“Here it is, Halloween again, and once again, Mum has us decked in these silly costumes. . . seriously, Mum, Lady Gaga?? I mean, how many more years will I have to put up with such indignities? A bad romance, indeed. . . . “
“What do you mean, Elsie? I LOVED my costume this year! I was thrilled with it! I adored it! I could have a costume like this one every year! It was fantastic! It was stupendous! It was incredibly delicious!—slurp, slurp—
Um, what? What do you mean, I wasn’t supposed to EATthe dress? Ooops. . . ”
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
So, are you all geared up for Halloween this year? I’m dizzy just thinking of all the Lady Gagas, Shreks, The Situations, Michael Jacksons, Alices in Wonderland, Mutant Ninja Turtles, Katy Perrys, Madonnas, Neytiris, Iron Men or SuperMarios (plus the usual array of vampires, zombies, mummies, witches, ghosts and skeletons).
Sadly, we in the DDD household have put Halloween on hiatus for the time being. No, it’s not because we don’t have children ourselves (even though we don’t). Nope, it’s also not because we’re wizened old spoil-sports who dismiss frivolous celebrations (even though the HH is, just a little bit). And it’s not because we don’t enjoy candy and treats (as if I needed to tell you that).
No, the reason we’ve shelved Halloween for now is because. . . The Girls won’t let us give out candy.
Seriously.
Elsie may have a sweet, docile face like this:
. . . and Chaser may have a clownish, entertaining demeanor like this:
. . . but put those two together, and the sum of the parts when faced with ever-chiming doorbells and chattering children and freakish costumes is one charging, hair-raising, snarling, tails-as-straight-as-flagpoles, child-terrorizing duo.
After trying as we might to control the hellacious reaction* every time the doorbell rang, we opted to simply set a bowl of candy on the porch with a note: “Help Yourself.” (Um, big mistake: our candies were gone in 8 minutes. So now we know to write, ”Help Yourself to ONE TREAT EACH.”) It’s not the same, of course, but at least there’s peace within the home, and the HH and I can hover in darkness at the upstairs window like VC Andrews’ flowers in the attic and silently observe the parade of costumes pass by on the street.
Heartbreaking, I know. But now, on to the food!
As I’ve mentioned before, breakfast is my favorite meal of the day. In addition, I love scrambles for breakfast. In particular, I love tofu scrambles. I’m also always on the quest for any new tofu-based recipes in general. Also, really quick and easy recipes. So when I find a recipe that is tofu and scramble and something new and quick and easy, well, you just know I’ll just be elated. (Okay, maybe it doesn’t quite measure up to a trip to New York last week and meeting Lindsay, Gena and Patrick Stewart all within 36 hours, but it did make me crook my elbow, pump my fist toward my waist and yell, “Yesssssss!”).
So here’s my super easy tofu scramble recipe. Basically, it’s a variation on the Mex-Ital Scramble I wrote about waaaay back when exactly 86 people were reading my blog, so I figure it’s new to most of you.
And did I mention that it’s super easy and super quick?
Like most tofu recipes, I found that the flavor of this one intensified after lingering overnight in the fridge. The contrast of the creamy sauce and firm, chewy kale with softly baked pumpkin was extremely pleasing to the palate. I sprinkled the whole thing with sesame-seaweed seasoning that I received from iHerb in honor of this month’s SOS Challenge and it worked well to add a hint of salt and spice. If you don’t have something similar, you can mix up your own gomashio (a sesame-salt sprinkle that’s wonderful on almost anything; recipe here).
Don’t worry about the pungency of the garlic in the dressing; once you heat it through, the garlic mellows out and sweetens substantially, leaving a mild, creamy, perfectly balanced flavor.
This is my final contribution to the SOS Challenge this month. Stay tuned for a roundup first thing next month, and the reveal for our next yummy ingredient!
Oh, and hope you all have a wonderful Halloween weekend!
* that would be both a) the dogs’ frenzied furor; and b) the kids’ terrified shrieks as they hightail it down the stairs and back to the sidewalk.
DDD In Your Kitchen
As always,I love it when readers try my recipes and let me know that they did. I thought I’d share links to other people who made recipes from the blog and posted about it during the past few weeks.
Here’s a list of recent culinary creations based on DDD recipes. If I missed yours, let me know and I’d be happy to add it to the list!
1 block (12-16 ounces or about 400 g) firm or extra firm tofu, patted dry
1 Tbsp (15 ml) coconut oil, preferably organic
1/4-1/2 cup (60-120 ml) vegetable broth or stock, as needed
5 leaves kale, midrib removed, coarsely chopped
2 cups cooked pumpkin, cut into 1″ (2.5 cm) cubes
1-1/2 to 2 cups creamy salad dressing (I used Caesar from Clean Food)
sprinkle of sesame seasoning (I used Eden Shake, or use gomashio)
Crumble the tofu into bite-sized pieces, or cut into small cubes. Heat the oil in a large nonstick frypan over medium-high heat and add the tofu. Brown on all sides until lightly golden.
Add the broth and kale and cook for another minute or two, until the kale begins to wilt a bit. Add the pumpkin and dressing and gently stir to coat everything. Lower heat to simmer, cover, and allow to heat through, stirring once or twice, about 10 minutes. Serve, garnished with sesame seasoning. Makes 4-6 servings. May be frozen.
Thanks to everyone who entered the Amy’s foods giveaway! I enjoyed reading all your comments about why you love Amy’s–the “real” ingredients, convenience, home-made taste, variety, and more. While I will likely still continue to make 95% of my food from scratch, it’s nice to know that I have a healthy alternative when I’m rushed for time or just don’t feel like cooking.
