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* with apologies to Bradley Cooper and Sandra Bullock (though from what I hear about the movie, they should be apologizing to us).
[Stevia-sweetened giant baked apple pancake]
How did it get to be Sunday already, and five days since my last post? Well, I haven’t been lounging around watching soap operas and eating bon-bons, that’s for sure (just watching soap operas–I’m not allowed bon-bons on the ACD, silly!). Actually, my dear friend Sterlin has been visiting from England, and I’ve been spending as much time as possible with her (including a surprise birthday party–with Sterlin as the guest of honor–yesterday evening). And though I cooked up a storm for the party, most of the dishes were tried-and-true Indian fare, many of which I’ve already shared on this blog. I fully intended to try out a few new recipes, but ran out of steam, and time, before the party.
[Dishes I contributed to the party: (clockwise, starting with the rice): broth-cooked basmati; peas in a creamy curry sauce; okra masala; cauliflower and pear curry from Celine and Joni's upcoming cookbook; lentil dal; and creamy eggplant stew in the center (also from the upcoming cookbook).]
So, instead of a new recipe today, I thought I’d address a topic that’s garnered a bit of attention on my blog over the past year or so, both from me and from readers. In fact, over the past month, I’ve received quite a few emails asking me about the ways in which I use stevia (the predominant sweetener allowed on the ACD, along with vegetable glycerin or yacon syrup, which I use only rarely).
For anyone just starting out on the ACD, anyone required to eat low-glycemic or low-carb foods (ie, diabetics, people watching their weight, and so on) or anyone interested in ditching artificial sweeteners, stevia is an all-natural, zero-calorie sweetener that you might like to try.
*Please note: I am not a scientist, a chemist, or an expert on stevia, and this post is not intended as advice for anyone contemplating using the sweetener. I’m writing about my own personal experience with stevia, and this is my own, personal, opinion.
How I Discovered Stevia
In the home of my childhood, sweets and desserts were ubiquitous. My mother was an accomplished from-scratch baker and my father, an immigrant to the country, was accustomed to a big slice of home-made cake after dinner each evening. Consequently, my sisters and I grew not only to expect freshly baked confections in our house at all times, but also to prefer sweets to any other types of foods.
As I grew older and my sweet tooth became more ferocious, I began to leap on every chance to eat something sweet without the caloric consequences. When saccharin first became available in Canada, The Nurse and I concocted a cream-cheese based cherry cheesecake sweetened entirely with Sweet N Low (my mouth still puckers at the thought). Later, I found myself buying Weight Watchers Mousse (containing aspartame) in bulk, as I’d often consume an entire batch (supposedly enough for six people) for dinner. When I lived on my own, I stocked Diet Pepsi as if I were hoarding for the next pandemic, and would often imbibe a liter or two of the stuff almost daily.
Needless to say, my sweets addiction got me into some trouble, not once, but twice. About a year ago, I found myself afflicted once again (the previous time had been 10 years prior) with a raging case of systemic candida. The only solution? A strict, relatively restrictive diet and herbal (and, in my case, prescription) anti-fungal medications.
When I was in nutrition school, there was a lot of buzz about a “new” herbal sweetener called stevia. I must admit, I was a bit wary at first (perhaps it was my Pavlovian response to any sweetener that came in little blue packets), but I’ve come to appreciate and even love the mighty sweetleaf. And this time round, it’s certainly allowed me to placate a persistent sweet tooth even while adhering to the diet that will eventually restore my overall health and digestive balance.
What is Stevia?
While the Stevia rebaudiana plant (a leafy shrub) is native to Brazil and Paraguay, it’s actually been grown here in Ontario since 1987, which may explain why Canadians are more familiar with the sweetener than Americans (it’s been designated as GRAS–generally recognized as safe–only since 2008 in the US). Still, stevia is considered an herbal supplement in Canada, so you won’t find it on supermarket shelves next to the Equal; instead, it’s available at health food stores. It’s also the most popular sweetener in Japan, where they’ve been using it to replace artificial sweeteners since 1971.
When the stevia leaves are dried and the liquids extracted, the compounds acquired (called stevioside and rebaudioside) give stevia its sweetness (at about 250-300 times sweeter than sugar). The compounds can be dried into powder or used in liquid form; either way, they are usually augmented with fillers, since the pure extract is so sweet the amounts used would be infinitesmal. Liquids usually have food-grade alcohol (such as they use with vanilla extract) or glycerin (for a non-alcohol version) added. Just a few drops of the liquid offers sweetness equal to 1-2 tsp (5-10 ml) of sugar. (The powder is premixed with dry bulking agents such as cellulose, dextrose, or maltodextrin so that one packet equals about 1 tsp/5 ml of sugar). You can also consume the fresh leaves, which are about 30-45 times sweeter than sugar. [information from here].
Are There Problems Associated with Stevia?
If you’re concerned about possible side effects or health risks, you should know that there have been some studies that indicated genetic mutations in animals who ingested large amounts of the herb. However, these studies haven’t been replicated on humans. Additionally, stevia has been used for hundreds of years in its countries of origin, as well as longterm in Japan (where it’s the number one sweetener, before sugar).
Because it’s derived from a plant and undergoes very little processing, I would much prefer to use stevia than any of the artificial, chemical-based, sweeteners such as Equal or Splenda (and I take issue with those who refer to stevia as “another artificial sweetener”; to my mind, that’s a misnomer). Like saccharin or aspartame, stevia adds zero calories to your food; it tastes very sweet; and it doesn’t affect blood sugar levels.
The difference between stevia and sucralose or sodium cyclamate, however, is that stevia exists as-is in nature, and doesn’t require laboratory procedures to be made sweet. In fact, I’m a little leery of some of the new products like PureVia or Truvia (and please note that I’ve never tried either one of them) that extract only the rebaudioside A only (it’s one of the factors that makes stevia sweet) so they can manufacture sweeteners from it. Why not continue to use the whole plant (you can steep the leaves like tea leaves) or the natural, whole extract from the whole leaves, as people have done for centuries? For my part, I’ll use only products labeled as whole “stevia,” containing that one ingredient only, rather than those with trademarked names that are not “stevia.”
