Before I begin this review–and in the spirit of full disclosure–I must confess to you all that my opinions in this blog post are biased.
No, not because I was paid to do this review (which I wasn’t); not because I received a free copy of the book (which I did); and not because I was asked to write something specific by the publishers (which I wasn’t). No, it’s because my own personal views of the author and her work have undoubtedly influenced what I will write here.
You see, ever since I first discovered the cookbooks of Nava Atlas (classics like Vegetariana; or Vegan Express; or Vegan Soups and Hearty Stews) , I’ve been in love with her recipes. They tend to embody “my” kind of food: mostly whole foods, lots of comfort-food dishes, innovative and interesting combinations of flavors, textures, spices and herbs. Good, hearty fare.
And while we’re on the topic of true confessions, let me also admit that when I find myself with a bunch of unassigned broccoli in my fridge, or a few lone kiwis in the fruit bowl, or a butternut squash lingering on the counter, it’s to Atlas’s books that I turn first to see what she’ll offer. I have never made a Nava Atlas recipe that didn’t work according to directions; and I’ve never made a Nava Atlas recipe that I didn’t like.
So, with that declaration off my chest (whew!), and both Easter and Passover just around the corner, I’ll move right to my review of the book. And I’m sure it will be no surprise to learn that I think highly of this one, too.
As it turns out, most of us do judge a book by its cover, and Vegan Holiday Kitchenis a visually beautiful book. Warm, earthy tones and opulent gilt edging grace its cover (along with a show-stopping photo by Susan Voisin–she of Fat Free Vegan fame–whose photos also occupy the interior of the book). The exceptional production values are evident throughout, from paper that’s thick and sturdy, to text that’s easy to read, to additional tips and notes and winsome line drawings (which I assume are Atlas’s own–the woman is also a talented visual artist) on chapter headers. Recipes are written in an easy-to-follow, clear and concise style, each one indicating specific dietary restrictions for which it is suitable.
The introduction offers various useful tips on how to navigate the holiday season as a vegan who may be strapped for time, invited to an omnivorous celebration, hosting an event, or wishing to make certain dishes ahead of time (while not Atlas’s preference, she does include a few pointers nonetheless).
Chapters cover all major holidays such as Thanksgiving; Christmas (and the attendant holiday season in general); Jewish holidays (Passover, Rosh Hashanah and Hanukkah); Independence Day and Summer Entertaining (applicable to any summer holiday); and an entire chapter on Brunches, Appetizers and Potluck Dishes (for which this brunch lover was very grateful). Each chapter begins with an entertaining and informative section that discusses the holiday and how it can be adapted as a vegan celebration.
The first recipe I made may well be the most famous from the book (at least, I keep seeing photos of it floating around the blogosphere): the Red Quinoa Pilaf with Kale and Corn. Deceptively simple to put together, this is a filling, warming and satisfying dish highlighted by an unusual pairing of rosemary and cumin. I took Atlas’s advice and added beans to convert the side dish to a main meal. The smoky roasted peppers complemented the sweet, juicy pop of corn kernels and firm bite of kale in each mouthful. This would make a wonderful autumn or winter dish for any occasion.
Next up was the Squash, Sweet Potato and Corn Chowder. Initially, I chose this soup as a vehicle to use up the rest the bag of organic corn I’d purchased for the pilaf (and since I love sweet potatoes beyond measure, I’m happy to eat themanywhichway). Upon reading the recipe (which combines butternut squash along with the sweet potato in a slightly sweet, slightly chunky soup), I was concerned that the spices might prove too strong for the delicate flavors of the vegetables. But once the soup simmered according to instructions, it softened and developed a perfectly smooth and subtle flavor with a great savory undertone. The HH had nothing but praise for this one and made me promise to make it again.
Finally, I turned to the Spectacular Spring Salad. With my recent decision to cut back a bit on grains, I’ve been enjoying a variety of salads, most of them featuring my favorite green, kale, as the base. Since we don’t regularly consume the bitter greens in this salad (watercress, arugula and radicchio), it seemed like a good choice. Combined with more common ingredients such as radishes, avocado and carrots, it was, indeed, a spectacular tangle with greens, sprouts and seeds. Tossed with a simple, fresh dressing, it created a perfect first course.
On my list of recipes still to try are Moroccan-Flavored Tofu with Apricots and Olives; Corn Fritters with Cilantro Sauce; Watermelon and Peach Gazpacho; White Bean and Sun-dried Tomato Pate; Sweet Potato-Poppyseed Coleslaw; and Rice and Pecan Stuffed Squash. But honestly, this list is bound only by my dietary restrictions; if I could eat mushrooms, or gluten (some of the recipes for desserts look divine), or maple syrup, well–I’d likely have tagged every single recipe in the book.
I may be biased, but if you’re heading into the holidays next week still looking for menu options; or if you’ve invited someone at your table to whom you’d like to give a worthwhile gift; or if you’re planning ahead for warm weather Bar-B-Q’s and brunches–well, get yourself to the closest bookstore buy Vegan Holiday Kitchen. I know that, like Atlas’s other books in my collection, this one is destined to be my go-to source any time I’m planning a special occasion meal.
