tag:blogger.com,1999:blog-27787087479235552442024-03-05T11:06:24.500-05:00ink to tableAndreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-2778708747923555244.post-75712367197267371612015-04-01T18:20:00.000-04:002015-04-01T18:20:05.872-04:00welcome.<div class="separator" style="clear: both; text-align: center;">
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If you're visiting from my other site, welcome! You've come to the right place for the update on the new site URL. It's not ready yet, but I hope to post it soon. :)<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-76044633524692183732014-09-02T14:06:00.001-04:002014-09-02T14:06:56.661-04:00low sugar vegan lemon curd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtOnvAyy62n5oGiGmmtWewd7oD-QibwW4kvJ0FarCM1aPwrsz9mjfVb3Bx20RBLSYDEGSALQJAlyyGjtHJkTAAkD1poMwy2dPHz_Ew2gMu6oEsVHpnJx00oA27x7JRRldtB73mhyphenhyphenGm2p8/s1600/lemon+curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtOnvAyy62n5oGiGmmtWewd7oD-QibwW4kvJ0FarCM1aPwrsz9mjfVb3Bx20RBLSYDEGSALQJAlyyGjtHJkTAAkD1poMwy2dPHz_Ew2gMu6oEsVHpnJx00oA27x7JRRldtB73mhyphenhyphenGm2p8/s1600/lemon+curd.jpg" height="522" width="640" /></a>
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<br />
I cannot believe it's been a whole month since I posted.<br />
<br />
But vacation, <br />
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<br />
a weekend getaway,<br />
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<br />
plus back to school craziness and redoing a kitchen put a glitch in my best laid plans to share recipes.<br />
<br />
<br />
I've been wanting to post this recipe for vegan lemon curd for ages. It took awhile to get it just right, but it is so worth the wait.<br />
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Reducing sugar, refined or otherwise, is tricky, especially when working with lemons, limes and other highly tart and acidic fruits. After playing around and praying about it (yes, God is good to answer even in these trivialities of life), the winning combination includes stevia, white grape juice and agave or coconut nectars.<br />
<br />
When the batch is freshly made, it's lovely to drizzle on blueberry pancakes or spread on scones. After refrigerating, it sets up and takes on the texture found in lemon meringue pie, but can still work as a spread on pancakes, scones, muffins or straight out of the jar.<br />
<span style="color: #666666;"><b><br /></b></span>
<span style="color: #666666;"><span style="color: black;"><b>Low-sugar, Vegan Lemon Curd</b></span> (recipe notes follow)</span><br />
<span style="color: #666666;"><i>dairy-free, fruit-sweetened, gluten free, grain free, low sugar, oil free, refined sugar free, vegan</i></span><br />
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3/4 c. lemon juice<br />
1/2 c. 100% white grape juice<br />
2 scoops of stevia*<br />
2 T agave or coconut nectar<br />
6 T corn starch, organic is best<br />
1/4 tsp. salt<br />
1 c. full fat coconut milk<br />
1 T vegan butter<br />
<br />
1. Combine first six ingredients in a medium sauce pan over medium high heat.<br />
2. Whisk <u>constantly</u> until mixture begins to thicken, then whisk in the coconut milk and vegan butter until smooth and pudding-like.<br />
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<span style="color: #444444;"><i>Recipe notes:</i></span><br />
Though the recipe is basic and seems straightforward, it really is hard to describe what consistency is needed. The first few times I made this, the mixture seized up and got really thick, but once I added the coconut milk and vegan butter and whisked like mad, it smoothed up in the right consistency. If it seems too runny after you've added the coconut milk and vegan butter, just keep whisking it over medium-low heat until it thickens to the desired consistency.<br />
<br />
I chose agave or coconut nectar as the sugar-based sweetener in the recipe since they have a low glycemic index.<br />
<br />
*100% pure stevia usually comes with it's own scoop that looks tiny but is adjusted for the big punch pure stevia provides in a recipe. If you're without this small scoop, try 1/16 tsp. stevia using your 1/8th tsp measure.<br />
<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-16885756851681212292014-08-01T10:00:00.000-04:002014-08-01T10:00:03.054-04:00banana bread bites (with gluten free option)<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm always on the lookout for dessert recipes that are both good for your body and your taste buds.<br />
<br />
The "good for your taste buds" part is easy since most desserts involve some sort of sugar and most people happily eat sweet. But good for you too? Now there's a challenge.<br />
<br />
When I first spotted <a href="http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/">this recipe</a> on <a href="http://ohsheglows.com/">Oh She Glows</a>, I knew I had to try it. Unless you add the chocolate chips, it contains no added sugar other than what is found in the fruit. Score on the "good for you" part.<br />
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And happily, the recipe met the "good for your taste buds" requirement. It's a hands down favorite, especially with family and friends.<br />
<br />
I made a couple of slight modifications and have included some suggestions for additional mix-ins.<br />
<br />
Bring on the bananas...<br />
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<br />
<b>Banana Bread Bites </b><span style="color: #666666;">(recipe notes follow)</span><br />
<span style="color: #666666;"><i>dairy free, fruit sweetened, gluten free option, nut free option, soy free, sugar free option, vegan</i></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNGOVB61vFINsSRjuwtl_dBDAWwic0ROU239qOONVCXzqwEB0Q2P7CdnbvWEn2ElZY_UVH3_zAAFhXCDirrqN7iGaG2ELMLDHuo6b2wIEJXI8KlId1jsdwTyZyJgu9qEo8-x8M8GwMrCL/s1600/100_9477.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNGOVB61vFINsSRjuwtl_dBDAWwic0ROU239qOONVCXzqwEB0Q2P7CdnbvWEn2ElZY_UVH3_zAAFhXCDirrqN7iGaG2ELMLDHuo6b2wIEJXI8KlId1jsdwTyZyJgu9qEo8-x8M8GwMrCL/s1600/100_9477.JPG" height="239" width="320" /></a>2 large bananas<br />
1/2 c. date paste<br />
1/4 c. coconut oil<br />
2 c. rolled oats, gluten free if needed<br />
1 tsp. vanilla<br />
1 tsp. cinnamon<br />
1 tsp. baking powder<br />
1/8 tsp. salt<br />
mix in suggestions (use 1/4 - 1/2 cup): dairy-free chocolate chips, cacao nibs, unsweetened dried cherries, unsweetened coconut, unsweetened cocoa* (suggest 1/4 cup if using), chopped pecans <br />
<br />
Add all ingredients to a food processor and process until thoroughly combined. If adding mix-ins, pour mixture into a bowl, then stir in mix-ins. Scoop out portions with a large tablespoon and drop onto a baking sheet lined with parchment paper. With slightly damp hands (the water prevents the mixture from sticking to your fingers), form each banana bread bite into a ball shape. Since these don't spread, you can place each bite as close as a 1/2 inch apart on the baking sheet. Bake at 275 degrees for 20-25 minutes or until the bottom of each bite is lightly browned.<br />
<br />
Recipe notes:<br />
1. I usually double this recipe, especially when making for more than our family of six. If, like mine, your food processor can't handle all the ingredients in one go, process 3 cups of the oats into oat flour and place in a bowl. Then process the remaining cup of oats with the other ingredients. Then add to the bowl and stir in the remaining oats plus any mix ins.<br />
2. I think this recipe works best with perfectly to just a tad over-ripe bananas to avoid an overpowering banana taste.<br />
*3. If you're adding unsweetened cocoa powder, I recommend blending this into the other ingredients with the food processor.<br />
4. If you can't find date paste (I get mine at a middle eastern convenience/market store), use 1 1/4 c. firmly packed and pitted Medjool dates. If the dates are dry, soaking them in warm water 20 minutes before using.<br />
5. I get my dairy-free semi-sweet chocolate chips from Trader Joe's and order my fair trade cacao nibs from vitacost.Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-77936835995496718202014-07-29T08:08:00.001-04:002014-07-29T08:08:20.496-04:00roasted eggplant pasta with pine nuts and basil<div class="separator" style="clear: both; text-align: center;">
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So far, our somewhat anemic garden has produced two japanese eggplants. And what better way to use them than to put them in pasta?!<br />
<br />
Here's a super simple recipe that is quick to prepare and yummy to eat. The measurements are for a single serving but you can easily double it, triple it or plan it for a crowd. These measurements are also only a suggestion. If you like more or less eggplant, pine nuts or basil, adjust away.<br />
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Feel free to use your favorite marinara sauce. I'll be including the recipe for my favorite sauce on the blog in the near future, but it's your basic tomatogarliconionoreganosaltpepper kind of sauce.<br />
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I think this works best with the smaller, skinnier japanese eggplants, mostly from the visual aspect of eating, but the standard eggplants usually found in a grocery store will work as well.<br />
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<b>roasted eggplant pasta with pine nuts and basil</b> <span style="color: #999999;">(recipe notes follow)</span><br />
<i><span style="color: #999999;">dairy free, gluten free, oil free, peanut free, soy free, sugar free, vegan</span></i><br />
1 japanese eggplant<br />
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salt<br />
pepper<br />
garlic powder<br />
pasta sauce<br />
1/8 cup of pine nuts<br />
2 T chopped basil<br />
brown rice fusili (or favorite pasta)<br />
<br />
To prepare the eggplant:<br />
<br />
1. Scrub skin well with a veggie brush, then slice into rounds about 1/2" thick.<br />
2. Season with salt, pepper and garlic powder - as many dashes per your taste.<br />
3. Place on a baking sheet or in a pie tin and put under the broiler, keeping a close watch on it so you don't burn the eggplant.<br />
