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.
[Just look at that icy, smooth surface. . . dig in!]
The Nutty Part:
Ever since I created that Walnut-Cacao Nib Butter a while back, I’ve gone all-out nutty. Seems a day cannot go by without my consuming some form of nut butter. I had already been enjoying nuts on this ACD (one of the few snack-like treats you can have), but now I’m totally over the top for nut butters. From the original, walnut-cacao nib:
to almond with coconut butter (a great way to ensure your almond butter is nice and firm for spreading):
to Walnut-Carob Chip:
to cashew-cinnamon and almond-hempseed–I’ve been enjoying them all. With my trusty food processor and about 10 minutes of time, I’m able to enjoy any number of creative, artisanal nut butters from any combination of nuts to produce a plethora of different flavors and textures.
Oh, and don’t forget seed butters, either, like this crunchy sunflower seed butter I used in my sunbutter chocolate cups:
When I first went on the ACD some ten years ago, I cut out certain foods from my life because they were just too, too bad for me. As much as I wanted to devour a Wunderbar (one of my all-time favorites) on a daily basis, I knew it would be disastrous if I did. So, too, with milk chocolate, Caramilk, Icy Squares, and any number of other “chocolate” bars (not to mention that they contain milk products, something I no longer consume).
When I had my sweets relapse in December 2008, it didn’t take long for me to fall back into old habits–scarfing down entire (family-sized) chocolate bars in one sitting, eating sugar and wheat-laden baked goods, or (I would be embarrassed to admit this if I hadn’t already confessed to the school-painting thing), scooping canned frosting straight from the can and into my waiting maw (and just look at that list of ingredients–no wonder I got sick!).
But the one thing I never ate again was Nutella. I’m not sure if it’s because with its hydrogenated palm oil, powdered milk, and sugar, sugar, sugar, I somehow felt that was a step too far; or maybe it was the incredibly inflated price tag; or, could be, it was merely my own lassitude (brought on by excess sugar consumption, no doubt), as they don’t carry it at my local health-food store. Whatever the reason, I ended up getting back on the ACD wagon last March and hadn’t experienced Nutella again. But I never forgot about that dreamy, creamy, satiny smooth and brilliantly chocolately spread.
[Look at how spreadable!]
I’ve attempted a few versions of my own homemade nutella in the past, but they always turned out gritty, or chalky, or too thick for what I remembered: a perfectly silky, pillowy, melty spread with a hint of chocolate and mostly hazelnut aroma. Nothing I made seemed to approximate that enchanting spread of my memory.
Until now.
Yes, dear readers, it took being on the ACD for 15 months for me to create a chocolate-hazelnut spread worthy of anyone’s taste buds. And today, I am going to share it with you!
Be warned: you do not want to make too much of this at one time. You will taste it, and you will fall in love. It will call to you from the refrigerator while you fiddle with your stir-fry for dinner; it will entice you while you recline on the couch to watch your soap opera; it will torment you as you slog through another session on the treadmill; it will whisper to you while you lie in bed and think about what to write in tomorrow’s blog post. In short, you will be addicted, in short order.
I don’t know why I never thought of this before, but with homemade nutella, simpler is definitely better. Last week, spying a jar of pure hazelnut butter on sale at 50% off, I imagined I’d throw together yet another nut-butter concoction. On the heels of my previous nut-butter extravaganzas, I assumed it would turn out as a simple chocolate-scented hazelnut butter, not a reproduction of Nutella. But the results were revelatory!
Now, I’m addicted to this hazelnut-chocolate butter as well. I can’t get enough of it. I suppose it’s better than canned frosting, but even too much of a good thing can be too much. Don’t say I didn’t warn you.
The Professor Part:
As the only full-time faculty member in my department who teaches through the entire summer, I end up with a fairly heavy course load each May through August. While other professors teach what are called “compressed” courses (6 hours per week for 7 weeks), my students have me for an entire 14-week semester (no doubt they’re thrilled).
What this means is that crunch time for me is now. Rather than continue to do too many things inefficiently, I’ve decided to ease off the blog a little bit until I catch up on my mega-marking. So if you see less frequent posting from me over the next 2-3 weeks, please be patient! I’ll be back soon.
In the meantime, you can still find me at the DDD Fan Page or on twitter. I’m also still seeking recipe testers for my two upcoming ebooks. All recipes are ACD-friendly (Phases I and II). If you’re on a restricted diet or are willing to try out gluten free, stevia (and/or yacon and/or vegetable glycerin)-sweetened recipes, let me know. I’ll take names up until Monday, June 28th and will send out an email to the participants then. Just email me at dietdessertdogs AT gmail DOT com.
Today’s (totally optional, please-don’t-feel-you-have-to-answer, but please-DO- still-leave-a-comment-even-if-you-don’t-answer) question:
Do you have a favorite nut butter? If so, what is it? (And I’d love to hear about any of your own homemade creations as well!).
Homemade Chocolate Hazelnut Spread (“Notella”)
The trick to the extra-smooth texture here is using prepared hazelnut butter, which I found on sale. Howver, you can make your own: after mixing up smooth hazelnut butter in a food processor, transfer the mixture to a blender and (in very small batches), blend until perfectly smooth and almost liquid.
1 cup ( 240 ml) natural hazelnut butter, very smooth (the only ingredient should be toasted hazelnuts)
1/4 cup (60 ml) unflavored coconut oil, preferably organic (I use Omega Nutrition refined coconut oil)
2 Tbsp plus 2 tsp (40 ml) unsweetened cocoa powder
1 tsp (5 ml) pure vanilla extract
30-50 drops vanilla or plain stevia liquid, to your taste (see IMPORTANT NOTE, below)
Place all ingredients in the bowl of a food processor and process until well combined and very smooth (it will be almost liquid and very pourable), scraping down sides a few times as you go. Pour the mixture into a clean jar and refrigerate at least 3 hours, until firm. Scoop and spread on whatever strikes your fancy. This would make a great truffle filling or tart filling as well. Will keep, refrigerated (I’m only guessing here, mine is always gone in a fraction of that time) up to 3 weeks.
IMPORTANT NOTE: the combination of chocolate + stevia can seem far too bitter for some palates. I’ve found that trying to sweeten cocoa or unsweetened chocolate to the degree that it tastes like “regular” chocolate is often the problem; too much stevia along with chocolate creates a weird, bitter, aftertaste. Because of this fact and since hazelnuts are slightly sweet on their own, I prefer to use a little less stevia and aim for a bittersweet flavor (sort of like 70% chocolate bars). It’s still sweet enough to really enjoy it, and it doesn’t have that strange aftertaste. Pure chocolate goodness at its best!
Since it’s healthy AND great for snacking, I’m submitting this recipe to Amy over at Simply Sugar and Gluten Free for her Slightly Indulgent Tuesdays event. Check out the other healthy dishes, too!
Can I tell you a secret? But you have to swear you won’t tell anyone.
This particular secret involves a clandestine, middle-of-the-night meeting in an abandoned field; secret code names; the removal of clothing; and a vow never to tell another soul.
Oh, and three cans of neon yellow paint.
(And I bet you thought you knew where I was going with this one, didn’t you?)
Allow me to explain. As a middle child in our family, I exhibited the typical middle-child traits: I was quiet, a peacemaker, and always tried to please everyone. Middle kids don’t ruffle feathers. They don’t make waves. They’re the “good girls” (well, except for the boys, that is, who I’m guessing are “good boys.”). In other words, they don’t break the rules.
