I’m so glad it’s ice cream season again, aren’t you? Not because it coincides with climbing temperatures (though the 25C (78F) and sunny days are certainly welcome). Not because it means the HH and I can bring The Girls down to the Beaches for lakeside walks (“We love that about summer, Mum!”). Not because I can spend the entire weekend wearing nothing more than my bathing suit. (Kidding. Like that’s going to happen).
No, I’m glad it’s ice cream season because. . . well, I get to eat ice cream more often, silly!
When I was a child, the only ice cream we ever had in our home came in square cardboard cartons. I loved it when my mom bought Chocolate Ripple or Chocolate Chip or (later) Heavenly Hash, but when she catered to my father’s tastes and brought home a brick of Neapolitan, well, a little ingenuity was required to work around the dreaded strawberry stripe (which was my dad’s favorite). With the precision of a surgeon, I’d scrape around and under the pink section to snare more chocolate and vanilla while ensuring that, on the surface, all three flavors still appeared in equal proportions. (Now if only I’d applied that same concentration to my geography class. . . ).
Apart from the shrinking blocks of ice cream at home, my favorite dairy-based treats appeared when our family moved to the country for the summer months. To my sisters and me, living in a wooden shack without a TV, electric stove or reliable hot water was a true adventure (I can only imagine, these days, how my mom managed with three young children).
We girls would spend the daylight hours entirely outdoors, playing hide-and-seek with the neighbors’ kids in the nearby woods, carving our names into the dirt by the side of the road with sticks, selecting perfect stones from those that washed up on the beach or helping Mom with the laundry by first drenching our clothes in the lake, then peeling them off before tossing them into the ringer washer that stood like a totem on the wooden porch. By the end of August, the grey dust from the side of the road had worked its way permanently into the creases in the back of my neck, my tank top was traced in reverse by tan lines, and my hair, stringy from being drenched repeatedly in sandy beach water, was two or three shades lighter than it had been at the beginning of the season.
One of the highlights of our days was hearing the distinctive jangling melody of the ice cream truck. Like church bells on helium, the clanging sounds to tunes like “Ring Around the Rosie” or “Twinkle Twinkle Little Star” drew children out from behind bushes, from beaches, from within wooden cottages or away from frolicking with beloved pets. We came running from all corners of the street, coins clasped tightly in our fists, to swarm around the tiny trucks like paparazzi surrounding Brad and Angelina. Then came the negotiations:
“A lime Sno-cone, please.”
“I’ll have a small chocolate soft serve.”
“Medium vanilla cone, dipped.”
[Or, for really special occasions]: “Banana Split.”
The man behind the sliding window would reach down and magically withdraw whatever it was we’d ordered.
I always chose a vanilla-chocolate twist, dipped. This was a combination of soft-serve vanilla and chocolate ice creams intertwined in a spiral, the top of which ended in a curved peak. The ice-cream man inverted it into a vat of warm, melted chocolate (or what would be called “chocolatey coating” today), turned it back upright, and let it sit for just a few seconds for the chocolate to set before proffering it to the salivating customer. My tactic was to begin at the tip, eating the barely-solid coating right away before it firmed up, moving down to where it met the cone (at which point the chocolate was entirely solid and would split into brown shards, which I caught eagerly with my tongue before licking up any spills of melted ice cream beneath it).
Whichever type of cone we got that day, whether flat-bottomed or pointed, we’d poke a hole in the bottom and suck the softened ice cream through it before consuming the remainder of the treat.
Funny how the lens of childhood seems to paint items like ice cream trucks or soft-serve cones just a little more brightly, with colors a little more intense, than they appear in adulthood. When we moved to our current neighborhood, I was delighted to discover that a similar truck began to make its rounds through the streets in late May, summoning local crowds of children from the area. When we first heard it, the HH and I sauntered over, waited amid the group of children, and each ordered a cone. Somehow, my usual medium twist, dipped, had lost its allure; the ice cream was flavorless as frozen glue, the coating a sheen of dark brown wax. I came home disappointed, the memory of childhood shattered like the hardened chocolate on the cone.
