When I first met the HH way back in 1997, he was dabbling in astrology. I don’t mean the kind of horoscopes you read in the daily newspaper or receive each morning on twitter. No, I mean the kind of astrology that involves a mega-detailed analysis such as casting a natal chart, consulting celestial connections, assessing trine relationships, checking the aspects of the sun, tabulating the temperature at 3:00 PM EST on Pluto, combing through the weekly sales flyer at Costco, etc.
Then, after he’d done all that, he proudly presented me with a 26-page printed document that outlined my basic personality traits, possible career moves, future inclinations, ideal love relationship, suggested pets, and so on. It had taken him almost three weeks of his free time in the evenings to analyze, study, measure and print the thing.
That’s when it hit me: this guy was a keeper.
One detail he was very fond of repeating was how our two signs (he: Scorpio of the Eagle phase; she: Libra ), were stacked up in a love relationship: the pairing was destined to be either perfectly compatible, a shimmering, calm and crystal-clear lake on a sunny day in July; or eternally on the verge of combustion, a stack of old newspapers perilously close to the fireplace. (Personally, I think we vacillate between the two).
In explaining the different elements of my horoscope, the HH also pointed out that, according to our respective dates, times, and places of birth, his sign was ”destined” to be a “teacher” to my sign. Well, if you count teaching me the difference between a gigabyte and a terabyte; what blacklight power is; why a cartridge is superior to a needle; or the fact that Tazio Nuvolari once navigated his Alfa Romeo through an archway with less than an inch on each side of his car–at 100 miles per hour–then yes, he’s taught me a lot. But when it comes to things like expressing one’s emotions; returning phone calls; whether or not a specific occasion requires a card; or remembering to renew his passport so he can travel to Nourished in Chicago with me in April–well, let’s just say that I could teach the HH a few things as well.
Ah, yes. Back to the cookies.
At some point shortly after the Presentation of the Horoscope, I decided to bake chocolate chip cookies to thank my sweetie for his efforts. I mean, who doesn’t love chocolate chip cookies? I’ve written before how I first began to bake them when I was a mere tot at my Aunt Yetta’s knee.
As you know, classic chocolate chip cookies come in myriad forms, sizes, thickenesses and textures. There are the ”crispy-throughout” cookies, the “crispy-on-the-outside-chewy-on-the-inside” variety, or the deliberately underbaked, “chewy-throughout” style of chocolate chippers. And let’s not forget the “not-baked-at-all-raw-cookie-dough” version, which was for decades the type preferred by yours truly. (Once I went gluten free, I was devastated to discover that my raw cookie dough no longer held its former allure; I actually found it distasteful, the bean flours asserting themselves a little too strongly in the dough).
Back then my exclusive CC Cookie was my mother’s classic recipe, which had been in our family for eons. It represented my ideal: a perfect balance between brown and white sugar, with a little more butter than most other recipes to form a crisp, crunchy exterior and dense, soft and buttery interior studded with melty chocolate chips (not to mention a killer raw cookie dough). The HH, on the other hand, favored a cookie that was crispy throughout. He took a bite of one of my cookies and announced, “It’s good, but it sort of tastes like a ball of raw dough. Ugh.”
And at that moment, I wondered: IS this guy a keeper?
Over the years, I kept at it. And through it all, the HH wanted nothing more than President’s Choice Decadent Chocolate Chip Cookies–crisp as a Toronto day in mid-January, from the first crumb to the very last morsel in your mouth.
Then I came across a recipe in Vegetarian Timesthat used oatmeal and walnuts plus several ingredients I don’t eat: canola oil (usually GMO), brown sugar (cane sugar) and chocolate bars (more cane sugar). I set about playing with the recipe. It took a few tries, but in the end, that recipe taught me a lot. I learned that the exact measurement of water is key. I learned that the combination of both coconut sugar and coconut nectar creates a synergy resulting in just the right balance of crispy exterior and chewy interior. I learned that psyllium husks are my new favorite binder. I learned so much that I began to wonder if the recipe creator might have been a Scorpio.
