[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:
Farmstand Split Pea Soup (a dry mix to which you add water or vegetable broth);
Really Great Foods Vanilla Muffin Mix (the mix itself is vegan; can be made with egg or egg substitutes);
Ener-G Crackers (a great gluten-free version of saltines);
MiniPops – itty bitty butter (popped sorghum grain–like mini popcorn!);
Tasty Brand Fruit Snacks;
Barney Butter Almond Butter; and
Bumble Bars – chocolate flavor (a sesame/seed bar).
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?"]
[The different kinds of Growing Naturals protein powders, plus rice milk powder.]
Several months ago (I’m embarrassed to tell you how many), I received a lovely package from the folks at Growing Naturals.
Growing Naturals create amazing raw, whole food, protein powders and rice milk powder that are gluten-free, dairy free, corn free, soy free, and vegan. They are organic and non-GMO, carefully sourced and tested before they’re packaged and sold. I love their motto, too: “Natural Products for All People!” That’s because they offer a great source of protein to everyone, vegans and omnivores alike (24 grams per serving!).
[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!]
Today I’m thrilled to share with you an interview with vegan cookbook author Nava Atlas, who runs the site VegKitchen.com, where you’ll find “Easy Vegan and Vegetarian Recipes, Tips, and Products for a Healthy, Plant-Based Lifestyle.” The popular site is a fantastic resource for all things vegan and vegetarian, from recipes to nutrition to raising veg kids and more.
Here’s your chance to learn a little more about Nava, as I had the opportunity to chat via email with her and ask a few questions about her new book and career recently. And be sure to enter the giveaway to win a copy!
What was the inspiration for Wild About Greens? How did the book come about?
The inspiration was my own hubby, who grew enough chard during the summer of 2010 to feed a small nation. Every time he came in with another big bunch, I freaked out. What to do with so much chard? I started searching for some ideas, and discovered that there hadn’t been a comprehensive book on greens since 1996. Added to my own culinary dilemma, I was aware of the growing craze for kale, and the idea for a book was born. Of course, now there are several books on kale alone.
Researching the book to make it comprehensive was a bit daunting, but testing the recipes was fun, and helped me to get to know several types of greens that I hadn’t had much experience with, including mustard greens and escarole. The variety of greens I grew to like more than I expected was collard greens; but I couldn’t warm up to dandelion greens at all. Greens are the best of addictions; I still use one or another or even several, pretty much every day.
You’re well known in the vegan community as a talented and prolific cookbook author. But many of your fans also know about your other talents as visual artist and writer. How would you say that these other interests have an impact on your work as a recipe creator or cookbook author?
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.
I’m also a completely bookish person and literature geek. Hence my book, The Literary Ladies’ Guide to the Writing Life. No real crossover there; it’s an area of interest (reading and writing) that’s fairly discrete. If your readers are interested in my creative pursuits outside the kitchen, my art site is here and Literary Ladiesis here .
[Collard-Wrapped Yellow Rice & Black Bean Enchiladas from Wild About Greens. Recipe coming up tomorrow!]
Which three recipes from the book would you recommend for people just getting started with dark leafy greens?
At the demos I’ve done to promote Wild About Greens, people just go crazy over the raw massaged kale salads. A couple of really simple ones are Kale Salad with Dried Fruits and Nuts and Kale Salad with Asian Flavors. Stir-Fried Collard Greens are a revelation, especially after the longstanding myth that they need to be boiled to death in order to be eaten. And like kale salad, they can be varied in any number of ways. I like to stir-fry them with napa cabbage or romaine lettuce for a great side dish.
For anyone just starting with greens, it’s always a good idea to start with the familiar; baby spinach is so widely available, versatile, and easy to use, raw or very lightly cooked. One simple recipe I like is Polenta or Grits with Spinach and Caramelized Onions.
What’s your most recent new food discovery?