These days, I’d much prefer a bowl of this dairy-free, sugar-free, low glycemic Chai Ice cream that I’m sharing today. I whipped up a batch the other night, and we’ve enjoyed it twice more since then (the last time with a homemade chocolate shell that far outshone the chocolatey coating of my youth). And even though I do own an ice cream maker, I always tend to use my processor method, which to me seems quicker and easier.
Nowadays, when we hear the distinctive chimes making their way along the street, Elsie runs to the front door and peers out the window with her hackles up, emitting a low, stifled growl from the back of her throat.
I like to imagine that she’s assessing the quality of the treats in that truck.
Good Girl, I say.
“Yes, Mum, I’m what you’d call a connoisseur of treats. And if you’d kindly let me lick that bowl of ice cream once you’re done, I promise to keep growling at strange men in trucks for you.”
Although I’m not a fan of actual Chai tea, I adore this combination of spices in other desserts–like this ice cream. Of course, you could use any tea flavor you prefer, as long as it’s robust and flavorful.
1 cup (240 ml) plain or vanilla rice milk
2 chai tea bags (I used herbal, but regular black Chai would work, too)
10-15 drops plain or vanilla stevia, to your taste (optional)
If you have an ice cream maker, set it up according to manufacturer’s directions. Otherwise, set 8 silicone muffin cups in a muffin pan, or set out two silicone ice cube trays.
Pour the rice milk into a small pot and add the teabags. Bring to a boil over medium heat, lower heat to simmer, cover and allow to cook for 5 minutes; turn off heat. Press the teabags with the back of a spoon to bring out as much flavor as possible, then remove the teabags from the liquid.
Place the milk and remaining ingredients in a blender and blend until perfectly smooth.
With an ice cream maker: Pour the mixture into your ice cream maker and follow manufacturer’s directions for ice cream. Serve.
With a food processor: Pour the mixture into the silicone muffin cups or silicone ice cube tray and freeze until firm; pop out of the cups or tray and into ziploc bags. Store in the freezer until ready to use.
When you’re ready to make ice cream, use 1 muffin-sized disk or 4 ice cubes per serving. Chop the muffin disk into 4 pieces. Place in the food processor and process until it resembles crumbs. Press down with a rubber spatula, then continue to process just until the mixture begins to come together in a ball. Scoop and serve. Makes 6-8 servings. Store frozen.
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Along with my final recap of the Dole Summit festivities, I decided to share this Grilled Romaine with Sweet and Smoky Dressing recipe today because, well, I’ve been pouting about it for days now (which can really make your lips tired after the first 7 or so hours).
Okay, so I haven’t really been pouting continuously about it–but enough that the HH tersely suggested I try to create my own grilled romaine recipe after I whined that I wasn’t able to taste the one they served at the summit. And so, I did. Pout be gone!
I remember first learning about grilled romaine a few years ago, when I read how it transformed Susan from a romaine-reviler into a romaine-rooter. I thought, “Hmm, nifty idea!” and then promptly forgot about it.
Well, last Thursday evening at the final soirée of the Dole Summit (after our day in the field and at the company headquarters), one of the food stations at our dinner proffered grilled romaine with a buttermilk dressing. (There were six food stations all together, each with a different theme, but all featuring salad veggies).
[Grilling romaine on our hotel terrace in Monterey.]
Although there were plenty of options I could freely enjoy (I loved the southwestern quinoa-black bean-corn combo, the gluten-free veggie pizza, and the watermelon-tomato-basil salads most), the grilled romaine was off the menu for me. I stared, entranced, as the chef grilled leaf after leaf of the crispy green lettuce, then slathered them in rich, creamy dressing. (He did offer to provide a leaf on its own to me, but really, what would have been the point of having it undressed?). Once again, I tucked the idea away in a fairly uninhabited compartment of my brain (lucky I’ve still got loads of those available), with the intention of re-visitng it when I got home. Then I went on to enjoy the rest of the party.
[Coolest centerpiece ever: butter lettuces in a basket!]
