It’s Thursday–time for Wellness Weekend–AND the much-anticipated Nourished Food Blogger Conference, which starts tomorrow! As you read this, I am likely wending my way to the Chicago area for tomorrow’s presentation. Looking forward to meeting many of you there! I’ll be back next week with a recap of the events, so be sure to come back then as well.
In the meantime, I hope you’ll share your healthy recipes once again. Many of you already shared some great holiday recipes last week, and I hope those of you who didn’t will link up some of the yummy foods you ate over the holiday weekend.
Newsy Tidbits
Nourished–it’s finally here! I’ll be a presenter tomorrow at the only food blogger conference for all special diet bloggers. With so many great presenters and topics, I am really excited to be there–not just as a presenter, but as an attendee as well! Hope to see some of you there.
The Blender Girl’s amazing KitchenAid Stand Mixer giveaway continues throughout the month! Each day features a new recipe using a stand mixer, and another chance to win! Hop on over to Tess’s blog to see today’s recipe and submit your entry.
I’ve been working on a very special recipe to “build a better salad” as part of campaign that I’ll share on Monday, April 16th. I am really pleased with the salad and can’t wait to share it with y’all! Come back then for all the details and recipe.
With travel on my mind, I’ve been thinking about foods that are simple to prepare and eat. So today’s theme is: SIMPLE! Here are some highlighted recipes on that theme:
Braised and Roasted Cabbage from Eat, Recycle, Repeat. I love the simplicity of this recipe. If you’ve never tried roasted cabbage, this is a must-try. What a great way to enjoy this underrated veggie!
Simple Cabbage Sauté from The Tasty Alternative. Yes, I love cabbage! In addition to a tasty recipe, Amber also provides a bunch of great information on the health benefits of cabbage here.
Readers’ Choice, Savory:High Protein Creamy Cauliflower Alfredo Pasta from The Taste Space. This recipe set a record, by being the FIRST savory recipe to score more hits than any of the sweet ones on Wellness Weekend! And judging by the recipe, a well deserved honor.
Readers’ Choice, Sweet: Chocolate Chip Cookies from Vgan Jar. You won’t believe how simple these are to make, or how healthy. Consider yourself a VIP with this recipe!
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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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.
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!
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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 link to another blog event, 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
[High-protein, vegan and gluten-free pancakes made with buckwheat groats and almond butter]
Now that we’re approaching the end of our semester at the college where I teach, seems everyone has studying and exams on the brain. So I figured this would be an ideal time to present you with a little DDD pop quiz:
Q. If we eliminate chocolate, what is Ricki’s favorite food to eat?
[I know: that's like saying, "If we eliminate air, what is your favorite thing to breathe?" But indulge me here.]
Think you know? I’ll give you a hint:
A. Pancakes.
(Darn! Guess I’d never make it as a contestant on Secret Word.)
I adore pancakes. They are the perfect breakfast food, whether sweet or savory. (Of course, if you choose sweet, be sure to top them with some melty, oozy, drippy chocolate or butterscotch nut butter, perhaps some homemade fruit preserves, or, if you’re really fancy, coconut whipped cream and fresh fruit.). Pancakes are quick, easy, and–as their name suggests–cake-like! What could possibly be better?
But most people think of pancakes as “weekend food.” Like most of us, when I wake up on weekday mornings, I’m not exactly in the mood to cook something. I’m running around trying to get showered, dressed, packed for school, or out to the gym. My articulation skills aren’t yet at their full running speed, either.
(Typical morning conversation in the DDD household:
HH [Standing at the front door]: “Okay, I’m going to wake the pearls for a talk!”
Ricki [Barely out of bed. Yells down the stairs.]: Whaaaaat? Sorry, I couldn’t hear you!
HH [Yelling up from the front door]: “I’m going to TAKE the GIRLS for a WALK!”
Ricki: Okay! Grab a gun and I’ll see you when you get smacked!”
HH [Yelling]: Whaaaaaaaat?
Ricki [Yelling]: I said, ‘Okay! Have FUN and I’ll see you when you get BACK’!)
Then, while the HH proceeds to take The Girls for their AM perambulation, I stumble about the bedroom, bathroom, and down to the kitchen, thankful that I don’t have to speak aloud again for the next 20-25 minutes. By that time, I’ve either exercised, had some matcha tea, or showered, all three of which stimulate my synapses sufficiently that I can speak (relatively) articulately once more.
[Variation with quinoa and tahini]
No matter what my schedule (or garbled speech), I ensure that I eat breakast every day. (Not a hardship, considering that my appetite makes itself known pretty much whenever I’m awake–which includes those times when I get up in the middle of the night for a bathroom break). Given the frenetic morning schedule, however, weekeday breakfasts are, perforce, quick and easy. Sometimes I’ve got leftover porridge or quizza at the ready, so I just heat and eat. Other days, with nothing prepared in advance, I throw together a quick smoothie.
And then, there are the magical days when I concoct something like these pancakes: so quick and so simple that they barely merit the term, “cooking.”
