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:
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.
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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[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).]
By most people’s standards, I was a tomboynerdgoody two shoes pretty good kid growning up. (Well, there was that one time my college room mate and I put laundry soap in the school fountain. . . but we were unduly influenced by every coming-of-age movie from the previous four decades, so it wasn’t really our fault). Still, despite the fact that my sisters and I never did drugs, drove responsibly, and never acquired a criminal record, my dad was fond of ranting and railing about how tough it was to live with four women, being the only male in the household (technically, our dog was male, but after the vet had a go at him, he no longer really counted).
The one thing that set my dad off more than anything else was his idea of wastefulness. Why did we require seventeen tissues to remove our makeup, invariably clogging the toilet? Why couldn’t we use one, like he did? Why couldn’t we manage with just two pairs of shoes (as he did), instead of dozens, most of which we never wore? (Really, Dad, c’mon. Duh.). Why did we leave every light on the main floor blaring like a New York office tower at midnight, even though we’d left the rooms? (Frequently, I’d find myself already curled on the couch downstairs, ensconced in the green-and-rust hand-crocheted quilt my mom had made, all ready to watch my favorite show–and would cringe at the sound of my dad’s muffled cursing as he stomped overhead, striding from room to room flicking off the lights).
Given my background, it seems I’ve acquired my parsimoniousfrugalthrifty economical nature quite honestly. If I can make it myself, do it myself, refurbish it myself, grow it myself or in some other way re-create it myself, I will. In my 30s, I sewed all my own clothes; even before the ACD, I cooked just about everything from scratch; when we first got The Girls, I made all their food and treats myself (a pox on my lack of time these days!), and the HH and I spent two entire weekends in our previous house painting all the walls, then adding texture with sponges, feathers, newspapers and crinkled garbage bags because I thought it was cheaper more fun than wallpaper. Basically, I stopped just short of cutting open the toothpaste tube and scraping out the dregs of toothpaste, as I’d read about in the original Tightwad Gazette (though I’m still kind of intrigued by the idea).
So when I bought my first sugar pumpkin (ever!) last week, then roasted it and cut it open to scoop out the softened flesh, my first thought was, “how can I waste these perfectly good seeds?” What I decided instead was to wash them, pick off the stringy bits (or most of them, anyway), toss them in a mixture of mild curry powder, cinnamon and stevia and roast them for a sweet take on the usual roasted pumpkin seeds. With a classic sweet-and-salty flavor profile and the added dimension of warming spices, the seeds were more reminiscent of salted caramel than spicy curry. I literally couldn’t stop eating them.
As it turns out, roasting the seeds after they’d already been baked inside the squash resulted in lighter, crispier kernels, too. (In her post yesterday, Angela suggested boiling the raw seeds before roasting them to achieve the same crispy result. To my mind, baking them in the moist cavity of the pumpkin itself accomplishes the same effect–either way, the perfect roasted seed!).
Another bonus from pumpkin seeds is their super-powered nutritional profile. Apart from delivering a great dose of zinc, good for anyone’s immunity (and particularly healthful for the male prostate gland), pumpkin seeds offer healthy oils, fiber, and anti-parasitic properties (key benefits for those of us on the anti-candida warpath).
My thrifty side loved using up all the consumable parts of the pumpkin. My healthy side loved having a snack that’s free from all the unsavory ingredients you get with most pre-packaged roasted seeds. And my gourmand side just loved eating them.
You could actually use seeds from just about any winter squash for this recipe, though pumpkinseeds tend to have just the right size and texture for roasting and snacking. I’ve also enjoyed roasted seeds from butternut and acorn squashes, though they’re a bit smaller.
Seeds from one baked sugar pumpkin, washed well, fibers removed and drained (see instructions below)
1 Tbsp (15 ml) your favorite nut oil (I used macadamia; almond or walnut would be divine, too)
1 tsp (5 ml) mild curry powder
1 tsp (5 ml) cinnamon
1/8-1/2 tsp (..5-2.5 ml) fine sea salt, to your taste
1/16-1/8 tsp (.25-.5 ml) pure stevia powder, to your taste
Preheat oven to 400F (200C). Line a large cookie sheet or pan (large enough to hold the pumpkin) with parchment.
Bake the pumpkin, whole and untouched, in the preheated oven until it is very soft when tested with a knife, 40-60 minutes. Allow to cool completely before cutting in half and scooping out the seeds (save the flesh for other uses).
Lower the oven to 325F (170C). Place a new piece of parchment on the cookie sheet, or spray with nonstick spray.