4. Cook 5-10 minutes, turning at least once, until each side is nicely toasted. <br />
<br />
Meanwhile...<br />
1. Prepare your pasta according to the package directions.<br />
2. Warm your sauce, measure your pine nuts, rinse and chop your basil.<br />
<br />
When everything is ready...<br />
Spoon pasta into the bowl, add your sauce, then add the eggplant, pine nuts and basil.<br />
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Recipe notes:<br />
<ul>
<li>I usually use 2-3 dashes each of the seasonings</li>
<li>I chose to roast the eggplant to keep this recipe oil free. No need to line or oil the pan or baking sheet. You could grill the eggplant instead if you like.</li>
<li>I like the brown rice pasta from Trader Joe's for the price and the taste.</li>
</ul>
Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-66848451461009607772014-07-21T07:50:00.000-04:002014-07-21T07:50:27.001-04:00three-way oatmeal cookies (gluten free option)<div class="separator" style="clear: both; text-align: center;">
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I used to love the "vanishing oatmeal cookie" recipe off the rolled oats container. And vanish they did indeed.<br />
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So when I decided to eat (mostly) vegan a couple of years ago, plus cut back on sugars and oils, I was at a loss for how to duplicate that buttery flavor or texture in a "healthified" oatmeal cookie. Multiple scraps of paper with oatmeal cookie attempts floated around my kitchen for the first few months, but nothing was worth making a second time so I gave up trying.<br />
<br />
Until now.<br />
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The inspiration for these cookies comes from <a href="http://ohsheglows.com/2013/12/18/turtle-oatmeal-cookies-with-pecans-chocolate-and-medjool-dates/">Angela's Turtle Oatmeal Cookies</a> over at <a href="http://ohsheglows.com/">Oh She Glows</a> - one of my favorite sites for vegan recipes. Since I've continued to look for ways to reduce or eliminate sugars (and syrups, honey and nectars are still sugars), I eliminated the brown sugar in the original recipe and used date paste instead but added stevia to boost the sweetness. And because pecans are pricey, I added in some raw walnuts as well (but feel free to use all pecans). As an added bonus, the walnuts sneak in some omega 3 fatty acids.</div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #444444;">Baking Tip! </span></span></b>It's really the pecans that make this recipe. I've learned that toasted pecans approximate the buttery flavor of an oatmeal cookie. God is good!<br />
<br />
For fun, I also created these cookies three ways: with raisins, with dairy-free chocolate chips, and the super-healthy way (because raw chocolate <i>is</i> a health food) with fair trade raw cacao nibs.<br />
<br />
<b>three-way oatmeal cookies</b><span style="color: #666666;"> (recipe notes follow)</span><br />
<span style="color: #666666;"><i>dairy free, gluten free option, reduced sugar, peanut free, soy free, stevia sweetened, vegan</i></span><br />
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dry ingredients:<br />
1 1/4 c. pecans<br />
1/2 c. walnuts, raw<br />
2 c. rolled oats, gluten free if needed<br />
3/4 c. brown rice flour<br />
1/2 c. date paste<br />
1 tsp. baking soda<br />
1/2 tsp. cinnamon<br />
1/4 tsp. salt<br />
<br />
wet ingredients:<br />
1/2 c. pure maple syrup<br />
3.5 T coconut oil, melted<br />
2 T almond milk<br />
2 tsp. vanilla extract<br />
<br />
mix-ins:<br />
1/2 c. raisins or chocolate chips or fair-trade cacao nibs <br />
<br />
1. Lightly toast pecans in a pot over high heat. This takes 2-4 minutes or until pecans are fragrant. I recommend stirring constantly. Many a pecan have I burned by leaving them unattended. Let cool slightly.<br />
2. In a food processor or blender, combine date paste with 1 c. of oats and blend to a small pea/fine crumb consistency. Then add to a mixing bowl.<br />
3. Add nuts and remaining cup of oats to the processor/blender and mix to a fine crumb consistency. Add to the mixing bowl.<br />
4. Stir in remaining dry ingredients, mixing thoroughly.<br />
5. Combine wet ingredients in large glass measuring cup and stir to combine. Depending on the temperature of your milk or maple syrup, you may need to warm them slightly before adding the coconut oil or the oil will solidify.<br />
6. Stir the wet ingredients and mix-ins into the dry ingredients until thoroughly combined. The mixture will be sticky.<br />
7. Using a large spoon (I use a soup/cereal spoon), spoon out dough, roll into a ball and drop onto a baking sheet covered with parchment paper. Flatten each cookie ball with the palm of your hand. The cookies don't spread too much, so you can place them 1 inch apart after flattening.<br />
8. I don't recommend sampling the raw cookie because once you start, it's hard to stop. But if you must, you must. ;)<br />
9. Bake cookies in a 275 degree oven (I use low temperatures when I a bake) for 18-22 minutes or until the bottoms are golden brown. Let them sit 5-10 minutes before removing them to a cooling rack.<br />
<br />
Recipe notes:<br />
<ul>
<li>As mentioned above, you can use all pecans if you like, but I don't recommend reducing the amount.</li>
<li>Feel free to try this recipe with whole wheat pastry flour or spelt flour but it will affect the consistency slightly.</li>
<li>If you can't find date paste (I get mine at a middle eastern store), you can use 1 c. pitted medjool dates.</li>
<li>Feel free to sub in a different dairy free milk.</li>
</ul>
Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-51567670485005668552014-07-18T10:00:00.000-04:002014-07-21T08:08:36.885-04:00buckwheat, millet & oatmeal bowl (low-gluten, gluten free option) <div class="separator" style="clear: both; text-align: center;">
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<br />
Earlier this week, I <a href="http://www.inktotable.blogspot.com/2014/07/anti-candida-noatmeal-gluten-free.html">posted a recipe</a> for the breakfast I ate on the anti-candida diet. Though, at first I mourned the loss of the creamy texture and subtle sweetness of the oatmeal I ate for years, my taste buds gradually adjusted to the new flavor of the buckwheat and millet.<br />
<br />
They adjusted so well in fact that by the time I could eat just the oats again, I found them to be lacking in flavor! LOL<br />
<br />
Nowadays, my staple breakfast is a mostly buckwheat/millet mixture with just a couple spoonfuls of cooked oat groats to smooth out the texture and my favorite mix-ins. Though my body can tolerate gluten, I like looking for ways to reduce my intake of it.<br />
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<br />
If you are celiac and can tolerate oats, you can use gluten-free oat groats in your bowl. As with the <a href="http://www.inktotable.blogspot.com/2014/07/anti-candida-noatmeal-gluten-free.html">other recipe,</a> I cook up more than I will eat in one meal so that I can store the leftovers and reheat them. <br />
<br />
<br />
<b>Buckwheat, Millet & Oatmeal Bowl</b><i> (recipe notes follow)</i><b>
</b><i> </i><br />
<i>dairy free, gluten free option, nut free option, peanut free, soy free, sugar free, vegan</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y-93vVWMh-ZINBdvvU0WyvnoSac2myL_nU3Tmt_i2Uif4dQAnawbpURTM0-CsAzqzZsMrJac9SuGGEvwJCkqTxHA4SXh1OsdWtMSPP5ZoJP3kvQaPa6RAnLgYpS5D-JRehdLsY4VzaVK/s1600/100_9295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Y-93vVWMh-ZINBdvvU0WyvnoSac2myL_nU3Tmt_i2Uif4dQAnawbpURTM0-CsAzqzZsMrJac9SuGGEvwJCkqTxHA4SXh1OsdWtMSPP5ZoJP3kvQaPa6RAnLgYpS5D-JRehdLsY4VzaVK/s1600/100_9295.JPG" height="261" width="320" /></a><br />
1/2 c. raw buckwheat groats<br />
1/2 c. millet <br />
1 c. oat groats (gluten free if needed)<br />
water<br />
<br />
<i>Mix-ins:</i><br />
favorite dairy free milk<br />
raisins<br />
unsweetened coconut<br />
cinnamon<br />
<br />
1. In one pot combine buckwheat and millet with 1 1/4 cups of water, bring to a boil, then simmer for 15-20 minutes or until all the water is absorbed.*<br />
2. In a separate pot, combine the oat groats with 3 cups of water, bring to a boil, then simmer for 50-60 minutes or until all the water is absorbed.**<br />
3. Spoon desired amount of the cooked buckwheat/millet into a bowl and add in desired amount of the cook oats (I usually add 2-3 spoonfuls).<br />
4. Add your favorite mix-ins.<br />
5. Store the leftovers in the fridge for 3-5 days.<br />
<br />
Recipe Notes & Money Saving Tip<br />
*I posted <a href="http://www.inktotable.blogspot.com/2014/07/anti-candida-noatmeal-gluten-free.html">here</a>, how you can save money and energy by cooking the buckwheat and millet the night before.<br />
**Oat groats are the best form of oats you can eat since they are unprocessed. As my doctor explained it, the longer it takes to cook, the longer it takes for your body to break it down which is optimal for avoiding spikes in insulin - key for diabetics (though I am not diabetic). It also sticks with you longer, staving off hunger for a longer time period. I also discovered that oat groats are more economical than buying steel cut or rolled oats because it has a higher water to oat ratio and therefore a higher yield. The only downside is its cooking time. However, God was gracious to show me a time and money saving tip by accident...the night before you want to eat them, bring the groats to a boil, simmer about 5 minutes, then turn off the burner and leave overnight. By morning, most of the water is absorbed. When you reheat them, it takes care of finishing the cooking process. Sure it takes a little planning, but it reaps huge time, energy and money savings.<b><br />
</b>Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-79810772113308950142014-07-15T08:06:00.000-04:002014-07-15T08:34:26.681-04:00anti-candida noatmeal (gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZqX2Y4k0C1Ta6c3i0UhZPF4FdvI2wGcWcCbWXeH_KRuerzv3V1scHidfkW3J6BdMRTmWkoAupeZZlxe8G2Us1uBgkByvlNcR9KtKOL-mKwyEcD8HBLOvbISWu3bgEeV2Tgkm6EgL1j8e/s1600/noatmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZqX2Y4k0C1Ta6c3i0UhZPF4FdvI2wGcWcCbWXeH_KRuerzv3V1scHidfkW3J6BdMRTmWkoAupeZZlxe8G2Us1uBgkByvlNcR9KtKOL-mKwyEcD8HBLOvbISWu3bgEeV2Tgkm6EgL1j8e/s1600/noatmeal.jpg" height="478" width="640" /></a></div>
