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*[Not to be confused with Morris Dithers' answer in this classic SCTV skit.]
[The main course table from my recent holiday potluck with nutritionist friends, clockwise from top left: [out of the photo--Balsamic Glazed Brussels Sprouts]; Southwest Brown Rice Casserole with Beans [white bowl behind cutlery]; Tempeh-Brown Rice Curry and Vegetables; Baby Spinach Salad; Rutabaga Gratin; Cinque Pizza with olives, green pepper, faux meat and onion; and (in red casserole in center) Carrot and Sweet Potato Latkes. The latkes were fried–I have no idea what kind of oil she used. Yes, I ate one.]
In recent years, it seems, we’ve all become hyper aware of the connection between food and health; it’s one of the hottest topics on the internet, twitter, blogs, or in magazines; you can’t read anything, flick on the television or listen to the radio without someone discussing a new study or mentioning a specific food and how it is or is not good for us. Goji berries? Superfood. Kale? Will save your eyes. Sugar? The devil. Trans fats? Avoid at all costs. Refined flours? Shortcut to a heart attack. And so on. How do you decide what to eat?
Well, I had originally planned to tackle this rather amorphous topic in the new year, once we’d all recovered a bit from the holidays and I had more time to craft a thoughtful post about it (since I’ll be on vacation then–whoo hoo!). Instead, I’m going to leap right in today after receiving the following comment on the Simply Bar giveaway post (the first part in quotation marks is what I wrote in the original post itself):
“In addition, the company has prided itself on using real, natural ingredients, without any added fillers in their bars. For example, the “Cocoa with Raspberry” flavor contains soy crisps (like rice crisps in texture and taste), organic agave nectar, organic brown rice syrup, organic cocoa, raspberries, organic canola oil.” Six ingredients–that’s it!”
SOY CRISPS! has the world gone mad? I appreciate that these bars only have a few ingredients in them, but they are a few, highly processed ingredients.
Soy crisps – a bean that is only truly digestible when fermented, is processed into a crisp?
Canola oil – oil that is high in inflammation promoting omega 6, processed from rapeseeds and should only be eaten raw.
Agave syrup – the sugars of the agave cactus without the natural brake of fibre, controversy rages about whether it is low or high GI.
Brown Rice syrup – sugars inherent in rice – highly processed, super high GI, even though it’s brown rice!
Only six ingredients? Whatever happened to the good old nut and fruit bars of my childhood made entirely from nuts and dried fruit? I’d rather have a bar of dark chocolate than one of these!
Since I not only promoted the bar on my blog but actually eat them, I felt a response was in order (and I will respond to the email itself toward the end of the post).
First, let me outline how I decide what to eat and what not to eat; here, then, are the principles I follow and firmly believe in when it comes to “eating healthfully.” (This is not a post about how to keep to a healthy diet over the holidays; I dealt with that subject here. )
[African Sweet Potato Stew--pretty darned good for you.]
I. Aim for a Diet That’s 100% “Good-for-You”. . . .
More than anything else about food, I believe that we are, literally, made up of what we put into our mouths, whether food, drink, or breath. Whether fresh or rancid, pesticide-laden or organic, whole grain or refined, local or imported, dirt-still-clinging-to-its-roots or packed in a BPA-lined bag inside a box, food will contribute to the makeup of every cell in your body.
In nutrition school, we learned about a diet called NAG–Natural, Alive, and Good Quality. I wrote more about it in this post. Basically, the diet aims to include only real, whole, unprocessed and organic ingredients, with most (if not all) nutrition coming from plant sources. Lucky for me, I love healthy foods (I also happen to love unhealthy foods–but that’s a topic for another post).
My own tweaks to the NAG foundation were made because of the anti-candida diet I now follow (about which I wrote more here and here), and include, for the most part: no sugar (and most other sweeteners), no sweet fruits; nothing fermented (with a few exceptions); nothing moldy or yeasty (mushrooms, nutritional yeast, alcoholic beverages, many nuts and some fruits, etc); nothing highly processed (packaged or most canned goods); no gluten; very few legumes; no eggs or dairy. (The ACD typcially allows organic chicken, beef and fish, but I don’t eat those.) I include tofu occasionally, which is considered “acceptable” in about half the anti-candida diets out there (there is quite a bit of variation about what is included in the diet).