It’s not exactly new, but within the last year or so, hemp seeds have become a staple in my kitchen. They’re a great source of omegas, good-quality protein, etc. and you can use them in or on pretty much anything.
What’s your next culinary project?
Harper One in San Francisco approached me with an idea for which they thought I’d be the right author: It’s titled Plant Power: How to Practically and Joyfully Transform Your Kitchen, Plate, and Life. It will be both a guidebook and a cookbook for people who want to adopt a plant-based lifestyle, starting with their own kitchen. The recipes will be vegan, of course, but we’re aiming for those who want to rethink their eating habits in a more plant-strong direction, even if they don’t go fully vegan. There will be a lot of tips and ideas for menu planning, shopping, kitchen organization, etc., in addition to the recipes. And it will be very visual and colorful, with photos by Hannah Kaminisky. This combination how-to guide and cookbook is due out mid-2014.
Thanks so much, Nava! It sounds like you’ve got more exciting projects on the way. I have no doubt that Plant Power will be another incredible book–one that I look forward to reading.
Stay tuned for a great recipe for Collard-Wrapped Yellow Rice and Black Bean Enchiladass (pictured above) from Wild About Greens on the blogtomorrow. I’ll also be giving away a copy, so be sure to COME BACK AND ENTER THE GIVEAWAY to win it!
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!”)
[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?
[Indian Chickpea Wraps from the program]
Honestly I’m kind of in love with all the recipes. I feel like it’s some of my best work because they are all very easy recipes packed full of flavor using whole food ingredients. If I had to choose just a few it would be: 1. Breakfast: Maple Pumpkin Seed Cereal Parfait, 2. Lunch: Indian Chickpea Wraps, 3. Snack: Edamame Guacamole Dip, 4. Dinner: Polenta Pesto Pizza and 5. Dessert: Chocolate Coconut Pecan Bites.
Q. You mentioned that the recipes are oil-free. For those who don’t follow an oil-free diet, can they include healthy oils and still benefit from the program?
The program is kind of like a cleanse so it’s nice to eliminate oil so you start to enjoy the taste of whole foods. We have become addicted to fat, and while some fat is better than others, we leave out oil for this program. There is plenty of whole food fat like coconut, avocado, and some nut butters. It’s not about deprivation but retraining our palates and creating new healthy habits in the kitchen.
Q. If someone has time for just one form of exercise, what would you recommend as the best thing that can be done daily?
I think High Intensity Interval Training (HIIT) is the way to go. I’ve been doing it for years and that is what the fitness program is based on. It’s exactly what it sounds like, a series of moves that use body weight (or other equipment) in fast, short bursts where you push yourself as hard as you can and take a small rest in-between each move. All the exercises in our program are shown in video and pdf form and we also have a LIVE workout class with our fitness coach, Chad Byers of Beyond Fit.
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.
Christy has also generously offered to give away a FREE spot in the next Wellness Reboot($350 value!) to one lucky winner! In addition, she’s offering FIVE spots in the program at a huge discount ($100 off) for the first 5 DDD readers to claim their places. All you need to do is contact Christy here if you’re interested in one of the five discounted spots–but remember, it’s first come, first served for the $100 discount!
(Note: This is NOT an affiliate product; I am receiving no monetary or other compensation for this review. I was, however, given access to the program materials and recipes so that I could review it for you all, and I thought it was a great program.).
Wellness Reboot is a comprehensive program that not only provides healthful recipes, but teaches you how to make them; and the video workout component is something I’ve not seen anywhere else.
To enter the giveaway, simply leave a comment below telling me which aspect of the program you’re most interested in: cooking classes, recipes, or workout videos, or something else! You can also gain extra entries by doing any of the following (then come back and leave an additional comment telling me that you did):
THIS GIVEAWAY IS NOW CLOSED. THANKS TO EVERYONE WHO ENTERED!
