Diet, Dessert and Dogs

We’re in the midst of a record-breaking heat wave here in the Toronto area, which means the usual effects: kids walloped by shooting sprays from errant fire hydrants,  major power outages as people crank up the A/C, and Ricki alternating between mountains of marking and indulging a seemingly insatiable craving for ice cream (thankfully, I’m old enough that that craving doesn’t worry me).  So far, I’ve made rhubarb swirl, mint carob-chip and green tea ice creams, and am working on strawberry, pineapple and choco-carob versions.  And while they’re all ACD-friendly, they’re not exactly low-cal.  (Stress eater, much?) Which may also explain why I’ve been devouring books by Geneen Roth lately as well.

The torpid weather also means that The Girls are bored to tears (or, in their case, to whines) as I refuse to let them stay outdoors longer than 10-15 minutes at a stretch.  Instead, I get looks like this:

["I know you have this thing called 'a job,' Mum, but why does that mean we have to suffer?"]

Or this:

["Zip it, Chaser.  If Mum didn't work, she couldn't afford to buy our food, and you know what that would mean. . . guess we'll just have to wait this one out.  *Sigh*."]

I’m also continuing to make my way through the Everest of marking that’s been my constant companion this past week–like so:

[To any of my students who might be reading this, please note that no exams were harmed in the taking of this photo.]

Once I’m finally caught up–hopefully in a few more days–I’ll be back to regular recipe posts.  In the meantime, you might like to check out a quick recipe I posted on my Diet, Dessert and Dogs Facebook page (if you follow me on twitter, you may have already seen this) for a fantastic smoothie I had yesterday that made good use of both the ripe plums on my counter and the massive waves of mint beside our house.  An odd combination, but one that worked incredibly well!

My Plum Green Smoothie –as Shirley pointed out, the color may suggest military garb, but the flavor was still terrific!

Hope you’re all having a good week–and look forward to seeing y’all again soon!

Last Year at this Time: Sour “Cream” and Raisin Tart or Pie (for ACD maintenance only)

Two Years Ago: Corn Crepes with Quick Tomato Tracklement (for ACD Stage 3 or maintenance only)

© 2010 Diet, Dessert and Dogs

This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green.  And yes, a few desserts are included as well!

Thanks to everyone who entered the challenge this month.  As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.

Here’s what’s on the menu with spinach:

THE SAVORY CONTRIBUTIONS:

Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.

Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook.  Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).

Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner.  I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.

A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto).  First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!

She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.

Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.

Donna from Fab Frugal Food (Provo, Utah) turned to Thai inspiration for her Wilted Spinach Salad with Thai Peanut Vinaigrette.  Using all natural peanut butter was the key to this delectable looking salad.  It’s gluten free, vegan and sugar free. 

Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza.  This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.

Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it.  And doesn’t the concept of tofu croutons just sound fabulous?

Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.

Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits.  A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time.  Definitely a fun (and delicious) recipe.  Gluten free, sugar free, vegan and ACD-friendly.

My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time.  The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.

My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post.  The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.

THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):

Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here.  These are wheat free, sugar free and vegan.

Rachel also created these adorable Green Thumb Print Cookies, that are gluten free!  I love how the strawberry sits perfectly in the thumb print–seriously yummy looking.  These are gluten free, sugar free and vegan.

Kim’s second contribution this month is her Invisible Spinach Smoothie.  While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect.  Vegan, ACD-friendly, gluten free.

Finally, my sweet contribution is this Green Monster Muffin.  Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good.  I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like.  Vegan, sugar free, gluten free.

Thanks again to everyone who played along this month.  Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.

Last Year at this Time: The Ultimate Slow Food: Lupini Beans with Garlic and Olive Oil

Two Years Ago: When Cheesecake is Love (GF filling; spelt crust)

© 2010 Diet, Dessert and Dogs

It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup! 

When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets.  But we had no idea so many of you also adored the ruby root as much as we do! 

We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received.  And so many beet based dessert recipes–you folks sure know the way to this girl’s heart. 

Thanks to everyone who participated in this, our first, event.  We’re looking forward to many more great roundups of your recipes!

