Diet, Dessert and Dogs

[What might be hiding under this neatly wrapped tissue? Read on to find out!]

I’ve been thinking about the perfect giveaway for Mother’s Day. Something that would make life easier for Mum. Something filled with good food that everyone could eat.

With this Tasterie box, I think I’ve found it.  (Disclosure: I received a free Tasterie box and am on the Tasterie advisory board. Tasterie is also  providing a prize for one of my readers. The opinions in this post are my own). Even though I lost my own mom years ago, there are still many moms in my life that I love and value. And I know that all mothers out there appreciate a little help–and recognition for what they do!

I first learned about Tasterie last year when I was contacted by the company’s owner, Lama Rimawi, to see if I’d be interested in sitting on the advisory board for her new company. Tasterie is an allergy-safe food and snack box that is delivered right to your door each month. They have a dozen (yes, 12!) different types of boxes to cover virtually any kind of allergies or diets, from simply “gluten and wheat” or “egg” allergies to “top 8″ or “vegan and gluten-free” (the one I got). And each box is packed by hand and overseen by their attentive and educated staff.

Rimawi is herself a pediatrician and mom. She created the company as an antidote to endless hours scouring the store shelves to find safe foods for her two young sons with multiple allergies. As she says,”The lack of allergy-safe and great tasting food products available is ridiculous! I can remember standing in the aisles of supermarkets trying to read labels, sleep deprived, with a newborn at home and a toddler running around my legs wanting an easier and better option. All I wanted was to find something to eat that wouldn’t cause a reaction in my little son.” The result was Tasterie, which has been growing steadily since its inception.

Can you trust the foods you receive in a Tasterie box? Absolutely. Again, I think Rimawi says it best when she describes the procedure her company uses to source and pack the items in each Tasterie box.  She points out, “We search the globe to find the most amazing foods and snacks that fit your food allergy and dietary needs. As a food allergy mom, I place safety as our top priority.”  They also have in place a “rigorous selection process developed by physicians and industry experts. This quality controlled, multistep process has been peer reviewed to make sure that it is as thorough as possible.” Rimawi also taste-tests every item in the box first, with her family, to ensure that the foods and snacks are delicious and will appeal to kids. (It’s a tough job, but somebody’s gotta do it!).

My May box contained seven items:

1. Farmstand Split Pea Soup (a dry mix to which you add water or vegetable broth);
2. Really Great Foods Vanilla Muffin Mix (the mix itself is vegan; can be made with egg or egg substitutes);
3. Ener-G Crackers (a great gluten-free version of saltines);
4. MiniPops – itty bitty butter (popped sorghum grain–like mini popcorn!);
5. Tasty Brand Fruit Snacks;
6. Barney Butter Almond Butter; and
7. Bumble Bars – chocolate flavor (a sesame/seed bar).
8. Bonus: coupons for most of the items in the box!

I should note that this is not a sugar-free box, so I couldn’t taste everything, but the items I did sample were terrific. I’m going to make the muffins for the HH so will report back! I tried a nibble of the cracker (just like those saltines of yore), the mini-pops (a fantastic snack for just 100 calories), the Barney Butter (which I’ve been pining after since I first heard about it–not available in Canada), and the Bumble Bars (yum). Each month is a different selection, so you’ll have the chance to try out different foods from these as well, of course.

I think a delivery of a Tasterie box would be a great gift to help ease the pressure on Mom, don’t you?

If you’d like to win a free sample Tasterie box for June, enter the giveaway using the Rafflecopter form below.  I’ll choose a winner on Mother’s Day, Sunday, May 12, so check back on that day to see if you’ve won for your mom!

Eligibility: US residents (apologies to my Canadian and international friends!)

How to Enter: Use the Rafflecopter form to leave a comment (required), below. Click on the green +1 to open the box, then leave a comment in the comments section below the post. Clicking on “I commented!” allows you to access the other options. Then, increase your chances with any of the other options, if desired (not required).

Deadline: Contest ends at 11:59 PM EST on May 11th. Winner announced Mother’s Day, May 12th.

Good luck, everyone, and enjoy the special day with Mom this Sunday!

["Sounds great, Mum! We're happy to help you eat your vegan and gluten-free snacks, but wouldn't it be great if they started a Canine Treat Box, too?"] 

a Rafflecopter giveaway

What was the inspiration for Wild About Greens? How did the book come about?

For a long time I kept the two paths pretty separate, but I find that my skills as a food writer, designer, and visual artist are merging, and they intersect in a number of ways. I used my experience in writing recipes to create Secret Recipes for the Modern Wife , a faux-1950s cookbook in which the “recipes” and altered ads comment on contemporary relationships and issues still faced by women. I’ve also started a series of artworks under the umbrella title of “Meat Science,” all of which comment on the ethical dilemmas and environmental disasters caused by animal agriculture — which ties in neatly with my vegan ethics. In my artwork, I like to use humor and irony to explore difficult subject matter.

[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]

It was almost 3 years ago that I first came across The Blissful Chef, aka Christy Morgan. I remember hearing quite a bit of buzz about this classically trained, macrobiotic-leaning vegan chef (who had received glowing reviews from her client, Alicia Silverstone!). Shortly thereafter, Christy and I somehow became friends on Facebook, and a dialogue began. I admired what she was doing and agreed to review one of her ebooks, Cooking with the Seasons: Summer. I recall being pleasantly surprised at how much the recipes focused on real, whole foods, unprocessed and without a lot of added oils or salt.  I loved the dishes I tried and was happy to move on to a glowing review of Christy’s first cookbook, Blissful Bites, half a year later. That book remains one of my favorites to this day.

