On my hectic workday mornings, I love thee all stirred up and blended in a smoothie.
I love thee when I crave something snacky, all coated in a cheezy sauce. And, I have no doubt, I shall but love thee even better after dehydrating.
Yes, there are infinte ways to enjoy kale, and I never tire of the frilly, flirty, leafy green chameleon. Kale is the Meryl Streep of green leafy vegetables; you can dress it up in an endless number of guises, it easily takes on the accent of any country on the globe, it’s comfortable exhibiting countless incarnations–but underneath it all, it’s still essentially the same, every time.
Kale brings to mind my friend Babe’s mother, who used to pad from bedroom to bedroom each night as she tucked in each of her four children. After pulling up the covers and smoothing her child’s hair, she’d lean over and whisper, “I love you the most.” That’s how I feel about kale. No matter what the meal, no matter how it’s prepared, that’s the one I love the most.
And now, there’s a new favorite kale in town! As a subscriber to the McDougall newsletter, I came across this salad recipe tucked inobtrusively behind the savory lentil spread, spicy garbanzo pinwheels, and balsamic strawberry dressing this month. What appears at first a mild-mannered, simple and uncomplicated dish belies the underlying complexity and subtle layering of flavors in this recipe. And once again, the dressing is the true star of the salad. It’s so good that The HH and I ate an entire head of kale this way!
I’m thrilled to have another raw kale salad to recommend. It’s so quick and easy, it’s crazy simple. A perfect way to add fresh greens to your meal–or make it the meal itself, as we did.
Just like a great poem, this one’s destined to become a classic.
After polishing off the entire bowl, it occurred to me that the kale would have been spectacular if spread on a teflex sheet and popped in a dehydrator (or cookie sheet and low-temperature oven) to make my own kale chips. I’m saving that for next time (but let me know if you try it!).
For the salad:
1 head of curly green kale, washed, dried and stems removed
For the dressing:
1/2 cup (120 ml) raw or regular natural smooth almond butter
1/2 cup (120 ml) water
2 Tbsp (30 ml) freshly squeezed lime juice (about one lime)
1-2 cloves garlic, minced, to your taste
about 1/2 inch (1.5 cm) piece ginger, peeled and minced
5 drops plain liquid stevia
1/4 tsp (1.5 ml) red pepper flakes
2 Tbsp (30 ml) sesame seeds, raw or lightly toasted
Finely chop the kale and place in a large bowl.
In a smaller bowl, whisk together the remaining ingredients except for sesame seeds. Pour the mixture over the kale and toss well to coat. Sprinkle with sesame seeds and serve. Makes 4-6 side servings or 2 main course servings.
[Ah, if only I were truly still enjoying my salad days . . . in reality, I am firmly ensconced smack-dab in the middle of my "main course" days. But you can enjoy this salad at any age!]
Now that summer is undeniably underway in these parts (nothing spells “summer” quite like a week of temperatures soaring beyond 33C/92F), heavy duty cooking and baking seem so. . . unnecessary. I find myself yearning for more raw foods, more fresh foods, and fewer baked goods at the moment (though ice cream cravings do still “scream” rather loudly).
A heatwave such as we endured last week always takes me back to the first year the HH and I lived together, in a miniscule bungalow in the east end of town bordering Scarborough. Not the best neighborhood (there was a murder around the corner from our place, after which I never walked on that street again), the house was, nevertheless, the best we could afford at the time.
Our home was a post-war structure, so tiny it effectively impersonated one of those Fischer Price dollhouses (sans a live toddler, of course). The living room was replete with dusty rose Pier One loveseat and 27 year-old console television, with no room for much else; the bathroom was so narrow that you had to turn sideways to brush your teeth; and the master bedroom, located directly above the (uninsulated) front porch, was an icebox in winter and veritable kiln in summer.
Now, if you’ve ever been to Toronto in the summertime, you will likely remember one important characteristic about this city. No, it’s not the CN tower (no longer the tallest freestanding structure in the world). No, it’s not Toronto’s reputation as the most multicultural city in the world (even though it is). Not the fact that, for a couple of wild nights in June, 2010, its denizens blushed as the city lost its unofficial title of ”Most Polite Metropolis in North America.” And not even that Jim Carrey, Mike Meyers, Alanis Morissette, Eric McCormack, Howie Mandel and Rachel McAdams all hail from here, either.
[No air conditioning? This salad will cool you down on those 30C days!]
Nope, the most prominent feature of summertime in Toronto is the all encompassing, overwhelming, whacks-you-in-the-face-the-instant-you-exit-the-air-conditioning, humidity. And as it happened during that first summer in our shoebox abode, the city suffered one of its hottest seasons in decades. With no air conditioning in the house, we were forced to rely on that age-old standard, the electric fan.
Here’s the scene: it’s 11:30 PM, and the temperature is still hovering around 30C (86F), 40C with the humidex. At the foot of the queen-sized futon (which on its own nearly fills the room) sits a dresser on which is perched two fans, one trained on me, one on the HH. In addition, a ceiling fan spins at high speed through the night, slightly off balance and wobbling like a magician’s spinning plate trick. To complete the fan club*, a free-standing fan is positioned on the floor off to the side so it sweeps across our bed every ten seconds or so. We settle down for the night.
But we don’t sleep. Even with our own little self-constructed Jet Stream, we endured a hellish, fitful seven hours, tossing and turning and perspiring so much that by morning our bed was practically transformed into a private indoor wading pool. (Okay, I exaggerate–but just a little. The upside, I suppose, is that I lost 2 pounds that night).
Happily, our current rental home came equipped with A/C, and, despite any residual guilt about the environment or the increased costs in summer (further enhanced this year by the lovely HST), we are glad we can use it when the humidex reaches 43C (110F), as it did last week. And The Girls appreciate it, too.
“Yes, Mum, we do appreciate it. And since we have no sweat glands, it’s especially nice to be able to inhale that cool air from the vents and pant to lower our body temperatures. We like swimming, too–just don’t put us anywhere near that ’pool’ you just mentioned. Gross!”
This type of heat leads to lethargy; add to that my marking-induced stupor and I just haven’t felt like cooking.
Enter salads!
Since we’ve been eating salad almost exclusively throughout the past week, I thought I’d highlight a few of my very favorites over the next few days. To begin, today’s installment is a long-time standard from my friend and colleague Caroline Dupont’s cookbook. Ever since I attended Caroline’s raw cooking classes back in nutrition school, I’ve loved this salad , a staple in our house over the warmer months. I can’t believe I haven’t posted it before this!
The lively mélange of colorful, fresh and crispy vegetables and fruit marries beautifully with the slightly sweet and tart dressing. Although I’m not a fan of fresh fennel, the ground fennel in this dressing adds just the perfect whisper of licorice to complement the juicy sweetness of the apples. Every mouthful offers up a different parade of colors, flavors and textures to treat your palate to some first-class, sparkly raw gustatory entertainment (and a whole rainbow of antioxidants and healthy fats to boot). And it’s ready in around 10 minutes–without heat or any real physical exertion (except for the chewing–of which there will be quite a bit, I wager).
The original recipe calls for raisins (I included them in the photo, which was the HH’s serving), and feel free to use them if you’re not following an anti-candida diet (which would be, um, the other 99.9% of you out there?). For those of us restricted to candida-busting regimens, there’s an ACD-friendly variation following.
