[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.
[Hearty, slurpy, stick-to-your-ribs Lentil and Almond Tagine]
Up until last month, the only tagine I had ever eaten were this one ** or one at a small Middle Eastern restaurant that the HH and I went to in the early days of our relationship. But then I was contacted by the lovely Martine from Robert Rose publishers, wondering if I’d like to review Pat Crocker’s latest oeuvre, 150 Best Tagine Recipes, and the amazing world of tagines opened up for me.
If you’ve never heard of tagines, you’re in for a treat. The word tagine refers both to the Moroccan clay pot used for slow-cooking a meal or side dish, and also the very meal or side dish that results (don’t you just love the efficiency of those Moroccans?). The (edible) tagine is a thick, rich, slowly-simmered kind of stew that can contain almost any ingredients you fancy, from meat (um, nope) to poultry (nada) to seafood (nuh-uh) to legumes (getting warmer) and all manner of vegetables (jackpot!). It’s also always deeply spiced with a mixture of aromatic blends with African influences. . . Think of it, as Jamie Oliver does, as “stew with attitude.”
At first, I was a little concerned that (given the traditional tagine ingredients) I wouldn’t find much in the book I could cook. But I was assured that the vegetable chapter would provide me with ample choice.
Turns out that was only partly true. There are 16 vegetable tagine recipes in the book; however, considering that there are also full chapters devoted to each of poultry, lamb, beef, and fish/seafood, I’m not sure I’d purchase the book if I were simply browsing in a bookstore looking for a new vegan cookbook. After all, there are so many other wonderful vegan cookbooks on the market right now (in fact, my next book review is going to focus on one of them!). That said, however, the book also contains quite a few recipes for salad and sides, dips and other finger foods as well as beverages and sweets; and it has tons to offer for gluten-free eaters, as tagines are naturally gluten free.
Chapter topics move from a general introduction to a detailed explanation of the concept of tagine cooking, its history and traditional equipment used, to the evolution of the modern (and stovetop) tagine. Crocker also covers information about traditional spices and seasonings used, common ingredients, and traditional spice blends (for which she includes recipes).
Because I don’t own a traditional tagine, I opted to cook the first recipe I sampled using the stovetop method described in the book (basically cooking the ingredients in a large pot with a lid). While it worked just fine, I wondered if I were somehow missing out on the true intent of the recipes, as the cooking time for stovetop preparation was under 30 minutes, when true tagine cooking can take hours. So, for my second attempt, I popped the ingredients into a casserole and baked at a leisurely pace. The result was spectacular: flavors melded beautifully, spices developed their full potential, chunks of veggies caramelized and exuded natural juices to season the entire stew.
When you make these recipes at home, I’d recommend baking in the oven rather than cooking on the stovetop if you have the time (unless you own a stovetop tagine, of course).
And so, on to the recipes!
The first recipe I tried was Lentil and Almond Tagine (see top photo), an aromatic mix of red peppers, lentils, tomatoes and toasted almonds. Both the HH and I loved the Bahrat Spice blend that was included (recipe from the book) and the hearty mix of toothsome lentils with soft, sweet squash.
Next up was the Eggplant and Lentil Tagine, which I decided to bake in the oven to reproduce more of an authentic tagine effect. I used store-bought garam masala for this spice mix (one of the suggested options) and while it was delicious, both the HH and I thought the casserole could have used even more spice.
[Subtly spiced Eggplant and Lentil Tagine]
Finally, I tried out a side-dish tagine, which may actually have been my favorite of the three. As you may know, I already love beets; but this is one dish that anyone can enjoy. As the headnote to the recipe states: “Slightly sweet, this colorful side dish tagine is often enjoyed by ardent beet haters.” That’s quite a confident statement, and one with which I’d concur! The spiced, sweet-and-sour broth is a perfect medium for the delectable roots. This tagine also offers the surprise tartness of green apples (which, by the time I snapped the picture, had absorbed the vibrant fuschia of the beets). And it even included some sliced fennel–the only way I’ve ever loved that veggie!
[My favorite, Beet Tagine--it will make a convert of you!]
Want to Try Tagines? Win a Copy for Yourself!
If you’re already a fan of tagines or just curious to give them a try, the kind folks at Robert Rose are offering a free copy to a DDD reader!
How to Enter: Entering the giveaway couldn’t be easier: just leave a comment here telling me whether you’ve ever tried a tagine (and if so, how you liked it) OR what about a tagine appeals to you.
Second and subsequent entries: you can gain extra entries by subscribing to this blog, following DDD on Facebook, following me on twitter, posting about this on your own blog or Facebook page, tweeting about it (be sure to include @rickiheller in the tweet so I see it), or checking out the Pat Crocker page from Robert Rose and telling me which of her other books you think you’d enjoy.
For each additional entry, please be sure to come back here and leave a comment telling me you did so!
The giveaway will run until midnight my time this Wednesday, November 30th. I’ll announce the winners later in the week. Open to anyone in North America (with huge apologies to my international readers!).
To get you in the mood, here’s a recipe from the book (which you can enjoy wherever you are).
A great stew for a winter’s evening, the combination of lentils, sweet potato and peppers in a rich and spicy tomato sauce is sure to warm you against the season’s chill!
1 fresh hot chile pepper, chopped (I used jalapeno)
1/2 red bell pepper, chopped
1 Tbsp (15 ml) sweet paprika
2 tsp (10 ml) Bahrat Spice Blend (see below)
1 cup yellow, red or brown lentils, rinsed (I used brown)
1 can (19 oz/540 ml) diced tomatoes, with juice
2 cups (500 ml) diced pumpkin or squash (I used butternut squash)
1/4 cup (60 ml) ground almonds
2 cups (500 ml) shredded swiss chard (I included stems)
1/2 cup (125 ml) toasted whole almonds
In the bottom of a flameproof tagine (or dutch oven), heat oil over medium heat. Add onions, chile pepper, bell pepper, paprika and spice blend and cook, stirring, for 5 minutes. [Note: I found the mixture really stuck to the bottom of the pan this way; I deglazed with a splash of vegetable broth.] Add lentils and cook, stirring for 2 minutes. Add tomatoes with juice and bring to a boil.
Cover with tagine lid, reduce heat to low and simmer for 20 minutes or until lentils are tender. Add pumpkin and ground almonds, replace lid and simmer for 15 minutes. Stir in Swiss chard, replace lid and simmer for 5 minutes or until greens are wilted and pumpkin is tender. Garnish with whole almonds.
Makes 4 servings. May be frozen.
Bahrat Spice Blend:
2 Tbsp (30 ml) coriander seeds
4 tsp (20 ml) cumin seeds
1 piece (1 inch/2.5 cm) cinnamon, crushed
5 whole cloves
1/2 tsp (2.5 ml) cardomom seeds
2 Tbsp (30 ml) paprika
1 tsp ground sumac, optional (I left it out)
1/2 tsp (2.5 ml) ground nutmeg
In the bottom of a small tagine or frypan, combine the coriander, cumin, cinnamon, cloves and cardamom. Toast over medium heat, stirring frequently, for 3 to 4 minutes or until lightly colored and fragrant. Remove from diret heat just as the seeds pop; do not let the spices smoke and burn.
