Welcome back to Wellness Weekend! First, let me say “thank you” to everyone who sent Happy Birthday wishes via twitter and Facebook over the weekend–what a lovely way to make the day even more special! The HH and I celebrated on Sunday (and it was so great to get a break–even if only half a day!). I also got some gorgeous earrings from my honey (one size fits all–thank you, HH).
And now, on to this week’s Pre-Halloween edition of Wellness Weekend! Have you seen as many Halloween-themed foods on blogs as I have this past week? Choosing foods to prepare will be almost as tough as choosing an appropriate costume! (If you read my last blog post, you’ll also know that the HH and I don’t give out Halloween candy any more–and the reason why).
Newsy Tidbits
You’ll find a great roundup of healthy pumpkin recipes here at Whole New Mom. Lots of vegan options, too. Trick or treat!
I’m thrilled to share this preview of the new Simply Gluten-Free magazine, due out November 6th at a Whole Foods or Barnes and Noble near you!! The magazine looks simply beautiful. And check out my two “Stellar Vegan Holiday Desserts” while you’re browsing!
Cutco Knife Giveaway: Healthy Life Lessons is giving away a Cutco Santuko knife to one lucky Canadian! Cutco knives are well known for their long lives and great customer service. I’ve had one for over 10 years and still use it daily. Head over to Erica’s blog to enter! Ends October 31st.
Please join me on Pinterest! It’s another great way to keep track of recipes you love. I’ve also created a new board to showcase recipes from my upcoming cookbook–the recipe testers and I will be adding photos on a regular basis.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email to dietdessertdogsATgmailDOTcom.
This Week’s Picks:
Here are some favorites on the theme of “Liquid Nourishment”:
Chocolate Almond Milk from Gluten-Free Cat. Heather shows us how to create this rich, creamy treat from scratch!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed,” since they either contain a single ingredient, or could technically be made at home. Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
This is a recipe event. Your blog post must contain a recipe.
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Regular readers of this blog won’t be surprised to learn that I am averse to cold weather. In fact, I dread it. Ever year as the thermometer drops, so do my spirits. I can’t help it; I hate winter.
I hate winter so much that I shiver just at the thought of impending snow and ice.
I hate it so much that I want to snap a photo of it and then stick voodoo needles in its eyes.
I hate winter so much that if someone said, “Oh, if you moved to Florida, you’d miss having four seasons,” my immediate rejoinder would be, “you mean the way you’d miss tarantulas or alligators?”
I hate it so much that every December, I feel like issuing a ban on anything white from my home, car or closet.
I hate it SO much that I almost feel as if global warming is a good thing*.
And you know what? (I bet you do): I’m really not much of a fan, either.
Well, if I had to pick one nice thing about the frosty season (and believe me, that’s no easy task), it would be winter squashes and all their concomitant yummy comfort foods. Ever since I embarked on a Squash-a-Thon around here, I’ve been cooking up all manner of squash and root veg-based dishes (and I’m really excited about the next one coming up–so cute I can hardly stand it!!). Along with all that simmering squash, I had the urge to make a soup.
One of the foods that I just don’t seem to crave any other time of year is soups. Maybe I overdid it on the Cabbage Soup Diet back in my 30s (cabbage soup for breakfast, lunch and dinner plus snacks for, oh, a month of so, as I recall), but for the most part, I’m not a huge soup fan. Which is too bad, especially when they taste as great as this one.
This thick, stick-to-your-ribs soup is made creamy and substantial with a trick I learned last year via the Drs. McDougall. The added oatmeal (yes, you read that correctly!) provides an extra hit of protein as well in the soup, along with a sweet-smoky-savory triad of pear, roasted pepper and sautéed onion and garlic. Add some kabocha as the base, and a gal could almost get to like these chilly months after all.
On second thought, naw.
* Of course I don’t really think that global warming is a good thing. Must be all this autumn weather making me snarky.
(And please–if any of you have any advice for making it through to April in good spirits, please share! I want to like winter; I really do.)
Roasted Red Pepper and Squash Soup
A lovely, thick, warming soup with a melding of smoky and sweet flavors. There are a couple of steps to the preparation, but once the squash is roasted, this comes together fairly easily.
