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.
After many gruelling trials (So many brownies! So much chocolate! All that taste-testing! Ah, the sacrifices I make in the name of food blogging), I’ve finally developed a recipe for fudgy, dense and delectable brownies that are grain-free, gluten-free, nut-free, dairy-free, egg-free, vegan, stevia-sweetened and ACD-friendly. Decadence never tasted so sweet!
For the recipe, a review of the NuNaturals stevia I used, and a giveaway, click here!
Update, April 28: The winners have been announced! Check this post.
[Sometimes, you just want to eat something now. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
[Rutabaga "fries"--who'd have ever thought?]
I hadn’t intended to post another Flash in the Pan so soon after the chia pudding a while ago, but it’s been that kind of week over here at the DDD household. . . and all I’ve had time for are lightning-quick recipes.
No matter; these oven fries have quickly become a new little obsession. They’re a simple, speedy way to spruce up your more conventional oven fries, and a convenient means to use root veggies that you might not normally consider eating (to wit, rutabaga–in fact, this is the only way I’ve ever had that vegetable and actually liked it!). And with the crazy Canadian weather still throwing a few final chilly rainstorms our way, these are a great comfort food.
[Parsnip fries--they'll make you a fan of parsnips!]
You can use pretty much any root vegetables you fancy here, or mix up several in one batch for a tasty, higher-protein side dish.
[Sweet Potato fries--a classic!]
So far, we’ve had these with rutabaga, parsnips, and sweet potatoes, but I can envision all kinds of variations: regular spuds would be a perfect foil for a spicy, almondy crust; or how about your favorite squash, cut into fries? You could even bake up some cauliflower florets this way.
I’ll be back next time with a “real” recipe for some yummy burgers. . . AND an exciting book giveaway!
“Mum, we’d be happy eating pretty much any variation of these. . . or how about just giving us some of that almond butter coating?”
Almond-Crusted Root Vegetable Oven “Fries”
This recipe couldn’t be simpler. The only caveat is to be sure to bake the fries long enough, so that the coating becomes somewhat crispy; this isn’t the time for mushy, just-done fries. When properly baked, the almond coating crisps up nicely, the fries themselves begin to caramelize and sweeten, and the whole package is entirely irresistible.
1 medium rutabaga, 3 medium parsnips, 2 medium sweet potatoes, or other root vegetables of your choice, peeled and cut into thin fry-like strips (or use a combination of those listed)
3 Tbsp (45 ml) smooth natural almond butter
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1/2 tsp (2.5 ml) fine sea salt
other spices of your choice: garlic salt, curry powder, cumin, garam masala, Chinese 5 spice powder, etc. (about 1 tsp/5 ml total)
Preheat oven to 400F (200C). Line a large baking tray with parchment paper, or spray with nonstick spray.
Place the “fries” in a large bowl. In a small bowl, combine the almond butter, oil, and spices. Drizzle the coating over the fries, and toss the mixture with a large spoon (or even better, your hands) until they are all evenly coated.
Line the fries up on the cookie sheet in a single layer. Bake 35-50 minutes (depending on thickness of your fries), until the coating is browned and a bit crispy, and the fries are fully cooked. Makes 3-4 servings. Will keep, refrigerated, up to 3 days.
[Okay, so the post title is a bit obscure (I was alluding to Four Weddings and a Funeral)--but with the Oscars coming up in a couple of days, and with my having seen, hmmn, let's see--a total of "zero" of the movies, I wanted to make reference to that grand little Golden Guy in some way or other in this post. ]
Shindig One: The most recent celebration we enjoyed here in the DDD household was an intimate birthday dinner for my friend Eternal Optimist (consisting of just the EO, the HH, and me).We three enjoyed a spectacular, yet simple meal of Potato-Miso Soup (Alisa’s uniquely delicious recipe: satiny smooth, rich and slightly yeasty from the hint of miso–in fact, this was the second time I’ve made this in a week!); trusty Tagine of Quinoa with Chickpeas, Olives and Prunes (always a hit around here); garlic sautéed rapini and collards; and a special b-day cake (chocolate layers with sugar-free chocolate buttercream frosting (both from Sweet Freedom) and the Sweet Potato Frosting I wrote about a while back.
It was grand to spend a leisurely evening together fêting a dear friend. The EO also brought along her own pooch, another border collie cross, and The Girls were in heaven. (“We love having our friends over, too, Mum! Except next time, there should be a cake that we can eat as well.”)
