Today I’m delighted to be a featured guest blogger on Sunny’s lovable blog, And Love It, Too. Her theme this month is lunchbox lunches, and I’ve contributed one of my favorites, raw collard wraps. They’re not only sugar free and gluten-free, but grain-free, too! They make a perfect lunch for anyone on the anti-candida diet, at any stage of the diet (and of course they’re great for anyone who simply wants to eat healthier!).
For the recipe and a little info about the wraps, check out my post on her blog, here.
And be sure to come back later today for another raw recipe–this time, dessert!
[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)!
Do you believe in sharing your food? I don’t mean “sharing” in the (laudable) sense of offering your excess tomatoes to an elderly neighbor who can’t grow her own any more, or asking your single, cash-strapped nephew to your holiday feast, or donating part of your groceries to the local shelter; when I say “sharing,” what I mean is this: do you permit your book-club buddy to use the same spoon as you to taste your cherry cheesecake? Do you offer your yoga partner a sip from your Starbucks chai latte, thereby risking some backwash into your cup? Would you offer your friendly office mate a nibble of your glazed tofu even though her fork had already delivered some pasta salad to her own mouth a moment before?
So what I’m really wondering is this: what is your stance on double dipping?
Okay, maybe I’m being too anal about it all. But I just don’t feel comfortable sharing utensils, drinking vessels, or plates of already-sampled food. I recall once seeing a commercial featuring a quintessentially cute kid–blonde curls, sapphire eyes, impossibly chubby cheeks–seated on a curb while clutching a huge, melty ice cream cone, her loyal Golden Retriever by her side. Without warning, the dog leaned in and swiped a copious slurp of the ice cream–just like that! The little Cutie Patootie simply giggled and continued to lick–right over the exact spot where the dog’s tongue had just landed. Ewwwww! I still have no idea what the commercial was advertising–I’ve been frozen at “she’s licking where the dog’s tongue just licked! Ewww! Ewww!” ever since.
Then, of course, there are the couples for whom sharing restaurant meals is a regular ritual. Mr. Bon Vivant might order one dish, Ms. Bonne Vivante another, and they switch halfway through. Or perhaps Ms BV doth protest too much about not wanting dessert, but then proceeds to consume half of Mr BV’s order (though really, Ms BV can blame it on the wait-person, that fellow who so thoughtfully brought along two spoons with that White Chocolate-Mango-Persimmon Profiterole).
When my friend Sterlin and I went on our epic California vacation back in the 70s, we ended up at dinner one night with two Parisians whom we’d met because we overheard them speaking French and (hailing from Montreal ourselves and everything), we actually understood what they were saying and struck up a conversation. Next thing we knew, we were at a restaurant in San Diego, entirely smitten by the two young men (who professed to be medical interns visiting the US as part of a work term to learn about other cultures and increase their ability to help more people in their unending quest to heal the world . . . entirely altruistic, you understand).
Well, when it came time to order dinner, Jean-Marc (the nerdy one, who, as it turned out, liked Sterlin better) insisted he wasn’t hungry, ordering just a coffee. Phillippe (the suave and sexy one, who, as it turned out, liked me–whoopee!) ordered a full meal. About halfway through, the waitress came by to top up Jean-Marc’s coffee cup. The moment her back was turned, Jean-Marc slid the cup across to Phillippe, who simultaneously pushed his own half-eaten meal over to Jean-Marc. Then J-M proceeded to wolf down his (shared) dinner, while Phillippe sipped on his (shared–and from the same cup, yet!) coffee. Needless to say, that put the kibosh on any chance of romance for me and the suave Frenchman.
The HH has his own idiosyncratic twist on the “couples sharing” concept. If you were to ask him, he’d insist that he’s opposed to sharing. When we head to our favorite (read: the only one where I can actually get food I can eat on my wacky diet) Middle Eastern restaurant, I almost always order the same thing: hummus and Israeli Salad (chopped cucumber, tomato, onion in oil/lemon dressing). The HH orders whatever he darned well pleases, which usually involves a skewer and paschal undertones. But then my dinner arrives first, and the HH invariably ends up dipping his pita in my hummus (which sounds vaguely naughty for some reason, doesn’t it?). Last time we dined there, I opted for the falafel balls (again, naughty!) and, as usual, the HH asked if he could try a little sample.
“Hey! Stick to your own balls!” I snapped (the naughtiness never ends), but of course, his plate was full of greasy, stringy cubes of meat, and my balls looked infinitely more appealing (I won’t even say it). So he ended up sharing my meal as well as eating his own.
Sadly, it turned out that the restaurant’s falafel was (despite their promise to the contrary) plumped up with some wheat flour-filler, and I suffered the rest of the evening and into the next day for it. I don’t have celiac disease, but I do react pretty badly to wheat, usually feeling as if my intestines are a car tire that’s been over-inflated. I promptly decided to make my own falafel, at home.
