Pretty much anyone who knows me from this blog (or anywhere else) knows that I don’t consume refined sugar. In fact, since I started the anti-candida diet in March, 2009, I’ve abstained from almost all sweeteners, refined or otherwise. (I’ve also abstained from about 1,182 other foods that are verboten on the ACD, but that’s a whole other kettle of seaweed. )
Given my sugar-free stance, I was very excited when Hallie and Lexie revealed the theme for this week’s posts in their New Year, New You event: “Swap the Sweeteners”! The event takes place each Thursday this month and is designed to share tips and tricks to help you initiate–and maintain–healthful changes this year. Previous topics include Eat More Produce and Snack Smart. Be sure to check out Hallie’s post today to see what she baked up (yum!) and to enter to win a fabulous package of natural sweeteners, including stevia, agave nectar, unsulphured molasses and raw natural honey!
Looking to Swap Out the Sugar? Here Are My Favorite Naturally Low-Glycemic Alternatives.
Though the ACD prohibits most sweeteners, there are a few permitted (and thank goodness for that!). Here are my top picks for low glycemic sweeteners that you can use while fighting candida (or any time you wish to replace cane sugar with a healthier option).
It seems that the popularity of stevia has really exploded over the past year or so. This zero calorie, zero glycemic sweetener is my all-time favorite, and I continue to use it pretty much daily as my sweetener of choice. I’ve already written at length about this all-natural herbal sweetener, so I’ll direct you to this post to learn more.
How to Swap It: Remember that stevia can be up to 100 times sweeter than sugar, so it’s difficult to use as a replacement for all the sugar in a recipe (you’ll be swapping out perhaps 1/2 cup (120 ml) for just 1/8 of a teaspoon (0.5 ml)stevia, for instance, which would alter both the chemical makeup and consistency of your final product). After years of experimentation, I’ve found a few ways to use stevia successfully in baked goods. For my latest favorite, see the recipe at the end of this post.
This dark, thick and sticky syrup is derived from the yacon plant, a tuberous plant from the Andes region. It registers low on the glycemic index (reports range from zero to 28), so it’s recommended for Type II diabetics (listen up, Paula Deen!) or anyone seeking to cut back on sugars. With a texture and flavor similar to molasses (and, I find, with a slightly fermented flavor), yacon can be used in place of other sweeteners.
How to Swap It: Because of its fairly prominent flavor and not-too-sweet taste, I tend to use yacon along with another sweetener in baking; it works especially well with carob, cocoa or winter spices, the flavors of which are assertive enough to stand up to the yacon.
Another instantly-popular newcomer to the realm of natural sweeteners, coconut sugar and coconut syrup, extracted from the coconut palm flower, are natural, minimally processed sweeteners that have been used for ages in Southeast Asian countries; the sugar is sometimes known as jaggery. Both are low on the glycemic index (around 35), with a rich, butterscotch or caramel flavor; coconut sugar also contains a good amount of potassium and Vitamin C. I love the taste of coconut sugar as well as the depth it adds to baked goods.
How to Swap It: Coconut sugar can be used one-for-one instead of regular sugar; the syrup can be used as well, but you’ll need to adjust the levels of liquids and dry ingredients to compensate. I often use coconut syrup in non-baked desserts such as ice creams, fudge, or truffle balls.
[Mint Chip Ice Cream acquires part of its sweetness from pear purée (no ice cream maker required!)]
Fruits (Stage 2 and beyond):
One of the best ways to replace sugar in your baking and cooking is to use fruit purées instead. My favorite choice is dried dates (simply soak for 10 minutes in boiling water, drain and blend to a paste in your food processor); prunes (aka dried plums) work equally well. However, since I’m not permitted dates on the anti-candida diet, I’ve turned to other fruits for that purpose. I find that pear purée works wonders to add sweetness and binding power to baked goods; and its mild flavor won’t overpower other ingredients in your recipe. Applesauce is more commonly used, and works very well, too.
How to Swap It: As a rule, you’ll need to reduce both your liquid ingredients and your sugar to swap it for fruit. However, note that the texture may be altered as well. Normally you can replace up to 1/3 cup (80 ml) of sugar with fruit and achieve good results.
Although I’m now able to use coconut sugar in baking, I decided to create a recipe for today’s post sweetened only with stevia so that anyone could enjoy it, whether or not they’re allowed higher glycemic sweeteners. I’ve also used psyllium husks as a binder for the first time, after seeingseveralrecipes with it recently on various blogs I read. I had some psyllium already in my pantry from a raw foods class I took a while back (it’s a fairly common ingredient among those who eat live foods), so it seemed the perfect time to start playing with it in the kitchen.
It took a couple of tries, but I finally found the correct ratio to produce a tasty bread that binds well without xanthan gum. As a bonus, the only fat in this loaf is from the nuts and nut butter–no added oils. The version with quinoa is higher protein (always a good thing for a vegan bread), but I have to admit I preferred the flavor of the amaranth,which offers a more delicate crumb. While it’s not terribly sweet, the flavor is subtle and pleasing–a perfect bread for breakfast or snacking.
The HH has been munching on this for breakfast the past week and seems blissfully unaware that he’s eating something “healthy.” And I’m entirely delighted that I could swap his regular Tim Horton’s muffin for a treat that’s actually good for him!
Don’t forget to enter the giveaway over at Hallie’s! And here are this week’s other participants to offer more tips on swapping out the sugar:
Despite what looks like a long ingredient list, this is really an easy bread to make. Its light, moist crumb will remind you of muffins, but it’s a bit more sturdy and a bit less sweet. . . perfect with nut butter for breakfast, or even as a means to sop up some heart, savory soup.
1/4 tsp (1 ml) pure stevia powder or liquid, to your taste
1/3 cup (40 g) lightly toasted walnut pieces or chopped walnuts
Preheat oven to 350F (180C). Lightly grease a regular loaf pan, or line with parchment paper.
Place the psyllium husks, apple cider vinegar, vanilla and almond butter in a glass measuring cup. Add enough milk to reach the 1-1/2 cup (360 ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
In a large bowl, sift together all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts.
Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the mixture into the prepared pan and smooth the top.
Bake in preheated oven for 65-75 minutes, rotating the pan about halfway through, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
Allow to cool for 10 minutes, then remove from pan allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second. Store, tightly wrapped, in the refrigerator up to 3 days, or freeze for later. Makes one medium loaf, or 8-10 slices.
*Or, How About a Dickens Reference Other Than A Christmas Carol for a Change?
["Happy New Year, Mum! A saner approach to 2012 sounds good to me, too. Oh, and kudos on that atypical Dickens reference!"]
Happy 2012, everyone! Hope you all had a great time ringing in the new year. I’m incredibly excited to see what 2012 will bring! But before we get to that. . . . [Warning: long post ahead. Hopefully, it will still be 2012 by the time we're finished. To skip to the giveaway info, just go to the last section of this entry.]
I had actually intended this post to be part of Cheryl’s December Sanity Challenge, her blog event that exhorted us to “post on what you plan to do to make your holidays sane, happy and healthy.” (First pledge for 2012: get things done on time.). Clearly, I’m a little behind the curve on this one (sorry, Cheryl!). Well, since the holiday festivities have already passed and I haven’t quite achieved that elusive sanity as yet, I thought this would be as good a time as any to take stock of the past year, reflect on what worked or what didn’t, and formulate a plan to help increase the sanity quotient throughout the upcoming 365 days.