1 Tbsp (15 ml) extra virgin olive oil, preferably organic
1 onion, chopped
2 cloves garlic, sliced
1 medium ripe pear, cored and cut in cubes (no need to peel)
In a large stockpot or Dutch oven, heat the oil over medium heat and add the onion, garlic and pear. Sauté until the onion and pear are soft, 10-15 minutes, adding 1/4 cup (60ml) vegetable broth if necessary to prevent scorching.
Add the remaining ingredients and simmer until the oats are cooked, about 15 more minutes. Using an immersion blender, blend the soup until thick and creamy (alternately, transfer in batches to a blender and blend that way). For a smoother soup, a countertop blender is recommended (I left mine with a little bit of texture). Adjust salt and sweetness to taste. Makes 4-6 servings. May be frozen.
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!”)
Wellness Weekend is here once again! And last week’s event looked sort of like a Squash-a-thon to rival my own recipe creation these days! We sure do love our pumpkins and squashes when autumn hits North America, don’t we? From pumpkin donuts to Snickerdoodles to pancakes to latte creamer, we had it all!
Newsy Tidbits
My friend Andrea Nakayama is offering a new course, EstroZen, designed specifically to restore a woman’s hormonal balance and target resistant issues that affect us during peri-menopause and menopause. You know: that almost-instant weight gain from even looking at certain foods; changes in hair, skin and nails; dips in sex drive; and all the other lovely consequences of being a “woman of a certain age.” Andrea’s three-week detox course will provide protocols, menus, online support through the entire 3 weeks, and more. Click here for more information or to register. [Full disclosure: I am an affiliate for this program. If you join the detox, I will earn a small commission.] As you know, I think Andrea is brilliant and immensely talented at what she does, so I wholeheartedly support her work.
This article over at Sheckys.com features 10 Cancer-Fighting foods, and I couldn’t be happier that my Raw Pink Breakfast Bowl is included! Check out all ten, with recipes, here.
Recipe testing is well underway for my upcoming cookbook and I couldn’t be more thrilled with the response of the testers! Thank you once again to everyone who volunteered–I truly wish I could have asked all of you to particiate. If you’re interested in what kinds of recipes will be in the book (and how well they turn out for regular folks), head over to the cookbook Pinterest page.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email to dietdessertdogsATgmailDOTcom.
This Week’s Picks:
Here are four favorite links from last week on the theme of “Blended!”. If you like any of them, please feel free to pin them directly from these photos–just hover your cursor over the photo, then click on “Pin It”:
Roasted Eggplant Dip (Babaganoush) from Real Food Eater. A creamy eggplant dip that’s perfect with-well, just about anything. Why haven’t I made this yet?
Roasted Eggplant Dip
Roasted Homemade Peanut Butter from A Life Unprocessed. True, I can’t eat peanut butter on the ACD, but it’s such a beloved spread that I couldn’t deprive all of you!
Cheese Garlic Crackers – Gluten and Dairy Free – from Part-Time Health Nut. Looks like a must-make to me!
Gluten and Dairy Free Cheese Garlic Crackers
Readers’ Choice, Sweet:
Gluten-Free Autumn Amaranth Bars from Bring Joy. Even if you don’t normally like amaranth, Janae promises you’ll like these. (Just be sure to follow directions–or else!).
Amaranth Bars
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed,” since they either contain a single ingredient, or could technically be made at home. Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
This is a recipe event. Your blog post must contain a recipe.
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Welcome back to Wellness Weekend! If you’ve been wondering what that strange, high-pitched, jagged noise has been the past week, it was me, wailing about the cooler weather. Did I really think our glorious summer this year would last forever? (We can all hope for miracles, right?). Still, I do love all the fall produce, and I suppose I must admit that bulky sweaters can be pretty. So onward we go!
There was an amazing lineup of recipes last week, and I can’t wait to share the top picks and faves. But first, news!
