Can it really be the last weekend of the YEAR?! After last’s week’s Holiday Edition, I’m pleased to present you with our final Wellness Weekend event–the one that spans right into 2012!
And so, as we make our way out of 2011 (in our case, blanketed in snow, which arrived yesterday–sniff, boo hoo!), I wish you all a stellar end to the year. I can’t tell you all how much I appreciate your support each week, not only for this event (and I’m thrilled with the great response to it so far!), but for DDD in general, its recipes, ACD-related information, and, of course, The Girls’ musings.
I love hearing from you, whether in comments, by email, on Facebook, twitter or Pinterest–so please keep those comments, questions and reactions coming! I can’t wait to see what 2012 holds for all of us.
Here’s to another year together on DDD!
Hugs,
Ricki xo
And now, for last week’s highlighted recipes. . . .based on the theme, “made for sharing”:
Celery and Chestnut Soup from Green Gourmet Giraffe. I was never a fan of chestnuts until I made my own soup with them last year–and now this soup sounds totally dreamy to me!
Readers’ Choice, Sweet: Healthy Chocolate Truffles from Healthy Kitschy Vegan. With over 120 clicks on the linky, Danni’s easy raw truffles were clearly your top choice in this category last week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Holiday time is here! After waiting patiently throughout the year, this week people will celebrate Christmas and continue to celebrate Hanukkah. (Have you got all your shopping done yet? Me, neither).
It may be a cliché to say it, but blogging has truly changed my life, and I am so thankful that you’ve chosen to spend a bit of your precious time with me here during the past year. Thank you!
Happy holidays to each and every one of you. I look forward to sharing more great food, health information, stories and comments from The Girls over the next year!
And while I’m sure everyone is insanely busy with their own holiday celebrations, I decided to go ahead with Wellness Weekend this week just in case you have the chance to share some of your festive meals with everyone here. I loved seeing all your entries from last week, with so many already in the holiday spirit!
Enjoy your time with friends and family, and have a great holiday season!
xo Ricki
Some highlights from last week, based on the theme of “holiday veggies”:
Readers’ Choice, Savory: Low Fat Hummus from Healthy Kitschy Vegan. Wonderfully spiced, with a secret ingredient and no oil!
Readers’ Choice, Sweet: Black Bean Chocolate Mint Cookies from Janet at The Taste Space. I just posted my own version of these, so I can attest that they’re yummy!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
[I should have just given up on the sticky notes, because I want to try Every. Single. Recipe. in this book!!]
Okay, so if you’ve been reading this blog for any length of time at all, you know that I am decidedly not the type of gal to attend a rave. (Read: too old. And even when I wasn’t too old, I was too health conscious. And, well, even when I wasn’t too old or too health conscious, I was too nerdy.). So when I say, “rave,” you probably know I’m referring to the verb rather than the noun; as in, “I simply can’t rave enough about this spectacular new cookbook that has quickly assumed a place among my all-time favorites!” (And believe me, with over 200 cookbooks cramming my shelves at the moment, that is saying a lot).
Full disclosure: as with most reviews I write here on DDD, this book was provided free of charge by Christy’s publishers and I was not required to write anything positive about it (or anything at all, for that matter). You may know Christy Morgan as “The Blissful Chef,” whose blog,ebooks and live cooking classes have been offering up healthy, delicious recipes to eager masses for several years now. Christy also chronicles her culinary adventures (from LA to Texas and elsewhere), on her Facebook page.
Before we begin, however, I feel I must be entirely honest and admit that I was already somewhat biased in favor of the book even before receiving it. You see, I had done a review of one of her previous ebooks, Cooking with the Seasons: Summer Edition, last year, so I already knew I had loved those recipes and suspected I’d like these as well. Perhaps even more important, I was aware that Christy’s focus on traditional plant-based diets (vegetarian, vegan, macrobiotic, low fat and raw foods) jibed well with the ACD and I’d probably find lots of recipes I could eat within my dietary restrictions, with a minimum of adjustments to boot.
Well, let me tell you, this book is aptly titled. I was literally blissed out as I leafed through this gorgeous tome, which provides not only a full explanation of Christy’s approach to food and eating; a complete list of pantry basics and tools plus various chef’s techniques (now you’ll know just how to chiffonade–perfectly!); over 175 recipes organized by seasons (as well as “anytime”); but also a full resources section at the back and a metric conversion table. The full-color photos offer mouth-watering illustrations of many of the recipes, and the book’s pages are printed on thick, sturdy paper, an important detail when you plan to subject your book to repeated, regular usage (as I most definitely do!).
