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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[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.
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
According to the book, Byesar is an Arab dish, “similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée.” I was fascinated by the fact that the spices are mostly on the bread, not in the dip, and that the garlic here is boiled along with the beans rather than added raw. Of course, I decided to try it.
And ever since I finally embraced favas, I can’t seem to get enough of them. And of course, I loved this dip.
While I’m sure it’s not traditional, simmering the beans in vegetable broth adds tremendous flavor and allowed me to cook the garlic according to the original directions when using canned favas instead of dried. This version isn’t overly spicy, but it’s a perfect texture to highlight the creamy, starchy characteristics of favas that distinguish them so well from other legumes. I also didn’t bother removing the skins from the favas as they were already quite soft.
Prep Time: 15 minutes
On the Table In: 15 minutes
1 cup (240 ml) vegetable broth or stock
1 cup (240 ml) water
one 19-ounce (540 ml) can small fava beans, drained and well rinsed
2 large cloves garlic, peeled
1 tsp (5 ml) ground cumin
1/2 tsp (2.5 ml) fine sea salt, or more, to your taste
1/4 cup (60 ml) extra virgin olive oil, preferably organic
reserved liquid from cooking the beans (see instructions)
extra cumin, cayenne, and bread, crackers, or cut vegetables, to serve, optional
Combine broth and water in a medium pot with the beans and garlic cloves. Bring to a boil over medium-high heat, then lower heat medium and continue to boil 5-10 minutes, until about half the liquid has evaporated and the garlic cloves are soft.
Drain the beans, reserving the cooking liquid. Place beans, garlic, cumin, salt and oil in the bowl of a food processor and blend until smooth, adding some of the reserved cooking water if necessary to achieve desired texture. Sprinkle with more spices and drizzle with more oil if desired before serving. Serve with a small bowl of spices and bread or crackers for dipping (it will still be warm if served immediately, but it will still taste great; or allow to cool to room temperature). It also makes a great filling for sandwiches or raw collard wraps. Makes about 1-1/2 cups (360 ml). Store, covered, in the refrigerator up to 4 days.
Yes, it is currently almost a week after Valentine’s Day (did you see the lovely flowersthe HH got for me, after my oh-so-subtle prodding?), and I’m just posting my recipe from New Year’s Eve. Sure, you might think, “Wow, that Ricki is really slow at posting her recipes!” But what I think is, “Wow, I managed to get this recipe up before New Year’s Eve, 2013!” (I had actually considered saving it until then, but it’s too good not to share).
So, back to December 31, 2011. You may recall I was suffering from a mysterious sinus malady, so I wasn’t up to preparing anything overly elaborate. What I wanted was a fairly easy recipe that would also afford me plenty of time to relax and enjoy the evening. That’s when I remembered Pelau.
Back when I exited my starter marriage, my office mate at the time (let’s call her Abby) was a lovely, generous woman who had, years before, gone through a split of her own (while my divorce left me with a broken heart and fractured bank account, hers left her with both of those as well as a daughter to raise on her own–and she was doing an admirable job). Luckily for me, Abby invited me for dinner as a way to help me adjust to single life and to prove that it needn’t feel like a hardship.
When I finally made it to her home, frazzled from my very first solo trek along Toronto’s notorious Don Valley Parkway (a highway so busy, in fact, that during rush hour it’s referred to as the “Don Valley Parking Lot”), I was immediately overtaken by the eclectic decor and effusion of primary colors everywhere in the place–on the walls, the chairs, the tablecloth, the dishes–even Abby’s own shirt and slacks, both sporting a wild native print. In the corner of the room, there was what appeared to be a huge metal bowl on display atop an odd-looking stand, which Abby explained was a steelpan (or drum). Her former husband hailed from the West Indies, and while their romance didn’t endure, her fascination with his culture certainly did.