And so, let’s get right to it.  Feast your eyes on these amazing beet-based dishes: 

The Sweet:

Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice.  The bread is gluten free and easily made vegan.

Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna.  The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free. 

Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California).  She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free. 

Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet.  What could be better? Vegan, sugar free and gluten free.

Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).

My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.

And the Savory:

Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry.  This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.  

Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.

Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event.  Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free. 

Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.

Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens.  Alisa thinks the beet greens in this dish confer a mild flavor, like spinach.  And the beet “pepperoni” smells just like the real thing as it cooks!  Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.

These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory.  Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.

Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings.  And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).

Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine.  It’s gluten free, sugar free and dairy free and vegan.

Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations.  It’s also gluten free, nut free, and vegan.

Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets:  the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:

She also served up this magical savory Beet Salad with Chivey Dressing that’s vegan, gluten free, sugar free and nut free:

Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers!  The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.

Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free. 

Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet.  Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.

My own savory contribution was the Beet Burger recipe I used to kick off the challenge.  These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.

Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix! 

(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)

Ingredients:

1   tablespoon finely grated raw beet

½  cup cooked oats (quick or regular rolled oats)

1   cup uncooked oats (quick or regular rolled oats)

½  cup walnuts, coarsely ground

¼  cup almonds, coarsely ground

2   tablespoons chopped pumpkin seeds

1   tablespoon Vegix seasoning or instant vegetable bouillon

¼  cup minced carrot shreds

¼  cup minced celery

¼  cup minced onion 

1   teaspoon dried basil

½  teaspoon Dad’s Seasoning Original Blend

¼  teaspoon dried thyme

¼  teaspoon dried rubbed sage

¼  teaspoon dried minced garlic

¼  teaspoon mustard powder 

2   tablespoons soy sauce or tamari (gluten-free)

1   tablespoon water

Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.

Blend well until it has the look and consistency of ground beef.  Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.

Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.

Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings.  Makes 6-8 burgers depending on size.

* * * * * * * * * *

Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.

[EL-LENd Me a Hand campaign update: Ellen listed my humble little self-published cookbook on her "Books Ellen Reads" page!  I couldn't be more thrilled--and I know it only came about because of all of you--so thank you, thank you!  This quest also seems to have developed a life of its own. . . seems a few  other  bloggers/tweeters have started their own campaigns, too--wowzah!  But I haven't given up hope of being on the show! Today's installment is my first ever video on YouTube. . . hope you (and Ellen) enjoy it! ]

[Your morning essentials. . . ]

A couple of nights ago I went out to dinner to Live Organic Food Bar, a fabulous café that was the first all-raw restaurant in Toronto (it has since introduced some cooked foods to the menu–and wine).  Since my office mate at the college is retiring, I took her out to celebrate (or mourn–sniff! boo hoo!  Where will I acquire my gossip from now on?).

I’ve always loved the food at Live.  My dinner that night: a “Green Kick” juice (pear, kale, ginger, dandelion, lemon); raw pecan “tempura” sushi appetizer; “The Manwich” sandwich (Reubenesque, in a rice wrap instead of Ezekiel bread), and an individual pot of Japanese green tea.  Sounds delish, no? 

The restaurant’s story is an inspiring one: almost a decade ago, Jennifer Italiano, a self-taught chef, opened the first location of Live in the hip and grungy student haven of Dupont Street near George Brown College. The space she could afford was tiny, no larger than a phone booth (for those of you too young to remember phone booths, that’s about 100 times smaller than Kanye West’s ego).  I had the honor of attending a cooking demo put on by Jennifer when she had just started out, and was blown away by how innovative and tantalizing her recipes were (sort of like my baked goods will be if I get on The Ellen Show!).  In fact, that demo was the first time I tasted what is my still favorite way to serve dandelion greens: Bittersweet Salad.

In the same spirit, I thought I’d stretch my own culinary creativity a bit and try out something new with beets, the star player in the  SOS Kitchen Challenge (which I’m co-hosting with the uber-cool and culinarily prolific Kim from Affairs of Living). Since the event focuses on either sweet or savory dishes, I thought I’d post a second recipe using this month’s ingredient, beets.  And since my first submission was for savory beet burgers, today’s is for a sweet and refreshing beet-based smoothie. 

