Before I get to tonight’s Wellness Weekend, I’ve got some winners to announce-how could I have forgotten this yesterday?!
Five lucky DDD readers will each receive a package of Cocoa Cardio, the antioxidant-enhanced cocoa powder that I’ve been enjoying pretty much daily every since the fine folks at iHerb sent me a sample.
Here are the five winners, chosen at random:
Molly, who wrote: “i would love to try cococardio!”;
Liz,who said, “I have never had a MadreLabs product but I love that it’s Non-Alkalized and that it has beets in it! What a great thing to include to start your morning. Thanks for reminding me about buckwheat bakes – I need to make them again!”;
Ashley, who commented, “Happy to hear you were able to retrieve most of your files! That’s the worst part about computers crashing. Your buckwheat bake looks delicious! Those have been on my list of things to make for a while.”;
Kate, who told us: “I love all things chocolate so I’d love to try this product!!”; and
Keith, who wrote, “It’s CHOCOLATE. Which means love. And oh, it’s healthy too.”
CONGRATULATIONS to all five of you! Please send me your full names and mailing addresses (at dietdessertdogsATgmailDOTcom) so that I can forward them to iHerb, who will mail out your Cocoa Cardio! (Please be sure to sign up on the iHerb site first).
And speaking of giveaways, don’t forget about the gluten free cookbook prize (The Gluten Free Asian Kitchen by Laura Russell) over at Cook it Allergy Free, as part of this week’s Gluten Free Holiday 2011 event!
Now, on to this week’s event! Last week’s entries were, as usual, a great mix of sweet, savory, and all types of comestibles from juice to appetizers to main courses to desserts. I’ve chosen four fave recipes on the theme of “Memorable Eats” in honor of Remembrance Day, which is tomorrow:
Raw Nori Nachos from the Palate Peacemaker. I loved the unusual pairing of ingredients!
Collard Greens with Tahini from City/Life/Eats. Collards are one of my favorite greens–these sound great (and check out Valerie’s lovely new site design while you’re there!).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. Looking forward to the next batch of amazing recipes!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
I’m from the generation that was raised on soap operas. In fact, I first learned to watch soaps at my mother’s knee (no, seriously: the TV was perched on her dresser at the foot of the bed; she sat on the bed, and I, on the floor. . . at her knee). When I was a child, she watched Edge of Night; then Secret Storm. As a teen, I remember my mom’s daily soap trilogy of Days of Our Lives, Another World, and General Hospital blaring as she did the ironing, folded laundry, or ate her lunch in front of the TV.
Up until it went off the air a couple of years ago, I loved watching my favorite soap as well. Since its demise, I’ve barely watched any television at all (though some might suggest that’s a good thing). My weekday evenings would go something like this: walk the dogs, prep dinner, catch up with the HH, clear up the kitchen together. Retreat upstairs to the TV room where I’d snuggle in to my favorite armchair, feet tucked under me and a steaming cup of herbal tea in my hand. Flick on the PVR and start the day’s episode. Gaze with anticipation at the screen; adjust the volume as the credits roll. Sit back and savor every one of the 42 minutes of the show.
Unless, of course, it was a day when this happened:
Voice Over Announcer: The role of Mary Montgomery will now be played by [some unknown actress's name].
Didn’t you hate when they did that? Poof!–Just like that–one of your favorite characters could become. . . somebody else!
Sometimes, the show didn’t even bother to find a successor who resembled the original actor (as when Peter Bergman replaced Terry Lester as Jack) or–the apex of “please suspend your disbelief”–when they replaced Anne Heche, who had assumed the role of identical twins Marly and Vicky, with two separate actresses who were not only different somatotypes, but also about six inches apart in height.
On the other hand, there are plenty of occasions when a stand-in might just surpass the original. Do you know the story of how Shirley Maclaine got her start on Broadway? Toiling as an unknown understudy to Carol Haney in The Pyjama Game, Maclaine leapt to fame when she replaced Haney at the last minute after the star broke her ankle. The rest, as they say, is history. (And have any of you heard of Carol Haney since then? I didn’t think so). Similarly, I’d say that the unnamed actor’s moves in Flashdance (that eye-popping finale in front of the dance academy judges at the end of the film) certainly outshone anything Beals herself could have done. And who didn’t think that the body double for Julia Roberts in Pretty Woman was infinitely more appealing in those thigh-high boots than the somewhat equine Ms. Roberts herself?