On six mornings over the past two weeks, I’ve eaten a variation of these griddle cakes for breakfast. There’s something irresistibly appealing about them–even if I can’t quite articulate exactly what it is. Is it the fact that an entire, freshly cooked, hot breakfast can be ready in less than 15 minutes? That this produces exactly one major serving (so major, in fact, that you won’t be hungry again until late afternoon)? That the protein content here is a whopping 21.5 grams and the fiber is 10.2 grams (41% of your daily requirement)?? Or that the texture and taste are so unusual, so idiosyncratic, so. . . singular, that eating these makes you feel like a rebellious teenager again, boldly asserting your individuality?
Light in texture while still remaining moist inside, these hotcakes are not like your typical dry pancakes, either. I wouldn’t quite call them “cakelike,” but they’re not exactly as dense as savory patties, either. Their texture is closest to a well-browned griddle cake with a dense, moist, muffin-like interior; substantial without being too heavy. And I just adore them.
As for flavor, depending on which grain or nut butter you use, you’ll find yourself savoring a neutral or slightly nutty pancake with just a whisper of cinnamon. If you’d like to jazz up the spices, feel free to add cardamon and cloves for a chai-like vibe. I loved the combination with some melted Walco-Nut butter, but walnut-cacao nib butter was also splendid; I bet coconut, chopped nuts, or other add-ins would work well, too.
The other morning, after the HH returned from his walk with The Girls, I was already sitting at the table enjoying one of these treats when he walked in.
“Hey, I bet I still have time to eat one of those,” he said as he glanced toward my plate.
“What?” I yelled back. “Sorry, I couldn’t hear you.”
(Shhh–don’t tell the HH. That time, I had actually heard him just fine. It’s just that I didn’t want to share).
“Don’t worry, Mum, we won’t tell Dad. And we won’t tell him that you gave us each a little piece of pancake once he went upstairs to shower, either.”
Quick and Easy, High-Protein Single Serve Breakfast Pancakes
Suitable for Anti-Candida Diet (ACD), all stages
What makes these pancakes great is how easily you can switch up the main grain or nut/seed butter. I’ve made them with buckwheat (my favorite), quino and amaranth; and used smooth almond butter, sunflower seed butter, and tahini (my favorite) in the wet ingredients. Just keep in mind that your protein content will change depending on which you use (quinoa is the highest protein “grain”).
Place the buckwheat groats, protein powder, chia seeds, flax seeds, cinnamon, ginger, salt and baking powder in a coffee grinder and grind until powdered.
In a small bowl, whisk together the tahini, milk, vanilla and stevia. Add the dry ingredients to the bowl and stir until combined (it will be thick and sticky).
Heat a nonstick frypan over medium heat and spray with nonstick spray. Divide the dough in two parts and spread out on the pan to create two pancakes that are about 1/4 inch (.5 cm) thick. You will have to press down with the spatula, as the mixture won’t spread on its own.
Cook about 5 minutes on one side, until the bottom is browned. Flip gently and continue to cook until the other side is also browned, another 4-5 minutes. Remove to a plate and EAT! With buckwheat groats and tahini, makes one serving of 287 calories, with 21.5 g protein and 10.2 grams fiber. May be frozen.
And be sure to check out Tess Masters’ KitchenAid giveaway series today–she’s sharing my recipe for healthy Chocolate “Buttercream” Frosting! (vegan, gluten free, sugar free, nut free, dairy free. . . and yes, delish!). If you haven’t entered yet, hop on over and enter now!
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!”)
Happy Thursday, Wellness Weekenders! Hope your transition to April (what? already??) has been a smooth one. Over here in the DDD household, we don’t “do” April Fool’s, so all is still calm and peaceful.
(“What do you mean, Mum? Chaser does April Fool’s. She also does May Fool’s, June Fool’s, July Fool’s, August-–”
“Aw, c’mon, Elsie. You know that’s just my naturally exuberant personality.Better be nice to me or you might just see MY face up there on that logo next week.“).
Whatever the month, we had a slew of great recipes–as usual–from all of YOU--last week! With Easter and Passover both this weekend, I’m looking forward to lots of holiday-themed dishes along with all the regular fare this week.
Newsy Tidbits
It’s almost time for Nourished! The only food blogger conference for all special diet bloggers–not just gluten-free–takes place next Friday, April 13th! I’ll be wrapping up my presentation details, prepping some travel food and packing my bags over the coming week. Have you got your ticket yet? Hope to see you there!
Shirley’s got a great giveaway for Enjoy Life Chocolate Chips--she’s giving away SIX BAGS to ONE READER! Giveaway closes tomorrow, Friday, April 6–so hop on over to Shirley’s blog and enter!
The Blissful Chef is giving away a Silpat mat for your baking and cooking pleasure! Details here.
I didn’t publish a holiday roundup for Easter/Passover this year, but you can check out these other bloggers’ roundups, and previous DDD versions:
Alta at Tasty Eats at Home has this roundup full of healthy recipes (some vegan)
This week, I decided to focus on bloggers who are new to Wellness Weekends. So how about a warm welcome (sounds like I’m introducing a standup comic or something) to these fine folks:
Chocolate Avocado Banana Pudding from Sensual Appeal. Kammie is a new blogger whose blog is filled with healthy, yummy food and gorgeous photos, like these!
