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?
Those of you who follow me on Facebook or twitter might already know that I’ve spent eight out of the past nine days without my computer. (It was infected with a horrible virus that three computer fix-it guys couldn’t fix; we lucked out on Number Four). Because my full-time job occurs almost entirely online, and because I also write this blog and write for other websites, and because I am a wee bit addicted to social networking, being without my computer felt a little like an amputation. (Okay, fine, that is a slight exaggeration. It felt like being thrown into solitary confinement in a maximum-security prison. It felt like being transported to Oslo without any money or any interpretor. It felt like someone had shaved my head and stuck a big “Kick Me” sign on my posterior while I’d been sleeping.)
In the end, my involuntary break allowed me to do a few things around the house I’d previously had no time to do (or had been avoiding): I organized our CD collection, cooked up a bunch of new recipes, taught The Girls a new trick, spent evenings with the HH, finally folded all my sweaters, and even read a book–the paper kind!. And, as it turned out, the world did not stop spinning because I couldn’t be at my desk for the greater part of the day. And while I wouldn’t wish a computer virus on anyone (well, except maybe for the hackers who created it), the outcome really wasn’t all that bad. I retrieved most of my stuff (minus a few older files) and I had a few days of more-than-usual introspection and a slower pace. All good, right?
In fact, my leisurely morning routine from last week is what brings me to today’s post. During my week after The Crash (no, no, don’t panic; I’m not suddenly prognosticating about the economy. I mean my computer crash, silly!), I also rediscovered the joys of a cooked, hot breakfast (and even on a school day!)
[See all the crinkles on that bag? That's because I've been using it--a lot.]
Quite some time ago, the lovely folks at iHerb sent over a sample product for me to try (full disclosure: I did not pay for the product, nor was I obliged to write something about it, nor was I obliged to write anything positive). Today’s foodstuff is from Madre Labs, a company that produces a variety of superfood-based products using whole foods as raw materials. (They also created the Midori Greens I reviewed a while back). I tried out a sample of Cocoa Cardio powder, a mix of non-alkalized cocoa powder, beet root powder and hibiscus extract. Instructions on the bag suggest using it as a beverage (the way you’d sip cocoa or coffee). Of course, when it comes to anything edible, I cannot simply follow instructions!
the non-alkalized cocoa contains more polyphenols (heart health-promoting substances) than regular Dutch process cocoa;
the powder can be used in the same way as cocoa powder–who says you have to restrict yourself to beverages?;
I love beets and was tickled every time I noticed the deep red accent they imparted to the foods I made with it;
once sweetened, the powder had a lovely flavor that was almost equally “cacao” and “fruity”;
it’s chocolate, people!
The first thing I did was mix up my habitual chia pudding, using a little Cocoa Cardio for additional flavor. As you can see, the beets made their presence known in the red undertones of this pudding:
The real triumph, however, was a Chocolate Almond Butter made with Cocoa Cardio (and you know how crazy I am about nut butters). I also recently discovered Ashley’s Breakfast Bakes, and with my extra (non-computer) time in the mornings, I decided to treat myself to a version of Carob and Buckwheat Breakfast Bake, bathed in a cascade of melty nut butter and topped wtih a dollop of Plumberry Jam (about which I’ll post anon). The combination of moist, crunchy breakfast cake; melty, gooey nut butter; and tart, sweet jam was almost tranformative.
Yes, I’m glad I’ve got my computer back. . . . but just a little sad that treats like this will now be relegated once again to the weekend.
And now you can try some Cocoa Cardio for yourself!
The Giveaway: Enter the giveaway from iHerb to win one of five pouches of Cocoa Cardio! To enter, simply leave a comment on this post telling me what you like about Cocoa Cardio (or any other Madre Labs product).
The contest will remain open until midnight my time on Monday, November 7th, after which time I’ll choose five winners at random and post their names here (so be sure to come back and check if you won!).
The Rules: Winners must be registered at iHerb (it’s free) to be eligible. If you are outside the US, you may be required to pay shipping charges, depending on the taxes or tariffs of your country. Winners are asked to email me at dietdessertdogsATgmailDOTcom, with their full mailing address, once their names have been announced.
[Warm, cakey, crunchy, caroby bliss, all bathed in a melted, sweet, chocolate and fruity topping. Can you think of a better breakfast?]
