[Kelly with her youngest cutie-patootie, Ginger. Image from Kelly's Facebook page. ]
Many of you already follow Kelly, the powerhouse behind The Spunky Coconut blog, mom of three, grain-free baker and cook extraordinaire. When Kelly asked me if I’d like to join her for one of her popular podcast chats, it took me all of a tenth of a second to say “YES!”
We had a blast! Head over to Kelly’s blog to listen in to our chat about the ACD, kombucha, homemade coconut milk-based yogurt, stevia, Sweet Victory and Nourished, favorite Toronto restaurants, cooking with beans and what Kelly called my “Canadian accent” (I don’t hear it–do you?). ;-)
Holiday time is here! After waiting patiently throughout the year, this week people will celebrate Christmas and continue to celebrate Hanukkah. (Have you got all your shopping done yet? Me, neither).
It may be a cliché to say it, but blogging has truly changed my life, and I am so thankful that you’ve chosen to spend a bit of your precious time with me here during the past year. Thank you!
Happy holidays to each and every one of you. I look forward to sharing more great food, health information, stories and comments from The Girls over the next year!
And while I’m sure everyone is insanely busy with their own holiday celebrations, I decided to go ahead with Wellness Weekend this week just in case you have the chance to share some of your festive meals with everyone here. I loved seeing all your entries from last week, with so many already in the holiday spirit!
Enjoy your time with friends and family, and have a great holiday season!
xo Ricki
Some highlights from last week, based on the theme of “holiday veggies”:
Readers’ Choice, Savory: Low Fat Hummus from Healthy Kitschy Vegan. Wonderfully spiced, with a secret ingredient and no oil!
Readers’ Choice, Sweet: Black Bean Chocolate Mint Cookies from Janet at The Taste Space. I just posted my own version of these, so I can attest that they’re yummy!
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. 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.
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, 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!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Do you remember what it felt like when you were young, when it seemed everyone else had something you didn’t (but you wished you did)? As a gradeschooler, I watched from the sidelines as my friends zoomed around the neighborhood on their new banana-seat bicycles (my parents told me they couldn’t afford one). Then at age 14, I attended my first “social” (what boy-and-girl parties were called back then) and watched from the sidelines as my friends all spent the evening necking with boys (does anyone still say “necking” any more?!); I was perched on a folding chair shoving potato chips into my mouth and guzzling Diet Coke next to MS, the only other dateless girl in the group.
So, when I started the ACD back in 2009 and I had to watch from the sidelines at Christmas time as all my friends sipped wine and champagne, nibbled on pâtés and cheeses/cheezes, consumed obscene amounts of chocolate and sugar. . . well, it felt uncomfortably familiar, I’m afraid.
For you, dear readers, I wanted something better this holiday season. I’ve heard from several of you who’ve just recently embarked on the ACD yourselves, and I remember all too well how despondent one can feel when one wants goodies. . . but there just aren’t any appropriate goodies to be had (ie, without sugar, gluten, dairy, yeast, molds, alcohol. . . et cetera).
Well, here you are. I’ve brought some goodies for you.
And yes, the recipe is suitable, even if you’ve just started the diet and you’re barely into Stage One.*
These cookies are an adaptation of the Black Bean Chocolate Chili Cherry Cookies I saw (via Wellness Weekend last week) on The Taste Space, which were an adaptation of Sarah’s cookies on My New Roots. Now, those other cookies, it is true, contained cocoa powder. And cocoa powder in cookies translates to “CHOCOLATE! IN COOKIES!”–something I never turn down if given the opportunity. However, neither cocoa nor maple syrup are permitted in the first stage of the ACD; so I made some substitutions.
I’ve decided that my mission in 2012 will be to convince carob naysayers that the sepia pod is appealing and delicious in its own right, not merely a second-rate chocolate substitute. Sure, chocolate is my first love, my highschool sweetheart**, if you will; it’s like the guy that sets your heart fluttering whenever you see him, even years later, even after the romance fizzled and you’ve been divorced for decades, the intervening years traced like fine tributaries across your face. Carob, on the other hand, is a more solid, more placid lover; the one you meet in your 40s at the bridge club, the one you call “friend” before “lover,” the one that is consistent and reliable and steadfast. Fewer sparks, perhaps, but a connection that goes deeper, brings out the best in you, is more permanent. That’s the way I love my carob right about now.
I played a bit with the original recipe, adding almond butter to compensate for the lower fat content in the carob. These are not fudgy cookies, but still dense and soft; you’ll find them lovely, moist and almost cake-like. If you’re not a fan of coconut, you can add homemade dried cranberries for a contrast in color and added chewiness. If you happen to be following later stages of the diet, feel free to sub some/all of the liquid sweeteners with agave or coconut nectar, or use goji berries or other dried berries (sugarfree, of course) as your fruit of choice.
These little gems really do feel like a treat–something I think we all deserve about now!
Happy Holidays, Everyone!
Other ACD-friendly favorites:
Cinnamon-Spiced Coconut Bark (Stage 1 and beyond; but note that some diets don’t allow cashews; if so, use walnuts or almonds)
Crimson Mousse (Stage 1 and beyond; but note that some diets don’t allow cashews; if so, use macadmia nuts)
Raw Frosted Lemon Poppyseed Bars (Stage 1 and beyond; but some diets don’t allow cashews; if so, use other nuts, such as almonds or walnuts)
*Please note that there are many versions of the anti-candida diet in existence, and yours may advocate something different. This recipe is suitable for the first stage of the diet I followed; please be sure to check with your healthcare provider to ensure that the recipe is compatible with your diet!
**Considering how early on I was addicted to chocolate, it really should be more like, “my kindergarten sweetheart.” But I couldn’t say that because, well, it just sounds creepy.
Mexican Spiced Black Bean Carob-Cranberry (or Goji Berry) Cookies (adapted from The Taste Space)
Suitable for ACD, all stages (yay!)
A little bit cakey, a little bit chewy, these cookies are a satisfying sweet. Don’t expect to confuse them with chocolate–they have a caroby taste all their own, which works extremely well with the spice mixture and sweet berries.
1 can (19 oz or 540 ml) black beans, rinsed very well and well drained (see Note 1 below)
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
1/4 cup (60 ml) homemade dried cranberries or shredded unsweetened coconut (for later stages/non-ACD, use goji berries, raisins, regular dried cranberries, etc.)
Preheat oven to 375F (190C). Line two cookie sheets with parchment or spray with nonstick spray.
Place beans, coconut oil, almond butter an carob powder in the bowl of a food processor and process until very smooth. Add remaining ingredients except for chips and cranberries and process again, scraping down sides if necessary (it will have the consistency of a muffin batter, soft but able to hold a shape if scooped). Remove the processor blade and stir in the chips and berries by hand.
Using a small ice cream scoop or tablespoon, scoop the dough onto the cookie sheets, leaving about 2 inches (5 cm) between them. Use the back of a spoon or a silicone spatula to spread the cookies out and flatten them to about 1/2 inch (1.5 cm) thick (they will not really spread during baking).
Bake for 20-30 minutes, rotating the pans about halfway through, until cookies are dry on top and browned on the edges and bottoms. Allow to cool completely before eating. Store, covered, in the refrigerator. Makes 22-25 cookies. May be frozen.