I literally couldn’t decide what to make first, there were so many recipes that appealed to me–and that I was permitted to have on the ACD! Should I try the Orange-Pumpkin-Ginger French Toast? Or perhaps the Asian Millet and Quinoa Pilaf? Maybe the Blissful Two-Bean Harvest Chili? Eventually, I settled on Kale Salad with Curry-Coconut Sauce, simply because I already had all the ingredients on hand.
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
I’m going to preface this next comment by saying that the HH is a very picky omnivore. In other words, he has no trouble whatsoever eating hocks, haunches, brains, kidneys, hearts–even intestines of animals, but will balk at “veggie” foods I serve, such as grated daikon radish (“What is that? Anemic carrot?“), chia seeds (“Looks like fish droppings“) or spirulina (“Isn’t that the water you cleaned your brush in for your watercolor painting?”). Needless to say, he wasn’t thrilled about eating a salad with arame (seaweed) as a major player.
Well, we both swooned over this salad. When I first read the ingredient list, I was a bit concerned about the quantities in the sauce–it seemed like SO much spice–but mixed with the still-moist kale and arame, it was perfect. A spicy, creamy, slightly nutty coating on firm, toothsome kale with light marine influences. I simply loved it, and the HH even requested it again!
Next up was the Broccoli Salad with Creamy Mustard Dressing. If you’re familiar with that once-ubiquitous broccoli salad from buffets a few years back, this dish will evoke memories of those times. . .but vastly improved. The piquant dijon is balanced by the sweet (I used stevia instead of the suggested maple syrup); the crispy, green and fresh with a creamy sauce and crunch of radishes. An aesthetically pleasing as well as flavorful mix of ingredients.
We also thoroughly enjoyed the Wasabi Sweet Potato Salad, which had been beckoning me from the moment I first spied the recipe. I adore sweet potatoes, of course, and have had them spiced in sweet potato fries, but never with something quite so hot as wasabi. Again, I wondered at the proportions of the spice mix in the ingredients, but should have trusted Christy. The sum worked out to be greater than the parts, and I loved this salad as well (I had run out of the called-for cucumbers, so subbed radish instead; still worked wonderfully). I could have eaten the entire batch by myself!
[I swear, it's not tomato sauce! But even tastier.]
Next up was another ingenious, fantastic recipe: the Mama Mia Magnifico Sauce, ideal for those who are either allergic to tomatoes or can’t eat nightshade vegetables (eg, those with arthritis). I didn’t tell the HH that this sauce was tomato-free, and he had absolutely no idea. When I finally let the cat out of the bag, he was genuinely surprised and commented that this was “as good as any tomato-based pasta sauce we’ve ever had.” I concur. I loved it on pasta, of course, but also used it the next day on a grain-free pizza crust, and later, defrosted, with crumbled frozen tofu for a sloppy joe lunch. You’ll be amazed by this one!
And I just couldn’t resist one more. . . while I don’t eat many sandwiches (or much bread at all, for that matter), I have always made an exception for Reubens, one of the most satisfying combinations of protein, complex carbs and creamy dressing I can imagine in existence. I couldn’t resist giving Christy’s healthified version a try. The marinated tempeh and tangy Russian-style dressing complemented each other marvelously, and the use of avocado in lieu of standard melted cheese was a brilliant way to incorporate the smooth creaminess you’d expect without the dairy or any artificial ingredients. The HH actually ate two of these (as open-faced sandwiches). With leftovers the next day, I enjoyed mine à la raw, wrapped in a crisp collard leaf, like so:
I literally can’t wait to cook through this entire book (counting the days until I can use maple syrup again. . . ), there are so many appealing recipes in it.
If you’re looking for a cookbook filled with mouth watering, healthy and flavorful plant-based recipes that are also impressive to the eye, I’d recommend Blissful Bitesas your first choice. I love that Christy focuses on whole foods ingredients, low fat and low sweeteners (and when she does use sweeteners, they’re all natural, like maple syrup or brown rice syrup). If you’re on a restricted diet (as I am), this book will likely still offer up a plethora of recipes you can enjoy.
Now, go out and find your Bliss(ful Bites)! (PS. Just checked–if you order through amazon.com, you can still receive it in time for Christmas with 2-day shipping!).