Carob-Buckwheat Breakfast Bake (adapted from here) with
Heart-Healthy Chocolate Almond Butter (Suitable for ACD Stage 2 and beyond)
Although I use two ramekins, this is actually a single-serving recipe. Because I found the interior of the bake was taking too long to cook all the way through, I divided the batter in two so that it would bake up more quickly. You can always use Ashley’s method and bake it in a single-serve (heat proof) soup bowl for a single “cake.”
2 heaping Tbsp (40 ml) whole uncooked buckwheat groats, ground in a coffee grinder (about 1/4 cup/60 ml once ground)
1 Tbsp (15 ml) whole gluten-free grain of choice (I’ve used buckwheat, teff, amaranth [pictured] and quinoa, all with good results!)
2 Tbsp (30 ml) chopped walnuts, cashews or other nut; or sunflower, pumpkin or hemp seeds (my favorites were walnuts and hemp seeds)
1/4 cup (60 ml) unsweetened applesauce
1/4 cup (60 ml) unsweetened plain or vanilla almond, soy or rice milk
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) Almond-Chocolate Butter (recipe follows) or any nut butter you fancy
2 tsp (10 ml) sugar-free jam of choice (I used homemade plum-cranberry jam)
Preheat oven to 350F (180C). Spray a single-serve, oven proof soup bowl or two ramekins (about 7 ounces/200 ml each) with nonstick spray. If using ramekins, place them on a cookie sheet.
In a medium bowl, whisk together the ground buckwheat, whole buckwheat, cinnamon, carob powder, chia seeds, flax seeds, baking powder and salt. Stir in the walnuts.
Add the applesauce, milk and vanilla and stir to blend well. Turn the mixture into the loaf pan or divide evenly between the two ramekins.
Bake 30-35 minutes, rotating the pan about halfway through, until the batter is dry and puffed and a tester inserted in the center comes out clean. Top with nut butter and a dollop of jam (or your favorite sugar-free jam). Makes one very generous serving. May be frozen (but why would you want to?).
Chocolate (Beet) Almond Butter
A delicously smooth and glossy almond butter flavored with Cocoa Cardio. Chilled, it’s solid and spreadable, but it will soften at room temperature. A truly delicious way to get your heart-healthy antioxidants!
1 cup (240 ml) smooth natural almond butter (I use Maranatha)
2 scoops Cocoa Cardio (may sub with 3 Tbsp plus 1 tsp/50 ml regular cocoa)
2 Tbsp (30 ml) coconut oil, preferably organic
pinch fine sea salt
1/4-1/2 tsp (1-2.5 ml) pure stevia powder, to your taste (I used NuNaturals)
Whisk all ingredients together in a bowl or in a mini food processor until smooth and evenly blended. Transfer to a jar or covered container and refrigerate until ready to use. Makes 1-1/4 cups (300 ml). Will keep, refrigerated, for up to 3 weeks.
["Mum, hang on a second here. . . did you say, 'taught the Girls a trick'? But wait. . . how can you teach your daughters a trick?! What happened to three equal beings working cooperatively through our own free will to assure that your slippers are where they should be? It's a philosophical conundrum. . . I mean, I've suspected for quite some time that Chaser and I were adopted, but is there something else I should know. . . ?! Mum?!"]
Ah, nothing like a short work week, is there? Hope those of you who celebrated on Monday had a great Thanksgiving! (And hope everyone else had a good weekend, short as it was!).
I can’t wait to tell you all about the phenomenal Thanksgiving Vegan Cassoulet I made for The HH and me, or the pillowy, indulgent Black Bottom Almond Mousse Pie for dessert, but those will have to wait–I frittered away slept in thoroughly enjoyed the stupendous weather and extra time with family and friends this past long weekend, which means those blog posts are still to be written. I do, however, have this “taste-it-and-you’ll-be-instantly-addicted,” “so-easy-it’s-almost-criminal,” Spiced Pumpkin Cream Cheese Spread for you today.
Let me preface this recipe by saying that I have the utmost respect for Weight Watchers. I am not joking on this one (I know, a hundred punch lines just flew through your mind, didn’t they?), as I am (a) most likely one of Weight Watchers’ most loyal former customers ever; (just insert “go on a diet” for “quit smoking” in the old joke: “It’s easy to quit smoking. I’ve done it a dozen times”–and you have my history with Weight Watchers); and (b) I believe they really do help people to lose and manage their weight, primarily by teaching portion control more than anything else.*
Well, one of my friends recently embarked on her eleventh or twelfth round with the “Points” system, so I must have had WW on the brain when I serendipitously came across a recipe for Weight Watchers Spiced Pumpkin Cream Cheese via a link somewhere else (forget where, now).