Today, I’m happy to share with you Christy’s latest venture: Wellness Reboot, a healthful, all-in-one online culinary and exercise program that will help you reboot your wellness goals. But Christy says it much better than I can, so take a gander at her answers to my questions, below! And don’t forget to check out the giveaway after the interview!

Q. Can you explain what Wellness Reboot is all about?

Wellness Reboot is a 28-day online wellness program. It’s an accumulation of all that I’ve learned both in culinary arts and in over 10 years in the health and wellness field. The program includes more than 15 videos on cooking techniques (stocking you kitchen and pantry, etc), a 28-day meal plan of delicious whole food plant-based recipes (no oil, no processed foods, no refined sugar, mostly gluten-free), a Getting Started Guide that explains everything one would need to know about eating healthfully and living a plant-based lifestyle, continual support from me through a private Facebook group, and bi-weekly conference calls. Not only does it have all of this, but I’ve partnered with an amazing vegan personal trainer, Chad Byers of Beyond Fit, to include a fitness element to the program, so you’ll get a workout that’s easy to do at home, along with workout videos. It’s unlike any other online program!

Q. Sounds very comprehensive, Christy! Who can benefit from taking this program?

This program is great for those who are ready to transition to a healthier way of eating and living. Whether you’ve made a New Year’s resolution to lose weight, or maybe you have a health condition you would like to treat naturally, or maybe you recently switched to a plant-based diet but need guidance, this program is for you. I have a lot of people email me who have watched Forks Over Knives or another documentary and they are ready to change their diet to plant-based. This program will hold your hand and show you the healthy way to transition. Wellness Reboot is endorsed by Forks Over Knives, Dr. Neal Barnard (of PCRM.org) and many more people in the health and wellness community.

It’s also for those who have already made the switch to a vegan diet but need help in the kitchen. Wellness Reboot is being dubbed as a “cooking boot camp” from participants. If you aren’t good in the kitchen you will be after this program. So be prepared to cook your butt off (literally and figuratively). Even after one week, our Rebooters are losing weight, no longer having sugar cravings, and controlling health issues like IBS. The power of plant-based food combined with a fitness program are unbelievable!

Q.What prompted you to include the fitness element? And who inspires you to be more fit?

 

I’m a strong believer that we need to eat healthfully AND move our bodies on a regular basis for optimal health. Studies show that those who exercise have better physical and mental health, have stronger bones, a better sex life, less instances of disease or common illness, and live longer. But you can’t out exercise a bad diet. You need both. My boyfriend is a good example. He is a bodybuilder and ultramarathon runner. He looks about 10 years younger than he is and continues to excel post-40. He and my trainer (and fitness coach for Wellness Reboot), Chad Byers, inspire me to become more every day. I’ve signed up for a triathlon in September and I’m ready to take my training to the next level! [Congrats!]

[Carrot Hummus--oil-free and flavor-packed!]

Q. Can you tell us which are your three favorite recipes from the program?

Thanks so much, Christy! I’ve really enjoyed learning more about this latest venture of yours.

And now. . . GIVEAWAY TIME!

This giveaway is now closed. Thanks to everyone who entered! We have a winner:

JESSICA BARRINGER!

Congratulations, Jessica! Christy or I will contact you via email for more information.

[Have you been over to yesterday's post to enter the giveaway yet? Heather is giving away a full series of her online cooking classes--that's 24 classes!! Plus bonus materials galore. Go ahead and enter--but then come back here for this fantastic recipe!]

[These burgers were so good, I actually tried to learn PicMonkey for them! What do y'all think--too basic? Yea or Nay to the superimposed caption?]

Although Toronto is renowned as a multicultural city, one of the few culinary chasms is Mexican food. Oh, sure, there are Mexican restaurants here and there, but they are far outnumbered by Chinese, Japanese, Italian, Malaysian, Thai, Hungarian, Ethiopian, Fusion, and about 47 other cuisines I can’t think of at the moment. Then again, since Toronto is pretty much across the continent (about 3700 kilometers or 2300 miles) from Mexico, the scarcity makes some sense.

When The HH and I were first dating, we seemed to land at one particular Mexican place called Hernando’s Hideaway fairly often. Dim, cavernous, and located below street level, it’s one of those “great place to meet a paramour” dive-cum-bars that’s frequented by univesity students, coworkers on Thursday evening, out-of-towners, and. . . .the HH and me. It was the type of establishment where the quality of the food is often masked by the poor visibility, like a stop sign that suddenly seems to jump out at you if you drive in a snowstorm.

The HH and I, however, loved it there. We’d sit in a just-wiped vinyl booth beside the dark, unreflective walnut paneled walls, gazing at each other with newfound infatuation as we shared fully loaded nachos with guacamole, refried beans smothered in cheese, burritos, carafes of intensely dark red wine (ah! I remember the days of wine. . . ), and whatever else struck our fancy.   Despite the dim surroundings (perhaps it was the starry look in our eyes that illuminated the tabletop), we’d savor every mouthful.  Of course, none of it was authentic–bordering on fast-food, in fact–and we’d likely turn our noses up at the fare today.  But back then, it served to ignite a love of Tex Mex cuisine (and got our own romance moving along in the process).

[My burger, with dijon, sauerkraut, sprouts and sriracha on a gluten-free bun.]

I don’t usually post Mexican dishes precisely because I have so little experience in that area, but these burgers are a bit of a fusion dish that evoked a pleasing taste of the southwest right here in my wintery Toronto kitchen.  This is one of three burgers that Heather offers in her cooking classes (a full series of which I am giving away here!).  These burgers were incredibly easy and quick to prepare, and I loved that they were baked rather than fried (though Heather does offer instructions for pan-frying, too).