Friday morning, my last in Monterey (adieu, clear Northern California air! Bye, bye, blue skies! G’day, green, lush fields! Sayonara, summit!) the folks from Dole took those of us still around on a short tour of 17 Mile Drive and Pebble Beach. Like virtually all the California scenery we took in during our stay, this area was breathtakingly picturesque. A highlight was the legendary Lone Cypress tree, which we all gathered round to admire.
[Requisite touristy photo of the Lone Cypress.]
As much as I loved seeing the sights, after three days of travel, intensive discussions, learning, and chatting, I was quite weary and ready to get home (“And we were ready to have you back, Mum! Dad just doesn’t dole out the treats the way you do. Ha ha, ‘dole out,’ get it?“). After a two-hour taxi trek, Amie, Kevin and I finally arrived at San Francisco airport. While Amie boarded her flight to New York, Kevin and I headed to the checkin counter for Air Canada–where we hit our first snag in the plans.
[Kevin taking a photo at Pebble Beach]
Our flight had been delayed by an hour and a half! No worries; that gave us time to purchase some lunch and learn a little more about each other’s blogs. Finally, after roaming the airport (one way to get exercise), we strolled to the gate to find. . . the flight had been delayed, again! By this point, our departure was set for 6:15 California time, which meant we wouldn’t touch down in Toronto until 2:35 AM local. As this fact slowly registered in my brain (one of the inhabited compartments this time), it was then that I–to put it mildly–lost it.
For that, I sincerely apologize to Kevin (who clearly had no idea whatsoever how to handle an incoherent, hysterical, middle-aged woman laughing so hard she sounded like a deranged macaw). As any reasonable individual in a similar situation might do, Kevin stepped aside and pretended he didn’t know me.
I finally made it through my front door at 3:43 AM. (For that, I sincerely apologize to all my neighbors, who undoubtedly were awoken by the eardrum-piercing yelps, growls, snarls and barks that emanated from the startled Girls when they spied my shadowy figure hovering over the keyhole, unannouced, at that hour of the morning.)
And now that life is (relatively) back to normal, I thought I’d share this terrific salad, my version of the one I missed in Monterey. The dish seems to be at once very trendy in its preparation method, yet somehow also retro with its combination of lettuce and a creamy, smoky-sweet dressing, much like the popular iceberg wedges topped with blue cheese dressing. In this case, the romaine attains a certain caramelized sweetness as it yields to the grill in places; but the heat also enhances its juiciness, all without removing the crunch factor. The trio of crisp romaine, sweet and smoky dressing, and caramelized, chewy onions is entirely captivating.
I’m glad I finally gave the recipe a try. Even if it’s not the same as the one they served in Monterey, this version still evokes a special occasion (it would be great as a Mother’s day treat, for those of you celebrating tomorrow). Oh, and memories of grilling by the Monterey Bay, under the California skies.
Many thanks to all the great folks at the Dole Summit for the inspiration!
A perfect first course or side dish to summer Bar B Q’s. If you don’t grill outside, the leaves can easily be cooked on an indoor grill (such as a George Foreman grill) as well.Despite the many parts to the recipe, this comes together fairly quickly.
For the garnish:
4 green onions, white and light green parts only, sliced
1 Tbsp extra virgin olive oil, preferably organic
For the dressing:
1/2 package (6 ounces or 175 g) firm or extra firm silken tofu, such as Mori-Nu
1 head of romaine lettuce, washed and leaves removed*
about 2 Tbsp (30 ml) extra virgin olive oil, preferably organic, divided
Make the garnish: Heat the 1 Tbsp (15 ml) olive oil in a small, nonstick frypan. Add the sliced green onions and cook over medium-low heat, stirring occasionally, until the onion bits are all browned and have begun to crisp up, 10-15 minutes. Remove from heat.
Meanwhile, make the dressing: Place all ingredients in a blender and blend until perfectly smooth. Set aside.
Prepare the lettuce: Heat a grill according to directions. Using 2-3 leaves at a time (stack them on top of each other), brush the inside and outside leaves with olive oil and place on the grill. Grill for 3-5 minutes, flipping once, until the leaves wilt and parts are charred, ensuring that the leaves still retain their shape. Transfer to a serving dish. Continue until all of the leaves are cooked.