[Blended Breakfast Cereal, stevia-sweetened.]
Where is Stevia Best Used?
I tend to prefer using stevia in foods that are naturally sweet to begin with or recipes that require very little sugar (1/4 cup or less), as well as recipes in which the texture isn’t changed (much) by the addition of sugar. For instance, my favorite use is in my morning smoothie or bowl of oatmeal. It’s also great as a sweetener in salad dressings, puddings, pancakes and pie fillings, since they don’t rely as much on sugar to produce a particular texture.
The greatest challenge with stevia, I think, is using it in baking, because its intense sweetness (up to 300 times sweeter than sugar) permits only a minute amount to be added to batters or dough. When you substitute 10 drops (or 1/4 teaspoon powder) for 1 cup of sugar, you alter the dry-to-wet ratio in your baked good, as well as the chemical reaction that takes place with baking. As a result, I’ve had to experiment quite a bit with my stevia-sweetened baked goods. Keep that in mind if you try stevia as a sugar replacement. (There are also one-for-one stevia-based sweeteners on the market that allow you to measure one cup of the mixture for one cup of sugar, but these always contain bulking agents. While they produce a good product, my digestive system hasn’t taken kindly to the added ingredients, so I avoid them.).
[Lemon-Blueberry Muffins, sweetened with stevia.]
If you do use stevia in baked goods, remember that you’ll need to compensate for the loss of sugar as a binding agent (due to caramelization when it’s baked). Instead, try using nut or seed butters, or fruit purées in place of some of the sugar, as I do in this recipe. You can find other stevia-based desserts like cookies, puddings and cupcakes with frosting (plus some savory dishes as well) in my ebook, Anti-Candida Feast.
My Favorite Brands of Stevia
Until this year, the only brand of stevia I used was NOW Foods’ brand, as it was the one most readily available here. I prefer the liquid (some people have noted a slight bitterness or aftertaste with the powder; I’ve never found this to be the case with the liquid).
Recently, however, I’ve had the opporunity to try out a few other brands, as well, such as Stevia in the Raw (powder, extract of whole stevia), which I won in a blog giveaway; NuNaturals (vanilla and unflavored liquid) and Stevita chocolate flavor (both of which I received as samples for review on this blog).
Granted, this isn’t a representative sample of all the brands out there, and I’m always scouring the local health food store for other brands. While I loved the NuNaturals and Stevita brands, I did notice that they require a bit more volume than the NOW brand to achieve the same sweetening power (so if I need only 5 drops of NOW stevia to sweeten my bowl of oatmeal, I need up to 10 of the others for the same degree of sweetness). I haven’t detected any bitter aftertaste in any of these brands, though, so perhaps I’m just one of those lucky people with a genetic quirk of the tastebuds that doesn’t register that particular type of bitterness (then again, I also adore brussels sprouts).
Is there anything else you’d like to know about the ACD, my diet, recipes on the blog or any of the ingredients I use? I plan to post more informational blog entries like this one on occasion, in which I answer readers’ questions or address comments related to the diet. So let me know what you’d like me to cover!
“Mum, I know there have been some tests on animals, but dogs can enjoy stevia too, can’t they? Because, you know, we don’t want to give up taste-testing those Carob-Coconut Sweeties you make.”
Last Year at this Time: Chinese Scallion Pancakes
Two Years Ago: Sweet Potato Pancakes (not latkes)
© 2010 Diet, Dessert and Dogs
When I first thought about the holidays this year, I resigned myself to the usual ACD fare: hummus, salads, lots of greens and maybe some veggie patties. But then I thought, why shouldn’t I have a great holiday dinner, too? I set to work coming up with a delicious menu that both the HH and I could enjoy together–complete with a yummy dessert.
If you’re on an anti-candida (or any sugar-free, gluten free) diet, the holidays don’t have to be dire! Anti-Candida Feast will provide everything from appetizer to dessert for your holiday meal. I’ve created a dozen brand new recipes and paired them with a few more favorites from this blog.
All recipes are gluten free, stevia-sweetened and suitable for anyone on an anti-candida diet, or any diet that features whole, natural foods and is free of gluten, eggs, dairy, and sweeteners (except stevia) or anything artificial. (Some recipes are suitable for phase 2 of the ACD, containing unsweetened chocolate, coconut milk or gluten free flours).
Here’s what you’ll get in this 29-page ebook:
–Tips on dealing with the anti-candida diet
–Sixteen recipes, including:
* Includes full color photograph.
To order your own copy of Anti-Candida Feast for just $5.00 US, use the “Buy Now” button in the left sidebar, or click here for the Ebook page (PayPal button is after the book description).
And don’t forget that you can win many of the ingredients to make the desserts in the ebook by entering the healthy baking kit giveaway–running until tomorrow! Just click here to enter.
I rarely post non-recipe entries these days, but with the holiday carousel already well underway (the HH and I will be attending our first party of the festive season this weekend), I wanted to share some thoughts about the holidays, anti-candida style.
[ACD-Friendly Holiday Nut Roast with Smoky Almond Gravy and sides]
My friend The Architect and his wife have thrown an annual Christmas bash for the past decade or so, and the HH and I have been lucky enough to attend each year. (Like a Same Time, Next Year remake–without the sex, that is–we meet up repeatedly with the selfsame dozen or so guests and always look forward to catching up on the previous 12 months). This time, though, I’ll be dealing with the scourge on my skin, the infestation of my intestines, that plague on my psyche: the Cursed Candida!
It can be incredibly difficult for anyone on a special diet (and by “special diet,” I mean anything that’s not the Standard American Diet–ie, anyone reading this blog) to navigate the holidays. Like it or not, you become keenly aware of the restrictions imposed on you, and the shaky line between friendship and maintaining your health; between wondering, “What would make a good hostess gift?” and, “will there be anything I can eat?”. Sometimes, you might even wonder if it’s worth attending the event at all, when you are (mostly) relegated to outside observer while everyone else indulges in supersized portions of flaky hors d’oeuvres, cheesy bites, holiday meats, chocolate truffles with Grand Marnier ganache, or big, sloppy slices of trifle and bread puddings. Waaaa!