This recipe is based on one by one of my favorite health gurus, Dr. Ben Kim. What I loved was that the falafel contains no grains whatsoever–the “filler” added to the chickpeas is potato (Dr. Kim used a white potato, but I decided to stretch the idea further with a sweet potato, and I’m glad I did). While the final result is a bit moister in the middle than conventional falafel, the flavor is outstanding. Not too spicy yet rife with exotic aromas of cumin and turmeric, these little balls are a perfect base for a light dinner or take-along lunch. And since they maintain their shape rather well once baked, they transport easily for packed lunches. In fact, the distinct orbs are perfect for sharing–no utensils or double dipping required.
Of course, once you taste them, you may decide you don’t want to share after all.
“Mum, I think you’re right, that dog should never have licked that little girls’s ice cream. He should have just eaten the entire thing–forget about sharing!”
[Here served with some amazing Hemp-Lime Dressing from my newly acquired cookbook, Unprocessed by Chef AJ. Stay tuned--review and giveaway coming up!]
1 medium sweet potato, baked (8-9.5 oz or 225-270 g when raw, with skin)
2 cups (480 ml) cooked chickpeas, or 1 can (19 oz or 540 ml), well rinsed and drained
1 medium onion, cut in chunks
1/2 cup (120 ml) fresh cilantro or parsley (I used cilantro)
3 large cloves garlic, chopped
1 heaping Tbsp (20 ml) tahini (sesame paste)
1 Tbsp (15 ml) fresh lemon juice
1/2 tsp (2.5 ml) turmeric
1/2 tsp (2.5 ml) coriander
1 tsp (5 ml) cumin
1/4 tsp (1 ml) fine sea salt
more tahini or another creamy sauce, for serving
Garnishes, for serving (sliced tomato, onion, cucumber, radish, black olives etc)
Preheat oven to 350F (180C). Line a large cookie sheet with parchment, or spray with nonstick spray.
Once the potato is cool, cut in half, scoop out the flesh, and place it in the bowl of a food processor. Add the remaining ingredients except for extra tahini and garnishes, and process until almost smooth (it’s okay if there’s still a bit of texture and you can see flecks of the cilantro–this is actually better).
Using a small ice cream scoop or tablespoon, scoop out bits of the mixture and roll into balls. Place the balls on the cookie sheet and flatten slightly on top if desired (I flatten the top so that they are easier to turn over halfway through–the flat top becomes a solid bottom at that point that prevents them from rolling around on the cookie sheet).
Bake for 25 minutes, until the tops are dry. Flip the falafel over and continue to bake for another 20-25 minutes, until browned. Serve hot, warm, or at room temperature with tahini or other sauce and garnishes of choice. Makes 15-20 falafel balls. May be frozen.
[Sometimes, you just want a dish that's quick and easy--no fuss. 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 simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
There’s nothing like raw food in the summer. We’re hardwired to seek out lighter, fresher fare when the temperatures soar–and when that sunshine and humidity climb, nothing is more satisfying than biting into something icy cold, crisp, juicy and colorful (except, maybe, for sitting in a room with some energy-efficient A/C).
A while back I saw a recipe for Zucchini Bruschetta somewhere–but now can’t, for the life of me, find it again (happens all the time with my car keys, cell phone, regular phone, phone book, and dictionary of phonetics, too. Okay, not really the dictionary, but I just wanted another “phone” word in there.). Perhaps it was Martha Stewart? (because “zucchini bruschetta” does sound so very Martha, doesn’t it?),
In any case, the original featured some kind of zucchini mix atop crusty rounds of toasted baguette. Really, the original just provided me with the concept from which I invented my own–including the orangey raw replacement for the grain-heavy rounds. I think you’ll love these “crackers” as a base. If not, you can always pile the filling onto your own choice of toast–or just eat it as a salad. It’s great either way.
“Mum, we love rooms with A/C, too, you know! Not to mention raw. . . . anything.”
Supremely Summery Raw Zucchini “Brushcetta”
Summery Raw Zucchini “Bruschetta”
I enjoyed these lovely, light appetizers one evening before moving to a large kale salad, then had an apple with Raw Chocolate-Almond Butter for dessert. I hadn’t intended it to be a completely raw meal, but it came together that way, and provided a totally satisfying summer supper. And yes, you can eat raw sweet potato–in its raw form, the flavor is incredibly mild, so it doesn’t compete with the zucchini topper.
1 medium zucchini, trimmed and washed (leave skin on)
zest and juice of 1/2 lemon (about 2 Tbsp/30 ml juice)
1 small garlic clove, minced
1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic
1 Tbsp (15 ml) chopped fresh basil
pinch fine sea salt
5 drops plain stevia liquid
1 large sweet potato (or use another base, such as bread, crackers, etc.)
