The quaint old notion of friends “dropping in” for a visit seems to have disappeared somewhere around the same time as shoulder pads, Eight Tracks, or Electric Light Orchestra.
When I was a child, my mother and her friends would pop over to each other’s homes at a moment’s notice, stopping by without any embellishment (never any makeup, and sometimes still in their slippers and “housedresses,” which were basically just glorified pyjamas). Because, after all, it was just mom and the kids, and for whom would they need to get all decked out, anyway, if the men weren’t around?
In those days, people lived closer together, women were friends with their neighbors, coffee was always on, and there was invariably something home-baked on the counter. Mom’s best friend–who also happened to be her cousin–lived only 3 blocks away. Ms. Cuz could call up at 9:20 AM and be at our house by 9:40. In the interim, my mother would put up a fresh pot of coffee and get a cake mixed and into the oven. By the time Cuzzy arrived, the cake would be just about ready to come out of the oven; the women would sit down, light up a cig, pour a cup of coffee and catch up on respective kids and husbands–and by then it was time for cake.
Nowadays, it seems, that’s all changed. Everything in our lives is faster, everything requires instant gratification and everything is immediate–everything, that is, except human contact. I mean, you know it’s gotten bad when couples have to make an appointment just to have a date with each other. Gah!
A while back , I was asked by Marly of Namely Marly to join today’s “Our Panera’s Gluten Free Dream Day” event, which she co-created with Allyson of Manifest Vegan. The idea was to create a gluten free (and in my case, sugar free, egg free and dairy free) baked good based on something from the Panera menu. Well, needless to say, I was totally chuffed and couldn’t wait to get started! I took a gander through the online list and immediately hit upon “Cinnamon Crumb Coffee Cake.”
Why did I choose this particular cake? Well, it was one of my mom’s specialities when I was a kid, and even just thinking about it brought back a flood of memories. My parents played cards every weekend with a group of friends, and when it was my mom’s turn to hostess, she always baked at least two sweet offerings for the socializing portion of the evening, after the game. Without fail, the table held her “famous” Chiffon Cake, often paired with Farmer’s Cheesecake or perhaps fancy cookies, or–this coffee cake.
Well, okay, not exactly “this” coffee cake. My mom’s version was made with white (wheat) flour, white sugar, eggs, and Crisco shortening. It became a staple in my own home when I first moved out on my own, because it was cheap to make, tasted good, and could go from “idea-in-your-head” to “slice-on-your-plate” in under 30 minutes.
My modernized, gluten-free, sugar-free, vegan, ACD-friendly version is perfectly compatible with today’s fast-paced lifestyle, however. As soon as you hang up from that impromptu invitation you issued to your neighbor, just start on the cake. This one takes a wee bit longer to execute than my mom’s–40 minutes versus my mom’s 30–but these days, it will take your friend that long to drive from her place over to yours, anyway.
When she arrives, be sure to offer her some cake.
“Mum, you know that Chaser and I could get there much faster than that if you ever invited us over for cake. And we won’t need to put on makeup first, either.”
Cinnamon Crumb Cake (Gluten Free, Sugar Free, Anti-Candida, Vegan; can be nut-free)
This quick and easy cake will impress your guests with its light, delicate crumb and cinnamon-walnut center and topping. Perfect for impromptu visitors or just an afternoon snack.
For the Topping/Filling:
1/3 cup (80 ml) whole rolled oats (not instant or quick-cook)
1/3 cup (80 ml) coconut sugar
1/4 cup (60 ml) coconut flour
1 Tbsp (15 ml) cinnamon
pinch fine sea salt
1/2 cup (55 g) walnut pieces or coarsely chopped walnuts**
2 Tbsp (30 ml) coconut oil
For the cake:
1/2 cup (120 ml) unsweetened applesauce
1 Tbsp (15 ml) finely ground flax seeds
1/2 tsp (2.5 ml) apple cider vinegar
20-30 drops plain or vanilla stevia liquid, to your taste
1/3 cup (80 ml) coconut sugar
1 cup (240 ml) unsweetened plain or vanilla soy, almond or rice milk
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
1-1/2 Tbsp (1 Tbsp plus 1-1/2 tsp, or 22.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1-3/4 tsp (8.5 ml) xanthan gum
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan with parchment, or spray with nonstick spray.
Make the topping: In a medium bowl, combine the oats, coconut sugar, coconut flour, cinnamon and salt. Stir to combine. Add the coconut oil and pinch the mixture between your thumb and fingers until it’s evenly moistened and crumbly. Add the walnuts and toss to combine. Set aside.
Make the cake: In a small bowl, whisk together the applesauce, flax, vinegar, stevia, coconut sugar, soymilk, oil, vanilla and lemon extract. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a medium bowl, sift together the all purpose flour, baking powder, soda, xanthan gum and salt. Add the wet ingredients to the dry and whisk just until blended (do not overmix!).
Spread about half the batter in the bottom of the pan (you can measure it, or just estimate). Sprinkle with about half the topping mixture. Scooping out heaping tablespoonsful of the remaining batter, dot the top of the cake with the rest of the batter in spoonfuls, covering as much as you can. Use the back of the spoon to carefully spread the top layer of batter evenly over the cake, filling any spaces as best you can. Sprinkle with the remainder of the topping, covering the batter as evenly as possible (it’s okay if there are a few blank spots here and there). Press the topping lightly into the top of the cake.
Bake for 30-35 minutes, rotating the pan about halfway through, until a tester inserted in the middle of the cake comes out clean. Cool at least 20 minutes before serving. Makes 9 large or 12 more reasonable servings. May be frozen.
**Note: I’ve made the cake nut-free by simply removing the walnuts–it worked beautifully! It will bake up a little faster, but that’s the only difference I noticed.
Here’s a list of the entire group of bloggers (and their recipes) who are part of today’s Dream Day (recipes will appear during the day):
This past weekend, the HH and I made the trek back to Montreal to help fête my dad for his 90th birthday. Nope, that’s not a typo–he turned 90 last week! We held a little party at his favorite restaurant, where my father, his girlfriend (a mere babe at 78 years old), my two sisters and their beaux along with the HH and I were all in attendance. Apart from asking us all to speak a little more loudly than we would otherwise, my dad has no special requests for someone who’s survived nine decades (unless you count asking me to read the menu for him, since he’d forgotten his reading glasses at home). After the presents, the songs and the speeches, we toasted his good health–and wished him another decade or two of good health. :D
[Dad and me at the dinner table. Why is my hand up in the air, you wonder? Me, too. ]
I had no worries about the meal, since the restaurant is always extremely accommodating for anyone with dietary restrictions. What did worry me, however, was the 6-hour drive across Highway 401. No matter how much the provincial rest stops are renovated to include hip eateries like “Le Croissant” or how well stocked are the modern vending machines, I can never find anything to eat on the road. As a result, we never leave town without a fully stocked cooler, and that way I know I’ll enjoy a delicious homemade lunch while the HH munches on his rubbery turkey club picked up at the Tim Horton’s en route. This time round, I brought two types of salad leftovers, which I enjoyed immensely. (Aside from today’s recipe, the other salad was a fabulous variation on my mock tuna salad–recipe on the DDD Facebook page, here). Unlike the route to Montreal (or the course of true love), however, the path to this salad did not run smooth.
