Way back in this post, I asked you all if you’d be interested in tips on speeding up the process of cooking whole foods from scratch. Today, I’ll begin to answer that question. I realized there is so much to say on this topic that I’d need to split it up into two smaller posts. So today’s post covers the first four tips; come back next week for the rest of them!
If you cook 98% of your food from scratch as I do, it’s really just a basic survival strategy to find ways to speed up the process and make it easier. Below are some of the things that I’ve found helpful over the years. I’ve come to most of these ideas on my own over time, but have also found some useful information on blogs and sites I’ve read along the way. So thank you to all the lovely bloggers and writers whose words contributed to this post!
Note: A truly “from-scratch” meal would be made entirely on my own, without ANY help from food manufacturers. If most of the ingredients were fresh and/or cooked entirely by me, I consider that from-scratch. If I use a canned or packaged product that is basically a single ingredient and one I could also make at home (most common in this category would be canned diced tomatoes or natural nut butters, for instance, but I also do use packaged alternative milks), then I also consider that “from scratch.” Of course, you have to draw your own line where it feels comfortable to you.
When I was an undergrad, I submitted a short story to the university literary journal, which was edited by my beloved mentor, John Ditsky (I guess on some level, since we’d already become friends by then and he’d always encouraged my writing, I kind of “knew” he’d publish the story). It was a tale about a 20-something university student who arrives home for the holidays, only to find that her parents don’t recognize her. She meanders through the house, frantically seeking signs that she’d once lived there, only to find none. No matter which childhood stories she relates, or which personal items she describes, her parents don’t seem to recognize her. Eventually, confused and hysterical, she crumples to the ground, pounding her fist on the floor like Charlton Heston at the end ofPlanet of the Apes, wailing, “But I’m your daughter! It’s ME, your daughter!! I’m your daughter. . . you know me. . . Oh, my God. . . ” and runs from the house, clearly having lost her sanity. In the last scene of the story, the mother turns to the father and asks, “Who was that young woman?” To which the father intones, “I have no idea.”
Special Note! There’s a giveaway on now of Growing Naturals Protein Powder–the very powder I use in this recipe! Once you’ve seen the recipe, head over here to enter the giveaway!
What’s the most dreaded question ever asked of a vegan? Go ahead and guess. Here are some to get you started:
“Wanna come back to my place and split a tofu pizza?”
Okay, so I was being a bit crafty here, since none of those is the question I’m thinking about. (But the answers to those ones are, respectively: I really do. Only in my mind. But I would dearly love to serve up some treats from my new cookbook on her show. VEE-gun, though some of us oldies still use the antiquated VAY-gun. Well. . . . okay. [That last one was an actual question posed to me many years ago on a date with Rocker Guy. The pizza was great, but too bad the relationship sucked.].
The single question, then, that is most dreaded by VEE-guns far and wide is this:
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
Some people love surprises. Me, I’m not a big fan of the unexpected. Well, let me rephrase that: I’m not a big fan of the unexpected when I’m the one being surprised. If someone else, on the other hand, is treated to an unforeseen birthday party, or engagement ring, or earwig, well, then, I just lurve surprises!
Case in point: some of you will recall my snowbound trail-walk with the Girls a couple of weeks ago, which I reported on Facebook. It was the afternoon following (yet another) snowstorm**, and I’d spent the requisite 27 minutes bundling myself in layers as protection from the cold: two pairs of socks; long underwear topped with thick corduroy pants; cotton undershirt under cotton turtleneck, under fleece-lined sweater. On top of that, I added a pair of thick rubber galoshes, a padded ski jacket, a pair of thin gloves underneath a pair of thick gloves, a fleece hat topped with earmuffs for good measure, and my hood. Oh, and let’s not forget my sunglasses, huge contraptions that I wear over my regular glasses (really).
Looking like some bizarre Alaskan zombie, I somehow managed to ease myself out of the car and waddle my way along the trail, which was still blanketed in pristine snow that had clearly not been trod by anyone else that day.