Spectacular Spring Salad from Vegan Holiday Kitchen (reprinted with permission by the author)
Suitable for the anti-candida diet, all stages
1 bunch watercress leaves
2 good handfuls baby arugula
1/2 head radicchio, thinly sliced
1 cup (240 ml) baby carrots, halved
1 medium-firm, ripe avocao, pitted, peeled and cut into small dice
4-6 radishes, thinly sliced
1 cup or so (240 ml) sprouts, preferably pea shoots or other large green sprouts
3 small seedless oranges, peeled and sectioned [not ACD-friendly; I used green apple]
1/4 cup (60 ml) toasted sunflower seeds
2 Tbsp (30 ml) extra-virgin olive oil, or more, to taste
2 Tbsp (30 ml) lemon juice, or more, to taste
salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss together.
Makes 8 servings.
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Good Evening, Wellness Weekenders! This past week has been a crazy melée of writing, school prep, recipe development and dealing with a disconnected muffler (we found it dragging on the driveway)–which is why I’ve neglected the blog and missed all of you!
That’s why I’m so glad to have these weekly link-ups, which bring in so many fabulous recipes and little “hello’s” from all of you in the comments section. Thanks for the wonderful contributions to last week’s event, and for continuing to stop by and take part!
Newsy Tidbits
Andrea Nakayama and I kicked off our Sweet Victory sugar detox course last Saturday, and we’re going gangbusters to get out that sugar! With almost 50 participants, our group is taking up the challenge admirably, providing all kinds of great feedback and support on the Message Board (where Andrea and I also check in several times a day). If you missed our first call, it’s not too late to join in! Last week’s call is available as a recording on the site, and you can still have access to all the other features plus our second call live this weekend. Check here if you’d like to join in this coming Saturday, March 31st!
Hallie over at Daily Bites is giving away a pack of From the Ground Up products--GF grains and baking mixes. The best part about these is that they’ll custom mix them for you–either with or without certain ingredients as you require! Hop on over to Hallie’s blog to enter.
For those of you who celebrate Passover, my friend Cara has a series called “Passover Prep” in which she discusses the different aspects of the holiday and provides a new Passover-friendly recipe each post. This week’s recipe is Raspberry Crumble Squares (which look great for any time of year, frankly!).
And now, as we move into Easter and Passover season, I thought that the theme of “good for a holiday table” might fit right in! Here are this week’s picks:
Brussels Sprouts Done Right from Green Veg’n Living. I love brussels sprouts all on their own, but I thought the addition of this second green veggie made this dish totally irresistible!
Omega Wild Rice Salad from My Munchable Musings would make a great side dish at a holiday table. And extra Omegas are always a good idea!
Five Layers of Dessert Heaven from Cats in the Kitchen. This trifle-like concoction of brownies, cream, berries and more looks like a perfect way to cap off a holiday meal. And bonus cute dog/cat pics!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Quinoa Flour Tortillas from Cara’s Cravings. These are part of that Passover Prep series I mentioned above. . .see, told you it was a great series!
Readers’ Choice, Sweet: Oatmeal Chocolate Chip Dough Cinnamon Rolls from Vegan Mommy Chef. I think the title says it all–two favorite sweet treats combined in one amazing dessert!
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!
And n0w. . . what have you been cooking up lately? Please share!
[Regular raw cookie dough balls mixed with a few Irish-inclined ones (green courtesy of spirulina)].
No, it’s not your imagination; there has not been a single St. Patrick’s Day-themed recipe previously posted on this blog. It’s not that I’m opposed to them–after all, at least 50% of what I cook is green–it’s just that, since I haven’t actually celebrated St. Patty’s in over a decade myself, it often slips by without my noticing. Then, once I start seeing all the themed blog posts popping up everywhere, I suddenly realize I missed it. . . again. Well, not so this year. THIS year, I’m posting a St. Patrick’s Day recipe at the latest possible moment on the evening before St. Patrick’s Day! Ha ha!! Faith and begorrah!
Q. What do you get when you cross poison ivy with a four-leaf clover?
A. A rash of good luck.
Another thing you don’t see much of here is any mention of the virtual panoply of other health issues that precede and sometimes supercede the ACD in my life. Without getting into too much detail, I’ve recently experienced a flareup of a different long-standing problem, and now my naturopath has decided it’s time to start an elimination diet (to rule out any offending foods that might be prompting more symptoms). Which means it’s time to revert, more or less, back to the early stages of the ACD.
To begin with, we’re cutting out grains and will cut out more foods as we go along. To prevent my renaming the blog to just, “Dogs,” I’ve been cooking and baking up a storm so that I have a stash of already-prepared recipes to blog about while I’m eating little more than celery, lemon and brown rice.
[A lighter shade of pale green. . . courtesy of matcha tea.]
What’s funny about this return to asceticism is that it feels remarkably similar to when I first started the ACD in 2009. Back then, I continued to crave sugar for much longer than the standard time period cited by most holistic healthcare practitioners (Regular People: sugar cravings eradicated in 7-10 days. Ricki: sugar cravings eradicatedtoned down on a short holiday still make the occasional appearance.)
Never iron a four-leaf clover, because you don’t want to press your luck.
