[Whew! That title is quite a mouthful. But not nearly as full as my mouth was, stuffed with these cookies, for the past day.]
Back in our 30s, my friend Babe and I had a little routine we’d enact any time we met someone new (say, at a party, or a work event). A few minutes after the “hi, I’m Ricki” and “Hi, I’m Babe”* chit-chat began to stale, Babe would pause, crook her elbow and touch her index finger to her chin, then ask the unsuspecting targetvictimsucker stranger while nodding toward me, ”Okay, guess how long we’ve known each other!”
Usually, the person would begin with a reasonable guess, something like, “Five years?” Babe would shake her head. “Ten?” Another negative response. Eventually, the individual would give up, and Babe would announce flamboyantly, “We’ve known each other twenty five years.” The newcomer would appear suitably impressed, at which point Babe continued, ”but we’ve only been friends for six months. There was that week in grade five, a month in grade seven, three days in grade eight. . . “ She just thought that was hilarious.
In fact, the joke came about because of our habit during our tween years of getting together only once or twice a month. Invariably, we’d go see a movie (two eleven year-olds travelling on their own on city buses was a nonevent in those days). Since the only worthwhile movie theater was across town at the Cote Des Neiges plaza, we always headed there. It was there we saw Cabaret(velkomen!), The Poseidon Adventure(the first one, with Leslie Nielsen as a serious captain), The Hot Rock(remember Robert Redford sucking on Rolaids?), American Graffiti(probably Suzanne Somers’s only non-speaking role) and The Way We Were(about eight times–Barbra Streisand was then, and still is, Babe’s all-time favorite entertainer).
When we weren’t at the movie theater, we’d be watching movies at home; each in our own home, that is. A spring ritual that endured well into our twenties was watching DeMille’s The Ten Commandmentson television, with running commentary. We both thought Charlton Heston was dreamy (this was before he kind of lost his sheen by becoming the President of the N.R.A). Each on our respective sofas, in front of our respective TVs, with our respective snack foods (mine: chocolate chip cookies; hers: Bar-B-Q chips), we’d sit by the phone and basically watch the movie together.
I’d call Babe near the beginning of the film, already teary-eyed as the infant Moses was saved from certain death: ”Oh, wait, here it comes–look! She found the basket floating on the Nile!” Then twenty minutes later, Babe would respond with a call, pronouncing: ”Nefertiri still loves him–look at that agony on her face!” We loved how Moses’ good nature won over Pharaoh Seti and how the evil son, Ramses II (played by Yul Brynner) was thwarted. And even after Moses was condemned for being a Jew and flung out of Egypt, The Pharaoh felt compelled–on his deathbed–to honor his adoptive son, rasping out the words, “I must break my own vow, and speak the name of. . . . Moses.”
At that, Babe and I both uttered the line simultaneously with Seti, gasping for air and dying with a flourish before breaking into irrepressible giggles.
For years, any time we changed our minds or were faced with an error in judgement, we’d employ Seti’s Formula: let’s say I’d promised to stop blabbering about my crush on Teddy Saskin and then slipped up. I’d be forced to admit, ”I must break my own vow, and speak the name of. . . Theodore!” Or if Babe and I shared some normally prohibited junk food after school, she’d have to admit, ”I will break my own vow, and speak the name of. . . Bar-B-Q Chips!” We used that formula for years, until we tired of the movie and eventually moved on to something else (probably Butch Cassidy and the Sundance Kid, which remained my personal favorite for the next decade or so; say, who are those guys??).
The Ten Commandments was also my major introduction to the history of Passover (yes, one would assume that the Passover haggadah, which actually relates the history of Passover and is read every year at the seder table, would have been a more fitting introduction. But neither my sisters nor I understand Hebrew, so while my dad droned on read from the booklet, our attention would always wander, and we’d find ourselves stealing dill pickle slices from the serving dishes, or dipping our fingers into the wine glasses, or giggling disrespectfully at the silly cartoon illustrations in the hagaddah, which would invariably elicit a terse and angry admonishment from our dad).
Because Passover foods do not contain leavening agents, desserts can be a bit of a bust. In recent years, flour-free chocolate tortes have taken over many of the sweet menus, but they tend to rely heavily on eggs, clearly a no-no for moi. Ditto for coconut macaroons, one of my favorite childhood Passover-friendly desserts.
Although we don’t celebrate Passover in our house, the HH and I are invited to friends’ seders this year, and I wanted to bring something appropriate that I could also enjoy. Complying with the ”no flour” commandment was easy, as I’m already eating that way quite a lot on the ACD. I thought about how I could approximate a chewy, gooey, meringue-y texture that is common in macaroons. Then I remembered the coconut macaroon recipe in my cookbook, always a big hit when it was sold in stores, and decided to alter it to be both ACD-friendly AND Passover-friendly.
While this version is definitely less sweet than the ones I remember, it is no less appealing. With the intense chocolate crunch of the cocoa nibs scattered throughout, the crisp edges and chewy interior imbued with a whiff of caramel flavor, these little gems are delicious in their own right, Passover or not. Even the HH, an avowed coconut lover, was happy to eat three of these at one sitting.
As for me, I couldn’t stop eating them. I bet they’ll make a great little snack–even as I break my own vow this year, and watch The Ten Commandments on television.
*Of course, she didn’t really say, “Hi, I’m Babe.” But this is a re-enactment, silly!
1-2 Tbsp (15-30 ml) cacao nibs or chocolate chips**
Preheat oven to 350F. Line a cookie sheet with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, process the almonds, coconut flour, flax seeds and salt until the mixture attains the texture of coarse cornmeal (there should be no pieces of almond larger than sesame seeds). Add the coconut and pulse once or twice to combine.
In a small, heavy bottomed pot over low heat, melt together the coconut oil and cashew butter just until smooth. Whisk in the yacon syrup until well combined, then add the vanilla and coconut extract. Pour the mixture over the dry ingredients in the processor and sprinkle with the cacao nibs, if using. Process until the mixture comes together in a sticky “dough” and the nibs have broken up a bit.
Using a small ice cream scoop or teaspoon, scoop out about 2 tsp (10 ml) of dough per cookie and place on cookie sheet. Wet your palm (or use a silicon spatula) and flatten the cookies until they are about 3/8″ (1 cm) thick.
Bake in preheated oven 10-13 minutes, rotating the sheet about halfway through, until cookies are deep golden and beginning to brown on the edges. They should still feel soft when pressed on top with your finger (but will be hot!). Allow to cool before removing from the sheet. Makes 12 smallish cookies. May be frozen.
*for ACD Phase I, use yacon [NOTE: According to this site, agave nectar has been certified "kosher for Passover" as of 2007. Similarly, some people don't consume sesame seeds (tahini) during the holiday. Depending on your own personal preference, you may wish to use another sweetener.]
Dogs really are creatures of habit, aren’t they? I mean, every morning at precisely 7:02 AM (about 1-1/2 minutes after the HH slams off his alarm), Chaser bounds into our bedroom and lays a wet sloppy one on the HH’s ear (translation: “Dad, it’s time to get up! Get up, Dad, we need to go for our walk! C’mon, Dad! Let’s go! Just hop outa bed and take us! C’mon, what are you waiting for? C’mon—” etc.).
Then, at precisesly 1:15 PM every afternoon, Elsie saunters over to my desk and plants herself at my side, glaring (and if you’ve ever seen a Border Collie stare, you know the power of “the eye.”). If I continue to focus on the computer screen and tap away at the keyboard, she will tentatively and ever-so-gently poke me on the thigh with her moist, cold nose (more startling in summer when I’m wearing shorts, to be sure). Translation: “Mum, I feel I must inform you that the hour has arrived for our afternoon walk. Seriously, Mum, it appals me that you could forget this important hour of the day. After all, do we not go for a stroll each and every day of the week at this time? And are we not reliant upon you to take us? Now, please, offer us the courtesy of rising up from your chair and coming downstairs so that we may embark–right now.”
