And, TWO copies of Artisanal Gluten Free Cookingby Kelli and Peter Bronski (also not vegan). Peter was diagnosed with celiac disease in 2007, and Kelli is a professional chef, which makes for some gorgeous gluten-free fare!
For my own contribution this week, I decided to re-create a holiday staple that’s often used for gift-giving–Almond (or any nut) Bark!
According to the media, we should all be making homemade gifts this year, what with the economy as bad as it is. True, many of us may find ourselves frugally filling jars with mom’s granola recipe; mixing up homemade hot chocolate and bagging it with ribbons; placing shortbread and gingersnaps toe to toe in cellophane-lined boxes; steeping vanilla beans in vodka in tall, pretty bottles; or wrapping our own version of almond bark in glittery gift bags. But I’ve always loved making gifts of food for friends and family (and using a lot of “F”s in one sentence, too, apparently).
A gift of food is more than an inexpensive way to fulfill the need for a present. It represents time spent thinking about what the person might like, as well as time spent carefully preparing, baking (or soaking, or drying, or stirring, or whatever), and then carefully packaging the gift. It’s the personal dimension that makes it so special–and so cherished.
Well, having been on the ACD for almost 2 years now (I know, time flies when you’re fighting fungus), I thought about those of us who can’t enjoy the tradtional almond bark. I knew that an all-chocolate version (unsweetened chocolate with added stevia) could be bitter tasting, so I almost abandoned the idea. Then, about a month ago, I stopped in to the local health food store on my way home from work. I’d forgotten to bring a lunch with me (bad, bad) and was ravenous. I posed my usual enquiry: “Do you have any snack-like foods that are vegan, unprocessed, gluten free, without sweeteners of any kind except stevia, with no yeasts. . . etc.?”
“On a candida protocol?” the clerk asked. Smart cookie, that one (though, inevitably, one likely containing gluten, sweetener, or yeast).
“Why yes! Yes I am!” I responded. As expected, she led me to the bags of Mary’s Sticks and Twigs. Snack-like, yes, but not sweet.
“Oh, wait!” she went on, heading toward the bulk section. “We just got these carob-covered almonds. They’re vegan, with no added sugars. Just carob coating. I actually tried them and they’re not bad at all. . . “
Well, desperate times call for desperate measures. “You’re sure they’re vegan?” I insisted. “Yep,” she replied. “Just carob and almonds.”
Perhaps it was my near-blinding hunger,* or perhaps just that they looked so much like chocolate-covered almonds. Either way, I managed to consume the entire portion on the way home. While perhaps not the most ACD-friendly snack (I’m sure the oils used weren’t top quality), at least there were no sweeteners to spike my blood sugar, I reasoned.
Sadly, the next time I visited the same store, they had posted the ingredient list for the almonds–and the second from the top was “whey powder.” A DAIRY PRODUCT!!! Never mind that dairy is a hidden source of natural sugars not recommended for the ACD; but whey is most definitely NOT vegan. I really hate it when I find out, after the fact, that I’ve eaten something I don’t want to eat. Grrrr.
[Freshly made nut bark still in the pan, just set.]
That made me more determined to create my own version. I decided to combine the concept of barely-sweet carob coating with various nuts to create a carob-based stevia-sweetened nut bark! After playing with proportions of carob vs. chocolate, I came up with a very appealing variation that uses very little stevia, retains a smooth, chocolatey consistency, and offers up a tiny hint of peppermint in reverence to the season. It would make a perfect gift for anyone who’s on an anti-candida regimen, Type II diabetics, or anyone concerned with blood sugar levels (which would be everyone around the holidays, I’m guessing).
Of course, if your dietary habits allow, you can make this the old-fashioned way, with semisweet chocolate instead of the carob; omit the stevia in that case.
* Who am I kidding? I’ve never experienced “near-blinding hunger” in my life. . . I always make sure to eat long before that!
[. . . and revealing the nutty goodness inside.]