In a mortar and pestle or electric grinder, pound or grind the toasted spices until coarse or finely ground. Transfer to a bowl and stir in the paprika, sumac (if using) and nutmeg.
Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months. Makes 1/4 cup (60 ml).
**Thanks to Johanna for reminding me about the olive-quinoa one! Since I can’t eat most of the ingredients in it any more, I must have wiped it from my memory.
Last Year at this Time: Borscht to Beet Stress (gluten free; ACD All Stages)
One of the things I admire about my dad is that he speaks something like eight languages. Having been born in Poland, he grew up in a milieu that encouraged multilingualism simply because of its promximity to so many other countries. Later, he lived in Russia and adopted their tongue; then he moved to Canada where he acquired English; and subsequently opened a butcher shop* in a multicultural Montreal neighborhood where he picked up French, Italian and Greek.
Makes me feel rather limited with my paltry English, French and reading knowledge of German (but let’s not forget that I once memorized Beowulf in its entirety, in the original Old English). The feeling is compounded every time I glance down the hallways of the college where I teach and see students who hail from virtually every country on the planet. The ambient noise as you stroll from classroom to cafeteria could rival that at the original construction site at Babel any day.
Despite not being able to speak many other languages, I do enjoy picking up other vocabularies. In fact, one way to deal with a narrow linguistic repertoire is to drop key words and phrases from other lexicons into your daily conversation. Just say them with conviction, and everyone will think you know what they mean. For instance, I can vividly recall one fellow student in the PhD program when I was at U of T (let’s call him “A. Fected”) who’d constantly use words that sounded foreign, even though in retrospect, I’ve come to believe he had no idea what most of them meant.
Mr. Fected was over 6 feet tall, with greasy black hair that stood out in jagged points like an unruly cactus. His sweaters were always a tad too tight, the sleeves a tad too short, his ego a tad too inflated. He’d saunter around the department with his trademark houndstooth woolen scarf tossed across his shoulders like Cinerella’s cape, blathering to anyone in earshot (which usually meant the poor secretary, who was too polite to kick him out of her office).
“Ah, now you see, Ricki, that blouse of yours is very outré,” he’d pontificate, gesturing with long, bony fingers, the fingernails bitten jagged. “And did you read that excerpt from Foucault last week? Elicited a bit of schadenfreud, wouldn’t you say? Then again, we are all revelers manqué in professor Drivel’s class, aren’t we? Well, you know what they say! In vino veritas! Capiche? “
Eventually, I learned to just smile beningnly and move along. It took me years to realize that he had no idea what he was talking about, either.
I’ve found that the world of food not only allows for, but encourages appropriating terms from other languages, many that contribute to the overall enjoyment and gratificaton of cooking. For instance, don’t you love making a roux? To me, it sounds like a nickname (à la George Carlin‘s “doesn’t even belong on the list”): Oh, my leetle Roux, you are so cute! I just want to pinch your leetle cheeks, my sweet Cabbage-Roux! Come live with me, my Roux, and be my love. . . ” etc. Or how about Jerry and George waxing enthusiastic over the word, “Salsa”? Myself, I’ve always liked the word muesli, even though I don’t eat the stuff. Brings to mind a very smart person deep in thought: “Let me just muesli on it for a bit.” Then there’s chiffonade; sounds like something you’d wear to a very fancy dinner party. And al dente is much more appealing than ”slightly undercooked,” isn’t it?
I could go on. . . . (but lucky for you, I won’t).
Well, as of this week,pilafhas joined my list of favorite exotic culinary terms.
Used to be, the word pilaf brought to mind all things Parisian (or sang-froid, as the French themselves might say). It reminded me of the upper-crust Français, the ones who have servants bringing their food to the table when summoned by a little bell. Maybe because it evokes thoughts of Edith Piaf, but the word pilaf sounds to me so very, very French, doesn’t it? In reality, pilaf is nothing of the sort: it’s one of the homiest, most comforting and universally appealing dishes you could imagine. These days, pilafs are prepared with just about any array of ingredients and spices from countries all over the globe.
Last week, I cooked up a fabulous Moroccan-inspired millet and butternut squash pilaf from my friend Hallie’s new cookbook, The Pure Kitchen. Are you acquainted with Hallie and her blog, Daily Bites? At once formidable and adorable, Hallie is a powerhouse in a petite package. She cooks up beautiful, healthy, natural foods that will appeal to pretty much everyone. With the publication of her book, she’s stepped into the cookbook arena, and I think she’s poised to take that world by storm.
This recipe combines our quintessential autumn veggie, butternut squash, with a host of African spices and what I consider to be an underappreciated grain, millet. The only grain known to be alkalizing in the body (which is what you want for optimum balance and immunity), millet is neutral tasting and pairs well with almost anything, sweet or savory.
When I first mixed up the pilaf, I must admit I thought it might require more spice (we tend to like a lot of spice in the DDD household), but after cooking it up and having it for lunch, I found myself returning to the pot again and again for a little nosh, before I finally packed it up and froze the leftovers to prevent myself from consuming the entire batch. It was perfect, just the way it was. I’d say the combination of creamy, sweet squash with the firm bite of the millet, the salty brine of the olives and the intermittently sweet and chewy raisins offers up a lovely and irresistible mix–for lunch, a holiday side dish, or any time.
And really, there’s nothing to match eating flavorful, satisfying, healthy food–in any language. Capiche?
*If you haven’t read this before, yes, my dad owned a butcher shop, which means I grew up eating meat every day. And yes, I now eat a vegan diet. Irony, much?
Moroccan Millet & Butternut Squash Pilaf (suitable for ACD Stage 3 and beyond*)
This hearty whole grain pilaf makes a flavorful side dish to a festive autumn or winter meal [or, in my case, accompanied by salad for a full lunch]. If butternut squash is unavailable, try using another sweet winter squash or sweet potatoes instead.
1 medium butternut squash, peeled, seeded, and cut into 1-inch (2.5 cm) cubes
2 Tbsp (30 ml) extra virgin olive oil, divided
1/4 tsp (1 ml) fine sea salt, or more, to taste
1/2 medium yellow onion, finely chopped (I used a red onion as that’s all I had on hand–worked just fine)
2 garlic cloves, finely chopped
1 tsp (5 ml) brown mustard seeds
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
1 cup (200 g) millet, rinsed and drained
2-1/4 cups (300 ml) water (I used half water and half veg broth)
1/4 cup (60 ml) dried currants (for ACD, omit, or use homemade dried cranberries)
1/4 cup (60 ml) pitted green olives, chopped
1/4 cup (60 ml) finely chopped flat leaf parsley
Preheat oven to 400F (200 C). On a rimmed baking sheet, toss the squash cubes with 1 Tbsp (15 ml) of the olive oil and 1/4 tsp (1 ml) salt. Roast for 20-30 minutes until tender and brown in spots.