Yep, like I said, creatures of habit. Later, at precisely 4:53 PM every day, both Girls heave themselves off their respective pillows to pad into the office and station themselves on either side of me as I work, staring intently in a silent summons like bookmarked lawn gnomes. Translation: “Mum, it’s almost dinner time. Where the &%$!@ is our food?” (Okay, perhaps they weren’t as profane as that. But it’s always fun to imagine dogs cursing, isn’t it?).
Given that I was born in the Year of the Dog myself, it makes sense that I, too, am a creature of habit. Or, at least, I used to be. Before I met the HH.
Like South Park’s stance with Canada, I tend to blame the HH for my current shortcomings. Long before we met, in my twenties (also known as the Decade of Firsts, in which I first went to university, first lived on my own, and first met not one, but two true loves), I was incredibly organized and even followed an hour-by-hour schedule every day, permitting me to live through an entire university career without ever missing a deadline. Subsequently, during the Decade of the Dinner Party, I still managed a schedule jam-packed with socializing, full-time work, sewing my own clothes (!), and regular trips to and from Montreal.
Enter my 40s and the HH: not only did I meet my true love, but my lasting love. It was around that time–when the HH and I first moved in together–that chaos erupted. Okay, not chaos, exactly, but certainly the reorganizing of closets. And–even while continuing to throw dinner parties–going to bed without washing all the dishes first (gasp!). And being open to unplanned activities. And (and here’s where I blame the HH) the eschewing rigid schedules.
Well, despite his disdain for pre-planning or scheduling, the HH is his own uniquely habitual creature. Unlike me, he eats the same breakfast every day* (I prefer to rotate through 25 or so different options). The HH takes the dogs to the same park every morning (I switch it up between the park, the baseball field, the Mill Pond, and trail). The HH can listen to the same symphony over and over, sometimes for hours (I rarely listen to the same CD twice in a row–unless it’s a new, incredibly talented singer that I adore, of course).
Which brings me to today’s recipe (finally!). As you may recall, the HH and I used to keep a weekly date every Tuesday, wherein I’d meet him for a sushi lunch. But since the anti-candida regime I follow doesn’t permit sushi (no white rice, no vinegar, no sugar, blah blah blah), I’ve had to forgo our midday shared meal. Do I miss that sushi? You bet! (Well, and yes, I do also miss meeting the HH for lunch every week. . . but really, we do see each other every evening for dinner, and when we walk the dogs, and when we watch 30 Rock, and when we have brunch on Sundays, and when we tidy the house together before friends come over, and when we run errands on Saturdays, and when we. . . geez, maybe we’re overdoing this togetherness thing a bit, anyway).
I decided I’d whip up my favorite at-home sushi for lunch on my own. Since the original version wasn’t exactly ACD-friendly, I adapted; instead of the orignal sundried tomatoes (which are taboo on the ACD), I made my own semi-dried oven baked tomatoes. (Who says I can’t be flexible? No rigid recipes for this doglike gal!). Well, it worked beautifully. The rolls are (mostly) raw, grain-free, and reminiscent of salmon (in my memory, anyway). All I can say is, “domo arigato!” And it sure did feel great to get back to that old sushi habit, even if I shared it with The Girls instead of the HH.
“We enjoyed it, too, Mum. Thanks for sharing. But, um, didn’t I hear you say something about salmon?”
* A bowl of Raisin Bran with milk, if you’d like to know.
Raw Nori Rolls with “Salmon” Filling and Spicy Ginger-Miso Paste
A great recipe for those avoiding grains or anyone seeking a delicious variation on sushi. If you’re not following an anti-candida regime, go ahead and make the original. The Miso paste can be enjoyed by anyone.
cut vegetables for filling: zucchini, cucumber, carrots, avocado, daikon, green onion, etc.
2 sheets nori (sushi wrappers)
Spicy Ginger-Miso Paste:
1 Tbsp (15 ml) white miso
1/8-1/4 tsp (.5-1 ml) cayenne pepper, depending on desired heat
1 tsp (5 ml) toasted sesame oil
2 tsp (10 ml) finely grated fresh ginger
1 tsp (5 ml) freshly squeezed lemon juice
For the nori rolls:
Prepare the “Salmon” filling: Soak almonds in room temperature water for 8-12 hours. If you soak them longer, refresh the water after 12 hours and store in refrigerator for up to one more day. Drain and rinse before using.
Meanwhile, prepare the tomatoes: preheat oven to 300F/150C (or, for a completely raw dish, heat to 115F/45C or use a dehydrator). Line a cookie sheet with parchment paper, or grease with extra virgin olive oil. Cut each tomato in half and place cut side up on the baking sheet. Bake in preheated oven 1-2 hours, checking every 20 minutes after the one-hour mark, until tomatoes exude most of their juice and begin to shrivel and brown slightly. (If using a dehydrator, dehydrate until shrivelled).
Place drained almonds, tomatoes, 2 tsp (10 ml) miso, 1 Tbsp (15 ml) lemon juice, Bragg’s and black pepper in the bowl of a food processor and process until almost smooth. Set aside.
Prepare the Paste: in a small bowl, mix together all ingredients with a spoon until well combined and smooth.
Assemble the rolls: Spread about half of the miso-ginger paste over the nori sheet, spreading to the edge on 3 sides, leaving about 1/2 inch (2.5 cm) empty on one edge. Top with about half the salmon spread. Place 3-4 rows of desired vegetables along the edge opposite the empty edge, like so:
Next, use a sushi mat or just your hands, roll tightly starting at the edge with the cut vegetables. When you reach the empty stripe at the end of the nori sheet, moisten it with a bit of water and then roll up, leaving the seam down (against the table). Cut into 5-8 pieces. Repeat with second nori sheet. Makes 2 servings.
Totally unrelated note: One of today’s Google searches leading to my blog read, “Die Dessert Dogs.” Is that a typo, or just a really ticked off blog reader?
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the first entry on apples.]
Honestly, where does the time go? Here we are on November 5th–but wasn’t yesterday Halloween? Now that I finally seem to be clawing my way out of my flu funk, the days are whizzing by (if only they’d whiz directly to mid-April–do not collect $200, do not pass snow–that would be great. I, for one, could do without winter.)
Well, whether we want to or not, at this point most of us are thinking ahead to the holidays. With that in mind, I’ve got two great suggestions before I turn to today’s Lucky Comestible.
If you’re looking for some delicious holiday-themed dishes, take a look at Nava Atlas’s A Bountiful Vegan Thanksgiving ebook. At 78 pages, it contains a slew of recipes, from appetizers and soups to salads, side dishes, entrées, stuffings, sauces, and desserts. While most of the recipes are Nava’s own, she also includes dishes from ”guest” chefs like Beverly Lynn Bennett, Fran Costigan, Dreena Burton, Isa Chandra Moskowitz, Robin Robertson and Susan Voisin, among others (and two recipes by yours truly!). I was thrilled to receive my copy and even though we’ve already celebrated Thanksgiving here in Canada, I still saw lots of recipes I can serve up at Christmas time and through the new year. Best of all, profits from the book are all going to some of Nava’s favorite charities. Click here for more info or to buy.
And don’t forget that Sweet Freedomis on sale until the beginning of December! With over 100 recipes for all your favorite sweet treats made healthy (plus a few unexpected goodies!), you can have your cake this holiday season, and great health, too. The book would also make a wonderful gift, and can be signed for the recipient. Just click on the book cover at left or the Cookbook link at the top of the page for more info or to purchase.
And while I was thinking about the holidays, I decided on the focus of this sixth Lucky Comestible series. Although I love pumpkin and have a few recipes that include it on this blog, there’s never a shortage of pumpkin-based recipes at this time of year. I got to thinking about other autumn produce and how I could incorporate it into my holiday menus. And since I’ve recently seen the return of limited fruits to my culinary repertoire, I immediately decided to highlight one of these not-so-sweet beauties in my next Lucky Comestible series. And then it hit me–why not apples?
I mean, apples are, in a way, the original fruit (though technically those naked lovers did gorge on pretty much every other fruit before they bit into that MacIntosh). And it’s true what they say–your daily Granny Smith could very well be a means to protecting your health. Apples are also visually appealing, tasty, portable snacks; and, I daresay, they are probably the single fruit consumed by the largest number of people. They’re sort of like the Miss Congeniality of fruits. In fact, they’re actually the Sally Field of fruits–we like them! We really, really like them. How many people don’t enjoy apples?