I’ll be back later today with a new (easy and decadent!) recipe. But in the meantime, who won the giveaway?
i love Amy’s bean burrito! it is perfect for on the go lunches but i am always up to try anything of hers that is soy-free (darn my intolerances)-am sure everything is fabulous.
Congratulations, Jamie! Please email me at dietdessertdogsATgmailDOTcom with your mailing address so you can receive your prize!
Number four in the “Back-to-School-Swag” series is coming up next week–and I cannot WAIT to give this one away! It’s a wonderful product and an AMAZING prize. (I just love giving presents to people!)
[But Mum, how come I wasn't your assistant this time? I mean, Elsie got to do it last time. Just because I won't sit still with a little paper in front of me is no reason to deny me! Look, I can hold this ball! Or I can chase it! Or I can chew it to bits! See, I’m just as talented as Elsie! And I’m faster! And I’m younger! And I’m–”
“Zip it, Chaser. Keep rambling like that and Mum might just change her mind about including us when she gives out those ‘presents.’ The things I put up with . . . *sheesh*.”
Here we are with Number Three (out of four) in my Back-to-School Swag Giveaway series, and I am really in love with this one! And now you can try Amy’s organic, allergy-friendly (many gluten free), vegan, whole foods products, too, for free. Yay!
Gift Number One–for me:
Before I get to the giveaway details. . . let me tell you about this amazing care package I received in the mail last week. It was from Sarah of The Ordinary Vegetarian, and it was all part of a blogger care package swap orchestrated by Lindsay of Cook.Vegan.Lover. Sarah and I were matched up to send each other goodies in the mail, and just look what I got:
[And all this is mine! Aren't I lucky?]
What an amazing haul! Sarah went totally over the top on this one. . . and every item was chosen with incredible care to ensure that it was gluten free and ACD friendly. She also went out of her way to include several items from Trader Joe’s, as we don’t have those stores here and I’m unable to buy a lot of the items here in Toronto. Was that sweet of her, or what?
Here’s what I got:
a box of Mary’s Herb Crackers
a box of Trader Joe’s Chive and Onion corn crackers
Single-serving size Mary’s Crackers and Mary’s Sticks and Twigs
a bag of dried bananas (I truly can’t wait to have these as soon as possible!)
a bag of dried pears (nom!)
a bag of crunchy dried green beans–yes, green beans! They are crunchy, slightly salt, slightly sweet, and a wonderful snack
a bag of lentil-potato curls, an incredibly addictive little snack!
a jar of Vietnamese cinnamon (the aroma is heavenly–can’t wait to use this in my smoothies)
a jar of UNsweetened sunflower butter–whoo hoo! (already made a huge dent in that one)
a tube of Madagascar vanilla beans (not in photo, as the glass case, sadly, broke)
an adorable Martha Stewart squeaky toy–for THE GIRLS!
Thank you so much for your thoughtfulness and generosity, Sarah! So far, I’ve loved everything I’ve tried.
And now, for Gift Number Two–the one for one of you:
[. . . and this could also be yours! (The Girls not included.) Details here.]
I’ve known about these organic, gluten free, dairy free, egg free, vegan products for some time and for some reason never tried them out. . . until now. And I’d love for you to win some for free!
To read my review, get the recipe and enter the giveaway, click here.
“Mum, did we just hear you say something about a squeaky toy for us in that giveaway package? So, when do we get it. . . ?”)
A hydrogen atom walks into a bar. He turns to the bartender and says, “I think I’ve lost an electron!”. The bartender replies, “Are you positive?” [source: my Biochemistry prof at CSNN]
Ba-DUM-pa! Yes, indeedy, I am a lover of corny jokes. I giggle uncontrollably when I hear a good one, I hoard them for later use at dinner parties, I re-tell them whenever I get a chance. That beauty up above, for instance, I’ve been saving since 2002 when I heard it in a classroom in nutrition school.
I inherited the “corn” gene from both my parents in equal measure. My father is one of those people who has a joke at the ready for any circumstance. Drop him into a group of people discussing the latest in cloning techniques, and he might pipe up with ”So, a geneticist and a sheep walk up to a bar. . . “ My mother, on the other hand, was the Queen of Sap, unparalleled in her ability to cry at pretty much anything and everything that touched on sentimental or mawkish. A saccharine birthday card with “I love you” scrawled at the end? Cue the waterworks. A radio report about a German Shepherd saving its owner from drowning? Hand me that box of Kleenex, would you? An über-corny made-for-TV movie that she didn’t even watch? Watch out for those puddles at her feet.
Question: What is green and sings? Answer: Elvis Parsley. [source: seventeen year-old Ricki, as an audience member on The Tonight Show with Johnny Carson, who was chosen to tell a joke on air. Yes, folks, that is the only one I could think of, and I told it to millions of viewers across the country.]
The aforementioned movie incident occurred many years ago, and it’s a perfect illustration of my mother’s extreme sensitivity. One weekend in high school when my friend Sterlin was sleeping over, we parked ourselves in the basement family room, splayed out on the carpet as we watched a chintzy made-for-TV movie called Message to My Daughter. In a nutshell, here’s the plot: a young woman discovers a series of cassette tapes her (now dead) mother had made for her while she (the mother) was dying of cancer. The movie skips between present-day scenes of the girl listening to the tapes and flashbacks of the mother as she records her pregnancy, her daughter’s toddlerhood, and her eventual decline from the disease.
In the final scene of the film, the young woman visits her mother’s grave. Kneeling down before the tombstone, she whispers something like, “Mom, I never knew you, but you were the best mother a girl could ever have. And I love you.”