Dark “Chocolate” Nut Bark for Gift Giving (ACD Stage 2 and beyond)
A perfect gift for those you love. . . this nut bark won’t spike blood sugar levels and contains minimal caffeine because of the carob. Plus it’s filled with heart-healthy oils courtesy of the nuts.
3/4 cup (60 g) unsweetened carob chips
1.5 ounces (45 g) good quality unsweetened chocolate (I used Cocoa Camino), chopped
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
pinch fine sea salt
15-25 drops plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) pure vanilla extract
3 Tbsp (45 ml) soymilk powder
1 cup (240 ml) unsalted toasted nuts–your choice (I used cashews and almonds)
3 Tbsp (45 ml) lightly toasted seeds (I used sunflower, but pumpkin would be stellar)
Line an 8 x 8 inch (20 cm) square pan with plastic wrap and set aside.
In a small, heavy-bottomed pot, melt the carob chips, chocolate and coconut oil over lowest possible heat, stirring constantly. Remove from heat and stir in the salt, stevia and vanilla. Transfer the mixture to the bowl of a mini food processor or blender.
Add the soymilk powder and process until perfectly smooth. Stir in the nuts and seeds to coat.
Working quickly (the carob chips will cause it to set fairly fast), pour the mixture into the prepared pan and tilt the pan this way and that until the mixture is evenly distributed (if you try to spread it out with a spatula, you will dull the naturally glossy sheen on top). Set aside at room temperature and allow to set; mine took about an hour in a cool kitchen. Or place in the fridge for about 20 minutes.
Once set, remove from pan, peel off the plastic, and break into shards of “bark.” Wrap in decorative cellophane, bags, or boxes as gifts.
Variations: the recipe is infinitely adaptable–you can add dried fruits if permitted, cacao nibs, coffee beans, candied ginger, or whatever strikes your fancy.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
For some reason, I seem to be a little lethargic this year when it comes to dispensing the holiday cheer. It’s not that I’m begrudge anyone else their cookie exchanges, or tree-ornament earrings, or constant Muzak carols, or Santa Claus shower curtains.* It’s just that I haven’t been able to muster the spirit of the season to partake in those things myself. Sniff!
True, the HH is one of those people who’d rather not make a fuss over the holidays (or, hmm, anything, come to think of it). So I am usually the instigator when it comes to setting up our little tree, decorating the house, wrapping and putting out presents, or planning a festive feast. This year, though, I’ve been dragging my feet.
Could it be that my loathing of winter has finally superceded my adoration of the holidays? Could it be that the HH and his laissez-faire attitude have finally exerted their influence on me? Could it be that the infernal interloper, the ACD–who showed up unexpectedly last winter and now refuses to leave until all my candida symptoms are eradicated–has put a damper on the season? (Well, even I have to admit that it’s a tad more difficult to cook up a traditional feast–complete with holiday sweet treats–on this diet. Which is why I’ve been working really hard on a slew of holiday and festive recipes–including ACD-friendly desserts–that I’ll be offering in an ebook in just a couple of days!).
Unlike last year, when I went a wee bit overboard creating all manner of gastronomic gifts, I just haven’t immersed myself in the spirit as of yet (I suppose being unable to imbibe any type of spirit this season may have something to do with it as well). It’s amazing how many homemade gifts are meant to be sweet, or baked, or desserts, isn’t it?
But then it occurred to me–what about all the other delicious foods: condiments, seasonings, dips, spreads, dry soup mixes–that could constitute gifts? And suddenly, the spirit of Christmas Present touched me once again. Whoo-hoo! Time to get to the kitchen!
I’ve decided to give a few homemade, foodie gifts this year, even if I can’t eat them all. Into the mix will go ACD-friendly recipes as well, but only if anyone could appreciate them. This pesto falls into the latter category.
