[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.
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Some decisions in life are just no-brainers. Did I wish to get a second dog after Elsie? Uh-huh. Should I move in with the HH? Duh. Do I present at Nourished when asked? Uh, yeah. Will I accept when Ellen finally invites me onto her show? OF COURSE I WILL!! And when Casey of KitchenPLAY emails to see if I’d like to be part of the “Build a Better Salad” event featuring olives and olive oil, do I agree to create a recipe and blog about it? Well–talk about a no-brainer!
To read more about this event and to see my recipe, click here.
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!
Happy Thursday, Wellness Weekenders! Hope your transition to April (what? already??) has been a smooth one. Over here in the DDD household, we don’t “do” April Fool’s, so all is still calm and peaceful.
(“What do you mean, Mum? Chaser does April Fool’s. She also does May Fool’s, June Fool’s, July Fool’s, August-–”
“Aw, c’mon, Elsie. You know that’s just my naturally exuberant personality.Better be nice to me or you might just see MY face up there on that logo next week.“).
Whatever the month, we had a slew of great recipes–as usual–from all of YOU--last week! With Easter and Passover both this weekend, I’m looking forward to lots of holiday-themed dishes along with all the regular fare this week.
Newsy Tidbits
It’s almost time for Nourished! The only food blogger conference for all special diet bloggers–not just gluten-free–takes place next Friday, April 13th! I’ll be wrapping up my presentation details, prepping some travel food and packing my bags over the coming week. Have you got your ticket yet? Hope to see you there!
Shirley’s got a great giveaway for Enjoy Life Chocolate Chips--she’s giving away SIX BAGS to ONE READER! Giveaway closes tomorrow, Friday, April 6–so hop on over to Shirley’s blog and enter!
The Blissful Chef is giving away a Silpat mat for your baking and cooking pleasure! Details here.
I didn’t publish a holiday roundup for Easter/Passover this year, but you can check out these other bloggers’ roundups, and previous DDD versions:
Alta at Tasty Eats at Home has this roundup full of healthy recipes (some vegan)
This week, I decided to focus on bloggers who are new to Wellness Weekends. So how about a warm welcome (sounds like I’m introducing a standup comic or something) to these fine folks:
Chocolate Avocado Banana Pudding from Sensual Appeal. Kammie is a new blogger whose blog is filled with healthy, yummy food and gorgeous photos, like these!
Readers’ Choice, Sweet: Raw Vegan Chocolate Brownie Bites from Wayfaring Chocolate. Hannah does it again. . . this gal knows her raw balls, all right!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
**********************************************
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
Before I begin this review–and in the spirit of full disclosure–I must confess to you all that my opinions in this blog post are biased.
No, not because I was paid to do this review (which I wasn’t); not because I received a free copy of the book (which I did); and not because I was asked to write something specific by the publishers (which I wasn’t). No, it’s because my own personal views of the author and her work have undoubtedly influenced what I will write here.
You see, ever since I first discovered the cookbooks of Nava Atlas (classics like Vegetariana; or Vegan Express; or Vegan Soups and Hearty Stews) , I’ve been in love with her recipes. They tend to embody “my” kind of food: mostly whole foods, lots of comfort-food dishes, innovative and interesting combinations of flavors, textures, spices and herbs. Good, hearty fare.
And while we’re on the topic of true confessions, let me also admit that when I find myself with a bunch of unassigned broccoli in my fridge, or a few lone kiwis in the fruit bowl, or a butternut squash lingering on the counter, it’s to Atlas’s books that I turn first to see what she’ll offer. I have never made a Nava Atlas recipe that didn’t work according to directions; and I’ve never made a Nava Atlas recipe that I didn’t like.
So, with that declaration off my chest (whew!), and both Easter and Passover just around the corner, I’ll move right to my review of the book. And I’m sure it will be no surprise to learn that I think highly of this one, too.