In order to satisfy my raging sweet tooth (I like to think of it as my ”sweet tusk”), I would often whip up a batch of Carob Coconut Sweeties and consume the entire thing (sans guilt, since it was a single-serve batch to begin with). Keeping with the “it’s-okay-to-eat-it-all” approach, I wanted to create a recipe for a sweet snack I (or anyone) could enjoy freely on a grain-free diet. Something that is quick, indulgent, and which I don’t feel guilty consuming in its entirety, if I’m so inclined (which, let’s face it, is pretty much every time I make it).
Therefore, consider this a “mini-recipe” for grain-free raw cookie dough balls. Brittany’s recipe provided the inspiration, and I fiddled with it a bit to suit my own tastes. And because I finally got hold of some Bob’s Red Mill almond flour, I used that as a base (though I’ve been told it’s inferior to Honeyville. What do you think, if you use it?). I would love to try this with a different almond flour if I could, though I must admit it’s hard to imagine improving on this recipe. Even without the grains, these taste like veritable raw cookie dough!
Q. What’s Irish and left out on the lawn all summer?
A. Paddy O’Furniture.
If you’re going for the whimsical St. Patrick’s Day touch, either of the green variations (matcha powder or spirulina) works beautifully. I preferred the color of the matcha, which also contributed a hint of flavor as well; on the other hand, spirulina wasn’t as aesthetically pleasing but didn’t change the flavor at all. So it’s your choice.
And even though this is a twelfth-hour contribution, these can be whipped up so quickly that you’ll still be able to get them on your party table in no time at all. In other words, after you’ve imbibed one too many green beers and you realize you need something solid to mitigate all that alcohol in your system, mix these up and be ready to eat in under two minutes. Consider it a St. Patrick’s Day miracle!
Knock Knock.
Who’s There?
Irish.
Irish Who?
Irish You a Happy St. Patrick’s Day!
If you’re looking for other ways to satisfy a sweet tooth without succumbing to sugar, I hope you’ll join Andrea Nakayama and me for our upcoming online sugar detox, Sweet Victory! With strategies, the latest research about brain chemistry and cravings, plus a full menu plan, recipes and discussion forum, you’ll leave the course armed with the knowledge and skills to tame those sugar cravings once and for all. Check out the course details here. Then head over to one (or all!) of thethreeblogs currently giving away a free spot in the course ($227 value!). Hope to see you there!
Grain Free and (Optionally) Green Raw Cookie Dough Bites
Suitable for ACD Stage 2 and Beyond
These are a great snack when you’re craving something sweet and indulgent tasting–yet they won’t spike your blood sugar or crush your resolve to stay grain free and low glycemic.
In a small bowl, whisk together the nut butter, milk, glycerin, vanilla and stevia until smooth and creamy. Add the almond flour, coconut flour, salt and cinnamon and mix well to form a soft “dough.” Stir in the chips.
Scoop the mixture using a melon baller or teaspoon, then roll into balls. Refrigerate until firm, or eat as is. Makes 4-5 balls. Will keep, covered in the refrigerator, up to one week.
St. Patrick’s Day Variation: Along with the dry ingredients, stir in either 1/2 tsp (2.5 ml) matcha tea powder or 1/2 tsp (2.5 ml) spirulina powder.
Are you feeling a little green (in a good way, that is!) on this Wellness Weekend Thursday? I rarely celebrate St. Patrick’s Day, but it’s so close to today’s WW, how could I miss it?
So feel free to share all your GREEN recipes this week–and any others that are healthy, sugar free and vegan, of course!.
Newsy Tidbits
Lots of exciting news to share this week! Here’s a recap:
Essential Gluten Free Baking Guides: If you’re gluten-free, you likely already know about the long-awaited launch of two new books by gluten-free bakers extraordinaire, Iris Higgins and Brittany Angell. Their twin set, The Essential Gluten Free Baking Guidesparts I and II were published. As the recipient of an ecopy of Volume I, all I can say is, ‘WOWZAH!” (mixed with quite a bit of drool in there). The books provide an in-depth look at all aspects of gluten-free baking and how to sub ingredients. The recipes sound phenomenal and the photos are stunning. Stay tuned for a review as soon as I can bake a few samples–in the meantime, you can order your own copies here and here.
Better Health Summit: I’m honored to be part of this weekend-long online event happening March 17 and 18, hosted by Heather Nauta, a holistic nutritionist who blogs at Healthy Eating Starts Here. Heather interviewed (via video) 14 of us in the holistic health field, including luminaries such as Dr. Caldwell Esselstyn (Forks Over Knives), Donna Gates (Body Ecology Diet), Jack Norris (veganhealth.org), Dreena Burton (bestselling cookbook author) and more. You can tune in each hour–or whenever you like–to hear the interviews, then play along with a virtual “scavenger hunt” for prizes (like my 3 ebooks!). My video interview is at 4:00 PM on Sunday.
In My Gluten-Free Kitchen Event: Wendy from Celiacs in the House hosts a weekly event called My Gluten Free Kitchen in which she profiles the kitchen of a different gluten-free blogger. Some of these are spectacular, some are cozy and welcoming, some are quirky–and all are fascinating! Tune in tomorrow for the next kitchen, or peek at previous posts.
