Diet, Dessert and Dogs

* Or, You Put WHAT in Those Brownies?

*Or, Cheech and Chong’s Favorite Dessert

FIRST THINGS FIRST–A BIG “THANK YOU”: Before I get to all the “hemp in brownies” jokes (and you know that I will), I wanted to post a quick update about my absence this past week and express my thanks to all of you.

A huge, heartfelt THANK YOU to each and every one of you who commented, who emailed, who tweeted or who sent your good wishes for my dad (and me) on Facebook.  I was incredibly touched by the outpouring of sympathy and all the positive energy and virtual hugs that were sent my way.  I appreciate all of your support more than I can say. 

And guess what?  It worked! After a hellish (or should that be “Heller-ish?”) week in the hospital, my dad is now stable and was flown home to Montreal yesterday.  We are waiting to hear from the doctors about whether he’ll be sent to rehab (aka convalescent home) or something else.  Given that he had a heart attack followed by emergency surgery to unblock an artery (and a stent inserted in said artery), he is doing amazingly well.  I will still likely be travelling back and forth between Toronto and Montreal most weekends, though, so I may not be posting quite as regularly.

But for now–we can celebrate with brownies!  This is a recipe I developed before I left but never had a chance to post.  Apart from the obvious associations of hemp in brownies, I’m calling these “Happy Brownies” because they represent the happy outcome after my dad’s ordeal.

And for anyone who suspects that hemp brownies are truly a throwback to the 60s, let me say, first of all, that the hemp seeds in these are the edible kind, so you are not ingesting any mind-altering chemicals whatsoever here (unless you count the flood of serotonins in the brain due to their heavenly taste); and second of all, hemp is not the same thing as hash, and of course the classic hippie confection was a hash brownie; and third of all, how the heck would I even know, because I never did manage to consume any of the latter, even in my undergrad days, because I am such a nerd that nobody ever offered me any, and hash brownies never appealed to me, anyway–I mean, why sully your chocolate with psychedelic drugs?

These ethereal little bites came about a few weeks ago when I decided to recreate a packaged product I found in the health food store. I know there are lots of blogs and websites out there attempting to reproduce other foods; for example, this site recreates restaurant meals; this one tries to recreate convenience foods; this one converts elaborate omni meals into vegan ones; and so on.  While I do, occasionally, find inspiration in restaurant meals, I am not one of those people who makes a point of creating a copycat version of something I’ve eaten. 

Having said that, though, I nevertheless sometimes feel the need to develop my own take on a food because (a) I just love it so much that I want it again at home; (b) I may not be able to access it in stores where I live; or (c) I am so ticked off at the price of the original item (and I know I could probably reproduce something almost the same at home) that I feel I should do so. 

These hemp brownies fall into that last category.  You see, there exists a grain-free, sugar-free, vegan hemp brownie already right here in Toronto, and it’s available in single serving packs at most health food stores. The other day, I was shopping at Ambrosia (I swear, they should just put out a cot in one of the aisles for me) and saw these little squares.  The ingredients were almonds, hemp, agave nectar, cocoa, palm oil, soda–and that’s about it. 

The brownie was really good–surprisingly fudgy, in fact–and it contained ingredients I could (at least occasionally) eat.  I bought it despite the $1.99 price for a teensy, tinesy, terribly wee piece (about 2″ x 1.5″, or 5 cm x 3.8 cm). Then I went home and started playing in the kitchen.

Well, I daresay I like my version better than the original.  Mine possess a dryer, slightly crispy exterior and a dense, fudgy, moist interior.  The flavor intensifies and blossoms as they cool–I tried one warm (the way I used to like “regular” brownies) but it was too soft in the middle and the chocolate flavor didn’t speak loudly enough. But upon cooling, those characteristics changed entirely.  The HH (the arbiter of all things healthy and GF) decided that they were as good as any brownie he’d ever tasted.