So how do you endure survive traverse the barrage of sugar-laden, cream-laden, chocolate-laden, booze-laden, lard-laden buffets, holiday tables, restaurant menus and dinner parties that will be crossing your path until, oh, mid-February?
[Stevia-Sweetened, ACD-Friendly Chocolate Pots de Crème]
Well, folks, I won’t stevia-coat it; this diet can be a huge challenge, and at times is very, very tough. And make no mistake: even as I enter month Number Ten on this regime, I still find it a constant battle to ensure I don’t fall off the wagon and plummet headlong into the vortex of overeating, bingeing and regretting my transgressions (the gastronomic kind–not to be confused with those other, more famous, transgressions). As a sweets addict, I can relapse with the least provocation; thankfully, I made only a half-batch (10) of those ACD-friendly Matcha Chocolate Truffles, as I consumed them all within two days. (Hmm. Good thing I’m not back on sugar, isn’t it?)
This year, I’ll be following a fairly rigid version of the ACD, even through the holidays. What that means is no alcohol, vinegar, moldy foods (ie, mushrooms, citrus except for lemon/lime, melons, peanuts), sweet fruits (goodbye, dear mango! Sayonara, persimmon! Auf wiedersein, medjool dates!), and no conventional chocolate (ie, with sugar). I’ve only recently begun to incorporate unsweetened chocolate and some non-sweet fruits (apples, berries, pears) into the mix.
As a result, I thought it might be useful to outline some of the strategies I’ve used in the past and plan to use this season to keep the holidays a happy time, even on an anti-candida regime. For those of you new to the diet, I hope this offers some help!
[ACD-Friendly, Stevia Sweetened Mini Spice Cupcakes with Choco-Carob Frosting]
Invitations to Parties and Others’ Homes:
Over the years, I’ve finally set aside any initial fear of offending my host(ess), and always bring at least one dish I can eat (raw kale salad is usually a huge hit with everyone, and it can be whipped up in minutes before you leave). I bring enough for everyone, so that it doesn’t appear I’m simply feeding myself. Yes, this creates a bit of an inconvenience and extra expense, but it’s worth it to be able to eat something. Most parties will serve veggies and dip, so you can munch on the veggies, at least.
I also always eat something before I go, even if it’s just some (wheat-free) crackers and almond butter. That way, if my own salad is truly the only ACD-friendly food in the place, I won’t starve.
It can be difficult to stand around chatting with people as they imbibe champagne, wine, or whatever and eat all manner of yummy, rich and savory foods–but try to keep your mind on the real reason behind the party: to socialize, to meet people, to get together with friends and family. They really are better than a piece of pumpkin pie, aren’t they?
Holiday Meals
If you’re cooking up your own holiday meal at home, the best thing to do is find an ACD-friendly recipe that the rest of your family can enjoy, too. I’ve found that most vegetable dishes, salads, appetizers, and even main courses are perfectly acceptable to just about anyone as long as they’re tasty.
Desserts are a little more complicated, as stevia is not for everyone. If you can, cook up a dessert that can be divided in two, with one half for you (stevia-sweetened) and the other sweetened with “regular” sweeteners. I’ve accomplished such schizophrenic sweets in my recent Matcha Truffle recipe, the Faux Chocolate, Carob-Coconut Sweeties, and even Baked Blueberry Oatmeal Pudding. All of the desserts on this page can be made that way, too.
Get creative with the ingredients you are permitted to eat, or find yourself some good recipes to use. I’ve been working on these holiday-worthy ACD-friendly desserts (pictured) that I’m compiling for a Holiday E-Book, too. It should be ready in the next week or so, so I hope I can provide some great options for holiday menus to many of you!
[ACD-Friendly, Stevia Sweetened Spiced Pumpkin Millet Pudding with Coconut Whipped Cream]
Food Cravings
Despite what the experts have promised, my sugar cravings didn’t go away in a week, or two weeks after being on the diet, or–well, ever. Sorry to admit this, but even after 10 months with NO CHEATING on the diet, even after losing 43 of the 45 pounds to my goal weight (whoo-hoooo!), I still have them, and have them almost daily. For those of us with sugar addictions–much like any addiction–they may never go away.
And when I’m hit with a massive craving for chocolate, or cake with frosting (okay, sometimes even minus the cake), or chocolate chip cookie dough, I still go prowling through the kitchen, opening and closing the refrigerator repeatedly in the hopes that I might suddenly, miraculously spy something sweet that I am “allowed” to eat. (Sadly, no, healthy Twinkies do not magically appear). Then what?
Well, friends, in those times when I’m desperate for something sweet, I must admit that I succumb to the urge. No, no–I don’t mean that I eat something sugary! But I do eat as much as I like of any ACD-friendly sweets. This may mean consuming six squares of my faux chocolate in quick succession, or an entire recipe of Carob-Coconut Sweeties, or even some avocado-carob pudding (use stevia instead of dates). True, I may be eating more than I should in one sitting, but if it prevents me from hooking up with my old sweetheart, Sugar, then I’m okay with it. The moment usually passes by the time I reach the fourth square of “chocolate,” and I return to my regularly scheduled menus, crisis averted.
Feeling Blue without Favorite Foods
Despite your best efforts, despite being motivated, and despite really, really wanting to get healthy, there will still be times when these food restrictions and the havoc they play with your “normal” life will feel like a huge burden, and you may wonder why you are sticking with the diet when results are often slow to manifest. At times like those, I try to resuscitate my drive by getting in touch with positive energy, either from people that are close to me, or other reliable sources of optimism. Call a friend, your sister, your cousin, your sponsor–whoever will be able to support you in a moment of weakness. Barring that, here are some resources I’ve relied upon to keep the momentum going:
Websites:
- Whole Approach. This is the website that I turn to when I need a reminder about the anti candida diet (I’m following their plan), or when I want to read what others in a similar situation may be experiencing and solicit feedback from them (the forums on the site are great).