This smoothie was fabulous. The leafy greens and deep magenta of the final product both herald spring, something of which we’re in dire need today (what?? April 17 and it snowed this morning???).  And the gentle nudge of lime here creates a really light yet refreshing flavor, perfect for a quick breakfast. Unlike my typical smoothies, this one isn’t extremely thick; more like a light sunshower than a downpour (which, considering it’s still not snow, doesn’t even sound all that bad at the moment).

It’s not too late to enter the challenge!  If you have a beet-based recipe that you’d like us to include, you can send it along until April 20th.  Check all the details here.

Brilliantly Beet Smoothie

If you’ve got ready-baked beets in the house, this is an amazingly quick and nutritious breakfast. I’m sure raw beet would be equally (perhaps more) healthful; I just haven’t tried it yet.  Let me know if you do!

1 medium beet, baked until soft, peeled and cut in chunks

1 cup (240 ml) mixed fresh or frozen berries (I used blackberries, blueberries, raspberries and strawberries)

3 large or 4 medium kale leaves (in keeping with the color scheme, I used purple kale)

1/2 medium cucumber, peeled and cut in chunks

juice of 1/2 lime

1 scoop of your favorite plain or vanilla protein powder (I used Vanilla SunWarrior)

1 cup (240 ml) plain or vanilla rice milk

5-10 drops (or 1 packet dry) stevia

Place all ingredients in a high powered blender and blend until smooth.  (Note: if you use fresh berries, you may wish to add 1-2 ice cubes for a cold smoothie). Drink immediately.  Makes 1 large or 2 small servings.

Last Year at this Time: Anti-Candida Desserts: What Do You Eat?

Two Years Ago: Flash in the Pan: Kale and Hearty Salad

© 2010 Diet, Dessert and Dogs

Thanks, everyone, for your great comments on yesterday’s post!  Honestly, I hadn’t thought that the “beeteroni” (thanks, Leah) was as far “out there” as it turned out to be, but am glad you liked the idea.  This ACD really does spark some unusual culinary adventures!

[Quick housekeeping note before today's post: I've been working on updating the blog and finally added a "Press" page with links to the blog and cookbook, for those who are interested in such stuff (see Ricki keep interrupting the hosts on Rogers' daytime TV show!).  I'll also be adding a candida-related page (with more info about my diet, treatments, resources, etc) in the next few weeks, and will be updating my blogroll.  If I already read your blog and it's not on the list, or if you've got a blog that relates to one of the topics on my "Blogs I Read" page, please let me know with an email at dietdessertdogsATgmailDOTcom.  Thanks!    Okay, now on to the blog post. . .]

Do you love a challenge? 

As a kid, I’d welcome almost any dare and embrace fresh challenges with gusto. Whenever the teacher solicited a volunteer to work out a problem on the blackboard (nerd alert! nerd alert!), I was the first to shoot my hand in the air. One time, my 3rd grade class was given a punishment to write a 200-word essay because two boys had been chattering incessantly at the back of the class (thanks, Norman and Sheldon).  To eight year-old me, this presented a fun opportunity.  I worked and re-worked my writing, counting articles and changing verb tenses until I achieved exactly 200 words.  (Of course, my teacher didn’t notice, but at least it made the assignment more interesting).  The next year, after my parents brought home a cocker spaniel, I spent every day after school with him for a month, a pile of dog biscuits by my side, enunciating an elongated “rrrrrroooolllllll” over and over ad nauseum until he finally picked up on the command (thanks, Sweeny).

Later on, once anxiety and insecurity hit in my teens and 20s, everything shifted.  In those days, I preferred the anonymity of introversion, backing away from challenges as steadfastly as Salinger backed away from publicity. More than once, anxiety prevented me from accepting a promotion, leaping at an opportunity, or trying a new activity.  Challenges passed me by like “Out of Service” subway trains gliding through the station.

And these days?  Happily, I’ve settled somewhere between the two extremes (thanks, therapy).