Note 1: You can certainly use dried beans that you soak overnight and then cook yourself; use about 1-1/2 cups (360 ml) cooked beans. In this case, however, you must be sure to cook the beans extremely well–almost overcooked–or they won’t blend as easily as the canned ones do.
Note 2: If you like the taste of yacon syrup, you can use a full 1/3 cup (80 ml) of yacon instead of adding the glycerin. Alternately, if you are at a later stage of the ACD or not on it at all, feel free to use a full 1/3 cup (80 ml) of coconut nectar or agave nectar.
[I should have just given up on the sticky notes, because I want to try Every. Single. Recipe. in this book!!]
Okay, so if you’ve been reading this blog for any length of time at all, you know that I am decidedly not the type of gal to attend a rave. (Read: too old. And even when I wasn’t too old, I was too health conscious. And, well, even when I wasn’t too old or too health conscious, I was too nerdy.). So when I say, “rave,” you probably know I’m referring to the verb rather than the noun; as in, “I simply can’t rave enough about this spectacular new cookbook that has quickly assumed a place among my all-time favorites!” (And believe me, with over 200 cookbooks cramming my shelves at the moment, that is saying a lot).
Full disclosure: as with most reviews I write here on DDD, this book was provided free of charge by Christy’s publishers and I was not required to write anything positive about it (or anything at all, for that matter). You may know Christy Morgan as “The Blissful Chef,” whose blog,ebooks and live cooking classes have been offering up healthy, delicious recipes to eager masses for several years now. Christy also chronicles her culinary adventures (from LA to Texas and elsewhere), on her Facebook page.
Before we begin, however, I feel I must be entirely honest and admit that I was already somewhat biased in favor of the book even before receiving it. You see, I had done a review of one of her previous ebooks, Cooking with the Seasons: Summer Edition, last year, so I already knew I had loved those recipes and suspected I’d like these as well. Perhaps even more important, I was aware that Christy’s focus on traditional plant-based diets (vegetarian, vegan, macrobiotic, low fat and raw foods) jibed well with the ACD and I’d probably find lots of recipes I could eat within my dietary restrictions, with a minimum of adjustments to boot.
Well, let me tell you, this book is aptly titled. I was literally blissed out as I leafed through this gorgeous tome, which provides not only a full explanation of Christy’s approach to food and eating; a complete list of pantry basics and tools plus various chef’s techniques (now you’ll know just how to chiffonade–perfectly!); over 175 recipes organized by seasons (as well as “anytime”); but also a full resources section at the back and a metric conversion table. The full-color photos offer mouth-watering illustrations of many of the recipes, and the book’s pages are printed on thick, sturdy paper, an important detail when you plan to subject your book to repeated, regular usage (as I most definitely do!).
I literally couldn’t decide what to make first, there were so many recipes that appealed to me–and that I was permitted to have on the ACD! Should I try the Orange-Pumpkin-Ginger French Toast? Or perhaps the Asian Millet and Quinoa Pilaf? Maybe the Blissful Two-Bean Harvest Chili? Eventually, I settled on Kale Salad with Curry-Coconut Sauce, simply because I already had all the ingredients on hand.
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
I’m going to preface this next comment by saying that the HH is a very picky omnivore. In other words, he has no trouble whatsoever eating hocks, haunches, brains, kidneys, hearts–even intestines of animals, but will balk at “veggie” foods I serve, such as grated daikon radish (“What is that? Anemic carrot?“), chia seeds (“Looks like fish droppings“) or spirulina (“Isn’t that the water you cleaned your brush in for your watercolor painting?”). Needless to say, he wasn’t thrilled about eating a salad with arame (seaweed) as a major player.
Well, we both swooned over this salad. When I first read the ingredient list, I was a bit concerned about the quantities in the sauce–it seemed like SO much spice–but mixed with the still-moist kale and arame, it was perfect. A spicy, creamy, slightly nutty coating on firm, toothsome kale with light marine influences. I simply loved it, and the HH even requested it again!
Next up was the Broccoli Salad with Creamy Mustard Dressing. If you’re familiar with that once-ubiquitous broccoli salad from buffets a few years back, this dish will evoke memories of those times. . .but vastly improved. The piquant dijon is balanced by the sweet (I used stevia instead of the suggested maple syrup); the crispy, green and fresh with a creamy sauce and crunch of radishes. An aesthetically pleasing as well as flavorful mix of ingredients.
We also thoroughly enjoyed the Wasabi Sweet Potato Salad, which had been beckoning me from the moment I first spied the recipe. I adore sweet potatoes, of course, and have had them spiced in sweet potato fries, but never with something quite so hot as wasabi. Again, I wondered at the proportions of the spice mix in the ingredients, but should have trusted Christy. The sum worked out to be greater than the parts, and I loved this salad as well (I had run out of the called-for cucumbers, so subbed radish instead; still worked wonderfully). I could have eaten the entire batch by myself!
[I swear, it's not tomato sauce! But even tastier.]
Next up was another ingenious, fantastic recipe: the Mama Mia Magnifico Sauce, ideal for those who are either allergic to tomatoes or can’t eat nightshade vegetables (eg, those with arthritis). I didn’t tell the HH that this sauce was tomato-free, and he had absolutely no idea. When I finally let the cat out of the bag, he was genuinely surprised and commented that this was “as good as any tomato-based pasta sauce we’ve ever had.” I concur. I loved it on pasta, of course, but also used it the next day on a grain-free pizza crust, and later, defrosted, with crumbled frozen tofu for a sloppy joe lunch. You’ll be amazed by this one!
And I just couldn’t resist one more. . . while I don’t eat many sandwiches (or much bread at all, for that matter), I have always made an exception for Reubens, one of the most satisfying combinations of protein, complex carbs and creamy dressing I can imagine in existence. I couldn’t resist giving Christy’s healthified version a try. The marinated tempeh and tangy Russian-style dressing complemented each other marvelously, and the use of avocado in lieu of standard melted cheese was a brilliant way to incorporate the smooth creaminess you’d expect without the dairy or any artificial ingredients. The HH actually ate two of these (as open-faced sandwiches). With leftovers the next day, I enjoyed mine à la raw, wrapped in a crisp collard leaf, like so:
I literally can’t wait to cook through this entire book (counting the days until I can use maple syrup again. . . ), there are so many appealing recipes in it.
If you’re looking for a cookbook filled with mouth watering, healthy and flavorful plant-based recipes that are also impressive to the eye, I’d recommend Blissful Bitesas your first choice. I love that Christy focuses on whole foods ingredients, low fat and low sweeteners (and when she does use sweeteners, they’re all natural, like maple syrup or brown rice syrup). If you’re on a restricted diet (as I am), this book will likely still offer up a plethora of recipes you can enjoy.
Now, go out and find your Bliss(ful Bites)! (PS. Just checked–if you order through amazon.com, you can still receive it in time for Christmas with 2-day shipping!).
And Happy Hanukkah to everyone who’s celebrating tonight!
Broccoli Salad with Creamy Mustard Dressing from Blissful Bites
Printed with permission from the author
This is a healthy plant-based take on salads you may have had at a salad bar or at potlucks. It is easy to make and will be a crowd-pleaser at get-togethers. It’s also a great way to use leftover beans. if you throw in some cooked quinoa, it makes a one-pot meal perfect to take to work for lunch.