- Yeast and Your Health site. This is a personal site maintained by Lisa Geary, B.Ed, MA. Lisa has experienced systemic candida herself and has compiled an amazing array of information about what it is, how to deal with it, and how to overcome candida.
- Jeffrey McCombs’ website. While I don’t follow this exact plan, the site was recommended to me by a reader whose candida was cleared up by following McCombs’ candida protocol. Much of what he writes also jibes with the treatment I’m receiving from my naturopath here as well (such as saunas to detoxify).
Reading:
- Complete Candida Yeast Guidebook by Jeanne Marie Martin and Zoltan Rona. The Mother of All Candida Guidebooks! This is the tome I used the first time I followed the candida diet, and I refer to it frequently. It also includes some good recipes, such as the Veggie Burgers I posted.
- The Candida Cure by Ann Boroch. A recent (2009) addition to the literature on candida, this is a pared-down version of Martin and Rona’s book, with very similar advice. Good as an introduction for those just starting the diet.
- The Healthy Cookie by Meghan Telpner. While not a candida-based memoir, this ebook is Meghan’s own story of how she overcame a diagnosis of Crohn’s disease through diet and lifestyle, refusing to accept that she would have to be ill for the rest of her life. Her attitude and approach are entirely upbeat and entertaining, as well as truly inspiring. For anyone dealing with health issues and how to cope, this book offers great encouragement.
- The Glass Castle by Jeannette Walls. Another memoir not strictly related to candida. But even living through the most dire of childhoods, Walls manages to incorporate daily doses of fun, love, and humor. With riveting story-telling skills that never dwell on self-pity, Walls moves ahead with zest and joie de vivre, getting on with it when necessary and offering readers hope and inspiration. And isn’t that what living with candida should be, too?
This holiday season, I plan to focus as much as possible on the intentions behind the gatherings rather than the foods on serving dishes. Being “fully nourished” means feeding not only our bellies, but also our emotions, our psychological needs, our friendships and our relationships with loved ones. As Meghan says in her book,
“Feeling well involves being in good humour, genuinely cheerful, optimistic and positive. Health is the ability to make decisions and take responsibility for our own actions. When our health is good we carry less fear inside and therefore can lead our lives more honestly and with more integrity. We can see the good in our lives and know that the bad will pass. We feel gratitude for what we are blessed with. Perhaps most importantly, when we feel well, we can feel, live and spread love. Wellness breeds happiness and true happiness can ensure sustained wellness.”
Remember that you can recover from candida, and it doesn’t have to rule your life. Here’s to a happy, healthy and naturally sweet holiday season!
What are your strategies for getting through the holidays when you don’t eat the same foods as everyone else? Please share in the comments!
Last Year at this Time: Raw Imitation Fried “Rice”
© 2009 Diet, Dessert and Dogs
[Recent ACD-friendly dinner: Gena's Raw Cream of Zucchini Soup].
It’s now been approximately five months since I began this round of the ACD, and, over this time, I’ve slowly been coming to the realization that, well, it’s not likely to end any time soon.
As I may have mentioned before, the last time I pursued this regimen, it took two years to eradicate the yeastie beasties. Why so long, when for most people, six months is more than adequate? I’m just lucky, I guess. (Either that, or those childhood PB and chocolate milk breakfasts, teenaged May West and coffee-with-Coffee Mate breakfasts, 20s-era birthday cake and oatmeal cookie breakfasts, and 30s-decade Weight Watchers mousse and Diet Pepsi breakfasts really weren’t that healthy, after all. Seriously, I couldn’t have done worse had I walked into a pesticide factory and started downing beakers of random chemicals). When it comes to eating foods that nourish and strengthen my body, it seems I still hadn’t quite learned my lesson.
While I was able, eventually, to reintroduce gluten and sweeteners to my diet last time (and my naturopath assues me that will happen again, even this time), I fear that eventually, as with any addict reintroduced to a source of the addiction, I began to abuse the privilege. When I last went off the diet, rather than enjoy an abundance of fresh-fruit based desserts or an occasional (ie, less often than 5 times a day) sweet indulgence, I went the whole tofu and chowed down on a daily injection of chocolate, chocolate, and chocolate (in fact, I even considered changing the name of this blog to reflect that fact). And while I still dearly love desserts, even healthy ones (heck, I just wrote a whole cookbook devoted to them!), like any addict, I really have no self control when it comes to my trigger foods.
[What I should have eaten more often: fresh and fruity sorbet. . . and even easy to make!]
I mean, have you ever heard of an alcoholic who can stop at just one drink? I think Denis Leary’s character, Tommy Gavin, a firefighter who can’t seem to avoid getting sauced, is a prime example of the principle:
Week One: “I’m handling it. It’s just one drink.”
Week Two: “I’m handling it. I’m only having one a night.”
Week Three: “I’m handling it. I only drink when I feel like it, but so what if that’s all day? I can stop any time.”
Week Four: “Muh habble it. Dwnn tuh meh naw drkkeng drurving!” (Please do not adjust your set. Comprehensible dialogue will return once he sleeps off the inevitable hangover).
And so, dear readers, I’ve finally decided to just accept my own shorcomings as well as my current situation (after all, self acceptance is the first part of healing, right?). I’m determined to embrace the ACD, limitations and all. If I have to stay on it for a year, so be it. If I have to stay on it for life, well–I won’t be happy, but I can live with it (and I wasn’t living too well without it, come to think of it). It’s not as if I’m malnourished, or even that I dislike the foods I’m consuming; and I’d never share a recipe on the blog that I didn’t think was appealing to anyone’s taste buds, special diet or not. It’s just that I miss baking. I really, really miss baking. And I miss eating what I bake.
Still, given the choice, I’d rather continue to see my health improve (about 85% there at the moment) and continue to see my weight decrease, than eat chocolate every day. Besides, I’m learning to think of the ACD as just another culinary challenge: it’s time to begin creating delicious gluten-free, maybe even grain-free, stevia-sweetened desserts for a while. Let the kitchen games resume!