But being the perennial ”good girl” can sometimes become tiresome. Sometimes, you want to break loose and do something wildly out of character. Maybe skip school and have a little adventure like Ferris Beuller. Maybe just pick up and move to Australia*. Or maybe even say “what the heck“** and take that leap like Joel in Risky Business.
That’s why, though I’d never done anything even remotely similar before, I was inspired to call the HH up for a date after we’d met at a party the previous weekend (seems to have turned out okay in the end).
That’s why, one evening in university after I’d just called my friend Babe to wish her a happy birthday and sat studying in my dorm room, I turned to my study buddy Elaine and asked, “Hey, do you want to drive to London tonight to visit Babe?” We arrived just before 10:00 PM, Babe squealed with surprise and delight when she saw us, we shared hugs and a bottle of wine, and we found ourselves back at the dorm around 2:00 AM (just in time to finish studying before our test the next morning).
That’s why, when I first learned that Ellen DeGeneres had eschewed refined sugar (after being vegan for a couple of years), I thought, “Wow! The treats in my cookbook would be perfect for her!” and mounted a twitter and blog campaign to serve healthy, vegan, sugar-free desserts to Ellen and her studio audience on her show (so far, it’s turned not too badly , but I’m still waiting for that invitation–feel free to send her a message and ask her to have me on the show!).
And that’s why, when one of my best friends in high school thought it would be a good idea for our group of “goody-goody” girl friends to leave our mark (literally) on our high school, I said, “okay, what the heck.”
Which is how the six of us ended up meeting one night under cover of darkness, changed into sweatpants and sweatshirts, and sneaked into our abandoned-for-the-summer schoolyard. We pried open the cans of neon yellow paint and drew the largest characters we could muster, as high as our arms would stretch , emblazoning the words, ”GRADS 76″ on the brick wall before we ran off into the night, whispering and giggling.
We made our way back to the schoolyard innumerable times throughout the summer to admire our handiwork. Of course, no one ever suspected that we were the culprits–after all, we were such “good girls.” (Oops. I guess the cat’s out of the bag, now. But you have to promise not to tell anyone else. ).
Although the SOS Challenge doesn’t require you to submit both sweet and savory recipes (so please don’t feel obliged to do so), as my final submission to this month’s rhubarb challenge, I wanted to provide our star veggie with an outlet for something a little out of character. Shrug off the pies and crumbles and muffins, Little Rhubarb, and head over to the savory side of things! A quick search on the internet revealed a few Indian-inspired dishes, but I wanted to highlight the characteristic most prominent in our featured stalks: the sourness. I decided to create a vegan variation on a typical Chinese sweet-and-sour dish, using rhubarb to confer the “sour.”
The result was a little unusual, but pleasing nonetheless. The tart rhubarb is tempered somewhat by the sweetness of the stevia, and the chilis provide a subtle heat that seems to bring out the individual flavors. Chickpeas contribute the protein here, but tofu would seem an obvious choice next time I give this dish a try. Served over cooked millet, it was a satisfying supper for both of us.
So go ahead, try something a little different. It will be our little secret.
* I actually almost did move to Australia, once. I had arranged a teaching exchange with another teacher in the Land Down Under. All the papers were in place, the jobs approved, and the only thing left to do was purchase the steamer trunk. Sadly, once the other instructor learned the cost of renting an apartment in Toronto, she backed out of the deal.
** No, Joel didn’t actually say, “what the heck.” His particular four-letter term was a little more colorful than that. But this is a G-rated blog, folks
2 Tbsp (30 ml) fresh chopped cilantro, for garnish
In a small saucepan, combine the water and Bragg’s. Remove about 1/4 cup (60 ml) of the liquid to a small bowl, and add the potato starch to the bowl. Stir to mix well. Set aside.
To the pot, add the rhubarb, red pepper, garlic, ginger, lemon zest and chili flakes, and bring to boil over medium heat. Lower the heat and allow to simmer until the rhubarb begins to break up. Add the chipeas and stevia to taste. Stir the liquid in the bowl again and slowly add it to the chickpea mixture, stirring constantly, until the sauce thickens. Stir for another 30 seconds. To serve, ladle over cooked grain of your choice; sprinkle with chopped cilantro. Makes 4-6 servings. May be frozen.
This recipe is my submission to this month’s My Legume Love Affair, a fabulous event started by Susan at the Well Seasoned Cook and this month hosted by Diana at Spain in Iowa.
The Question Question: Before I sign off today, I wanted thank everyone who responded to my query in my earlier post. Your responses were fairly split on the issue of whether or not to include questions at the end of blog posts: the final verdict seems to be, “if they develop naturally from the content of the post, they’re okay.” Of course, I’d never pose a question that had nothing to do with the post (except, um, for that first question). On the other hand, many of you suggested that you’d simply not comment at all if the question didn’t appeal to you.
Well, comments are one of my favorite aspects of blogging (both reading them and leaving them on other blogs), and I do enjoy the interaction they encourage. I’m also all for the recent types of comment sections that allow individual commenters to respond to each other (and I will have to install those–not on the blog right now). So I’ve decided to incorporate questions only occasionally, and see what happens. And even if you’re not keen on the questions, please do continue to comment on the blog post itself!
[THANKS, everyone, for your comments in response to my question at the end of my last post. I appreciate all the different perspectives and will address the issue next time! If you haven't added your two cents yet, you still can. I'd love to hear from you!]
Ah, the crazy, lazy days of summer.
Well, at least I got it half right.
Ack!! I’m going nuts over here! Bonkers! Batty! Off the deep end! Loco! Folle! Verrückt! Whack! Or, as Susan Powter used to say,
“STOP THE INSANITEEEEEEEE!!”.
Well, really, it’s my own fault. I mean, it’s crunch time at my job, but I’m still motoring full-speed ahead with cookbook promotion (which is still on sale, too! You can check it out here). And starting to write a new one (more on that anon). And maintaining this blog. AND writing articles as a freelancer. AND agreeing to talk at various nutrition events. Oh, and somehow making sure my HH doesn’t forget what I look like through all of this. Not to mention the very high-maintenance Girls.
“Excuse me, Mum, but I resemble that remark–I mean, resent that remark. True, my fur sheds like nobody’s business and true, if you don’t play with me when I ask, I start to howl and moan and growl and bark at you, and true, if you continue to ignore me, I go over to Elsie and bite her ear and paw her until she finally plays with me, but what do you mean, ‘high maintenance’? What? Aren’t all dogs like that?”
Well, the only reason they get away with it (okay, it’s actually only Chaser) is because they are so gosh-darned cute. And because being with them lowers my blood pressure, which is actually helpful while I’m drowning in this welter of marking, writing, marking, baking, marking, writing, marking, cooking, marking and marking. And marking.
I really wanted to share this ingenious recipe for Rhubarb Swirl Ice Cream–especially since it’s time for another SOS Roundup in just four days! (c’mon, folks, get those rhubarb recipes in while you can!)–but I just don’t have time to write another blog post today. So I’ve decided to give the task over to The Girls, and let them earn their keep, a little.
Sorry, but I’m just too busy to let you know about how insanely creamy this ice cream is, or how it uses walnuts and coconut milk for an ultra-rich and smooth base that doesn’t turn to ice in the freezer, or how the meandering pink swirl of tangy rhubarb is simple to make and can also be used as a compote or topping instead, or how the HH and I scooped up the entire batch of this ice cream in in three days flat. Nope, no time for that. I’ll just have to leave it up to The Girls to convey the message for me.
Over to you, Elsie
and Chaser
And happy reading, everyone!