Meanwhile, heat th remaining Tbsp (15 ml) oil in a medium ot over medium-low heat. Add the onion, garlic and mustard seeds. Cook, stirring often, until the onion is soft and translucent, 3-5 minutes. Add the cumin, curry powder and millet. Stir for one minute. Add the water. Increase heat to high and bring to a boil. Cover, reduce the heat to low, and simmer until the water is absorbed and millet is fluffy, 25-30 minutes.
Using a fork, fluff up the millet and mix in the currants, olives and parsley. Gently stir in the squash and season the pilaf to taste with salt before serving. Makes 4 servings. May be frozen.
Those of you who follow me on Facebook or twitter might already know that I’ve spent eight out of the past nine days without my computer. (It was infected with a horrible virus that three computer fix-it guys couldn’t fix; we lucked out on Number Four). Because my full-time job occurs almost entirely online, and because I also write this blog and write for other websites, and because I am a wee bit addicted to social networking, being without my computer felt a little like an amputation. (Okay, fine, that is a slight exaggeration. It felt like being thrown into solitary confinement in a maximum-security prison. It felt like being transported to Oslo without any money or any interpretor. It felt like someone had shaved my head and stuck a big “Kick Me” sign on my posterior while I’d been sleeping.)
In the end, my involuntary break allowed me to do a few things around the house I’d previously had no time to do (or had been avoiding): I organized our CD collection, cooked up a bunch of new recipes, taught The Girls a new trick, spent evenings with the HH, finally folded all my sweaters, and even read a book–the paper kind!. And, as it turned out, the world did not stop spinning because I couldn’t be at my desk for the greater part of the day. And while I wouldn’t wish a computer virus on anyone (well, except maybe for the hackers who created it), the outcome really wasn’t all that bad. I retrieved most of my stuff (minus a few older files) and I had a few days of more-than-usual introspection and a slower pace. All good, right?
In fact, my leisurely morning routine from last week is what brings me to today’s post. During my week after The Crash (no, no, don’t panic; I’m not suddenly prognosticating about the economy. I mean my computer crash, silly!), I also rediscovered the joys of a cooked, hot breakfast (and even on a school day!)
[See all the crinkles on that bag? That's because I've been using it--a lot.]
Quite some time ago, the lovely folks at iHerb sent over a sample product for me to try (full disclosure: I did not pay for the product, nor was I obliged to write something about it, nor was I obliged to write anything positive). Today’s foodstuff is from Madre Labs, a company that produces a variety of superfood-based products using whole foods as raw materials. (They also created the Midori Greens I reviewed a while back). I tried out a sample of Cocoa Cardio powder, a mix of non-alkalized cocoa powder, beet root powder and hibiscus extract. Instructions on the bag suggest using it as a beverage (the way you’d sip cocoa or coffee). Of course, when it comes to anything edible, I cannot simply follow instructions!
the non-alkalized cocoa contains more polyphenols (heart health-promoting substances) than regular Dutch process cocoa;
the powder can be used in the same way as cocoa powder–who says you have to restrict yourself to beverages?;
I love beets and was tickled every time I noticed the deep red accent they imparted to the foods I made with it;
once sweetened, the powder had a lovely flavor that was almost equally “cacao” and “fruity”;
it’s chocolate, people!
The first thing I did was mix up my habitual chia pudding, using a little Cocoa Cardio for additional flavor. As you can see, the beets made their presence known in the red undertones of this pudding:
The real triumph, however, was a Chocolate Almond Butter made with Cocoa Cardio (and you know how crazy I am about nut butters). I also recently discovered Ashley’s Breakfast Bakes, and with my extra (non-computer) time in the mornings, I decided to treat myself to a version of Carob and Buckwheat Breakfast Bake, bathed in a cascade of melty nut butter and topped wtih a dollop of Plumberry Jam (about which I’ll post anon). The combination of moist, crunchy breakfast cake; melty, gooey nut butter; and tart, sweet jam was almost tranformative.
Yes, I’m glad I’ve got my computer back. . . . but just a little sad that treats like this will now be relegated once again to the weekend.
And now you can try some Cocoa Cardio for yourself!
The Giveaway: Enter the giveaway from iHerb to win one of five pouches of Cocoa Cardio! To enter, simply leave a comment on this post telling me what you like about Cocoa Cardio (or any other Madre Labs product).
The contest will remain open until midnight my time on Monday, November 7th, after which time I’ll choose five winners at random and post their names here (so be sure to come back and check if you won!).
The Rules: Winners must be registered at iHerb (it’s free) to be eligible. If you are outside the US, you may be required to pay shipping charges, depending on the taxes or tariffs of your country. Winners are asked to email me at dietdessertdogsATgmailDOTcom, with their full mailing address, once their names have been announced.
[Warm, cakey, crunchy, caroby bliss, all bathed in a melted, sweet, chocolate and fruity topping. Can you think of a better breakfast?]
Carob-Buckwheat Breakfast Bake (adapted from here) with
Heart-Healthy Chocolate Almond Butter (Suitable for ACD Stage 2 and beyond)
Although I use two ramekins, this is actually a single-serving recipe. Because I found the interior of the bake was taking too long to cook all the way through, I divided the batter in two so that it would bake up more quickly. You can always use Ashley’s method and bake it in a single-serve (heat proof) soup bowl for a single “cake.”
2 heaping Tbsp (40 ml) whole uncooked buckwheat groats, ground in a coffee grinder (about 1/4 cup/60 ml once ground)
1 Tbsp (15 ml) whole gluten-free grain of choice (I’ve used buckwheat, teff, amaranth [pictured] and quinoa, all with good results!)
2 Tbsp (30 ml) chopped walnuts, cashews or other nut; or sunflower, pumpkin or hemp seeds (my favorites were walnuts and hemp seeds)
1/4 cup (60 ml) unsweetened applesauce
1/4 cup (60 ml) unsweetened plain or vanilla almond, soy or rice milk
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) Almond-Chocolate Butter (recipe follows) or any nut butter you fancy
2 tsp (10 ml) sugar-free jam of choice (I used homemade plum-cranberry jam)
Preheat oven to 350F (180C). Spray a single-serve, oven proof soup bowl or two ramekins (about 7 ounces/200 ml each) with nonstick spray. If using ramekins, place them on a cookie sheet.
In a medium bowl, whisk together the ground buckwheat, whole buckwheat, cinnamon, carob powder, chia seeds, flax seeds, baking powder and salt. Stir in the walnuts.
Add the applesauce, milk and vanilla and stir to blend well. Turn the mixture into the loaf pan or divide evenly between the two ramekins.
Bake 30-35 minutes, rotating the pan about halfway through, until the batter is dry and puffed and a tester inserted in the center comes out clean. Top with nut butter and a dollop of jam (or your favorite sugar-free jam). Makes one very generous serving. May be frozen (but why would you want to?).
