[A quick note and special request: The VegNews Awards polls for 2010 are open! If you like Diet, Dessert and Dogs or my cookbook, Sweet Freedom, please head to the site and add them to their lists! You can nominate me for the blog, cookbook author or tweeter categories. How great would it be for an allergy-friendly, whole foods site to top their lists? (And guess what? Ms. Ellen is already nominated! I sense that a meeting will be coming about somehow. . . ) Your support is much appreciated, everyone!]
[Simple to make, delicious to eat: red lentil pâté]
The first time I purchased an ebook from Christy Morgan (aka The Blissful Chef), all I really knew about her was (a) she lived in LA; and (b) she cooked according to macrobiotic principles. Well, since I’d studied the macrobiotic diet in nutrition school, I knew it meshed very well with my own food philosophy and even the anti-candida diet (ACD), as it focuses on whole and local ingredients and traditional preparation methods. And as someone who’s been pining to return to LA (especially on The Ellen Show!) since my last visit there when I was 17, I was pleased to know that fact about Christy, too.
A few weeks ago, I bought the most recent in the “Cooking with the Seasons” series for summer. This is the second in a series of Christy’s ebooks that present recipes geared specifically toward each season. In this ebook, Christy talks a bit about how summer is the “fire” season and why it makes sense to prepare foods that are fresh, mostly raw, quick and easy–to avoid the heat of the kitchen and preserve our energies for other activities during the warm weather. She also discusses her approach to cooking, which she describes as “macrobiotic, vegan, raw fusion.” The sixteen recipes in the ebook reflect that philosophy as well.
The first thing that struck me as I browsed through the recipes was that were so many in it I could eat–with no (or very little) adjustment. Whole foods, low fat, easy preparation and nothing processed–these are the kinds of recipes that fit perfectly with someone on the ACD!
I decided to plunge right in with the ”Red Lentil Pâté with Cashews,” a quick and easy spread that’s perfect to serve to guests or for a light dinner. This is a lovely appetizer with a light texture that’s quite different from the rich, nut-heavy spreads that are more commonly served as vegan pâtés; in keeping with the light summer theme, this recipe has no added fat (though the cashews do add some, of course).
I adored this pâté. It works beautifully as a finger food or even–as I found myself snacking on it–straight from a spoon. The preparation is super-simple (though you do need some time to let the mixture boil down). I was skeptical at first about the amount of curry powder in this–it’s a full tablespoon–but once the mixture cooks up and the lentils begin to soften and dissolve, the final balance of seasoning is perfect. Once cold, the mixture firmed up beautifully as well.
Serve this on crackers, as I did, or slice a thick block to have between slices of hearty bread, with some lettuce and sprouts for a great summer sandwich.
Next up was the “Fresh Herb Salad with White Peaches.” Again, the ingredient list was mostly fresh, whole fruit and vegetables with flavorful fresh herbs as garnish. The combination of peaches, greens, and just-picked herbs sounded fantastic to me, and a great way to use seasonal produce and some of the lovely basil from my garden. Although I couldn’t find white peaches, the final result with conventional fruit was strikingly colorful and vibrant, like a festive float at a summer celebration:
[Fresh Herb Salad with White Peaches--and this is anunretouched photo; the colors really are this intense!]
Finally, I cooked up the “Garden Fresh Millet Quinoa” for dinner; I knew I couldn’t go wrong with two of my favorite grains. Another quick and simple preparation resulted in a light, flavorful dish that was so much more than the sum of its parts. A mélange of colors, flavors and textures contribute to a filling and satisfying meal that both the HH and I enjoyed immensely.
With other recipes like “Heirloom Tomato Bruschetta,” “Creamy Tomato Basil Bisque,” “Kale with Lemon Miso Dressing,” “Summertime Succotash,” or “Mixed-Berry Couscous Cake,” the book offers tasty, fresh ways to use your summer produce and stay cool in the kitchen. And at only $4.99 per book (or $7.99 for both!), Cooking with the Seasons: Summer is a great find.