With the ACD, you will ideally re-introduce many of the banned foods after you’ve been following it for a while and are feeling better. For instance, now that I’ve been on the diet for over two years and am 90% better, I am eating some fruits, using (gluten free) flours, and consuming the very occasional treat with agave nectar or coconut sugar.
About my own eating habits, let me be clear: during the first couple of phases of the ACD, I followed the diet one hundred percent, 100% of the time–I never “cheated.” That’s because I was in great distress about my poor health and wanted to heal as quickly as possible. However, as one of our teachers at nutrition school remarked, even following the ACD “most of the time” will, eventually, lead to diminished yeast in the body and better health; it will just take longer.
[This would definitely be a rare treat. . . even if I weren't on the ACD. Cake recipe in Sweet Freedom; frosting here.]
II. . . .90% of the Time.
Just as highschool graduates might send their first applications to Ivy League schools; as aspiring editors aim to nab a spot at a ”big house” like Farrar, Straus and Giroux; or as newly-graduated life coaches dreams of being on Oprah, when it comes to eating, I believe we should endeavor to eat only the best quality, healthiest foods. But what happens when the grad isn’t accepted by Harvard or Yale; if the young editor is offered a job at Harlequin; or the life coach lands a local radio spot instead? Do they decline the lesser offer, or worse–give up entirely? Of course not.
In an ideal universe, I’d be eating a top-notch, 100% “perfect” diet all the time. My meals would be 70% raw, all organic, as close as possible to the condition they’re in when they’re plucked from the ground, and entirely unprocessed–things like this, or this, or this. While I may have lofty ideals when it comes to food and eating, I understand that reality doesn’t always comply. Consequently, I try not to beat myself up if I can’t achieve that ideal. If I can remain compliant 90% of the time, I’m okay with having something less than perfect the other 10%. (Certainly, there are other food bloggers out there who manage such menus far more often–and more consistently–than I).
For example, I’ve mentioned before that the HH enjoys eating in restaurants, and we still frequent them occasionally. I’ve found a couple of places that actually serve ACD-friendly food (at one, ”Israeli Salad” consisting of fresh cucumber, tomato and onion with olive oil and lemon juice alongside hummus; at the other, gluten free pizza crust with toppings of my choice, usually roasted garlic, baked tomato, red onion, spinach and black olives). As a result, we tend to patronize either of those most of the time.
Once a month, though, we head to a Malaysian restaurant I adore. They’re willing to provide vegan options and also hold the sugar at my request. Great! But I am fairly certain that they don’t grease their woks with organic coconut oil (or anything organic, for that matter); and I am not willing to stress about this. If I consume a small quantity of less-than-healthy oil once a month, I rely on the remaining 90% of my uber-healthy diet to compensate; it’s worth it to me to be able to enjoy the rest of the meal.
[source]
III. Listen to your body.
For the past couple of years, I’ve been rediscovering books by Geneen Roth and am devoted to her intuitive approach to eating–letting your body determine when, what and how much you eat. The woman has effectively peeked into my psyche (and my pantry), and I relate to her ideas on food as psychological comfort, how food serves many other purposes besides nourishment, and how we can learn to enjoy eating in the most natural and instinctive fashion. I’m not entirely “there” yet when it comes to attending to my body’s messages, but I’m learning.
I had my first epiphany about listening to my body only about a month ago, when I first began to experiment with coconut sugar. Having baked only with stevia (and a miniscule amount of yacon or agave) until then, being able to use a one-for-one sugar replacement was thrilling. I went a little crazy in the kitchen, baking cookies, brownies, bars, muffins and whatever else I could think of. I also tasted them all. . . and then some. I probably ate more baked goods in that week than I had in the previous six months. If that episode had occurred two years ago, it would likely have spiralled into an endless round of sweet binges, fuelled by sugar and guilt and the rationalization that “it’s the holidays.”
Instead, something odd occurred: I suddenly didn’t feel like eating so many sweets any more. My body said, “Give me kale! Give me black bean soup! Give me cinque e’ cinque!” (somehow, my body managed to pick up Italian while I was sleeping). I averted a crisis simply by listening to the physical signals I routinely ignored in the past. It felt great, and I’m striving to improve my skills in that area, and practise it more often. Your body intuitively knows what’s good for you. Listen to it.