So when I received an email from Elizabeth of Don’t White Sugar Coat It telling me about her (along with 4 other bloggers’) Super Breakfast Bowl Challenge, I knew I had to join in.  The challenge asks you to use one of five atypical ingredients in a breakfast dish (and we all know how much I love atypical ingredients!), then send the recipe to the group as an entry for the event (and to possibly win some prizes). This week’s ingredient is avocado.

As it turned out, I’d just had a huge glass of a new apple-based smoothie I concocted this very morning! While most smoothies contain some variation on banana and/or berries, the only fruits I’m allowed to consume at the moment (thanks,  ACD) are apples, pears and berries, and berries had featured prominently in one too many breakfast drink already. So–what the heck–I threw an apple into a smoothie.  And some green stuff.  And ended up with a green smoothie that tastes like apple!

This baby is what Angela at Oh She Glows would call a “Green Monster” (courtesy of leafy greens and avocado). Nothing monstrous in this glass, however. It’s very creamy–velvety, even–with a slight sweetness and pronounced apple-cinnamon flavor; the greens aren’t detectable.  Apples provide soluble fiber (to keep those cholesterol levels healthy), avocado contributes heart-healthy monounsaturated fat, cinnamon stabilized blood sugar levels, pumpkin seeds offer immune-boosting zinc, and green leafys add, well, pretty much everything (but mostly some great minerals).  With its additional boost of protein powder, this smoothie truly is a complete meal.

It’s also perfect for the breakfast bowl challenge.  Thanks, Elizabeth!

If you’d like to join the challenge, head on over to Elizabeth’s blog (or any of the four others).  And I’d love to hear about your favorite smoothie combinations as well–please feel free to mention them in the comments.

Apple Pie Smoothie

The ingredients in this smoothie are very flexible–liquid, you might say–so feel free to substitute your own favorite fruit or greens for those in the recipe.

1 medium apple (I like Gala, Crispin, Pink Lady), cored and cut in chunks (no need to peel if you have a strong blender)

1/3 to 1/2 of one medium cucumber, peeled and cut in chunks

large handful of spinach, kale, lettuce, or other mild leafy green

1/2 medium avocado

2 Tbsp (30 ml) raw pumpkin seeds or walnuts

1-2 tsp (5-10 ml) cinnamon, to your taste (I like a lot of cinnamon)

1/2 tsp (2.5 ml) ground ginger

10-15 drops stevia liquid or 1-2 Tbsp (15-30 ml) agave nectar or maple syrup

1 cup (240 ml) plain or vanilla soy, almond or rice milk, very cold

1 scoop of your favorite protein powder, plain or vanilla (I used SunWarrior)

Place all ingredients in a high powered blender and blend until perfectly smooth (you can use a regular blender, but will likely have to blend in batches, or else use a bit more liquid).  The smoothie will be very thick (I like to eat it with a spoon as a pseudo “pudding”), but if you like it thinner, add more milk or water until desired consistency is reached.  Consume immediately. Makes one massive or two regular servings.  And it really tastes like apple!

Note:  made this way, the smoothie isn’t extremely cold.  If you prefer a chilled smoothie, ensure that your apple and cucumber are refrigerated before using, or add a few ice cubes to the mix when blending.

Last Year at this Time: Sweet Potato for my Sweetheart: Spiked Sweet Potato Truffles or Truffle Cups

Two Years Ago: The Best Home Fries Ever

© 2010 Diet, Dessert and Dogs

I’ll post a “real” entry later today, but wanted to duck in early to remind y’all that today is the last day to enter the Matcha Source Green Tea Kit and Tea giveaway! 

I love drinking green tea not only for the amazing health benefits, but also for the alluring, addictive taste (and incredible green color).  I’d love for you to try it, too!

This gorgeous kit would make a great Christmas or Hannukah present.  To enter the giveaway, click here .

* Or, Oddly Alluring Blend of Mudlike Green Vegetables to Clear Your Sinuses

[Don't you expect a giant, hairy, muddy hand to suddenly lurch from under the surface of that liquid, and grab you?]

