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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Along with my final recap of the Dole Summit festivities, I decided to share this Grilled Romaine with Sweet and Smoky Dressing recipe today because, well, I’ve been pouting about it for days now (which can really make your lips tired after the first 7 or so hours).
Okay, so I haven’t really been pouting continuously about it–but enough that the HH tersely suggested I try to create my own grilled romaine recipe after I whined that I wasn’t able to taste the one they served at the summit. And so, I did. Pout be gone!
I remember first learning about grilled romaine a few years ago, when I read how it transformed Susan from a romaine-reviler into a romaine-rooter. I thought, “Hmm, nifty idea!” and then promptly forgot about it.
Well, last Thursday evening at the final soirée of the Dole Summit (after our day in the field and at the company headquarters), one of the food stations at our dinner proffered grilled romaine with a buttermilk dressing. (There were six food stations all together, each with a different theme, but all featuring salad veggies).
[Grilling romaine on our hotel terrace in Monterey.]
Although there were plenty of options I could freely enjoy (I loved the southwestern quinoa-black bean-corn combo, the gluten-free veggie pizza, and the watermelon-tomato-basil salads most), the grilled romaine was off the menu for me. I stared, entranced, as the chef grilled leaf after leaf of the crispy green lettuce, then slathered them in rich, creamy dressing. (He did offer to provide a leaf on its own to me, but really, what would have been the point of having it undressed?). Once again, I tucked the idea away in a fairly uninhabited compartment of my brain (lucky I’ve still got loads of those available), with the intention of re-visitng it when I got home. Then I went on to enjoy the rest of the party.
[Coolest centerpiece ever: butter lettuces in a basket!]
Friday morning, my last in Monterey (adieu, clear Northern California air! Bye, bye, blue skies! G’day, green, lush fields! Sayonara, summit!) the folks from Dole took those of us still around on a short tour of 17 Mile Drive and Pebble Beach. Like virtually all the California scenery we took in during our stay, this area was breathtakingly picturesque. A highlight was the legendary Lone Cypress tree, which we all gathered round to admire.
[Requisite touristy photo of the Lone Cypress.]
As much as I loved seeing the sights, after three days of travel, intensive discussions, learning, and chatting, I was quite weary and ready to get home (“And we were ready to have you back, Mum! Dad just doesn’t dole out the treats the way you do. Ha ha, ‘dole out,’ get it?“). After a two-hour taxi trek, Amie, Kevin and I finally arrived at San Francisco airport. While Amie boarded her flight to New York, Kevin and I headed to the checkin counter for Air Canada–where we hit our first snag in the plans.
[Kevin taking a photo at Pebble Beach]
Our flight had been delayed by an hour and a half! No worries; that gave us time to purchase some lunch and learn a little more about each other’s blogs. Finally, after roaming the airport (one way to get exercise), we strolled to the gate to find. . . the flight had been delayed, again! By this point, our departure was set for 6:15 California time, which meant we wouldn’t touch down in Toronto until 2:35 AM local. As this fact slowly registered in my brain (one of the inhabited compartments this time), it was then that I–to put it mildly–lost it.
For that, I sincerely apologize to Kevin (who clearly had no idea whatsoever how to handle an incoherent, hysterical, middle-aged woman laughing so hard she sounded like a deranged macaw). As any reasonable individual in a similar situation might do, Kevin stepped aside and pretended he didn’t know me.
I finally made it through my front door at 3:43 AM. (For that, I sincerely apologize to all my neighbors, who undoubtedly were awoken by the eardrum-piercing yelps, growls, snarls and barks that emanated from the startled Girls when they spied my shadowy figure hovering over the keyhole, unannouced, at that hour of the morning.)
And now that life is (relatively) back to normal, I thought I’d share this terrific salad, my version of the one I missed in Monterey. The dish seems to be at once very trendy in its preparation method, yet somehow also retro with its combination of lettuce and a creamy, smoky-sweet dressing, much like the popular iceberg wedges topped with blue cheese dressing. In this case, the romaine attains a certain caramelized sweetness as it yields to the grill in places; but the heat also enhances its juiciness, all without removing the crunch factor. The trio of crisp romaine, sweet and smoky dressing, and caramelized, chewy onions is entirely captivating.
I’m glad I finally gave the recipe a try. Even if it’s not the same as the one they served in Monterey, this version still evokes a special occasion (it would be great as a Mother’s day treat, for those of you celebrating tomorrow). Oh, and memories of grilling by the Monterey Bay, under the California skies.
Many thanks to all the great folks at the Dole Summit for the inspiration!