[Meant to be eaten with friends: Pumpkin Bread Pudding with Caramel Sauce.]
IV. Lighten Up (Are We Having Fun Yet?)
Earlier yesterday on twitter, a famous vegan cookbook author asked, “Q: how much oil in a recipe before you won’t make it? Does mention of 1/2 c olive oil freak anyone out? 1/3 cup better? What is OK?”. Well, I think the answer depends on several factors. What kind of oil is it? How many servings does the recipe make? How much of it will I be eating at one sitting? How often will I eat it? Half cup (the amount in the recipe) is 8 tablespoons (120 ml) or 24 teaspoons (24 x 5 ml). If the dish yields 20 servings (a baked dessert), that’s less than 2 teaspoons per serving. If it’s a main course that makes 8-10 servings, it’s still 1 tablespoon or less per serving–less than most people use on one salad. Mostly, I wouldn’t think twice if the dish were a special occasion recipe–it’s only once in a while, anyway.
What struck me about the exchange was the idea that based on the amount of oil alone, people would eschew the entire recipe. I know people who eat raw coconut oil by the tablespoon, yet the idea of 1/2 cup in an entire recipe is anathema.
A while back, I was asked in a comment on this post about whether roasting nuts renders them less healthy–and, of course, the short answer is “yes.” But do I want to eat raw nut butter all of the time? No. I like the taste of toasted nuts better than the taste of raw nuts. Nuts still contain healthy fats. They are still a real food. So I eat them toasted sometimes, and I don’t worry about it.
My point is that you can be so focused on the health-related characteristics of your food that you overlook the fact that food is supposed to taste good and confer pleasure. As Andrew Weil notes in his book, Eating Well for Optimum Health, a rigid adherence to eating only “healthy” foods can negate the pleasure we get from sharing our meals with others–and sometimes the social contact is more important to our health than the absolute quality of the food we’re eating.
Which brings me back to the comment that started it all. Here’s my response to each of the points made by the commenter:
Soy crisps – a bean that is only truly digestible when fermented, is processed into a crisp? Yes, soy crisps are processed (they contain non-GMO soy protein, tapioca starch and salt); see my comments above about 90%/10%. As I’ve mentioned before, even though fermented soy is more easily digestible than non-fermented (eg, tofu), I do not avoid tofu or other non-fermented soy (eg, soymilk) in moderation. It is a great source of protein and contains isoflavones that are advantageous in myriad ways, plus many other health benefits. While it’s not for everyone (you can read about the pros and cons yourself), for me, soy’s numerous health benefits–and the fact that it’s been a staple food in many Asian cultures for centuries–makes it a desirable food.
Canola oil – oil that is high in inflammation promoting omega 6, processed from rapeseeds and should only be eaten raw. As far as I know (or can find information in my nutrition texts and online), canola oil is considered a “monounsaturated fat” because it contains mostly (about 55%) monounsaturated fatty acids. Like any oil, canola is made up of mono-, poly- and saturated fats in different ratios. It does contain Omega 6 oil, but it also contains a larger percent of Omega 3. In any case, unless the canola is organic and cold pressed, I wouldn’t want to consume it at all. Like any oil that is liquid at room temperature, canola is best when unheated. It might not be my first choice for baking or cooking (I don’t ever use it at home); however, I am not too concerned about eating a snack with it on occasion (see point II, above).
Agave syrup – the sugars of the agave cactus without the natural brake of fibre, controversy rages about whether it is low or high GI. I know that some people think agave is evil. I am not one of those people. The glycemic index (GI) of agave, when organic and processed without excess heat or chemicals, is relatively low (38 or so). Like any other natural sweetener, agave is harmful in large quantities. However, having read several articles about it, I’ve decided that, for me, agave is a good sweetener as long as it’s organic and not overly processed. Like maple syrup, it requires some processing to convert the raw sap into what we buy in the store. It is still a delicious, low glycemic sweetener–but like any sweetener, should be eaten in small quantities and as a treat.
Brown Rice syrup – sugars inherent in rice – highly processed, super high GI, even though it’s brown rice! Again, brown rice syrup is a traditional natural sweetener that’s been used for ages. The sugars inherent in rice are no worse, as far as I can tell, than the sugars inherent in wheat, spelt, millet, or any other grain. And while some processing is, of course, required to convert rice to a sweetener, I have been able to find absolutely no corroboration that brown rice syrup is high GI. Most of the articles I’ve come across list its glycemic index as around 25-35–rather low.