Readers’ Choice, Sweet: Raw Vegan Chocolate Brownie Bites from Wayfaring Chocolate. Hannah does it again. . . this gal knows her raw balls, all right!
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:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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.
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!
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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 link to another blog event, 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
**********************************************
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!”)
Before I begin this review–and in the spirit of full disclosure–I must confess to you all that my opinions in this blog post are biased.
No, not because I was paid to do this review (which I wasn’t); not because I received a free copy of the book (which I did); and not because I was asked to write something specific by the publishers (which I wasn’t). No, it’s because my own personal views of the author and her work have undoubtedly influenced what I will write here.
You see, ever since I first discovered the cookbooks of Nava Atlas (classics like Vegetariana; or Vegan Express; or Vegan Soups and Hearty Stews) , I’ve been in love with her recipes. They tend to embody “my” kind of food: mostly whole foods, lots of comfort-food dishes, innovative and interesting combinations of flavors, textures, spices and herbs. Good, hearty fare.
And while we’re on the topic of true confessions, let me also admit that when I find myself with a bunch of unassigned broccoli in my fridge, or a few lone kiwis in the fruit bowl, or a butternut squash lingering on the counter, it’s to Atlas’s books that I turn first to see what she’ll offer. I have never made a Nava Atlas recipe that didn’t work according to directions; and I’ve never made a Nava Atlas recipe that I didn’t like.
So, with that declaration off my chest (whew!), and both Easter and Passover just around the corner, I’ll move right to my review of the book. And I’m sure it will be no surprise to learn that I think highly of this one, too.
As it turns out, most of us do judge a book by its cover, and Vegan Holiday Kitchenis a visually beautiful book. Warm, earthy tones and opulent gilt edging grace its cover (along with a show-stopping photo by Susan Voisin–she of Fat Free Vegan fame–whose photos also occupy the interior of the book). The exceptional production values are evident throughout, from paper that’s thick and sturdy, to text that’s easy to read, to additional tips and notes and winsome line drawings (which I assume are Atlas’s own–the woman is also a talented visual artist) on chapter headers. Recipes are written in an easy-to-follow, clear and concise style, each one indicating specific dietary restrictions for which it is suitable.
The introduction offers various useful tips on how to navigate the holiday season as a vegan who may be strapped for time, invited to an omnivorous celebration, hosting an event, or wishing to make certain dishes ahead of time (while not Atlas’s preference, she does include a few pointers nonetheless).
Chapters cover all major holidays such as Thanksgiving; Christmas (and the attendant holiday season in general); Jewish holidays (Passover, Rosh Hashanah and Hanukkah); Independence Day and Summer Entertaining (applicable to any summer holiday); and an entire chapter on Brunches, Appetizers and Potluck Dishes (for which this brunch lover was very grateful). Each chapter begins with an entertaining and informative section that discusses the holiday and how it can be adapted as a vegan celebration.
The first recipe I made may well be the most famous from the book (at least, I keep seeing photos of it floating around the blogosphere): the Red Quinoa Pilaf with Kale and Corn. Deceptively simple to put together, this is a filling, warming and satisfying dish highlighted by an unusual pairing of rosemary and cumin. I took Atlas’s advice and added beans to convert the side dish to a main meal. The smoky roasted peppers complemented the sweet, juicy pop of corn kernels and firm bite of kale in each mouthful. This would make a wonderful autumn or winter dish for any occasion.
Next up was the Squash, Sweet Potato and Corn Chowder. Initially, I chose this soup as a vehicle to use up the rest the bag of organic corn I’d purchased for the pilaf (and since I love sweet potatoes beyond measure, I’m happy to eat themanywhichway). Upon reading the recipe (which combines butternut squash along with the sweet potato in a slightly sweet, slightly chunky soup), I was concerned that the spices might prove too strong for the delicate flavors of the vegetables. But once the soup simmered according to instructions, it softened and developed a perfectly smooth and subtle flavor with a great savory undertone. The HH had nothing but praise for this one and made me promise to make it again.
Finally, I turned to the Spectacular Spring Salad. With my recent decision to cut back a bit on grains, I’ve been enjoying a variety of salads, most of them featuring my favorite green, kale, as the base. Since we don’t regularly consume the bitter greens in this salad (watercress, arugula and radicchio), it seemed like a good choice. Combined with more common ingredients such as radishes, avocado and carrots, it was, indeed, a spectacular tangle with greens, sprouts and seeds. Tossed with a simple, fresh dressing, it created a perfect first course.
On my list of recipes still to try are Moroccan-Flavored Tofu with Apricots and Olives; Corn Fritters with Cilantro Sauce; Watermelon and Peach Gazpacho; White Bean and Sun-dried Tomato Pate; Sweet Potato-Poppyseed Coleslaw; and Rice and Pecan Stuffed Squash. But honestly, this list is bound only by my dietary restrictions; if I could eat mushrooms, or gluten (some of the recipes for desserts look divine), or maple syrup, well–I’d likely have tagged every single recipe in the book.
