If you’ve been reading this blog for a while, you likely know a few things about me already: I adore my Girls (and you’re not too shabby, either, HH); I abhor winter and all its accoutrements (and–*sob*–it is just around the corner!); though it’s been many years, I still harbor resentment toward Rocker Guy (he of the black leather pants); I’m a proud Canadian (who dreams of visiting Australia and being on The Ellen Show); and I love chocolate.
Let me elaborate on that last one a bit: I like vanilla. I really enjoy mint. And I even sometimes crave coconut.
But I love chocolate.
In fact, I’m even a little afraid to do a search on the word “chocolate” on this blog–it most likely features in all of my posts, somewhere or other. Well, maybe not the dog ones. Dogs aren’t allowed to eat chocolate. But wait, since I just told you they’re not allowed to eat chocolate, I guess that counts as mentioning chocolate, doesn’t it? And by mentioning chocolate, that qualifies as being featured on this blog post, too, doesn’t it? Even though, of course, those particular posts wouldn’t necessarily mean that I was cooking with chocolate, no; but the mere mention– (“Zip it, Mum. We get it: you like chocolate. Now, forget about that canine poison and give us some of this carob fudge instead, would you please?”)
Ahem. Well, I do realize I get pretty worked up about chocolate. My favorite all-time food (and I still imagine this to be the case, even though I haven’t had any in over a decade) is milk chocolate. Next up is anything chocolate-flavored, such as buttercream frosting, cake, cupcakes, cookies, etc. The only chocolate-based food I wasn’t too fond of, until recently, was chocolate ice cream.
Not fond of chocolate ice cream?? Are you mad, woman? (The answer to that question may indeed be, “yes,” but it has nothing to do with the ice cream.).
Leaving my mental state aside, I wasn’t even a fan of ice cream at all until I started the ACD. It’s amazing how having to cut out most grains will shift your dessert allegiance from cake and cookies to pudding, fruit-based treats, fudge, and ice cream. No matter; ACD-friendly, gluten free, sugar free, vegan ice cream is the Bomb!
And since I seem to be on an ice cream roll these days after perfecting that Caramel Ice Cream I posted about last week, I decided to go a step further and attempt an ACD-friendly chocolate ice cream.
Really, today’s recipe is just chocolate ice cream on a stick. Very firm chocolate ice cream, but chocolate ice cream nonetheless. I first learned to love fudgsicles (and, by extension, chocolate ice cream) in my twenties when I was in my “Weight Watchers” phase (technically, “Weight Watchers for the Fifth Time” phase). Along with my Weight Watchers Mousse for dinner, I remember being thrilled to discover diet Fudgesicles–”with only 60 calories each!” On nights when I really craved something sweet and chocolatey, I’d crack open the box of the frozen treats and savor one (okay–so, five).
I have no idea how many calories these babies provide–I stopped counting calories years ago–but I can tell you, I liked them a whole lot more than the diet Fudgesicles of yore. Dipped in chocolate, they make a fantastically decadent-tasting treat. The HH raved over the combination of bittersweet chocolate coating and thick, creamy, pillowy chocolate interior. In creating these, I also discovered that I much prefer the raw cacao powder (versus unsweetened cocoa powder) in the base here, as its slightly fruity undertones–along with both pear and avocado–results in one of the richest ice cream bases you’ve ever encountered, yet one that maintains its creaminess even when solid. (I’m limiting my consumption to one at a time these days, however.)
Of course, if you prefer to enjoy the mixture as regular ice cream, simply freeze the base in smaller portions and then use my “no ice cream maker required” method for almost-instant chocolate gratification. Or, instead of freezing, just pour the freshly mixed base into your regular ice cream maker, following manufacturer’s directions. The same chocolate coating can be drizzled on top for a wonderful “instant chocolate shell.”
However you serve these up, they offer an unmitigated hit of chocolate. Which is exactly what I’d like. . . pretty much any time at all.
These chocolate-coated fudgesicles are a classic summer treat. If you prefer ice cream, simply skip the sticks and pour into your ice cream maker, or else freeze and then cut the frozen mixture into chunks before creating softserve in your food processor, using the method described below. You can top with the chocolate coating later–or not–as you like.
For the fudgesicles (this also makes great ice cream; see directions below):
2 cups (480 ml) full-fat canned coconut milk (I use Thai Kitchen)
2/3 cup (160 ml) unsweetened plain or vanilla almond, soy or coconut milk (in a carton)
1/2 cup (120 ml) raw cacao powder, to your taste (regular cocoa is okay, but might require more sweetener)
1/2 cup (120 ml) pear purée (can be fresh or frozen)
1 medium just-ripe avocado, peeled and pitted (be sure it’s not over ripe!)
Set out 12-15 popsicle molds. (For ice cream, set 12 silicone muffin liners in a muffin pan or line a 9-inch (22.5 cm) square pan with plastic wrap and set aside.)
Make the Fudgesicles (or ice cream): Place all ingredients in a blender and blend until perfectly smooth and creamy. Pour into the popsicle molds, insert the sticks and allow to freeze completely, 6 hours to overnight. (For ice cream, divide the mixture evenly among the muffin liners or pour into the pan. Freeze until firm (3-5 hours), then peel off the liners and place the “muffins” in a plastic ziploc bag in the freezer until ready to use. For the pan, invert onto a cutting board, cut into 9 squares, and place the squares in a ziploc bag until ready to use.)
Once your fudgesicles are frozen, make the coating: Place all coating ingredients in a small, heavy-bottomed pot and heat over lowest possible heat, stirring constantly, until almost melted. Remove from heat, allow to sit 30 seconds, then stir again until all the chocolate is melted. Allow to cool at least 10 minutes before using.
To coat the fudgesicles: Set two soup bowls side by side on your counter. Working with one fudgesicle at a time, hold the fudgesicle over one of the bowls and pour the chocolate evenly over it, rotating the fudgesicle so all sides are coated, allowing any excess chocolate to fall into the bowl under the fudgesicle. Turn it upside down briefly to allow any excess chocolate to drip off, then hold right side up until the chocolate has hardened. Once hard, place the fudgesicle back in the freezer (I kept them all on a plate until they were all prepared, then put them all in a large plastic container).
Scrape all the chocolate sauce into one bowl. Repeat with another fudgesicle, holding this one over the empty bowl, allowing excess chocolate sauce to drip into the bowl under the fudgesicle. Keep scraping all the chocolate into one bowl in order to pour it onto the fudgesicle over the other, empty, bowl. By the time you reach the last fudgesicle, you may need to spread the chocolate directly onto it using a spatula or the back of a spoon as you may not have enough to pour. In that case, you can spread and then drizzle fancy designs with the leftovers (as in the photo, below). Makes 12-15 fudgesicles. Will keep, frozen in a covered container, up to 2 weeks.