As it turns out, most of us do judge a book by its cover, and Vegan Holiday Kitchenis a visually beautiful book. Warm, earthy tones and opulent gilt edging grace its cover (along with a show-stopping photo by Susan Voisin–she of Fat Free Vegan fame–whose photos also occupy the interior of the book). The exceptional production values are evident throughout, from paper that’s thick and sturdy, to text that’s easy to read, to additional tips and notes and winsome line drawings (which I assume are Atlas’s own–the woman is also a talented visual artist) on chapter headers. Recipes are written in an easy-to-follow, clear and concise style, each one indicating specific dietary restrictions for which it is suitable.
The introduction offers various useful tips on how to navigate the holiday season as a vegan who may be strapped for time, invited to an omnivorous celebration, hosting an event, or wishing to make certain dishes ahead of time (while not Atlas’s preference, she does include a few pointers nonetheless).
Chapters cover all major holidays such as Thanksgiving; Christmas (and the attendant holiday season in general); Jewish holidays (Passover, Rosh Hashanah and Hanukkah); Independence Day and Summer Entertaining (applicable to any summer holiday); and an entire chapter on Brunches, Appetizers and Potluck Dishes (for which this brunch lover was very grateful). Each chapter begins with an entertaining and informative section that discusses the holiday and how it can be adapted as a vegan celebration.
The first recipe I made may well be the most famous from the book (at least, I keep seeing photos of it floating around the blogosphere): the Red Quinoa Pilaf with Kale and Corn. Deceptively simple to put together, this is a filling, warming and satisfying dish highlighted by an unusual pairing of rosemary and cumin. I took Atlas’s advice and added beans to convert the side dish to a main meal. The smoky roasted peppers complemented the sweet, juicy pop of corn kernels and firm bite of kale in each mouthful. This would make a wonderful autumn or winter dish for any occasion.
Next up was the Squash, Sweet Potato and Corn Chowder. Initially, I chose this soup as a vehicle to use up the rest the bag of organic corn I’d purchased for the pilaf (and since I love sweet potatoes beyond measure, I’m happy to eat themanywhichway). Upon reading the recipe (which combines butternut squash along with the sweet potato in a slightly sweet, slightly chunky soup), I was concerned that the spices might prove too strong for the delicate flavors of the vegetables. But once the soup simmered according to instructions, it softened and developed a perfectly smooth and subtle flavor with a great savory undertone. The HH had nothing but praise for this one and made me promise to make it again.
Finally, I turned to the Spectacular Spring Salad. With my recent decision to cut back a bit on grains, I’ve been enjoying a variety of salads, most of them featuring my favorite green, kale, as the base. Since we don’t regularly consume the bitter greens in this salad (watercress, arugula and radicchio), it seemed like a good choice. Combined with more common ingredients such as radishes, avocado and carrots, it was, indeed, a spectacular tangle with greens, sprouts and seeds. Tossed with a simple, fresh dressing, it created a perfect first course.
On my list of recipes still to try are Moroccan-Flavored Tofu with Apricots and Olives; Corn Fritters with Cilantro Sauce; Watermelon and Peach Gazpacho; White Bean and Sun-dried Tomato Pate; Sweet Potato-Poppyseed Coleslaw; and Rice and Pecan Stuffed Squash. But honestly, this list is bound only by my dietary restrictions; if I could eat mushrooms, or gluten (some of the recipes for desserts look divine), or maple syrup, well–I’d likely have tagged every single recipe in the book.
I may be biased, but if you’re heading into the holidays next week still looking for menu options; or if you’ve invited someone at your table to whom you’d like to give a worthwhile gift; or if you’re planning ahead for warm weather Bar-B-Q’s and brunches–well, get yourself to the closest bookstore buy Vegan Holiday Kitchen. I know that, like Atlas’s other books in my collection, this one is destined to be my go-to source any time I’m planning a special occasion meal.