Assemble the salad: Layer the leaves on a serving plate and spoon the dressing over them as desired. Sprinkle with the browned green onions. Serve while the romaine is still warm (though this can also be served at room temperature). Makes 4-6 servings.
*Note: most grilled romaine recipes advise you to cut the lettuce lengthwise into 4 sections, keeping the root end intact. This does help make grilling easier, but severely limits your servings (ie, to just 4). I prefer to separate the leaves so that I can feed to a larger group if desired; the choice is up to you.
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After a jam-packed week last week with 3 days in California (I want to move there), I came home. . . and promptly caught a cold! So tonight WW will be the condensed version. We won’t forget any of your fabulous contributions from last week, though!
Newsy Tidbits
Stephanie from Recipe Renovator (whom I met at the Dole Summit) is giving away a TofuXpress. This is a nifty machine to press your own tofu, and Stephanie mentioned how much she’s enjoying hers. Click here for details! You’ll also want to check out Stephanie’s great blog, which is full of delectable whole-foods, refined sugar-free recipes.
Linda at The Gluten-Free Homemaker is hosting Ten Days of Gluten Free, a blog hop with posts by various bloggers touching on all kinds of topics related to gluten free living. The posts contain a lot of valuable information, and there are giveaways, too! For more information, click here.
If you’re looking for a quick primer on my favorite sweetener, stevia, I recently wrote a short post on the topic for Fitalicious. I’ve also included links to several recipes to get you started.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include as many as I can each week.
This Week’s Highlighted Recipes:
Here are four of my picks from last week:
Mushroom Spinach Oat Soup from Meat Free, Wheat Free. I once made soup using oatmeal as a thickener and loved how creamy it made the soup! I’d love to try Kalinda’s recipe, too.
No-Bake Pear Hemp Rice Puff Treats from Wayfaring Chocolate. These raw treats brought back fond memories of dried pears, which I got as a gift years ago. Haven’t found them since (wish we had Trader Joe’s here)!
Lemon Artichoke Hummus from Vanilla and Spice. What a fresh, zesty take on hummus! (and gorgeous photos!).
Readers’ Choice, Sweet: Flourless Dark Chocolate Brownies from Tessa Domestic Diva. This yummy looking recipe received over 150 hits so far–and counting. Do we love our chocolate, or what?
Thank youto 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!”)
[My own creation, inspired by our group's favorite sample salad. See recipe, below.]
After a whirlwind three days at the Dole Salad Summit, I finally woke up yesterday in my own bed. Glancing out the window, it seemed to me that something was a little “off”: the sky outside looked just a little little less blue, the grass a little less green, the earth a little less burnished. (And the fact that I had to cook my own meals for the first time in 3 days kinda sucked, too).
(“True, Mum, but you have us. Doesn’t that make up for everything? Okay, don’t answer that.“)
Was it the indescribably beautiful landscape that impressed me most? Getting to meet and play with 19 remarkable bloggers, many of whose blogs I’ve been following for a long time? The fabulous food and drink? The resort-like quality of the accommodations? No. What made the greatest impact, for me, was observing the passion and commitment of the Dole employees themselves, learning more about the company as a whole and its practices and policies when it comes to their products.
Along with the enthusiasm and dedication was a clear intention to pay attention and really listen to their consumers’ wants and needs, and to strive to improve wherever they can. I left Monterey having experienced a shift in my own perspective, one that I truly hadn’t anticipated before leaving for the trip.
At the Dole Processing plant and the “Lettuce 101″ tutorial. Could you name more than 28 kinds of lettuce by sight? Naw, me, neither.
Today, I thought I’d share some of the highlights (and believe me, there were many), plus my own impressions over this and the next post.
Oh, and a couple of killer salad recipes, too.
[Warning: Lengthy post ahead. You might want to read for a bit, then stop and have a little salad break before returning to wrap up reading the post.]