A perfect first course or side dish to summer Bar B Q’s. If you don’t grill outside, the leaves can easily be cooked on an indoor grill (such as a George Foreman grill) as well.Despite the many parts to the recipe, this comes together fairly quickly.
For the garnish:
4 green onions, white and light green parts only, sliced
1 Tbsp extra virgin olive oil, preferably organic
For the dressing:
1/2 package (6 ounces or 175 g) firm or extra firm silken tofu, such as Mori-Nu
1 head of romaine lettuce, washed and leaves removed*
about 2 Tbsp (30 ml) extra virgin olive oil, preferably organic, divided
Make the garnish: Heat the 1 Tbsp (15 ml) olive oil in a small, nonstick frypan. Add the sliced green onions and cook over medium-low heat, stirring occasionally, until the onion bits are all browned and have begun to crisp up, 10-15 minutes. Remove from heat.
Meanwhile, make the dressing: Place all ingredients in a blender and blend until perfectly smooth. Set aside.
Prepare the lettuce: Heat a grill according to directions. Using 2-3 leaves at a time (stack them on top of each other), brush the inside and outside leaves with olive oil and place on the grill. Grill for 3-5 minutes, flipping once, until the leaves wilt and parts are charred, ensuring that the leaves still retain their shape. Transfer to a serving dish. Continue until all of the leaves are cooked.
Assemble the salad: Layer the leaves on a serving plate and spoon the dressing over them as desired. Sprinkle with the browned green onions. Serve while the romaine is still warm (though this can also be served at room temperature). Makes 4-6 servings.
*Note: most grilled romaine recipes advise you to cut the lettuce lengthwise into 4 sections, keeping the root end intact. This does help make grilling easier, but severely limits your servings (ie, to just 4). I prefer to separate the leaves so that I can feed to a larger group if desired; the choice is up to you.
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[My own creation, inspired by our group's favorite sample salad. See recipe, below.]
After a whirlwind three days at the Dole Salad Summit, I finally woke up yesterday in my own bed. Glancing out the window, it seemed to me that something was a little “off”: the sky outside looked just a little little less blue, the grass a little less green, the earth a little less burnished. (And the fact that I had to cook my own meals for the first time in 3 days kinda sucked, too).
(“True, Mum, but you have us. Doesn’t that make up for everything? Okay, don’t answer that.“)
Was it the indescribably beautiful landscape that impressed me most? Getting to meet and play with 19 remarkable bloggers, many of whose blogs I’ve been following for a long time? The fabulous food and drink? The resort-like quality of the accommodations? No. What made the greatest impact, for me, was observing the passion and commitment of the Dole employees themselves, learning more about the company as a whole and its practices and policies when it comes to their products.
Along with the enthusiasm and dedication was a clear intention to pay attention and really listen to their consumers’ wants and needs, and to strive to improve wherever they can. I left Monterey having experienced a shift in my own perspective, one that I truly hadn’t anticipated before leaving for the trip.
At the Dole Processing plant and the “Lettuce 101″ tutorial. Could you name more than 28 kinds of lettuce by sight? Naw, me, neither.
Today, I thought I’d share some of the highlights (and believe me, there were many), plus my own impressions over this and the next post.
Oh, and a couple of killer salad recipes, too.
[Warning: Lengthy post ahead. You might want to read for a bit, then stop and have a little salad break before returning to wrap up reading the post.]
[A favorite sample salad: Arugula, Avocado and Mango with Macadamia Nuts]
I. Butter (Lettuce) Me Up in the Morning: A Visit to the Dole Offices and Product Tastings
Our first stop on Thursday after a continental breakfast at our hotel was the Dole Fresh Vegetables office building, where we soaked up some statistics about the company, their products, and the huge variety (200 products!) of vegetables they grow. I learned more than I ever imagined about lettuce and salad (actually, more than I ever imagined there was to learn about lettuce and salad). Interspersed between our roundtable discussion, information on the different types of lettuce and some lively commentary on our favorite ways to use veggies, we were served samples of Dole’s new salad mixes or greens.
The group favorite by far was a combination of arugula with avocado, mango and macadamia nuts in a pineapple vinaigrette (see photo, above), which also inspired my own salad recipe, below.
Another favorite taste test (for me, anyway) was the new Salanova Butter lettuce, a tender, delicate variety that is visually stunning in its resemblance to a giant, blossoming rose, petals hugging a hidden core. One cut across the bottom and each leaf is transformed to a single bite-sized piece. SO tender and delicious! I am counting the days until this baby makes its way to Toronto.
[Standing on the iceberg lettuce field after harvest. The discarded lettuces are turned over for compost. Background: fascinated bloggers. Foreground, a real farmer!]