Shindig Two: In addition to the birthday, the dinner was also occasion for a spontaneous mini-celebration in honor of the cookbook finally reaching the publisher. After numerous delays in formatting and glitches with the cover, it’s finally on its way! My publishing rep called yesterday to confirm that she received the files and their part of the book’s production will begin next week. YIPPPPPPEEEEEE!! (Of course, this means it will still take about three months before the book is in print, but it is out of my hands at this point). I can’t even begin to express what a relief that is! So we had a little toast in honor of Sweet Freedom last evening as well.
Shindig Three: Despite mountains of marking, I’ll be peeking in periodically at the Academy Awards, that shindig to beat all shindigs, that tribute to all things silicone and Juvéderm and Botox, that massive glitterati ego-massage that will take place on Sunday evening. From the Barbara Walters interviews to the Joan Rivers gaffes to the melodramatic and slurred acceptance speeches, I love it all. And even if I haven’t actually seen any of the movies, who cares? That’s not what the Oscars are all about, anyway!
Before I depart on break, I thought it might be fun to leave you with a little midterm quiz of your own to ponder while I’m away (and the best part–it doesn’t matter whether you know the answers or not!). I’ll reveal the “correct” responses when I get back (though with a bit of sleuthing, it should be fairly easy to find them before then).
[Chocolate birthday cake in all its uncut glory]
A Diet, Dessert and Dogs Mid-Term Quiz
Instructions: Please answer each of the following questions. Note that this is an open-blog test; answers can be found in previous entries. Please double space your answers.
1) DDD stands for:
a) The 2009, eco-friendly version of the pesticide “DDT”
b) Pamela Anderson’s bra size (now that she’s had a breast reduction)
Are you looking forward to V-Day next week? Seems most people either love it or hate it. Being from the “never too much schmaltz” school of romance, I love Valentine’s Day. Even during all those years before I met the HH, I’d always endeavor to celebrate somehow. I’d send cards to my friends or my sisters. I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there. One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).
The contest asks you to create a romantic dish using one or more vegetables of your choice. Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach. I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core. You’d think I’d give up on sweets with veggies in them. But no. . .
As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable. I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes). When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie). They’re a healthy vegetable. They’re orange. They’re sweet. And their name sounds like a term of endearment: “Oh, why so coy, my little Sweet Potato? Come on over here and let me help you out of that peel.” Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?
This year’s recipe really should have made it into the cookbook–it’s that good. What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling, vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots. I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, ”This tastes exactly like a really fine quality, high-end chocolate!” This from a guy who’d normally consume chocolates with cream, butter and white sugar. “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections).
Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting. Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).
I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these. Give yourself a little gift of Vegetable Love this year.
This is my submission to Susan’s contest. You have until tomorrow at midnight to enter if you’re so inclined!
Spiked Sweet Potato Truffles or Truffle Cups
Filling:
1 cup (240 ml) packed sweet potato purée, from one very large sweet potato (see instructions)
3 Tbsp (45 ml) organic cornstarch, plus up to one more Tbsp (15 ml), if necessary (see instructions)
1/3 cup (80 g) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor) plus up to 2 more Tbsp (30 ml), if necessary to thicken the filling (see instructions)
finely grated zest of one large organic orange (I used a microplane grater)
1/4 cup (35 g) light spelt flour
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) light agave nectar
1/2 cup (120 ml) plain or vanilla rice milk
2 Tbsp (30 ml) Cointreau or liqueur of your choice (Frangelico also worked well in these), or substitute orange juice
1 tsp (5 ml) pure vanilla extract
Chocolate Coating or Cups:
1 cup (200 g) dairy free chocolate chips or chopped semisweet chocolate
1 tsp (5 ml) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor)
Make the sweet potato purée in advance: Preheat oven to 400F (200 C). Place unskinned sweet potato on a baking sheet and bake until very tender, about an hour. (You can boil the sweet potato instead of baking it, but I find the flavor is vastly inferior that way.) Allow to cool, then peel and purée the flesh in a food processor until very smooth.
Measure out 1 scant cup (230 ml) of the purée and reserve the rest for another use. Return the one cup purée to the processor along with the cornstarch and coconut oil, and blend until very smooth.
In a small, heavy-bottomed pot, whisk together the flour, salt and agave nectar until smooth. Add the rice milk slowly and whisk until incorporated; sttir in the orange zest. (Combining the flour and agave first before the milk helps to prevent lumps from forming).
Cook the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; lower heat to simmer and cook, stirring constantly, for about 30 more seconds. The mixture will thicken very suddenly and you’ll need some muscle power to keep stirring; it will end up like a very thick paste or glue. (A silicon spatula is useful when stirring, as you can scrape the sides and bottom of the pot to prevent scorching). Remove from heat and stir in the liqueur and vanilla until combined.
Turn the hot mixture directly into the processor bowl with the sweet potato and whir until the mixture is perfectly smooth and creamy. It should be soft, but stiff enough to hold a shape.