1 large crown broccoli, cut into florets
1 large carrot, grated
1 cup (240 ml) cooked chickpeas, or 1 can (15 oz/500 ml) drained and rinsed
2 red radishes, thinly sliced
Creamy Mustard Dressing
1/2 cup (120 ml) vegan mayonnaise [I used this recipe]
2 Tbsp (30 ml) dijon mustard
1 Tbsp (15 ml) maple syrup [I used 10 drops plain stevia liquid]
1 Tbsp (15 ml) apple cider vinegar
pinch fine sea salt and black pepper
Steam the broccoli until crisp-tender, about two minutes. Remove from heat and toss with the rest of salad ingredients.
Whisk together dressing ingredients in a small bowl; adjust seasonings. Toss with salad and chill for 10 minutes before serving. Great the next day, too! Makes 3-5 servings.
No, you’re not imagining: here I am again, a mere day after my previous post–and proffering yet another holiday-themed recipe! I know: totally out of character. But it’s the holidays!
I mean, doesn’t this happen to you, too? You’re invited to a plethora of holiday parties and events; and, since you really want to see all your friends and family, you accept every invitation with the best of intentions. Then, the weekend arrives and–ack!!–not only do you have seventeen shindigs to attend on the same day, you’ve also got your own holiday cooking and baking to take care of as well! You frantically attempt to juggle all your commitments, guzzling a bit of eggnog here and a bite of a cheese ball there before racing off to the next soirée.
(No? You mean it’s just me?).
Well, when Marly (of Namely Marly) and Allyson (of Manifest:Vegan) sent out a request a while back for bloggers to participate in their Virtual Vegan Holiday potluck dinner, how could I refuse such a good party? I offered to bring along an appetizer, then set about searching through my recipes for a tried-and-true favorite. (And don’t forget to check out all the other courses being served up by other bloggers today–full list at the end of this post!).
This carrot pâté is a longtime favorite of mine, and one I’ve been serving at special occasions since my twenties. When I first started serving this at dinner parties, the recipe contained something like 4 eggs and mayonnaise; I revamped it to a vegan version over a decade ago and have been refining it ever since. It’s a fabulous offering for a cocktail party, potluck dinner, or buffet table. Just place your unmolded pâté on a serving platter and allow people to shave off their own slices (be sure to tell them it’s not cheddar cheese–something my guests seem to assume in alarming numbers!). Leftovers are great on toast the next day (in fact, I’ve been known to slather some on an Oatmeal Poppyseed Scone for breakfast–sort of like a carrot jam), in a sandwich for lunch, or as an afternoon snack with crackers.
Because the carrots are first boiled, then baked, they release their natural sweetness and become meltingly soft, almost custard-like, when blended with the other ingredients. I enjoy the hint of thyme in this pâté, but if you’re not a fan, just leave it out or substitute with another favorite herb (I think tarragon would be superb in this, or a pinch of nutmeg).
I actually posted an earlier iteration of the recipe, waaaay back when this blog was still a young’un, but since there were only, like, eight of you reading at that time (okay, I just went back and checked: it was 12 of you), I thought it prudent to post it again, updated for the ACD; I also added a kick of spice in this version, courtesy of either sriracha or chili flakes. Besides, I felt obliged to shoot a new photo so that you wouldn’t assume the pâté was truly the same shade of neon orange that appears in the first picture. . . oh, wait a sec. Scratch that last comment.
Okay, so maybe it does have an electric orange hue. But I promise you, you will love this pâté. Just think of the color as lively, energetic, festive. . . inviting. Sort of makes you want to party, doesn’t it?
“Mum, we like to party, too, you know! And by ‘party,” we mean ‘eat some of that pâté,’ of course! Thanks for making recipe, too, Mum–we were getting nervous with all of that chocolate around the past few days.”
Carrot Pâté (Suitable for ACD Stage 2 and Beyond)
Unlike a traditional pâté, this carrot spread is smooth, creamy, and light–almost like a dense custard. The flavor is a tantalizing combination of sweet, tangy and spicy, and works perfectly with crackers or hearty bread.
1 pound (about 455 g) carrots, trimmed and peeled (6-8 large carrots)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) light or white mellow miso*
1/2 tsp (2.5 ml) dried thyme or about 1 tsp (5 ml) fresh (I used 3 stalks)
1 package (12 ounces/375 g) extra-firm silken tofu (I used Mori-Nu)
2 Tbsp (30 ml) potato starch
1 tsp (5 ml) sriracha (for ACD Stage 3 or later) or 1/4 tsp (1 ml) chili flakes (for ACD Stage 2 or later)
1/2 cup (120 ml) fresh parsley or cilantro leaves
Preheat oven to 325F (170C). Spray four individual ramekins or 3 mini loaf pans with nonstick spray, or line with parchment. Place the ramekins or pans on a cookie sheet and set aside.
Place the carrots in a large pot of lightly salted water and bring to the boil over high heat. Lower heat slightly and cook until the carrots are just tender, 7-10 minutes. Drain and allow to cool.
Place the carrots and remaining ingredients in a powerful blender (I use a VitaMix) or food processor and blend until perfectly smooth and no traces of tofu are visible.
Divide the mixture evenly among the ramekins. Bake (on the cookie sheet) in preheated oven for 50-65 minutes, rotating the cookie sheet about halfway through, until the pâté is puffed slightly and the top appears dry.
Allow to cool, then cover and refrigerate at least 4 hours or overnight. To unmold, invert ramekin on a serving plate and shake once to loosen the pâté (if it doesn’t come out easily, run a sharp knife along the edge of the ramekin before unmolding). Garnish with more fresh herbs if desired. Serve with crackers or bread. Makes 10-12 appetizer servings. Will keep, covered in the refrigerator, up to 4 days.
* Note: you can replace the miso with cashew butter, tahini, or another nut butter if you like; I sometimes use half miso and half cashew butter for a creamier result.
Here’s the rest of the Virtual Vegan Holiday Dinner Lineup:
IV. Week Four: Holiday Entrées and Sides with Hallie at Daily Bites
V: Week Five: Breakfast and Brunch with yours truly
And this week marks one of my favorite themes of all : DESSERT! It’s being hosted by Maggie at She Let Them Eat Cake.
Be sure to hop over to Maggie’s blog to check out her Gingerbread Cupcakes and giveaway! You can also link up your own GF dessert recipes and leave a comment to enter today’s giveaway. Here’s what Maggie will be giving away:
To enter to win either book, just leave a comment on Maggie’s blog, or link up a recipe of your own!
And now, who’s ready for dessert? I think we’ve waited long enough!
I actually first made this pie quite a while ago (some of you may remember that I posted about it on Facebook), but I’ve been holding on to the recipe, clinging to it like Scrooge gripping his last penny so that I could save it for this very post. Seriously, this is one is a show-stopper, a perfect finale to a holiday meal or any special occasion. And it’s worth every second of the effort involved.
I recently served this to a friend of the HH’s who came for dinner (he’s a typical Standard American Diet kinda guy–McMuffin for breakfast, cheeseburger for lunch, Pringles on the go and pizza for dinner) and he scraped the plate clean, eagerly accepting a second serving. The HH, who is fond of any dessert that’s light, cool and creamy, declared this to be one of my best recipes to date. I think so, too.