After I’d sipped a few glasses of Chardonnay (those were the days, when I still drank wine), Abby emerged from the kitchen with a huge clay casserole dish emitting little clouds of steam from beneath its cover. I caught a whiff of the aroma as she lay the dish on the table and knew immediately that I’d love whatever lay within that dish. The recipe she’d made, she said, was called Pelau, a traditional Trinidadian baked stew that combined chicken with rice and pigeon peas.
Well, my nose didn’t steer me wrong that evening. One mouthful and I was in epicurean ecstasy. (Ex-husband? What ex-husband?) Sure, some might describe the dish as merely a cultural spin on the classic rice and beans, but it was the specific seasonings in this case that really set the pelau apart from anything else I’d ever tasted. A murmur of spice from cloves warmed the palate, mingling with a hint of sweeteness from caramelized brown sugar and tartness from vinegar. Bits of tomato were scattered throughout, offering a textural contrast without overpowering the flavors; and the firm, nutty pigeon peas and juicy chunks of chicken rounded out the assortment on my plate. Before I knew it, I’d finished my portion and was happily accepting seconds.
(“Mum, we’re glad your nose didn’t steer you wrong–ours never do, either! And we think you should invite Abby over to our house. We’d like to meet anyone who happily offers seconds.”)
That night, along with the pelau, wine, and great conversation, Abby restored my faith in my ability to reconstruct a life on my own. She also shared her recipe for that compelling pelau.
Of course I hadn’t made the recipe in decades, as it was tucked away in a folder with other fish and chicken dishes I no longer use. Some part of me must have known I’d turn to it again, though, and I was ecstatic to find the old recipe that night so I could set about adapting it.
While the pelau baked, the HH and I did have a lovely evening together, watching the DVD of the original Fame–which, I was stunned to learn, came out THIRTY years ago ( Thirty! Three times ten! Two dozen plus four! Three-oh! The beginning of the ’80s! Back when I could still add and mutiply!)* .
I was thrilled with how this vegan version turned out, and the HH loved the pelau as much as I did. I reveled in his enjoyment as he savored the mélange of flavors and textures in the stew. I thought about how much had changed since that dinner with Abby, long ago. In some small way, it’s because of Abby that the HH and I ever got together at all, or that I was willing to give another guy a chance after the disaster of the early marriage. And for that, I will be eternally grateful.
And so, I thank you, Dear Abby.**
*Of course you caught that. Thirty is actually ”two dozen plus six.” Let’s blame it on all that New Year’s Eve champagne.
**Yes, I know. I just couldn”t help myself.
West Indian Pelau (Sorta)
Suitable for ACD Stage 3 and beyond
A hearty, warming casserole that offers a complete protein on its own. Pair with a green salad and you’ve got a perfect cool weather meal.Note that this recipe yields a huge amount of pelau, and can easily be halved.
Prep Time: 25 minutes
On the Table In: 1 hour, 25 minutes
2 medium onions, chopped
4 cloves garlic, chopped
1 Tbsp (15 ml) grated fresh ginger root (about 1 inch/2.5 cm of ginger)
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
1 Tbsp (15 ml) apple cider vinegar or 2 Tbsp (30 ml) fresh lemon juice
2 cups (480 ml) dry (uncooked) brown basmati rice
1 can (28 ounces 450-500 ml) diced tomatoes, well drained (reserve liquid–see instructions)
enough vegetable stock or broth to equal 4 cups (see instructions)
2 large sweet potatoes, peeled and cut into large chunks
1 can (28 ounces or 450-500 ml) pigeon peas or black-eyed peas, drained
1/2 tsp (2.5 ml) ground cloves
1/3 cup (80 ml) Bragg’s or wheat-free tamari or soy sauce
2 tsp (10 ml) sriracha or 1/2 tsp Tabasco or other hot pepper sauce
salt and pepper, to taste
Preheat oven to 350F (180C). Grease a roasting pan or large casserole dish with a cover (this makes a big batch!) with coconut oil or nonstick spray.
In a large pot or frypan, heat the oil and add the onion, garlic, ginger, coconut sugar and vinegar. Sauté until the onion begins to soften and the sugar begins to caramelize, 7-10 minutes. Add the rice, stir to coat it, and continue to cook for another 2 minutes.