Given my own approach to healthy eating, I am comfortable consuming snacks such as The Simply Bar on occasion. If the bars’ ingredients don’t jibe with what you think is healthy, please, don’t eat them. I’m grateful to the commenter for prompting me to examine my viewpoint on these ingredients and articulate my eating philosophy in general.
["Does this mean we get to listen to our bodies, too, Mum? Because my body is telling me that it's time you gave me a treat."]
Perhaps most importantly when it comes to our diets, however, is that I believe each of us must make our own informed choices about the food we put in our mouths. If my approach doesn’t resonate with you, that’s fine; there are many other approaches out there to pursue. With so many sources of illness in our world–toxins, pollution, carcinogens, molds, bacteria, germs, viruses, electromagnetic pollution–I could go on–I think it’s essential that we don’t allow ourselves to become bogged down in the negative impact of them all. It’s still possible to eat well and enjoy your food while keeping an eye open to the possible drawbacks.
Whew! And if you made it this far in the post, well, I think you deserve a reward. Go get yourself a huge piece of chocolate, or maybe a (thin) slice of cake–made with real, organic ingredients, of course. 
I’d love to hear what you think about the issue–what constitutes a “healthy” diet in your mind?
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Last Year at this Time:Flash in the Pan/Gastronomic Gift: Brazil Nut-Cilantro Pesto (all stages of ACD; gluten free)
Two Years Ago: Gastronomic Gifts III: Marzipan-Topped Shortbread Cookies (not gluten free; ACD maintenance only)
Three Years Ago: Pumpkinseed Shortbread Buttons (gluten free; ACD maintenance only)
© 2010 Diet, Dessert and Dogs
[Sorry this is a long post. . . feel free to chop it up into manageable segments, like a honkin' big Florida grapefruit.]
Does this look like a deadly weapon?
Can it really be a week since the HH and I took off for parts unknown in Florida? I guess time really does fly when you’re having fun. Still, it’s great to be back–I’ve missed all of you (well, I did manage one peek at the blog while staying at my cousin’s house in the latter part of the trip–thanks for all the well-wishes!). Hope you all had a great week, too  (“Mum, we had a great time staying with our friends at Eternal Optimist’s house, too, but time didn’t fly for us. EO is nice, but she doesn’t dole out quite as many treats as you do.”)
And here I am, back just in time for our first pelting snowstorm (about 10 cm or 4 inches, the largest snowfall so far this year). Nope, Toronto when it snows does not a welcoming city make. While I reorient myself to the city and the cold, I thought I’d give you a few highlights from last week’s holiday, in two parts. Part One: We’ll Always Have Miami.
Toronto, Day 1: Ricki and the HH Attempt to Board the Airplane.
Location: Toronto International Airport.
Ricki and the HH are screened by US customs before they board the plane. The HH, bearing no carry on luggage, saunters through the metal detector and waits on the other side for Ricki.
The Security Guard carefully unzips Ricki’s tightly packed carry-on bag and meticulously paws each and every vial, bottle, jar, bag, container, case, or pouch. He comes upon Ricki’s toothpaste and brandishes it aloft.
Security Guard: What is this, please?
Ricki: Holistic toothpaste. I don’t eat aspartame, which is in regular toothpaste.
Does THIS look like a deadly weapon?
Guard: Hmmm. [He turns the tube this way and that, gazing at it like a jeweler examining the facets of the Koh-i-Noor.] Toothpaste. [He sets the tube of toothpaste aside. He turns to Ricki's purse and begins another piece-by-piece examination.]
Guard [holding Ricki's keychain]: What is this, please?
Ricki: A keychain. [beginning to feel a little nervous, angry at self that she forgot to remove it from the purse]. It’s supposed to protect me in case I get mugged.
See? It even says, “DEFENDER” on the end, not “SECRET AGGRESSOR”!
Guard: Does it extend–? [trying to make the molded plastic bar extend.]
Ricki: No.
Guard: Just a moment, please [speaks furiously on his walkie-talkie].
The Security Manager, a young woman in her late twenties sporting a severe bun, grey fitted suit and practical flats, arrives.
Security Manager [holding the keychain]: May I see your passport, please? [Ricki hands it over.] Does this keychain extend?
