[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
["Caesar" with smoky crumbled tofu, grape tomatoes and romaine.]
Blame it on the rain.
Don’t worry, I’m not referring to the song by that two-hit wonder duo from the 1980s. I’m talking about the fact that ever since January 1st here in Toronto, the weather has been much less like winter and much more like soppy springtime (believe me, I am not complaining). Rain translates to warmer weather, which translates to fewer winter stews and more salads. Lots and lots of salads. All dressed in this rich and delectable, easier-than-the-girls-on-The-Bachelor, Caesar dressing.
Or we could blame it on my fierce desire to resume a stricter anti-candida(ACD) regimen these days, thereby consuming more veggies. . . which translates to more salads. Lots and lots of salads. All dressed in this Caesar dressing. . . .
Or maybe we could blame it on my erstwhile osteopenia diagnosis, and the goal of ingesting more greens, ideally more than once a day. Which translates to. . . . . lots and lots. All dressed in . . . .
Whatever the reason, I’m so glad I discovered this super quick and ridiculously easy salad dressing. It’s called “Caesar,” but really, it’s a lush, velvety, pungent topper that could be used for myriad purposes–salad, as a garlic mayo, a veggie dip, the base for a vegan mac and cheese sauce. . . and whatever else you dream up.
Warning: you may end up eating more of this dressing than you anticipated. It’s okay. Blame it on me.
Incredibly Quick and Easy Caesar Salad Dressing (adapted from here).
1 tsp (5 ml) Dijon mustard (or use mustard powder for earlier stages of the diet)
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1/2 medium zucchini, peeled and cut in chunks
1/4 tsp (1 ml) fine sea salt, or to your taste
Place all ingredients in a blender and blend until perfectly smooth. If dressing is too thick, add a teaspoon of water at a time and blend again (but you want it to remain fairly thick). Toss with desired greens for salad, or turn into a bowl to use as a dip with raw veggies. Makes about 3/4 cup (180 ml). Will keep, covered, in the refrigerator up to 3 days.
Can it really be the last weekend of the YEAR?! After last’s week’s Holiday Edition, I’m pleased to present you with our final Wellness Weekend event–the one that spans right into 2012!
And so, as we make our way out of 2011 (in our case, blanketed in snow, which arrived yesterday–sniff, boo hoo!), I wish you all a stellar end to the year. I can’t tell you all how much I appreciate your support each week, not only for this event (and I’m thrilled with the great response to it so far!), but for DDD in general, its recipes, ACD-related information, and, of course, The Girls’ musings.
I love hearing from you, whether in comments, by email, on Facebook, twitter or Pinterest–so please keep those comments, questions and reactions coming! I can’t wait to see what 2012 holds for all of us.
Here’s to another year together on DDD!
Hugs,
Ricki xo
And now, for last week’s highlighted recipes. . . .based on the theme, “made for sharing”:
Celery and Chestnut Soup from Green Gourmet Giraffe. I was never a fan of chestnuts until I made my own soup with them last year–and now this soup sounds totally dreamy to me!
Readers’ Choice, Sweet: Healthy Chocolate Truffles from Healthy Kitschy Vegan. With over 120 clicks on the linky, Danni’s easy raw truffles were clearly your top choice in this category last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Hope you all had a fantastic holiday! Over here in the DDD household, we’ve had a wonderful time the past few days, what with the HH on holidays between Christmas and New Year’s.
(“Yes, Mum, we’ve loved it, too! It’s great to have those extra trail-walks. . . and play time. . . and. . . ooh, whatever that yummy food is called! Um. . . do you think I could have some more of that stuff?”)
After scrambling at a cougar’s pace (that would be the feline kind, not the Courtney-Cox kind) the last few weeks to complete my work at the college (ie, marking last-minute assignments and over 170 exams within the space of 4 days); keep up with writing commitments; and buy gifts for my loved ones (then wrap and give said gifts to their intended recipients)–on Christmas Eve, finally, I began to unwind, think about some serious chillaxing, and prepare for a fabulous festive feast (including triple alliteration, no less).
“Yeah, Mum, chillaxing is great this time of year! I’m feeling toasty warm over here by the fireplace. Oh, and by the way, I’m happy to help with leftovers. . . you know what I’m talking about.”