To provide a sample of the book’s recipes, Christy has graciously allowed me to reprint the Red Lentil Pâté with Cashews. If you enjoy lentil curry, you’ll love this.
This is a light spread and one that tastes equally good cold or slightly warm.
1/4 cup (60 ml) filtered water or broth (I used vegetable broth)
1 carrot, diced
1 celery stalk, diced
1 Tbsp (15 ml) curry powder (I used mild)
1 Tbsp (15 ml) dried coriander
pinch fine sea salt
1 Tbsp (15 ml) minced ginger
1 cup (240 ml) red lentils, washed and picked over
3 cups (720 ml) filtered water (I used vegetable broth)
1 Tbsp (15 ml) tamari (I used Braggs aminos)
1/2 cup (120 ml) lightly toasted cashews, chopped
fresh cilantro, for garnish
Heat the 1/4 cup (60 ml) water in a medium saucepan over medium-high flame. When the water starts to sizzle, sauté the veggies, spices, ginger and salt for a few minutes. Add the 3 cups (720 ml) water or broth and lentils to the pot and bring to a boil. Lower heat, cover, and simmer, stirring occasionally, until smooth, about 30 minutes. Stir in the tamari and cashews and keep stirring, scraping the bottom of the pot as necessary to avoid scorching, until the mixture becomes very thick and paste-like (this took me another 20-30 minutes).
Place the mixture in a loaf pan, bowl, or decorative dish and let sit at least 15 minutes to cool and firm up (I refrigerated mine for a few hours). Serve garnished with cilantro, with crackers for spreading. Will keep, covered, in the refrigerator up to 3 days.
[Thanks, everyone, for your patience while my blog was undergoing some changes. They're all done now--and I'm happy to offer you all a "print recipe" button so you don't have to copy and paste any more! There are also more user-friendly subscribe buttons and comment threads. What do you think of them? And thanks again for all the great work, Alvin!]
One of the cardinal rules when throwing a dinner party is “don’t serve your guests a recipe you’ve never made before.” (Also, “don’t wear white when you’ll be cooking with beets”; “don’t seat ex-spouses next to each other at the table”; “don’t make Baked Alaska in July”; and “don’t leave the house without clean underwear”–oh, wait, that’s a different cardinal rule).
This past Saturday evening, I had the pleasure of cooking dinner for my friend Eternal Optimist and her friend. So what do you suppose I did, friends? Yep, exactly that; I served up something I had never made before. I wasn’t truly cheating on the rule, though, since I’d already cooked and eaten each of the dish’s components individually and knew they were, on their own, spectacular.
What did I serve? Why, the old classic: that Romance-infused, saucy, cheesy, meaty, stratified seductress, lasagna.
For the most part, I’m a pretty lazy cook. I prefer meals that are ready before I can say, “Elsie and Chaser, get out of the kitchen,” and I don’t enjoy multiple steps or extremely detailed instructions. Desserts and cooking for others is the exception, however.
When I used to throw a bazillion dinner parties during my Social Thirties, I’d spend almost the entire weekend cooking and didn’t mind a bit. Getting lost in the whir of the electric beaters as I whipped cream for a multi-layered meringue-and-buttercream affair, or methodically chopping six onions for various dishes, or zoning out to the crackling sizzle of veggies sautéeing always felt therapeutic to me. And while I’m not keen on lengthy preparation during the regular work week, when I whip up a special-request meal for the HH (for his birthday, or to say thanks for walking the dogs twice a day when my back is out, or to show my appreciation when he picks up baking ingredients from my favorite supplier, or to express gratitude for cleaning the house when friends are coming over–whoah, wait a sec, that HH sure does do a lot for me!), well, then a longer and more complicated process is even welcomed.
I’ll tell you straight off the bat, this lasagna falls into the “food-of-many-components” category. It’s not difficult per se, but it does contain many layers, and each layer requires its own prep. If you happen to have prepared marinara sauce at the ready (or a good jarred type you like), prepared pesto, and meat in the freezer, then you can throw it together in no time, and there’s no worr–
WHAT?!!
Did I just say, “MEAT”???!!!!