Ricki: [beginning to despair]: No.
Manager: Does it contain a blade?
Ricki [panic is on its way]: No.
Manager: Please step aside, Ma’am.
Ricki [fearing she might miss her flight] Are you joking?
Manager: Well, this toothpaste exceeds the carry-on size limit. And we’ll need to check out this keychain more closely.
Ricki [barely holding it together]: You’re going to take my things away from me?! But– [face flushes red]. But that toothpaste costs $10 a tube!
The security manager speaks furiously on her walkie-talkie. Three uniformed police officers arrive. The Security Manager approaches them, Ricki’s keychain in hand.
Manager [to Police Officer #1]: What kind of weapon is this?
Police Officer #1: Well, I guess you could call it a simple club. [he smiles]
Ricki [to Police Officer #1]: Are you going to take it away from me?
PO #1: Well, you know, it could be a deadly weapon [he suppresses a giggle].
Ricki [a bit frantic now]: I’m actually more upset about my toothpaste. It’s $10 a tube!
PO #2: Well, you know, toothpaste might be considered a deadly weapon [he smiles and winks. Winks!]
PO #3: I tell you what. This isn’t, technically, a lethal weapon. So if you give it up voluntarily, you can get through the process much quicker.
Ricki: Well, if it isn’t technically a lethal weapon, what if I decide I don’t want to give it up voluntarily?
PO #3: We’ll take it away anyway.
In the end, the deadly toothpaste and keychain were, indeed, confiscated, though I was permitted to place them in storage until my return. I was then treated to a full body pat-down while the HH stood off to the side smirking and singing under his breath, “Ricki is a TERR-or-ist, Ricki is a TERR-or-ist, nyah nyah.”
To complete the Abbott and Costello air of the event, I realized the guard had retained my passport just as we approached the boarding gate; I asked an airline representative to go check for me. By the time she returned, I had found it in a fold of my purse–but she’d already arranged to have my luggage removed from the plane (since someone without a passport wouldn’t be allowed to transport her luggage, of course).
And so began our first real vacation in ten years. It could only improve from there.
Miami Beach, Day 3: Ricki and the HH meet her father’s new girlfriend.
After the initial shock of settling in South Beach (So much neon! So little green space! So many crowds! So much scalpel-enhanced cleavage!), the HH and I arranged to meet my dad and his new girlfriend for dinner. The Shore Club, where we stayed (courtesy of hotwire.com) was apparently one of the chic spots, renovated by a famous designer and proudly billed as a ”boutique hotel.” The entirely-white lobby, dotted as it was with blocks of sheer white curtains suspended from floor to ceiling at arbitrary locations, floor strewn with white mattress-sized pillows, pristine white couches and a variety of oil lamps, is described on the hotel’s website as “an eclectic mix evocative of global marketplaces.” To me, however, it seemed more evocative of ”latter day opium den.”
In fact, everything about the place (except for the room itself, which featured minimalist geometric furniture (also all white) and a floor and walls covered in–get this–concrete; that’s right: stark, cold, cement-hard concrete. No carpets, no throw rugs) seemed geared toward lethargy and dreamy relaxation. Note the actual bed in the courtyard (it’s right there beside the hammock):
Sadly, with temperatures at their coldest in the last decade, we never took advantage of the outdoor furniture or the hotel pool.
Our dinner took place at the Canyon Ranch Grill, a fortuitous find after I conducted a Google search for “Organic Restaurant Miami.” I couldn’t have been more thrilled with the menu options there–almost everything was organic, with loads of veggie dishes, prepared in a simple yet delectable manner. My own dinner consisted of a grilled vegetable salad (sans cheese or pistachios–they kindly subbed cashews instead); and three of the “Simple Eats”: Steamed Vegetable Basket, Sautéed Spinach and Garlic; and Baked Sweet Potato. Everything was superb–fresh, clean food with pure flavors, cooked to perfection.
And what about my dad’s girlfriend, you may wonder? A tyical Miami snowbird, a cross between Zsa Zsa Gabor and Phyllis Diller, Ms. Friend turned out to be a lovely woman (in fact, a lovely younger woman at 77 years old!), who was clearly besotted with my father. My dad, for his part, lapped up the attention–he’s quite a catch (according to him) at 88 as he still retains all his senses, all his hair, and his ability to play gin rummy–and dance.