The original recipe was lauded for having only “two points.” I quickly determined that I could easily make a much healthier (read: no highly processed/fake ingredients, such as whey protein concentrate, guar gum, carob bean gum, sorbic acid as a preservative, etc; and, of course, no dairy) version based on my own lower-fat “cream cheese” and using the original recipe as a flavor guideline.
Apart from soaking the cashews, this recipe was ridiculously quick and easy to make (and soaking the cashews isn’t what I’d call difficult, of course; but you do need 4-6 hours of advance warning). The result was one smooth, silky-spreadable creamy “cheese” boasting a light kiss of cinnamon and other autum spices like nutmeg, ginger and allspice. It paired beautifully with my grain-free scones for breakfast this morning (that recipe coming up soon).
Although I generally don’t worry about nutritional breakdowns (if I’m eating whole foods, healthy ingredients, I know it will all balance out), but in this case, I was curious. Below is how mine stacked up against theirs (note that there was no choice of “coconut sugar” on the Nutrition Data page, where I calculated these figures. As a result, I used “brown sugar” for both recipes, which means that my version is actually even more nutrient-dense than it appears here).
Which would you rather eat?
Servings
WW: 10; Mine: 12 (2 Tbsp/30 ml each)
Calories per serving:
WW: 61; Mine: 62. 5
Total Fat per serving:
WW: 3.5 g; Mine: 3.2 g
Saturated Fat per serving:
WW: 2.1 g; Mine: 0.6 g
Cholesterol per serving:
WW: 12.1 mg; Mine: 0 mg
Sodium per serving:
WW: 106.7 mg; Mine: 2.1 mg
Fiber per serving:
WW: 0.6 g: Mine: 1.3 g
Sugars per serving:
WW: 4.4 g; Mine: 3.1 g
Protein per serving:
WW: 1.9 g; Mine: 2.1 g
Vitamin A per serving:
WW: 40.6% (of daily requirement); Mine: 3.2%
Calcium:
WW: 4.4% (of daily requirement); Mine: 1.4%
Iron:
WW: 1.5% (of daily requirement); Mine: 4.6%
My take on it: of course, I expected the calcium percentage to be larger in the actual dairy cheese (even though that form of calcium is not necessarily well absorbed); but the huge percentage of vitamin A threw me a bit. Then I reread the cheese ingredients and saw that the “light” cream cheese contained added “Vitamin A palmitate.” Eureka! On the other hand, this whole-foods version wins out in virtually every other category, from iron (wowza!) to fiber (wowza again!) to protein.
Hey, you know what? With this luscious spread on hand, heading back to work after a three-day long weekend turned out to be not so bad, after all.
* Please note that the opinions expressed here are entirely my own, highly personal, views, and I am in no way suggesting that you do or do not join Weight Watchers or am I trying to persuade anyone in one direction or another about the company. I will say, however, that no one in her/his right mind should ever repeat my own, previous, behavior and consume 4 packages of Weight Watchers Chocolate Mousse mix in for dinner within an hour.
And don’t forget. . . You can still vote for my blog in the Shape Magazine “Best Blog” Awards! If you’d like to see a gluten-free, vegan and healthy, whole-foods blog in first place–DDD is the only choice with all those qualities! Thanks so much to everyone for your support!
Spiced Pumpkin Cream Cheese Spread
suitable for ACD Stage 2 and beyond
This “cream cheese” is perfect spread on biscuits, scones, toast or rice cakes. It would also be heavenly atop a stack of spiced pumpkin or apple pancakes.
1 cup (155 gram) raw cashews, soaked in room temperature water for 4-6 hours and drained
1/2 cup (120 ml) packed pumpkin purée (pumpkin only)
1/2 cup (120 ml) well cooked or canned white kidney or navy beans, rinsed well and drained
6 Tbsp (90 ml) freshly squeezed lemon juice
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) ginger
1/4 tsp (1 ml) nutmeg (or less, to taste)
1/4 tsp (1 m) allspice
1 tsp (5 ml) Chinese 5 -Spice powder (or use another 1 tsp/5 ml cinnamon)
20-30 drops plain or vanilla stevia extract, to your taste
Place all ingredients in a high-speed blender (such as a VitaMix) and blend until silky smooth, scraping down sides or using the wand to push ingredients toward the blades as necessary. (To make this in a regular blender, first process all ingredients in a food processor until smooth, then transfer in small batches to a blender and blend until silky. Place each batch in a medium bowl as it’s blended, then stir them all together to ensure a uniform texture).