Ah, summer. How I remember the long, languid, carefree days infused with sunshine. The kind of brightness that shimmers in mid-afternoon air, making the trees, the leaves, even the parked cars look as if they’re trembling with sheer joy. Easy living, with no boots or jackets or scarves or sweaters. Being able to think, “oh, I forgot to buy lemons,” and–just like that–grabbing your car keys and heading straight into the car, just as you were, and you’re gone. The easy pace of traffic, whittled to a third of its usual volume as everyone is off to the country or busy playing tourist in other cities when the weather is fair. Easy cooking, with juicy summer fruits and crisp, exotic greens and–as often as you can stand it–ice cream.
Ah, yes, I remember it well. . . easy, breezy, beautiful Cover Girl SUMMER. What a shame it refuses to reveal its shiny face just yet in Toronto (another day of rain. Sob).
Now, I wouldn’t want you to get the wrong idea about me or anything, but in summers past, one of my favorite pleasures was a good, cold, frosty gin and tonic. While I was never much of an alcohol drinker (I might have a glass of wine with dinner once or twice a month), when it came to summer, I loved sitting out in the sun on the patio with a big book and an equally big G&T. During the solstice season, the HH and I have a tradition of heading north for a long weekend. For the past 14 years, every summer we’ve taken the 2-1/2 hour trek up Highway 400 to our favorite country resort.* Once there, we spend the days soaking up the rays by the pool, reading all the books we couldn’t get to during the rest of the year, filling out the massive Globe and Mail crossword, and drinking gin and tonics.
It was bliss, I tell you.
(“Mum, what’s a gin and tonic? Because if we have to slurp one up to spend time in that pool, we’re on it!”)
Because of the ACD, however, I haven’t partaken of any kind of alcoholic beverage for over 2-1/2 years now. No wine with dinner. No Kalhua in my coffee (and no coffee, either, for that matter). No G&Ts by the resort pool. And, most certainly, no Bloody Caesars.
Perhaps that’s why I named today’s salad “Muddy” Caesar–the name brought to mind that erstwhile summertime cocktail, and the thought of summer was enough on its own to perk up my day. Or maybe it’s because the dressing resembles mud; a little gray, a splash of brown, a dollop of clay. Or, maybe, I just liked the sound of it.
Whatever the case, this is a great summer salad. Along with fresh fruits, homemade ice cream, frozen lattes and (in days of yore) gin and tonics, salads are staple summer fare in the DDD household. In fact, I’m sure that for many of us, the word “summer” is tantamount to “salad.” Not only are they quick to prepare and abundant this time of year, they are raw, which means no added heat on those steamy July afternoons; they are light, which means you can get out and play that much faster after eating them (or go swimming without that 30-minute wait period your parents always told you was essential); and they are jam-packed with antioxidants and phytonutrients that will provide all the free-radical fighting and nutrient density you need to frolick all day long in the sun. And while I wasn’t a huge salad fan as a child, I have come to really appreciate the veggie-and-dressing mix in recent years.
I’ve been aiming for a lower-fat diet the past few weeks (anything to vanquish those crazy extra pounds), so I’ve eliminated added oils in many of my recipes. This dressing worked out beautifully; no oil added, or needed, with avocado providing all the creaminess you can imagine. The usual pungency of Caesar dressing is achieved with the addition of a few cured black olives (thereby creating the salad’s muddy countenance), and the combination of garlic and lemon juice provides some bite and tang as you’d expect from this classic dish. Topped with ground pine nuts to simulate grated parmesan, you’ve got a Caesar facsimile that will please everyone.
Now, if only the weather would cooperate, you could eat this out by the pool, beverage of choice in hand.
*sadly, the place been slowly going downhill for years, and last summer was the worst. We’ve decided we can’t go back. Anyone know of a great resort north of Toronto?
[I snapped the photo before sprinkling with pine nuts. . .but did remember to add them before eating.]
Muddy Caesar Salad
This dressing is remarkably thick and creamy, even without added oil. The zucchini provide substance and moisture, but you won’t taste it in the final product. I haven’t used croutons here to avoid extra starches, but feel free to sprinkle the final salad with croutons of your choice for a more traditional Caesar-like salad.
For the Salad:
1 small head romaine lettuce, torn in bite-sized chunks
1 medium tomato, cut into bite-sized pieces
2 green onions, white and light green parts, sliced
For the Dressing:
1/2 small zucchini (about 4 ounces or 110 g), thickly sliced
1 small avocado, peeled, pitted and cut in chunks
2 small cloves garlic or 1 large clove
3 Tbsp (45 ml) freshly squeezed lemon juice
1 tsp (5 ml) apple cider vinegar (or use more lemon juice for ACD Stage 1)
5-10 drops plain liquid stevia, to your taste
1 Tbsp (15 ml) mellow white or yellow miso
8 oil-cured black olives, pitted
1/4-1/2 cup (60-120 ml) water, as needed
1/4 cup (60 ml) ground pine nuts
Make the salad: place all ingredients in a large salad bowl; set aside while you mix up the dressing.
Make the dressing: Place all ingredients except pine nuts in a powerful blender and blend until smooth and creamy. Add water to reach desired texture (it should be thick and creamy, like a thick sour cream). Spoon about half the dressing over the salad to start; toss until all the leaves are coated in dressing. You may add more if you prefer a more thickly dressed salad; if not, store remaining dressing in a closed jar or container in the refrigerator for up to 3 days. Sprinkle with ground pine nuts before servings. Makes 4-6 servings.
After reading through the comments on yesterday’s SOS Challenge reveal post (this month’s ingredient is MINT and Kim and I can’t wait to see what y’all cook up with it!), I realized I may have sounded perhaps a wee bit whiney about everything that’s going on in my life right now. I certainly didn’t mean to imply that I was on the precipice of a nervous breakdown (well, no more than usual, anyway)
It’s true, I’ve got a lot going on right now. But of course, I am also fully aware that it’s (mostly) of my own doing, too, as I keep adding more and more activities to my schedule. Like so many women out there (and let’s face it, this is primarily a problem for women), I must learn to say “no” more often. For my own physical and mental health. For peace of mind. For the others I care about in my life (because what good will I be to them if I’m a babbling puddle of melting goo?).
