Welcome to Week 3 of A Gluten Free Holiday 2011, the holiday event created by Amy and shared each week by yours truly (and four others–check below for all the participating blogs)! This week’s topic, Gifts of Good Taste, is hosted by Alta of Tasty Eats at Home. Hop on over to see what edible gifts Alta has to share, or to link up your own favorite gifts-of-food recipes (and be sure to enter the giveaway while you’re there!).
I thought this would be a perfect week to share some of my own favorite recipes on the blog that would also make fantastic homemade–and edible–gifts.
Before we get to the food, though, we’ve got another cookbook giveaway!
The book Alta is giving away this week is Artisanal Gluten-Free Cupcakesby Kelli and Peter Bronski. So if you’re a cupcake fan, or if you want to win a great gift for someone else who is, enter the giveaway by leaving a comment on Alta’s blog or by linking up a recipe there.
And now, the food. . . .
In my younger years, I made almost all of my gifts myself (edible or otherwise). Of course, the fact that I was a student living in penury (I won’t say I was a “starving” student, because with my love of dessert, that was never even a vague possibility) was one factor contributing to my motivation for making everything from scratch (unlike today, when the motivation is trying to remain free of the dreaded candida symptoms).
More importantly, though, I always believed that homemade gifts demonstrated how much you cared about someone, giving to them both your time and your thoughtfulness. Since time is at a premium for all of us these days, we have to choose wisely–both what we’ll make, and to whom we’ll be giving it!
For those very special people on your lists, you might want to mix up one of the following. (NOTE: Some of these recipes are made with spelt and/or higher glycemic sweeteners such as sucanat or maple syrup. Recipes with an asterisk * fall into that category; the rest are gluten free and lower glycemic.)
“Mum, it’s great that you’ll be making some homemade gifts this year. . . so does that mean Chaser and I will be getting homemade peanut butter treats? Mmm!”
Let’s get ready for the holidays! This is Week One of A Gluten Free Holiday–2011 Edition, so get those ovens fired up, pull out the fancy china, polish the silverware*, and start planning those place settings! The event is the brainchild of our lovely hostess, Amy over at Simply Sugar and Gluten Free, and continues on Thursdays from now through December. Today, Amy is kicking off the festivities on her blog. Our topic is ”Healthier Over the Holidays” and she’s offering Seven Tips for Healthier Holiday Baking. Hop on over and see what she’s got to share, check out the linked recipes, link up your own, and enter to win a copy of Amy’s wildly popular cookbook, Simply Sugar and Gluten Free!
Being on the anti-candida diet since March 2009, I’ve been hyper aware of everything I eat and how it affects my health in a direct fashion since then. You’d think that, given my current diet (you can read about how I eat here), there would be precious little more I could do to healthify my eating habits throughout the holiday period.
Except if you did think that way, you’d be mistaken.
As someone who’s struggled with ups and downs of the scales throughout my life, I felt a certain alarm when I gained five pounds a year after losing 45 of them on the ACD. Since then, the scale has fluctuated up and down some more, coming to rest at a place that, I must admit, doesn’t feel comfortable to me. And while I’m still not counting calories, points, or carb grams, I have come to accept the fact that, despite my über healthy menus and six-days-a-week visits to the gym, it is still possible to gain weight. Reasons may include eating too much of a good thing (even a sugar-free good thing); hormonal changes that have occurred along with menopause (Mother Nature, isn’t it about time you stopped playing these nasty tricks?); or, simply, too much stress (can you say “computer virus”?).
[I love a healthy, high-protein, high-fiber, lower glycemic dessert, don't you?]
So what am I doing to stay healthy over the holidays, you ask? Well, I’ve decided that the best way to avoid those typical weight fluctuations is to focus on lower-carb and lower-glycemic foods this season. Simply, what this means (for me, anyway) is fewer flour-based recipes, and more bean and legume-based ones–especially in my desserts.
I already make great use of beans and legumes in savory dishes, but it’s only recently that I began baking with them as well (thanks, Kelly!).