Now, now, calm down, people! It may look like meat, and it may taste like meat, but it is not meat. It is faux meat. This latest meaty substitute is just SO authentic, both in look and in flavor, that I simply forgot to specify–it’s entirely vegan! And SOY-FREE!
After creating a killer soy-free faux pepperoni a while back, I’ve been thinking about other ways to use vegetable bases to stand in for meat. It’s not that I’ve hopped on the “soy-is-no-good-soy-is-awful-soy-is-the-Lucifer-of-legumes” bandwagon or anything; it’s just that, sometimes, you want something that isn’t soy. Especially with this lasagna (since it already contains tofu in the ricotta cheese), I wanted a no-soy “ground beef.” And so, this ground meat was born.
When I served the HH a big hunk of the lasagna, his immediate response was, “Ths turstes jess lak urrglrr lrzgne.” (He was so impressed he forgot to swallow before speaking). To translate, “This tastes just like regular lasagna.” Whoopee! Considering that he consumes “regular” lasagna about once a month, his was high praise, indeed.
I’m incredibly pleased with this vegan meat, and am already dreaming up different uses for it. Scattered on nachos. Bound together with some flax eggs and cooked as burgers. Atop a huge mound of spaghetti arrabiata. Or even as the base in a vegan tortiere, like so:
The possibilities are endless. . . my head is spinning with dinner party plans already. Because, after all, the true cardinal rule is this: if it tastes great, eat it.
“Mum, are you sure that isn’t real meat? We’d be happy to help you taste-test your recipes. As you know, the cardinal rule for canines is, ‘if it’s not poisonous, eat it.’ Oh, wait, we might eat it anyway, even when it is poisonous. But don’t worry, I won’t go near that chocolate again.”
This recipe is my submission this week to Amy’s Slightly Indulgent Tuesdays event. Head on over to see what other healthy dishes are posted!
Meaty Spinach Pesto Lasagna (ACD Stage 2 and beyond)
A great dish to serve to friends and really impress those meat-eaters. Because the cheese mixture in this recipe was soy-based, I was pleased that the meat was based primarily on a veggie. Make a huge batch so that you can freeze the leftovers and enjoy another lasagna-based meal later on, without all the prep.
8-12 sheets lasagna, parboiled for 5 minutes (I used Tinkyada rice lasagna)
1 recipe tofu ricotta (I used the recipe from Cozy Inside; you could also use this one)
about 5 cups (1200 ml) homemade or prepared marinara sauce (for ACD, be sure it doesn’t contain sugar)
1 batch Spinach Pesto (recipe follows)
1 batch ground “meat’ (recipe follows).
Preheat oven to 375F (190C). Grease a 9 inch (22.5 cm) square pan and 8 inch (20 cm) loaf pan. (If you have a larger pan that equals the same area, please feel free to use it instead of two separate pans).
In a medium-sized bowl, fold the cheese and pesto together, just enough to combine (I left a few blobs of pesto visible here and there–you can mix it in completely if you wish). Set aside.
Line up the different ingredients so they’re ready to go, assembly-line style.
Cover the bottom of each pan with one layer of lasagna noodles. If necessary, overlap the noodles, but no more than 1/4 inch (.5 cm) to fit them into the pans (I broke them into smaller pieces to accomplish this).
Measure out about 1-1/2 cups (360 ml) of the sauce and set aside.
Using the remainder of the sauce, spoon a thick layer of sauce over the noodles in each pan (I used about 3/4 cup/180ml for the loaf, 1 cup/240 ml for the square pan). No noodles should be visible.
Divide the cheese mixture in half. Using one half of the cheese mixture, sprinkle it evenly over the sauce in each of the pans (I used about 2/3 of one half to cover the square pan, and 1/3 of one half to cover the loaf–in other words, 1/3 of the total in the square pan and 1/6 of the total in the loaf pan).
Divide the meat mixture in half. Using one half of the meat mixture, sprinkle it evenly over the cheese in each of the pans (I used about 2/3 of one half to cover the square pan, and 1/3 of one half to cover the loaf–in other words, 1/3 of the total in the square pan and 1/6 of the total in the loaf pan).