Newsy Tidbits
Tonight’s your LAST CHANCE to enter to WIN A YEAR’S SUBSCRIPTION to Simply Gluten Free Magazine! This beautifully photographed lifestyle magazine for anyone with food sensitivities, allergies or special diets (and that includes vegan, of course!) will launch in November, just in time for the holidays. Enter to win a free subscription, or buy one for a friend! (And I’ve been LOVING all your comments and suggestions for the magazine!!).
Not one, but two separate giveaways for Tropical Traditions Coconut Oil this week! If you’ve ever tasted this wonderful product, you know it’s the gold standard for coconut oils (you can check out my original review here.). This week, both Sensual Appeal and Anne Marie Cain are giving some away! Click on the links to enter (but quick–one ends Sunday and the other ends Monday!).
Are you on Pinterest? It’s another great way to keep track of recipes you love. Please join me there! I’ve also just created a new board to showcase recipes from my upcoming cookbook–the recipe testers and I will be adding photos on a regular basis.
How do you feel about affiliate links? These are the product links I’ve added toward the bottom of the right sidebar. As with anything I recommend on the blog, these are items that I actually use or have used myself and can wholeheartedly endorse. If you end up purchasing something after clicking on one of the links, you’ll also help support DDD, as I will earn a small commission from the sale. Eventually, I’ll be adding these to a custom “store” page on the blog, where they will join my full list of favorite products. Do you find them useful? Annoying? Are you indifferent? I’d love to hear your feedback.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
Here are some of my favorite links from last’s week’s Wellness Weekend on the theme of “on the side” (and please feel free to pin any of them directly from these photos–just hover your cursor over the photo, then click on “Pin It”):
Pav Bhaji Sloppy Joes from Vegan Richa feature a veggie base and Indian spices. Delicious!
Readers’ Choice, Sweet:
A healthy twist on Raisin Oatmeal Cookies from Allergy Free Alaska was your top choice this week. And no xanthan or guar gum!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
This is a recipe event. Your blog post must contain a recipe.
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Are you all ready for the first Wellness Weekend of September?! I hope that everyone who headed back to school last week is having a good term so far. And if you just got back from late-summer holidays, welcome back, too. I have no doubt there will be some amazing fall-themed foods on WW this week!
Last week’s recipes reflected a back-to-school theme and the fact that people are in an autumnal frame of mind (except those of you Down Under, in springtime frame of mind, of course!). And with the change of seasons comes a slew of events.
Newsy Tidbits
THANK YOU to everyone who sent congratulations on my book deal, and many thanks to everyone who has volunteered to test for the book! At this point, I will work through the nearly 100 emails and get back to you all with more information. I will be selecting a group based on various factors including location, so stay tuned! If you are still interested and would like your name added to a waiting list, you can still email me at dietdessertdogsATgmailDOTcom with the subject line, “Cookbook Tester.”
My “Surprise Package” Giveaway continues for one more week! It’s my way of saying “thank you” to all of YOU who stop by, read, comment on and support this blog so steadfastly. Enter to win a custom-picked prize pack of my favorite ingredients, kitchen tools and more. Details are here.
I was a bit late mentioning this last week, so here it is for those who missed it: enjoy vegan shwarma, ground “beef,” meatballs or pepperoni--all made at home, and without tofu or tempeh! VegNewsfeatured four of my faux meat recipes last week. You can find them here.
My friend Christy is giving away a copy of Eat Well, Eat Raw, the new book by vegan superstar raw chef Doug McNish. Head over to Christy’s blog to read an interview and enter to win. Contest ends on Sunday.
Another great giveaway from The Blender Girl: enter to win a VitaMix 750! I know many of you asked for that as your kitchen tool in my own Prize Package giveaway, so you might want to check it out! Continues until the end of the month.
Now you can “Pin It” directly from your choice of photo on DDD! To pin any post, just hover your cursor over your chosen photo. You’ll see a “Pin It” button appear on the upper right side. Click on it, and pin the post right from here–easy peasy! Hope you enjoy this new feature.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
It’s almost fall! How about some fall-themed dishes-plus using up the last of those garden veggies?
Four Easy Pickle Recipes from Small Footprint Family. A great way to preserve those cucumbers, tomatoes, zucchini and extra greens!
Summer Cilantro Zucchini Pasta from Out to Lunch Creations. You may have noticed I’m on a bit of a raw kick lately. . . this raw zucchini pasta looks divine!