* Sorry. I had to.
Today’s Question: What’s your favorite cooling meal in summer?
* * * * * * * * * *
Fruity Slaw (aka Cabbage Delight) for ACD Phase I & Beyond
2 cups (480 ml) green or red cabbage, shredded, or a combination
3/4 cup (180 ml) broccoli or cauliflower, chopped
1/4 cup (60 ml) sweet onion, chopped
1 rib celery, diced
1 large carrot, grated
1/2 cup (120 ml) fresh parsley, chopped
1 medium apple (I used Crispin), cored and diced
1/2 cup (120 ml) raisins or currants, optional
1/2 cup (120 ml) pecans or walnuts, lightly toasted
In a large bowl, combine dressing ingredients and whisk to combine. Add vegetables and toss to coat. Sprinkle with raisins and walnuts. Makes 4-6 servings. Will keep, covered in the refrigerator, up to 3 days.
*For ACD Stage 1, substitute fresh lemon juice for the apple cider vinegar and 5-8 drops plain liquid stevia for the agave. If you’re not having fruit, omit the raisins and apple , and sub grape tomatoes, if desired.
[Just look at that peachy color! And it's not Photoshopped!]
Don’t you just hate it when your regular routine is disrupted? Well, maybe it’s just me. As a Libra, I tend to be perhaps a little too attached to routine consistencyboredom equilibrium in my life (Libra is represented by the scales, after all). When the calm of a well-established pattern is disturbed, as it was last week, I’m thrown into a tizzy.
And just what horrific event occurred that turned my previously placid waters into choppy seas, you ask?
My treadmill broke.
Okay, maybe not so earth-shattering. But I was accustomed to walking for 45 minutes every morning on my treadmill, while watching my soap opera (multi-tasking at its best). Now, I’m forced to head to the workout club each AM instead (howdy, octogenarian couple with the matching T-shirts! How ya doin, Burly Guy who wears black dress socks? Nice to see you again, trainer with the too-revealing tank top!). Which means I haven’t watched my soap in over a week (I’m so far behind, in fact, that in my episodes Jack and Carly have only been married six times). Which means I’ve had to switch to an elliptical trainer instead of a treadmill (my quadriceps are barely hanging on for 20 minutes at this point). Which means I must wake up, wash my face, get fully dressed and drive to the club before I can even begin to work out.
Which, ultimately, means less time in the morning to do everything else I used to do. Like wrestle with The Girls. Like answer emails. Like cook and eat breakfast.
Like so many people in the world of food and health blogs, I read Angela Liddon’s Oh She Glows. I mean, who wouldn’t? It’s fun to read, Angela is an inspiration (she just completed a triathlon!), and (big points with me these days) she prefers to post recipes that are, to paraphrase her own words, quick, healthy, delicious–and contain only a few ingredients. Well, if that doesn’t just make my temporally-challenged day a little bit brighter!
Enter Angela’s seen-them-everywhere-on-the-blogosphere Banana Soft Serve Vegan Overnight Oats. The recipe is a staple on Angela’s blog (with a multitude of variations, such as peanut butter, cacao nib, carob, rice crisps and so on) and has made cameo appearances pretty much everywhere else, too.
And now it’s finally DDD’s turn to give these oats a try! Okay, so maybe I’m a little late to the party. But with this recipe, I was sort of like the dowdy bookworm who joins in with just a little sip of wine. . . and before you know it, she’s downed a half dozen glasses and is dancing on the tables. I went a little loco for these oats. Like the proverbial ACD-er in a pastry shop, I wanted to eat them all, and try out every varation I could get my hands on.
[Seriously, does that look irresistible, or what? Of course, you could serve this in a regular cereal bowl as well. But then it wouldn't be as pretty.]
It’s no secret how much I love my baked steel-cut oats, and they will always hold a special place in my heart (and stomach). But these Banana Soft Serve Vegan Overnight Oats are perfect for a warm summer morning: light, refreshing, creamy and cold. . . in fact, it felt more like I was eating a dessert than a breakfast (always a good thing in my books). Besides being ideal for the season (no cooking = no heating the oven = no sweating in the kitchen), the recipe also provides a substantial nutritional punch and will keep you feeling satiated for hours. Even though I normally find myself sniffing around the kitchen mid-morning for something to snack on (“Excuse me, Mum, but isn’t that our domain?”) , after one bowl of these, I was pleasantly full well past my usual lunch time.
Why did it take me so long to try these out? Blame it on the bananas. Since we ACD-ers aren’t permitted any “tropical” fruits (banana, mango, etc.), I had to come up with an alternative. I tweeted Angela a while back to ask if she had any suggestions for what I might use instead, and I settled on frozen berries. And so, my first version of BSSVOO made its debut:
Those were good, but I knew I could do better. Supporting the cause of the banana-phobic everywhere, I racked my brains to create a delectable and creamy Soft Serve worthy of the Overnight Oats moniker! One intriguing possibility was frozen pears (and while those would likely be delicious, we were all out–and I didn’t want to hold up the process of culinary creation).
Eventually, I decided, “yes!”, I would dare to eat a (frozen) peach–and tried that mixed with a few strawberries for color. The result was a visually stunning and tastebud-tickling parfait that provided one of the most enjoyable breakfasts I’ve had this year.
If you haven’t yet jumped on the overnight oats bandwagon, what are you waiting for? Hop right on. The recipe is super easy (ingredients stay in the fridge overnight; then layer–or not, your choice) and is a perfect way to consume seasonal fruits. Of course, if you’re able to enjoy bananas, go ahead and try it that way first. There’s always the rest of the summer for peaches. Or berries. Or pears. Or every single other fruit. Makes me glad I finally shook up that dull routine.
On another note, I love watching changes as they occur in the blogging world (even if I prefer stability in my exercise routine). One of the features you’ve no doubt noticed on many blogs these days is a question, or list of questions posed to the readers at the end of the post. I enjoy reading these, as they provide some insight into the blogger’s ideas and, even better, often generate a discussion among the commenters.
So here’s today’s question: Would you like to see questions rounding out the posts on DDD? Is this a feature you think would enhance the blog? (Cheating, I know; asking a question about questions!).
I always love reading your comments and would be thrilled with more interactive discussion on the blog. I’d love to hear more from you and welcome ideas about what you’d like to read/see on DDD! So please, pipe up (and lurkers, here’s your chance!) and share your thoughts!
Peach (or other) Soft Serve Vegan Overnight Oat Parfait (ACD Phase II and beyond)
This is an easy and delicious way to treat yourself in the morning. When you wake up to a serving of these oats, you really will feel as if you’re eating something special.
For the Oats:
1/3 cup (35 g) old-fashioned whole rolled oats (not instant or quick cook)
2 Tbsp (30 ml) chia seeds
1 to 1-1/4 cups (240-300 ml) plain or vanilla soy, rice, or almond milk
5-10 drops plain liquid stevia, to your taste
1 tsp (5 ml) cinnamon
For the Soft Serve:
1 medium peach, washed, pit removed, cut into chunks, then frozen solid
2-3 fresh or frozen strawberries
2 tsp (10 ml) fresh lemon juice
1 tsp (5 ml) fresh lemon zest (optional)
1 Tbsp (15 ml) agave nectar OR 5-10 drops plain liquid stevia, to your taste
For the overnight oats, place all ingredients in a bowl and stir well. Cover with plastic wrap and place in refrigerator overnight. (Note: Angela mentions that these can be ready in as little as 1.5-2 hours if you start in the morning, or if you’re desperate for a snack).