I’ve enjoyed green smoothies for several years now, and they’ve always been a staple when I need a quick and nutrient-rich breakfast.  Until recently, however, I’ve always added blueberries to a green smoothie as a way to “mask” the color and create a more palatable palette.  Well, not this time!

Remember in grade school when you played with water colors and, in an attempt to discover a new shade of say, red, you combined orange and yellow AND blue?  And what you were left with was a cloudy, miry composite that resembled the distinctive grayish-brown of, maybe, a mud puddle, or perhaps a wet greyhound, or sort of like a cup of stale coffee, or–most likely–a stretch of swampland?  

Today’s smoothie isn’t quite that bad. . . only mildly resembling fungus in color.  To me, the shade of this smoothie evokes moss and green olives and slightly overcooked asparagus. . . green, yes, but tempered with a hint of gray. 

Still, desperate times required desperate measures.  Stricken with a nasty bug over the past few days (which, from what I’ve been reading, is making the rounds through the foodie blog world), I decided I needed to pull out the big guns–or, in this case, the big cucumbers–and create a smoothie that would soothe, nourish, and fight viruses and bacteria, all in one green, velvety solution.  A Superhero Smoothie!

Well, maybe more like a monster smoothie. Still, who knows why certain monsters are appealing–enticing, even? I mean, Fay Wray’s Ann Darrow fell in love with King Kong, right?  Beauty was bowled over by The Beast.  And why would the Princess kiss a frog in the first place? Like this smoothie, they all had a certain je ne sais quoi that drew people to them.  Or maybe it’s just my febrile imagination talking.  Either way,  the smoothie seemed to do the trick: it got me through the morning feeling a little less congested and a little more energetic.  And, for some reason, the more I drank, the more I liked it.

[Attack of the swamp thing!  All that's left are the smoothie remains. . . "]

One caveat: if you’re a fan of fruity or slightly sweet breakfast smoothies, this one is definitely not for you.  It’s quite tart, with a texture more like a vegetable cocktail than a milkshake. Think of it as a refreshing veggie juice and you’re more likely in line with this beverage. 

I based the recipe on similar ones posted here, but this is my own concoction.  Feel free to play with proportions and ingredients to your own taste.

Swamp Thing Smoothie

Look! It can actually seem vaguely attractive in this light! This smoothie is great when you’re feeling fatigued or when your body needs an immune boost.  The vegetables are alkalizing, the herbs detoxify, the juice adds Vitamin C and the garlic fights illness-causing organisms like viruses and bacteria. 

3-4 large leaves lettuce (your choice; I used green leafy)

1 stalk celery, trimmed, cleaned and chopped

1 small clove garlic (or 1/2 a large clove), optional

1/4 cup (60 ml) cilantro or parsley, or a combination

2 leaves fresh basil

6″ (15 cm) piece cucumber (leave skin on if organic)

juice of 1/2 lime

1/3 cup (80 ml) unsweetened cranberry juice

1/2 avocado, peeled and cut in chunks

about 1/2 cup (120 ml) water

1 tsp (5 ml) agave, if desired, or 2 drops stevia

Place all ingredients in a high-speed blender and blend until very smooth.  Pour into a glass and enjoy immediately.  Makes 1 large or 2 small servings.

Last Year at this Time: Holiday Bundt Apple Cake

© 2009 Diet, Dessert and Dogs

* [Absolutely no relation to the reality show of the same name] ##

[That is one MoFo huge smoothie!]

Now that the holidays are over and a new, fervently hopeful year has begun, I’ve decided to simplify my life.

It might have been the post-apocalyptic array of file folders, sticky notes, to-do lists (to-do lists ON sticky notes), drafts of recipes for the cookbook, empty interoffice envelopes, glasses (of both types), half-filled mug, pens, pencils, scotch tape, daybook, boxes of tissues, assorted and sundry notes-to-self, a stapler, checkbook and magazines and paperbacks and various other items that seem to have settled randomly, like nuclear fallout, on my desk. 

Or perhaps it was the never-quite-cleared kitchen table, the kitchen counters encumbered with bins of flour and Sucanat and oats, bottles of agave nectar, cannisters of raisins and dried cranberries, bowls and spatulas and whisks and pans and measuring cups and spoons (okay, I do have an excuse: the aforementioned cookbook).