This year, the HH announced once again that he would like a tradtional turkey dinner. As regular readers of this blog likely know, my honey is a devoted carnivore. Most days, this state of affairs presents no problem at all: we coexist peacefully; he eats his meat at lunch time, or orders off restaurant menus when we dine out; or he cooks his own steaks or hamburgers and consumes my dinner as his side dish. (For a good description of how another vegan-omni couple works it out in a similar way, see JL’s recent post). A huge turkey, however, is another matter entirely.
“Yeah–turkey–that’s what it’s called! So, did I hear you say, ‘turkey,’ Mum?”
One thing I love about the HH is his full acceptance of me–quirks, blemishes, and all, including aspects of myself that even I find difficult to tolerate. Neurotic tirades about germs, disease, airplanes, strange noises in the house at night, having to wash the dishes just so–et cetera–are all met with (mostly) patient, even responses or calm rebuttals. In the nearly-15 years we’ve been together, my sweetie has witnessed my physical proportions vacillate wildly a half dozen times, bouncing between an initially svelte, mini skirted physique to that of an engorged beach ball (nearly 200 pounds at the height of my candida woes in 2009). And not once–not even in a whisper–has he ever uttered a negative word about my weight, acted less affectionate, or suggested that I might like to go on a diet.
And so, on Christmas Day, after sleeping in and chasing the lethargy with a shot of coffee (the HH) and matcha tea (moi), we opened our presents in front of the fireplace. And then the HH got to work cooking his turkey.
After he popped it in the oven, he played sous-chef for me, chopping veggies, sautéing onions, slicing potatoes and trimming brussels sprouts.
[Perfect gluten-free stuffing waiting to go into the oven.]
The rest of the day was spent alternately sipping warm apple cider drink (me, courtesy of Lexie). . . .
["That's pretty nice music, Mum! Perfect for listening while waiting for more turkey. . . "]
Throughout the day as we reclined and prepped, we snacked intermittently on this cranberry-crusted cashew goat-cheese log I’d made (simply whir about half of them in a blender to create a paste, then mix with the remaining whole berries and press the mess into your cheese; bake at 250F/120 C for 20 minutes to set). Heavenly!
[Cranberry-Crusted Cashew Goat Cheese on oat crackers. . . almost made me forget about the meal!]
My final menu included Fava Bean Balls (I loved the flavor but not the texture–I’ll keep working on it and post the recipe once I perfect it) with Apple-Cranberry Sauce; Creamy Whipped Kabocha (processed with soaked raw cashews and a splash of lemon juice for a sour-cream effect); Scalloped Potatoes adapted from Alta’s recipe; our favorite brussels sprouts; gluten-free stuffing (loosely based on this recipe); and onion gravy. It was an incredible, indulgent, celebratory meal, and we relished every bite. In fact, I even enjoyed it again the next day for lunch:
The HH savored his turkey, too, alongside all the same sides as me. And because it was far too much for the HH alone, he shared amply with The Girls, who, it seemed to me, reacted much the way Marilyn Monroe did to a moving camera, or William S Burroughs did to a bag of cocaine on the table, or a gas stovetop element does to a lit match. In fact, I’d say that Chaser still gets that “crazy eye” look any time someone utters the word, “turkey.”
["What? What's that you say? Oh, no, Mum, you're totally wrong about that. No way, Mum. Oh, I can stop any time I want. Really. No problem. No worries. It's just that I like turkey. I choose to eat turkey. I mean. . . hey, by the way, is there any more? I mean, I wouldn't mind some turkey. . . I'd actually love a little turkey. . . just a little. . . just one piece. . . . "]
For dessert, I attempted my very first Sticky Toffee Pudding, combining recipes from both Angela and Lexie. The result was a thick, dense, spiced cake rendered gooey and sticky from soaking in toffee sauce, with a hefty scoop of Caramel Ice Cream alongside, also doused in more sauce (sorry, no photo–we lapped it up pretty quickly). While The HH loved the dessert, I would have been happier with just the ice cream and sauce.
By this morning, I was ready to revert to lighter fare and more of my regular routine. Ever since you all weighed in on what you’d like to see here, I’ve also been thinking about quicker, easier dishes for the Flash in the Pan series of recipes.