The Girls always love these walks, so I’m happy to provide them. Besides, it’s kind of fun to watch Chaser scampering and leaping, bunny-like, through the snow whenever she’s off-leash. On that day, however, she was doing something different: not just leaping and prancing, but diving face-first into the snow, burying her entire head in it, over and over, at 2-foot (3/4-meter) intervals. Then she’d surface, nose covered in powder, sniffing the air as if a steak were sizzling nearby. What was up with that? I couldn’t help but laugh as I recalled a documentary the HH had been watching a few nights earlier about foxes, who thrust their snouts into the snow in order to seize their prey. How funny, I thought. Tee hee hee. . .
And then, it happened. Chaser dove head-first into the snow and came up with. . . a mouse! A LIVE MOUSE.
IN. HER. MOUTH!!
What followed could have come straight out of a National Lampoon vacation movie. I started shrieking like a banshee: “Drop it! Drop it! DROP ITTTTTT!!!!” as I sprinted (well, more like shuffled, zombie-like) through the snow toward her, arms flailing like a flag in a hurricane. And, to her credit, she did drop it.
The mouse stumbled across the path (by this time a bit wobbly), aiming to scoot back into its burrow. By now Elsie had figured out something was afoot, and came charging; she too, grabbed the tiny rodent in her muzzle and held it aloft for me to admire, the mouse’s feet and tail flapping uncontrollably. And again, my horrified shrieking, “DROP IT!!!” as I leapt to grab The Girls’ collars and prevent any further nose-poking of the mouse across the snow. By now my voice was pretty hoarse and my face was pretty darned red.
But as I threw myself forward, I lost my footing and crashed down–thwack!–rather ungracefully onto the snow (luckily, the depth of the snow, combined with my natural padding “back there,” saved me from injury). Before I could regain my composure, the mouse went berserk, zig-zagging across my legs. All I can say is that I’m glad there was no one else around to see what ensued as I struggled to get up, legs jerking like loose wires in an electrical storm, still shrieking (shrieking even more!), still clinging for dear life to the Girls’ collars so they couldn’t dive in for Round Two.
Finally, with all three of us panting and our hearts racing, I steadied myself, once again upright and watched as the mouse ambled back to safety under the blanket of snow. Frankly, I am still not sure which one of us was more traumatized by the experience.
So as you can see, I don’t react too well to unexpected, er, “visitors.” Needless to say, we won’t be back to that particular trail as long as the snow remains on the ground.
Now, when I receive an unexpected surprise from food, well, that’s a whole ‘nother story. This spread (or dip) came about, for instance, as a serendiptious discovery because we had run out of fresh produce. What with all the book edits, I’ve had not time for grocery shopping. (I know, boo hoo for me. Okay, cue violins). The only green ingredients left in the fridge were a few limp stems of fresh cilantro, half a cucumber from our CSA, half a lime and that neglected chunk of the HH’s brie cheese, cowering way at the back. I decided I’d create something based on all the nonperishable ingredients in the cupboard that I’ve been hoarding saving for a day just such as that one. I rooted around to find a can of black beans and some almond butter. I could work with that!
A quick whir in the food processor and my slightly unconventional black bean dip was made. We ate it with leftover corn chips from our previous nacho night along with the remnants of the cucumber. The following day (after a trip to the grocery store), I smeared it on a raw collard leaf, added grated carrot and sprouts, and had a fabulous raw collard wrap. If you’re looking for a high-protein snack or light meal, this is a great recipe.
And–don’t let it surprise you–you may just discover that you love it.
** I’ve officially dubbed this season “The Winter that Refused To Leave.” I mean, really, Mother Nature? This isn’t funny any more.
DDD READERS: It May Be Time To Update Your Subscription!
I know that many of you, like me, read your favorite blogs via Google Reader. Well, if that’s how you keep up with DDD, be warned that Reader is closing down as of July 1, 2013! (I know–boo hoo).
I am always so grateful for your visits and your comments on the blog and I don’t want you to lose touch! To ensure that you continue to receive notices whenever I add a new blog post–or to get updates on the new cookbook or other happenings here at DDD–you can easily subscribe via email. That way, you won’t miss a thing! Just click here to receive every new DDD post right in your Inbox.
Thanks so much for reading. (And if any of you know of other good readers to use instead, please share in the comments!).