I offered the HH a cookie. He bit into it, chewed it enthusiastically, and helped himself to another (I think this “multiple dessert servings” business is getting to be a habit with that HH!). He even commented on the fact that they were “nice and chewy in the middle.” And then he added, “Yep, I think this one’s a keeper.”
Well, then! Seems the HH learned a thing or two from me as well, hmmm?
“It’s a Keeper” Butterscotch-Oatmeal Chocolate Chip Cookies
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
Just like the cookies grandma used to make. . . except with a whole lot more healthy ingredients. Many gluten free bakers are beginning to use psyllium in their baking as a replacement for xanthan gum. In this recipe, the psyllium is essential: I tried the recipe various ways with flax and/or chia, but the results were nowhere near as good.
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a glass measuring cup or small bowl, mix together the coconut sugar, water, coconut nectar, vanilla, oil and stevia; whisk to begin dissolving the coconut sugar. Set aside.
In the bowl of a food processor, process the oats until they resemble cornmeal. Add the nuts, lucuma, baking soda, baking powder, salt and psyllium and continue to process until it’s very fine and begins to stick together, moving round in a solid “wall” around the edges of the processor (the texture will be like a slightly moist sawdust at this point, and should still fall apart in a powder when you separate it with your fingers, NOT like a dough that sticks together).
Drizzle the wet mixture in a ring over the dry ingredients in the processor and process until it comes together in a dough. Lift the blade and scrape away any liquid that’s hiding under there, then return the blade and process again briefly to incorporate. Remove the blade and stir in the chips by hand. Do not process again.
Scoop the dough using a small ice cream scoop or tablespoon and place in mounds on a cookie sheet. Use your wet palm or a silicone spatula to flatten the cookies to about 1/2 inch (1 cm) thickness. Bake in preheated oven for 8-12 minutes, until the edges are golden. Allow to cool before removing from the cookie sheets. Makes 12-15 cookies. May be frozen.
It’s the first Wellness Weekend in March! Whoo hoo!
As spring makes its (leisurely) way to our city, my thoughts are turning to different kinds of meals–faster, lighter, more powerful than a locomotive more springlike in their flavors. I was thinking about a theme from last week’s submissions and Genevieve suggested “raw foods.” What a great idea! But before we get to picks from last week. . . .
Newsy Tidbits
I’m Feeling the Ellen Love! Just in case you didn’t hear me shriek when I found out, Ms. Ellen has featured one of my recipes on her “Going Vegan with Ellen” site!! I couldn’t be more thrilled. And thanks to reader Weisserose for letting me know about it!
The Kitchn Best Healthy Cooking Nomination. The excitement never ends here at DDD! This blog has been nominated as one of the “Best Healthy Cooking Blogs” in the Homie Awards over at The Kitchn. Thanks to whoever nominated/voted for it!
Interview on Gluten-Free Find. The lovely folks over at Gluten-Free Find asked to interview me on their site (will I ever live up to their introduction?) Hop over to find all kinds of amazing gluten free resources and see the interview.
And now, on to our favorites on the theme of “raw (or no-cook) food”. There were so many possibilities, but here are three of the many:
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!
Yes, it is currently almost a week after Valentine’s Day (did you see the lovely flowersthe HH got for me, after my oh-so-subtle prodding?), and I’m just posting my recipe from New Year’s Eve. Sure, you might think, “Wow, that Ricki is really slow at posting her recipes!” But what I think is, “Wow, I managed to get this recipe up before New Year’s Eve, 2013!” (I had actually considered saving it until then, but it’s too good not to share).
So, back to December 31, 2011. You may recall I was suffering from a mysterious sinus malady, so I wasn’t up to preparing anything overly elaborate. What I wanted was a fairly easy recipe that would also afford me plenty of time to relax and enjoy the evening. That’s when I remembered Pelau.