II. Outstanding in Their Field: Meet the Farmer, Eat Some Lettuce
After the meeting, we hopped on a bus to the Salinas Valley to view some of the lettuce fields and the men at work harvesting. We traipsed over a cushy carpet of iceberg lettuce leaves where the heads had already been harvested, gazed in awe at the harvesters prepping the lettuce for its trip to the processing plant (the lettuce is touched but once by human hands–housed in gloves–before it is sent to the plant and made into your packaged salad mix. How cool is that?), and chatted with Mark Pisoni, who represents a fifth-generation farmer with Dole (note to self: California farmers are definitely more hunky than Ontario farmers).
As we bobbed along the winding California roads, a backdrop of impossibly beautiful mountains and sky, Terry Foley, the General Manager of Commodity Operations, answered a slew of our questions.
Here are some of the key queries (and Terry’s answers) that I found most thought-provoking:
Q. Does Dole grow organic products? I was disappointed to learn that the answer to this question was, sadly, “no.” They are, however, involved with integrative pest management and natural means wherever possible. In one recent study, according to Foley, researchers found that 85% of packaged produce showed no pesticide residue at all. As another blogger noted, “Now that I know that, I may not feel I have to buy organic next time I shop at the grocery store if I see your products there as well.” The fact that the products are mostly “clean” was a huge eye-opener for some of us, and we urged the company to let more people know about that fact.
Q. Does Dole use GMOs at all? No. A clear win.
Q. What kind of packaging does the company use for their salads? Recyclable plastic that is made from 70% previously recycled materials. Again, win-ning!*
Q. Does Dole grow its own vegetables? The surprising answer here was, again, “No.” Obviously, Dole could easily farm their own produce, but they choose to do only about 10% of the direct growing. The remaining 90% of their produce is grown by independent farmers with whom they’ve established long-term relationships (in one case, up to five generations with the same family). In fact, I was struck that so many of the growers and harvesters have been with the company for as long as they have; the company has, clearly, spent a lot of time and effort to build mutually beneficial, long-term connections with farmers and other workers. I was repeatedly impressed by the Dole employees’ passion, enthusiasm and knowledge about their company, its operations and products.
[Field workers handling lettuce--but only once.]
While I’ve always been aware of Dole and certainly purchase their pineapples and bananas on a regular basis, the salad mixes were, as a rule, generally outside my purview; I mean, my subconscious mind was aware of their existence as they glided through my peripheral vision, but I didn’t think one way or the other about them. My preference was always for organic.
Over the course of this event, however, those veggies took on a new connotation: like the nerdy guy in high school who finally got a good haircut, decent clothes and switched from plastic glasses to wire rims–hey! I’d consider dating him now!–my impression changed. While I certainly hadn’t harbored a negative impression of Dole, I’d say my previous feeling was, at best, neutral. After learning as much as I did, however, I’d now feel perfectly happy eating these mixes. For those who don’t want to spend the extra on organic, or don’t have access to a farmers’ market, or simply want the convenience of buying all their food in one place, I’d certainly consider them.
What do you think? Have you ever tried Dole salads or lettuces? What’s your impression of the company?
A short bus ride later, we found ourselves at La Bicylette, a quaint, authentically French corner bistro in the heart of Carmel.
Now, normally, one would never connect authentic French food–cream sauces, butter, poached salmon, butter, cream, butter and a smidge more butter–with the anti-candida diet.
[My carrot risotto was so good that one of the non-vegans at our table preferred to share mine rather than the cream-laden one!]
However, after conferring with our tour organizers, Amanda and Kelly, who conferred with the restaurant’s floor manager, Caroline, who checked with the two sous-chefs, James and Christophe, those of us at the “Special” Table (Dana, Amie, Irvin, Shannalee and Tim, Stephanie and I) were treated to an impeccable meal, perfectly plated and presented. First up were mixed greens and beet salad, followed by vegan Carrot Risotto and a brimming plate of grilled mixed veggies and toasted hazelnuts. The risotto practically exuded richness while somehow remaining fairly light, offering a hint of orange zest from within the mounds of carrot-soaked arborio.
As we decompressed from the morning’s activities, our chatter overtook the space and we talked about all that we’d learned, the surreal surroundings, organic vs. conventional produce, the beauty of Monterey and Carmel, our blogs (of course), travel, tattoos and photography; and we learned that Amie really, really likes salsa.
[Almond-Berry Tart slices.]