For my second submission to this month’s SOS Kitchen Challenge on blueberries, I knew I wanted a savory dish–and salad seemed an obvious choice. My first attempt was a simple green salad topped with this stellar dressing. But something was amiss; pairing that amazing dressing with plain ole greens felt sort of like going to the Oscars wearing a black strapless Oscar de la Renta gown and then pairing it with dayglo orange Reeboks (Oh, wait, Cybill Shepherd already did that).
[Does this salad look like Cybill Shepherd to you?]
So next I thought, how about a warm kale salad? I love buckwheat and–not sure what possessed me ont his one–I was certain the rustic flavor would pair well with the juicy sweetness of the berries. I imagined a warm salad with barely wilted greens that would provide a perfect base for a creamy, tangy, purple dressing.
Um, nope. What I got instead was a mushy, muted mess underscored with an overpowering nuttiness of buckwheat. Ooops.
[It may look pretty on the outside, but it's just mush inside.]
By the third try, it finally hit me: I like cooked kale, but I love raw kale. And quinoa is the perfect grain as a base for just about any cold salad; why not combine the two? I knew that the mild toastiness of quinoa would work beautifully with the sassy dressing. And so, I ventured one more attempt. . . .
And succeeded!
A fetching combination of textures, flavors and colors, this salad brings together the slight crunch and mild taste of raw kale with savory quinoa and the barely sweet tartness of blueberries. Tomato adds a burst of bright color. Once bathed in the dressing, the quinoa eventually takes on the hue and is transformed in the fridge into a smattering of miniature lavender pearls. And because the kale is raw, it travels well–as I took full advantage this past weekend.
Oh–and as we all know, kale is über healthy, which means that if you partake of this salad, you may just be celebrating your own 90th birthday one day.
“Mum, you know that kale is good for canines, too, right? Maybe if you give us that salad we could live to 90, too–that’s, like, 630 in dog years!”
Blueberry, Kale and Quinoa Salad with Blueberry Vinaigrette
A bright, crisp salad with the brilliant hue of summer blueberries. Feel free to switch up the greens; both chard or romaine would work well instead of the kale.
For the Salad:
1 cup (240 ml) water
1/2 cup (120 ml) raw quinoa, rinsed and drained
1/2 bunch kale (6-8 large leaves), stems removed
1 Tbsp (15 ml) avocado or olive oil, preferably organic
1/4 tsp (1 ml) fine sea salt
1 cup (240 ml) grape tomatoes, cut in half
1/4 cup (60 ml) chopped red onion
3/4 cup (180 ml) fresh blueberries
sprinkling of hemp seeds, for garnish
For the Dressing:
3/4 cup (180 ml) fresh blueberries
1/4 cup (60 ml) avocado or olive oil, preferably organic
juice of 1 lemon
1 large clove garlic, chopped
Make the salad: Bring the water to a boil in a medium pot; add the quinoa, cover, and lower heat to a simmer. Cook for 18 minutes; check the quinoa to ensure that all the water has been absorbed. If there is still water in the bottom of the pot, cover and simmer another 5 minutes; check again. Keep checking and cooking until all the water is absorbed, then remove from heat and turn the quinoa into a large bowl to cool to room temperature.
Meanwhile, wash and dry the kale. Chop into bite-sized pieces and place in a large salad bowl with the 1 Tbsp (15 ml) oil and salt. “Massage” with your (clean) hands by kneading and squeezing the kale between your thumb and fingers until it becomes shiny, softer and a shade darker. This will allow the kale to be digested more easily.
Add the tomatoes, red onion and blueberries to the bowl and toss.
Make the dressing: combine all dressing ingredients in a blender and blend until creamy (I used a hand-held blender and it worked perfectly). Pour over the salad and toss to coat. Add the cooled quinoa and toss again. Sprinkle with hemp seeds just before serving. Makes 4-6 servings.
Thanks to everyone who entered the giveaway for a copy of Amy’s book, Simply Sugar and Gluten Free! I was thrilled that so many of you are interested in cooking without gluten or sugar. . . and having this book full of delicious and easy recipes!
Thanks to random.org, we have a winner!
Congratulations to Caroline, Number 103! Here’s Caroline’s comment:
Wow, these all sound amazing and incredibly healthy! I’m sure her cookbook has even more great recipes to look at and try!
Well, Caroline, now you’ll be able to try them! Please email me at dietdessertdogsATgmailDOTcom with your full name and mailing address so I can be sure your book gets out to you asap.
And be sure to come back tomorrow when I post my savory submission to this month’s SOS Kitchen Challenge featuring blueberries!
“Yeah, congrats to Caroline, Mum! And I do hope you know that dogs like blueberries, too, right?”
[A favorite raw breakfast: chocolate almond spread on apple slices.]
Remember the days when there was only one kind of nut butter–and nobody was allergic to it?
I think I ate peanut butter almost every day until my late 30s. As a kid, I slathered it on saltines alongside chocolate milk during cartoon-drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick-me-up, or after a late night when I was too tired to cook.
When I hit my 30s and moved to Toronto, I experienced an almond butter epiphany. For a time, I gave up the previously favored legume. In the past decade, I’ve branched out to hazelnut, pecan, walnut, cashew and “mystery” butters (ie, a combination of several different nuts). Nut butter is definitely a staple in the DDD household, and one of my favorite foods.
These days, it seems I’m once again battling the mercurial ups and downs of my scale (ever since baked goods–albeit ACD-friendly–have reappeared on my menus). With summer thoroughly upon us (whoopee! yahoo! yay! Danks Gott! Hallelujah! Bravo! Yeeeeee-haw!) and the desire for raw fruits and vegetables in full force, I thought I’d take advantage and amp up my intake of raw produce, thereby simultaneously reducing my intake of grains and flours as a way to get back on track. This raw almond butter offered a key resource in the battle.
While I do enjoy almond butter made from toasted almonds, it’s never been a favorite base for chocolate nut butter; I’ve always thought that, no matter how much chocolate is added, the toasted almond flavor always predominates. It’s sort of like another musician trying to sing a duet with Celine Dion–whether it’s R. Kelly, Andrea Bocelli or even Barbra Streisand–all you hear is that wacky Chanteuse. On the other hand, whenever I’ve sampled raw almond butter, I found the taste rather insipid and bland (sort of like listening to Michael Bublé).