A milder take on conventional (basil-and-pine-nut) pesto, this cilantro based version is extremely versatile and very tasty. I originally created the recipe because I wasn’t allowed many alternatives on the ACD and wanted to use Brazil nuts–one of the only nuts I could eat–in a novel manner. Now, I must admit, I like it at least as much as “regular” pesto, if not more. And the beauty of this recipe is that it’s incredibly quick and easy; just blend, scoop into a clean jar, label and wrap for a perfect hostess gift, treat for a co-worker, or stocking stuffer.
Slather the pesto on crackers for a quick snack, or toss with your favorite grain for an instant pilaf. As in the photo, below, you can also toss with still-warm potatoes, grape tomatoes and sliced green onions for a delicious winter potato salad. I also like this tossed with freshly steamed kale.
Don’t you feel like hopping right up and starting to make some foodie gifts right now? I’ll race you to the kitchen.
Now, that’s the spirit!
“Mum, it’s not true that Dad never makes a fuss over anything–he fusses over us all the time. Just try wagging your tail and kissing his hand when he comes home from work, and he’ll make a fuss over you, too.”
* Honestly, I wouldn’t have even known such things existed, except The Nurse actually owns one of these!
Brazil-Nut Cilantro Pesto
Use as you would any pesto, in pasta, soups, or as an appetizer on crackers.
2 cloves garlic, minced
1/2 cup (120 ml) halved Brazil Nuts
1 cup (240 ml) very loosely packed cilantro leaves, or use a combination of cilantro and parsley
2-3 Tbsp (30-45 ml) extra virgin olive oil, as you like
1 Tbsp (15 ml) freshly squeezed lemon juice
pinch fine sea salt
In a small food processor, blend together the garlic and nuts until crumbly. Add remaining ingredients and blend until smooth but still grainy. Store in an airtight container in the refrigerator up to 10 days. Makes about 1 cup (240 ml).
I’ll post a “real” entry later today, but wanted to duck in early to remind y’all that today is the last day to enter the Matcha Source Green Tea Kit and Tea giveaway!
I love drinking green tea not only for the amazing health benefits, but also for the alluring, addictive taste (and incredible green color). I’d love for you to try it, too!
This gorgeous kit would make a great Christmas or Hannukah present. To enter the giveaway, click here .
[There's just nothing like a homemade gift for the holidays. This year, with the purse strings a little tighter than usual, I'm determined to make at least a few in my kitchen--and thought I'd share my ideas in case you'd like to partake, too. Here's the last post in the series.]
Can it be possible that there are only TWO DAYS LEFT before Christmas?? The last few months seem to have flashed by–faster than the scenery outside a train window. Or your waiter at a busy New York bistro. Or the chaps on a Chippendale dancer. Or even Taylor Hicks’s 15 seconds of fame. Where have the langorous, sunny days of summer gone? Whence the flip-flops, the frayed T-shirts, the cutoffs, the rain-stained Keds? To what secret destination have all the squirrels sequestered themselves (to the great dismay of The Girls)? How did I miss entirely the red and gold and sepia-emblazoned maple trees of autumn?
Instead, we’re suddenly faced with pummeling snow, jarring, backward-beeping snowplows outside our bedroom window at 5:47 AM, innumerable layers of socks, long underwear, undershirts, turtlenecks, polar fleece, scarves, hats, earmuffs (yes, those last two at the same time), mini-gloves inside bigger gloves, boots, cleats on boots–basically, about 14 extra pounds to lug around on our bodies between December and March. (And that’s not even taking into account any of the chocolate I’ve eaten.)
Well, as promised, here’s the final Gastronomic Gift that, like the days just passed, can be completed in a flash. These are not ornate, sugar-coated or piped with brightly colored icing for the holidays, but nevertheless, they were so good that I felt it would be Scrooge-like to withold these gems.
I don’t know why, but macaroons spell “holiday” to me (maybe somebody should lend me a dictionary). This recipe for amazingly chewy, chocolatey, irresistible macaroon-like cookies is taken (almost) verbatim from the brilliant Ellen Abraham’s Simple Treats, and it is a defnite winner. At a recent pot luck supper at my place (post to come anon), all eight of the women present raved over these and the cookies were gone, well, in a flash.