Now, as it happened, our TV room was situated midway between the stairs leading to the upstairs and the laundry room, also in the basement. This particular Friday evening my mom was doing laundry, so she had to walk through the TV room two or three times as she went from the kitchen upstairs to the washer, back up to the kitchen, then back down again to the dryer. Coincidentally, it was time to empty the dryer just seconds before that final graveyard scene. My mother walked into the room, heard the words, “. . .but you were the best mother a girl could ever have. And I love you,” and before Sterlin and I could say “Bounce dryer sheets,” my mother was frozen in front of the television, a stifled sob caught in her throat and tears streaming down her cheeks onto the folded towels she clutched to her chest.
Oh, yes, it took a while for her to live that one down, I’ll tell you.
A neutron goes into a bar and asks the bartender, “How much for a beer?” The bartender replies, “For you, no charge.” [Joe Cassaletto]
Well, even though it seems I’ve inherited my mother’s predilection for corny sentiments (Is it soft and furry? Does it involve losing a prized possession, home, food, sentimental item? Does an old person connect with a younger person? Does a young man offer a young woman a token of his affection? Does a teenaged girl go to her mother’s grave and say, “Mom, I never got to know you, but I really love you”?–yep, I’ll cry at it, too), there is also a great love of corn–the edible kind–in the DDD household as well.
Although I can’t consume much of it on the ACD (it’s a restricted food), I have always loved fresh corn on the cob, ever since the days when everyone ate locally by default and real corn was a once-a-year treat. My sisters and I all loved the nubbly batons with their succulent, sunny grains lined up perfectly like beads on an abacus. At the same time, our elation was tinged with a touch of sadness, since their appearance also augured our return to school and the end of summer.
When I read about the evils of drinking, I gave up reading. [source: Henny Youngman]
And while I’ve made corn chowder before, I’ve never prepared a corn-based soup with kernels cut fresh from the cob. This recipe is my adaptation of one I came across last weekend, when the HH and I spent a couple of nights up north and whiled away the time in front of a saltwater swimming pool, reading magazines. It’s from Good Housekeeping, a publication I don’t read regularly, yet something about the creamy yellow base with its contrasting garnish and the sheer simplicity of the recipe appealed to me. Something that fresh and oh, so corny–well, how could I resist?
A helium atom walks into a bar. The bartender screams at it, “Hey! You’re stinking drunk!” The helium atom doesn’t react. [source: @Joan Rivers]
You’ll find the flavor here is just the right combination of sweet and smoky, with both the paprika and baked tofu offering a balanced pairing alongside the corn and potato. Creamy, cool, and slightly sweet, this soup is a great way to bid summer adieu as we anticipate the autumn harvest. The HH enjoyed this with some crusty bread, while I had it plain; as corny as it was, the soup was enough for me on its own.
I thought this soup would be a great submission this week to Amy’s Slightly Indulgent Tuesdays. The event just keeps growing every week–check it out, and submit something if you’re so inclined!
“Okay, I’ve got one, Mum! Elsie walks into a bar and sits down on a bar stool and says to the bartender, ‘Give me my treats, NOW!” And the bartender says, ‘Okay, here!’! Ha ha ha ha ha isn’t that a good one, Elsie?”
“Zip it, Chaser. Honestly, do you think anyone would find that funny, when it could never happen in real life? I mean, everyone knows we’re not allowed up on the furniture.”
Oh, and don’t forget: the SOS Kitchen Challenge for August (focused on MINT) is still on until the end of the month–be sure to submit your mint-based recipes! Full details here.
Chilled Corn Soup with Smoky Garnish (suitable for ACD stage 2 and beyond)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
1 medium yellow onion, diced
3 cups (720 ml) fresh or frozen corn kernels, divided
1 large Yukon gold (yellow fleshed) potato, peeled and grated
1/8 tsp (.5 ml) smoked paprika plus more for garnish
1-1/2 cups (360 ml) vegetable broth or stock
2 cups (480 ml) unsweetened plain soy or almond milk
salt and pepper, to taste
1/4 cup (60 ml) fresh cilantro leaves
4 servings of your favorite tempeh or tofu “bacon” (about 1/2 pound or 250 g), diced small, or you can use smoked tofu
In a large heavy-bottomed pot, heat the oil over medium heat and add the onion. Sauté until the onion is translucent, about 5 minutes. Add 2-1/2 cups (600 ml) of the corn, reserving 1/2 cup (120 ml) for garnish, the grated potato and the paprika, and cook for 2 more minutes. Add the broth and cook until the potato is soft and the liquid is almost evaporated, about 10 minutes.
Remove the pot from the heat, stir in the soy milk, and season with salt and pepper. Pour the soup (in batches if necessary) into a blender and blend until smooth. Cover and chill until cold, at least 3 hours and up to overnight.
To serve, divide the soup into bowls and sprinkle each with a tiny bit more smoked paprika, a handful of the smoked tofu, a bit of the reserved corn kernels, and a few leaves of cilantro. Serve immediately. Makes 4-6 servings. This is best eaten fresh, and not really suitable for freezing.
We’re in the midst of a record-breaking heat wave here in the Toronto area, which means the usual effects: kids walloped by shooting sprays from errant fire hydrants, major power outages as people crank up the A/C, and Ricki alternating between mountains of marking and indulging a seemingly insatiable craving for ice cream (thankfully, I’m old enough that that craving doesn’t worry me). So far, I’ve made rhubarb swirl, mint carob-chip and green tea ice creams, and am working on strawberry, pineapple and choco-carob versions. And while they’re all ACD-friendly, they’re not exactly low-cal. (Stress eater, much?) Which may also explain why I’ve been devouring books by Geneen Roth lately as well.
The torpid weather also means that The Girls are bored to tears (or, in their case, to whines) as I refuse to let them stay outdoors longer than 10-15 minutes at a stretch. Instead, I get looks like this:
["I know you have this thing called 'a job,' Mum, but why does that mean we have to suffer?"]