The funny thing is, I don’t consider myself to be a “pie person.” There are folks who adore pies; those who dive right in to the filling, virtually ignoring the crust; and, alternately, those who pick away at the pastry indifferent to the oozing cherries or blueberries or glistening apple slices within. I would normally consider myself one of the latter, if I ever ate pie at all. I thought of the filling as merely a “crust delivery vehicle.”
In this case, though, the entire package must be savored, the layers of crust, ganache, mousse and drizzle melding together in one tantalizing confection. The base is a chocolate shortbread crust, adapted from the recipe in Sweet Freedom (revamped to be gluten-free and ACD-friendly). Next is a layer of intense dark chocolate ganache, a perfect marriage of smooth and condensed. The top layer, a serendipitous combination of coconut whipped cream, smooth almond butter and dark chocolate, is so pillowy, rich and creamy that you may need a moment to compose yourself after you take your first sinful bite.
I also experimented with the pie as a torte in a springform pan, with an equally enticing outcome. So no matter what your own preference, you can still enjoy this exquisite dessert.
Depending on which format you choose, you may end up with a tad extra ganache at the end of the process. In fact, I found myself with about 1/2 cup (120 ml) left over after the pie was assembled.
So, what did I do with it?
[Pumpkin Oatmeal Bowl with Chocolate Ganache Swirl.]
Oh, yes. Yes, I did. Maybe I am a pie person, after all.
And here are the desserts that other Gluten Free Holiday participants made today:
And don’t forget. . . I’ve got a Holiday Mega Ebook Sale going on from now until the end of the year–any two of my ebooks (including Sweet Freedom!) for just $10.95! Details or place an order here.
Black Bottom Almond Mousse Pie with Chocolate Ganache Drizzle
This is a perfect dessert to serve at a special occasion, a holiday meal, or any time you want to impress your guests. No one will believe there’s no dairy, eggs, or refined sugar in this amazing confection!
1/2 tsp (2.5 ml) powdered pure stevia (I like NuNaturals)
1/2 tsp (2.5 ml) baking powder
3/4 tsp (7.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) virgin coconut oil, preferably organic, at room temperature (not melted)
For the Ganache:
7 ounces (200 g) good quality unsweetened chocolate, coarsely chopped (I use Cocoa Camino; I’ve heard that Scharffen Berger is also great)
1/4 cup (60 ml) smooth natural almond butter (I prefer Maranatha, but Nuts to You worked, too)
1-1/2 cups (360 ml)** full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1/3 cup (80 ml) plain or vanilla rice, soy, or almond milk
1 Tbsp (15 ml) pure vanilla extract
40 drops plain or vanilla liquid stevia (I use NuNaturals)
2 cups** (480 ml) full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1 cup (240 ml) smooth natural almond butter (I prefer Marantha; Nuts to You worked well, too)
60 drops plain or vanilla liquid stevia, about 1 tsp/5 ml (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract
1 level teaspoon (5 ml) xanthan gum
** I used two cans (400 ml or 14 oz) for this entire recipe. Measure out the 1-1/3 cups/320 ml for the ganache; you should have about 2 cups left for the mousse.
Bake the Crust: Preheat oven to 350F (180C). Line a 9-inch ( cm) pie plate or 8-1/2 inch ( cm) springform pan with parchment, or spray with nonstick spray. Set aside.
Mix the coconut sugar, agave nectar, vanilla and water in a smal bowl and mix to begin dissolving the sugar. Set aside while you prepare the dry ingredients.
In the bowl of a food processor, blend the all-purpose flour, brown rice flour, cocoa powder, stevia, baking powder, xanthan gum and salt until well combined. Add the coconut oil and pulse a few times to break it up, then blend until well distributed (it will look dry and crumbly; this is as it should be). Pour the wet mixture in a ring over the dry and process again until it comes together in a dough.
Press the dough into the pie plate or on the bottom only of the springform pan (if it’s too soft to stay on the sides of the pie plate, refrigerate it for about ten minutes and then re-press; flute edges if desired.) Prick the bottom of the crust here and there with a fork.
Bake in preheated oven for 15-25 minutes, until dry and lightly browned on the edges. Allow to cool while you prepare the ganache.
Prepare the Ganache: Place all ingredients in a medium-sized, heavy-bottomed pot over lowest possible heat. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Taste and adjust sweetness if necessary by adding more stevia, a drop or two at a time (you can add more coconut sugar if you like, but unless you continue to cook the mixture, it won’t dissolve and your ganache will be grainy).
Measure out 2 cups (480 ml) of the mixture and pour it over the crust in the pie plate or pan; reserve the rest to drizzle on top of the pie. Place the crust in the refrigerator for at least an hour so the ganache can firm up.
When the ganache is firm, make the mousse: In the container of a high-powered blender (I use a VitaMix), place all ingredients except for the xanthan gum. Blend for 30 seconds to a minute, until everything is well mixed and very smooth. Add the xanthan gum and blend on low speed until incorporated, then blend on high for 15 seconds or so, until the mixture firms up and appears to no longer be blending; this should happen fairly quickly. (If you don’t have a VitaMix, you can still make this, but you will need to make the mousse in two batches as a regular blender will not be strong enough to mix the entire thing at once; this even stresses the VitaMix a bit! Use exactly half of each ingredient in each batch, then proceed as follows).
Turn the mousse into the prepared crust and spread evenly over the ganache (or you can swirl it into a fancy pattern on top if you like). Drizzle as much of the reserved ganache as you like in a random pattern over the top of the mousse. Refrigerate until the ganache and filling are both firm, at least 4 hours or overnight.
Cut slices from the pie plate, or, to unmold the springform pan, run a sharp knife along the edge before loosening the sides of the pan. Makes 8-10 servings. Store, covered, in the refrigerator up to 5 days. May be frozen (I freeze individual slices on a cookie sheet in the freezer; once solid, I wrap each slice in plastic wrap, then store the wrapped slices in a ziploc bag. To defrost, remove the slices and allow to defrost, still wrapped, overnight in the refrigerator).
Last Year at this Time: My Way of Eating (my food philosophy, sort of)
I’m delighted to be taking part in the Home for the Holidays event, organized by Shirley over at Gluten Free Easily. The event spans almost a month, with a new blogger each day (25 in all!) presenting to you the recipe that spells “home” to her or him: the one that sparks memories of family gatherings when you were a child, warms your insides, makes you smile and evokes love and community. The one you immediately think of when you think, “holidays“! And we hope you’ll join in on your own blog by posting the badge, below, and linking up to the event as well!
So what does this mean? Well, there are twenty five amazing recipes–AND twenty five amazing giveaways! Just as there will be a new recipe posted every day (mine’s at the end of the post), there will also be a new set of prizes each day (each blogger will be giving away 3 prizes, with some repeated, so if you don’t win a favorite book on one day, you can try again later!). In addition to the individual bloggers’ giveaways, Shirley is coordinating three incredible Grand Prizes–and you’re automatically entered for each of the grand prizes every time you enter any of the individual giveaways throughout the month (such as the one you’ll find below!). D
To enter to win these three prizes–or any of the others—leave a comment on any, or all, of the blogs presenting in the event. Every entry also counts toward the three grand prizes. The more you enter, the more chances you have to win! The three prizes above will be announced on Gluten Free Easily on Christmas.