Chocolate (Beet) Almond Butter
A delicously smooth and glossy almond butter flavored with Cocoa Cardio. Chilled, it’s solid and spreadable, but it will soften at room temperature. A truly delicious way to get your heart-healthy antioxidants!
1 cup (240 ml) smooth natural almond butter (I use Maranatha)
2 scoops Cocoa Cardio (may sub with 3 Tbsp plus 1 tsp/50 ml regular cocoa)
2 Tbsp (30 ml) coconut oil, preferably organic
pinch fine sea salt
1/4-1/2 tsp (1-2.5 ml) pure stevia powder, to your taste (I used NuNaturals)
Whisk all ingredients together in a bowl or in a mini food processor until smooth and evenly blended. Transfer to a jar or covered container and refrigerate until ready to use. Makes 1-1/4 cups (300 ml). Will keep, refrigerated, for up to 3 weeks.
["Mum, hang on a second here. . . did you say, 'taught the Girls a trick'? But wait. . . how can you teach your daughters a trick?! What happened to three equal beings working cooperatively through our own free will to assure that your slippers are where they should be? It's a philosophical conundrum. . . I mean, I've suspected for quite some time that Chaser and I were adopted, but is there something else I should know. . . ?! Mum?!"]
For those of us in North America, October is the kickoff to the holiday season, what with Halloween and Canadian Thanksgiving (next Monday! Thanksgiving recipe roundup coming tomorrow!). In our house, the celebrations continue through mid-November and include my birthday, the HH’s birthday and Elsie’s birthday (in that order). Par-tay!
Well, last week many of my friends celebrated Rosh Hashanah, the Jewish New Year. I noticed a flurry of tweets from Emily about her new ebook, The Triumph Wellness Vegan Jewish Holiday Ebook and commented on how interesting the recipes sounded to me–and Emily generously offered to send me a copy of the ebook for review! (Thanks, Emily).
I was immediately keen to try out her version of vegan chopped liver, since I’d fallen in love with a different recipe earlier in the year. I had fully intended to try, and post about, several of the recipes in the book so that anyone celebrating the Jewish New Year could possibly include them in their own celebrations, but sadly wasn’t able to get to them in time (where DO the days go these days??). But here’s the good news: as Emily notes on the ebook page, the recipes are suitable for other holidays besides Rosh Hashanah, so it’s not too late! And personally, I wouldn’t wait for a holiday to enjoy most of the recipes in this ebook.
I was surprised at how many of the recipes were actually ACD-friendly (or very easily adaptable). Apart from two dishes and one dessert, all the recipes are all gluten free and mostly sugar free (with lots that include stevia in the ingredient list). The ebook contains twelve recipes, including appetizer (this “chopped liver”), soup, main course and sides, salads, plus two desserts–all vegan. An entire holiday meal at the ready!
I couldn’t wait to try the chopped liver right off the bat. The cooking method (roasting the vegetables before puréeing them, rather than using steamed or canned beans, as I did with the last version) intrigued me, as did the addition of lentils in this recipe. The pâté came together very easily and looked eerily like real chopped liver. With the HH out running errands, I set up my photo and decided to wait for his return to have lunch together. Of course, I couldn’t resist trying just a wee nibble. . . it was rich, savory and slightly smoky, with a subtle sweetness from the roasted veggies and caramelized onions. I absolutely adored it, and literally had to restrain myself from finishing it before the HH returned home.
[Doesn't this look delicious? No wonder the HH stole half my sandwich.]
I assembled a sandwich on quinoa sourdough, with a slather of dijon, some romaine and a drizzle of sriracha over top, assuming that the HH would rustle up his own meal (normally something like ham and cheese or salami on rye). As I munched away ( smacking my lips all the while), the HH asked if he could try a bite. Needless to say, he was smitten, too, and before I knew it, that bite turned into half my sandwich! “That was really good,” he mused. “You know, you could make this again.” (that’s HH code for, “I love the taste of this. Please do make this again.”).
Whether you celebrate the Jewish holidays or not, there’s a wealth of great recipes for you to try in this collection. Next up on my list are the rice-stuffed globe zucchini, black-eyed peas and pumpkin in tomato-curry sauce, spicy carrots with sweet silan (date syrup) glaze, marinated beets, and marzipan apple pie. In fact, I’m sure I’ll sneak in at least a few of these dishes at our own Thanksgiving feast this year–or, who knows?–maybe for Elsie’s birthday.
Mock Chopped Liver (adapted slightly from The Triumph Vegan Jewish Holiday Ebook, reprinted with the author’s permission)
This is a fabulous vegan pâté, whether or not you like chopped liver. It’s hearty and substantial yet not overly heavy or dense, and the smoky, savory flavors work beautifully in a sandwich or on crackers.I’ve added my own notes about the recipe in square brackets.
1 cup dry brown lentils
1 bay leaf
1 cube of mushroom bouillon OR 1 Tbsp dark miso
500 g (1 lb ) green beans, trimmed
2 Tbsp olive oil
1 tsp sea salt
3/4 cup walnuts
2 large onions, thinly sliced (3 cups)
Rinse lentils and pick to make sure there are no rocks or dirt clumps masquerading as lentils. Bring lentils, bay leaf, 4 cups water to a boil in medium saucepan [NOTE: I omitted the bouillon and miso, and used 4 cups/1 liter of vegetable broth instead of the water]. Reduce heat to medium-low, cover partially, and simmer 30 minutes, or until lentils are tender. If using the miso, stir it in at the end of the cooking period in order to preserve its taste and nutritional benefits. Drain, and remove bay leaf. Transfer to food processor.
Preheat oven to 220C (400F). Toss green beans and onion slices with the oil on a baking sheet and season with remaining salt. Roast 10 minutes. Stir, then roast 15 minutes more, or until browned and soft. [NOTE: my veggies took a lot longer to brown, upwards of 30 minutes.] Leave the oven on to toast the nuts. Transfer the veggies to food processor. In the same pan you roasted the veggies, spread the walnuts and return to oven for 3 to 4 minutes, or
until browned and fragrant. Watch carefully that they do not burn! Transfer to food processor.
Process pâté mixture until coarsely chopped. [NOTE: I processed until smooth, as I prefer my spreads to be smooth, and didn't want any detectable pieces of green bean in mine!] Season with salt and pepper to taste, and transfer to serving bowl. Chill 2 hours or overnight before serving. This can be made up to 2 days ahead and actually gets better as it sits in the fridge.
“Mum, I think this mock chopped liver looks good and all, but if you’re going to sneak something in for my birthday, can’t it be the real stuff this year?”
Last Year at this Time: Flash in the Pan: Chocolate Almond Mousse (gluten-free; ACD all stages)
Hope y’all had a great Labor Day weekend (or Saturday and Sunday, as the case may be). The HH, Girls and I had a lovely weekend despite my need to do some school work. We brunched, enjoyed a couple of sun-kissed walks (and the Girls even had a swim), I supped with a couple of nutrition school friends, the HH and I watched another of our newly-purchased DVDS and then I saw The Helpwith my buddy Eternal Optimist yesterday evening (loved it–so many fine performances!). And smack in the middle of the weekend, we were visited out of the blue by an old friend of the HH’s as he drove from Calgary to Kingston and opted for a pit stop at our house.