Using a vegetable peeler, peel the zucchini lengthwise in long strips. They shouldn’t be too wide (no more than about 1/2 inch or 1 cm). If they are wider, just stack them on top of each other on a cutting board and cut across the length to create two piles of thinner strips. Place the zucchini strips in a medium bowl.
In a smaller bowl, whisk together the lemon juice and zest, garlic, olive oil, basil, sea salt and stevia until well combined. Pour over the zucchini and toss together well. Set aside for 10-15 minutes, tossing again once or twice during this time so that the zucchini will begin to soften.
Meanwhile, prepare the base: peel the sweet potato and cut into rounds about 1/8″ (3 mm) thick.
To serve, toss the zucchini once more in the marinade so it’s well-coated. Remove 3-5 strips at a time and pile them atop each round of sweet potato. Eat immediately. Makes 9-12 servings.
The recipes are all great for anyone following an anti-candida diet (ACD); for vegans ; those on a gluten free, refined sugar free, egg free or kosher diet; or Type II diabetics.
Available for just $12.95 (US), the book offers
57 pages of information and recipes
Over 20 healthy, delicious breakfast recipes, with beautiful full-color photographs
14 newly created, original recipes, developed just for this ebook
An introduction outlining the basics of the anti-candida (low glycemic) diet and the version I follow
a section outlining key ingredients used in these anti-candida desserts
tips on how to prepare healthy breakfasts that are anti-candida friendly
For a full Table of Contents and photos of many of the recipes, see this post.
Buy more than one and save : Buy a package of two or all three ebooks and save! Buy Good Morning! with the previously published Anti-Candida Feast for just 18.25 (20% off), pair it with Desserts without Compromise for just $18.95 (20% off), or buy all three for $24.95 (25% off the regular price!).
To purchase one or all ACD-friendly ebooks, click the button below:
* Or, “Nutroast, Nutroast, Wherefore Art Thou, Nutroast?”
They say that everyone remembers their first time, and I am no exception. As I’ve mentioned before, I was a late bloomer, so the event is indelibly etched in my memory.
N.R was rich, deeply tan, warm and beckoning. One glance, and I couldn’t resist–I leapt right in, with gusto. Afterward, I asked myself, “Where have you been all my life?” I couldn’t get enough. I made sure that we encountered each other again–and again–every day for a week. In short, I was in love.
In love. With Nut Roast.
(What? You mean you weren’t thinking, ”N.R. = Nut Roast“?)
I hadn’t even heard of nut roast before I began this blog. Then, when I tasted my first nut roast back in 2008 (told you I was a late bloomer), I was immediately besotted, consuming it for pretty much every special occasion and holiday meal after that. And while I did manage a really yummy variation for my first ebook, Anti-Candida Feast, it seems I’ve since been unable to reproduce my initial good fortune to come up with a new take on the old inamorato.
Last December, I decided I’d create a new nutroast that would become our contemporary favorite here in the DDD household. Seeking inspiration, I turned to the Queen of Nutroast (she even held a blog event in its honor), Johanna of Green Gourmet Giraffe.
I always enjoy using buckwheat in savory dishes for its earthy, slightly nutty flavor that tends to confer a “meaty” vibe to a dish, so I included some in this. I tossed in several other favorite savory ingredients, smoothed it in the pan, set it in the preheated oven, and waited.
When it was done, it looked perfect: lightly browned crust on top, a heady aroma of fragrant herbs wafting toward me. I let it cool slightly, then tasted a nibble.
And it was delicious!
Just one small problem: the texture, unfortunately. . . was all wrong for nutroast. Too soft, too moist, too smooth. And yet. . . I couldn’t stop “tasting” it, couldn’t stop “evening out” the slice. Somehow, the flavor was incredibly familiar. . . something I’d eaten–and loved– in my younger days.
Eventually, it came to me: the taste and consistency were almost identical to that of a veggie pâté I used to buy when visiting relatives in Montreal. My old love–resurfaced! Although the original wasn’t gluten free, I knew that the flavor was remarkably similar to that of my flubbed nutroast.
Well, you know what they say about the ones you love: it’s best not to try to change them. So I decided to set aside my quest for the Consummate Nutroast (for now) and revel in the fetching qualities of my newfound Romeo, Country-Style Pâté.
I re-baked the raw mixture in a square pan and cut it into quarters, just like the Quebec-based version, so it could feel comfortable in its own crust. I spread it on crackers, where it was its true self the most; cut it into strips and stuffed it into collard leaves when it was feeling like a change of pace; and used it as a sandwich base for the HH when it asked to meet my friends.
Make no mistake: I will always have a soft spot in my heart for my first love, Nut Roast, and that will never change. But I’m older now, and my heart (and stomach) have room for different types of love. Ah, Country-Style Pâté, you bring a more mature love to my life, one that’s deeply seasoned and more nuanced, and I happily accept the uniqueness that is you.
In fact, I loved this pâté so much, I want to spread the love around. So here’s my serendipitous recipe–hope you end up feeling the love, too.