Or this:
["Zip it, Chaser. If Mum didn't work, she couldn't afford to buy our food, and you know what that would mean. . . guess we'll just have to wait this one out. *Sigh*."]
I’m also continuing to make my way through the Everest of marking that’s been my constant companion this past week–like so:
[To any of my students who might be reading this, please note that no exams were harmed in the taking of this photo.]
Once I’m finally caught up–hopefully in a few more days–I’ll be back to regular recipe posts. In the meantime, you might like to check out a quick recipe I posted on my Diet, Dessert and Dogs Facebook page (if you follow me on twitter, you may have already seen this) for a fantastic smoothie I had yesterday that made good use of both the ripe plums on my counter and the massive waves of mint beside our house. An odd combination, but one that worked incredibly well!
My Plum Green Smoothie –as Shirley pointed out, the color may suggest military garb, but the flavor was still terrific!
Hope you’re all having a good week–and look forward to seeing y’all again soon!
[THANKS, everyone, for your comments in response to my question at the end of my last post. I appreciate all the different perspectives and will address the issue next time! If you haven't added your two cents yet, you still can. I'd love to hear from you!]
Ah, the crazy, lazy days of summer.
Well, at least I got it half right.
Ack!! I’m going nuts over here! Bonkers! Batty! Off the deep end! Loco! Folle! Verrückt! Whack! Or, as Susan Powter used to say,
“STOP THE INSANITEEEEEEEE!!”.
Well, really, it’s my own fault. I mean, it’s crunch time at my job, but I’m still motoring full-speed ahead with cookbook promotion (which is still on sale, too! You can check it out here). And starting to write a new one (more on that anon). And maintaining this blog. AND writing articles as a freelancer. AND agreeing to talk at various nutrition events. Oh, and somehow making sure my HH doesn’t forget what I look like through all of this. Not to mention the very high-maintenance Girls.
“Excuse me, Mum, but I resemble that remark–I mean, resent that remark. True, my fur sheds like nobody’s business and true, if you don’t play with me when I ask, I start to howl and moan and growl and bark at you, and true, if you continue to ignore me, I go over to Elsie and bite her ear and paw her until she finally plays with me, but what do you mean, ‘high maintenance’? What? Aren’t all dogs like that?”
Well, the only reason they get away with it (okay, it’s actually only Chaser) is because they are so gosh-darned cute. And because being with them lowers my blood pressure, which is actually helpful while I’m drowning in this welter of marking, writing, marking, baking, marking, writing, marking, cooking, marking and marking. And marking.
I really wanted to share this ingenious recipe for Rhubarb Swirl Ice Cream–especially since it’s time for another SOS Roundup in just four days! (c’mon, folks, get those rhubarb recipes in while you can!)–but I just don’t have time to write another blog post today. So I’ve decided to give the task over to The Girls, and let them earn their keep, a little.
Sorry, but I’m just too busy to let you know about how insanely creamy this ice cream is, or how it uses walnuts and coconut milk for an ultra-rich and smooth base that doesn’t turn to ice in the freezer, or how the meandering pink swirl of tangy rhubarb is simple to make and can also be used as a compote or topping instead, or how the HH and I scooped up the entire batch of this ice cream in in three days flat. Nope, no time for that. I’ll just have to leave it up to The Girls to convey the message for me.
Over to you, Elsie
and Chaser
And happy reading, everyone!
OOOh, Elsie–I mean, Ellen–can you believe it??!! Mum is letting us take over the blog! Whooopeee! Oh, I’m so excited, I can’t believe it, I have to writhe on the ground and grrrrrrr and yelp and bite your ear and—
Zip it, Chaser, or we’ll never get this done. Mum has bestowed this responsibility upon us and we must take it seriously. Oh, and you don’t have to call me Ellen for a while. The show is on hiatus for the summer, so they’re not paying attention, anyway. But if people want to send a message to the show in support of Mum being on it, this is a great time, because Ellen’s people will have more time to read them! Now, let me think about the best way to approach this blog task. . .
Okay!! But this is STILL so exciting! I can hardly contain myself! Should we write about playing? Or running up and down the hallway? Or watching for strangers from the window and barking at them??? Or maybe going on a “W. A. L. K”–
Put a lid on it, kid. We’ve got to get to work here. And just FYI, Mum doesn’t realize we know how to spell.
Oops, sorry! Okay, so how about discussing Frisbees, my favorite? Or my ball–I LOVE MY BALL! We could talk about throwing it and chasing it, and then throwing it and chasing it again! And maybe throwing it and chasing it once more after that!! Oooh, that’s my favorite activity! Or we could talk about–
SQUIRREL!!
* * * * * * * * *
* * * * * * * * *
* * * * * * * * *
Heh heh. Now that she’s gone, let’s get to–
Whew! That squirrel must have been moving pretty fast if I couldn’t even SEE it! Okay, here I am again! Now, I know we’re supposed to say something on the blog, but I think I’ve forgotten what it was. . . something to do with eating. . . .
Don’t worry, Chaser, I’ve done this before. Let’s just talk about this Rhubarb Swirl Ice Cream.
Oooh, yeah, Rhubarb Swirl Ice Cream! One of my favorite things!! I LOVE Rhubarb Swirl Ice Cream! It’s so delicious! It’s the best thing I’ve ever tasted! It’s better than sliced bread Dentabones! It’s tops! Fabulous! Fantastic!!!!!!
. . . . Um, what’s rhubarb, again?
It’s people food. But we’re allowed to taste it. It’s not too sweet, which is good for us. And it’s easy to make, which is good for Mum. But all you need to know is that it contains protein, from the walnuts and (good) fat.