Today’s recipe is a great dessert that employs legumes in place of fruit. These babies may think that they’re date squares, but they’re not! As you may already know, the ACD does not permit dates as one of the “approved” foods; they are considered too sweet. (A friend and I engaged in an energetic debate on this very issue recently: dates, which are real, whole foods with fiber, vitamins, minerals and even a modicum of protein, are forbidden; while agave nectar and coconut sugar, both sweeteners and partial foods, are permitted. Go figure).
Much in the way that Chinese Red Bean Cookies use cooked adzuki beans in their filling, regular ole black beans here stand in for dates (combined with a few other flavors, of course). The result is a sweet, slightly lemony filling nestled between layers of crumble topping. You’ll think you’re eating dessert when really, you’re savoring a protein-packed, grain- and fruit-free, lower-glycemic, high fiber, treat. How’s that for a healthier twist on a treat this holiday season?
The HH loved these bars and couldn’t guess what the filling was made of. When I offered to let him in on the secret, he replied, “No, don’t tell me. Just let me enjoy them as they are.” Sounds like a very healthy attitude to me.
So reminiscent of date squares, you won’t believe it. With beans in the filling and sunflower seeds in the topping, these bars are not only delicious, but provide a good hit of protein in each sweet square as well.
For the Filling:
2 cups well cooked, rinsed and drained black beans (one 19 oz or 540 ml can)
2 large ripe pears, washed and cored (you can leave the skin on)
2 Tbsp (15 ml) carob powder or flour
1/3 cup (80 ml) coconut sugar
pinch fine sea salt
zest of one lemon
2 Tbsp (30 ml) fresh lemon juice
2 tsp (10 ml) pure vanilla extract
30-40 drops plain or vanilla stevia liquid, to your taste
1/4 cup (60 ml) avocado or nut oil (I used macadamia) or unrefined coconut oil, preferably organic, melted
up to 1/4 cup (60 ml) water, if needed
Preheat oven to 350F (180C). Line an 8-1/2 inch (21.5 cm) square pan with parchment, or spray with nonstick spray and set aside.
Make the filling: Combine the beans, pears, carob, coconut sugar, salt, lemon zest and lemon juice in a food processor and process until very smooth and no pieces of bean are visible. Transfer the mixture to a medium pot and heat over medium-low heat until it begins to heave and sputter (it will be trying to boil, but will be too thick to do so). If you have a splatter screen, now is a good time to place it over the pot. If not, keep the cover on but leave an edge uncovered to allow steam to escape. Reduce heat so that the mixture is still cooking but not quite as actively.
Stir the mixture very frequently (about once every minute or so) as it continues to heave and give off steam, scraping the bottom of the pot with a silicone spatula as you stir (it will scorch very easily–keep stirring!). After about 20 minutes, the mixture will begin to darken and thicken up considerably. It should be thicker than applesauce, almost as thick as, say, a smooth almond butter (this could take up to 30 minutes). Remove from heat, add the vanilla, stevia and flax, and set aside while you make the topping.
Make the topping: In a food processor, process the sunflower seeds, sugar, millet flour, 1 cup (100 g) of the oats, cinnamon and salt until it resembles cornmeal. Add the stevia and oil and pulse until the topping comes together in clumps. It should be slightly moist and stick together when pinched between your fingers. If the mixture is too dry, add a Tbsp (15 ml) or so of water at a time until it comes together in moist clumps. Add the final 1/2 cup (50 g) oats and stir them in to the mixture, but don’t process again.
Press about half the topping into the prepared pan (you can measure, or just estimate). Spread the filling evenly over it, then sprinkle with the rest of the topping. Press gently into the filling. Bake 30-35 minutes, until the edges are golden. Allow to cool before cutting into squares. Makes 6-8 servings. May be frozen.
Don’t forget to check out Amy’s post today and enter the giveaway!
* I know, seriously, who ever polishes silverware any more? But it sounds good, right?
This month’s featured ingredient is one that Kim and I both adore. Although they’re a bit of a paleface compared to many other antioxidant-rich vegetables, they offer lots of great nutritional value as well as deep, succulent flavor. They may at first appear like off-white carrots, but this month’s veggie offers its own unique, healthy and delicious properties. We’re talking about–
They may look like albino carrots, but the gnarly parsnip, native to Asia and Europe, provides many health benefits. One of the less-lauded root veggies, parsnips appear to be paler carrots with somewhat bumpy exteriors and a light yellow or off-white flesh inside. Their flavor has been described as alternately nutty, sweet, or peppery; I also find them somewhat earthy. Because of their high starch content, they brown and caramelize well when roasted, releasing natural sugars for a mild, sweet flavor.