Repeat the layers one more time, using up all the cheese and meat. Cover with one more layer of noodles, then coat with the reserved sauce.
Bake in preheated oven for 45-60 minutes, until bubbly and browned on the edges. Remove from oven and allow to set for at least 15 minutes before cutting into squares. Makes 8-10 servings. May be frozen.
Spinach Pesto:
1 cup (240 ml) lightly packed fresh basil leaves
1/2 cup (120 ml) lightly toasted walnut halves and/or pine nuts (I used a combination)
2 large cloves garlic, chopped
1/2 cup (120 ml) extra virgin olive oil, preferably organic
1 bunch (about 1/2 pound or 230 g) fresh spinach, trimmed and washed (stems included)
Combine all ingredients in a food processor until smooth. Use as is or mix with ricotta cheese. Will keep, covered, in refrigerator up to 3 days. May be frozen.
Meaty Veg-Based Ground “Meat”:
1 medium head cauliflower, trimmed and washed, broken into florets (about 1 pound/450 g after trimming)
2 cups (250 g) raw walnut halves
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced, or 1tsp (5 ml) garlic powder
1/4 tsp (1 ml) dried sage
1/2 tsp (2.5 ml) smoked paprika
1 tsp (5 ml) liquid smoke (for ACD Stage 1, use more smoked paprika)
1/2-3/4 tsp (2.5-3.5 ml) fine sea salt, to taste
2 Tbsp (30 ml) Bragg’s liquid aminos, soy sauce, or tamari (ACD Stage 1 use Bragg’s only)–omit for an entirely soy-free “meat”
Preheat oven to 350 F (180C). Line a large rimmed cookie sheet or rectangular pan with parchment, or spray with nonstick spray.
In a food processor, blend the cauliflower and nuts to a fine meal. Depending on how grainy you like your “meat,” it can be more or less fine; I made mine like a coarse cornmeal.
Transfer the mixture to a large bowl and add remaining ingredients.
Using your (clean) hands, knead everything together thoroughly, until the grounds are uniformly coated.
Turn the mixture into the pan and spread out evenly. Bake for 45 minutes and up to 1 hour 15 minutes (it will depend on the size of the pan and how thick the mixture is when you first begin to bake it), stirring after 30 minutes and then every 15 minutes after that, until the meat is dry and brown (if the layer underneath comes up looking wet and white–as cauliflower tends to do–then you need to keep baking). The grounds will begin to separate and intensify in color as they roast.
Once the meat is cooked, you can cool, package, and freeze it for later use, or use it right away. Will keep, up to 3 days, covered in the refrigerator. May be frozen.
Just a quick note to let you all know that DDD is currently undergoing some blog upgrades (look at those fabulous book icons in the left sidebar!). As a result, you may see changes in colors, shifts in headings, or the comments may not all be visible for a day or two (but that doesn’t mean you shouldn’t keep leaving them!). Everything will be up and running asap.
There will also be easier subscription buttons and–my favorite–a new “print recipe” function! Yay!
“Mum, it’s great that your blog is being revamped a little and everything, but really, aren’t you reacting just a wee bit over the top? It’s not as if somebody gave you, say, a free Nylabone or anything. Hint, hint.”
On my hectic workday mornings, I love thee all stirred up and blended in a smoothie.
I love thee when I crave something snacky, all coated in a cheezy sauce. And, I have no doubt, I shall but love thee even better after dehydrating.
Yes, there are infinte ways to enjoy kale, and I never tire of the frilly, flirty, leafy green chameleon. Kale is the Meryl Streep of green leafy vegetables; you can dress it up in an endless number of guises, it easily takes on the accent of any country on the globe, it’s comfortable exhibiting countless incarnations–but underneath it all, it’s still essentially the same, every time.
Kale brings to mind my friend Babe’s mother, who used to pad from bedroom to bedroom each night as she tucked in each of her four children. After pulling up the covers and smoothing her child’s hair, she’d lean over and whisper, “I love you the most.” That’s how I feel about kale. No matter what the meal, no matter how it’s prepared, that’s the one I love the most.