Oooh, Protein and Fat! Two of my favorite things!! I LOVE protein and fat! They’re so delicious! They’re the best things–
Take a chill pill, kid. Let’s just let Mum’s readers see the recipe. Our job here is done.
Well, except for cleaning up the leftovers, right? Ooh, leftovers! I LOVE leftovers! They’re so delicious. . . . .
Rhubarb Swirl Ice Cream(suitable for ACD Phase II and beyond)
This is one vegan ice cream that won’t turn brick-hard as it freezes. The trick is the combination of walnuts and vegetable glycerin* in the base, since neither of these ever firms up completely in the freezer. This is also my first recipe using coconut sugar*, which worked like a charm.
Rhubarb Swirl:
2 Tbsp (30 ml) arrowroot powder or cornstarch
1/4 cup (60 ml) water, divided
2 cups (240 ml) chopped rhubarb (about 2 stalks)
1/4 cup (60 ml) coconut sugar*
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) ground ginger
20-25 drops stevia, to taste
Ice cream:
1 cup (4 oz/110 g) raw walnuts
1 can (14 ounces or 400 ml) full-fat coconut milk, preferably organic (I use Thai Kitchen)
1/4 cup (60 ml) vegetable glycerin or agave nectar
2 Tbsp (30 ml) coconut sugar*
2 medium peaches or pears, cored or pitted and cut in to chunks (about 9.5 oz or 265 g)
1 Tbsp (15 ml) freshly squeezed lemon juice
20 or more drops stevia, to taste
Pinch fine sea salt
1 Tbsp (15 ml) vanilla
* If you are not following an anti-candida diet and don’t have these sweeteners, you can use agave or maple syrup for the glycerin, and Sucanat or brown sugar for the coconut sugar.
For the Rhubarb Swirl, combine the arrowroot and 2 Tbsp. (30 ml) water in a small bowl and mix until smooth. Set aside. Place all ingredients except arrowroot in a small pot. Cook over medium heat until the mixture begins to bubble, stirring frequently. Once the rhubarb is bubbling, lower heat to medium-low, add the arrowroot mixture and stir well. Cook another minute or two, until mixture thickens up and becomes a bit gooey. Remove from heat and allow to cool completely.
For the ice cream base, place all ingredients in a blender and blend until perfectly smooth. Pour the mixture into an ice cream maker and churn according to directions. When the ice cream is just ready, add rhubarb swirl mixture and let mix for 10 seconds or so, just until it’s distributed in a swirl through the base. Turn into a container and freeze until ready to serve. Makes 6 servings.
If you don’t have an ice cream maker, you can prepare it this way: Prepare the rhubarb swirl as above, and place in a container.
Line an 8 x 8 inch (20 cm) square pan with waxed paper or parchment paper (plastic wrap won’t do in this case). Set aside.
Blend all ingredients for the ice cream base as above, and pour the base into the prepared pan. Freeze until just solid, then turn onto a cutting board, peel away the paper, and using a sharp knife, cut into about 25 squares. Store the squares in a plastic bag in the freezer until ready to use.
To serve the ice cream, place 4 squares for each serving in a food processor and process until it comes together in a ball, then for about 10 seconds more to create a “soft serve” consistency. Spoon into serving bowls and top with rhubarb mixture (or fold it into the base to create a swirl). Eat immediately.
This recipe is my submission this week to Amy’s Slightly Indulgent Tuesdays event. The ice cream actually tastes more than slightly indulgent–but without sugar or cream, it fits the bill perfectly anyway!
Side Note: For those who are interested, I’ve just added the clip of my television appearance earlier this week on Roger’s daytime to the Press Page.
[My Mom at my wedding, aged 59, three years before she died.]
Wishing you all day filled with happiness and time with loved ones, whoever they are, and wherever they may be.
“Mum, we wish you a happy day, too. And what do you mean, ‘Mom by choice’? Isn’t Elsie my real mother? But–but she’s always been there, since I was born! And I look just like her! And she lets me bug her without biting me back! And she–”
“Zip it, Chaser, Mum was talking about her and us. I hate to break it to you, but we’re adopted. Even though I do look sort of like Mum, especially around the ears.”
One night when I was sixteen, I watched Marvin Hamlisch (composer of A Chorus Line, etc.) on The Tonight Show with Johnny Carson. The previous guest was Adrienne Barbeau, the buxom actress who played Bea Arthur’s daughter on the sitcom Maude. I was appalled as I witnessed Hamlisch, seated on the couch beside her, stammer and fidget (eyes flitting repeatedly toward her massive chest) while more or less grovelling for a date on air. Despite his musical genius, despite his fame and fortune and an upcoming gig at the Caesar’s Palace in Las Vegas, it was painfully apparent that Hamlish reverted to a tongue-tied nerd when faced with a beautiful woman who, clearly, barely registered his existence.
As soon as I got up off the sofa and turned off the television (no remotes in those days), I went to my typewriter and typed a letter to Marvin. It said:
Dear Marvin Hamlisch,
Someone with your reputation shouldn’t have to lower himself to ask Adrienne Barbeau for a date. Obviously, she doesn’t appreciate your genius. If you ever come to Montreal, I would go on a date with you any time.
Sincerely,
(Miss) Ricki Heller
I addressed it to “Marvin Hamlisch, c/o Caesar’s Palace, Las Vegas, USA” and popped it in the mail.
The following week, I received a handwritten letter on Marvin’s personal stationery. It said:
Dear Ricki,
If I ever get to Montreal, you’re on.
Sincerely,
Marvin Hamlisch
Sometimes I think back on that letter and ask myself, “Wow, did I ever really have such audacity? Where did that starry-eyed insouciance go? And why didn’t Marvin ever call me for that date?”