(“Um, Mum, sorry to have to break it to you, but you have no trouble saying “NO!” to us. None whatsoever. And anyway, what’s so wrong about gently picking that leftover chocolate cupcake out of the garbage? You and Dad weren’t going to eat it.”)
In fact, my overflowing schedule was actually pivotal in this month’s choice of SOS ingredient; requesting mint-based recipes was really a selfish choice on my part. After considering the overflowing patch of mint at the side of our house, I decided that I needed some creative inspiration to find recipes that would use it up. And so, I’m counting on all of you to save me by providing a huge array of awesome recipes! So settle back, settle into your chef persona and start creating–use fresh, dried, or mint extract–your choice!
In the meantime, here’s my mint ice cream recipe, as promised. This is something I created so that those of us on the ACD (or with dairy, egg, gluten or sugar dietary restrictions) can enjoy ice cream in the summer, too. Imagine: no more silent (or, in my case, not so silent) suffering while your honey and friends gobble up the “real” thing! This verseion is easy and, if you’ve got a food processor, really quick, too. The texture is silken smooth, creamy, and has just the right kick of mint.
So go ahead–it’s real ice cream, and you can enjoy yourself with a clear conscience. Now, if only I could clear my schedule as well.
And even though this ice cream truly does taste more than “slightly” indulgent, I’m submitting the recipe to Amy’s Slightly Indulgent Tuesdays event to showcase the healthy aspect of the recipe. Hop over to Amy’s blog to see what else is on the list!
Easy Mint Carob (or Chocolate) Chip Ice Cream (suitable for ACD Stage 1 and beyond)
This recipe will appear in my upcoming ebook on ACD-friendly desserts, available August 19th! The ice cream was a huge hit with the HH, my friends and the ebook testers.
1 large ripe pear (6.5 oz or 190g), cored (peel if desired—not necessary)
about 1/3 cup (80 ml) avocado purée (from one small to medium just-ripe avocado)
45-70 fresh mint leaves (depending on the size of leaves and your taste)
20-30 drops plain or vanilla stevia liquid, to your taste
1 tsp (5 ml) pure vanilla extract
1 can (400 ml or 14 oz) full-fat organic coconut milk (I use Thai Kitchen)
1/2 cup (120 ml) unsweetened plain or vanilla soy or almond milk
1/2 tsp (2.5 ml) pure mint extract, optional (but it really brings out the flavor)
Pinch fine sea salt
1/2 cup (120 ml) unsweetened carob or chocolate chips (1 Tbsp/15 ml per serving)
Line an 8” (20 cm) square pan with two pieces of waxed paper, overlapping paper in either direction to cover all sides of the pan; or place 10 silicon muffin cups in a muffin tin; or set out three silicon ice-cube trays.
Place all ingredients except carob chips in a high-powered blender and blend until perfectly smooth. Pour into the pan, muffin cups or ice cube trays and freeze until firm. Pop the mixture out of the muffin cups or ice cube trays and place in a clean food-grade plastic bag in the freezer until ready to use. If using the square pan, remove from pan by flipping out onto a cutting board as soon as the mixture is frozen solid, about 4 hours, and peeling off the waxed paper. Cut into 8-10 equal squares; place squares in a plastic bag in the freezer until ready to use.
To make the ice cream, remove the desired servings from the freezer bag (one muffin cup per serving, or 4 ice cubes, or one square from the square pan) and place in the bowl of a food processor. Process until the mixture resembles the texture of bread crumbs, then scrape down sides and continue to process just until it begins to form a ball. Using a rubber spatula, spread out the mixture in the processor bowl to cover the bottom; sprinkle with the reserved carob chips (enough for the number of servings selected). Replace the processor cover and pulse 5-10 times, just enough to break up most of the chips and distribute them through the mixture. Scoop into bowls and eat immediately. Makes 8 servings.
[EDIT, May 2011: I'm linking up this recipe to Brittany's weekly Seasonal Sundays event, as it features mint!]
Thanks, everyone, for your great comments on yesterday’s post! Honestly, I hadn’t thought that the “beeteroni” (thanks, Leah) was as far “out there” as it turned out to be, but am glad you liked the idea. This ACD really does spark some unusual culinary adventures!
[Quick housekeeping note before today's post: I've been working on updating the blog and finally added a "Press" page with links to the blog and cookbook, for those who are interested in such stuff (see Ricki keep interrupting the hosts on Rogers' daytime TV show!). I'll also be adding a candida-related page (with more info about my diet, treatments, resources, etc) in the next few weeks, and will be updating my blogroll. If I already read your blog and it's not on the list, or if you've got a blog that relates to one of the topics on my "Blogs I Read" page, please let me know with an email at dietdessertdogsATgmailDOTcom. Thanks!Okay, now on to the blog post. . .]
Do you love a challenge?
As a kid, I’d welcome almost any dare and embrace fresh challenges with gusto. Whenever the teacher solicited a volunteer to work out a problem on the blackboard (nerd alert! nerd alert!), I was the first to shoot my hand in the air. One time, my 3rd grade class was given a punishment to write a 200-word essay because two boys had been chattering incessantly at the back of the class (thanks, Norman and Sheldon). To eight year-old me, this presented a fun opportunity. I worked and re-worked my writing, counting articles and changing verb tenses until I achieved exactly 200 words. (Of course, my teacher didn’t notice, but at least it made the assignment more interesting). The next year, after my parents brought home a cocker spaniel, I spent every day after school with him for a month, a pile of dog biscuits by my side, enunciating an elongated “rrrrrroooolllllll” over and over ad nauseum until he finally picked up on the command (thanks, Sweeny).
Later on, once anxiety and insecurity hit in my teens and 20s, everything shifted. In those days, I preferred the anonymity of introversion, backing away from challenges as steadfastly as Salinger backed away from publicity. More than once, anxiety prevented me from accepting a promotion, leaping at an opportunity, or trying a new activity. Challenges passed me by like “Out of Service” subway trains gliding through the station.
And these days? Happily, I’ve settled somewhere between the two extremes (thanks, therapy).
So when I received an email from Elizabeth of Don’t White Sugar Coat It telling me about her (along with 4 other bloggers’) Super Breakfast Bowl Challenge, I knew I had to join in. The challenge asks you to use one of five atypical ingredients in a breakfast dish (and we all know how much I love atypical ingredients!), then send the recipe to the group as an entry for the event (and to possibly win some prizes). This week’s ingredient is avocado.