Miami Beach, Day 4: Face Time for Ricki and the HH.
The following evening, the HH and I enjoyed an intimate dinner (just the two of us) at Wish, a place recommended by the concierge at our hotel. The dinner there was superb. The menu offers a vegetarian tasting option composed of any four choices from either the side dishes on the menu or the accompaniments to any of the other entrées (for instance, grilled zucchini that would normally be served alongside chicken). I began with the Wish salad, a tart, spicy, crunchy and juicy mix of bitter greens, gingered dressing and toasted cashews; followed by a platter with an Asian stir-fried vegetable salad of carrot, fennel and hijiki (I think) bathed in a chili-sesame vinaigrette; a warm, sweetly glistening butternut-edamame hash; a dainty fingerling potatoes in a red chimichurri sauce, rich and subtly spicy; and simple grilled yellow summer squash and zucchini. Yum!
Left to right, top to bottom: fingerling potatoes with chimichurri; stir-fried vegetable salad; butternut and edamame hash; and simple grilled summer squashes.
As to the ACD, I did my best to consume only “green-light” foods, but decided not to flagellate myself if I ended up eating a few non ACD-friendly items on the trip. This dietary decision led to two surprises: first, the enormous number of dishes I was able to find that easily complied with the diet’s restrictions (with the exception of a couple of salad dressings containing vinegar and the edamame-butternut hash, which I’m certain had a splash of maple syrup). The second surprise, given the volume of food I consumed, was that my weight still remains exactly where it was before the trip (whoo hoo!).
I think all Whole Foods stores should have palm trees beside them, don’t you?.
I was delighted to find a wealth of options at the local Whole Foods (they’re like McDonald’s that way, aren’t they? You can always count on them to be the same wherever you go), such as the tofu-rice salad (to the right in the display case below) which I ate along with roasted brussels sprouts for lunch our first full day in the city.
An abundance of vegan options, from green beans to tofu salad to roasted brussels sprouts. And at the back, there–could it be. . . SEITAN?
The HH and I even had a chance to stroll through the local Lincoln Mall, a series of streets closed to vehicular traffic, boasting a selection of upscale shops. Here’s the HH strolling along the pathway (coy, isn’t he?):
Note the shirt AND sweater required–and we were actually a little underdressed! Of course, it WAS the coldest winter in Miami in the last decade.
It was there I discovered a cute little café called Books and Books. Just take a look at the vegan section on their menu:
Mmmm–so many options! Should I have the Grilled Organic Tofu and Avocado Salad? Perhaps the Black & White Bean Salad? Or how about the Vegan Platter?
Of course, I determined right then that we had to have a meal at the place. We planned our final “goodbye to Miami” brunch there and showed up bright and early (10:30 AM) on the day of our departure. And then–Curses! The vegan menu applied only at lunchtime! They did offer to prepare a breakfast tofu scramble in lieu of eggs, but since I’d ingested soy three times by then, I felt I’d reached my tofu limit. We ended up back at Whole Foods, where I feasted on this:
Dolmades with 2 lentil salads (one with millet and one with quinoa). Gotta love Whole Foods!
Having consumed our final meal in Miami, we were ready to leave the carnival atmosphere and below-60F (15 C) temperatures. We packed up the rental car and bid my dad and the city adieu, heading out toward Highway 75 toward Sarasota, where we were scheduled to stay with my cousin Marketing Guru and his family.
Next Time: Fun in Sarasota. A recipe. And alligators!
Last Year at this Time: PS, I Love You: V-Day Dinner 2009
Two Years Ago: Pudding is a Virtue (raw carob-date pudding)
© 2010 Diet, Dessert and Dogs
First, the blog news: Welcome to the new home of DDD! We’re almost there–I’m about 95% moved in and unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture and hang some digital pictures before the rest is up and running over the next week or so, but everything is on site and functional!. Please don’t forget to update your Google Reader, other subscription info and blogrolls (it’s also much easier to subscribe to this new site–there’s a “subscribe” button to the left, just under the blog’s title–so hope that helps. And note that the page tabs are now across the top of the page and not on the right as in the old site!). I’ll be transferring over here for good by next week.