I may be biased, but if you’re heading into the holidays next week still looking for menu options; or if you’ve invited someone at your table to whom you’d like to give a worthwhile gift; or if you’re planning ahead for warm weather Bar-B-Q’s and brunches–well, get yourself to the closest bookstore buy Vegan Holiday Kitchen. I know that, like Atlas’s other books in my collection, this one is destined to be my go-to source any time I’m planning a special occasion meal.
Spectacular Spring Salad from Vegan Holiday Kitchen (reprinted with permission by the author)
Suitable for the anti-candida diet, all stages
1 bunch watercress leaves
2 good handfuls baby arugula
1/2 head radicchio, thinly sliced
1 cup (240 ml) baby carrots, halved
1 medium-firm, ripe avocao, pitted, peeled and cut into small dice
4-6 radishes, thinly sliced
1 cup or so (240 ml) sprouts, preferably pea shoots or other large green sprouts
3 small seedless oranges, peeled and sectioned [not ACD-friendly; I used green apple]
1/4 cup (60 ml) toasted sunflower seeds
2 Tbsp (30 ml) extra-virgin olive oil, or more, to taste
2 Tbsp (30 ml) lemon juice, or more, to taste
salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss together.
Makes 8 servings.
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!”)
Good Evening, Wellness Weekenders! This past week has been a crazy melée of writing, school prep, recipe development and dealing with a disconnected muffler (we found it dragging on the driveway)–which is why I’ve neglected the blog and missed all of you!
That’s why I’m so glad to have these weekly link-ups, which bring in so many fabulous recipes and little “hello’s” from all of you in the comments section. Thanks for the wonderful contributions to last week’s event, and for continuing to stop by and take part!
Newsy Tidbits
Andrea Nakayama and I kicked off our Sweet Victory sugar detox course last Saturday, and we’re going gangbusters to get out that sugar! With almost 50 participants, our group is taking up the challenge admirably, providing all kinds of great feedback and support on the Message Board (where Andrea and I also check in several times a day). If you missed our first call, it’s not too late to join in! Last week’s call is available as a recording on the site, and you can still have access to all the other features plus our second call live this weekend. Check here if you’d like to join in this coming Saturday, March 31st!
Hallie over at Daily Bites is giving away a pack of From the Ground Up products--GF grains and baking mixes. The best part about these is that they’ll custom mix them for you–either with or without certain ingredients as you require! Hop on over to Hallie’s blog to enter.
For those of you who celebrate Passover, my friend Cara has a series called “Passover Prep” in which she discusses the different aspects of the holiday and provides a new Passover-friendly recipe each post. This week’s recipe is Raspberry Crumble Squares (which look great for any time of year, frankly!).
And now, as we move into Easter and Passover season, I thought that the theme of “good for a holiday table” might fit right in! Here are this week’s picks:
Brussels Sprouts Done Right from Green Veg’n Living. I love brussels sprouts all on their own, but I thought the addition of this second green veggie made this dish totally irresistible!
Omega Wild Rice Salad from My Munchable Musings would make a great side dish at a holiday table. And extra Omegas are always a good idea!
Five Layers of Dessert Heaven from Cats in the Kitchen. This trifle-like concoction of brownies, cream, berries and more looks like a perfect way to cap off a holiday meal. And bonus cute dog/cat pics!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Quinoa Flour Tortillas from Cara’s Cravings. These are part of that Passover Prep series I mentioned above. . .see, told you it was a great series!
Readers’ Choice, Sweet: Oatmeal Chocolate Chip Dough Cinnamon Rolls from Vegan Mommy Chef. I think the title says it all–two favorite sweet treats combined in one amazing dessert!
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 NOTE NEW GUIDELINES!!
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) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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, they link to another blog event, 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!
And n0w. . . what have you been cooking up lately? Please share!
Wow, it’s been a crazy few weeks since I returned back to work on March 1st. My, my–where has the time gone? Last night marked a true melding of my work with my avocation, with the first ever college-sanctioned tweet chat for my classes. The students loved it (and I must admit I had fun), but it meant that this post was deferred until today. And I’ve been itching to share this recipe!
So, are there any Mad Menfans out there? On the season premier last Sunday, the ineffable Don Draper–that raven haired, steely eyed, cut-throat ad man with the not-so-washboard-abs–shocked his co-worker Peggy by doing something. . . nice. To what can we attribute this sudden transformation in Don (nee Dick)’s persona? Well, rumor has it, the kinder, gentler Don is most likely due to his new French-Canadian bride, Megan. Love heals all psychic wounds! (Well, and it doesn’t hurt to have a killer body in a micro-miniskirt, either).