For the soft serve, place everything except the agave in a food processor and process until the mixture becomes crumbly. Sprinkle with agave and continue to process another 20-30 seconds until the mixture comes together in a ball and begins to soften. Take care not to overprocess, or it will melt too much and liquefy.
To assemble, alternate layers of the overnight oats and the soft serve in a bowl or glass. If you’re rushed (or lazy, like me), you can simply top the oats with the soft serve in a bowl and aim for a bit of each in every spoonful.
Optional toppings include cacao nibs, dried fruit, granola or puffed rice, or pretty much anything else you can think of that would complement the flavors. Serve immediately. Makes one very substantial serving. Recipe may be doubled.
With its ability to straddle the breakfast/dessert divide, this recipe is a perfect submission to Amy’s Slightly Indulgent Tuesdays event. Check out her weekly list of yummy AND healthy recipes!
AND ALSO: Jacqueline of Tinned Tomatoes has just begun a new site, FoodBlogDiary, that lists all blog events for each month. She’s already got more than a dozen events listed for June (including Kim and my l’il SOS Challenge). Check it out so you can enter the events that appeal to you, or submit your own!
Dealing with all the exigencies of the anti candida diet (ACD) can really be a challenge. After more than a year without sugars (sniff, boo hoo), most fruits (miss ya, mangoes!), gluten (you were overrated anyway), yeasts (nooch! nooch!), fungi (bye, bye, portobello steaks) or anything else fermented (thank God you can get black olives cured in oil), I’ve often found that turning to raw foods is a fairly easy way to ensure compliance.
Apart from raw desserts (which tend to rely on dates and other fruits), it’s pretty simple to stick to the ACD guidelines by choosing from the living foods menu, as it already eliminates most sweeteners and most grains or grain products (and, let’s face it, most of us on the ACD probably got there by overdoing it on the sweets and grains).
As a result, I was particularly delighted that the folks at Book Publishing Company sent me a copy of the latest in the “Becoming” series of books by Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets. I already own the other two books (Becoming Vegetarianand Becoming Vegan), so I knew I was in for a treat with this new tome as well. (The publisher provided a complimentary copy of the book for review. To view this blog’s entire disclosure policy, click here).
Like its predecessors, this newest volume is brimming with useful and often fascinating information, covering virtually every detail you’ll need to know if you’re contemplating a switch to a raw, plant-based diet. In her review, Alisa called the book (at 376 pages) a “dense read.” And while it does, indeed, offer a plethora of statistics, charts, tables, definitions and other details, I must admit that this is just the kind of extensive and comprehensive information–all backed by solid scientific research–that I enjoy reading (and which fans have come to expect from this duo of nutritionists). As a reference book, Becoming Raw provides a sturdy basis on which to transition to a raw vegan diet.
The introductory chapter, “Becoming Raw for Life,” addresses some of the typical questions and concerns associated with embracing a raw foods diet. For instance, can one obtain enough protein on a raw regime? What about cooked foods? Right from the outset, the authors’ approach to the topic is open minded and eschews any too-rigid stance (they argue that cooked foods are not necessarily a bad thing, even though an entirely raw diet may be perfectly healthy for some people).
They also offer a comprehensive history of the raw foods movement from the pioneers to the current icons, including the many illnesses that see improvement on a raw diet. From rheumatoid arthritis to cardiovascular disease, diabetes, obesity and many more, a raw food diet appears to offer benefits in preventing and treating these conditions. The authors also present abundant information about plant chemicals and compounds (such as antioxidants) that can benefit health, as well as some of the problems with cooked food (such as acrylamide, a byproduct of heating most starchy foods).
The subsequent chapters about macronutrients (proteins, carbs and fats) and micronutrients (vitamins and minerals) could easily rival those in texts I studied while in nutrition school for their breadth and detailed explanations of how these nutrients function in the body, why we need them, and how much to ingest for optimal health.
The chapter on carbohydrates, for instance, provides a thorough definition of the glycemic index (GI), glycemic load, and an explanation of why some foods with a higher GI may nevertheless be a better choice for their ultimate effect on blood sugar levels (crucial for someone like moi who follows an ACD). They point out, “watermelon has a glycemic index of 72, which is very high (higher than white bread or white sugar).” On the other hand, “a 3.5 ounce (100 gram) serving of watermelon provides only 8 grams of carbohydrate. In order to get the blood glucose results predicted by the glycemic index, a person would need to eat about 6.25 servings, or 22 ounces (625 grams) of watermelon.” Does this suggest, I wondered, that raw fruits would actually be acceptable on the ACD, even if they’re sweet? For now, I’m sticking with the original diet, but this fact is definitely intriguing.
Finally, the authors devote an entire chapter to “The Great Enzyme Controversy,” addressing theories and research about whether or not enzymes in raw foods are essential and account for the health-promoting benefits of these foods. (I won’t reveal their final conclusion, but will let you read the ultimate results on your own.)
Concluding true to its subtitle as an “essential guide,” the book wraps up with suggested menus and enough recipes in each category (juices, breakfast foods, soups, salads, main dishes, desserts) to get you started on your own raw regimen. The two recipes I sampled (Green Giant Juice and Zucchini Linguine with Bolognese Sauce) were superb. For more recipes from the book, check Alisa’s review and Lisa’s series about the book, which begins here.
Becoming Raw is an excellent resource that clarifies and demystifes the raw vegan diet. As with their previous best selling books, Davis and Melina can help to direct you on a path toward a plant-based, raw lifestyle in a way that’s informed, intelligent, and health-promoting.
Celeriac (or Zucchini) Linguine with Bolognese Sauce and Hemp Parmesan (plus myACD-friendly version)
While the list of ingredients may seem daunting, you can prepare the seed mix and hemp parmesan in advance, and the dish can later be assembled very quickly. Incredibly satisfying and every bit as filling as meat-based pasta, this multi-layered dish provides an impressive 21 grams of protein, 17 g of dietary fiber, and 277 mg of calcium per serving. I used zucchini as my grocer was out of celeriac, but I’m sure the celery root would be equally delectable. My ACD-based changes follow.
Tomato Sauce (makes about 4 cups/1 liter):
20 sundried tomato halves or pieces, soaked for 6-24 hours in 1-2/3 cups (414 ml) water
5 pitted medjool dates, or 10 pitted regular dates, soaked for 6-24 hours in 1/3 cup (80 ml) water
1/4 red onion, chopped
1 Tbsp (15 ml) dried oregano
1 clove garlic, minced
2 tomatoes, chopped
1 cup (250 ml) grated carrots
Seed Mix (makes about 2 cups/500 ml):
1/2 cup (125 ml) shredded carrot
1/2 cup (125 ml) chopped fresh parsley
1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained and rinsed
2-4 Tbsp (30-60 ml) Nama shoyu or tamari (soy sauce)
2 Tbsp (30 ml) freshly squeezed lemon juice or apple cider vinegar
1 Tbsp (15 ml) miso
1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained and rinsed
1/4 cup (60 ml) hempseeds
Celeriac Linguine (makes 8 cups/2 liters):
8 cups (2 liters) shredded celeriac or zucchini (spiralized, julienned witha mandolin, or grated)
2 Tbsp (30 ml) extra virgin olive oil
juice of 1/2 lemon
Hemp Parmesan (makes 1/4 cup/60 ml):
2 Tbsp (30 ml) hempseeds
2 Tbsp (30 ml) nutritional yeast flakes
1/8 tsp (3/4 ml) salt
To make the tomato sauce, put the sundried tomaotes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots.