One of my proudest health victories in 2011 was reversing the previous year’s diagnosis of near-osteoporosis (with a T-score of -2.2, I landed at the top of the “osteopenia” spectrum). Although my (allopathic) family doctor assured me that there was no way to reverse osteopenia and warned that I would need to start taking prescription drugs to avert disaster, I convinced her to let me try a holistic approach for a year. My recent bone density test indicated that my numbers improved dramatically–up to -1.3–which means less than a 10% chance of fracture after a fall! Yippee!
Many of you asked how I did it. While I’m loath to provide specific details about supplements because (a) each of us is an individual, and should, therefore, acquire an individualized program from a certified health care provider; and (b) I am not qualified to provide this type of information to anyone else–this is my personal story only–I am happy to share what I did because it worked for me. However, I can’t stress enough that this is the plan I followed, but it may not work for you. Please contact your own health care provider before embarking on any kind of bone-building regimen, or any health-promoting regimen, period.
My year-long plan (which I’m still following, for the time being) involved increasing bone-building minerals and foods in my diet, and boosting the amount of weight-bearing exercise. Here’s what I did:
Based on my naturopath’s plan for me, I took all these daily supplements in addition to my other regular supplements (such as probiotics, Omega 3s, CoQ10, B12 and whatever else I’m on for candida and general health):
Apart from my “regular” diet (lots of veggies and fruits, nuts and seeds, soy about once every 2 weeks, whole gluten-free grains, and a daily slurry of one teaspoon/5 ml spirulina (or other green food) combined with some almond, rice or soy milk and a tablespoon of ground flax seeds and chia seeds every single morning), I added a few more foods. Although I had been consuming a good amount of leafy greens (I adore kale and pretty much love all green leafys), I decided to amp up the green quotient nonetheless. I ate 2 servings of leafy greens at least 4 times a week, with a minimum of one serving on the other days.
I also increased my intake of beans and legumes, which offer a great array of minerals necessary for a healthy bone matrix. Seaweed contains a similarly broad range of nutrients, so I attempted to increase my intake of those as well. I ended up eating beans and legumes 5-6 times a week, with seaweeds (such as nori sheets, arame, wakame, etc.) just under once a week. My goal this year is to augment that amount as well.
Exercise:
Again, this past year was about building on established routines. (And please note, I am by NO MEANS what I’d call a “fitness buff”; exercise to me is mostly necessity, never something I love doing. I’m definitely moderate in my approach and don’t really care whether or not I build muscle as long as I’m within a healthy range.)
My pattern before 2011 had been to walk every day (30-40 minutes with The Girls, with an additional short walk on the treadmill most days) and to use weights 3-4 times a week. I determined to increase my walking time by at least 30 minutes a day and amp up my weight-based workouts to every second day (ie, 4 times a week), adding in a few muscle groups I hadn’t been targeting specifically with weights before that (such as the abductors and adductors). Overall, I ended up walking about 70 minutes total each day, and used the weight machines at my local gym daily, alternating between upper and lower body, six days a week.
I certainly understand that an hour’s walk each day may seem a tad much for some folks. . . at least, those who don’t own dogs. As for the alimentary changes, it’s not as difficult as you’d imagine to incorporate more greens and legumes: smoothies and salads are two obvious ways; I also tend to add chopped greens to soups and stews without thinking these days. As for beans, there are endless recipes to incorporate more of them in one’s diet. All it takes is a little determination, and remembering to include them in your menus!
Candida Update: Symptoms Holding Steady in 2011.
March of this year will mark 3 years since I began the ACD (holy jeepers! That’s 36 months. 156 weeks. Three seasons of American Idol. . . all without sugar or mold!). After some great progress in 2010, my symptoms continued to hold steady in 2011, spurring a shift from Stage 2 to Stage 3 (and even some maintenance) foods in 2011.
At this point, I’ve grown fairly accustomed to eating this way, and have managed to welcome back a few previously eschewed ingredients into my diet, such as the occasional drizzle of vinegar (if I’m in a restaurant and the dressing contains regular vinegar, I no longer ask them to serve the salad without) or apple cider vinegar (either permitted or not, depending on which version of the diet you follow); the occasional sweeter or dried fruit, particularly if I’m eating at a raw food restaurant; and low glycemic sweeteners other than stevia (coconut sugar, coconut nectar, agave). If I’m moderate in my intake of these newer foods, they pose no problems and there are no symptom flare-ups. I can live with that.
II. The Worst of Times: What Didn’t Work, and Where I’m Going this Year
Weight Loss: Not Holding Steady in 2011.
If you’ve been a DDD reader since I first embarked on the ACD in March, 2009, you’ll recall that I lost a considerable amount of weight on the regimen, without a single day of “dieting.” Still, as someone who strives to be an “intuitive” eater, I’ve come to believe that intuition, shall we say, is not my forte.
["Mum, it's easy to be an intuitive eater! Just do what I do: eat anything that isn't moving--and that includes Elsie's ear!"]
Let me be clear: I haven’t veered at all from what is permitted on the diet. Nevertheless, I’ve seen my weight creep slowly back up as the past year unfolded.
Sure, the foods I consume are über-healthy and my diet would be considered draconian by the standards of many; but for me, one extra (sugar-free, gluten-free, ACD-friendly) cookie can easily morph into four cookies; in true Libra fashion, I tend to vacillate between feast and famine (figuratively speaking, of course, having never approached true famine in my life).
Recently I came across a fascinating article about why those of us who’ve lost (and gained, and lost, and gained, and lost) considerable amounts of weight find it so excruciatingly difficult to permanently inhabit the realm of “slim.”
According to a study undertaken at Columbia University in New York, the cellular makeup and chemistry of formerly zaftig bodies have been permanently changed, so that former dieters ”showed a bigger response in the parts of the brain associated with reward and a lower response in the areas associated with control. This suggests that the body, in order to get back to its pre-diet weight, induces cravings by making the person feel more excited about food and giving him or her less willpower to resist a high-calorie treat.” At the same time, “After you’ve lost weight, your brain has a greater emotional response to food,” [the study's author] says. “You want it more, but the areas of the brain involved in restraint are less active.”
As someone who experiences this biochemical Catch-22 fairly frequently, it makes total sense to me that, once a dieter has achieved a desired weight, s/he will thereafter crave food more than a naturally slim person–while simultaneously possessing less willpower to limit the food eaten. The upshot, then, as David Kessler instructs us in The End of Overeating, is to be vigilant about planning and organizing what one will eat in order to steer clear of ”trigger” foods. Which leads me to. . . .
III. The Outlook for 2012: A Cleanse, Multiple Giveaways, and Other Events:
Detox–and Giveaway!
I’m kicking off the year with a whole-foods cleanse that will serve not only to further stymie the remaining dregs of candida in my system, but also reset my sweets cravings to a level somewhat below an elephant’s trumpet, which is where they’ve been residing lately. As those of you who’ve ditched sugar in the past undoubtedly know, once you eliminate the sweet stuff for long enough, the constant desire to seek it out abates as well. For me, that shift took a little longer than the norm (sugar cravings usually disappear within 10 days or so of cutting out sugar; in my case, they held their grip until somewhere around the six-month point on the ACD). [NOTE: while this is NOT specifically a sugar detox (that one, which I'll be offering with Andrea Nakayama, is coming up in March!), as a general, all-purpose healthy-eating plan, it will of course help to detox sugar--as well as other toxins in the body.]
There’s be nothing extreme about this detox, which is being offered online by my nutritionista friend Meghan Telpner: there are no special pills or potions–just real, whole, healthy foods that will help to chase away the ghosts of Christmas (and the rest of the year) past (okay, so I couldn’t resist that Christmas Carol reference, after all).