And Happy Hanukkah to everyone who’s celebrating tonight!
Broccoli Salad with Creamy Mustard Dressing from Blissful Bites
Printed with permission from the author
This is a healthy plant-based take on salads you may have had at a salad bar or at potlucks. It is easy to make and will be a crowd-pleaser at get-togethers. It’s also a great way to use leftover beans. if you throw in some cooked quinoa, it makes a one-pot meal perfect to take to work for lunch.
1 large crown broccoli, cut into florets
1 large carrot, grated
1 cup (240 ml) cooked chickpeas, or 1 can (15 oz/500 ml) drained and rinsed
2 red radishes, thinly sliced
Creamy Mustard Dressing
1/2 cup (120 ml) vegan mayonnaise [I used this recipe]
2 Tbsp (30 ml) dijon mustard
1 Tbsp (15 ml) maple syrup [I used 10 drops plain stevia liquid]
1 Tbsp (15 ml) apple cider vinegar
pinch fine sea salt and black pepper
Steam the broccoli until crisp-tender, about two minutes. Remove from heat and toss with the rest of salad ingredients.
Whisk together dressing ingredients in a small bowl; adjust seasonings. Toss with salad and chill for 10 minutes before serving. Great the next day, too! Makes 3-5 servings.
It’s just insane how quickly this month is whizzing by–before we know it, it will be 2012!! Okay, I don’t mean to rush things along, or anything. . . . let’s just enjoy the rest of December as best we can. And one thing I truly enjoy is all of your great recipes for Wellness Weekend! Another stellar show of recipes from y’all last week, for sure.
Before I get to today’s lineup, I’ve got a few little announcements to make:’
First, just in case you missed it, this morning marked Week 5 of the “A Gluten Free Holiday” event. I served up some Oatmeal Poppyseed Scones, and I’m giving away TWO cookbooks–Gluten Free and Vegan Holidaysby Jennifer Katzinger, and my own Sweet Freedom. So hop over to this morning’s post and leave a comment, or link up your breakfast recipes to enter to win!
Finally, thank you to everyone who supplied ideas for blog changes to DDD in 2012–I am already working on posts as a result of your suggestions! But I’m still interested in your ideas about topics or pages you’d like to see, what you could live without, what you like best on the blog. Please feel free to leave a comment on the post if you haven’t yet!
And now. . . . what we’ve all been waiting for: the food!
Some highlights from last week, based on the theme of “quick”:
Raspberry Pineapple Smoothie from Wayfaring Chocolate. I love pineapple in, well, just about anything. And this smoothie looks like a snap to prepare.
Warm Pumpkin Porridge from The Gluten Free Edge. This grain-free porridge has been my breakfast (with minor adjustments) three times this past week. Love it. (I add hemp seeds and/or ground coconut as well).
Pomegranate Ice Cream from Gluten Free Pantry. Yes, it’s December and freezing where I live, but this looks so festive, and I adore pomegranate!
Readers’ Choice, Savory: Savory Breakfast Bowls with Rice, Kale and Butternut Squash from Celiacs in the House. I love savory breakfasts, and these bowls look like a perfect way to start the day with a balanced and delicious mix of carbs, protein, and healthy fats.
Readers’ Choice:Vegan Chocolate Sunbutter Pillows from Cats in the Kitchen. A fabulous treat in any case, but doubly so if you miss peanut butter cups (as I do!).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
What?! It’s DECEMBER already?? Besides being behind on my holiday shopping, holiday menus, holiday decorating–well, holiday everything–I’m totally in the holiday spirit!
And You?
Actually, seems like many of you got a head start on the festivities in last week’s Wellness Weekend! We had a great selection of Thanksgiving foods, many of which would look great on your Christmas or Hannukah table as well.
So without further ado, here are some highlights from last week’s event on the theme of holidays:
Thanksgiving Quinoa from My Munchable Musings. I think this dish would work well on any holiday table, Thanksgiving or otherwise!
And something new for Reader’s Choice:
I love dessert as much as the next person (well, actually, more than the next person, since my “next person” is the HH), but I do want the focus of this event to be on healthy foods of all kinds! Of course we can make our desserts healthier (and you folks seem to excel at it), but we should give our veggies some lovin’ too! So, starting this week, I’ll be featuring two Reader’s Choice dishes each week–one sweet, and one savory!
