Welcome to Week 3 of A Gluten Free Holiday 2011, the holiday event created by Amy and shared each week by yours truly (and four others–check below for all the participating blogs)! This week’s topic, Gifts of Good Taste, is hosted by Alta of Tasty Eats at Home. Hop on over to see what edible gifts Alta has to share, or to link up your own favorite gifts-of-food recipes (and be sure to enter the giveaway while you’re there!).
I thought this would be a perfect week to share some of my own favorite recipes on the blog that would also make fantastic homemade–and edible–gifts.
Before we get to the food, though, we’ve got another cookbook giveaway!
The book Alta is giving away this week is Artisanal Gluten-Free Cupcakesby Kelli and Peter Bronski. So if you’re a cupcake fan, or if you want to win a great gift for someone else who is, enter the giveaway by leaving a comment on Alta’s blog or by linking up a recipe there.
And now, the food. . . .
In my younger years, I made almost all of my gifts myself (edible or otherwise). Of course, the fact that I was a student living in penury (I won’t say I was a “starving” student, because with my love of dessert, that was never even a vague possibility) was one factor contributing to my motivation for making everything from scratch (unlike today, when the motivation is trying to remain free of the dreaded candida symptoms).
More importantly, though, I always believed that homemade gifts demonstrated how much you cared about someone, giving to them both your time and your thoughtfulness. Since time is at a premium for all of us these days, we have to choose wisely–both what we’ll make, and to whom we’ll be giving it!
For those very special people on your lists, you might want to mix up one of the following. (NOTE: Some of these recipes are made with spelt and/or higher glycemic sweeteners such as sucanat or maple syrup. Recipes with an asterisk * fall into that category; the rest are gluten free and lower glycemic.)
“Mum, it’s great that you’ll be making some homemade gifts this year. . . so does that mean Chaser and I will be getting homemade peanut butter treats? Mmm!”
One of the things I admire about my dad is that he speaks something like eight languages. Having been born in Poland, he grew up in a milieu that encouraged multilingualism simply because of its promximity to so many other countries. Later, he lived in Russia and adopted their tongue; then he moved to Canada where he acquired English; and subsequently opened a butcher shop* in a multicultural Montreal neighborhood where he picked up French, Italian and Greek.
Makes me feel rather limited with my paltry English, French and reading knowledge of German (but let’s not forget that I once memorized Beowulf in its entirety, in the original Old English). The feeling is compounded every time I glance down the hallways of the college where I teach and see students who hail from virtually every country on the planet. The ambient noise as you stroll from classroom to cafeteria could rival that at the original construction site at Babel any day.
Despite not being able to speak many other languages, I do enjoy picking up other vocabularies. In fact, one way to deal with a narrow linguistic repertoire is to drop key words and phrases from other lexicons into your daily conversation. Just say them with conviction, and everyone will think you know what they mean. For instance, I can vividly recall one fellow student in the PhD program when I was at U of T (let’s call him “A. Fected”) who’d constantly use words that sounded foreign, even though in retrospect, I’ve come to believe he had no idea what most of them meant.
Mr. Fected was over 6 feet tall, with greasy black hair that stood out in jagged points like an unruly cactus. His sweaters were always a tad too tight, the sleeves a tad too short, his ego a tad too inflated. He’d saunter around the department with his trademark houndstooth woolen scarf tossed across his shoulders like Cinerella’s cape, blathering to anyone in earshot (which usually meant the poor secretary, who was too polite to kick him out of her office).
“Ah, now you see, Ricki, that blouse of yours is very outré,” he’d pontificate, gesturing with long, bony fingers, the fingernails bitten jagged. “And did you read that excerpt from Foucault last week? Elicited a bit of schadenfreud, wouldn’t you say? Then again, we are all revelers manqué in professor Drivel’s class, aren’t we? Well, you know what they say! In vino veritas! Capiche? “
Eventually, I learned to just smile beningnly and move along. It took me years to realize that he had no idea what he was talking about, either.
