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!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
[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.
It’s another long July weekend for us here in Canada and all our American cousins in the US–yay!
Happy “I Love My Country” Day to both of us!
For those of you looking for summer/ buffet/ BBQ/ patriotic/ festive recipes for your long weekend, here are some of my favorites that would be appropriate for either July 1st OR July 4th. (And hope you caught a glimpse of my Cinnamon Crumb Coffee Cake for Our Panera’s Gluten Free Dream Day yesterday, too!).
Have a great long weekend, everyone–and celebrate!
[Note: Recipes marked with an asterisk * are gluten-free; others use spelt or or barley flour]
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Summer has finally arrived, which means time for playing outdoors, fresh food, girls in bikinis. . . and giveaways! I've received several great products for review and giveaway the past few months, so I decided to catch up by offering a summer series--I'll be giving away something every week this month! Here's this week's "Giveaway Gone Wild."]
[Strawberry, kale, protein powder, chia and rice milk smoothie.]
It’s no secret that I love breakfast (I even wrote an entire ebook about the meal), and smoothies are one of my very favorite breakfasts–they’re a delicious, nutritious way to start the day that’s also quick and easy (and who among us doesn’t love quick and easy? At least, that’s what my old boyfriend, Rocker Guy–he of the black leather pants–used to tell me).
A few weeks ago, I was given the opportunity to receive a sample from Strawesome, “the original glass drinking straw.” The beauty of a glass straw, of course, is manifold: first, it’s totally eco-friendly; reusable, non-plastic (and, therefore, also completely free of BPA or other toxins that can be associated with plastic).
[My typical breakfast green smoothie]
Second, Strawesome straws are made of nonporous, ultra-strong glass (the same kind that’s used for Pyrex and space shuttles!), so there’s no worry about it chipping, breaking, or fracturing in the dishwasher (and totally dishwasher safe). And while it’s still glass (and therefore not indestructible), the folks at Strawesome offer a Lifetime Guarantee for each of their handmade straws–if you ever do notice chipping, cracking, or any other breakage, you can request a replacement straw for no charge. Nonporous glass also means that it’s chemically inert (that is, won’t trigger any kind of allergic reaction) and doesn’t absorb germs, bacteria, or other microorganisms that might live in the minute pores and scratches of a plastic straw.
Third, Strawesome straws are great for kids. Their colorful, fun styles and shapes are a perfect way to encourage otherwise reluctant little ones to sip on a fruity (or perhaps vegetabley?) drink. Children love the fact that they make drinking easier and that they can be taken along wherever they go.
[Now, isn't this a beautiful way to start your day?]
Finally, Strawesome straws are beautiful! Each Decorated straw is adorned with a handmade glass accent that’s as unique as your morning green smoothie (or whatever flavor you choose). And how great would it be to own a one-of-a-kind piece of artwork–that can also help you consume healthy beverages?
I made a few simple drinks with my straws and was delighted with both the size and decoration. Somehow, drinking through a straw makes every beverage look and taste that much better. In fact, it felt like a luxury to sip a thick, fruity smoothie through a lovely, sturdy, Strawesome straw.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
And now, Strawesome has offered to give away agreed to give a straw similar to mine (8-inch, straight straw) away to one lucky DDD reader (since no two are exactly alike, they can’t promise an identical straw).
Note: this giveaway is for Canadian residents only–apologies to all my international readers! (But thereARE a few other giveaways open to everyone at the moment–see below!)
Here’s how to enter this week’s giveaway: THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
1. Go to the Strawesome page and tell me which straw you like best in a comment, below.
2. All the usual suspects: “Like” Strawesome on Facebook; follow them on twitter; subscribe to this blog; “Like” DDD on Facebook; follow me on twitter. For each entry, come back and tell me that you did so.
The giveaway will run until Friday, June 17th at midnight my time, after which I’ll randomly choose a winner. Be sure to come back next week to see if you won!
OTHER DDD-RELATED GIVEAWAYS & EVENTS CURRENTLY RUNNING:
Iris over at The Daily Dietribe is offering a copy of my new ebook, Good Morning! Desserts without Gluten, Sugar, Eggs or Dairy (until June 28th). To read Iris’s lovely review and enter, click here.