Meetup News! Maggie of She Let Them Eat Cake and I are organizing a blogger lunch meetup in downtown Toronto! Please join us for a vegan, gluten-free lunch on Saturday, March 5th at 1:00 PM. We’re leaning toward Fressen downtown. Would love to see you there! To RSVP, please email me (at dietdessertdogs AT gmail DOT com) or Maggie.
Pâté Campagne (Country Pâté): ACD Stage 1 and beyond
A perfect combination of savory, nutty, rustic flavors with just a hint sweetness from the sweet potatoes. This makes a perfect snack or meal on the go—spread it on bread or crackers, or stuff a slice in a wrap with favorite veggies.
1/2 cup (120 ml) dry buckwheat groats (kasha)
1-1/4 cups (300 ml) vegetable broth or stock
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
2 medium onions, chopped
2 cloves garlic, sliced
1-1/4 (300 ml) cups peeled and cubed roasted sweet potato
1 medium zucchini, trimmed and grated (you can leave the skin on)
1 tsp (5 ml) dried rosemary
1 tsp (5 ml) dried parsley
1 tsp (5 ml) dried tarragon
pinch nutmeg
3/4 cup (180 ml) lightly toasted sunflower seeds
2 Tbsp (30 ml) finely ground flax seeds
3 Tbsp (45 ml) soy or chickpea flour
salt and pepper, to taste
Preheat oven to 350F (180C). Line an 8-inch (20 cm) square pan with parchment, or spray with nonstick spray.
Bring the broth to a boil in a small pot. Add the buckwheat, lower heat to simmer, and cover. Simmer for 15-18 minutes, until the liquid is absorbed; removed from heat and set aside to cool.
Meanwhile, heat the oil in a frypan and add the onion and garlic. Sauté until the onion is golden and the garlic has begun to brown. Add the sweet potato and zucchini along with the rosemary, parsley, tarragon and nutmeg and continue to cook until the zucchini releases most of its liquid. Turn off heat.
In the bowl of a food processor, grind the sunflower seeds, flax seeds and soy flour until it reaches the consistency of a fine meal. Add the onion-vegetable mixture and process until almost smooth. Add the cooked buckwheat to the processor; process until desired consistency is reached (I like it perfectly smooth, more like a conventional pate; you can leave it a bit grainy if you prefer). Season with salt and pepper.
Turn the mixture into the prepared pan and bake 1 hour to 70 minutes, until the outside is crisp and browned. Allow to cool for 10-15 minutes before slicing. Makes 6-8 servings. May be frozen.
[Whipped "buttercream" variation. Go ahead. . . lick the beaters.]
When we were kids, my sisters and I used to crowd round my mother every time she baked something (coffee cake, chocolate chip cookies, cheesecake, or her legendary chiffon cake) just so we could vie for who’d get to lick the beaters, or bowl, or spoon (this was before the days of, “eggs carry salmonella” and “never share a spoon with your sister” and “kids aren’t allowed near the electric beaters,” of course).
At those times when she also frosted the cake–if she were making a layer cake for guests, say, or a custom cake for one of our birthdays–the competition turned a little more fierce. Frosting-laden beaters or icing from the bowl were the real prizes. And when it was finally my birthday and I got to choose whichever piece of cake I wanted, I always selected the corner slice, since it contained the largest percentage of icing roses (because, really, that was the real reason I was eating the cake in the first place).
Around the time we began to bake our own cakes (when I was about seven or eight), the CFO and I quickly figured out that it wasn’t necessary to mix up a batter, bake it, cool it and frost it just so that we could get our icing fix; we started mixing up icing on its own, in soup bowls (my mother, who was at work and never got home before dinnertime, had no idea about our little habit, of course).
Even throughout my twenties and thirties when I had my own apartment in the city, I continued to feed my habit and would get my frosting fix on a regular basis. Ironically, at that time, I appeared outwardly healthy and slim, yet unknowingly feeding the latent spores in my system (doesn’t that sound incredibly sci-fi? Ooooh, creepy!). How could I have known that I was actually nurturing candida through my addiction?
When I first made today’s recipe, I was at first reminded of the frosting of my youth. True, feasting on frosting may not compare with shooting heroin, or snorting cocaine, or gambling compulsively, but it is an addiction nonetheless. I had completely forgotten about the old habit, burning it from my memory the way Bette Davis burns off her fingerprints so she can impersonate her twin sister in Dead Ringer. Around a dozen years ago, I had stopped cold turkey (cold ganache?) when the candida made itself known through a cluster of severe, chronic symptoms that all appeared within a few weeks of each other.