Spectacular Spring Salad from Vegan Holiday Kitchen (reprinted with permission by the author)
Suitable for the anti-candida diet, all stages
1 bunch watercress leaves
2 good handfuls baby arugula
1/2 head radicchio, thinly sliced
1 cup (240 ml) baby carrots, halved
1 medium-firm, ripe avocao, pitted, peeled and cut into small dice
4-6 radishes, thinly sliced
1 cup or so (240 ml) sprouts, preferably pea shoots or other large green sprouts
3 small seedless oranges, peeled and sectioned [not ACD-friendly; I used green apple]
1/4 cup (60 ml) toasted sunflower seeds
2 Tbsp (30 ml) extra-virgin olive oil, or more, to taste
2 Tbsp (30 ml) lemon juice, or more, to taste
salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss together.
Makes 8 servings.
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as treats!”)
With our wacky summer-like temperatures this past week breaking records more than once, it may seem out of sync to post a pot pie recipe. And even though I first made this a few weeks ago, we’ve been enjoying it regularly since then. I like to think of it as my final nod to the winter weather that never really materialized here in Toronto. Yep, 2012 will go down in the annals of DDD as The Best Toronto Winter Ricki Has Ever Experienced. Barely any snow. An abundance of brilliant sunshine. Thermometer reading above above freezing almost every day.
And this pot pie.
When I was a kid, pot pie was most decidedly not on the menu. An avid TV watcher back then, I used to fantasize that my mom would one day cook it for us, perhaps rolling pastry while decked out in pearls and a pinstriped apron à la June Cleaver. With her tailored blouse and perfectly shellacked, upswept bouffant hair, my mother would proffer a huge Corningware casserole that she gripped on each side with blue quilted oven mitts. She’d set the dish just so on a silver trivet on the dining room table, lift the cover with a flourish as a burst of steam escaped. My father, still in his shirt and tie (never mind that in reality he was a butcher whose attire consisted of blood-stained apron and grease) would reach eagerly to dole out portions to my sisters and me as we sat waiting calmly for our mom to join us. Then we’d all nibble demurely for the next hour or so, the clink of silver on bone china the only background to our lively dinner conversation.
In the real world, pot pie proved far too daunting for my mother. While an avid baker, she never mastered pastry (the only pies my mother ever baked had crumb crusts, or crusts that my Aunty M made and delivered to us). As a result, pot pie was never something she attempted (and besides, her hair was too fine and thin to support that updo, anyway). Instead, the closest we ever got to pot pie was patty shells–or, as we knew them growing up in Montreal, vol-au-vent.
Whenever Mom returned from the supermarket with a box of patty shells, we girls knew we were in for a special treat. She’d transfer the shells to a cookie sheet and pop them in the oven, then set about heating a can of undiluted (a crucial detail) Campbell’s Cream of Chicken Soup on the stovetop. Ten minutes later, the shells were ready and my sisters and I would each grab one on our way to the kitchen table, where we squirmed impatiently until my mother grabbed the soup pot by the handle (she used a kitchen towel instead of a pot holder) and, her housedress spattered with soup, shuffled over to the table and ladled some of the sauce over each pastry. Before she made it back to the stove, my sisters and I had already demolished the shells and were stuffing the creamy goo-coated peas and carrots into our mouths.
Ah, nothing like a classic dinner.
Well, maybe it’s my anticipation of Mad Men’sreturn to the airwaves this Sunday, but I had a hankering for a pot pie. Though perhaps not quite as quick and easy as the patty shells, this variation is also nowhere nearly as complicated as my imaginary 1960s version, either. Taking a cue from my friend Kelly, I created a crumble topping that requires absolutely no rolling or fluting of pie crust. The filling is a simple combination of sautéed vegetables and chickpeas (browning the garbanzos deepens the savory characteristic of the beans while softening the texture for a perfect addition to this filling). Add a quick and simple creamy sauce, bake in a casserole dish and–voilà!–a latter day pot pie that won’t stress you out.
Feel free to wear your hair any way you like when you serve it.