Known as a biannual plant, the flowers blossom from June until August, though only the roots are consumed (unlike carrots, the tops of which can be eaten). [source] Interestingly, parsnips aren’t grown in warmer climates because they require frost to develop their flavor (one reason they’re so abundant where Kim and I live, I guess!) [source]
Health Benefits of Parsnips
While parsnips are a white root vegetable like potatoes, there are some significant differences between the two. Parsnips contain lower levels of protein and vitamin C than spuds, but they do provide more fiber. And parsnips contain a host of nutrients, offering an excellent source of vitamin C, fiber, folic acid, pantothenic acid, copper, and manganese. They also contain good amounts of niacin, thiamine, magnesium, and potassium. [source]
In fact, some sources suggest that parsnips can be used to help regulate bowel movements and to keep the liver healthy. [source]
When choosing your parsnips, look for cream or lightly tan exteriors, with a skin as smooth as possible. The smaller roots are the more tender ones; the larger roots tend to become woody.
Parsnips should be peeled unless they’re organic (in which case, wash well and scrub away any visible dirt before cutting and cooking). Some sources suggest that parsnips should never be eaten raw, but this is a fallacy; it’s just fine to eat them that way! Use them to replace some or all of your potatoes in a mash; chop or grate and include in soups, stews or pasta sauces; roast on their own or in root vegetable fries; or mix up with your favorite carrot cake recipe, substituting parsnips for some or all of the carrot. The possibilites are endless!
Now, it’s time for you to show us what YOU can do with parsnips! You have until the end of the month to link up your favorite parsnip-based recipes.
To participate, please adhere to the following guidelines. We hate to remove entries, so PLEASE READ THE GUIDELINES CAREFULLY BEFORE LINKING UP!
Cook up a recipe–whether yours or someone else’s with credit to them–using parsnips.
Your recipe must be made for this event, within the month of the challenge–sorry, no old posts are accepted. Then, post the recipe to your blog (if you don’t have a blog, see instructions below).
Be sure to mention the event on your post and link to the current SOS page so that everyone can find the collection of recipes. Then, link up the recipe using the linky tool below.
As a general rule, please use mostly whole foods ingredients (minimally processed with no artificial flavors, colors, prepackaged sauces, etc.). For example, whole grains and whole grain flours; no refined white flours or sugar (but either glutenous OR gluten-free flours are fine).
Please ensure that recipes are veganor include a vegan alternative (no animal products such as meat, fish, chicken, milk, yogurt, eggs, honey).
Please use natural sweeteners (no white sugar, nothing that requires a laboratory to create–such as splenda, aspartame, xylitol, etc.). Instead, try maple syrup, agave nectar, brown rice syrup, coconut sugar, dates, yacon syrup, Sucanat, stevia, etc.
Feel free to use the event logo on your blog to help promote the event!
Have fun and let your creativity shine!
You may enter as many times as you like, but please submit a separate entry for each recipe, and submit only one entry per blog post.
If you don’t have a blog, you can still participate! Simply email your recipe, or recipe and a photo, to soskitchenchallenge@gmail.com. We’ll post it for you.
For all the details (and to view past challenges), check out the SOS Kitchen Challenge page. Deadline for submission is Wednesday, November 30, 2011. Kim and I look forward to seeing all your culinary creations using parsnips!
I hope everyone had a great Canadian Thanksgiving last weekend (even if you’re not Canadian–we Canucks are generous that way).
As always, I was amazed by the variety and creativity of the recipes you submitted last week. I’ve decided to go with a different, specific theme to choose my faves each week, so that I’m not swayed by my favorite foods too much (ie, chocolate!). This week, the theme I used to choose my favorites is “Ingredients I don’t have in my kitchen” (next week’s will be different and I won’t decide until all the entries are in!).
Ginger Sesame Soba Noodles from Cupcakes and Kale. I am a huge soba fan from way back. . .now if only I could find some totally gluten-free ones, I’d be a happy camper!
I’m looking forward to seeing what you cook up this week!