And guess what? For those who’d like to play along, Meghan is offering a free spot in the 16-day detox, which begins on January 6th. You’ll get an ebook filled with information and recipes, online coaching, a group tweetchat, live videos and more (check out all the details here). I’m going to be following along as well, so keep an eye out for more raw recipes on the blog!
To enter the giveaway, simply leave a comment on this post telling me why you’d like to participate. The contest is open until NOON my time this Thursday, January 5th. I’ll announce a winner in my Wellness Weekend post on Thursday evening (January 5th), leaving plenty of time for you to receive your materials and join in the pre-cleanse conference call Friday at 4:00 PM.
[Full disclosure: I received a free spot in the detox in exchange for holding this giveaway. I was not required to say anything positive about the cleanse in this post--or anything at all, actually. I'm endorsing it based on the materials in the cleanse and my knowledge of Meghan's approach to healthy eating.]
The Balanced Platter Launches!
Yesterday marked the launch of The Balanced Platter, the new website founded by Amy of Simply Sugar and Gluten Free and Maggie of She Let Them Eat Cake. TBP promises to be your “one-stop site for balanced, healthy gluten-free living. . . . .we’ll help you navigate the gluten-free, whole foods lifestyle. You’ll also learn easy and effective ways to give yourself and your family wholesome, allergy friendly food and tips for bringing balance to your life through food and lifestyle.” Well, how great does that sound?! They’re kicking off the site with a month-long event called “Balanced, Healthy and Gluten-Free,” with daily posts and a giveaway. Check their site for more info.
I’m thrilled to share that I’ll be one of the regular contributors to The Balanced Platter. Visit again tomorrow to see my first post!
I’ll share events in the days to come, but I think this post is already quite long enough, thank you! (In fact, it may just have taken first place as ”Longest Post of 2012″–yes, I know that already). ;) I’ll be taking one more glance backward with my next recipe (from our 2011 Christmas dinner) before springing full force into the new year.
Yep, I’d say there are definitely some Great Expectations ahead! (oops, there I go again. . . groan).
IV. Week Four: Holiday Entrées and Sides with Hallie at Daily Bites
V: Week Five: Breakfast and Brunch with yours truly
And this week marks one of my favorite themes of all : DESSERT! It’s being hosted by Maggie at She Let Them Eat Cake.
Be sure to hop over to Maggie’s blog to check out her Gingerbread Cupcakes and giveaway! You can also link up your own GF dessert recipes and leave a comment to enter today’s giveaway. Here’s what Maggie will be giving away:
To enter to win either book, just leave a comment on Maggie’s blog, or link up a recipe of your own!
And now, who’s ready for dessert? I think we’ve waited long enough!
I actually first made this pie quite a while ago (some of you may remember that I posted about it on Facebook), but I’ve been holding on to the recipe, clinging to it like Scrooge gripping his last penny so that I could save it for this very post. Seriously, this is one is a show-stopper, a perfect finale to a holiday meal or any special occasion. And it’s worth every second of the effort involved.
I recently served this to a friend of the HH’s who came for dinner (he’s a typical Standard American Diet kinda guy–McMuffin for breakfast, cheeseburger for lunch, Pringles on the go and pizza for dinner) and he scraped the plate clean, eagerly accepting a second serving. The HH, who is fond of any dessert that’s light, cool and creamy, declared this to be one of my best recipes to date. I think so, too.
The funny thing is, I don’t consider myself to be a “pie person.” There are folks who adore pies; those who dive right in to the filling, virtually ignoring the crust; and, alternately, those who pick away at the pastry indifferent to the oozing cherries or blueberries or glistening apple slices within. I would normally consider myself one of the latter, if I ever ate pie at all. I thought of the filling as merely a “crust delivery vehicle.”
In this case, though, the entire package must be savored, the layers of crust, ganache, mousse and drizzle melding together in one tantalizing confection. The base is a chocolate shortbread crust, adapted from the recipe in Sweet Freedom (revamped to be gluten-free and ACD-friendly). Next is a layer of intense dark chocolate ganache, a perfect marriage of smooth and condensed. The top layer, a serendipitous combination of coconut whipped cream, smooth almond butter and dark chocolate, is so pillowy, rich and creamy that you may need a moment to compose yourself after you take your first sinful bite.
I also experimented with the pie as a torte in a springform pan, with an equally enticing outcome. So no matter what your own preference, you can still enjoy this exquisite dessert.
Depending on which format you choose, you may end up with a tad extra ganache at the end of the process. In fact, I found myself with about 1/2 cup (120 ml) left over after the pie was assembled.
So, what did I do with it?
[Pumpkin Oatmeal Bowl with Chocolate Ganache Swirl.]
Oh, yes. Yes, I did. Maybe I am a pie person, after all.
And here are the desserts that other Gluten Free Holiday participants made today:
And don’t forget. . . I’ve got a Holiday Mega Ebook Sale going on from now until the end of the year–any two of my ebooks (including Sweet Freedom!) for just $10.95! Details or place an order here.
Black Bottom Almond Mousse Pie with Chocolate Ganache Drizzle
This is a perfect dessert to serve at a special occasion, a holiday meal, or any time you want to impress your guests. No one will believe there’s no dairy, eggs, or refined sugar in this amazing confection!
1/2 tsp (2.5 ml) powdered pure stevia (I like NuNaturals)
1/2 tsp (2.5 ml) baking powder
3/4 tsp (7.5 ml) xanthan gum
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) virgin coconut oil, preferably organic, at room temperature (not melted)
For the Ganache:
7 ounces (200 g) good quality unsweetened chocolate, coarsely chopped (I use Cocoa Camino; I’ve heard that Scharffen Berger is also great)
1/4 cup (60 ml) smooth natural almond butter (I prefer Maranatha, but Nuts to You worked, too)
1-1/2 cups (360 ml)** full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1/3 cup (80 ml) plain or vanilla rice, soy, or almond milk
1 Tbsp (15 ml) pure vanilla extract
40 drops plain or vanilla liquid stevia (I use NuNaturals)
2 cups** (480 ml) full-fat coconut milk (from a can), preferably organic (I use Thai Kitchen, which has a high fat content; I can’t guarantee results with other brands)
1 cup (240 ml) smooth natural almond butter (I prefer Marantha; Nuts to You worked well, too)
60 drops plain or vanilla liquid stevia, about 1 tsp/5 ml (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract
1 level teaspoon (5 ml) xanthan gum
** I used two cans (400 ml or 14 oz) for this entire recipe. Measure out the 1-1/3 cups/320 ml for the ganache; you should have about 2 cups left for the mousse.
Bake the Crust: Preheat oven to 350F (180C). Line a 9-inch ( cm) pie plate or 8-1/2 inch ( cm) springform pan with parchment, or spray with nonstick spray. Set aside.
Mix the coconut sugar, agave nectar, vanilla and water in a smal bowl and mix to begin dissolving the sugar. Set aside while you prepare the dry ingredients.
In the bowl of a food processor, blend the all-purpose flour, brown rice flour, cocoa powder, stevia, baking powder, xanthan gum and salt until well combined. Add the coconut oil and pulse a few times to break it up, then blend until well distributed (it will look dry and crumbly; this is as it should be). Pour the wet mixture in a ring over the dry and process again until it comes together in a dough.