I’ve found that the world of food not only allows for, but encourages appropriating terms from other languages, many that contribute to the overall enjoyment and gratificaton of cooking. For instance, don’t you love making a roux? To me, it sounds like a nickname (à la George Carlin‘s “doesn’t even belong on the list”): Oh, my leetle Roux, you are so cute! I just want to pinch your leetle cheeks, my sweet Cabbage-Roux! Come live with me, my Roux, and be my love. . . ” etc. Or how about Jerry and George waxing enthusiastic over the word, “Salsa”? Myself, I’ve always liked the word muesli, even though I don’t eat the stuff. Brings to mind a very smart person deep in thought: “Let me just muesli on it for a bit.” Then there’s chiffonade; sounds like something you’d wear to a very fancy dinner party. And al dente is much more appealing than ”slightly undercooked,” isn’t it?
I could go on. . . . (but lucky for you, I won’t).
Well, as of this week,pilafhas joined my list of favorite exotic culinary terms.
Used to be, the word pilaf brought to mind all things Parisian (or sang-froid, as the French themselves might say). It reminded me of the upper-crust Français, the ones who have servants bringing their food to the table when summoned by a little bell. Maybe because it evokes thoughts of Edith Piaf, but the word pilaf sounds to me so very, very French, doesn’t it? In reality, pilaf is nothing of the sort: it’s one of the homiest, most comforting and universally appealing dishes you could imagine. These days, pilafs are prepared with just about any array of ingredients and spices from countries all over the globe.
Last week, I cooked up a fabulous Moroccan-inspired millet and butternut squash pilaf from my friend Hallie’s new cookbook, The Pure Kitchen. Are you acquainted with Hallie and her blog, Daily Bites? At once formidable and adorable, Hallie is a powerhouse in a petite package. She cooks up beautiful, healthy, natural foods that will appeal to pretty much everyone. With the publication of her book, she’s stepped into the cookbook arena, and I think she’s poised to take that world by storm.
This recipe combines our quintessential autumn veggie, butternut squash, with a host of African spices and what I consider to be an underappreciated grain, millet. The only grain known to be alkalizing in the body (which is what you want for optimum balance and immunity), millet is neutral tasting and pairs well with almost anything, sweet or savory.
When I first mixed up the pilaf, I must admit I thought it might require more spice (we tend to like a lot of spice in the DDD household), but after cooking it up and having it for lunch, I found myself returning to the pot again and again for a little nosh, before I finally packed it up and froze the leftovers to prevent myself from consuming the entire batch. It was perfect, just the way it was. I’d say the combination of creamy, sweet squash with the firm bite of the millet, the salty brine of the olives and the intermittently sweet and chewy raisins offers up a lovely and irresistible mix–for lunch, a holiday side dish, or any time.
And really, there’s nothing to match eating flavorful, satisfying, healthy food–in any language. Capiche?
*If you haven’t read this before, yes, my dad owned a butcher shop, which means I grew up eating meat every day. And yes, I now eat a vegan diet. Irony, much?
Moroccan Millet & Butternut Squash Pilaf (suitable for ACD Stage 3 and beyond*)
This hearty whole grain pilaf makes a flavorful side dish to a festive autumn or winter meal [or, in my case, accompanied by salad for a full lunch]. If butternut squash is unavailable, try using another sweet winter squash or sweet potatoes instead.
1 medium butternut squash, peeled, seeded, and cut into 1-inch (2.5 cm) cubes
2 Tbsp (30 ml) extra virgin olive oil, divided
1/4 tsp (1 ml) fine sea salt, or more, to taste
1/2 medium yellow onion, finely chopped (I used a red onion as that’s all I had on hand–worked just fine)
2 garlic cloves, finely chopped
1 tsp (5 ml) brown mustard seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
1 cup (200 g) millet, rinsed and drained
2-1/4 cups (300 ml) water (I used half water and half veg broth)
1/4 cup (60 ml) dried currants (for ACD, omit, or use homemade dried cranberries)
1/4 cup (60 ml) pitted green olives, chopped
1/4 cup (60 ml) finely chopped flat leaf parsley
Preheat oven to 400F (200 C). On a rimmed baking sheet, toss the squash cubes with 1 Tbsp (15 ml) of the olive oil and 1/4 tsp (1 ml) salt. Roast for 20-30 minutes until tender and brown in spots.