In the end, it was the nondescript flavor that rendered raw almond butter an ideal vehicle for raw cacao in this recipe. When the two are blended together, the cacao really shines, revealing all its complex flavors from fruity notes of strawberry to caramel undertones and its own subtle honeyed sweetness. Yes, my friends, this is chocolate at its finest and in full flavor! I also used vanilla bean powder for the first time and was delighted with how it adds its own luscious fragrance and character to the mix.
Overall, this raw nut butter is easy to make (though it does take a bit of time) and is almost dessert-like in its chocolate intensity (in fact, once refrigerated, it firms up enough that the texture resminded me of fudge). Not so sweet that it requires toning down with something savory, it’s great directly on a spoon or spread on any (alimentary) partner you fancy. Drizzled on apple slices is one of my favorite ways to enjoy a decadent-tasting, still healthy and raw breakfast.
Who knows? I may revert to the classic peanut butter one day. But for now, Saturday mornings were made for Raw Chocolate Almond Butter.
And don’t forget. . .
Giveaways Gone Wild III continues! Don’t forget to enter for a chance to win a copy of my friend Amy Green’s new cookbook, Simply Sugar and Gluten Free! For a review, recipe, and all the details, see this post.
A fantastic spread atop toast, crackers, apple slices or whatever your fancy (raw sweet potato rounds worked really well for me). To make the spread suitable for ACD Stage One, simply sub carob powder for the cacao.
2 cups (340 g) raw natural almonds, with skin
3 Tbsp (45 ml) raw cacao powder (or cocoa, at your own risk–it is more bitter than cacao; or use carob for ACD Stage 1)
pinch fine sea salt
2 tsp (10 ml) whole vanilla bean powder or 1 tsp (5 ml) pure vanilla extract (see instructions)
3 Tbsp (45 ml) coconut oil, preferably organic
70-80 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)–about 1-1/4 tsp (6 ml)
Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead). Process until the mixture looks like a powder, with no pieces of almond visible.
Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).
Pour into a clean jar or container and store in the refrigerator until ready to use. It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using. Makes about 1-1/4 cups (300 ml). Store, covered, in refrigerator up to 2 weeks.
*Note: to make the recipe ACD-Stage 1 friendly, simply sub carob powder for the cacao or cocoa. No, it won’t be chocolate any more, but it will still taste yummy.
This post is linked up to Sugar Free Sundays, where you’ll find a collection of recipes without refined sugar.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Before I get to this week’s wonderful Giveaway Gone Wild, it’s time to announce the winner from last week’s giveaway of a beautiful handcrafted Strawesome glass straw!
Number 69, Laurel Alanna McBrine! Here’s Laurel’s comment:
And, I like you on Facebook – think I have done it all now, looking forward to sipping my smoothie Thanks, fun promotion.
Congratulations, Laurel! Looks like you’ll be sipping that smoothie from a glass straw after all. Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
And now, on to this week’s giveaway–one you’ll all want to enter! (for full details, see the end of this post).
I know that many of you are already fans of Amy, the blogger behind the wildly popular Simply Sugar and Gluten Free (which recently got a facelift–check out the new look!). A few months ago, Amy published her first cookbook, Simply Sugar and Gluten Free, and her publisher kindly sent me a copy for review.
For someone like me (on an anti-candida diet), the combination of sugar-free and gluten-free was incrediby enticing. Unlike many other gluten-free cookbooks, this one already fit my “no-sugar” requirement! I couldn’t wait to see the book.
The cookbook is filled with recipes and lots of useful information written in Amy’s clean, approachable style. She begins with a personal story explaining why she eats sugar- and gluten-free. The book wraps up with a comprehensive chapter called “The Simply Sugar and Gluten-Free Kitchen Guide,” in which she offers tips on flour blends, kitchen essentials (all the products you’ll need to reproduce the recipes), and even a list of her favorite kitchen tools. The chapter is also peppered with tip boxes containing info on how to succeed at GF baking, conversions, kitchen organization, and more. The book is capped off with a list of resources, including books, blogs, and where to purchase products.
The book’s full title is Simply Sugar and Gluten Free; 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, and given how time-strapped so many of us are these days, this is a very appealing promise. I decided to dig in.
Before I talk about what I cooked up, however, I should mention that the book is not a vegan cookbook–though it does contain some vegan recipes or options. Obviously, I didn’t try out any of the dishes with meat, chicken, fish, eggs, dairy, etc. Having said that, though, I was pleasantly surprised at how many of the recipes I could easily adapt. Occasionally, Amy offers vegan variations, and even when she didn’t, I had no trouble finding many recipes to try. And so, on to those I sampled!
First up, I made some very quick and simple Carob Nut Cups. Resembling peanut butter cups without the peanut butter filling (or the chocolate!), these snacks were dense, caroby treats that provided a great afternoon pick-me-up. Made with unsweetened carob chips, they were just sweet enough; I added a bit of stevia for a slightly sweeter version. I really enjoyed these (since I am, as you know, a fan of carob), as did the HH (who is not always a fan of carob).
Next, I turned to the Apple Carrot Breakfast Cake, which I baked up as muffins. For several years now, I’ve been sending the HH off to work in the morning with a homemade muffin (since, when I don’t, he opts for the far less healthy–and more hydrogenated–Tim Horton’s variety). These were quick and easy to put together, moist and sweet without any added oil or sweetener at all. And I had no problem substituting flax ”eggs” for the original recipe’s eggs. The original recipe called for a whipped topping, but I found these didn’t even need it. And the HH enjoyed many days of healthy breakfasts courtesy of Amy!
Another dessert I couldn’t resist were the Carob Chip Cookies. Believe it or not, the finished product was actually a bit too sweet for my current ACD-accustomed taste buds (they contain a cup of coconut sugar); this was also another recipe very easily adapted to a vegan version, and the HH raved about them. “These taste just like real cookies!” he enthused as he grabbed a second (and later, a third) cookie. (I chose not to ask what that compliment would imply about my cookies). As Amy tells us in the preamble to the recipe, “No one ever mentions that they don’t taste the chocolate, and the plate is always empty in no time” when she serves these to friends. I can believe it.
Finally, I couldn’t resist making the Black Bean Soup (a simple switch from chicken to vegetable stock rendered the recipe 100% vegan). The final product wasn’t exactly photogenic (it looked kind of like those kids’ watercolor paintings in which they mix all the colors together. . . swampy and mudlike), but boy-oh-boy, did it taste fantastic! The HH raved over this one, too. And the soup was incredibly simple to make (though I should point out that it’s one of the few recipes in the book that’s not actually ready “in 20 minutes or less”–you have to soak the beans overnight, then simmer for 1-1/2 hours; you could, however, cut the prep time by using canned beans). We cleaned up the entire pot in two days–it was that good.