The show got me thinking about that age-old concept of yin and yang. You know the one–the ancient Chinese notion positing two complementary forces in our lives (and all of nature), which are natural opposites of each other: Yin is known as the calm, docile, damp, female aspect; while Yang is the fiery, passionate, bright, excitable, male one . When I first learned about this theory, I was outraged at the ostensible sexism inherent in the ideas: as usual, females were pegged as “docile” and “calm” and “powerless.” However, more research revealed that the traditional definition proposes both yin and yang in each of us; and, in an endless circle, they come together, move apart, come together again, all the while supporting each other. Each is necessary for the other to exist. In other words, a perfect symbiosis bewtween equals.
When you think about it, there’s evidence of yin and yang all around us in the natural world: Morning and evening. Vinegar and oil (which actually go together well in salad dressings). Charcoal and Chalk. Sugar and salt (which go together in many desserts). Summer and winter. Sweating and shivering. Elsie and Chaser. Corvette and Volvo. Love and marriage (which go together like a horse and carriage). The HH and me.
You get the idea.
So, despite her cheesy, ratings-booster rendition of Zou Bisou Bisou during which she twitched and flitted around the room like a boozed up butterfly, Megan, I’ve decided, is the perfect foil for Don. She’s impassioned, fiery (definitely some ”masculine” yin in that lady) and unaffected; while Don is rendered calmer and more benign because of her presence, suggesting that he’s more of a complex human being and less of a wax figure at Madame Tussaud’s (albeit one with great hair). It’s a win-yin situation all around.
Before I wrote up this recipe, I posted a teaser photo on Facebook (above) and asked readers to guess what these were. I was tickled to see how many people guessed “dessert” for this recipe (I guess my reputation precedes me). My favorite response came from Bob: “If it has to do with all 3 [parts of this blog's name], then I guess its a rice cake with a carob spread on top but tastes terrible so you give it to the dog!” Too funny, Bob. In fact, The Girls do tend to “test” almost everything I create (unless it contains onions, chocolate, raisins, or other dog-antipathetic ingredients).
(“We love being your taste-testers, Mum! Your food is delicious! Then again, we never bother to chew anything before we gulp it down, so we don’t actually know what it tastes like.”)
I consider these crackers a perfect embodiment of yin-yang principles in one food. The black nori sheet provides the necessary backbone for the crunchy, spicy cracker portion to maintain its form. Alternately, the grain- and nut-free, seed-based cracker is the perfect flavor foil to the seaweed: savory, spicy, and nubby-textured, the yang to the subtle umami nori (which also offers amazing nutritional properties, mega-mineral content and Omega 3 fats). And, of course, each triangle visually evokes the yin-yang opposites beautifully with its black-and-beige color contrast.
I must admit that I blatantly copied the concept for these crackers from one of my favorite product lines, Live Organic Raw, which are produced alongside their restaurant of the same name here in Toronto. The HH and I both adore them, but at more than $1.00 (Cdn) per cracker, we just can’t buy them as often as we’d like. My version isn’t raw simply because I no longer have a dehydrator; but they could easily be made that way if you’re willing to dehydrate long enough to achieve the same effect.
If you’re feeling impatient for these snacks to bake, tap into the yin side of your personality (calm, slow, still) while you wait.
Or, you could just sing a few bars of Zou Bisou Bisou.
3 sheets of raw or toasted nori seaweed (the kind used for sushi)
Preheat oven to 200F (95 C). Line two cookie sheets with parchment paper.
Place the onion in the bowl of a food processor and pulse a few times to chop it up. Add remaining ingredients except for nori sheets and blend until you have a chunky paste, stopping when it’s almost smooth but some bits of sunflower seed (about the size of sesame seeds) remain for texture.
Place the 3 sheets of nori on the parchment-lined sheet. Carefully spread 1/3 of the paste evenly over each sheet (using a silicone spatula to pat down the mixture is useful).
Bake in preheated oven about 1 hour, until the tops are starting to dry out. Cut each sheet in half on a diagonal, from one corner to the opposite corner to create two triangles; then cut each in half again to create 4 triangles. Separate the triangles and return to the oven for another 2-3 hours, checking every 30 minutes, until dry, crisp, and barely browned. If some of the pieces are ready before others (due to uneven seed mixture), remove those first and continue to bake the remaining crackers until they are done. Cool before consuming. Makes 12 triangles. Will last up to 10 days in a sealed bag at room temperature.
Happy summer! Oh, wait, you mean it’s not summer? Surely this past week in Toronto (over 22C/72 F all week–and sunny!) could have fooled me. So that explains why I’ve been smiling so much over the past 7 days!
Well, it must be the sunshine–and all of your amazing recipes, of course. Last week’s event brought yet another collection of incredible, healthy, sugar-free and vegan food to DDD. Yum! And before we get to this week. . . .
Newsy Tidbits
Virtual Gluten-Free Support Group: My friend Shirley of Gluten Free Easily (who just won runner-up in Triumph Dining’s Best of Gluten Free 2012 Awards!!) holds a Virtual Gluten-Free Support Group on her blog every month. It’s intended to provide a forum and support for anyone with gluten issues–information, guests, products, and more. Check out last month’s post for more information.