Use immediately (it will be soft, but spreadable) or refrigerate for several hours to firm up slightly. Makes about 2-1/2 cups (600 ml).
[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!”
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).
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!
[As I mentioned last time, I'm thrilled beyond words that my cookbook, Sweet Freedom, is one of only three cookbooks recommended on Ellen DeGeneres's new "Going Vegan with Ellen" page! If you've had success with the recipes or if you have the book and like it, please hop over and leave a comment to let Ellen know as well!]
There’s just enough time to squeeze in one more summer giveaway before we all head back to the city from the cottage, back to school from the parks and beaches, back to work from our holidays, or just back to autumn after the long, lazy, delightful days of summer–so how could I resist? Besides, with autumn in the air in these parts (the mornings are already feeling a wee bit chilly), I needed something to cheer me up!
These days, the importance for Omega 3s, those essential fatty acids (EFAs) that we can only acquire from foods (our body can’t make them) is being emphasized all over the media and the supermarket aisles. EFAs are even added to foods in which they’d never appear naturally (such as orange juice), in what seems to me a pseudo-GMO fashion. And everyone is concerned about how to get their fill.
When I was in nutrition school back in the early 2000s, hardly anyone had even heard of Omega 3s. In class, we learned that the best sources for EFAs were salmon, walnuts, and flax seeds. Our teachers advised us to consume at least 1-2 teaspoons (10 ml) of the stuff a day. And the product they recommended most often to ensure we achieved our daily quota was fish oil.
For couple of years after school ended, I forced myself to take my fish oil daily, despite the fact that I was entirely unhappy with its source; further, the “lemon flavor” never really tasted like lemon to me, and I had a hard time swallowing it (literally). I tried mixing it in smoothies, but found that the flavor simply overpowered the smoothie. Finally, I determined to stop taking it when I cut other animal products out completely, and I turned to walnuts, flax and, later on, chia seeds for my Omega 3s.
Well, imagine my surprise when I learned that there’s a totally vegan Omega 3 oil out there, and one that is derived from plant and algae sources! When I was contacted by Kristine from Ascenta Health to see whether I was interested in reviewing their vegan Omega 3 oil, I was most surprised to discover that the company for which she worked was the same one that made NutraSea! The product she offered me was a vegan counterpart, called NutraVege.
I agreed to try the oil, making no promises. The bottle arrived a few days later, and I set up my station by the sink: open bottle in one hand, teaspoon in the other, full glass of water to drown out the taste on the counter. I poured; I slid the spoon into my mouth; I swallowed and grabbed the glass.
And then–the strangest thing happened! There was no need to drink. No need to mask the flavor at all, in fact, because it was actually extremely pleasant! The oil is smooth and clear with a subtle citrus note that lingers for a few seconds. In fact, the taste was so pleasant that I felt I could happily incorporate the oil into my recipes, though honestly, you can eat this stuff entirely on its own.
First I added some to a smoothie (this one has kale, cucumber, lettuce, plum, cinnamon, and coconut water):
As I suspected, it was dee-licious!
Next, I made this fantastic salad based on a recipe from Nava Atlas’s VegKitchen, subbing part of the oil with NutraVege. The addition of a citrus boost worked beautifully with the lime-based dressing. (You could also simply use olive oil for the dressing if you don’t have the NutraVege at home, of course).
Apart from its lovely flavor, NutraVege is also a powerful source of Omega 3s for vegans (with 20 times more DHA than flax, according to their website). One of the problems with plant-based sources of Omega-3s is that they don’t readily convert to DHA (those with low thyroid function, for instance, have a hard time with flax-based Omega 3s), but since NutraVege is derived from the Echium plantagineum plant (I had never heard of it before, either!), its source is readily converted and so offers a great alternative to fish-based oils. And the Algal DHA it contains is identical to that found in fish, since it’s actually the source eaten by the fish to provide their own DHA. (The company also provides a neat little chart comparing their oil to flax oil in terms of both cost and effectiveness. Take a look for more info.).