As I mused about the situation, I was reminded of two experts whom I admire and respect, albeit from two completely divergent fields.
The first is Geneen Roth, acclaimed author of When Food is Love and a regular columnist in Good Housekeeping magazine. When the HH and I relaxed up north this past weekend, I brought a slew of magazines to peruse by the pool, and came across Roth’s latest column, entitled, “Reality Bites.” She wrote about how she’d recently been diagnosed with allergies to both milk and chocolate–two of her very favorite foods.
At first, Roth rebelled against the diagnosis, thinking, “I refuse to give up the foods I love.” Eventually, she came round to the reality of the situation, stating, “It’s hard enough to have. . . allergies. But when you can’t stop thinking about how much you hate the fact that you have to spend your time doing what you need to do, you double the difficulty.” Well, I reasoned, I have quite enough difficulties in all the other areas of my life at the moment, thank you very much; I’d hate to convert eating into yet anohter hardship as well.
The second expert I thought about was Jon Kabat Zinn, who penned Wherever You Go, There You Are and Full Catastrophe Living. To Zinn, a champion of, and pioneer in, stress reduction and mindfulness meditation, living in the moment and appreciating the here and now is paramount to a happy life. Again, I couldn’t help but think, “Look at all the other wonderful things in my life right now–a secure job in these crazy economic times; a (rather appealing) roof over my head; a loving HH; long-term, close friendships; and two of the most adorable canine kids I’ve ever encountered (okay, I may be a tad biased on the canine thing).
["What do you mean, 'a tad biased,' Mum? We're crushed."]
The point is, I decided it’s time to focus on the positives in my life rather than the deficiencies. I may even resume the practise of keeping a gratitude journal (in which you enumerate at least 5 good things that occurred each day, every day. Over time, believe it or not, your mood is elevated just by focusing on such things.). It’s much more productive, and healthy, to maintain a focus on what’s good in life instead of the list of foods I have to give up for a while.
Roth said it beautifully when she wrote, “Giving up certain foods doesn’t mean giving up what you want to feel when you eat them. Staying away from sweets doesn’t mean that you need to deprive yourself of sweetness or comfort or joy.”
And so, I will continue to forge ahead with the blog in this new direction and hope all of you who’ve been reading for a while will stick with me, even though my recipes will be geared toward more gluten-free and low sweetener recipes for a time. And to all the new readers who’ve found my blog by searching for anti-candida recipes or allergen free foods, welcome! The gluten and natural sweeteners will return eventually.
But for now, I hope you’ll all join me on this often challenging, necessarily innovative, and naturally sweetened healing path.
“Mum, don’t worry about not eating sweeteners–we do it all the time, and our food still tastes great! Then again, we eat poo.”
[Simple dal with basmati rice on dandelion greens. . . definitely ACD friendly!]
I have a recipe in the works for later today, but after my last muffin post and all the questions I received about my anti-candida diet, I thought I’d post a quick update. First, thank you all for your ongoing support and encouragement–it would be a lot harder to stay on a restricted diet like this without the support of fellow bloggers and readers. I’ve said it before, and I’ll say it again–the blogging world is, truly, magical.
About the diet, many of you asked: will I have to be off fruits (or sweets, or sweeteners, or flour) forever? Will this *&%$@!!^ ACD diet ever end? Will I ever be able to eat my own baked goods again? And isn’t the HH just so darned lucky to have me bake for him when I can’t even partake?
The short answers are no, yes, yes, and ABSOLUTELY YES.
The (not entirely) Bad News: As I’ve posted previously, I have once before been on this diet, about ten years ago. At that time, I stayed on this first phase of the diet about 2 months. Given that I started the ACD this time on March 7, I’ve been on Phase I a lot longer than I would like. But there is change on the horizon! After visiting my naturopath last week, I was given a slightly altered regimen. He also did a live blood cell analysis that can determine the levels of candida and any other critters in my system, which can speed up diagnosis and treatment. I’ll be finding out the results at an appointment later this week.
Once Phase I is over, I will begin to reintroduce all the foods I’ve now cut from my diet, unless tests indicate that I’m allergic to any of them. Since I’ve never had proper allergy testing, I am about to undergo those as well. As a holistic nutritionist, I find my “case study” immensely interesting. As the unique individual who must undergo the tests and follow the diet, however, I find it to be a collosal drag.
Ah, such is life.
And now, the good news: Candida, it seems, has done for me what my own willpower never could: it has kept me on a healthy eating regime for three months (and counting). And, as a result of that, my weight loss tally has now reached 23 pounds (10.5 kilos)!
So, in a bizarre way, candida is the silver lining in my weight loss journey. With the exception of one or two nagging candida symptoms, I am feeling better than I have in ages. My back woes have disappeared. My achy knees are spry and springy. My sinus problems are about 70% improved. And–best of all!–I’ve discovered some favorite old clothes that I haven’t been able to wear in years (it’s been about six years since I last weighed this little).
For now, I’ll continue to cook and experiment with ACD-friendly foods, and post mostly about those, with the occasional baked good thrown in. (And if you’re yearning for some whole foods-based, naturally sweetened, delectable baked goods before then, there’s always the new cookbook!).
It’s become a bit of a challenge to delve into my culinary creativity and see what I can come up with that’s tasty, aesthetically pleasing, and still appealing to “regular” eaters. Surprisingly, I’m finding many recipes on other blogs or in my existing cookbooks that are ACD-friendly. More to come!
Oh, and if you’re interested in finding out more about candida and how to treat it, I’ve discovered a wonderful website by a woman who’s been there herself. The site contains a plethora of well researched, up to date information. Check out Yeast Infection Answers.
To those of you celebrating, hope you’re having a wonderful Memorial Day Weekend!
First of all: Wow. I am truly bowled over by the enthusiastic response to the giveaway, and thrilled that so many of you would like my cookbook! Thanks, all, for your entries and your comments. I have been slow in responding to comments, but have read them all and will respond to any questions later today. (Oh, and the contest continues until May 15th, so if you haven’t entered yet, you still can!)
