THIS SITE HAS MOVED!

crimsonsaladoldblog1

A vibrant and refreshing salad to help usher in the spring season. . .

To read the blog post and see the recipe, please come on over to my new blog home, Diet, Dessert and Dogs!  Just click here. 

There’s also a great giveaway over there you might like to find out about. . .  :)

© 2009 Diet, Dessert and Dogs

Please Standby

March 11, 2009

I’m going to be dashing around town for the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), and then my friend Babe is coming to town tomorrow, so I won’t have much time for cooking (except for other people, that is). 

When we were undergraduates, my friend Babe had a roster of what she called “permadates.”  These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc.  She’d call up the permadate and he was always happy to receive a free meal, free booze, and maybe some dancing in exchange for allowing Babe hang on to his rippled bicep and elbow for the evening.  A win-win!

I think the same concept extends to foods as well.  Don’t we all have our own favored dishes, the go-to recipes that we whip up when we need something that will impress, will look good and taste good–and which won’t expect any “favors” at the end of the evening?  These are the “permadishes,” the old standbys that never disappoint.

I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week.  A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds and pumpkin seeds everywhere. 

Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable for the ACD.  These are great for anyone who’s battling candida, but even more, for anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well. 

Until I cook again, I’ll leave you with some of these reliable favorites.  Nothing like a good permadish to get you through a busy week!

ecleancpaw1

Mum, how about considering us permadogs?  You know you can count on us.  And of course I always rely on my big sister to take good care of me, too.” 

“Aw, zip it, Chaser–you’re making me blush.”

chaserkisselsie

A Bowl Lotta Love

March 4, 2009

Diet, Dessert and Dogs has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking!  (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!]

1stbowl51

[Base of rice and buckwheatsautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]

I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.

Well, I admit it, I’m as guilty as the next gal.  Ten days away from the DDD home base had me reflecting often on this whole notion of self-love.  Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following: 

  • how much I miss blogging when I’m away.  I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and  prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously.  In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away).  Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
  • how many different ways one can answer the same exam question (more than you might think, but not quite as many as the meaning of life, the universe and everything).
  • how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it!  (more on that anon).
  • how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
  • how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home).  And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
  • why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.

3rdbowl4

[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]

Yes, folks, it’s time to focus on the “diet” portion of this blog yet again. 

When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead.  Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.  

I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD).  I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it).  But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?). 

I’m going on an anti-candida diet so I can be healthy.  So I can move more easily, and feel comfortable in my own body.  So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this:  treating my body, mind and spirit with the kindness, reverence, and care it deserves.)  So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **

My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on  this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).

To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize.  After all, I’ve tried more than a few times to cut chocolate and sugar from my life.  Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).

And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare.  If I play my screens right, you folks will barely notice a difference.

2ndbowl21

[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]

The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next).   Rice or noodle bowls are a great place to start.

4thbow3

[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]

Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America.  There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.

My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies).  I was amazed at how satisfying–and how filling–a clean, healthy bowl can be.  The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).

In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige. 

With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy.  And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.  

The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces.  Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.   

**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be!  I have no intention of actually losing that much.  Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.

Tahini-Miso Sauce

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

4thbowl21

Almond and Curry Sauce 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

2ndbowl1

Orange Fig Sauce

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

3rdbowl3

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

© 2009 Diet, Dessert and Dogs

DIET, DESSERT AND DOGS HAS MOVED!

If you’re reading this, you’ve landed on the old site.  Please visit the shiny new Diet, Dessert and Dogs by clicking here.

As always, thanks for reading.  I look forward to hearing from you on the new site.

(“Um, Mum, we are coming with you, aren’t we?  Because (and sorry to have to tell you this), we actually have more fans on this blog than you do.”)

 

remoulade2

[Dig that romantic lighting in this photo!]

I have a new love, and it’s not the HH.

(“What?  Mum, you’re not getting a divorce, are you?  Because who’s going to walk us in the morning if Dad is gone??“).  Now, before I go and scare The Girls, I should specify that I’m not referring to a human object of my affection. I’m talking about a new food-related amore: celeri rémoulade.  (“Phew! Mum, you really shouldn’t scare us that way. We’re very sensitive, you know.”)

Let me backtrack a bit and explain.  Even though the HH and I do celebrate Valentine’s Day, for the past few years we’ve done so a day or two after the fact, in order to avoid the  too-crowded-too-expensive-too-mushy restaurant crowds who seem to roll out like fog off a San Francisco pier all on that one day. Last year (the first V-day to occur after I started writing this blog), I broke all previous records and assembled a multi-course, ultra-extravagant, über-romantic and oh-so-dirty dinner (no, no, no, that would have scared the dogs even more than a breakup! We’d never offend their delicate sensibilities that way. I meant “dirty” as in, “generating a lot of dirty dishes,” silly!).  I vowed that this year, we’d move to the other end of the spectrum, with a simple,  quick, yet equally delectable meal. (“Thanks, Mum.  That divorce scare was more than enough for one day.”)