The hardest part was waiting for them to cook, as the aroma of browning onion and chili wafted through the kitchen.  Once done, they provided a perfect sandwich filling with a crispy exterior and moist, robust inside.  Not overly spicy, they were nonetheless incredibly flavorful.  I enjoyed mine in a gluten free bun from Aidan’s; the HH used a wholegrain bun and added a sprinkling of cheese over his sauerkraut and sprouts.

As we munched away happily, the conversation went something like this:

Ricki: How do you like it?

HH: Oh these are pretty good [chew chew].  Actually, these are really tasty [chomp, chomp].  You know, these are delicious! I really like these [masticate, masticate].  You should make these again! [Gets up to serve himself another--bun, cheese, sprouts and all.]

Well, whenever I hear the triumvirate of “good, tasty, delicious” from the otherwise reticent HH, I know I’ve got a winner on my hands!

Whether or not you’ve liked Tex Mex food in the past, I hope you give these burgers a try.  They’re a perfect quick dinner that may just ignite a little spark of North American-Mexican fusion love in you, too.

[Note: I am an affiliate for these cooking classes. If you purchase the classes by clicking through a link on this blog, I will receive a small commission, which will go back into maintaining this site.]

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Mexican Spiced Black Bean Carob-Cranberry Cookies (gluten free; ACD  All Stages)

Two Years Ago: Last Minute Recipe Suggestions (gluten free; ACD All Stages )

Three Years Ago: Warm Butternut Salad with Chickpeas and Tahini Dressing (gluten free; ACD  All Stages)

Four Years Ago: It’s the Great Pumpkin, Butter (gluten free; ACD  Stage 3 and)

Five Years Ago: Quick and Easy Tofu Masala (gluten free; ACD  All Stages )

© Ricki Heller, Diet, Dessert and Dogs

It’s almost the holidays!! Are you as excited (and as yet unprepared) as I am?

This year, Hallie of Daily Bites had a great idea: host a progressive dinner party to provide you with some fabulous recipe ideas for your own holiday tables, making everyone’s life easier! Starting Monday, December 10th, a different blogger will offer up a fantastic recipe each day, moving from course to course one at a time. And you’re all invited!

Even better, each day the hosting blog will offer a cookbook to give away. Each day will feature a different book, so check them all out and be sure to enter to win!

Here’s the lineup (and can you guess which course I’m creating?):

[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]

I’m delighted to bring you an interview today with Lisa Pitman and Nicole Axworthy, authors of the new ebook Tiny Treats:  Vegan Recipes that will Tantalize Your Taste Buds and Nourish Your Soul, and two of the most lovely and inspiring women I’ve had the pleasure to meet. They’ve also kindly agreed to provide a copy of the book for today’s giveaway–see bottom of post to enter!

Although I didn’t realize it at the time, I actually met Lisa many years ago when I first attended the annual Vegetarian Food Festival here in Toronto.  Lisa was the cheery, energetic volunteer with the always-smiling face who greeted many of the guests and helped us find our way as we wandered among the many stalls and vendor booths at the Fair (and, in more recent years, has become a presenter in partnership with Nicole, drawing a packed house for their recipe demos).  Later, I began to read Lisa’s blog, Vegan Culinary Crusade.  When I held a giveaway for baked goods from Sweet Freedom just before the book was published, it turned out that Lisa was the winner  (you can read her review of the goodies here). From there, an email friendship grew and like her other loyal readers, I’ve followed along as Lisa has developed her blog, studied to become a raw food chef, and trekked around the world sharing her joyful veganism.

I was lucky enough to meet Nicole a couple of years back when Angela threw a birthday party and we were both invited. I was delighted to learn that she worked as a writer and editor (a dream job of mine!).  As a food blogger and recipe creator, Nicole also holds certification in plant-based nutrition through Cornell University and the T. Colin Campbell Foundation, so she’s adept at making those fabulous and great-tasting recipes good for you, too. Her blog, A Dash of Compassion, highlights delicious, healthy, vegan recipes, which she refers to as her own brand of “baketivism.”

Now, Lisa and Nicole have collaborated to bring you Tiny Treats, and entire ebook of 25 delicious whole-food vegan sweet treats, many of them raw (though they do also offer baked options)–no special equipment required (just a food processor or blender).  The recipes I’ve tried so far have been incredible, and the photos in this ebook are also stunning (and each recipe has its own full-color photo)–every page is a mini celebration of healthy, beautiful, delicious food! And perhaps most importantly, the women are donating a portion of their proceeds to the Elephant Nature Park in Thailand, in order to sponsor the elephants there. Every purchase will help them reach their goal!

Today I’m sharing the recipe for Cinnamon Bun Granola, a crispy, chewy, satisfying and just-sweet-enough treat (note that I adapted the recipe for the ACD, with no problems at all; in fact, most of the recipes would be easily adaptable by subbing coconut nectar for maple syrup).

I asked Lisa and Nicole a few questions about their baking, blogs, and ebook.  Once you’re done reading, be sure to enter the giveaway, below!

1. You obviously work well together as recipe creators and cookbook designers—the recipes are all delectable and the photos are stunning. How did this collaboration come about?

We met at a vegan cookbook launch party a few years ago. It didn’t take long to discover that we’re culinary soul mates. We share a food philosophy, a curiosity about creative cuisine, and a love of learning new techniques. Over the years, we’ve collaborated on blog challenges, co-presented food demos and travelled to vegan events. With our shared love of sweet treats, the ebook became the perfect platform for us to tackle the recipes we’ve been dreaming about for years. We have different palates and different sources of inspiration, which helped to develop a diverse collection of recipes that all shared the same basic qualities: whole food ingredients and amazing flavours.