To clean the seeds, first allow the pumpkin to cool somewhat; next, scoop the moist seeds (along with the inner strings and goo) into a fine sieve. Place under running water, then swish around with your hand until the strings and goo are dislodged and flushed through the sieve. I find that the seeds clean up fairly easily this way; I don’t worry if a tiny thread or two still clings to one or two seeds as you’ll notice in the close-up photo, above).
Place the clean seeds in a deep medium-sized bowl. Drizzle with oil, then sprinkle with remaining ingredients. Stir vigorously with a tablespoon until all the seeds are well coated with the oil-spice-stevia mixture.
Spread the seeds out on the cookie sheet in a single layer. Bake for 20-35 minutes, stirring occasionally, until the seeds are dry and just beginning to brown lightly. Remove from oven and cool completely before eating (consume with the skins on for full flavor and health benefits). Makes 2-4 servings. Will keep, covered at room temperature, for up to a week (though mine have never lasted that long).
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[Many thanks to everyone for your kind wishes about the new book! I was blown away by the tremendous response to my call for recipe testers. Thank you! I'm still happy to take names for the next few days before I begin to sort according to your locations--I am looking for people worldwide. So keep those requests coming! If you're interested, just email me at dietdessertdogsATgmailDOTcom with the subject line, "Cookbook Tester." Thanks so much!]
My old friend Phil had a saying in high school. Whenever she spied an ultra-feminine style (such as an all-pink ensemble, or multi-ruffled blouse, or a pink hairband lined with decorative bows, or one of the (at the time) trendy sweaters bedecked with appliqués, studs or a glittery weave in contrasting colors), she’d wince, wrinkle her nose, and proclaim: “Ech! Too much frilly-do.” You see, Phil is a no-nonsense kinda gal, and her personality was relfected in her choice of suit-cut pants, down-to-business attire and sleek, straight hair–left unadorned.
Me, I was the opposite. I embraced my inner frilly-do quite enthusiastically. And as I got older, it morphed into my outer frilly-do. In fact, except for a brief period just before kindergarten, I basically adored all things frilly-do. (According to my dad, I was the quintessential tomboy back then: I captured caterpillars in a jar, collected worms after a rainfall, ran around the neighborhood with one shoe on, cheeks blushed with mud. Who was that kid?!). Later on, I wore my frilly-do with pride. Lay that frilly-do on me, I’d say. All hail the frilly-do!
[A blast from my past: how do you do, frilly-do?]
While I’ve pared down the florals and the three-dimensional clothing somewhat these days, I’m still unabashedly fond of all things feminine. Yep, I’m a pink girl (and I see absolutely no contradiction between that and the fact that I’m also an avowed feminist). I was one of those young women in my 20s who’d don ruffles, lace and camisoles entirely for myself (okay, so I would have been more than happy to wear them for “that special someone” else, too, if there had ever been a “someone” around to appreciate them). I’m not talking about overtly sexy or “come-hither,” either; I just mean softer fabrics, paler colors, flowery prints, maybe some pearls–you know: frilly-do.
When it comes to clothing, pink may not be a color I wear that often any more, but I do still love its verve and cheekiness. Pink is the color of blushing cheeks, of toddler’s smiles, of lover’s fingertips, of summer berries about to burst.
Pink makes me smile.
A couple of weeks ago, when I was still suffering daily toothaches, I searched for ways to soften up some of the typical fare I consume (and believe it or not, the natural treatments I’ve been using, such as rinsing with goldenseal or applying poultices of cotton saturated with oil of oregano, have worked! No pain for over a week! Whoo hoo!). I love me a good, crunchy apple, but two weeks back, anything too hard or crunchy was clearly a “no-go.” I decided to take the concept of the Pink Breakfast Bowl (one of my all-time favorite morning meals) and convert it into a raw version using apples in a way that I could then enjoy them. The method was inspired by Doug McNish’s raw apple-chia bowl in Eat Raw, Eat Well, where he grinds up apples to create a base for his recipe as well.
This is a terrific quick-fix, juicy and filling, flavorful and healthy breakfast. The ground apples and walnuts create a thick, smooth base that’s much like porridge, while the grated apple and beet add texture and sweetness. Hemp or sunflower seeds top it off with crunch and extra protein. Just for fun, I calculated the nutritional stats on this one and was pleased to learn that for a mere 302 calories, this bowl offers up 12 grams of protein (25% of the daily requirement); 11 grams of fat (20% of the daily recommendation); 17 grams of fiber (a whopping 50%–or more–of your daily requirement!); as well as 30% of daily calcium needs and 10% of your iron for the day.
Not bad for a little bowl of pink. Yes, this will certainly frilly do.
Cut the apple into quarters; reserve two quarters and set aside. Coarsely chop the the other two quarters.