OOOh, Elsie–I mean, Ellen–can you believe it??!! Mum is letting us take over the blog! Whooopeee! Oh, I’m so excited, I can’t believe it, I have to writhe on the ground and grrrrrrr and yelp and bite your ear and—
Zip it, Chaser, or we’ll never get this done. Mum has bestowed this responsibility upon us and we must take it seriously. Oh, and you don’t have to call me Ellen for a while. The show is on hiatus for the summer, so they’re not paying attention, anyway. But if people want to send a message to the show in support of Mum being on it, this is a great time, because Ellen’s people will have more time to read them! Now, let me think about the best way to approach this blog task. . .
Okay!! But this is STILL so exciting! I can hardly contain myself! Should we write about playing? Or running up and down the hallway? Or watching for strangers from the window and barking at them??? Or maybe going on a “W. A. L. K”–
Put a lid on it, kid. We’ve got to get to work here. And just FYI, Mum doesn’t realize we know how to spell.
Oops, sorry! Okay, so how about discussing Frisbees, my favorite? Or my ball–I LOVE MY BALL! We could talk about throwing it and chasing it, and then throwing it and chasing it again! And maybe throwing it and chasing it once more after that!! Oooh, that’s my favorite activity! Or we could talk about–
SQUIRREL!!
* * * * * * * * *
* * * * * * * * *
* * * * * * * * *
Heh heh. Now that she’s gone, let’s get to–
Whew! That squirrel must have been moving pretty fast if I couldn’t even SEE it! Okay, here I am again! Now, I know we’re supposed to say something on the blog, but I think I’ve forgotten what it was. . . something to do with eating. . . .
Don’t worry, Chaser, I’ve done this before. Let’s just talk about this Rhubarb Swirl Ice Cream.
Oooh, yeah, Rhubarb Swirl Ice Cream! One of my favorite things!! I LOVE Rhubarb Swirl Ice Cream! It’s so delicious! It’s the best thing I’ve ever tasted! It’s better than sliced bread Dentabones! It’s tops! Fabulous! Fantastic!!!!!!
. . . . Um, what’s rhubarb, again?
It’s people food. But we’re allowed to taste it. It’s not too sweet, which is good for us. And it’s easy to make, which is good for Mum. But all you need to know is that it contains protein, from the walnuts and (good) fat.
Oooh, Protein and Fat! Two of my favorite things!! I LOVE protein and fat! They’re so delicious! They’re the best things–
Take a chill pill, kid. Let’s just let Mum’s readers see the recipe. Our job here is done.
Well, except for cleaning up the leftovers, right? Ooh, leftovers! I LOVE leftovers! They’re so delicious. . . . .
Rhubarb Swirl Ice Cream(suitable for ACD Phase II and beyond)
This is one vegan ice cream that won’t turn brick-hard as it freezes. The trick is the combination of walnuts and vegetable glycerin* in the base, since neither of these ever firms up completely in the freezer. This is also my first recipe using coconut sugar*, which worked like a charm.
Rhubarb Swirl:
2 Tbsp (30 ml) arrowroot powder or cornstarch
1/4 cup (60 ml) water, divided
2 cups (240 ml) chopped rhubarb (about 2 stalks)
1/4 cup (60 ml) coconut sugar*
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) ground ginger
20-25 drops stevia, to taste
Ice cream:
1 cup (4 oz/110 g) raw walnuts
1 can (14 ounces or 400 ml) full-fat coconut milk, preferably organic (I use Thai Kitchen)
1/4 cup (60 ml) vegetable glycerin or agave nectar
2 Tbsp (30 ml) coconut sugar*
2 medium peaches or pears, cored or pitted and cut in to chunks (about 9.5 oz or 265 g)
1 Tbsp (15 ml) freshly squeezed lemon juice
20 or more drops stevia, to taste
Pinch fine sea salt
1 Tbsp (15 ml) vanilla
* If you are not following an anti-candida diet and don’t have these sweeteners, you can use agave or maple syrup for the glycerin, and Sucanat or brown sugar for the coconut sugar.
For the Rhubarb Swirl, combine the arrowroot and 2 Tbsp. (30 ml) water in a small bowl and mix until smooth. Set aside. Place all ingredients except arrowroot in a small pot. Cook over medium heat until the mixture begins to bubble, stirring frequently. Once the rhubarb is bubbling, lower heat to medium-low, add the arrowroot mixture and stir well. Cook another minute or two, until mixture thickens up and becomes a bit gooey. Remove from heat and allow to cool completely.
For the ice cream base, place all ingredients in a blender and blend until perfectly smooth. Pour the mixture into an ice cream maker and churn according to directions. When the ice cream is just ready, add rhubarb swirl mixture and let mix for 10 seconds or so, just until it’s distributed in a swirl through the base. Turn into a container and freeze until ready to serve. Makes 6 servings.
If you don’t have an ice cream maker, you can prepare it this way: Prepare the rhubarb swirl as above, and place in a container.
Line an 8 x 8 inch (20 cm) square pan with waxed paper or parchment paper (plastic wrap won’t do in this case). Set aside.
Blend all ingredients for the ice cream base as above, and pour the base into the prepared pan. Freeze until just solid, then turn onto a cutting board, peel away the paper, and using a sharp knife, cut into about 25 squares. Store the squares in a plastic bag in the freezer until ready to use.
To serve the ice cream, place 4 squares for each serving in a food processor and process until it comes together in a ball, then for about 10 seconds more to create a “soft serve” consistency. Spoon into serving bowls and top with rhubarb mixture (or fold it into the base to create a swirl). Eat immediately.
This recipe is my submission this week to Amy’s Slightly Indulgent Tuesdays event. The ice cream actually tastes more than slightly indulgent–but without sugar or cream, it fits the bill perfectly anyway!
Side Note: For those who are interested, I’ve just added the clip of my television appearance earlier this week on Roger’s daytime to the Press Page.
[Just look at that peachy color! And it's not Photoshopped!]
Don’t you just hate it when your regular routine is disrupted? Well, maybe it’s just me. As a Libra, I tend to be perhaps a little too attached to routine consistencyboredom equilibrium in my life (Libra is represented by the scales, after all). When the calm of a well-established pattern is disturbed, as it was last week, I’m thrown into a tizzy.
And just what horrific event occurred that turned my previously placid waters into choppy seas, you ask?
My treadmill broke.
Okay, maybe not so earth-shattering. But I was accustomed to walking for 45 minutes every morning on my treadmill, while watching my soap opera (multi-tasking at its best). Now, I’m forced to head to the workout club each AM instead (howdy, octogenarian couple with the matching T-shirts! How ya doin, Burly Guy who wears black dress socks? Nice to see you again, trainer with the too-revealing tank top!). Which means I haven’t watched my soap in over a week (I’m so far behind, in fact, that in my episodes Jack and Carly have only been married six times). Which means I’ve had to switch to an elliptical trainer instead of a treadmill (my quadriceps are barely hanging on for 20 minutes at this point). Which means I must wake up, wash my face, get fully dressed and drive to the club before I can even begin to work out.
Which, ultimately, means less time in the morning to do everything else I used to do. Like wrestle with The Girls. Like answer emails. Like cook and eat breakfast.
Like so many people in the world of food and health blogs, I read Angela Liddon’s Oh She Glows. I mean, who wouldn’t? It’s fun to read, Angela is an inspiration (she just completed a triathlon!), and (big points with me these days) she prefers to post recipes that are, to paraphrase her own words, quick, healthy, delicious–and contain only a few ingredients. Well, if that doesn’t just make my temporally-challenged day a little bit brighter!