Well, this past weekend was a bit of a whirlwind for the HH and me, one that involved its own stand-in of sorts. After a final celebratory brunch at Fresh in honor of my birthday (don’t you just love a birthday that lasts almost a month?), I threw a little dinner for my office mate, who married his long-time sweetheart a couple of months back. Interestingly, while the number of couples opting for cohabitation continues to increase yearly, Mr. Mate is the second person over 40 that I know who tied the knot recently. (Is there some tax loophole for “legally married in middle age” that the HH and I should know about?).
Our dinner party menu was a truly eclectic affair, with food geared both toward the omnis among us (ie, everyone except me) and a few choice morsels from my vegan repertoire, selected specifically to wow the guests (I didn’t want to overwhelm those folks with a full-on ACD menu; we do want them to come back, after all). So I served these sushi rolls as appetizers, which everyone gobbled up with glee.
Now, I’ve mentioned before that the HH and I used to enjoy a weekly lunch date, which began after I switched my diet from the SAD to the NAG (luckily, those acronyms apply to my eating habits rather than describing me in general). Every Tuesday, we’d meet for sushi: the HH savored his chunks o’ raw seafood, while I relished my beloved veggie maki. For several years, all was well with the Ricki-HH world. (“And our world, too, Mum! Except we weren’t crazy about you leaving us for two whole hours once a week. What’s up with that?“).
Once I reverted to the strict ACD in March, 2009, sushi was off the table–literally. I wasn’t permitted even a minute amount of sugar (used to season sushi rice), and of course the (white, refined) sushi rice was also forbidden. Wahhhh! Instead, I frequently turned to one of my favorite substitutes, raw nori rolls, which I could make at home whenever I craved sushi. Unfortunately, this dietary change also means that my lunch dates with the HH have been put on hold indefinitely since then. (“But Mum, now you have more time with us! How’s that for a bonus??”).
When I came upon Gena’s recipe for raw sushi “rice,” I knew I’d have to give it a try in lieu of my usual rolls. And a bonus for me (besides all that extra time with The Girls) is that it’s made from parsnips–this month’s SOS ingredient! Knowing I could depend on Gena for a recipe that was both reliable and delicious, I went ahead and rolled up a huge batch.
Incredibly easy to make, this sushi rice evokes a distinct Asian palate with a novel combination of ingredients. When raw, parsnips are mildly flavored and don’t overpower the other seasonings; they provide the perfect foil for any vegetables you choose to surround with ”rice,” all wrapped in a glossy, chewy, umami nori sheet. The beauty of this recipe is that you can pair the “rice” with any filling you fancy. The HH and I first enjoyed some simple rolls with just “rice,” avocado and tomato on the first night we tried them. For my guests, I added cucumber, carrot and green onion to the mix. I also drizzled a little sriracha over the top of the veggies before rolling–a great way to provide the “oomph” of wasabi paste when you don’t have the actual wasabi at home (though I’m definitely going to try these again using pickled ginger and wasabi for a more traditional “sushi” experience). I’d even try the “rice” on its own or with other toppings as part of a dinner bowl rather than rolled in sushi–I think it could stand up well on its own.
My office mate and his new bride adored these little bites, as do the HH and I. They had no idea what was in them, except that it wasn’t rice; and they certainly didn’t realize that our appetizers were both ACD friendly and vegan. In fact, I’m already planning for the plant-based replacement I’ll use in our main course, next time.
Raw Sushi with Parsnip “Rice” (adapted from Choosing Raw)
I hope everyone had a great Canadian Thanksgiving last weekend (even if you’re not Canadian–we Canucks are generous that way).
As always, I was amazed by the variety and creativity of the recipes you submitted last week. I’ve decided to go with a different, specific theme to choose my faves each week, so that I’m not swayed by my favorite foods too much (ie, chocolate!). This week, the theme I used to choose my favorites is “Ingredients I don’t have in my kitchen” (next week’s will be different and I won’t decide until all the entries are in!).
Ginger Sesame Soba Noodles from Cupcakes and Kale. I am a huge soba fan from way back. . .now if only I could find some totally gluten-free ones, I’d be a happy camper!
I’m looking forward to seeing what you cook up this week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
This weekend marks Canadian Thanksgiving (October 10), and, therefore, a very special Wellness Weekend! I’m looking forward to all your submissions, of course, but am really curious to see what my fellow Canadians are cooking up for the holiday (and if you need some suggestions, see today’s earlier post).