Sweet Freedom is on sale for the summer! I negotiated a one-time discount with my publisher and have 150 books to sell–at the lowest price, ever, for the book! You can also combine the hard copy with any one of my ebooks for further discounts. Details here.
And for those of you in the Toronto area, I’ll be teaching an “Anti-Candida Feasting” cooking class at the Body-Mind Centre in Maple (Keele and Major Mackenzie) on Thursday, June 16th at 6:00-8:00. I’d love to see some of you there! (For full details or to register, click on the “News and Events” tab and scroll down).
[Quick Chocolate-Mint "Milkshake"]
Quick Chocolate-Mint “Milkshake”
suitable for ACD all stages
This is a quick and easy shake recipe that’s great to sip on while you read yor favorite magazine or watch your favorite TV show. The addition of tahini contributes a good hit of calcium (one tablespoon of tahini provides 6% of your daily requirement).
1 cup (240 ml) unsweetened rice, soy, almond or hemp milk
1-1/2 Tbsp (22.5 ml) raw cacao nibs (or use unsweetened carob chips for ACD Stage One)
20-40 fresh mint leaves, to your taste (will depend on the size of the leaves–I used 40 spearmint leaves)
10-15 drops plain or vanilla liquid stevia
1 heaping Tbsp (20 ml) tahini (sesame seed paste)
1 Tbsp (15 ml) chia seeds
Place all ingredients in a high-speed blender (such as a Vita-Mix) and blend until perfectly smooth. If using a conventional blender, grind the chia seeds in a coffee grinder to a fine powder before adding to the blender. Pour into a tall glass (ideally, with a Strawesome straw!) and sip away. Makes one large serving.
[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).]
[Just a friendly reminder: today is the LAST DAY to enter the four-book giveaway! Check out three fabulous cookbooks plus a wonderful literary coffee table book here. And enter! Then come back tomorrow to see who won!]
I’m aware that a common term for seaweed (ie, arame, nori, dulse, wakame, etc.) today is “sea veggies,” but every time I hear the term, I think of that old joke. Then again, there’s nothing wrong with eating sea veggies!
Seaweed is actually a stellar source of Omega 3s, those essential fatty acids (EFAs) that help feed the brain, decrease inflammation, prevent chronic degenerative diseases such as arthritis and heart disease (and even lupus), and basically just keep us healthy. Because our bodies can’t manufacture EFAs on their own, we need to eat foods that contain them. For many people, salmon or fish oil is a key source, but those of us following vegan diets need to find other means. For many years, flax seeds were the stars in the Omega 3 arena, but recently chia has taken over that first place position (walnuts are also great sources).
But guess what? All those salmon and fishies people consume for the high Omega 3 content have to get their O-3s somewhere, too–and their source for EFAs is–seaweed!
The toasted nori craze has been around for a while, but I came rather late to the bandwagon (or, in this case, submarine). I was delighted to be a guest this week on the Rogers TV show In the Know with Julia Suppa. Our topic was “The Problem with Sugar,” and as an example of a sugar-free snack, I brought some toasted Sea Veggie bites with me. The ones I brought were store-bought, but I knew they wouldn’t be hard to make at home. So I pulled out my nori and got baking!
I consulted this recipe for inspiration, but in the end made my version quite differently (except for folding the nori in half before baking). Compared to standard sea veggie crisps, these strips are thicker and crunchier because of their double thickness. I will warn you, though, they are incredibly addictive! It’s very easy to eat the entire batch on your own.
In fact, if you see these nori snacks, you may just eat these nori snacks–all of them. Well, there’s nothing wrong with getting some extra Omega-3s, right?
Quick Spicy, Salty, Crunchy Nori Snacks (ACD all stages)
I originally wanted to make these with wasabi powder, but realized we were out, so I used Thai Green Curry Paste. It worked beautifully. For the spice element, you could use hot pepper sauce, Sriracha, hot chili oil, or another type of curry paste that suits your fancy. NOTE: You need a pastry brush for this recipe.