I don’t know about you, but I’m not ready for summer to be over just yet! *Sigh.* Yet somehow, the weather here in Toronto has co-opted my favorite season and set the perfect backdrop for back-to-school today with chilly, 12 C (54F) temperatures.
In an attempt to prolong that good summer vibe as long as possible, I thought I’d revisit a series that I ran last year called Back to School Swag (ha ha on you, TIFF–you’re not the only one giving out swag this week!). I received a few products and books for review over the summer months, and I’ll be giving away some of them (just the ones I liked!) over the next month or so. Today’s inaugural giveaway features a cookbook that impressed me quite a bit.
Some of you may recall the Crazy Simple Kale Salad I posted last winter. It’s a simple salad with a quick and stellar dressing that really elevates it to something spectacular. The HH and I adored it and I often make it as a way to enjoy raw kale.
As soon as I opened the book, I knew immediately which recipe I wanted to try: the Hemp Seed Lime Dressing. I know, a dressing, of all the possibilities! But raw kale salads are such a staple in our house now that I’m always looking for new and interesting toppers. I whipped it up that evening–so quick and simple–and we devoured it before I could even snap a photo. Luckily, I used the leftover dressing the following day on my Baked Sweet Potato Falafel:
[A perfect rich and creamy foil for the falafel!]
Once I’d scoured the book for recipes and filled it with my trademark sticky-note bookmarks, I sat down to really read the intro chapters. In the author’s own no-nonsense, engaging and humorous voice, the book’s first five chapters introduce the concept of “unprocessed” (the basic criterion is, “can you make it in your kitchen?”); explain the “evil trinity” of sugar, fat and salt, and why she never includes them in her recipes; relate Chef AJ’s own story and how she came to follow a vegan, high-raw, unprocessed diet; and provide pointers, tips, and questions for the reader to determine whether s/he wants to attempt the same type of diet, or perhaps move in a more unprocessed culinary direction.
I found AJ’s personal story to be both touching and compelling and gained a great deal of respect and admiration for her both as a person and a chef after reading it (without revealing too much, let me just say that she experienced illness, eating disorders, personal and family tragedy and a variety of other crises in her life–and came through it with a renewed determination, vibrancy, and, ultimately, health and energy).
The book will make you laugh (“Kosher salami, for those of you taking notes, differs from regular salami in that one kills you and the other is blessed by a rabbi before it kills you”); will motivate you (“The fact that you are even reading this book tells me that you are the kind of person who can see the possibility of something wonderful for your life, for your health and the health of your family. I’m guessing you already have done many difficult things in your life and have succeeded at them, so why should this be any different?); and will inspire you. Most importantly, it will provide you with over 100 easy, quick, unprocessed and delicious recipes to help you achieve better health.
After delving more deeply into the book, I turned to a couple more substantial recipes. First up was the raw Spanish “Rice” (made from cauliflower). This was a flavorful mix of veggies and creamy avocado with a spicy kick. I could have eaten the entire bowl myself (oh, wait, except for the HH’s sampling, I did!):
[Tangy, spicy, filling raw Spanish "Rice".]
Finally, in honor of fall (I may wish it weren’t here, but there’s no denying that chill in the morning air), I blended up the Cream of Zucchini Soup (also raw). This lovely, full-bodied and velvety soup combines a protein boost from hemp seeds with a subtle sweetness of fresh basil and dates (I used stevia instead). Filled with rich flavor and the luxurious silkiness from the hemp, it was a perfect lunch before moving on to a productive afternoon. (For the recipe, see below.)
[A bowlful of whole-foods, raw, creamy goodness.]
I loved all three recipes that I tried. Overall, the book offers dishes that are quick to prepare, made from simple, whole ingredients without added fat, sugars (of any kind) or salt–yet Chef AJ excels at creating interesting and satisfying flavor combinations that will please all types of eaters.
If you’re curious about how to create tasty whole foods recipes without sugar, fat or salt; if you’ve been leaning toward more raw foods; or if you’re simply seeking out healthier recipes, you’ll want to get yourself a copy of this book and begin enjoying flavorful, simple, unprocessed foods. And you can also enter to win a copy!
GIVEAWAY: Chef AJ has offered to give a copy of the book to one lucky DDD reader! (open to Canada and US only).
Here’s how to enter:
It’s simple: just leave a comment on this page telling me what your favorite whole food is.
For extra entries, do any or all of the following:
Subscribe to Diet, Dessert and Dogs, follow me on twitter, or “like” the DDD Facebook page; then come back here and leave a comment telling me you did so (a separate comment for each one, please);
tweet about the giveaway and use @rickiheller in your tweet so I’ll see it, then come back here and leave a comment telling me you did so;
post about the giveaway on your own blog or Facebook page, tagging or linking to Diet, Dessert and Dogs so I’ll see it; then come back here and leave a comment telling me you did so.
The giveaway will remain open until midnight on Monday, September 12th my time. Then I’ll choose a winner at random and announce the winner the following day.
Good luck, everyone!
Cream of Zucchini Soup (adapted from Unprocessed by Chef AJ)
This rich and creamy soup is a great way to use the bounty of zucchini you’ll find around this time of year. If the weather is chilly, I bet it would be just as good warmed a bit as well.
2 small zucchini, washed and trimmed, cut into chunks
3/4 cup (180 ml) unsweetened plain almond, soy or hemp milk
Place all ingredients in a blender and blend until silky smooth. Garnish with more basil, if desired. Serve immediately, or warm and then serve. Makes 2-3 servings.
How did the HH and I end up in New York last weekend? Well, it all started last December, after the HH had a car accident.
Thankfully, no one was hurt in the fender-bender, but that left my honey without a car. And since I’d been planning to buy a new one in 2011 anyway, I gave the HH my old vehicle and promptly paid the downpayment for my new one on credit (I’m sure there are a few financial advisors rolling over in their cubicles somewhere at that news). A few months later, I received my Airmiles statement and–based on the car purchase–I had amassed 6000 points! Whoo hoo!
A quick trip online confirmed what I’d been dreaming about: I had just enough points to cover the cost of a two-night stay at a hotel in New York City. Combined with a promotion from Porter Airlines ($49 each way), the HH and I were on our way!
Even with free hotel and (almost) free airfare, our junket still cost as much as our usual summer stay at a resort hotel up north. But no matter: we got to be in New York for a weekend! In honor of the frenetic, pulsing, humming, city-that-never-sleeps energy that is The Big Apple, here is an abridged version of our 36-hour stay.
Saturday: Read, Meet, Eat, Kick up Your Feet on Broadway!
[Two rockin' Over-40 blogger gals!]
3:30 PM: Upon arrival at the hotel, drop bags off in the room and scurry to Lincoln Center and the Performing Arts Library so the HH can request an archived copy of an audio magazine he’s been wanting to read. Yes, we went to the library. Before we did anything else. In New York City. (That HH is one wacky nerd, isn’t he?) The stroll back to the hotel (30 blocks) was lovely, however.