Dessert was a lavish sliced almond-berry tart and chocolate mousse (I savored a huge bowl of fresh berries instead. Let me tell you, they sure know how to grow them in California. Easily the best berries I’ve ever eaten). Satiated and happy, we practically rolled ourselves into the bus to make the trek to our penultimate stop of the day.
IV Final Stop Pre-Dinner: The Processing Plant
By this time, we were all a little faded after trudging through the fields and hopping on and off the bus (What? You mean you don’t feel sorry for me?), but we were instantly re-energized and enthralled by our tour of the Dole processing plant, where the work of cleaning and packaging the salads takes place.
Gil Oetzel, Director of New Product Development, conducted a mini tutorial and fun quiz on the myriad varieties of lettuce before we were ushered into the plant itself to observe the operation in action. There, we were entranced by the men and women who cleaned, dried, bagged, boxed and shipped the salad mixes, all with a coordination, precision and grace that is usually reserved for the ballet stage. For me, this was (another!) high point of the day.
[Who knew that romaine could look this pretty?]
The final food-related event of the trip occurred Thursday evening, when the folks at Dole threw a spectacular party for us on the hotel’s outdoor terrace; the next morning, just before leaving, we took a tour of 17-Mile Drive and Pebble Beach. But given the monumental length of this post already, I’ll share more about those next time!
Instead, I’ll leave you with my latest salad creation, highlighting mango (or pear) combined with avocado, pine nuts, and a base of baby greens (in this case, arugula, spinach, mizuna, and radicchio) in a light and tangy pineapple-tarragon dressing.
Like the earlier pineapple-based dressing I made, this one uses fresh pineapple and veggies for much of the base, allowing for less oil in the mix. The pineapple in this dressing is my nod to Kelly’s orignal, which she presented to us Thursday morning. I shared it with the HH this evening, and it transported me back to bluer skies, greener fields and an expansive carpet of iceberg lettuce beneath my feet.
* I sincerely apologize for the Charlie Sheen reference. In fact, there is no real connection between Sheen and Dole at all. Though I suspect that Charlie could probably stand to eat more salad.
[Disclosure: Dole paid for my travel, accommodations and food during my stay. They did not ask that I write a positive review of them, or a blog post about them at all.]
Salad of Mixed Baby Greens, Mango, Avocado and Pine Nuts in a Pineapple-Tarragon Vinaigrette
This salad was inspired by our group’s favorite sample at the Dole Fresh Vegetables offices. The pineapple in the dressing adds sweetness and tang, while the cucumber provides bulk and a slight creaminess.
For the Salad:
7-8 cups (1.7-1.9 liters) mixed baby greens (I used one package of Dole’s “Sassy Baby Blend” with spinach, arugula, mizuna and radicchio)
1 mango, sliced, or a ripe Packham or Bartlett Pear, cored and sliced (use pear for the ACD)
1 just-ripe avocado, peeled, cored and sliced
1/4 cup (60 ml) lightly toasted pine nuts
2 green onions, white and light green parts only, sliced
For the Dressing:
1 cup (240 ml) fresh pineapple chunks
1 cup (240 ml) fresh peeled cucumber chunks
1/4-1/3 cup (60-80 ml) fresh cilantro leaves, to your taste
2 green onions, white and green parts only, cut in chunks
Make the salad: Place all ingredients except pine nuts in a large salad bowl. Set aside.
Make the dressing: In a blender, blend all dressing ingredients. Pour over salad in bowl and toss to coat. Sprinkle with pine nuts and serve immediately. Makes 4 servings.
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Some decisions in life are just no-brainers. Did I wish to get a second dog after Elsie? Uh-huh. Should I move in with the HH? Duh. Do I present at Nourished when asked? Uh, yeah. Will I accept when Ellen finally invites me onto her show? OF COURSE I WILL!! And when Casey of KitchenPLAY emails to see if I’d like to be part of the “Build a Better Salad” event featuring olives and olive oil, do I agree to create a recipe and blog about it? Well–talk about a no-brainer!
To read more about this event and to see my recipe, click here.
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!”)
It’s Thursday–time for Wellness Weekend–AND the much-anticipated Nourished Food Blogger Conference, which starts tomorrow! As you read this, I am likely wending my way to the Chicago area for tomorrow’s presentation. Looking forward to meeting many of you there! I’ll be back next week with a recap of the events, so be sure to come back then as well.
In the meantime, I hope you’ll share your healthy recipes once again. Many of you already shared some great holiday recipes last week, and I hope those of you who didn’t will link up some of the yummy foods you ate over the holiday weekend.
Newsy Tidbits
Nourished–it’s finally here! I’ll be a presenter tomorrow at the only food blogger conference for all special diet bloggers. With so many great presenters and topics, I am really excited to be there–not just as a presenter, but as an attendee as well! Hope to see some of you there.