And now, there’s a new favorite kale in town! As a subscriber to the McDougall newsletter, I came across this salad recipe tucked inobtrusively behind the savory lentil spread, spicy garbanzo pinwheels, and balsamic strawberry dressing this month. What appears at first a mild-mannered, simple and uncomplicated dish belies the underlying complexity and subtle layering of flavors in this recipe. And once again, the dressing is the true star of the salad. It’s so good that The HH and I ate an entire head of kale this way!
I’m thrilled to have another raw kale salad to recommend. It’s so quick and easy, it’s crazy simple. A perfect way to add fresh greens to your meal–or make it the meal itself, as we did.
Just like a great poem, this one’s destined to become a classic.
After polishing off the entire bowl, it occurred to me that the kale would have been spectacular if spread on a teflex sheet and popped in a dehydrator (or cookie sheet and low-temperature oven) to make my own kale chips. I’m saving that for next time (but let me know if you try it!).
For the salad:
1 head of curly green kale, washed, dried and stems removed
For the dressing:
1/2 cup (120 ml) raw or regular natural smooth almond butter
1/2 cup (120 ml) water
2 Tbsp (30 ml) freshly squeezed lime juice (about one lime)
1-2 cloves garlic, minced, to your taste
about 1/2 inch (1.5 cm) piece ginger, peeled and minced
5 drops plain liquid stevia
1/4 tsp (1.5 ml) red pepper flakes
2 Tbsp (30 ml) sesame seeds, raw or lightly toasted
Finely chop the kale and place in a large bowl.
In a smaller bowl, whisk together the remaining ingredients except for sesame seeds. Pour the mixture over the kale and toss well to coat. Sprinkle with sesame seeds and serve. Makes 4-6 side servings or 2 main course servings.
Edit, February 2011: This recipe is also linked up to Book of Yum’s Gluten Free Kale Recipe carnival. If you love kale, go check out all the great kale-based recipes!
Remember that first blush of new love, those early days when you were still keen to learn every little thing about your sweetheart? A casual glance around the back yard revealed the emerald hue of the grass, the red of the tomato plants, the coral of the peonies all mysteriously so much sharper and more intense, as if your world had suddenly graduated to HD. The woman at the A & P checkout was actually friendly for once, even smiling when she returned your change. Even your office cubicle, previously no more than a cramped, beige, barren receptacle, seemed to brighten a little, become a source of personal pride and production.
Ah, the unblemished enthusiasm of a new relationship, when you were still willing to do almost anything to please your partner. You want to go see the movie 10,000 BC? Sure, I’d love to, I’ve always been a huge fan of big game hunting! There’s an exhibit at the Science Center on “The Demographics of Star Trek: From Vulcan to Romulin and Beyond”? Well, count me in, I’m just fascinated by the mating habits of those pointy-eared dudes! Can we spend the weekend at my buddy Alfie’s helping him rebuild his 1972 Corvette engine? You betcha! Grease and metal–two of my favorite things!
In those early days, you would never dream of facing your beloved without having showered, shaved, or styled your hair. Mascara was meticulously applied; earrings carefully chosen to complement the pattern of your (new) skirt. And forays to Victoria’s Secret became a regular occurrence, so you could invest in frilly unmentionables you likely would never have glanced at otherwise (though I’m sorry, I could just never get behind the thong craze. Or get it behind me, either, for that matter).
Eventually, of course, you both relax and become accustomed to being together. Really, why bother with contacts the minute you leap out of bed, if you’re just reading the paper in your flannel robe at the kitchen table sipping coffee? And this old Counting Crows T-shirt is so much more comfy than those slippery, frilly babydolls, isn’t it? And let’s face it, cotton briefs just feel better under jeans. It’s the weekend–does it really matter if you walk the dogs in sweats and runners, or if you postpone that shower until after you’ve finished your gardening? You’re just going to sweat again, anyway.