This giveaway is open worldwide. You can enter until midnight EST on Wednesday, January 30th, after which I’ll choose a winner at random. Good luck, all!
Christy also shared this recipe for Carrot Hummus from the program, as well as one participant’s comment about it: “I took the Carrot Hummus to work and shared with a coworker. She *loved* it and the wrap I made with it today was awesome! It was the perfect portable lunch for work. I can’t believe how much my meat-eating husband is loving all the recipes too.” I have to say, the HH also enjoyed this hummus, and I gobbled up my serving. No need for oil in this one–totally delicious!
No-Fat Carrot Hummus
Reprinted with Permission from Christy Morgan.
Who says you have to use chickpeas to make a hummus dip?! You are going to flip for this white bean version that has added carrots for extra vitamins.
2 cups (480 ml) carrots, large dice
2 cups (480 ml or one 15 ounce can) cooked white beans
2 tablespoons nutritional yeast [I'm still avoiding nooch so used 1 Tbsp/15 ml light miso and it worked beautifully]
2 Tbsp (30 ml) fresh lemon juice
1 Tbsp (15 ml) tamari soy sauce [I used Braggs]
1 tsp (5 ml) apple cider vinegar
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 tsp (2.5 ml) corianderBoil carrots until tender. Drain and place in blender or food processor with remaining ingredients. Blend until well combined and no chunks remain. Add more seasoning to taste. Makes 3-5 servings.
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!”)
[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!]
Today it’s my pleasure to introduce you to Heather Nauta, Holistic Nutritionist and owner of the site Healthy Eating Starts Here.
I first met Heather when she invited me to speak about candida at her Better Health Summit last year. I was delighted to be included with so many other bloggers and experts whose work I admire. . . and was thrilled to learn that Heather had also attended the same nutrition school that I did! After bonding over CSNN and how much we loved the program, we had a great time chatting at the Summit.
As I learned more about her site and the videos through which she provides nutrition information and recipes for her readers, I was so impressed with her knowledge and the work she does that I decided to become an affiliate for her cooking classes (one of which you can win in the giveaway at the bottom of the page!). Since then, Heather and I have even managed to meet up in person and solidify what was a budding online friendship.
I asked Heather a few questions about her online presence, her cooking classes, and her work as a nutritionist so you could learn a bit more about her, too. Tomorrow, I’ll be sharing her easy and delicious recipe for Spicy Black Bean Burgers (HH-approved!).
And don’t forget to read to the end so you can enter the giveaway!
Tell us a bit about your career path and how you got to where you are today.
I’ve had a bit of a crazy career path to where I am now. In university, I studied business and aviation and trained to be a commercial pilot. Unfortunately, just as I was starting to work as a flight instructor, I started learning about environmental issues and decided that I just couldn’t continue a career that would require me to burn mass amounts of fuel every day.
My next career was as a financial adviser, but I was also disillusioned there because the job was more about sales than about what I wanted to do, which was help people set up a stable future. While I considered my next move, I worked as a candidate organizer for the Green Party during a provincial election in BC. It was exhilarating, but really stressful.
Having learned so much from my first jobs about what it was I wanted to put my time and energy into, I knew my next career had to fulfil some pretty big goals. I wanted to help people, I wanted to create positive energy in the world and I wanted to do something that would be in harmony with my beliefs on sustainability and ethics.
Somewhere along the way, my husband and I had first started eating healthier, then eating only plant foods. By the time I was looking for my next career, we were seeing the results of how great we felt, how much energy we had and how Phil’s lifelong acne had totally cleared off his face and shoulders.
I decided that I wanted to show people how easy and fun it can be to make delicious meals out of plant foods. I also wanted to have good nutritional background knowledge to motivate people to eat more good food and help people bring their body back into balance with the right nourishment.
I studied at the Canadian School of Natural Nutrition to become a Registered Holistic Nutritionist. The course was perfect for me, because I didn’t want to get into the reductionist style of scientific nutrition, where you look at each individual nutrient. Holistic nutrition is about how the body works as a whole, and how it interacts with foods as a whole.