This breakfast is a hybrid of a classic chia pudding and a breakfast smoothie. It can be prepared the night before and left in the fridge to soften and plump up overnight. The pudding combines some of my favorite smoothie ingredients (rice protein powder, avocado, rice milk, cacao) with the texture of a pudding, resulting in a high-protein, high Omega-3 meal-in-a-bowl that provides a whole host of other health benefits as well. Pillowy soft, luxuriously creamy and rich tasting, this breakfast is a quick way to acquire a full serving of protein in what tastes like a dessert. It’s a great way to use up those ripe avocados on your countertop, too.
I can’t think of a better way to cap off the holiday feasting. Can you?
“Well, Mum, if you really want to know, I’s say that another slice of that turkey would do just fine. . . but chances aren’t looking too good at the moment. I may as well just give up on it for now. . . *Sigh*.”
And finally. . . your opinion, please!
I loved learning what you’d like to see on the blog in 2012 (and please feel free to keep those ideas coming in the comments!). For now, I’ve got a more immediate question for y’all (I already asked this one on Facebook, so if you answered there, thanks!): The HH and I have been invited to the home of a friend of a friend for a New Year’s Eve bash. All I know about this gent is that he’s a true gourmet who loves to cook and eat. I’ve been asked to bring a sweet treat and am considering the following three (note that they’re not ACD friendly or gluten free–but then again, these are for a crowd of conventional eaters).
A great no-cook, prepare-ahead breakfast that you can pack up and bring to the office for those mornings you have no time for a nourishing meal as you rush out the door. It makes a great light lunch, too, alongside a crisp, fresh salad.
Place everything but the chia seeds in a strong blender and blend until perfectly smooth. Pour into a container and stir in the chia seeds. Allow to sit for 5 minutes, then stir again to ensure that all the seeds are submerged. Cover and let sit in the refrigerator overnight. Stir again before serving. Makes 2 servings. Will keep, covered, in the refrigerator for up to 3 days.
Happy Monday, everyone! It’s also the beginning of the final month of the year–a perfect time for some announcements and updates (plus a request for your help–see last item in this post!). With so much going on here at DDD these days, I thought I’d take the opportunity to collate some items in a single post. But I warn you, this is a long’un–so grab a Carob Chai Latte (or, if you prefer, a glass of Holiday Nog), put your feet up, and read on!
Yes, that’s right: it’s been so chaotically busy over here that I completely neglected to post the winner of last week’s giveaway! As I mentioned last week, the book is great for anyone who eats gluten-free, and also contains a good number of vegan recipes. And I loved the Beet Tagine! A random selection from all entries resulted in a winner:
Number 8: Rick–the Health Sleuth! Rick’s comment: “I have never had tagine, omg i would love this cookbook! please add me to the contest!”
Congratulations, Rick! Please email me at dietdessertdogsATgmailDOTcom with your full name and address, and I’ll be sure the book gets out to you asap!
I’m giddy with excitement that I’ll be among the presenters at the brand new Nourished food bloggers’ conference, coming to Chicago in April 2012! The conference is the brainchild of Amy Green from Simply Sugar and Gluten Free, plus Jen Cafferty, the woman behind the Gluten and Allergen-Free Expos and the blog Gluten-Free Life. The conference is the first of its kind, “tailored exclusively to the needs of those on special diets, writing about special diets, and niche bloggers.” These days, that includes more and more of us!
Some of the confirmed speakers who will guide you toward more fun, effective and popular food blogging include Susan Voisin of Fatfree Vegan Kitchen (one of my vegan blogging idols!), Silvana Nardone of Silvana’s Kitchen, Dianne Jacob of Will Write for Food and Cybele Pascal, renowned allergen-free cookbook author. I’m thrilled that I’ll finally get to meet so many of my blogging colleagues at the conference as well–and I do hope I get to meet some of you, too!
Free Ticket Giveaway! I’d love if you can make it out to Chicago next April and join in the event. The conference founders want you to be there, too, so they’re holding a giveaway for a free ticket to the conference, until Decmeber 8th! There’s still time to enter to win a free ticket. Hop over to the Nourished blog and leave a comment to enter.