Sweet Victory is Back–and We’ve Got FIVE Free Spots to Give Away! You’ve heard me talk about it, and now it’s almost here–the Sweet Victory 2-week, online sugar detox that I co-teach with Andrea Nakayama of Replenish PDX! This course provides key information and strategies to rid yourself of sugar’s grip–plus a 2-week meal plan, recipes, and online support 24/7. We’ll be doing two live teleseminars during the course (recorded for later access if you miss them or want to review) with all the key info. We’re giving away FIVE coveted spots in this course–worth $227 each–so if you’ve ever wanted to detox from sugar, now is the time! So far, Cara, Hallie and Deanna have posted their giveaways, so head over to each of them and enter! More giveaways to come–stay tuned!
With spring so close, all I can think of is “fresh”! That means fresh ingredients–but also any fresh take on a classic dish. So that’s our theme this week! Some fresh entries:
Lavash Bhaji from Healthy Kitschy Vegan. A fresh take on Indian street food, Pav Bhaji. I’d love this over a pudla (chickpea pancake), too!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Nut Roast from GF, SCD and Veggie. I was delighted to see that you all clambor for nut roast as much as I do!
Readers’ Choice, Sweet: Homemade Protein Bars from Whole New Mom. With 150+ views already on this recipe, Adrienne hit it out of the park with this do-it-yourself protein bar!
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!
And n0w. . . what have you been cooking up lately? Please share!
* Or, CocoWal. Or, WalCoco. Or, Waco Nut**. Or, There is Really No Way to Combine “Walnut” and “Coconut” in a Cute and Catchy Contraction.
[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).]
So I’m a little obsessed with nut butters these days. Ever since I started the anti-candida diet (ACD) back in March, 2009 (I know–*sigh*), I’ve grown more and more to love them. And I’m not the only one. Last week, I noticed two blogger buddies who also made nut butters: Cheryl mixed up some macadamia maple, while Alta enjoyed vanilla almond-walnut.
Maybe it’sthe fact that when you’re on a low-glycemic diet, healthy fats (such as in nuts) provide an alternative source of energy to the usual glucose from carbs; or maybe it’s the fact that the taste and many flavors of nut butter are luxuriously rich and sweet, and therefore appealing all on their own; or maybe it’s that nuts naturally contain incredibly good-for-you mono- and polyunsaturates (the paragons of fat, the apotheosis of oils, the quintessence of grease, the cream of–well, cream)–those ideals of all Fatty Acids, the Omegas–to support overall health. Or maybe it’s the fact that they are just an expression of my nutty side.
Along with my nut butter obsession, I also seem to have developed a little lucuma obsession; witness my recent Butterscotch Oatmeal Chocolate Chip Cookies (plus the previous Raw Caramel Cookie Dough Truffles), not to mention the fact that I throw lucuma in every smoothie, shake, cereal, and pretty much anything else I can add it to lately. So, I decided, what the heck–why not add it to my nut butter as well?
[Freshly made Walconut flows freely!]
I’m sure we all know how divinely delicious–and yet how expensive–coconut butter is. If you have a VitaMix or any high-powered blender, I’m here to tell you that it is super-simple to make your own. Add soft, naturally Omega-3 rich walnuts to the mix and you get a carrier that blends up so smoothly and so quickly that those little coconut shreds feel obliged to comply and join the party. This is an incredibly fast and easy combination butter that is, quite frankly, irresistible (and which, in my opinion, bears more than a passing resemblance to macadamia butter–but oh so much less costly!).
So, this is what I’ve been slathering on buns, muffins, bread, crackers, apple slices, even collard leaves, lately. In fact, I’ve been slathering it all over the place (okay, well, not everywhere, silly!).
Even if you’re not as enamored of nut butters as I am, this spread is a great way to spruce up your breakfast, dessert, or snacks. Or, you could just eat it straight. Next thing you know, you’ll be dreaming up all kinds of nutty combinations, too.
[Fresh from the refrigerator, nice and firm for spreading.]
Butterscotch Walnut-Coconut Butter
Suitable for Anti Candida Diet (ACD) All Stages
The pairing of walnuts and coconut makes for a very indulgent-tasting spread that’s firm when refrigerated and softens as it stands at room temperature. Once liquid, it’s also a great ice cream topper.
2 cups (340 g or 12 oz) walnut halves, lightly toasted
2 cups (130 g or 4.5 oz) unsweetened shredded coconut
1/8-1/4 tsp (.5-1 ml) fine sea salt, to your taste
20-30 drops plain or vanilla liquid stevia, to your taste (I use NuNaturals)
Place the walnuts in the container of a high-speed blender and top with the coconut and salt. Blend, using the plunger as needed, until the mixture is liquefied (1-2 minutes). Add the lucuma, vanilla and stevia and blend again. Pour into a clean jar or container and refrigerate until ready to use. Makes about 2 cups. Will keep, covered in the refrigerator, up to 3 weeks.
“Mum, what’s the big deal with nut butter? I’d much rather be obsessed with my ball.”
When I first met the HH way back in 1997, he was dabbling in astrology. I don’t mean the kind of horoscopes you read in the daily newspaper or receive each morning on twitter. No, I mean the kind of astrology that involves a mega-detailed analysis such as casting a natal chart, consulting celestial connections, assessing trine relationships, checking the aspects of the sun, tabulating the temperature at 3:00 PM EST on Pluto, combing through the weekly sales flyer at Costco, etc.