Totally unlike the icing of my youth, however, today’s recipe (a) has no refined sugar; (b) is low on the glycemic index; (c) contains a vegetable, for goodness’ sake!; and (d) is anti-candida friendly (if you’re in the later stages of the diet, as I am now). And guess what? Even though I assumed I’d want to eat it all, I discovered–miraculously–that this frosting doesn’t trigger the desire to consume the entire bowlful, even if I indulge my inner child and lick the beaters. It’s so full of nutrient density that I wasn’t able to eat more than a couple spoonfuls (no, seriously).
I spread some of this “buttercream” on the grain-free mini cupcakes from Kelly’s Divine Vegan Chocolate Cake recipe (have you entered the giveaway yet to win her book??) and later used it as the filling in my own Chocolate Whoopie Pies–my very first whoopee pie, ever! The HH sampled a whoopee pie and declared, “These taste just like regular baked goods.” Whoo hoo!
It feels great to know that I’ve kicked the frosting habit–well, even though I may have started a new frosting habit. This time, it’s a habit I’m happy to share.
This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgy chocolate frosting that can be piped and will hold its shape. For a lighter frosting, refrigerate until firm and then whip into a “buttercream”. Either way, no one will believe what is–and isn’t–in this!
1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I always use homemade for this, so can’t vouch for the canned variety. I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
3 Tbsp (45 ml) coconut sugar
15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
2 tsp (10 ml) pure vanilla extract
pinch fine sea salt
1/4 cup (60 ml) carob powder**
2.5 ounces (65 g) good quality unsweetened chocolate (I use Cocoa Camino)
1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)***
2 Tbsp (30 ml) extra virgin coconut oil, preferably organic
Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend. Add the carob powder and process until combined. Set aside.
In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.
Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and blend again; it should come together in a silky, spreadable frosting.
May be used immediately as a fudgy frosting; or else refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.
Makes about one cup (240 ml), enough for one layer or 12 mini cupcakes. Avoid the urge to eat most of it straight from the spoon. May be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat with electric beaters before using. Great in these Whoopee Pies!
**I use carob powder because it adds a bit of sweetness that allows me to use less stevia. However, if you can use sweeteners, feel free to substitute cocoa instead of carob and add a bit more coconut sugar or some agave nectar to taste.
*** I’ve made this both with cashew butter and tahini (and one batch with cashini–a mix of the two) and I don’t taste the sesame in the finished product. Chocolate is great that way!
[What I should have made for our Christmas dinner this year. . . . ]
What. . . is it December 27th, already?? Hope you’ve all had a wonderful holiday season so far! I must confess, the last few days have been among the laziest of my life. And you know what? It felt great!
So what have the HH, the Girls and I been up to since I last visited this space? Here’s a quick recap:
The Girls Express their Annoyance. The Girls posed for their 2010 Christmas card, and if all your comments are any indication, they clearly seemed peeved at having to don those costumes. Let’s just say I’ll never be another William Wegman. (“Mum, we weren’t annoyed so much as impatient. . . for our presents! Thanks for those treats we got! And can we have more of that white stuff? Oh, and who is that handsome Weimeraner in that photo?!”).
Start the Day Off Right. After sleeping in until we awoke naturally sans alarm, the HH and I bounded out of bed to open our gifts. And while they were polite enough not to disturb us while we slept, the Girls were certainly lively enough as soon as they confirmed we were awake:
["Elsie, play with me or I will eat you!"]
So, while the HH took the dogs for a trail walk, I set about making a hearty brunch to tide us over until dinnertime:
[These fabulous pancakes, topped with homemade sweet almond-coconut butter and plum sauces, with eggplant bacon (recipe coming soon).]
Best to Stick with Tradition, Even if It’s Non-Traditional. Those of you who’ve been reading DDD for a while will likely recall that our regular holiday tradition for the past few years has been an Indian feast, often shared with the CFO. Well, when my sister couldn’t make it this year, the HH proclaimed, “I want something traditional! I want TURKEY!”.
Regular readers will also know that the HH eats, well, everything. And as long as he prepares his own food, I don’t attempt to influence what he consumes. So off we went to get an organic turkey for him to cook. While he roasted his turkey, I prepared my new recipe for a holiday nutroast.
By 7:00 PM, dinner was finally served. Here’s my plate:
As I said, I shouldn’t have messed with our (non-traditional) tradition. While tasty enough, my nut roast was not what I’d call a success. I do have an inkling of how to improve it and will share as soon as I give it a try.
Turkey =Doggie Crack. The Girls, on the other hand, devoured their turkey scraps in no short order. This was the first time Chaser ever tasted turkey, and let me tell you, the crazed look it sparked in her eye was even more frenzied than usual. I got the stare pretty much the rest of the day.
[What was that white stuff, Mum? And can I please have some more?"]