To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, the Seed Mix will keep for 3 days.
Alternately, spread the Seed Mix on a dehydrator tray with a nonstick sheet. Dehydrate at 115 degrees F (46 C) for 3 hours. Crumble with your fingers. Serve warm or store in the refrigerator.
To make the Celeriac Linguine, combine allt he ingredients in a large bowl. Toss until evenly mixed. Cover and refrigerate until serving time, up to 4 hours.
Tip: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out.
To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month.
Assemble lthe finished dish just before serving. For each serving, arrange 2 cups (500 ml) of hte Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently[I folded gently so that the seed mix retained some of its own texture scattered throughout the sauce] . Top each serving with about 1-1/2 cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 Tbsp (15 ml) of the Hemp Parmesan. Makes 4 hearty servings.
ACD-Friendly Variation (Phase I and beyond):
I followed the original recipe as written, except for these changes:
For the Tomato Sauce: use 2 pints (about 500 ml) grape tomatoes instead of the sundried tomatoes. Remove 1 cup/240 ml (20-30 tomatoes) and cut in half; reserve for later. Preheat oven to 325F (170C) and place the remainder of the tomatoes on a cookie sheet lined with parchment. Bake until the tomatoes begin to dry out and wrinkle a bit, 40-50 minutes. Allow to cool slightly. Use the baked tomatoes in place of the sundried tomatoes, and the reserved (chopped) tomatoes in place of the 2 chopped tomatoes in the original recipe; do not add any extra water (as in the original recipe), unless necessary to achieve a sauce-like texture.
Omit the dates and use 10-20 drops of stevia instead (adjust to your taste, and based on how sweet your baked tomatoes are). Do not add extra water, as in the original recipe. I also added 2 tsp (10 ml) dried basil to the sauce.
For the Hemp Parmesan: Omit the nutritional yeast and use 2 Tbsp (30 ml) pine nuts instead.
[Sometimes, you just want to eat something now. 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 easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Uber creamy--with no dairy or soy!]
Thanks, everyone, for all the great comments in response to my last post. One point I found fascinating–and hadn’t thought about before–is how so many vegan options in restaurants are just “meh.” As Julie, Jessy and Danielle pointed out, most often the vegan foods are simply the regular items with the animal products taken out–rather than dishes designed from scratch as “vegan.” In that case, I agree: more fun to eat at home! I do feel fortunate that there are so many great choices here in Toronto, however. (Oh, and summers are the best time to visit: it’s been sunny and between 22 and 30C/72-86F the past couple of weeks. Toronto is a fabulous city, filled with world-class events, sights and culture, not to mention multicultural cuisine. You’re welcome, Toronto Tourism Network).
One of the things I love about the ACD (a veto on over half the usual foods from my diet? Causing a horrendous detox reaction in which I stumbled around with flu-like symptoms, barely able to think straight during the first few weeks of the diet? Forcing me to stave off cravings that persisted unabated, basically for the first six months–sort of like The Bride against the Crazy 88s in that scene from Kill Bill (Volume I)? ) is that, now finally in Stage II, I can rejoice over the return of some fruits to my culinary repertoire.
I nearly wept with elation when I first ate fresh pineapple again a couple of weeks ago; I love it that much (can you believe the HH doesn’t fancy it? “Too acidic,” he says.) Besides its heavenly, ambrosia flavor and distinctively pinecone exterior, pineapple always brings with it the pleasant satisfaction of accomplishment after you finally cut away all the inedible parts and sink your teeth into the luscious, juicy fruit inside. I’ve even been known to gnaw at the yellow flesh clinging to the skin, risking the thorny bits for the joy of pineapple nectar running down my chin. (“Mum, you don’t have to take that risk. Just let us eat it instead–we don’t care about the thorny bits.”)
In my zeal to bring more fresh pineapple into the house, I purchsed a huge specimen last week and went to town cutting away the peel and slicing it into bite-sized chunks. But after two days of gorging on diced pineapple and with over half a container remaining, I realized that radical measures were necessary to finish the beloved treat before it began to ferment (a huge no-no for the ACD).
Some of you may recall the wayward patch of mint growing at the side of our house. Well, this year I determined to take the offensive and begin snipping and using those emerald leaves as soon as I saw their little Martian heads sprouting through the ground. I’ve already made a variation on my original mint smoothie (with the aforementioned pineapple, as well) and today whipped up this quick and easy salad dressing (or mint sauce–it’s very adaptable that way).
With Gena’s inspiration still in my mind, I based this dressing/sauce on the principle of “veggies + flax = creaminess.” I also added pineapple for its natural sweetness and the fact that it contains the compound bromelain, a digestive enzyme that serves to distinguish pineapple (and, similarly, papaya because of its papain) from other fruits as two that are acceptable to consume at the end of the meal even if you’re following principles of food combining (since they aid in digestion rather than delay it).
The dressing turned out light and smooth, its creamy texture complemented by a fresh and subtly mint flavor and aroma. It created a beautiful visual and textural counterpart to my lunchtime dandelion salad (fresh dandelion greens, cucumber slices, and more pineapple chunks). The very slight sweetness along with the spirited minty flavor were the perfect foils for the bitterness of the dandelion and crunch of the cucumber. Just right for a light and summery meal.
While I used the mixture as a dressing, I think it would also make a perfect sauce for your next dinner in a bowl. In fact, I’m going to cook up some millet for tonight’s supper and start thinking about which veggies would work well as a foundation for the sauce (I know; that’s sort of like buying furniture to match the color once you’ve already painted the walls, but hey).
Canada AM update: a few of you asked where you could find the clip of me on the show. I’ve now added it to my Press page (first item under “Television and Radio”).
Creamy Mint and Pineapple Dressing or Sauce
Quick and easy, this is a versatile summer salad dressing, dip or sauce. Try it with crudités, potato salad, or pasta. The zucchini here lends some creaminess, as does the tahini.
1 medium zucchini, cut into chunks
1 cup (240 ml) fresh pineapple chunks
1 Tbsp (15 ml) freshly squeezed lemon or lime juice
1/4 cup (60 ml) tahini (sesame paste)
1 Tbsp (15 ml) finely ground flax seeds
1-inch (2.5 cm) piece fresh ginger, peeled and grated
20-25 fresh mint leaves (or more, to taste)
1/4 cup (60 ml) water
Place all ingredients in a blender and blend until perfectly smooth. Allow to sit for 2-3 minutes, then stir before using. Use over salad greens, on grain-based salads or over warm grain and vegetable bowls. Makes about 1-1/2 cups (360 ml). Store, covered, in refrigerator for up to 3 days.
This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green. And yes, a few desserts are included as well!
Thanks to everyone who entered the challenge this month. As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.