Back when I exited my starter marriage, my office mate at the time (let’s call her Abby) was a lovely, generous woman who had, years before, gone through a split of her own (while my divorce left me with a broken heart and fractured bank account, hers left her with both of those as well as a daughter to raise on her own–and she was doing an admirable job). Luckily for me, Abby invited me for dinner as a way to help me adjust to single life and to prove that it needn’t feel like a hardship.
When I finally made it to her home, frazzled from my very first solo trek along Toronto’s notorious Don Valley Parkway (a highway so busy, in fact, that during rush hour it’s referred to as the “Don Valley Parking Lot”), I was immediately overtaken by the eclectic decor and effusion of primary colors everywhere in the place–on the walls, the chairs, the tablecloth, the dishes–even Abby’s own shirt and slacks, both sporting a wild native print. In the corner of the room, there was what appeared to be a huge metal bowl on display atop an odd-looking stand, which Abby explained was a steelpan (or drum). Her former husband hailed from the West Indies, and while their romance didn’t endure, her fascination with his culture certainly did.
After I’d sipped a few glasses of Chardonnay (those were the days, when I still drank wine), Abby emerged from the kitchen with a huge clay casserole dish emitting little clouds of steam from beneath its cover. I caught a whiff of the aroma as she lay the dish on the table and knew immediately that I’d love whatever lay within that dish. The recipe she’d made, she said, was called Pelau, a traditional Trinidadian baked stew that combined chicken with rice and pigeon peas.
Well, my nose didn’t steer me wrong that evening. One mouthful and I was in epicurean ecstasy. (Ex-husband? What ex-husband?) Sure, some might describe the dish as merely a cultural spin on the classic rice and beans, but it was the specific seasonings in this case that really set the pelau apart from anything else I’d ever tasted. A murmur of spice from cloves warmed the palate, mingling with a hint of sweeteness from caramelized brown sugar and tartness from vinegar. Bits of tomato were scattered throughout, offering a textural contrast without overpowering the flavors; and the firm, nutty pigeon peas and juicy chunks of chicken rounded out the assortment on my plate. Before I knew it, I’d finished my portion and was happily accepting seconds.
(“Mum, we’re glad your nose didn’t steer you wrong–ours never do, either! And we think you should invite Abby over to our house. We’d like to meet anyone who happily offers seconds.”)
That night, along with the pelau, wine, and great conversation, Abby restored my faith in my ability to reconstruct a life on my own. She also shared her recipe for that compelling pelau.
Of course I hadn’t made the recipe in decades, as it was tucked away in a folder with other fish and chicken dishes I no longer use. Some part of me must have known I’d turn to it again, though, and I was ecstatic to find the old recipe that night so I could set about adapting it.
While the pelau baked, the HH and I did have a lovely evening together, watching the DVD of the original Fame–which, I was stunned to learn, came out THIRTY years ago ( Thirty! Three times ten! Two dozen plus four! Three-oh! The beginning of the ’80s! Back when I could still add and mutiply!)* .
I was thrilled with how this vegan version turned out, and the HH loved the pelau as much as I did. I reveled in his enjoyment as he savored the mélange of flavors and textures in the stew. I thought about how much had changed since that dinner with Abby, long ago. In some small way, it’s because of Abby that the HH and I ever got together at all, or that I was willing to give another guy a chance after the disaster of the early marriage. And for that, I will be eternally grateful.
And so, I thank you, Dear Abby.**
*Of course you caught that. Thirty is actually ”two dozen plus six.” Let’s blame it on all that New Year’s Eve champagne.
**Yes, I know. I just couldn”t help myself.
West Indian Pelau (Sorta)
Suitable for ACD Stage 3 and beyond
A hearty, warming casserole that offers a complete protein on its own. Pair with a green salad and you’ve got a perfect cool weather meal.Note that this recipe yields a huge amount of pelau, and can easily be halved.