So that was a bit of a long answer, but I feel like it’s been a long journey. I’ve learned so much, and it’s amazingly wonderful to be able to share that with others and help them on their journey. And I’m only 30 years old! I’m looking forward to all the amazing things that will happen in the future.
What do you love most about cooking with whole foods?
Well, my funny answer is that the dishes are SO much easier to clean! But my serious answer is that I just feel so much better eating whole plant foods. It’s funny how sometimes you don’t realize that you feel bad until something changes and you feel better. I didn’t realize that my lack of focus and energy was from what I was eating.
A lot of people ask me how I stay motivated to eat healthy foods all the time, and if I ever get cravings or just want to be ‘bad’. I have to say, the rewards of healthy eating are so fantastic that they are their own motivation. And if I feel like being ‘bad’, I know that true junk food will only make me feel worse so I have a lot of healthy treat ideas up my sleeve to indulge cravings in a way that still keeps me feeling awesome.
What is the most interesting new ingredient you’ve discovered?
Learning to cook with plant foods opened me up to all the wonderful spices and seasonings out there. I don’t know why I didn’t use them so much before, but I definitely would never go back!
I love the gingerbread-type spices (ginger, cinnamon, nutmeg, allspice, cloves) and Indian spices (cumin, coriander, turmeric, ginger, cayenne). I always thought I didn’t like Indian food, but it’s just that I don’t like the hot spices. If I use all the wonderful Indian spices without much cayenne, I love it!
I also think onion and garlic powders can add a really nice savory flavor to things. Fresh is better nutritionally, but the flavor is so amazing for certain things. I always figure that if a good seasoning makes you eat more fresh veggies, then in the big scheme it’s helpful.
My most recent discovery is smoked paprika, which I’d been seeing for a while but wasn’t sure I’d like it. I’m not too into smoky flavors. It was Dreena Burton’s recipes in her cookbook Let Them Eat Vegan! that inspired me to finally give it a try. She was right, it’s amazing!! I now put it in dressings, dips and sauces all the time.
Why do you use videos exclusively to offer your information?
Videos are my way of connecting with people, and I wanted to show things rather than just talk about them. There are a million recipes out there, and people might look at them and say ‘oh, I can’t make that because I don’t know how to do it’, or ‘that’s going to be too hard to make’. What I wanted to do was visually show people how to do things, how easy it is, and also how it can be really fun. A lot of cooking videos are pretty dry, and don’t get me excited about cooking.
It’s funny, although I may seem very outgoing in my videos I’m actually incredibly shy and hate watching and listening to myself! I’ve been working at it over the years, trying to feel more comfortable in front of the camera. It’s definitely easier when it’s just me in my kitchen with a camera than trying to present to a big audience. So videos are the best way for me to put myself out there without dying of nerves.
If you could transform any food to make it suddenly good for you, which food would you choose?
This is a really difficult question because I already make most of the things I love in a healthy way… I’ve always been a fruitaholic, too, so I’m lucky that most of my biggest cravings are for fruit. I guess the one thing that I haven’t figured out how to make without eggs yet is lemon meringue pie. My Nana used to make the most amazing lemon meringue pie. I’ve made a fantastic coconut crust and a lemon filling set with agar for delicious and healthy lemon squares, but the meringue topping hasn’t happened yet.
What’s your favorite dish to serve to someone who’s never eaten vegan food?
Well, this kind of depends on the person eating. Some people go wild for stuff like shepherd’s pie (which I make with lentils and/or mushrooms but still call it shepherd’s pie because I don’t imagine the shepherds ate lamb all the time, right? Otherwise they wouldn’t have any sheep left). Others really love a good tomato sauce drizzled over spaghetti and (buckwheat) meatballs. One thing I’m always conscious of doing for people who have never eating vegan and/or healthy food is to make a really good sauce or dressing.