Far from being a mundane pleasure, then, apples are a healthy indulgence that come in a variety of shapes, sizes, and appellations. Of course, we’re all familiar with cute little Granny Smith, with her tough exterior and tart insides, or the sweet and delicate Delicious varieties. But how about the Scarlet O’Haralson or Summer Rambo? Apples take on Hollywood! If you’re curious about all the names bestowed upon this common fruit, check here.
Apples are also associated with myriad historical facts and trivia. For an amazingly comprehensive list of all things apple, check out this incredible post by Johanna of Green Gourmet Giraffe (Thanks, Johanna!).
Of course, we all know how versatile the forbidden fruit is in terms of flavor combinations; besides the seminal apples and cinnamon, apples can chum around with savory curries, sweet spice mixtures, your choice of alcoholic beverages, caramel, and even chocolate. It’s also a flexible ingredient that contributes equally well to any course of a meal. So I thought it would be fun to run the gamut of courses, featuring an apple-based dish spanning appetizer to soup to main course and dessert.
Ready for your appetizers? Let’s begin with this astonishing roasted red pepper and apple dip. Wouldn’t this look beautiful on a holiday buffet table?
This recipe hails from Nicole Routhier’s Fruit Cookbook, a massive tome that’s been wedged in my cookbook book case between Meena Pathak’s Indian Cooking for Family and Friends and the Moosewood Low Fat Favorites for almost a year without stirring (pun intended. Oh, and that reminds me, I really need to organize my cookbooks already). A book based on fruit recipes seemed perfect for my apple quest, so I pulled it from the shelf and began to browse. The original dip was intended for grilled shrimp, but we had it over grilled tofu with favorable results. It would also go exceptionally well spread on crackers, or as a base in either a grilled eggplant or avocado sandwich (or both together).
The alluring triad of smoky peppers, tangy Granny Smith, and fiery chili flakes was enough to win my heart (and my taste buds)–after enjoying this spooned over tofu, I took to spooning it straight from the container and into my salivating maw. One part chutney, one part part salsa, and one part jam, this is a perfect spread for almost any food. With a cheery orange blush (perfect for the season!) and slightly grainy texture, the dip looks beautiful mounded in a serving bowl and struck me as a fitting centerpiece for a platter of simple sweet potato “fries.” Let the holiday menus begin!
(And stay tuned for a very festive giveaway coming up next post!)
A versatile dip that works well with roasted vegetables, tofu, or burgers. This would also be great tossed with pasta or spread in a sandwich.
4 medium red peppers, roasted (you can roast them yourself or just use prepared ones), chopped
1/2 cup (120 ml) extra virgin olive oil, preferably organic
4 tsp (20 ml) minced garlic
2 tsp (10 ml) dried red pepper flakes (or less, to taste)
1/2 cup (85 g) natural almonds, lightly toasted
1/4 cup (60 ml) red wine vinegar (for ACD variation, use lemon juice)
1 tsp (5 ml) sugar, or 3-5 drops stevia liquid
1/2 Granny Smith apple, peeled, cored and chopped
salt and pepper, to taste
Heat 2 Tbsp (10 ml) of the olive oil in a skillet over medium heat and add the garlic and red pepper flakes. Sauté until fragrant and lightly golden, about one minute. Remove from heat.
Place the chopped peppers in a food processor or blender (I used a food processor). Add the sautéed garlic mixture, the remaining 6 Tbsp (90 ml) olive oil, toasted almonds, vinegar (or lemon juice) and sugar (or stevia) and process to a purée. Add the chopped apple and process again until blended. (If your blender isn’t large enough to hold allt he ingredients at once, process in two batches and then stir them together in a bowl).
Transfer the dip to a bowl and season to taste with salt and pepper. Cover and refrigerate until well chilled. Makes about 2 cup (480 ml). Will keep, covered, in refrigerator up to 3 days.
What? Another breakfast recipe–and so soon, you say? Well, you can never have too much breakfast is what I say. I mean, breakfast really is the best repast of the trio of meals, isn’t it?
To begin with, if it’s breakfast time, you’re probably rested. Your belly is primed and ready to accept food (after all, you have been fasting all night). You’re most likely clean (après morning shower), your face is still fresh and mascara-free, and you can feel good about giving your body “the most important meal of the day.” And besides all that–breakfast tastes better than just about any meal I can think of.
I’ve always favored breakfast, but I didn’t really develop my true allegiance to the morning meal until my late teens, when my friend Sterlin and I took our first vacation on our own–across the continent, to California. (Were our parents insane, letting two seventeen year-olds travel alone? Naw–no worries there–we were total nerds). Our first stop was LA, where we stayed with my dad’s aunt.
Let’s call her “Great Aunt Yetta.” (Actually, that was her real name, but let’s still call her that anyway). Even back then, more than 30 years ago, Ms. Yetta was already ancient, in her late 80s. Poor Yetta’s husband had died almost twenty years earlier, and she lived alone in their small bungalow near Beverly Boulevard in the city. The place looked as if nothing had been disturbed (or, by the looks of it, cleaned too often) since her husband’s death.
About four-foot-ten in heels, Yetta greeted us at the door with a heavily teased, upswept ‘do reminiscent of Endora in Bewitched (except Yetta’s hair was entirely white), its outer layer shellacked with Aqua Net. Despite her advanced years, she still took pride in her appearance, and in our honor had donned the full regalia: fuscia and lime green flowered cotton housedress belted at the waist in shiny white vinyl; gold and black sandals revealing painted crimson toenails, the toes themselves bent various unnatural directions. On her wrists and neck she wore four or five strings of multi-colored plastic beads, along with sparkly, dangly earrings; her face was slathered with full theater-worthy makeup, the purple eyeshadow thick enough to glaze pottery, a coat of carmine lipstick (which only partially followed the actual outline of her lips) on her mouth.
Yetta spoke in a sqeaky, slightly sing-song voice that brought to mind a Polish Edith Bunker. Had we been a little less starry-eyed from having just landed in California that day, Sterlin and I might have found Yetta somewhat creepy (that came later); instead, we assumed she was merely “eccentric.”
On our first morning in the city, we bounded out of bed at 5:30 AM (with the time change, this was already 9:30 our time) and emerged ravenous from our room.
“Come, dahlink, eat some breakfast,” Yetta said, grabbing me by the forearm. She led us to the dilapitaded dining room, where the table was laid with a few dishes, cups and a teapot. There was nothing recognizable as food, but as we drew closer, we could make out what was on the table. Without a word, Sterlin and I exchanged meaningful glances and began silently to plot our exit.
“No, you must eat some breakfast!” Yetta insisted. “Here, have some cheese.” She presented me with an amorphous blob of something half covered in soft, green fuzz. “Oh, don’t worry, it is still good,you just do like this–” She grabbed a butter knife and began hacking at the outside of the blob.
“Oh, no, really, thank you so much, but we aren’t hungry,” we piped up in unison.
“Okay, so some juice then,” she declared, handing over a jar of Tang that had clearly first entered her cupboard in the Sixties. I unscrewed the rusty lid and cautiously peered inside. The contents was so old that it had fossilized, one solid mass of crystalline orange rock.
Before I could say anything, Yetta grabbed the jar. “Oh, is okay,” she insisted, brandishing the same trusty butter knife, “You just make like this and you pour it out!” With that, she began to chip away at the ossified Tang.
“No, really, we never eat breakfast in the morning–OR drink anything before lunchtime!” we cried, backing out the door, “But thank you so much, anyway! See you later!” Luckily, we found a Farmer’s Market down the street, rife with fresh fruit, pancakes, waffles, and–a thrilling discovery at the time–frozen yogurt! (It didn’t exist yet in Canada in those days).
For the entire two weeks in LA, each morning we went through the ritual of thanking Yetta for her generosity, insisting that we never ate breakfast, and then running over to the market to gorge on every breakfast food (and several non-breakfast foods) we could find.