Sweet Victory is Here! I’m so excited about this course that I had to share it again! Your response to our giveaways has been overwhelming (one blog received over 550 entries!!), and while I’m glad that our sugar detox is something people want, I wish we could give away even more free spots. Clearly, sugar addiction is something many of us share. I do hope you’ll join Andrea and me starting this Saturday (March 24th) for two weeks that incude two teleseminars (recorded so you can access them later as well) in which we share how sugar affects us physiologically, psychologically and emotionally; strategies and tools, including meal plans and recipes; and a discussion forum in which you can comment and ask any questions you like, whenever you like. Getting control of the sugar habit once and for all is an investment that’s well worth making. You can register for the course here.
Since we’re about to say goodbye to winter, I thought we’d take a last look at warming foods for this week’s picks:
Edamame Mashed Potatoes from Sweet & Healthy Living. What a fantastic idea to spruce up mashed potatoes! Besides the lovely color, the edamame also provide a huge hit of protein.
St. Patrick’s Day Stir-Fry from Wheat Free, Meat Free. This stir-fry would be good any time, actually–a creative mix of potatoes, carrot and cabbage.
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Grain-Free Irish “Potato” Bread from Fresh4Five. An innovative way to create a classic–without the usual potatoes.
Readers’ Choice, Sweet: 5-Minute High-Protein Muffins from Tessa the Domestic Diva. Was it the “5-Minute” or the “High-Protein” that caught your attention?
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 NOTE NEW GUIDELINES!!
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) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event 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 FROM EACH BLOG 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. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
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, they link to another blog event, 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!
And n0w. . . what have you been cooking up lately? Please share!
With our wacky summer-like temperatures this past week breaking records more than once, it may seem out of sync to post a pot pie recipe. And even though I first made this a few weeks ago, we’ve been enjoying it regularly since then. I like to think of it as my final nod to the winter weather that never really materialized here in Toronto. Yep, 2012 will go down in the annals of DDD as The Best Toronto Winter Ricki Has Ever Experienced. Barely any snow. An abundance of brilliant sunshine. Thermometer reading above above freezing almost every day.
And this pot pie.
When I was a kid, pot pie was most decidedly not on the menu. An avid TV watcher back then, I used to fantasize that my mom would one day cook it for us, perhaps rolling pastry while decked out in pearls and a pinstriped apron à la June Cleaver. With her tailored blouse and perfectly shellacked, upswept bouffant hair, my mother would proffer a huge Corningware casserole that she gripped on each side with blue quilted oven mitts. She’d set the dish just so on a silver trivet on the dining room table, lift the cover with a flourish as a burst of steam escaped. My father, still in his shirt and tie (never mind that in reality he was a butcher whose attire consisted of blood-stained apron and grease) would reach eagerly to dole out portions to my sisters and me as we sat waiting calmly for our mom to join us. Then we’d all nibble demurely for the next hour or so, the clink of silver on bone china the only background to our lively dinner conversation.
In the real world, pot pie proved far too daunting for my mother. While an avid baker, she never mastered pastry (the only pies my mother ever baked had crumb crusts, or crusts that my Aunty M made and delivered to us). As a result, pot pie was never something she attempted (and besides, her hair was too fine and thin to support that updo, anyway). Instead, the closest we ever got to pot pie was patty shells–or, as we knew them growing up in Montreal, vol-au-vent.
Whenever Mom returned from the supermarket with a box of patty shells, we girls knew we were in for a special treat. She’d transfer the shells to a cookie sheet and pop them in the oven, then set about heating a can of undiluted (a crucial detail) Campbell’s Cream of Chicken Soup on the stovetop. Ten minutes later, the shells were ready and my sisters and I would each grab one on our way to the kitchen table, where we squirmed impatiently until my mother grabbed the soup pot by the handle (she used a kitchen towel instead of a pot holder) and, her housedress spattered with soup, shuffled over to the table and ladled some of the sauce over each pastry. Before she made it back to the stove, my sisters and I had already demolished the shells and were stuffing the creamy goo-coated peas and carrots into our mouths.
Ah, nothing like a classic dinner.
Well, maybe it’s my anticipation of Mad Men’sreturn to the airwaves this Sunday, but I had a hankering for a pot pie. Though perhaps not quite as quick and easy as the patty shells, this variation is also nowhere nearly as complicated as my imaginary 1960s version, either. Taking a cue from my friend Kelly, I created a crumble topping that requires absolutely no rolling or fluting of pie crust. The filling is a simple combination of sautéed vegetables and chickpeas (browning the garbanzos deepens the savory characteristic of the beans while softening the texture for a perfect addition to this filling). Add a quick and simple creamy sauce, bake in a casserole dish and–voilà!–a latter day pot pie that won’t stress you out.
Feel free to wear your hair any way you like when you serve it.
Chickpea Pot Pie (Suitable for ACD Stage 2 and beyond)
Forget about pie crust–this pot pie with a super-simple crumble crust is the ultimate comfort food. And so easy! The chickpeas add protein and bulk so you’ll feel pleasantly full and satisfied.