In the bowl of a mini processor or a Magic Bullet, purée the chopped apple quarters, walnuts, cinnamon, ginger and almond milk until relatively smooth. Transfer to a bowl and stir in the chia seeds, if using.
Grate the two unchopped apple quarters using the medium holes of a box grater or food processor. Grate the beet using the small holes of a box grater (fine holes on a food processor) and add to the bowl with the stevia; stir to combine. Taste and adjust sweetness. Sprinkle with seeds and more cinnamon, if desired. Makes one hefty serving.
["Sorry, Mum, but I just can't get behind this 'frilly-do' thing. I'd be happy to eat one of those pink breakfast bowls, though. . . "]
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).]
[Hemp Milk, au naturel. . . can't help myself when it comes to this beverage!]
Okay, everyone. . . .it’s time to channel your Inner Hippie!
You see, while I wasn’t exactly one of the cool kids who wore flowers in my hair back then (I was still a preteen when Joplin OD’d), The Nurse, four years my senior, was a quintessential daydream believer– which meant my concept of “flower child” was based entirely on her and her friends. The Nurse was perennially wearing Lee overalls, loose-flowing (naturally) blonde locks falling to her waist, eyelids dusted with baby blue, lips glossed with shimmery pale pink. During the last summer in the city after high school, she hung out incessantly with one particular chum, a hippie-dippy guy who was born to be wild and who, when I think about it now, eerily resembled Howard Stern. “Howard” was lanky, with a deep guttural laugh, a cigarette forever clasped between thumb and index finger, all of it topped with a mop of curly raven hair. He and The Nurse would zip through the neighborhood on his motorcycle (long hair blowin’ in the wind), return to our house and plunk themselves down in front of the TV, munch on corn chips or popcorn, then fall into wild paroxysms of laughter (I never did understand how the news could be that funny).
I had occasion to recall those long-ago good vibrations the other day, courtesy of Facebook. (It’s amazing where Facebook conversations take us, isn’t it?) It started innocently enough, after I’d whipped up some hemp milk for the first time.
Since hemp seeds are my favorite seed, I could never figure out why I hated the product of hemp seeds–i.e., packaged hemp milks. It was sort of like, hey, if Martin Sheen is my favorite actor, then why don’t I like Charlie Sheen? I kept thinking that if I’d just try a little bit harder, I’d learn to appreciate it; but no matter which brand I tasted, my reaction was, “Bleh! I can’t get no satisfaction when it comes to hemp milk.” So, I decided to make my own. I casually mentioned that I’d (finally) tried some of the homemade stuff:
Well, how could I resist? Of course, all associations with Woodly Harrelson aside, y’all know that hemp milk is incredibly healthful and good for you, right?
[Mexican Chocolate Hemp Frostie]
And it’s ridiculously easy to make. Unlike alternative milks from other nuts or seeds, there’s no pre-soaking; you just blend, strain (not necessary, but I prefer a smoother milk) and sip. If you want a sweeter milk, add some (unrefined) sugar, sugar, or other sweetener of choice. I may have been skeptical before I tried the homemade kind, but now I’m a believer.
Gorgeous, isn’t it? So creamy white (an even whiter shade of pale) and with such tiny bubbles (and note that far-out new tea towel sitting under it, sent to me by the far too sweet and generous Hannah!) I do hope you’ll try it. It’s rich, it’s creamy, it’s full of healthy Omega 3s, 6s and 9s, and it will no doubt leave you feeling groovy.
Peace, love, and hemp hearts, all!
“Mum, we must be hippies at heart, too, ’cause we just think this grass is great, man!”
Place all ingredients in a high-powered blender and blend until the liquid becomes white and creamy, and hemp seeds are completely blended in. Strain through a fine sieve, if desired. Store in a glass jar in the refrigerator for up to 4 days. Shake before using. Makes 3 cups (720 ml).
For the Mexican Chocolate Hemp Frostie above, blend 2 cups (480 ml) hemp milk with 1 Tbsp (15 ml) raw cacao powder, 1/2 tsp (2.5 ml) cinnamon, 1 tsp (5 ml) coconut sugar, 10-20 drops stevia (to taste) and a cup of ice until frothy. Serve immediately.
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Sometimes you just get in the culinary groove, and thank the Great Gods of Grub when the recipes continue to flow easily and smoothly, like ganache over ice cream. This past week was one of those weeks for me. You know, the kind when you attempt to recreate an old favorite without gluten, eggs, dairy or refined sugars, and the results exceed your expectations–on the first try! Or when you have a sudden brainwave to combine your favorite nut butter with your favorite veggies, resulting in oven fries that have changed people’s lives (okay, probably not really, but blame Angela– that’s what she said). Or what about when you peruse the contents of the fridge to scrounge the last remaining remnants of a bag of raw almonds, raw pumpkinseeds and a half a lemon; you decide to combine them with some of the overabundant fresh herbs in your garden, a bit of this and a bit of that–and come up with one of the best darned raw pâtés you’ve ever made?