Given that I first created the recipe a few weeks ago, there remains not one of these little gems left in my refrigerator.  But with the happy, healthy vibes buzzing throughout the house today, I may just have to whip up another batch in celebration of my dad’s return home.  Given his age and current condition, though, I’d better not tell him they contain hemp.

This recipe is linked to Amy’s Slightly Indulgent Tuesdays event, where you can find lots of other healthier recipes, too.

Last Year at this Time: Virtual Spring: Katie’s Aspara-Dip

Two Years Ago: Maple Mania I: Maple-Flax Cookies (ACD maintenance only, GF).

Three Years Ago: Ten Things that Make Me Happy (meme)

© Diet, Dessert and Dogs

[Zucchini Pasta Bolognese--hearty and delicious]

Dealing with all the exigencies of the anti candida diet (ACD) can really be a challenge.  After more than a year without sugars (sniff, boo hoo), most fruits (miss ya, mangoes!), gluten (you were overrated anyway), yeasts (nooch!  nooch!), fungi (bye, bye, portobello steaks) or anything else fermented (thank God you can get black olives cured in oil), I’ve often found that turning to raw foods is a fairly easy way to ensure compliance. 

Apart from raw desserts (which tend to rely on dates and other fruits), it’s pretty simple to stick to the ACD guidelines by choosing from the living foods menu, as it already eliminates most sweeteners and most grains or grain products (and, let’s face it, most of us on the ACD probably got there by overdoing it on the sweets and grains).

As a result, I was particularly delighted that the folks at Book Publishing Company sent me a copy of the latest in the “Becoming” series of books by Brenda Davis and Vesanto Melina, Becoming Raw: The Essential Guide to Raw Vegan Diets. I already own the other two books (Becoming Vegetarian and Becoming Vegan), so I knew I was in for a treat with this new tome as well. (The publisher provided a complimentary copy of the book for review. To view this blog’s entire disclosure policy, click here).

Like its predecessors, this newest volume is brimming with useful and often fascinating information, covering virtually every detail you’ll need to know if you’re contemplating a switch to a raw, plant-based diet. In her review, Alisa called the book (at 376 pages) a “dense read.”  And while it does, indeed, offer a plethora of statistics, charts, tables, definitions and other details, I must admit that this is just the kind of extensive and comprehensive information–all backed by solid scientific research–that I enjoy reading (and which fans have come to expect from this duo of nutritionists).  As a reference book, Becoming Raw provides a sturdy basis on which to transition to a raw vegan diet.

The introductory chapter, “Becoming Raw for Life,” addresses some of the typical questions and concerns associated with embracing a raw foods diet.  For instance, can one obtain enough protein on a raw regime?  What about cooked foods?  Right from the outset, the authors’ approach to the topic is open minded and eschews any too-rigid stance (they argue that cooked foods are not necessarily a bad thing, even though an entirely raw diet may be perfectly healthy for some people).

They also offer a comprehensive history of the raw foods movement from the pioneers to the current icons, including the many illnesses that see improvement on a raw diet.  From rheumatoid arthritis to cardiovascular disease, diabetes,  obesity and many more, a raw food diet appears to offer benefits in preventing and treating these conditions. The authors also present abundant information about plant chemicals and compounds (such as antioxidants) that can benefit health, as well as some of the problems with cooked food (such as acrylamide, a byproduct of heating most starchy foods).

[Green Giant juice: kale, romaine, cucumber, apple, celery, lemon, ginger]

The subsequent chapters about macronutrients (proteins, carbs and fats) and micronutrients (vitamins and minerals) could easily rival those in texts I studied while in nutrition school for their breadth and detailed explanations of how these nutrients function in the body, why we need them, and how much to ingest for optimal health.