Thank you to every one of you who played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
Please link the post with your recipe, NOT your blog’s home page. The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL PER POST, PLEASE.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
The most common reason entries are removed is because they don’t adhere to the guidelines:either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
Only one thumbnail per post, please. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
I hate to have to remove links! PLEASE read the guidelines before posting!
[Just interested in the Baked Pumpkin-Cranberry Oatmeal Pudding recipe? Check the link at the bottom of the page. But first, please go vote for my blog!!]
Happy Friday, everyone!
True to my word yesterday, here I am yet again with another (very short) blog post. I just had to share the news that Diet, Dessert and Dogs is one of 20 blogs nominated for aSHAPE Magazine “Best Blog” Award!! I am over-the-moon excited. I’ve been reading that magazine since at least 60 pounds ago (I tend to go up and down, you understand). And now they’ve recognized DDD as a healthy eating blog–whoo hooooo!
I know it’s Friday (of a long weekend, yet), but I hope you’ll take just a few seconds to hop over to the voting page and click your choice (of course I hope it’s moi, but even if it’s not–take a look at those amazing other bloggers on the list!).
And as always, THANK YOU to everyone who reads this blog, who stops by regularly, who comments, who links up to Wellness Weekend and the SOS Challenge–thank you for supporting this blog with your presence and input!
“Congrats, Mum, on the nomination and everything, but we cannot tell a lie. . . .we’d say that Pumpkin-Cranberry Oatmeal Pudding is way more interesting than a blog award any day!”
I hope everyone has been having a great week! After my excitement last weekend, the rest of the week seems to have zipped by. . . and now it’s time for another Wellness Weekend! I loved all the entries from last week–your creativity in the kitchen is always so impressive! From upside down cakes to tempeh Reubens to two (two!) types of fried okra, I want to try every single recipe. But since I *have* to choose four to highlight this week, here are my four choices this time round:
Empty Fridge Slaw from My Munchable Musings. I loved this combination of grated roots (and I’m a beet lover from way back!).
Skinny Fudgesicles from Misadventures of Fat Free Baking. Because fudgesicles are classic.
Beans to the Rescue Cheeze Sauce from Veggie V’s Vegan Adventure. A great way to top pasta, nachos, tacos, etc.–and add some extra protein and fiber at the same time!
Creamy Asparagus Soup from the Vegan Cookbook Aficionado. I loved the luxurious texture of this soup (and who doesn’t love asparagus?).
Thank you to every one of you who’s played along by submitting your recipes! I love seeing what you all make each week.
Please join us this weekend! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included!
Here’s How to Participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
“Hey! Why was my entry removed?”
The major reason entries are removed is because they don’t adhere to the guidelines: either they contain ingredients that aren’t listed here, they are a re-post of a blog entry that is more than one week old, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE read the guidelines before posting!
Hope y’all had a great Labor Day weekend (or Saturday and Sunday, as the case may be). The HH, Girls and I had a lovely weekend despite my need to do some school work. We brunched, enjoyed a couple of sun-kissed walks (and the Girls even had a swim), I supped with a couple of nutrition school friends, the HH and I watched another of our newly-purchased DVDS and then I saw The Helpwith my buddy Eternal Optimist yesterday evening (loved it–so many fine performances!). And smack in the middle of the weekend, we were visited out of the blue by an old friend of the HH’s as he drove from Calgary to Kingston and opted for a pit stop at our house.
I don’t know about you, but I’m not ready for summer to be over just yet! *Sigh.* Yet somehow, the weather here in Toronto has co-opted my favorite season and set the perfect backdrop for back-to-school today with chilly, 12 C (54F) temperatures.
In an attempt to prolong that good summer vibe as long as possible, I thought I’d revisit a series that I ran last year called Back to School Swag (ha ha on you, TIFF–you’re not the only one giving out swag this week!). I received a few products and books for review over the summer months, and I’ll be giving away some of them (just the ones I liked!) over the next month or so. Today’s inaugural giveaway features a cookbook that impressed me quite a bit.
Some of you may recall the Crazy Simple Kale Salad I posted last winter. It’s a simple salad with a quick and stellar dressing that really elevates it to something spectacular. The HH and I adored it and I often make it as a way to enjoy raw kale.