Raw Sweet Heat Beet Salad from Gluten-Free Cat. Beets are one of my favorite autumn foods. . . heck, they’re one of my favorite ANY-time foods! With beets, apple, basil and jalapeno, this salad is right up my alley (cat).
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Chickpea Flour Omelets from Triumph Wellness. I love a good tofu omelet, but this chickpea version is a great way to enjoy a vegan omelet without the soy–and so easy!
Readers’ Choice, Sweet: This week’s reader favorite sweet treat was actually a drink! Omega-3 and Fiber-Rich Chocolate Milkshake or Ice Cream from VeggieNook. With gorgeous photos and and such healthy ingredients (the secret thickener is one of my favorites!), how could you resist?
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
This is a recipe event. Your blog post must contain a recipe.
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
[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!”)
Welcome to this week’s Wellness Weekend! Can it really be that we’re heading into the last week of August?! Where has the summer gone? I missed most of the last week stressing over root canal issues (and thank you all for your comments and advice on that one–I’ll provide an update next post!).
With all that was going on, I still couldn’t miss last week’s stellar Wellness Weekend entries. From ice cream sundaes to raw cheesecakes to edamame burgers to allergy-free baked donut holes, you all outdid yourselves! I continue to be amazed by your creativity and versatility in the kitchen. Thank you!
Newsy Tidbits:
The VegNews Veggie Awards are still ongoing until August 31st! And while this blog hasn’t been nominated (again!), you can add a blog you’d like to see next year to the list. If you think DDD is valuable, I hope you’ll go vote and add it in (and when you vote, you’re entering to win amazing prizes–from a cruise to a VitaMix to a $250 shopping spree–while you do so!!). Just click here to start the survey and vote (note: you must vote for at least 50% of the items to be eligible for prizes). As always, thank you so much for your support!
Great News for Cookie Lovers! My friend Hallie Klecker from Daily Bites is about to publish a second cookbook–Super Healthy Cookies!The book contains 50 recipes for gluten-free, dairy-free, refined sugar-free cookies, with 50% vegan recipes. All of Hallie’s recipes are full of good, clean ingredients, and all the ones I’ve tried have been delectable–so you can guess how excited I am for this book! Read more here.
You already know how much I loved Dreena Burton’s Let Them Eat Vegan; here are two more stellar reviews from Choosing Raw and The Balanced Platter (the second one with a giveaway as well). And no, I’m not an affiliate and don’t get a commission from sales of the book!! I just really love Dreena’s recipes.
And even MORE in book news (!): Bianca Phillips of Vegan Crunk blog has just released a new book, Cookin’ Crunk! It’s filled with Southern, down-home favorites. . . all made vegan!
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
With my sore tooth this past week, I was looking for soft foods. Here are some of my picks:
Morning Green Juice from Earthgiven. I’ve been trying to get more green juices into me lately, and this one has a lovely, original combination of ingredients.
Superfood Cantaloupe Soup Two Ways from A Harmony Healing. Hot weather is perfect for cold soups, and here are two ways to enjoy sweet cantaloupe. Can’t wait until I can have it again!
Dairy-Free Creamy Dill Dressing from Fresh4Five. I love dill in slaws and salads. This dressing would be great over so many things, including cold pasta or potatoes!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Welcome to this week’s Wellness Weekend! It’s exam week at the college where I teach, so as you read this I’m probably up to my eyebrows in marking. But that needn’t stop YOU from cooking up fabulous, healthy recipes! Last week’s entries were creative and delicious, as usual. And there’s lots going on in the blogosphere. . . .
A new blog event, Raw Foods Thursday, is being hosted by Heather at Gluten Free Cat. Join Heather each week for a raw food party–and link up your own dishes, too!
Sunny from And Love It, Too is running her second annual Healthy Lunchbox event, featuring posts from guest bloggers all month. Head over and take a peek at all the great lunchbox ideas for kids–or anyone!
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
This Week’s Picks:
I want to hang on to summer as long as possible, so here are some summery recipes I’d love to try:
Kohlrabi Mango Mint Salad from Fox in the Kitchen. The one time I tried kohlrabi, I wasn’t too keen, but I love mango and mint, so this salad is my “try-again” recipe.