If the mixture is too thin to hold a shape, it may be that your sweet potatoes were moister than mine (the amount of moisture in the potatoes will vary from batch to batch). You can try one of these two things:
To thicken the filling (only if necessary): 1) Melt an additional 2 Tbsp (30 ml) coconut oil. With the processor running, slowly add the oil to the mixture and blend it in. It should thicken up nicely. OR, 2) Add another 1 Tbsp (15 ml) cornstarch to the processor bowl, and blend it in to the mixture.
For truffles: Pour the filling into a deep bowl and refrigerate until cold and firm, at least 3 hours. Then, using a melon baller, mini ice cream scoop or teaspoon, scoop balls of filling onto a cookie sheet that’s been lined with plastic wrap; place in the freezer until firm.
Once the truffle filling is frozen, proceed to dip the truffles: In a bowl set over a pot of simmering water (the bowl should be large enough that the bottom of the bowl doesn’t touch the water), melt the chocolate and coconut oil together until smooth. Using two forks held facing each other, dip the truffles one at a time, tapping the forks on the edge of the bowl to release excess chocolate, and place them on the plastic. Allow to firm up in the refrigerator (they will actually begin to firm up fairly quickly because of the frozen filling) Using more melted chocolate, decorate tops with swirls or heart shapes if desired. Store in the refrigerator, but serve at room temperature. Makes 12-15 truffles.
For chocolate truffle cups: Set the filling aside while you prepare the chocolate cups. In a bowl set over a pot of simmering water (the bowl should be large enough that the bottom of the bowl doesn’t touch the water), melt the chocolate and coconut oil together until smooth. Use about 3/4 tsp (3.5 ml) to coat the bottom and up the sides of 12-15 mini foil cups. Place the cups in the freezer for a couple of minutes to firm up.
Using 1-2 tsp (5-10 ml) of filling for each cup, fill the chocolate cups with the sweet potato mixture and smooth the top. Return to the freezer for another 5 minutes or so until the tops of the filling are firm.
Cover each cup with another 1 tsp (5 ml) chocolate, and spread it gently to cover, ensuring that the chocolate is sealed at the edges and no bits of sweet pototo show through. Keep refrigerated until firm, then remove from fridge , immediately peel off the paper cups, and allow to come to room temperature before serving (these are much better served at room temperature, but the cups will stick to them if you try to unwrap them once they’re no longer cold). Makes 12-15 truffle cups.
Frosting Variation: After the filling is prepared, turn it into a deep bowl and refrigerate until cold and very firm, at least 2 hours.
Using electric beaters, beat the mixture until it begins to lighten both in color and texture (it will become airy and fluffy). Use as desired to frost cupcakes, cakes, etc. Makes enough to frost a single 9″ (20 cm) round or square layer.
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* [Absolutely no relation to the reality show of the same name] ##
[That is one MoFo huge smoothie!]
Now that the holidays are over and a new, fervently hopeful year has begun, I’ve decided to simplify my life.
It might have been the post-apocalyptic array of file folders, sticky notes, to-do lists (to-do lists ON sticky notes), drafts of recipes for the cookbook, empty interoffice envelopes, glasses (of both types), half-filled mug, pens, pencils, scotch tape, daybook, boxes of tissues, assorted and sundry notes-to-self, a stapler, checkbook and magazines and paperbacks and various other items that seem to have settled randomly, like nuclear fallout, on my desk.
Or perhaps it was the never-quite-cleared kitchen table, the kitchen counters encumbered with bins of flour and Sucanat and oats, bottles of agave nectar, cannisters of raisins and dried cranberries, bowls and spatulas and whisks and pans and measuring cups and spoons (okay, I do have an excuse: the aforementioned cookbook).
Still, it could have been the closet full of wayward shoes, or the three distinct, mostly unworn wardrobes (that would be “slim”; “gaining weight”‘; and “fat”), assorted scarves, out of season accessories, fuzzy slippers and terrycloth bathrobe.
No, no, no–it must have been the 14 unanswered emails, 27 unanswered voicemails, three scheduled doctors’ appointments, two scheduled vet appointments, one hair appointment, one dog training appointment, as-yet to be determined appointment to set up an appointment with myself to get it all together and finally organize all my appointments. . . .
Okay, I may be exaggerating a tad. But just a tad. It’s true what they say: the older you get, the more complicated your life becomes. (Or was that, the older you get, the louder you turn up the volume on the television? Same difference.)
[Simplicity at its finest.]