Prep Time: 25 minutes
On the Table In: 1 hour, 25 minutes
2 medium onions, chopped
4 cloves garlic, chopped
1 Tbsp (15 ml) grated fresh ginger root (about 1 inch/2.5 cm of ginger)
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
1 Tbsp (15 ml) apple cider vinegar or 2 Tbsp (30 ml) fresh lemon juice
2 cups (480 ml) dry (uncooked) brown basmati rice
1 can (28 ounces 450-500 ml) diced tomatoes, well drained (reserve liquid–see instructions)
enough vegetable stock or broth to equal 4 cups (see instructions)
2 large sweet potatoes, peeled and cut into large chunks
1 can (28 ounces or 450-500 ml) pigeon peas or black-eyed peas, drained
1/2 tsp (2.5 ml) ground cloves
1/3 cup (80 ml) Bragg’s or wheat-free tamari or soy sauce
2 tsp (10 ml) sriracha or 1/2 tsp Tabasco or other hot pepper sauce
salt and pepper, to taste
Preheat oven to 350F (180C). Grease a roasting pan or large casserole dish with a cover (this makes a big batch!) with coconut oil or nonstick spray.
In a large pot or frypan, heat the oil and add the onion, garlic, ginger, coconut sugar and vinegar. Sauté until the onion begins to soften and the sugar begins to caramelize, 7-10 minutes. Add the rice, stir to coat it, and continue to cook for another 2 minutes.
Pour the reserved tomato liquid into a glass measuring cup and add enough broth so that you have a total of 4 cups (960 ml) liquid. Add this liquid, the drained tomatoes and the sweet potato to the mixture along with the drained peas. Stir in the cloves, Bragg’s, and sriracha.
Spoon the mixture into the casserole dish, cover, and bake in preheated oven for about an hour, removing the casserole to stir the contents after about 30 minutes, until most of the liquid is absorbed and the rice and sweet potato are both soft. Makes 8-10 servings. May be frozen.
Hope you all had a lovely Valentine’s Day, whether you celebrated in a romantic fashion or not. The HH, The Girls and I stuck close to home this year and had a lovely meal that we cooked together (well, that the HH and I cooked together–The Girls aren’t allowed near a hot stove, of course).
There were also so many amazing V-Day themed entries to the event last week, I was blown away. And the number of entries reached a new high of 40–that’s 40 healthy, vegan, whole foods recipes for you to try out–yippee! Thanks so much, all!
Newsy Tidbits
I’ve decided to add a ”Newsy Tidbits” section at the beginning of each WW post, whenever there’s something to report (seems I’ve always got lots to say on Thursdays!). Here’s what’s up for this week:
Lisa of Allery-Free Vintage Cookery hosts an ”Allergy Friendly Lunchbox Love” event, which runs every Friday (that’s tomorrow!). It features recipes for foods that travel well in a lunchbox, and are free of some (or all) of the top 8 allergens. Here’s last week’s page.
If you’re a regular contributor to WW and have an event of your own, let me know. And please be sure to go check out The Food Blog Diary so that you can sign up with them as well!
Gluten-Free Find, a new website that promises to be “Your #1 Gluten-Free Directory,” has enjoyed remarkable success since its launch on November 30, 2011 and contains listings for everything from gluten-free books and magazines to bakeries and cafes to vitamins and nutraceuticals to weddings and caterers. They also have a section for “Bloggers, Foodies and Reviews”–and are currently offering FREE LISTINGS! So if you write a gluten-free blog (vegan or not), be sure to contact them and get listed! See this page (tell ‘em Ricki sent you!).
And now, on to this week’s favorites. Let’s extend the Valentine’s Day love with the theme of ”good for the heart”:
Creamy Asparagus and Walnut Soup from Cara’s Cravings. Cara already knows that walnuts are good for your heart, which is why she put them in this drool-worthy soup for her Love Your Heart event!