Press the dough into the pie plate or on the bottom only of the springform pan (if it’s too soft to stay on the sides of the pie plate, refrigerate it for about ten minutes and then re-press; flute edges if desired.) Prick the bottom of the crust here and there with a fork.
Bake in preheated oven for 15-25 minutes, until dry and lightly browned on the edges. Allow to cool while you prepare the ganache.
Prepare the Ganache: Place all ingredients in a medium-sized, heavy-bottomed pot over lowest possible heat. Heat, stirring constantly, until chocolate is melted and mixture is smooth. Taste and adjust sweetness if necessary by adding more stevia, a drop or two at a time (you can add more coconut sugar if you like, but unless you continue to cook the mixture, it won’t dissolve and your ganache will be grainy).
Measure out 2 cups (480 ml) of the mixture and pour it over the crust in the pie plate or pan; reserve the rest to drizzle on top of the pie. Place the crust in the refrigerator for at least an hour so the ganache can firm up.
When the ganache is firm, make the mousse: In the container of a high-powered blender (I use a VitaMix), place all ingredients except for the xanthan gum. Blend for 30 seconds to a minute, until everything is well mixed and very smooth. Add the xanthan gum and blend on low speed until incorporated, then blend on high for 15 seconds or so, until the mixture firms up and appears to no longer be blending; this should happen fairly quickly. (If you don’t have a VitaMix, you can still make this, but you will need to make the mousse in two batches as a regular blender will not be strong enough to mix the entire thing at once; this even stresses the VitaMix a bit! Use exactly half of each ingredient in each batch, then proceed as follows).
Turn the mousse into the prepared crust and spread evenly over the ganache (or you can swirl it into a fancy pattern on top if you like). Drizzle as much of the reserved ganache as you like in a random pattern over the top of the mousse. Refrigerate until the ganache and filling are both firm, at least 4 hours or overnight.
Cut slices from the pie plate, or, to unmold the springform pan, run a sharp knife along the edge before loosening the sides of the pan. Makes 8-10 servings. Store, covered, in the refrigerator up to 5 days. May be frozen (I freeze individual slices on a cookie sheet in the freezer; once solid, I wrap each slice in plastic wrap, then store the wrapped slices in a ziploc bag. To defrost, remove the slices and allow to defrost, still wrapped, overnight in the refrigerator).
Last Year at this Time: My Way of Eating (my food philosophy, sort of)
Welcome to Week V of A Gluten-Free Holiday, the event conceived by Amy of Simply Sugar and Gluten Free, designed to bring you lots of GF holiday food ideas every Thursday right through to Christmas! This week’s topic is Breakfasts and Brunch–so of course, I just *had* to volunteer to host this one. It’s no secret that breakfast is my very favorite meal of the day! I’ve got a new favorite recipe to share, too (at the end of this post).
Here at A Gluten-Free Holiday, we’re giving away two cookbooks today–both filled with yummy vegan recipes! For information about how to enter to win, keep on reading! Here’s what’s on offer this week:
One reader will win a copy of Jennifer Katzinger’s Gluten Free and Vegan Holidays. This book offers recipes for holidays throughout the year. I took a peek on amazon.com and it looks like a beautiful book!
And. . . .
A second reader is eligible to win a copy of my book, Sweet Freedom! (If you eat gluten-free, please note that only about 30% of the recipes in the book are gluten free; the rest use spelt and/or barley flours. You can always replace those with all-purpose GF flour, however; I’ve tried it on more than a dozen recipes and it works just fine!). All the recipes are free of refined sugars, wheat, eggs and dairy.
Here’s How to Enter the Giveaway:
To enter the giveaway, simply leave a comment on this post telling me what your favorite breakfast food is. And please do feel free to link up your own recipes so that others can find some inspiration as well! Every recipe you link counts as an extra entry.
You can also enter again with any or all of the following additional methods. For each one, please come back and leave a separate comment telling me that you did so:
The first time I ate home-baked scones was a bit of a revelation for me. I was in Windsor, Ontario, visiting my former university room mate over the Christmas holidays. After an afternoon spent chattering like hungry chipmunks, we relaxed over a homecooked dinner of lasagna and one too many glasses of wine before calling it a night. I awoke the next morning to the characteristic hissing and bubbling of the coffee maker, my nose leading me toward the beckoning aromas in the kitchen. There at the counter was my roomie (let’s call her Marilyn) slicing cinnamon scones from a pan, setting them on plates and topping each with a dollop of freshly whipped cream. She proffered a mug of java and a plate; the biscuit was still warm, the cream melting and beginning to run in rivulets down the sides of the pastry.
I was in awe: you mean you could make those things from scratch?
In school, Marilyn was a lively, chatty woman with a hearty laugh, someone who embodied the term “joie de vivre“; clearly, she loved life. Also, she loved men. She loved everything about them, and she made it look so easy: chatting was easy, laughing was easy, dating was easy–in word, Marilyn was easy.
Marilyn had perfected the art of flirting and could attract more men in five minutes than the words I could type in that time span (and I’m a pretty fast typist. Then again, Marilyn was pretty fast, too.). But apart from her social talents, who would guess that she could bake as well? I mean, one doesn’t usually associate scones and sex (though I suppose that whipped cream is another matter altogether.). Once she shared the recipe with me as she baked up a fresh batch, I was astounded at how simple it was to whip up such delicious delicacies by hand.
I transcribed the recipe (which, as I recall, made use of an alarming amount of Crisco shortening), and once I returned to Toronto, I went to town baking scones. I haven’t lost my admiration since.
A few weeks ago, I spied a recipe for Oatmeal Poppyseed Biscuits in an in-house magazine put out by one of our local supermarkets. My thoughts turned to a bulk bag of poppyseeds I’d bought a while back, sitting abandoned in the back of my cupboard, and I decided to whip up my own, ACD-friendly, version of the biscuits.
I couldn’t be happier with this recipe. The biscuits rise high and light, with a delicate crumb that’s just sturdy enough for slathering with coconut butter or homemade cranberry-apple compote. The oats add a lovely textural contrast and an alternate kind of flakiness, that you might find in butter-laden ones.
The HH adored these little cakes and quickly scarfed down two of them.
“So, can I have another one of those?” he asked, the plate already in his hand, outstretched toward the cookie sheet.
I laughed and glanced back at him from my post at the kitchen table, where I was laying out the cakes to photograph them. ”Ah, we’ll have to see,” I teased, lowering my chin and batting my eyelashes. “I’ll consider giving you a taste, but then what will you give me?” (Hmm. Could it be Marilyn taught me more than simply how to make scones?).
He raised an eyebrow and smiled a crooked smile. “Your wish is my command,” he replied.
Oatmeal Poppyseed Scones (suitable for ACD Stage 3 and beyond)
These are a perfect addition to your weekend breakfast or brunch. The dough comes together incredibly quickly, and the scones can go from idea to table for a freshly baked, warm and inviting breadstuff in under 30 minutes.
2/3 cup (160 ml) old-fashioned rolled oats (not instant or quick-cook)
1 Tbsp (30 ml) poppy seeds
2-1/2 tsp (12. 5 ml) baking powder
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
3 Tbsp (45 ml) solid (cold) extra virgin coconut oil, preferably organic, plus an extra 1 Tbsp (15 ml), melted, for brushing tops of scones
3/4 tsp (3.5 ml) apple cider vinegar
enough unsweetened plain or vanilla soy or almond milk to make 2/3 cup (160 ml) with the vinegar
1 tsp (5 ml) vanilla
10-15 drops plain or vanilla liquid stevia, to your taste
Preheat oven to 425F (220 C). Line a cookie sheet with parchment paper, or spray with nonstick spray.