[A favorite sample salad: Arugula, Avocado and Mango with Macadamia Nuts]
I. Butter (Lettuce) Me Up in the Morning: A Visit to the Dole Offices and Product Tastings
Our first stop on Thursday after a continental breakfast at our hotel was the Dole Fresh Vegetables office building, where we soaked up some statistics about the company, their products, and the huge variety (200 products!) of vegetables they grow. I learned more than I ever imagined about lettuce and salad (actually, more than I ever imagined there was to learn about lettuce and salad). Interspersed between our roundtable discussion, information on the different types of lettuce and some lively commentary on our favorite ways to use veggies, we were served samples of Dole’s new salad mixes or greens.
The group favorite by far was a combination of arugula with avocado, mango and macadamia nuts in a pineapple vinaigrette (see photo, above), which also inspired my own salad recipe, below.
Another favorite taste test (for me, anyway) was the new Salanova Butter lettuce, a tender, delicate variety that is visually stunning in its resemblance to a giant, blossoming rose, petals hugging a hidden core. One cut across the bottom and each leaf is transformed to a single bite-sized piece. SO tender and delicious! I am counting the days until this baby makes its way to Toronto.
[Standing on the iceberg lettuce field after harvest. The discarded lettuces are turned over for compost. Background: fascinated bloggers. Foreground, a real farmer!]
II. Outstanding in Their Field: Meet the Farmer, Eat Some Lettuce
After the meeting, we hopped on a bus to the Salinas Valley to view some of the lettuce fields and the men at work harvesting. We traipsed over a cushy carpet of iceberg lettuce leaves where the heads had already been harvested, gazed in awe at the harvesters prepping the lettuce for its trip to the processing plant (the lettuce is touched but once by human hands–housed in gloves–before it is sent to the plant and made into your packaged salad mix. How cool is that?), and chatted with Mark Pisoni, who represents a fifth-generation farmer with Dole (note to self: California farmers are definitely more hunky than Ontario farmers).
As we bobbed along the winding California roads, a backdrop of impossibly beautiful mountains and sky, Terry Foley, the General Manager of Commodity Operations, answered a slew of our questions.
Here are some of the key queries (and Terry’s answers) that I found most thought-provoking:
Q. Does Dole grow organic products? I was disappointed to learn that the answer to this question was, sadly, “no.” They are, however, involved with integrative pest management and natural means wherever possible. In one recent study, according to Foley, researchers found that 85% of packaged produce showed no pesticide residue at all. As another blogger noted, “Now that I know that, I may not feel I have to buy organic next time I shop at the grocery store if I see your products there as well.” The fact that the products are mostly “clean” was a huge eye-opener for some of us, and we urged the company to let more people know about that fact.
Q. Does Dole use GMOs at all? No. A clear win.
Q. What kind of packaging does the company use for their salads? Recyclable plastic that is made from 70% previously recycled materials. Again, win-ning!*
Q. Does Dole grow its own vegetables? The surprising answer here was, again, “No.” Obviously, Dole could easily farm their own produce, but they choose to do only about 10% of the direct growing. The remaining 90% of their produce is grown by independent farmers with whom they’ve established long-term relationships (in one case, up to five generations with the same family). In fact, I was struck that so many of the growers and harvesters have been with the company for as long as they have; the company has, clearly, spent a lot of time and effort to build mutually beneficial, long-term connections with farmers and other workers. I was repeatedly impressed by the Dole employees’ passion, enthusiasm and knowledge about their company, its operations and products.
[Field workers handling lettuce--but only once.]
While I’ve always been aware of Dole and certainly purchase their pineapples and bananas on a regular basis, the salad mixes were, as a rule, generally outside my purview; I mean, my subconscious mind was aware of their existence as they glided through my peripheral vision, but I didn’t think one way or the other about them. My preference was always for organic.
Over the course of this event, however, those veggies took on a new connotation: like the nerdy guy in high school who finally got a good haircut, decent clothes and switched from plastic glasses to wire rims–hey! I’d consider dating him now!–my impression changed. While I certainly hadn’t harbored a negative impression of Dole, I’d say my previous feeling was, at best, neutral. After learning as much as I did, however, I’d now feel perfectly happy eating these mixes. For those who don’t want to spend the extra on organic, or don’t have access to a farmers’ market, or simply want the convenience of buying all their food in one place, I’d certainly consider them.