III. Osteopenia Update:
Holistic Approach, -1.3; Conventional Approach, -2.2 (or, a Funny Thing Happened on the Way to the Bone Density Test)
Some of you may remember my outrage a couple of years ago when my doctor unceremoniously informed me that I had osteopenia (a decrease in bone density that can be a precursor to osteoporosis). As a person who studied holistic nutrition and takes pains to eat a balanced diet of whole, natural foods, I was appalled that I could even fall within that category (or anywhere else, in fact, since I’d probably fracture a hip or something if I did fall). Last year’s results were even more dire: my T Score clocked in at -2.2, just a hair’s breadth away from full-on osteoporosis!!
As a perpetual student who’s been accustomed to doing well on tests, I was really ticked off at that abysmal score. Since I was in the midst of battling candida with my amazing naturopath at the time (I’ve subsequently continued the battle on my own), the first thing I did at our next appointment was ask how I could reverse the diagnosis. (I had asked the same question of my family doctor as well, of course, but her response was: “There is no way to reverse it. The best you can hope for is that it doesn’t get worse. And if it does get worse, we’ll have to put you on Fosamax.”).
Well, um, no thank you. Instead, my naturopath explained that “It’s not always what you’re eating that matters so much as how much you absorb from what you’re eating.” In other words, women who take 2000 mg of supplemental calcium a day could still end up with osteoporosis if their bodies aren’t able to absorb and actually use that calcium.
As a result, my naturopath designed a specific nutritional plan which I’ve been following for the the past year. The plan aims to (a) clear out as much of the candida as possible (I’m about 90% there); (b) improve my digestion; (c) increase my intake of the minerals essential for a healthy bone matrix through supplements; and (d) increase my intake of specific foods that help to build bones as well. I also committed to exercising 6 days a week, walking and lifting weights every day.
So, how did I do? I’m happy to report that I’ve been totally consistent taking my supplements; I endeavor to drink wheat grass juice daily (I actually like the taste of the fresh stuff); and I consume dark leafys at least once a day. I’ve managed to keep up with the exercise routine about 80% of the time as well (I will occasionally slip to 4 or 5 days a week).
I had my latest bone density test a couple of months ago. I found it odd that I didn’t hear back from the doctor’s office, so I decided to take the initiative and call them. The secretary (who read out my numbers to me over the phone) was clearly astounded when she compared them to last year’s digits: my score had risen from -2.2 to -1.3, moving me to the low-risk group (less than 10% risk for fracture)! Whoo hoo! The Mighty Kale triumphs again!*
I must admit, I’m not sure which was more satisfying about the results: the fact that my bones are now stronger (which means I needn’t worry as much about falling while walking the dogs over ice and snow in winter); or (once again) proving to my doctor that natural, nutrient-based “medicine” can work as well as, or better than, the conventional kind.
For once in my life, I don’t mind being called “dense.” To celebrate my healthier status, I whipped up this calcium-rich smoothie the other day. Combined with cranberries and pears, it’s both festive and nourishing. Hooray for holistic medicine! (See recipe at end of post).
IV. A Question–for All of You.
This last section is directed at all of you–all of the wonderful and much-appreciated readers who visit DDD on a regular basis. More than anything, I write this blog for all of you. Without your presence here, without you showing up regularly and reading; without your insightful, witty, supportive and empathic comments; without your feedback and input, this blog would really have very little reason for existing at all.
With the new year just beyond the horizon, I’ve been feeling a little restless with the blog and thinking about implementing some changes. In some ways, it seems I’ve lost sight of the original cornerstones of DDD and the types of posts that served to build the blog from the beginning. Too often, the focus has shifted toward events and giveaways–and, while I really do enjoy the latter, I don’t want to overlook the former.
So, I’ve decided to ask you what YOU would like to see on the blog. I’m posting three questions below, and I’d love to know your answers to one, two or all three, as you like. Instead of a survey, I’m asking that you simply leave your ideas in the comments section, and feel free to write about anything I may have forgotten to mention as well. Here goes:
Question One: If I revamped the blog, which sections or aspects of the blog are essential to keep? (Wellness Weekend? Stories? Recipes? Giveaways? The Girls’ input?) Let me know what you’d like to see remain as fundamental elements on the blog, or what you’d want to see more of!