2. What did you enjoy most about working together?

We delight in each other’s creations. We’re inspired by one another’s enthusiasm and when things don’t work out there is always someone else ready to retest the sauce or taste the next batch.

3. Your ebook features many raw treats.  How much of your own diet is raw? Any reason you eat this way?

The ebook recipes focus on whole-food ingredients, so they don’t call for any processed flours or sugars. However, we do use a few ingredients that do not fit into the standard definition of raw cuisine, such as maple syrup. We love the wonderful flavours that nut flours and date pastes impart but we also believe in flexibility. Even the directions in the book are not exclusively raw. Most kitchens don’t have a dehydrator so we made sure to include oven-baking instructions for any of our recipes that need a little heat.

4. Why are all the treats so small?

We both believe that a healthful diet is built around plenty of vegetables and fruit. The desserts in this book fit well into that plan. These desserts are nutrient dense and therefore surprisingly satisfying. They are the perfect size to enjoy at the end of a meal or as an in-between snack. But if you like a heartier portion, go ahead and cut those brownies into 10 rather than 20.

5. You donate a portion of the proceeds to the elephant sanctuary in Thailand. What was the motivation for this choice?

Last year, Lisa spent a week volunteering at the Elephant Nature Park in Thailand. It was a life-altering experience. The elephants at the park have all been rescued from situations where they have been abused at the hands of humans and yet they treat all of the guests of the park with warmth and affection. It is powerful to learn forgiveness from an elephant. Although we wish we could help to end the suffering of all animals, we felt that this would be a personal place to share the proceeds.

6. What’s your personal favorite raw food, either in the ebook or not?

Lisa: The raw food I tend to eat the most is kale. I’m a big fan of leafy greens and seem to find a way to enjoy them at every meal. When it comes to desserts I look to the combination of apples, cinnamon and ginger—making a raw apple crisp is my ideal treat.

Nicole: Just like Lisa, I gravitate toward greens (usually in salad form). On the sweeter side, I love the fresh, tangy flavour of lemon—the Lemon Lava Cakes recipe in the ebook is one of my favourites.

7. For someone who isn’t used to cooking this way, what would be the best starter recipe from the book?

The Cinnamon Bun Granola recipe would be a fantastic introduction to Tiny Treats—oats, buckwheat, walnuts and coconut are coated with spices and a thick, date-and-maple-flavoured sauce and then dehydrated (or baked) until dry.  The Pecan Date Cookies are also super simple but incredibly delicious and nutrient-dense.

Having made the granola myself, I can only agree! Both The HH and I loved it. And it’s really simple to make! I’m reprinting with permission here (with my own changes in square brackets).

AND NOW, FOR THE GIVEAWAY!

To enter, please leave a comment letting me know which sweet treat YOU love and would love to see in a whole-foods, refined sugar-free cookbook.

I’m going to keep this one simple: to enter the giveaway, just click the “comment” option in the Rafflecopter box, below, THEN leave your comment in the comments section.  That’s it! Giveaway ends Friday, November 2nd  at midnight. I’ll choose a winner at random and the name will be announced below.  If I don’t hear from the winner within 3 days, I’ll choose another winner.

If you’d like, you can also tweet the giveaway, mention it on Facebook, Pin this page, etc.  Any and all mentions (which will ultimately help support the elephant sanctuary) would be welcome!

GOOD LUCK, EVERYONE!!

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Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: No-Bake Caramel Cookie Dough Truffle Balls (gluten free; ACD Stage 3 and beyond)

Two Years Ago: It’s My Birthday–Have a Cigar! (gluten free; ACD stage 3 and beyond)

Three Years Ago: Easy Breakfast “Sausage” Patties with Smoky Almond Gravy  (gluten free; ACD Stage 2 and beyond)

Four Years Ago: Date Pasta (use gluten free pasta; ACD maintenance)

© Ricki Heller, Diet, Dessert and Dogs

Happy Friday, all!

As many of you know, I’ve recently started working with the new Simply Gluten-Free magazine, which will make its debut in November (I’m one of the associate editors who’ll be contributing material on vegan cuisine).  The magazine is the brainchild of the incredible Carol Kicinski, who also authors Simply Gluten-Free (the blog), and has produced two stellar cookbooks, Simply Gluten-Free Desserts and Simply Gluten-Free Quick Meals. If you have one of her books or have ever visited Carol’s blog, you know her recipes are creative, varied, and visually stunning. With her at the helm, it’s sure to be a beautiful, high quality publication.

Carol is an expert on all things gluten-free, and she’s brought together a posse of experts to make the magazine (as stated on the website) “a beautiful lifestyle magazine for people with food sensitivities by people with food sensitivities.  These are the people who are not just writing about food sensitivities, they are people who are successfully living allergen free lifestyles every day.” Useful information from people in the know!

In addition to loads of fabulous recipes for every kind of allergy-friendly diet, the magazine will also tackle other topics, such as:

• Beauty
• Medical and Nutrition
• DIY (Do It Yourself) and Crafts
• Fitness
• Homekeeping
• Entertaining
• Travel
• Eating Out
• Special Needs and Special Diets

A “Beyond Gluten Free” section will also provide “mouthwatering, innovative and simple recipes for diets such as Paleo, Dairy Free, Vegetarian, Sugar Free and Vegan”–which is where I come in!