In a medium bowl, sift together the flour, poppyseeds, baking powder, baking soda, salt and xanthan gum; whisk to blend. Stir in the oats and set aside.
Pour the apple cider vinegar into a glass measuring cup. Add enough milk to make 2/3 cup (160 ml) total. Add the vanilla and stevia and stir to blend. Set aside.
Drop the coconut oil in chunks over the flour in the bowl. Using a pastry cutter or a wide-tined fork, cut the oil into the flour to create pea-sized bits (don’t over mix the oil into the flour–it’s okay if there is still a lot of flour that’s not mixed with the oil). Pour the liquid over the dry ingredients and quickly toss with a fork until it comes together in a rather soft dough.
Using a large ice cream scoop or 1/3 cup measuring cup, scoop the dough and place mounds on the cookie sheet. Use a floured hand or the back of a silicone spatula to gently flatten the top of each scone. Melt the final tbsp (15 ml) of oil and gently brush the scones with oil. Bake in preheated oven for 15-20 minutes, until lightly browned on top. Allow to cool 5 minutes before removing to cooling rack. Serve warm with coconut butter or jam (or both). Makes 6-8 biscuits. May be frozen.
If you’re interested in previous Gluten Free Holiday posts, here’s what’s been going on so far:
Happy Monday, everyone! It’s also the beginning of the final month of the year–a perfect time for some announcements and updates (plus a request for your help–see last item in this post!). With so much going on here at DDD these days, I thought I’d take the opportunity to collate some items in a single post. But I warn you, this is a long’un–so grab a Carob Chai Latte (or, if you prefer, a glass of Holiday Nog), put your feet up, and read on!
Yes, that’s right: it’s been so chaotically busy over here that I completely neglected to post the winner of last week’s giveaway! As I mentioned last week, the book is great for anyone who eats gluten-free, and also contains a good number of vegan recipes. And I loved the Beet Tagine! A random selection from all entries resulted in a winner:
Number 8: Rick–the Health Sleuth! Rick’s comment: “I have never had tagine, omg i would love this cookbook! please add me to the contest!”
Congratulations, Rick! Please email me at dietdessertdogsATgmailDOTcom with your full name and address, and I’ll be sure the book gets out to you asap!
I’m giddy with excitement that I’ll be among the presenters at the brand new Nourished food bloggers’ conference, coming to Chicago in April 2012! The conference is the brainchild of Amy Green from Simply Sugar and Gluten Free, plus Jen Cafferty, the woman behind the Gluten and Allergen-Free Expos and the blog Gluten-Free Life. The conference is the first of its kind, “tailored exclusively to the needs of those on special diets, writing about special diets, and niche bloggers.” These days, that includes more and more of us!
Some of the confirmed speakers who will guide you toward more fun, effective and popular food blogging include Susan Voisin of Fatfree Vegan Kitchen (one of my vegan blogging idols!), Silvana Nardone of Silvana’s Kitchen, Dianne Jacob of Will Write for Food and Cybele Pascal, renowned allergen-free cookbook author. I’m thrilled that I’ll finally get to meet so many of my blogging colleagues at the conference as well–and I do hope I get to meet some of you, too!
Free Ticket Giveaway! I’d love if you can make it out to Chicago next April and join in the event. The conference founders want you to be there, too, so they’re holding a giveaway for a free ticket to the conference, until Decmeber 8th! There’s still time to enter to win a free ticket. Hop over to the Nourished blog and leave a comment to enter.
III. Osteopenia Update:
Holistic Approach, -1.3; Conventional Approach, -2.2 (or, a Funny Thing Happened on the Way to the Bone Density Test)
Some of you may remember my outrage a couple of years ago when my doctor unceremoniously informed me that I had osteopenia (a decrease in bone density that can be a precursor to osteoporosis). As a person who studied holistic nutrition and takes pains to eat a balanced diet of whole, natural foods, I was appalled that I could even fall within that category (or anywhere else, in fact, since I’d probably fracture a hip or something if I did fall). Last year’s results were even more dire: my T Score clocked in at -2.2, just a hair’s breadth away from full-on osteoporosis!!
As a perpetual student who’s been accustomed to doing well on tests, I was really ticked off at that abysmal score. Since I was in the midst of battling candida with my amazing naturopath at the time (I’ve subsequently continued the battle on my own), the first thing I did at our next appointment was ask how I could reverse the diagnosis. (I had asked the same question of my family doctor as well, of course, but her response was: “There is no way to reverse it. The best you can hope for is that it doesn’t get worse. And if it does get worse, we’ll have to put you on Fosamax.”).
Well, um, no thank you. Instead, my naturopath explained that “It’s not always what you’re eating that matters so much as how much you absorb from what you’re eating.” In other words, women who take 2000 mg of supplemental calcium a day could still end up with osteoporosis if their bodies aren’t able to absorb and actually use that calcium.
As a result, my naturopath designed a specific nutritional plan which I’ve been following for the the past year. The plan aims to (a) clear out as much of the candida as possible (I’m about 90% there); (b) improve my digestion; (c) increase my intake of the minerals essential for a healthy bone matrix through supplements; and (d) increase my intake of specific foods that help to build bones as well. I also committed to exercising 6 days a week, walking and lifting weights every day.
So, how did I do? I’m happy to report that I’ve been totally consistent taking my supplements; I endeavor to drink wheat grass juice daily (I actually like the taste of the fresh stuff); and I consume dark leafys at least once a day. I’ve managed to keep up with the exercise routine about 80% of the time as well (I will occasionally slip to 4 or 5 days a week).
I had my latest bone density test a couple of months ago. I found it odd that I didn’t hear back from the doctor’s office, so I decided to take the initiative and call them. The secretary (who read out my numbers to me over the phone) was clearly astounded when she compared them to last year’s digits: my score had risen from -2.2 to -1.3, moving me to the low-risk group (less than 10% risk for fracture)! Whoo hoo! The Mighty Kale triumphs again!*
I must admit, I’m not sure which was more satisfying about the results: the fact that my bones are now stronger (which means I needn’t worry as much about falling while walking the dogs over ice and snow in winter); or (once again) proving to my doctor that natural, nutrient-based “medicine” can work as well as, or better than, the conventional kind.
For once in my life, I don’t mind being called “dense.” To celebrate my healthier status, I whipped up this calcium-rich smoothie the other day. Combined with cranberries and pears, it’s both festive and nourishing. Hooray for holistic medicine! (See recipe at end of post).
IV. A Question–for All of You.
This last section is directed at all of you–all of the wonderful and much-appreciated readers who visit DDD on a regular basis. More than anything, I write this blog for all of you. Without your presence here, without you showing up regularly and reading; without your insightful, witty, supportive and empathic comments; without your feedback and input, this blog would really have very little reason for existing at all.
With the new year just beyond the horizon, I’ve been feeling a little restless with the blog and thinking about implementing some changes. In some ways, it seems I’ve lost sight of the original cornerstones of DDD and the types of posts that served to build the blog from the beginning. Too often, the focus has shifted toward events and giveaways–and, while I really do enjoy the latter, I don’t want to overlook the former.
So, I’ve decided to ask you what YOU would like to see on the blog. I’m posting three questions below, and I’d love to know your answers to one, two or all three, as you like. Instead of a survey, I’m asking that you simply leave your ideas in the comments section, and feel free to write about anything I may have forgotten to mention as well. Here goes:
Question One: If I revamped the blog, which sections or aspects of the blog are essential to keep? (Wellness Weekend? Stories? Recipes? Giveaways? The Girls’ input?) Let me know what you’d like to see remain as fundamental elements on the blog, or what you’d want to see more of!