What do you think? Have you ever tried Dole salads or lettuces? What’s your impression of the company?
A short bus ride later, we found ourselves at La Bicylette, a quaint, authentically French corner bistro in the heart of Carmel.
Now, normally, one would never connect authentic French food–cream sauces, butter, poached salmon, butter, cream, butter and a smidge more butter–with the anti-candida diet.
[My carrot risotto was so good that one of the non-vegans at our table preferred to share mine rather than the cream-laden one!]
However, after conferring with our tour organizers, Amanda and Kelly, who conferred with the restaurant’s floor manager, Caroline, who checked with the two sous-chefs, James and Christophe, those of us at the “Special” Table (Dana, Amie, Irvin, Shannalee and Tim, Stephanie and I) were treated to an impeccable meal, perfectly plated and presented. First up were mixed greens and beet salad, followed by vegan Carrot Risotto and a brimming plate of grilled mixed veggies and toasted hazelnuts. The risotto practically exuded richness while somehow remaining fairly light, offering a hint of orange zest from within the mounds of carrot-soaked arborio.
As we decompressed from the morning’s activities, our chatter overtook the space and we talked about all that we’d learned, the surreal surroundings, organic vs. conventional produce, the beauty of Monterey and Carmel, our blogs (of course), travel, tattoos and photography; and we learned that Amie really, really likes salsa.
[Almond-Berry Tart slices.]
Dessert was a lavish sliced almond-berry tart and chocolate mousse (I savored a huge bowl of fresh berries instead. Let me tell you, they sure know how to grow them in California. Easily the best berries I’ve ever eaten). Satiated and happy, we practically rolled ourselves into the bus to make the trek to our penultimate stop of the day.
IV Final Stop Pre-Dinner: The Processing Plant
By this time, we were all a little faded after trudging through the fields and hopping on and off the bus (What? You mean you don’t feel sorry for me?), but we were instantly re-energized and enthralled by our tour of the Dole processing plant, where the work of cleaning and packaging the salads takes place.
Gil Oetzel, Director of New Product Development, conducted a mini tutorial and fun quiz on the myriad varieties of lettuce before we were ushered into the plant itself to observe the operation in action. There, we were entranced by the men and women who cleaned, dried, bagged, boxed and shipped the salad mixes, all with a coordination, precision and grace that is usually reserved for the ballet stage. For me, this was (another!) high point of the day.
[Who knew that romaine could look this pretty?]
The final food-related event of the trip occurred Thursday evening, when the folks at Dole threw a spectacular party for us on the hotel’s outdoor terrace; the next morning, just before leaving, we took a tour of 17-Mile Drive and Pebble Beach. But given the monumental length of this post already, I’ll share more about those next time!
Instead, I’ll leave you with my latest salad creation, highlighting mango (or pear) combined with avocado, pine nuts, and a base of baby greens (in this case, arugula, spinach, mizuna, and radicchio) in a light and tangy pineapple-tarragon dressing.
Like the earlier pineapple-based dressing I made, this one uses fresh pineapple and veggies for much of the base, allowing for less oil in the mix. The pineapple in this dressing is my nod to Kelly’s orignal, which she presented to us Thursday morning. I shared it with the HH this evening, and it transported me back to bluer skies, greener fields and an expansive carpet of iceberg lettuce beneath my feet.
* I sincerely apologize for the Charlie Sheen reference. In fact, there is no real connection between Sheen and Dole at all. Though I suspect that Charlie could probably stand to eat more salad.
[Disclosure: Dole paid for my travel, accommodations and food during my stay. They did not ask that I write a positive review of them, or a blog post about them at all.]
Salad of Mixed Baby Greens, Mango, Avocado and Pine Nuts in a Pineapple-Tarragon Vinaigrette
This salad was inspired by our group’s favorite sample at the Dole Fresh Vegetables offices. The pineapple in the dressing adds sweetness and tang, while the cucumber provides bulk and a slight creaminess.
