Diet, Dessert and Dogs

In case you haven’t noticed, we Canadians are pretty obsessed with the weather.  It rules our schedules, our wardrobes and our moods.  Wake up to sunny skies and 26C (79 F), as we did a couple of weeks ago, and it’s going to be a good day.  Wake up to glum, sodden skies, and that scowl won’t leave your face for the next 18 hours. 

The weather influences how early you have to leave for work, your choice of foot covering for the day, whether your hair will behave or not, and how long your dog-walk will be.  Good or bad, it can even inspire me to haiku:

Last week was summer.
This week, earmuffs have returned.
Oh, Canada–why?

 (If you’re in the mood for more random haiku–including the HH’s magnum opus from his childhood–see this post).

Despite the unseasonally inclement weather this week, I’ve been hankering after raw foods for some reason.  (I’ve also been dreaming of appearing on The Ellen Show, but that’s pretty much standard every week these days.)

Maybe I’m just classically conditioned to react this way at this time of year, thermostat to the contrary or not. It’s sort of like being hungry at 12:00 noon, even if I’ve eaten breakfast at 11:00 AM; my head says, “Oh, yeah! Time to eat!” and I heed the call, even if my tummy is still churning through my cereal.  (Still trying to work on that “listen-to-your-body-signals” thing).  Whatever; I decided to give in to the impulse, and whip up some broccoli hummus.

“Mum, are you suggesting that there’s something wrong with classical conditioning?  And does this mean all of our work with that nice Mr. Pavlov was for naught? But you will still give us those treats every time you ring a bell, won’t you? “

This is Gena’s fantabulous recipe, so I can’t really take  the cake  this man to be my lawfully wedded husband  the heat  the credit for it. However, I did minimally adapt it since, unlike Gena, I find it’s a rare hummus I can enjoy without a good hit of garlic included.  If you prefer yours without the added allicin, then by all means, leave it out.  I also substituted miso for the nutritional yeast, since I’m still adhering to ACD, of course. 

The recipe is perfect in its simplicity, like a classic string of pearls, or a  Henry Moore sculpture, or Jessica Simpson.  I couldn’t believe how quickly it came together, and how scrumptious it was.  The zucchini confers both smoothness and creaminess, just as it does in Gena’s remarkably delicious zucchini dressing (which I’ve been making almost daily for the past couple of weeks) as well; and the tahini provides a bit more density and heft for spreading.

Even if you’re not a fan of broccoli, you’ll likely enjoy this, as the flavor is tempered by the tahini.  I’ve had the hummus spread on a raw collard wrap and on rice cakes–both work beautifully.  And between the broccoli and tahini, you’re getting a nice hit of calcium in each serving. All in all, a bowl of yum.

And if you squint really hard at that photo up top, you can pretend it’s a poetry-inspiring photo of  the sun, its rays emanating warmth and sunny dispositions across our Canadian skies this morning. 

Gena’s Raw Broccoli Hummus (ACD Phase I and beyond)

adapted from Choosing Raw

This quick and easy spread is a perfect alternative to standard hummus, especially if you’re trying to reduce starchy foods.  And since the main ingredients are broccoli and zucchini, you can even enjoy a little more than you would the regular stuff–without worrying about the calories.

1-1/2 cups (360 ml) raw broccoli, chopped

1-1/2 cups (360 ml) raw zucchini with skin, chopped

1 medium clove garlic, minced

1/3 cup raw tahini (sesame paste)–use regular, as I did, if you don’t mind that the recipe isn’t entirely raw

1 Tbsp (15 ml) mild miso*

1/2 tsp (2.5 ml) cumin

3 Tbsp (45 ml) freshly squeezed lemon juice

fresh ground pepper, to taste

olive oil, for drizzling

Place the broccoli and zucchini in a food processor and process until almost smooth.  Add the remaining ingredients and continue to process until smooth and creamy, scraping down sides of processor bowl as necessary. Taste and adjust seasonings.  Serve immediately or refrigerate. Makes about 2 cups.  Will keep, covered, in refrigerator up to 3 days.

*NOTE: For ACD Phase I, use Bragg’s instead of miso.

Last Year at this Time: Virtual Vacation by the Sea and Appetizers for Two

Two Years Ago: French Toast Soufflé with Summer Berries (pre-ACD recipe)

© 2010 Diet, Dessert and Dogs

* Or, Hummus in a World of Its Own

As we often do, the HH and I made the trek to Montreal over the long weekend to spend the holidays with my family.  While I long ago became accustomed to toting along some sort of sustenance for these trips (my diet, even when I’m not on a candida cleanse, is considered fairly “out there” by the rest of my kinsfolk), this last visit presented a particular challenge, as I couldn’t even partake in those few foods I normally eat when staying with the CFO. 

As a result, our cooler was packed a little more than usual as we departed for La Belle Ville.  At our pit stop near Kingston, the HH bought himself a regular coffee and chicken club at Tim Horton’s, while I munched on grape tomatoes, baby carrots, and my new favorite hummus–a Curried Pumpkin variety. 