Coconut Curry Pepita Granola from Blissful Bites blog. Did you know that coconut is actually good for your heart? And of course pepitas (pumpkin seeds) contain heart-healthy fats while oats help to lower “bad” cholesterol levels.
Chocolate Pomegranate Mini Sponge Cakes from Veggie V’s Vegan Adventure. With antioxidant-rich pomegranates AND cocoa, these sweet treats are a perfect heart-healthy indulgence.
Readers’ Choice, Sweet:Magic Coconut Bars from Simply Healthy Living. Who doesn’t remember these from our childhood? A great new twist on a classic!
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!
Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
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!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
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!
Welcome to the party! Today’s post is in honor of Amy Green of Simply Sugar and Gluten Free, who is expecting her first baby. . . well, any day now! Her good friends Hallie (of Daily Bites) and Maggie (of She Let them Eat Cake) have banded together to co-host a virtual baby shower, and you’re all invited! The event includes a group of Amy’s blogging buddies (see list at end of this post). We all hope you’ll join us for some great party food as we celebrate Amy’s impending new family member!
It’s been such a pleasure getting to know Amy over the past few years, both as a fellow sugar-free, gluten-free blogger and as a dear friend. She continually inspires me with her knowledge, her generosity, her level-headed approach to life’s challenges–and of course her RECIPES! (including many from her best-selling cookbook). And now that there will be a new little Green joining her clan, I can’t wait to meet him as well!
(“Mum, we can’t wait to meet him, either! After all, isn’t a ‘little Green’ sort of like a Greenie? And you know how much we love those!”)
This recipe is my gluten-free, anti-candida take on a recipe that The Nurse gave to me quite some time ago, for a Wine and Cheese Charlotte (a savory version of the classic dessert). I’ve had the recipe since I was in my teens, but hadn’t thought about it for decades.
Like so many young girls, as a teen I looked up to my older sister, who (at the time) seemed so much more worldly than I, so much wiser and more talented in so many areas (and who had naturally thick, blond hair that hung down past her waist, perhaps the major source of my teenage envy). I still do consider her a role model today–just not in the same areas that seemed so important to me back then.
When The Nurse was first married and began entertaining at her new home, I was barely out of high school. And while baking was already entrenched in my repertoire, I hadn’t quite made the leap to savory cooking at that point.
This charlotte featured prominently at a family brunch she threw while still a newlywed. It took center stage on the table, which practically heaved with platters of salad (pasta, potato, greens), smoked fish, deviled eggs, stuffed cherry tomatoes and all manner of cookies and sweet bars, which were cut into perfectly identical rectangles or diamonds (my sister’s specialty). At the time, the combination of soft buttered bread, soaked in a bath of eggs whipped with broth and wine, all tossed with grated Gruyère and baked until puffed and golden, was a revelation to my callow self. I couldn’t stop scooping mounds of the light, airy dish, strings of gooey Swiss stretching between the casserole and spoon as it made its way to my waiting plate. I requested the recipe and subsequently made that charlotte for dozens of my own dinner parties and social gatherings over the years.
Well, seemed to me that Amy’s shower would be the perfect occasion to break out this delectable dish once more!
My allergy-friendly version is a tad heavier but just as tasty and moreish. You’ll enjoy a pillowy, creamy, cheesy soufflée-like dish, perfect for spooning onto your plate beside any of the other appetizers and salads on offer at our shower table. And don’t forget the desserts–they all look fantastic as well. Let’s eat!
A kind of savory bread pudding, this charlotte is very reminsicent of soufflé, though a wee bit denser, and perfect for a party or brunch table. The combination of cashews, squash, dijon and apple cider vinegar mimic the flavors of wine and cheese admirably here. This is best served hot from the oven.
8-9 slices mildly-flavored bread (I used sourdough rice bread), cut into 1/2 inch (1 cm) cubes–see note
3 cups (720 ml) vegetable stock or broth
1 heaping cup (140 g) raw cashews
1 cup (240 ml) squash or pumpkin purée (about 10 oz/290 g)
Preheat oven to 350F (180C). Grease an 8-cup (2 liter) casserole dish with coconut oil, or spray with nonstick spray.