The Blender Girl’s amazing KitchenAid Stand Mixer giveaway continues throughout the month! Each day features a new recipe using a stand mixer, and another chance to win! Hop on over to Tess’s blog to see today’s recipe and submit your entry.
I’ve been working on a very special recipe to “build a better salad” as part of campaign that I’ll share on Monday, April 16th. I am really pleased with the salad and can’t wait to share it with y’all! Come back then for all the details and recipe.
With travel on my mind, I’ve been thinking about foods that are simple to prepare and eat. So today’s theme is: SIMPLE! Here are some highlighted recipes on that theme:
Braised and Roasted Cabbage from Eat, Recycle, Repeat. I love the simplicity of this recipe. If you’ve never tried roasted cabbage, this is a must-try. What a great way to enjoy this underrated veggie!
Simple Cabbage Sauté from The Tasty Alternative. Yes, I love cabbage! In addition to a tasty recipe, Amber also provides a bunch of great information on the health benefits of cabbage here.
Readers’ Choice, Savory:High Protein Creamy Cauliflower Alfredo Pasta from The Taste Space. This recipe set a record, by being the FIRST savory recipe to score more hits than any of the sweet ones on Wellness Weekend! And judging by the recipe, a well deserved honor.
Readers’ Choice, Sweet: Chocolate Chip Cookies from Vgan Jar. You won’t believe how simple these are to make, or how healthy. Consider yourself a VIP with this recipe!
Thank you to 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 weekend! 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!
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!
Before I begin this review–and in the spirit of full disclosure–I must confess to you all that my opinions in this blog post are biased.
No, not because I was paid to do this review (which I wasn’t); not because I received a free copy of the book (which I did); and not because I was asked to write something specific by the publishers (which I wasn’t). No, it’s because my own personal views of the author and her work have undoubtedly influenced what I will write here.
You see, ever since I first discovered the cookbooks of Nava Atlas (classics like Vegetariana; or Vegan Express; or Vegan Soups and Hearty Stews) , I’ve been in love with her recipes. They tend to embody “my” kind of food: mostly whole foods, lots of comfort-food dishes, innovative and interesting combinations of flavors, textures, spices and herbs. Good, hearty fare.
And while we’re on the topic of true confessions, let me also admit that when I find myself with a bunch of unassigned broccoli in my fridge, or a few lone kiwis in the fruit bowl, or a butternut squash lingering on the counter, it’s to Atlas’s books that I turn first to see what she’ll offer. I have never made a Nava Atlas recipe that didn’t work according to directions; and I’ve never made a Nava Atlas recipe that I didn’t like.
So, with that declaration off my chest (whew!), and both Easter and Passover just around the corner, I’ll move right to my review of the book. And I’m sure it will be no surprise to learn that I think highly of this one, too.
As it turns out, most of us do judge a book by its cover, and Vegan Holiday Kitchenis a visually beautiful book. Warm, earthy tones and opulent gilt edging grace its cover (along with a show-stopping photo by Susan Voisin–she of Fat Free Vegan fame–whose photos also occupy the interior of the book). The exceptional production values are evident throughout, from paper that’s thick and sturdy, to text that’s easy to read, to additional tips and notes and winsome line drawings (which I assume are Atlas’s own–the woman is also a talented visual artist) on chapter headers. Recipes are written in an easy-to-follow, clear and concise style, each one indicating specific dietary restrictions for which it is suitable.
The introduction offers various useful tips on how to navigate the holiday season as a vegan who may be strapped for time, invited to an omnivorous celebration, hosting an event, or wishing to make certain dishes ahead of time (while not Atlas’s preference, she does include a few pointers nonetheless).
Chapters cover all major holidays such as Thanksgiving; Christmas (and the attendant holiday season in general); Jewish holidays (Passover, Rosh Hashanah and Hanukkah); Independence Day and Summer Entertaining (applicable to any summer holiday); and an entire chapter on Brunches, Appetizers and Potluck Dishes (for which this brunch lover was very grateful). Each chapter begins with an entertaining and informative section that discusses the holiday and how it can be adapted as a vegan celebration.
The first recipe I made may well be the most famous from the book (at least, I keep seeing photos of it floating around the blogosphere): the Red Quinoa Pilaf with Kale and Corn. Deceptively simple to put together, this is a filling, warming and satisfying dish highlighted by an unusual pairing of rosemary and cumin. I took Atlas’s advice and added beans to convert the side dish to a main meal. The smoky roasted peppers complemented the sweet, juicy pop of corn kernels and firm bite of kale in each mouthful. This would make a wonderful autumn or winter dish for any occasion.