And so, my fascination with breakfast was established.
On our last evening in LA, we were asked to dinner at Great Uncle Norman’s house (Yetta’s brother), though Yetta was not invited. After the meal as we sat chatting about our visit, we actually began to feel a little sympathy for Yetta.
“Gee, it’s too bad about her husband,” Sterlin mused.
“What do you mean?” asked Great Uncle Norman.
“Well, you know. . . that he died,” Sterlin said.
Great Uncle Norman’s mouth dropped open. I think he may have even lost a few crumbs of his coffee cake. “Died?” he repeated. “Are you kidding me?! He didn’t die! He left her–he couldn’t stand to be in the same house as her for one more minute! He’s remarried and lives in Burbank.”
Maybe she’d fed him the green-cheese-and-Tang breakfast, too; who knows? In any case, my own interactions with breakfast have remained consistently pleasant since that time.
The HH and I enjoyed these sausage patties and biscuits with gravy for brunch last weekend. After celebrating my birthday in a very low-key fashion (stupid flu! stupid virus! stupid germs!), the HH and I decided to aim for a special brunch instead. (I did receive a truly beautiful, totally indulgent and indescribably warm and cozy cashmere scarf as a gift from the HH, however).
With leftover cooked rice in the fridge, as well as some nearly-dried sage left over from the roasted plum and spinach salad I’d made the week before, I developed a vague idea of wanting ”sausages” and so devised this recipe for super-simple and quick savory patties. I baked mine, but they can be pan-fried just as easily. The patties crisp up on the outside (even baked), retaining a moist yet firm interior. The coupling of walnuts and sage here mimics a meaty flavor exceedingly well, I think.
After reading Lindsay’s post a while back about Southern biscuits smothered in gravy, I knew I had to try this pairing out myself! Of course, my choices for both biscuits and gravy are currently limited, but I revised my coconut flour biscuit recipe as a savory round*, and topped it with a slightly altered version of Isa’s brilliant Smoked Almond Gravy (since I can’t eat smoked almonds–the ACD forbids pre-roasted nuts, as they tend to harbor molds–I simply roasted my own natural almonds, then added smoked paprika and some caramelized onions to the mix for an irresistible alternative).
This delicious, thick and chunky gravy, once ladled atop the savory biscuits, transported the dish from merely a ”Jennifer Aniston good” to a stellar, “Meryl Streep good.” They’re that good!
If you’re looking for a fairly quick and easy brunch that will encourage seconds, here it is. Add a green salad, and you’ve got a perfect meal.
The inclusion of Tang is optional.
Since this is a perfect brunch meal, I thought I’d submit this to Meeta’sMonthly Mingle event–this month highlighting brunch!
Easy “Sausage” Patties
These are great to use up leftover cooked rice. I used walnuts, but you could substitute other nuts if you prefer.
2 Tbsp (30 ml) extra virgin olive oil or coconut oil, preferably organic
1 large onion, chopped
2 cloves garlic, chopped fine
1-1/4 cups ( g) lightly toasted walnuts
1-1/2 cups (360 ml) cooked brown rice (I used basmati)
1 Tbsp (15 ml) finely ground flax seeds
1/4 cup (60 ml) vegetable broth or water
2 Tbsp (30 ml) chopped fresh parsley
1/4 cup (60 ml) chopped fresh sage (about 10-12 leaves), or use 1 tsp (5 ml) dried sage
1/2 tsp (5 ml) smoked paprika
Preheat oven to 375F (190C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
Heat the oil in a frypan over medium heat and add the onions and garlic. Sauté until the onions are golden, about 10 minutes.
Meanwhile, combine the remaining ingredients in the bowl of a food processor and process until well mixed and almost smooth. Add the cooked onion/garlic mixture and process until combined. The mixture should be moist and sticky, but firm enough to hold a shape.
Using a large ice cream scoop or your hands (be sure to remove the processor blade first!), scoop about 1/3 cup (80 ml) of the mixture at a time and place on the cookie sheet. Flatten the patties to about 1/2 inch (1.25 cm) thick. If desired, spray or brush with a little olive oil (this will help the patties to brown up on the outside). Bake in preheated oven for 35-45 minutes, until crisp and dry on the outside. Patties may also be pan-fried for 5-7 minutes per side. Makes 8 patties. May be frozen.
Thick, smoky, chunky, and creamy–this is everything gravy should be!
1 large onion, chopped
2 large cloves garlic, chopped
1 Tbsp (15 ml) coconut oil or extra virgin olive oil, preferably organic
1 cup natural raw almonds, baked at 350F (180C) until toasted, 10-15 minutes, and then cooled
1-1/4 cups (300 ml) water
2 Tbsp (30 ml) soy sauce, Tamari, or Bragg’s
3/4-1 tsp (3.5–5 ml) smoked paprika, as you like
2-4 Tbsp (30-60 ml) brown rice flour (depending on how thick you want it)
fine sea salt, to taste
In a large frypan, heat the oil over medium heat. Add the onion and garlic and sauté until the onion is soft and golden brown, about 10 minutes.
Meanwhile, process the almonds in a food processor until they are the texture of a fine meal (like a coarse cornmeal). Add the cooked onion and garlic and process to blend well. Add remaining ingredients and process until smooth.
Transfer the mixture to a medium pot and cook over medium heat, stirring constantly, until the gravy bubbles and thickens. Serve immediately. Store in a covered jar in the refrigerator for up to 3 days. Makes 4-6 servings.
* For savoryCoconut Flour Biscuits: omit stevia and vanilla; use bean flour instead of buckwheat flour; and add 1 Tbsp (15 ml) each of dried tarragon, oregano, and basil.
Last Year at this Time: Date Pasta (and another Sterlin-related story)
[Giveaway Alert: Today is the last day to enter the cookbook giveaway! Post your comment by 12:00 midnight (Toronto time) to be eligible to win a free copy of Sweet Freedom!]
It seems impossible, but I returned to full-time work at the college this week after two months away. (Yes, just when most college students and profs are beginning their summer off, my vacation is over. I’m just wacky that way.)
Where did the time go? Somehow, it just doesn’t feel like a “real” vacation without either a flight somewhere, a ten-hour drive, flip-flops, suntan lotion, sand in your underwear, martinis with 3 olives, holding hands as you stroll along the beach, abnormally extroverted conversations with strangers–or all of the above. Instead, all I’ve done is stay at home attending to the usual quotidien activities that define one’s working days: cooking, writing, exercising, walking the Girls, getting together with friends, or wrapping up a cookbook.
It’s not as if I forgot about taking a proper vacation, no, no; it’s just that I never seemed to get around to it, sort of like that pile of 57 boxes that have been sitting in our basement since we moved in to this house in November, 2007. (It’s incredible, really, how you can get along perfectly well without stuff you once thought essential, isn’t it?)
Better late than never, I say. So with Mother’s Day upon us last weekend, the HH and I enjoyed a mini, virtual vacation (or ”stay-cation,” as it’s being called in these tough economic times). We slept in late, listened to the stereo, watched funny movies, took The Girls for an extra-long walk in a woodsy park, cooked together (though without hand-holding). And we ate appetizers.
[The prize: in honor of the end of the semester.]
Ah, but I’m getting ahead of myself. Because before all that, the weekend kicked off with a trek downtown to visit Ruth of Plentiful Plants and deliver her prize from my last blog giveaway: a chocolate layer cake from a Sweet Freedomrecipe (which she blogged about here). It was so great to meet Ruth in person–now I’ve got a friendly face to attach to a name.
[Don't those look yummy? Recipe at the bottom of this post]
And she had the sweetest surprise for me–some cinnamon roasted chickpeas that she’d made as a gift. And the best part? They are even ACD-friendly!! Whoo-hoo! Thanks so much, Ruth. I’ve been snacking on them since then and will be sorry to see them gone!
And so, on to dinner.