The chapter on carbohydrates, for instance, provides a thorough definition of the glycemic index (GI), glycemic load, and an explanation of why some foods with a higher GI may nevertheless be a better choice for their ultimate effect on blood sugar levels (crucial for someone like moi who follows an ACD).  They point out, “watermelon has a glycemic index of 72, which is very high (higher than white bread or white sugar).”  On the other hand, “a 3.5 ounce (100 gram) serving of watermelon provides only 8 grams of carbohydrate. In order to get the blood glucose results predicted by the glycemic index, a person would need to eat about 6.25 servings, or 22 ounces (625 grams) of watermelon.”  Does this suggest, I wondered, that raw fruits would actually be acceptable on the ACD, even if they’re sweet?  For now, I’m sticking with the original diet, but this fact is definitely intriguing.

Finally, the authors devote an entire chapter to “The Great Enzyme Controversy,” addressing theories and research about whether or not enzymes in raw foods are essential and account for the health-promoting benefits of these foods.  (I won’t reveal their final conclusion, but will let you read the ultimate results on your own.)

Concluding true to its subtitle as an “essential guide,” the book wraps up with suggested menus and enough recipes in each category (juices, breakfast foods, soups, salads, main dishes, desserts) to get you started on your own raw regimen.  The two recipes I sampled (Green Giant Juice and Zucchini Linguine with Bolognese Sauce) were superb. For more recipes from the book, check Alisa’s review and Lisa’s series about the book, which begins here. 

Becoming Raw is an excellent resource that clarifies and demystifes the raw vegan diet.  As with their previous best selling books, Davis and Melina can help to direct you on a path toward a plant-based, raw lifestyle in a way that’s informed, intelligent, and health-promoting.

Becoming Raw: The Essential Guide to Raw Vegan Diets.  Brenda Davis, RD and Vesanto Melina, MS, RD, with Rynn Berry. $24.95 US. 352 pages. Book Publishing Company, 2010. 

Celeriac (or Zucchini) Linguine with Bolognese Sauce and Hemp Parmesan (plus myACD-friendly version)

While the list of ingredients may seem daunting, you can prepare the seed mix and hemp parmesan in advance, and the dish can later be assembled very quickly. Incredibly satisfying and every bit as filling as meat-based pasta, this multi-layered dish provides an impressive 21 grams of protein, 17 g of dietary fiber, and 277 mg of calcium per serving.  I used zucchini as my grocer was out of celeriac, but I’m sure the celery root would be equally delectable. My ACD-based changes follow.

Tomato Sauce (makes about 4 cups/1 liter):

20 sundried tomato halves or pieces, soaked for 6-24 hours in 1-2/3 cups (414 ml) water

5 pitted medjool dates, or 10 pitted regular dates, soaked for 6-24 hours in 1/3 cup (80 ml) water

1/4 red onion, chopped

1 Tbsp (15 ml) dried oregano

1 clove garlic, minced

2 tomatoes, chopped

1 cup (250 ml) grated carrots

Seed Mix (makes about 2 cups/500 ml):

1/2 cup (125 ml) shredded carrot

1/2 cup (125 ml) chopped fresh parsley

1/2 cup (125 ml) sunflower seeds, soaked for 1 hour, drained and rinsed

2-4 Tbsp (30-60 ml) Nama shoyu or tamari (soy sauce)

2 Tbsp (30 ml) freshly squeezed lemon juice or apple cider vinegar

1 Tbsp (15 ml) miso

1/4 cup (60 ml) sesame seeds, soaked for 1 hour, drained and rinsed

1/4 cup (60 ml) hempseeds

Celeriac Linguine (makes 8 cups/2 liters):

8 cups (2 liters) shredded celeriac or zucchini (spiralized, julienned witha  mandolin, or grated)

2 Tbsp (30 ml) extra virgin olive oil

juice of 1/2 lemon

Hemp Parmesan (makes 1/4 cup/60 ml):

2 Tbsp (30 ml) hempseeds

2 Tbsp (30 ml) nutritional yeast flakes

1/8 tsp (3/4 ml) salt

To make the tomato sauce, put the sundried tomaotes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots.