Here’s what’s on the menu with spinach:
THE SAVORY CONTRIBUTIONS:
Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.
Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook. Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner. I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.
A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto). First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!
She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.
Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.
Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza. This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.
Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it. And doesn’t the concept of tofu croutons just sound fabulous?
Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.
Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits. A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time. Definitely a fun (and delicious) recipe. Gluten free, sugar free, vegan and ACD-friendly.
My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time. The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.
My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post. The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.
THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):
Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here. These are wheat free, sugar free and vegan.
Rachel also created these adorable Green Thumb Print Cookies, that are gluten free! I love how the strawberry sits perfectly in the thumb print–seriously yummy looking. These are gluten free, sugar free and vegan.
Kim’s second contribution this month is her Invisible Spinach Smoothie. While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect. Vegan, ACD-friendly, gluten free.
Finally, my sweet contribution is this Green Monster Muffin. Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good. I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like. Vegan, sugar free, gluten free.
Thanks again to everyone who played along this month. Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.
In case you haven’t noticed, we Canadians are pretty obsessed with the weather. It rules our schedules, our wardrobes and our moods. Wake up to sunny skies and 26C (79 F), as we did a couple of weeks ago, and it’s going to be a good day. Wake up to glum, sodden skies, and that scowl won’t leave your face for the next 18 hours.
The weather influences how early you have to leave for work, your choice of foot covering for the day, whether your hair will behave or not, and how long your dog-walk will be. Good or bad, it can even inspire me to haiku:
Last week was summer.
This week, earmuffs have returned.
Oh, Canada–why?
(If you’re in the mood for more random haiku–including the HH’s magnum opus from his childhood–see this post).
Despite the unseasonally inclement weather this week, I’ve been hankering after raw foods for some reason. (I’ve also been dreaming of appearing on The Ellen Show, but that’s pretty much standard every week these days.)
Maybe I’m just classically conditioned to react this way at this time of year, thermostat to the contrary or not. It’s sort of like being hungry at 12:00 noon, even if I’ve eaten breakfast at 11:00 AM; my head says, “Oh, yeah! Time to eat!” and I heed the call, even if my tummy is still churning through my cereal. (Still trying to work on that “listen-to-your-body-signals” thing). Whatever; I decided to give in to the impulse, and whip up some broccoli hummus.
“Mum, are you suggesting that there’s something wrong with classical conditioning? And does this mean all of our work with that nice Mr. Pavlov was for naught? But you will still give us those treats every time you ring a bell, won’t you? “
This is Gena’s fantabulous recipe, so I can’t really take the cakethis man to be my lawfully wedded husbandthe heat the credit for it. However, I did minimally adapt it since, unlike Gena, I find it’s a rare hummus I can enjoy without a good hit of garlic included. If you prefer yours without the added allicin, then by all means, leave it out. I also substituted miso for the nutritional yeast, since I’m still adhering to ACD, of course.
The recipe is perfect in its simplicity, like a classic string of pearls, or a Henry Moore sculpture, or Jessica Simpson. I couldn’t believe how quickly it came together, and how scrumptious it was. The zucchini confers both smoothness and creaminess, just as it does in Gena’s remarkably delicious zucchini dressing (which I’ve been making almost daily for the past couple of weeks) as well; and the tahini provides a bit more density and heft for spreading.
Even if you’re not a fan of broccoli, you’ll likely enjoy this, as the flavor is tempered by the tahini. I’ve had the hummus spread on a raw collard wrap and on rice cakes–both work beautifully. And between the broccoli and tahini, you’re getting a nice hit of calcium in each serving. All in all, a bowl of yum.
And if you squint really hard at that photo up top, you can pretend it’s a poetry-inspiring photo of the sun, its rays emanating warmth and sunny dispositions across our Canadian skies this morning.
Gena’s Raw Broccoli Hummus (ACD Phase I and beyond)
This quick and easy spread is a perfect alternative to standard hummus, especially if you’re trying to reduce starchy foods. And since the main ingredients are broccoli and zucchini, you can even enjoy a little more than you would the regular stuff–without worrying about the calories.
1-1/2 cups (360 ml) raw broccoli, chopped
1-1/2 cups (360 ml) raw zucchini with skin, chopped
1 medium clove garlic, minced
1/3 cup raw tahini (sesame paste)–use regular, as I did, if you don’t mind that the recipe isn’t entirely raw
1 Tbsp (15 ml) mild miso*
1/2 tsp (2.5 ml) cumin
3 Tbsp (45 ml) freshly squeezed lemon juice
fresh ground pepper, to taste
olive oil, for drizzling
Place the broccoli and zucchini in a food processor and process until almost smooth. Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings. Serve immediately or refrigerate. Makes about 2 cups. Will keep, covered, in refrigerator up to 3 days.
*NOTE: For ACD Phase I, use Bragg’s instead of miso.
It’s time for the very first SOS (Sweet or Savory) Kitchen Challenge Roundup!
When Kim and I first introduced the first SOS Kitchen Challenge last month, we decided to choose an ingredient that we both liked and that would suit both our specialized diets. But we had no idea so many of you also adored the ruby root as much as we do!
We were also blown away by the immense originality, innovation and culinary creativity in so many of the recipes we received. And so many beet based dessert recipes–you folks sure know the way to this girl’s heart.
Thanks to everyone who participated in this, our first, event. We’re looking forward to many more great roundups of your recipes!
And so, let’s get right to it. Feast your eyes on these amazing beet-based dishes:
The Sweet:
Chaya from The Comfy Cook (New York) has created a stunning sweet Beet Nut Bread with grated beets that look like little ruby gems in each slice. The bread is gluten free and easily made vegan.
Claire from Bok Choy Bohemia created an innovative, colorful Golden Beet Dessert Lasagna. The briliant gold, red and yellow of this dish really do evoke thoughts of summer sunshine and sunsets. Claire’s naturally-sweetened dessert is also gluten free, vegan, and sugar free.
Another sweet invention comes from Alchemille of Alchemille’s Secret Garden (California). She created a Super Natural Beet and Lavender Sorbet, which she then froze into popsicles for a sweet beety treat! These are grain free, dairy free, nut free, egg free, and sugar free.
Shayne of Eat a Vegan (Illinois) offers us another incredibly inventive sweet treat using our favorite root: Beet Snowballs! These yummy bites are a coconut-covered orbs filled with nutritional goodness and the flavor of a sweet. What could be better? Vegan, sugar free and gluten free.
Here’s an inventive Peanutty-Beet Soufflé from Gaby of La Reina Batata (Houston). Gaby combined a classic nut butter and the brilliance of beets for one yummy dessert (even if it isn’t bright purple, as she hoped).
Aubree Cherie of Living Free (Kennet Square, PA) contributed a visually stunning, sweet raw beet slaw. A newbie to beets, Aubree declares her love of the raw veg–and created this masterpiece. This sweet slaw is gluten free, dairy free, vegan, and sugar free.
My co-host Kim’s take on a sweet beet recipe are these amazing Dairy Free Beet and Cherry Creamsicles. The color is stunning and they sound like just the thing for the warm weather that’s around the corner! They’re gluten free, vegan, and ACD-friendly.
My own sweet contribution is my Brilliantly Beet Smoothie, a quick and easy breakfast (or any time) magenta beverage that’s refreshingly delicious. Vegan, nut free, gluten free and ACD-friendly.