Question Two: Is there anything on the blog you feel could be eliminated? (Wellness Weekend? Stories? Giveaways? Tabs at the top of the page? –etc.) If there’s something you feel isn’t necessary, is merely taking up space or simply bugs you, take note of it in the comments as well!
Question Three: Is there anything not already here that you’d like to see added to the blog? Is there a particular feature or specific content that you wish I’d add? If so, let me know!
I plan to introduce some updates and changes to the blog in the new year. Look forward to improvements and a sharper look as well!
Thanks, everyone, for your help! I can’t wait to hear what you think and read through your ideas.
And if you’ve made it this far, I think you deserve a reward! How about a big, frosty Cranberry Smoothie? Enjoy!
“Mum, a new look for the blog is a great idea. But you’re not seriously thinking of getting rid of US, are you?! Besides, ‘Diet, Dessert and HH’ just doesn’t have the same ring to it. . . . Mum?”
Calcium-Rich Cranberry Smoothie
A snap to whip up, this smoothie makes a refreshing breakfast (or any time) drink, with just the right amount of sweetness. Sesame seeds are high in calcium, as are almonds, and both will add creaminess to this drink as well.
1 cup (240 ml) unsweetened soy, almond, rice or hemp milk
1/2 cup (120 ml) cranberries, fresh or frozen
1/2 pear, cored (you can keep the skin on)
2 Tbsp (30 ml) sesame seeds
2 Tbsp (30 ml) raw natural almonds
1 scoop plain or vanilla rice-based protein powder (I use BioNature)
1 1-inch (2.5 cm) piece of fresh ginger, peeled
15-25 drops plain or vanilla liquid stevia, to taste
Place all ingredients in a blender and blend until smooth. Drink immediately. Makes one serving.
* When my friend Eternal Optimist, who has also been diagnosed with osteopenia, heard about this reversal of fortune, she decided immediately to go on the same regimen. I can’t wait to see how her results turn out next year.
Last Year at this Time: Rutabaga Gratin (gluten free; ACD Stage 3 and beyond)
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!”
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).
[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I think it’s funny that the title of this post will almost take longer to read than it will take you to make these little lovelies!
I was scrounging around our kitchen for a sweet treat over the weekend (not that there’s anything atypical about that around here), when I remembered Hannah’s brilliant Wellness Weekend submission from this week, for No-Bake Anzac Cookie Truffles. I loved her concept and it suddenly struck me: who says there has to be chocolate in every dessert I want to eat? (and yes, that thought IS rather atypical around here).
Chocolate, chocolate, chocolate. . . I could eat it for every meal, plus snacks (and some days, I do). And raw truffles–what could be more delicious? I do love my raw chocolate chip cookie dough truffles (and not just because Ellen loved them, too), but I wanted something a little different, without having to use oats. Then I spied the half-used bag of puffed rice I’d bought for another recipe but which I don’t particularly enjoy eating for breakfast.
Why not rice crumbs instead? With the cashew-rice crumb base in mind, I added a touch of lucuma for that wonderful caramel flavor as well as one of my favorite spice mixes, Chinese 5 Spice Powder (you can sub cinnamon if you don’t have any or don’t like it). About 2 minutes later, I had a truffle base that I rolled into tiny balls and popped in the fridge (and a few got popped into my mouth on their way there).
These are less dense than the typical “raw truffle” balls made with lots of nuts and oats, but I loved them as a light snack. The HH said he thought they tasted too much like rice cereal. Even though I didn’t have that same experience, I say, “what’s wrong with rice cereal?” Seems to me that flavor combo would be pretty delicious as well.
This recipe yields a small batch. . . great to share with a friend. If you’re serving to a crowd, double or triple the recipe.
These are a really quick snack that you can whip up in less than 5 minutes when the sweet munchies hit, or right before the kids get home from school. If you have the time, make them the night before, as they actually improve with refrigeration overnight.