Meanwhile, heat th remaining Tbsp (15 ml) oil in a medium ot over medium-low heat. Add the onion, garlic and mustard seeds. Cook, stirring often, until the onion is soft and translucent, 3-5 minutes. Add the cumin, curry powder and millet. Stir for one minute. Add the water. Increase heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and millet is fluffy, 25-30 minutes.
Using a fork, fluff up the millet and mix in the currants, olives and parsley. Gently stir in the squash and season the pilaf to taste with salt before serving. Makes 4 servings. May be frozen.
Now, since Canadian Thanksgiving occurred a month ago, many of you have already encountered my own list of favorite Thanksgiving recipes that I posted here (and please do feel free to use them for your American Thanksgiving, too!). Personally, I’m not averse to celebrating twice. So let’s get to it!
I was chatting yesterday with some online buddies about Canadian-vs-American Thanksgiving (I’d say the tacit consensus was that Americans make more of a fuss about it) and I admitted that, in the home of my childhood, we never actually celebrated T-Day. My memory about it is fuzzy (who am I kidding? My memory about everything is fuzzy these days), but I think the first traditional Thanksgiving celebration I attended was at the home of my first boyfriend’s mum.
I was madly in love with Spaghetti Ears and adored his mother, an Irishwoman who had been widowed at a young age and lived on her own in a little bungalow across town from the university. She was a pixieish woman, perpertually smiling, her dancing blue eyes flitting about the dinner table as she regaled us with stories of her Irish relatives and friends. Her cheeks were permanently flushed pink and her bobbed gray hair, normally hugging her head like a shawl, would swing back and forth as she reached across the table to pass bread or pat my hand. She also made the most delicious curried beef I had ever tasted (okay, so it was the only curried beef I had ever tasted). And I still possess–and use–the hand-knit tea cozy she gave me for Christmas almost 30 years ago, its red and green woolen stripes just as vibrant today as they were back then. I was honored to be invited to her holiday celebration!
Although I loved the idea behind the Thanksgiving feast (and the feast itself) from the first time I experienced it, the cranberry sauce was one aspect I just couldn’t rally behind. I always found it far too sweet for my taste; in fact, canned cranberry sauce is the reason I thought I didn’t like cranberries for many years. Last year, I decided to combine the crimson berries with some stewed apples for a stellar Cranberry Apple Compote, which I was happy to eat alongside nut roast or on toast, and the HH was delighted to enjoy with his turkey. This year, I opted for something a little different:
Today’s recipe comes courtesy of our organic produce delivery, which arrives like clockwork every week ,whether or not I’ve finished up the previous week’s fruits and veggies. As has happened in the past, I left some plums in their paper bag to languish on the counter, unnoticed until it was almost too late to save them.
I decided to combine the soft, squishy plums with their hardier, tarter cousins, and cooked up a quick Plumberry Compote. It offered up the perfect mix of tangy, sweet, and spreadable, with a deep magenta hue and gemlike brilliance.
[How I freeze my plumberry sauce. . . no, the color in the photo isn't off--this pic is frozen apricot spread.]
I hope you give this unconventional cranberry sauce a try. The flavors work beautifully in tandem to offer up a thick sauce that is nearly sweet enough even on its own, without added stevia. It’s also tasty enough to use as jam on toast–something traditional cranberry sauce can’t quite match, which means that leftovers will actually get used! It’s quickly become a favorite condiment here, as it can be used by the HH on his Thanksgiving turkey (that is, if he had had turkey this year), can be spread on some savory nut roast, can double as a chutney with a nice Indian curry, or can be used in lieu of maple syrup on a stack of pancakes or a breakfast bake (as in the photo above).
Yep–it’s time to forge a new tradition, I say!
And don’t forget about the fabulous giveaway this week!