It does seem sometimes that the rest of life is merely an interruption in your cooking and blogging, doesn’t it?
Although my desk was piled high with student papers to mark (inevitable as the semester draws to a close), I couldn’t very well stop eating, now, could I? So in between bouts of reading, circling mis-spelled words with a red pen, and inking comments all over the assignments, I cooked up a few things so the HH and I wouldn’t starve. (“Mum, that’s very dog-like of you to say that. We thought we were the only ones who felt like we were starving if we hadn’t eaten in the last 20 minutes.”).
First up was the final version of a Rustic Peach and Mascarpone Tart on Oatcake Crust that I’d been working on for a while. This time, it all came together–tender, biscuit-like crust; rich, luxurious “mascarpone”; and juicy, mouth-watering glazed peaches. I was so tickled with it that I even submitted it to an event at one of our national newspapers, and last Saturday, was chuffed to see this (I posted the original photo on my Facebook page):
[Yes, that's supposed to be a sketch of moi. Basically, that's why I entered the event--to get my own "Gastrosketch"!!]
The tart success was followed by an amazing appetizer (hint: it involves quinoa); a new favorite ice cream (hint: you won’t find it at Baskin-Robbins); a whack of recipes from the cookbook in my next giveaway post (hint: next week!); homemade hemp milk (hint: Hippie-dippy!); and, of course, this incredible pâté, which I consumed one morning for breakfast, rolled in raw collard leaves, like so:
The spread is also great on rice cakes, crackers, or perched on a baby carrot for a high-protein midafternoon snack. The key to its ethereal creaminess is avocado. And while I’ve created many a raw veggie pâté in my day, I’ve never thought to add avocado to the mix. Yes, it does amp up the fat content considerably; but it also lends a velvet smoothness to the base of the spread that, combined with the bits of texture from the veggies, nuts and seeds, elevates it beyond the usual mix of this sort. And pumpkinseeds are actually a great anti-candida food since they are anti-parasitic (not to mention oh-so-important for all the prostate glands out there, gentlemen.).
I realize that the kitchen muses may not deign to visit me every week, so I’m always happy when I experience that kind of creative success in the kitchen for a few days running. And even though the food processor and VitaMix may now grow silent for a few days, I can still enjoy the results of last week’s experiments this week–while I sit at my desk, marking essays.
Creamy Raw Almond and Pumpkinseed Pâté
Feel free to switch up the herbs in this fresh, raw pâté. I loved dill the most, but if it’s not your thing, use parsley or cilantro instead.
3/4 cup (135 g) raw natural almonds, soaked in room temperature water for 6-8 hours, or more (if soaking more than 10 hours, refresh the water and store in the refrigerator overnight)
1/2 cup (75 g) raw pumpkinseeds, unsoaked (dry)
1 large clove garlic
1 large carrot, peeled and cut in chunks
1/2 zucchini
1/2 cup (120 ml) fresh leafy herbs, unpacked (I used a mix of parsley, basil and dill; cilantro would be great, too)
meat of 1/2 small avocado
1/4 tsp (.5 ml) fine sea salt, to your taste
1/4 cup (60 ml) tahini (sesame paste)
juice of 1/2 lemon, or a bit more, to taste
water, if necessary
Drain and rinse the almonds; drain again and place in the bowl of a food processor. Add the pumpkinseeds and blend until they break up and appear finely chopped. Add remaining ingredients and process until the mixture is smooth and creamy, with a few flecks of color from the carrot and herbs remaining; if the pâté is too thick, add water a little at a time, until desired consistency is reached. It should be thick, but spreadable.
Transfer to a container and store in fridge until ready to use. Makes about 2 cups/480 ml. Will keep, covered, in the refrigerator up to 3 days.
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[Disclosure: Mum's Original provided products for me to sample at no charge. They were not promised a review in exchange for the products, and all opinions written here are entirely my own.]
As many of you know, I spend somequite a bit a crazy amount of time every day on twitter. I love that I’ve been able to strike up acquaintances with other bloggers, writers, nutritionists and companies that way. Well, several months ago, I began to notice tweets about a new (to me) company, Mum’s Original. I was intrigued by how many people were waxing poetic about it. Since the products are carried at my local health food store, I purchased a bag of their hemp seeds and gave them a try. And they were, indeed, great! So when the folks at Mum’s asked if I’d be interested in sampling a bunch more of their products, I jumped at the opportunity.