<br />
Earlier this year, I felt God was leading me to do a three-month sugar fast. It's one I'd resisted for some time because, well, how do you do life without sugar? It's in <i>everything</i>.<br />
<br />
However, based on symptoms I was having, I strongly suspected a candida (yeast) overgrowth in my system and couldn't ignore it any longer. In this days of high antibiotic and high sugar use combined with high stress, it's quite easy to go from having some yeast in your body to one where the yeast takes over and causes all sorts of unpleasant side effects - many of which we put down to just feeling under the weather. If you google yeast overgrowth and/or anti-candida diet (ACD), you can learn more for the sake of keeping this post brief and because I'm not an expert*.<br />
<br />
What I do know, however, is that 1) It is possible to live without sugar 2) The most annoying of my symptoms went away 3) I felt a lot better. <br />
<br />
One of the biggest challenges of the diet, especially during the very restrictive first month, was enjoying breakfast.<br />
<br />
Before the ACD, I would look forward to the same fuss-free breakfast every morning: oatmeal with raisins, cinnamon, non-dairy milk, unsweetened shredded coconut and, occasionally, blueberries or almonds.<br />
<br />
On the ACD which cuts out gluten, oats were out :( , so buckwheat was in.<br />
<br />
It was hard to get used to. Especially without raisins (forbidden). And the coconut (allowed, but I chose not to). <br />
<br />
So I experimented a little and threw some millet in there for good measure and by the end of the first month, I found my taste buds had adjusted to both the flavor and texture of this new breakfast. <br />
<br />
If you are considering changing your diet, please be encouraged that the first month is the hardest. However, if you stick with it, your taste buds will adapt to the new palette of food you are eating. <br />
<br />
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<br />
Here's the recipe I ate for the majority of the ACD which I call "Noatmeal." As in "no oatmeal."<br />
<br />
<b>Anti-candida Noatmeal </b><i>(recipe notes follow)</i><b><br /></b>
<i>candida diet friendly, dairy free, gluten free, peanut-free, soy free, sugar free, vegan </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjUQ-_182CTvV516eLeeazKBrLBCbJmIUsFYWJgxSmh6qStgb_SgoGxd6QImH2Zz-JNL38G0_vLpJd9srUa3_YsOQobzgcOpJ6E95YsrqUPNDcLJeWzgbzz7q7yzYCcpzLMe7DV_RBAa-/s1600/100_9291.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjUQ-_182CTvV516eLeeazKBrLBCbJmIUsFYWJgxSmh6qStgb_SgoGxd6QImH2Zz-JNL38G0_vLpJd9srUa3_YsOQobzgcOpJ6E95YsrqUPNDcLJeWzgbzz7q7yzYCcpzLMe7DV_RBAa-/s1600/100_9291.JPG" height="256" width="320" /></a></div>
1 cup raw buckwheat groats<br />
1 cup millet<br />
2.5 cups water<br />
<br />
<i>Suggested mix-ins (strict phase):</i><br />
cinnamon<br />
almond, hemp, coconut or rice milk (no soy)<br />
almonds<br />
flax seeds<br />
coconut oil <br />
<br />
<i>Suggested mix-ins (post strict phase):</i><br />
unsweetened, shredded coconut <br />
berries<br />
raisins<br />
<br />
Combine all the ingredients in a pot, bring to a boil, then simmer for 15-20 minutes until all the water is absorbed. Spoon into bowls and store any leftovers in the fridge for 3-5 days.<br />
<br />
<i>Recipe notes:</i><br />
<ul>
<li>One way of saving energy, it requires a little planning, is to prepare the noatmeal the night before. Bring the mixture a boil, then turn off the heat and let it sit overnight. By the morning, the water is absorbed and you've saved on your energy bill. </li>
<li>I always make more noatmeal than I need so I can reheat the leftovers</li>
<li>During the strict phase I increased the fats in the noatmeal by adding almonds and coconut oil to prevent weight loss as I already shed some pounds when I changed to a vegan diet. If you're also looking to lose weight, leave out the coconut oil and maybe the almonds.</li>
</ul>
<br />
*It's often recommended to see a doctor before you make dietary changes, which is sound advice especially if you have existing medical conditions. Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-38923342149066713552014-07-11T10:00:00.000-04:002014-07-12T08:11:38.448-04:00recipe review: curried chickpea cucumber wrapWith temperatures heating up, I excited to try this wrap from <a href="http://kblog.lunchboxbunch.com/">this blog</a>. Another that I frequent in search of new recipes to try.<br />
<br />
Kathy calls it the <a href="http://kblog.lunchboxbunch.com/2014/06/sweet-spicy-easy-amazing-curry-chickpea.html">Sweet, Spicy, Curry Chickpea Cool Cucumber Wrap</a> - a mouthful, but a delicious one. :) You can see the original recipe and pictures <a href="http://kblog.lunchboxbunch.com/2014/06/sweet-spicy-easy-amazing-curry-chickpea.html">here</a>.<br />
<br />
Find my other recipe reviews here.<br />
<br />
For the most part, I kept to the recipe with only a few modifications: I eliminated the coconut oil and raisins, kept the turmeric to 1 tsp, added an extra garlic clove,
replaced the coconut sugar with date paste and reduced the pepper to a
few dashes and did not add the apple cider vinegar to the cucumber
salad. I also added lettuce to the wrap because I felt it needed it. The first time I tried it, I forgot the cashews. I think it tastes better with them in, but if you need to leave them out for dietary reasons, the wrap still is tasty. <br />
<br />
Here's the recipe slightly re-wrapped: <br />
<br />
<b>Curried Chickpea Cucumber Wrap</b><i> (recipe notes follow)</i><br />
<span style="color: #999999;"><i>dairy free, fruit sweetened, nut free option, oil free, peanut free, soy free, sugar free, vegan</i></span><br />
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<br />
2 cloves garlic, minced<br />
1 medium onion, chopped<br />
1/4 cup fresh lemon juice<br />
1 tsp turmeric powder<br />
1 tsp curry powder<br />
1/4 tsp salt (or to taste)<br />
few dashes pepper<br />
1 Tbsp date paste<br />
15-17oz. chickpeas, cooked<br />
2 extra large or 3 medium-large wraps<br />
1-2 lettuce leaves per wrap<br />
1/4 cup raw cashews (optional)<br />
<br />
Cucumber Salad:<br />
1 cup cucumber, thinly sliced<br />
1/2 cup apple, chopped or sliced in rounds<br />
2 tsp tahini<br />
1 Tbsp fresh lemon juice<br />
pinch of black pepper<br />
<br />
Saute the onion and garlic in a little water until softened, then add in the lemon juice, spices, and date paste. Stir to combine and break down the date paste and then add in the chickpeas. Meanwhile, prepare the cucumber salad and lettuce. To assemble the wraps, add the lettuce to the wrap first, then add the cucumber salad and chickpea mixture and sprinkle on the cashews. Roll up and enjoy.<br />
<br />
<i>Recipe notes:</i> I might try this with a little coconut oil (as the <a href="http://kblog.lunchboxbunch.com/2014/06/sweet-spicy-easy-amazing-curry-chickpea.html">recipe originally called for</a>) next time I make it for the added flavor dimension and moisture. Either than or use unsweetened shredded coconut plus a little extra water. I think a sweetener of some sort is necessary for the recipe because it compliments the curry and I went with date paste to keep this sugar free. I also would try slicing the apples into rounds to mirror the shape of the cucumber. While the chickpea mixture can be stored in the fridge for a few days, I think the cucumber salad tastes best fresh so make only enough for your wraps or use it all.Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-25234065349973539942014-07-07T11:00:00.000-04:002014-07-08T08:12:56.902-04:00favorite asian inspired salad<div class="separator" style="clear: both; text-align: center;">
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<br />
Ever since I discovered the Thai-style peanut dressing and then modified it to <a href="http://www.inktotable.blogspot.com/2014/06/621-thai-dressing.html">this</a>, I've been pouring it over a salad of sturdy veggies from the brassica family.<br />
<br />
At it's most basic (and when I'm in a hurry and running low on ingredients), I tear up kale, dice rutabaga, toss it all in a bowl and garnish it with the thai dressing and sunflower seeds. If I have cabbage, cauliflower and leftover pasta (I use Trader Joe's brown rice fusili pasta) and sweet potato fries in they go too. Carrots occasionally will also make an appearance.<br />
<br />
Since this salad has been a hit with many people and it's one I rarely go a week without preparing, I had to share. Feel free to adjust to your won favorite combo of veggies, though I'm not sure lettuce and it's cousins would work too well, though romaine might hold up okay.<br />
<br />
In the recipe picture, the combination features kale, cabbage, carrots, a bit of onion, brown rice fusili and sunflower seeds along with the dressing. The recipe reflects how I would prepare it for guests and I've added other suggestions for mix-ins or mixing it up.<br />
<br />
<b>Asian Inspired Salad</b><i> (recipe notes follow)</i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsXgI4Cw25m_qyrwSnoQENasdXqa-S1mja6Eev_AUkw5Gz3Kc4I0kQU9z2mJNIB08ceBectYQ2ye0F6odbxOo6ubjM2f4RfVMUOsohNU4W5BOVTGyh5R_bs_IaOSTJqrbtYx4478CTWc9/s1600/100_9267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsXgI4Cw25m_qyrwSnoQENasdXqa-S1mja6Eev_AUkw5Gz3Kc4I0kQU9z2mJNIB08ceBectYQ2ye0F6odbxOo6ubjM2f4RfVMUOsohNU4W5BOVTGyh5R_bs_IaOSTJqrbtYx4478CTWc9/s1600/100_9267.JPG" height="239" width="320" /></a><span style="color: #666666;"><i>candida diet friendly*, dairy free gluten free, oil free, paleo friendly*, peanut free, refined sugar soy free, sugar free, vegan</i></span> <br />
<br />
kale, destemmed, roughly chopped<br />
red or green cabbage, roughly sliced or shredded<br />
carrots,*peeled into strips or shredded<br />
green onions, finely sliced<br />
sunflower seeds <br />
<br />
Additional mix-in/combination options: <br />
cauliflower, roughly chopped<br />
sweet potato fries*, diced<br />
rutabaga, diced <br />
raw brussel sprouts, finely sliced or shredded <br />
brown rice pasta*<br />
red pepper, finely sliced <br />
<br />