Chickpea Pot Pie (Suitable for ACD Stage 2 and beyond)
Forget about pie crust–this pot pie with a super-simple crumble crust is the ultimate comfort food. And so easy! The chickpeas add protein and bulk so you’ll feel pleasantly full and satisfied.
For the Filling:
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 medium carrots, diced
1 medium onion, diced
2 stalks celery, diced
2 cups (240 ml) cooked chickpeas (about one large can–19 oz or 540 ml)
1/4 cup (60 ml) coconut oil, preferably organic, chilled
1/4 cup (60 ml) plain unsweetened soy or almond milk
Preheat oven to 375 F (190 C). Grease a casserole dish with coconut oil or spray with nonstick spray and set aside.
In a large nonstick frypan, heat the olive oil over medium heat and add the carrots, onion, celery and chickpeas. Sauté until the onions are translucent and the chickpeas just begin to brown, 10-12 minutes. Stir in the parsley and dill and turn off heat.
Meanwhile, make the sauce: In a medium pot, melt the coconut oil withthe rice flour over medium-low heat. Cook and stir for a minute or two, then slowly whisk in about 1/2 cup (120 ml) of the milk until well blended. Add the other 1/2 cup (120 ml) and whisk to blend. Add the remaining ingredients and whisk until smooth; turn off heat. Add the vegetables to the sauce in the pot and stir gently just to coat them; pour the mixture into the prepared casserole dish.
Make the crumble topping: In a medium bowl, sift together the flour, baking powder, xanthan gum and salt. Break the coconut oil into small pieces and scatter it over the flour, then pinch the mixture between your thumb and fingers until crumbly and all the oil is incorporated. Drizzle with the milk and toss with a fork until it comes together in a moist, crumbly mixture.
Scatter the crumble mixture evenly over the vegetables in the casserole. Bake in preheated oven for 35-45 minutes, until the biscuits are lightly browned on top and the filling is bubbling at the sides. Makes 4-6 servings. May be frozen.
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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!
[STOP THE PRESSES!!!** I am beyond thrilled to share the news that Ellen (yes, that Ellen!) has featured one of my recipes on her "Going Vegan with Ellen" website! Thank you, thank you, Ellen, once again for your generosity in sharing my recipes! And thank you to reader Weisserose for letting me know about it in the comments yesterday. My mouth is still sore from smiling so much! (or could that be just because I basically never shut up? ]
Sure, I loved the fact that the University of Windsor was small enough that all of my profs knew me by first name (and many welcomed students at their regular “lunch meetings” at the local pub). Or that it was possible to actually become close friends with my beloved mentor, with whom I remained in touch and from whom I continued to solicit advice on life, love and literature right up until he died (far too early, at age 66). Or that U of W’s literature profs were revered, famous or a little bit crazy . Or even that the university was located near one of the all-time best Chinese dim sum places I’ve ever had the pleasure of frequenting.
But what really made it seem fun to be in Windsor (because, let’s face it, Windsor on its own needs quite a bit of help in that area) was heading across the Ambassador bridge to Detroit and spending an afternoon at the Fairlane Mall. In those days, Canadian money was accepted at par–a perfect invitation to a twenty-something fashion-obsessed female undergrad. And once the shopping was done, the new earrings, belts, mini-skirts and knee-high boots donned and the old outfit (which I’d been wearing while shopping) shoved into garbage bins in the mall’s public restroom, there was the inevitable trip to Greektown, the downtown section of the city close to the Detroit River. It was there amid many a wooden table and bench, whitewashed walls and robin’s egg blue décor that my first boyfriend and I spent countless evenings enjoying dinners together.
I’ll never forget the excitement of seeing my first performance of Saganki, also known as flambé Kalofagas cheese. First, a swarthy waiter swaggers over to your table, compact cast iron skillet balanced on a heavy towel that he brandishes on his outstretched hand. He dips the skillet down toward your table, splashes it with a good dousing of brandy, and with consummate showmanship, sets it aflame, shouting, “OPA!” with a flourish. The surrounding patrons all emit cries of “Ooooh!!” and “Ahhh!” as if the server has embodied one of the unfortunate drummers from Spinal Tap, about to spontaneously combust. He extinguishes the flames with a deft squeeze of lemon juice, leaving the skillet behind for you to dive in, relishing the salty, rubbery, lemon-kissed cheese.