As it turned out, I’d just had a huge glass of a new apple-based smoothie I concocted this very morning! While most smoothies contain some variation on banana and/or berries, the only fruits I’m allowed to consume at the moment (thanks, ACD) are apples, pears and berries, and berries had featured prominently in one too many breakfast drink already. So–what the heck–I threw an apple into a smoothie. And some green stuff. And ended up with a green smoothie that tastes like apple!
This baby is what Angela at Oh She Glows would call a “Green Monster” (courtesy of leafy greens and avocado). Nothing monstrous in this glass, however. It’s very creamy–velvety, even–with a slight sweetness and pronounced apple-cinnamon flavor; the greens aren’t detectable. Apples provide soluble fiber (to keep those cholesterol levels healthy), avocado contributes heart-healthy monounsaturated fat, cinnamon stabilized blood sugar levels, pumpkin seeds offer immune-boosting zinc, and green leafys add, well, pretty much everything (but mostly some great minerals). With its additional boost of protein powder, this smoothie truly is a complete meal.
If you’d like to join the challenge, head on over to Elizabeth’s blog (or any of the four others). And I’d love to hear about your favorite smoothie combinations as well–please feel free to mention them in the comments.
Apple Pie Smoothie
The ingredients in this smoothie are very flexible–liquid, you might say–so feel free to substitute your own favorite fruit or greens for those in the recipe.
1 medium apple (I like Gala, Crispin, Pink Lady), cored and cut in chunks (no need to peel if you have a strong blender)
1/3 to 1/2 of one medium cucumber, peeled and cut in chunks
large handful of spinach, kale, lettuce, or other mild leafy green
1/2 medium avocado
2 Tbsp (30 ml) raw pumpkin seeds or walnuts
1-2 tsp (5-10 ml) cinnamon, to your taste (I like a lot of cinnamon)
1/2 tsp (2.5 ml) ground ginger
10-15 drops stevia liquid or 1-2 Tbsp (15-30 ml) agave nectar or maple syrup
1 cup (240 ml) plain or vanilla soy, almond or rice milk, very cold
1 scoop of your favorite protein powder, plain or vanilla (I used SunWarrior)
Place all ingredients in a high powered blender and blend until perfectly smooth (you can use a regular blender, but will likely have to blend in batches, or else use a bit more liquid). The smoothie will be very thick (I like to eat it with a spoon as a pseudo “pudding”), but if you like it thinner, add more milk or water until desired consistency is reached. Consume immediately. Makes one massive or two regular servings. And it really tastes like apple!
Note: made this way, the smoothie isn’t extremely cold. If you prefer a chilled smoothie, ensure that your apple and cucumber are refrigerated before using, or add a few ice cubes to the mix when blending.
* Or, Oddly Alluring Blend of Mudlike Green Vegetables to Clear Your Sinuses
[Don't you expect a giant, hairy, muddy hand to suddenly lurch from under the surface of that liquid, and grab you?]
I’ve enjoyed green smoothies for several years now, and they’ve always been a staple when I need a quick and nutrient-rich breakfast. Until recently, however, I’ve always added blueberries to a green smoothie as a way to “mask” the color and create a more palatable palette. Well, not this time!
Remember in grade school when you played with water colors and, in an attempt to discover a new shade of say, red, you combined orange and yellow AND blue? And what you were left with was a cloudy, miry composite that resembled the distinctive grayish-brown of, maybe, a mud puddle, or perhaps a wet greyhound, or sort of like a cup of stale coffee, or–most likely–a stretch of swampland?
Today’s smoothie isn’t quite that bad. . . only mildly resembling fungus in color. To me, the shade of this smoothie evokes moss and green olives and slightly overcooked asparagus. . . green, yes, but tempered with a hint of gray.
Still, desperate times required desperate measures. Stricken with a nasty bug over the past few days (which, from what I’ve been reading, is making the rounds through the foodie blog world), I decided I needed to pull out the big guns–or, in this case, the big cucumbers–and create a smoothie that would soothe, nourish, and fight viruses and bacteria, all in one green, velvety solution. A Superhero Smoothie!
Well, maybe more like a monster smoothie. Still, who knows why certain monsters are appealing–enticing, even? I mean, Fay Wray’s Ann Darrow fell in love with King Kong, right? Beauty was bowled over by The Beast. And why would the Princess kiss a frog in the first place? Like this smoothie, they all had a certain je ne sais quoi that drew people to them. Or maybe it’s just my febrile imagination talking. Either way, the smoothie seemed to do the trick: it got me through the morning feeling a little less congested and a little more energetic. And, for some reason, the more I drank, the more I liked it.
[Attack of the swamp thing! All that's left are the smoothie remains. . . "]
One caveat: if you’re a fan of fruity or slightly sweet breakfast smoothies, this one is definitely not for you. It’s quite tart, with a texture more like a vegetable cocktail than a milkshake. Think of it as a refreshing veggie juice and you’re more likely in line with this beverage.
I based the recipe on similar ones posted here, but this is my own concoction. Feel free to play with proportions and ingredients to your own taste.
Swamp Thing Smoothie
Look! It can actually seem vaguely attractive in this light! This smoothie is great when you’re feeling fatigued or when your body needs an immune boost. The vegetables are alkalizing, the herbs detoxify, the juice adds Vitamin C and the garlic fights illness-causing organisms like viruses and bacteria.
3-4 large leaves lettuce (your choice; I used green leafy)
1 stalk celery, trimmed, cleaned and chopped
1 small clove garlic (or 1/2 a large clove), optional
1/4 cup (60 ml) cilantro or parsley, or a combination
2 leaves fresh basil
6″ (15 cm) piece cucumber (leave skin on if organic)
juice of 1/2 lime
1/3 cup (80 ml) unsweetened cranberry juice
1/2 avocado, peeled and cut in chunks
about 1/2 cup (120 ml) water
1 tsp (5 ml) agave, if desired, or 2 drops stevia
Place all ingredients in a high-speed blender and blend until very smooth. Pour into a glass and enjoy immediately. Makes 1 large or 2 small servings.
[With baked beets and avocado over mesclun greens]
For those of you who’ve decided, as I have, to really appreciate the home front this Labor Day weekend (read: can’t afford to go away), hope you’re enjoying some wonderful weather! If you’re in the Toronto area, drop by to see me and say “hi” at Ambrosia Natural Foods, any time between noon and 4:00 PM. I’ll be offering books and samples of baked goods from Sweet Freedom. And don’t forget that you’ve got only two more days to enter the Simply Bar giveaway! Just click here for details.
Speaking of weather, guess what? It’s summer again! Yep, after a sodden, gloomy June, July and August (okay, maybe there was one day of sunshine), this past week has awarded us with brilliantly sapphire skies and lovely, mellow heat–and Mother Nature’s surprise gift is expected to keep on giving through the weekend.