I’m already a proponent of “superfoods”–those foods that confer health benefits beyond the usual vitamins, minerals, fiber and the like. So even though I was previously famliar with the actual foods themselves, I hadn’t yet tried all of the Mum’s versions. And there were a couple of very pleasant surprises, too!
Here’s what they sent to me:
This amazing stash includes Raw Cacao Powder, Delores Hemp Hearts, White Chia Seeds, Coconut Sugar, Goji Berries, Coconut Cacao Nibs, and Banana Powder.
One of the things I loved about the company was the integrity with which they source and manufacture their products. As they write on their website, their superfoods “are grown with care at our sustainable family owned partnership farms using traditional and artesian methods of cultivation and processing,” even using heirloom seeds whenever possible. In addition, their products are never GMO, are organic, and are free of any man-made toxins in the way of pesticides or chemicals. The company’s owner, Ann Barnes, is herself a mother of two children, and concerned about her kids’ futures and providing healthy foods grown in an ethical manner. And let me tell you, their products are really top-notch!
I was already an avid consumer of cacao, hemp, chia, coconut sugar, goji berries and cacao nibs, so the product that intrigued me most was the banana powder, dehydrated and finely milled vine-ripened organic bananas. I immediately got to experimenting to create a pipe-able banana frosting that would hold up at room temperature (which I piped atop raw mini-cupcakes, as pictured at the top of this post). Of course, those of us on the ACD don’t consume bananas, but at this stage of the game (more than 3 years on the program), I knew that a single bite wouldn’t really affect my condition–and that the HH would be more than happy to polish off the rest (which, lo and behold, he was, in record time!). The results were stellar, with an incredibly intense fresh banana flavor. I bet you will love them, too. I’ll share that recipe tomorrow, so please come back to check it out!
After the cupcakes, I began to work my way through the other products as well. I used the Coconut Cacao nibs as garnish on the banana frosting (see top photo). These are truly ingenious! They’re cacao nibs enrobed in coconut sugar, sort of the way sugared almonds or coffee beans are coated in sugar. I use cacao nibs occasionally, but have always found them a bit too bitter on their own. Mum’s solved that problem perfectly with the cacao-coconut sugar combo! I’d use these in place of chocolate chips, sprinkled on granola, or even as a snack on their own. Again, it’s not something I’d consume on a regular basis on the ACD, but at the later stages, or for anyone looking to minimize their refined sugar intake, this is a brilliant solution.
I had read about the Delores Hemp Hearts, a uniquely Canadian-born form of hemp that an ingenious Manitoba farmer developed. And there’s even a love story involved. . . read about it here. Apart from the story behind it, what I loved about the Delores hemp seeds was that they offer more protein per volume than other types of hemp. And they were, indeed, delicious!
The HH and I dug into the goji berries next. Honestly, these were the biggest, plumpest gojis I’ve ever seen! They were eagerly approved by The Girls as well. (What? Doesn’t everyone give goji berries to their dogs?). I’ve still got the chia seeds and cacao waiting to be used. . . I’ve been kind of hoarding them, since I know they will be exceptionally delicious, too! Overall, I was incredibly impressed by the quality, care, and thought that went was behind each and every one of the products.
“Mum, I agree-those gojis were delicious! Just look at this smile on my face!”
Now I want you to try out these superior products as well! And Mum’s has graciously agreed to provide TWO readers each with this same stellar pack of their superfoods, each worth more than $65!
This giveaway is open to anyone in the US or Canada (so sorry, International readers! I’ve got another giveaway coming up for you, too, next month!). And there are six ways to enter! For this giveaway, I’m trying out a new widget (the box, below) to make entering/picking a winner easier. To begin, just leave a comment on this post. It’s easy–just follow the instructions, below. What do you think of it? Let me know!
And if you just can’t wait for the giveaway. . .SPECIAL DISCOUNT FOR DDD READERS!!
Mum’s has offered a special 15% discount for any online orders for all Diet, Dessert and Dogs readers!! Just order your products via the Mum’s website and key in the code “RICKI” upon checkout. [This is an affiliate discount, so your orders will send a small amount of money my way.]. Go to the Mum’s product page to make your selections and start your purchase.
GOOD LUCK!!
NOTE: YOU MUST LEAVE A COMMENT FOR THE GIVEAWAY OR YOUR ENTRY WILL BE DISQUALIFIED.
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It’s been a crazy couple of weeks here in the DDD household, what with mega-marking for my classes at the college, a whirlwind trip to Montreal (more on that anon), the regular array of doctor’s appointments, a quick visit for a dental emergency (my molar is fine now), evening visits to the Vet emergency clinic (Chaser is fine now), weekday visits from the emergency plumber (the toilet is fine now), and long-deferred evenings with the HH (our relationship will be fine now). So thank you all for your patience in waiting for this next recipe!