Kim is giving away a copy of Laura Russell’s Gluten Free Asian Kitchen. Just head over to her blog to enter! Here’s a list of the other bloggers who are participating in the event as well:
And my post on Dateless Date Squares from last week, click here.
[A new favorite--breakfast bake topped with Plumberry Sauce and chocolate almond butter.]
Plumberry Sauce or Jam (Suitable for ACD Stage 2 and Beyond)
This sauce is so easy to make, it’s almost embarassing to write it out as a recipe. Freeze any leftovers in silicone muffin tins, then pop out and store in plastic bags in the freezer, for up to 3 months.
6-7 small, ripe black plums, pitted (leave the skins on)
20-30 drops plain or vanilla stevia liquid, to your taste
In a small food processor or blender, purée the plums. Transfer to a medium pot and add the remaining ingredients except stevia.
Cook, stirring frequently, until desired thickness is reached and most of the cranberries have popped (if you have a splatter screen, this is a good time to use it. Otherwise, place a lid on the pot with just a crack open to let the steam escape. That way, you’ll avoid speckling your stovetop and any other surface within sight).
Once the desired thickness is achieved, add the stevia and stir well. Pour into a clean glass jar or container and store in the refrigerator for up to 10 days. Alternately, freeze in silicone muffin cups, then pop out of the cups and keep frozen in a plastic bag or freezer container for up to 3 months. Makes about 2 cups (480 ml).
Let’s get ready for the holidays! This is Week One of A Gluten Free Holiday–2011 Edition, so get those ovens fired up, pull out the fancy china, polish the silverware*, and start planning those place settings! The event is the brainchild of our lovely hostess, Amy over at Simply Sugar and Gluten Free, and continues on Thursdays from now through December. Today, Amy is kicking off the festivities on her blog. Our topic is ”Healthier Over the Holidays” and she’s offering Seven Tips for Healthier Holiday Baking. Hop on over and see what she’s got to share, check out the linked recipes, link up your own, and enter to win a copy of Amy’s wildly popular cookbook, Simply Sugar and Gluten Free!
Being on the anti-candida diet since March 2009, I’ve been hyper aware of everything I eat and how it affects my health in a direct fashion since then. You’d think that, given my current diet (you can read about how I eat here), there would be precious little more I could do to healthify my eating habits throughout the holiday period.
Except if you did think that way, you’d be mistaken.
As someone who’s struggled with ups and downs of the scales throughout my life, I felt a certain alarm when I gained five pounds a year after losing 45 of them on the ACD. Since then, the scale has fluctuated up and down some more, coming to rest at a place that, I must admit, doesn’t feel comfortable to me. And while I’m still not counting calories, points, or carb grams, I have come to accept the fact that, despite my über healthy menus and six-days-a-week visits to the gym, it is still possible to gain weight. Reasons may include eating too much of a good thing (even a sugar-free good thing); hormonal changes that have occurred along with menopause (Mother Nature, isn’t it about time you stopped playing these nasty tricks?); or, simply, too much stress (can you say “computer virus”?).
[I love a healthy, high-protein, high-fiber, lower glycemic dessert, don't you?]
So what am I doing to stay healthy over the holidays, you ask? Well, I’ve decided that the best way to avoid those typical weight fluctuations is to focus on lower-carb and lower-glycemic foods this season. Simply, what this means (for me, anyway) is fewer flour-based recipes, and more bean and legume-based ones–especially in my desserts.
I already make great use of beans and legumes in savory dishes, but it’s only recently that I began baking with them as well (thanks, Kelly!).
Today’s recipe is a great dessert that employs legumes in place of fruit. These babies may think that they’re date squares, but they’re not! As you may already know, the ACD does not permit dates as one of the “approved” foods; they are considered too sweet. (A friend and I engaged in an energetic debate on this very issue recently: dates, which are real, whole foods with fiber, vitamins, minerals and even a modicum of protein, are forbidden; while agave nectar and coconut sugar, both sweeteners and partial foods, are permitted. Go figure).