Well, during those first starry-eyed few months of our relationship, before we both abandoned the faςade for good, the HH was still making an attempt to impress me. Um, let me rephrase that; it was probably more like during the first month or so that the HH was occasionally trying to impress me. Okay, maybe not a whole month. All right, fine; it was only once. But that one time was very impressive.
You see, the HH’s notion of “impressing me,” like his notion of everything else, was atypical. He isn’t one for flowers (which he has bought for me a total of two times in our 13 years together); or for giving me chocolates (twice); or jewelry (once). No, the HH’s concept of “how to impress a gal” was to cook for me. And, also characteristic of the HH, he went all out, planning a four-course dinner for me–and six guests.
I won’t get into the details, but suffice it to say that the “only” place he could buy his meat (this was during my physician-ordered “return to meat” phase, during my first candida cleanse; I’m smarter now) was the most expensive market in the city, and since he didn’t own any kitchen utensils or equipment, he bought them there, too, and since the recipe required a very expensive, French, red wine, he picked that up as well, and. . . 11 hours and a full week’s paycheck later, eight of us enjoyed a massive feast and hugely successful party that carried on until the single-digit hours of the morning.
The HH has never cooked since.
For my part, I felt I had to reciprocate. Throwing dinner parties in those heady days of my “social thirties” was no hardship, but I knew the dessert had to be spectacular. I happily put together a menu and spent the weekend cooking. And while I have no recollection of the main course that evening, I do recall that this salad kicked off the festivities, and became a repeated feature at parties all that summer. (Of course I remember the dessert as well: a towering concoction that was part meringue and part genoise, its strata stuck together with alternating layers of mocha buttercream and chocolate ganache, topped with handmade chocolate lace decorations and gold dragees. It made an incredibly impressive end to the meal–and breakfast the next morning).
In addition to being aesthetically appealing with its variety of shapes and colors, the salad offers a light yet satisfying first course or side dish. As we all know, it’s the dressing that “makes” a salad, and this one is magical. The jalapeno subtext underscores the fragrant, slightly sweet tarragon, all in tandem with the vibrant colors and textures of the veggies. You could probably sub almost any vegetables of your choice (I bet green beans and beets would go nicely), so feel free to change them up as you like.
About a week ago, I stumbled across the recipe on a wayward magazine page as I was leafing through my recipe folders. After a Proustian moment of salivating reverie, I decided to recreate the salad for dinner that night, grill or no grill.
As we sat across from each other at our unadorned kitchen table (the morning’s paper still piled off to the side), munching on the mélange of grilled veggies, herbs and seeds, the HH and I were momentarily transported back to that early summer of dinner parties and getting to know each other.
“I remember this one,” the HH remarked, a dreamy smile on his face. ”This salad is terrific.” I may have even detected the hint of a long-lost gleam in his eye.
He may have been sporting a three-day stubble and ragged college-era T-shirt; I may have been still wearing my workout gear and glasses (I don’t even own contacts any more); the salad may have been more work than we’re used to these days, but it was worth it.
“Yes,” I replied, smiling at my sweetheart. “I”d say it’s very impressive.”
A great dish to make for a BBQ or buffet table. With its rainbow mix of colors and fragrant fresh herb dressing, this salad has something to please everyone.
Salad:
1 each yellow and green zucchini
1 each sweet green and red pepper, cored
1 large carrot, peeled
1 large eggplant
1/3 cup (80 ml) extra virgin olive oil, preferably organic
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 tsp (1 ml) each salt and pepper
1/4 cup (60 ml) sunflower seeds, lightly toasted
Dressing:
1 Tbsp (15 ml) chopped fresh tarragon leaves
1 Tbsp (15 ml) fresh lemon juice
1 Tbsp (15 ml) balsamic vinegar (for ACD: use apple cider vinegar)
5-8 drops plain liquid stevia, to taste
2 green onions, chopped
1 small clove garlic, minced
pinch each, fine sea salt and pepper
1/4 cup (60 ml) extra virgin olive oil, preferably organic
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2 inch (1 cm) thick slices. In a large bowl, whisk together the oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for about 10 minutes or just until tender-crisp. Let cool on cutting board and then cut into 2 x 1/2 inch (5 x 1 cm) sticks. Set aside.