A while back, my friend Eternal Optimist informed me that she’d completed a total purge of her abode, sort of like an emotional smudging. She tossed boxes of garbage, shredded reams of old papers and files, donated countless bags of clothes to charity, and repurposed old posters, kitchen chairs, picture frames, unused shelving, CDs and books, and various and sundry other long-neglected items courtesy of Freecyle. It felt great, she averred.
And while I’ve never been a huge fan of the magazine Real Simple(it seems too self-consciously austere and geometric for my taste, reminiscent of Dieter on Sprockets), I have frequently nurtured a dream of chucking it all and moving to a one-room cabin in the woods, complete with wood-burning stove, 100 acres of surrounding forest, and plenty of space for The Girls to gambol to their hearts’ content.
Just think of it: freedom to do what you like, at one with nature, fresh air, green grass, no schedules, no time-stealing technology. On any given day, I could just wake up, throw open the door and inhale a long, deep breath of unpolluted, pristine country air. . . well, after I chop the firewood for that stove, I guess. And after I shoo the raccoons out of the food bins at the end of the cabin. And I guess I’d have to chase a few mice from the cupboards, too, which would mean cleaning up mouse poop. And also swat those spiders in the corner above the bed–oooh, I hate spiders! And snakes. I hope there aren’t any snakes out there. And I’m scared of mice. And don’t raccoons have talon-like claws? I’ve heard they can be really vicious if cornered. And I bet they don’t serve Triple Mocha Lattes at the intersection of Pine Tree and Deciduous.
But it did make a lovely reverie, didn’t it?
(“Yes, Mum, a perfect reverie! But does this mean we don’t get to gambol in the woods now? Oh, and would you mind turning down the volume on that TV?“)
I also failed miserably at organizing my life over the holidays. My initial zeal to reorganize my desk, clear out some boxes from our basement, organize the garage, draw up a Five-Year Plan, and resume my lost habit of daily meditation never materialized (oh, and let’s not forget: get my finances in order, secure a retirement plan, start a new workout regimen, finish a cookbook, and clip Chaser’s nails–nothing too onerous, you understand. Well, excepting Chaser’s nails.). All I managed was to clear off the desk–and that task alone took two weeks.
Still, the sense of accomplishment and buoyancy I felt prompted me to seek out other ways to simplify. After the recent holiday excesses and toppling with a (very heavy) thud off the healthy-eating wagon, I’ve decided to pare down my diet as well. So I’m afraid you won’t be seeing much fudge, or pecan pie, or marzipan-topped shortbread, or any other dessert that, for some strange reason, seems to spike my blog stats exponentially for a while. The blog stats will just have to wait until I get my body stats in order.
Which brings me to today’s recipe. Coincidentally, over the holidays one gift I received was a book called The Healthiest Meals on Earth,by Jonny Bowden. It contains breathtaking photographs of really healthy foods, along with pertinent nutritional information and great recipes. This smoothie is one I adapted for breakfast the other day. It features one of my all-time favorite foods–sweet potatoes (yes, for breakfast!), and is both simple and quick to make. The potatoes confer a natural, light sweetness, and the oranges add a bit of tang. I loved the cheery color and the thick, almost pudding-like consistency (I was tempted to eat this with a spoon, in fact).
If simple living can taste this good, I may have to reconsider that cabin in the woods.
Unlike many smoothies, this really does feel like a meal. The sweet potato provides a substantial density and nutritional profile here (both beta carotene and antioxidants), along with vitamin C in the fruit. I used eggnog flavored soymilk for a festive touch, but you can use any milk you please in this.
1 medium sweet potato, baked until very soft, peeled and chilled overnight
3 mandarin oranges (or one small seedless orange), seeded, peeled and broken into sections
1 Tbsp. (15 ml.) ground chia seeds
1 Tbsp. (15 ml.) ground flax seeds
2 Tbsp. (30 ml.) whole old-fashioned rolled oats
1-1/2 tsp. (7.5 ml.) cinnamon
2 cups (480 ml.) eggnog flavored soy milk, or flavor of your choice
Cut the sweet potato into chunks and place in a blender with all the other ingredients. Blend until very smooth and thick. Adjust the amount of milk to desired thickness. Drink immediately. Makes 2 breakfast or 4 snack servings.
Last Year at this Time: Smooth Operator (I detect a theme here. . . )
Today began like most other mornings: a wet, cold nose against my ear (that would be Chaser, not the HH) rousing me from sleep; a quick (warm, dry) kiss to the HH; and popping (okay, more like fizzling) out of bed before stretching, going through the usual ablutions and tramping over to the office to turn on the computer and check out some blogs. For our lazy Sunday morning (after shovelling the additional 15 cm./ 6 inches of snow that arrived overnight, of course), I thought I might make some pancakes for breakfast–maybe banana; maybe apple.