Enter Angela’s seen-them-everywhere-on-the-blogosphere Banana Soft Serve Vegan Overnight Oats. The recipe is a staple on Angela’s blog (with a multitude of variations, such as peanut butter, cacao nib, carob, rice crisps and so on) and has made cameo appearances pretty much everywhere else, too.
And now it’s finally DDD’s turn to give these oats a try! Okay, so maybe I’m a little late to the party. But with this recipe, I was sort of like the dowdy bookworm who joins in with just a little sip of wine. . . and before you know it, she’s downed a half dozen glasses and is dancing on the tables. I went a little loco for these oats. Like the proverbial ACD-er in a pastry shop, I wanted to eat them all, and try out every varation I could get my hands on.
[Seriously, does that look irresistible, or what? Of course, you could serve this in a regular cereal bowl as well. But then it wouldn't be as pretty.]
It’s no secret how much I love my baked steel-cut oats, and they will always hold a special place in my heart (and stomach). But these Banana Soft Serve Vegan Overnight Oats are perfect for a warm summer morning: light, refreshing, creamy and cold. . . in fact, it felt more like I was eating a dessert than a breakfast (always a good thing in my books). Besides being ideal for the season (no cooking = no heating the oven = no sweating in the kitchen), the recipe also provides a substantial nutritional punch and will keep you feeling satiated for hours. Even though I normally find myself sniffing around the kitchen mid-morning for something to snack on (“Excuse me, Mum, but isn’t that our domain?”) , after one bowl of these, I was pleasantly full well past my usual lunch time.
Why did it take me so long to try these out? Blame it on the bananas. Since we ACD-ers aren’t permitted any “tropical” fruits (banana, mango, etc.), I had to come up with an alternative. I tweeted Angela a while back to ask if she had any suggestions for what I might use instead, and I settled on frozen berries. And so, my first version of BSSVOO made its debut:
Those were good, but I knew I could do better. Supporting the cause of the banana-phobic everywhere, I racked my brains to create a delectable and creamy Soft Serve worthy of the Overnight Oats moniker! One intriguing possibility was frozen pears (and while those would likely be delicious, we were all out–and I didn’t want to hold up the process of culinary creation).
Eventually, I decided, “yes!”, I would dare to eat a (frozen) peach–and tried that mixed with a few strawberries for color. The result was a visually stunning and tastebud-tickling parfait that provided one of the most enjoyable breakfasts I’ve had this year.
If you haven’t yet jumped on the overnight oats bandwagon, what are you waiting for? Hop right on. The recipe is super easy (ingredients stay in the fridge overnight; then layer–or not, your choice) and is a perfect way to consume seasonal fruits. Of course, if you’re able to enjoy bananas, go ahead and try it that way first. There’s always the rest of the summer for peaches. Or berries. Or pears. Or every single other fruit. Makes me glad I finally shook up that dull routine.
On another note, I love watching changes as they occur in the blogging world (even if I prefer stability in my exercise routine). One of the features you’ve no doubt noticed on many blogs these days is a question, or list of questions posed to the readers at the end of the post. I enjoy reading these, as they provide some insight into the blogger’s ideas and, even better, often generate a discussion among the commenters.
So here’s today’s question: Would you like to see questions rounding out the posts on DDD? Is this a feature you think would enhance the blog? (Cheating, I know; asking a question about questions!).
I always love reading your comments and would be thrilled with more interactive discussion on the blog. I’d love to hear more from you and welcome ideas about what you’d like to read/see on DDD! So please, pipe up (and lurkers, here’s your chance!) and share your thoughts!
Peach (or other) Soft Serve Vegan Overnight Oat Parfait (ACD Phase II and beyond)
This is an easy and delicious way to treat yourself in the morning. When you wake up to a serving of these oats, you really will feel as if you’re eating something special.
For the Oats:
1/3 cup (35 g) old-fashioned whole rolled oats (not instant or quick cook)
2 Tbsp (30 ml) chia seeds
1 to 1-1/4 cups (240-300 ml) plain or vanilla soy, rice, or almond milk
5-10 drops plain liquid stevia, to your taste
1 tsp (5 ml) cinnamon
For the Soft Serve:
1 medium peach, washed, pit removed, cut into chunks, then frozen solid
2-3 fresh or frozen strawberries
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) fresh lemon zest (optional)
1 Tbsp (15 ml) agave nectar OR 5-10 drops plain liquid stevia, to your taste
For the overnight oats, place all ingredients in a bowl and stir well. Cover with plastic wrap and place in refrigerator overnight. (Note: Angela mentions that these can be ready in as little as 1.5-2 hours if you start in the morning, or if you’re desperate for a snack).
For the soft serve, place everything except the agave in a food processor and process until the mixture becomes crumbly. Sprinkle with agave and continue to process another 20-30 seconds until the mixture comes together in a ball and begins to soften. Take care not to overprocess, or it will melt too much and liquefy.
To assemble, alternate layers of the overnight oats and the soft serve in a bowl or glass. If you’re rushed (or lazy, like me), you can simply top the oats with the soft serve in a bowl and aim for a bit of each in every spoonful.
Optional toppings include cacao nibs, dried fruit, granola or puffed rice, or pretty much anything else you can think of that would complement the flavors. Serve immediately. Makes one very substantial serving. Recipe may be doubled.
With its ability to straddle the breakfast/dessert divide, this recipe is a perfect submission to Amy’s Slightly Indulgent Tuesdays event. Check out her weekly list of yummy AND healthy recipes!
AND ALSO: Jacqueline of Tinned Tomatoes has just begun a new site, FoodBlogDiary, that lists all blog events for each month. She’s already got more than a dozen events listed for June (including Kim and my l’il SOS Challenge). Check it out so you can enter the events that appeal to you, or submit your own!
[See those teensy flecks of red scattered throughout these scones? Could they be. . . ??]
June is here, so you know what that means: another S.O.S. (Sweet or Savory) Kitchen Challenge! Kim from from Affairs of Living and I are excited to be hosting our third event this month. First we challenged you to use beets. Last month we asked you to get creative with spinach. And this month, get out those chef’s toques so you can cook up something delicious with. . .
RHUBARB!
Like Kim, I am a huge fan of rhubarb (though I may not mention it quite as often as she does on her blog) . Rhubarb is a staple during spring and early summer, and features in a huge variety of recipes.
A relative of buckwheat, rhubarb is botanically a vegetable yet most often treated like a fruit. It is generally used in sweet dishes and is rarely–if ever–eaten alone due to its tart, sour flavor. In fact, it is nicknamed the “pie plant” because it is most often used in pies.
Rhubarb originated in Western China, Tibet, Mongolia, Siberia and other areas of Central Asia. The root was used primarily for medicinal purposes, considered a powerful treatment for a number of ailments. In the the eighteenth century, rhubarb began to be consumed in foods in Europe, primarily drinks and meat stews (so let’s not forget the “savory” aspect of this ingredient!).
By the end of the eighteenth century, rhubarb was introduced to the United States. It is now a popular crop, and many people have thriving plants in the backyard! Besides being delicious in things like cookies, compotes, scones, and bars, rhubarb has a number of nutritional benefits. It is low in sugar and carbohydrates and is a good source of fiber, potassium, vitamin K and vitamin A. It is thought to reduce risk of cancer, may have a positive effect on lowering blood pressure, may help reduce hot flashes and has anti-oxidant, anti-inflammatory, anti-bacterial and anti-allergy properties. Not bad for a lowly vegetable! Unfortunately, it is also high in oxalic acid, so if you are oxalate sensitive, you might wish to hold back.