[Nori rolls from Candle 79.]
5:30 PM: Meet up with JL of JL Goes Vegan and her hubby for an amazing dinner at Candle 79, a place I’ve been dying to visit for years. Enjoy stellar eats and conversation. Hit it off famously while gabbing about veganism, blogs, MTV, travel, conferences (I’m so envious that she’s going to both BlogHer and Vida Vegan!), changing one’s lifestyle over 40, stereo equipment, cool iPhone applications, marriage, Las Vegas, and more.
[The HH's Raw Lasagna entrée. Sadly, my tempeh and veggies were unphotogenic.]
Drool over the food as we eat. Many glasses of wine (or, in my case, mineral water) and guffaws later, suddenly realize we’ll miss our play if we don’t end the dinner far earlier than we’d like to. Vow to meet up again some time (hopefully in Toronto next time!).
8:00 PM: See Tyne Daly as Maria Callas in Master Class. Marvel at a brilliant performance that is totally mesmerizing. Listen to the HH opine about how Broadway is the only place in the world where they actually know how to do theater “right.” (Sorta agree).
11:30 PM: Stop at the hotel bar for a nightcap. The HH enjoys a Heineken while I sip on another mineral water (and dream of G&Ts).
Sunday: Artsy Neighborhood, Fine Art and an Artful Vegan Dinner
[Looks pretty good, doesn't it? But looks can be deceiving. . . . ]
11:30 AM: Trek to Quantum Leap for well-reviewed brunch. After many questions and an assurance from the wait staff, order tofu scramble and gluten free cornmeal pancakes. Express intense excitement at being able to find a breakfast that is at once gluten free, vegan, and sugar free! Sample the meal and express intense disappointment that, while the flavor is fine, the texture is incredibly heavy and everything seems drenched in oil. Leave half the meal on the plate.
1:00 PM: Stop in at Barnes and Noble and have a lovely (if far too short) chat with Susan of The Well-Seasoned Cook. Feel very grateful for the world of food blogging.
2:00 PM: Cab it to the Guggenheim to see the Kandinsky exhibit. Hyperventilate at finally making it to a landmark museum that I’ve dreamed about seeing in person for decades. Enjoy Kandinsky, but then giggle uncontrollably at the main museum exhibit, a collection of rocks placed strategically on the floor of the museum. Put up with glaring stare of museum docents as they repeatedly ask patrons to “Please avoid stepping on the exhibits.”
[Be sure to walk slowly and you won't get dizzy. But watch out for rocks at your feet.]
4:00 PM: Walk back to the hotel alongside Central Park (44 blocks!), awestruck at the architecture and topiary fronting the many multi-million dollar apartment buildings. When nearing the vicinity of the hotel, stop at Juice Generation to order a “Detox Delight” (cucumber, carrot, apple, lemon and ginger) to help offset the awful brunch. Feel pretty darned virtuous (and smile knowing that my belly is satisfied).
6:45 PM: Dinner at Blossom. Another hit. Dig in to the raw Sweet Potato Rolls and subsequently the Hickory Smoked Tempeh atop a mound o’ collard greens (the primary reason for ordering that dish). Savor the meal while reveling in the quaint atmosphere of the restaurant. Finish dinner before realizing, I’m a very bad blogger, indeed–I totally forgot to snap a pic of my meal!
9:00 PM: Walk the 22 blocks back to the hotel after dinner. Notice that Times Square at 10:00 PM is brighter than our street at 10:00 AM. Fall into bed so tired that we fall asleep by 10:30.
Monday: Hello Again–and Adieu
8:00 AM: Meet up with my old pal from highschool, “Frank.” Frank was the third member of a threesome including Sterlin and me (no no no no, not that kind of threesome! We were entirely innocent, nerdy teens, silly!) and was the friend who first introduced me to the movie Young Frankenstein. Spend a lovely hour and a half catching up and gabbing before Frank realizes he’ll be late for work if he doesn’t leave. Stride along Lexington (still gabbing) before parting ways. Return to the hotel energized and a little sad that the visit is at an end. Pack bags, check the bathroom for stray underwear, check out and head back to the airport.
2:00 PM Land at Toronto’s Island Airport. While driving home, begin plotting the next visit to the Big Apple.
One of my concerns before leaving was how I’d remain true to my sugar detox while away. Of course, if someone must follow a detox while on vacation, New York City is definitely the place to be. To ensure “clean” eating, I toted along some almond butter, some Coconut Brittle and fruit for the road, and chose my meals carefully (the only dud was brunch on Sunday).
I mentioned the brittle a while back on Facebook and promised to post the recipe. Here it is! It’s one of the recipes I developed for the Sweet Victory program I’m co-hosting with Andrea Nakayama. There are more than 50 people taking the program, and we’ve seen some great results so far. For me, the detox represents a return to a more pure diet that I established when I first started the ACD. And I’m delighted that I was able to navigate the challenges of a trip away so much more easily this time round without straying from the detox protocol.
As one of the participants in the program remarked, the brittle is almost like a dense cookie bar. . . I think of its texture as cracker-like. It’s not overly sweet (you can add more stevia to taste), but its dry, crispy texture, and the fact that I break it into ragged pieces, is what prompted the name ”brittle” for me.
Coconut Brittle (suitable for ACD Stage 2 and beyond)
This is a great take-along snack or dessert. The healthy fats and fiber from the coconut help to make the brittle really satisfying and filling, while the fruit helps to boost the sweetness.
1/2 teaspoon (2.5 ml) plain or vanilla stevia liquid, or more, to taste
2 teaspoons (10 ml) whole vanilla powder or 1 teaspoon (5 ml) pure vanilla extract
Pinch fine sea salt
2 cups (480 ml) unsweetened shredded coconut
2 tablespoons (30 ml) sesame seeds
Oven Method:
Preheat oven to 250F. Line a cookie sheet with parchment paper (the parchment is necessary for this recipe).
In a coffee grinder, pulse the cacao nibs to chop them up. Remove to a small bowl and set aside. Without cleaning the grinder, add the chia seeds and grind until they form a powder. Set aside.
In the bowl of a food processor, combine the applesauce, almond butter, water, yacon, stevia, vanilla powder and sea salt; process to blend. Add the coconut, sesame seeds, chopped cacao nibs and powdered chia and process until it comes together in a sticky “dough” (you should still see some shreds of coconut and spots of cacao nibs; it doesn’t have to be totally smooth).
Using a silicone spatula, spread the “dough” more or less into a rectangle that is about 12 x 10 inches (about 1/4 inch thick). Don’t worry if the edges are a bit ragged.
Bake in preheated oven for one hour. At this point, if the top is dry, cut the rectangle into quarters and flip each piece over and cut each piece into 4-8 smaller pieces, as desired. Separate the pieces so there is space between them.