And the Savory:
Johanna of Green Gourmet Giraffe (Melbourne) was our first entrant for this challenge with Beetroot, Greens and Chickpea Curry. This mild curry sounds like a perfect dinner with chickpeas, beet greens, coconut milk and tomatoes plus some aromatic spices. As Johanna says, this savory curry is also “effortlessly vegan and gluten free,” and goes well with brown rice.
Scrumptious from In My Box (California) submitted this Russian Beet Salad, or Vinegret, based on a salad she used to eat as a student in Russia. The addition of potato and peas (plus another secret ingredient) makes this particularly intriguing. The sweet-savory recipe is gluten-free, nut-free and vegan.
Aubree also cooked up a batch of yummy Burgers that Can’t Be Beet, an adaptation of the beet burgers that kicked off this event. Aubree’s use amaranth, rice flakes and a bunch of interesting seasonings to make the burgers her own. They’re gluten free, vegan, dairy free and sugar free.
Hannah from Bittersweet offered up this amazing Golden Carrot Soup. Doesn’t it look incredibly rich and creamy, even without added cream? Hannah’s soup is sweet enough to suggest dessert–but would be a great savory addition to your meal. The soup is gluten free, vegan and sugar free.
Alisa from One Frugal Foodie cooked up a clever Pepperoni Beet Rice and Greens. Alisa thinks the beet greens in this dish confer a mild flavor, like spinach. And the beet “pepperoni” smells just like the real thing as it cooks! Her savory dish is vegan, vegetarian, dairy-free, egg-free, gluten-free, nut-free, soy-free and low sugar.
These Tarragon Pickled Beets from Mom of Gluten-Free Edge are both sweet and savory. Based on a Harvard-style recipe, the beets would make a great accompaniment to just about anything. This sweet and savory dish is gluten free, nut free, soy free and sugar free.
Chaya (New York) from My Sweet or Savory (gotta love that blog name!) contributed a second recipe in this dish of Orange Beets with Almonds, which can be either sweet or savory, depending on seasonings. And this is perfect for those quick dinners at home–a single-serving recipe! It’as also gluten free and sugar free, easily vegan (use vegan butter).
Ellen from I Am Gluten Free sent in this wonderful savory Curried Beet Salad, a medley of contrasting flavors, textures and colors that sounds divine. It’s gluten free, sugar free and dairy free and vegan.
Lindsay from Kitchen Operas (Toronto) welcomes spring with this vibrant Magenta Beet and Lentil Salad inspired by a recipe from Mark Bittman. Thes salad is very versatile and allows for many variations. It’s also gluten free, nut free, and vegan.
Rachel from My Munchable Musings (Sammamish, WA) brings us not one, but two incredible beet dishes, both with roasted beets: the first is a savory Beets with Pistachio Butter (does that not sound divine?) that’s gluten free, vegan, and sugar free:
Alexa from Lexie’s Kitchen (Cheyenne) mixed this Roasted Pignoli Beet Salad for garlic lovers. . . not to mention pine nut lovers! The color is stunning as well. It’s also corn free, gluten free, nut free and easily ACD-adaptable.
Lisa, the voice behind the blog Vegan Cookbook Critic (Toronto), submitted this Beautiful Borscht Salad, a wonderful melding of Russian borscht and Lisa’s raw foods diet. And it truly is beautiful: just look at the color palette on this salad! It’s also vegan, gluten free, raw and sugar free.
Kim went for a Caramelized Onion, Beet and Rhubarb Compote that’s both a little savory and a little sweet. Try this over waffles, as Kim did, or instead of chutney with an Indian meal–yum! It’s gluten free, nut free, vegan, with an ACD-friendly variation.
My own savory contribution was the Beet Burger recipe I used to kick off the challenge. These burgers are easy to make and really tasty on their own or with all the fixins. They’re also gluten free, vegan, and ACD-friendly.
Even Kim’s Dad got in on the fun, with this recipe for Beet Burgers adapted from Greg Stagbouer! These are gluten free and vegan, with Dad’s own “secret” ingredient–his own seasoning mix!
(Adaption of a recipe from Greg Stagbouer, “Beet This Burger”)
Ingredients:
1 tablespoon finely grated raw beet
½ cup cooked oats (quick or regular rolled oats)
1 cup uncooked oats (quick or regular rolled oats)
½ cup walnuts, coarsely ground
¼ cup almonds, coarsely ground
2 tablespoons chopped pumpkin seeds
1 tablespoon Vegix seasoning or instant vegetable bouillon
¼ cup minced carrot shreds
¼ cup minced celery
¼ cup minced onion
1 teaspoon dried basil
½ teaspoon Dad’s Seasoning Original Blend
¼ teaspoon dried thyme
¼ teaspoon dried rubbed sage
¼ teaspoon dried minced garlic
¼ teaspoon mustard powder
2 tablespoons soy sauce or tamari (gluten-free)
1 tablespoon water
Mix all dry ingredients well in one bowl, then add all vegetables, cooked oatmeal, and liquids.
Blend well until it has the look and consistency of ground beef. Form into patties and place in the refrigerator for about 30 minutes to allow the burgers to firm up.
Cook carefully on a grill or saute in a pan with some olive oil until crispy brown and heated through.
Serve on whole wheat buns (or gluten-free buns) with your choice of condiments and toppings. Makes 6-8 burgers depending on size.
* * * * * * * * * *
Thanks, everyone, for contributing such an impressive array of recipes and making this inaugural SOS Challenge such a success! Stay tuned for the announcement of next month’s ingredient at the beginning of May.
[Update, April 15, 2010: Did you know that Ellen Degeneres has read my cookbook?? Waaa-hooo! I could not be more thrilled, especially since I'm sure she noticed because of ourEL-LENd Me a Hand campaign!! THANK YOU a million times to everyone who has been participating so far! Now I'm more determined than ever to bring healthy, vegan sweets to The Ellen Show--so let's keep at it! To see how you can help (and win a free cookbook), please check this page. Yee-haw!! ]
I. Relationships: You win some, you lose some.
After my marriage to the Starter Husband imploded, I wasn’t much in the mood for dating (actually, that’s quite the litotes: I didn’t even attempt another date for about 4-1/2 years). When I finally did feel ready to dip my toes into the relationship sea (where there are, after all, plenty of fish), seems the guys weren’t quite ready for me. After signing up for an online dating service, answering dozens of newspaper personal ads (do those even still exist?), welcoming every fix up that friends offered to arrange, or accepting any and every blind date (including one guy who was, literally, a blind date), I still found myself single, unattached, solo, solitary, on the lookout, on my own. Oh, and I hadn’t met anybody, either.
I had, however, encountered every personality type, height, style of male hair and facial stubble, attitude toward “who pays/opens doors/orders dinner,” and pickup line out there (a personal favorite: “How about coming back to my place and sharing a can of ravioli?”). I had also strolled through the park at 3:00 AM on on my first date with Crazy Inventor Guy (badRicki! Bad girl! Luckily, he was innocuous–and eventually became a great friend); shared a picnic with Farmboy from Calgary (did you know that I have eyes just like a cow’s?); co-hosted a martini party with Mr. Evolved Male (who, sadly, was hit upon repeatedly by my gay friend M, while M assured me, “Of course he’s gay. I know these things”);** spent hours on the phone with The Mogul (since he was eternally travelling the globe on business), only to meet him in person and be really, really sorry I couldn’t somehow force myself to like him (but–his own plane!! A yacht! Jetting to England at a moment’s notice!!); and ultimately wasteddevotedsquandered spent 3 months embroiled with Rocker Guy (he of the black leather pants) only to discover he’d been cheating on me pretty much the whole time we were together.