I was so thrilled with the sample, in fact, that I wrote back to Kristine and I askedher if I could give some away to one of you! She graciously agreed and then offered not one, not two, but three prizes to lucky DDD readers!
So if you’d like to win a bottle of Nutra-Vege of your very own, here’s all you have to do:
1) Live in Canada (so sorry, US friends–this is one giveaway restricted to Canada. I promise the next one will be open to everyone!).
2) Leave a Commenton this post telling me why you’d like to try it.
3) For extra entries, check out the Ascenta website and tell me one interesting fact you found there; follow @Ascenta_Health on twitter; tweet about the giveaway (using @rickiheller so I see it); ”like” Diet, Dessert and Dogs on Facebook and leave a comment on the wall; follow me on twitter and send me a tweet to @rickiheller; blog about this with a link back to this page; post about it on Facebook and link to Diet, Dessert and Dogs either here or on Facebook. For each of these, please come back here and leave a separate comment so I know you did so.
I’m really excited to have a healthy, delicious and vegan alternative to fish oils available for a great boost of Omega 3s and 6s. Now it’s easy to obtain all your essential fatty acids without animal products!
The giveaway will remain open until Friday, August 19th at midnight. I’ll then choose three winners at random and post their names by Monday. Please be sure to come back on Monday and check whether or not you’ve won! If I don’t hear from the winners within a week of announcing them, I’ll choose new winner(s).
Good luck, everyone!
And if you’d like to try that amazing salad, here ‘s the recipe.
Raw Sweet Potato and Greens Slaw (suitable for ACD all stages)
The minute I saw the recipe for Raw Sweet Potato and Cabbage Salad on Nava Atlas’s VegKitchen, I knew I had to try it. Grated raw sweet potato is perfect alongside these hearty shredded greens. I recombined Nava’s original ingredients in the blender for a creamy version of her dressing.
1/2 large sweet potato, peeled and grated
2 cups (480 ml) very thinly sliced dark leafy greens (I used a mix of chard and kale)
2 green onions, thinly sliced
1/2 cup (120 ml) fresh cilantro
heaping 1/4 cup (70 ml) raw cashews
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
2 tsp (10 ml) Nutra-Vege Omega 3 oil (or use more olive/avocado oil)
1/2-1 tsp (2.5-5 ml) dried chili flakes, to your taste
Place the sweet potato, greens and green onion in a salad bowl and toss to distribute evenly. Set aside.
In a blender, combine the remaining ingredients. Blend until smooth (you may need to add 1-2 Tbsp/15-30 ml water to achieve a pourable consistency).
Pour the dressing over the salad in the bowl and toss to coat well. Allow to sit for 20-30 minutes to allow the greens to soften a bit and for the flavors to blend. Makes 4-6 servings. Keep, covered in the refrigerator, up to 2 days.
And don’t forget: you can still submit your healthy recipe to this week’s Wellness Weekend, until midnight tomorrow (Monday)!
Thanks to everyone who entered the giveaway for a copy of Amy’s book, Simply Sugar and Gluten Free! I was thrilled that so many of you are interested in cooking without gluten or sugar. . . and having this book full of delicious and easy recipes!
Thanks to random.org, we have a winner!
Congratulations to Caroline, Number 103! Here’s Caroline’s comment:
Wow, these all sound amazing and incredibly healthy! I’m sure her cookbook has even more great recipes to look at and try!
Well, Caroline, now you’ll be able to try them! Please email me at dietdessertdogsATgmailDOTcom with your full name and mailing address so I can be sure your book gets out to you asap.
And be sure to come back tomorrow when I post my savory submission to this month’s SOS Kitchen Challenge featuring blueberries!
“Yeah, congrats to Caroline, Mum! And I do hope you know that dogs like blueberries, too, right?”
[A favorite raw breakfast: chocolate almond spread on apple slices.]
Remember the days when there was only one kind of nut butter–and nobody was allergic to it?
I think I ate peanut butter almost every day until my late 30s. As a kid, I slathered it on saltines alongside chocolate milk during cartoon-drenched Saturday mornings; I ate it in sandwiches for lunch throughout my teen years; once I acquired my own kitchen in which to experiment in my 20s, I packed it into celery hollows for snacks, baked it in cookies, muffins or the occasional Rice Krispie square; later, I ate it straight out of the jar for an immediate PMS pick-me-up, or after a late night when I was too tired to cook.