These are just some of the expert contributors you’ll see in the magazine:

Afton Jones

Cheryl Harris

Erin Pickering

Hallie Klecker

Heidi Kelly

Jeanne Sauvage

Jen Penas

Kim Maes

Melissa McLean Jory

Stephanie O’Dea

AndreAnna McLean

Alta Mantsch

Carol Kicinski

. . . and moi!

I hope you’re as excited as I am for this publication to finally arrive! In the meantime, Carol is generously donating one full year’s subscription as a giveaway prize to one lucky DDD reader!  I’d love for you to share in this visually stunning and information-packed magazine for the next year (and hopefully, beyond!).

How to enter the giveaway:

Using the Rafflecopter form below, just leave a comment telling me what you’d most like to see featured in an allergy-friendly magazine. Are you looking for a certain type of recipe? Ideas on eating in restaurants? Meal planning? Shopping? Gluten-free makeup? Or something else? Your ideas could help to make the magazine even more practical and useful for readers!

Other Details:

Giveaway will run until next Friday, September 21, at midnight. I’ll choose a winner at random and announce the winner the next day. If I don’t hear back from the winner in 3 days, you forfeit the prize and I’ll choose another winner.

Contest is open to anyone in North America (so sorry to overseas readers. . . hopefully that will change once the magazine gets up and running!).

IMPORTANT NOTE: Simply Gluten-Free is not a vegan magazine.  It’s intended for people on all gluten-free diets.  I am involved with their vegan section, but that section is only one of many!

Good Luck, everyone!

PS If you can’t wait or want to send a subscription as a gift (just in time for the holidays!), there’s an introductory offer on now to get the magazine at 70% off the cover price.  Just click here for details.

SEE THE WINNER, BELOW! CONGRATULATIONS, DEB! Here’s Deb’s comment:

“I can modify recipes for eggless, but would prefer dairy free, simple recipes. I purchased a few cookbooks but they called for so many ingredients, I would not use them. Simple is best!”

a Rafflecopter giveaway

Well, I’ve been keeping this one under my apron until I knew it was definite, but finally I am able to share some news!

[Note: photos are of recipes already on this blog. . . just click on the photo to be directed to the recipe!]

I’m writing a new cookbook!

As of this week, I have a contract with the fine folks at Sellers Publishing (who excel at producing high-quality, artistically designed, beautiful books) for a new, all gluten-free, refined-sugar free, and–of course–vegan cookbook!

This is the book many of you have been requesting for some time–and I’m so glad I can deliver!

The book will be a revised, updated and expanded version of Sweet Freedom, made to reflect more the way I cook and bake now: no gluten, with with lower glycemic sweeteners and with whole, real-food ingredients. The recipes are also allergy-friendly, with no dairy or eggs and many nut-free, soy-free and corn-free options as well. Recipes will range from breakfast foods like muffins, pancakes, biscuits and scones to cookies and bars, cakes, tarts and pies, puddings and ice creams, to raw treats and more. There will be over 30 new recipes that weren’t included in the first book. And I think they are all pretty delicious, too!

I am thrilled to be working on the book and so grateful for this opportunity.  More than anything, I want to thank all of YOU for helping to make this happen--your continued support for this blog over the years, your wonderful comments and feedback about the recipes, your ideas and advice, all were essential in moving me toward this very book. So thank you, all, for continuing to visit me here, for reading and trying out my recipes, for letting me know what you think. I couldn’t be more grateful for this wonderful food blogging community!

I want the book to be something special that DDD readers will love to own.

I hope you’ll continue to help shape the contents of the book with your continued feedback, ideas, opinions and suggestions along the way (and feel free to start in the comments below: which recipes from Sweet Freedom are “must-keep,” remade as gluten-free? Which recipes from the blog absolutely must be included? What are some new recipes you’ve been dreaming of, that you’d love for me to develop without gluten or refined sweeteners? Dish, readers!).

I’m ecstatic about this new book–and I decided I wanted to do something special for one of YOU, too!

In order to express my thanks, I’ve created a very special giveaway: an individualized, custom box of hand-picked goodies from me to one of you! This is not a sponsored post; I am personally choosing and purchasing each of the items on my own. The prize will contain a selection of some of my favorite products that I’ve used or promoted on the blog, some fun kitchen tools, and a few other surprises! Once I select a winner, I’ll contact you so that I can further personalize the gift. For full details, see the end of this post!

Recipe renovations have already gotten underway in the DDD kitchen, and now I need your help! 

I’m seeking recipe testers and hoping that some of you will be interested (and if you’ve tested for me previously you are of course welcome to return)! The book’s current projected publication date is Fall, 2013, so the testing will begin fairly soon and will run fairly quickly.

Here are the basic recipe parameters for recipe testers:

• All recipes are gluten-free. You must be willing to purchase a variety of gluten-free flours (especially these four in my All-Purpose Mix, which is used most often; other flours, such as brown rice flour, sorghum, quinoa or amaranth will also be used occasionally).
• All recipes are refined sugar-free.  The most common sweeteners used in the recipes are coconut sugar, stevia, coconut nectar, and (very occasionally) agave.  I will rarely use maple syrup or brown rice syrup.
• Most recipes will be ACD-compliant, with a few suitable for ACD maintenance.
• All recipes are vegan, of course!
• The testing due dates and turnaround will be fairly quick; we will test throughout mid-September through end of November, 2012. You must be willing to commit to testing at least 8 recipes in that time.
• All testers will be acknowledged in, and receive a complimentary copy of the finished book.

If you are interested, please email me at dietdessertdogsATgmailDOTcom with the subject line, “Cookbook Tester.” I can’t wait to hear from you!

And now, THE GIVEAWAY!

What: A prize package of gluten-free, sugar-free foods and ingredients, kitchen tools, a cookbook, and a few other surprises, hand picked and purchased by me.  Value: minimum $75.00.