Question Two: Is there anything on the blog you feel could be eliminated? (Wellness Weekend? Stories? Giveaways? Tabs at the top of the page? –etc.) If there’s something you feel isn’t necessary, is merely taking up space or simply bugs you, take note of it in the comments as well!
Question Three: Is there anything not already here that you’d like to see added to the blog? Is there a particular feature or specific content that you wish I’d add? If so, let me know!
I plan to introduce some updates and changes to the blog in the new year. Look forward to improvements and a sharper look as well!
Thanks, everyone, for your help! I can’t wait to hear what you think and read through your ideas.
And if you’ve made it this far, I think you deserve a reward! How about a big, frosty Cranberry Smoothie? Enjoy!
“Mum, a new look for the blog is a great idea. But you’re not seriously thinking of getting rid of US, are you?! Besides, ‘Diet, Dessert and HH’ just doesn’t have the same ring to it. . . . Mum?”
Calcium-Rich Cranberry Smoothie
A snap to whip up, this smoothie makes a refreshing breakfast (or any time) drink, with just the right amount of sweetness. Sesame seeds are high in calcium, as are almonds, and both will add creaminess to this drink as well.
1 cup (240 ml) unsweetened soy, almond, rice or hemp milk
1/2 cup (120 ml) cranberries, fresh or frozen
1/2 pear, cored (you can keep the skin on)
2 Tbsp (30 ml) sesame seeds
2 Tbsp (30 ml) raw natural almonds
1 scoop plain or vanilla rice-based protein powder (I use BioNature)
1 1-inch (2.5 cm) piece of fresh ginger, peeled
15-25 drops plain or vanilla liquid stevia, to taste
Place all ingredients in a blender and blend until smooth. Drink immediately. Makes one serving.
* When my friend Eternal Optimist, who has also been diagnosed with osteopenia, heard about this reversal of fortune, she decided immediately to go on the same regimen. I can’t wait to see how her results turn out next year.
Last Year at this Time: Rutabaga Gratin (gluten free; ACD Stage 3 and beyond)
Welcome to Week 4 of A Gluten-Free Holiday, the blog event created by Amy to share gluten-free recipes throughout the holiday period this year! After a little break for American Thanksgiving last week, we’re back today with Holiday Entrées and Sides (which I’m interpreting to include soups as well), hosted by Hallie at Daily Bites. Before I get to today’s recipe, however, let me tell you about the book that Hallie is giving away:
The Pure Kitchenis Hallie’s recently-released cookbook filled with recipes made from real, natural, whole foods! All the recipes are free of gluten and dairy, and many are also vegan. I tested out the Moroccan Millet and Butternut Squash Pilaf (which I wrote about here), and was entirely impressed! To enter the giveaway, skip over to Hallie’s blog and leave a comment or link up your own recipe for a holiday side or entrée!
* * * * * * * *
Before I met the HH, he was a culinary vagabond, a peripatetic bon vivant who spent his evenings wandering from one acclaimed restaurant to the next. The HH, you see, ate almost all of his meals in restaurants in the days before our romance blossomed in the late 1990s (and I’ve written before how he once lived for two years in an apartment and turned the stove on exactly once.). As soon as he acquired his first paying job, he sought out the food of professional chefs daily (apparently Mum’s cooking wasn’t exactly all that enticing). By the time he reached his mid-20s, the HH had dined at every upscale eatery in the city and was a “regular” at hot spots like Bemelman’s, Le Trou Normand, the Courtyard Café or Joe Allen. His favorite meals consisted of thick, full-cream sauces atop butter-basted scallops; juicy pan-fried shrimp; or, as often as possible, near-blue filet mignon. (I know, it’s a miracle we two ever got together, isn’t it?).
Despite his gourmet palate, the HH’s salary was that of any other regular twenty-something, which meant that these gastronomic adventures often consumed most, if not all, of his weekly income. Given the choice between fine dining and new shoes, the HH invariably chose to endure wet feet in the rain. In fact, he was probably the only “regular” patron whose shoes were more worn than those of the wait staff!
These days, with his restaurant ramblings severely restricted (even if we could afford to dine out more often, there are precious few places that can accommodate my bizarre dietary restrictions), the HH sometimes reminisces about those halycon days when all the food he ate took a full day to prepare and was cooked by someone else. Once in a while, he asks whether I might be able to re-create one of those long-ago favorites. As a result, I spent one summer blending at least a dozen different takes on gazpacho; I’ve also toyed with endless variations on coconut cream pie.
One of my honey’s most-requested recipes is vichychoisse. Myself, I’m not a huge fan (in my mind, cold potatoes belong huddled in big chunks in a large bowl, swathed in may0-based dressing with dill and some green peas for your summertime family BBQ, thank you very much), but I did think that a warmed version would be lovely.
I subscribe to the McDougall e-newletter and always browse the recipe section with great anticipation. Their newsletter provided the basis for one of my all-time favorite sides, the Crazy Simple Kale Salad. Their most recent publication didn’t disappoint, either: there, tucked between Mashed Potato with Carrot and Chilled Melon Soup, was a recipe for an unusual potato soup. What made this one different? A secret ingredient that rendered it both substantial and silky.
I couldn’t resist, of course. I took the idea and ran cooked with it. I created my own version of a healthier vichyssoise, one that gains its luxurious texture from a surprising addition–oats. When I served up a bowl of the soup, I didn’t tell the HH about the secret ingredient (he’s kind of getting used to foods that aren’t what they appear to be). He slid the spoon into the plush, velvety base and then into his mouth. He seemed to contemplate the soup for a moment, shutting his eyes and pursing his lips. Then he smiled and nodded.
“Mmmm, yes, this is great,” he finally said. “You know, I bet you could serve this soup in a fine vegan restaurant!”
Did you hear that? That’s how far my sweetie has come–from Coquilles St. Jacque at Le Trou Normand to Vegan Leek and Potato Soup at Chez DDD–and the first restaurant that popped into his mind was a vegan one!
Well, it may not be classic vichyssoise, but this soup has quickly become one of the HH’s favorites. If you’re looking for a smooth, luscious first course for a holiday meal–and a restaurant-worthy one at that–do give it a try.
Previous posts in this Gluten-Free Holiday series include:
And next week, I’ll be hosting with a new giveaway and a Holiday Breakfast and Brunch recipe!
Don’t forget to pop over to Hallie’s blog if you’d like to enter the giveaway!
“Hey, Mum, you know that we can be peripatetic, too, right? And we can do it on eight legs! Oh, and if Dad’s not going to be eating that filet mignon any more, I think we might be able to help. . . . ”
A terrifically easy soup that combines the nutritional value of potatoes with the additional B vitamins of oats. The texture will have you thinking there’s cream in the soup–all without any cholesterol at all.
2 large leeks, white and light green parts only, chopped
4 cloves garlic, chopped
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
5 large white or yellow potatoes, peeled and cut in chunks
4 cups (1 liter) vegetable broth or stock
1/3 cup (80 ml) old-fashioned rolled oats (not instant or quick-cook)
fine sea salt, to taste
2 cups (480 ml) unsweetened almond, soy or hemp milk
In a large pot or dutch oven, heat the oil over medium heat. Add the leeks and garlic and sauté until the leeks are translucent, 5-8 minutes.