Before I get to the recipe, though, I’m going to make you wait just a wee bit longer (am I terrible, or what?) so I can share a little from our trip to Montreal last weekend.
After spending time with my dad to wish him both both a Happy Father’s Day and a Happy 91st Birthday (yes, you read that right!), I knew exactly where I wanted to dine: Aux Vivres, one of the most popular, hippest vegan spots in that city.
Despite driving over an hour before we found the place (which was quite the feat, considering we were only 15 minutes away when we started), we were thrilled to finally ease into a parking spot and run across Boulevard St.-Laurent into the bright, bustling and (thankfully) bilingual café.
After a heavy (if yummy) brunch that morning, the one thing I really craved was a green juice. I started with the Popeye, while the HH went for a Mango Lassi:
[The HH's Mango lassi on the left, my green juice on the right.]
For dinner, the HH (of course) chose the closest thing to meat on the menu and ordered the Portobello Burger, about which he raved.
[Manly Portobello Burger. Look at the size of those fries!]
I sank my teeth into a Buddha Bowl with grilled tempeh (which reminded me that I also need to make these types of bowls at home more often!):
[Vegan Happy Meal--apologies for the blurred photo!]
All in all, a wonderful meal, as always. We had hoped to get to Crudessence as well, but ran out of time!
Naw, kidding! (I honestly can’t imagine such a thing. . . ).
[Vibrant with additions of grape tomatoes, broccoli, peppers, spring mix and cucumber.]
So, despite the fact that I *could* continue sharing an indefinite number of desserts until, oh, 2042 or so (to me, nothing is ever as interesting as dessert, so I tend to lean–heavily–in that direction), I have chosen to take a break from the sweet stuff and begin to share all the other stuff I eat on a daily basis.
When I posted what I considered to be a fairly basic kale salad the other day on Facebook and got a resounding response from readers (in fact, that little update got more comments/likes than anything else I’ve ever posted on the page), I realized that regular food deserves its moment in the sun, too! (Well, not really “in the sun,” of course, since we all know that would be bad for its health and increase its chances of skin cancer–but you know what I mean).
[A blend with purple cabbage, green apple, and pumpkin seeds]
In a way, I think of this salad as the culinary counterpart to The HH. (What? The salad is going a little bald at the top?).
Let me explain.
Like so many other couples who’ve been together for some time, the HH and I have established routines in our lives. He’s the one who gets up in the morning to walk The Girls; I’m the one who feeds them their dinner. In the evenings, we walk them together. When we prepare our own dinner, I’m the kitchen director and the HH is my sous-chef (well, chopper, at any rate). He’s in charge of the lawn mower and I’m in charge of the food processor. Et cetera.
As a teenager, I remember glancing at my parents sitting across from each other at the dinner table and thinking that their lives were unbearably dull and routine, devoid of amy spark or novelty. They just seemed so. . . . blasé with each other.
[With cherry tomatoes, green cabbage, sunflower seeds and chopped pecans]
These days, though, I’ve come to appreciate that there is comfort and security in familiarity. It’s like sliding into the car seat each morning with everything already adjusted, so there’s no need to fix the rear-view mirror or move the chair forward; or that beloved blouse you’ve worn so many times you recognize the faint aroma of your favorite perfume when you withdraw it from your drawer. Or like that old wooden spoon you got as a gift when you moved into your first apartment, the one that’s stained and glossy with the nuance of oils and sugar and cookie dough batter that have worked their way into the wood grain over the years, the handle having shaped itself to your grip over time with so many uses.
Life with a long-term partner is like that, too: the steady, repeated drum of your daily life like the constant flow of water from a stream, engraving its pattern into the rock; eventually, the rough edges are all smoothed out, the water’s groove etched permanently.
It’s the daily, quotidien habits that provide a sense of harmony and contentment, even when we begin to take them for granted. Sometimes, it takes an outsider’s comment–”Wow, that HH is so funny!” a friend might remark after we’ve all had dinner together, or “I can’t believe that the HH knew who Robert Bussard was!” or “Seriously? The HH painted that??”–to startle us back into appreciation. And at times like that, I remember exactly why I was so smitten to begin with, and what it is I still love.
[A perfect summer lunch plate.]
So, okay, maybe it’s a stretch, but I think we go through the same dulling of appreciation with familiar foods, too. Anything that you eat regularly–part of the “routine”–can be taken for granted, and you may lose sight of how remarkably great that food seems to someone who doesn’t consume it on a regular basis.*
That’s why I was so taken aback by your response to this salad on Facebook. Ever since I first encountered a similar recipe in Kim’s recipe calendar, we’ve eaten a variation on this dish at least once a week in our house; to me, it’s as familiar as my fingerprints. At the same time, the fact that it is so common offers a sense of regularity (and–ahem–I mean that in both senses of the word). Your reaction made me wonder if perhaps there was more here than I realized–had I been taking my quotidien Kale Salad for granted?