Bake the pieces for another hour, then check for doneness. The brittle is done when it is dry all the way through and deep golden brown. (If some pieces are ready before the others, remove those and continue to bake the rest until done).
Allow to cool completely, then break into smaller pieces, if desired. Makes 10-12 servings. Store in a sealed container at room temperature for up to 5 days.
Dehydrator Method:
Prepare the “dough” as above, but spread it onto a teflex sheet and dehydrate until dry on top. Flip and cut into pieces as above, then continue to dehydrate on a screen until all the pieces are dry and crisp. Store in an airtight container.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
Before I get to this week’s wonderful Giveaway Gone Wild, it’s time to announce the winner from last week’s giveaway of a beautiful handcrafted Strawesome glass straw!
Number 69, Laurel Alanna McBrine! Here’s Laurel’s comment:
And, I like you on Facebook – think I have done it all now, looking forward to sipping my smoothie Thanks, fun promotion.
Congratulations, Laurel! Looks like you’ll be sipping that smoothie from a glass straw after all. Please contact me at dietdessertdogsATgmailDOTcom this week to claim your prize. If I don’t hear from you within a week, I’ll choose another winner.
And now, on to this week’s giveaway–one you’ll all want to enter! (for full details, see the end of this post).
I know that many of you are already fans of Amy, the blogger behind the wildly popular Simply Sugar and Gluten Free (which recently got a facelift–check out the new look!). A few months ago, Amy published her first cookbook, Simply Sugar and Gluten Free, and her publisher kindly sent me a copy for review.
For someone like me (on an anti-candida diet), the combination of sugar-free and gluten-free was incrediby enticing. Unlike many other gluten-free cookbooks, this one already fit my “no-sugar” requirement! I couldn’t wait to see the book.
The cookbook is filled with recipes and lots of useful information written in Amy’s clean, approachable style. She begins with a personal story explaining why she eats sugar- and gluten-free. The book wraps up with a comprehensive chapter called “The Simply Sugar and Gluten-Free Kitchen Guide,” in which she offers tips on flour blends, kitchen essentials (all the products you’ll need to reproduce the recipes), and even a list of her favorite kitchen tools. The chapter is also peppered with tip boxes containing info on how to succeed at GF baking, conversions, kitchen organization, and more. The book is capped off with a list of resources, including books, blogs, and where to purchase products.
The book’s full title is Simply Sugar and Gluten Free; 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, and given how time-strapped so many of us are these days, this is a very appealing promise. I decided to dig in.
Before I talk about what I cooked up, however, I should mention that the book is not a vegan cookbook–though it does contain some vegan recipes or options. Obviously, I didn’t try out any of the dishes with meat, chicken, fish, eggs, dairy, etc. Having said that, though, I was pleasantly surprised at how many of the recipes I could easily adapt. Occasionally, Amy offers vegan variations, and even when she didn’t, I had no trouble finding many recipes to try. And so, on to those I sampled!
First up, I made some very quick and simple Carob Nut Cups. Resembling peanut butter cups without the peanut butter filling (or the chocolate!), these snacks were dense, caroby treats that provided a great afternoon pick-me-up. Made with unsweetened carob chips, they were just sweet enough; I added a bit of stevia for a slightly sweeter version. I really enjoyed these (since I am, as you know, a fan of carob), as did the HH (who is not always a fan of carob).
Next, I turned to the Apple Carrot Breakfast Cake, which I baked up as muffins. For several years now, I’ve been sending the HH off to work in the morning with a homemade muffin (since, when I don’t, he opts for the far less healthy–and more hydrogenated–Tim Horton’s variety). These were quick and easy to put together, moist and sweet without any added oil or sweetener at all. And I had no problem substituting flax ”eggs” for the original recipe’s eggs. The original recipe called for a whipped topping, but I found these didn’t even need it. And the HH enjoyed many days of healthy breakfasts courtesy of Amy!
Another dessert I couldn’t resist were the Carob Chip Cookies. Believe it or not, the finished product was actually a bit too sweet for my current ACD-accustomed taste buds (they contain a cup of coconut sugar); this was also another recipe very easily adapted to a vegan version, and the HH raved about them. “These taste just like real cookies!” he enthused as he grabbed a second (and later, a third) cookie. (I chose not to ask what that compliment would imply about my cookies). As Amy tells us in the preamble to the recipe, “No one ever mentions that they don’t taste the chocolate, and the plate is always empty in no time” when she serves these to friends. I can believe it.
Finally, I couldn’t resist making the Black Bean Soup (a simple switch from chicken to vegetable stock rendered the recipe 100% vegan). The final product wasn’t exactly photogenic (it looked kind of like those kids’ watercolor paintings in which they mix all the colors together. . . swampy and mudlike), but boy-oh-boy, did it taste fantastic! The HH raved over this one, too. And the soup was incredibly simple to make (though I should point out that it’s one of the few recipes in the book that’s not actually ready “in 20 minutes or less”–you have to soak the beans overnight, then simmer for 1-1/2 hours; you could, however, cut the prep time by using canned beans). We cleaned up the entire pot in two days–it was that good.
If you’re looking for a general-purpose cookbook that covers a variety of courses from appetizer to dessert, all in easy-to-follow recipes that work as promised, this book would make a perfect addition to your kitchen. From the basics like Herbed White Bean Dip and Simple Sautéd Swiss Chard to more exotic combinations like Olive Oil-Zucchini Muffins, Blueberry Quinoa Crumble Bars or Chocolate Teff Cake, you’re sure to find something that suits your fancy.
Amy’s publisher has granted permission for me to reprint a recipe–I hope you’ll enjoy these quick and easy Carob Nut Cups!
1 cup unsweetened carob chips (I used vegan chips)
2 tsp non-hydrogenated vegetable shortening (I used coconut oil)
1/4 cup plus 2 Tbsp roasted salted sunflower seeds
1/4 cup plus 2 Tbsp unsweetened shredded coconut, plus extra for topping
Line 10 cups in a mini-muffin pan with mini-cupcake papers.
Place the carob chips and coconut oil in a heatproof bowl that will fit snugly on top of a saucepan. Bring 1 inch of water to a gentle simmer in the saucepan. Place the bowl on top of the pan and turn off the heat. Let the carob and coconut oil sit for a few minutes.
Meanwhile, place the sunflower seeds in the bowl of a mini food chopper fitted with the steel blade. Pulse until the seeds are chopped. Add the measured coconut and poulse several more times until combined.
Stir the carob and coconut oil until melted. Add the sunfloer and coconut mixutre to the carob and stir until combined. The mixture will be thick. Using two small spoons, evenly distribute the carob mixture among the cupcake papers, being careful to keep the tops of the papers clean. Tap the muffin tin several times on the countertop to level the melted carob. Sprinkle the tops with the extra coconut and press lightly into the carob. Let sit at room temperature until firm, or refrigerate to speed up the process. Store in an airtight container in the refrigerator for several weeks. Let the nut cups sit at room temperature for a few minutes before serving.
Makes 10 coconutty snacks.