Next up was the Squash, Sweet Potato and Corn Chowder. Initially, I chose this soup as a vehicle to use up the rest the bag of organic corn I’d purchased for the pilaf (and since I love sweet potatoes beyond measure, I’m happy to eat themanywhichway). Upon reading the recipe (which combines butternut squash along with the sweet potato in a slightly sweet, slightly chunky soup), I was concerned that the spices might prove too strong for the delicate flavors of the vegetables. But once the soup simmered according to instructions, it softened and developed a perfectly smooth and subtle flavor with a great savory undertone. The HH had nothing but praise for this one and made me promise to make it again.
Finally, I turned to the Spectacular Spring Salad. With my recent decision to cut back a bit on grains, I’ve been enjoying a variety of salads, most of them featuring my favorite green, kale, as the base. Since we don’t regularly consume the bitter greens in this salad (watercress, arugula and radicchio), it seemed like a good choice. Combined with more common ingredients such as radishes, avocado and carrots, it was, indeed, a spectacular tangle with greens, sprouts and seeds. Tossed with a simple, fresh dressing, it created a perfect first course.
On my list of recipes still to try are Moroccan-Flavored Tofu with Apricots and Olives; Corn Fritters with Cilantro Sauce; Watermelon and Peach Gazpacho; White Bean and Sun-dried Tomato Pate; Sweet Potato-Poppyseed Coleslaw; and Rice and Pecan Stuffed Squash. But honestly, this list is bound only by my dietary restrictions; if I could eat mushrooms, or gluten (some of the recipes for desserts look divine), or maple syrup, well–I’d likely have tagged every single recipe in the book.
I may be biased, but if you’re heading into the holidays next week still looking for menu options; or if you’ve invited someone at your table to whom you’d like to give a worthwhile gift; or if you’re planning ahead for warm weather Bar-B-Q’s and brunches–well, get yourself to the closest bookstore buy Vegan Holiday Kitchen. I know that, like Atlas’s other books in my collection, this one is destined to be my go-to source any time I’m planning a special occasion meal.
Spectacular Spring Salad from Vegan Holiday Kitchen (reprinted with permission by the author)
Suitable for the anti-candida diet, all stages
1 bunch watercress leaves
2 good handfuls baby arugula
1/2 head radicchio, thinly sliced
1 cup (240 ml) baby carrots, halved
1 medium-firm, ripe avocao, pitted, peeled and cut into small dice
4-6 radishes, thinly sliced
1 cup or so (240 ml) sprouts, preferably pea shoots or other large green sprouts
3 small seedless oranges, peeled and sectioned [not ACD-friendly; I used green apple]
1/4 cup (60 ml) toasted sunflower seeds
2 Tbsp (30 ml) extra-virgin olive oil, or more, to taste
2 Tbsp (30 ml) lemon juice, or more, to taste
salt and freshly ground pepper to taste
Combine all ingredients in a serving bowl and toss together.
Makes 8 servings.
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Good Evening, Wellness Weekenders! This past week has been a crazy melée of writing, school prep, recipe development and dealing with a disconnected muffler (we found it dragging on the driveway)–which is why I’ve neglected the blog and missed all of you!
That’s why I’m so glad to have these weekly link-ups, which bring in so many fabulous recipes and little “hello’s” from all of you in the comments section. Thanks for the wonderful contributions to last week’s event, and for continuing to stop by and take part!
Newsy Tidbits
Andrea Nakayama and I kicked off our Sweet Victory sugar detox course last Saturday, and we’re going gangbusters to get out that sugar! With almost 50 participants, our group is taking up the challenge admirably, providing all kinds of great feedback and support on the Message Board (where Andrea and I also check in several times a day). If you missed our first call, it’s not too late to join in! Last week’s call is available as a recording on the site, and you can still have access to all the other features plus our second call live this weekend. Check here if you’d like to join in this coming Saturday, March 31st!
Hallie over at Daily Bites is giving away a pack of From the Ground Up products--GF grains and baking mixes. The best part about these is that they’ll custom mix them for you–either with or without certain ingredients as you require! Hop on over to Hallie’s blog to enter.
For those of you who celebrate Passover, my friend Cara has a series called “Passover Prep” in which she discusses the different aspects of the holiday and provides a new Passover-friendly recipe each post. This week’s recipe is Raspberry Crumble Squares (which look great for any time of year, frankly!).