Pour the reserved tomato liquid into a glass measuring cup and add enough broth so that you have a total of 4 cups (960 ml) liquid. Add this liquid, the drained tomatoes and the sweet potato to the mixture along with the drained peas. Stir in the cloves, Bragg’s, and sriracha.
Spoon the mixture into the casserole dish, cover, and bake in preheated oven for about an hour, removing the casserole to stir the contents after about 30 minutes, until most of the liquid is absorbed and the rice and sweet potato are both soft. Makes 8-10 servings. May be frozen.
Hope you all had a lovely Valentine’s Day, whether you celebrated in a romantic fashion or not. The HH, The Girls and I stuck close to home this year and had a lovely meal that we cooked together (well, that the HH and I cooked together–The Girls aren’t allowed near a hot stove, of course).
There were also so many amazing V-Day themed entries to the event last week, I was blown away. And the number of entries reached a new high of 40–that’s 40 healthy, vegan, whole foods recipes for you to try out–yippee! Thanks so much, all!
Newsy Tidbits
I’ve decided to add a ”Newsy Tidbits” section at the beginning of each WW post, whenever there’s something to report (seems I’ve always got lots to say on Thursdays!). Here’s what’s up for this week:
Lisa of Allery-Free Vintage Cookery hosts an ”Allergy Friendly Lunchbox Love” event, which runs every Friday (that’s tomorrow!). It features recipes for foods that travel well in a lunchbox, and are free of some (or all) of the top 8 allergens. Here’s last week’s page.
If you’re a regular contributor to WW and have an event of your own, let me know. And please be sure to go check out The Food Blog Diary so that you can sign up with them as well!
Gluten-Free Find, a new website that promises to be “Your #1 Gluten-Free Directory,” has enjoyed remarkable success since its launch on November 30, 2011 and contains listings for everything from gluten-free books and magazines to bakeries and cafes to vitamins and nutraceuticals to weddings and caterers. They also have a section for “Bloggers, Foodies and Reviews”–and are currently offering FREE LISTINGS! So if you write a gluten-free blog (vegan or not), be sure to contact them and get listed! See this page (tell ‘em Ricki sent you!).
And now, on to this week’s favorites. Let’s extend the Valentine’s Day love with the theme of ”good for the heart”:
Creamy Asparagus and Walnut Soup from Cara’s Cravings. Cara already knows that walnuts are good for your heart, which is why she put them in this drool-worthy soup for her Love Your Heart event!
Coconut Curry Pepita Granola from Blissful Bites blog. Did you know that coconut is actually good for your heart? And of course pepitas (pumpkin seeds) contain heart-healthy fats while oats help to lower “bad” cholesterol levels.
Chocolate Pomegranate Mini Sponge Cakes from Veggie V’s Vegan Adventure. With antioxidant-rich pomegranates AND cocoa, these sweet treats are a perfect heart-healthy indulgence.
Readers’ Choice, Sweet:Magic Coconut Bars from Simply Healthy Living. Who doesn’t remember these from our childhood? A great new twist on a classic!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Hi Everyone! Well, my computer wasn’t participating today, so this will be a short blurb to our WW this week. But a short intro doesn’t mean YOU skimped in any way in last week’s event–in fact, it was the biggest event ever!! I can’t thank you all enough or tell you how impressed I always am with your creativity and the variety of healthy dishes in the event. I’m looking forward to this week’s, too!
UPDATE: I had to sneak back in to let you know about an exciting event this coming Monday, February 6th! I’ll be hosting a Tweet Chat (chat on twitter) with Amy Green (of Simply Sugar and Gluten Free), all about “Beyond the Gluten Free Diet.” It will be a little sneak peek into the topics at Nourished, the food blogger conference (at which I’ll be speaking on April 13th) for those of us on special diets!
Scallion Cashew Vegan Cheese from City Life Eats is faster than most vegan nut cheeses to make, and sure does look delish!
Triple Berry Smoothie from The Grecian Garden provides loads of antioxidants and a hit of green as well.