This week, with your clicks, you’ve chosen the following two recipes from last week’s event:
Sweet:Roughly Raw Pumpkin Pie from The Palate Peacemaker. Desi does it again with a great recipe, gorgeous photo and thoughtful text.
Savory:Baked Nut Cheese from Triumph Wellness. Emily took the classic Almond Feta and made it her own.
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Happy Thanksgiving to all my American friends! I know that today is a big day for many of you in the States–I hope it’s a very happy one, filled with family, friends and other loved ones (and let’s not forget the fabulous food!).
And since we’re all here for the food, let’s get to it! Last week’s submissions certainly didn’t disappoint, with a wide range of dishes and some really innovative ingredient combinations. In keeping with the day, today’s highlights all fit in with the holiday, with foods fit to share with others:
Kamut Gingerbread Pancakes from Hol: Fit. You know I’m a pancake fiend, and these sound like they’d be great at a brunch table (but my version would have to be gluten free, of course).
Coconut Bacon from Green Gourmet Giraffe. I’m totally intrigued by this recipe, and would love to share a batch at my own holiday brunch table (maybe alongside those kamut pancakes, hmm?).
Mushroom Nut Roast from Wheat Free Meat Free. How could I leave out a nutloaf in a holiday-type roundup? A great main dish!
And the Reader’s Choice this week was:
Raw Spice Cake Truffles from The Palate Peacemaker! So many of Desi’s creations look spectacular, but these raw truffles really hit the right spot with all of you. Hope you’ll share.
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Are we feeling the holiday buzz yet? Seems that the instant Halloween is over, the holiday carousel begins! Here at the DDD household, celebrations begin the week before Halloween, with my birthday. Then, mid-November, it’s the HH’s turn. Seems like we’ve been feeling the holiday spirit for a few weeks now!
Your contributions to last week’s Wellness Weekend were pretty darned spirited, too. So many fabulous recipes worthy of a celebration! Here are just a few of my own picks, based on the theme of “celebration pirit”:
Tiramisu Pancakes from Hobby and More. Really, don’t these make you want to say, “Yippee!”??
Roasted Celeriac Mash from My Munchable Musings. Another great recipe that would work as a Thanksgiving celebration side dish.
Parsnip Pâté from The Mommy Bowl. I love the sound of this recipe! (Okay, I love it twice as much because it’s also perfect for this month’s SOS Challenge on parsnips–hope you’ll submit there, too!)
And the Reader’s Choice this week was a new take on a classic:
Samoa Style Coconut Chocolate Chip Cookies from Shirley at Gluten Free Easily. Both gluten-free (and grain free, egg free, dairy free and refined sugar free) and easy to make, these cookies were definitely something to celebrate (trust me, I know–I ate quite a few of these babies myself last week).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with!
Oh, and if you missed it this morning, today also marks Week Three of the “A Gluten Free Holiday 2011″ event! Today’s topic is Gifts of Good Taste. I’ve got a list of recipes that would make great gifts here. Alta from Tasty Eats at Home is hosting the event this week, with a great giveaway. Check it out on her blog!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
NOTE: A few of you have mentioned problems linking up in the past couple of weeks because of the backlink requirement. If the linky won’t work for you, please let me know so I can tell the Linky Tools owner and the problem can be fixed!
Welcome to Week 3 of A Gluten Free Holiday 2011, the holiday event created by Amy and shared each week by yours truly (and four others–check below for all the participating blogs)! This week’s topic, Gifts of Good Taste, is hosted by Alta of Tasty Eats at Home. Hop on over to see what edible gifts Alta has to share, or to link up your own favorite gifts-of-food recipes (and be sure to enter the giveaway while you’re there!).
I thought this would be a perfect week to share some of my own favorite recipes on the blog that would also make fantastic homemade–and edible–gifts.
Before we get to the food, though, we’ve got another cookbook giveaway!
The book Alta is giving away this week is Artisanal Gluten-Free Cupcakesby Kelli and Peter Bronski. So if you’re a cupcake fan, or if you want to win a great gift for someone else who is, enter the giveaway by leaving a comment on Alta’s blog or by linking up a recipe there.
And now, the food. . . .
In my younger years, I made almost all of my gifts myself (edible or otherwise). Of course, the fact that I was a student living in penury (I won’t say I was a “starving” student, because with my love of dessert, that was never even a vague possibility) was one factor contributing to my motivation for making everything from scratch (unlike today, when the motivation is trying to remain free of the dreaded candida symptoms).