Prepare dresssing: In a large bowl, combine tarragon, lemon juice, vinegar, stevia, green onion, garlic, salt and pepper; gradually whisk in oil. Add vegetables and stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings. Will keep, covered, in refrigerator up to 2 days.
[Ah, if only I were truly still enjoying my salad days . . . in reality, I am firmly ensconced smack-dab in the middle of my "main course" days. But you can enjoy this salad at any age!]
Now that summer is undeniably underway in these parts (nothing spells “summer” quite like a week of temperatures soaring beyond 33C/92F), heavy duty cooking and baking seem so. . . unnecessary. I find myself yearning for more raw foods, more fresh foods, and fewer baked goods at the moment (though ice cream cravings do still “scream” rather loudly).
A heatwave such as we endured last week always takes me back to the first year the HH and I lived together, in a miniscule bungalow in the east end of town bordering Scarborough. Not the best neighborhood (there was a murder around the corner from our place, after which I never walked on that street again), the house was, nevertheless, the best we could afford at the time.
Our home was a post-war structure, so tiny it effectively impersonated one of those Fischer Price dollhouses (sans a live toddler, of course). The living room was replete with dusty rose Pier One loveseat and 27 year-old console television, with no room for much else; the bathroom was so narrow that you had to turn sideways to brush your teeth; and the master bedroom, located directly above the (uninsulated) front porch, was an icebox in winter and veritable kiln in summer.
Now, if you’ve ever been to Toronto in the summertime, you will likely remember one important characteristic about this city. No, it’s not the CN tower (no longer the tallest freestanding structure in the world). No, it’s not Toronto’s reputation as the most multicultural city in the world (even though it is). Not the fact that, for a couple of wild nights in June, 2010, its denizens blushed as the city lost its unofficial title of ”Most Polite Metropolis in North America.” And not even that Jim Carrey, Mike Meyers, Alanis Morissette, Eric McCormack, Howie Mandel and Rachel McAdams all hail from here, either.
[No air conditioning? This salad will cool you down on those 30C days!]
Nope, the most prominent feature of summertime in Toronto is the all encompassing, overwhelming, whacks-you-in-the-face-the-instant-you-exit-the-air-conditioning, humidity. And as it happened during that first summer in our shoebox abode, the city suffered one of its hottest seasons in decades. With no air conditioning in the house, we were forced to rely on that age-old standard, the electric fan.
Here’s the scene: it’s 11:30 PM, and the temperature is still hovering around 30C (86F), 40C with the humidex. At the foot of the queen-sized futon (which on its own nearly fills the room) sits a dresser on which is perched two fans, one trained on me, one on the HH. In addition, a ceiling fan spins at high speed through the night, slightly off balance and wobbling like a magician’s spinning plate trick. To complete the fan club*, a free-standing fan is positioned on the floor off to the side so it sweeps across our bed every ten seconds or so. We settle down for the night.
But we don’t sleep. Even with our own little self-constructed Jet Stream, we endured a hellish, fitful seven hours, tossing and turning and perspiring so much that by morning our bed was practically transformed into a private indoor wading pool. (Okay, I exaggerate–but just a little. The upside, I suppose, is that I lost 2 pounds that night).
Happily, our current rental home came equipped with A/C, and, despite any residual guilt about the environment or the increased costs in summer (further enhanced this year by the lovely HST), we are glad we can use it when the humidex reaches 43C (110F), as it did last week. And The Girls appreciate it, too.
“Yes, Mum, we do appreciate it. And since we have no sweat glands, it’s especially nice to be able to inhale that cool air from the vents and pant to lower our body temperatures. We like swimming, too–just don’t put us anywhere near that ’pool’ you just mentioned. Gross!”
This type of heat leads to lethargy; add to that my marking-induced stupor and I just haven’t felt like cooking.
Enter salads!