I did want to clarify one point about the recipes, though: while there ARE some gluten-free recipes in it (about 25%), the book does not include gluten free recipes exclusively. Spelt does contain some gluten–though about 30% less than wheat–and it is often suitable for people with gluten sensitivity such as myself. Most of my recipes employ spelt, barley, or oat flours (much like any of the desserts on this blog). I thought it important to mention this, in case some of you are expecting a gluten-free cookbook (that will have to be next time!) 
[My typical dinner these days: raw collard rolls with bean spread; fresh tomato; green beans. No wonder there are no new recipes!]
I’m afraid I don’t have a new recipe for you all today, as much as I’d intended to post one a few days ago. After a whirlwind high school reunion last weekend in Niagara Falls, I came home to discover that the charming candida in my system was being its opportunistic self and took advantage of my slightly altered diet and shift in regular routine while away from home. Ever since I got back, I’ve been feeling sapped of energy and spending more hours in bed than Sleeping Beauty (no prince for me, though. . . unless you count Chaser licking my ear as a magical “kiss”).
(“But Mum, I have to keep licking your ear! All beauty aside, how else am I supposed to let you know it’s time for a walk?”)
My (conventional) doctor has now prescribed an oral anti-fungal medication for me, something about which I’m not at all pleased (even though it does confirm candida as a culprit), but which, it seems, is entirely necessary since virtually none of the other methods I’ve tried have worked. On the ACD site where I found my current diet, they do caution that a candida problem can never be entirely eradicated with diet alone; so I’m okay with the pills. I will see my naturopathic doctor next week, so perhaps he’ll have a new idea.
In the meantime, I am determined to continue with the regime, and have faith that it will take effect eventually, bringing about a healthy change–as it did the last time I followed this diet (for a duration of two years!! Let’s hope it doesn’t take that long this time round). The only bright spot so far is that the weight-loss lull has finally been shattered: as of this morning, I’ve lost 17 pounds (7.7 kilos) since I began the diet on March 9th (just about 8 weeks). My weight hasn’t been this low since 2003. Yowza!
[Butterscotch blondies with chocolate chips and dried cherries]
I did bake some goodies from Sweet Freedom for the gang at the reunion, though (still can’t resist baking something for any gathering!). There were about 60 of us. And while I’m still in regular contact with my own (female) friends from that era, such as Sterlin (who flew in from England to room with me!), the Geminis, Phil, Babe, and so on, I haven’t seen any of the guys since grade eleven (the highest year of high school in Montreal). And when I did finally see them–Quel Surprise!
[Miniature orange-cranberry scones]
There were a few blank stares as I first spied some of the men, but once they introduced themselves, it was easy to spot the sixteen year-old in the forty-something faces and there were hugs all around. Within minutes, we all assumed our old, familiar camaraderie and went on to enjoy a raucous weekend with tours of the Falls, karaoke (I didn’t sing, but Sterlin and I did hop on stage as backup “dancers” for a pair who sang “Addicted to Love”), and a goodbye brunch complete with awards for everything from “Guy you’re most surprised is a parent” to “Person who brought the most photos of family” (that was Sterlin).
[Easiest Almond Cookies--grain free and gluten free]
Am I glad I went? Absolutely. I reconnected with a couple of people with whom I’d been very close in high school, and with whom I’m sure I’ll be in touch once again. And it was terrific to hear, “You haven’t changed a bit! I’d recognize you anywhere!” repeatedly, despite my own sense that I’d changed dramatically in the past 30 or so years. There’s already chatter on Facebook about the next reunion!
[Chocolate Mint Chocolate Chip Cookies]
For the next little while, my posts may be a bit less regular or more infrequent than usual, as I feel I need to concentrate a bit more diligently on regaining my physical health and equilibrium. I will still be cooking, though, and will post recipes whenever I have them! And I’ll continue to read all your blogs and comment whenever I can.
[Ultra-Fudgy Brownies]
As always, I am deeply grateful for all of you out there who read this blog and continue to provide support and comments. Because of all of you, these health issues have been made to seem manageable. Now it’s time to really kick that candida’s butt once and for all!
Last Year at this Time: Vanilla versus Vanilla (cupcakes and muffins)
© 2009 Diet, Dessert and Dogs
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Rutabaga "fries"--who'd have ever thought?]
I hadn’t intended to post another Flash in the Pan so soon after the chia pudding a while ago, but it’s been that kind of week over here at the DDD household. . . and all I’ve had time for are lightning-quick recipes.
No matter; these oven fries have quickly become a new little obsession. They’re a simple, speedy way to spruce up your more conventional oven fries, and a convenient means to use root veggies that you might not normally consider eating (to wit, rutabaga–in fact, this is the only way I’ve ever had that vegetable and actually liked it!). And with the crazy Canadian weather still throwing a few final chilly rainstorms our way, these are a great comfort food.
[Parsnip fries--they'll make you a fan of parsnips!]
You can use pretty much any root vegetables you fancy here, or mix up several in one batch for a tasty, higher-protein side dish.
[Sweet Potato fries--a classic!]
So far, we’ve had these with rutabaga, parsnips, and sweet potatoes, but I can envision all kinds of variations: regular spuds would be a perfect foil for a spicy, almondy crust; or how about your favorite squash, cut into fries? You could even bake up some cauliflower florets this way.
I’ll be back next time with a “real” recipe for some yummy burgers. . . AND an exciting book giveaway!
“Mum, we’d be happy eating pretty much any variation of these. . . or how about just giving us some of that almond butter coating?”
Almond-Crusted Root Vegetable Oven “Fries”
This recipe couldn’t be simpler. The only caveat is to be sure to bake the fries long enough, so that the coating becomes somewhat crispy; this isn’t the time for mushy, just-done fries. When properly baked, the almond coating crisps up nicely, the fries themselves begin to caramelize and sweeten, and the whole package is entirely irresistible.