Place the bread cubes in a large bowl and set aside.
Bring the broth to a boil and turn off heat. Add the cashews to the pot and allow to soak for 5 minutes.
Meanwhile, place all remaining ingredients except for the bread in a blender. Add the cashews and broth and blend until smooth. You should have a very creamy liquid, but one that is easily pourable. If it’s too thick to pour, add a bit more broth.
Pour the cheese sauce over the bread in the bowl and toss gently to coat all the cubes. Allow to sit for 20 minutes, until the bread is mostly soaked through with the sauce (it’s okay if there’s excess sauce in the bowl).
Gently spoon the mixture (the bread may be fragile and crumble otherwise) into the casserole dish. If there is any cheese sauce left in the bowl, pour it over the bread in the casserole and smooth the top (the ratio of sauce to bread may seem high, but even more of it will be absorbed as the casserole bakes).
Bake 55-70 minutes in preheated oven, rotating the casserole dish about halfway through, until the charlotte is puffed and browned on top. Allow to cool 10 minutes before serving. Makes 10-12 servings. May be frozen: freeze individual portions in freezerproof containers, then defrost overnight in the refrigerator before re-heating (about 30 minutes at 350F/180c; sprinkle with 1/4 cup extra broth if necessary when reheating).
Note: The exact number of bread slices you need will depend on how heavy your bread is; the rice sourdough I used is very heavy (8 slices weighed 15.5 ounces or 445 g). If you use a lighter bread (a regular sandwich-type loaf), you may need a couple more slices. The bread cubes should, ideally, soak up most of the “cheese” sauce before you transfer the mixture to your casserole dish.
And here’s a list of all the bloggers participating in our party. Be sure to check out what they’re all cooking up as well! (please note that not everyone on the list is vegan):
Hallie of Daily Bites: Mini Chocolate & Vanilla Pudding Parfaits
Hi Everyone! Well, my computer wasn’t participating today, so this will be a short blurb to our WW this week. But a short intro doesn’t mean YOU skimped in any way in last week’s event–in fact, it was the biggest event ever!! I can’t thank you all enough or tell you how impressed I always am with your creativity and the variety of healthy dishes in the event. I’m looking forward to this week’s, too!
UPDATE: I had to sneak back in to let you know about an exciting event this coming Monday, February 6th! I’ll be hosting a Tweet Chat (chat on twitter) with Amy Green (of Simply Sugar and Gluten Free), all about “Beyond the Gluten Free Diet.” It will be a little sneak peek into the topics at Nourished, the food blogger conference (at which I’ll be speaking on April 13th) for those of us on special diets!
Scallion Cashew Vegan Cheese from City Life Eats is faster than most vegan nut cheeses to make, and sure does look delish!
Triple Berry Smoothie from The Grecian Garden provides loads of antioxidants and a hit of green as well.
And this week’s Readers’ Choices:
Readers’ Choice, Savory: Mama’s Green Power Juice from Flip Cookbook. How great to see that y’all love green juices as much as I do!
Readers’ Choice, Sweet: Healthy Almond Joy Bars from Adrienne at The Balanced Platter. I’d say this recipe took you all by storm, with almost 150 clicks to the thumbnail!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page 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 PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. 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?”
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!
Isn’t it great how the days are getting longer these days (well, over here in the northern hemisphere, anyway)?.
To me, the only saving grace when it’s the middle of winter is that I get to bask in the sunshine for a few minutes longer each day. Well, sunshine–plus all of your fabulous recipes for Wellness Weekend! Thanks to everyone for submitting another great week of fabulous foodie finds last week!
Below are a few of my picks on the topic of ”creative combinations”:
Readers’ Choice, Savory: Gluten-Free Naan Flatbread from Hobby and More. This spiced naan looks perfect for eating alongside dal, curries–well, anything, really!