Today, I’m giving away these two prizes: THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
TWO Copies of Living WithoutMagazine! This is a fantastic resource for anyone who has food intolerances, sensitivities or allergies. You’ll find great information and recipes for people who live without eating gluten, dairy, eggs, soy, corn, etc!
TO ENTER TO WIN ONE OF THESE GREAT PRIZES THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED! (all entries are also eligible for the three grand prizes): simply leave a comment on this post.
You can gain extra entries by doing one or more of the following. FOR EACH EXTRA ENTRY, PLEASE COME BACK AND LEAVE A COMMENT TELLING ME THAT YOU’VE DONE SO.
The giveaway will run until MIDNIGHT ON TUESDAY, DECEMBER 13.THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED! Shirley will announce the winners on her blog at the end of the week, and I’ll also announce them here thereafter.
For a complete list of all the prizes and their sponsors, see the end of this post (just after the recipe).
[Chocolate + peppermint + truffles = My kinda holiday food!]
When I thought about what foods evoke “holidays” for me, there was only one answer: chocolate. As an avowed chocaholic (okay, serious, recidivist, chocolate addict), pretty much any special occasion has to include the beloved blissful brown bite, but wintertime holidays in particular bring this confection to mind.
When I was a singleton living on my own, I rented the basement apartment of a fabulous Victorian home that had been converted into four flats. The woman on the top floor was a jetsetting, run- (and flirt)-with-the-wolves kind of gal, with a fashion sense that combined pixie-cute appeal with a definite siren-sexiness factor. (In the end, she nabbed the son of Canada’s richest billionaire as her husband. The marriage has since dissolved, but I have no doubt that the bank account is as healthy as ever).
One year, Ms. Jetsetter invited me to a Christmas party in her flat. Emerging from the bowels of the building, my eyes still squinting from the light, I was entirely entranced by the fantasty winter-wonderland theme of her party and the dreamy quality of the decorations in her apartment. It was as if she had smeared the camera lens with Vaseline and strung gauze all over the place, with everything slightly blurred, the edges softened, silver and white undertones to the light and shadows throughout the place. The antique tree decorations were illuminated in glimmering beams, reflecting off the glowing embers in the fireplace. Tabletops were crowded with plates of food and drink and small, flickering candles emitting a soft and sensuous glow. And there, in the bathroom (yes! the bathroom!) was a lovely bowl of individually wrapped chocolate truffles on the counter, so guests could sneak a little treat with them after checking their reflections, fixing their lipliner, or straightening a tie.
I was in love with the idea of offering truffles in virtually every room of the party, and since then, have blatantly copied the concept any time I throw a holiday bash. But the truffles themselves were easier to attain, since they came from Canada’s own President’s Choice line. Anyone who lives in Ontario (or has access to the brand) will likely be familiar with these rich little squares, covered in milk chocolate and concealing a mint-chocolate ganache filling.
Now that I can consume neither chocolate nor sugar, I just had to create an ACD friendly version of my own. I think you’ll find these incredibly reminiscent of milk chocolate, and just as irresistible. The insides are a blended-till-silky-smooth mix of coconut, cashews and chocolate (somebody save me), all covered in a thick and intense dark chocolate cloak. The contrast in flavors and textures is enough to make even the richest billionaire swoon.
The next time you throw a holiday party, you can proudly lay these treats out for your guests–in whichever room you choose.
[Didn't I tell you they look like milk chocolate? Rich, minty, smooth. . . heaven.]
“Milk Chocolate” Mint Truffles(ACD Stage 3 and beyond)
The coconut-chocolate combo in the filling really looks like milk chocolate and has a mouthfeel that is very reminiscent of the “real” thing. These truffles are rich and delectable enough to satisfy any chocolate lover in your life! I’m including a more labor-intensive version (my preferred) as well as a quicker and easier version; both are delicious and they are very close in texture.
Filling, Version I (a bit more work, but much more economical):
1.5 ounces (40 g) good quality unsweetened chocolate (I use Cocoa Camino; I hear that Scharffen Berger is great, too)
1 Tbsp (15 ml) extra virgin coconut oil, preferably organic
2 cups (160 g) unsweetened, dried thick or medium shredded coconut (not coconut flakes or the shredded type that is already ground up into crumbs, unless you weigh it)
1 heaping cup (160 g ) lightly toasted natural cashews (no salt)
Make the Filling: Prepare a small square plastic container, single-serving loaf pan, or other small (around 2 cups/500 ml) square container by lining with plastic wrap. Alternately, you could use miniature silicone muffin cups (for round truffles). I used a small square plastic freezer container. Set aside.
For Filling Version One, Proceed as Follows: In a small, heavy-bottomed pot over lowest heat possible, melt the chocolate and coconut oil; set aside.
Place the coconut, cashews, sugar and salt in a high-powered blender (I use my VitaMix) and, using the wand, blend until you have a smooth and semi-liquid coconut-cashew “butter”. Keep blending until it is very smooth and pourable! (The mixture will be very warm at this point).
Add the melted chocolate, vanilla, stevia and peppermint extract and blend again just to combine.
For Filling Version II, Proceed as Follows: In a small, heavy-bottomed pot, combine the coconut butter, cashew butter, coconut sugar, salt and chocolate. Heat over lowest heat possible, stirring constantly, until melted and very smooth. Add the vanilla, stevia and peppermint extract and stir well. (For a glassy-smooth filling, at this point you can pour this mixture into a blender and blend for 30 seconds to smooth out any last remnants of graininess from the coconut sugar. . . but this is totally not necessary–still delicious without!).
For both Versions, Continue as Follows: Pour the mixture into the prepared container and refrigerate until solid, 40-60 minutes. Once solid, invert onto a cutting board lined with plastic and allow to sit for 5 minutes just to soften slightly (it will get soft fairly quickly, but if you cut it right away, it will splinter and crack). Using a very sharp knife, cut into desired number of squares (I made 16; some cracked or broke, so I ended up with about a dozen good squares).
Place the cutting board with the squares on it in the freezer until completely solid, about an hour.
About ten minutes before you will coat the truffles, make the coating.
For Coating Version I, Proceed as Follows: Bring about 1 inch (2.5 cm) of water to a boil in a small pot; turn down to lowest heat. Set a glass or metal bowl over the pot (the bowl should be big enough that the bottom isn’t touching the water in the pot) and add the chocolate and coconut oil to the bowl. Allow to sit about 30 seconds, then stir until the chocolate melts. Remove from the pot and whisk in the carob powder and stevia. Mix well to eliminate any lumps.
For Coating Version II, Proceed as Follows: Place the sugar, chocolate and coconut oil in a small, heavy-bottomed pot over lowest heat possible. Stir constantly until the chocolate is melted. Remove from heat and add the stevia; stir until well combined.
To Coat the Truffles: Place the bowl of chocolate on the counter. Get yourself a big, wide-tined fork (I found a good one at the dollar store; any large fork should do).
Bring the board with the cut-out filling to the counter. Working quickly, grab each piece and dip the bottom in the chocolate; let it drip off a bit, then place chocolate side-down onto the board. When they’re all done, return the board to the freezer so the chocolate can firm up a bit (about 5 minutes).