1 medium rutabaga, 3 medium parsnips, 2 medium sweet potatoes, or other root vegetables of your choice, peeled and cut into thin fry-like strips
3 Tbsp (45 ml) smooth natural almond butter
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/2 tsp (2.5 ml) fine sea salt
other spices of your choice: garlic salt, curry powder, cumin, garam masala, Chinese 5 spice powder, etc. (about 1 tsp/5 ml total)
Preheat oven to 400F (200C). Line a large baking tray with parchment paper, or spray with nonstick spray.
Place the “fries” in a large bowl. In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with a large spoon (or even better, your hands) until they are all evenly coated.
Line the fries up on the cookie sheet in a single layer. Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked. Makes 3-4 servings. Will keep, refrigerated, up to 3 days.
* Or, Two Out of Three Ain’t Bad (sorry, Girls)
[Soy-Free, Sugar-Free, Gluten-Free Chocolate Buttercream Frosting from Sweet Freedom]
Okay, let’s get to the dessert first (really, we should all eat a meal that way at least once): I received my cookbook’s (paper) proof in the mail today (the sample that I must approve before production can begin) and I’m thrilled! Now that the publisher has the approval, they can swing into action and the book should be ready by May 25th (the date by which they’ve promised it will be available). On that date, you’ll be able to purchase it directly from the publisher or (for those in the Toronto area) from me! The book will be available through amazon.com about a month after that. I’m also hoping to offer an e-book version at a lower price, so stay tuned! In the meantime, if you need a reminder of what types of goodies will be represented, take a peek at the cookbook blog.
As always, thanks for your patience–and thanks for indulging me by allowing me to blather on about this on DDD! I’ll be providing all the specifics about how to order, cost, etc. as soon as I know them. 
And next, our “diet” update: This week marks the end of Phase I (six weeks!) of my anti-candida diet.
Having spent the last six weeks without the company of any fruit, baked goods, desserts, sweeteners of any kind (save stevia) or any other foods that could feed candida, I’m happy to say that I do feel I’ve made progress. In a nutshell, over the past six weeks:
[Cauliflower Popcorn]
- I rediscovered the versatility of beans, the allure of cauliflower popcorn (minus the bucket), how much I like fresh beets, and the pleasing simplicity of millet (more on that in a future post).
- The overweening lethargy and muscle heaviness I’d been experiencing has lifted; I now find it easier to walk around, easier to walk up the stairs, easier to complete my workouts at the club (hey, septuagenarian couple with the matching T-shirts! Howdy, punky chick with the spiky hair! Nice to see ya, burly guy with the black ankle socks!), and have even extended my time on the treadmill a bit.
- Many of my sinus problems and much of my nasal congestion have evaporated. I’d estimate that my sinuses are about 70% better than when I began the cleanse.
- I’ve lost about 12 pounds. I say “about” because I wasn’t certain of my exact weight the day I started the cleanse–but I do know it was an all-time high. I’m now at the lowest weight I’ve been since I started this blog in October, 2007 (yikes! Has it been that long?)
On the other hand:
- Many of my original symptoms remain. I’m still experiencing other rather unpleasant side effects of excessive yeast, such as absentmindedness, “foggy thinking,” rashes and absentmindedness (oh, wait, did I say that one already?–ah, you see what I mean).
And so, what’s next?
Well, according to most ACD sites and experts, one should remain on the diet until all symptoms have abated, or at least six months, whichever is shorter. Six months?? Honestly, as much as I may be keen on quinoa, think tofu is tops, am enamoured of arame, or even cherish chia, I can’t see living without fruit or most whole grains for that long. On the other hand (seems I’ve got several hands, here), it’s become abundantly clear to me that I feel better physically, have more energy, and am able to lose weight when I follow a very “clean” and healthy diet such as this. As long as my system is overrun with that scourge, candida, I’ll be drawn back again and again to unhealthy eating.
And believe me, the irony of the situation isn’t lost on me: I’m about to publish a desserts cookbook, yet I suffer from an overabundance of candida–typically caused by too many desserts. And while the bulk of my diet is composed of incredibly healthy foods–ones I truly enjoy–that’s not to say that those wholesome, healthful foods are the only ones I eat. My weakness is chocolate, and more than once I’ve been hoist by my own Lindt 70%. (I’ve probably ingested enough of it over the past year, in fact, to supply all of Switzerland on Valentine’s Day). Add to that my own baked goods and treats–albeit healthy–and you’ve got too much of a good thing, as they say.
And so, I’ve decided to forge ahead with the next phase of the cleanse (which allows a wee bit more variety in the diet) and keep at it as long as I can. The basic approach on the blog will remain the same, and I’m going to attempt to include desserts in moderation (even if I won’t be eating them as much). I’m still determined to achieve that elusive ”normalcy” I wrote about way back when the major focus of the blog was the “Diet” in “Diet, Dessert and Dogs”–to be able to eat like a “normal” eater , consuming a wide variety of foods and courses (including dessert) in moderation–to kick this sweets addiction once and for all! (Or, at least, keep trying).
And when I do reach that goal, promoting a dessert cookbook–even baking all the samples that will go along with it–will be not only possible, but enjoyable.
Because really, never having dessert again would surely suck all the sweetness out of life.
“Um, Mum, while we understand that your book and your diet are important to you and everything, forget about blog updates–how about dog updates? We have some exciting developments going on, too, you know. What about my new white hairs on my muzzle–or how Chaser managed to catch that Frisbee over the fence yesterday? ”
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my pain be glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
Carob-Coconut Sweeties
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
1 heaping Tbsp (20 ml) smooth natural almond butter
1 heaping Tbsp (20 ml) tahini (sesame paste)
2 level tsp (10 ml) carob powder (sift if lumpy)
pinch salt
2 tsp (10 ml) finely ground chia seeds (use 1 Tbsp/15 ml for the agave/maple syrup option, as they will be too soft otherwise)
8-10 drops stevia liquid, or about 1 Tbsp (15 ml) agave or maple syrup
1 tsp (5 ml) pure vanilla extract (optional)
heaping 1/4 cup (65-70 ml) unsweetened, dried shredded coconut
1 Tbsp (15 ml) hemp seeds (or hemp nuts), optional
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
Chia “Tapioca” Pudding
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
Raw Key Lime Tarts
adapted from Dr. Ben Kim
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
Crust:
1-1/2 cups (360 ml) shredded, dried unsweetened coconut
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean Eating Magazine for my second Happy Endings recipe!
OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs:
Last Year at this Time: Nut Roast Extraordinaire
© 2009 Diet, Dessert and Dogs
* Or, Hummus in a World of Its Own
As we often do, the HH and I made the trek to Montreal over the long weekend to spend the holidays with my family. While I long ago became accustomed to toting along some sort of sustenance for these trips (my diet, even when I’m not on a candida cleanse, is considered fairly “out there” by the rest of my kinsfolk), this last visit presented a particular challenge, as I couldn’t even partake in those few foods I normally eat when staying with the CFO.
As a result, our cooler was packed a little more than usual as we departed for La Belle Ville. At our pit stop near Kingston, the HH bought himself a regular coffee and chicken club at Tim Horton’s, while I munched on grape tomatoes, baby carrots, and my new favorite hummus–a Curried Pumpkin variety.
The hummus came about the week before we left, as I was standing in the kitchen ruminating (figuratively, of course) about how much I miss my beloved pumpkin oats (à la Shelby) since I began this infernal ACD. While I ruminated (literally) on some hummus, it occurred to me: why not combine the pumpkin with my hummus instead? Eureka! I threw together some standard hummus, tinkered with the spices and fats, and ended up feeling rather smug for having created a unique, ingenious and flavorsome dish. Immediately, I determined to blog about it.
Well, a few days later, I encountered Vegan Yum Yum’s post about Apple Pie Coffee Cake. The post opened with the following line: ”I have a knack for inventing things that have already been invented.” Ooops.
Rather quickly, I was accosted by insistent, niggling doubts (sort of like Chaser when she wants to go for a walk) about my hummus. Could it be that my original invention already existed? Eventually, I succumbed and, after a quick Google search, discovered that pumpkin hummus abounds on the Internet. In fact, it’s almost as ubiquitous as those little popups (you know the ones–those rows of laughing emoticons) that invade your screens when you’re looking for something else. Curses!
I did take some comfort, however, in the knowledge that all of us, at some time or another, have probably considered an idea or concept of ours to be entirely unprecedented, only to discover fairly quickly that scores of others had already considered the very same thing.
* * *
The scene: Ricki, aged 17, returns home from CEGEP. The Nurse hunches over the kitchen table, enjoying a Fresca and reading Family Circle.
RICKI [flushed with pride at her own discovery]: Hey, did you ever consider how every person sees everything through their own mind? I mean, maybe each of us is actually living in our own little world, which is, like, just our own consciousness, and maybe everything else is just an illusion? Like, what if you’re not really here, but you’re only here because I think you’re here–what if everythng in the world is just an offshoot of my own imagination, creating my reality? What if there’s really nothing else except me? Whoah. Weird, huh?
THE NURSE: I hate to tell you this, but that’s a common theory. It’s called solipsism. Just read some philosophy, genius. Geez. [She yawns. Ricki sinks under the table].
Or how about the same scene, six years later:
Ricki and the CFO are hunched at the kitchen table, drinking Diet Pepsi and reading People magazine.
THE CFO: Hey, Ric, did you ever consider how every person sees everything through their own mind? I mean, maybe each of us is actually living in our own little world. . . . . What if there’s really nothing else except me? Whoah. Weird, huh?
RICKI: I hate to tell you this, but that’s actually a common concept. They even made a movie about it–The Matrix. Just rent the film (which is much more fun than reading philosophy; besides, Keanu Reeves is much cuter than Descartes).
* * *
Well, no matter. Original or not, this hummus is delightful. With its subtle, sunny glow from both pumpkin and turmeric, to the slightly sweet spice from a mild curry and creamy chickpea base, the flavors meld beautifully to create an enticing appetizer or sandwich filling.
When I served this at dinner last week, the HH proclaimed, “This is the best hummus I’ve ever had,” and made me promise to prepare it again.
Now, I’d be inclined to agree with him, except of course I can never be 100% certain that his experience of hummus is identical to my experience of hummus. . . I mean, what if he’s referring to something entirely different from me when he says “best”? And what if I am actually living in my own little world, separate and distinct from his, and the HH is just a figment of my imagination? (Well, okay, I guess that wouldn’t be so bad–it would just mean more hummus for me!). Either way, I’ll be making this again.
Curried Pumpkin Hummus
Unlike most hummus recipes, this one includes no added oils–the almond butter and tahini provide enough fat to render this smooth, creamy, and very satisfying. (And quite original, don’t you think?) It’s great as a filling in raw collard wraps–as seen above–too.
1 cup (240 ml) dry chickpeas (2-2 1/2 cups cooked, drained)
3/4 cup (180 ml) packed cooked pumpkin purée, fresh or canned
2 Tbsp (30 ml) smooth natural almond butter
3 Tbsp (45 ml) tahini (sesame paste)
2 large cloves garlic, minced
1-1/2 tsp (7.5 ml) mild curry powder
1 tsp (5 ml) cumin
1/4 tsp (1 ml) fine sea salt, or to taste
1/4-1/3 cup (60-80 ml) fresh chopped cilantro, to taste
Cover the chickpeas with water and allow to soak overnight or at least 8 hours. Drain and cover with fresh water in a large pot. Bring to boil, reduce heat to medium-low, and cook until very soft, about 40 minutes. (Alternately, use canned, well-rinsed chickpeas).
In the bowl of a food processor, combine the drained chickpeas and remaining ingredients and process until smooth (add up to 1/3 cup or 80 ml water to achieve desired thickness). Scrape into serving bowl and drizzle with olive oil, if desired. Serve with pita chips or raw veggies, or use as a filling in sandwiches or wraps. Makes about 3 cups.
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