Then, after he’d done all that, he proudly presented me with a 26-page printed document that outlined my basic personality traits, possible career moves, future inclinations, ideal love relationship, suggested pets, and so on. It had taken him almost three weeks of his free time in the evenings to analyze, study, measure and print the thing.
That’s when it hit me: this guy was a keeper.
One detail he was very fond of repeating was how our two signs (he: Scorpio of the Eagle phase; she: Libra ), were stacked up in a love relationship: the pairing was destined to be either perfectly compatible, a shimmering, calm and crystal-clear lake on a sunny day in July; or eternally on the verge of combustion, a stack of old newspapers perilously close to the fireplace. (Personally, I think we vacillate between the two).
In explaining the different elements of my horoscope, the HH also pointed out that, according to our respective dates, times, and places of birth, his sign was ”destined” to be a “teacher” to my sign. Well, if you count teaching me the difference between a gigabyte and a terabyte; what blacklight power is; why a cartridge is superior to a needle; or the fact that Tazio Nuvolari once navigated his Alfa Romeo through an archway with less than an inch on each side of his car–at 100 miles per hour–then yes, he’s taught me a lot. But when it comes to things like expressing one’s emotions; returning phone calls; whether or not a specific occasion requires a card; or remembering to renew his passport so he can travel to Nourished in Chicago with me in April–well, let’s just say that I could teach the HH a few things as well.
Ah, yes. Back to the cookies.
At some point shortly after the Presentation of the Horoscope, I decided to bake chocolate chip cookies to thank my sweetie for his efforts. I mean, who doesn’t love chocolate chip cookies? I’ve written before how I first began to bake them when I was a mere tot at my Aunt Yetta’s knee.
As you know, classic chocolate chip cookies come in myriad forms, sizes, thickenesses and textures. There are the ”crispy-throughout” cookies, the “crispy-on-the-outside-chewy-on-the-inside” variety, or the deliberately underbaked, “chewy-throughout” style of chocolate chippers. And let’s not forget the “not-baked-at-all-raw-cookie-dough” version, which was for decades the type preferred by yours truly. (Once I went gluten free, I was devastated to discover that my raw cookie dough no longer held its former allure; I actually found it distasteful, the bean flours asserting themselves a little too strongly in the dough).
Back then my exclusive CC Cookie was my mother’s classic recipe, which had been in our family for eons. It represented my ideal: a perfect balance between brown and white sugar, with a little more butter than most other recipes to form a crisp, crunchy exterior and dense, soft and buttery interior studded with melty chocolate chips (not to mention a killer raw cookie dough). The HH, on the other hand, favored a cookie that was crispy throughout. He took a bite of one of my cookies and announced, “It’s good, but it sort of tastes like a ball of raw dough. Ugh.”
And at that moment, I wondered: IS this guy a keeper?
Over the years, I kept at it. And through it all, the HH wanted nothing more than President’s Choice Decadent Chocolate Chip Cookies–crisp as a Toronto day in mid-January, from the first crumb to the very last morsel in your mouth.
Then I came across a recipe in Vegetarian Timesthat used oatmeal and walnuts plus several ingredients I don’t eat: canola oil (usually GMO), brown sugar (cane sugar) and chocolate bars (more cane sugar). I set about playing with the recipe. It took a few tries, but in the end, that recipe taught me a lot. I learned that the exact measurement of water is key. I learned that the combination of both coconut sugar and coconut nectar creates a synergy resulting in just the right balance of crispy exterior and chewy interior. I learned that psyllium husks are my new favorite binder. I learned so much that I began to wonder if the recipe creator might have been a Scorpio.
I offered the HH a cookie. He bit into it, chewed it enthusiastically, and helped himself to another (I think this “multiple dessert servings” business is getting to be a habit with that HH!). He even commented on the fact that they were “nice and chewy in the middle.” And then he added, “Yep, I think this one’s a keeper.”
Well, then! Seems the HH learned a thing or two from me as well, hmmm?
“It’s a Keeper” Butterscotch-Oatmeal Chocolate Chip Cookies
Suitable for Anti-Candida Diet (ACD) Stage 3 and beyond
Just like the cookies grandma used to make. . . except with a whole lot more healthy ingredients. Many gluten free bakers are beginning to use psyllium in their baking as a replacement for xanthan gum. In this recipe, the psyllium is essential: I tried the recipe various ways with flax and/or chia, but the results were nowhere near as good.
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a glass measuring cup or small bowl, mix together the coconut sugar, water, coconut nectar, vanilla, oil and stevia; whisk to begin dissolving the coconut sugar. Set aside.
In the bowl of a food processor, process the oats until they resemble cornmeal. Add the nuts, lucuma, baking soda, baking powder, salt and psyllium and continue to process until it’s very fine and begins to stick together, moving round in a solid “wall” around the edges of the processor (the texture will be like a slightly moist sawdust at this point, and should still fall apart in a powder when you separate it with your fingers, NOT like a dough that sticks together).
Drizzle the wet mixture in a ring over the dry ingredients in the processor and process until it comes together in a dough. Lift the blade and scrape away any liquid that’s hiding under there, then return the blade and process again briefly to incorporate. Remove the blade and stir in the chips by hand. Do not process again.