One at a time, place each square chocolate side-down on the fork. Hold the truffle over the bowl and, using a spoon or spatula, spoon more chocolate over the top and sides, allowing excess to drip through the tines of the fork and back into the bowl. Tap the fork on the side of the bowl to remove any excess. At this point, it’s really important to ensure that the entire filling is coated, with no uncovered spots peeking through the chocolate! Slide each truffle off the fork one at a time by pushing it off with the tip of a knife or another fork, and replace them all on the cutting board.
Once all the truffles are coated, you can pop them the fridge to firm up (no need to go back in the freezer at this point).
Once the truffles are firm, you can drizzle any leftover chocolate coating over them to create pretty patterns, or dip a dried cranberry or goji berry in a bit of the leftover chocolate to “glue” it to the top of a truffle as decoration.
Store the truffles in a covered container in the refrigerator. Remove them from the fridge at least 10 minutes before serving to allow the filling inside to soften up for a smoother, more ganache-like consistency. If you’ve covered the entire filling with chocolate, they should be fine at room temperature, as the coating is solid and will prevent any of the filling from oozing out. Makes 12-16 truffles.
Here’s the full lineup of participating sponsors and prizes for Home for the Holidays:
PRINT BOOKS (Cookbooks and Resource Books, or Combos):
–More Make It Fast, Cook It Slow and Totally Together Journal combos–by Stephanie O’Dea, three combos (3) –Simply … Gluten-Free Desserts by Carol Kicinski, 2 signed copies (2) each with a package of Carol’s Gluten-Free Flour mix –Artisanal Gluten-Free Cooking by Pete and Kelli Bronski, one signed copy (1) –Artisanal Gluten-Free Cupcakes by Pete and Kelly Bronski, one signed copy (1) –Gluten-Free Baking for Dummies by Jean Layton and Linda Larsen, one copy (1) (release date Dec. 6) –Gluten-Free on a Shoestring by Nicole Hunn — 2 copies (2) –Gluten-Free in 5 Minutes by Robin Ryberg — 2 copies (2) –Gluten-Free Makeovers by Beth Hillson – 2 copies (2) –The Gluten-Free Almond Flour Cookbook by Elana Amsterdam, six signed copies (6) –The Gluten-Free Cupcakes Cookbook by Elana Amsterdam, six signed copies (6) –The Gluten-Free Asian Kitchen by Laura B. Russell, two copies (2) –The Dairy-Free Gluten-Free Kitchen by Denise Jardine, ONE EXCLUSIVE ADVANCE COPY (1) –The Pure Kitchen by Hallie Klecker, two copies (2) –Cooking for Isaiah by Silvana Nardone, three copies (3) –Free for All Cooking by Jules Shepard, one signed copy (1) –The First Year: Celiac Disease and Living Gluten Free: An Essential Guide for the Newly Diagnosed by Jules Shepard, one signed copy –Healthier Without Wheat by Dr. Stephen Wangen, three signed copies (3) –Sugar Nation by Jeffrey O’Connell, four copies (4) –Wheat Belly by William Davis, three copies (3) –Dangerous Grains by Ron Hoggan and Dr. James Braly, two copies (2) –The Food Allergy Kitchen by Amra Ibrismovic and Carmel Nelson, one copy (1) –The Whole Foods Kosher Kitchen* by Lévana Kirschenbaum and Lisa R.Young –The Spunky Coconut Cookbook 2nd edition, by Kelly Brozyna, one signed copy (1) –Grain-Free Baked Goods and Desserts by Kelly Brozyna, one signed copy (1) –Paleo Comfort Foods by Julie and Charles Mayfield, three copies (3) –Go Dairy Free* by Alisa Fleming, two signed copies (2) –Modern Spice by Monica Bhide, one copy (1) (in combo package with Monica’s app, iSPICE) –Perfect One-Dish Dinners* by Pam Anderson, one signed copy (1) –The Whole Life Nutrition Cookbook by Ali Segersten and Tom Malterre, two signed copies (2) –The Steamy Kitchen* by Jaden Hair, one copy (1)
–100 Best Gluten-Free Recipes by Carol Fenster, one copy (1)
E-BOOKS (Cookbooks and Resource Books)
–Gluten-Free Goddess E-Book:Best Loved Recipes by Karina Allrich (1) –The Gluten-Free Diner Cookbook by Diane Eblin, one copy with tote bag (1) –7 Quick Start Tips for Living a Healthy Gluten-Free Fit Life, by Erin Elberson, five copies (5) –Sweet Freedom*, by Ricki Heller, one copy (1) –Combo Set of following: Good Morning Breakfasts, Desserts Without Compromise, and Anti-Candida Feast Book by Ricki Heller, one copy (1) of set
MAGAZINES–Easy Eats, three subscriptions–electronic (3) –Delight, two subscriptions–print (2) –Living Without, two subscriptions–print (2)
APPS
–Cook IT Allergy Free by Kim Wilson-Maes, three apps (3) –iSPICE by Monica Bhide, one app (in combo package with her cookbook, Modern Spice; already mentioned above) (1)
THIRD PRIZE—Caveman Cookies giveaway package ($89 value).One large bag of each of the current three flavors , Original, Tropical, and Alpine ($28.95 value) plus one large bag of the soon-to-be released new flavor, Rainforest ($9.95 value; will be shipped as soon as available; anticipated end of Dec); 1 large variety pack ($32.50 value), and 1 t-shirt ($17.50 value; your size, your color).
It’s just insane how quickly this month is whizzing by–before we know it, it will be 2012!! Okay, I don’t mean to rush things along, or anything. . . . let’s just enjoy the rest of December as best we can. And one thing I truly enjoy is all of your great recipes for Wellness Weekend! Another stellar show of recipes from y’all last week, for sure.
Before I get to today’s lineup, I’ve got a few little announcements to make:’
First, just in case you missed it, this morning marked Week 5 of the “A Gluten Free Holiday” event. I served up some Oatmeal Poppyseed Scones, and I’m giving away TWO cookbooks–Gluten Free and Vegan Holidaysby Jennifer Katzinger, and my own Sweet Freedom. So hop over to this morning’s post and leave a comment, or link up your breakfast recipes to enter to win!
Finally, thank you to everyone who supplied ideas for blog changes to DDD in 2012–I am already working on posts as a result of your suggestions! But I’m still interested in your ideas about topics or pages you’d like to see, what you could live without, what you like best on the blog. Please feel free to leave a comment on the post if you haven’t yet!
And now. . . . what we’ve all been waiting for: the food!
Some highlights from last week, based on the theme of “quick”:
Raspberry Pineapple Smoothie from Wayfaring Chocolate. I love pineapple in, well, just about anything. And this smoothie looks like a snap to prepare.
Warm Pumpkin Porridge from The Gluten Free Edge. This grain-free porridge has been my breakfast (with minor adjustments) three times this past week. Love it. (I add hemp seeds and/or ground coconut as well).
Pomegranate Ice Cream from Gluten Free Pantry. Yes, it’s December and freezing where I live, but this looks so festive, and I adore pomegranate!
Readers’ Choice, Savory: Savory Breakfast Bowls with Rice, Kale and Butternut Squash from Celiacs in the House. I love savory breakfasts, and these bowls look like a perfect way to start the day with a balanced and delicious mix of carbs, protein, and healthy fats.