As soon as I opened the book, I knew immediately which recipe I wanted to try: the Hemp Seed Lime Dressing. I know, a dressing, of all the possibilities! But raw kale salads are such a staple in our house now that I’m always looking for new and interesting toppers. I whipped it up that evening–so quick and simple–and we devoured it before I could even snap a photo. Luckily, I used the leftover dressing the following day on my Baked Sweet Potato Falafel:
[A perfect rich and creamy foil for the falafel!]
Once I’d scoured the book for recipes and filled it with my trademark sticky-note bookmarks, I sat down to really read the intro chapters. In the author’s own no-nonsense, engaging and humorous voice, the book’s first five chapters introduce the concept of “unprocessed” (the basic criterion is, “can you make it in your kitchen?”); explain the “evil trinity” of sugar, fat and salt, and why she never includes them in her recipes; relate Chef AJ’s own story and how she came to follow a vegan, high-raw, unprocessed diet; and provide pointers, tips, and questions for the reader to determine whether s/he wants to attempt the same type of diet, or perhaps move in a more unprocessed culinary direction.
I found AJ’s personal story to be both touching and compelling and gained a great deal of respect and admiration for her both as a person and a chef after reading it (without revealing too much, let me just say that she experienced illness, eating disorders, personal and family tragedy and a variety of other crises in her life–and came through it with a renewed determination, vibrancy, and, ultimately, health and energy).
The book will make you laugh (“Kosher salami, for those of you taking notes, differs from regular salami in that one kills you and the other is blessed by a rabbi before it kills you”); will motivate you (“The fact that you are even reading this book tells me that you are the kind of person who can see the possibility of something wonderful for your life, for your health and the health of your family. I’m guessing you already have done many difficult things in your life and have succeeded at them, so why should this be any different?); and will inspire you. Most importantly, it will provide you with over 100 easy, quick, unprocessed and delicious recipes to help you achieve better health.
After delving more deeply into the book, I turned to a couple more substantial recipes. First up was the raw Spanish “Rice” (made from cauliflower). This was a flavorful mix of veggies and creamy avocado with a spicy kick. I could have eaten the entire bowl myself (oh, wait, except for the HH’s sampling, I did!):
[Tangy, spicy, filling raw Spanish "Rice".]
Finally, in honor of fall (I may wish it weren’t here, but there’s no denying that chill in the morning air), I blended up the Cream of Zucchini Soup (also raw). This lovely, full-bodied and velvety soup combines a protein boost from hemp seeds with a subtle sweetness of fresh basil and dates (I used stevia instead). Filled with rich flavor and the luxurious silkiness from the hemp, it was a perfect lunch before moving on to a productive afternoon. (For the recipe, see below.)
[A bowlful of whole-foods, raw, creamy goodness.]
I loved all three recipes that I tried. Overall, the book offers dishes that are quick to prepare, made from simple, whole ingredients without added fat, sugars (of any kind) or salt–yet Chef AJ excels at creating interesting and satisfying flavor combinations that will please all types of eaters.
If you’re curious about how to create tasty whole foods recipes without sugar, fat or salt; if you’ve been leaning toward more raw foods; or if you’re simply seeking out healthier recipes, you’ll want to get yourself a copy of this book and begin enjoying flavorful, simple, unprocessed foods. And you can also enter to win a copy!
GIVEAWAY: Chef AJ has offered to give a copy of the book to one lucky DDD reader! (open to Canada and US only).
Here’s how to enter:
It’s simple: just leave a comment on this page telling me what your favorite whole food is.
For extra entries, do any or all of the following:
Subscribe to Diet, Dessert and Dogs, follow me on twitter, or “like” the DDD Facebook page; then come back here and leave a comment telling me you did so (a separate comment for each one, please);
tweet about the giveaway and use @rickiheller in your tweet so I’ll see it, then come back here and leave a comment telling me you did so;
post about the giveaway on your own blog or Facebook page, tagging or linking to Diet, Dessert and Dogs so I’ll see it; then come back here and leave a comment telling me you did so.
The giveaway will remain open until midnight on Monday, September 12th my time. Then I’ll choose a winner at random and announce the winner the following day.
Good luck, everyone!