Rhubarb is most sweet and tender in spring, but can grow late into the summer if kept well watered and if the weather isn’t too hot. When selecting rhubarb, pick firm stalks with the deepest red color. Once picked, wrap loosely in a plastic bag, and store it in the coldest part of the refrigerator for up to about a week and a half. When you are ready to prepare it, cut off and discard and leaves. Never eat the rhubarb leaf–it is actually poisonous, due to the high level of oxalates and other toxins! After discarding the leaves, trim from stem and leaf end of the stalk, and then chop or slice the remaining stalk to pieces to the desired size. Use fresh immediately, or freeze for later use.
My first submission this month is the culmination of my little obsession with a recent biscuit recipe by Celiac Teen. Her millet flour-based biscuits had been on my mind ever since I saw the original recipe. When we received a bunch of rhubarb in our organic box last week, my first thought was to make my habitual rhubarb compote–nice enough, to be sure, but perhaps a bit insipid, and something I could cook up in my sleep*.
Then Lauren’s biscuits came to mind again, and I decided to add chopped rhubarb to the dough. The result was a perfect breakfast quick bread, tender and not too sweet, dotted throughout with a refreshing jolt of tangy rhubarb; a pleasant, gentle means to rouse you from a morning lethargy, like waking to the clock radio set to music rather than the blaring buzz tone. I slathered some organic coconut oil over these and was happy for hours.
And be sure to check out Kim’s kickoff submission–a fabulous looking Rhubarb-Strawberry Crumb Cake (and a heartwarming story about how rhubarb has figured prominently in her family history!).
Want to participate in this month’s SOS Kitchen Challenge?
To take part in the challenge, simply post a recipe using rhubarb on your blog before the deadline of midnight, June 20, 2010, CST, and send it to soskitchenchallengeATgmailDOTcom (note: you don’t have to cook up an original recipe–any recipe that uses the ingredient is just fine, even if you found it somewhere else!). If you don’t have a blog, you can still play along–just check out the SOS page for information.
For full details on what kinds of ingredients to use and how to enter the challenge, see this page. I’ll post the roundup (as will Kim on her blog) about a week after the deadline so you can take your time browsing through the amazing collection of recipes before the next challenge!
For even more delicious rhubarb inspiration, check out some of these fellow food bloggers’ recipes:
These biscuits are tender, substantial, and so alluring you’ll want to gobble up more than one. Because I knew I’d be the only one in our house eating these, I halved the recipe and made only 4 scones, and it worked beautifully.
2 tsp (10 ml) freshly squeezed lemon juice, plus enough unsweetened almond, soy or hemp milk to make 1-1/4 cups (300 ml)
1 tsp (5 ml) pure vanilla extract
5-10 drops plain or vanilla stevia liquid
1 cup (240 ml) millet flour
1 cup (240 ml) tapioca flour
1/2 cup (120 mlg) brown rice flour
1-1/2 tsp (7.5 ml) xanthan gum
1 Tbsp (15 ml) baking powder
1/2 tsp (2. 5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1/2 cup (120 ml) coconut oil, preferably organic, solid at room temperature
1/2 cup (120 ml) chopped rhubarb
Preheat oven to 425F ( C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a measuring cup, combine the lemon juice, milk, vanilla and stevia. Set aside.
Into a medium bowl, sift together the millet flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda and salt. Cut in the coconut oil with a pastry blender, two knives, or a wide-tined fork until the oil is the size of small peas. Add the milk and rhubarb and toss with a fork, stirring only if necessary until the mixture comes together in a dough.
Lightly flour the cookie sheet. Place the dough on the sheet and form into a rectangle or circle about 1 inch (2.5 cm) high. Score with a knife to create the outline of slices (the number of slices will depend on the shape you chose).
Bake in preheated oven 10-15 minutes, until slightly dry and firm on top. Remove from oven and quickly brush with melted coconut oil. Rotate the cookie sheet, then bake another 10-15 minutes, until the top is deep golden brown. Cool completely before slicing. Makes 8-10 biscuits. May be frozen.
This recipe is also my contribution for this week to Amy’s Slightly Indulgent Tuesdays event–head over to check out some yummy, healthy foods!
Last Year at this Time: Blog break (no blog entry)
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Uber creamy--with no dairy or soy!]
Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.” As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.” In that case, I agree: more fun to eat at home! I do feel fortunate that there are so many great choices here in Toronto, however. (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks. Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine. You’re welcome, Toronto Tourism Network).
One of the things I love about the ACD (a veto on over half the usual foods from my diet? Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire.
I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it? “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside. I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk. Just let us eat it instead–we don’t care about the thorny bits.”)
In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks. But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD).
Some of you may recall the wayward patch of mint growing at the side of our house. Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground. I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way).
With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.” I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly, papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).
The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma. It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks). The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber. Just right for a light and summery meal.
While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl. In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).
Canada AM update: a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”).
Creamy Mint and Pineapple Dressing or Sauce
Quick and easy, this is a versatile summer salad dressing, dip or sauce. Try it with crudités, potato salad, or pasta. The zucchini here lends some creaminess, as does the tahini.
1 medium zucchini, cut into chunks
1 cup (240 ml) fresh pineapple chunks
1 Tbsp (15 ml) freshly squeezed lemon or lime juice
1/4 cup (60 ml) tahini (sesame paste)
1 Tbsp (15 ml) finely ground flax seeds
1-inch (2.5 cm) piece fresh ginger, peeled and grated
20-25 fresh mint leaves (or more, to taste)
1/4 cup (60 ml) water
Place all ingredients in a blender and blend until perfectly smooth. Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls. Makes about 1-1/2 cups (360 ml). Store, covered, in refrigerator for up to 3 days.
[My cookbook, Sweet Freedom, will be on sale until mid-August! For more information or to order, click here. ]
[A sweet treat to celebrate the firsts: sunflower butter cups--recipe below]
I hope everyone here in Canada had a great Victoria Day weekend!
It seems as if this past week has been filled with a few exciting firsts for me (hmm, that sounds rather like a post-virginal confession, somehow, doesn’t it? True, I was what you’d call a late bloomer, but even I am too old for that kind of “first.”). No, the firsts to which I refer involved a high profile TV appearance; a meetup with a fellow blogger, and happening upon a new ACD-friendly restaurant–all within three days.
First Number One (aka ”First First”): Those of you who follow me on twitter already know that I appeared on Canada AMthis past Thursday morning (and thanks for all the good wishes, everyone!). The show is the Canuck equivalent of Good Morning America or the Today Show in the US(it bills itself as “Canada’s most watched national morning show”) so I was beyond excited to be a guest!
I chatted about healthy eating and a few items from Sweet Freedom. It was very gratifying to see the show’s host express genuine delight (and, perhaps, surprise) after tasting some of the goodies. The clip was available last week on the Canada AM main page, but it appears it’s been usurped by more recent ones now; I’ll try to get it up on YouTube if I can.
First Number Two (“Second First”): I’m sure many of you have experienced this: you relate an anecdote about a fellow blogger, or wax enthusiastic about a food blog recipe you tried, and before you know it your husband/ significant other / friend/ relative’s eyes glaze over. Their expression combines equal parts disdain and pity. And without a sound, they arre able to communicate that, in their world, blog friendships couldn’t possibly be “real.” Like the HH, most of my friends perceive blog buddies on par with imaginary BFFs, as if I were a five year-old child recounting her vacant-chair tea party, or Jimmy Stewart in Harvey.