Am I fixated on the weather? Well, I’m Canadian, aren’t I?
Apart from our legendary politeness and steadystream of Canadianexpat comediansnowin the US, Canadians are also known worldwide for their perverse preoccupation with the weather. No matter the season, no matter the temperature, no matter the individuals, talk of the climate seems to infiltrate any and all conversations and contexts. To wit:
Scene One. April. Bob and Doug meet on the street.
Bob: Hey, how about those Blue Jays, eh?
Doug: Blue Jays? Are you kidding? It was coming down cats and dogs last night. The game was rained out. Grrr-crappy weather!
Scene Two. December. Sterlin and Ricki meet on the street.
Sterlin: Hi, Ric! Merry Christmas! Hope you and the HH got some great gifts!
Ricki: Gifts? Ha! As if Santa could make it to our house through all that sleet and snow! Crappy weather. *sigh.*
Scene Three. March. Kate and Alex sit on the couch after a romantic interlude.
Alex: Kate, I love you. You are “the one.” You complete me. Will you marry me?
Kate: Marry? Are you kidding? As if anyone could count on a decent Saturday to hold a wedding in June! Crappy weather.
Scene Four. July. Don and Roger meet on the street after lunch.
Don: How was the planning meeting this morning?
Roger: Er, I don’t really know. I noticed it was sunny outside and hightailed it to the park–I mean, it was sunny outside! Can’t afford to waste a single sunny moment in this town. Crappy weather.
You get the idea. And really, Roger has a point. With the last few days in Toronto being bright and balmy, I’ve been spending as much time as possible outdoors–which means very little cooking going on here at the DDD household. But don’t despair–there are always salads and other raw foods!
This dish is one I first noticed on Michelle’s blog some time ago. I think it perfectly straddles the limbo between summer and fall (sort of like wearing darker tights with those light summer skirts to tide you over until you pull out your winter wardrobe). I love beets and had never eaten raw beet greens, so I couldn’t wait to give this a try.
I haven’t always been a lover of the crimson root, however. And the HH is painfully blunt in his assessment that “beets taste like dirt.”
[With beet greens and raw, grated beets. Does this look like dirt to you?]
You see, my mother–an excellent baker, but only passable cook–would save a jar of beet borscht for those evenings when she arrived home from shopping or mah jong and didn’t have enough time to whip up a proper dinner. On those occasions, she’d pop open the lid of the borscht jar she kept in the fridge, pour the chunky liquid into a bowl and swirl in a generous dollop of sour cream. For my dad, a bowl of cold borscht with a thick slice of pumpernickel bread constituted a perfectly acceptable dinner (he’s from Poland; pink soup with shreds of beet floating in it doesn’t seem weird to him). To me, however, the resulting fuscia broth appeared far too reminiscent of Pepto Bismol. Combined with the sweet-and-sour odor of the stuff, it was enough to clamp my throat and cause my stomach to lurch. No wonder I didn’t eat beets again until my 40s.
Even the HH loved this salad; we ate it three times in as many weeks. When I made it for the fourth time a few days ago, the weather contributed its own influence and I decided to try it without baking the beets first, but simply peeling and grating them raw. The result was equally delicious, with the juicy, sweet crunch of the raw root commingling happily with the crisp greens.
We’ve also had this salad with chunks of avocado tossed in at the last minute simply because it was at its peak of ripeness, adding a smooth, subtle richness that balanced well with the sour note of the citrus dressing. On another occasion, the salad worked well using mesclun greens instead of beet greens when the latter weren’t available.
Serve this as the first course at dinner, or use it as a light supper all on its own–then run out and enjoy the last vestiges of summer before it evaporates once again.
Grrr–crappy weather!
“Mum, that was just a joke about Santa not making it to our house, right? I mean, we’ll still get our usual Christmas treats this year, won’t we?”
The combination of sweet beets and crisp, crunchy greens is a winner in this quick and easy salad. Toss in some toasted walnut halves or sprinkle with hemp seeds for a light summer dinner.
2 pounds (about 1 kg) fresh beets with greens (scrub beets and wash greens; discard thick stems)
1/2 cup (120 ml) unpacked fresh mint leaves, rinsed and chopped
juice of 1 small lemon
juice of 1 lime
1 tsp (5 ml) Sucanat or 5 drops stevia liquid
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 Tbsp (15ml) hemp seeds, if desired
salt and pepper to taste
Preheat oven to 400 degrees. Line a pan with parchment paper. Bake the beets for about one hour, until fork-tender (you can wrap them in aluminum foil for baking if you like, but I don’t bother). Once cool, peel the beets and dice in chunks. Set aside. Alternately, peel the raw beets and grate on the large holes of a box grater; set aside.
Meanwhile, wash and dry the beet greens. Chop into bite-sized pieces.
Place the greens, beets, and mint in a large bowl. Add the lemon juice, lime juice, Sucanat, olive oil and hemp seeds, if using. Toss well and season with salt and pepper. Makes 4 servings. Will keep, covered, in the refrigerator one day.
[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).]
I must interrupt this current Lucky Comestibles series (wait a sec, can I interrupt myself?) to tell you all about my new favorite breakfast. Or lunch. Or (when you’re really feeling peckish) snack. In fact, I love this so much that I’ve eaten it three times in the last week.
First, I noticed that avocados spread on toast had become a favorite brekkie of Shelby’s a while back. Since I love avocado, I thought I’d like to try it out some time, but then life–and Lucky Comestibles–took over, and I simply forgot about the idea.
Then, about a week ago while standing at the grocery checkout line, I was scanning the latest Everyday Food(I’d already peeked at what other people had in their grocery carts, reviewed my shopping list twice, glanced around for last-minute sale items near the cash, and flipped through Soap Opera Digest–yes, they are very slow at my local grocery checkout) and I found a very similar item in Martha’s magazine–grilled avocados on toast! Well, just so happened I had some perfectly ripe avos at home, so once I paid and packed up my new EcoSacs with items, I drove home with grilled avocado on the brain, salivating the entire while.
“That’s very understandable, Mum. It’s perfectly normal to salivate while thinking of food. We do it all the time.”
I’m sure my version isn’t identical to the original, but it’s such a simple recipe that measurements are likely not necessary. I served mine over veggie-packed cheela (also called pudla), which was lovely (I still plan to try it on regular toast, as soon as I’m allowed to eat toast once more).