Well, thanks to all of you for recasting my perception of this salad. To me, it had become a pair of comfy PJs, a favorite hairbrush that’s softened with years of use, a constant, steady and familiar companion whose presence was so ubiquitous it almost receded into the background.
But now, looking at it with new eyes, my heart jumps again when I gaze in that direction. And I appreciate him it more than ever.
*I’d say this principle is true of every food except chocolate, of course. I am still just as besotted today as I was the first day I encountered it.
What’s your kitchen staple–a dish that’s common in your kitchen, but might seem new and tantalizing to someone else?
[With added hemp seeds, sprouts, radish, apple and chopped pecans]
Kale Salad, Fully Loaded
This is really less of a recipe and more of a guideline. Essential ingredients, in my opinion, are “The Base;” (it IS a kale salad, after all!); “Crunchy Veggies” (especially carrot and beet); “Fresh Herbs,” which I feel really “make” this salad; and “Nuts and Seeds” (at least one choice). All the other categories can be omitted if desired and you’ll still end up with a yummy salad. Switching up the ingredients in each category allows for infinite possibilities. Take your pick and enjoy salad all year!
The Base:
1 bunch (6-9 leaves) curly kale or Swiss chard (red or white), or a combination
1 cup (240 ml) mixed baby salad greens, bite-sized romaine lettuce, bite-sized butter lettuce, arugula (rocket) or a combination
Crunchy Veggies:
1 medium carrot, grated
1 medium beet, grated
1 rib celery, diced
1/2 red, yellow or orange pepper, diced
Fresh Herbs:
1/2 cup (120 ml) of at least 2 types of coarsely chopped fresh herbs (my favorites are dill, basil, mint, flat leaf parsley and cilantro)
Nuts/Seeds:
1/2 cup total of any combination of fresh nut pieces and seeds (my favorite combinations are walnuts or pecans and hemp seeds; walnuts or pecans and sunflower seeds; almonds and pumpkin seeds)
The Crucifers:
2 cups (480 ml) total of any of the following (or any combination):
finely shredded white or purple cabbage
broccoli
cauliflower
Fruit:
1 apple or pear, cored and diced; or 1 cup fresh blueberries or strawberries; or 1 avocado, peeled, cored and diced; or 1/4 cup goji berries or golden berries; or 1 cup diced fresh pineapple
Other Add-Ins (all of these are optional):
1/2 fennel bulb, sliced thin
4-6 radishes, sliced in half-moons
1/3 cucumber, sliced in half moons
handful of grape or cherry tomatoes, cut in half
handful of sprouts (my favorites are sunflower, pea, or alfalfa sprouts)
Dressing:
1/2 tsp (2.5 ml) fine sea salt
2 Tbsp -1/4 cup (30-60 ml) extra virgin olive oil, preferably organic
juice of 1/2 large lemon, to your taste
Soften the kale: Remove the kale leaves from the ribs; discard ribs, then wash and dry the leaves. Stack the leaves, roll tightly (jelly-roll style), then cut thinly crosswise to create long thin shreds. Chop the shreds into smaller pieces and place in a large salad bowl.
Sprinkle the kale with salt and drizzle with about 2 Tbsp (30 ml) olive oil. Using your clean hands, “massage” the kale, squeezing it and squishing it between your fingers, until it begins to darken and soften a bit (this breaks down the fibers in the leaves and renders them more easily digestible–but they will still retain a nice crunch). Wash and chop the chard using the same method and add to the bowl (it doesn’t need to be massaged).
Add the remaining ingredients to the bowl and toss with the lemon juice and more salt and/or olive oil, if desired. I like this salad fairly dry, so that the leaves are just barely coated with dressing but not in the least wet, with no excess dressing pooling at the bottom of the bowl. The HH prefers his more saturated; it is entirely up to you. Makes 3-5 meal-sized servings or 6-8 side servings. Will keep, covered in the refrigerator, up to 3 days (and will still remain crunchy!).
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Last week, I alluded to the annual potluck I host for my nutrition buddies. As it turned out, 2011 was the first time in eight years that I missed it (why thank you horrible flu, awful weather, and chaotic schedule with 200 student assignments to mark within one week). Needless to say, my friends and I all felt the omission, so I thought I’d use the warmer weather to make up for our lost time.
Since the habitual party takes place in December, the menu is fairly standard with stews, soups, and lots of holiday-themed baked goods. Switching to May altered the menu as well; I thought we should aim for something fresher and lighter (hmm, sounds like the HH’s description of me every time I lose a few pounds).