More importantly, though, I always believed that homemade gifts demonstrated how much you cared about someone, giving to them both your time and your thoughtfulness. Since time is at a premium for all of us these days, we have to choose wisely–both what we’ll make, and to whom we’ll be giving it!
For those very special people on your lists, you might want to mix up one of the following. (NOTE: Some of these recipes are made with spelt and/or higher glycemic sweeteners such as sucanat or maple syrup. Recipes with an asterisk * fall into that category; the rest are gluten free and lower glycemic.)
“Mum, it’s great that you’ll be making some homemade gifts this year. . . so does that mean Chaser and I will be getting homemade peanut butter treats? Mmm!”
Before I get to tonight’s Wellness Weekend, I’ve got some winners to announce-how could I have forgotten this yesterday?!
Five lucky DDD readers will each receive a package of Cocoa Cardio, the antioxidant-enhanced cocoa powder that I’ve been enjoying pretty much daily every since the fine folks at iHerb sent me a sample.
Here are the five winners, chosen at random:
Molly, who wrote: “i would love to try cococardio!”;
Liz,who said, “I have never had a MadreLabs product but I love that it’s Non-Alkalized and that it has beets in it! What a great thing to include to start your morning. Thanks for reminding me about buckwheat bakes – I need to make them again!”;
Ashley, who commented, “Happy to hear you were able to retrieve most of your files! That’s the worst part about computers crashing. Your buckwheat bake looks delicious! Those have been on my list of things to make for a while.”;
Kate, who told us: “I love all things chocolate so I’d love to try this product!!”; and
Keith, who wrote, “It’s CHOCOLATE. Which means love. And oh, it’s healthy too.”
CONGRATULATIONS to all five of you! Please send me your full names and mailing addresses (at dietdessertdogsATgmailDOTcom) so that I can forward them to iHerb, who will mail out your Cocoa Cardio! (Please be sure to sign up on the iHerb site first).
And speaking of giveaways, don’t forget about the gluten free cookbook prize (The Gluten Free Asian Kitchen by Laura Russell) over at Cook it Allergy Free, as part of this week’s Gluten Free Holiday 2011 event!
Now, on to this week’s event! Last week’s entries were, as usual, a great mix of sweet, savory, and all types of comestibles from juice to appetizers to main courses to desserts. I’ve chosen four fave recipes on the theme of “Memorable Eats” in honor of Remembrance Day, which is tomorrow:
Raw Nori Nachos from the Palate Peacemaker. I loved the unusual pairing of ingredients!
Collard Greens with Tahini from City/Life/Eats. Collards are one of my favorite greens–these sound great (and check out Valerie’s lovely new site design while you’re there!).
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week. Looking forward to the next batch of amazing recipes!
Please join us for Wellness Weekend this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
I’m from the generation that was raised on soap operas. In fact, I first learned to watch soaps at my mother’s knee (no, seriously: the TV was perched on her dresser at the foot of the bed; she sat on the bed, and I, on the floor. . . at her knee). When I was a child, she watched Edge of Night; then Secret Storm. As a teen, I remember my mom’s daily soap trilogy of Days of Our Lives, Another World, and General Hospital blaring as she did the ironing, folded laundry, or ate her lunch in front of the TV.
Up until it went off the air a couple of years ago, I loved watching my favorite soap as well. Since its demise, I’ve barely watched any television at all (though some might suggest that’s a good thing). My weekday evenings would go something like this: walk the dogs, prep dinner, catch up with the HH, clear up the kitchen together. Retreat upstairs to the TV room where I’d snuggle in to my favorite armchair, feet tucked under me and a steaming cup of herbal tea in my hand. Flick on the PVR and start the day’s episode. Gaze with anticipation at the screen; adjust the volume as the credits roll. Sit back and savor every one of the 42 minutes of the show.
Unless, of course, it was a day when this happened:
Voice Over Announcer: The role of Mary Montgomery will now be played by [some unknown actress's name].
Didn’t you hate when they did that? Poof!–Just like that–one of your favorite characters could become. . . somebody else!
Sometimes, the show didn’t even bother to find a successor who resembled the original actor (as when Peter Bergman replaced Terry Lester as Jack) or–the apex of “please suspend your disbelief”–when they replaced Anne Heche, who had assumed the role of identical twins Marly and Vicky, with two separate actresses who were not only different somatotypes, but also about six inches apart in height.