Oil-free Black Bean Spread or Dip
This is a super-quick twist on classic black bean dip, with more protein than the original. If you like a spicy dip, add about 1/2 tsp (2.5 ml) minced jalapeno.
1 can (15 ounces or 400 ml) black beans, well rinsed and drained
juice of 1/2 lime
2 cloves garlic, chopped
1/4 cup (60 ml) natural smooth almond butter
1/2 tsp (2.5 ml) cumin
1/4 cup (60 ml) cilantro leaves
1/4 tsp (1 ml) fine sea salt
2 Tbsp (30 ml) water, or more, to taste
Place all ingredients in the bowl of a food processor and process until smooth. Add more water until desired consistency is reached (you’ll need more for a dip vs. a spread). Makes about 1-1/2 cups/360 ml. Store, covered, in the refrigerator up to 5 days.
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Last Year at this Time: (gluten free; ACD All Stages Stage 2 3 and beyond Maintenance)
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
Have you noticed that there are more Flash in the Pan (ie, quick or simple-to-make), recipes on the blog lately? Aside from the fact that many of you have requested faster and easier fare, I must admit that lately I turn to whatever thing it is I can conjure up in the kitchen with either (a) 30 minutes or less total time from prep to table; or (b) almost-instant prep time with a more protracted cooking time that allows me to go off and to my own thing for, oh, a few hours (finally, I get why so many of you love your slow cookers). These divine onion crisps fall into the latter category.
The other night, I was frying up some onions as the first step to some other recipe (which now eludes me). It was close to dinnertime, and The HH happened to walk through the door from work just as the onions reached their peak of bronzed, pliable, caramelized glory.
“Oh, wow, those smell good,” he remarked as The Girls stampeded toward the door to greet him. “There’s nothing quite like fried onions, is there.” It was more a statement than a question, to be sure. And I couldn’t agree more. When I catch a whiff of onions being sautéed up for a stir-fry, or a pilaf, or the beginnings of a soup, I often want to stop right there and just pile a bunch of the tangled golden mess on top of a cracker and enjoy.
Well, I decided to follow that urge with these crisps. I’ve feasted on kale chips and zucchini chips, and I’m always trying to find other kind of veg chips I can bake up at home. They’re a great way to consume more veggies without too much starch, fat or salt, but it’s the prep that always stops me, since I don’t own a mandoline and cutting slice after slice of zucchini or sweet potato or parsnip or whatever feels like too onerous a task.
Enter. . . onions! Onions come ready made with their own, built-in, slices! Just cut into quarters and peel apart. It’s almost instant! I took an onion, peeled it and tossed with olive oil, and popped it in the oven on a cookie sheet for 20 minutes.
[Raw onions on their way into the oven.]
. . . . And burned most of it. (It was at that moment I wished I hadn’t sold my dehydrator four years ago). Regular heat was just too intense for the delicate edges of the onion layers.
But I was not deterred! I knew that onions offered a good amount of flavonoids (a kind of antioxidant), especially quercetin, useful to reduce allergies–exactly what I need during the winter months (though it can’t actually get rid of my “allergy” to winter itself, sadly.). Onions are also rich in sulfur compounds that can help prevent cardiovascular disease; they can improve the quality of bone and connective tissue (as someone with osteopenia, I love that one); they are anti-inflammatory; and they help prevent cancer. And, of course, there’s the heavenly flavor of a well-caramelized onion. For 46 calories in an entire medium bulb, you really can’t go wrong.
In the end, I found a way to make these so that they are evenly browned and perfectly light and crisp. If you like onion rings or caramelized onion, you will love these crisps. I also realized that a dehydrator might not work quite as well, since the onions won’t actually brown if the temperature is too low. But if you’re okay with that, go for it.
So go ahead and try these out. They practically make themselves while you head out to focus on the rest of your life.
Like a feather-light crispy onion chip, these crisps make it very easy to eat an entire onion in one sitting (but no onion breath). I suspect they’d be great made with a touch of hot sauce or curry added to the oil as well, or from large, sweet Vidalia onions; feel free to experiment. Be sure to make this snack on a day you plan to be at home most of the day, though–you will need 5 hours.