Scoop the dough using a small ice cream scoop or tablespoon and place in mounds on a cookie sheet. Use your wet palm or a silicone spatula to flatten the cookies to about 1/2 inch (1 cm) thickness. Bake in preheated oven for 8-12 minutes, until the edges are golden. Allow to cool before removing from the cookie sheets. Makes 12-15 cookies. May be frozen.
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!
*Just in case there’s any doubt, I meant that in the sense of, ”These brownies will make him/her/you declare, ”Marry Me!” and not in the sense of, “You will want to marry these brownies”–though weirder things have happened.
[What's that I see beside these squares of bliss? Could it be--?!!]
Now, I know it may seem a little odd for me to name this recipe “Marry Me Brownies” when I myself am not married (was that a collective gasp from the balcony? Sorry if you hadn’t realized that The HH and I are not technically living in wedded bliss–we just feel as if we are. Though I suppose that after almost 15 years, he may as well be my legal spouse. And besides, “Cohabitate with Me Brownies” just doesn’t have the same ring to it).
As you may recall, The HH and I met when we were both, shall I say, “mature” (I was almost 40 and he was 41), both having exited a first marriage on not-so-friendly terms. Neither one of us felt the need to revisit that same state of incarcerationball and chainacrimony matrimony any time soon.
Besides, if you’ve been reading this blog for any length of time, you already know that when it comes to love and courtship, my sweetheart is an incurable pragmatist. Left to his own devices, he would never experience a desire to buy flowers, call for a date (I was the one who asked him out), celebrate an anniversary or even buy his beloved a birthday gift each year (in fact, when my 40th birthday fell less than a month after we moved in together, he neglected to buy me a present. Suffice it to say that, had he not already unpacked all his boxes from the move, we might not have stayed together).
Luckily, though, my honey is a quick learner: these days, he never forgets to ask, ”Is this an occasion that requires a card?” before major events like anniversaries or statutory holidays, in addition to buying actual gifts.
So, back to the brownies. I figured that if a roasted chicken could prompt a proposal, then these brownies would, no doubt, achieve at least the same result–if not incite a full-fledged elopement or extemporaneous wedding ceremony. Yes, they are that good.
[Extreme Fudge Factor]
In fact, I’d say these brownies have been three years in the making. Actually, after 14–fourteen!!–batches made before I got them just right, it sort of feels like I’ve been baking them for three years. But that’s not what I meant; I meant that it’s taken me three years to create ACD-compliant brownie that is totally, entirely, completely, absolutely indistinguishable from a “real” brownie. Yes–these are real brownies!
Just like the excessively butter and egg-filled ones, you’ll find these little bars of bliss to be incredibly dense and fudgy, and–be warned–totally irresistible. With a slightly nutella-esque, intensely chocolate flavor and the perfect combination of dry, crackly top and moist, almost candy-like interior, you may just christen these the perfect chocolate confection.
Now, The HH enjoys his desserts in moderation, and he even likes brownies. However, he’s not a sweets addict like me, nor does he share my overweaning adoration of All Things Chocolate. But with these brownies, his reaction was entirely different from the way he’s reacted to any dessert before. He appeared smitten, even from his very first bite. In short order, he ooh’d and aaah’d and mmmm’d his way through the dark, decadent, delectable square.
And then, my non-romantic sweetheart surprised me with something I would never have anticipated he would do. He turned to me, his cheeks a little flushed and his eyes sparkling. His expression was very serious as he leaned over and touched me tenderly on the cheek.
He moved his face very close to mine, smiling softly, and uttered the question he has never asked before, not in the almost-15 years we’ve been together:
“So, can I have another one?”
That’s right–my honey asked for seconds! On dessert!!
Well, what else could a gal say–except, “Yes”?
“So, Mum, what’s the big deal on that question? We ask for seconds of everything, all the time!”
Suitable for the Anti-Candida Diet (ACD) Stage 3 and beyond
It’s been a while since I ate a brownie as rich, fudgy and decadent-tasting as this one. These little packets of deliciousness will be devoured in fairly short order.
NOTE: For this recipe to work, it is IMPERATIVE that you follow directions and mix ingredients in the exact order described here. Otherwise you may end up with a grainy, non-cohesive brownie (it will still taste divine, but the texture won’t be quite right and it won’t hold together well).
2 cups (10 oz or 280 g) natural hazelnuts, with skins, lightly toasted (OR use 1 cup/240 ml natural smooth hazelnut butter)
2 Tbsp (30 ml) macadamia oil (or other nut- or vegetable-based, light tasting) oil
4 prunes (dried plums), cut in quarters**–make sure they are very soft!
6 Tbsp (90 ml/60 g) unsweetened cocoa powder (get the dark one if you can find it)
about 1/2 tsp (2.5 ml) pure stevia powder (such as NuNaturals), or 80 drops (2 tsp/10 ml) plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2. 5 ml) fine sea salt
6 Tbsp (90 ml) light agave nectar
5 Tbsp (75 ml) plain or vanilla rice milk
2 tsp (10 ml) pure vanilla extract
Preheat oven to 325F (170C). Line a regular loaf pan or 8-inch (20 cm) square pan with parchment, or spray with nonstick spray. (The loaf pan will yield high, thick brownies, like those in the photos; the square pan will yield flatter squares. They will both taste divine).