Readers’ Choice, Sweet: Seed-Sational Paleo Breakfast Bars from Fresh 4 Five. What a great way to start the day. You clearly all thought so, too, with almost 150 clicks on this entry last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page 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 PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. 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?”
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!
Brrr! Winter has finally hit with its full force in Toronto. I won’t tell you what I said when I first looked outside and saw the snow (hint: it wasn’t “Oh, joy!”).
Well, at least I had all your fabulous recipes from last week to console me! It was the biggest Wellness Weekend yet, with 36 incredible entries! Thanks so much, everyone!
And now, here are some favorites from last week on the theme of “Sunny” (because I long for the sun this time of year!):
Nana “Scream with a Kick from Gluten Free Goodness. Banana soft-serve “ice cream” at its best. And so easy!
Cinnamon Roasted Sunchokes (Jerusalem Artichokes) from Until We Eat Again. How could I resist these fabulous root veggies–that have “sun” right in their name? If you’ve never tried sunchokes, you’re in for a real treat!
Readers’ Choice, Savory: Massaged Kale Salad from Farmer’s Market Vegan. If you love kale as much as I do, you know there are never enough massaged kale salad recipes!
Readers’ Choice, Sweet: Raw Chocolate Macaroons from Tessa the Domestic Diva. Incredibly yummy looking, with a short and sweet list of ingredients, too!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page 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 PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. 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?”
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!
Pretty much anyone who knows me from this blog (or anywhere else) knows that I don’t consume refined sugar. In fact, since I started the anti-candida diet in March, 2009, I’ve abstained from almost all sweeteners, refined or otherwise. (I’ve also abstained from about 1,182 other foods that are verboten on the ACD, but that’s a whole other kettle of seaweed. )
Given my sugar-free stance, I was very excited when Hallie and Lexie revealed the theme for this week’s posts in their New Year, New You event: “Swap the Sweeteners”! The event takes place each Thursday this month and is designed to share tips and tricks to help you initiate–and maintain–healthful changes this year. Previous topics include Eat More Produce and Snack Smart. Be sure to check out Hallie’s post today to see what she baked up (yum!) and to enter to win a fabulous package of natural sweeteners, including stevia, agave nectar, unsulphured molasses and raw natural honey!
Looking to Swap Out the Sugar? Here Are My Favorite Naturally Low-Glycemic Alternatives.
Though the ACD prohibits most sweeteners, there are a few permitted (and thank goodness for that!). Here are my top picks for low glycemic sweeteners that you can use while fighting candida (or any time you wish to replace cane sugar with a healthier option).
It seems that the popularity of stevia has really exploded over the past year or so. This zero calorie, zero glycemic sweetener is my all-time favorite, and I continue to use it pretty much daily as my sweetener of choice. I’ve already written at length about this all-natural herbal sweetener, so I’ll direct you to this post to learn more.
How to Swap It: Remember that stevia can be up to 100 times sweeter than sugar, so it’s difficult to use as a replacement for all the sugar in a recipe (you’ll be swapping out perhaps 1/2 cup (120 ml) for just 1/8 of a teaspoon (0.5 ml)stevia, for instance, which would alter both the chemical makeup and consistency of your final product). After years of experimentation, I’ve found a few ways to use stevia successfully in baked goods. For my latest favorite, see the recipe at the end of this post.
This dark, thick and sticky syrup is derived from the yacon plant, a tuberous plant from the Andes region. It registers low on the glycemic index (reports range from zero to 28), so it’s recommended for Type II diabetics (listen up, Paula Deen!) or anyone seeking to cut back on sugars. With a texture and flavor similar to molasses (and, I find, with a slightly fermented flavor), yacon can be used in place of other sweeteners.
How to Swap It: Because of its fairly prominent flavor and not-too-sweet taste, I tend to use yacon along with another sweetener in baking; it works especially well with carob, cocoa or winter spices, the flavors of which are assertive enough to stand up to the yacon.