For the Filling:
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 medium carrots, diced
1 medium onion, diced
2 stalks celery, diced
2 cups (240 ml) cooked chickpeas (about one large can–19 oz or 540 ml)
1/4 cup (60 ml) coconut oil, preferably organic, chilled
1/4 cup (60 ml) plain unsweetened soy or almond milk
Preheat oven to 375 F (190 C). Grease a casserole dish with coconut oil or spray with nonstick spray and set aside.
In a large nonstick frypan, heat the olive oil over medium heat and add the carrots, onion, celery and chickpeas. Sauté until the onions are translucent and the chickpeas just begin to brown, 10-12 minutes. Stir in the parsley and dill and turn off heat.
Meanwhile, make the sauce: In a medium pot, melt the coconut oil withthe rice flour over medium-low heat. Cook and stir for a minute or two, then slowly whisk in about 1/2 cup (120 ml) of the milk until well blended. Add the other 1/2 cup (120 ml) and whisk to blend. Add the remaining ingredients and whisk until smooth; turn off heat. Add the vegetables to the sauce in the pot and stir gently just to coat them; pour the mixture into the prepared casserole dish.
Make the crumble topping: In a medium bowl, sift together the flour, baking powder, xanthan gum and salt. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk and toss with a fork until it comes together in a moist, crumbly mixture.
Scatter the crumble mixture evenly over the vegetables in the casserole. Bake in preheated oven for 35-45 minutes, until the biscuits are lightly browned on top and the filling is bubbling at the sides. Makes 4-6 servings. May be frozen.
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[Regular raw cookie dough balls mixed with a few Irish-inclined ones (green courtesy of spirulina)].
No, it’s not your imagination; there has not been a single St. Patrick’s Day-themed recipe previously posted on this blog. It’s not that I’m opposed to them–after all, at least 50% of what I cook is green–it’s just that, since I haven’t actually celebrated St. Patty’s in over a decade myself, it often slips by without my noticing. Then, once I start seeing all the themed blog posts popping up everywhere, I suddenly realize I missed it. . . again. Well, not so this year. THIS year, I’m posting a St. Patrick’s Day recipe at the latest possible moment on the evening before St. Patrick’s Day! Ha ha!! Faith and begorrah!
Q. What do you get when you cross poison ivy with a four-leaf clover?
A. A rash of good luck.
Another thing you don’t see much of here is any mention of the virtual panoply of other health issues that precede and sometimes supercede the ACD in my life. Without getting into too much detail, I’ve recently experienced a flareup of a different long-standing problem, and now my naturopath has decided it’s time to start an elimination diet (to rule out any offending foods that might be prompting more symptoms). Which means it’s time to revert, more or less, back to the early stages of the ACD.
To begin with, we’re cutting out grains and will cut out more foods as we go along. To prevent my renaming the blog to just, “Dogs,” I’ve been cooking and baking up a storm so that I have a stash of already-prepared recipes to blog about while I’m eating little more than celery, lemon and brown rice.
[A lighter shade of pale green. . . courtesy of matcha tea.]
What’s funny about this return to asceticism is that it feels remarkably similar to when I first started the ACD in 2009. Back then, I continued to crave sugar for much longer than the standard time period cited by most holistic healthcare practitioners (Regular People: sugar cravings eradicated in 7-10 days. Ricki: sugar cravings eradicatedtoned down on a short holiday still make the occasional appearance.)
Never iron a four-leaf clover, because you don’t want to press your luck.
In order to satisfy my raging sweet tooth (I like to think of it as my ”sweet tusk”), I would often whip up a batch of Carob Coconut Sweeties and consume the entire thing (sans guilt, since it was a single-serve batch to begin with). Keeping with the “it’s-okay-to-eat-it-all” approach, I wanted to create a recipe for a sweet snack I (or anyone) could enjoy freely on a grain-free diet. Something that is quick, indulgent, and which I don’t feel guilty consuming in its entirety, if I’m so inclined (which, let’s face it, is pretty much every time I make it).
Therefore, consider this a “mini-recipe” for grain-free raw cookie dough balls. Brittany’s recipe provided the inspiration, and I fiddled with it a bit to suit my own tastes. And because I finally got hold of some Bob’s Red Mill almond flour, I used that as a base (though I’ve been told it’s inferior to Honeyville. What do you think, if you use it?). I would love to try this with a different almond flour if I could, though I must admit it’s hard to imagine improving on this recipe. Even without the grains, these taste like veritable raw cookie dough!
Q. What’s Irish and left out on the lawn all summer?
A. Paddy O’Furniture.
If you’re going for the whimsical St. Patrick’s Day touch, either of the green variations (matcha powder or spirulina) works beautifully. I preferred the color of the matcha, which also contributed a hint of flavor as well; on the other hand, spirulina wasn’t as aesthetically pleasing but didn’t change the flavor at all. So it’s your choice.
And even though this is a twelfth-hour contribution, these can be whipped up so quickly that you’ll still be able to get them on your party table in no time at all. In other words, after you’ve imbibed one too many green beers and you realize you need something solid to mitigate all that alcohol in your system, mix these up and be ready to eat in under two minutes. Consider it a St. Patrick’s Day miracle!
Knock Knock.
Who’s There?