Then I read Ruth’s Hannukah (or, for us Canadians, Chanukah) post and before I knew it, I was craving potato pancakes (aka latkes).
Which is weird, because I hate latkes.
Let me explain. Over the years, I’ve sampled many different kinds of potato latkes in many different kitchens; and I can honestly tell you I haven’t enjoyed a single one. (Sorry, Mrs. D who kindly invited me to her Rosh Hashanah table back in university; sorry, all my friends who’ve been generous enough to share; sorry, Aunty M. and CBC; sorry, all those caterers whose miniature pancakes I’ve sampled at festive tables in the past).
Given that I adore home fries and even hash browns, this latke enmity always seemed odd to me. But whenever I’d try again, the results were the same: the pancakes in question were very heavy, very greasy, and fairly bland, with a high-gloss exterior and mushy, mealy insides. Was I missing something? Is there some kind of Freemason-like secret latke society that knows something those of us using the regular latke recipes don’t know? Or was I simply hanging around with horrible cooks?
Whatever; I decided to change all that this morning. That plate of latkes (and the explanatory article that Ruth included, as well) simply caught my fancy, and I had to have latkes!
I’m happy to report that the Latke Loathing has been vanquished, once and for all! (Must have been those sweet potatoes). The HH was also a fan. We had ours with a slightly unconventional topping, a balsamic-fig sauce that was given to me a few weeks back (more typical accompaniments include sour cream or applesauce). What a fabulous combination! The cakes were decidedly not mushy, as I remembered latkes of old; they were crispy on the outside and supple on the inside, the potatoes just cooked. They held together beautifully and offered up an alluring aroma of caramelized onion and fragrant dill as they were grilled. With the sweet-tart contrast of the fig sauce slathered over the top, these were the perfect Sunday breakfast.
Now, it seems the Sunday pancake options are limitless. So glad I start my days the way I do.
To those who celebrate, Happy Hannukah! (and Hanukkah, AND Chanukah!)
While we ate these for breakfast, latkes are more often eaten as a side dish or appetizer with savory foods. They’re great both ways.
3 small white or Yukon Gold potatoes, scrubbed and grated
1 medium sweet potato, peeled and grated
1 large onion, grated
2 Tbsp. (10 ml.) extra virgin olive oil
3/4 cup (110 g.) kamut flour or (100 g.) whole spelt flour
2 tsp. (10 ml.) baking powder
3/4 tsp. (7.5 ml.) fine sea salt
1 Tbsp. (15 ml.) finely ground flax seeds
2 Tbsp. (10 ml.) water
1 tsp. (5 ml.) garlic powder
1 Tbsp. (15 ml.) dried dill weed
1/2 tsp. (2. 5 ml.) smoked paprika
Using a food processor or box grater, grate the potatoes and sweet potatoes and place in a large colander. Squeeze the mixture with your hands as if squeezing a sponge to get out as much of the starchy liquid as you can. Place in a large bowl.
Grate the onion and add it to the potato mixture along with the remaining ingredients. Mix together very well, using your hands if necessary.
Heat a cast iron or other nonstick skillet over medium heat. Using a large ice cream scoop or 1/3 cup measuring cup, scoop the mixture into the pan, flattening the pancakes with a spatula (they should be fairly flat). Cook about 3-4 minutes, until bottoms are golden; flip and cook on the other side another 3 minutes or so, until golden. Keep pancakes warm as you continue to cook them. Serve immediately with apple sauce, sour cream, ketchup, cranberry sauce, chutney, or other topping of choice.
[UPDATE, JUNE 2010: In March, 2009, I began a much more serious (and much more restrictive) candida diet after suffering from myriad candida symptoms for more than 6 months. Finally, with a raging rash taking over my torso, I had to succumb and begin the diet afresh. After 15 months (so far) I'm 90% better, lost 45 pounds, and feel terrific. To read from the beginning of my "new" candida journey, see this post.]
These days, I can’t think of a single person I know who isn’t stressed. I mean, with all our modern amenities, our time-saving devices, our plugged-in technology, most of us are still plagued with a constant sense ”never enough” or “not up to snuff.” And I’m not too proud to admit that I myself am probably preternaturally sensitive to stressors in my life. In fact, it’s possible that I react just a wee bit more forcefully to stress than the average person. Truth be told, I find it downright impossible to cope some days. Oh, all right, fine; I admit it: I’m basically a slobbering mass of quivering kanten who’s totally incapable of coping with excess pressure. (I mean, do you know anyone else who had to quit meditation because it was too stressful?)
It’s not as if most of us can just take off for a few weeks to our spectacular retreat in New Zealand when we feel overwhelmed by life’s little curve balls (how lovely for you that you could, though, Shania). Some, like the HH, play records (as opposed to CDs) to de-stress; others play with their home décor, wardrobe or hairstyle. Some play the clarinet. And then there are those who simply play around.