Eventually, I decided, “You win some–and you lose some.” I stopped worrying about it.
And then–poof!–out of nowhere, I met the HH.
Win!
II. Restaurants: You win some, you lose some.
Ever since I began the ACD last year, I’ve been on a mission to find restaurants that can accommodate my dietary restrictions. Luckily, I’ve discoveredtwo or three, and the HH and I tend to frequent those establishments regularly. On our recent vacation in Florida, I was elated to discover Wish, where I enjoyed a tasting menu of four vegetarian dishes.
Win!
Then, for our anniversary last week (and thanks again for all the good wishes!), the HH and I had our hearts set on our favorite special occasion place. Eating at this place is like splurging on that adorable Christian Lacroix jacket at Holt’s–you really can’t afford to do it very often (in fact, we do it only once a year–usually on our anniversary), but boy, is it worth it.
At least, until this last time.
Normally at our annual visit, I enjoy the portobello “steak” (marinated mushroom), but since fungi are a no-no on the ACD, I called in advance to ensure there would be something I could eat. And since the HH and I are such long-standing patrons there, I thought the place would be willing to accommodate. ”No problem,” the lovely hostess told me on the phone. “See you Saturday evening.”
First course: baby spinach salad with green apple and pine nuts. So far, so good.
Then came the main course. I was given (with impeccable service, mind you) a slab of grilled sweet potato draped over a mix of grilled chickpeas, puy lentils, sautéed, spinach and white asparagus. (Looks eerily like a piece of salmon, doesn’t it?)
To be fair, the sides–as usual–were astoundingly good. If I could figure out how to reproduce those grilled chickpeas, I could die a happy woman. But, um, excuse me? A piece of sweet potato as a main dish? This is the best they could come up with?
LOSE. (Or, to use twitter parlance, FAIL. And Epic Fail, at that.)
True, they almost redeemed themselves with our desserts–mine, a simple bowl of fresh berries. But behold the presentation:
Nevertheless, we are seriously re-thinking whether or not we’ll continue to patronize the place.
III. Recipes: You win some, you lose some.
With cooking, as well, there are the “let’s-pop-the-cork,” “you-just-won-the-lottery,” “you-came-first-in-your-class,” “you-mean-the-size-eight-is-too-big?” types of successes, as well as the brilliant failures. To wit, a recent comment from Michelle made my day; she asked about how I create recipes. The comment concluded this way: ”Always love your recipes, Ricki! You must spend a lot of time developing them? I’m curious!” Of course, that got me thinking about my process of recipe creation.
Depending on the recipe, I do, indeed, sometimes spend a lot of time creating it. My soy-free whipped cream, for instance, was tested about 50 times before it hit my cookbook. Sometimes I chronicle the various iterations of a recipe, as when I wrote about chocolate pecan pie. Other times, I hit on a recipe on the first go-round (though that is a rarity). In other words, you win some and you lose some. (Happily, the difference between recipe creation and dating is that you can throw away the loser recipes).
In a recent issue of the McDougall newsletter, I noticed a reworked recipe for this salad from Martha Stewart’s website. This is my own remake of the remake (sort of like Canadian Idol–you know, a poor imitation of American Idol, which was an imitation of–and has since surpassed–the original Pop Idol). Only this time, the salad was a total success. Not only that, it worked out perfectly–on the first try.
BIG WIN!
Like the spring air, this salad is characterized by crispness and the heady aroma of tender green shoots. The sprouts are both crunchy and juicy, complemented perfectly by the natural sugar of the peas and lemon scented tang of the creamy dressing. The original recipe called for raw, julienned asparagus spears, but the HH refused to even taste it unless I steamed them first; next time, I’ll stick with the raw, as I’m sure the salad would be even more appealing that way. As it was, we managed to polish it off in two meals, and wished there were more.
“Hey, Elsie–oops, I mean, Ellen, I guess we could apply this principle to anything, couldn’t we? Like, say, treats: you win some, you lose some. Or frisbee: you win some, you lose some! Or how about–”
“Zip it, Chaser. Sisters: you win some, you lose some. *Sigh.*”
**No, Mr. Evolved Male didn’t end up dating my gay friend. In fact, he reconciled with his former girlfriend shortly after that party. (You win some. . . ).
Remarkably quick to make, this fresh, crisp, quintessentially springtime salad is a perfect first course. I streamlined the recipe even more by using a flavorful nut-based mayo as the only dressing ingredient–it was sensational.
2 Tbsp (10 ml) extra virgin olive oil, preferably organic
1/4-1/2 cup (60-120 ml) water or unsweetened soymilk, as needed
freshly ground pepper, to taste
For the salad:
3/4 cup (180 ml) fresh shelled peas or frozen peas, defrosted
1 bunch asparagus (about 1 lb or 500 g), lightly steamed or raw, cut into thin strips or shredded
4 ounces (120 g) pea shoots or sprouts (about 4 cups/1 liter)
Make the dressing: place all ingredients in a high powered blender (start with 1/4 cup or 60 ml liquid) and blend until perfectly smooth. Add pepper and blend again.
Place the peas, asparagus and pea shoots in a large bowl. Add the dressing and toss to coat everything evenly. Taste and adjust seasonings. Makes 4-6 servings. Will keep, covered, in refrigerator up to 2 days.
One night when I was sixteen, I watched Marvin Hamlisch (composer of A Chorus Line, etc.) on The Tonight Show with Johnny Carson. The previous guest was Adrienne Barbeau, the buxom actress who played Bea Arthur’s daughter on the sitcom Maude. I was appalled as I witnessed Hamlisch, seated on the couch beside her, stammer and fidget (eyes flitting repeatedly toward her massive chest) while more or less grovelling for a date on air. Despite his musical genius, despite his fame and fortune and an upcoming gig at the Caesar’s Palace in Las Vegas, it was painfully apparent that Hamlish reverted to a tongue-tied nerd when faced with a beautiful woman who, clearly, barely registered his existence.
As soon as I got up off the sofa and turned off the television (no remotes in those days), I went to my typewriter and typed a letter to Marvin. It said:
Dear Marvin Hamlisch,
Someone with your reputation shouldn’t have to lower himself to ask Adrienne Barbeau for a date. Obviously, she doesn’t appreciate your genius. If you ever come to Montreal, I would go on a date with you any time.
Sincerely,
(Miss) Ricki Heller
I addressed it to “Marvin Hamlisch, c/o Caesar’s Palace, Las Vegas, USA” and popped it in the mail.
The following week, I received a handwritten letter on Marvin’s personal stationery. It said:
Dear Ricki,
If I ever get to Montreal, you’re on.
Sincerely,
Marvin Hamlisch
Sometimes I think back on that letter and ask myself, “Wow, did I ever really have such audacity? Where did that starry-eyed insouciance go? And why didn’t Marvin ever call me for that date?”