Much in the way that Chinese Red Bean Cookies use cooked adzuki beans in their filling, regular ole black beans here stand in for dates (combined with a few other flavors, of course). The result is a sweet, slightly lemony filling nestled between layers of crumble topping. You’ll think you’re eating dessert when really, you’re savoring a protein-packed, grain- and fruit-free, lower-glycemic, high fiber, treat. How’s that for a healthier twist on a treat this holiday season?
The HH loved these bars and couldn’t guess what the filling was made of. When I offered to let him in on the secret, he replied, “No, don’t tell me. Just let me enjoy them as they are.” Sounds like a very healthy attitude to me.
So reminiscent of date squares, you won’t believe it. With beans in the filling and sunflower seeds in the topping, these bars are not only delicious, but provide a good hit of protein in each sweet square as well.
For the Filling:
2 cups well cooked, rinsed and drained black beans (one 19 oz or 540 ml can)
2 large ripe pears, washed and cored (you can leave the skin on)
2 Tbsp (15 ml) carob powder or flour
1/3 cup (80 ml) coconut sugar
pinch fine sea salt
zest of one lemon
2 Tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) pure vanilla extract
30-40 drops plain or vanilla stevia liquid, to your taste
1/4 cup (60 ml) avocado or nut oil (I used macadamia) or unrefined coconut oil, preferably organic, melted
up to 1/4 cup (60 ml) water, if needed
Preheat oven to 350F (180C). Line an 8-1/2 inch (21.5 cm) square pan with parchment, or spray with nonstick spray and set aside.
Make the filling: Combine the beans, pears, carob, coconut sugar, salt, lemon zest and lemon juice in a food processor and process until very smooth and no pieces of bean are visible. Transfer the mixture to a medium pot and heat over medium-low heat until it begins to heave and sputter (it will be trying to boil, but will be too thick to do so). If you have a splatter screen, now is a good time to place it over the pot. If not, keep the cover on but leave an edge uncovered to allow steam to escape. Reduce heat so that the mixture is still cooking but not quite as actively.
Stir the mixture very frequently (about once every minute or so) as it continues to heave and give off steam, scraping the bottom of the pot with a silicone spatula as you stir (it will scorch very easily–keep stirring!). After about 20 minutes, the mixture will begin to darken and thicken up considerably. It should be thicker than applesauce, almost as thick as, say, a smooth almond butter (this could take up to 30 minutes). Remove from heat, add the vanilla, stevia and flax, and set aside while you make the topping.
Make the topping: In a food processor, process the sunflower seeds, sugar, millet flour, 1 cup (100 g) of the oats, cinnamon and salt until it resembles cornmeal. Add the stevia and oil and pulse until the topping comes together in clumps. It should be slightly moist and stick together when pinched between your fingers. If the mixture is too dry, add a Tbsp (15 ml) or so of water at a time until it comes together in moist clumps. Add the final 1/2 cup (50 g) oats and stir them in to the mixture, but don’t process again.
Press about half the topping into the prepared pan (you can measure, or just estimate). Spread the filling evenly over it, then sprinkle with the rest of the topping. Press gently into the filling. Bake 30-35 minutes, until the edges are golden. Allow to cool before cutting into squares. Makes 6-8 servings. May be frozen.
Don’t forget to check out Amy’s post today and enter the giveaway!
* I know, seriously, who ever polishes silverware any more? But it sounds good, right?
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)
Thanks to everyone who entered the giveaway for Chef AJ’s cookbook, Unprocessed! I’m so glad to know that so many of you are interested in cooking with whole foods and no added fats or sugars.
I’ve done the Random Generator thing, and the winner is. . .
Number 15, Suzanne! Suzanne mentioned her favorite food, avocado, in one of her comments. Congratulations!
Suzanne, please contact me with your mailing address so that I can get your book out to you.
Next time, I’ll have a yummy recipe to offer. Hope you can handle yet another dessert. . .
Happy Monday! Hope you all had a fabulous weekend. Mine was filled with some surprise excitement followed by a lovely visit to the Toronto Vegetarian Food Festival, where I watched an amazing demo for Raw “Blizzards” put on by Lisa and Nicole. What I wouldn’t give to have the energy of those two! (And the ice cream was pretty heavenly as well).