Since we’ve been eating salad almost exclusively throughout the past week, I thought I’d highlight a few of my very favorites over the next few days. To begin, today’s installment is a long-time standard from my friend and colleague Caroline Dupont’s cookbook. Ever since I attended Caroline’s raw cooking classes back in nutrition school, I’ve loved this salad , a staple in our house over the warmer months. I can’t believe I haven’t posted it before this!
The lively mélange of colorful, fresh and crispy vegetables and fruit marries beautifully with the slightly sweet and tart dressing. Although I’m not a fan of fresh fennel, the ground fennel in this dressing adds just the perfect whisper of licorice to complement the juicy sweetness of the apples. Every mouthful offers up a different parade of colors, flavors and textures to treat your palate to some first-class, sparkly raw gustatory entertainment (and a whole rainbow of antioxidants and healthy fats to boot). And it’s ready in around 10 minutes–without heat or any real physical exertion (except for the chewing–of which there will be quite a bit, I wager).
The original recipe calls for raisins (I included them in the photo, which was the HH’s serving), and feel free to use them if you’re not following an anti-candida diet (which would be, um, the other 99.9% of you out there?). For those of us restricted to candida-busting regimens, there’s an ACD-friendly variation following.
* Sorry. I had to.
Today’s Question: What’s your favorite cooling meal in summer?
* * * * * * * * * *
Fruity Slaw (aka Cabbage Delight) for ACD Phase I & Beyond
2 cups (480 ml) green or red cabbage, shredded, or a combination
3/4 cup (180 ml) broccoli or cauliflower, chopped
1/4 cup (60 ml) sweet onion, chopped
1 rib celery, diced
1 large carrot, grated
1/2 cup (120 ml) fresh parsley, chopped
1 medium apple (I used Crispin), cored and diced
1/2 cup (120 ml) raisins or currants, optional
1/2 cup (120 ml) pecans or walnuts, lightly toasted
In a large bowl, combine dressing ingredients and whisk to combine. Add vegetables and toss to coat. Sprinkle with raisins and walnuts. Makes 4-6 servings. Will keep, covered in the refrigerator, up to 3 days.
*For ACD Stage 1, substitute fresh lemon juice for the apple cider vinegar and 5-8 drops plain liquid stevia for the agave. If you’re not having fruit, omit the raisins and apple , and sub grape tomatoes, if desired.
We’re in the midst of a record-breaking heat wave here in the Toronto area, which means the usual effects: kids walloped by shooting sprays from errant fire hydrants, major power outages as people crank up the A/C, and Ricki alternating between mountains of marking and indulging a seemingly insatiable craving for ice cream (thankfully, I’m old enough that that craving doesn’t worry me). So far, I’ve made rhubarb swirl, mint carob-chip and green tea ice creams, and am working on strawberry, pineapple and choco-carob versions. And while they’re all ACD-friendly, they’re not exactly low-cal. (Stress eater, much?) Which may also explain why I’ve been devouring books by Geneen Roth lately as well.
The torpid weather also means that The Girls are bored to tears (or, in their case, to whines) as I refuse to let them stay outdoors longer than 10-15 minutes at a stretch. Instead, I get looks like this:
["I know you have this thing called 'a job,' Mum, but why does that mean we have to suffer?"]
Or this:
["Zip it, Chaser. If Mum didn't work, she couldn't afford to buy our food, and you know what that would mean. . . guess we'll just have to wait this one out. *Sigh*."]
I’m also continuing to make my way through the Everest of marking that’s been my constant companion this past week–like so:
[To any of my students who might be reading this, please note that no exams were harmed in the taking of this photo.]
Once I’m finally caught up–hopefully in a few more days–I’ll be back to regular recipe posts. In the meantime, you might like to check out a quick recipe I posted on my Diet, Dessert and Dogs Facebook page (if you follow me on twitter, you may have already seen this) for a fantastic smoothie I had yesterday that made good use of both the ripe plums on my counter and the massive waves of mint beside our house. An odd combination, but one that worked incredibly well!
My Plum Green Smoothie –as Shirley pointed out, the color may suggest military garb, but the flavor was still terrific!
Hope you’re all having a good week–and look forward to seeing y’all again soon!
) Your support is much appreciated, everyone!]