Prepare all veggies and mix together in a large bowl. Prepare the dressing (recipe <a href="http://www.inktotable.blogspot.com/2014/06/621-thai-dressing.html">here</a>). If making for guests, prepare the basic recipe and provide additional mix-ins for each guest to customize their own salad.<br />
<i><br /></i>
<i>recipe notes:</i> omit these options for the strict portion of the candida diet and/or for a paleo-friendly saladAndreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-23928097892906452342014-07-01T08:16:00.000-04:002014-07-08T08:14:38.092-04:00recipe review: warm nacho dip I'm always on the lookout for new recipes to try and add to my repertoire of favorites and old standbys so I thought it would be fun to record recipes I try and note any changes I made.<br />
<br />
First up is the "Life Affirming Warm Nacho Dip" from the <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CCsQFjAA&url=http%3A%2F%2Fwww.amazon.com%2FThe-Oh-She-Glows-Cookbook%2Fdp%2F1583335277&ei=VlCxU4mHHMWPyASog4GgCQ&usg=AFQjCNHOmtC3JVtfJtev00ng688-Fiqh8Q&sig2=69WDaL5RBOqVjEhk7UAxFA&bvm=bv.69837884,d.b2k">Oh She Glows cookbook</a> (found on page 83). I made this one over the weekend for a family gathering and it was a hit. Even with (most of) the kids...and we had all nine of the cousins there to sample it! <br />
<br />
Here's the ingredient list for the original recipe:<br />
<i>cheese sauce: </i><br />
1 cup raw cashews, soaked 2 hours to overnight<br />
1 cup peeled, chopped, cooked carrots<br />
2 T nutritional yeast<br />
2 T fresh lemon juice<br />
1 large garlic clove<br />
1 1/4 tsp. fine-grain sea salt<br />
3/4 tsp. chili powder<br />
1/2 tsp. onion powder<br />
1/4 to 1/2 tsp. cayenne pepper (optional)<br />
2/3 cup water <br />
<br />
<i>dip:</i><br />
1 cup chunky marinara sauce<br />
1 cup finely chopped sweet onion<br />
2 to 3 handfuls roughly chopped baby spinach<br />
1/2 cups crushed corn chips or bread crumbs<br />
1-2 finely sliced green onions for garnish (optional)<br />
<br />
Before I made the recipe, I knew I'd want to sub in salsa for the marinara sauce and I adjusted the seasonings as I went along so I could reduce the salt content. If you're looking to cut back on salt, one of the tricks I learned is to amp up the quantities of your spices, sometimes by as much as doubling or tripling. I did include the cayenne, but only put in a dash. The corn chips/bread crumb topping also could be left off for dietary reasons, but it does put a nice finish on it.<br />
<br />
Here's the recipe as I made it:<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsNgX0AgtXGmd8UB8gyydbUNCka-0NnD7uLSbsZqQWWcvOrBz5TiVQ2mn65DHG9juIjPWWfGBcbtW7WwFAjPkrbuGR0lL_jmBEpg9PmlwZf5f1sU0WC3paYvnl0Q9KquWKWButURc_ytI/s1600/nacho+dip.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihsNgX0AgtXGmd8UB8gyydbUNCka-0NnD7uLSbsZqQWWcvOrBz5TiVQ2mn65DHG9juIjPWWfGBcbtW7WwFAjPkrbuGR0lL_jmBEpg9PmlwZf5f1sU0WC3paYvnl0Q9KquWKWButURc_ytI/s1600/nacho+dip.png" height="400" width="341" /></a><b>Warm Nacho Dip </b>(recipe notes follow)<b><br /></b><br />
<span style="color: #999999;"><i>vegan, dairy free, gluten free, oil free, paleo friendly, sugar free</i></span><br />
<br />
<i>cheese sauce: </i><br />
1 cup raw cashews, soaked 2 hours to overnight<br />
1 cup peeled, chopped, cooked carrots<br />
2 T nutritional yeast<br />
2 T fresh lemon juice<br />
2 large garlic cloves<br />
3/4 tsp. salt<br />
1 tsp. chili powder<br />
1 tsp. onion powder<br />
dash cayenne pepper (optional)<br />
2/3 cup of water <br />
<br />
<i>dip:</i><br />
1 cup salsa<br />
1 cup finely chopped onion<br />
2 to 3 handfuls roughly chopped spinach<br />
1/2 cups crushed corn chips (optional)<br />
1-2 finely sliced green onions for garnish <br />
<br />
1. To soak the cashews, place in a bowl and cover with water. Then drain and rinse.<br />
2. To ensure some of the vitamins from the carrots wouldn't do down the drain (literally!), I boiled them until they were fork tender and all the water had boiled off. If you try this, watch carefully or the carrots will burn. You also could steam them.<br />
3. Place the soaked cashews, cooked carrots and remaining sauce ingredients in a food processor or blender and blend until smooth. Add more water if necessary.<br />
4. In an oven safe dish combine the sauce with the salsa, onion and spinach and garnish with the corn chips if using.<br />
5. Bake in a 350 oven, uncovered for 30-35 minutes, making sure your corn chips don't burn.<br />
6. Garnish with green onions if using and serve immediately.<br />
<br />
<i>recipe notes:</i><br />
<ul>
<li>salt: when I originally made this, I used 1 tsp of regular table salt but still found this a bit salty, so I would try it next time with 3/4 tsp. salt as I reflected in the ingredients</li>
<li>I used Pace Mild salsa which is sugar free</li>
<li>I chopped the spinach a little more finely than "rough" to make it more kid-pleasing</li>
<li>I think the green onions are essential as an added flavor layer but you could still leave it out</li>
<li>although this recipe is meant to be warmed, I also enjoyed it cold </li>
</ul>
<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-64705076011521590602014-06-28T15:53:00.001-04:002014-07-08T08:15:42.442-04:00621 thai dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7UFjRhSCQpUQrxVg6CUqUZ9b9ZjtNTz7ctP4_fzfvnnxO3gXZEeHsHmlpypJlM_wLbYxE-VTjFLm1-Y20q9Ade4NMb5sj6msMfrWrJfFv02wqOyiHgwijEF9yHtf7n4KyTMhYC-40JsE/s1600/thai+dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7UFjRhSCQpUQrxVg6CUqUZ9b9ZjtNTz7ctP4_fzfvnnxO3gXZEeHsHmlpypJlM_wLbYxE-VTjFLm1-Y20q9Ade4NMb5sj6msMfrWrJfFv02wqOyiHgwijEF9yHtf7n4KyTMhYC-40JsE/s1600/thai+dressing.jpg" height="480" width="640" /></a></div>
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In this past year, I've developed a taste for Thai food and in my quest for new recipes to try out, I stumbled upon a peanut-based Thai dressing <a href="http://naturallyella.com/2012/03/23/spicy-peanut-sauce-with-brown-rice-noodles-and-veggies/">here</a>. Not only did it go well with stir fry, but I discovered it was an excellent dip for spring rolls and a yummy dressing for salads.<br />
<br />
Then, earlier this year, I felt led to do a sugar fast to rid my body of what I suspected was a yeast overgrowth. Most candida diets also nix peanuts because of the mold it comes with as well as soy sauce. Challenging as that diet was, God encouraged me in that time to experiment with recipes - things I might not have tried otherwise. <br />
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<br />
Thankfully, almonds and the red curry paste still made the cut and coconut aminos works well as a soy sauce substitute.<br />
<br />
So here's my new favorite dressing which I like even better because it is sugar free and is super simple to make. I call it the "621 Thai salad dressing" because the simple tablespoon and teaspoon measurements.<br />
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<b><br /></b>
<span style="font-size: large;"><b>621 thai dressing </b></span><i>(recipe notes follow)</i><b><i> </i></b><br />
<span style="color: #999999;"><i>sugar free, peanut free, soy free</i></span><br />
<br />
1 teaspoon garlic powder<br />
1 teaspoon powdered ginger<br />
1 teaspoon red curry paste<br />
6 tablespoon coconut aminos<br />
6-8 tablespoon almond milk (or other non-dairy milk)<br />
6 tablespoons almond butter<br />
<br />
Add all ingredients to a jar and stir or shake until thoroughly mixed. Add more almond milk if needed or for desired consistency.<br />
<br />
<i>recipe notes</i>: I opted to create this recipe using garlic and ginger powered because it's quick and easy. Most days I would not have the patience to mince the garlic or ginger for the dressing. I recommend using organic powdered ginger or a brand that does not add sulfur.<br />
<br />
I'm not sure how another type of non-dairy milk will affect the taste or consistency. If you use something else, try the recipe with 6 T first, and work your way up to perfect pourability.<br />
<br />
I usually use roasted almond butter, either chunky or smooth. Raw almond butter would work too, but it might affect the taste/consistency.Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-45620206937608592542013-04-01T09:08:00.001-04:002013-04-01T09:08:06.659-04:00start the week out rightSometimes it's hard to know where to begin when you want to change the world. The problems are knotty and overwhelming. And can one person really do anything to help the oppressed?<br />
<br />
In a word...YES! A <i>resounding</i> yes.. <br />
<br />
But that takes years, decades, right?<br />
<br />
Not necessarily. Do you have 60 seconds? <br />
<br />
<br />
Here's a <a href="http://www.behindthebrands.org/en-us/actnow?utm_source=Mar2013eNews&utm_medium=email&utm_content=5958612&utm_campaign=eNews">link to Oxfam's "Women & Chocolate" campaign</a> directed at the three biggest buyers of chocolate in the world - Nestle, Mars and Mondelez (Oreo's manufacturer). Happily, Nestle and Mars have already made commitments to look at their purchasing practices. Yeah! See how one person + one person + one person all add up together to one strong voice and <i>that </i>makes a difference.<br />
<br />
Now you can <a href="http://www.behindthebrands.org/en-us/actnow?utm_source=Mar2013eNews&utm_medium=email&utm_content=5958612&utm_campaign=eNews">lend your voice</a> to convince Mondelez to stop oppressing women cocoa farmers. Can you think of a better way to start your week?Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-29540697196763113292013-03-19T16:15:00.003-04:002013-03-20T11:53:39.144-04:00snack happy: raw apple crispLast week, I shared this recipe on <a href="http://www.cravingeden.blogspot.com/2013/03/3-ingredient-raw-granola-with-gluten.html">raw granola</a>.<br />
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<br />
It's the foundation for several recipes I'll share over the next couple of weeks. Recipes designed to help fight the temptation to reach for something sugary and to fill you up with whole food, God-given goodness.<br />
<br />
First up: an apple crisp makeover.<br />
<br />
As desserts go, traditional apple crisp is on the healthier end of the scale. After all, it's chock full of the fruit that claims to keep the doctor away. However, the topping, and sometimes the filling, contains a lot of sugar.<br />