And now, as we move into Easter and Passover season, I thought that the theme of “good for a holiday table” might fit right in! Here are this week’s picks:
Brussels Sprouts Done Right from Green Veg’n Living. I love brussels sprouts all on their own, but I thought the addition of this second green veggie made this dish totally irresistible!
Omega Wild Rice Salad from My Munchable Musings would make a great side dish at a holiday table. And extra Omegas are always a good idea!
Five Layers of Dessert Heaven from Cats in the Kitchen. This trifle-like concoction of brownies, cream, berries and more looks like a perfect way to cap off a holiday meal. And bonus cute dog/cat pics!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Quinoa Flour Tortillas from Cara’s Cravings. These are part of that Passover Prep series I mentioned above. . .see, told you it was a great series!
Readers’ Choice, Sweet: Oatmeal Chocolate Chip Dough Cinnamon Rolls from Vegan Mommy Chef. I think the title says it all–two favorite sweet treats combined in one amazing dessert!
Thank you to 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 weekend! 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–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until 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.
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!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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!
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 are a re-post of a blog entry that is more than one week old, 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.
Only one thumbnail per 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
Are you feeling a little green (in a good way, that is!) on this Wellness Weekend Thursday? I rarely celebrate St. Patrick’s Day, but it’s so close to today’s WW, how could I miss it?
So feel free to share all your GREEN recipes this week–and any others that are healthy, sugar free and vegan, of course!.
Newsy Tidbits
Lots of exciting news to share this week! Here’s a recap:
Essential Gluten Free Baking Guides: If you’re gluten-free, you likely already know about the long-awaited launch of two new books by gluten-free bakers extraordinaire, Iris Higgins and Brittany Angell. Their twin set, The Essential Gluten Free Baking Guidesparts I and II were published. As the recipient of an ecopy of Volume I, all I can say is, ‘WOWZAH!” (mixed with quite a bit of drool in there). The books provide an in-depth look at all aspects of gluten-free baking and how to sub ingredients. The recipes sound phenomenal and the photos are stunning. Stay tuned for a review as soon as I can bake a few samples–in the meantime, you can order your own copies here and here.
Better Health Summit: I’m honored to be part of this weekend-long online event happening March 17 and 18, hosted by Heather Nauta, a holistic nutritionist who blogs at Healthy Eating Starts Here. Heather interviewed (via video) 14 of us in the holistic health field, including luminaries such as Dr. Caldwell Esselstyn (Forks Over Knives), Donna Gates (Body Ecology Diet), Jack Norris (veganhealth.org), Dreena Burton (bestselling cookbook author) and more. You can tune in each hour–or whenever you like–to hear the interviews, then play along with a virtual “scavenger hunt” for prizes (like my 3 ebooks!). My video interview is at 4:00 PM on Sunday.
In My Gluten-Free Kitchen Event: Wendy from Celiacs in the House hosts a weekly event called My Gluten Free Kitchen in which she profiles the kitchen of a different gluten-free blogger. Some of these are spectacular, some are cozy and welcoming, some are quirky–and all are fascinating! Tune in tomorrow for the next kitchen, or peek at previous posts.
Sweet Victory is Back–and We’ve Got FIVE Free Spots to Give Away! You’ve heard me talk about it, and now it’s almost here–the Sweet Victory 2-week, online sugar detox that I co-teach with Andrea Nakayama of Replenish PDX! This course provides key information and strategies to rid yourself of sugar’s grip–plus a 2-week meal plan, recipes, and online support 24/7. We’ll be doing two live teleseminars during the course (recorded for later access if you miss them or want to review) with all the key info. We’re giving away FIVE coveted spots in this course–worth $227 each–so if you’ve ever wanted to detox from sugar, now is the time! So far, Cara, Hallie and Deanna have posted their giveaways, so head over to each of them and enter! More giveaways to come–stay tuned!
With spring so close, all I can think of is “fresh”! That means fresh ingredients–but also any fresh take on a classic dish. So that’s our theme this week! Some fresh entries:
Lavash Bhaji from Healthy Kitschy Vegan. A fresh take on Indian street food, Pav Bhaji. I’d love this over a pudla (chickpea pancake), too!
And this week’s Readers’ Choices:
Readers’ Choice, Savory:Nut Roast from GF, SCD and Veggie. I was delighted to see that you all clambor for nut roast as much as I do!
Readers’ Choice, Sweet: Homemade Protein Bars from Whole New Mom. With 150+ views already on this recipe, Adrienne hit it out of the park with this do-it-yourself protein bar!
Thank you to 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 weekend! 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–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until 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.
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!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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!
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 are a re-post of a blog entry that is more than one week old, 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.
Only one thumbnail per 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
And n0w. . . what have you been cooking up lately? Please share!