To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, the Seed Mix will keep for 3 days.

Alternately, spread the Seed Mix on a dehydrator tray with a nonstick sheet.  Dehydrate at 115 degrees F (46 C) for 3 hours. Crumble with your fingers.  Serve warm or store in the refrigerator.

To make the Celeriac Linguine, combine allt he ingredients in a large bowl. Toss until evenly mixed.  Cover and refrigerate until serving time, up to 4 hours.

Tip: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out.

To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month.

Assemble lthe finished dish just before serving. For each serving, arrange 2 cups (500 ml) of hte Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently[I folded gently so that the seed mix retained some of its own texture scattered throughout the sauce] . Top each serving with about 1-1/2 cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 Tbsp (15 ml) of the Hemp Parmesan.  Makes 4 hearty servings.

ACD-Friendly Variation (Phase I and beyond):

I followed the original recipe as written, except for these changes:

For the Tomato Sauce: use 2 pints (about 500 ml) grape tomatoes instead of the sundried tomatoes.  Remove 1 cup/240 ml (20-30 tomatoes) and cut in half; reserve for later.  Preheat oven to 325F (170C) and place the remainder of the tomatoes on a cookie sheet lined with parchment.  Bake until the tomatoes begin to dry out and wrinkle a bit, 40-50 minutes.  Allow to cool slightly.  Use the baked tomatoes in place of the sundried tomatoes, and the reserved (chopped) tomatoes in place of the 2 chopped tomatoes in the original recipe; do not add any extra water (as in the original recipe), unless necessary to achieve a sauce-like texture.

Omit the dates and use 10-20 drops of stevia instead (adjust to your taste, and based on how sweet your baked tomatoes are). Do not add extra water, as in the original recipe. I also added 2 tsp (10 ml) dried basil to the sauce.

For the Hemp Parmesan: Omit the nutritional yeast and use 2 Tbsp (30 ml) pine nuts instead.

Two Years Ago: Prufrock Special (Chilled Peach Soup)

You might also like: Raw “Pad Thai”

© 2010 Diet, Dessert and Dogs 

This month’s SOS (Sweet or Savory) Kitchen Challenge asked readers to whip up dishes with spinach, and wow, did you ever take on this challenge with gusto! We received a dozen fantastic, creative recipes to try that all highlight the super-healthy leafy green.  And yes, a few desserts are included as well!

Thanks to everyone who entered the challenge this month.  As always, if you’ve submitted a recipe and I forgot to include it here, please let me know asap so I can add it to the list.

Here’s what’s on the menu with spinach:

THE SAVORY CONTRIBUTIONS:

Our very first entry was from Janet at Taste Space (Toronto) –a colorful and delicious Quinoa and Butternut Squash Spinach Salad with Cranberry and Pear. Well, I think the title tells you everything you need to know–doesn’t that just sound delectable? This savory salad is also a bit sweet with the pear and cranberries. Suitable for gluten free, vegan, sugar free, egg free and dairy free diets.

Jacqueline of Tinned Tomatoes (Dundee, Scotland) offers up a great recipe for Spicy Spinach and Potato Curry adapted from a recipe she found in one huge tome of a cookbook.  Her pics look great (and check out the gratuitious cuteness of her new baby, Cooper!) This recipe is suitable for gluten free, soy-free, vegan, and ACD diets (contains coconut milk).

Kiersten from Full of Beans (Charlotte, NC )’s vegan Coconut Curried Chickpeas and Spinach looks like the perfect quick weekday dinner.  I love a good curry, and with chickpeas AND spinach, you can’t go wrong with this one! Vegan, soy-free, gluten free, ACD-friendly and otherwise nut-free.

A double savory whammy comes to us from Lisa of Vegan Cookbook Critic (Toronto).  First up, Lisa created a quick and easy savory Avocado-Spinach Spread–just look at the deep emerald color of that dip!