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<br />
In this raw version, the raw granola mimics the flavors and sweetness of the crisp topping and the cinnamon and raisins in the filling add extra zing and sweetness. It's so good, I've started eating it at breakfast.As a snack, it's filling and sweet-tooth satisfying - crunching your way through all that apply goodness should convince your brain <i>and</i> belly that you've had plenty to eat. <br />
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Hungry? Here's the recipe for a single serving but it's easily doubled, tripled, quadrupled...<br />
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<br />
<b>Raw Apple Crisp</b><br />
1 apple(your favorite variety)<br />
1-2 heaping spoonfuls raw granola (recipe <a href="http://www.cravingeden.blogspot.com/2013/03/3-ingredient-raw-granola-with-gluten.html">here</a>)<br />
cinnamon to taste<br />
raisins (optional)<br />
<br />
Roughly dice apple and sprinkle with cinnamon. Add raisins to taste and spoon on the raw granola. Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-64323719625420818532013-03-15T15:51:00.000-04:002013-03-20T11:53:20.784-04:003-ingredient raw granola with gluten-free optionI remember going grocery shopping with my Nan in my younger adult years. I reached for granola and she commented on the sugar content in said box of granola. My response?<br />
<br />
"It doesn't matter."<br />
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<br />
Oh, the folly of youth! And how our elders must smile when we begin to preach their wisdom right back at 'em.<br />
<br />
Because I'm learning how much sugar does indeed matter and how it adversely affects our bodies, I'm looking for tasty ways to cut it out of my diet as much as possible. Doing a sugar fast for at least one month is one sure way of breaking the sugar addiction, but at some point, sugar begins to creep back into a diet, especially during holidays, special occasions, when you are with other people...I've concluded that unless you are a hermit, interact exclusively with fellow sugar-shunners, or delivered of the sugar-temptation by God, the desire to eat something sweet will, at some point, present itself.<br />
<br />
So how to resist the urge to incorporate sugar back into your daily diet? Find sweet alternatives (although if you really struggle with sugar addiction, asking God for help is the only sure-fire way to beat it).<br />
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<br />
I created the following recipe for raw granola as part of a snack experiment (snack recipes to follow next week). It's quick, easy and versatile and I've included some ideas for flavor alternatives which I've not tested yet, so you're on your own there.<br />
<br />
Without further ado...<br />
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<b>1-2-3 Raw Granola</b><br />
1 c raw pecans<br />
1/2 c. date paste<br />
1 c. old fashioned oats, organic is best, gluten-free if needed<br />
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Yield: About 2 cups<br />
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1. Place pecans in a food processor and blend until the nuts stick together (it becomes pecan butter). This may take about 5 minutes.<br />
2. Add date paste and process until combined.<br />
3. Add oats and process until just combined. Store in an airtight jar in the fridge for up to one week. <br />
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Taste options: While processing, add cinnamon or another favorite spice (start with 1/4 tsp and add more to taste) or try vanilla. After processing, stir in coconut, raisins, sunflower seeds, cranberries, raw pumpkin seeds or other dried fruit or nuts. <br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-1549618699038410462013-03-08T17:34:00.000-05:002013-03-08T17:34:35.480-05:00easy-as-pie dark chocolate dump cakeGooey.<br />
Chocolately.<br />
Quick.<br />
Easy.<br />
Sugar free.<br />
Oil free.<br />
Gluten free.<br />
Healthy. <br />
Delicious.<br />
<br />
Impossible to accomplish in just one recipe? <br />
<br />
Not at all.<br />
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I've been experimenting with date paste and how to incorporate it into recipes to reduce or eliminate the need for added sugars, even unrefined sugars like maple syrup and agave nectar. Sugars suppress the immune system so cutting back on them, especially during cold & flu season, is one of my goals.<br />
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What I love about this recipe is that it takes just 5 ingredients for both the cake and the frosting.<br />
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There's only one thing that could make this cake sweeter: <b>buying fair trade cocoa powder</b>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTUqmT2sv_z2DuZvgjSzb1sQZhRGCjDVPIv8CdLIcaTOAtgJ2DxP5BhdQIqwOgp3wnQs6-oktEpYRixOGvVyUQq2GtD8GbROiyD6FRs4pDw1C1PGCvV2Rd5SHP4he9vcKwpER-6a01OAo/s1600/reese.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTUqmT2sv_z2DuZvgjSzb1sQZhRGCjDVPIv8CdLIcaTOAtgJ2DxP5BhdQIqwOgp3wnQs6-oktEpYRixOGvVyUQq2GtD8GbROiyD6FRs4pDw1C1PGCvV2Rd5SHP4he9vcKwpER-6a01OAo/s640/reese.jpg" width="640" /></a><b> </b><br />
<b>Here's the harsh reality:</b> <b>Chocolate is a $2 billion industry.</b> Want to guess how much the average cocoa farmer receives from these profits? <b>Less than $2 per day - an annual income totaling less than $730. </b>(See info from Oxfam <a href="http://www.oxfam.org/en/grow/video/2013/truth-about-women-and-chocolate">here</a>) That's my grocery bill, give or take a few dollars for <i>one month</i>! <br />
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<b>Here's a harsher reality:</b> It doesn't have to be this way. Anyone...you, me and every chocolate you know, can <b>choose to buy chocolate only from companies that fairly compensate their workers</b> for the cocoa they harvest. Look for the fair trade label and read about the company's practices on their labels and websites.<br />
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While fair trade chocolate costs more than slave chocolate, the cost <i>not</i> to do so is higher.<br />
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<b>Here's one other free, fast way to further sweeten the deal</b>: You can sign <a href="http://www.oxfam.org/en/grow/campaigns/behind-brands">Oxfam's petition</a> to tell Nestle, Mars and Mondelez (the three largest chocolate purchasers) to change their buying policies to make a positive difference in the lives of their farmers. Signing this <a href="http://www.oxfam.org/en/grow/campaigns/behind-brands">petition</a> takes less than one minute. Please consider doing so within the next 60 seconds.<br />
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And now, here's the recipe :):<br />
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<b>Easy-as-Pie Dark Chocolate Dump Cake</b><br />
3 c. date paste<br />
3 c. almond milk (or other non-dairy milk)<br />
5 T fair trade* unsweetened cocoa powder + 3 T for icing<br />
1 tsp baking soda<br />
2 c flour (I used spelt, for gluten free option, I used brown rice flour)<br />
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1. In a medium saucepan combine date paste and non-dairy milk and warm over medium heat until the date paste breaks down and combines with the milk to make a smooth paste. A potato masher works best to help break up the paste. <br />
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2. Remove 2 cups of the date/milk mixture and set aside<br />
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3. Dump 5 T cocoa powder, baking soda and flour into the pot and stir to combine.<br />
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4. Pour mixture into a greased 8 x 11.5 baking dish and bake in a 275 degree oven for 30-40 minutes.<br />
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5. While the cake is baking, make the icing by returning the 2 reserved cups of the date/milk mixture, add 3 T cocoa powder and stir to combine. If the icing needs thickening, stir over medium heat until the desired consistency for your icing is reached. Spread icing over cooled cake.<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com1tag:blogger.com,1999:blog-2778708747923555244.post-65344005742031375762013-03-05T16:44:00.002-05:002013-03-05T16:44:41.356-05:00keeping fresh herbs fresh In the dormant season, I miss my garden most for the fresh herbs waiting just outside the door. Cilantro, parsley, basil, rosemary, thyme, oregano perennially find their way worked among our flower beds. <br />
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I miss them when the growing season comes to a close. Granted, the rosemary, thyme and oregano dry well and keep their zesty flavor when stored in a cupboard. Parsley, too, except I haven't successfully learned the art of drying it ... it usually turns out "chewy." And there's just no point in drying cilantro and basil. I could pesto them, but that takes oil and I stopped using oils, for the most part last year.<br />
<br />
So that leaves buying it fresh.<br />
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Up until a few months ago, buying it fresh also meant most of it died in the fridge because I couldn't use enough of it before it wilted.<br />
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If like me, you bemoan the sight of beautiful fresh herbs wasting away in your refrigerator, there is hope. My mom told me <b>the secret of prolonging the life of cut fresh herbs is to store them in jars of water in the fridge</b>. Brilliant!<br />
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Parsley holds up the best (about 2-3 weeks), though it works well for cilantro too (about 2 weeks). Basil only works if you buy "living basil" - the kind with the root still intact. <br />
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To keep the herbs at their best, only add enough water to the jar to cover the stems (any leaves in the water turn to a black mucky mess). Periodically check on the water level to make sure the water hasn't evaporated and try trimming the stems as well to encourage the herbs to soak up more water.<br />