I guess I do have a personal leaning on this. I love to make a nice savory and flavorful veggie burger (or loaf), served with spicy sweet potato fries and a creamy avocado dip. I haven’t met anyone yet who hasn’t loved that meal.
Thanks so much, Heather! I’m sure the DDD readers loved learning more about you, too! And now. . .
A GIVEAWAY!!
WIN THE ENTIRE SET OF HEATHER’S ONLINE COOKING CLASSES!
Heather is generously giving away an entire course–that’s 24 online classes of 45-60 minutes each–to one DDD reader!
The classes provide quick, easy meals that are made with nutritious whole foods, entirely plant-based–and are ready in 30 minutes or less. Recipes are divided into categories (eg, Soups, Salads, Dessert, etc.) and in each class, Heather demonstrates one recipe on video. I’ve been working my way through these over the past few weeks (come back tomorrow for Heather’s recipe for Spicy Black Bean Burgers!) and have really enjoyed her upbeat, approachable style, which I’m sure would set even a novice cook at ease in the kitchen.
As a Holistic Nutritionist, Heather also really knows her stuff. The videos are peppered (no pun intended) with useful information, tips and tricks about ingredients, cooking techniques and more; each video is accompanied by a print version of the same recipe if you’d like to print it out. There’s also a private members website where you can watch the videos any time, or as many times as you wish, or download them; see other tips and tricks with photos; or ask Heather questions directly about the recipes in a discussion forum. For a full list of all the recipes and all the bonus items you’ll receive in the course, go here.
Of course, if you don’t want to wait until the giveaway is over, you can head over now and purchase the entire series. Heather is offering a special price for DDD readers for one week, starting todayuntil Friday, December 28th at midnight EST! You can get the full course for just $67 (that’s $80 or 55% off–be sure to use the code RICKI at checkout). Heather provides a 100% money back guarantee if you’re not happy with them for any reason. Wouldn’t that make a great Christmas gift for a budding cook? Or, if you’re just curious to find out more, here’s a set of three free videos Heather has put together with some of her best kitchen tips as a little gift for DDD readers.
This giveaway is open worldwide. Contest will remain open until midnight on Monday, December 24th, after which I’ll choose a winner at random.
To enter the giveaway for a FULL SET OF COOKING CLASSES plus all the bonus materials, do any or all of the following using the Rafflecopter form, below:
Leave a comment telling me which recipe you think would make a great video demonstration;
Note: I am an affiliate for Heather’s cooking classes. If you purchase the classes through a link on this site, I will earn a commission which goes toward maintaining this blog.
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!”)
And don’t forget about today’s giveaway–see bottom of post for details and to enter!
I wanted to create something really spectacular that would “wow” your guests while still providing healthy, whole-foods ingredients in a gluten-free, sugar-free and vegan (of course) recipe. I’ve always been a fan of tiramisu, but on the anti-candida diet, I can’t have coffee, alcohol or sugar, all of which figure prominently in the classic recipe.
After searching high and low for frozen cherries a few months ago, I went a little wild and bought two 2-kilo (4.4 pound) bags. With lots of leftover cherries screaming out for use, I knew I wanted to somehow incorporate them in this recipe. But how? Then I remembered a frequent interaction I have with the HH. Whenever I offer him a brownie or cookies for dessert, his response is always an indignant, “That’s not a real dessert. A real dessert is light and creamy.”
Bingo!!
Thank you, HH, for hitting on the “light and creamy” motif. To me, a classic light, creamy dessert is tiramisu.
Obviously, this dish isn’t “authentic” in that there is no such thing as fruit flavored tiramisu according to classic pastry chefs. However, just like the traditional dessert, this one features liquid-soaked, golden cake with a layer of rich, silky smooth “mascarpone” between the layers. I’ve also added soft, juicy black cherries as part of the decadence, and pomegranate arils for garnish (I’m on a pomegranate kick lately, obviously, but you can use cranberries, cherries, or more cream–whatever strikes your fancy).