Prepared on the grill, the avocado is barely warmed through, with a seared exterior and creamy, yielding flesh (oops, there I go helping the perverts with their Google searches to my blog again). While I’ve baked with avocado purée and used it in various chocolate-based recipes, I’d never eaten a warm avocado just on its own. Smashed slightly and spread over the cheela, it was entirely delightful.
Moral of the story: sometimes it pays to get stuck at the checkout line. (Oh, and Oakdale is in for some heavy-duty upheaval this summer).
A simple, quick, and entirely winning way to ingest some healthy monounsaturated fats and please your tastebuds all at the same time.
Per serving:
1 ripe avocado, cut in half, peeled and pitted
squeeze of fresh lime juice
drizzle of extra-virgin olive oil
freshly ground pepper, to taste
fine sea salt, to taste
1 slice toast or other breadlike substance, as a base (I used the cheela/pudla recipe here).
Heat a Bar-B-Q or indoor grill (I used the latter). Sprinkle the cut surfaces of each avocado half with lime juice and olive oil. Place cut-side down on grill and cook for about 2 minutes; gingerly turn over and cook on the other side, turning so that grill marks will cross each other, another 2 minutes. Remove from heat and place on toast. Add pepper and salt to taste. Makes 1 serving.
[For even more desserts, check out Desserts without Compromise, my new ebook with 19 original recipes (all sugar free, gluten free, egg free and dairy free)! To learn about the recipes or to purchase, click here. To see photos of all the desserts, see this post.]
[Raw key lime tarts--NOT an ACD-inspired recipe (yippee!) See below.]
After the great response I got from my Anti-Candida Breakfasts post, I thought you all might be interested in some ACD desserts. Since this phase of the diet is very clear about NO SWEETENERS (except for stevia), NO FRUIT (except for limes, lemons and avocados), and NO FLOURS (except for bean flours, in teensy amounts), we ACD followers have to get pretty creative when it comes to satisfying the sweet tooth. And believe me, my sweet tooth has been mighty insistent of late.**
So today’s post is all about desserts–the non-sugar, non-sweetener, non-flour way! Doesn’t that just sound unbelievably appetizing? (I know, I have been deluding myself this way for over a month now). OOOOOH, YUM! Read on to share my painbe glad you’re not me find a few surprises you might actually like!
Faux Applesauce
[Seriously, doesn't that look just like applesauce?]
For some reason, the ACD vetoes all squashes except zucchini, yellow squash (basically jaundiced zucchini) and spaghetti squash. While browsing through one of the forums about the diet, I came across this idea for mock applesauce–essentially, you bake a spaghetti squash, scoop out the (remakrably spaghetti-like) flesh, then purée it with cinnamon and stevia. I added a touch of ginger and cardamom as well. It was surprisingly good, and, I’m sure, would be fabulous if made with an actual sweetener like agave or pure maple syrup. I’ve been enjoying this after dinner on occasion when I need something I can pretend is fruit.
“Chocolate Pudding”
[Well, the texture is perfect, at least. . . . ]
I placed the title of this dessert in quotation marks, because there is no way anyone would mistake this for actual chocolate pudding. Oh, the texture was fabulous, but when you sweeten cocoa with stevia, the result is, shall we say, rather pucker-inducing. Well, except to me, when I’m desperate for chocolate and don’t care if it’s bitter or has a stevia “aftertaste,” that is. The HH wouldn’t even finish the first spoonful (though he did concede that the texture was great). I’m going to work on a non-candida version of this because I know it will be irresistible when made with some other type of sweetener!
[Pure yum!]
One of my favorite junky sweet treats when I was in my teens and 20s was Nielsen “Macaroons.” They were essentially milk chocolate (or should I say, “milk chocolate flavored“) rosettes–sort of like Hershey kisses with toasted coconut in them–and I adored them. I’d stop at the Bulk Barn on my way home from class and purchase a small bag, then munch away during the bus ride home. In my 20s, of course, I was able to do so without any ill effects or physical consequences (well, except for the time that guy in the seat beside me put his hand on my knee–not connected to macaroons, I reckon). My, how times have changed since then! Not only can I no longer eat that way, but these days, I’d be whacking that guy’s hand with my umbrella and disturbing fellow passengers by shrieking at the top of my lungs.
Although I haven’t eaten the Nielsen variety in about a decade, these little confections reminded me of them–only much, much healthier. To me, these sweets taste like actual milk chocolate (not chocolate “candy”), mixed with coconut.
Now, I know there are about 17,428 versions of a “nut butter, carob and coconut” treat on the Internet, but this one is my own (original!) creation, and dear to my heart. And besides, I’d love to know whether any of you out there agree about the taste (or is it simply my ACD-addled tasted buds playing tricks on me?).
Carob-Coconut Sweeties
I’ve deliberately made a small batch here, so that (if the highly unlikely situation should ever arise, you understand) it’s not a tragedy if you happen to eat the entire batch. However, if you’re sharing with more than one person, or serving several, you may wish to double the recipe.
In a food processor (I use my Mini-Prep; any small processor is recommended for this recipe), blend the almond butter, tahini, carob powder, salt and chia until you have a smooth paste. Add the stevia and vanilla, if using, and whir again to blend. Add the coconut and hemp seeds and pulse until evenly distributed. Scoop the mixture by teaspoonfuls and roll into balls. Refrigerate (or freeze) 20 minutes or more to allow the mixture to firm up a bit. (If you can’t wait to dig in, they’re still delicious right away, but they will be fairly soft). Makes 4-5 balls.
ACD variation: use stevia instead of other sweetener and be sure the vanilla is alcohol-free.
[This is carob, but for a chocolate variation of the pudding, use chocolate almond, soy, hemp or other milk]
As I mentioned in a previous post, this is one of my favorite treats, even when I’m not following the ACD. This version boasts carob, cinnamon, and a touch of stevia. If you’re feeling adventurous, add a teaspoon or two of ground flax seeds to the mix as well. (You wacky dessert-lover, you!)
I was amazed to discover that this recipe, which I’ve been eyeing for almost a year now, is actually more or less acceptable for the ACD! A few minor adjustments, and the HH and I were both able to enjoy these lovely tarts (pictured above is the date-sweetened crust). You could also make the filling on its own and spoon it up as a pudding. As a bonus, this is a raw dessert. You don’t want to overindulge, however, as it does contain quite a hit of fat in each serving.