Years ago, when my friend Gemini I got married, she and her hubby honeymooned on a small Greek island, where their days were spent wandering from ruins to quaint local taverns to dusty roads bordered by wild flower gardens and back to their B and B. Mealtimes were spent gazing into each other’s eyes, hands clasped over a small, private table by the seaside, rocks so white you had to squint just to look at them. A cornucopia of fresh, rainbow colored produce and seafood graced their plates, the cerulean sea splashing up over their sandaled toes as they ate. I had an image of the HH and I doing something similar over a casual appetizer platter (well, without the island, hand clasping, white rocks, seafood or water part. No matter.)
We ended up with three appetizers: Almond “Feta” (in honor of that Greek island); lupini beans in garlic and olive oil (Italy’s representative here); and Raw Sunflower and Carrot Pâté (nothing to do with the Mediterranean–I just like it).
I’d been eyeing the recipe for Almond “Feta” from last month’s Vegetarian Times ever since it arrived in the mail. After thinking I’d lost the magazine, I finally found it again while clearing my desktop of stray papers and other debris (gee, imagine what I’d find if I ever did open those 57 boxes in our basement?).
I’ve loved feta cheese ever since I first tasted it as a twenty-something one summer when I worked as a secretary. One of my colleagues, a wacky, brash blonde named Dia Nicolopoulos (I mean, how could you forget a name like that?) invited me to her home for dinner. Remember the rock band Blondie? Well, Dia bore an uncanny resemblance to (young) Debbie Harry, complete with outrageous wardrobe, carmine lipstick, raspy voice, and teetering, stillettoed walk. She had a belly laugh that could drown out a fire alarm, and when she extended that dinner invitation, I didn’t hesitate to accept.
In a scene straight out of My Big Fat Greek Wedding, Dia’s mother kept foisting plate after plate of food at me. When I was sure I was about to burst, out came the feta. It was Dia’s mother’s own recipe, homemade from goat’s milk and bathed in a pool of opaque salted water. It was rich, creamy, salty, smooth–like nothing I’d ever tasted before, and I was smitten. I ended up eating three servings.
And while this almond-based version does require some advance prep (you’ve got to start 48 hours before you want to eat it), it was a worthy reminder of that long-ago dinner. With a color, taste and texture remarkably feta-like, this cheese was fantastic on its own or spread on crackers. Firm enough to cut yet not quite solid inside, it would be perfect sprinkled in bits and blobs inside a tofu omelet along with some red onion and basil. As the HH remarked, “You know, this cheese is really good in its own right. I mean, even if someone wasn’t particularly into the “veggie” thing, you could serve them this and they’d still like it.” High praise, indeed!
The raw pâté is my adaptation of a sunflower pâté in Nomi Shannon’s seminal Raw Gourmet. I added a hefty serving of beta carotene via carrots, both for color and flavor. The result was a fresh, light, with a slightly grainy texture and understated, natural sweeteness, it provided a perfect foil for the briny cheese.
The final appetizer, lupini beans in garlic and olive oil, were an experiment I tried following a chance remark while shopping at the bulk store. But I think these warrant an entire post of their own. . . suffice it to say that they require even more advance prep than the feta.
We completed the dinner with baby carrots, raw kale salad, and some crackers. With nothing else to do but enjoy each other’s company as we nibbled, it was a great way to end the evening. And while I still wasn’t quite ready to dive back into work, at least I ended my holidays in a relaxed frame of mind. I’m already planning the next appetizer dinner. . . now, if only I could secure that Greek island setting.
“Mum, you don’t really want to go away from us for two weeks, do you? Because, well, eating appetizers by the sea is all fine and dandy, but if you left, who would feed us??”
I thought these dishess would be the perfect contribution to Cheryl’s virtual baby shower for Sea of Book of Yum. Cheryl asked bloggers to post foods that would be appropriate for a baby shower. Congratulations, Sea!
Perfect for a party table or when dining al fresco, this cheese will transport you to a Greek island. (Okay, not really. But it is very good.)
1 cup (240 ml) whole blanched almonds
1/4 cup (60 ml.) fresh lemon juice
3 Tbsp (45 ml) extra virgin olive oil
1 clove garlic
1-1/4 tsp (6 ml) fine sea salt
1/4 cup (60 ml) extra virgin olive oil
1 Tbsp (15 ml) fresh thyme leaves
1 Tbsp (15 ml) fresh rosemary leaves
Place the almonds in a bowl of room-temperature water; allow to soak for 24 hours, then drain and rinse.
In a powerful blender, purée the almonds, lemon juice, 3 T olive oil, garlic, salt and water until very creamy, 5-7 minutes. (The original recipe calls for a food processor, but I found it didn’t get creamy enough that way).
Place a triple layer of cheesecloth over a strainer and spoon the cheese mixture into it. Bring up the ends of the cheesecloth, twist the top and squeeze slightly to remove some of the excess liquid; tie the top with a twist tie or elastic. Allow to drain in the refrigerator overnight, or at least 8 hours.
Preheat oven to 200F ( C). Line a cookie sheet with parchment paper. Turn the cheese out onto the parchment and shape it into a disk about 3/4-inch ( cm) thick. Bake for 40-50 minutes, until the top is firm and dry. Cool, then chill.
When ready to serve, place the cheese on a plate. Top with additional olive oil (I only used about 2 Tbsp/30 ml instead of the 1/4 cup/60 ml), sprinkle with herbs, and enjoy. (I used basil rather than the herbs called for, since that’s what I had on hand; I think pretty much any fresh herbs would be fantastic with this). Makes 4 appetizer servings.
Raw Carrot and Sunflower Seed Pâté
adapted from The Raw Gourmet
Perfect for light, casual summer dining, this fresh and healthy dip is a perfect accompaniment to crackers or crudités, or even as a sandwich filling.
2-3 large carrots, peeled and cut in chunks
1 cup (240 ml) raw sunflower seeds, soaked in room temperature water for 8-10 hours and drained
1/4 cup (60 ml) freshly squeezed lemon juice
1 clove garlic, minced
1 heaping Tbsp (20 ml) raw tahini (use regular if you’re not concerned about the pate remaining raw)
1/4 cup (60 ml) coarsely chopped parsley or cilantro, or a mixture
1/8 tsp (.5 ml) cayenne pepper
2 tsp (10 ml) freshly grated ginger root
1/2 tsp (2.5 ml) ground cumin, optional
1/2 tsp (2.5 ml) mild curry powder
Place carrots and seeds in a food processor and process until crumbly. Add remaining ingredients and process until desired texture is reached. Taste and adjust spices; process again and serve. Makes 4-6 appetizer servings. Will keep, refrigerated, up to 3 days.
Thanks to Ruth for this simple recipe that’s delicious (and just a bit addictive!). I had mine without sweetener, but add yours to taste.
1 can (19 oz or 540 ml) chickpeas, rinsed and drained
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp (15 ml) cinnamon
1/8 tsp (.5 ml) fine sea salt
1-5 drops stevia or 1-2 Tbsp (15-30 ml) agave nectar, to taste (optional)
Preheat oven to 400 F (200 C). Grease a large roasting pan with coconut oil, or line with parchment paper.
In the bottom of a large bowl, combine the tahini, cinnamon, salt and optional sweetener. Add the chickpeas and toss to coat evenly. Spread the chickpeas in the pan, trying to keep them in a single layer if possible. Drizzle any excess coating over the top of the chickpeas in the pan.
Bake for 50-60 minutes, stirring frequently, until desired level of doneness is reached (I like them a little crunchy on the outside; some people prefer them softer, which would take less time). Allow to cool and store in an airtight container at room temperature for up to 4 days. Makes about 2 cups (480 ml).
First of all: Wow. I am truly bowled over by the enthusiastic response to the giveaway, and thrilled that so many of you would like my cookbook! Thanks, all, for your entries and your comments. I have been slow in responding to comments, but have read them all and will respond to any questions later today. (Oh, and the contest continues until May 15th, so if you haven’t entered yet, you still can!)
I did want to clarify one point about the recipes, though: while there ARE some gluten-free recipes in it (about 25%), the book does not include gluten free recipes exclusively. Spelt does contain some gluten–though about 30% less than wheat–and it is often suitable for people with gluten sensitivity such as myself. Most of my recipes employ spelt, barley, or oat flours (much like any of the desserts on this blog). I thought it important to mention this, in case some of you are expecting a gluten-free cookbook (that will have to be next time!)