Hope you all had a lovely Valentine’s Day, whether you celebrated in a romantic fashion or not. The HH, The Girls and I stuck close to home this year and had a lovely meal that we cooked together (well, that the HH and I cooked together–The Girls aren’t allowed near a hot stove, of course).
There were also so many amazing V-Day themed entries to the event last week, I was blown away. And the number of entries reached a new high of 40–that’s 40 healthy, vegan, whole foods recipes for you to try out–yippee! Thanks so much, all!
Newsy Tidbits
I’ve decided to add a ”Newsy Tidbits” section at the beginning of each WW post, whenever there’s something to report (seems I’ve always got lots to say on Thursdays!). Here’s what’s up for this week:
Lisa of Allery-Free Vintage Cookery hosts an ”Allergy Friendly Lunchbox Love” event, which runs every Friday (that’s tomorrow!). It features recipes for foods that travel well in a lunchbox, and are free of some (or all) of the top 8 allergens. Here’s last week’s page.
If you’re a regular contributor to WW and have an event of your own, let me know. And please be sure to go check out The Food Blog Diary so that you can sign up with them as well!
Gluten-Free Find, a new website that promises to be “Your #1 Gluten-Free Directory,” has enjoyed remarkable success since its launch on November 30, 2011 and contains listings for everything from gluten-free books and magazines to bakeries and cafes to vitamins and nutraceuticals to weddings and caterers. They also have a section for “Bloggers, Foodies and Reviews”–and are currently offering FREE LISTINGS! So if you write a gluten-free blog (vegan or not), be sure to contact them and get listed! See this page (tell ‘em Ricki sent you!).
And now, on to this week’s favorites. Let’s extend the Valentine’s Day love with the theme of ”good for the heart”:
Creamy Asparagus and Walnut Soup from Cara’s Cravings. Cara already knows that walnuts are good for your heart, which is why she put them in this drool-worthy soup for her Love Your Heart event!
Coconut Curry Pepita Granola from Blissful Bites blog. Did you know that coconut is actually good for your heart? And of course pepitas (pumpkin seeds) contain heart-healthy fats while oats help to lower “bad” cholesterol levels.
Chocolate Pomegranate Mini Sponge Cakes from Veggie V’s Vegan Adventure. With antioxidant-rich pomegranates AND cocoa, these sweet treats are a perfect heart-healthy indulgence.
Readers’ Choice, Sweet:Magic Coconut Bars from Simply Healthy Living. Who doesn’t remember these from our childhood? A great new twist on a classic!
Thank you to 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 weekend! 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–PLEASE NOTE NEW GUIDELINES!!
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until 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.
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!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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!
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 are a re-post of a blog entry that is more than one week old, 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.
Only one thumbnail per 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
Hi Everyone! Well, my computer wasn’t participating today, so this will be a short blurb to our WW this week. But a short intro doesn’t mean YOU skimped in any way in last week’s event–in fact, it was the biggest event ever!! I can’t thank you all enough or tell you how impressed I always am with your creativity and the variety of healthy dishes in the event. I’m looking forward to this week’s, too!
UPDATE: I had to sneak back in to let you know about an exciting event this coming Monday, February 6th! I’ll be hosting a Tweet Chat (chat on twitter) with Amy Green (of Simply Sugar and Gluten Free), all about “Beyond the Gluten Free Diet.” It will be a little sneak peek into the topics at Nourished, the food blogger conference (at which I’ll be speaking on April 13th) for those of us on special diets!
Scallion Cashew Vegan Cheese from City Life Eats is faster than most vegan nut cheeses to make, and sure does look delish!
Triple Berry Smoothie from The Grecian Garden provides loads of antioxidants and a hit of green as well.
And this week’s Readers’ Choices:
Readers’ Choice, Savory: Mama’s Green Power Juice from Flip Cookbook. How great to see that y’all love green juices as much as I do!
Readers’ Choice, Sweet: Healthy Almond Joy Bars from Adrienne at The Balanced Platter. I’d say this recipe took you all by storm, with almost 150 clicks to the thumbnail!
Thank you to 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 weekend! 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 (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP!):
The event occurs once a week, starting Thursdays at 8:00 PM my time and running until Monday at midnight.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page. Please do not link more than once to the same web page!
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 PER POST, PLEASE.
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!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines. I will try to email you to let you know, but I can’t always do so–if you’re wondering why your post was removed, you can email me, or read the last section below.
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!
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?”
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 are a re-post of a blog entry that is more than one week old, 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.
Only one thumbnail per 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.
I hate to have to remove links! PLEASE read the guidelines before posting!