Properly named Chocolate Coconut Cookies by their creator, these yummy bites came together easily and quickly with the aid of my trusty food processor (which, I’ve discovered as I transcribe the final recipes for the cookbook, has become quite the fixture in my baking these days). Once baked and cooled, the cookies can be stored and packaged without worry, as they are fairly sturdy as well.
Since the CFO is scheduled to arrive tomorrow, I’ll be taking a break from blogging between now and some time after Christmas (except for an already pre-scheduled post on the 25th).
Our celebration this year will be quiet and intimate, but special nonetheless. And, for the first time, with just more than a year of blogging under my belt (and see? without even leaping on that opportunity for a fat-belt joke), I feel very lucky to be sharing this first holiday season with all of you, my readers and other bloggers I’ve “met” in the past 13 months. I couldn’t have imagined how much I’d come to love and appreciate this amazing community back in November 2007, when I started this blog.
So thank you, all, for reading, for commenting, for offering your own blog posts, recipes, and ideas on a regular basis. Here’s wishing you all a peaceful, restful, joyful holiday season. I hope you are able to spend time with those you love, those you care about, and those who make you laugh. And throw in some great food and gifts while you’re at it, too.
* * * Happy Holidays! * * *
“Um, Mum, did we hear you correctly? Did you just mention that Auntie CFO is coming to visit–?? All-RIGHT! New Nylabones!”
[And don't forget: There's still one day left to bid on any of the fabulous prizes for Menu for Hope. Just go to the main donation page and pick something you like, for only $10 per ticket--proceeds go to the UN World Food Programme. My prize is a year's subscription to Martha Stewart Living magazine, plus a one kilo (2 lb.) jar of Omega Nutrtion organic coconut oil.Prize code: CA 05.]
These spectacular treats are deceptively simple to make, and totally addictive. If you manage to save enough to give away, be sure to print a warning on the package.
1/2 cup (60 g.) cocoa powder
1/4 cup (30 g.) barley flour
1/4 tsp. (1 ml.) baking soda
1/4 tsp. (1 ml.) baking powder
1/4 tsp. (1 ml.) fine sea salt
2-1/2 cups (190 g.) shredded, unsweetened coconut, lightly toasted [I didn't bother to toast it and it was still fine!]
1/3 cup (about 100 g.) date purée OR 8 pitted, dried unsweetened dates
1 Tbsp. (15 ml.) water, if using date purée; OR 5 Tbsp. (75 ml.) water, if using dried dates
1 cup (180 g.) Sucanat
1 tsp. (5 ml.) pure vanilla extract
Preheat oven to 350F (180C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
Place the cocoa, flour, baking soda, baking powder and sea salt into the bowl of a food processor (no need to sift, as the processor will do that work). Add the coconut and pulse once or twice to combine. Add the dates or date purée, either 1 Tbsp./15 ml. water (for purée) or 5 Tbsp. /75 ml. water (for dry dates), and Sucanat to the flour mixture. Pulse repeatedly until the dates are incorporated (for dry dates, they should be chopped very fine), and the mixture comes together in a moist dough.
With a small ice cream scoop or tablespoon, measure out balls of dough and place about 2 inches (5 cm.) apart on cookie sheets. Flatten cookies slightly with your palm or the bottom of a glass. (For a more decorative cookie, you can dip a fork in water and then press around the edges with the fork, as in the edges of the Jam-Filled Turnovers).
Bake for 12-15 minutes, rotating pans once about halfway through, until cookies are dry on top and lightly browned on the bottom (use a spatula to lift a cookie and peek underneath). Let cool on cookie sheets for 5 to 6 minutes before removing to a cooling rack. Makes 18-20 cookies. May be frozen.
GG III: Marzipan-Topped Shortbread **Note: the original recipe was somehow transcribed incorrectly–please use the current version with the correct amount of flour!!