2 large yellow onions
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
sprinkling of fine sea salt
Preheat oven to 200F ( 95C). Line two cookie sheets with parchment paper.
Cut off the root end and top end of each onion. Stand each onion up on one of the cut ends, and slice vertically from top to root end to create four quarters. Each quarter should naturally be divided into layers that can be peeled apart from the outside. Separate all the layers and place them in a bowl; drizzle with the olive oil and salt. Toss with clean hands until the slices all seem well coated with oil.
Place the onion slices in a single layer on the cookie sheets. If an of pieces is really curved, fold it lengthwise until it cracks (see photo of raw onions, above), to help it lie a little more flatly on the sheet.
Bake the onions for 2 hours (you can check at the 1-hour mark to see if they are getting too brown on the edges, but this is not likely). Go away and do your own thing. After two hours, remove the cookie sheets and flip over each slice of onion one at a time. Return to the oven for another 2-1/2 to 3-1/2 hours, until the crisps are very deeply browned and crisp. When they begin to brown but aren’t ready yet, they’ll appear golden but will still be pliable; you want to bake longer if this is the case. When you think they’re ready, turn off the oven and leave the crisps inside to cool to room temperture. Remove the trays and store the crisps in an airtight container.
“Mum, I’m sorry to say that those crisps don’t look at all appealing to me. . . I guess because they’re onion, which you know is poison for dogs. But then again, poo looks appetizing to me and Chaser, so what do we know?”
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You know how they say there are more than 50 different Inuit words for snow? Well, anyone who’s read my blog though a season or two likely already knows how I feel about winter. I mean, if there were 50 (or more) ways to say “I loathe it with my entire being, abhor it to the very depths of my soul and spirit, despise it more than the fictional progeny of Osama Bin Laden, Hitler, Satan and Paul Bernardo combined” (never mind that they’re all male and therefore couldn’t spawn any progeny on their own)–well, if there were myriad ways to say “I ABSOLUTELY HATE, HATE, HATE WINTER,” then you just know I’d be the first one to utter each and every one of those words.
Then again, I must admit we’ve been pretty lucky with the dreaded frigid season this year. So far, we haven’t had a single pirta (the Inuit word for “blizzard”), nor has there been any natquik (drifting snow particles), any qengaruk (snow banks), qerretrar (icy crust on snow) or navcite (getting caught in an avalanche). In fact, even as I type this blog post, I barely see any aniu (fallen snow on the ground) at all outside. What I’d much prefer to see, however, is beaming sunshine (blessed relief from pasty white winter skin), swaying green leaves (nature reawakening after months of hibernation), itsy bitsy tank tops and teeny tiny cut offs (high school students on summer vacation), sprinklers (happy Girls) and thermometers soaring to 30C/86F (happy Ricki).
Well, if I must suffer throughenduresurvive tolerate a winter in Toronto, I’m glad to have quick, warming, filling dishes like these simple, satisfying oatmeal wedges. If you’ve got leftover cooked oats and aren’t sure what to do with them, or if you just want another option that isn’t a bowl of porridge for breakfast, this is a great way to use them.
Years ago, I wrote book reviews for a magazine called The Niagara Current. They once sent me a cookbook by a local author, Kathleen Sloan McIntosh, called New Celtic Cooking. It seemed to me that the book contained a plethora of recipes made with steel-cut or rolled oats, each with a slightly different texture, preparation method, and name–and virtually every one appealed to me. There were farls, bannocks, bread, pancakes, baps, oaten, cakes, and probably several dozen more I can’t remember at the moment. I recall leafing through the book and thinking that the Celts could easily have rivalled the Inuit when it came to naming recipes with oats. I wrote a lovely review, as I recall, then slid the book onto one of my cookbook shelves and promptly forgot about it.
The other night, as I was scrounging through the fridge looking for something quick and hearty to cook for dinner, I spied some leftover cooked steel cut oats on one of the shelves. Now, you’d think that McIntosh’s book would come to mind and that I’d seek out one of those oat-based recipes, wouldn’t you? But that didn’t happen. To begin with, my mind is probably even more crowded these days than my bookshelves, so it never occurred to me. And even if it had, I mean, really–would you be able to find anything in this mess o’ books?