[My typical dinner these days: raw collard rolls with bean spread; fresh tomato; green beans. No wonder there are no new recipes!]
I’m afraid I don’t have a new recipe for you all today, as much as I’d intended to post one a few days ago. After a whirlwind high school reunion last weekend in Niagara Falls, I came home to discover that the charming candida in my system was being its opportunistic self and took advantage of my slightly altered diet and shift in regular routine while away from home. Ever since I got back, I’ve been feeling sapped of energy and spending more hours in bed than Sleeping Beauty (no prince for me, though. . . unless you count Chaser licking my ear as a magical “kiss”).
(“But Mum, I have to keep licking your ear! All beauty aside, how else am I supposed to let you know it’s time for a walk?”)
My (conventional) doctor has now prescribed an oral anti-fungal medication for me, something about which I’m not at all pleased (even though it does confirm candida as a culprit), but which, it seems, is entirely necessary since virtually none of the other methods I’ve tried have worked. On the ACD site where I found my current diet, they do caution that a candida problem can never be entirely eradicated with diet alone; so I’m okay with the pills. I will see my naturopathic doctor next week, so perhaps he’ll have a new idea.
In the meantime, I am determined to continue with the regime, and have faith that it will take effect eventually, bringing about a healthy change–as it did the last time I followed this diet (for a duration of two years!! Let’s hope it doesn’t take that long this time round). The only bright spot so far is that the weight-loss lull has finally been shattered: as of this morning, I’ve lost 17 pounds (7.7 kilos) since I began the diet on March 9th (just about 8 weeks). My weight hasn’t been this low since 2003. Yowza!
[Butterscotch blondies with chocolate chips and dried cherries]
I did bake some goodies from Sweet Freedomfor the gang at the reunion, though (still can’t resist baking something for any gathering!). There were about 60 of us. And while I’m still in regular contact with my own (female) friends from that era, such as Sterlin (who flew in from England to room with me!), the Geminis, Phil, Babe, and so on, I haven’t seen any of the guys since grade eleven (the highest year of high school in Montreal). And when I did finally see them–Quel Surprise!
[Miniature orange-cranberry scones]
There were a few blank stares as I first spied some of the men, but once they introduced themselves, it was easy to spot the sixteen year-old in the forty-something faces and there were hugs all around. Within minutes, we all assumed our old, familiar camaraderie and went on to enjoy a raucous weekend with tours of the Falls, karaoke (I didn’t sing, but Sterlin and I did hop on stage as backup “dancers” for a pair who sang “Addicted to Love”), and a goodbye brunch complete with awards for everything from “Guy you’re most surprised is a parent” to “Person who brought the most photos of family” (that was Sterlin).
[Easiest Almond Cookies--grain free and gluten free]
Am I glad I went? Absolutely. I reconnected with a couple of people with whom I’d been very close in high school, and with whom I’m sure I’ll be in touch once again. And it was terrific to hear, “You haven’t changed a bit! I’d recognize you anywhere!” repeatedly, despite my own sense that I’d changed dramatically in the past 30 or so years. There’s already chatter on Facebook about the next reunion!
[Chocolate Mint Chocolate Chip Cookies]
For the next little while, my posts may be a bit less regular or more infrequent than usual, as I feel I need to concentrate a bit more diligently on regaining my physical health and equilibrium. I will still be cooking, though, and will post recipes whenever I have them! And I’ll continue to read all your blogs and comment whenever I can.
[Ultra-Fudgy Brownies]
As always, I am deeply grateful for all of you out there who read this blog and continue to provide support and comments. Because of all of you, these health issues have been made to seem manageable. Now it’s time to really kick that candida’s butt once and for all!
[Changes are afoot: I'll be revamping the blogroll (actually, the entire site!) in a few weeks and want to be sure I don't miss any of the blogs I regularly enjoy reading. If you'd like to be included--and especially if I've ever commented on your site--please let me know if you're not already on the list! I'll do my best to include everyone.]
You see, I’ve had a fairly rocky history with nuts–and I blame it all on my Uncle S.
One of my favorite relatives, Uncle S (along with Aunty M) lived upstairs in our family’s duplex during my childhood. We kids would scoot out the door, up the stairs and into their home without a thought or an invitation, assuming it was simply the top floor of our own place. Aunty M would greet us, hand over some homemade cookies, and then we’d go seek out our uncle.
I have to admit, I didn’t fully appreciate Uncle S’s unique charms until I was an adult. An unrivalled prankster, Uncle S was a puckish, Punk’d prototype whose myriad tricks were relentless. Case in point: every Sunday, our family would pile into Uncle S’s taxi (this was before my dad acquired a car) for an outing in the countryside. We’d drive for a while, after which, like clockwork, Uncle S would begin to hem and haw: “Gee, I don’t remember passing that tree over there. Maybe I took a wrong turn. You know, I’m not exactly sure where we are–maybe we’re lost. Ricki, which way should I go?” Given that I was only four or five at the time, I had no idea; but, also like clockwork, Uncle S’s musings sent me into paroxysms of anxiety, certain I’d be wandering forever in the woods, never to see my own home, bed or Barbie dolls again.
Once I grew older, I could appreciate Uncle S’s humor, his always jovial and somewhat michievious expression, reminiscent of the Pillsbury Dough Boy (although not in any way chubby). In fact, I’d say Uncle S resembled a cartoon character more than anything else: having lost his hair as a young man, his shiny dome was encircled with a fluffy white fringe that snaked round the back of his neck and behind his ears. His nose, slightly bulbous at the tip, was, like his cheeks, often flushed pink, and he wore a perpetual half-smile on his face.
Uncle S had a favorite expression, “No Fun!” which he used the way one would utter, “No Way!” or “You’ve Gotta Be Kidding Me!”. The CFO and I found this endlessly amusing. To wit:
Ricki: Uncle S, my goldfish had babies and now we have four fishies.
Uncle S: No Fun!
[Ricki and The CFO erupt in peals of uncontrollable giggles, hands clamped over their mouths].
The summer my mother died, it seemed only Uncle S could lighten the moribund shroud of silence in the hospital waiting room where our family sat in stunned silence. Uncle S would ramble on, his words always infused with optimism and hope. One evening, as we all sat lost in resigned torpor, Uncle S was positioned across from me and the CFO, an absent, bemused expression on his face. The CFO leaned over to me and whispered, “Hey, doesn’t Uncle S sort of look like Bozo the Clown?” That smile! That fringe! That nose! Why yes, yes he did–and with that, Uncle S unwittingly bestowed on us a truly priceless gift: the only moment of unrestrained hilarity in an otherwise unbearable summer.
Ah, yes, you’re wondering about the nuts.
Uncle S loved to eat nuts. In particular, he was never without his glass jar of Planter’s Dry Roasted peanuts, which he carried with him wherever he went. Another open jar was stationed on a TV tray beside his armchair so he could munch as he enjoyed the Ed Sullivan Show. He’d pour a small mound into his open palm, then tip it into his mouth with a quick flick of the wrist as if tossing a ball for a prize at the midway. Then he’d plow ahead with whatever it was he’d been saying, mouth open and chewing, oblivious as the ground up bits of nut began to escape his mouth in little bursts of beige spray as he spoke. (In fact, those Planter’s nuts and an opened can of peas and carrots–spooned straight from the can, cold–are pretty much all I ever remember him eating).
For some inexplicable reason, I decided nuts were not my thing back then.
I’m happy to report that my nut aversion was finally overcome when I came across Elaine Gottschall’s Specific Carbohydrate Diet (geared toward people with Crohn’s, Colitis, or other bowel diseases) while studying nutrition. Her recipes employ nut flours (basically just ground nuts), and I began to experiment with them back then. Almonds tend to be the most versatile (and mildest in flavor), but almost any nut will do–pop it in a food processor and blend to a mealy consistency.
To some extent, I’m following the ACD for the next month or so to heal my gut and encourage a little digestive rejuvenation. This means eating less gluten, fewer grains, and more fruits, vegetables, and legumes. These pancakes were an auspicious first attempt.