This really does taste over-the-top good, the kind of dessert that anyone, gluten-free, vegan, sugar-free or not–will love. In this case, the HH happily accepted a big slice after dinner the other night. . . and then another. I guess this one passes the “real dessert” test with flying colors!
Dark Cherry Tiramisu
This is a true make-ahead dessert, leaving you lots of time to interact with guests at your party. In fact, this tiramisu must be made no sooner than the morning before you want to serve it (24 hours in advance is ideal). You can then cut it into squares and leave plated in the fridge, ready to pull out at a moment’s notice and serve your guests (or cut just before serving). The mascarpone will soften somewhat at room temperature, though, so serve the tiramisu chilled.
1-3/4 cups (230 g) Ricki’s All Purpose Gluten-Free flour mix (or 1-3/4 cups/420 ml another AP-GF flour; use volume measure, not weight, if using another type of flour)
cherries, cranberries or pomegranate arils for garnish
Make the mascarpone: Chill the can of coconut milk in the refrigerator for at least 24 hours (no cheating on this one!). This will allow the natural “cream” in the milk to rise to the top and solidify at the top of the can, leaving the thin coconut “water” at the bottom.
Flip the can upside down and open it from the bottom using a can opener. Carefully pour the water into a glass measuring cup (you should have about 1/4 cup/60 ml coconut water; if not, add water or milk to make 1/4 cup) and reserve the water for your cake batter! Set aside. Using a spoon or firm spatula, scoop out the solid cream and place in a blender. Add to the blender bowl the cashew butter, lemon juice, vanilla, lemon zest and stevia. Blend until perfectly smooth and creamy. Sprinkle with the xanthan and blend until combined. Set aside.
Make the cake: Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment, or spray with nonstick spray. Also line an 8- or 9-inch (20.5 cm or 22.5 cm) loaf pan with plastic wrap and set aside.
In a medium bowl, combine the coconut sugar, orange juice and soy milk and stir to dissolve the sugar. Add the flax seeds, reserved coconut water, stevia, oil, vanilla, orange extract and vinegar and stir well. Set aside.
In a large bowl, sift together the all-purpose flour, sweet rice flour, xanthan gum, baking powder, baking soda and salt. Pour the wet mixture over the dry and whisk to combine; do not overmix. Pour the batter into the prepared pan and smooth the top.
Bake in preheated oven for 22-27 minutes, rotating the pan once about halfway through, until the top is deep golden brown and a tester inserted in the center comes out clean. Allow to cool completely; to hasten the process, place the slightly warm cake in the refrigerator or freezer. (May be prepared ahead and frozen, wrapped in plastic wrap, until ready to use. Defrost before using in this recipe.).
Make the Cherry Topping: Place the cherries, juice and sugar in a small, heavy-bottomed pot and heat over medium-low heat until the cherries are all soft and have released their juices, 10-15 minutes, stirring occasionally. Drain the cherries and save the liquid (you should have about 1/2 cup or more juice). Allow the cherries to cool before assembling the tiramisu.
Assemble the tiramisu: Turn the cake out onto a large piece of plastic wrap or parchment paper; cut in half lengthwise to make two rectangles (do not cut horizontally as for a layer cake). Place one half in the loaf pan (trim the end if necessary for it to fit). Prick the top all over with a fork to create little holes in the cake.
Measure out 3 Tbsp (45 ml) of the cherry juice and drizzle it over the cake in the pan. Scatter the cherry halves evenly over the top, then spread the mascarpone evenly over the cherries and smooth the top.