3/4 cup (80-90 g) dry, raw macadamia nuts, hazelnuts, walnuts, or a combination
1/4 tsp (1 ml) fine sea salt, optional
1/2 cup (120 ml) pitted dry medjool dates, chopped (see note)
Filling:
3/4 cup (180 ml) chopped just-ripe avocado flesh (1-2 avocados)
3-4 Tbsp (45-60 ml) freshly squeezed lime juice
1/4 cup (60 ml) agave nectar, light or dark
2 tsp (10 ml) finely ground chia seeds, optional (but the filling is more runny without it)
lime zest or kiwi slices for garnish
Lightly grease 5 individual tart pans, or line with parchment rounds (I use 3″ or 7.5 cm pans with removable bottoms). If your pans don’t have removable bottoms, it’s worth it to line them with parchment paper rounds, as the crust will stick otherwise. Set aside.
In the bowl of a food processor, process the coconut, nuts, and sea salt until the mixture resembles a coarse meal. Add the dates and process until it comes together in a “dough” (it’s ready when the mixture sticks together if pinched between your fingers and thumb). Press the “dough” evenly along the bottom and up the sides of the tart pans.
If you’ve scraped the processor bowl fairly clean, there’s no need to wash it for this step. In the same processor, blend the avocado, lime juice, agave and chia and blend until very smooth. Spoon the mixture evenly into the crusts and smooth the top.
Freeze the tarts until firm, at least 2 hours. Remove from the freezer 10-15 minutes before serving, garnish with zest or fresh fruit, and enjoy. Makes 5 tarts.
ACD Variation: Instead of the dates, use 2-3 Tbsp (30-45 ml) smooth almond, cashew or macadamia butter to help the dough adhere. Or omit the crust and just eat the filling! For the filling, use stevia to taste in place of the agave.
**Every source you read about the ACD says that, as long as you stick to the plan, your sugar cravings will disappear in 3-4 days. Excuse me while I guffaw. I’m well in to Week Five, and sugar is calling to me just as loudly and insistently as ever.
PS. To read about a real dessert recipe by yours truly, flip open the May/June issue of Clean EatingMagazine for my second Happy Endings recipe!
UPDATE: SOME OTHER ACD-FRIENDLY DESSERTS on Diet, Dessert and Dogs (This is just a partial list. For a full list, see the Recipe Index):
Desserts without Compromise, my ebook with 19 ACD friendly dessert recipes, from grain-free fudgy brownies to cookies to mousse to vanilla custard–all sugar free, egg free, dairy free and gluten free (desserts for all phases of the diet)
Cupcakes, frosting, puddings and other non-sweet dishes in my Anti Candida Feast Ebook(for those just beginning, and 2nd phase of the diet)
Who could have ever guessed that our summer would FINALLY arrive on Labor Day Weekend? The weather this past weekend was glorious: brilliant sunshine, sky entirely unsullied by even a speck of cloud, so blue even the dogs seemed able to perceive its piercing azure, colorblind or no. The temperature’s been hovering at around 28C (that’s high 80s, my American compadres!), and–best of all–no humidity! What a perfect way to usher out the summer as students prepare to get back to school tomorrow and parents prepare to shout obscenities at all the extra drivers on the newly traffic-clogged roadways.
It does seem strange to be bidding summer adieu when it feels as if we never actually had a real summer this year to begin with. Let’s see: before this weekend, I can recall a total of three sunny days. And it’s official: this summer, we surpassed every known record for rainfall in Ontario between June 1 and August 31st.
And so, to celebrate the late arrival of warmth and to send off the season that never was, I thought I’d present this heavenly soup. It’s one I mentioned waaaaay back when I ran the last Lucky Comestible series on avocados. As the warm weather dissipates and the stealthy chill of autumn returns with its crisp sheets in the evenings and dewy sprays of frost on car windows each morning, this is a soup you can make to remind you that, before you know it–a mere 293 days from now–the warm weather will finally return. That is, if there’s actually a summer next year.
The soup is creamy, rich, and very refreshing after an afternoon in the sun. It’s also great as a quick dinner if you’ve been taking advantage of one of the rare balmy afternoons left in which you can go outside in just a T-shirt and shorts.
So long, Oh Blazing Sol of the summer. So long, lush, humective grasses and tomato blossoms, amazonian mint, purple clover and sundry weeds in a multicolored tangle like some crazy knitting basket in my vegetable garden. So long, little Chaser slurping at the hose. So long, G & Ts on the patio, tan lines on my shoulders, shoes slipped on casually with no socks. So long, coveted, much cherished, far too short and ever appreciated summer weather.
Summer, we hardly knew ya. Sniff. Boo hoo. But now, there’s soup. . .
Oh, and for those of you returning to school tomorrow (or those who’ve just returned this past week)–welcome back!
Chilled Avocado Soup
This is a simple, quick and delicious soup for a summer’s evening.Avocado offers healthy monounsaturated fats, and cucumber is cooling and alkalizing.
1 English cucumber, peeled, seeded and roughly chopped
2 large ripe avocados
2 green onions, roughly chopped
2 apples (choose fairly crisp, tart apples like Granny Smith or Spartan), unpeeled
1-1/2 cups (360 ml.) plain soy or almond milk (more if thinner soup is desired)
1 cup (240 ml.) coconut milk
½ tsp. (2.5 ml.) mild curry powder
2 T. (30 ml.) freshly squeezed lemon juice
cilantro (or whatever’s flourishing in your herb garden), for garnish
In bowl of food processor, process all ingredients until smooth. If soup is too thick for your taste, add a bit more soymilk. Chill until ready to serve.Garnish with fresh cilantro (or, if you have a forest of it in growing along the side or your house, mint).
You know, there are days when I just marvel at how much my life has been enriched by joining the world of blogging. I’m amazed at how many positive experiences this little outlet for self-expression, culinary creativity and the occasional star-struck reference to my favorite soap opera has brought my way.
At the forefront, of course, is YOU–the readers and commenters. What an inspiring group of compassionate, intelligent, witty and loyal people you are! Thank you for coming back here on a regular basis; thank you for your thoughtful comments (I am, literally, thrilled every time I see one appear at the end of a blog entry–and they keep me coming back here, too); and thank you for your feedback and knowledgeable advice (I’m so excited to start cooking from my recently-acquired cookbooks, courtesy of your suggestions–yay Crescent Dragonwagon!). Truly, a blog is a sorry, desolate place without its readers.
Along the way, I’ve also discovered many other blogs and bloggers, and what a revelation that has been. I was dumbfounded the other day when I realized there are now approximately 150 blogs on my Google Reader, and I seem to discover new and intriguing blogs every day (and I promise, they will all eventually make it to my blog roll). Where were all these talented writers hiding before the advent of blogs? Whether primarily for the recipes or mostly for the prose, I delight in reading every one and perk up each time Google informs me of a new post by a favorite blogger. Lately, I’ve been a bit remiss with my own comments on other blogs, but please know that I do read regularly and am enjoying all your posts!