Readers’ Choice:Vegan Chocolate Sunbutter Pillows from Cats in the Kitchen. A fabulous treat in any case, but doubly so if you miss peanut butter cups (as I do!).
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. 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.
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, 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!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Welcome to Week V of A Gluten-Free Holiday, the event conceived by Amy of Simply Sugar and Gluten Free, designed to bring you lots of GF holiday food ideas every Thursday right through to Christmas! This week’s topic is Breakfasts and Brunch–so of course, I just *had* to volunteer to host this one. It’s no secret that breakfast is my very favorite meal of the day! I’ve got a new favorite recipe to share, too (at the end of this post).
Here at A Gluten-Free Holiday, we’re giving away two cookbooks today–both filled with yummy vegan recipes! For information about how to enter to win, keep on reading! Here’s what’s on offer this week:
One reader will win a copy of Jennifer Katzinger’s Gluten Free and Vegan Holidays. This book offers recipes for holidays throughout the year. I took a peek on amazon.com and it looks like a beautiful book!
And. . . .
A second reader is eligible to win a copy of my book, Sweet Freedom! (If you eat gluten-free, please note that only about 30% of the recipes in the book are gluten free; the rest use spelt and/or barley flours. You can always replace those with all-purpose GF flour, however; I’ve tried it on more than a dozen recipes and it works just fine!). All the recipes are free of refined sugars, wheat, eggs and dairy.
Here’s How to Enter the Giveaway:
To enter the giveaway, simply leave a comment on this post telling me what your favorite breakfast food is. And please do feel free to link up your own recipes so that others can find some inspiration as well! Every recipe you link counts as an extra entry.
You can also enter again with any or all of the following additional methods. For each one, please come back and leave a separate comment telling me that you did so:
The first time I ate home-baked scones was a bit of a revelation for me. I was in Windsor, Ontario, visiting my former university room mate over the Christmas holidays. After an afternoon spent chattering like hungry chipmunks, we relaxed over a homecooked dinner of lasagna and one too many glasses of wine before calling it a night. I awoke the next morning to the characteristic hissing and bubbling of the coffee maker, my nose leading me toward the beckoning aromas in the kitchen. There at the counter was my roomie (let’s call her Marilyn) slicing cinnamon scones from a pan, setting them on plates and topping each with a dollop of freshly whipped cream. She proffered a mug of java and a plate; the biscuit was still warm, the cream melting and beginning to run in rivulets down the sides of the pastry.
I was in awe: you mean you could make those things from scratch?
In school, Marilyn was a lively, chatty woman with a hearty laugh, someone who embodied the term “joie de vivre“; clearly, she loved life. Also, she loved men. She loved everything about them, and she made it look so easy: chatting was easy, laughing was easy, dating was easy–in word, Marilyn was easy.
Marilyn had perfected the art of flirting and could attract more men in five minutes than the words I could type in that time span (and I’m a pretty fast typist. Then again, Marilyn was pretty fast, too.). But apart from her social talents, who would guess that she could bake as well? I mean, one doesn’t usually associate scones and sex (though I suppose that whipped cream is another matter altogether.). Once she shared the recipe with me as she baked up a fresh batch, I was astounded at how simple it was to whip up such delicious delicacies by hand.
I transcribed the recipe (which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto, I went to town baking scones. I haven’t lost my admiration since.
A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-house magazine put out by one of our local supermarkets. My thoughts turned to a bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD-friendly, version of the biscuits.
I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enough for slathering with coconut butter or homemade cranberry-apple compote. The oats add a lovely textural contrast and an alternate kind of flakiness, that you might find in butter-laden ones.
The HH adored these little cakes and quickly scarfed down two of them.
“So, can I have another one of those?” he asked, the plate already in his hand, outstretched toward the cookie sheet.
I laughed and glanced back at him from my post at the kitchen table, where I was laying out the cakes to photograph them. ”Ah, we’ll have to see,” I teased, lowering my chin and batting my eyelashes. “I’ll consider giving you a taste, but then what will you give me?” (Hmm. Could it be Marilyn taught me more than simply how to make scones?).
He raised an eyebrow and smiled a crooked smile. “Your wish is my command,” he replied.
Oatmeal Poppyseed Scones (suitable for ACD Stage 3 and beyond)
These are a perfect addition to your weekend breakfast or brunch. The dough comes together incredibly quickly, and the scones can go from idea to table for a freshly baked, warm and inviting breadstuff in under 30 minutes.
2/3 cup (160 ml) old-fashioned rolled oats (not instant or quick-cook)
1 Tbsp (30 ml) poppy seeds
2-1/2 tsp (12. 5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
3 Tbsp (45 ml) solid (cold) extra virgin coconut oil, preferably organic, plus an extra 1 Tbsp (15 ml), melted, for brushing tops of scones
3/4 tsp (3.5 ml) apple cider vinegar
enough unsweetened plain or vanilla soy or almond milk to make 2/3 cup (160 ml) with the vinegar
1 tsp (5 ml) vanilla
10-15 drops plain or vanilla liquid stevia, to your taste
Preheat oven to 425F (220 C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a medium bowl, sift together the flour, poppyseeds, baking powder, baking soda, salt and xanthan gum; whisk to blend. Stir in the oats and set aside.
Pour the apple cider vinegar into a glass measuring cup. Add enough milk to make 2/3 cup (160 ml) total. Add the vanilla and stevia and stir to blend. Set aside.
Drop the coconut oil in chunks over the flour in the bowl. Using a pastry cutter or a wide-tined fork, cut the oil into the flour to create pea-sized bits (don’t over mix the oil into the flour–it’s okay if there is still a lot of flour that’s not mixed with the oil). Pour the liquid over the dry ingredients and quickly toss with a fork until it comes together in a rather soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough and place mounds on the cookie sheet. Use a floured hand or the back of a silicone spatula to gently flatten the top of each scone. Melt the final tbsp (15 ml) of oil and gently brush the scones with oil. Bake in preheated oven for 15-20 minutes, until lightly browned on top. Allow to cool 5 minutes before removing to cooling rack. Serve warm with coconut butter or jam (or both). Makes 6-8 biscuits. May be frozen.
If you’re interested in previous Gluten Free Holiday posts, here’s what’s been going on so far:
Happy Monday, everyone! It’s also the beginning of the final month of the year–a perfect time for some announcements and updates (plus a request for your help–see last item in this post!). With so much going on here at DDD these days, I thought I’d take the opportunity to collate some items in a single post. But I warn you, this is a long’un–so grab a Carob Chai Latte (or, if you prefer, a glass of Holiday Nog), put your feet up, and read on!
Yes, that’s right: it’s been so chaotically busy over here that I completely neglected to post the winner of last week’s giveaway! As I mentioned last week, the book is great for anyone who eats gluten-free, and also contains a good number of vegan recipes. And I loved the Beet Tagine! A random selection from all entries resulted in a winner:
Number 8: Rick–the Health Sleuth! Rick’s comment: “I have never had tagine, omg i would love this cookbook! please add me to the contest!”
Congratulations, Rick! Please email me at dietdessertdogsATgmailDOTcom with your full name and address, and I’ll be sure the book gets out to you asap!