Thai Basil Tomato Salad from Bring Joy. Looks like a fabulous way to use that overflowing basil in my garden.
Raw Beet Ravioli from For the Love of Food. I’ve tried raw ravioli at a local restaurant here, and fell in love. This version looks equally alluring.
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Cauliflower Tortilla Tacos from Gluten Free Happy Tummy. Caralyn amazed us all once again with her creativity in the kitchen. . . can’t wait to try these.
Readers’ Choice, Sweet: “Uncool” Fudge from Eat, Recyle, Repeat. Believe me, there’s nothing uncool about this fudge! With over 150 clicks so far, this recipe definitely intrigued many of you, too. Cool!
Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.” Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE.If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Pleasemention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).
Welcome to this week’s Wellness Weekend! Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And please feel free to share the event on twitter–I’ve shortened the hashtag to #WWknd so you can fit more about the recipe in your tweets!
As usual, there were loads of fabulous dishes linked in last week’s event. I think I need to take a week off so I can try all the things I’d love to make.
And wow–so many Newsy tidbits! I think this is the “Week of the Giveaway’ in blog land. So let’s get right to it, shall we?
Newsy Tidbits:
Simply Gluten-Free Magazine is here! Some of you may have seen my tweets or Facebook posts about this gorgeous new magazine by Carol Kicinski, the voice (and creative power) behind the blog of the same name. This high-quality print (with an online version as well) magazine will feature an abundance of recipes for gluten-free, allergy-friendlydiets plus tips for travel, the home, and more. And for those who are wondering, yes, there will be an entire section devoted to vegan recipes as well--edited byYours Truly!! Read the full press release here and visit the official website here.
The Raw Ice Cream Sundae Challenge continues at Sweetly Raw. Heather is giving away two prize packs for winning entries, too! Check out the current entries and enter your own here. The challenge closes on August 13th, so get those sundaes going!
And here’s a giveaway from Gluten-Free Find for Girlnola granola (yay! finally a granola I can eat!) plus a chance to attend a yoga retreat at the end of the month. Hop over to the site to enter–contest closes August 15th.
Amber at The Tasty Alternative is giving away FOUR bottles of the NuNaturals new flavored stevia!Enter to win the orange and lemon flavored sweeteners. I love stevia, and NuNaturals is my favorite brand–a great giveaway! Ends August 19th.
Raw Foodists Rejoice: over at The Blender Girl, Tess is giving away a 9-tray Excalibur dehydrator! You need to sign up to her newsletter to enter this giveaway (it’s free). Continues until the end of the month.
Finally, The Mega-Ebook Sale Continues–but ONLY UNTIL THE END OF THE MONTH! If you haven’t yet taken advantage of the Mega Summer Ebook Sale to purchase any two of my ebooks for just $10.95 (and yes, that includes Sweet Freedom!), you’ve only got till the end of the month! The sale will end on August 31st, 2012. If you’ve ever thought about buying any of these ebooks, now is the time! Hop over to this page to check out the details and place your order.
Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).
PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.
And now for this week’s picks! Here are some recipes that all feature no added fat or lower fat:
Oil-Free Basil Walnut Pesto from Veggies in My Freezer. Turns out you don’t need to add oil to your pesto at all!
And This Week’s Readers’ Choices:
Readers’ Choice, Savory: Totally Addictive Tali Sauce from Dishes and Dishes. What is tali sauce? I didn’t know, either. But if it’s totally addictive, you need to find out!
Thank youto every one of you who played along by submitting your recipes! I love seeing what you all make each week. I always look forward to seeing what you’ll come up with.
Please join us for Wellness Weekend this week! There are so many options for healthy foods. . . whether or not you’re vegan, remember that many salads, veggie side dishes, pasta dishes, desserts, smoothies, and more are naturally vegan and can all be included.
Here’s How to Participate:
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.
Simply link up a recipe you made (and posted about) that contains health-supporting ingredients (see list below). You may link up older posts from your archives as long as they contain a link to this post. Please do not link more than once to the same page from your blog.