And this week’s Readers’ Choices:
Readers’ Choice, Savory: Mama’s Green Power Juice from Flip Cookbook. How great to see that y’all love green juices as much as I do!
Readers’ Choice, Sweet: Healthy Almond Joy Bars from Adrienne at The Balanced Platter. I’d say this recipe took you all by storm, with almost 150 clicks to the thumbnail!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Isn’t it great how the days are getting longer these days (well, over here in the northern hemisphere, anyway)?.
To me, the only saving grace when it’s the middle of winter is that I get to bask in the sunshine for a few minutes longer each day. Well, sunshine–plus all of your fabulous recipes for Wellness Weekend! Thanks to everyone for submitting another great week of fabulous foodie finds last week!
Below are a few of my picks on the topic of ”creative combinations”:
Readers’ Choice, Savory: Gluten-Free Naan Flatbread from Hobby and More. This spiced naan looks perfect for eating alongside dal, curries–well, anything, really!
Readers’ Choice, Sweet: Seed-Sational Paleo Breakfast Bars from Fresh 4 Five. What a great way to start the day. You clearly all thought so, too, with almost 150 clicks on this entry last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Brrr! Winter has finally hit with its full force in Toronto. I won’t tell you what I said when I first looked outside and saw the snow (hint: it wasn’t “Oh, joy!”).
Well, at least I had all your fabulous recipes from last week to console me! It was the biggest Wellness Weekend yet, with 36 incredible entries! Thanks so much, everyone!
And now, here are some favorites from last week on the theme of “Sunny” (because I long for the sun this time of year!):
Nana “Scream with a Kick from Gluten Free Goodness. Banana soft-serve “ice cream” at its best. And so easy!
Cinnamon Roasted Sunchokes (Jerusalem Artichokes) from Until We Eat Again. How could I resist these fabulous root veggies–that have “sun” right in their name? If you’ve never tried sunchokes, you’re in for a real treat!
Readers’ Choice, Savory: Massaged Kale Salad from Farmer’s Market Vegan. If you love kale as much as I do, you know there are never enough massaged kale salad recipes!
Readers’ Choice, Sweet: Raw Chocolate Macaroons from Tessa the Domestic Diva. Incredibly yummy looking, with a short and sweet list of ingredients, too!
* * * * * * * * * * * *
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Recently, a friend emailed me a link to this interview with Bel Kaufman (author of the legendary novel Up the Down Staircase). What struck me most about Kaufman (apart from the fact that she’s still vibrant and joking at 100), was her comment about growing up in Russia during the revolution. At the time, she said, ”Dead bodies were frozen in peculiar positions on the street. . . . But a child has no basis for comparison. Doesn’t every child step over dead bodies? I didn’t know any different.”
In the home where I grew up, my father’s near-ascetic approach to life (after surviving both the Depression and World War II) colored everything we did; we kids just accepted it as part of life. Our family feasted daily on odd cuts of meat (sweetbreads, anyone?), the hard ends of cheese blocks and other atypical fare (my mother became adept at baking with dozens of cracked eggs at one time) because those were the foods that his butcher-shop customers rejected, and of course “food can’t just go to waste.” My sisters and I learned quickly to amass factual evidence and then present a detailed, point-by-point argument to support every request we had because Dad would not permit any new purchases if we couldn’t first convince him that they were absolutely necessary (new boots: yes; bicycle: no; pencil case, yes; Spirograph set: unequivocally no).**
Sunday was established as “family time,” since it was the only day my father didn’t work. Ironically, on those days (after we all had brunch), he chose to drive back to his butcher shop where he’d spent the previous six days, toting all three of us kids, so that our mother could conduct her weekly grocery shopping (in addition to meat, dairy and eggs, his store also carried a few European canned or packaged goods, which made up the bulk of our meals during the week. We grew up snacking on Kosher dill pickles, munching on dense, dark rye bread, spooning out cherries in light syrup straight from the jar or eating chunks of polenta for breakfast).