[Kitchen chaos extends to bookshelves: please ignore that blurry box of Nut Thins crackers in the foreground!]
Instead, what I did was hark back to an old favorite, Chinese Scallion Pancakes. I had the idea to combine the concept of a scallion flatbread with the simplicity of my Pan-Seared Oatmeal wedges for a savory spin on oats. I chopped the onions, grated some carrot, added seasoning–and in about 20 minutes, dinner was served. I completed the meal with a salad of mixed greens with added nuts/seeds for extra protein (though oats themselves are no slouch in this department; a 1-cup serving boasts 13g of protein).
The result was a terrific light supper. The wedges are crispy on the outside, creamy and nubby on the inside, with the characteristic caramelized flavor of fried onions. I added carrot for a bit of visual interest and additional vitamins, but really, you can adapt this recipe in an infinite number of ways, adding chopped veggies, seeds, different flavorings or seasonings as you see fit. In fact, I bet there are more than 50 variations to these oatmeal wedges. Now. . . . all that remains is just to name them all.
[Here with a splash of Bragg's liquid aminos for a flavor accent.]
Savory Pan-Fried Oatmeal Wedges with Green Onion and Grated Carrot
Super simple to whip up, these wedges are great as a light main dish or appetizer course. They’re great on their own with a splash of Bragg’s or soy sauce, or squirt of sriracha; or use them as a base for a stew or legume-based curry.
In a medium bowl, blend together the oats, onions, carrot, garlic salt, dill and salt, if using. Brush a large nonstick frypan with about half the oil and heat over medium heat. Plop the oat mixture into the pan and flatten with a spatula until about 1/2 inch (1.25 cm) thick, shaping into a round. Cook for about 10 minutes, until the edges and bottom are browned (lift a little bit of the edge with the spatula to check). Brush the top with the rest of the melted coconut oil and then carefully cut the round into four wedges. Gently turn each wedge and cook on the other side until browned, 6-8 more minutes. Slide the wedges onto plates and serve with Bragg’s, wheat-free soy sauce or sriracha. Makes 4 servings.
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Before we get to today’s broccoli-filled smoothie, can we have a little audience survey? You don’t have to press any of the buttons on your phone, and this call is not being recorded for training purposes. Okay, here we go:
If you recognized the allusion to “I Sing the Body Electric” in today’s blog post title, where is the first place you heard of it?
A) Original Fame movie (1980 ). (The action in the video really starts around 2:15. And say, what the heck ever happened to Irene Cara, anyway?)
B) Lana Del Ray’s song of the same name (2012). (And who knew what would happen to Lana Del Ray following her SNL fiasco!)
C) Walt Whitman’s epic poem, Leaves of Grass (1855).(Okay, so to get this one, you have to be, oh, at least 160 years old. In which case, I’d love to know how that happened to you!)
As it turns out, this smoothie has virtually nothing to do with Fame, Lana, or Mr. Whitman (though I suppose it could be argued that ol’ Walt was fond of broccoli). The main connection between the line and the libation is the reference to “electric,” since that’s the shade of green you’ll see if you blend this up for yourself. I had no idea when I started up the VitaMix that morning that I’d end up with a psychedelic breakfast bowl. (Groovy, man!).
I actually had a little fun on the DDD Facebook page yesterday, challenging people to guess what was in this neon concoction. My favorite guess was from Chloe, who said “caramel noodle soup”! Actually, most guesses were for soup (most of which contained cauliflower, avocado and/or turmeric). I think you were thrown by my use of a bowl for my smoothie–something I do often, as I prefer my smoothies uber-thick.
Actually, if my memory serves me correctly (and at my age, that doesn’t happen too often), I first learned about broccoli in a smoothie from my friend Shirley, who told me she adds it all the time. Of course, I’m used to spinach, lettuce, kale–even collard or chard–in a smoothie, but had never thought to add broccoli. Given that it’s supposedly North America’s favorite vegetable, I figured, “why not?”. I had some leftover cooked kabocha squash in the fridge and decided to throw that in, too. I used hemp seeds for protein here, but you could always use a scoop of your favorite protein powder, too, if you liked.