Please link the post with your recipe, NOT your blog’s home page or another event page.The post must contain a recipe.
You may submit more than one recipe, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed.”
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT. Any real food ingredients that are sugar-free and vegan are more than welcome–so use that maple syrup, those mushrooms, that nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients (note that regular brown sugar is actually refined!);
Anything almost entirely artificial (ie, most boxed mixes, fast food, faux “cheese,” faux “meat,” or margarine, unnaturally colored cereals or other foods, etc.);
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey).
“Hey! Why was my entry removed?”
I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link.
The most common reason entries are removed is because they don’t adhere to the guidelines:either they don’t contain a link back to this post, they contain ingredients that aren’t listed here, they link to another blog event, or they contain neither a recipe nor anything directly related to food preparation. If you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go! For older posts, you’re welcome to re-post them during the week of the event, or choose a newer recipe.
Another reason posts are removed is because the link leads to an advertisement or a business blog. Please do NOT link up posts that are merely referrals to a different post or the home page for another blog event.
I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!
And n0w. . . what have you been cooking up lately? Please share!
Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as 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 had no idea when I did my first (joint) interview with Cara of Cara’s Cravings that I’d have so much fun, I’d want to do it again! I love getting to ask questions of some of my foodie friends and others in the culinary realm.
Today’s guest is someone I have admired for a very long time, ever since I bought her first cookbook, The Everyday Vegan. It was one of the first vegan cookbooks I owned, and it was a bit of a revelation (that tiramisu! those “neat” balls!). In the decade since she first shot to fame, Dreena Burton has since developed and maintained her reputation as a consummate recipe creator (her Homestyle Chocolate Chip Cookies are legendary), engaging writer (in her books and now on her blog, Plant Powered Kitchen), fabulous vegan role model and, not least, mom to three growing girls. (Being one of three sisters myself, I cannot imagine how she gets it all done–but she does!)
In fact, when I first thought about publishing a cookbook back in 2008, I contacted Dreena and asked if she’d mind sharing some information with me. Even though our connection was tenuous at best (someone she knew had taken several of my cooking classes back when I taught them in my home), she graciously agreed–and did so with incredible generosity. I was over the moon thrilled when she agreed to write a blurb for my book! Although we’ve never actually met in person, Dreena and I have gotten to know each other over the past few years via our blogs, Facebook, and being part of the vegan community. I’m delighted to be able to share a little more about her and her latest book, Let Them Eat Vegan, with you today!
I’m also sharing Dreena’s recipe for Chocolate Coconut-Goji Granola AND giving away a copy of her book! Skip to the bottom of the post for details.
[The soy-free "Momelet," here filled with "Vegveeta" for a delicious breakfast cheese omelet.]
Well, my recipes have always utilized whole foods, I think I became known as the “crunchy-granola vegan cookbook author” for many years! It’s always been important to me to use plenty of whole foods, and to maximize flavors while minimizing sweeteners and fats. With my previous books I did just that, but in my earlier cooking I included some refined flours and also a scattering of recipes with some processed vegan foods (not much, but some). Over the years, I evolved more into using whole-grain flours for baking (and wheat-free and gluten-free flours), and also simply using what I call “the vegan basics” (those beans, nuts, seeds, grains, fruits, vegetables, herbs and spices). In Let Them Eat Vegan, I went full-steam-ahead with this concept, and I think this book represents not just how I’ve evolved as a vegan cook, but also represents an evolution in vegan cooking in general – with an emphasis on non-processed and minimally processed ingredients. All of the recipes in Let Them Eat Vegan are made with these “vegan basics”, for everyday plant-powered eating. You won’t find any ‘white processed stuff’ – no white flour, no white pasta or bread… and also no commercial vegan substitutes like vegan sour cream, mayonnaise, etc. The recipes are wheat-free and also largely gluten-free, and you’ll also find a sprinkling of raw delights for good measure.
Which recipe in the book would you say is most kid-friendly? Which one would you feed to skeptical omnivores?