Made mostly with almond meal and a smidge of chickpea (besan) flour, they nevertheless retain a light, airy texture and a refreshing lemon tang. Neither the almond nor the chickpea asserts itself too prominently, so the flavor remains mild. I served these last week (before eschewing all sweeteners) with a splash of organic maple syrup from Coombs Family Farms that I received as sample (more on that in an upcoming post) and they were, quite simply, delicious.
I may not be nutty enough to consume a jar of Planter’s peanuts just yet. Still, these little treats are a healthy step in the right direction.
Light and moist, these pancakes offer both high protein content and a good source of calcium. Made without the lemon zest, they’d work as a servicable sandwich bread as well. You could probably use prepared almond meal instead of the whole almonds for a quicker preparation.
1/2 cup (85 g) natural almonds, with skin (raw or lightly toasted)
1/4 cup (25 g) finely ground flax meal
2/3 cup (160 ml) plain or vanilla soymilk
1 Tbsp (30 ml) agave nectar, light or dark
1-1/2 tsp (7.5 ml) extra virgin olive oil
1 tsp (5 ml) freshly grated lemon zest
1 Tbsp (15 ml) fresh lemon juice
1/3 cup (80 ml) chickpea (besan) or whole bean flour
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/8 tsp (0.5 ml) fine sea salt
In the bowl of a food processor, whir the almonds and flax until you have a very fine meal the texture of coarse cornmeal. There should be no large pieces of almond visible.
Add the milk, agave, oil, lemon zest and lemon juice and whir again. Allow to sit while you prepare the dry ingredients, or at least 2 minutes.
Heat a nonstick frypan over medium heat (I use cast iron). Add the remaining ingredients to the processor and whir just until blended.
Using a small ice cream scoop or 2-3 Tbsp (30-45 ml), pour batter onto hot pan and cook for about 3-4 minutes, until bubbles appear and then pop on the surface of the pancakes and the edges look dry. Gently flip and then cook another 2-3 minutes on other side. Keep cooked pancakes warm while you continue with the rest of the batter. Makes 8-10 small pancakes (if you prefer regular-sized pancakes, you’ll get 4-5). May be frozen.
Candida-friendly variation: use unsweetened milk and substitute about 6 drops of stevia liquid or equivalent powder for the agave nectar. For more ACD-friendly breakfast ideas, see this post.
[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking! (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!]
[Base of rice and buckwheat; sautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]
I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.
Well, I admit it, I’m as guilty as the next gal. Ten days away from the DDD home base had me reflecting often on this whole notion of self-love. Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following:
how much I miss blogging when I’m away. I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously. In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away). Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it! (more on that anon).
how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home). And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.
[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]
Yes, folks, it’s time to focus on the “diet” portion of this blog yet again.
When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead. Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.
I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD). I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it). But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?).
I’m going on an anti-candida diet so I can be healthy. So I can move more easily, and feel comfortable in my own body. So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this: treating my body, mind and spirit with the kindness, reverence, and care it deserves.) So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **
My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).
To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize. After all, I’ve tried more than a few times to cut chocolate and sugar from my life. Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).
And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare. If I play my screens right, you folks will barely notice a difference.
[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]
The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next). Rice or noodle bowls are a great place to start.
[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]
Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America. There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.
My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies). I was amazed at how satisfying–and how filling–a clean, healthy bowl can be. The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).
In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige.
With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy. And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.
The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces. Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.
**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be! I have no intention of actually losing that much. Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.
Tahini-Miso Sauce
Light and tangy, this sauce would also be perfect with raw veggies or in a sandwich.
2 tsp (10 ml) freshly grated ginger root
1 Tbsp (15 ml) tamari or soy sauce
2 tsp (10 ml) pure maple syrup
2 Tbsp (30 ml) fresh lemon juice
2 Tbsp (30 ml) tahini (sesame paste)
1 Tbsp 915 ml) light miso
2 Tbsp (30 ml) water
Combine all ingredients in a blender and whir until smooth. Makes enough for 3-4 bowls.
Almond and Curry Sauce
Slightly sweet, slightly spicy, this substantial sauce goes well with cooked root vegetables and adds a protein punch to your bowl. I used a food processor for this batch, which was chunky; I think I’d use a blender next time (or even use almond butter instead of fresh almonds).
6-10 dried dates, roughly chopped, to taste
1/4 cup plus 2 Tbsp (90 ml) boiling water
1/4 cup plus 2 Tbsp (90 ml) natural almonds, with skin
1 tsp (5 ml) freshly grated ginger root
1/2 tsp (5 ml) mild curry powder
1 Tbsp (15 ml) tamari or soy sauce
1 small clove garlic, minced
pinch chili flakes
Place dates in a blender and cover with boiling water. Allow to sit for 5 minutes. Add remaining ingredients and blend until you have a smooth sauce. Makes enough for 3-4 bowls.
Orange Fig Sauce
Delicious over bowls when a higher protein content is provided by the ingredients in the bowl. This also works beautifully on a tofu omelet.
1/2 cup (120 ml) freshly squeezed orange juice
one 2″ (5 cm) piece of ginger, peeled and minced
1 tsp (5 ml) light miso
2 tsp (10 ml) tamari or soy sauce
1 tsp (5 ml) agave nectar
2 large dried figs, stems removed, chopped
Whir all ingredients in a blender until perfectly smooth. Drizzle over your bowl as desired. Makes enough for 3-4 bowls.
[Yep, another raw bar. . . and so soon! But there's a good reason. . . ]
Well, it’s finally happened: after years of needless anxiety before every annual medical check-up (only to be told each time that nothing’s wrong). . . this time, something was wrong. And I must admit, I’m shocked.
When I saw my doctor a few weeks ago, she sent me off for all the standard tests appropriate for “someone my age.” Then yesterday at the call-back appointment, I was informed that I have osteopenia. Sounds scary initially: osteopenia is the (potential) precursor to osteoporosis, as the word means “thinning of the bones.” Osteoporosis means “porous bones” and is a greater danger.
Even as she was speaking, questions caromed around in my mind: What, exactly, does this mean? Doesn’t everyone experience thinning of the bones as they age? How serious is my situation?–etc. Apparently, the test, called DEXA (“Dual Energy X-Ray Absorption”) works by measuring the density of my bones and comparing it against the bones of an imaginary 25 year-old woman (the “gold standard,” as my doctor says. But hey, shouldn’t that be the “greyish-white” standard?). Statistically, my bones were a 1.3 per cent standard deviation from that (no idea what that means). A 2.5 per cent deviation equals “osteoporosis.” When I asked how I compare to other women my age, she noted that I was still a bit below average.
Now, I simply cannot express how much this news ticks me off! I mean, isn’t being fat good for anything these days?? One of the health issues I never (I mean, never) considered as a possibility was osteoporosis; you see, being overweight is actually a preventative in that area (bones rebuild and strengthen in accordance with ”weight-bearing exercise,” and I have definitely been bearing excess weight the past few years.). I do, however, have some of the other risk factors (such as being female).
Well, I’m trying not to get overly stressed about this (stress, as it turns out, is one of the factors that contributes to bone loss. Bien sûr). Even my doctor noted that, should nothing change over the next few years, she wouldn’t give it another thought; it would only be considered a problem if I keep losing bone density.
This shocking diagnosis got me moving (in the sense of ”getting hyped up,” though of course also in the sense of “walking more”–gotta increase that exercise now!). I pulled out a bunch of my old texts from nutrition school and started reading. Seems that the absolute amount of calcium and other essential bone-building nutrients is irrelevant, if you’re not digesting them properly. Bad digestion=malabsorption=too few minerals in the bloodstream (at which point your opportunistic bloodstream leaches them out of your bones, teeth, and whatever else it can find–the nerve!). In other words, you can consume calcium out the yin-yang, but if your body isn’t absorbing it properly, you may as well be eating matchsticks (actually, no, don’t do that–too much sulfur isn’t good, either).