On the way home from the store, we’d invariably drive through the Town of Mount Royal (one of the nouveau riche areas of town) to admire the houses and then stop at the Mount Royal Cemetery, the three of us wedged into the station wagon’s back seat (the cargo area was, by then, replete with groceries), for our gratis entertainment. My father would inch along so that we could leisurely admire the myriad floral arrangements, stopping occasionally so we could exit the car and examine various headstones (“Hey, look, Mom, this guy’s last name is ‘Outhouse’!!”–”Ricki, this one is called ‘Vowels! Eh, Eeee! Aye, Oh, You. . . ha ha ha!“) or inhale the chaotic perfume from the variegated mounds of blossoms piled here and there. When I was seven or eight, I once plucked a tulip from the mass of petals and leaves, thinking I’d preserve it in a vase once we got home. One of the groundskeepers suddenly appeared, arms flailing, to warn me, “No touch! Belong to family! Big family!” and I immediately understood that we had been impinging on a private plot, and dropped the stem back down as if it had bitten me.
What? Doesn’t every child wander through the cemetery for fun on Sunday afternoons?
[Porridge, fully loaded: here topped with spiced almond butter and goji berries.]
Despite my best efforts, it seems I’ve either inherited or adopted some of my father’s parsimonious ways. When shopping, I can rarely bring myself to spend money on what I consider frivolous expenses (why pay for prepared foods when you can usually make your own? Why pay for patterns on your paper napkins when white ones are perfectly serviceable? Why pay for brand name plastic wrap when generic is just as good?).
As a result, even small indulgences feel really big to me, and what I consider “indulgent” doesn’t necessarily require spending money. To me,”indulgent” is buying canned beans (for the occasional bean butter) rather than soaking my own; or jarred organic applesauce for baking rather than cooking up a homemade batch. It means purchasing a copy of a novel rather than borrowing it from the library. It means lounging in PJs on a Sunday morning to read the paper with the HH–while sipping on Matcha Tea (huge indulgence!) instead of getting to work at the computer.
And it means taking time to bake my porridge rather than simmering it on the stovetop.
Over the past few weeks, I’ve enjoyed several forms of grain-free porridge, after spying this recipe on Brittany’s site and then this one on Gretchen’s. Both dishes rely on squash or pumpkin as their base. I loved the idea, but wanted to include grains (especially when I landed on Day Two of the Fab Detox, focusing on whole, gluten-free grains). My version here used acorn squash, but any kind will do; and more often than not, I enlist my beloved kabocha for the task. Of course, my baked porridge is no longer grain-free, but its luxurious, coconut milk richness and nubby texture works perfectly in tandem with the fragrant spices, and the natural sweetness of the squash makes it a perfect sugar-free treat. Eating a bowlful of this will make you feel very spoiled indeed.
So go ahead, indulge. (What? Doesn’t everyone eat squash-based porridge for breakfast?).
(“Mum, we’d be happy to eat a bowlful of this porridge for breakfast–or any time! And I don’t know about you, but romping through a cemetery sounds pretty normal to us.”)
** Whenever we have an argument (shocking, I know–but it does happen), the HH inevitably tells me I should have been a lawyer given how I can debate an issue to the bitter end. Thanks, Dad.
Millet is one of the healthiest gluten-free grains, possessing alkalizing qualities as well as whole-grain fiber and antioxidants. Combined with squash, the result is a winning combination both in the taste and health-promoting categories. This would make a lovely warm pudding for dessert, too.
Preheat oven to 350F (180C). Grease a covered casserole dish with coconut oil or spray with nonstick spray.
Place the millet, rice milk and water in a medium pot and bring to the boil. Turn off heat and add the squash, then whisk to combine well. Add remaining ingredients and stir well. Turn into the prepared casserole dish.
Cover the casserole and bake in preheated oven for 55-65 minutes, stirring once every 20 minutes or so, until most of the liquid is absorbed and the millet is very soft (if the mixture appears too dry before the millet is cooked, add a bit more rice milk and return to the oven). Stir again before serving. Makes four servings. May be frozen.
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