Add the remaining ingredients except the almond milk and increase the heat to medium high. Bring to a boil, then reduce the heat to a simmer, cover, and cook until the potatoes are very tender, 20-25 minutes. Stir in the almond milk. Allow to cool for about 5 minutes.
Purée the mixture with a hand blender or in a regular blender or food processor, in batches if necessary (take care not to burn yourself on the hot soup!). Return the mixture to the pot and heat over low heat until warmed through. Serve with crusty bread. Makes 6-8 servings. May be frozen (defrost overnight in the refrigerator, then heat gently before serving).
In addition to this event, I’m also posting this recipe at Amy’s Slightly Indulgent Tuesday, for a double whammy!
Last Year at this Time: Zucchini Fritters (and a bunch of other chat–gluten free; ACD All Stages)
The holiday spirit is definitely in the air. . . and today, I’m excited to tell you about a blog event in which I’m participating, called the Home for the Holidays. . . Gluten Free Style! It’s hosted by Shirley of Gluten Free Easily and will continue from now until December 23rd.
Please join me, Shirley, and 23 other gluten-free bloggers as we make the recipes that mean both “home” and “holidays” to us. I’m sure you know the ones: one smell or one bite, and you’re enveloped in all the warmth, love, and holiday wonder of the season. Perhaps they’re recipes that have been passed down through the generations, and now you’ve succeeded in making a gluten-free version. Or maybe they’re new, naturally gluten-free favorites. No matter what, they’re recipes you’ll enjoy sharing with family and friends.
I’ll be sharing my own “Home for the Holidays” recipe with you on Sunday, December 11th!
There’s A Giveaway Each Day–with a spectacular Grand Prize of a VitaMix Blender!
In addition to the recipes that say Home for the Holidays, we’ll also be hosting giveaways of the resources you value the most … cookbooks, reference books, apps, and much more.
This event will take place from Monday, November 28 through Friday, December 23. The daily giveaways will be announced each day (with a quick turnaround time to enter, so be sure to follow along so you won’t miss out!).
Every time you enter on any of the individual blogs, your entry is also eligible for each of the final prizes as well. In other words, if you enter each daily giveaway, you’ll end up with 26 entries for the final prizes!
Final Prizes:
The third prize is a Caveman Cookies giveaway package (an $89 value)!
The second prize is a shopping spree from Free From Gluten(a $150 value)!
Here’s the Lineup so you can follow along (for a full list of each day’s giveaway, you can check Shirley’s intro post, or just go to the blogs each day):
If you’re counting on being home for the holidays this year, I hope you’ll join us for some–or all–of the daily posts, and enter to win the some of the many giveaways.
And major thanks to Shirley for hosting this amazing event!
[Hearty, slurpy, stick-to-your-ribs Lentil and Almond Tagine]
Up until last month, the only tagine I had ever eaten were this one ** or one at a small Middle Eastern restaurant that the HH and I went to in the early days of our relationship. But then I was contacted by the lovely Martine from Robert Rose publishers, wondering if I’d like to review Pat Crocker’s latest oeuvre, 150 Best Tagine Recipes, and the amazing world of tagines opened up for me.
If you’ve never heard of tagines, you’re in for a treat. The word tagine refers both to the Moroccan clay pot used for slow-cooking a meal or side dish, and also the very meal or side dish that results (don’t you just love the efficiency of those Moroccans?). The (edible) tagine is a thick, rich, slowly-simmered kind of stew that can contain almost any ingredients you fancy, from meat (um, nope) to poultry (nada) to seafood (nuh-uh) to legumes (getting warmer) and all manner of vegetables (jackpot!). It’s also always deeply spiced with a mixture of aromatic blends with African influences. . . Think of it, as Jamie Oliver does, as “stew with attitude.”
At first, I was a little concerned that (given the traditional tagine ingredients) I wouldn’t find much in the book I could cook. But I was assured that the vegetable chapter would provide me with ample choice.
Turns out that was only partly true. There are 16 vegetable tagine recipes in the book; however, considering that there are also full chapters devoted to each of poultry, lamb, beef, and fish/seafood, I’m not sure I’d purchase the book if I were simply browsing in a bookstore looking for a new vegan cookbook. After all, there are so many other wonderful vegan cookbooks on the market right now (in fact, my next book review is going to focus on one of them!). That said, however, the book also contains quite a few recipes for salad and sides, dips and other finger foods as well as beverages and sweets; and it has tons to offer for gluten-free eaters, as tagines are naturally gluten free.
Chapter topics move from a general introduction to a detailed explanation of the concept of tagine cooking, its history and traditional equipment used, to the evolution of the modern (and stovetop) tagine. Crocker also covers information about traditional spices and seasonings used, common ingredients, and traditional spice blends (for which she includes recipes).
Because I don’t own a traditional tagine, I opted to cook the first recipe I sampled using the stovetop method described in the book (basically cooking the ingredients in a large pot with a lid). While it worked just fine, I wondered if I were somehow missing out on the true intent of the recipes, as the cooking time for stovetop preparation was under 30 minutes, when true tagine cooking can take hours. So, for my second attempt, I popped the ingredients into a casserole and baked at a leisurely pace. The result was spectacular: flavors melded beautifully, spices developed their full potential, chunks of veggies caramelized and exuded natural juices to season the entire stew.
When you make these recipes at home, I’d recommend baking in the oven rather than cooking on the stovetop if you have the time (unless you own a stovetop tagine, of course).
And so, on to the recipes!
The first recipe I tried was Lentil and Almond Tagine (see top photo), an aromatic mix of red peppers, lentils, tomatoes and toasted almonds. Both the HH and I loved the Bahrat Spice blend that was included (recipe from the book) and the hearty mix of toothsome lentils with soft, sweet squash.
Next up was the Eggplant and Lentil Tagine, which I decided to bake in the oven to reproduce more of an authentic tagine effect. I used store-bought garam masala for this spice mix (one of the suggested options) and while it was delicious, both the HH and I thought the casserole could have used even more spice.
[Subtly spiced Eggplant and Lentil Tagine]
Finally, I tried out a side-dish tagine, which may actually have been my favorite of the three. As you may know, I already love beets; but this is one dish that anyone can enjoy. As the headnote to the recipe states: “Slightly sweet, this colorful side dish tagine is often enjoyed by ardent beet haters.” That’s quite a confident statement, and one with which I’d concur! The spiced, sweet-and-sour broth is a perfect medium for the delectable roots. This tagine also offers the surprise tartness of green apples (which, by the time I snapped the picture, had absorbed the vibrant fuschia of the beets). And it even included some sliced fennel–the only way I’ve ever loved that veggie!
[My favorite, Beet Tagine--it will make a convert of you!]
Want to Try Tagines? Win a Copy for Yourself!
If you’re already a fan of tagines or just curious to give them a try, the kind folks at Robert Rose are offering a free copy to a DDD reader!
How to Enter: Entering the giveaway couldn’t be easier: just leave a comment here telling me whether you’ve ever tried a tagine (and if so, how you liked it) OR what about a tagine appeals to you.
Second and subsequent entries: you can gain extra entries by subscribing to this blog, following DDD on Facebook, following me on twitter, posting about this on your own blog or Facebook page, tweeting about it (be sure to include @rickiheller in the tweet so I see it), or checking out the Pat Crocker page from Robert Rose and telling me which of her other books you think you’d enjoy.
For each additional entry, please be sure to come back here and leave a comment telling me you did so!