I expected the smoothie to be green, but not this particular shade of radiated-neon-chartreuse! Something about the synergy of the kabocha and broccoli together worked to create this extraterrestrial hue. This is a smoothie that lights its own way in the dark (handy this time of year, both because it *is* dark when you get up in the morning, and also because you get to save on those electricity bills!). The pear and hemp seeds both contribute smoothness and creaminess. I found the texture of this to be really thick and silky, almost pudding-like; hence, the use of a bowl instead of a glass. (Of course, if you prefer a sippable smoothie, just add a little more milk, or some water).
Thanks to everyone who played along to guess the ingredients. I hope you’ll give it a try, despite the unusual pairing of veg and fruit here. And hey, if you don’t like it. . . . well, you can always use it to paint a 1960s-themed mural, alongside some hot pink flowers and peace signs.
Veggie-Full Sweet Smoothie
You don’t taste the broccoli in here, I promise. This tastes a little like pear, a little like sweet squash, and a lot like a yummy, fruity, smoothie.
1-2 cups (240-480 ml) large broccoli florets (start with 1 cup/240 ml and see how you like it)
1/2 cup (120 ml) baked kabocha squash, mashed or pureed
1 medium ripe pear, cored (I don’t peel mine)
1 cup (240 ml) unsweetened plain or vanilla soy, almond or rice milk
1 Tbsp (15 ml) soy lecithin, optional (you can use ground chia or flax instead for a creamy effect)
Place all ingredients in a high-powered blend (such as a VitaMix) and blend until very smooth. If desired, add more liquid until desired texture is reached. Makes one large or two small servings.
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* AKA Cranberry, Pomegranate and Kale Detox Juice (but don’t tell anyone about the detox part)
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I know–right now, everyone else in the world is baking cookies, Pinning cookies, tweeting about cookies, posting cookies on Facebook, sharing cookie roundups or making cookies as gifts. . . and here I am offering you a JUICE. Not only that, it’s actually a detox juice, which means it’s uber-healthy, too, what with all the antioxidants and chlorophyll it contains.
Man, that Ricki is a downer. (Yeah, and have you heard how she goes on and on about how much she hates winter, too? Whine, whine, whinge, whinge, ‘I can’t stand ice and snow, I loathe the cold, I hate the boots and mitts, blah blah blabbedy blah’? Seriously annoying.)
But wait!! Before you flit off to the next mega cookie blog, consider how great you’ll feel sipping on this lovely, fruity, naturally sweet concoction as you debate whether to bake up the Sugar-Free Sugar Cookies or the Chocolate Macaroons. Your desire to consume massive amounts of cookie dough will magically dissipate (well, maybe a wee bit) and you’ll be helping your body cleanse and prepare for the onslaught of heavy meals in the next few weeks–all at the same time.
When I whipped up this libation the other morning, it suddenly occurred to me that I have never posted a juice on this blog. How is that possible?? I drink freshly squeezed juice every week, sometimes several times. My usual veg/fruit beverage of choice contains kale, cucumber, carrot, beet, ginger, apple and lemon, with a garlic clove thrown in for antibacterial good measure (you don’t taste it in the final product) and a bit of whatever herb I’ve got in the house, usually cilantro or parsley. Over the years, I’ve ventured more into the “green” aspect of green juices and smoothies, so whereas I started with the ratio of fruits to vegetables weighing heavily toward fruit, these days I am happy with more alkalizing greens and the juice still tastes great to me.
The HH, unfortunately, won’t partake of my creations. He takes one look at the mucky green elixir, sniffs it tentatively, then declares, “It smells like grass. It reeks of cholorophyll! Ptewy!”. (Silly guy doesn’t know what he’s missing).
With this juice, though, I endeavored to create something the HH would actually like, too, with a flavor profile that highlights the fruity components. It still boasts some great detoxifying properties via the kale (which encourages the liver to excrete toxins and also provides minerals, vitamins and fiber); and the fruits add their own beneifts, with heart-healthy antioxidants called punicalagins via the pomegranate and proanthocyanidins from the fresh cranberries. Ginger is known for its anti-inflammatory properties and cancer prevention, and the pear, apart from offering fiber and more antioxidants, is just plain yummy.