If you’re looking for a general-purpose cookbook that covers a variety of courses from appetizer to dessert, all in easy-to-follow recipes that work as promised, this book would make a perfect addition to your kitchen. From the basics like Herbed White Bean Dip and Simple Sautéd Swiss Chard to more exotic combinations like Olive Oil-Zucchini Muffins, Blueberry Quinoa Crumble Bars or Chocolate Teff Cake, you’re sure to find something that suits your fancy.
Amy’s publisher has granted permission for me to reprint a recipe–I hope you’ll enjoy these quick and easy Carob Nut Cups!
1 cup unsweetened carob chips (I used vegan chips)
2 tsp non-hydrogenated vegetable shortening (I used coconut oil)
1/4 cup plus 2 Tbsp roasted salted sunflower seeds
1/4 cup plus 2 Tbsp unsweetened shredded coconut, plus extra for topping
Line 10 cups in a mini-muffin pan with mini-cupcake papers.
Place the carob chips and coconut oil in a heatproof bowl that will fit snugly on top of a saucepan. Bring 1 inch of water to a gentle simmer in the saucepan. Place the bowl on top of the pan and turn off the heat. Let the carob and coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini food chopper fitted with the steel blade. Pulse until the seeds are chopped. Add the measured coconut and poulse several more times until combined.
Stir the carob and coconut oil until melted. Add the sunfloer and coconut mixutre to the carob and stir until combined. The mixture will be thick. Using two small spoons, evenly distribute the carob mixture among the cupcake papers, being careful to keep the tops of the papers clean. Tap the muffin tin several times on the countertop to level the melted carob. Sprinkle the tops with the extra coconut and press lightly into the carob. Let sit at room temperature until firm, or refrigerate to speed up the process. Store in an airtight container in the refrigerator for several weeks. Let the nut cups sit at room temperature for a few minutes before serving.
Makes 10 coconutty snacks.
NOTE: I added 10-15 drops vanilla stevia to the melted chips/coconut oil before stirring in the remaining ingredients.
TIME FOR THE GIVEAWAY!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I’m delighted to report that the kind folks at Ulysses Press have offered to provide a copy of the book for one of you!
To enter the giveaway, simply leave a comment on this post telling me why you’d like the book.
As always, you may acquire additional entries by doing any (or all) of the following:
Subscribe to Amy’s blog, “like” her on Facebook, or follow her on twitter (then come back and leave a separate comment for each one);
Subscribe to this blog, “like” the DDD page on Facebook, or follow me on twitter (then come back and leave a separate comment for each);
Go to the Ulysses Press cookbook page and browse through their other cookbooks (then come back and mention one you found interesting).
The contest will remain open for a week (until midnight on Sunday, June 26th), at which time I’ll randomly choose a winner. The giveaway is open to US and Canadian residents (with apologies to my international readers!).
Good luck, everyone!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Y’all are familiar with oxymorons, right? (no, I’m not referring to your neighbor who fires up that buzz saw at 6:30 AM all summer; or your coworker who spilled coffee all over your crucial report; or your Aunt Edna who practically yodelled the news that you were pregnant even before you told your best friend–those are all just plain “morons.”). Oxymorons are those odd-but-true figures of speech that encapsulate two apparently contradictory terms (or opposites) in what turns out to contain actuality:
That metal post was so cold that it burned my fingers.
After his speech, the silence was deafening.
(a gem from Woody Allen): “Life is full of misery, loneliness, and suffering–and it’s all over much too soon.”
(on the same theme, from Ashley Montagu): “I want to die young at a ripe old age.”
(. . . and, the classic from George Carlin): Jumbo Shrimp.
For me, one of the most memorable oxymorons in real life was what I call The Summer of Uncertainty. It was the summer I met an incredibly gorgeous, incredibly romantic man.
During the second summer of my PhD, I found myself living in the university residence. While all my friends were occupied with their current boyfriends, I, as usual, was single. Why couldn’t I find a boyfriend, I wondered? I mean, wasn’t I as smart as my friends? Wasn’t I as funny? Wasn’t I (almost) as good looking? It just didn’t seem fair: they all had beaux, and I–none. (Why, it was sort of like an oxymoron!). I resigned myself to yet another summer alone.
And then, on a whim, I went with an old friend to a Saturday night bash at another friend’s house. Almost as soon as we arrived, I was approached by a tall, astonishingly handsome man (let’s call him “Rock.”) Towering over me in a dusty blue T-shirt and black jeans, a tousle of slick, onxy-black hair and a jaw even more square than your grandparents morals, Rock beguiled me from the first instant, and didn’t leave my side all evening. I could barely concentrate on our witty repartee, I was so taken by his good looks. Could he–was it possible?–be interested in l’il ole me? Naw, I thought, which freed me up for a great evening of conversation. At the end of the night, I said my goodbye. Rock smiled and murmured that it had been great to meet me.
The following Monday, when I sauntered into the graduate English department, the secretary beckoned me to her desk. ”There’s this guy who keeps calling and asking for your number,” she said. “He says he met you last Saturday–his name is Rock.” My cheeks flushed crimson. ” Who the heck is this guy, anyway?” she asked. “Well, I told him I’d give his number to you if you wanted it.” She handed me a piece of paper. If I wanted it?! Was she kidding??!!
Maybe it was my scintillating conversational skills that had prompted him to track me down. Or perhaps it was our mutual love of Modern American Literature. Most likely it was the hot pink mini dress and white fishnet stockings I wore that evening. Whatever the reason, I didn’t care–I called him back immediately. That call prompted a summer of romantic, entertaining, intense, exciting and confusing evenings.
“Confusing”? Why, yes. You see, I never did quite figure out Rock’s motives. Let me give you an example: for our first date, Rock took me to a Bruce Springsteen concert (believe it or not, I didn’t know who The Boss was before that evening. Of course, I realized immediately that I was familar with every single song he sang. Thrill!). After the concert ended, Rock walked me back to residence, rode up the elevator to my room, stood outside the door and gazed down into my (entirely mesmerized) eyes. And then. . . he said, “This was fun. Goodnight.” And walked away! No “can I come in?” No attempt to make a pass. No kiss on the forehead. No hug, even! “Okay,” I reasoned, “first date.” No biggie.