Then I remember: oh, yeah. I was sixteen.
Well, dear readers, I’ve decided it’s time to dredge up my inner 16 year-old once again. And you can help!
Even at my advanced age, I’m still a pop culture groupie. I’ve been a fan of Ellen’s for as long as I can remember (almost as long as it’s been since I heard from Marvin). I love her even more now that she’s vegan and sugar-free–and I want to be on The Ellen Degeneres Showso I can bring her some amazing baked goods from my cookbook, Sweet Freedom!
[Elsie's definitely on board! (or is that a little board on Elsie?)]
Am I a little bit crazy? You betcha!
As someone who’s followed a whole foods diet for over decade, I know first hand how much a healthy diet can affect your well-being (just look at the impact of the ACD on me over this past year!). Based on the cookbook’s reviews and all your fabulous feedback (thank you! thank you! My blog readers are the best!), I’m confident others will agree that treats from the book are both healthy AND delicious. What better venue to spread the word than The Ellen Show, especially since the show’s star herself has adopted–and now promotes–this same way of eating?
["Here, Mum, you'll need this to dance on the show."]
Besides, I’d be a perfect guest for the show! We have so much in common, Ellen and I: She loves dogs; I love dogs. She eats a vegan diet; I eat a vegan diet. She’s sworn off sugar; I’ve sworn off sugar. She loves American Idol; I love American Idol. She’s gay; I’m—
Hmmm.
She loves dogs; I love dogs!
And you can help! On April 2, 2010, I tweeted for an entire day nonstop, with every single tweet that day directed to @TheEllenShow–with NO laptop, NO BlackBerry, NO pre-scheduled tweets–just me sitting at my desktop computer, typing away (with the occasional bathroom break)! The major blitz is over, but I’d like to keep the campaign going!
["Mum, I know you named me Elsie, but I think I'd like to be called Ellen from now on."]
Together, we can make this happen! If you like my recipes and want to see me serve delicious, vegan and sugar free treats on The Ellen Show, please feel free to tweet Ellen at @TheEllenShow, or send an email in support byclicking here. You can also post a link to this page on your blog, Stumble this blog entry (just click on “I like this” at the top of the page if you see this on StumbleUpon), tell your local librarian, get a tattoo–whatever works!
And don’t forget tohop back here to leave a comment telling me you did so (so I can send you a free copy of the book if when I get onto the show)!
[But where's Mum?]
If I get invited on the show, every single commenter who participates in this blitz will win a FREE copy of Sweet Freedom, the ebook , which is identical to the paper copy! (And isn’t giving away free goodies very Ellen-like of me?).
And even if I don’t get asked to appear on the show, I’ll still choose 10 names at random on Sunday–three people will win hard copies of the book, and seven will win ebook. It’s my way of saying “thank you” for all your support!
I think it’s a win-win-win. If Ellen invites me to her show, she’ll have the opportunity to try some amazing, healthy baked goods. I’ll get to fulfill the dream of a starry-eyed teenager (and, more recently, a starry-eyed menopausal blogger). And you will get a FREE copy of my cookbook–everybody wins!
Let’s make it happen! Let’s show the world what “grassroots marketing” really means! Let’s prove to all the aloof, disinterested corporations that even the little guy (okay, technically I’m not quite “little” yet–but 45 pounds is nothing to sneeze at) can drum up support for an independent project without a huge marketing budget! Let’s help Ellen discover some truly delicious sweets to eat on her sugar cleanse–and share them with the world! And let’s all go try out one of these raw cookie dough truffles right now! (Well, you’ll need a good source of quick energy for all that typing, I figure).
“Mum, that’s a great idea! And we know The Ellen Show would be lucky to have you. But, um, we are your usual kitchen helpers, you know. . . so does that mean we get to be on TV, too?”
Chocolate Chip Cookie Dough Truffles (ACD-Phase II and beyond)
As soon as I saw this recipe on Alicia’s blog, I knew I had to try it. The filling emulates a real raw cookie dough almost too well–gooey, sweet, chocolately. Except, um, it’s not bad for you! AND it’s ACD-friendly! Variations are endless, as well–in addition to the two provided, you could try banana cookie dough, gingersnap, or snickerdoodles–mmmm!
Cookie Dough:
2 Tbsp (30 ml) raw cacao nibs or chocolate chips*
1/3 cup (80 ml) whole old-fashioned rolled oats (not instant or quick-cook)
2/3 cup (160 ml) lightly toasted cashews*, walnuts, macadamia nuts or hazelnuts
10-20 drops plain or vanilla flavored stevia liquid, to taste
1-2 Tbsp water or plain soy or almond milk, if needed
Coating:
4 ounces (110 g) unsweetened chocolate
1 Tbsp (15 ml) coconut oil
2 Tbsp (30 ml) carob powder, sifted (it helps cut the bitterness when unsweetened chocolate is stevia-sweetened)
20-30 drops stevia liquid, to taste
In a small food processor or coffee grinder, pulse the cacao nibs 3-4 times to chop them up. Turn the chopped nibs into a small bowl.
In the same processor or grinder, whir the oats, cashews, cinnamon and salt together to form a fine flour. Take care not to process too much–it should still remain dry and floury.
In a very small bowl or measuring cup, whisk together the yacon, vanilla, stevia, and 1 Tbsp (15 ml) water. Pour this over the mixture in the processor and process to form a soft “dough” (if you need more water, add it one teaspoon/5 ml at a time). Turn the dough into the bowl with the cacao nibs and stir to distribute the nibs throughout.
Using a small ice cream scoop or tablespoon, scoop the dough and place scoops on parchment-lined tray. Freeze until firm, then roll into balls; refreeze until solid.