Me, I like to play in the kitchen.
Throughout my recent hiatus from the blog, I kept encountering interesting recipes or ideas for baked goods and my hands would itch to get back to cooking. There’s something immensely soothing about swishing a wooden spoon over and over through a clear, fragrant broth, or chopping mindlessly as carrots are transformed into mounds of tiny, uniform cubes on the cutting board.
But what to cook? As I mentioned last time, I’ve embarked once again on an anti-candida diet for a few weeks, which means my diversions in the kitchen will have to comply with the guidelines of that eating plan. For those who aren’t familiar with it, the anti-candida diet is basically a nutritional means to reduce the candida albicansyeast that’s present in and around us all the time, but which occasionally multiplies out of control in certain people (those with compromised immune systems, those with blood sugar issues, those with hormonal imbalances, etc.) My personal weakness is an addiction to sweets; sugar is the number one preferred vittle for those microscopic opportunists.
In order to reduce the number of candida organisms down to a “normal” level, the anti-candida program (I’ll just call it ACD from now on) commonly recommends cutting out any foods that could potentially feed the yeast or encourage it to grow. In its most stringent form, the diet would eliminate:
anything containing any kind of sugar (cane, high fructose corn syrup, brown sugar, maple syrup, honey, brown rice syrup, etc.–plus fruits, fresh and dried);
simple carbohydrates, which convert to glucose very quickly (flours, pasta, bread, muffins, cakes, cookies, pies, tarts, biscuits, crackers, cornstarch and similar starches, and any other baked goods of any kind; candies, chocolate, ice cream, pudding, anything candy-like; white potatoes, white rice and any other white grains)
foods that contain mold or fungus or encourage it to grow (yeast is a fungus, after all): mushrooms, peanuts, cashews, melons, cheeses;
the most common allergens or foods that could cause allergic responses (which trigger the yeast): dairy, eggs, shellfish, peanuts, tree nuts, and soy foods;
foods that are fermented or might encourage fermentation (on which yeast feeds): alcohol, vinegars, all condiments (no ketchup, sorry); soy sauce, etc.
anything artificial, processed, containing chemicals or additives, imitation or artificial seasonings and flavorings and colorings;
pop, fruit juice, presweetened drinks, coffee, tea.
Right about now, you may be wondering, “what the heck CAN you eat??” Good question. The basic list of “permitted” foods is actually shorter than those that are prohibited. Still, there’s quite a bit left that’s both tasty and nourishing:
all vegetables except very high-glycemic ones (such as white potatoes, corn, etc.)
stevia (a natural herbal sweetener that doesn’t affect blood sugar levels)
I was leafing through the book that became my ACD Bible when I was first on the diet about 10 years ago (called The Complete Candida Yeast Guidebook), and I have to admit I began to despair a little. Life without pancakes on Sunday mornings? Life devoid of fresh, juicy fruits? Life sans a little tipple on occasion? How would I cope? What could I eat when the HH and I went out to dinner? What would I do when my friends invited me to Starbucks to catch up? It was starting to feel mighty stressful around here. So I exhibited my usual reaction when I’m feeling stessed: I got into the kitchen when I couldn’t stand the yeast.
After consulting with a few classmates currently practising as holistic nutritionists, I was reassured that the ACD diet had been revised in recent years. Considered unduly restrictive (you think??) it’s since been amended to better reflect current trends in the fields of nutrition and scientific research. Apparently, some sweet foods can now be included as long as they’re low on the glycemic index or GI (which means they don’t raise blood sugar levels very quickly). A low GI denies the yeast its main source of nutrition–glucose. In other words, this time round, I can include most nontropical fruits (such as apples, some pears, berries, or peaches) in my menus, as well as minute amounts of agave nectar, a natural sweetener that’s also low-glycemic.
Scanning the ingredients of my refrigerator for inspiration, the first thought that occurred to me was to cook up some kitchari. This Ayurvedic cleansing stew is a flexible recipe that always features rice, mung beans, and certain spices; beyond that, anything goes. It seemed perfect for that little flock of cauliflower florets waiting patiently to make themselves useful. There was also a lone sweet potato perched on the counter (the only survivor of the Sweet Potato and Ginger salad I made the other day), so those were my veggie choices, but you can use whatever you like or have on hand. The HH thinks this dish bears an unfortunate resemblance to Klingon gach, but I love its mushy, nubby base and nourishing, comforting broth.