Cream of Zucchini Soup (adapted from Unprocessed by Chef AJ)
This rich and creamy soup is a great way to use the bounty of zucchini you’ll find around this time of year. If the weather is chilly, I bet it would be just as good warmed a bit as well.
2 small zucchini, washed and trimmed, cut into chunks
3/4 cup (180 ml) unsweetened plain almond, soy or hemp milk
Place all ingredients in a blender and blend until silky smooth. Garnish with more basil, if desired. Serve immediately, or warm and then serve. Makes 2-3 servings.
Back in my callow twenties (and even into my thirties), I was one of those annoyingly punctual people who submitted essays three days early, was always the first one at the restaurant, or who arrived with 30 minutes to spare at the dentist. I’d cast a scowling glance at friends who arrived late for our meetings, implying that their behavior was both inconsiderate and an indication of how little they valued me and my time. (How on earth did they put up with me. . .?).
Then, when I finally acquired a car of my own and could finally drive everywhere. . . suddenly I, too, was also late at least 50% of the time. These days, if I can make it to appointments without forgetting altogether, I consider it an accomplishment. (And sorry about that missed appointment last week, Dr. Chiropractor). Needless to say, I’m much more tolerant of tardiness in others these days. (And sorry for those scowling glances, Gemini I).
That pernicious lateness vibe seems to have permeated other aspects of my life in recent years, too. The HH and I have become notorious for our exorbitant late fees at the video store (so much so that last week, the cheerful cashier suggested, “Hey, why don’t you just purchase the used DVDs instead? When you buy three, you get one for free!”–which meant that the cost of three DVDs was less than the single late fee we paid for one. Thanks, Mr. Video Store Cashier. Oh, and would anyone like a gently used copy of Date Night?).
One of the most vexing aspects of my perennial lateness is my tendency to miss out on myriad blog events in which I’d love to participate. Every month, I read over the contributions to the Adopt a Gluten-Free Blogger roundup, for instance, and think, “Why didn’t I join in? Oh, yeah–too late.” Or I browse the wonderful soups or salads in No Croutons Required and ask myself, “Gee, I made a salad this month–now why didn’t I enter it? Oh, yeah–too late.” Or maybe I pass by the post for My Legume Love Affair one month, and wonder, “Hey–now how come I didn’t submit something to this? Oh, yeah–too late.” Just call me the female version of Alice’s Lapinefriend (well, minus the red jacket and whiskers, that is. Though now that menopause is imminent, I’m told it may become just “minus the jacket” soon. Sorry, HH. )
Well, I’ve been following Lisa and Nicole’s raw challenges for a few months now, and I always intend to participate. But then. . . .yep, you guessed it, I’m too late. When I read their post about the Raw Mini Pie Challenge, I decided that this time, I’d start early and be sure to get my entry in on time. One can dream. . . . And now, here it is, the Friday night of the event deadline, and I am just writing up my post. Well, better late than. . . . oh, no, wait. Not this time!
I found my inspiration for this raw dessert in yet another Martha Stewart recipe (this one, which was baked), as well as on Lisa’s own blog. I decided to reproduce the concept of apricot cheesecake in a raw mini pie.
These little confections pair a gingerbread “cookie” crust with a satiny smooth cashew cream cheese base and tangy fresh apricot swirl. The luscious cheese presents the perfect yin to the lemon-infused apricot’s yang (and the pattern even resembles the yin-yang a little). I’d say the cheese filling in these, a cross between a New York style cheesecake and a mousse, is better than any dairy-based cheesecake I’ve ever had, hands down.
The HH and I adored these indulgent little treats a few nights ago, right before we watched The Social Network. And since we now own the DVD, there were no worries about being late for the movie.
Now if only I can manage to make it to the dentist on time. . . .
These rich little bites are a perfect combination of tart, sweet, creamy and chewy. A great treat after an end-of-summer meal.To keep the recipe raw, use raw almond milk that you make yourself.