For the Salad:
7-8 cups (1.7-1.9 liters) mixed baby greens (I used one package of Dole’s “Sassy Baby Blend” with spinach, arugula, mizuna and radicchio)
1 mango, sliced, or a ripe Packham or Bartlett Pear, cored and sliced (use pear for the ACD)
1 just-ripe avocado, peeled, cored and sliced
1/4 cup (60 ml) lightly toasted pine nuts
2 green onions, white and light green parts only, sliced
For the Dressing:
1 cup (240 ml) fresh pineapple chunks
1 cup (240 ml) fresh peeled cucumber chunks
1/4-1/3 cup (60-80 ml) fresh cilantro leaves, to your taste
2 green onions, white and green parts only, cut in chunks
Make the salad: Place all ingredients except pine nuts in a large salad bowl. Set aside.
Make the dressing: In a blender, blend all dressing ingredients. Pour over salad in bowl and toss to coat. Sprinkle with pine nuts and serve immediately. Makes 4 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!”)
Hi Everyone! As you read this, I am likely wrapping up a jam-packed day at the Dole Salad Summit! As I mentioned earlier, the event began yesterday and wraps up tomorrow. So this WW post will be short and sweet!
Newsy Tidbits
One of my favorite cookbook authors, Dreena Burton, just released her latest book, Let Them Eat Vegan! I love Dreena’s recipes, especially because our food philosophy is so similar–she uses natural sweeteners, and she includes many gluten free options. As a special promotion during this week only, Dreena is giving the first 200 people to order the book a signed bookplate–that’s like your very own autographed copy! There are more perks, too, so check out Dreena’s post for details.
Amber at The Tasty Alternative posts monthly recipe roundups from around the web. This month’s theme is Mother’s Day! Go check out her list of yummy-for-Mummy recipes.
It’s National Celiac Awareness Month, and The National Foundation for Celiac Awareness is hosting a month-long event with many of our favorite GF bloggers! Thanks to Shirley of Gluten Free Easily for letting us know about this event. Check out the daily blog posts here.
I’m in California!! Whoo hoo!! To read more about my trip so far, check yesterday’s post.
This Week’s Highlighted Recipes:
There were so many fabulous recipes last week, I could hardly choose only three! But here are four picks in honor of the Dole Summit–theme is SALAD!
Readers’ Choice, Savory: Desi Spinach Pancakes from Cook2Jhoom. This variation on my favorite chickpea pancake looks fantastic–a great way to increase daily green consumption!
Readers’ Choice, Sweet: Carrotless Carrot Cake from The Daily Dietribe. You were all very intrigued by this cake–and no wonder! Looks delish.
Thank youto 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!”)
[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).]
If I ever found myself as a finalist in the Miss Universe Pageant and the tie-breaking “interview” question they asked me was, “If you were stuck on a desert island and could have only one foodstuff, what would it be?”–well, I think it’s pretty obvious that I’d answer, “Chocolate.” (Let’s overlook, for the moment, that I would obviously never actually find myself in that situation; I mean, I can barely stand up in heels, let alone sashay across a stage in them. How would I ever make it through the evening gown competition?).
Or, do you remember that story from last winter: a young woman survived for 9 days in her snowbound car by drinking melted snow and portioning out her two chocolate bars to last the entire nine days? Uh-huh. Well, I think we all know that if I ever found myself in that situation, I’d be a certain goner: I’d scarf down both bars within a couple of hours, then slowly perish during the following eight days (not to mention the fact that I’d freak out about being stuck under 60 CENTIMETERS (24 inches) OF SNOW, alone in my car on a deserted road in the middle of nowhere. And then how on earth would I make it on time to the Miss Universe pageant?).