Still, it could have been the closet full of wayward shoes, or the three distinct, mostly unworn wardrobes (that would be “slim”; “gaining weight”‘; and “fat”), assorted scarves, out of season accessories, fuzzy slippers and terrycloth bathrobe. 

No, no, no–it must have been the 14 unanswered emails, 27 unanswered voicemails, three scheduled doctors’ appointments, two scheduled vet appointments, one hair appointment, one dog training appointment, as-yet to be determined appointment to set up an appointment with myself to get it all together and finally organize all my appointments. . . .

Okay, I may be exaggerating a tad.  But just a tad.  It’s true what they say: the older you get, the more complicated your life becomes.  (Or was that, the older you get, the louder you turn up the volume on the television?  Same difference.) 

[Simplicity at its finest.]

A while back, my friend Eternal Optimist informed me that she’d completed a total purge of her abode, sort of like an emotional smudging.  She tossed boxes of garbage, shredded reams of old papers and files, donated countless bags of clothes to charity, and repurposed old posters, kitchen chairs, picture frames, unused shelving, CDs and books, and various and sundry other long-neglected items courtesy of Freecyle. It felt great, she averred.

And while I’ve never been a huge fan of the magazine Real Simple (it seems too self-consciously austere and geometric for my taste, reminiscent of Dieter on Sprockets), I have frequently nurtured a dream of chucking it all and moving  to a one-room cabin in the woods, complete with wood-burning stove, 100 acres of surrounding forest, and plenty of space for The Girls to gambol to their hearts’ content. 

Just think of it:  freedom to do what you like, at one with nature, fresh air, green grass, no schedules, no time-stealing technology.  On any given day, I could just wake up, throw open the door and inhale a long, deep breath of unpolluted, pristine country air. . . well, after I chop the firewood for that stove, I guess.  And after I shoo the raccoons out of the food bins at the end of the cabin.  And I guess I’d have to chase a few mice from the cupboards, too, which would mean cleaning up mouse poop.  And also swat those spiders in the corner above the bed–oooh, I hate spiders!  And snakes.  I hope there aren’t any snakes out there.  And I’m scared of mice.  And don’t raccoons have talon-like claws?  I’ve heard they can be really vicious if cornered.  And I bet they don’t serve Triple Mocha Lattes at the intersection of Pine Tree and Deciduous. 

But it did make a lovely reverie, didn’t it?

(“Yes, Mum, a perfect reverie!  But does this mean we don’t get to gambol in the woods now?  Oh, and would you mind turning down the volume on that TV?“)

I also failed miserably at organizing my life over the holidays.  My initial zeal to reorganize my desk, clear out some boxes from our basement, organize the garage, draw up a Five-Year Plan, and resume my lost habit of daily meditation never materialized (oh, and let’s not forget: get my finances in order, secure a retirement plan, start a new workout regimen, finish a cookbook, and clip Chaser’s nails–nothing too onerous, you understand.  Well, excepting Chaser’s nails.).  All I managed was to clear off the desk–and that task alone took two weeks.  

Still, the sense of accomplishment and buoyancy I felt prompted me to seek out other ways to simplify.  After the recent holiday excesses and toppling with a (very heavy) thud off the healthy-eating wagon, I’ve decided to pare down my diet as well.   So I’m afraid you won’t be seeing much fudge, or pecan pie, or marzipan-topped shortbread, or any other dessert that, for some strange reason, seems to spike my blog stats exponentially for a while.  The blog stats will just have to wait until I get my body stats in order. 

Which brings me to today’s recipe.  Coincidentally, over the holidays one gift I received was a book called The Healthiest Meals on Earth, by Jonny Bowden.  It contains breathtaking photographs of really healthy foods, along with pertinent nutritional information and great recipes.  This smoothie is one I adapted for breakfast the other day.  It features one of my all-time favorite foods–sweet potatoes (yes, for breakfast!), and is both simple and quick to make.  The potatoes confer a natural, light sweetness, and the oranges add a bit of tang.  I loved the cheery color and the thick, almost pudding-like consistency (I was tempted to eat this with a spoon, in fact). 