Speaking of great bloggers, yesterday I had the unique pleasure of actually meeting another Toronto-area blogger, Giz from Equal Opportunity Kitchen . As you’d expect from her posts, Giz is witty, sharp, and very, very funny. We chatted like two teenaged chums who meet up again at the 10-year high school reunion, gabbing and giggling and catching up on what we’ve been doing over the past decade. In fact, our conversation flowed so smoothly and effortlessly that we were on our way out the door of the coffee shop before we realized we hadn’t even touched on the topic we’d ostensibly met to discuss–Giz’s “slimdown challenge” to me from a while back! Thanks, Giz, for a great start to my morning!
As many other bloggers have noted, blogging also forces enourages one to try out new recipes. In her recent 100th post, VeggieGirl mentioned how each blog entry represents a new recipe (can it be that the HH and I have eaten 186 new dishes–not counting all those that don’t make it to the blog–since last October??). And part of this impetus to cook novel food arrives in the form of blog events, another aspect of blogging that I thoroughly enjoy.
These days, it seems there’s a new blog event posted almost daily; I sorely wish I could participate in all of them. Unfortunately, my schedule at the moment prohibits too much experimentation in the kitchen. It’s currently end of semester at the college and my marking, like all the ripe, luscious seasonal fruit, is at its peak. I’ve got a stack of papers on my desk that just might trump the CN tower as the world’s tallest freestanding structure. And while preparing foods for blog events is admittedly more colorful than marking essays (which involves only black and red, after all), it wouldn’t do to set aside the former for the latter (well, not too often, anyway).
Still, when I read about the Healthy Cooking: Eat Well, Live Well event hosted by Mansi at Fun and Food, I knew I had to submit something. After all, isn’t the very raison d’être of this blog, more or less, “to create healthy, delicious foods”? (That, and to provide The Girls a forum in which to air their observations and opinions, of course).
(“Thanks, Mum, we appreciate that. You know we HATE having our opinions squelched.”)
I thought about what to prepare, but my mind came up blank. Then, while attempting to clear the non-marking clutter (eg., half-filled tea mug, empty water bottle, digital camera, sticky notes with recipe ideas, cookbooks previously used for blog entries, magazines previously used for blog inspiration, my checkbook, Bram Stoker’s Dracula [the novel, not the vampire], stray Chaser hairs, my journal, an anniversary card from the HH, and my calculator) off my desk the other night, I came across June’s issue of Cooking Light. Where have I been living, under a rock or something? I mean, I’m aware there’s such as thing as zucchini bread, the moist and delectable quick loaf that’s a staple in many a baking household. I am also aware that your classic carrot cake is often studded with bits of juicy pineapple. But zucchini and pineapple? Together? It just never occurred to me. Yet there it was, staring at me from the pages of Cooking Light.
The funny thing is, the magazine’s recipe was a “lightened-up” version of an older, original recipe, that contained 3 eggs, 1 cup oil, and 2 cups sugar. The Cooking Light version cut back to 2 eggs (plus an additional 1/2 cup chemicals made to taste like eggs), 2/3 cup oil and 2 cups (2 CUPS!!) white sugar. Granted, the recipe yields 2 loaves, but still–an entire cup per loaf? Seemed a bit excessive to me.
And so, I decided to lighten the already-lightened version. (Is that sort of like asking Michael Jackson to bleach his skin?) Seemed to me I could accomplish a fine job of it by reducing the oil even more, and most definitely by reducing the sugar and replacing it with natural sweeteners instead. My recent avocado kick provided yet another brilliant twist. My ratiocination went something like this: zucchini is green. Avocado is green. Why not add some more green to the green, and use avocado purée instead of egg in this recipe? Along with the Omega-3′s in the flax seeds, the avocado provides a good dose of monounsaturated fats to the batter, allowing me to reduce the oil even further. And so, my own idiosyncratic variation of zucchini-pineapple loaf was born.
The bread is fragrant with cinnamon, sweet with pineapple and soft, melting bits of chopped dates throughout. The zucchini contributes a certain depth of flavor and even more moisture–in fact, this bread treads the very limits of moistness; any more moist, and it might not qualify as a solid. The flavors meld and intensify once the bread is cooled and rested, so it’s even more tasty the morning after it’s made. And like blogging, it will enrich your day with a healthy dose of sweetness and discovery.
Zucchini and Pineapple Mini Loaves
A healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado.
5 ounces (150 g.) finely grated zucchini (fresh or previously frozen)
1/4 cup (60 ml.) avocado purée (fresh or previously frozen)
1/2 cup (100-120 g.) very well-drained crushed pineapple (drain first and then measure)
1/2 cup (90 g.) Sucanat (unrefined brown sugar)
1/4 cup (60 ml.) pure maple syrup
2 Tbsp. (30 ml.) finely ground flax seed
2 Tbsp. (30 ml.) sunflower or other light-tasting oil
1/2 tsp. (2.5 ml.) apple cider vinegar
1 tsp. (5 ml.) pure vanilla extract
generous 1/4 cup (35-40 g.) chopped dried dates
3/4 cup plus 2 Tbsp. (125-130 g.) light spelt flour
3/4 cup (90 g.) whole barley flour
1 tsp. (5 ml.) baking powder
1 tsp. (5 ml.) baking soda
2 tsp. (10 ml.) cinnamon
1/4 tsp. (1.5 ml.) sea salt
Preheat oven to 350 F (180 C). Lightly grease 8 mini-loaf pans or muffin cups, or line with paper liners.
In a medium bowl, combine the zucchini, avocado, pineapple, Sucanat, maple syrup, flax, apple cider vinegar, vanilla and chopped dates. Stir to mix well and set aside while you prepare the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flours, baking powder, baking soda, cinnamon, and salt. Stir or whisk to distribute the leaveners and cinnamon throughout.
Pour the wet ingredients over the dry and stir just to blend (don’t worry if a few dry spots remain here and there). Using a 1/3 cup measuring cup or large ice cream scoop, fill each tin about 3/4 full.
Bake for 15 minutes, then rotate pan and bake another 10-15 minutes, until a tester inserted in the center comes out clean. Allow to cool in pan for about 5 minutes before removing to a cooling rack. Makes 8 loaves or muffins. Store in airtight container in the refrigerator for up to 5 days (these taste even better the 2nd day). May be frozen.
[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.]
Okay, now on to the blog post. . .]