If using toasted nuts: In a high-speed blender, blend the hazelnuts and oil until it forms a very smooth nut butter. Continue blending until you have a pourable liquid with absolutely no signs of any pieces of nuts. Transfer the mixture to a medium bowl, cleaning out the blender container as much as possible. Set aside.
If using nut butter: Place nut butter and oil in a medium bowl and whisk until smooth. Set aside.
To the blender container, add, in order, the prunes, cocoa, stevia powder, baking powder, baking soda, salt, agave nectar, rice milk and vanilla. Blend until very smooth. It will resemble chocolate sauce for ice cream (and, in fact, feel free to use it that way). Pour the chocolate mixture into the bowl with the nut butter, taking care to clean out the blender container very well (try not to leave anything behind!).
Using a wooden spoon (a whisk is no longer strong enough at this point), stir the batter until well combined, but do not overmix. (If the oil begins to separate, don’t worry; you can blot off any excess later on, after the brownies have cooled). Spread the mixture into the prepared pan and smooth the top.
Bake 45-55 minutes (for the loaf pan) or 30-35 minutes (for the square pan), just until a knife or tester comes out barely clean when inserted in the center of the pan (it may have some moist crumbs clinging to it; that’s okay). If you prefer more cake-like brownies, continue baking until the knife comes out perfectly clean. Allow to cool completely before cutting (they will be very fragile when warm). Ideally, allow these to sit in the fridge, covered, overnight for best texture (yeah, like that’s going to happen).
May be frozen. Makes 12 large or 16 more reasonably sized brownies.
**Note: Most ACD diets do not allow prunes/dried plums. However, at this stage (over 3 years on the diet), I am beginning to re-introduce some dried fruit to my recipes. Prunes are fairly low sugar, there are only 4 in the entire recipe, and, since the recipe aleady contains agave nectar, I am okay with the prunes. If you’re not, please don’t use them! You could try 1/3 cup (80 ml) pear puree–though I haven’t tried it that way yet, I’m almost certain the texture would be different in that case.
Welcome to this week’s Wellness Weekend (plus a sentence with a whole lot of “W”‘s!!). Today’s post features some updated guidelines for the event, so please be sure to check out the changes below.
I’ve also got a few news items to share before we move on to all of your fabulous, healthy recipes. :)
I. One-Pot Meals–and Veggies for V-Day:
This week on The Balanced Platter, I shared tips for one-pot meals, the perfect way to save time and enjoy winter comfort foods. Head over to the site for information and recipe suggestions to cook up dinner in a single pot. I’d love to hear about your favorite one-pot meals, too.
I’m excited to report that my first article for the new site, Fitalicious.com, was also published this week! In it, I suggest, “This Valentine’s Day, Serve Him Veggies!“. Well, without having him notice they’re actually veggies, of course. ;)
II. Nourished Food Blogger Conference: The Agenda is Set!
The excitement is building for the first-ever food blogger conference geared specifically for those of us on special diets–how cool is that? And I’m thrilled to be presenting there, alongside many of my favorite blogging heroes. To check out the official agenda, click here. And to buy your ticket, click here!
III. Events and Giveaways
It seems as if blog events have exploded in recent weeks–it’s getting hard to keep up! Here are a few tidbits:
One new event, Allergy-Free Wednesday, is hosted by some of Wellness Weekend’s regular contributors, so do check it out!
There’s also Love Your Heart, a month-long event taking place very Wednesday. Check out my friend Cara’s intro to the event (which includes linkys and giveaways!).
To find out more events or to register your own, see The Food Blog Diary, where Jacqueline and Karen keep an up-t0-date list of all the food blog events they learn about.
If you host a blog event, please let me know via email (dietdessertdogsATgmailDOTcom) so I can mention some of them each week here!
IV. Unique Training for Holistic Nutritionists, Dieticians or Health Care Professionals!
My friend Andrea Nakayama, with whom I teach the sugar detox course, Sweet Victory, is offering a Holistic Nutrition Lab that provides in-depth training about body systems for nutrition professionals who want to better help their clients. I’m seriously in awe of Andrea’s knowledge and skills in this area–just check out some of the quotes on the HNL page (including from doctors and naturopaths who work with her). Early bird pricing ends tomorrow, so if you’re interested, now is the time to register! More info here.
And now, on to this week’s favorites–on the theme of “Sweet” (but of course! It’s Valentine’s Day weekend!). Have a very Happy Valentine’s Day, everyone!
Readers’ Choice, Savory: Gum-Free Savory Chickpea Flour Cakes from Hobby and More. The method described here is just as intersting as the unique snack food!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate–PLEASE NOTE NEW GUIDELINES!!
With so many events out there and so many sets of guidelines to follow, I decided to simplify the rules here at Wellness Weekend.
So STARTING THIS WEEK, please feel free to submit any posts on your blog, whether new or old, as long as you include a link to this post.