Who: Open to anyone, anywhere.

When: Giveaway open until midnight my time on Friday, September 14, 2012.

What: To enter, simply leave a comment below, telling me any or all of the following: (a) what your favorite food is; (b) what kitchen tool you’ve been wishing for [EDIT, Sept 1/12: As much as I'd LOVE to get one of you a VitaMix--and judging by the comments, that's what most of you would like--as I mentioned, I am paying for these prizes out of my own pocket, and a VitaMix would send me waaaay over that $75 or so value for this prize!! LOL! For this item, I was thinking of smaller, hand-held kitchen tools that I could easily fit in your prize pack--like a whisk, a good knife, maybe a spiralizer, or whatever else you can think of!  But really, I do wish I could get one of you a VitaMix--sorry I can't (hear that, VitaMix people?!)]; (c) which cookbook you wish you could have.  BONUS ENTRIES: for extra entries, you can follow me on twitter, Facebook or Pinterest; tweet about this giveaway by clicking here; subscribe to DDD; or mention this on Facebook with a link to this post.

PLEASE BE SURE TO USE THE RAFFLECOPTER ENTRY FORM, BELOW, FOR YOUR ENTRIES TO COUNT!

Good luck, everyone! Whoo hoo!

“That’s great news, Mum, especially since it means more recipe ‘testing’ for us, too! Whoo hoo, indeed!!”

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[This post is part of an ongoing series of interviews with cookbook authors, bloggers, women entrepreneurs and home chefs whose work I enjoy and admire. If you've got someone in mind you'd like me to approach for an interview, please shoot me an email at dietdessertdogsATgmailDOTcom, or leave a comment here and let me know! And now, enjoy today's installment!]

I had no idea when I did my first (joint) interview with Cara of Cara’s Cravings that I’d have so much fun, I’d want to do it again! I love getting to ask questions of some of my foodie friends and others in the culinary realm.

Today’s guest is someone I have admired for a very long time, ever since I bought her first cookbook, The Everyday Vegan.  It was one of the first vegan cookbooks I owned, and it was a bit of a revelation (that tiramisu! those “neat” balls!).  In the decade since she first shot to fame, Dreena Burton has since developed and maintained her reputation as a consummate recipe creator (her Homestyle Chocolate Chip Cookies are legendary), engaging writer (in her books and now on her blog, Plant Powered Kitchen), fabulous vegan role model and, not least, mom to three growing girls. (Being one of three sisters myself, I cannot imagine how she gets it all done–but she does!)

In fact, when I first thought about publishing a cookbook back in 2008, I contacted Dreena and asked if she’d mind sharing some information with me.  Even though our connection was tenuous at best (someone she knew had taken several of my cooking classes back when I taught them in my home), she graciously agreed–and did so with incredible generosity.  I was over the moon thrilled when she agreed to write a blurb for my book! Although we’ve never actually met in person, Dreena and I have gotten to know each other over the past few years via our blogs, Facebook, and being part of the vegan community. I’m delighted to be able to share a little more about her and her latest book, Let Them Eat Vegan, with you today!

I’m also sharing Dreena’s recipe for Chocolate Coconut-Goji Granola AND giving away a copy of her book!  Skip to the bottom of the post for details.

[The soy-free "Momelet," here filled with "Vegveeta" for a delicious breakfast cheese omelet.]

Let Them Eat Vegan is your 4th book. How have your recipes changed since The Everyday Vegan, your first book, until now?

Well, my recipes have always utilized whole foods, I think I became known as the “crunchy-granola vegan cookbook author” for many years!  It’s always been important to me to use plenty of whole foods, and to maximize flavors while minimizing sweeteners and fats.  With my previous books I did just that, but in my earlier cooking I included some refined flours and also a scattering of recipes with some processed vegan foods (not much, but some).  Over the years, I evolved more into using whole-grain flours for baking (and wheat-free and gluten-free flours), and also simply using what I call “the vegan basics” (those beans, nuts, seeds, grains, fruits, vegetables, herbs and spices).  In Let Them Eat Vegan, I went full-steam-ahead with this concept, and I think this book represents not just how I’ve evolved as a vegan cook, but also represents an evolution in vegan cooking in general – with an emphasis on non-processed and minimally processed ingredients.  All of the recipes in Let Them Eat Vegan are made with these “vegan basics”, for everyday plant-powered eating.  You won’t find any ‘white processed stuff’ – no white flour, no white pasta or bread… and also no commercial vegan substitutes like vegan sour cream, mayonnaise, etc.  The recipes are wheat-free and also largely gluten-free, and you’ll also find a sprinkling of raw delights for good measure.

Which recipe in the book would you say is most kid-friendly? Which one would you feed to skeptical omnivores?

Oooh, that’s tough.  So many are kid-friendly as I make many of these recipes regularly for our family.  Let’s see, some top picks for “kid-friendly” are: “BF Blueberry Muffins,” “Hempanana Smoothie,, “Chipotle Avocado Cream” (I know that sounds not very kid-friendly, but I omit the small amount of chipotle and our kids love this!), “Cheesy Sprinkle” (a fave with our girls for pasta, rice, beans, just about anything!), “Vegveeta Dip,” “Almond Roasted Cauliflower,”  “Mac-Oh Geez”… and many healthy treats too (“Raw Orange Chocolate Pudding,” “Troll Cookies,” “Banana Butter Pie” to mention a few!).

Picks for omnis?  That’s even harder for me to say, but I think some of the dishes that “wow” omnis so far are the “No-fu Love Loaf,” “Panfried Falafels with Quinoa Taboulleh and Smoky Tahini Sauce,” “Jerk Chickpeas,” and “Nutty Veggie Burgers.”

