blogger). And you will get a FREE copy of my cookbook–everybody wins!
Let’s make it happen! Let’s show the world what “grassroots marketing” really means! Let’s prove to all the aloof, disinterested corporations that even the little guy (okay, technically I’m not quite “little” yet–but 45 pounds is nothing to sneeze at) can drum up support for an independent project without a huge marketing budget! Let’s help Ellen discover some truly delicious sweets to eat on her sugar cleanse–and share them with the world! And let’s all go try out one of these raw cookie dough truffles right now! (Well, you’ll need a good source of quick energy for all that typing, I figure).
“Mum, that’s a great idea! And we know The Ellen Show would be lucky to have you. But, um, we are your usual kitchen helpers, you know. . . so does that mean we get to be on TV, too?”
Chocolate Chip Cookie Dough Truffles (ACD-Phase II and beyond)
As soon as I saw this recipe on Alicia’s blog, I knew I had to try it. The filling emulates a real raw cookie dough almost too well–gooey, sweet, chocolately. Except, um, it’s not bad for you! AND it’s ACD-friendly! Variations are endless, as well–in addition to the two provided, you could try banana cookie dough, gingersnap, or snickerdoodles–mmmm!
Cookie Dough:
2 Tbsp (30 ml) raw cacao nibs or chocolate chips*
1/3 cup (80 ml) whole old-fashioned rolled oats (not instant or quick-cook)
2/3 cup (160 ml) lightly toasted cashews*, walnuts, macadamia nuts or hazelnuts
10-20 drops plain or vanilla flavored stevia liquid, to taste
1-2 Tbsp water or plain soy or almond milk, if needed
Coating:
4 ounces (110 g) unsweetened chocolate
1 Tbsp (15 ml) coconut oil
2 Tbsp (30 ml) carob powder, sifted (it helps cut the bitterness when unsweetened chocolate is stevia-sweetened)
20-30 drops stevia liquid, to taste
In a small food processor or coffee grinder, pulse the cacao nibs 3-4 times to chop them up. Turn the chopped nibs into a small bowl.
In the same processor or grinder, whir the oats, cashews, cinnamon and salt together to form a fine flour. Take care not to process too much–it should still remain dry and floury.
In a very small bowl or measuring cup, whisk together the yacon, vanilla, stevia, and 1 Tbsp (15 ml) water. Pour this over the mixture in the processor and process to form a soft “dough” (if you need more water, add it one teaspoon/5 ml at a time). Turn the dough into the bowl with the cacao nibs and stir to distribute the nibs throughout.
Using a small ice cream scoop or tablespoon, scoop the dough and place scoops on parchment-lined tray. Freeze until firm, then roll into balls; refreeze until solid.
Meanwhile, prepare the chocolate coating: In a small pot over medium-low heat, melt the chocolate with the coconut oil and carob, whisking to ensure that no lumps develop. Whisk in stevia until smooth.
Once cookie dough balls are solid, remove from freezer and quickly dip them in the chocolate; roll them around if necessary. The coating should harden almost immediately. Remove with a fork and tap the fork on the side of the pot to remove most of the excess coating. Place truffles on a tray and refrigerate until firm. Store truffles in an airtight container in the refrigerator until ready to eat. Makes 10 truffles. May be frozen.
* Some anti-candida diets veto cashews. If you don’t eat cashews, use one of the other choices. For ACD Phase I, you can use unsweetened carob chips instead of cacao nibs; omit the coating and just roll the balls in carob powder.
Carrot Cookie Variation: use 2 Tbsp (30 ml) dried unsweetened coconut in place of cacao nibs, walnuts in place of cashews, and 2 Tbsp (30 ml) finely grated carrot in addition to other ingredients. Reduce initial water to 2 tsp (10 ml).
Post-Script: I realize this stunt may seem rather, well, adolescent to some of you (and to others, a clear indication that midlife crisis has struck with a vengeance). And after this post, I promise we’ll be back to business as usual here on DDD. But you know what? I still get a kick out of that letter from Hamlisch. So for now, I’ll once again channel that audacious sixteen year old, just for today. I figure, what have I got to lose? I’ll either be asked on the show; or I may be permanently banned from the show. Either way, the process will be fun.
And maybe–just maybe–that 16 year-old girl of yore will be surprised and delighted once more, with an opportunity of a lifetime. Here’s to healthy baked goods for all!