Another instantly-popular newcomer to the realm of natural sweeteners, coconut sugar and coconut syrup, extracted from the coconut palm flower, are natural, minimally processed sweeteners that have been used for ages in Southeast Asian countries; the sugar is sometimes known as jaggery. Both are low on the glycemic index (around 35), with a rich, butterscotch or caramel flavor; coconut sugar also contains a good amount of potassium and Vitamin C. I love the taste of coconut sugar as well as the depth it adds to baked goods.
How to Swap It: Coconut sugar can be used one-for-one instead of regular sugar; the syrup can be used as well, but you’ll need to adjust the levels of liquids and dry ingredients to compensate. I often use coconut syrup in non-baked desserts such as ice creams, fudge, or truffle balls.
[Mint Chip Ice Cream acquires part of its sweetness from pear purée (no ice cream maker required!)]
Fruits (Stage 2 and beyond):
One of the best ways to replace sugar in your baking and cooking is to use fruit purées instead. My favorite choice is dried dates (simply soak for 10 minutes in boiling water, drain and blend to a paste in your food processor); prunes (aka dried plums) work equally well. However, since I’m not permitted dates on the anti-candida diet, I’ve turned to other fruits for that purpose. I find that pear purée works wonders to add sweetness and binding power to baked goods; and its mild flavor won’t overpower other ingredients in your recipe. Applesauce is more commonly used, and works very well, too.
How to Swap It: As a rule, you’ll need to reduce both your liquid ingredients and your sugar to swap it for fruit. However, note that the texture may be altered as well. Normally you can replace up to 1/3 cup (80 ml) of sugar with fruit and achieve good results.
Although I’m now able to use coconut sugar in baking, I decided to create a recipe for today’s post sweetened only with stevia so that anyone could enjoy it, whether or not they’re allowed higher glycemic sweeteners. I’ve also used psyllium husks as a binder for the first time, after seeingseveralrecipes with it recently on various blogs I read. I had some psyllium already in my pantry from a raw foods class I took a while back (it’s a fairly common ingredient among those who eat live foods), so it seemed the perfect time to start playing with it in the kitchen.
It took a couple of tries, but I finally found the correct ratio to produce a tasty bread that binds well without xanthan gum. As a bonus, the only fat in this loaf is from the nuts and nut butter–no added oils. The version with quinoa is higher protein (always a good thing for a vegan bread), but I have to admit I preferred the flavor of the amaranth,which offers a more delicate crumb. While it’s not terribly sweet, the flavor is subtle and pleasing–a perfect bread for breakfast or snacking.
The HH has been munching on this for breakfast the past week and seems blissfully unaware that he’s eating something “healthy.” And I’m entirely delighted that I could swap his regular Tim Horton’s muffin for a treat that’s actually good for him!
Don’t forget to enter the giveaway over at Hallie’s! And here are this week’s other participants to offer more tips on swapping out the sugar:
Despite what looks like a long ingredient list, this is really an easy bread to make. Its light, moist crumb will remind you of muffins, but it’s a bit more sturdy and a bit less sweet. . . perfect with nut butter for breakfast, or even as a means to sop up some heart, savory soup.
1/4 tsp (1 ml) pure stevia powder or liquid, to your taste
1/3 cup (40 g) lightly toasted walnut pieces or chopped walnuts
Preheat oven to 350F (180C). Lightly grease a regular loaf pan, or line with parchment paper.
Place the psyllium husks, apple cider vinegar, vanilla and almond butter in a glass measuring cup. Add enough milk to reach the 1-1/2 cup (360 ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
In a large bowl, sift together all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts.
Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the mixture into the prepared pan and smooth the top.
Bake in preheated oven for 65-75 minutes, rotating the pan about halfway through, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
Allow to cool for 10 minutes, then remove from pan allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second. Store, tightly wrapped, in the refrigerator up to 3 days, or freeze for later. Makes one medium loaf, or 8-10 slices.