On the other hand, there are plenty of occasions when a stand-in might just surpass the original. Do you know the story of how Shirley Maclaine got her start on Broadway? Toiling as an unknown understudy to Carol Haney in The Pyjama Game, Maclaine leapt to fame when she replaced Haney at the last minute after the star broke her ankle. The rest, as they say, is history. (And have any of you heard of Carol Haney since then? I didn’t think so). Similarly, I’d say that the unnamed actor’s moves in Flashdance (that eye-popping finale in front of the dance academy judges at the end of the film) certainly outshone anything Beals herself could have done. And who didn’t think that the body double for Julia Roberts in Pretty Woman was infinitely more appealing in those thigh-high boots than the somewhat equine Ms. Roberts herself?
Well, this past weekend was a bit of a whirlwind for the HH and me, one that involved its own stand-in of sorts. After a final celebratory brunch at Fresh in honor of my birthday (don’t you just love a birthday that lasts almost a month?), I threw a little dinner for my office mate, who married his long-time sweetheart a couple of months back. Interestingly, while the number of couples opting for cohabitation continues to increase yearly, Mr. Mate is the second person over 40 that I know who tied the knot recently. (Is there some tax loophole for “legally married in middle age” that the HH and I should know about?).
Our dinner party menu was a truly eclectic affair, with food geared both toward the omnis among us (ie, everyone except me) and a few choice morsels from my vegan repertoire, selected specifically to wow the guests (I didn’t want to overwhelm those folks with a full-on ACD menu; we do want them to come back, after all). So I served these sushi rolls as appetizers, which everyone gobbled up with glee.
Now, I’ve mentioned before that the HH and I used to enjoy a weekly lunch date, which began after I switched my diet from the SAD to the NAG (luckily, those acronyms apply to my eating habits rather than describing me in general). Every Tuesday, we’d meet for sushi: the HH savored his chunks o’ raw seafood, while I relished my beloved veggie maki. For several years, all was well with the Ricki-HH world. (“And our world, too, Mum! Except we weren’t crazy about you leaving us for two whole hours once a week. What’s up with that?“).
Once I reverted to the strict ACD in March, 2009, sushi was off the table–literally. I wasn’t permitted even a minute amount of sugar (used to season sushi rice), and of course the (white, refined) sushi rice was also forbidden. Wahhhh! Instead, I frequently turned to one of my favorite substitutes, raw nori rolls, which I could make at home whenever I craved sushi. Unfortunately, this dietary change also means that my lunch dates with the HH have been put on hold indefinitely since then. (“But Mum, now you have more time with us! How’s that for a bonus??”).
When I came upon Gena’s recipe for raw sushi “rice,” I knew I’d have to give it a try in lieu of my usual rolls. And a bonus for me (besides all that extra time with The Girls) is that it’s made from parsnips–this month’s SOS ingredient! Knowing I could depend on Gena for a recipe that was both reliable and delicious, I went ahead and rolled up a huge batch.
Incredibly easy to make, this sushi rice evokes a distinct Asian palate with a novel combination of ingredients. When raw, parsnips are mildly flavored and don’t overpower the other seasonings; they provide the perfect foil for any vegetables you choose to surround with ”rice,” all wrapped in a glossy, chewy, umami nori sheet. The beauty of this recipe is that you can pair the “rice” with any filling you fancy. The HH and I first enjoyed some simple rolls with just “rice,” avocado and tomato on the first night we tried them. For my guests, I added cucumber, carrot and green onion to the mix. I also drizzled a little sriracha over the top of the veggies before rolling–a great way to provide the “oomph” of wasabi paste when you don’t have the actual wasabi at home (though I’m definitely going to try these again using pickled ginger and wasabi for a more traditional “sushi” experience). I’d even try the “rice” on its own or with other toppings as part of a dinner bowl rather than rolled in sushi–I think it could stand up well on its own.
My office mate and his new bride adored these little bites, as do the HH and I. They had no idea what was in them, except that it wasn’t rice; and they certainly didn’t realize that our appetizers were both ACD friendly and vegan. In fact, I’m already planning for the plant-based replacement I’ll use in our main course, next time.
Raw Sushi with Parsnip “Rice” (adapted from Choosing Raw)
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