Well, summer here in Toronto may be “unofficially” over (don’t wear white after Labor Day, and all that), but you’d never know it by the weather over the weekend. Summer produce is still going strong, too. We’ve had blueberries in abundance and even a fresh pineapple a week or so ago!
I made this fabulous Blueberry-Pineapple Crumble for my guest blog post over at Christy’s The Blissful Chef. Have you heard that Christy has a new cookbook out, filled with simple, delicious and environmentally-friendly meals? Blissful Bites: Vegan Meals that Nourish Mind, Body and Planet offers over 150 recipes that are based on macrobiotic principles and that everyone can enjoy. I reviewed Christy’s e-cookbook here (check out how wonderful those dishes were) and I’ll be doing a review of her new book as soon as I can get my hands on a copy!
Head over to Christy’s blog to read my recipe for Blueberry-Pineapple Crumble.
Hope y’all had a great Labor Day weekend (or Saturday and Sunday, as the case may be). The HH, Girls and I had a lovely weekend despite my need to do some school work. We brunched, enjoyed a couple of sun-kissed walks (and the Girls even had a swim), I supped with a couple of nutrition school friends, the HH and I watched another of our newly-purchased DVDS and then I saw The Helpwith my buddy Eternal Optimist yesterday evening (loved it–so many fine performances!). And smack in the middle of the weekend, we were visited out of the blue by an old friend of the HH’s as he drove from Calgary to Kingston and opted for a pit stop at our house.
I don’t know about you, but I’m not ready for summer to be over just yet! *Sigh.* Yet somehow, the weather here in Toronto has co-opted my favorite season and set the perfect backdrop for back-to-school today with chilly, 12 C (54F) temperatures.
In an attempt to prolong that good summer vibe as long as possible, I thought I’d revisit a series that I ran last year called Back to School Swag (ha ha on you, TIFF–you’re not the only one giving out swag this week!). I received a few products and books for review over the summer months, and I’ll be giving away some of them (just the ones I liked!) over the next month or so. Today’s inaugural giveaway features a cookbook that impressed me quite a bit.
Some of you may recall the Crazy Simple Kale Salad I posted last winter. It’s a simple salad with a quick and stellar dressing that really elevates it to something spectacular. The HH and I adored it and I often make it as a way to enjoy raw kale.
As soon as I opened the book, I knew immediately which recipe I wanted to try: the Hemp Seed Lime Dressing. I know, a dressing, of all the possibilities! But raw kale salads are such a staple in our house now that I’m always looking for new and interesting toppers. I whipped it up that evening–so quick and simple–and we devoured it before I could even snap a photo. Luckily, I used the leftover dressing the following day on my Baked Sweet Potato Falafel:
[A perfect rich and creamy foil for the falafel!]
Once I’d scoured the book for recipes and filled it with my trademark sticky-note bookmarks, I sat down to really read the intro chapters. In the author’s own no-nonsense, engaging and humorous voice, the book’s first five chapters introduce the concept of “unprocessed” (the basic criterion is, “can you make it in your kitchen?”); explain the “evil trinity” of sugar, fat and salt, and why she never includes them in her recipes; relate Chef AJ’s own story and how she came to follow a vegan, high-raw, unprocessed diet; and provide pointers, tips, and questions for the reader to determine whether s/he wants to attempt the same type of diet, or perhaps move in a more unprocessed culinary direction.
I found AJ’s personal story to be both touching and compelling and gained a great deal of respect and admiration for her both as a person and a chef after reading it (without revealing too much, let me just say that she experienced illness, eating disorders, personal and family tragedy and a variety of other crises in her life–and came through it with a renewed determination, vibrancy, and, ultimately, health and energy).