I adored this juice, which felt very seasonal and festive to me, and provided a great break from the massive quantities of baking I’ve been doing lately. It’s naturally sweet, but if you prefer a sweeter drink, add the optional stevia.
Given the ingredients, you may be wondering, did the HH imbibe? Well, yes, he did give it a taste, and even tentatively approved it. “It’s good,” he said, but then stopped to lick his lips and reconsider. “But it would be even better without the cholorophyll.” Next thing I knew, he was reaching for a cookie.
Festive Cranberry, Pomegranate and Kale Detox Juice
A refreshing, naturally sweet and nourishing juice that combines some key produce of the season, with just a hint of optional mint for an additional festive touch.
4-6 large leaves kale, as you like (add more for more detox properties)
1 cup (240 ml) pomegranate arils (from one large ripe pomegranate)
1 cup (240 ml) fresh or frozen cranberries (if frozen, allow to thaw a bit before juicing)
1 pear, cored
one knob (about 1 inch or 2.5 cm) fresh ginger, peeled
6-12 leaves of fresh mint, optional
stevia, to taste
Place ingredients in juicer one at a time (I reserved the pomegranate seeds for the end, as their high fiber content pushes out anything else left in the juicer mechanism), strain if desired, and serve immediately. Makes 2 servings.
“Mum, we really don’t get why you hate winter so much. I mean, it feels perfectly balmy when you’ve got a permanent fur coat on. Play Time!”
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Welcome back to Wellness Weekend! First, let me say “thank you” to everyone who sent Happy Birthday wishes via twitter and Facebook over the weekend–what a lovely way to make the day even more special! The HH and I celebrated on Sunday (and it was so great to get a break–even if only half a day!). I also got some gorgeous earrings from my honey (one size fits all–thank you, HH).
And now, on to this week’s Pre-Halloween edition of Wellness Weekend! Have you seen as many Halloween-themed foods on blogs as I have this past week? Choosing foods to prepare will be almost as tough as choosing an appropriate costume! (If you read my last blog post, you’ll also know that the HH and I don’t give out Halloween candy any more–and the reason why).
Newsy Tidbits
You’ll find a great roundup of healthy pumpkin recipes here at Whole New Mom. Lots of vegan options, too. Trick or treat!
I’m thrilled to share this preview of the new Simply Gluten-Free magazine, due out November 6th at a Whole Foods or Barnes and Noble near you!! The magazine looks simply beautiful. And check out my two “Stellar Vegan Holiday Desserts” while you’re browsing!
Cutco Knife Giveaway: Healthy Life Lessons is giving away a Cutco Santuko knife to one lucky Canadian! Cutco knives are well known for their long lives and great customer service. I’ve had one for over 10 years and still use it daily. Head over to Erica’s blog to enter! Ends October 31st.
Please join me on Pinterest! It’s another great way to keep track of recipes you love. I’ve also created a new board to showcase recipes from my upcoming cookbook–the recipe testers and I will be adding photos on a regular basis.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email to dietdessertdogsATgmailDOTcom.
This Week’s Picks:
Here are some favorites on the theme of “Liquid Nourishment”:
Chocolate Almond Milk from Gluten-Free Cat. Heather shows us how to create this rich, creamy treat from scratch!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed,” since they either contain a single ingredient, or could technically be made at home. Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
This is a recipe event. Your blog post must contain a recipe.
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
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!”).
[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]
I swear, if my father had been born a Canadian (rather than a poor farmer’s son in Depression-era Europe), he would have been a lawyer instead of a butcher.* You see, in our house growing up, every request from me or one of my sisters for pretty much anything from a new notebook to a new bicycle, required us to present my dad with an argument so compelling and airtight that we could have put Atticus Finch to shame.