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And, if anyone knows a great tip for prolonging the life of basil, please, please share. Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-16257058814956742682013-02-27T15:06:00.000-05:002013-02-27T15:06:07.328-05:00tea time and a must readGrowing up, drinking tea was a special treat and usually reserved for when we had guests. My sisters and I had special decorative tea cups from which we could sip our black-tea-that-was-mostly-milk.<br />
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<br />
I can't remember when we were deemed old enough to drink it straight up and on a regular basis. Certainly by the time I was 16 and we moved to English. Because you know the British love their tea time. And their cookies. We all gained at least 5 pounds that first month there. Eating cookies every night after dinner will do that to you. But I digress...<br />
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Before pregnancy, I drank mostly caffeinated tea - Earl Gray and Mango loose leaf were my favorites. Then I switched to decaf with my first pregnancy and never switched back to regular.<br />
<br />
But all that changed when a friend prompted me to look into the decaffeination process. You can read about it <a href="http://en.wikipedia.org/wiki/Decaffeination">here</a> (it's not the must read I mentioned above). So now I'm developing a taste for herbal teas which are naturally caffeine-free. Particularly rooibos (pronounced "roy-boss).<br />
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And because tea is an industry where workers can be exploited, I've committed to buying fair trade teas.<br />
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Like this one.<br />
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I found this box and a vanilla almond flavor one at a discount grocery store where I shop. Naturally caffeine-free + fair trade = a gift from God.<br />
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<blockquote style="background-color: ###bdd88c; border: 2px dotted #666; padding: 30px;">
<b>And now for the must read.</b> Put on a pot of herbal, fair trade tea, or another warm beverage of your choosing and pull up a chair. It's an <a href="http://www.nytimes.com/2013/02/24/magazine/the-extraordinary-science-of-junk-food.html?ref=magazine&_r=0">article from the New York Times</a> on how the packaged food industry manipulates their products to get us eating and buying more. Please consider reading it and passing it along to others whom you know and love.</blockquote>
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<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-41789079066295172362013-02-26T17:04:00.000-05:002013-02-26T17:04:21.340-05:00raw & roasted saladLast night we had this for dinner:<br />
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Yum!<br />
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A perfect combination of summer and winter in one bowl. Inspired by the "Rip's Roasted Salad" recipe from the <a href="http://engine2diet.com/">Engine 2 Diet</a> book. <br />
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And the best part for a mom of four children who maddeningly do not like the exact same things to eat? Completely customizable to your family's tastes and favorite veggies.<br />
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The second (and third) best parts? Super easy to prepare and lends itself to leftovers.<br />
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Check, check and check.<br />
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The recipe below is for the salad I created last night. Additional ideas for raw and roasted ingredients can be found in the recipe footnotes box. <br />
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<b>Raw & Roasted Salad.</b> Serves 6. Here we go:<br />
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<b>raw ingredients:</b><br />
romaine lettuce<br />
kale <br />
mandarin or naval oranges<br />
small red pepper, diced<br />
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<b>roasted ingredients:</b><br />
2-3 sweet potatoes for sweet potato fries<br />
1 head of cauliflower<br />
2 stalks of broccoli<br />
1-2 handfuls of frozen green beans<br />
1-2 onions, sliced into thin rounds<br />
1 cup of frozen corn<br />
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<b>Roasting instructions:</b><br />
1. Preheat the oven to 350 degrees.<br />
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2. Peel 1-2 sweet potatoes (or more if you want leftovers). Cut into classic fry shape. Spread over parchment paper and sprinkle with cinnamon and chili powder. Cook for 1 hour flipping the fries at least once to ensure even cooking. If desired, cook a little longer to achieve a thicker skin on the outside of the fries.<br />
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3. (optional for the cauliflower): Dilute 2-3 tablespoons in approximately 1/4 c almond milk. Season to taste with garlic powder. I didn't measure the ingredients as I was doing this - sometimes I like to live on the wild side when I'm cooking. ;) Toss cauliflower to coat in the mixture.<br />
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4. In the last 15 minutes of cooking the sweet potatoes, put the cauliflower, broccoli and onions in the oven until the cauliflower and broccoli are fork tender and the onion begins to caramelize. <br />
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5. 10 minutes before the other veggies are roasted, pop in the green beans and corn to defrost.<br />
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6. Cool roasted veggies slightly so they don't wilt the lettuce then toss together with the greens and add your favorite salad dressing (see recipe footnotes).<br />
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<blockquote style="background-color: ###bdd88c; border: 2px dotted #666; padding: 30px;">
<span style="font-size: large;">Recipe Footnotes</span><br />
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<b>Suggested dressing: Orange Hummus Dressing</b> (also from the Engine 2 book)<br />
I really liked this sugar- and oil-free dressing - the ginger pairs well with the warm veggie flavors.<br />
3T hummus<br />
2T balsamic vinegar<br />
3T fresh orange juice<br />
1 tsp prepared mustard<br />
1/2 tsp fresh, minced ginger<br />
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Mix all ingredients well. Makes enough for two large salads.<br />
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<br />
<b>other raw ingredient options</b>: <br />
your favorite raw greens<br />
mango<br />
shredded carrot<br />
sunflower seeds (raw) <br />
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<b>other roasted ingredient options:</b><br />
potatoes<br />
diced butternut squash<br />
carrots<br />
eggplant<br />
mushrooms</blockquote>
Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-49073131869151641492012-07-25T09:34:00.000-04:002012-07-25T09:34:07.512-04:00my go2 saladEver since we began are whole foods, oil-free vegan journey a couple of months ago, I've spent <i>a lot</i> of time in the kitchen. And away from the kitchen planning what I need to make in the kitchen to satisfy six different palettes.<br />
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So whenever I find a simple recipe which takes little thought and time to put together, I celebrate.<br />
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My go2 salad is like that. I've acquired quite a taste for kale (which, I've read should never be cooked) and may favorite way to prepare it is with my go2 dressing and sprinkled with pumpkin seeds. It's a boost of iron in a bowl.<br />
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Three cheers for simplicity and three ingredients (once the dressing is mixed of course)!<br />
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So what are your favorite simple recipes?<br />
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<div class="hrecipe f11">
<div class="fn single_recipe_header" style="color: #c50707; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
Go2 Dressing</div>
<img alt="" class="photo" src="http://www.recipage.com/images/user1789/1343220480/recipe_image.jpg" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: #6b6b6b; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Andrea</span></div>
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<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 5</span></div>
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<span style="font-weight: bold;">Keywords:</span> blender salad oil free vegan nutritional yeast mustard balsamic vinegar hemp </div>
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6029445</div>
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Ingredients<span class="single_recipe_text" style="color: #6b6b6b; font-size: 14px;"> (3-5 individual servings)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: #6b6b6b; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">6 T nutritional yeast</li>
<li class="ingredient" style="margin-bottom: 3px;">3 T soy sauce (or tamari)</li>
<li class="ingredient" style="margin-bottom: 3px;">3 T mustard</li>
<li class="ingredient" style="margin-bottom: 3px;">6 T balsamic vinegar</li>
<li class="ingredient" style="margin-bottom: 3px;">3 T agave (or maple syrup)</li>
<li class="ingredient" style="margin-bottom: 3px;">3 T wheat germ (or hemp or a hemp/wheat germ mix)</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #c50707; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<div class="instruction">
Place all ingredients in a jar and stir until combined.</div>
</div>
<div class="single_recipe_text" style="color: #6b6b6b; font-size: 10px; text-align: center; width: 100%;">
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</div>Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-6965837904034506632012-07-17T16:03:00.000-04:002012-07-17T16:03:41.604-04:00new recipe hosting siteI found a great site for hosting recipes last week. So excited because it has searchable features and can help me keep better track of the recipes we like in one spot.<br />