The book will make you laugh (“Kosher salami, for those of you taking notes, differs from regular salami in that one kills you and the other is blessed by a rabbi before it kills you”); will motivate you (“The fact that you are even reading this book tells me that you are the kind of person who can see the possibility of something wonderful for your life, for your health and the health of your family. I’m guessing you already have done many difficult things in your life and have succeeded at them, so why should this be any different?); and will inspire you. Most importantly, it will provide you with over 100 easy, quick, unprocessed and delicious recipes to help you achieve better health.
After delving more deeply into the book, I turned to a couple more substantial recipes. First up was the raw Spanish “Rice” (made from cauliflower). This was a flavorful mix of veggies and creamy avocado with a spicy kick. I could have eaten the entire bowl myself (oh, wait, except for the HH’s sampling, I did!):
[Tangy, spicy, filling raw Spanish "Rice".]
Finally, in honor of fall (I may wish it weren’t here, but there’s no denying that chill in the morning air), I blended up the Cream of Zucchini Soup (also raw). This lovely, full-bodied and velvety soup combines a protein boost from hemp seeds with a subtle sweetness of fresh basil and dates (I used stevia instead). Filled with rich flavor and the luxurious silkiness from the hemp, it was a perfect lunch before moving on to a productive afternoon. (For the recipe, see below.)
[A bowlful of whole-foods, raw, creamy goodness.]
I loved all three recipes that I tried. Overall, the book offers dishes that are quick to prepare, made from simple, whole ingredients without added fat, sugars (of any kind) or salt–yet Chef AJ excels at creating interesting and satisfying flavor combinations that will please all types of eaters.
If you’re curious about how to create tasty whole foods recipes without sugar, fat or salt; if you’ve been leaning toward more raw foods; or if you’re simply seeking out healthier recipes, you’ll want to get yourself a copy of this book and begin enjoying flavorful, simple, unprocessed foods. And you can also enter to win a copy!
GIVEAWAY: Chef AJ has offered to give a copy of the book to one lucky DDD reader! (open to Canada and US only).
Here’s how to enter:
It’s simple: just leave a comment on this page telling me what your favorite whole food is.
For extra entries, do any or all of the following:
Subscribe to Diet, Dessert and Dogs, follow me on twitter, or “like” the DDD Facebook page; then come back here and leave a comment telling me you did so (a separate comment for each one, please);
tweet about the giveaway and use @rickiheller in your tweet so I’ll see it, then come back here and leave a comment telling me you did so;
post about the giveaway on your own blog or Facebook page, tagging or linking to Diet, Dessert and Dogs so I’ll see it; then come back here and leave a comment telling me you did so.
The giveaway will remain open until midnight on Monday, September 12th my time. Then I’ll choose a winner at random and announce the winner the following day.
Good luck, everyone!
Cream of Zucchini Soup (adapted from Unprocessed by Chef AJ)
This rich and creamy soup is a great way to use the bounty of zucchini you’ll find around this time of year. If the weather is chilly, I bet it would be just as good warmed a bit as well.
2 small zucchini, washed and trimmed, cut into chunks
3/4 cup (180 ml) unsweetened plain almond, soy or hemp milk
Place all ingredients in a blender and blend until silky smooth. Garnish with more basil, if desired. Serve immediately, or warm and then serve. Makes 2-3 servings.
Thanks to everyone who entered the giveaway for a copy of Amy’s book, Simply Sugar and Gluten Free! I was thrilled that so many of you are interested in cooking without gluten or sugar. . . and having this book full of delicious and easy recipes!
Thanks to random.org, we have a winner!
Congratulations to Caroline, Number 103! Here’s Caroline’s comment:
Wow, these all sound amazing and incredibly healthy! I’m sure her cookbook has even more great recipes to look at and try!
Well, Caroline, now you’ll be able to try them! Please email me at dietdessertdogsATgmailDOTcom with your full name and mailing address so I can be sure your book gets out to you asap.
And be sure to come back tomorrow when I post my savory submission to this month’s SOS Kitchen Challenge featuring blueberries!
“Yeah, congrats to Caroline, Mum! And I do hope you know that dogs like blueberries, too, right?”
[A favorite raw breakfast: chocolate almond spread on apple slices.]