When I hit my 30s and moved to Toronto, I experienced an almond butter epiphany. For a time, I gave up the previously favored legume. In the past decade, I’ve branched out to hazelnut, pecan, walnut, cashew and “mystery” butters (ie, a combination of several different nuts). Nut butter is definitely a staple in the DDD household, and one of my favorite foods.
These days, it seems I’m once again battling the mercurial ups and downs of my scale (ever since baked goods–albeit ACD-friendly–have reappeared on my menus). With summer thoroughly upon us (whoopee! yahoo! yay! Danks Gott! Hallelujah! Bravo! Yeeeeee-haw!) and the desire for raw fruits and vegetables in full force, I thought I’d take advantage and amp up my intake of raw produce, thereby simultaneously reducing my intake of grains and flours as a way to get back on track. This raw almond butter offered a key resource in the battle.
While I do enjoy almond butter made from toasted almonds, it’s never been a favorite base for chocolate nut butter; I’ve always thought that, no matter how much chocolate is added, the toasted almond flavor always predominates. It’s sort of like another musician trying to sing a duet with Celine Dion–whether it’s R. Kelly, Andrea Bocelli or even Barbra Streisand–all you hear is that wacky Chanteuse. On the other hand, whenever I’ve sampled raw almond butter, I found the taste rather insipid and bland (sort of like listening to Michael Bublé).
In the end, it was the nondescript flavor that rendered raw almond butter an ideal vehicle for raw cacao in this recipe. When the two are blended together, the cacao really shines, revealing all its complex flavors from fruity notes of strawberry to caramel undertones and its own subtle honeyed sweetness. Yes, my friends, this is chocolate at its finest and in full flavor! I also used vanilla bean powder for the first time and was delighted with how it adds its own luscious fragrance and character to the mix.
Overall, this raw nut butter is easy to make (though it does take a bit of time) and is almost dessert-like in its chocolate intensity (in fact, once refrigerated, it firms up enough that the texture resminded me of fudge). Not so sweet that it requires toning down with something savory, it’s great directly on a spoon or spread on any (alimentary) partner you fancy. Drizzled on apple slices is one of my favorite ways to enjoy a decadent-tasting, still healthy and raw breakfast.
Who knows? I may revert to the classic peanut butter one day. But for now, Saturday mornings were made for Raw Chocolate Almond Butter.
And don’t forget. . .
Giveaways Gone Wild III continues! Don’t forget to enter for a chance to win a copy of my friend Amy Green’s new cookbook, Simply Sugar and Gluten Free! For a review, recipe, and all the details, see this post.
A fantastic spread atop toast, crackers, apple slices or whatever your fancy (raw sweet potato rounds worked really well for me). To make the spread suitable for ACD Stage One, simply sub carob powder for the cacao.
2 cups (340 g) raw natural almonds, with skin
3 Tbsp (45 ml) raw cacao powder (or cocoa, at your own risk–it is more bitter than cacao; or use carob for ACD Stage 1)
pinch fine sea salt
2 tsp (10 ml) whole vanilla bean powder or 1 tsp (5 ml) pure vanilla extract (see instructions)
3 Tbsp (45 ml) coconut oil, preferably organic
70-80 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)–about 1-1/4 tsp (6 ml)
Place the almonds, cacao powder, salt and vanilla bean powder in the bowl of a food processor (if using liquid vanilla extract, don’t add it yet, but save it to add with the stevia instead). Process until the mixture looks like a powder, with no pieces of almond visible.
Add the coconut oil and stevia (and liquid vanilla, if using) and continue to process until a ball forms, which will then roll around for a bit before breaking up into a paste; continue to process for another 3-5 minutes, scraping sides occasionally, until the butter is almost liquid and very smooth. (This may require some patience; if you just can’t wait, you’ll still enjoy a somewhat grainier nut butter.).
Pour into a clean jar or container and store in the refrigerator until ready to use. It will firm up in the fridge; for a softer, pourable nut butter, allow to come to room temperature before using. Makes about 1-1/4 cups (300 ml). Store, covered, in refrigerator up to 2 weeks.
*Note: to make the recipe ACD-Stage 1 friendly, simply sub carob powder for the cacao or cocoa. No, it won’t be chocolate any more, but it will still taste yummy.
This post is linked up to Sugar Free Sundays, where you’ll find a collection of recipes without refined sugar.