[Kale slaw with almond-curry dressing]

You devote an entire chapter in Let Them Eat Vegan to “Plant-Powered Lunchboxes” and the idea of packing healthy lunches for your vegan kids at school or out of the home. What would you say is the most important piece of advice for moms who are raising their kids as vegans?

I start with my motto that “kids come to love the foods they know”.  If you are introducing new foods to your children – whether vegan or not – it may take some time.  My girls wouldn’t want to drink cow’s milk or eat ham sandwiches or string cheese – all pretty typical school lunch fare.  It’s not always about the food being vegan, but about the food becoming healthier.  Working towards eating less processed, whole plant-based foods may take some adjustment for your children.  But, remember that so many of the foods we eat are already vegan!  Your children are already eating fruits and vegetables, grains, breads, pastas, and beans and possibly nuts and seeds.  It’s about eating more of them, and combining them in some pretty fantastic ways!  Our daughter said to me just the other day “Really all of our food is regular food – regular food that people eat anyway… just with no milk or meat!”  If we can remember that it’s not “different”… but rather an expansion of what we already know, it becomes far more approachable and acceptable.

And, in terms of school lunches, it’s easier now than ever before for children to eat vegan.  Not only is the word well known, and convenience products and foods far more available for quick lunch-fixes – there are so many allergies in schools that teachers and administrators are very accommodating of varying dietary needs.  Many children are allergic to dairy, and of course many to nuts and peanuts.  That is the only slight challenge with packing plant-powered lunches, is that just about every school has a “nut-free” policy.  Still, there are PLENTY of other choices for packing lunches beyond pb&j (or even almondbutter&j)!

These days, with so many celebrities touting the benefits of veganism, scientific studies, documentaries, and a slew of vegan cookbooks, veganism is positively mainstream. What’s the biggest change you’ve seen in how people view vegan diets, compared to when you first adopted a vegan diet 15 years ago?

As you’ve also surely noticed, being vegan is no longer fringe.  When I started this journey almost 20 years ago, vegan was largely unknown.  It felt almost embarrassing to say the word, knowing I would be unfairly judged for its stigma at the time.   Vegan was ‘out there’, it signalled radical and extreme, and even unhealthy… when ironically a whole-foods vegan diet serves to promote health and reduce risks of disease!  Now, the word vegan is widely known, it’s trendy, and sparks interest and curiosity more so than any negative judgements.

[Raw Carob-Goji Truffles]

Are any of your girls budding chefs as well? If so, what do they like to cook?

Not as much as people might think they would be!  They like to get in the kitchen with me occasionally, but they have their own very individual interests.  Our eldest (11 years) loves (loves!) to read and draw, and also play hockey.  Our middle daughter (7 years) is very musical and loves to sing and dance and has music blaring in the background most of the day!  And, our “wee one” (3 years) – not quite sure where her interests are at this point.  Maybe she will return the cooking love in years to come.

If you had to eat one food every day for the rest of your life, which food would you choose?

Ice cream. With a side of dark chocolate.  (And as much as beans and greens sound like a boring answer, they run a close second, I love beans SO much, eat them every day – and usually in some form in a big green salad!)

[Creamy Eggplant Dip]

The Everyday Vegan was one of the first vegan cookbooks I bought, and I still consult it regularly when I’m looking for reliable recipes that I know I’ll enjoy; you are one of my culinary role models (thanks!).  Who are your role models when it comes to cooking?

That is so lovely to know, Ricki.  I really appreciate that.  Some of my early mentors and teachers may not be well known to many of your readers.  Some were Canadian chefs and cooks that I learned a lot from in their tv shows, and books and more.  James Barber, “the urban peasant”; Bonnie Stern, Ken and Mary Jo from What’s for Dinner? – these chefs taught me some of the basics about using basics!  Using things like fresh herbs and vegetables, and citrus, and beans – and even tofu!  And, one of my first cookbooks was The Moosewood Cookbook by Mollie Katzen – a classic.  There are others I still learn from – not vegan chefs, but chefs that really teach intricacies about flavors and ingredients – like Bobby Flay and Jamie Oliver.

Thanks so much, Dreena! It was such a pleasure learning more about you, your recipes and your approach to cooking. 

And thanks, too, for letting me share this recipe for Cocoa-Goji Granola.  I loved this cereal (well, duh–chocolate AND goji berries?!).  And unlike most cold cereals, the millet here stayed crunchy right down to the last spoonful (of which there were many).

For more of Dreena’s recipes visit www.plantpoweredkitchen.com, and connect with her on facebook and twitter.

This post is being shared at Slightly Indulgent Tuesdays, Healthy Vegan Fridays, and Whole Food Fridays.

And, finally, THE GIVEAWAY!!

Win a copy of Dreena’s latest cookbook, Let Them Eat Vegan, just by leaving a comment here! (Be sure to leave the comment through the Rafflecopter entry form, below, as well, or it won’t register as an entry).  That’s it!

You can also gain extra entries by doing any of the following: follow me or Dreena on twitter or facebook; tweeting about this giveaway; or sharing it on Facebook. (Remember that each option is a separate entry and you’ll need to do it through the form below).

The giveaway will remain open until 11:59 PM my time (EST) on Friday, August 3rd, after which point I’ll choose a winner at random and let them know via email.  If I don’t hear back from the winner winner within 3 days, I’ll choose another winner.

Good luck, everyone!