And Elsie wasn’t immune, either:
[I've just got to be patient, and I'm sure there will be more turkey forthcoming. . . . "]
It’s Good to Chillax. I think that last week of school, frantic prepping for Christmas, buying a new car (so that the HH can have my old car, since his was totalled) and various and sundry other errands has wiped a goodly portion of my mind clean, sort of the way reformatting clears out your hard drive. I’ve felt pretty much incapable of any sustained thought or activity since Christmas morning, wandering around the past few days in a bit of a haze (albeit with a semi smile on my face and a very full belly), without much to say in this space. The HH is off work until the first week of January, so we’ll be spending quite a bit of time together.
["Life is so rough when you're waiting for turkey. . . *sigh*."]
Yesterday morning, for instance, the HH and I (after sleeping in yet again), spent most of the AM reading the entire newspaper, front to back, for the first time in months.
[The HH's coffee cup, and the news: freak east coast snowstorms and Boxing Day Deals.]
Then we proceeded to clean up the detritus from our Christmas dinner:
[The HH's wine glass, the morning after. Sadly, no wine for me this year. Damn you, ACD!]
We sat by the fireplace, sipped on coffee/matcha tea and listened to music (including my new Pink CD, a gift from the HH):
[On the left: my matcha tea. On the right: the HH's wine glass. . . afternoon incarnation.]
I also went to see How Do You Knowwith my friend Eternal Optimist yesterday afternoon (we had planned on The King’s Speech, but they were sold out; still, Reese Witherspoon is always winsome, and that Paul Rudd is such a cutie).
And now, after even more lounging about today, I finally feel ready to leap back in to cooking and blogging about recipes.
["Elsie, do you think we'll get any more turkey?"]
Sorry to say I won’t be sharing that nut roast recipe just yet.
In the meantime, here’s the recipe for the African Sweet Potato Stew I mentioned in this post, which some of you asked about. It’s a tried-and-true success that I’ve made many times in the past. It’s hearty, filling, with chunks of sweet potato and chickpeas bathed in a rich, creamy coconut milk gravy that’s infused with a variety of spices and the mineral-rich addition of collards.
Perhaps I should add it to the menu for next year’s Christmas feast.
The list of ingredients does seem long, but so much of this is spice that the actual prep time isn’t as much as you’d think. The recipe makes a huge vat of stew, so you can package and freeze it for later consumption, too.
1 Tbsp (15 ml) coconut or extra virgin olive oil, preferably organic
1 large onion, chopped
1 thumb-size piece ginger, peeled and chopped
4 garlic cloves, chipped
1/2 cup (120 ml) cilantro leaves, chopped
1 red bell pepper, cored and chopped
1 small jalapeno pepper, minced (or use 1/2 tsp/1.5 ml chili flakes)
1 Tbsp (15 ml) ground cumin
1 tsp (5 ml) whole mustard seeds, brown or yellow
2 tsp (10 ml) ground coriander
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) paprika
1/4 tsp (1 ml) cayenne pepper
1 large can (19 oz or 500 ml) diced tomatoes, drained (reserve the juice)
2 medium sweet potatoes, peeled and chopped into 1-inch (2.5 cm) cubes
2-3 medium white potatoes, chopped into 1-inch (2.5 cm) cubes
1 can (12 oz or 400 ml) coconut milk
1/3 cup (80 ml) natural smooth almond or peanut butter (use almond for ACD)
1 pound (500 g) collard greens, midribs removed and shredded
2 cups (480 ml) cooked chickpeas
Heat the oil in a large pot or dutch oven over medium heat; add the onion, ginger, garlic and cilantro and sauté until the onion is translucent, about 7 minutes. Add the red pepper, jalapeno, cumin, mustard seeds, corinder, trumeric, paprika and cayenne and cook a couple more minutes. Add the tomatoes, sweet potatoes, potatoes and coconut milk; cover and bring to a boil, then reduce heat and simmer, covered, until the potatoes are soft, about 15 minutes.
Place the almond butter in a small bowl or glass measuring cup and scoop about 1/2 cup of the liquid from the stew, adding it to the nut butter; mix well, until smooth. Pour the mixture back into the pot and blend it in. Add the collards and chickpeas and continue to cook until the greens are soft, another 5-10 minutes. If the sauce is too thin, allow to simmer, uncovered, stirring occasionally, until desired thickness is reached. Serve over rice or cooked quinoa. Makes 6-8 servings. May be frozen.
I’ve been spoiled rotten the past week with my friend Sterlin in town visiting from England. We’ve seen each other several times and it’s been great getting together, gabbing on the phone, laughing and commiserating, just as if we were back in high school (oh, except that three decades have passed since then, and these days we’re both partnered, and she now has three kids. . . but otherwise, just the same). But all good things must come to an end: she heads back to the UK tomorrow. Sob!
I decided I needed baked goods to cheer me up (because really, don’t baked goods always cheer me up?). I had such great success with Ellen’s biscuits last week, and I’ve been eyeing this recipe for days, so my mind naturally turned to more of the same and I decided to make scones. I knew they’d have to be grain-free (seems I’ve been fixated on grain-based baking for a few too many days lately. . . not the best idea for someone battling candida, even if they are gluten free grains). And since this month’s SOS Kitchen Challenge features sweet potatoes, I thought they’d provide a perfect base.