Now, anyone who writes or reads a blog with any regularity, anyone who has enjoyed a lively exchange of ideas in a comments queue, anyone who has shared a series of friendly emails with another blogger, or anyone who has participated in a blog exchange will know just how misguided such judgments are.
[My remake of a favorite salad at a local haunt: Insalata Roma, with mesclun mix, roasted red peppers, walnuts and "goat cheese"]
Last week, I had the unique pleasure of meeting one of my favorite “blogging buddies” in person: Amanda (of Still Life in Southeast Asia) was in Toronto and we met up for lunch. What a total delight it was to meet with her! I’ve been following Amanda’s blog ever since she lived in Buenos Aires, and have always admired her poet, evocative writing style and enchanting photographs. I learned a lot about the different places in which she’s lived (and there have been many) and vicariously enjoyed some of the local attractions through her posts.
Although we’d never set eyes on each other before that moment, we hugged each other warmly and immediately began chattering like Saturday morning regulars at the local beauty salon. To onlookers, we must have appeared like old room mates or relatives reunited. Because of our blog connection, we were able to dispense with so much of the usual introductions; and I didn’t have to explain about my dietary restrictions or the need for an ACD-friendly restaurant.
Have I mentioned before how much I love eating in restaurants? I’m guessing my predilection is partly inherited from my mom (who felt the same way), and partly as a reaction against my dad, who abhorred any food that wasn’t cooked at home. In fact, when my sisters and I were growing up, our family unit would eat in a restaurant perhaps once a year. (No, that’s not a typo: ONCE a YEAR).
Why this aversion on his part? It may have had something to do with the fact that my dad grew up on a farm and was accustomed to made-from-scratch foods. Or perhaps it was a consequence of his discovery, on an early date with my mom in Montreal’s Chinatown, of a matchstick (previously unlit) sharing space with the bean sprouts in his eggroll. Possibly, it was related to his work as a butcher, as he’d regularly share stories about local restaurants purchasing meat for daily specials from his store ; the meat was, he noted, barely a step above (and sometimes, below) dog food. In fact, I was basically forbidden from ever ordering hamburger in a restaurant.
[My version of my regular order at our local Middle Eastern resto: Israeli salad, with diced tomato, cucumber, red onion and avocado (and my addition of mixed lentil sprouts) with lemon-olive oil dressing.]
As for me, I rebelled against my father’s restaurant reluctance as soon as I was able to pay for my own food. With my forays to eating establishments decidedly restricted over the past fourteen months (fourteen months on the ACD? What kind of insanity is that?), I’ve resigned myself to meals in the same three places, over and over, with very limited choices from each menu. So I wasn’t quite sure where Amanda and I would end up. Which leads me to. . .
First Number Three (“Third First”): Almost as soon as we started walking, however, Amanda pointed to a new café (I’d never seen it before) called Kale Organic Eatery. A small, quaint and cosy spot that exuded warmth and welcome, it offered a limited but varied buffet of both cold and hot dishes. And everything on the menu was vegan–with many ACD-friendly options! Whoo-hoo! There was also a terrific selection of homemade desserts (it’s okay; I averted my eyes).
Talking almost nonstop between bites of beets, steamed greens, tamari-marinated tempeh and brown rice with nori, we breezed through two hours of animated chatter and before we knew it, I had to leave for an appointment. The company, the chat, the serendipitous restaurant find–it was a positive, energizing and fun way to spend an afternoon. Thanks so much, Amanda!
By the time I got home, I’d been thinking quite a bit about those desserts I couldn’t eat. I decided to whip up these sunbutter cups, a sugar-free, allergen free, ACD-friendly version of the classic with peanut butter. Of course, you can use whatever nut or seed butter you like, but I thought the sunflower seed butter offered a nice change of pace. The recipe is fairly small–just enough to share with a friend, whether virtual or otherwise.
Crunchy Sunbutter Chocolate Cups (ACD friendly Phase II and beyond)
Of course, you can fill these cups with whatever filling you choose; almond butter is ACD-friendly and would compliment the chocolate beautifully, as would walnut-cacao butter. I chose sunbutter so that the cups would be allergy-friendly as well–and they tasted terrific!
Filling:
about 1/4 cup (60 ml) crunchy sunflower seed butter (or use 3 Tbsp/45 ml smooth butter and stir in 1 Tbsp (15 ml) coarsely ground sunflower seeds)
1/8 tsp fine sea salt
1/2 tsp vanilla extract
15-25 drops stevia, to taste (or use about 1 Tbsp/15 ml agave nectar)
Chocolate Cups:
2 oz (60 g) good quality unsweetened chocolate, chopped
2 Tbsp (30 ml) carob powder
1 Tbsp (15 ml) coconut oil, preferably organic
35-45 drops chocolate, vanilla, or plain stevia liquid (to taste)
Line 4 muffin cups with paper liners. Set aside.
Prepare the filling: In a small bowl, mix together the sunflower butter, salt, vanilla and stevia to taste. Line a plate with plastic wrap and, using about 1 Tbsp (15 ml) for each, drop mounds of the mixture onto the plastic and place in the freezer until firm.
Prepare the chocolate cups: In a small, heavy-bottomed pot, combine the chocolate, carob powder and coconut oil. Stir constantly over very low heat until the chocolate is melted and the mixture is smooth. Add the stevia and stir to combine well. Using about 2 tsp of the mixture for each cup, cover the bottom of the cups with chocolate. Place the cups in the freezer until firm, about 5 minutes.
Once the sunflower butter mixture is firm, shape each mound into a flat disk that is just smaller in diameter than the bottom of each chocolate cup. Place one disk in each cup (it should almost cover the surface of the chocolate, leaving a very thin border of chocolate showing all around the disk). Then, using about 1 Tbsp (15 ml) of chocolate per cup, pour the melted chocolate over sunflower filling, allowing it to flow into the edges and cover the top, effectively effectively encasing the filling in chocolate.
Return the cups to the freezer until all the chocolate is firm. Peel off paper and enjoy. Makes 4 cups. May be stored, wrapped in plastic, in refrigerator up to one week.
[No sugar? Who cares! Just look at these fudgy, dense squares--and stevia-sweetened!!]
PLEASE NOTE: THE CONTEST IS NOW CLOSED. But you can still enjoy this review and recipe!
A while back, I received an email from Ron at NuNaturals offering samples of some of their all-natural stevia products. Now, I had been using stevia for years, of course, and I was rather attached to the brand I’d been using since my first bout with the ACD about a decade ago; trying out a new brand wasn’t something I’d really thought about. Still, flavored stevia remains a relative novelty here in Toronto (at least where I live), so I thought the vanilla flavor would be mildly interesting, and agreed to give their products a try.
A couple of weeks later, I received a massive parcel in the mail (and I do mean massive–this package was practically as big as Kanye West’s ego), brimming with a variety of NuNaturals products, from their pure liquid stevia to a No Carbs stevia blend to vanilla flavored to quick-dissolve Tabs and one-for-one NuStevia Sweetener Baking Blend. I was, truly, overwhelmed by the generosity of the company and determined to give everything a try so I could write up a thorough review of my experience with the products.
[. . . only a small sampling of the bounty I received!]
The first thing I did was try the one-for-one baking blend (a stevia-based blend that can be used in equal amounts as sugar). In fact, the initial version of my Lemon-Blueberry muffins contained this sweetener. And while the texture and flavors using the product were, quite honestly, fantastic, I’m afraid that my ACD wasn’t as receptive to the mix (or, perhaps, it was too receptive: the maltodextrin–used as a filler–seemed to feed the yeast. I wouldn’t recommend it for those with severe candida symptoms.). If you’re not concerned about candida, however, this is a marvelous product and one that produced a really tender, moist crumb in my baked good–without any other sweeteners added.