While I no longer eat most of those Greek delicacies these days, I still love many of the Mediterranean-inspired components like salty, briny olives, oregano-infused tomato sauces and the fruity aroma of unrefined olive oil. What could be more appetizing, really (besides an entirely new wardrobe, at par)?
For this dish, I decided to combine some of my favorite Greek flavors in a breakfast scramble that offers a great alternative to tofu. Modeled after the concept of my Green “Eggs” and Ham recipe, the scramble is fragrant with oregano, basil and thyme; pungent with black, oil-cured olives; and punctutated by bursts of juicy grape tomatoes. Best of all, the chickpea base provides a substantial serving of protein to get you going in the morning in a form that imitates the appearance of scrambled eggs incredibly well.
And while I wouldn’t recommend setting it ablaze, you might nevertheless find your kitchen infiltrated with ”oohs” and “aaahs” once people taste their first forkful of this scramble.
** Of course I realize that there’s probably no longer any such thing as “presses” these days, what with digital media, interwebs, iPhones, yadda yadda. But some expressions are not meant to be updated. I mean, can you imagine saying, “Walk a kilometer in my shoes”? Or “rose-colored contact lenses”? Or “sounds like a broken MP3″? Or “The best thing since sliced foccacia”? Or “don’t put all your (free-range, organic) eggs in one recycled paper carton”? Or “out of the frying pan and into the six-burner gas range”? Or “$1.25 for your thoughts”? Or. . . (okay, somebody, stop me–I must be off my IKEA Poang Chair).
Greek-Inspired Scramble
Suitable for the Anti-Candida Diet (ACD), All Stages
A great savory breakfast that’s quick to put together and offers lots of flexibility in terms of veggies. I always feel totally satisfied after a scramble like this one!
Per serving:
1/2 onion, chopped
1 tsp (5 ml) extra virgin olive oil, preferably organic
1/3 cup (80 ml) chopped sweet bell pepper (red, green, yellow or orange)
1/4 cup (60 ml) chickpea flour
1/4 tsp (1 ml) dried thyme (optional)
1/2 tsp (2.5 ml) dried oregano
1/2 tsp (2.5 ml) dried basil
1/8 tsp (.5 ml) turmeric
fine sea salt, to your taste
1/4 cup (60 ml) vegetable broth or unsweetened soy or almond milk
1 Tbsp (15 ml) tahini
2-3 Tbsp (30-45 ml) chopped cilantro or fresh parsley, to your taste
2 Tbsp (30 ml) chopped black olives (I like the kind in oil)
1/2 cup (120 ml) grape tomatoes, cut in half (or 1/3 cup/80 ml chopped tomato)
Heat oil in a medium nonstick frypan and add the onion and pepper. Sauté over medium heat until the onion is translucent, 5-10 minutes (if it begins to scorch, add a splash of vegetable broth or water).
Meanwhile, in a medium bowl, whisk together the flour, thyme, oregano, basil, turmeric and salt, if using. Add the broth and tahini and whisk again until the tahini is well incorported. Stir in the cilantro.
When the onion is cooked, scrape the chickpea mixture over it in the pan and spread it out as if making a pancake. Once the edges and top begin to look dry, scrape across the bottom of the pan with a hard spatula (wood or metal) as if making scrambled eggs. Keep scraping and stirring the mixture until it begins to dry on the outsides and forms clumps. Toss the clumps around or break them up until you have pieces the size of “scrambled eggs.” The dish is ready when the exterior of the clumps of “egg” are dry and the pieces are still soft (not yet browned).
Just before serving, add the olives and tomatoes and stir until they are heated through. Serve immediately. Makes one generous serving.
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!