If simple living can taste this good, I may have to reconsider that cabin in the woods.

On second thought, nah.

## Well, unless you count the fact that we’ve both dated Rocker Guys (hers of the black leather punk; mine of the black leather pants).

Sweet and Simple Sweet Potato Smoothie

adapted from The Healthiest Meals on Earth

Unlike many smoothies, this really does feel like a meal.  The sweet potato provides a substantial density and nutritional profile here (both beta carotene and antioxidants), along with vitamin C in the fruit.  I used eggnog flavored soymilk for a festive touch, but you can use any milk you please in this. 

1 medium sweet potato, baked until very soft, peeled and chilled overnight

3 mandarin oranges (or one small seedless orange), seeded, peeled and broken into sections

1 Tbsp. (15 ml.) ground chia seeds

1 Tbsp. (15 ml.) ground flax seeds

2 Tbsp. (30 ml.) whole old-fashioned rolled oats

1-1/2 tsp. (7.5 ml.) cinnamon

2 cups (480 ml.) eggnog flavored soy milk, or flavor of your choice

Cut the sweet potato into chunks and place in a blender with all the other ingredients.  Blend until very smooth and thick.  Adjust the amount of milk to desired thickness.  Drink immediately.  Makes 2 breakfast or 4 snack servings.  

 Last Year at this Time:  Smooth Operator (I detect a theme here. . . )

© 2009 Diet, Dessert and Dogs

[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."]

[Thanks to everyone who hazarded guesses about what type of peppers I've got flourishing in my backyard. . . I think we all agree they're not jalapenos, but as to what they actually are, we may never be sure. They're definitely spicy, yummy, and abundant--all I need to know, I guess!]

Another plant that grew beyond any sense of propriety in my back yard this past summer is mint.  In my eternal quest to find as many uses as possible for the wayward herb, I began to drink this refreshing, ridiculously simple-to-prepare iced tea almost daily.  I’d mix a huge batch of the beverage, pour it into a pitcher in the fridge, and just add ice whenever I felt parched, tired, or even a bit peckish.  It always worked to perk up my spirits and leave me reinvigorated.

And no wonder: mint has long been used to help soothe digestive problems, and the oils may also aid in preventing bacterial or fungal infections (perfect for someone like me, who’s been rather slack with her ACD lately).  Ginger is renowned as an anti-nausea remedy (which is why real ginger ale is so great for pregnant women). It’s also an effective anti-inflammatory and has been shown to help prevent various types of cancers while boosting the immune system. 

With all these benefits in a delicious and easy drink, there’s just no reason not to sip some every day.

Fresh Ginger Mint Iced Tea

about 2 cups (480 ml.) unpacked fresh mint leaves

2 2-inch (2.5 cm) pieces of ginger, peeled and sliced into think disks

8 cups (2 liters) boiling water

agave nectar, to taste

splash of lemon juice, if desired

Either coarsely chop the mint, or place In the bottom of a large glass or other non-reactive bowl (big enough to hold 8 cups or 2 liters) and then muddle with the end of a wooden spoon or muddler (but really, who actually owns a muddler??).  Add the ginger disks.

Pour boiling water into the bowl and stir gently to submerge all the leaves.  Cover if possible while allowing to steep (I used the lid from my wok, which was large enough to cover the entire bowl). Allow to steep 5-10 minutes, or longer if you prefer a stronger brew.  Add agave and lemon juice, if desired.  The tea can be used immediately if poured over lots of ice (the ice will cool it sufficiently).  Refrigerate any leftover tea and use as needed.  Will keep up to a week in the fridge.

The home I grew up in could very well have been the original inspiration for the mantra, “Reuse, Repair, Recycle.” My dad, the quintessential progeny of The Great Depression, still saves everything from empty jam jars, to twine from UPS boxes, to old socks, to almost-moldy tomatoes, and puts them to use again in some other context (pre-Nalgene vessel to transport iced tea on a road trip; means to repair broken screen door latch; protection for hands while emptying garbage; and lunch, respectively). Seems I’ve earned my title as Femme Frugal honestly.