The hummus came about the week before we left, as I was standing in the kitchen ruminating (figuratively, of course) about how much I miss my beloved pumpkin oats (à la Shelby) since I began this infernal ACD.  While I ruminated (literally) on some hummus, it occurred to me:  why not combine the pumpkin with my hummus instead?  Eureka!  I threw together some standard hummus, tinkered with the spices and fats, and ended up feeling rather smug for having created a unique, ingenious and flavorsome dish.  Immediately, I determined to blog about it.

Well, a few days later, I encountered Vegan Yum Yum’s post about Apple Pie Coffee Cake.  The post opened with the following line: ”I have a knack for inventing things that have already been invented.”  Ooops. 

Rather quickly, I was accosted by insistent, niggling doubts (sort of like Chaser when she wants to go for a walk) about my hummus. Could it be that my original invention already existed?  Eventually, I succumbed and, after a quick Google search, discovered that pumpkin hummus abounds on the Internet.  In fact, it’s almost as ubiquitous as those little popups (you know the ones–those rows of laughing emoticons) that invade your screens when you’re looking for something else.  Curses!

I did take some comfort, however, in the knowledge that all of us, at some time or another, have probably considered an idea or concept of ours to be entirely unprecedented, only to discover fairly quickly that scores of others had already considered the very same thing.

* * *

The scene:  Ricki, aged 17, returns home from CEGEP.  The Nurse hunches over the kitchen table, enjoying a Fresca and reading Family Circle.

RICKI  [flushed with pride at her own discovery]: Hey, did you ever consider how every person sees everything through their own mind?  I mean, maybe each of us is actually living in our own little world, which is, like, just our own consciousness, and maybe everything else is just an illusion?  Like, what if you’re not really here, but you’re only here because I think you’re here–what if everythng in the world is just an offshoot of my own imagination, creating my reality?  What if there’s really nothing else except me? Whoah. Weird, huh?

THE NURSE: I hate to tell you this, but that’s a common theory.  It’s called solipsism.  Just read some philosophy, genius. Geez.  [She yawns.  Ricki sinks under the table].

Or how about the same scene, six years later: 

Ricki and the CFO are hunched at the kitchen table, drinking Diet Pepsi and reading People magazine.

THE CFO:  Hey, Ric, did you ever consider how every person sees everything through their own mind?  I mean, maybe each of us is actually living in our own little world. . . . . What if there’s really nothing else except me?  Whoah. Weird, huh?

RICKI: I hate to tell you this, but that’s actually a common concept.  They even made a movie about it–The Matrix.  Just rent the film (which is much more fun than reading philosophy; besides, Keanu Reeves is much cuter than Descartes).

* * *

Well, no matter.  Original or not, this hummus is delightful.   With its subtle, sunny glow from both pumpkin and turmeric, to the slightly sweet spice from a mild curry and creamy chickpea base, the flavors meld beautifully to create an enticing appetizer or sandwich filling. 

When I served this at dinner last week, the HH proclaimed, “This is the best hummus I’ve ever had,” and made me promise to prepare it again.

Now, I’d be inclined to agree with him, except of course I can never be 100% certain that his experience of hummus is identical to my experience of hummus. . . I mean, what if he’s referring to something entirely different from me when he says “best”?  And what if I am actually living in my own little world, separate and distinct from his, and the HH is just a figment of my imagination?  (Well, okay, I guess that wouldn’t be so bad–it would just mean more hummus for me!). Either way, I’ll be making this again.

Curried Pumpkin Hummus  

Unlike most hummus recipes, this one includes no added oils–the almond butter and tahini provide enough fat to render this smooth, creamy, and very satisfying. (And quite original, don’t you think?)  It’s great as a filling in raw collard wraps–as seen above–too.

1 cup (240 ml) dry chickpeas (2-2 1/2 cups cooked, drained)

3/4 cup (180 ml) packed cooked pumpkin purée, fresh or canned

2 Tbsp (30 ml) smooth natural almond butter

3 Tbsp (45 ml) tahini (sesame paste)

2 large cloves garlic, minced

1-1/2 tsp (7.5 ml) mild curry powder

1 tsp (5 ml) cumin

1/4 tsp (1 ml) fine sea salt, or to taste

1/4-1/3 cup (60-80 ml) fresh chopped cilantro, to taste

Cover the chickpeas with water and allow to soak overnight or at least 8 hours.  Drain and cover with fresh water in a large pot.  Bring to boil, reduce heat to medium-low, and cook until very soft, about 40 minutes.  (Alternately, use canned, well-rinsed chickpeas).

In the bowl of a food processor, combine the drained chickpeas and remaining ingredients and process until smooth (add up to 1/3 cup or 80 ml water to achieve desired thickness).  Scrape into serving bowl and drizzle with olive oil, if desired.  Serve with pita chips or raw veggies, or use as a filling in sandwiches or wraps. Makes about 3 cups.