NOTE: I added 10-15 drops vanilla stevia to the melted chips/coconut oil before stirring in the remaining ingredients.
TIME FOR THE GIVEAWAY!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
I’m delighted to report that the kind folks at Ulysses Press have offered to provide a copy of the book for one of you!
To enter the giveaway, simply leave a comment on this post telling me why you’d like the book.
As always, you may acquire additional entries by doing any (or all) of the following:
Subscribe to Amy’s blog, “like” her on Facebook, or follow her on twitter (then come back and leave a separate comment for each one);
Subscribe to this blog, “like” the DDD page on Facebook, or follow me on twitter (then come back and leave a separate comment for each);
Go to the Ulysses Press cookbook page and browse through their other cookbooks (then come back and mention one you found interesting).
The contest will remain open for a week (until midnight on Sunday, June 26th), at which time I’ll randomly choose a winner. The giveaway is open to US and Canadian residents (with apologies to my international readers!).
Good luck, everyone!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
[Summer has finally arrived, which means time for playing outdoors, fresh food, girls in bikinis. . . and giveaways! I've received several great products for review and giveaway the past few months, so I decided to catch up by offering a summer series--I'll be giving away something every week this month! Here's this week's "Giveaway Gone Wild."]
[Strawberry, kale, protein powder, chia and rice milk smoothie.]
It’s no secret that I love breakfast (I even wrote an entire ebook about the meal), and smoothies are one of my very favorite breakfasts–they’re a delicious, nutritious way to start the day that’s also quick and easy (and who among us doesn’t love quick and easy? At least, that’s what my old boyfriend, Rocker Guy–he of the black leather pants–used to tell me).
A few weeks ago, I was given the opportunity to receive a sample from Strawesome, “the original glass drinking straw.” The beauty of a glass straw, of course, is manifold: first, it’s totally eco-friendly; reusable, non-plastic (and, therefore, also completely free of BPA or other toxins that can be associated with plastic).
[My typical breakfast green smoothie]
Second, Strawesome straws are made of nonporous, ultra-strong glass (the same kind that’s used for Pyrex and space shuttles!), so there’s no worry about it chipping, breaking, or fracturing in the dishwasher (and totally dishwasher safe). And while it’s still glass (and therefore not indestructible), the folks at Strawesome offer a Lifetime Guarantee for each of their handmade straws–if you ever do notice chipping, cracking, or any other breakage, you can request a replacement straw for no charge. Nonporous glass also means that it’s chemically inert (that is, won’t trigger any kind of allergic reaction) and doesn’t absorb germs, bacteria, or other microorganisms that might live in the minute pores and scratches of a plastic straw.
Third, Strawesome straws are great for kids. Their colorful, fun styles and shapes are a perfect way to encourage otherwise reluctant little ones to sip on a fruity (or perhaps vegetabley?) drink. Children love the fact that they make drinking easier and that they can be taken along wherever they go.
[Now, isn't this a beautiful way to start your day?]
Finally, Strawesome straws are beautiful! Each Decorated straw is adorned with a handmade glass accent that’s as unique as your morning green smoothie (or whatever flavor you choose). And how great would it be to own a one-of-a-kind piece of artwork–that can also help you consume healthy beverages?
I made a few simple drinks with my straws and was delighted with both the size and decoration. Somehow, drinking through a straw makes every beverage look and taste that much better. In fact, it felt like a luxury to sip a thick, fruity smoothie through a lovely, sturdy, Strawesome straw.
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
And now, Strawesome has offered to give away agreed to give a straw similar to mine (8-inch, straight straw) away to one lucky DDD reader (since no two are exactly alike, they can’t promise an identical straw).
Note: this giveaway is for Canadian residents only–apologies to all my international readers! (But thereARE a few other giveaways open to everyone at the moment–see below!)
Here’s how to enter this week’s giveaway: THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
1. Go to the Strawesome page and tell me which straw you like best in a comment, below.
2. All the usual suspects: “Like” Strawesome on Facebook; follow them on twitter; subscribe to this blog; “Like” DDD on Facebook; follow me on twitter. For each entry, come back and tell me that you did so.
The giveaway will run until Friday, June 17th at midnight my time, after which I’ll randomly choose a winner. Be sure to come back next week to see if you won!
OTHER DDD-RELATED GIVEAWAYS & EVENTS CURRENTLY RUNNING:
Iris over at The Daily Dietribe is offering a copy of my new ebook, Good Morning! Desserts without Gluten, Sugar, Eggs or Dairy (until June 28th). To read Iris’s lovely review and enter, click here.
Sweet Freedom is on sale for the summer! I negotiated a one-time discount with my publisher and have 150 books to sell–at the lowest price, ever, for the book! You can also combine the hard copy with any one of my ebooks for further discounts. Details here.
And for those of you in the Toronto area, I’ll be teaching an “Anti-Candida Feasting” cooking class at the Body-Mind Centre in Maple (Keele and Major Mackenzie) on Thursday, June 16th at 6:00-8:00. I’d love to see some of you there! (For full details or to register, click on the “News and Events” tab and scroll down).
[Quick Chocolate-Mint "Milkshake"]
Quick Chocolate-Mint “Milkshake”
suitable for ACD all stages
This is a quick and easy shake recipe that’s great to sip on while you read yor favorite magazine or watch your favorite TV show. The addition of tahini contributes a good hit of calcium (one tablespoon of tahini provides 6% of your daily requirement).
1 cup (240 ml) unsweetened rice, soy, almond or hemp milk
1-1/2 Tbsp (22.5 ml) raw cacao nibs (or use unsweetened carob chips for ACD Stage One)
20-40 fresh mint leaves, to your taste (will depend on the size of the leaves–I used 40 spearmint leaves)
10-15 drops plain or vanilla liquid stevia
1 heaping Tbsp (20 ml) tahini (sesame seed paste)
1 Tbsp (15 ml) chia seeds
Place all ingredients in a high-speed blender (such as a Vita-Mix) and blend until perfectly smooth. If using a conventional blender, grind the chia seeds in a coffee grinder to a fine powder before adding to the blender. Pour into a tall glass (ideally, with a Strawesome straw!) and sip away. Makes one large serving.
Thanks to everyone who entered the first “Giveaways Gone Wild” this week! I’m giving away one of four fantastic books (three cookbooks and one literary).
With the help of random.org, I chose names in order of the books listed. The first person to ask for each of the four titles won that book! And here are our four lucky winners:
Gopika! Gopika’s comment was, “I am already a subscriber to your blog. I’d like to enter to win “Simply. . . Gluten Free Desserts”. Thx.”
Congrats to all the winners! PLEASE CONTACT ME with your full name and mailing addresses so that I can get your books to you asap! (If I don’t hear from you within a week, I’ll choose another winner for that particular book.)
Stay tuned for the next “Giveaways Gone Wild” coming up on Monday. . . no books involved in this next one!
“Yes, congrats to all the winners, Mum! Boy, all this talk of cookbooks is making me hungry. . . is it dinnertime yet?”
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