Irish.
Irish Who?
Irish You a Happy St. Patrick’s Day!
If you’re looking for other ways to satisfy a sweet tooth without succumbing to sugar, I hope you’ll join Andrea Nakayama and me for our upcoming online sugar detox, Sweet Victory! With strategies, the latest research about brain chemistry and cravings, plus a full menu plan, recipes and discussion forum, you’ll leave the course armed with the knowledge and skills to tame those sugar cravings once and for all. Check out the course details here. Then head over to one (or all!) of thethreeblogs currently giving away a free spot in the course ($227 value!). Hope to see you there!
Grain Free and (Optionally) Green Raw Cookie Dough Bites
Suitable for ACD Stage 2 and Beyond
These are a great snack when you’re craving something sweet and indulgent tasting–yet they won’t spike your blood sugar or crush your resolve to stay grain free and low glycemic.
In a small bowl, whisk together the nut butter, milk, glycerin, vanilla and stevia until smooth and creamy. Add the almond flour, coconut flour, salt and cinnamon and mix well to form a soft “dough.” Stir in the chips.
Scoop the mixture using a melon baller or teaspoon, then roll into balls. Refrigerate until firm, or eat as is. Makes 4-5 balls. Will keep, covered in the refrigerator, up to one week.
St. Patrick’s Day Variation: Along with the dry ingredients, stir in either 1/2 tsp (2.5 ml) matcha tea powder or 1/2 tsp (2.5 ml) spirulina powder.
* Or, CocoWal. Or, WalCoco. Or, Waco Nut**. Or, There is Really No Way to Combine “Walnut” and “Coconut” in a Cute and Catchy Contraction.
[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).]
So I’m a little obsessed with nut butters these days. Ever since I started the anti-candida diet (ACD) back in March, 2009 (I know–*sigh*), I’ve grown more and more to love them. And I’m not the only one. Last week, I noticed two blogger buddies who also made nut butters: Cheryl mixed up some macadamia maple, while Alta enjoyed vanilla almond-walnut.
Maybe it’sthe fact that when you’re on a low-glycemic diet, healthy fats (such as in nuts) provide an alternative source of energy to the usual glucose from carbs; or maybe it’s the fact that the taste and many flavors of nut butter are luxuriously rich and sweet, and therefore appealing all on their own; or maybe it’s that nuts naturally contain incredibly good-for-you mono- and polyunsaturates (the paragons of fat, the apotheosis of oils, the quintessence of grease, the cream of–well, cream)–those ideals of all Fatty Acids, the Omegas–to support overall health. Or maybe it’s the fact that they are just an expression of my nutty side.
Along with my nut butter obsession, I also seem to have developed a little lucuma obsession; witness my recent Butterscotch Oatmeal Chocolate Chip Cookies (plus the previous Raw Caramel Cookie Dough Truffles), not to mention the fact that I throw lucuma in every smoothie, shake, cereal, and pretty much anything else I can add it to lately. So, I decided, what the heck–why not add it to my nut butter as well?
[Freshly made Walconut flows freely!]
I’m sure we all know how divinely delicious–and yet how expensive–coconut butter is. If you have a VitaMix or any high-powered blender, I’m here to tell you that it is super-simple to make your own. Add soft, naturally Omega-3 rich walnuts to the mix and you get a carrier that blends up so smoothly and so quickly that those little coconut shreds feel obliged to comply and join the party. This is an incredibly fast and easy combination butter that is, quite frankly, irresistible (and which, in my opinion, bears more than a passing resemblance to macadamia butter–but oh so much less costly!).
So, this is what I’ve been slathering on buns, muffins, bread, crackers, apple slices, even collard leaves, lately. In fact, I’ve been slathering it all over the place (okay, well, not everywhere, silly!).
Even if you’re not as enamored of nut butters as I am, this spread is a great way to spruce up your breakfast, dessert, or snacks. Or, you could just eat it straight. Next thing you know, you’ll be dreaming up all kinds of nutty combinations, too.
[Fresh from the refrigerator, nice and firm for spreading.]
Butterscotch Walnut-Coconut Butter
Suitable for Anti Candida Diet (ACD) All Stages
The pairing of walnuts and coconut makes for a very indulgent-tasting spread that’s firm when refrigerated and softens as it stands at room temperature. Once liquid, it’s also a great ice cream topper.
2 cups (340 g or 12 oz) walnut halves, lightly toasted
2 cups (130 g or 4.5 oz) unsweetened shredded coconut
1/8-1/4 tsp (.5-1 ml) fine sea salt, to your taste
20-30 drops plain or vanilla liquid stevia, to your taste (I use NuNaturals)
Place the walnuts in the container of a high-speed blender and top with the coconut and salt. Blend, using the plunger as needed, until the mixture is liquefied (1-2 minutes). Add the lucuma, vanilla and stevia and blend again. Pour into a clean jar or container and refrigerate until ready to use. Makes about 2 cups. Will keep, covered in the refrigerator, up to 3 weeks.
“Mum, what’s the big deal with nut butter? I’d much rather be obsessed with my ball.”