Then I remember: oh, yeah. I was sixteen.
Well, dear readers, I’ve decided it’s time to dredge up my inner 16 year-old once again. And you can help!
Even at my advanced age, I’m still a pop culture groupie. I’ve been a fan of Ellen’s for as long as I can remember (almost as long as it’s been since I heard from Marvin). I love her even more now that she’s vegan and sugar-free–and I want to be on The Ellen Degeneres Showso I can bring her some amazing baked goods from my cookbook, Sweet Freedom!
[Elsie's definitely on board! (or is that a little board on Elsie?)]
Am I a little bit crazy? You betcha!
As someone who’s followed a whole foods diet for over decade, I know first hand how much a healthy diet can affect your well-being (just look at the impact of the ACD on me over this past year!). Based on the cookbook’s reviews and all your fabulous feedback (thank you! thank you! My blog readers are the best!), I’m confident others will agree that treats from the book are both healthy AND delicious. What better venue to spread the word than The Ellen Show, especially since the show’s star herself has adopted–and now promotes–this same way of eating?
["Here, Mum, you'll need this to dance on the show."]
Besides, I’d be a perfect guest for the show! We have so much in common, Ellen and I: She loves dogs; I love dogs. She eats a vegan diet; I eat a vegan diet. She’s sworn off sugar; I’ve sworn off sugar. She loves American Idol; I love American Idol. She’s gay; I’m—
Hmmm.
She loves dogs; I love dogs!
And you can help! On April 2, 2010, I tweeted for an entire day nonstop, with every single tweet that day directed to @TheEllenShow–with NO laptop, NO BlackBerry, NO pre-scheduled tweets–just me sitting at my desktop computer, typing away (with the occasional bathroom break)! The major blitz is over, but I’d like to keep the campaign going!
["Mum, I know you named me Elsie, but I think I'd like to be called Ellen from now on."]
Together, we can make this happen! If you like my recipes and want to see me serve delicious, vegan and sugar free treats on The Ellen Show, please feel free to tweet Ellen at @TheEllenShow, or send an email in support byclicking here. You can also post a link to this page on your blog, Stumble this blog entry (just click on “I like this” at the top of the page if you see this on StumbleUpon), tell your local librarian, get a tattoo–whatever works!
And don’t forget tohop back here to leave a comment telling me you did so (so I can send you a free copy of the book if when I get onto the show)!
[But where's Mum?]
If I get invited on the show, every single commenter who participates in this blitz will win a FREE copy of Sweet Freedom, the ebook , which is identical to the paper copy! (And isn’t giving away free goodies very Ellen-like of me?).
And even if I don’t get asked to appear on the show, I’ll still choose 10 names at random on Sunday–three people will win hard copies of the book, and seven will win ebook. It’s my way of saying “thank you” for all your support!
I think it’s a win-win-win. If Ellen invites me to her show, she’ll have the opportunity to try some amazing, healthy baked goods. I’ll get to fulfill the dream of a starry-eyed teenager (and, more recently, a starry-eyed menopausal blogger). And you will get a FREE copy of my cookbook–everybody wins!
Let’s make it happen! Let’s show the world what “grassroots marketing” really means! Let’s prove to all the aloof, disinterested corporations that even the little guy (okay, technically I’m not quite “little” yet–but 45 pounds is nothing to sneeze at) can drum up support for an independent project without a huge marketing budget! Let’s help Ellen discover some truly delicious sweets to eat on her sugar cleanse–and share them with the world! And let’s all go try out one of these raw cookie dough truffles right now! (Well, you’ll need a good source of quick energy for all that typing, I figure).
“Mum, that’s a great idea! And we know The Ellen Show would be lucky to have you. But, um, we are your usual kitchen helpers, you know. . . so does that mean we get to be on TV, too?”
Chocolate Chip Cookie Dough Truffles (ACD-Phase II and beyond)
As soon as I saw this recipe on Alicia’s blog, I knew I had to try it. The filling emulates a real raw cookie dough almost too well–gooey, sweet, chocolately. Except, um, it’s not bad for you! AND it’s ACD-friendly! Variations are endless, as well–in addition to the two provided, you could try banana cookie dough, gingersnap, or snickerdoodles–mmmm!
Cookie Dough:
2 Tbsp (30 ml) raw cacao nibs or chocolate chips*
1/3 cup (80 ml) whole old-fashioned rolled oats (not instant or quick-cook)
2/3 cup (160 ml) lightly toasted cashews*, walnuts, macadamia nuts or hazelnuts
10-20 drops plain or vanilla flavored stevia liquid, to taste
1-2 Tbsp water or plain soy or almond milk, if needed
Coating:
4 ounces (110 g) unsweetened chocolate
1 Tbsp (15 ml) coconut oil
2 Tbsp (30 ml) carob powder, sifted (it helps cut the bitterness when unsweetened chocolate is stevia-sweetened)
20-30 drops stevia liquid, to taste
In a small food processor or coffee grinder, pulse the cacao nibs 3-4 times to chop them up. Turn the chopped nibs into a small bowl.
In the same processor or grinder, whir the oats, cashews, cinnamon and salt together to form a fine flour. Take care not to process too much–it should still remain dry and floury.
In a very small bowl or measuring cup, whisk together the yacon, vanilla, stevia, and 1 Tbsp (15 ml) water. Pour this over the mixture in the processor and process to form a soft “dough” (if you need more water, add it one teaspoon/5 ml at a time). Turn the dough into the bowl with the cacao nibs and stir to distribute the nibs throughout.
Using a small ice cream scoop or tablespoon, scoop the dough and place scoops on parchment-lined tray. Freeze until firm, then roll into balls; refreeze until solid.
Meanwhile, prepare the chocolate coating: In a small pot over medium-low heat, melt the chocolate with the coconut oil and carob, whisking to ensure that no lumps develop. Whisk in stevia until smooth.
Once cookie dough balls are solid, remove from freezer and quickly dip them in the chocolate; roll them around if necessary. The coating should harden almost immediately. Remove with a fork and tap the fork on the side of the pot to remove most of the excess coating. Place truffles on a tray and refrigerate until firm. Store truffles in an airtight container in the refrigerator until ready to eat. Makes 10 truffles. May be frozen.
* Some anti-candida diets veto cashews. If you don’t eat cashews, use one of the other choices. For ACD Phase I, you can use unsweetened carob chips instead of cacao nibs; omit the coating and just roll the balls in carob powder.
Carrot Cookie Variation: use 2 Tbsp (30 ml) dried unsweetened coconut in place of cacao nibs, walnuts in place of cashews, and 2 Tbsp (30 ml) finely grated carrot in addition to other ingredients. Reduce initial water to 2 tsp (10 ml).
Post-Script: I realize this stunt may seem rather, well, adolescent to some of you (and to others, a clear indication that midlife crisis has struck with a vengeance). And after this post, I promise we’ll be back to business as usual here on DDD. But you know what? I still get a kick out of that letter from Hamlisch. So for now, I’ll once again channel that audacious sixteen year old, just for today. I figure, what have I got to lose? I’ll either be asked on the show; or I may be permanently banned from the show. Either way, the process will be fun.
And maybe–just maybe–that 16 year-old girl of yore will be surprised and delighted once more, with an opportunity of a lifetime. Here’s to healthy baked goods for all!
This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).