1 Tbsp (15 ml) coconut nectar or vegetable glycerin
6-8 drops plain or vanilla liquid stevia, to your taste
1 tsp (5 ml) smooth natural almond butter (optional, but brings out the caramely flavor)
up to 2 tsp (10 ml) plain or vanilla rice, almond or soy milk
Place the cashews in the bowl of a mini food processor and process until they’re almost powdered. Add the cereal, salt, 5 Spice powder and lucuma and process again until the mixture looks like a very fine meal.
Drizzle the coconut nectar, stevia and almond butter over the dry mixture and pulse until it comes together in moist crumbles. If it’s really dry, add the milk and pulse again (it should not be so moist that it forms a ball, but the mixture should stick together when pinched between your thumb and fingers).
Using a packed teaspoonful of the mixture for each truffle, squeeze it together to squeeze out any air and then roll into a small ball. Refrigerate the balls, covered, until ready to eat. Makes 9-10 small balls. Will keep, refrigerated, up to 4 days.
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.
[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
What, you say, another “Flash in the Pan,” so soon? I guess that means it’s summer! And who wants to cook in all this heat, right? Time for quick, easy, no-cook dishes!
Well, that bowl o’ bliss that you see up there–and which I happily ate for breakfast yesterday morning and two other mornings last week–is the brainchild (or should that be “kitchen-child”?) of my friend and colleague Andrea Nakayama. You may have seen me mention our Sweet Victory sugar detox on occasion (oh, like only about 542 times or so) over the past week.
Well, in preparation for the detox, I compiled and created a whack of recipes so that participants will be entirely covered with healthy, lower glycemic foods (and lots of desserts–we don’t want anyone missing their dessert on a sugar detox!). Part of Andrea’s philosophy for this kind of detox, and it’s something I love, is that you should never feel deprived when you’re detoxing; desserts that don’t spike blood sugar and that employ approved, healthy alternatives are just fine! So we’ll be enjoying treats like raw “cookie dough” balls, fudge, raw lemon poppyseed squares, halvah, coconut “brittle” and caramel ice cream over the next two weeks.
[Caramel ice cream with cinnamon-apple topping. . . .yes, you can eat this on our sugar detox!]
In between testing some new recipes just for the course and sending the entire package to Andrea, I was introduced to her famous “porridge,” which she created for an earlier program. It’s vegan, grain- and gluten-free, high protein, dairy free, and (of course) sugar free. Needless to say, I had to try it.
A hot cereal for breakfast, you say, and in the middle of the summer?
No matter that it was 38C (100 F) the first day I ate this for breakfast–there is no cooking required! So you won’t heat up the kitchen (or heat it up more) by turning on the stove when you make your porridge. Grind up the ingredients, boil some water, and you’re done. Unless, of course, you want to play with the recipe–did I mention that it’s infinitely adaptable, too?
The first time I prepared the porridge, I followed Andrea’s recipe exactly. I LOVED it! The texture is remarkably similar to that of cooked cereal, something I yearn for after a few days of grain-free eating. And the best part? I wasn’t hungry again until waaaaay later in the afternoon! It was that filling–and that satisfying.
So next time you’re craving something carb-y without wanting to actually consume those carbs, have a bowl of this porridge.
Whatever the season.
“We loved it too, Mum! As you know, anything that’s high protein appeals to us. . . any bits of leftover porridge you want to share?”
There’s still time for you to join us on our Sweet Victory cleanse! Andrea and I kicked off the class yesterday morning with a live teleseminar–and wow, what fun that was for this first-time teleseminar presenter! I’ve loved learning about the intricate relationships between brain chemistry and cravings, and the concrete steps you can take to ensure that they don’t run your life ever again. It’s been a blast working with Andrea.
Even though you missed the live class, you can still join us for the entire detox at a special price. Andrea will be opening a special sale window today for those who want to join the two-week detox program starting Monday. You’ll still receive the entire two-hour audio recording of the live teleseminar so you can listen any time before the class starts. The sale price still includes all the course handouts, protocol, food journal, recipe packet, and–my favorite part–the 24/7 online support from both of us via the Message Board, where you can share your experiences or ask any questions you have as we navigate the detox over the next two weeks. Click here to find out more and sign up (discount window is open from 12:00 noon to 6:00 PM PST (West Coast) or 3:00 PM to 9:00 PM EST (East Coast).