As usual, last week brought a huge array of fabulous recipes and my “to-try” list is near bursting! Some of the highlights from last week’s event were:
Raw Lavender Blueberry Bars from Hunter’s Lyonesse. I may not be a lavender fan, but these bars looked stupendous–and they’re raw, a bonus!
AND. . .Since the top two were so close this week, I decided to mention the runner up as well:
Carrot Cake Pancakes from The Healing Kitchen! Pancakes with cream cheese frosting/topping? My kinda breakfast!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
Have you been keeping up with Vegan MoFo? Now that I've backed out of the festivities because I knew I couldn't keep up--well, here I am, posting virtually every day in October thus far! With our Ontario elections today (go out and vote, people!) and our Thanksgiving coming up (stay home and eat, people!), I'm pretty sure this bombarding-you-with-a-blog-post-a-day foolishness will come to an end asap (though don't forget to come back tonight for this week's Wellness Weekend, of course!)
In any case, I couldn't let the weekend arrive without offering my picks for Thanksgiving-appropriate recipes for the big weekend. My own feast menu is almost crystallized, but sadly, I won't get the recipes posted until after the holiday--but hey, you can always use those for the next celebration (and believe me, you will want to save that dessert recipe for just that purpose. Swoon.).
For those of you who haven't yet finalized all your dishes, welcome to my world here are some suggestions for what might work at your Thanksgiving table. And don't forget there are more anti-candida friendly recipes in my Anti-Candida Feast ebook (specifically holiday-themed), Desserts without Compromise and Good Morning! Breakfasts.
And to all my Canadian brethren, hope you have a fantastic long weekend. And if you've got a favorite Thanksgiving recipe to share, please leave a link in the comments section!
Happy Thanksgiving, all!
[NOTE: Not all recipes below are anti-candida friendly and/or gluten free. Where I've added "A," it indicates ACD-friendly; "GF" indicates gluten free. Other recipes contain spelt or barley flour, or other natural sweeteners (maple syrup, Sucanat, etc.). You can replace Sucanat with coconut sugar to render many of these ACD-friendly. ]
In other news. . . my Meaty Vegan Lasagna recipe is one of eleven featured today on The Huffington Post Canada–yahoo! Hope you’ll check it out (and click on the “Rate It!” button to the right of the recipe to vote for me!)
“Happy Thanksgiving! To us that just means more time to play with our humans! (And more treat, of course!).”
For those of us in North America, October is the kickoff to the holiday season, what with Halloween and Canadian Thanksgiving (next Monday! Thanksgiving recipe roundup coming tomorrow!). In our house, the celebrations continue through mid-November and include my birthday, the HH’s birthday and Elsie’s birthday (in that order). Par-tay!
Well, last week many of my friends celebrated Rosh Hashanah, the Jewish New Year. I noticed a flurry of tweets from Emily about her new ebook, The Triumph Wellness Vegan Jewish Holiday Ebook and commented on how interesting the recipes sounded to me–and Emily generously offered to send me a copy of the ebook for review! (Thanks, Emily).
I was immediately keen to try out her version of vegan chopped liver, since I’d fallen in love with a different recipe earlier in the year. I had fully intended to try, and post about, several of the recipes in the book so that anyone celebrating the Jewish New Year could possibly include them in their own celebrations, but sadly wasn’t able to get to them in time (where DO the days go these days??). But here’s the good news: as Emily notes on the ebook page, the recipes are suitable for other holidays besides Rosh Hashanah, so it’s not too late! And personally, I wouldn’t wait for a holiday to enjoy most of the recipes in this ebook.
I was surprised at how many of the recipes were actually ACD-friendly (or very easily adaptable). Apart from two dishes and one dessert, all the recipes are all gluten free and mostly sugar free (with lots that include stevia in the ingredient list). The ebook contains twelve recipes, including appetizer (this “chopped liver”), soup, main course and sides, salads, plus two desserts–all vegan. An entire holiday meal at the ready!
I couldn’t wait to try the chopped liver right off the bat. The cooking method (roasting the vegetables before puréeing them, rather than using steamed or canned beans, as I did with the last version) intrigued me, as did the addition of lentils in this recipe. The pâté came together very easily and looked eerily like real chopped liver. With the HH out running errands, I set up my photo and decided to wait for his return to have lunch together. Of course, I couldn’t resist trying just a wee nibble. . . it was rich, savory and slightly smoky, with a subtle sweetness from the roasted veggies and caramelized onions. I absolutely adored it, and literally had to restrain myself from finishing it before the HH returned home.