Oooh, that’s tough. So many are kid-friendly as I make many of these recipes regularly for our family. Let’s see, some top picks for “kid-friendly” are: “BF Blueberry Muffins,” “Hempanana Smoothie,, “Chipotle Avocado Cream” (I know that sounds not very kid-friendly, but I omit the small amount of chipotle and our kids love this!), “Cheesy Sprinkle” (a fave with our girls for pasta, rice, beans, just about anything!), “Vegveeta Dip,” “Almond Roasted Cauliflower,” “Mac-Oh Geez”… and many healthy treats too (“Raw Orange Chocolate Pudding,” “Troll Cookies,” “Banana Butter Pie” to mention a few!).
Picks for omnis? That’s even harder for me to say, but I think some of the dishes that “wow” omnis so far are the “No-fu Love Loaf,” “Panfried Falafels with Quinoa Taboulleh and Smoky Tahini Sauce,” “Jerk Chickpeas,” and “Nutty Veggie Burgers.”
[Kale slaw with almond-curry dressing]
You devote an entire chapter in Let Them Eat Vegan to “Plant-Powered Lunchboxes” and the idea of packing healthy lunches for your vegan kids at school or out of the home. What would you say is the most important piece of advice for moms who are raising their kids as vegans?
I start with my motto that “kids come to love the foods they know”. If you are introducing new foods to your children – whether vegan or not – it may take some time. My girls wouldn’t want to drink cow’s milk or eat ham sandwiches or string cheese – all pretty typical school lunch fare. It’s not always about the food being vegan, but about the food becoming healthier. Working towards eating less processed, whole plant-based foods may take some adjustment for your children. But, remember that so many of the foods we eat are already vegan! Your children are already eating fruits and vegetables, grains, breads, pastas, and beans and possibly nuts and seeds. It’s about eating more of them, and combining them in some pretty fantastic ways! Our daughter said to me just the other day “Really all of our food is regular food – regular food that people eat anyway… just with no milk or meat!” If we can remember that it’s not “different”… but rather an expansion of what we already know, it becomes far more approachable and acceptable.
And, in terms of school lunches, it’s easier now than ever before for children to eat vegan. Not only is the word well known, and convenience products and foods far more available for quick lunch-fixes – there are so many allergies in schools that teachers and administrators are very accommodating of varying dietary needs. Many children are allergic to dairy, and of course many to nuts and peanuts. That is the only slight challenge with packing plant-powered lunches, is that just about every school has a “nut-free” policy. Still, there are PLENTY of other choices for packing lunches beyond pb&j (or even almondbutter&j)!
These days, with so many celebrities touting the benefits of veganism, scientific studies, documentaries, and a slew of vegan cookbooks, veganism is positively mainstream. What’s the biggest change you’ve seen in how people view vegan diets, compared to when you first adopted a vegan diet 15 years ago?
As you’ve also surely noticed, being vegan is no longer fringe. When I started this journey almost 20 years ago, vegan was largely unknown. It felt almost embarrassing to say the word, knowing I would be unfairly judged for its stigma at the time. Vegan was ‘out there’, it signalled radical and extreme, and even unhealthy… when ironically a whole-foods vegan diet serves to promote health and reduce risks of disease! Now, the word vegan is widely known, it’s trendy, and sparks interest and curiosity more so than any negative judgements.
[Raw Carob-Goji Truffles]
Are any of your girls budding chefs as well? If so, what do they like to cook?
Not as much as people might think they would be! They like to get in the kitchen with me occasionally, but they have their own very individual interests. Our eldest (11 years) loves (loves!) to read and draw, and also play hockey. Our middle daughter (7 years) is very musical and loves to sing and dance and has music blaring in the background most of the day! And, our “wee one” (3 years) – not quite sure where her interests are at this point. Maybe she will return the cooking love in years to come.
If you had to eat one food every day for the rest of your life, which food would you choose?
Ice cream. With a side of dark chocolate. (And as much as beans and greens sound like a boring answer, they run a close second, I love beans SO much, eat them every day – and usually in some form in a big green salad!)
[Creamy Eggplant Dip]
The Everyday Vegan was one of the first vegan cookbooks I bought, and I still consult it regularly when I’m looking for reliable recipes that I know I’ll enjoy; you are one of my culinary role models (thanks!). Who are your role models when it comes to cooking?