I turned back to the varieties of pure stevia they had provided. My kitchen became a stevia-based dessert bakery and café for a time: I concocted more muffins, a beet-based mousse, fudge, and several othergoodies along the way with the vanilla flavor; I added the plain stevia to salad dressings and breakfast cereals; and I tried out the tablets in my morning tea.
Well, I will tell you, NuNaturals has developed their reputation as the company that produces non-bitter stevia for a reason! Like so many others, I was incredibly impressed with their products. The flavor and sweetness level is, to quote that golden-haired thief of ursine breakfasts, just right; neither too sweet, nor with any aftertaste that I could detect.
I’ve really enjoyed playing with the liquid and coming up with new recipes such as the brownies, below. Even in these treats (where quite a bit of the sweetener is necessary), the flavor is rich, chocolately and intense–but not bitter. These are a dense, moist type of brownie (if you’ve had bean brownies before, you’ll know what I mean)–don’t expect cakelike nibbles from this recipe. In addition, the squares are best refrigerated before eaten, as this allows the coconut oil to firm up and render the sweets really fudgy. I have had to start cutting them very small (or baking in mini-muffin tins) to ensure that I stop myself after two. Okay, three.
In fact, I’m quickly running out of my bottle of vanilla and will be bereft when it’s gone (Ron, can you bring NuNaturals in Toronto? Please?). I find myself reaching for it whenever I want to sweeten–well, almost anything. And although I realize that the vanilla flavor is perhaps a tad expensive, I reasoned that I could simultaneously omit the actual vanilla extract when using it, thereby saving the cost of the pure vanilla (itself a rather pricey ingredient).
My major regret is that I wasn’t able to try out the other flavors (since they combine stevia in an alcohol base, apparently Canadian customs won’t allow them to be shipped across the border. Silly Canadian customs! And also, waaa!).
If you’ve never tried stevia , you can read more about this amazing, natural, zero calorie, zero glycemic herbal sweetener here.
Thanks again, Ron, for the opportunity to try what is truly a wonderful product. You’ve made my life that much sweeter!
AND NOW FOR A GIVEAWAY! [Note: the contest is now closed.]
I was so impressed with the products that I asked Ron if I could hold a giveaway of some NuNaturals stevia on my blog. And, generous as ever, he said “yes!” I decided to restrict the prizes to products I have actually tried and would use regularly. If you’d prefer to try out some of the other products (such as the one-for-one baking blend), do take a look at the NuNaturals website!
The Rules:
For this giveaway, there will be THREE lucky winners of stevia products from NuNaturals! How generous is that? (PLUS an added prize, from yours truly. . . read on!)
Each of the first 3 winners will receive one bottle of NuStevia PURE EXTRACT, 1 oz. Size, and one box of NuStevia 50 packets, plus one bottle of Alcohol Free Vanilla Stevia Liquid, 2 oz. Bottle. I’ve tried all three products and recommend them highly. (This is real stevia, not the processed, extracted stuff that contains only part of the stevia rebaudiana plant). What a great prize package to get started with stevia–or to find new ways to use it!
The contest is open to all residents of the US and Canada. However, I know how disappointing the North America-only contests can be, so I’ve decided to throw in my own prize–a copy of my ACD cookbook, Anti-Candida Feast, which will be awarded to one overseas entrant (and that way, you can at least create some stevia-based recipes at home)!
To enter, simply leave a comment on this page telling me about your own experience (or wish to experience) stevia as a sweetener. Do you have a great recipe? Do you add stevia to something that we wouldn’t normally consider? Did stevia help keep you from developing health problems? Whatever your feelings on this herb, please let us know!
Be sure to include your name and location in your comment, and a valid email address (if it’s not already included in your comment header). North American winners will be required to provide a mailing address as well (and Canadians, a telephone number) so that NuNaturals can ship your prizes to you. For overseas winners, all I’ll need is a valid email address.
You can gain extra entries by mentioning and linking to this page on your blog, by tweeting about it (and please include @rickiheller in your tweet so I’ll see it), by Stumbling this page or adding it to Facebook. Then come on back over here and leave a comment letting me know that you’ve done so (that way, I’ll have one comment per entry–easier to tally up the entries that way).
On WEDNESDAY, April 28, I’ll choose four names at random and let you know who won!
Update, April 29: The winners have been announced! Check this post to see who won.
Thanks, all, for participating, and good luck! I hope you love using NuNaturals stevia as much as I do. And here’s a great recipe to get you going.
Dense and Fudgy, Stevia-Sweetened and ACD-Friendly Brownies
[Update, April 23: Based on the comments so far from those of you who've never tried stevia, I feel I must reiterate: these do not taste like conventional brownies! They are dense and moist and almost like fudge in texture (and totally addictive in their own right). For your first stevia-based recipe, I'd suggest something like this apple-pumpkin crumble, or the Crimson Mousse--then come back and make these brownies next!]
I found the inspiration for these from the now-ubiquitous black bean brownies that I first saw on Heidi’s blog and my favorite sweet-potato based brownie from Simple Treats . The result is an ACD-friendly bar that’s yummy enough for anyone to enjoy.Because unsweetened chocolate requires quite a bit of stevia to achieve the desired sweetness, I combine it here with a touch of carob for a final product more like a bittersweet chocolate bar.
4 ounces (115 g) good quality unsweetened chocolate, chopped
1/3 cup (80 ml) tahini (sesame paste) or smooth natural almond butter
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
1/4 cup (60 ml) carob powder
1/4 cup (60 ml) coconut flour
1 tsp (5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/8 tsp (.5 ml) fine sea salt
2 cups (480 ml) very soft cooked black beans, rinsed and drained well
1 cup (240 ml) unsweetened chocolate or vanilla almond milk, or unsweetened soymilk
1/2 cup (120 ml) yacon syrup OR agave nectar
1 Tbsp (15 ml) soy sauce, tamari or Bragg’s OR 1/2 tsp instant coffee powder OR 1/2 tsp (2.5 ml) wattleseed (these all help to intensify the chocolate flavor–thanks for the wattleseed, Johanna!)
1 Tbsp (15 ml) pure vanilla extract
3/4 cup (180 ml) packed sweet potato purée
1/4 cup (60 ml) finely ground flax seeds
35-45 drops plain, vanilla or chocolate stevia liquid (I used NuNaturals vanilla, but if you can get the chocolate, I bet it would be fantastic in these)
Preheat oven to 350 F (180 C). Line an 8″ (20 cm) square pan with parchment, or spray with nonstick spray.
In a small, heavy-bottomed pot over very low heat, melt together the chocolate, tahini and coconut oil, stirring constantly until the chocolate is almost all melted. Remove from heat and allow to sit another minute or so; stir again to melt all the chocolate. Set aside.
In a large bowl, sift together the carob powder, coconut flour, baking powder, baking soda and salt (if using wattleseed, add it to the dry ingredients as well). Set aside.
In a high-speed blender, mix together the beans, almond milk, yacon syrup, soy sauce, vanilla, sweet potato purée, flax and stevia; blend well, pushing the mixture down toward the blades as necessary, until smooth. Add the chocolate mixture and blend again until well combined. (Note: if using a conventional blender, do this: blend together the beans, almond milk, yacon syrup, soy sauce, vanilla and stevia until very smooth; add the sweet potato and blend again. Turn the mixture into a bowl and stir in the flax and chocolate mixture by hand until well combined before proceeding.).