Next, keeping the plastic wrap pulled up against the long sides of the second half of the cake (almost like a sling), drizzle the remaining 5 tablespoons of cherry juice over that half, allowing it soak in thoroughly before you try to move the cake. Use the plastic to carry the second half of cake to the loaf pan, then gently flip it over into the loaf pan so that the moistened side is touching the cream (the bottom, dryer side of the cake will now face up in the pan). Cover the cake with more plastic wrap and allow to chill in the refrigerator overnight, or at least 8 hours.
To serve, use a small sieve to dust the top of the tiramisu with cocoa powder. Using the plastic wrap liner in the loaf pan to pull the cake out of the pan, gently lift the tiramisu and set on a cutting board. Carefully cut into squares and place on serving plates. Garnish with cherries, cranberries, pomegranate arils or a combination. Refrigerate until ready to serve. Makes 6-8 servings.
You can win a package of ALL THREE of my ebooks (suitable for low glycemic, vegan, dairy-free, gluten-free, egg-free, and anti-candida diets) by entering here! For more details about the ebooks (Desserts without Compromise, pictured above, plus two others) see this page.
This contest is open worldwide. There are several ways to enter:
Leave a comment on this post telling me which recipe you’d love to see made over as vegan, gluten-free and sugar-free.
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!”)
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?):
Friday, December 14: Dessert from–moi, of course! (what else would I be making?).
I hope you’ll join us as we hop from “home” to home to partake of different delectable dishes, all gluten free! (Note: not every blog listed is entirely vegan, but most will offer lots of vegan options).
And to pique your interest, here’s a peek at what I’ll be serving up on December 14th (yes, Ricki actually got a blog post done in advance–don’t faint!):
“Mum, we love dinner parties–guests always drop food on the floor! And I bet we can even eat this dessert, too–no chocolate!”
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!”)
[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).
Cinnamon Bun Granola from Tiny Treats ebook (reprinted with permission)
[Lisa and Nicole say:] If we ever open a vegan B&B, this will be on each breakfast-in-bed tray. We would keep the guestrooms full by serving it up differently each day–in a layered parfait glass with sliced apples and almond yogurt, or on top of our favorite banana soft serve, or in special tea cup with a substantial splash of coconut milk. The options are endless.
2 cups (215g) rolled oats
1/2 cup (95g) raw buckwheat groats
1/2 cup (65g) raw walnuts, chopped [I used almonds]
1/2 cup (50g) unsweetened shredded coconut
1/4 cup (40g) raisins [I used goji berries]
1 tbsp (15mL) ground cinnamon
1/2 tsp (2.5mL) sea salt
1/4 tsp (1.25mL) fresh ground nutmeg
1/2 cup (120mL) pure maple syrup [I used coconut nectar and 20 drops stevia]
1/4 cup (50g) Medjool dates, pitted [I used prunes]
2 tbsp (30mL) melted coconut oil
2 tbsp (30mL) water
2 tsp (10mL) pure vanilla extra
1. In a large bowl, stir together the oats, buckwheat, walnuts, shredded coconut, raisins, cinnamon, salt and nutmeg.
2. Using a blender, blend the maple syrup, dates, coconut oil, water and vanilla extract into a smooth, thick sauce.
3. Pour the sauce into the bowl with the dry ingredients and stir until all the dry ingredients are well coated.
DEHYDRATOR METHOD
4. Transfer the granola to a Teflex-lined dehydrator tray and spread into a thin (about 1/2 inch thick), even layer. Dehydrate for 8 to 10 hours at 115F.
OVEN METHOD
4. Preheat the oven to 300F. Transfer the mixture to a baking tray lined with parchment paper and spread into a thin, even layer. Bake for 25 minutes, gently stirring every 10 minutes to ensure even browning. Allow to cool completely before gently breaking into clusters. Store in an air-tight container in the fridge or at room temperature.
Makes about 6 cups of granola.
Suitable for [with the changes in square brackets]:ACD Stage 3 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, vegan, lower glycemic.
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!
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!”)
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:
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!”
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!!”