The site was set up and arranged by Blain Smith of 13 Infinite. It’s been a pleasure to work with him on this–Blain’s communication style is easy and relaxed, yet always professional. He’s also been very accommodating and incredibly quick about responding to all my emails regarding the site (not to mention very patient with my sometimes endless questions and requests!). If you’re looking to set up a new blog, I’d highly recommend him.
Next, the cookbook news: my cookbook finally has a cover!
(I’m guessing you might recognize some of those photos? And I know, the red, white and blue looks very patriotic,no?)
Finally, the Double Giveaway News!!
I am very excited for this giveaway because it’s the perfect melding of my new blog, my new cookbook, and a product I love!
In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, and it’s really a reason to party! (Get those chandeliers and lampshades ready!)
So here’s the scoop:
WHAT YOU CAN WIN
PRIZE ONE: ANYONE IN NORTH AMERICA CAN WIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery. BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!)
Win a quart-sized jug of Coombs Family Farms Pure Maple Syrup!
[This is a photo of the glass bottle I received--the quart jug prize is four times this big!]
Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, and how much my readers wished they could taste some, they said, “Okay! Let’s give some away!” Who am I to argue? I said, “YEEEE-AAH.”
With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, and probably all the maple-based recipes in my new book, too! And I can’t wait for one of you to sample this extraordinary product as well, and tell me what you think!
PRIZE TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within Toronto, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere! sniff!)
A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications!
After I posted about the cake I made for my friend Eternal Optimist’s birthday, I was touched by so many positive comments about the cake. This is the same recipe I used for several years when I baked birthday cakes for kids with food sensitivities to wheat, eggs, dairy and refined sugar–and was a regular hit with the kids and adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably.
Now, I’d love for a lucky reader to sample this chocolately, moist and light cake, too! And you get to design the frosting/filling, plus whether you’d like a message on the cake as well. (We’ll choose a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!)
Here’s what you can choose:
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Chocolate layers with vanilla pastry cream filling and chocolate buttercream frosting
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Chocolate layers with all chocolate–filling and frosting
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Message of your choice in any color frosting (or no message–it’s up to you).
I’ll deliver the cake freshly baked and frosted so it’s ready to serve!
HOW TO ENTER:
Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either:
1) what more you’d like to see on the blog (any other features you’d like me to add? Something you’re missing from the old blog? –etc.) OR
2) what you like best about the new blog if you can’t think of anything you’d like to be different.
FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your own blog, if you have one, and link to this very page on the new blog (ie, this page).
Don’t have a blog? You can still earn two extra entries! Simply browse through the Recipe Index on the new DDD (or you can click on the “Recipes” tab, above, or just do a search on “maple syrup”) and choose a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over). Then comment again, letting me know which one you like best, and why–and you’ll be entered two more times.
Please be sure to include a valid email address so I can get in touch with you if you win. And if you’re eligible for the cake, please be sure to mention that in your comment, too!
That’s it!
Please post your comments on the new site (this one) to be eligible to win–that way I can keep track of all the entries in one place.
HOW IT WILL WORK:
Once the contest closes, I’ll choose two winners from a bag of names. The first Toronto-area name I withdraw will win the cake. Then all the other names go back into the bag for the maple syrup draw, and the second name I choose wins that.
DEADLINE AND ANNOUNCEMENT:
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Deadline for entries is midnight, March 31, 2009, Toronto time.
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Winners will be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!).
I loved baking up a storm for the previous giveaway, and was thrilled with Lisa’s kind words about the Sweet Freedom goodies.
I can’t wait to get baking on this cake for you this time round as well. And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your own delectable treats!
HAPPY SPRING, EVERYONE!
I’m going to be dashing around town for the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), and then my friend Babe is coming to town tomorrow, so I won’t have much time for cooking (except for other people, that is).
When we were undergraduates, my friend Babe had a roster of what she called “permadates.” These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc. She’d call up the permadate and he was always happy to receive a free meal, free booze, and maybe some dancing in exchange for allowing Babe hang on to his rippled bicep and elbow for the evening. A win-win!
I think the same concept extends to foods as well. Don’t we all have our own favored dishes, the go-to recipes that we whip up when we need something that will impress, will look good and taste good–and which won’t expect any “favors” at the end of the evening? These are the “permadishes,” the old standbys that never disappoint.
I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week. A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds and pumpkin seeds everywhere.
Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable for the ACD. These are great for anyone who’s battling candida, but even more, for anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well.