1 Tbsp (15 ml) whole chia seeds, ground to a fine powder in a coffee grinder
pinch fine sea salt
1 Tbsp (15 ml) finely grated fresh ginger
2 Tbsp (30 ml) yacon syrup
50-70 drops plain or vanilla stevia liquid
up to 2 Tbsp (30 ml) plain or vanilla unsweetened almond milk (make your own or, if you’re not worried about it being raw, use milk from a carton)
For the Apricot Swirl:
3-4 small fresh apricots, pitted and cut in quarters
2 tsp (10 ml) white chia seeds, ground to a fine powder in a coffee grinder
1 Tbsp (15 ml) fresh lemon juice
10-20 drops plain or vanilla stevia liquid
Make the filling: Place all ingredients in a high-powered blender (such as a VitaMix) and blend until silky smooth. This make take a while and you may have to use the wand to push the ingredients toward the blades and scrape down the sides several times. Remove to a bowl and allow to sit while you prepare the crust.
Make the crust: Place the pecans, almonds, coconut, cinnamon, chia meal and salt in the bowl of a food processor and process until it resembles a fine meal. Add the remaining ingredients and process just until it comes together in a “dough”. Do not add the milk unless absolutely necessary! Try pinching the crumbled dough between your fingers; if it sticks together, it’s fine, even if it appears a bit dry.
Make the apricot swirl: Place all ingredients in a blender (or use a hand blender) and blend until smooth. The mixture will be semi-liquid but should firm up as the chia absorbs the moisture.
Assemble the pies: Divide the crust dough among 5-6 tart tins (4-6 inches/10-15 cm each), pressing on the bottom and up the sides. Fill with the cheesecake filling, dividing it evenly among the pans. Using a 1/2 teaspoon (2.5 ml) measuring spoon, dollop the apricot spread haphazardly over the top of the cheesecake filling, leaving some white spaces. Using the tip of a sharp knife, pull it through the apricot mixture in different directions to create a marbled effect.
Place the pies in the refrigerator and chill for at least 6 hours or overnight to allow the cheesecake filling to firm up. Store in a covered container in the refrigerator for up to 4 days. Makes 4-6 mini pies.
Note: If you have any leftover apricot spread, save it in a covered container in the refrigerator to use as fresh jam on toast, pancakes, or crackers (it will keep up to 3 days in the refrigerator).
Today I’m delighted to be a featured guest blogger on Sunny’s lovable blog, And Love It, Too. Her theme this month is lunchbox lunches, and I’ve contributed one of my favorites, raw collard wraps. They’re not only sugar free and gluten-free, but grain-free, too! They make a perfect lunch for anyone on the anti-candida diet, at any stage of the diet (and of course they’re great for anyone who simply wants to eat healthier!).
For the recipe and a little info about the wraps, check out my post on her blog, here.
And be sure to come back later today for another raw recipe–this time, dessert!
Hope everyone had a great weekend! Mine was filled with about 200 exams to mark. . . luckily, there were also some wonderful eats (see below), including more salad dressing made with my Nutra-Vege entirely animal-free Omega 3 oil. I’m so glad that you all seem as excited about it as I am (even those of you in the US who couldn’t enter the contest–so sorry! But the next one will be worldwide.).
I’ve chosen three winners at random, who will each receive a bottle of the oil. If your name is on this list, please contact me at dietdessertdogsATgmailDOTcom with your full name and mailing address so I can get your oil out to you asap! (If I don’t hear from you within a week, I’ll choose another winner).
And the winners are. . . .
TERRI! Terri said, “Trying to get in lots of omega 3s before we start trying to get preggo!” (Best of luck with it!)
LAUREL ALANNA McBRINE! Laurel wrote, “Went to Ascenta – learned that the conversion ratio is way better than flax and less calories/cost since one bottle of NutraVege equals FOUR bottles of flax oil!” I was really impressed with that fact, too!
JACQUI! Here’s Jacqui’s comment: “I would love to try the Nutra-vege! I am just starting to transition to a vegan diet (slowly) and am needing a vegan option for Omega 3 after my current is gone!” I think you’ll love this option, Jacqui, and it’s 100% vegan.
Congrats to all three of you!
“That’s great for the winners, Mum! And you know that we also like NutraVege, –dogs can eat vegan food, too!”
“Gulp! But we’ll still get our peanut butter treats, right, Elsie?”
(No worries, Chaser. You will still get your favorite PB treats. )
And for everyone else, here’s a little consolation prize I’ll serve up in my next post:
Quite possibly the lightest, fluffiest pancakes I’ve ever made!