When I was an undergraduate at the University of Windsor, I worked part-time as a cashier in the residence cafeteria, where I became friends with one of the other student cashiers who, it turned out, also originally hailed from Montreal. Ultimately, our city of origin was really the only thing we had in common: Ms. Québecoise was about 3 inches taller than I, naturally lithe and slim (and yet buxom), with thick, jet-black hair that feathered and bobbed as she glided through a room, like palm fronds lifted by a gentle breeze. (Come to think of it, SHE would have made a great contestant for the Miss Universe Pageant). She’d already gone through several boyfriends at a time when I’d not yet met my first, and I yearned to be as worldly as she, with her own own apartment and car.
Apart from her powder blue Ford Escort and her always immaculate one-bedroom/one-bath, what struck me most about Ms. Q was that she consumed chocolate, every. single. day. No matter when I dropped over for coffee or a study session, I’d invariably spy a partially eaten chocolate bar lazing on the counter. Ms Q once confessed that she couldn’t fall asleep unless she’d savored her square of chocolate before bed. Yet somehow, it didn’t seem to affect her in any negative way. (Years later, I attempted to reproduce that practice of “one square a day.” That was December 2008, and, unfortunately, my “one square” turned out to be about a foot (30 cm) by one foot. . . more like a “one square of chocolate, continuously, all day long” practice. A short leap from that to full-blown candida, and well, here we are today.)
Accordingly, I tend to ration my chocolate consumption a little more these days, aiming for no more than one two (moderate) servings per week of either cacao-based treats or those made from unsweetened chocolate (my own sweeteners added). And I strive to create sweets that provide a sense of indulgence without spiking blood sugar levels or encouraging candida to proliferate.
That’s why I love these little gems, inspired by a recent recipe from my friend Andrea Nakayama (with whom I recently taught the Sweet Victory sugar detox course). A while back Andrea introduced her Nakayummies to the world: a combination of cacao, cocoa butter, coconut oil and honey. A couple of weeks ago, she posted a non-chocolate version, with ground up goji berries as the base flavor, complemented by fresh orange zest. I was intrigued and decided to unite those separate ideas and create a goji-chocolate confection. Since the anti-candida diet doesn’t allow oranges, and since I recently received some of the new Orange NuNaturals stevia to sample, I decided to throw caution to the winds and add some of it to the recipe as well.
Once firm, these bites provide a glassy, supremely smooth texture of real chocolate in the initial bite, then progress to a hint of chewiness in the finish–like a touch of toffee rounding out each bite (courtesy of the ground gojis). The citrus melds perfectly with the fruity gojis and cacao. I am betting you will love these, too.
Now, of course I’d never advocate consuming chocolate every day (because then how would I ever fit into my swimsuit for the Swimsuit competion?). But if it turns out that you do. . . .well, keep in mind that chocolate contains a wealth of heart-healthy flavonoids. And that these bites are actually very small. And that the only sweetness is from the fruit and (zero-calorie) stevia. In other words, these treats are actually good for you.
Just sayin’.
Orange-Goji Chocolates
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
I’ve used raw cacao in this recipe even though it’s not technically a raw chocolate because I find that cacao has a fruiter, less bitter flavor than regular cocoa powder. However, if you’re okay with regular sweeteners, feel free to use cocoa and add a bit of maple syrup or other sweetener as well.
2 Tbsp (30 ml) dried goji berries (the dryer and harder, the better for this recipe; soft ones will not work as well)
25-40 drops NuNaturals orange stevia liquid, to your taste (plain or vanilla would work too)
In a small, heavy bottomed pot over low heat, gently melt the coconut oil and cashew butter; whisk until smooth. Blend in the stevia and set aside.
Place the goji berries, cacao powder and salt in a coffee grinder and grind until the gojis are powdered (there shouldn’t be any pieces of goji visible). Add the powdered mixture to the pot and whisk until smooth and well combined.
Pour the mixture into mini silicone muffin cups or candy molds. Refrigerate until firm, at least 30 minutes. Makes 6-7 candies. Will keep, covered in the refrigerator, up to. . . gee, I have no idea, since I ate them all within 24 hours. . . but I’m guessing a week.
For a fancier candy, place 2-3 whole goji berries in each muffin cup before adding the melted chocolate mixture (see middle chocolate in photos above).
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!”)
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!
**********************************************
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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.
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