I set to work and, using my original grain-free biscuit recipe as a springboard, came up with what seemed like a perfect dough. Shaped, pressed, and baked, the scones came out of the oven puffed and cracked as they should be, flirtatiously wafting their caramelized scent in my direction. I dug in while they were still warm, slathered with coconut butter:
[This little Biscuit has an Edible Complex.]
Hmmm. Well, let’s say they were. . . . ”interesting.”
When I was in my 30s, I used to think I had a lot in common with Woody Allen. Lest you assume I am a native New Yorker, or possess a Mensa-worthy IQ and equally superior wit; or lest you imagine I am secretly a short balding Jewish man who cranks out at least one brilliant movie each year–no, those were not the commonalities to which I referred. But I was a top-notch neurotic who could give ol’ Woody a run for his money in the therapy department.
And now, even my poor little biscuit requires its own analysis (on a side note, doesn’t that just sound like the cutest little sobriquet? I think I’ll start calling the HH “Little Biscuit” from now on, just for fun).
You see, my biscuit isn’t as developed as it thinks it should be. And it’s a little too heavy around the middle, and lacks the self-possession to remain dry all the way through under scrutiny. Personally, I think my Little Biscuit is cute as can be, and I’d even say her crumb is quite fetching (see below), but since she’s my baby, I’m biased. Sadly, the final product might not be as appealing to the general public as it was to me.
[This little Biscuit is quite the Exhibitionist.]
All this to say that my biscuits, while tasty and delicately hued, were a tad too heavy and a tad too moist to garner unconditional praise.
And so, I’m putting out an appeal to any DDD readers who would like to take this recipe and run with it: can you determine how to transform my LB into something lighter, airier, more self-confident? If you think you can improve on the recipe and accomplish a result that’s closer to a conventional biscuit, go for it! Prescribe Little B’s therapy in the form of a revised recipe and I will happily bake it, photograph it, and blog about it.
In the meantime, LB will have to make due with her dwarfed size and compact interior. It’s Vegan MoFo, after all, and who has time to bake up 7 new variations of the same recipe in one day?
And don’t forget. . . the Gluten Free Holiday event is in full swing! If you’d like to enter to win one of two cookbooks, just link up your own healthier GF recipe, or use one of the other 10 ways to enter, here!
I’ll also be kicking off my “Festive Freebies” series tomorrow with a review and yet another giveaway! This food is my new amore and I can’t wait to tell you all about it!
[. . . and this little Biscuit really needs your help!]
Sweet Potato Biscuits in Need of Therapy (Vegan, Grain Free, Sugar Free, ACD-Friendly)
I like a heavy, moist baked good, but I realize that’s not everyone’s preference. The flavor of these biscuits is lovely and delicately sweet-potato scented, but they may be too dense for some tastes. I offer this recipe as a template for you to adapt–and do let me know if you can achieve a result that’s more traditionally biscuit-like than this one!
1/2 cup (120 ml) coconut flour
1/2 cup (120 ml) light buckwheat flour
1/4 cup (60 ml) potato starch
1/4 cup (60 ml) soy flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
1 tsp (5 ml) xanthan gum
1/2 cup (120 ml) packed sweet potato purée
1-1/2 cups (360 ml) plain or vanilla unsweetened soy, almond or rice milk
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) apple cider vinegar
10-15 drops plain or vanilla stevia liquid
1/4 cup (60 ml) coconut oil, preferably organic, melted
1/2 cup (120 ml) unpacked, unsweetened or agave-sweetened dried cranberries
Preheat oven to 400F (200C). Line a cookie sheet with parchment or spray with nonstick spray.
In a large bowl, sift together the coconut flour, buckwheat flour, potato starch, soy flour, baking powder, baking soda, salt and xanthan gum. Whisk to combine and distribute the flours evenly.
In a small bowl, whisk together the sweet potato purée with the milk, vanilla, vinegar and stevia; then quickly whisk in the melted oil. Pour the wet mixture over the dry and stir to mix well. Gently stir in the cranberries.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, place mounds of the mixture on the cookie sheet. Flatten each mount to about 1/2 inch (1 cm) thickness.
Bake in preheated oven for 24-27 minutes, rotating the cookie sheet about halfway through, until biscuits are golden brown on top and very well browned on the bottom. Allow to cool completely before consuming. Makes 10-12 small scones. May be frozen.
[Fantastically versatile, high fiber and low(er) fat. . . savory spread, here on a raw veggie cracker.]
It was while lunching with a friend in New York last weekend that I first had the inspiration for collard rolls with sweet potato spread.