Remember the days when there was only one kind of nut butter–and nobody was allergic to it?
I think I ate peanut butter almost every day until my late 30s. As a kid, I slathered it on saltines alongside chocolate milk during cartoon-drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick-me-up, or after a late night when I was too tired to cook.
When I hit my 30s and moved to Toronto, I experienced an almond butter epiphany. For a time, I gave up the previously favored legume. In the past decade, I’ve branched out to hazelnut, pecan, walnut, cashew and “mystery” butters (ie, a combination of several different nuts). Nut butter is definitely a staple in the DDD household, and one of my favorite foods.
These days, it seems I’m once again battling the mercurial ups and downs of my scale (ever since baked goods–albeit ACD-friendly–have reappeared on my menus). With summer thoroughly upon us (whoopee! yahoo! yay! Danks Gott! Hallelujah! Bravo! Yeeeeee-haw!) and the desire for raw fruits and vegetables in full force, I thought I’d take advantage and amp up my intake of raw produce, thereby simultaneously reducing my intake of grains and flours as a way to get back on track. This raw almond butter offered a key resource in the battle.
While I do enjoy almond butter made from toasted almonds, it’s never been a favorite base for chocolate nut butter; I’ve always thought that, no matter how much chocolate is added, the toasted almond flavor always predominates. It’s sort of like another musician trying to sing a duet with Celine Dion–whether it’s R. Kelly, Andrea Bocelli or even Barbra Streisand–all you hear is that wacky Chanteuse. On the other hand, whenever I’ve sampled raw almond butter, I found the taste rather insipid and bland (sort of like listening to Michael Bublé).
In the end, it was the nondescript flavor that rendered raw almond butter an ideal vehicle for raw cacao in this recipe. When the two are blended together, the cacao really shines, revealing all its complex flavors from fruity notes of strawberry to caramel undertones and its own subtle honeyed sweetness. Yes, my friends, this is chocolate at its finest and in full flavor! I also used vanilla bean powder for the first time and was delighted with how it adds its own luscious fragrance and character to the mix.
Overall, this raw nut butter is easy to make (though it does take a bit of time) and is almost dessert-like in its chocolate intensity (in fact, once refrigerated, it firms up enough that the texture resminded me of fudge). Not so sweet that it requires toning down with something savory, it’s great directly on a spoon or spread on any (alimentary) partner you fancy. Drizzled on apple slices is one of my favorite ways to enjoy a decadent-tasting, still healthy and raw breakfast.
Who knows? I may revert to the classic peanut butter one day. But for now, Saturday mornings were made for Raw Chocolate Almond Butter.
And don’t forget. . .
Giveaways Gone Wild III continues! Don’t forget to enter for a chance to win a copy of my friend Amy Green’s new cookbook, Simply Sugar and Gluten Free! For a review, recipe, and all the details, see this post.
A fantastic spread atop toast, crackers, apple slices or whatever your fancy (raw sweet potato rounds worked really well for me). To make the spread suitable for ACD Stage One, simply sub carob powder for the cacao.
2 cups (340 g) raw natural almonds, with skin
3 Tbsp (45 ml) raw cacao powder (or cocoa, at your own risk–it is more bitter than cacao; or use carob for ACD Stage 1)
pinch fine sea salt
2 tsp (10 ml) whole vanilla bean powder or 1 tsp (5 ml) pure vanilla extract (see instructions)
3 Tbsp (45 ml) coconut oil, preferably organic
70-80 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)–about 1-1/4 tsp (6 ml)
Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead). Process until the mixture looks like a powder, with no pieces of almond visible.
Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).
Pour into a clean jar or container and store in the refrigerator until ready to use. It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using. Makes about 1-1/4 cups (300 ml). Store, covered, in refrigerator up to 2 weeks.
*Note: to make the recipe ACD-Stage 1 friendly, simply sub carob powder for the cacao or cocoa. No, it won’t be chocolate any more, but it will still taste yummy.
This post is linked up to Sugar Free Sundays, where you’ll find a collection of recipes without refined sugar.