She also “uncooked” some gorgeously green Spinach-Hemp Flatbreads on which to spread it. Unlike many other dehydrated flatbreads, these remain soft, perfect for sandwiches. These both are vegan, dairy free, gluten free, raw, and sugar free.

Mom at the Gluten-Free Edge (Georgetown, Texas) decided that her Spinach Mushroom Pie should undergo a vegan revamp for this month’s entry! This is her remake of a long-time favorite recipe, and it worked out beautifully. The recipe is gluten free and vegan.

Donna from Fab Frugal Food (Provo, Utah) turned to Thai inspiration for her Wilted Spinach Salad with Thai Peanut Vinaigrette.  Using all natural peanut butter was the key to this delectable looking salad.  It’s gluten free, vegan and sugar free. 

Chaya from The Comfy Cook is back this month with a fabulous Oriental Rice Pizza.  This savory dish is filled with veggies and is a snap to make with its rice-based crust. It’s gluten free, sugar free and dairy free.

Johanna of Green Gourmet Giraffe (Melbourne, Australia) offers a cheezy spinach-based soup this month with her Pumpkin, Bean and Spinach Soup. While the recipe itself looks delicious, half the fun of the recipe is Johanna’s recounting of the experimentation that led her to it.  And doesn’t the concept of tofu croutons just sound fabulous?

Valerie of City Life Eats (Washington, DC) has created a Lemony Spinach Pepita Pesto. With a unique combination of ingredients, this pesto would be delicious on more than just pasta. It’s gluten free, vegan, nut free, sugar free and ACD-friendly.

Aubree Cherie, who blogs at Living Free (Kennett Square, PA), decided to move out of her usual spinach zone with these Almond Spinach Biscuits.  A great savory biscuit with a hint of sweet (dried cranberries), these treats were gobbled up by her significant other in no time.  Definitely a fun (and delicious) recipe.  Gluten free, sugar free, vegan and ACD-friendly.

My event partner, Kim at Affairs of Living, cooked up a fabulous Creamy Spinach and Celeriac Soup for those days when you crave something rich and healthy at the same time.  The recipe is vegan, gluten free, sugar free, ACD friendly, soy free and nut free.

My savory contribution this month is a Classic Tofu Quiche recipe that I’ve had for years but never thought to post.  The millet crust helps to make it quick, easy, and delicious! It’s gluten free, sugar free and vegan.

THE SWEET CONTRIBUTIONS (Yes, even spinach has a sweet side!):

Rachel from My Munchable Musings (WA) treated us to two sweet recipes this month! First up are these Spring Picnic Cupcakes, her take on the classic Strawberry and Spinach Salad–in a sweet mini confection! She’s also included a great bit of additional history and nutritional information about spinach here.  These are wheat free, sugar free and vegan.

Rachel also created these adorable Green Thumb Print Cookies, that are gluten free!  I love how the strawberry sits perfectly in the thumb print–seriously yummy looking.  These are gluten free, sugar free and vegan.

Kim’s second contribution this month is her Invisible Spinach Smoothie.  While you may have enjoyed smoothies with spinach before, this quick and easy recipe contains another veggie that you might not expect.  Vegan, ACD-friendly, gluten free.

Finally, my sweet contribution is this Green Monster Muffin.  Based on the concept of green smoothies, these muffins offer up spinach in a slightly sweet, hearty breakfast baked good.  I’ve used chopped apples, but you could add in raisins or even chocolate chips to the mix if you like.  Vegan, sugar free, gluten free.

Thanks again to everyone who played along this month.  Enjoy these recipes until next month, when Kim–our hostess for June’s Challenge–will announce the new SOS ingredient.

Last Year at this Time: The Ultimate Slow Food: Lupini Beans with Garlic and Olive Oil

Two Years Ago: When Cheesecake is Love (GF filling; spelt crust)

© 2010 Diet, Dessert and Dogs