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
Welcome to the party! Today’s post is in honor of Amy Green of Simply Sugar and Gluten Free, who is expecting her first baby. . . well, any day now! Her good friends Hallie (of Daily Bites) and Maggie (of She Let them Eat Cake) have banded together to co-host a virtual baby shower, and you’re all invited! The event includes a group of Amy’s blogging buddies (see list at end of this post). We all hope you’ll join us for some great party food as we celebrate Amy’s impending new family member!
It’s been such a pleasure getting to know Amy over the past few years, both as a fellow sugar-free, gluten-free blogger and as a dear friend. She continually inspires me with her knowledge, her generosity, her level-headed approach to life’s challenges–and of course her RECIPES! (including many from her best-selling cookbook). And now that there will be a new little Green joining her clan, I can’t wait to meet him as well!
(“Mum, we can’t wait to meet him, either! After all, isn’t a ‘little Green’ sort of like a Greenie? And you know how much we love those!”)
This recipe is my gluten-free, anti-candida take on a recipe that The Nurse gave to me quite some time ago, for a Wine and Cheese Charlotte (a savory version of the classic dessert). I’ve had the recipe since I was in my teens, but hadn’t thought about it for decades.
Like so many young girls, as a teen I looked up to my older sister, who (at the time) seemed so much more worldly than I, so much wiser and more talented in so many areas (and who had naturally thick, blond hair that hung down past her waist, perhaps the major source of my teenage envy). I still do consider her a role model today–just not in the same areas that seemed so important to me back then.
When The Nurse was first married and began entertaining at her new home, I was barely out of high school. And while baking was already entrenched in my repertoire, I hadn’t quite made the leap to savory cooking at that point.
This charlotte featured prominently at a family brunch she threw while still a newlywed. It took center stage on the table, which practically heaved with platters of salad (pasta, potato, greens), smoked fish, deviled eggs, stuffed cherry tomatoes and all manner of cookies and sweet bars, which were cut into perfectly identical rectangles or diamonds (my sister’s specialty). At the time, the combination of soft buttered bread, soaked in a bath of eggs whipped with broth and wine, all tossed with grated Gruyère and baked until puffed and golden, was a revelation to my callow self. I couldn’t stop scooping mounds of the light, airy dish, strings of gooey Swiss stretching between the casserole and spoon as it made its way to my waiting plate. I requested the recipe and subsequently made that charlotte for dozens of my own dinner parties and social gatherings over the years.
Well, seemed to me that Amy’s shower would be the perfect occasion to break out this delectable dish once more!
My allergy-friendly version is a tad heavier but just as tasty and moreish. You’ll enjoy a pillowy, creamy, cheesy soufflée-like dish, perfect for spooning onto your plate beside any of the other appetizers and salads on offer at our shower table. And don’t forget the desserts–they all look fantastic as well. Let’s eat!
A kind of savory bread pudding, this charlotte is very reminsicent of soufflé, though a wee bit denser, and perfect for a party or brunch table. The combination of cashews, squash, dijon and apple cider vinegar mimic the flavors of wine and cheese admirably here. This is best served hot from the oven.
8-9 slices mildly-flavored bread (I used sourdough rice bread), cut into 1/2 inch (1 cm) cubes–see note
3 cups (720 ml) vegetable stock or broth
1 heaping cup (140 g) raw cashews
1 cup (240 ml) squash or pumpkin purée (about 10 oz/290 g)
Preheat oven to 350F (180C). Grease an 8-cup (2 liter) casserole dish with coconut oil, or spray with nonstick spray.
Place the bread cubes in a large bowl and set aside.
Bring the broth to a boil and turn off heat. Add the cashews to the pot and allow to soak for 5 minutes.
Meanwhile, place all remaining ingredients except for the bread in a blender. Add the cashews and broth and blend until smooth. You should have a very creamy liquid, but one that is easily pourable. If it’s too thick to pour, add a bit more broth.
Pour the cheese sauce over the bread in the bowl and toss gently to coat all the cubes. Allow to sit for 20 minutes, until the bread is mostly soaked through with the sauce (it’s okay if there’s excess sauce in the bowl).
Gently spoon the mixture (the bread may be fragile and crumble otherwise) into the casserole dish. If there is any cheese sauce left in the bowl, pour it over the bread in the casserole and smooth the top (the ratio of sauce to bread may seem high, but even more of it will be absorbed as the casserole bakes).
Bake 55-70 minutes in preheated oven, rotating the casserole dish about halfway through, until the charlotte is puffed and browned on top. Allow to cool 10 minutes before serving. Makes 10-12 servings. May be frozen: freeze individual portions in freezerproof containers, then defrost overnight in the refrigerator before re-heating (about 30 minutes at 350F/180c; sprinkle with 1/4 cup extra broth if necessary when reheating).
Note: The exact number of bread slices you need will depend on how heavy your bread is; the rice sourdough I used is very heavy (8 slices weighed 15.5 ounces or 445 g). If you use a lighter bread (a regular sandwich-type loaf), you may need a couple more slices. The bread cubes should, ideally, soak up most of the “cheese” sauce before you transfer the mixture to your casserole dish.
And here’s a list of all the bloggers participating in our party. Be sure to check out what they’re all cooking up as well! (please note that not everyone on the list is vegan):
Hallie of Daily Bites: Mini Chocolate & Vanilla Pudding Parfaits