<br />
Here's a recipe I entered today: <br />
<div class="hrecipe f11">
<div class="fn single_recipe_header" style="color: #c50707; font-size: 18px; margin: 5px 5px 5px 0px; padding: 0;">
chocolate molasses cookies</div>
<img alt="" class="photo" src="http://www.recipage.com/images/user1789/1342552831/recipe_image.jpg" style="clear: both; float: left; padding: 0 10px 10px 0; width: 40%;" /><br />
<div class="single_recipe_text" id="author" style="color: #6b6b6b; font-size: 15px; margin: 5px 5px 5px 0px; padding: 0;">
by <span class="author">Andrea</span></div>
<div class="single_recipe_text" style="color: #6b6b6b; font-size: 12px; margin: 8px 4px 4px 4px; padding: 0;">
<span style="font-weight: bold;">Prep Time:</span><span class="preptime"> 10-15 minutes</span></div>
<div class="single_recipe_text" style="color: #6b6b6b; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Cook Time:</span><span class="cooktime"> 45 minutes</span></div>
<div class="single_recipe_text" style="color: #6b6b6b; font-size: 12px; margin: 4px; padding: 0;">
<span style="font-weight: bold;">Keywords:</span> bake dessert vegan oil free molasses chocolate apple sauce maple syrup cookie </div>
<div id="get_media_div" style="max-height: 100px;">
<div id="recipe_id_div" style="display: none;">
6029016</div>
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<div id="ingredients">
<div class="single_recipe_header" id="ingr_header" style="color: #c50707; font-size: 18px; padding: 0; text-decoration: none;">
Ingredients<span class="single_recipe_text" style="color: #6b6b6b; font-size: 14px;"> (20-24)</span></div>
<ul class="single_recipe_text" id="ingr" style="color: #6b6b6b; font-size: 14px;">
<li class="ingredient" style="margin-bottom: 3px;">3/4 c. buckwheat flour</li>
<li class="ingredient" style="margin-bottom: 3px;">3/4 c. oat flour</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c. unsweetened cocoa powder (fair trade if possible)</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tsp ground cinnamon</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c. unsweetened applesauce</li>
<li class="ingredient" style="margin-bottom: 3px;">1/2 c. pure maple syrup</li>
<li class="ingredient" style="margin-bottom: 3px;">1/4 c blackstrap molasses</li>
<li class="ingredient" style="margin-bottom: 3px;">1 tsp baking soda</li>
<li class="ingredient" style="margin-bottom: 3px;">1 1/4 tsp boiling water</li>
<li class="ingredient" style="margin-bottom: 3px;">or use 1 1/2 cups of whole wheat pastry flour</li>
</ul>
</div>
<div id="instructions">
<div class="single_recipe_header" id="inst_header" style="color: #c50707; font-size: 18px; padding: 0; text-decoration: none;">
Instructions</div>
<div class="instruction">
Combine flour(s), cocoa powder and cinnamon in a bowl. In a separate bowl, combine applesauce, maple syrup and molasses. Dissolve baking soda in the 1 1/4 tsp boiling water.</div>
<div class="instruction">
Alternate adding the molasses mixture and the dissolved baking soda to the dry ingredients. Stir until just combined.</div>
<div class="instruction">
Place in refrigerator for at least 20 minutes or until firm.</div>
<div class="instruction">
Line a cookie sheet with parchment paper.</div>
<div class="instruction">
Two options for making the cookies: Either use a soup spoon to drop cookie dough onto parchment paper. Or, roll cookies into balls and then place on parchment paper.</div>
<div class="instruction">
Bake @ 250 degree for 45 minutes or until set. (I use lower temperature cooking because of what happens to food cooked about 300 degrees F).</div>
<div class="instruction">
Parchment paper tip: instead of throwing it away, consider folding it and storing it in the freezer until next time you made a batch.</div>
</div>
<div class="single_recipe_text" style="color: #6b6b6b; font-size: 10px; text-align: center; width: 100%;">
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</div>Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-89713735479139114822012-07-16T09:38:00.000-04:002012-07-16T09:38:53.864-04:00the reality of raising kids vegan"Kid friendly."<br />
<br />
"Kid pleasing."<br />
<br />
"Your kids are going to love it."<br />
<br />
<br />
As a parent who is trying to find new, whole foods vegan recipes, these phrases are hot buttons. A meal that my kids will love and ask for seconds? And one that meets our plant-powered menu requirements? Yes, please.<br />
<br />
Yet time and again, I've been disappointed by these self-professed "kid-friendly meals." Because more often than not, unless it's a cookie, one or all of my children do not, indeed, like said kid-friendly meal.<br />
<br />
And then I begin to wonder if there is something "wrong" with my children, because, according to the cookbooks, my children should enjoy this way of eating. So if they don't enjoy it, then where are we going wrong?<br />
<br />
<b>But here is what I'm learning: </b><br />
<br />
1. Three-quarters of my children acquired a taste for eating meat, dairy and oils, refined flours and sugars because that is what we served alongside a healthy dose of fruits, grains and veggies. I wish we had started this vegan journey from when they were infants. Perhaps it would have made things easier. But in the meantime, I need to accept that it may take some time before they acquire a true love of most things vegan.<br />
<br />
2. My children are individuals with unique tastes. It still surprises me that four children who came from the same genetic pool could have such diverse palettes. It would be so much easier if they all liked and disliked the same things. But the reality is they don't.<br />
<br />
3. I need to stop being taken in by the kid-friendly promises. My children (or at least one of them) will love a "kid-friendly" meal if it contains the foods they already like combined in a manner which is familiar. <br />
<br />
4. I do not like brussel sprouts. I have never liked brussel sprouts. Well, there was that one incident when a brussel sprout tasted much like a water chestnut, but the experience has yet to be duplicated. Therefore, it's possible that my children will have certain foods which they will never learn to like.<br />
<br />
5. I have most success with a meal if it allows my family to cater to their own tastes. For example, having a variety of toppings in the middle of the table for salad, pasta salad, baked potatoes, burritos, etc. and letting each person add as desired. Now <i>that</i> is family friendly!<br />
<br />
<br />
<b>If like me, you're also struggling to find meals which please your family's palette's here are some ideas:</b><br />
<ul>
<li>Use the "create-your-own" strategy as much as possible. Have a sampling of fruits, veggies, grains, nuts, seeds, sauces etc. as appropriate for the meal served. I do the same for pizza night, except I put together individual pizzas catered to each person's topping requests.</li>
<li>Make a list of the foods/meals each of your children likes. Then when you're planning out a meal, it's easier to remember who likes what.</li>
<li>I find it saves mental energy in meal planning to designate a few nights a week to a specific type of food, e.g. pizza night, pasta night and my favorite, what-have-you (WHY) night - where everyone gets what they like from what's available in the fridge/panty, which means no cooking for me and fun for them!</li>
<li>Check out some of these great ideas and resources available through the Engine2 Diet blog: Like <a href="http://engine2diet.com/the-daily-beet/a-week-of-faq-day-2-what-about-my-kids/">this one</a> and <a href="http://engine2diet.com/the-daily-beet/plant-strong-kids-summer-series-week-2/">this summer series</a>.</li>
<li>One idea I'm going to try is repurposing egg cups into taste testers. When I want my children to try a new dish or sauce, I'll put it in the egg cup with the agreement that they need to try that amount. If they like it they can have more. If they don't, then I haven't wasted a plateful of food.</li>
<li>Another idea I want to try (based on something I saw in Family Fun magazine) is to make up "food critic" sheets. The idea to to let my children evaluate the foods they are trying based on taste, texture and appearance and rate the items.</li>
</ul>
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-79056587667494262832012-07-13T07:34:00.000-04:002012-07-13T07:43:06.234-04:00what to eat when summer sweltersHigh temperatures + high humidity beg for foods which naturally cool our bodies. I made the following two recipes the other week when we were in the middle of a heat wave. With another one on the way, I think I'll be making them again...<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6W_cNQBhdVTVFFqOSROo4tMycbim32lhZ8AFneMVWdT_tFg07VqnkaJlbaI8lQJrwmVWccVrBcQrVSVL3iVHKYiGYvnXyhioPAyeN4U955S9uwl5s5vqcGeC4c0lkVoNMJYYOnzQv4nE4/s1600/berry+watermelon+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6W_cNQBhdVTVFFqOSROo4tMycbim32lhZ8AFneMVWdT_tFg07VqnkaJlbaI8lQJrwmVWccVrBcQrVSVL3iVHKYiGYvnXyhioPAyeN4U955S9uwl5s5vqcGeC4c0lkVoNMJYYOnzQv4nE4/s400/berry+watermelon+salad.jpg" width="400" /></a></div>
<br />
<div style="color: #990000;">
<b>Berry Watermelon Salad</b></div>
This was a fun salad to do and one all the kids enjoyed and it's easy to adapt to the tastes of your family if the watermelon-strawberry-kiwi recipe doesn't appeal. I served it over crisp greens and prepared a simple strawberry "dressing" (technically, it was just a thinner smoothie).<br />
<br />
<b>Ingredients:</b><br />
watermelon<br />
strawberries<br />
kiwi<br />
salad greens<br />
<br />
strawberry dressing<br />
options for more adventurous palettes (my 4 chickadees aren't there yet :) ): red or sweet onion slices, fresh chopped basil<br />
<br />
<b>How to put it together:</b><br />
For a fun, dish-free alternative, use half of a watermelon for your bowl. Using a melon baller (I used a metal coffee scoop!), scoop out watermelon flesh. Wash strawberries and cut into halves. Peel and slice kiwi into rounds. Mix the melon and berries together and place in bowl. Surround with kiwi slices. Serve over salad greens.<br />