I’m giddy with excitement that I’ll be among the presenters at the brand new Nourished food bloggers’ conference, coming to Chicago in April 2012! The conference is the brainchild of Amy Green from Simply Sugar and Gluten Free, plus Jen Cafferty, the woman behind the Gluten and Allergen-Free Expos and the blog Gluten-Free Life. The conference is the first of its kind, “tailored exclusively to the needs of those on special diets, writing about special diets, and niche bloggers.” These days, that includes more and more of us!
Some of the confirmed speakers who will guide you toward more fun, effective and popular food blogging include Susan Voisin of Fatfree Vegan Kitchen (one of my vegan blogging idols!), Silvana Nardone of Silvana’s Kitchen, Dianne Jacob of Will Write for Food and Cybele Pascal, renowned allergen-free cookbook author. I’m thrilled that I’ll finally get to meet so many of my blogging colleagues at the conference as well–and I do hope I get to meet some of you, too!
Free Ticket Giveaway! I’d love if you can make it out to Chicago next April and join in the event. The conference founders want you to be there, too, so they’re holding a giveaway for a free ticket to the conference, until Decmeber 8th! There’s still time to enter to win a free ticket. Hop over to the Nourished blog and leave a comment to enter.
III. Osteopenia Update:
Holistic Approach, -1.3; Conventional Approach, -2.2 (or, a Funny Thing Happened on the Way to the Bone Density Test)
Some of you may remember my outrage a couple of years ago when my doctor unceremoniously informed me that I had osteopenia (a decrease in bone density that can be a precursor to osteoporosis). As a person who studied holistic nutrition and takes pains to eat a balanced diet of whole, natural foods, I was appalled that I could even fall within that category (or anywhere else, in fact, since I’d probably fracture a hip or something if I did fall). Last year’s results were even more dire: my T Score clocked in at -2.2, just a hair’s breadth away from full-on osteoporosis!!
As a perpetual student who’s been accustomed to doing well on tests, I was really ticked off at that abysmal score. Since I was in the midst of battling candida with my amazing naturopath at the time (I’ve subsequently continued the battle on my own), the first thing I did at our next appointment was ask how I could reverse the diagnosis. (I had asked the same question of my family doctor as well, of course, but her response was: “There is no way to reverse it. The best you can hope for is that it doesn’t get worse. And if it does get worse, we’ll have to put you on Fosamax.”).
Well, um, no thank you. Instead, my naturopath explained that “It’s not always what you’re eating that matters so much as how much you absorb from what you’re eating.” In other words, women who take 2000 mg of supplemental calcium a day could still end up with osteoporosis if their bodies aren’t able to absorb and actually use that calcium.
As a result, my naturopath designed a specific nutritional plan which I’ve been following for the the past year. The plan aims to (a) clear out as much of the candida as possible (I’m about 90% there); (b) improve my digestion; (c) increase my intake of the minerals essential for a healthy bone matrix through supplements; and (d) increase my intake of specific foods that help to build bones as well. I also committed to exercising 6 days a week, walking and lifting weights every day.
So, how did I do? I’m happy to report that I’ve been totally consistent taking my supplements; I endeavor to drink wheat grass juice daily (I actually like the taste of the fresh stuff); and I consume dark leafys at least once a day. I’ve managed to keep up with the exercise routine about 80% of the time as well (I will occasionally slip to 4 or 5 days a week).
I had my latest bone density test a couple of months ago. I found it odd that I didn’t hear back from the doctor’s office, so I decided to take the initiative and call them. The secretary (who read out my numbers to me over the phone) was clearly astounded when she compared them to last year’s digits: my score had risen from -2.2 to -1.3, moving me to the low-risk group (less than 10% risk for fracture)! Whoo hoo! The Mighty Kale triumphs again!*
I must admit, I’m not sure which was more satisfying about the results: the fact that my bones are now stronger (which means I needn’t worry as much about falling while walking the dogs over ice and snow in winter); or (once again) proving to my doctor that natural, nutrient-based “medicine” can work as well as, or better than, the conventional kind.
For once in my life, I don’t mind being called “dense.” To celebrate my healthier status, I whipped up this calcium-rich smoothie the other day. Combined with cranberries and pears, it’s both festive and nourishing. Hooray for holistic medicine! (See recipe at end of post).
IV. A Question–for All of You.
This last section is directed at all of you–all of the wonderful and much-appreciated readers who visit DDD on a regular basis. More than anything, I write this blog for all of you. Without your presence here, without you showing up regularly and reading; without your insightful, witty, supportive and empathic comments; without your feedback and input, this blog would really have very little reason for existing at all.
With the new year just beyond the horizon, I’ve been feeling a little restless with the blog and thinking about implementing some changes. In some ways, it seems I’ve lost sight of the original cornerstones of DDD and the types of posts that served to build the blog from the beginning. Too often, the focus has shifted toward events and giveaways–and, while I really do enjoy the latter, I don’t want to overlook the former.
So, I’ve decided to ask you what YOU would like to see on the blog. I’m posting three questions below, and I’d love to know your answers to one, two or all three, as you like. Instead of a survey, I’m asking that you simply leave your ideas in the comments section, and feel free to write about anything I may have forgotten to mention as well. Here goes:
Question One: If I revamped the blog, which sections or aspects of the blog are essential to keep? (Wellness Weekend? Stories? Recipes? Giveaways? The Girls’ input?) Let me know what you’d like to see remain as fundamental elements on the blog, or what you’d want to see more of!
Question Two: Is there anything on the blog you feel could be eliminated? (Wellness Weekend? Stories? Giveaways? Tabs at the top of the page? –etc.) If there’s something you feel isn’t necessary, is merely taking up space or simply bugs you, take note of it in the comments as well!
Question Three: Is there anything not already here that you’d like to see added to the blog? Is there a particular feature or specific content that you wish I’d add? If so, let me know!
I plan to introduce some updates and changes to the blog in the new year. Look forward to improvements and a sharper look as well!
Thanks, everyone, for your help! I can’t wait to hear what you think and read through your ideas.
And if you’ve made it this far, I think you deserve a reward! How about a big, frosty Cranberry Smoothie? Enjoy!
“Mum, a new look for the blog is a great idea. But you’re not seriously thinking of getting rid of US, are you?! Besides, ‘Diet, Dessert and HH’ just doesn’t have the same ring to it. . . . Mum?”
Calcium-Rich Cranberry Smoothie
A snap to whip up, this smoothie makes a refreshing breakfast (or any time) drink, with just the right amount of sweetness. Sesame seeds are high in calcium, as are almonds, and both will add creaminess to this drink as well.
1 cup (240 ml) unsweetened soy, almond, rice or hemp milk
1/2 cup (120 ml) cranberries, fresh or frozen
1/2 pear, cored (you can keep the skin on)
2 Tbsp (30 ml) sesame seeds
2 Tbsp (30 ml) raw natural almonds
1 scoop plain or vanilla rice-based protein powder (I use BioNature)
1 1-inch (2.5 cm) piece of fresh ginger, peeled
15-25 drops plain or vanilla liquid stevia, to taste
Place all ingredients in a blender and blend until smooth. Drink immediately. Makes one serving.
* When my friend Eternal Optimist, who has also been diagnosed with osteopenia, heard about this reversal of fortune, she decided immediately to go on the same regimen. I can’t wait to see how her results turn out next year.
Last Year at this Time: Rutabaga Gratin (gluten free; ACD Stage 3 and beyond)
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