Okay, maybe it wasn’t exactly while we were lunching, but more like a day or two later. And oh, all right, maybe it wasn’t specifically collard rolls with sweet potato that I ate back then, but more like nori rolls with pumpkinseed pâté. Oh, and sure, maybe I wasn’t hit with inspiration, exactly, but perhaps something more like. . . a touch of indigestion? But you know, it’s taken me thirteen years to wend my way back to New York since my previous visit, and I feel I should now milk that trip for all it’s worth. Besides, I’ve always wanted to say something like, “It was while lunching with a friend in New York last weekend that I first had the inspiration. . . . “ Makes me sound rather the jet-setter, don’t you think? Or maybe like a younger (of course that would be much younger) version of like Ina Garten.
(I know. But just indulge me).
Although I tend to eat raw foods fairly regularly, a dinner of entirely raw nourishment requires a bit of forethought since the HH generally won’t partake (or, if he does, it’s just a side dish for him). However, I was on a raw roll both in New York and immediately afterward. It began with that lovely lunch before I left the city, followed by a raw dinner that same evening back in Canada. Then, this past Saturday, the HH and I went out for a birthday dinner. My choice of venue? Rawlicious.
The best part of eating at a raw food restaurant, for me, isn’t the food–though food is paramount, of course. No, the best part is that someone else prepares it, expending all the time and effort that entails. Since I’ve created a few elaboraterawmeals at home myself, I am aware of how much preparation precedes a multi-textured, multi-seasoned and veggie-rich dishl such as the ones the HH and I enjoyed.
First up, we shared a platter of “nachos,” served with a trio of “sour cream,” guacamole and salsa. Heaven! Then the HH feasted on a raw bolognese “pasta” (made from spiralized zucchini), while I chowed down on a raw “tortilla”–a collard wrap filled with a hunk of nut “meat” along with a variety of colorful shredded veggies and sauce. I fully admit to being a poor, poor food blogger (though so far, anyway, a fairly good Vegan MoFoer) since I was so excited about the prospect of finally eating at the place that I forgot my camera at home!
[My version of raw collard wraps. . . I guess Valerie and I had the same idea! ]
Since I can’t offer you photos of my professionally-prepared collard wrap, I thought I’d share pics of my own creation. My wrap is an amalgam of the nori roll I had in New York crossed with the raw collard wrap from Rawlicious. With one important diversion: I added a spectacular spread made from sweet potatoes.
Sweet potatoes are such a regular fixture in the DDD household that even The Girls receive their portion almost every day; I regularly grind up raw sweet potato along with cauliflower, greens, or apples to add to their dinner. And while I am happy to consume the sweet spuds in their uncooked state as well, this spread adds a bit of cooked yam to the otherwise raw roll.
I’ve tried the spread in both a sweet and a savory incarnation, and both are spectacular. Blending the sweet potato purée with either nut or seed butter results in a smoother, lighter spread, and one with less than half the calories and only 1/3 the fat of plain nut butter. After noshing on this spread on crackers, scones, a chickpea pizza and straight from the jar for the past 4 days, I’ve concluded that I might just like this better than straight almond butter (gasp!).
You can play around with the varieties of nut or seed butter you use as well as with proportions of sweet potato vs. butter. I’ve found the 2:1 ratio works best for me, but do what pleases you most.
This is also my first submission to this month’s SOS Kitchen Challenge hosted by Kim and me–our ingredient this month is (you guessed it) sweet potatoes.
Sweet or Savory Sweet Potato Spread (suitable for ACD Stage 1 and beyond)
I used the savory version as the base in raw collard wraps, and the sweet on an amazing breakfast “pizza” (recipe coming up soon). Use the savory spread as the base for sandwiches, on polenta rounds, tossed with pasta, or wherever you want to add some creamy texture. The sweet spread is perfect on muffins or scones, toast, or even pancakes.
The Savory:
1 cup (240 ml) packed sweet potato purée
1/2 cup (120 ml) natural unsalted sunflower seed butter (or another nut or seed butter of your choice)
1 clove garlic, minced
1 tsp (5 ml) freshly squeezed lime juice
1 to 1-1/2 tsp (5-7.5 ml) garam masala, to your taste (or substitute 1/4 tsp/.5 ml ground ginger, 1/2 tsp/2.5 ml cinnamon and a pinch of cloves)
1 Tbsp (15 ml) fresh cilantro or parsley, chopped
The Sweet:
1 cup (240 ml) packed sweet potato purée
1/2 cup smooth natural unsalted almond butter (or another nut or seed butter of your choice)
1 tsp (5 ml) cinnamon
10-20 drops plain or vanilla stevia liquid, to your taste
1/8 tsp (.5 ml) fine sea salt
For both versions: Place all ingredients in the bowl of a food processor and process until smooth and well combined. Transfer to a clean jar and store in the refrigerator. Makes about 1.5 cups (360 ml). Will keep, covered in the refrigerator, up to 5 days. I haven’t tried freezing it, but am guessing it would hold up well if defrosted overnight in the refrigerator.