Another rendez-vous was a custom picnic in Earle Bales Park, one of the largest and most beautiful parks in the city. Rock’s basket was brimming with glass wine goblets, real silverware and china plates. The food was from Toronto’s premier upper-crust shop at the time, Bersani & Carlevale. (Before that evening, I’d often passed by the shop and lingered, longingly, at the window, knowing I could never afford anything inside). Rock’s culinary choices included a good cabernet sauvignon, crusty bread with all manner of spreads and dips (artichoke-caper compote, oozy cambozola, giant, spicy, brined green olives and rabbit pâté–my first–and only–encounter with rabbit as food, which I declined to try, though I chose not to hold it against him). We ate our feast on a blanket on the grass, then watched a live performance of Romeo and Juliet in the park. Seriously, what could be more romantic?
Or imagine this: after an hour-long, meandering midnight phone call (topics included TS Eliot, American Literature, Hemingway, the fact that Rock had had a poem published–good thing he couldn’t see me swoon over the phone–and Ezra Pound), I returned to my campus residence the next afternoon to discover my mailbox overflowing with a hand-painted card, a copy of Eliot’s The Wasteland, and one perfect red rose. ”I thought you might enjoy this,” Rock had written inside. “Summer surprised us, coming over the Starnbergersee/ With a shower of rain.“ Swoon, Take Two.
And yet. . . every shared evening ended the same way, with Rock gazing into my eyes, thanking me–and promptly leaving. By the end of August, I was more than perplexed; I was downright frustrated. One evening, I couldn’t resist posing The Question: just what, I wondered aloud, were his feelings toward me? (any woman who’s ever posed the question already knows it as “The Relationship Kiss of Death”). Now he was the one who seemed perplexed. “Well, I like you,” he stammered. Yep, clear as mud. Shortly thereafter, I returned to my PhD and Rock returned to his job; fairly quickly, the connection faded. It wasn’t until many years later, my girlish naiveté finally evaporated, that it struck me: holy moly! What if Rock were gay?
I never did find out. Instead, Rock left me with some unique memories of a summer filled with music, poetry, culture, and great food. In fact, it was he who served me one of the best pasta salads I’ve ever tasted, a combination of pesto, garlicky bruschetta tomatoes, and finely chopped vegetables, all mixed with Italian spices and a sprinkling of sass. I had never tasted pesto before, and I was besotted.
This 2011 iteration offers a creamy alternative highlighting the flavors of basil and cilantro. The smooth sauce hugs the pasta with just the right hint of richness and a little heat from the sriracha. With the occasional crunch from fresh vegetables and a touch of citrus, the salad is delicious either cold or at room temperature. It’s the perfect dish for a buffet, or a quick dinner for two.
Rock, this one’s for you. As you savor it, I hope you’ll experience both cool delight and the spark of spicy heat, all at the same time. Think of it as my gift for that summer long ago, my own gastonomic oxymoron made just for you.
Easy to throw together yet robust and flavorful, this pasta salad is perfect for a summer evening lounging on the patio, or–dare I say it?–a picnic in the park. [Note: if you prefer to make a soy-free salad, you can use the Avocado Pesto dressing from this recipe, adding the sriracha, lemon zest and cilantro as described below.]
For the salad:
1/2 pound (225 g) dry pasta of choice (elbows or spirals work best)
1 medium chopped sweet bell pepper (any color, though I prefer orange or red)
1 small red onion, diced
3 stalks celery, diced
2 cups (480 ml) baby grape tomatoes, cut in half
1/3 cup (80 ml) cilantro, chopped
For the dressing:
1 package (12 oz or 350 g) firm silken tofu (I used Mori Nu) or medium tofu
1.5 oz (40 g) fresh basil leaves (50-60 leaves)
1/2 cup (120 ml) fresh cilantro, unpacked
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1 large clove garlic, minced
1 tsp (5 ml) sriracha, 1/2 tsp (2.5 ml) hot pepper sauce, or 1/2-1 small jalapeno, minced
2 Tbsp (30 ml) freshly squeezed lemon juice
zest of one lemon
fine sea salt and pepper, to taste
To make the salad: Cook pasta according to package directions; rinse with cold water, drain well, and place in a large bowl. Add the chopped pepper, onion, celery, tomatoes and 1/3 cup (80 ml) cilantro and toss to mix.
While the pasta cooks, make the dressing: place all ingredients in a blender and blend until smooth.
Pour about 2/3 of the dressing over the pasta and toss to coat; add more dressing if a creamier pasta salad is desired (you can save any extra dressing in a jar in the refrigerator for up to 4 days; use as a dip, with more pasta, or as a spread in wraps or sandwiches). Makes 6-8 servings. Will keep, covered, in the refrigerator up to 3 days.
Soy-Free Variation: Make the Avocado Pesto dressing from this recipe, then add the sriracha, lemon juice and lemon zest from the dressing recipe above.
Today is a great day to appreciate all the dads in our lives, whoever they may be (or were), and the many ways they have an impact on what we do throughout the year.
For those of you who are celebrating today, Happy Father’s Day!
“Dad, maybe you’ve only got two legs, you don’t howl very well, and there’s that whole “opposable thumbs” thing going on, but we don’t care–we still appreciate the weekend trail walks, how well you can throw a ball and a Frisbee, all the belly rubs, and especially those extra treats you give us when Mum doesn’t see.”
“Zip it, Chaser–now you’ve really gone and done it! Don’t you know that Mum also reads this blog?! Argh!”
In my 30s (aka the “Decade of the Dinner Party”), I used to bake a lot of elaborate, very involved recipes. I mean, a lot. As I recall, I held a dinner party in my little basement apartment about once a week. Since most of those soirées featured more or less the same guest list (hey, B & P! Long time no dinner party! Are you guys still in California?), I felt it necessary to bake something entirely different each Saturday. Actually, I would have felt that way regardless–I just like to try new things in the kitchen. (No, no, not those kinds of things, silly! I’m talking about cooking and baking). One of my favorites was a ten-layer meringue-and-buttercream concoction that alternated layers of mocha meringue with either chocolate or coffee buttercream, topped with whipped cream and chocolate sauce and little gold dragees. Needless to say, that one was a huge hit.
Today’s recipe reminded me of that gilded extravaganza, if only because it’s multi-layered, involves a creamy filling, and–most importantly–requires more than one day’s preparation. (The original recipe, in fact, tells you to take at least 4 days lead time if you wish to serve this beauty, but I’ve cut it down to three. See, there are some benefits to eating ACD-friendly!)
I guess I must love a challenge more than I realize, because as soon as I saw the original recipe from Fine Cooking, I thought, “I must make this anti-candida friendly.” Now, that’s no mean feat, given that we ACDers can’t eat sugar, refined flours, gluten, anything too starchy or moldy, and–in my case–eggs or dairy. Yowzah. Then, a few days later, Iris posted her “Birthday Cake Challenge.” You see, Iris is about to celebrate a major b-day (the last year of her 20s) at the end of this month, and she’s asking for people to post cakes that would be appropriate. And wouldn’t you agree that this beauty fits the bill perfectly?