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Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time:  Baked Sweet Potato Falafel (gluten free; ACD All Stages)

Two Years Ago: Review of Christy Morgan’s Cooking with the Seasons Ebook

Three Years Ago: Grain-Free Hazelnut Cilantro Crackers (gluten free; ACD  all Stages)

Four Years Ago:  Mex-Ital Tofu Scramble (gluten free; ACD all stages)

© Ricki Heller, Diet, Dessert and Dogs

[SPECIAL DISCOUNT FOR DDD READERS!! If you'd like to get started with your own Mum's superfoods, the company is offering a special 15% discount for any online orders from Diet, Dessert and Dogs readers! Just order your products via the Mum's website and key in the code "RICKI" upon checkout. Note: This is an affiliate discount, so your orders will send a small amount of money my way.].  Go to the Mum’s product page to make your selections and start your purchase.]

I remember being awestruck the first time I saw a professionally prepared raw dessert at a raw foods restaurant in Toronto. As I recall, it was a cashew-based raspberry “cheese” cake  (but don’t quote me on this one–ever since I’ve undergone “the change,” my memory has become pretty sketchy. Like, so sketchy that I forget my sister’s phone number sometimes. So sketchy that I could spend ten minutes trying to remember the name of my favorite movie. So sketchy that I’ve been known to forget what I was about to say midway into a sentence. My memory is so sketchy, it could probably make a living as a street artist drawing tourist caricatures. They do say it comes back eventually. . . but unfortunately I can’t remember who “they” are.).

Anyway, my sketchy cheesecake was rich, thick and dense like “real” cheesecake, with a feathered swirl of deep carmine coulis running throughout. The crust was obviously not grain-based or baked, yet it approximated the classic graham crumb version beautifully. Having just previously learned all about the benefits of raw foods at nutrition school, I had no qualms about digging in, and indulged without any thoughts of calories, fat, or sugars (refined or otherwise).

A few years later, I came across Lessley Anderson’s “The Raw Deal.” In it, Anderson castigates establishments like Café Gratitude in San Francisco or Pure Food and Wine in New York City, which serve high-end, gourmet raw food. According to some raw food purists, he says, “the gourmet trend is potentially destructive to the raw foods movement because its aim is sales, not maximum health. Some of them feel that diners. . . are getting hoodwinked into thinking they’re being healthy, when in fact they’re eating a lot of excess fat and calories.” I recall one of my teachers at CSNN, who would bring with her 3 or 4 mangoes for lunch. For dinner, perhaps, a salad chock full of veggies and a handful of raw almonds.  Now that is healthy raw food.

Healthy, yes. . . but is it appealing? And is it a sustainable way of eating, even for avid health foodies?

While I do admire those purists who can subsist on just green juices, E3Live, and perhaps the occasional fistful of raw cacao nibs, I must respectfully disagree with the notion that raw gourmet is entirely evil.  A delectable raw almond pâté spread on raw sweet potato rounds is in no way comparable–by any stretch of the imagination–with liverwurst or fois gras. It may contain a slightly higher fat content due to the almonds and seeds, but those fats are cholesterol-free, and they contribute to heart health rather than detract from it.  Besides, who’s ever heard of someone eating half a recipe of almond pâté in one sitting? (Okay, so that was me. But it was only that one time. Though my memory is a little sketchy).

Even raw desserts are meant to be a once-in-a-while treat, not a daily habit.  Still, if you enjoyed a hefty piece of raw cheesecake (even with its high saturated fat content from the coconut, agave nectar with its high fructose content, fruit topping with its natural sugars, etc) once a week as opposed to an equal wedge of dairy-based cream cheese cake–well, which do you think would result in a more positive prognosis?  (Exactly.)

When I consider the ingredients in these superfood-filled raw Caramel Cupcakes with Banana-Cacao Frosting, honestly, I just can’t find anything to get up in arms about. (Oh–but DO get up in arms about my giveaway of Mum’s Original superfoods, which I used in this recipe! I’m giving away two prize packs of their products! To read my review and enter the giveaway, check yesterday’s post.).

The cupcake base contains cashews, pecans and hemp seeds, a trio that contribute minerals, protein and a great balance of Omega 3s, 6s and 9s to your diet. Lucuma is known for its sweet, caramel flavor while remaining low glycemic; it also provides an array of important minerals and some protein. The frosting is made of (mostly) coconut butter, a rich source of fiber and lauric acid, which boosts the immune system. While it does contain saturated fat, the fat in coconut is medium-chain fatty acids, a heart-healthy form of fat. The banana powder (which seemed to intrigue many of you who’ve already entered the giveaway) is made of whole bananas, dehydrated and ground to a powder. Along with their remarkable, unique taste, bananas also offer a good amount of potassium, a key mineral for healthy blood pressure and a host of other functions.  And since the cupcakes are miniatures, you can indulge in one (or two) and still feel good about what you’re eating.

Yes, Virginia Lessley, there IS such a thing as “healthy raw gourmet” (and to be fair, Anderson does admit that restaurant-ready raw foods compare favorably to, say, a Big Mac). Made from scratch and brimming with healthful ingredients, a beautiful raw dessert can be both restaurant quality and a worthy indulgence.  And that’s something worth remembering.

This recipe is being shared at Slightly Indulgent Tuesday.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Supremely Summery Raw Zucchini “Bruschetta” (gluten free; ACD All Stages)

Two Years Ago:  Grilled Vegetable Salad with Tarragon Dressing (gluten free; ACD all Stages)

Three Years Ago: Fresh and Spicy Cilantro Sauce (gluten free; ACD All Stages)

Four Years Ago: Ten Photo Meme (see Chaser as a pup with attitude! See Elsie typing on the computer!)

© Ricki Heller, Diet, Dessert and Dogs