Turn the blended mixture into the bowl with the dry ingredients and stir until combined; do not overstir. Turn the batter into the prepared pan and smooth the top. Bake in preheated oven 45-55 minutes, rotating pan about halfway through, until a tester inserted in the center comes out moist but clean. Cool to room temperature, then refrigerate until cold before cutting. Makes 25 small squares.
Store, covered, in the refrigerator for up to 4 days. May be frozen.
Of course, I can’t resist including these babies in Amy’s weekly Slightly Indulgent Tuesdays lineup! Hop over to Amy’s blog to see what everyone else cooked up.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Ooohh-wee! Just look at those little cacao nibs peeking out!]
First: thanks, everyone for the great anniversary wishes on my last post! (The HH thanks you, too, in his inimitable fashion). Because we won’t actually celebrate until this Saturday evening, I’ll be posting photos of our meal in the subsequent blog post after that. Stay tuned!
In the past week or so, I’ve received a few emails asking how my ACD is going, and I realized it’s been a while since I posted an update. So, here goes:
For the most part, everything is pretty much status quo (with the ACD, that is. But The EL-LENd Me a Hand campaign continues to grow–join the wave and possibly win a free cookbook!). Basically, I’m now following Phase II of the Whole Approach diet, which now adds the occasional fruit (apples and berries, primarily) and some gluten free flour products. These new additions have opened up the world of baking possibilities once again, which makes me happy (I take it where I can get it). I’ve now lost 46 pounds and holding , which also makes me happy, though I wish it were a bit more. I’m feeling about 95% better, with lots of energy and clear headedness–which makes me very happy. And I still cannot eat peanuts, pistachios, fungi, yeast, alcohol, or any sweeteners except yacon and stevia. Which decidely does not make me happy.
Not happy, especially, since one of my very favorite foods in life has always been peanut butter. I’ve been eating it since the early days of my childhood when The CFO and I would sneak downstairs at 6:30 AM on a Saturday morning to watch Bugs Bunny with a side of soda crackers (loaded with PB) to my days as an undergrad in my first apartment when almost every breakfast consisted of a bran muffin slathered with PB, to the halcyon days of my relationship with the HH when we’d regularly slurp up Moroccan Spiced Tomato Soup or munch on my all-time favorite Peanut Butter Chocolate Chip cookies or Chocolate Peanut Butter Fudgies with abandon (not to mention a few other things we used to do with abandon–no, no, you debauched minds, you! I meant drink wine with dinner).
Not so any more.
Luckily, the ACD permits other nuts like almonds, walnuts and brazil nuts, so I often substitute almond butter for the PB in recipes, with little if no loss of appeal. But there’s one place where almonds can’t easily stand in for peanuts in an ACD-friendly format: flavored peanut butters.
Ever since I first caught a whiff of peanut-butter laced names like ”Dark Chocolate Duo” or “White Chocolate Wonderful” or “Mighty Maple,” I’ve been dying to try them but could never find them here in Toronto. And then, I started the ACD, which meant no PB at all.
[Bounty courtesy of Hannah--and yes, that's her homemade vegan white chocolate on the end! Whoo hoo!]
And even when the amazing Hannah of Bittersweet sent me a faint-inducing care package with all manner of treats, including those aforementioned PBs (bet you thought I forgot, eh, Hannah?), I couldn’t even try them out! (Don’t worry, I’ve set them aside until the very last day on the “Best Before” stamp, hoping I’ll have a chance to dig in by then; and the white chocolate is waiting patiently in the freezer). Thanks again for the delectable chocolate and nut butter bounty, Hannah!
Well, that got me thinking. (What? Again??). I’ve been making my own nut butter for years; if you’ve never tried it, you will be amazed at how easy it is. Homemade nut butter is so much healthier than store bought–even the all-natural kind– because you control exactly how long the nuts are roasted, and there’s no need for additional oils (which are often added to store-bought brands). In addition, homemade tends to be fresher than pre-jarred types. Heck, I realized, I could make my own, ACD-friendly version!
And then it hit me: instead of attempting to create a poor imitation of peanut butter using almonds, why not concoct something completely different, unique unto itself? I decided to create a flavored spread with walnuts. Why walnuts? Well, I love the flavor of these little cerebrum-shaped nuts when they’re just lightly toasted; they’re wonderfully nutritious, with about 95% of your recommended daily intake of Omega 3 fatty acids in a 1/4 cup (60 ml) serving and a bevy of other amazing nutrients, fiber and protein. And since their fat content is slightly higher than that of almonds, walnut butter is easier to blend in a food processor and results in a richer flavor. Perfect!
[In lieu of syrup over pancakes--heavenly!]
I opted to mix my walnut butter with cacao nibs for a chocolate intensity, and sweeten with just a bit of stevia. The result was a textured spread, a bit thinner than regular almond butter, but so much more luscious. I absolutely adored it, and could barely contain myself from licking it off the spoon. The cacao conferred a hint of chocolate throughout, which was, surprisingly, not the least bit bitter even though the nut butter isn’t extremely sweet.
Because of its light texture, this is a perfect topping for breakfast breads and quickbreads like scones, biscuits or pancakes–but that won’t diminish its charm if spread on an otherwise unadorned rice cake. You’ll never crave peanut butter again!
Since this is a kind of “healthy makeover” recipe, I thought it would be great for Amy’s Slightly Indulgent Tuesdays. Head on over and check the roundup!
Walnut Cacao Butter (ACD Phase II and beyond–with ACD Phase I variations)
Spoon up some of this amazing spread when you want to feel special. I made a small batch because otherwise risked eating it all–but the recipe will double nicely. The variations are almost endless.
10-15 drops plain or vanilla flavored stevia, to your taste (I like NuNaturals Vanilla)
In the bowl of your food processor (or in a coffee grinder if your processor blades aren’t too sharp), process the cacao nibs briefly to break up into crumbs. Don’t overprocess, or you’ll have cacao flour; you want a bit of texture. Remove the nibs to a bowl.
In the same processor bowl, whir the walnuts and sea salt until the mixture becomes almost perfectly smooth (this should occur fairly quickly).** Stop the processor, add the stevia, and pulse a couple of times to blend. Add the cacao nibs back in and stir to combine, but don’t process again.
Turn the mixture into a clean jar. Makes about 1 cup (240 ml). Store, covered, in the refrigerator for up to one week (well, I’m actually guessing on that one, since it didn’t last that long in our house).
** If you use other nuts, you may need to process longer. Walnuts and pecans smooth out fairly quickly; almonds take a bit longer (since they have a lower natural fat content). Cashews, in my experience, take longest (up to 10 minutes, scraping down sides of processor occasionally); you might need to add 1-2 tsp coconut oil to help them along.
Carob Variation: (ACD Phase I and beyond): Instead of cacao nibs, use 1-2 Tbsp (15-30 ml) carob powder, added with the walnuts. This will make the spread slightly thicker, but no less delectable.
Coconut Variation (ACD Phase I and beyond): Add 1-2 Tbsp (15-30 ml) coconut oil or coconut butter (a la HEAB) along with the walnuts (will also firm it up a bit). Add 1/2 tsp (2.5 ml) coconut flavoring with the stevia, if desired; stir in 1-2 Tbsp (15-30 ml) unsweetened shredded coconut once the butter is completed. This will result in a very firm spread once refrigerated.
I’m also still seeking recipe testers for my two upcoming ebooks. All recipes are 