I decided that I wanted to make the cake as allergen-free as possible–more than just gluten-free and refined-sugar free. In other words, no eggs, dairy, gluten, refined sugar, nuts, corn or soy.
For the cake, I adapted the Golden Vanilla Cake recipe from Sweet Freedom by using my all-purpose GF flour mix instead of the spelt and adding xanthan gum; those were the only changes required to the original recipe (and I was amazed at how easy it was to convert to gluten-free!).
The vanilla pastry cream (used in place of the original corn cream) is from my Desserts without Compromise ebook (no real changes necessary, but I did gussy it up with a pinch of turmeric and a touch of coconut sugar). And while I couldn’t use corn cream in order to avoid major allergens, millet is a different yellow grain, so I figured that would do just fine.
Finally, to replace the strawberry preserves, I cooked up a simple strawberry compote along with the fresh berries. And while the preparation was a wee bit (!) time-consuming, it is all, astonishingly, still within the confines of the anti-candida diet (well, the later stages of the diet, anyway).
The original recipe also instructs you to freeze the cake to “set” it, then defrost in the refrigerator for 36 hours. I decided to forgo the freezing, partly because agar doesn’t freeze well, but also because it didn’t seem necessary–the cake was ready to go as soon as I assembled it.
Having said all that, this is really not a “daily” ACD dessert. Now that I’m in the final stages of the diet (Stage 3), I am able to eat a dessert this decadent, perhaps, once a month. Starch-heavy, high carb and naturally high-sugar foods are generally avoided, even on maintenance, so if you do make this cake, consider it a once-a-month (or less) indulgence, eat only a moderate slice, and consume it only after a day or two of low-glycemic and low-starch eating.
Which will work out perfectly, since you’ll have at least 3 days to think about it while you’re preparing the cake.
[For those of you who think I'm insane to make thisdon't have an extra four days to make cake want to use the individual aspects of the recipe on their own, the cake is great as cupcakes or in a larger pan; the pastry cream is wonderful in a tart shell, covered with fresh berries, or in a parfait; the cookies (uncoated) are terrific as decorated holiday sugar cookies, or with tea; and the strawberry spread is a perfect stand-in for jam, or served atop pancakes for breakfast.]
Special Occasion ACD-Friendly, Allergen-Free Strawberries and Cream Triple Layer Cake with “White Chocolate” Covered Cookie Crumbs (inspired by this cake from Fine Cooking magazine)
If you’ve been on the anti-candida diet for a while, if you can’t eat gluten or sugar or eggs or dairy or nuts or corn or soy–No longer must you miss out on spectacular showpiece cakes on special occasions! This stunning three-layer confection is impressive both aesthetically and for its superb combination of light and tender cake layers, cookie-crumb garnish, custardy-smooth pastry cream filling and sweet-tart, juicy strawberry filling and topping. There’s no need to tell anyone this is a “special diet” cake–they’ll never know.
For the Cake, adapted from Sweet Freedom’s recipe (can be made up to 3 months ahead):
3 Tbsp (45 ml) finely ground flax seeds
3/4 cup (180 ml) light agave nectar
3/4 cup (180 ml) unsweetened plain or vanilla soy, almond or rice milk
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
Preheat oven to 350F (180C). Line three 8-inch (20 cm) round pans with parchment paper, then spray the parchment with nonstick spray.
In a medium bowl, whisk together the flax, agave nectar, soymilk, oil, vanilla and vinegar. Set aside while you mix the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the all-purpose flour, xanthan gum, baking powder, baking soda and salt. Pour the wet mixture over the dry and whisk again to combine; do not overmix.
Divide the batter evenly among the three pans. If you have a kitchen scale, you can weigh them to ensure they are exactly the same; if not, set the pans side by side on the counter and just estimate. Spread the batter evenly in the pan and smooth the tops.
Place two pans on the top shelf and one pan on the middle shelf of the oven. Bake 20-25 minutes, rotating the pans about halfway through, until the tops are puffed and deep golden and a tester inserted in the center of each pan comes out clean (depending on where they were situated in the oven, the cakes may not all be ready at exactly the same time; if necessary, remove one or more as they are ready and keep baking the others). Leave in the pan until completely cool, then run a knife along the sides and invert onto a cooling rack. Peel off parchment, then gingerly wrap in plastic and place on the cooling rack (or a cutting board or plate) in the freezer until firm. Store in freezer bags until ready to use. May be frozen for up to 3 months.
Cookie Crumb Garnish (coated cookie crumbs can be made up to one week ahead; store in a covered container in the refrigerator):
1 recipe Sugar-Free Sugar Cookies, below
1 recipe “White Chocolate” Coating, below
Sugar-Free Sugar Cookies (adapted from this recipe; can be baked up to 3 months before using)
6 Tbsp (90 ml) light agave nectar
1 Tbsp (15 ml) finely ground chia seeds
2 Tbsp (30 ml) unsweetened plain or vanilla soy, almond or rice milk
1/2 cup (120 ml) coconut oil, solid at room temperature (if necessary, place in refrigerator until solid)
Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a glass measuring cup or small bowl, whisk together the agave, chia seeds, soymilk, vanilla and lemon extraact. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, xanthan gum, baking powder and salt. Whisk to combine evenly. Drop the coconut oil in large chunks over the flour mixture. Then, using your hands, pinch the mixture between your thumb and forefingers repeatedly until it comes together and the oil is completely blended into the flour. The mixture should appear crumbly but hold together when squeezed in your hand. (Note: the dough should NOT be the same as a pie dough, with visible, pea-sized bits of coconut oil distributed throughout; it should all be smoothly and completely blended into the flour).
Pour the wet mixture over the dry and stir well to combine. You should have a soft and sticky dough, but one that holds together.
Gather the dough and form into a disk. Wrap in plastic wrap and refrigerate until firm, about an hour. Once firm, remove the dough from the plastic and place on a lightly floured piece of waxed paper or countertop and roll out to about 1/4 inch (.5 cm) thickness. Cut into rectangles about 3 x 2 inches (8 x 5.5 cm) big. Place the cookies about 1 inch (2.5 cm) apart on cookie sheets. Gather any remaining dough and roll again; repeat until all dough is used.
Bake in preheated oven for 10-13 minutes, rotating the cookie sheets about halfway through, until cookies are deep golden brown on the edges. Cool completely before removing from the cookie sheets. Makes 24-30 cookies. May be frozen: wrap in plastic and store in an airtight bag or container in the freezer until ready to use, up to 3 months.