My notion for an all-salad party was sparked initially by my comment exchange with Hallie on my Balanced Platter post about salads a while back (she suggested a salad tasting party–such a great idea!). Less than a week later, I flew out to Monterey for the Dole Salad Summit, where I experienced true salad immersion: every dish in our lunch and farewell dinner contained Dole Salad ingredients!
Suitably inspired, I invited my friends to a pot luck Salad Soirée. Everyone was asked to bring a salad of one sort or another: it could be raw, with fresh greens or other veggies; legume-based, like the Warm Butternut-Chickpea Salad (which is still on regular rotation in the DDD household); grain-based, like my favorite Buckwheat-Quinoa Salad; or any combination of the aforementioned.
Our Party Table:
Here’s what we ended up with on our party table:
Appetizer:
Raw Collard Wraps with Mock Chopped Liver, shredded carrot and red pepper
[Kale Salad with Pear, Smoked Tofu and Balsamic Dressing in the foreground; Creamy Pesto Pasta and Three Bean Salads at back.]
[And two Asian-inspired Salads: Snow Pea, Jicama and Sesame, above; and Napa Cabbage Salad (far left in the first photo at the top of the post).]
Beverages:
We sipped on wine. . . and this:
[Almost-Instant Homemade "Kombucha" (see more, plus the recipe, below).]
And Finally. . . for Dessert:
[Raw Fudge-Topped Brownies (bet you thought it would be fruit salad, right? Heh heh! Recipe coming up next!)]
As usual, the evening was brimming with giggles, squeals, gasps, oohs, aaahhhs, OMG!s, “She said WHAT?”s, “No, you didn’t!“s, “Tell me more!”s, “That’s just tooooo funny!“s, “What’s in the recipe?“s, plus the usual array of stories about work, spouses, social lives, health, plans and dreams for the future, alternative health, catching up on the past, admiring of outfits, and sharing of experiences in personal growth. (“And don’t forget the yelps, barks, growls, ‘I love those treats!’-s, ‘How about another treat?’-s, ‘Let me give you my paw for a treats’-s, and ‘Zip it, Chaser’-s, Mum!“)
All in all, a fantatsic evening with good friends.
And while I never got to make the new salad I had planned (I’ll mix it up in the next week or so and post it then), I thought that today I’d share the drink I served up alongside the wine, which was inspired by Lexie’s apple cider knock-off that she made back last November. Although there were only two of us in attendance who didn’t drink wine, every single person sampled the “kombucha” and loved it. Comments ranged from, “So refreshing!” to “This is great, what is it?” to “I LOVE THIS DRINK!”.
I’ve loved kombucha tea, a naturally-fermented and probiotic-full beverage) gaining popularity in recent years, from the moment I first tasted it. Unfortunately, though, the price can be prohibitive. True, you can make it at home, but it takes more than a month for the tea to ferment properly, and it doesn’t always work, sometimes leaving you with a foul smelling, fungal mess.
This faux kombucha, on the other hand, employs sparkling water for the fizz factor and apple cider vinegar to reproduce the characteristic “sweet-and-sour” flavor profile of real kombucha; it also delivers its own healthy probiotic bacteria from the vinegar.
Let’s Make It the “Summer of the Salad”!
The salad-only concept turned out to be such a success–and everyone loved both the variety and freshness of the selections on offer–that I’ve decided salads and raw foods will be a trend on DDD this summer.
How many of you are salad fans? Would you like to join me in celebrating the Summer of the Salad? I’d love to know your favorite recipes and any ideas for salads you’d like to see me feature on the blog! (Feel free to share in the comments).
In the meantime, here’s that Kombucha my guests were raving about.
Even though it’s not exactly authentic, this drink is still a remarkably refreshing and appealing beverage in its own right.And once you’ve made your tea (and allowed it to cool)–the drink practically mixes itself. And the bonus: absolutely no sugar is added!
3 cups (1.5 liters) boiling water
2-3 fruity herbal teabags (I’ve used Ginger-Peach (my favorite), Lemon-Ginger, Ginger-Mint and Strawberry, all with great results)
2-3 green tea bags (or use more fruity herbal if you prefer)
3 cups (720 ml–or just use a 750 ml bottle) plain, lemon, lime or grapefruit sparkling mineral water
Place the teabags in a large heatproof bowl and cover with the boiling water. Let steep, covered, at least ten minutes, preferably until cold.
Once the tea is cold, add the remaining ingredients and stir very gently (it will fizz). Serve immediately. If you have leftovers, you can store this in a tightly covered jar in the refrigerator, but it will lose its effervescence fairly quickly (still tasty, just won’t be fizzy).
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