Meanwhile, prepare the chocolate coating: In a small pot over medium-low heat, melt the chocolate with the coconut oil and carob, whisking to ensure that no lumps develop. Whisk in stevia until smooth.
Once cookie dough balls are solid, remove from freezer and quickly dip them in the chocolate; roll them around if necessary. The coating should harden almost immediately. Remove with a fork and tap the fork on the side of the pot to remove most of the excess coating. Place truffles on a tray and refrigerate until firm. Store truffles in an airtight container in the refrigerator until ready to eat. Makes 10 truffles. May be frozen.
* Some anti-candida diets veto cashews. If you don’t eat cashews, use one of the other choices. For ACD Phase I, you can use unsweetened carob chips instead of cacao nibs; omit the coating and just roll the balls in carob powder.
Carrot Cookie Variation: use 2 Tbsp (30 ml) dried unsweetened coconut in place of cacao nibs, walnuts in place of cashews, and 2 Tbsp (30 ml) finely grated carrot in addition to other ingredients. Reduce initial water to 2 tsp (10 ml).
Post-Script: I realize this stunt may seem rather, well, adolescent to some of you (and to others, a clear indication that midlife crisis has struck with a vengeance). And after this post, I promise we’ll be back to business as usual here on DDD. But you know what? I still get a kick out of that letter from Hamlisch. So for now, I’ll once again channel that audacious sixteen year old, just for today. I figure, what have I got to lose? I’ll either be asked on the show; or I may be permanently banned from the show. Either way, the process will be fun.
And maybe–just maybe–that 16 year-old girl of yore will be surprised and delighted once more, with an opportunity of a lifetime. Here’s to healthy baked goods for all!
So, did you catch all 20 song titles in that last, Waldo-esque post? Today, it’s ten up-front things that make me happy (looks like we’re working in multiples of ten on DDD these days. Ah, if only that applied to the last 10 pounds I want to lose.*sigh*).
Last week, I was honored with a “Happy 101″ award from Johanna over at Green Gourmet Giraffe. Those of you who’ve been reading my blog for a while will know that I love memes and awards, and used to participate enthusiastically–and immediately–in the early days of this blog.
More recently, well, not so much. It’s not that I don’t still want to participate; it’s just that life is a bit more chaotic these days (so if you gave me an award in the past and I haven’t yet gotten to it. . . I sincerely apologize). This time, I decided I’d better get on this right away before the opportunity passed by.
Johanna listed her items each with a corresponding photo; I decided to emulate her approach. I also loved that the award asks you to list ten things that make you happy. I mean, really, how many of us should be focusing more on that?
Ten Things that Make Me Happy
1) This face:
I love this face. Elsie is one of the sweetest, quietest, calmest and most docile dogs you’ll find (well, except when she meets a previously unknown, white fluffy dog–then she’s the Tasmanian Devil). She is all-around lovable and I adore her. ‘Nuff said.
2) This face:
This face makes me laugh, even when I don’t feel like it. Chaser is a clown and a scamp, and an extremely affectionate girl. Cutie!
3) This face:
[Is it significant that the HH's face comes after Elsie and Chaser's? Naw.] Okay, so my Human Honey is too shy to have his face plastered on my blog. But trust me on this one: despite the thinning hair, despite the lines etching their way into his brow, despite the sarcastic jokes about vegan food, I still love that face. Maybe it’s because we met later in life, but I feel a comforting sense of “home” with this guy. I’ve never been anything but 100% myself with him–and he has always thought that was okay. He’s the smartest guy I’ve ever met and simultaneously the silliest. Happy.
4) Making Things with My Hands
[Detail from a sweater I knit for the HH]
This one’s a bit of a cheat, as it’s a huge category that encompasses cooking, baking, sewing, knitting, drawing, pottery, even gardening. But there’s something supremely gratifying about creating an item that didn’t exist before by combining your own efforts and raw materials. Don’t you all feel that way about creativity in the kitchen?
5) Wacky earrings.
[An 80s-era selection of my no-longer-worn favorites, clockwise from 12:00: gaudy plastic white loops (my mum would be proud); papier mâché jewel (for those Stone-Age glam parties); geometric wire (or, as a colleague once called them, "gerbil wheels"); pearls from my wedding to the Starter Husband (never worn since); fishies (the only pair I still like); "The Viking Shield"; paper accordion; and hot pink beaded.]
More than shoes, which were never my thing; more than clothes, which sometimes fit and sometimes don’t, I love earrings. Earrings are never too small (and, as you’ll see, many are now too big) to fit; they brighten up an outfit without breaking the bank; and you can collect lots of them, which enables you to wear something different every day. My mum used to don really gaudy earrings even into her 50s, and I see I’m following in her earlobes.
6) Lifelong friends and friends that are dear to me.
[A sketch I did of Georgia O'Keefe]
As it turns out, my dear friends Gemini I and Gemini II have known me since we were about 4 years old–that is, before my younger sister was born (eat your hearts out, Oprah and Gayle!). Of course I love friends who may not have been in my life more than 4 decades (!), too, but a shared history that extends through most of one’s life is something that truly makes me marvel and feel joyful. And the best part is that, even if I met them for the first time today, I’d still like them.
7) Writing.
I’m one of those people who’s more comfortable writing than speaking when I need to communicate with someone else. I can’t remember a time I wasn’t writing, from comic books on paper towels as a child (paper towels were much sturdier when I was a kid) to short stories to articles to books in my more recent past. In fact, I’ve often joked that I’m better on paper than in person! When everything clicks and the words emerge the way I envision; when I’ve spent a couple of hours writing and it feels as if maybe 10 minutes have elapsed; when the language seems to sing of its own accord, and I’m merely a conduit for that melody–well, then, I sit back, re-read, and feel awash with happiness. (And getting paid for my writing? Bonus.)