Until I cook again, I’ll leave you with some of these reliable favorites. Nothing like a good permadish to get you through a busy week!
“Mum, how about considering us permadogs? You know you can count on us. And of course I always rely on my big sister to take good care of me, too.”
“Aw, zip it, Chaser–you’re making me blush.”
Hmmmnnnn. . . . so what does this say about me? I am surrounded by boxes. Right here, in my office, the towers of boxes around me–leaving a path just barely wide enough to traverse to get to my computer–resemble a child’s game of war and fortress (I can almost see over the top of the cardboard wall, peeking out at the doorway–wait! Here comes the enemy cloathed in black fur!–no, wait, that’s just Elsie . But I digress). The house is in total chaos, and no wonder–we are moving in FOUR DAYS. Half my food is packed away. Almost all my books are packed away (I saved four favorites to comfort me until I make it to the new place). There are piles of papers, cardboard, old magazines and other detritus strewn about the hallway, slated to be dumped in the recylcle bin before we leave. The kitchen floor hasn’t been mopped in over a week (oh, well, wait a second, that has nothing to do with moving–we’re always more or less slobs that way).
And amid all this entropy, what do I want to do? I want to bake.
So, finally, here is the first dessert of Diet, Dessert and Dogs. Most of my supplies are packed, I’ve got very few ingredients left in the house, but when all else fails, I bake. It’s comforting, it’s familiar, it’s creative, it’s a way to distract myself (which is actually one of my successful diet strategies, come to think of it). So when the urge hit earlier today, I decided to allow it to run its course. It seems an impossible goal, in any case, to adhere to any kind of healthy eating regimen while undergoing the upheaval and concomitant stress I’m experiencing at present, so if I feel like eating cookies, dammit, I’m going to eat cookies. Even if I have to bake them myself, in a kitchen full of boxes, devoid of most utensils, bowls, spoons, or other usual amenities.
I ended up making these Cashew Chocolate Chip cookies, a variation on a recipe I created for the baking company. Like everything else I make, they are primarily organic, made with natural (unrefined) sweeteners, and no eggs or dairy (ie, vegan). They are similar in texture to an old-fashioned shortbread cookie (though perhaps a bit more delicate), with that slightly crumbly, slightly sandy, melt-in-your-mouth consistency, and the smooth, creamy sweetness of the chocolate chips dotted throughout. They are divinely rich tasting, and yet not cloying. (I deliberately made a quarter recipe so that I’d have only four cookies, just in case I had the impulse to eat them all–which, of course, I did. Luckily, I remembered to take a photo before they were all gone.)
And now, here’s the bonus–they are gluten-free! While I don’t have a problem with gluten, the NAG diet naturally gravitates toward gluten-free grains, and I’ve done a bit of experimenting with grain-free cookies. I think you’ll love these.
Do excuse the photo–I am not only new to blogging, but completely unskilled with a camera as well. (Oh, and the plate in the picture is our last one left unpacked, bland as it may be). But I think you can get the idea.
Gluten Free Cashew Chocolate Chip Cookies
2/3 cup (scant) organic cashew butter (at room temperature)
1 Tbsp. organic coconut oil, melted
1 Tbsp. tahini (sesame paste), at room temperature
1/8 cup (2 Tbsp.) pure maple syrup
1 tsp. pure vanilla extract
1/4 cup ground flax seeds
1/8 tsp. ground cardamom
1/4 tsp. baking soda
pinch sea salt
1/4 cup dairy-free chocolate chips
Preheat oven to 350F. Lightly grease a cookie sheet, or line with parchment paper.
In a medium bowl, blend the cashew butter, coconut butter, and tahini until perfectly smooth. Add the maple syrup and vanilla and stir to mix well.
In a small bowl, stir the flax with the cardamom, soda, and sea salt. Sprinkle this mixture over the cashew butter mixture, and stir to blend well. Gently stir in the chocolate chips.
Using a 2-ounce scoop or tablespoon, scoop batter onto cookie sheet about 2 inches apart. Wet your palms, and flatten each cookie slightly (they will spread a bit as they bake).
Bake for 10-12 minutes, until lightly golden. Allow to cool completely before removing from cookie sheet (these will firm up as they cool). Makes 8 irresistible cookies.
( “Mum, they do look irresistible! But you know we’re not allowed chocolate!”)
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
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