The stew simmers gently for almost an hour, infusing your entire home with the fragrant, soothing aromas of Indian spices as it bubbles. It may have been intended as a cleansing stew, but that doesn’t mean it’s devoid of flavor. One serving of this, and your stress will evaporate, right into the swirling plumes of steam emanating from your bowl.
[UPDATE, JUNE 2010: In March, 2009, I began a much more serious (and much more restrictive) candida diet after suffering from myriad candida symptoms for more than 6 months. Finally, with a raging rash taking over my torso, I had to succumb and begin the diet afresh. After 15 months (so far) I'm 90% better, lost 45 pounds, and feel terrific. To read from the beginning of my "new" candida journey, see this post.]
Kitchen Sink Kitchari (loosely adapted from this recipe)
I soaked the rice and beans overnight before cooking, but that step is optional. If you don’t soak your beans overnight, use the quick-soak method: cover with boiling water, bring to the boil, and let sit, covered, for an hour. Then drain and cook as you would pre-soaked beans.
1 cup (240 ml.) brown basmati rice
3/4 cup (180 ml.) mung beans
2 Tbsp. (30 ml.) coconut oil
1 large onion, chopped
2 cloves garlic, minced
1-inch (2.5 cm.) piece ginger, peeled and grated fine
1/4 tsp. (1 ml.) ground cloves
1/4 tsp. (1 ml.) ground fennel
1/2 tsp. (2.5 ml.) turmeric
1 tsp. (5 ml.) cinnamon
1/3 cup (80 ml.) fresh cilantro, chopped
2 Tbsp. (30 ml.) finely grated coconut
7-8 mint leaves, chopped
3 cups (720 ml.) water
1 tsp. (5 ml.) sea salt
2 cups (480 ml.) chopped cauliflower florets
1 medium sweet potato, peeled and diced
Soak the mung beans and rice in a pot of room temperature water, covered, overnight. Drain.
In a large pot or dutch oven, sauté the onion and garlic in the coconut butter. Add the ginger and spices and continue to cook for another minute.
Add the rice and beans with the water and cook for 30 minutes, until rice is soft. Add the vegetables and continue to cook until the sweet potato is soft, about 20 more minutes. Season with salt to taste. Makes 6-8 servings. May be frozen.
Ah, yes, life is sweet. Not so much in the “I’m a celebrity, I haven’t a care in the world, I’m revoltingly rich, beautiful and vacuous” kind of way; but more in the “every which way I turn I see or think ‘sweet,’ most recently the chocolate chip blondies I devoured last week” kind of way. Also in the “I’m finally finished marking for the semester and it feels so sweet to be able to breathe for a few days before it all starts up again next week” kind of way. But I wouldn’t want to forget the “blog readers are truly some of the sweetest people in the world and the principal reason I’m so thrilled to be back here and blogging again” kind of way, either.
I have to tell you, as a rule, I consider myself pretty lucky in the friends department. I mean, I’ve made some really great pals over the years (in fact, I’ve known a few of my friends even longer than I’ve known my younger sister!–take that, Oprah and Gayle).
But you know what? Ever since I started blogging last year, I’ve been repeatedly amazed at the level of support, compassion, and just basic goodwill that abounds among blog readers and writers, rivalling any of the best friendships out there. I can’t tell you all how much I appreciate that you keep coming back to read and comment (even when I disappear for a spell) and how much I enjoy my forays into reading all my favorite blogs out there as well. And so, without disintegrating into pure mush, please accept my heartfelt thanks, and a big virtual bear hug. Truly, sweet.
And now, on to our other “sweets” of the day. . .
First: My diet, temporarily an official “No-Sweets” Zone.
Forget the term, ”yo-yo dieter.” With me, it’s more like a “bungee-jump” dieter. Up, down, Up, down. Waaaaay up, waay down (and note how the “waay” down is smaller than the “waaaaay” up–in other words, a net gain). Seems the more I diet, the more my weight rebounds upward after a fall. Recently, it struck me that I am more or less at the same weight I was when I began this blog (at which point my goal was to lose 40 pounds!!). Still, like die-hard smokers who wish to quit, we overly zaftig people who wish to lose weight must persevere! I’m thankful that 90% of the food I put in my mouth is healthful and very nourishing. The other ten per cent, well. . . that explains the weight gain.
Several times on this blog, I’ve mentioned the anti-candida diet I endured a few years ago when my symptoms got truly out of hand. Well, I’ve decided it’s time to return to that diet as a way to rid myself of the sweets addiction once and for all (I think of it as the “Chunky Monkey on my back“). This time, the cleanse will be somewhat shorter than previously (which lasted 2 years!).