8) Chocolate.
I couldn’t very well write about things that make me happy without this one, could I? Chocolate was my first true love, before the HH. Unlike the HH, however, my relationship with chocolate has remained tumultuous. As I remain on the ACD and discover that yes, a healthy lifestyle can be sweet (and include the occasional cacao-based treat), well, maybe the serotonin-based happiness will last longer than it takes to melt a square of Lindt 70% on the tongue.
9) Walking under, beside, or near trees.
[Leaf detail on a handmade vase]
Some people are ocean people; others are forest people. I’m in the second camp (even though, oddly, I don’t like camping). Taking the dogs for a long walk through the foresty trails near our house; walking along the woodsy areas up north when the HH and I take off for a summer weekend; exploring the green spaces scattered across Toronto; all bring a smile to my face.
10) Comments on my blog and the readers who leave them.
Yes, it’s cliché to mention this, but I will reiterate anyway: you, dear readers, bring untold happiness into my life. I am eternally startled and delighted to find that anyone reads my blog at all; but spying a new comment on my blog really makes my day shine and my countenance brighten. I love hearing from you and knowing that you’re out there reading. Thank you! (And all you lurkers out there–and you know who you are!–now’s your chance. Leave a comment and make me really happy!)
Okay, now the fun part. Here are the rules:
1. Copy the award image into a post
2. Then list 10 things that make you happy
3. Tag 10 bloggers who brighten your day
4. Put in a link to their blogs
5. Notify the award receivers
6. Award recipients must link back to sender’s blogI’m supposed to pass this along to 10 bloggers. Let me begin by saying that there are WAY more than 10 other blogs I’d like to include in this list, so know that every blog I read is one I love and one that makes me happy.
In order to restrict the list to only ten, I decided to choose blogs I’ve not mentioned before, or those I’ve just recently discovered (with one exception).
My Ten Happy Blogs:
1) Green Gourmet Giraffe. It makes sense that I love Johanna’s blog, too; I’ve been reading her blog as long as I’ve been writing my own. I’m delighted whenever I see a new post from her in my Google Reader, as I know I’ll be treated to her detailed descriptions, engaging prose, and entertaining anecdotes. Johanna is also daring in her approach to cooking and baking (check out her novelty cakes) and is always willing to try something new. With a new baby on board, she still manages to blog regularly. And she hails from Melbourne, a happy-making fact for this Antipodes-loving gal.
2) Oh She Glows: I found Angela’s blog after she linked to a recipe on mine–and was so happy she did! Angela’s boundless energy and optimism are infectious. Her upbeat, entertaining posts chronicle her quest for health and fitness and her trials and victories running a new bakery. She also includes lots of quick and easy recipes. It’s easy to see why hers is such a popular blog!
3) Affairs of Living: I was thrilled to find Kim’ s blog when I first started the ACD (misery loves company, I suppose!). In addition to her anti-candida regime, Kim was also recently diagnosed with Lyme disease, so her diet poses specific challenges. And yet she manages to create delicious, innovative foods, many of them vegan, that appeal to everyone. All this, and she does it with good humor and vitality (and just the occasional resemblance to Mary Tyler Moore).
4) Vegan Epicurean: Alicia’s blog is one of my favorite new finds this year. I have no idea how she manages to run a household and spend time with family AND post as often as she does, but somehow, the posts keep coming! Her recipes are amazingly creative yet leave you with the sense that they are also eminently doable. This woman knows her way around a kitchen and whips up a bunch of interesting dishes Every. Single. Day.
5) Happyveganface: The name says it all. Read Jessy’s blog, and you’ll be happyfaced, too. In addition to killer recipes (all of them gluten-free in recent days), the most amazing burgers, reports on running and CSAs, and her own quirky vocabulary, Jessy’s writing is upbeat, positive and all-around adorable.
6) Manifest: Vegan: I’ve only recently started reading Allyson’s blog, and already am in awe of her gorgeous photography and creative ingredient combinations. This is a great blog for drool-worthy photos and recipes.
7) Veganize it. . . Don’t Criticize It!: Jenn’s skill at veganizing typical omni fare is unparalleled. Looking at her photos, you’ll think you’re reading a menu at some upscale restaurant in LA or New York or London–and you’ll want to order it all! She’s been cooking up a storm in anticipation of her upcoming wedding. And she’s mighty amusing, too.
8 ) Voracious Vegan: Tasha’s passion for baking, cooking, and her life on a US compound in Saudi Arabia comes through in every post she writes. I’ve learned a lot about the customs and culture over there (as well as her pack of dogs and her horses) through her posts–and picked up some great recipes, along the way, of course. She also runs her own bakery!
9) Cooking Candida-Free Leah is another candida-survivor who makes the most of the “permitted” ingredients on the ACD , with creative takes on conventional recipes and original experiments as well. Although we cook with different ingredients (she’s an omnivore), many of her dishes are easily adaptable to my diet (such as a recent cornbread, for instance–yum!).
10) Making Love in the Kitchen: A fellow holistic nutritionist with a passion for helping people get healthy, Megan’s blog is fun to read–period. Another blogger recently referred to her as ”the cutest nutritionist ever,” and one read of her playful, upbeat blog, and you’ll see why. Oh, and she posts recipes for healthy cookies!
I hope the bloggers I mention here don’t feel compelled to participate, as I know how hectic life can be! But I do hope you check out some of these on the list and bring a little extra happiness to your own life today.
And speaking of Happy. . . Happy No Rooz (Persian New Year) to those who celebrate!
I’d love to know what makes you happy–please feel free to share in the comments!
“Mum, thanks for saying we make you happy. You can make us happy, too, and it’s so easy. Treats. Frisbee. And treats.”