Besides, I’ve always considered myself pretty eco-friendly, being the bag-saver, container-reuser, water-conserver and late-night clothes washer that I am.  With all the talk of eco-consciousness, carbon footprints, 3 R’s and whatnot these days, I fully expected I’d eventually go ”green”; I just never imagined it would be quite in this way. 

You see, our lives have been overtaken by green. Each time I glance out the window at the side of my house, leave via the front door, or stroll round toward the back yard, I’m confronted with GREEN. Mint green, that is. Yes, the DDD household has been invaded by rogue gangs of wandering mint, all vying for supremacy in the ‘hood.

Mint abounds. . . .Mint surrounds. Mint embraces us with its color and scent, tickles us as we tiptoe through the grass, envelops us at every turn.  We are circumscribed by mint.  Yes, dear readers, you were all so right (or, as the HH often translates it from the French, “You have reason”) about that gypsy mint! My days are now lived from within an undulating, leafy, lush sea of green.  Inhaling the verdant aroma from the garden, my mind reels with a heady intoxication (almost as intoxicated, I imagine, as Obama’s fans were last evening after that rousing, pre-victory speech).

Oh, and you know what else?  We’ve got no shortage of mint around here.

So, what to do when you’re inundated with a tasty but not overly utilized herb?  You improvise, that’s what.

Sunday morning, with the weather finally warming up, I thought I’d prepare a refreshing, cooling and nourishing drink for the HH, who was still fairly wilting from the effects of his cold (and, come to think of it, a looking a little green himself).  Fresh fruit is a great option for anyone suffering from weakened immunity, as it digests fairly easily and quickly, without taxing the system too much.  I had just the idea.

Around here, our freezer tends to house a variety of frozen fruits at any given time.  As I’ve mentioned before, even though we choose the smallest organic produce box for delivery each week, often there’s still too much fruit for two of us to consume in a mere seven days.  As a result, I end up chopping and then freezing chunks of overripe mango, pear, banana, grapes, or even (as I did a couple of weeks ago), watermelon for later use.  These frozen cubes generally work beautifully in smoothies or when I want to whip up some nearly-instant sorbet.  Sunday, I opted for a smoothie.

I had been thinking about Mojitos ever since Russ mentioned them in a comment last week, but since I have no interest in drinking alone (I know–how un-writerly of me), and since the HH wasn’t up for alcohol (unless I was going to rub it into his congested chest), I took the general concept of citrus + mint and ran with it.  Rummaging through the various containers of frozen fruit, I uncovered both pear and watermelon, which I imagined would offer a refreshing sweetness without an overpowering flavor (as banana, for instance, might).

Don’t let the intense grassy color deter you–the taste is just right, not too sweet, with a lovely minty flair. It’s refreshing and fairly light, so if you’re thinking “breakfast,” this is the type of smoothie that works as a beverage alongside  your main meal rather than as a beverage instead of your main meal. It would also make a lovely postprandial sip (and maybe even better with a splash of rum–I’ll have to save that version for when the HH is feeling better). 

And, of course, with all this mint (plus the other great fresh fruits) that it contains, how could I not submit this to Kalyn’s Weekend Herb Blogging, this week hosted by Maninas at Food Matters?

Mint Smoothie

This is a cooling, refreshing drink that would be great for a hot summer’s evening, or served in a big bowl at a Bar B Q.  (And iwhat a fun challenge to convince your friends to drink something this green!)

1 cup soymilk (or try using part coconut milk for a creamier drink)

4-6 fresh mint leaves

2-4 Tbsp. agave nectar

1/2 cup pear chunks, frozen

3/4 cup watermelon chunks, frozen

2 lettuce leaves (or not; your choice)

juice of 1/2 lime

1 Tbsp. smooth cashew butter

Place all ingredients in a blender and blend until very smooth.  Garnish with fresh mint leaves, if desired. Drink immediately.  Makes 2 servings.

Note: if you are using fresh rather than frozen fruits, you may add 4-6 ice cubes to the mixture before blending, or refrigerate the smoothie before drinking.