1-1/2 heaping tsp (8 ml) Thai green curry paste (I used Thai Kitchen)*
9-10 sheets nori (the kind you buy to make sushi at home)
Preheat oven to 250F (120 C). Line 2 cookie sheets with parchment, or spray with nonstick spray.
In a small bowl, mix together the curry paste and oil until you have a smooth paste. Add the Bragg’s and water and whisk until well combined.
Take the nori sheets one at a time and lay out on a cutting board. Fold in half along the long edge, then unfold. Using a pastry brush, brush one half of the inside with the curry paste mixture, then fold the nori back in half to cover it. Brush the top of the rectangle, flip it over and brush the bottom so that both outside surfaces are coated. Cut the nori into 6 relatively even strips (cutting perpendicular to the fold). Gently lift the strips and place on the cookie sheet in a single layer (they can be close together as long as they’re not overlapping). Continue until all of the curry mixture is finished (you should have enough for 9 or 10 nori sheets).
Bake in preheated oven 15-20 minutes, rotating the sheets about halfway through, until the strips are dry, beginning to curl up on the edges, and almost brittle (they can have a bit of flexibility left in the middle; this will dry out as they cool).
Remove the strips to a plate to cool. Store in an airtight bag or container for up to 3 days. Makes 27-30 nori crisps, about 3 servings.
* For ACD Stage One, use about 1/4 tsp (1 ml, or to taste) cayenne pepper instead of the curry paste.
[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 know that every gluten free baker has her or his own favorite GF “mix.” Some like a more starch-based mix; some like a more protein-based one. My first approach (for these pancakes) was to combine a little of each type of gluten free flour (that is, the grains, the legumes and the starches), but of course there are also nut flours and coconut to contend with these days. This is why I love gluten-free baking so much: the possibilities are endless!
While I’m neither a chemist nor an official pastry chef (though I did take some courses in our local chef’s program–so much fun!), I’ve got more than 40 years’ experience baking in the kitchen, first with Mom, then on my own, now with The Girls giving me their intense, blink-free “border collie stare“ whenever I pull out the food processor. (“Well, duh, Mum! Remember Pavlov? We’ve figured out that the processor usually means there will be something for us when you’re through.“) Using the final product as my gauge, I recently came up with a new gluten free all-purpose mix of my own that I replaced one-for-one instead of wheat all-purpose flour in existing recipes. I’ve now made cupcakes, pancakes, waffles and cookies, and they’ve all come out great!
What’s the reasoning behind my mix? Well, first off, I knew the major grain would be millet. I rarely eat wholegrain millet on its own, but I find that millet flour provides the same mild, neutral base as wheat flour–it holds up well with intense flavorings and is unassuming enough to serve as a perfect foil for delicate flavors like lemon or vanilla. I also wanted to include a bean-based flour for its higher protein content, plus starch. My favorite starch these days is potato starch since it’s grain-free and, I find, serves very much the same purpose that cornstarch did in my glutenous baking. I combined it with arrowroot, which is a little lighter than the potato.
To determine the flour ratios, I decided to check out the protein content in regular (wheat) flour and try to approximate the same in my mix. I knew that gluten-free flours don’t produce the same results as wheat unless combined, but also that gluten is, itself, a protein.
According to Fine Cooking magazine, all-purpose wheat flour contains 9-12% protein. Millet flour weighs in about the same. So, of my remaining flours, I wanted a similar protein content of about 10-15%, just like the wheat (and the millet). Bean flour contains more like 20-25% protein, and starches have almost nil. So, I reasoned, the half of the mix that is millet already approximates the composition of wheat flour; and the bean flour should be measured out to about half the other two combined (to decrease its protein content by half, to about 12%). In other words, for each 1 part millet, I needed 1/3 garfava and 1/3 each of potato and arrowroot. And–voila!–I had the ratio for a perfect gluten free all-purpose mix.
My first thing I made was the Toasted Coconut Cupcakes from Vegan Cupcakes Take Over the World, pictured above. The result: an incredibly moist, tender crumb and fabulous chocolate-coconut flavor.