“White Chocolate” Coating (should be made just before you coat the cookie crumbs):
4 cups (320 g) unsweetened shredded coconut
1/4 cup (60 ml) coconut oil, preferably organic
1 tsp (5 ml) pure vanilla extract
2 Tbsp (30 ml) coconut sugar
30-50 drops plain or vanilla stevia liquid, to your taste
Place all ingredients in a high-powered blender (I use a VitaMix) and blend until perfectly smooth and almost liquid; this will take some time, and you will have to push the mixture toward the blades using the tamper. When it’s done, it should be pourable and the consistency of a very thin natural almond butter. Use immediately to make the Cookie Crumb Garnish.
To make the Cookie Crumb Garnish (coated cookie crumbs may be made up to a week ahead; store in in a covered container in the refrigerator):
Have the freshly made “White Chocolate Coating” at the ready.
Break the cooled cookies into chunks and place them in a food processor. Process until you have coarse crumbs. No pieces should be larger than a pea. Turn the crumbs into a medium bowl.
Pour the freshly made white chocolate coating over the crumbs in the bowl. Toss with a fork until they begin to clump together and form little balls; keep tossing until all the crumbs are coated. If the mixture seems too wet, place the bowl in the refrigerator for 10 minutes and then toss again; repeat until the coating is firm and you have a bowl of little clumps. Break apart with your fingers if necessary to ensure that none of the pieces is larger than a pea. If you’re making the garnish ahead of time, transfer to a covered container and store in the refrigerator. Otherwise, refrigerate until ready to use.
For the Pastry Cream Filling (can be made up to 3 days ahead):
1/4 cup (50 g) dry millet
1/2 cup (120 ml) water or plain or vanilla rice milk (only rice milk will do for this)
1 can (14 oz or 400 ml) full-fat coconut milk (I use Thai Kitchen)
1 Tbsp (15 ml) packed coconut sugar
pinch fine sea salt
1/8 tsp (.5 ml) turmeric, optional (for color)
20-30 drops plain or vanilla stevia liquid, to your taste
1 Tbsp (15 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract, optional
Place the millet and water or rice milk in a medium pot and bring to the boil; lower heat to simmer, cover, and cook until the liquid is almost absorbed, 15-20 minutes.
Add the coconut milk, coconut sugar, salt and turmeric and return to the boil over medium heat. Lower heat to simmer once again and continue to cook, stirring frequently to avoid scorching (a silicone spatula works well for this) until the grains of millet have begun to open and break apart and the mixture has the consistency of very thick oatmeal or thick wallpaper paste, 30-50 minutes. If necessary, add a bit more water, 1/4 cup (60 ml) at a time, to ensure that the mixture has cooked long enough. Don’t worry about overcooking at this point–the longer it cooks, the better!
When it’s reached the desired consistency, stir in the stevia, vanilla and almond extract. Stir and taste; adjust sweetness if necessary. Remove from heat and allow to cool for 5 minutes.
Pour the mixture into a high speed blender (I use a Vita Mix) and blend, scraping down sides as necessary, until perfectly silky smooth. Pour into a large bowl. (If you are using a conventional blender, you can still make it; blend in smaller batches and transfer each blended batch to a bowl after mixing, then stir it all together in the bowl). Allow to cool at room temperature before covering and chilling in the refrigerator at least 6 hours or overnight. It will thicken as it chills. May be made up to 3 days ahead; store, covered, in the refrigerator until ready to use.
For the Strawberry Filling and Topping (can be made up to 2 days ahead):
3 pounds (1.4 kg) fresh strawberries, preferably organic
juice of 1/2 lime
10-20 drops plain or vanilla stevia liquid, to your taste
2 tsp (10 ml) agar powder (not flakes–I used this brand)
Measure out 2 heaping cups of berries (about 15 large berries), choosing the most beautiful looking ones for this purpose. If you’re making the cake now, hull and slice about 2/3 of the beautiful berries into slices; hull and quarter the other third of the beautiful berries (keep the two piles separate). The slices will be used beween the cake layers and the quartered berries will be used as garnish on top. (If you’re making the cake a day or two later, don’t slice or cut the separated 2 cups (480 ml) of berries; leave those whole, and store them in the fridge until you need them. Slice and quarter right before you assemble the cake).
Hull the remaining berries (everything but the 2 cups you removed) and wash well. Place berries in a blender, in batches if necessary, and purée until liquefied. Transfer the liquid to a medium pot. Squeeze in the lime juice and stir.
Bring the mixture to a boil over medium heat, then lower heat to medium-low and cook, stirring frequently to avoid scorching, until the mixture reduces to 2-1/2 cups (600 ml) total (about half the original volume), 1-1.5 hours. Add the stevia and adjust sweetness level if necessary. Whisk in the agar and simmer for another 10 minutes, stirring constantly. Remove from heat and transfer the mixture to a bowl. Allow to cool until it reaches room temperature, then transfer to the refrigerator and refrigerate until cold (it will be firm at that point). If making ahead, store, covered, in the refrigerator up to 2 days (and keep your fresh berries in the refrigerator as well until ready to use).
To Assemble the Cake:
Keep the cake layers frozen (they will defrost very quickly–mine were defrosted by the time I assembled and finished photographing the cake–but it’s much easier to assemble everything with frozen layers). Bring all your other components to your work station: the coated cookie crumbs, the pastry cream, the strawberry spread and the sliced and quartered fresh berries.
Measure out one cup (240 ml) of the cookie crumbs and set aside for garnish. Divide the remaining cookie crumbs in half.
Place one frozen cake layer on the center of a cake platter or serving plate. Cover the top with half the pastry cream; spread evenly with an offset spatula or the back of a spoon. Sprinkle with one half of the (non-garnish) cookie crumbs. Measure out 2/3 cup (160 ml) of the strawberry spread and dot the top of the cake layer with spoonfuls of it evenly over the crumbs, then spread it as evenly as possible to cover the surface evenly using the back of a spoon. Sprinkle with half the sliced fresh berries.
Top the first layer with another frozen layer, and repeat the toppings, first spreading with the rest of the pastry cream, sprinkling with the other half of the non-garnish cookie crumbs, covering with 2/3 cup (80 ml) of the strawberry spread, and sprinkling with the other half of the sliced berries.
Place the final frozen layer on top of the cake. Cover the top with 2/3 cup (160 ml) of the strawberry spread, leaving about 1/4 inch (1 ml) of cake uncovered around the edge. Sprinkle with the quartered strawberries and the cookie crumbs you reserved for garnish. (You may have a bit of the strawberry spread left over at this point; if so, store in a jar in the fridge up to 4 days. It’s great as a jam or atop pancakes).