[Doesn't this look delicious? No wonder the HH stole half my sandwich.]
I assembled a sandwich on quinoa sourdough, with a slather of dijon, some romaine and a drizzle of sriracha over top, assuming that the HH would rustle up his own meal (normally something like ham and cheese or salami on rye). As I munched away ( smacking my lips all the while), the HH asked if he could try a bite. Needless to say, he was smitten, too, and before I knew it, that bite turned into half my sandwich! “That was really good,” he mused. “You know, you could make this again.” (that’s HH code for, “I love the taste of this. Please do make this again.”).
Whether you celebrate the Jewish holidays or not, there’s a wealth of great recipes for you to try in this collection. Next up on my list are the rice-stuffed globe zucchini, black-eyed peas and pumpkin in tomato-curry sauce, spicy carrots with sweet silan (date syrup) glaze, marinated beets, and marzipan apple pie. In fact, I’m sure I’ll sneak in at least a few of these dishes at our own Thanksgiving feast this year–or, who knows?–maybe for Elsie’s birthday.
Mock Chopped Liver (adapted slightly from The Triumph Vegan Jewish Holiday Ebook, reprinted with the author’s permission)
This is a fabulous vegan pâté, whether or not you like chopped liver. It’s hearty and substantial yet not overly heavy or dense, and the smoky, savory flavors work beautifully in a sandwich or on crackers.I’ve added my own notes about the recipe in square brackets.
1 cup dry brown lentils
1 bay leaf
1 cube of mushroom bouillon OR 1 Tbsp dark miso
500 g (1 lb ) green beans, trimmed
2 Tbsp olive oil
1 tsp sea salt
3/4 cup walnuts
2 large onions, thinly sliced (3 cups)
Rinse lentils and pick to make sure there are no rocks or dirt clumps masquerading as lentils. Bring lentils, bay leaf, 4 cups water to a boil in medium saucepan [NOTE: I omitted the bouillon and miso, and used 4 cups/1 liter of vegetable broth instead of the water]. Reduce heat to medium-low, cover partially, and simmer 30 minutes, or until lentils are tender. If using the miso, stir it in at the end of the cooking period in order to preserve its taste and nutritional benefits. Drain, and remove bay leaf. Transfer to food processor.
Preheat oven to 220C (400F). Toss green beans and onion slices with the oil on a baking sheet and season with remaining salt. Roast 10 minutes. Stir, then roast 15 minutes more, or until browned and soft. [NOTE: my veggies took a lot longer to brown, upwards of 30 minutes.] Leave the oven on to toast the nuts. Transfer the veggies to food processor. In the same pan you roasted the veggies, spread the walnuts and return to oven for 3 to 4 minutes, or
until browned and fragrant. Watch carefully that they do not burn! Transfer to food processor.
Process pâté mixture until coarsely chopped. [NOTE: I processed until smooth, as I prefer my spreads to be smooth, and didn't want any detectable pieces of green bean in mine!] Season with salt and pepper to taste, and transfer to serving bowl. Chill 2 hours or overnight before serving. This can be made up to 2 days ahead and actually gets better as it sits in the fridge.
“Mum, I think this mock chopped liver looks good and all, but if you’re going to sneak something in for my birthday, can’t it be the real stuff this year?”
Last Year at this Time: Flash in the Pan: Chocolate Almond Mousse (gluten-free; ACD all stages)
I’m so grateful to all of you who’ve jumped on the Wellness Weekend wagon and have been submitting recipes–thank you all!
Last week, for some reason, I had to remove more than a few entries that didn’t meet the guidelines. I wanted to clarify just in case there’s some confusion about what is or is not “processed.”
Technically, anything that isn’t in its perfectly preserved “fresh” state is processed. In other words, applesauce made from whole apples and nothing added is, technically, processed. Similarly, tofu is processed (processed soybeans). So how can you tell what will or won’t be included?
My Definition of “Processed”:
I suppose I have two main guidelines (and one exception) for what I consider “processed.”
First, the food should either be, or contain, only whole, natural foods or foods that have been considered “traditional” and used safely for centuries. I am okay with evaporating, heating, chilling, puréeing, etc, so to me, applesauce made with whole apples (or even peeled apples) is okay. Nothing artificial has been added. I put potato starch and whole-grain flours in the same category; mostly, these are made by heating and then drying the grains before pounding them into flour. Our grandmothers used potato starch and rice flour before us.