Next up: pancakes! I made my own Fluffy Fruited Pancakes from this blog using my all-purpose mix along with 1/2 tsp xanthan gum instead of the spelt. The HH gobbled these up in record time:
I also made another batch of my Carob Refrigerator Cookies with the new flour, as well as buckwheat waffles for breakfast this morning (though we gobbled them up before I could snap a pic, they looked just like the ones I made last time, below).
As a rule, I still love using different blends of gluten-free flours for my current baking. After all, I don’t always want a totally neutral flavor–sometimes I’d like the quinoa, or amaranth, to shine through. On the other hand, I’d love to be able to revamp all of the spelt-based recipes on this blog, one by one. . . and this is the all-purpose flour I’ll use to do it.
Do you have a great all-purpose gluten free mix that you use? Which one is it? Feel free to share a link or the recipe in the comments!
This is a great basic all-purpose gluten free flour mix that you can use anywhere you’d use all-purpose wheat flour, in the same proportion. For recipes that require pastry or bread flour, you might like to play around with the ratios or even use other flours instead of one of the ones listed here. I haven’t added xanthan gum since some people avoid it, but I generally include 1/2-3/4 tsp (2.5-3.5 ml) xanthan per cup when I bake with this flour.
2 cups (270 g) millet flour
2/3 cup (100 g) garfava flour (you can use chickpea instead)
2/3 cup (120 g) potato starch
2/3 cup (90 g) arrowroot starch or powder (or substitute tapioca or cornstarch)
Place all ingredients in a large bowl and stir with a whisk until the flour is evenly blended. Store in an airtight container in the refrigerator if you won’t be using it within a week or 10 days (will keep up to 6 weeks in the fridge). Measure as you would wheat-based all-purpose flour. Makes 4 cups.
The wonderful folks at iHerb have, once again, offered a $50 shopping spree to one lucky DDD winner! (iHerb is an online shop for all of your supplement and health-food needs. They carry an extensive array of products that you can order for delivery to your home). Read all the details about the giveaway at the bottom of this post (look down. . . .look waaaaay down), but first I want to share my review of the latest products they sent to me: nutritional powders from Madre Labs.
As soon as I read the ingredients list on the Midori Greens jar from Madre Labs, I was in love. I mean, which holistic nutritionist doesn’t want to read the words, “freeze dried marine phytoplankton”? (Okay, we holistic nutritionists are weird that way). But I’ve been taking spirulina (another type of green algae) with my flax and/or chia daily for almost a decade (what the HH calls “Green Slime,” though Chaser loves the stuff) and was more than ready for a little change of pace. And the Midori Greens offered some truly heavy-duty antioxidant superfoods.
Ingredients include organic Japanese matcha green tea (and you know how much I love my matcha tea–as I mentioned here); wildcrafted wasabi; organic ashitaba (Angelica Keiskei Koidzme), which is also known as the “king of vegetables” and “longevity herb”; organic field-grown whole grass blend (with wheatgrass, barleygrass and alfalfa); herb & vegetable leaf blend (Nettles, Parsley, Kale & Spinach); aqua-marine blend (Chlorella & Freeze Dried Marine Phytoplankton); and beet juice powder. These are all amazing ingredients with fierce antioxidant properties. Antioxidants are known to help keep your cells in optimum condition, to keep your immune function strong and to counteract health-depleting free radicals.
In fact, all of Madre Labs products are made with the highest quality whole ingredients, and it’s clear that these guys have done their homework. Their “superfood and nutraceutical” line includes “nutrigenomics”–that is, “the study of how the foods we consume affect our genes and how individual genetic differences can affect the way we respond to nutrients. . . in the foods we eat.” In other words, they believe in using “food as medicine”–exactly the way holistic nutritionists (such as yours truly) do.