That is so lovely to know, Ricki. I really appreciate that. Some of my early mentors and teachers may not be well known to many of your readers. Some were Canadian chefs and cooks that I learned a lot from in their tv shows, and books and more. James Barber, “the urban peasant”; Bonnie Stern, Ken and Mary Jo from What’s for Dinner? – these chefs taught me some of the basics about using basics! Using things like fresh herbs and vegetables, and citrus, and beans – and even tofu! And, one of my first cookbooks was The Moosewood Cookbook by Mollie Katzen – a classic. There are others I still learn from – not vegan chefs, but chefs that really teach intricacies about flavors and ingredients – like Bobby Flay and Jamie Oliver.
Thanks so much, Dreena! It was such a pleasure learning more about you, your recipes and your approach to cooking.
And thanks, too, for letting me share this recipe for Cocoa-Goji Granola. I loved this cereal (well, duh–chocolate AND goji berries?!). And unlike most cold cereals, the millet here stayed crunchy right down to the last spoonful (of which there were many).
recipe provided by Dreena Burton, with permission, from Let Them Eat Vegan
This granola is lightly sweetened, rather than sickly sweet as some commercial varieties of granola can be. Full of healthful ingredients, it makes a great snack to eat straight out of your hand! [Ricki's note: yes, it does!! ]
2 1/2 cups rolled oats
1/2 cup dry millet
3/4 cup hemp seeds
1/4 cup unsweetened shredded coconut (see note)
3-4 tbsp unrefined sugar [I used coconut sugar; Dreena recommends sucanat or date sugar as other good choices]
¼ cup sunflower seeds (see note)
¼ cup cocoa powder
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
1⁄4 tsp (little scant) sea salt
1/2 cup brown rice syrup [I used coconut nectar]
3 tbsp organic extra-virgin coconut oil (at room temperature so softened, see note)
1 tsp pure vanilla extract
1/3 – ½ cup goji berries (or raisins, see note)
1 tsp orange zest
Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper.
In a bowl, combine the rolled oats, dry millet, hemp seeds, coconut, sugar, sunflower seeds, cocoa, cinnamon, nutmeg, and salt and stir until well mixed. Add the brown rice syrup, coconut oil, and vanilla and stir well (see note). Transfer the mixture to the prepared baking sheet and spread out to distribute evenly. Bake for 28 to 30 minutes, stirring a couple of times throughout the baking process to ensure the mixture browns evenly. Remove from oven, stir in the goji berries and orange zest, and let cool completely. Serve with cold nondairy milk, and store in an airtight container.
If This Apron Could Talk: If your coconut oil isn’t warmed until liquefied, take a shortcut! Simply toss all ingredients as best you can and transfer to the prepared baking sheet. After 2 to 3 minutes of baking, the oil will have melted. Remove your baking sheet from the oven and now toss everything until well combined. Back into the oven it goes, but do re- member to stir a couple of times again during the total baking time.
Savvy Subs and Adds:
1) Chopped almonds are a natural complement to the orange and cocoa flavors in this granola, so feel free to replace the sunflower seeds (and/or the coconut) with some chopped almonds.
2) Not everyone is fond of goji berries. Feel free to substitute raisins or even cranberries (or combination of both) for the goji berries. Add them at the same time in the recipe, just after removing the granola from the oven.
Win a copy of Dreena’s latest cookbook, Let Them Eat Vegan, just by leaving a comment here! (Be sure to leave the comment through the Rafflecopter entry form, below, as well, or it won’t register as an entry). That’s it!
You can also gain extra entries by doing any of the following: follow me or Dreena on twitter or facebook; tweeting about this giveaway; or sharing it on Facebook. (Remember that each option is a separate entry and you’ll need to do it through the form below).
The giveaway will remain open until 11:59 PM my time (EST) on Friday, August 3rd, after which point I’ll choose a winner at random and let them know via email. If I don’t hear back from the winner winner within 3 days, I’ll choose another winner.
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Finally, The Mega-Ebook Sale Continues–but ONLY UNTIL THE END OF THE MONTH! If you haven’t yet taken advantage of the 