At this point, you may serve the cake immediately, or store, covered, in the refrigerator for 6-24 hours. Serve cold, from the fridge. Makes 8-10 stupendous servings. It doesn’t keep well for much longer, however, so should be made for an occasion with 8-10 eaters, if possible. . . over time, the cake will absorb moisture from the fillings and will seem more like a trifle by day two (not that there’s anything wrong with that. . . . ).
And since it’s also such a celebratory cake, I’m submitting the recipe to Kelly’s Our Spunky Holiday event as well, for the 4th of July! Drop by Kelly’s blog next week to see all the other recipes in the roundup as well.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Summer has finally arrived, which means time for playing outdoors, fresh food, girls in bikinis. . . and giveaways! I've received several great products for review and giveaway the past few months, so I decided to catch up by offering a summer series--I'll be giving away something every week this month! Here's this week's "Giveaway Gone Wild."]
[Strawberry, kale, protein powder, chia and rice milk smoothie.]
It’s no secret that I love breakfast (I even wrote an entire ebook about the meal), and smoothies are one of my very favorite breakfasts–they’re a delicious, nutritious way to start the day that’s also quick and easy (and who among us doesn’t love quick and easy? At least, that’s what my old boyfriend, Rocker Guy–he of the black leather pants–used to tell me).
A few weeks ago, I was given the opportunity to receive a sample from Strawesome, “the original glass drinking straw.” The beauty of a glass straw, of course, is manifold: first, it’s totally eco-friendly; reusable, non-plastic (and, therefore, also completely free of BPA or other toxins that can be associated with plastic).
[My typical breakfast green smoothie]
Second, Strawesome straws are made of nonporous, ultra-strong glass (the same kind that’s used for Pyrex and space shuttles!), so there’s no worry about it chipping, breaking, or fracturing in the dishwasher (and totally dishwasher safe). And while it’s still glass (and therefore not indestructible), the folks at Strawesome offer a Lifetime Guarantee for each of their handmade straws–if you ever do notice chipping, cracking, or any other breakage, you can request a replacement straw for no charge. Nonporous glass also means that it’s chemically inert (that is, won’t trigger any kind of allergic reaction) and doesn’t absorb germs, bacteria, or other microorganisms that might live in the minute pores and scratches of a plastic straw.
Third, Strawesome straws are great for kids. Their colorful, fun styles and shapes are a perfect way to encourage otherwise reluctant little ones to sip on a fruity (or perhaps vegetabley?) drink. Children love the fact that they make drinking easier and that they can be taken along wherever they go.
[Now, isn't this a beautiful way to start your day?]
Finally, Strawesome straws are beautiful! Each Decorated straw is adorned with a handmade glass accent that’s as unique as your morning green smoothie (or whatever flavor you choose). And how great would it be to own a one-of-a-kind piece of artwork–that can also help you consume healthy beverages?
I made a few simple drinks with my straws and was delighted with both the size and decoration. Somehow, drinking through a straw makes every beverage look and taste that much better. In fact, it felt like a luxury to sip a thick, fruity smoothie through a lovely, sturdy, Strawesome straw.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
And now, Strawesome has offered to give away agreed to give a straw similar to mine (8-inch, straight straw) away to one lucky DDD reader (since no two are exactly alike, they can’t promise an identical straw).
Note: this giveaway is for Canadian residents only–apologies to all my international readers! (But thereARE a few other giveaways open to everyone at the moment–see below!)
Here’s how to enter this week’s giveaway: THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
1. Go to the Strawesome page and tell me which straw you like best in a comment, below.
2. All the usual suspects: “Like” Strawesome on Facebook; follow them on twitter; subscribe to this blog; “Like” DDD on Facebook; follow me on twitter. For each entry, come back and tell me that you did so.
The giveaway will run until Friday, June 17th at midnight my time, after which I’ll randomly choose a winner. Be sure to come back next week to see if you won!
OTHER DDD-RELATED GIVEAWAYS & EVENTS CURRENTLY RUNNING:
Iris over at The Daily Dietribe is offering a copy of my new ebook, Good Morning! Desserts without Gluten, Sugar, Eggs or Dairy (until June 28th). To read Iris’s lovely review and enter, click here.
Sweet Freedom is on sale for the summer! I negotiated a one-time discount with my publisher and have 150 books to sell–at the lowest price, ever, for the book! You can also combine the hard copy with any one of my ebooks for further discounts. Details here.
And for those of you in the Toronto area, I’ll be teaching an “Anti-Candida Feasting” cooking class at the Body-Mind Centre in Maple (Keele and Major Mackenzie) on Thursday, June 16th at 6:00-8:00. I’d love to see some of you there! (For full details or to register, click on the “News and Events” tab and scroll down).
[Quick Chocolate-Mint "Milkshake"]
Quick Chocolate-Mint “Milkshake”
suitable for ACD all stages
This is a quick and easy shake recipe that’s great to sip on while you read yor favorite magazine or watch your favorite TV show. The addition of tahini contributes a good hit of calcium (one tablespoon of tahini provides 6% of your daily requirement).
1 cup (240 ml) unsweetened rice, soy, almond or hemp milk
1-1/2 Tbsp (22.5 ml) raw cacao nibs (or use unsweetened carob chips for ACD Stage One)
20-40 fresh mint leaves, to your taste (will depend on the size of the leaves–I used 40 spearmint leaves)
10-15 drops plain or vanilla liquid stevia
1 heaping Tbsp (20 ml) tahini (sesame seed paste)
1 Tbsp (15 ml) chia seeds
Place all ingredients in a high-speed blender (such as a Vita-Mix) and blend until perfectly smooth. If using a conventional blender, grind the chia seeds in a coffee grinder to a fine powder before adding to the blender. Pour into a tall glass (ideally, with a Strawesome straw!) and sip away. Makes one large serving.
Thanks to everyone who entered the first “Giveaways Gone Wild” this week! I’m giving away one of four fantastic books (three cookbooks and one literary).
With the help of random.org, I chose names in order of the books listed. The first person to ask for each of the four titles won that book! And here are our four lucky winners:
Gopika! Gopika’s comment was, “I am already a subscriber to your blog. I’d like to enter to win “Simply. . . Gluten Free Desserts”. Thx.”
Congrats to all the winners! PLEASE CONTACT ME with your full name and mailing addresses so that I can get your books to you asap! (If I don’t hear from you within a week, I’ll choose another winner for that particular book.)
Stay tuned for the next “Giveaways Gone Wild” coming up on Monday. . . no books involved in this next one!
“Yes, congrats to all the winners, Mum! Boy, all this talk of cookbooks is making me hungry. . . is it dinnertime yet?”
And since it’s also such a celebratory cake, I’m submitting the recipe to Kelly’s 