The other powder I tried, Acai Heart, contains more familiar ingredients that are all superstars when it comes to supporting heart health: acai berries, pomegranate, freeze-dried beet juice, and a resveratrol blend (the antioxidant found in red wine–though of course there’s no alcohol in this powder!). Mixed with some frozen strawberries, almond milk, chia seeds and stevia, it made a refreshing afternoon imbibement:
Ah, but back to the greens powder! I must admit to you all that I wasn’t exactly enamored of the taste when I tried to drink it on its own (or mixed with simple juice or almond milk). I know that other reviewers have found the taste “neutral,” but something about my tastebuds could really sense the earthy, slightly bitter wheatgrass undertones (I actually really enjoy freshly squeezed wheatgrass juice, but the freezedried flavor doesn’t agree with me). What to do? My desire to benefit from the amazing nutritional qualities of the powder overruled my initial gustatory reluctance. I decided that I had to find a way to create a smoothie that I loved using the Midori Greens.
And guess what? I SUCCEEDED! This combination of the powder, raw cacao powder, avocado and mesquite is a perfect cloak for the greens. All you’ll taste is a slightly chocolate, slightly malted, sweet and appealing drink.
And your cells, no doubt, will thank you.
Chocolate Malted Smoothie
A great mid-afternoon pick-me-up or a rich, creamy dessert. Add ice for a cool summer sipper out on the patio.
1/2 just-ripe avocado, peeled and cut in chunks
1/2 fresh or frozen pear, cut in chunks (I used frozen for a very rich, creamy texture)
1 Tbsp (15 ml) raw cacao powder (you can use regular cocoa, but the flavor will be more bitter)
1 tsp (5 ml) mesquite powder
1 Tbsp (15 ml) chia seeds (see note)
1-1/3 cups (320 ml) plain or vanilla unsweetened almond milk or soy milk
15-25 drops plain or vanilla stevia liquid, to your taste
1 scoop Madre Labs Midori Greens powder, or your favorite greens powder
Place all ingredients in a high-powered blender and blend until perfectly smooth. Drink immediately. Makes 1 large or 2 smaller servings.
NOTE: If you don’t have a high-powered blender, grind the chia seeds in a coffee grinder before adding them to the blender.
GIVEAWAY TIME!
The lovely folks at iHerb are offering a $50 shopping spree PLUS a jar of either Midori Greens OR Acai Heart to one lucky DDD reader!
The contest is open worldwide, as long as iHerb ships to your country–whoo hoo! (You can check the iHerb website to see if they ship to your home country). International readers, please note: if there are any extra customs fees or duties on your prize, you will be responsible for paying them. I have received several packages from iHerb sent via air mail over the past 2 years (I’m in Canada) and have never been charged extra fees or duties).
Here’s how to enter:
First entry:
To be eligible to enter the giveaway, you’ll need to register at iHerb. It’s free and there’s no obligation to buy anything. Just go here and sign up. Then come back here and leave a comment telling me that you did so.
Second and subsequent entries:
For extra entries, you can do any or all of the following:
Browse through the Madre Labs page on iHerb, then come back here and tell me which product you think has the weirdest-sounding ingredient (I thought “freeze dried marine phytoplankton” was pretty good) [UPDATE: I've been going through the comments so far and am loving the ingredients you've all found--giggling like crazy over here!];
Browse through the rest of the iHerb site, then come back here and tell me what you’d buy with your $50 shopping spree if you win;
Follow me on twitter, then come back and leave a comment telling me you did so (I will receive an email notice that you signed up); or tweet about this giveaway on twitter (use @rickiheller so I’ll see it);
“Like” the DDD page on Facebook, then come back here and leave a comment telling me you did so;
“Like” the iHerb page on Facebook, then come back here and leave a comment telling me you did so;
Follow iHerb on twitter, then come back here and leave a comment telling me you did so;
Subscribe to Diet, Dessert and Dogs via RSS feed or email (email option is just below the “Choose Your Reader” box), then come back and tell me that you did so.
The contest will remain open until midnight my time on Tuesday, May 10th, 2011, after which I’ll randomly choose a winner and announce it on the blog. Please note: it’s up to you to check whether or not you won, then contact me if you did. I”m sorry, but I will not be emailing the winner. If the winner doesn’t claim her/his prize within a week, I’ll choose someone else.