When it was time to submit my opening statements, I’d approach the bench my dad with great trepidation as I attempted to memorize the logic that would win him over. I’d stammer through the reasons why I needed that bicycle (or Easy Bake oven, or new bell-bottoms, or troll doll), beads of sweat forming on my brow like morning dew on spring leaves:
“Well, Gemini I’s mom got her a new sweater and it’s–”
“You have enough sweaters. You already don’t wear half of them.”
“But this one is made from special yarn that’s extra soft–”
“So it’s probably thin, then, and it will wear out too quickly.”
“But I don’t have anything that’s blue, I want to wear it with my blue pants–”
“What? So now green doesn’t go with blue any more? Wear your green one.”
–and so on.
My dad would sit at the kitchen table, his intractable expression evaporating my confidence with each grimace as he tacitly challenged me to prove him wrong. (The only other stare I’ve experienced with that same intensity of purpose is when Elsie’s border collie genes assert themselves each day at dinnertime and her gaze bores into my back, willing me to get up and feed her.)
After the ordeal of The Presentation, inevitably my dad would wave me away like a mosquito at a picnic, and pronounce his answer. It was almost always the same:
“No.”**
The implied message was very clear: if something was too easy, it wasn’t worth very much. (I guess someone really should have told that to my friend LM, who managed to parlay “easy” into three very lucrative marriages–and divorces–within 10 years.).
Well, the same principles apply to food, I reckon. Do y’all know the story of how cake mixes came to be so popular in the late 1950s? Trying to save all those newly-liberated women time in the kitchen, an industrious male entrepreneur created a powdered mix that was all-inclusive: it contained all the necessary ingredients, including dehydrated milk and whole egg powder, for a complete cake. All the overworked housewife had to do was add water, pour, and bake. So easy! So convenient! Such a timesaver!
And–a total flop.
Turns out that even though the mix removed 95% of the work and hassle, housewives didn’t embrace the new cakes. You see, despite going out and working alongside their male counterparts (for 55% of the male’s paycheck, mind you), and despite being in charge of the kiddoes and pets, and despite bearing responsibility for the housework and the laundry–well, these devoted women’s libbers couldn’t relinquish supremacy in the kitchen. They felt too guilty, as if they hadn’t “really” baked anything when the only ingredient they had to add was water!
So Betty and Duncan did what any smart businessperson would do–they made the mixes less convenient and harder to prepare: after a new formula was introduced that required women to add their own fresh eggs to the powder, the boxed mixes flew off the shelves. It was no longer “too easy.”
With my own crazy-making schedule these days (okay, fine, I was that way before the new schedule), I think I’d leap over the moon if I found a mix that could re-create one of my own (whole-foods) cakes by just adding water. For now, though, I’ll have to make do with a slew of “flash in the pan” recipes that are quick and easy, albeit not extravagant.
This porridge provides a creamy, warming and filling base (courtesy squash), with the textural nubbiness of coconut, hemp seeds and nut butter, ideal for these chilly autumn mornings. The classic flavor melding of squash and cinnamon tickles the tastebuds, too.
But hey, feel free to make this more complicated if you wish. You could add a cooked grain, I suppose, or grind some of your own flour, or grow your own hemp seeds if it makes you feel better. But really, in this case, “easy” is perfect just as it is.
*Yes, I know, my father was a butcher. I talk about this irony more on my About page.
** Don’t feel too sorry for me. It’s true that my dad’s most frequent response to requests was “no,” but invariably, our mother would later sneak us downtown and buy us something fun and frivolous instead, like blue suede shoes (how I loved those), or a buffet lunch at House of Chan, or a winter coat with white faux fur collar and cuffs. It would be brought home and blend into the daily routine as if it had always been there. If he noticed, Dad never said a word.
This “porridge” is a fabulous way to use up leftover baked squash or pumpkin to mimic the thick, grainy texture of oat-based porridge perfectly. Warming, thick, creamy and very filling, it’s a perfect way to start the morning, whether you normally eat grains or not.
1/2 cup (120 ml) squash purée (or for a chunkier texture, just mash with a fork)–Kabocha is my favorite, but Butternut and even Sugar Pumpkin work nicely
Mix all ingredients in a small, heavy-bottomed pot and heat over medium-low heat until thick and warmed through. Serve. Makes one large or two small servings.
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