<br />
<b>Dressing:</b><br />
I've been experimenting with fruit-based salad dressings to encourage my children to enjoy eating salad. Since they've rejected a great number of tasty (to me) dressings, I've settled on creating smoothie-like dressings. Not very sophisticated, but so simple and sometimes you just need to run with what works for your family.<br />
<br />
For the berry watermelon salad, I placed about 1 cup of defrosted* strawberries in a food processor with a teeny bit of maple syrup to up the sweetness just a little. Gave it a whirl and done! For added sophistication, add some balsamic vinegar and cracked black pepper to taste.<br />
<br />
Other fruit smoothie salad dressing ideas: raspberries, mango/pineapple juice/orange juice, gingered peach<br />
<br />
<br />
*I've found defrosted fruit to work well since it blends smoothly without needing to add water or another liquid. <br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y1z2WwbmiFfZXjZ_xLEZqb9MBoKkirmrlcm4rWyq9VH1_1V2HNCkBVhqsd3aMQSlu6gBDy-Q02mFuhEarfG0TqTPyhNudR7tMSgrMvcvABYiKoITiQ0POlPE-H5wB2beAyjO3hHoFsMd/s1600/raw+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Y1z2WwbmiFfZXjZ_xLEZqb9MBoKkirmrlcm4rWyq9VH1_1V2HNCkBVhqsd3aMQSlu6gBDy-Q02mFuhEarfG0TqTPyhNudR7tMSgrMvcvABYiKoITiQ0POlPE-H5wB2beAyjO3hHoFsMd/s400/raw+pizza.jpg" width="400" /></a></div>
<br />
<div style="color: #990000;">
<b>Simple Raw Pizza Slices</b></div>
Perfect for garden fresh tomatoes. Serve as an appetizer or as a side dish.<br />
<br />
<b>Ingredients:</b><br />
fresh tomato slices<br />
oil-free, tahini-free hummus<br />
chopped fresh basil<br />
pine nuts<br />
<br />
<b>How to put it together:</b><br />
Slice tomatoes and spread with a generous layer of hummus. Top with pine nuts and chopped basil. Arrange on a plate and you're finished. So simple and so good. Have fun experimenting with you other favorite plant-based pizza toppings: eggplant, fresh oregano, olives, green/red peppers, diced onions<br />
<br />
<br />
<b>Keeping it in perspective:</b><br />
And though I enjoy the refreshing foods God provides on this earth, may I rejoice over this, His eternal promise: "I will refresh the weary and satisfy the faint." <a href="http://www.blogger.com/goog_2028412575">Jeremiah 31:25 NIV 198</a><a href="http://www.biblegateway.com/passage/?search=Jeremiah+31:25&version=NIV1984">4 </a><br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-6395954569841288952012-06-26T16:47:00.000-04:002012-06-26T16:47:08.284-04:00100% whole wheat bread recipes (vegan & oil-free)Since starting this new way of eating, I've had a much harder time finding recipes that fit these three important criteria:<br />
<ul>
<li>vegan (V)</li>
<li>oil-free (O)</li>
<li>tasty (T)</li>
</ul>
And when it comes to bread, it's even harder to find recipes containing 100% whole grain ingredients because apparently, you can still call bread "whole wheat" even if it contains highly processed white flour (tasty though it may be).<br />
<br />
Yes, I could simply buy bread, but though it may save time and effort, 100% whole grain, VOT bread is not cheap. Especially for a family of six. And I've been making my own bread for a few years now anyway.<br />
<br />
So, I asked my friend Google to track down a recipe or two that met my stringent requirements. He came back with a few that were VOT but were not 100%. I could clearly see he needed a little more direction. Together, we finally found what I'd been looking for. And, here they are in case you, too, are in need of 100% whole VOT bread.<br />
<div style="color: #cc0000;">
<b><br /></b></div>
<b style="color: #cc0000;">100% whole wheat, vegan, oil-free bread</b><br />
<i>The first is for one large loaf of bread (or two smaller ones). For the life of me, I couldn't find the original site where I discovered it and in an oversight, failed to bookmark the page. This may have been posted on the <a href="http://www.engine2diet.com/">Engine2</a> <a href="http://engine2diet.com/forum/">discussion board</a>. If this sounds like a recipe you saw on another site or posted yourself, please let me know so I can give credit where it is due.</i><br />
<br />
24 oz warm water (not too hot or it will kill the yeast)<br />
1 tsp salt<br />
1 T honey<br />
2-3 T dry active yeast (I use 3 yeast packages)<br />
1/2 c vital wheat gluten<br />
6 c. whole wheat flour<br />
<br />
Mix the water, salt, honey and yeast together with 2 cups of flour, then let it sit for 10 minutes or until bubbly. (If you're mixing by hand, use a glass or ceramic bowl. If you're using a mixer, make sure you transfer the dough into a glass/ceramic bowl for the rising time.)<br />
<br />
Add the wheat gluten to the mixture, then add in the remaining 4 cups of flour. You may need to knead in the last cup.<br />
<br />
Knead for 6-10 minutes by hand or using a bread hook on your mixture. (Unless you have a machine specifically designed for kneading dough, you may want to knead by hand or risk burning out the motor on your standard mixer.)<br />
<br />
Cover with a slightly damp cloth and let the dough rise for one hour or until nearly doubled.<br />
<br />
Transfer dough to bread pan(s). (I use coconut oil to lightly grease mine, as a highly saturated fat it is more stable for cooking at high temperatures, therefore, less likely to be converted to a trans fat which is what might happen if you use a poly- or monounsaturated fat or cooking spray).<br />
<br />
Let the dough rise in the pan(s) until it forms a nicely domed top.<br />
<br />
Bake for 30 minutes at 375 degrees or 1 hour 10 minutes at 275 degrees. Why the difference? I've been doing some research on what cooking at high temperatures does to food. But that's a whole other article.<br />
<br />
<br />
<div style="color: #cc0000;">
<b>100% whole wheat, oil-free, vegan pizza dough</b></div>
Again, I failed to bookmark this recipe, but I did adapt it slightly. I usually double this recipe to feed our family of six.<br />
<br />
2 1/2 c. whole wheat flour<br />
2 1/4 tsp. (one package) of dry active yeast<br />
3/4 - 1.5 tsp. salt<br />
1 c. warm water<br />
1 T vital wheat gluten<br />
1 T dairy free milk<br />
<br />
Combine 2 cups of the flour with the remaining ingredients. Add in remaining flour slowly, stirring/kneading it in until the dough is smooth, elastic and no longer sticky. Knead for 5 minutes. Cover with a slightly damp cloth and let it rise for about 1 hour. Roll out to desired thickness. If a thicker, bready crust is desired, let it rise an additional 10 minutes.<br />
<br />
Two options for baking:<br />
1. Add toppings and bake on a greased baking sheet or one dusted with cornmeal at 500 degrees for 10-15 minutes.<br />
<br />
2. (This is the one I currently use) Bake crust (no toppings) at 275 degrees for 30-35 minutes. Add toppings and bake for another 30-40 minutes. As with the bread, I take this approach because I'm experimenting with low-temperature cooking.<br />
<br />
<br />
<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-54685529296722331982012-06-25T17:53:00.003-04:002012-06-25T17:59:56.682-04:00name change<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg047d7g9cwDuSMOPWNEi74NOTUjeVIeXUMiOCsn_MmfX7VIKRBUox1yf-gOHna90jJzJFqBHhdVu2ZzX5ue9BgRC2dp_g3b0LVd2tebIBCBYew_hCubZPkBr9zhUDagUuVTkYxg8bQeGXs/s1600/ce+avi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg047d7g9cwDuSMOPWNEi74NOTUjeVIeXUMiOCsn_MmfX7VIKRBUox1yf-gOHna90jJzJFqBHhdVu2ZzX5ue9BgRC2dp_g3b0LVd2tebIBCBYew_hCubZPkBr9zhUDagUuVTkYxg8bQeGXs/s1600/ce+avi.jpg" /></a>As you may have noticed if you've visited here before I've changed the name of the blog. I realized it's hard not to write about Jesus since my life is entwined with His. So I wanted a place which better reflected this. "The Adaptable Vegan" will still be there in the "blogger" tab for another week or so and then I'll make the final change.<br />
<br />
As I find the time, I'll write a post about why I chose this new name.<br />
<br />
<br />
*pear image was found <a href="http://office.microsoft.com/en-us/images/">here</a>.Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0tag:blogger.com,1999:blog-2778708747923555244.post-19238604436975662392012-06-23T07:00:00.000-04:002012-06-23T07:00:10.193-04:00trial and error: sprouting chick peasAfter 30+ years of growing up with and cooking a standard American diet, I'm now challenged to learn how to cook in a whole new way using only plant-based sources (& no oil!).<br />
<br />
This mean <b>a lot</b> of trial and error.<br />
<br />
So I thought would be valuable to record here to hopefully save some of you the same mistakes I've made.<br />
<br />
<b><span style="color: #cc0000;">First up:</span> sprouting chick peas</b><br />
<br />
Going "raw" is a recent food trend. In doing some research on it, I can see why it's appealing if you're looking to feed your body with the healthiest, most nutrient dense foods that God has given us. Which I am. But I'll leave the benefits of raw eating for another blog post or several.<br />
<br />
One of the raw foods techniques is to sprout seeds and grains. It seemed easy as that's required is organic seed/beans/grains, a jar, cheesecloth, elastic band and water.<br />
<br />
I decided to start with chick peas so I could make "raw" hummus.<br />
<br />
The sprouting process when well and was super simple. It was even fun to see the chick peas begin to sprout.<br />
<br />
But then I tried one. It was gross.<br />
<br />
Maybe gross is too strong of a word. Actually it tasted similar to a raw green pea (which I like), so maybe the problem was that it tasted very different from a cooked chick pea.<br />
<br />
I ended up pitching the batch. I highly doubted anyone in my family would enjoy eating them, even knowing they would be super healthy. Because I've yet to get my children to eat anything solely on the basis that it's good for them.<br />
<br />
If I ever do, I'll write a book and tell you my secret.<br />
<br />
Until then I'll just try to keep our contributions to the garbage and compost pile to a minimum.<br />
<br />
By the by...if you do know of a tasty recipe requiring sprouted chick peas, I'm all ears.<br />
<br />Andreahttp://www.blogger.com/profile/16638967563027741043noreply@blogger.com0