What does this mean for the blog? Not much, I’m hoping. Most of my eating habits already fall in line with this new regimen (about which I’ll blog anon–this post will be long enough without fitting it in today). The restrictions represent a new and–truth be told–somewhat exciting culinary challenge for me: can I concoct appealing, delicious dishes, even some alluring desserts, all within the bounds of the diet? And afterwards, can I learn to consume dessert as a regular part of my menu, yet in moderation and sans cravings? Only time will tell (and so will I, right here on this blog).
Second: Announcing Sweet Freedom!
As I mentioned last time, I’ve been working on this project for a while now (just about a year–even before I started this blog!). After I closed down my full-time baking business in 2006, I decided to begin working on a cookbook containing recipes for my most popular products; because I’d been running the business for a few years, I already had a full compliment of proven recipes at the ready. So in August 2007, I began mailing out cookbook proposals to various publishers (I eventually heard from two who expressed an interest in the project, only to decide against it after months of correspondence). And then, as I plowed my way through yet another set of student papers last week, I wondered: why not just publish this book myself? And so, I averred, I shall!
Now, before I go on, yes, I do recognize the irony of doing a dessert book when I’ve just sworn off desserts. But as I said above, my goal, ultimately, is to be capable of incorporating healthy desserts into my diet, in moderation–and these happen to be just that kind of dessert!
I also know that there are scads (not to mention oodles, a plethora, loads and a real glut) of bloggers’ cookbooks already out there right now. Who needs one more? But when I started receiving emails from people asking if I had a cookbook, and when my former customers asked if I’d consider printing up my recipes so they could bake their treats at home, and when I thought of all those existing recipes just lying idle in a filing cabinet. . . well, I just couldn’t leave them to such an ignominious fate.
Mine will be a dessert-only book, and everything in it is compatible with the NAG diet that I try to follow all the time. Many of these recipes are already familiar to my former customers here in Toronto, so when the book is published, they’ll be able to bake the same muffins, cookies, and cakes that they used to buy at local health food stores. And once I made the decision, I got really excited about sharing the recipes and “doing them up right”!
The book, called Sweet Freedom, will contain recipes for a wide variety of baked goods and other sweet treats, all in a style similar to those you find on this blog (in fact, a few of the DDD recipes will also find their way into the book). However, the majority of the cookbook’s 100+ recipes will be new, having not appeared anywhere else. All the recipes are made with without wheat, eggs, dairy, or refined sweeteners; many are gluten free, soy free, and corn free as well (I’ll tag each recipe according to the category into which it fits). In other words, these are sweets that even people with food sensitivities (like me) are free to enjoy! Eventually, I plan to post a full Table of Contents with the names of all the recipes, but for now, if you’d like a peek at some photos of goodies from the book, I’ve started a blog that’s devoted just to that. I’m aiming for a publication date late this year or early next year; I’ll keep you updated occasionally on this site, too.
In the meantime, I’d love to hear from you all about what you’d look for in a “good-for-you” baking book, or whether you’ve got specific items you’d like to see in it. And it you’ve ever tried any of the desserts from this site, I’d love your feedback on the recipes. Just leave any thoughts, ideas, or suggestions in the comments section, or send me at email at dietdessertdogs AT gmail DOT com.
And finally: A sweet (potato) ending to this post. . .
I couldn’t very well leave without posting a recipe, could I? I actually mentioned this dish way back in my second blog entry, but since there were only two readers that day (no, literally, two readers), I thought it was worth repeating. This is a salad from Everyday Food magazine, and it’s both simple and delicious. I like it so much that I’ve made an entire meal out of it, in fact. The trick to its appeal, I think, is that Martha advises us to bake the sweet potato rather than boil it–and that seems to make all the difference.
Sweet Potato and Ginger Salad
This salad is filling and satisfying, with a tangy ginger and dijon-based dressing to complement the yielding sweetness of the potatoes. I enjoy this most at room temperature, but it can be eaten cold or hot as well. Great for a picnic or party table.
2-1/2 pounds (about 1 kilo) sweet potatoes, peeled and cut into cubes (2-3 medium potatoes)
2 Tbsp. extra virgin olive oil
3 Tbsp. (45 ml.) fresh orange juice
1-1/2 Tbsp. (22.5 ml.) extra virgin olive oil
1-1/2 Tbsp. (22.5 ml.) grated fresh ginger
1 Tbsp. dijon mustard
4 green onions, sliced
Preheat oven to 425F ( C). In a large bowl, toss the potatoes with the 3 Tbsp. olive oil; season with sea salt and pepper, to taste. Roast until just tender, about 35 minutes.
In the bottom of a large bowl, whisk together the juice, 1-1/2 Tbsp. oil, and mustard. Add potatoes and green onions and toss to coat well. Serve warm, cold, or at room temperature. Makes 4-6 servings.