The giveaway will run until midnight my time this Wednesday, November 30th. I’ll announce the winners later in the week. Open to anyone in North America (with huge apologies to my international readers!).
To get you in the mood, here’s a recipe from the book (which you can enjoy wherever you are).
A great stew for a winter’s evening, the combination of lentils, sweet potato and peppers in a rich and spicy tomato sauce is sure to warm you against the season’s chill!
1 fresh hot chile pepper, chopped (I used jalapeno)
1/2 red bell pepper, chopped
1 Tbsp (15 ml) sweet paprika
2 tsp (10 ml) Bahrat Spice Blend (see below)
1 cup yellow, red or brown lentils, rinsed (I used brown)
1 can (19 oz/540 ml) diced tomatoes, with juice
2 cups (500 ml) diced pumpkin or squash (I used butternut squash)
1/4 cup (60 ml) ground almonds
2 cups (500 ml) shredded swiss chard (I included stems)
1/2 cup (125 ml) toasted whole almonds
In the bottom of a flameproof tagine (or dutch oven), heat oil over medium heat. Add onions, chile pepper, bell pepper, paprika and spice blend and cook, stirring, for 5 minutes. [Note: I found the mixture really stuck to the bottom of the pan this way; I deglazed with a splash of vegetable broth.] Add lentils and cook, stirring for 2 minutes. Add tomatoes with juice and bring to a boil.
Cover with tagine lid, reduce heat to low and simmer for 20 minutes or until lentils are tender. Add pumpkin and ground almonds, replace lid and simmer for 15 minutes. Stir in Swiss chard, replace lid and simmer for 5 minutes or until greens are wilted and pumpkin is tender. Garnish with whole almonds.
Makes 4 servings. May be frozen.
Bahrat Spice Blend:
2 Tbsp (30 ml) coriander seeds
4 tsp (20 ml) cumin seeds
1 piece (1 inch/2.5 cm) cinnamon, crushed
5 whole cloves
1/2 tsp (2.5 ml) cardomom seeds
2 Tbsp (30 ml) paprika
1 tsp ground sumac, optional (I left it out)
1/2 tsp (2.5 ml) ground nutmeg
In the bottom of a small tagine or frypan, combine the coriander, cumin, cinnamon, cloves and cardamom. Toast over medium heat, stirring frequently, for 3 to 4 minutes or until lightly colored and fragrant. Remove from diret heat just as the seeds pop; do not let the spices smoke and burn.
In a mortar and pestle or electric grinder, pound or grind the toasted spices until coarse or finely ground. Transfer to a bowl and stir in the paprika, sumac (if using) and nutmeg.
Store in an airtight (preferably dark) glass jar with lid in a cool place for up to 3 months. Makes 1/4 cup (60 ml).
**Thanks to Johanna for reminding me about the olive-quinoa one! Since I can’t eat most of the ingredients in it any more, I must have wiped it from my memory.
Last Year at this Time: Borscht to Beet Stress (gluten free; ACD All Stages)
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!”
Now, since Canadian Thanksgiving occurred a month ago, many of you have already encountered my own list of favorite Thanksgiving recipes that I posted here (and please do feel free to use them for your American Thanksgiving, too!). Personally, I’m not averse to celebrating twice. So let’s get to it!
I was chatting yesterday with some online buddies about Canadian-vs-American Thanksgiving (I’d say the tacit consensus was that Americans make more of a fuss about it) and I admitted that, in the home of my childhood, we never actually celebrated T-Day. My memory about it is fuzzy (who am I kidding? My memory about everything is fuzzy these days), but I think the first traditional Thanksgiving celebration I attended was at the home of my first boyfriend’s mum.
I was madly in love with Spaghetti Ears and adored his mother, an Irishwoman who had been widowed at a young age and lived on her own in a little bungalow across town from the university. She was a pixieish woman, perpertually smiling, her dancing blue eyes flitting about the dinner table as she regaled us with stories of her Irish relatives and friends. Her cheeks were permanently flushed pink and her bobbed gray hair, normally hugging her head like a shawl, would swing back and forth as she reached across the table to pass bread or pat my hand. She also made the most delicious curried beef I had ever tasted (okay, so it was the only curried beef I had ever tasted). And I still possess–and use–the hand-knit tea cozy she gave me for Christmas almost 30 years ago, its red and green woolen stripes just as vibrant today as they were back then. I was honored to be invited to her holiday celebration!
Although I loved the idea behind the Thanksgiving feast (and the feast itself) from the first time I experienced it, the cranberry sauce was one aspect I just couldn’t rally behind. I always found it far too sweet for my taste; in fact, canned cranberry sauce is the reason I thought I didn’t like cranberries for many years. Last year, I decided to combine the crimson berries with some stewed apples for a stellar Cranberry Apple Compote, which I was happy to eat alongside nut roast or on toast, and the HH was delighted to enjoy with his turkey. This year, I opted for something a little different:
Today’s recipe comes courtesy of our organic produce delivery, which arrives like clockwork every week ,whether or not I’ve finished up the previous week’s fruits and veggies. As has happened in the past, I left some plums in their paper bag to languish on the counter, unnoticed until it was almost too late to save them.
I decided to combine the soft, squishy plums with their hardier, tarter cousins, and cooked up a quick Plumberry Compote. It offered up the perfect mix of tangy, sweet, and spreadable, with a deep magenta hue and gemlike brilliance.
[How I freeze my plumberry sauce. . . no, the color in the photo isn't off--this pic is frozen apricot spread.]
I hope you give this unconventional cranberry sauce a try. The flavors work beautifully in tandem to offer up a thick sauce that is nearly sweet enough even on its own, without added stevia. It’s also tasty enough to use as jam on toast–something traditional cranberry sauce can’t quite match, which means that leftovers will actually get used! It’s quickly become a favorite condiment here, as it can be used by the HH on his Thanksgiving turkey (that is, if he had had turkey this year), can be spread on some savory nut roast, can double as a chutney with a nice Indian curry, or can be used in lieu of maple syrup on a stack of pancakes or a breakfast bake (as in the photo above).
Yep–it’s time to forge a new tradition, I say!
And don’t forget about the fabulous giveaway this week!
Kim is giving away a copy of Laura Russell’s Gluten Free Asian Kitchen. Just head over to her blog to enter! Here’s a list of the other bloggers who are participating in the event as well:
And my post on Dateless Date Squares from last week, click here.
[A new favorite--breakfast bake topped with Plumberry Sauce and chocolate almond butter.]
Plumberry Sauce or Jam (Suitable for ACD Stage 2 and Beyond)
This sauce is so easy to make, it’s almost embarassing to write it out as a recipe. Freeze any leftovers in silicone muffin tins, then pop out and store in plastic bags in the freezer, for up to 3 months.
6-7 small, ripe black plums, pitted (leave the skins on)
20-30 drops plain or vanilla stevia liquid, to your taste
In a small food processor or blender, purée the plums. Transfer to a medium pot and add the remaining ingredients except stevia.
Cook, stirring frequently, until desired thickness is reached and most of the cranberries have popped (if you have a splatter screen, this is a good time to use it. Otherwise, place a lid on the pot with just a crack open to let the steam escape. That way, you’ll avoid speckling your stovetop and any other surface within sight).
Once the desired thickness is achieved, add the stevia and stir well. Pour into a clean glass jar or container and store in the refrigerator for up to 10 days. Alternately, freeze in silicone muffin cups, then pop out of the cups and keep frozen in a plastic bag or freezer container for up to 3 months. Makes about 2 cups (480 ml).
Maybe I am a pie person, after all.