Second, if it could be made in your kitchen, I am okay with it. Tofu can be made at home. Soy sauce can be made at home (just ask Penniless Parenting!). If you can easily pronounce it and could make it at home (even if you don’t), then it’s okay.
Third, the exceptions to the rule: seasonings, sweeteners, organic oils and other ingredients used in small amounts. Most of the sweeteners I use are naturally derived (eg, agave, coconut sugar, yacon) and could also be made at home. But things like spices, dried herbs, soy sauce, vinegar, etc. are likely not ingredients you will choose to make at home. They are still okay.
Finally, what are absolute no-nos? As the guidelines say below, anything containing refined (white) sugar or flour (such as most packaged baked goods), or heavy on the chemical ingredients (such as margarine or faux meats or cheeses) should not be included. Here are the ingredients in Earth Balance:
Expeller-pressed natural oil blend (soybean, palm fruit, canola and olive), filtered water, pure salt, natural flavor, soy protein, soy lecithin, lactic acid, and naturally extracted annatto for color.
These are not ingredients that would exist–or exist together–in nature. In contrast, virgin coconut oil contains:
Coconut oil.
Yes, the coconut oil is removed from the whole coconut. But that’s it.
I apologize if these guidelines seem arbitrary. In our world today, it’s nearly impossible to eat a diet that’s 100% natural and unprocessed (without a huge amount of effort), but I try to do the best I can. I hope this won’t deter any of you from continuing to participate in the event!
And now, on to the details that everyone wants to know--which recipes were the faves from last week? Last week marked a turning point as well on Wellness Weekend, with more plant-based dishes submitted from omnivorous readers than ever before! I’m so glad to see that everyone can enjoy delicious animal-free foods for whatever their reasons. Keep ‘em coming!
Here are the top four from last week’s event (and it was a very difficult choice, I’ll tell you):
Vegan Meat Substitute from Penniless Parenting. Maybe not photogenic, but this mix of veg, legume and nut sounds delicious to me.
Black Mission Fig Ice Cream from City/Life/Eats. Black Mission Figs! Ice Cream! What more do we need to know?
And the Reader’s Choice post this past week goes to:
Quinoa Banana Bread from Farmers Market Vegan! This post was easily the most-viewed from last week–and it looks fantastic!
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
I hope everyone has been having a great week! After my excitement last weekend, the rest of the week seems to have zipped by. . . and now it’s time for another Wellness Weekend! I loved all the entries from last week–your creativity in the kitchen is always so impressive! From upside down cakes to tempeh Reubens to two (two!) types of fried okra, I want to try every single recipe. But since I *have* to choose four to highlight this week, here are my four choices this time round:
Empty Fridge Slaw from My Munchable Musings. I loved this combination of grated roots (and I’m a beet lover from way back!).
Skinny Fudgesicles from Misadventures of Fat Free Baking. Because fudgesicles are classic.
Beans to the Rescue Cheeze Sauce from Veggie V’s Vegan Adventure. A great way to top pasta, nachos, tacos, etc.–and add some extra protein and fiber at the same time!
Creamy Asparagus Soup from the Vegan Cookbook Aficionado. I loved the luxurious texture of this soup (and who doesn’t love asparagus?).
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome back to Wellness Weekends! Did the weekend seem to come up more quickly than usual this week? Here in Toronto, we had a short work week and a first week of school–enough to make any week zip by. And now that September’s in full swing, hope you’re all ready for more healthy, delicious recipes, courtesy of. . . . YOU!
Last week’s event was one of the best ever. It was incredibly difficult to choose top picks from among all the wonderful entries! They were all fantastic, but here are four I really liked:
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
I’ve also got my own healthy recipe post up on One Green Planet this week! They’re featuring my Veggie-Based Faux “Meat” that’s great in everything from lasagna to pizza to tortière. I’ll be posting more articles and recipes for the site over the next few months, so stay tuned!
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
Today I’m delighted to be a featured guest blogger on Sunny’s lovable blog, And Love It, Too. Her theme this month is lunchbox lunches, and I’ve contributed one of my favorites, raw collard wraps. They’re not only sugar free and gluten-free, but grain-free, too! They make a perfect lunch for anyone on the anti-candida diet, at any stage of the diet (and of course they’re great for anyone who simply wants to eat healthier!).
For the recipe and a little info about the wraps, check out my post on her blog, here.
And be sure to come back later today for another raw recipe–this time, dessert!