This porridge is quick and easy, and infinitely variable: use sunflower or hemp instead of the pumpkin seeds; substitute another favorite nut instead of the walnuts; include the coconut or omit it, as you wish. It’s also a great all-year round breakfast as you won’t have to heat up the kitchen cooking it on the stovetop. In fact, I daresay, it’s almost instant!
2 Tbsp (30 ml) unsweetened coconut flakes or shredded coconut
1 Tbsp (15 ml) raw pumpkin seeds
1 Tbsp (15 ml) raw flax seeds
2 tsp (10 ml) chia seeds
1 Tbsp (15 ml) raw walnuts (about 6 walnuts)
1/2 tsp (2.5 ml) cinnamon
1/2-3/4 cup (120-180 ml) very hot water
7-10 drops plain or vanilla stevia liquid
2-4 Tbsp (30-60 ml) coconut or nut milk, to your taste
1/2 cup (120 ml) blueberries or other fresh berries, or chopped fresh apricots
In a coffee grinder, grind the coconut, pumpkin seeds, flax seeds, chia seeds, walnuts and cinnamon. Transfer to a bowl and cover with water. Let sit for a few minutes to thicken.
Add stevia, coconut milk and blueberries and stir well. Makes one serving.
Note: you can make a large batch of this cereal in advance and store it in single servings in the freezer so it’s ready to go when you need it: defrost overnight in the refrigerator and enjoy!
[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
There’s nothing like raw food in the summer. We’re hardwired to seek out lighter, fresher fare when the temperatures soar–and when that sunshine and humidity climb, nothing is more satisfying than biting into something icy cold, crisp, juicy and colorful (except, maybe, for sitting in a room with some energy-efficient A/C).
A while back I saw a recipe for Zucchini Bruschetta somewhere–but now can’t, for the life of me, find it again (happens all the time with my car keys, cell phone, regular phone, phone book, and dictionary of phonetics, too. Okay, not really the dictionary, but I just wanted another “phone” word in there.). Perhaps it was Martha Stewart? (because “zucchini bruschetta” does sound so very Martha, doesn’t it?),
In any case, the original featured some kind of zucchini mix atop crusty rounds of toasted baguette. Really, the original just provided me with the concept from which I invented my own–including the orangey raw replacement for the grain-heavy rounds. I think you’ll love these “crackers” as a base. If not, you can always pile the filling onto your own choice of toast–or just eat it as a salad. It’s great either way.
“Mum, we love rooms with A/C, too, you know! Not to mention raw. . . . anything.”
Supremely Summery Raw Zucchini “Brushcetta”
Summery Raw Zucchini “Bruschetta”
I enjoyed these lovely, light appetizers one evening before moving to a large kale salad, then had an apple with Raw Chocolate-Almond Butter for dessert. I hadn’t intended it to be a completely raw meal, but it came together that way, and provided a totally satisfying summer supper. And yes, you can eat raw sweet potato–in its raw form, the flavor is incredibly mild, so it doesn’t compete with the zucchini topper.
1 medium zucchini, trimmed and washed (leave skin on)
zest and juice of 1/2 lemon (about 2 Tbsp/30 ml juice)
1 small garlic clove, minced
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
1 Tbsp (15 ml) chopped fresh basil
pinch fine sea salt
5 drops plain stevia liquid
1 large sweet potato (or use another base, such as bread, crackers, etc.)
Using a vegetable peeler, peel the zucchini lengthwise in long strips. They shouldn’t be too wide (no more than about 1/2 inch or 1 cm). If they are wider, just stack them on top of each other on a cutting board and cut across the length to create two piles of thinner strips. Place the zucchini strips in a medium bowl.
In a smaller bowl, whisk together the lemon juice and zest, garlic, olive oil, basil, sea salt and stevia until well combined. Pour over the zucchini and toss together well. Set aside for 10-15 minutes, tossing again once or twice during this time so that the zucchini will begin to soften.
Meanwhile, prepare the base: peel the sweet potato and cut into rounds about 1/8″ (3 mm) thick.
To serve, toss the zucchini once more in the marinade so it’s well-coated. Remove 3-5 strips at a time and pile them atop each round of sweet potato. Eat immediately. Makes 9-12 servings.