A highly acidic diet (as in, “those heinous, calcium-siphoning, bone-sucking junk foods and chocolate bars that have wooed me too many times in the past”) will also cause you to lose minerals from the bone (chocolate is a particular culprit, apparently, as it contains both caffeine AND refined sugar–both mineral-leachers). And believe it or not, meats and most dairy products are equally bad, as they are also highly acidic (too bad I grew up in a household where we ate meat every day, usually more than once). Oh, and let’s not forget that surreptitious bone-stealer: stress. So, in a contest to see who possesses the most negative traits contributing to malabsorption–well, all I can say is, “Yay! I finally won a contest!”
So now I have a real reason to eat better and exercise more: unlike my Stone-Age ancestors, I am partial to walking upright, and would prefer to retain that ability.
For those of you who are interested, you can prevent (and some even say reverse) osteopenia with the proper diet. This includes ingesting sufficient calcium, of course (think green leafys, almonds, legumes, figs, blackstrap molasses and, if you’re so inclined, sardines, salmon and yogurt); sufficient Vitamin D (at least 10 minutes of sunshine per day, or 1000 IU in supplement form); lots of magnesium (green leafys and beans/legumes again), and a complement of other vitamins and minerals, such as B’s, K, and boron, in smaller quantities. Basically, a diet high in vegetables, fruits, nuts, seeds, beans and legumes. Because it’s been a while since I practised nutrition directly, I’ll be heading for a trip to my naturopath next week to see what she has to say. And this will mean a bunch of new, ultra-healthy recipes on the blog!
All this got me thinking about Susan at Food Blogga’s “Beautiful Bones” event in honor of National Osteoporosis Month. I’d actually been planning to submit this very entry to Susan. Now, however, I’m also motivated to go make another batch, just for me. (Oh, and Susan also offers a list of calcium-rich foods on her event page.)
I came up with this recipe when I first started teaching cooking classes a few years ago. Each of the classes was assigned a theme, such as ”Glorious Greens,” “Tricks with Tofu” (foods, not making it disappear), or “Great and Gluten-Free.” One class, called “Bone Builders” (which now sounds to me more like an architectural firm on The Flintstones), was the impetus for these bars. They were a great hit with the cooking classes, and later, a popular seller at the organic market where I sold baked goods for a few years. And since they were designed specifically to improve bone health, these treats seem the perfect contribution to Susan’s event.
In the past few years, I’ve discovered that these are terrific as a mid-day energy booster, a great portable lunch on the go, or a substitute for trail mix. You can keep a wrapped bar in your drawer at work for an emergency nibble, or bring it along during a walk through the woods. Once made and wrapped, the bars will keep for up to 2 weeks in the fridge (they have honestly never lasted that long over here). With a texture like that of a protein bar you’d buy at the store, these are much more flavorful, with tart lemon peel, dried cherries accented by sweet dried fig, and the crackly, popping crunch of fig seeds alongside ground almonds. They’re very filling and a fabulous bar to have on hand.
When I first created these, I ran a quick nutritional analysis to ensure that they’d provide a meaningful boost of calcium. Courtesy of almonds (the nut with highest calcium levels), dried figs (the fruit with highest calcium levels), tahini (made from sesame seeds–yep, the seed with highest calcium levels) and sour cherries (no slouch in the calcium department), these bars are a powerhouse of bone-building minerals. The stats confirmed my expectation: each bar offers 140 mg. of calcium per bar (about 1/10 of the daily requriement) along with 6 grams of protein and 7 grams of fiber (bonus!). I’m not sure how much deviation that represents from the statistical norm, but no matter–they’re delicious all the same.
Raw Fig and Cherry Bars
These are deliciously chewy and not too sweet. If you can find organic UNsweetened dried cherries (the kind that are very tart), they are really the best choice. If you can’t find them, you may wish to reduce, or even omit, the agave nectar.
2 cups ( 290 g.) raw natural almonds
1/4 cup (30 g.) finely ground flax seeds
finely grated peel of 2 organic lemons
1-1/4 cups (190-200 g.) quartered dried figs, stems removed (measure after removing stems)
2 Tbsp. (30 ml.) to 1/4 cup (60 ml.) agave nectar, to taste (and depending on how dry the mixture is)
2 Tbsp. (30 ml.) raw tahini (or regular, if you’re not concerned about the bars being raw)
1 cup (120-130 g.) organic dried tart cherries, unsweetened
Lightly grease a 9″ x 9″ (about 20cm x 20 cm.) pan, or line with plastic wrap (I prefer the plastic wrap option).
In the bowl of a food processor (this recipe won’t work in a blender), combine the nuts and flaxseeds, and process until you have a fine meal that begins to adhere to the sides of the processor bowl (it will appear as if the mixture has stopped spinning round the bowl).Do not overprocess, however, or you’ll end up with nut butter!
Add the lemon peel and figs, and process again until well blended and the mixture resembles a coarse meal. Add remaining ingredients and process briefly to chop the cherries and create a moist “dough” (it will form a ball).Pinch a bit of the mixture between your fingers to test the consistency.If it sticks together and feels slightly moist, it’s ready.
Turn the mixture into the pan and press down very firmly with your fist or the back of a metal spatula.The mixture should be very compact and solid.
Refrigerate until firm, about an hour, or at least 20 minutes.Cut into 12 bars and store in an airtight container in the refrigerator, or wrap each bar individually in plastic wrap. The bars will keep refrigerated for up to two weeks.
Per bar: 140 mg. calcium, 5 g. protein, 5 g. fiber
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
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.”
(I know, “Cocoa Nibbles” sounds like a children’s breakfastcereal.. . but these are much better!)
Even though I’ve continued to bake a little during this Total Health course I’m taking, I’ve been trying to avoid consuming very much of what I do bake (my colleagues are very happy lately. . . oh, and they appear to have gained some weight). Apart from my tumbling head first off the wagon after I baked those evil PB-Chocolate Chip Cookies, I’ve remained (more or less) on track.
Still, even when you’re eating healthfully, sometimes (okay, all the time) you crave chocolate. These little bites are what I whip up when I’m dying for something that’s part candy, part fudge, and part healthy. Those of you familiar with LaraBars will recognize the ingredient list, but mine are a little smoother than the orignial, with a more intense chocolate flavor. And so easy!
Cocoa Nibbles
[Get a load of that gorgeous mint garnish!]
1/2 cup (80 g.) raw almonds
1-1/4 cups (about 150 g.) unsweetened dried dates, chopped
2 Tbsp. (20 g.) cocoa powder
1 tsp. (5 ml.) vanilla (optional)
optional add-ins (choose one of the following): 6 leaves mint, chopped; 1/4-1/2 tsp. (1-2 ml.) chili flakes; 1 Tbsp. (15 ml.) chopped candied ginger; 1 Tbsp. (15 ml.) raw cocoa nibs; 2 tsp. (10 ml.) freshly grated orange rind; 1/2 tsp. (2.5 ml.) cinnamon, or play with other spices of your choice
In a food processor, process the almonds, dates, and cocoa until you have what looks like a fine meal. Sprinkle with vanilla and optional add-ins, if using, and continue to process until the mixture comes together as a ball that rolls around the edge of the processor bowl (this may take a while–up to 5 minutes or so; occasionally stop and scrape sides of processor to push the mixture toward the blades).
The “dough” is ready when, if you pinch some and press it between your fingers, it sticks together readily and looks a bit shiny. (Sometimes if the dates are dry, this doesn’t happen easily; in that case, sprinkle in up to 2 tsp. water along with the vanilla, and proceed as above). The mixture should NOT be as soft as a cookie dough, but more like clay.
Place a clean piece of plastic wrap on the counter and turn the mixture onto it. Using your hands, form the mixture into a log about 8 inches (20 cm.) long. Try to compress the mixture as much as possible so you have a very dense log. Wrap with the plastic and roll the log one or two times, compressing it with your hands, to squeeze out any air spaces.
If you have a pressing need for chocolate, you can slice and eat the nibbles immediately. However, these are much better after the mixture has been refrigerated at least 2 hours or overnight, as it firms up considerably and will attain the texture of a dense fudge when cold. Makes 2 servings for me, 6 servings for normal eaters. Will keep up to one week in the fridge.
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