I’d actually chosen the appetizer over a month ago, after reading about celeri rémoulade on Molly’s blog.  Her description was so alluring–rapturous, almost–citing the “clean, fragrant crunch of celery root, and the alchemy of mayonnaise and Dijon mustard. . . . somewhat rich [with a] flavor [that's] light, bright, even hungry-making, a perfect start to a meal,” that I knew I had to try it out. The only glitch, of course, is that traditionally, the dish contains copious amounts of both mayonnaise and yogurt (the vegan versions of which are a tad too processed for my liking). Never mind; I decided to deal with that later. 

For the main course, I considered a recipe for Tempeh Stroganoff I’d found in an old (October 2007!) issue of Vegetarian Times

[11:32 AM.  Ricki and the HH sit at the kitchen table, sipping tea and nibbling on muffins.  The Girls lie on the carpet in front of the fireplace, Chaser sprawled with her belly facing the fire, while Else lies curled in a ball.]

Ricki:  How about this tempeh stroganoff from Vegetarian Times?

HH:  No.

Ricki: But it sounds delicious! And it’s even gluten-fr–

HH: Uh-uh.  No.  Nada. No way.  Nein. [As if to remind Ricki of a forgotten promise]: No tofu.

Ricki: But it’s not tofu.  It’s tempeh. 

HH: Tempeh, tofu–same difference.  No soy products.

Ricki:  [pouting] Well, but, this is what I want for dinner!

HH: Okay, fine. I’ll make a steak and have the stroganoff as a side dish. 

Ricki: That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

Okay, I didn’t really say that.  But I did think it.  Here’s what I did say:

Ricki: Well, in that case, I think I’ll make it with these fabulous tempeh meatless balls that I read about on Happyveganface.

HH: Still not eating it.

Me:  That’s fine, HH.  But just because you’re cooking your own steak doesn’t mean you don’t have to help me make the stroganoff.

HH:  Okay. 

Ricki:  That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

We figured we could whip up the stroganoff in under an hour (bake the meatballs while I made the sauce; julienne the celery root while the stroganoff simmered), having time to leisurely prepare the meal ensemble while listening to some Rodrigo, exchange good-natured banter, toss cashews to The Girls and sip our favorite bargain basement champagne, sort of like we used to do in the early days of our relationship. We’d have the early part of the day to relax in our jammies, peruse the newspaper, play with The Girls, check favorite blogs, and so on.  Perfect!

After a chillaxing day (browsing the paper, taking The Girls for a trail-walk, visiting the workout club–how ya doin’, burly guy with the black knee socks?  Nice to see you again, septuagenarian couple with the matching T-shirts!  Nice day, isn’t it, bleached blonde with the flirty giggle!), we finally turned to dinner. 

Perhaps I should have planned this “easy peasy” meal just a tad more carefully.  (Of course, by the time I got round to cooking, I was semi sloshed on Segura Viudas, which may have contributed to my somewhat inefficient kitchen artistry–but still).  

First, I discovered that the cashews (the main ingredient in the homemade sour cream) required an hour’s soaking, which set our prep time back by an hour.  No problem: I’d whir together some homemade vegan mayonnaise (I used the recipe in Cozy Inside, but this one sounds just as good) and whip up the meatballs while the nuts soaked. Then, I’d quickly prep the sour cream and throw together the stroganoff while the HH grilled his steak.  We’d be done and ready to dig in by 7:00 PM at the latest.

[7:00 PM. Having forgotten about the initial chopping and sautéing involved, Ricki is still mixing ingredients for the meatballs.  Sounds of rumbling tummies can be heard in the background.]

HH:  So, um, what’s our ETA for dinner?

Ricki: Well, I’ll just pop these meatballs in the oven–I couldn’t bear to fry them–and then make the mayo and sour cream, and then I can whip up the stroganoff, and then the celeri rémoulade, oh, and then I guess we should think about dessert–

HH:  I thought this was going to be a quick and easy dinner.

Ricki [pouting]:  Well, now, I suppose it HAS been easy for YOU, hasn’t it, Mr. Lazypants?  I mean, I’VE done all the work so far, I’m standing here covered in onion juice and flour and cashew crumbs, and YOU’VE been sittng there all day reading the paper and playing with the dogs, sipping your champagne, now, haven’t you??  Well, I wouldn’t be complaining right about now if I were you, mister, you’d better watch yourself, or else—

HH:  Um, well, I’m actually happy to help.  Just tell me what to chop.  Oh, and here’s your Valentine’s Day present [brandishing chocolate].

Me:  Oh, that’s why I love you, sweetheart!  Happy Valentine’s Day! Kiss kiss squeeze squeeze hug hug. . .

Ultimately, we didn’t sit down at the table until well after 8:00 PM (have you ever julienned a celery root by hand??? Insanity, I tell you–sheer insanity).  But the results were well worth it.  The celeri rémoulade was, as Molly promised, fresh, crisp, light, and entirely irresistible.  I really did fall in love, and ate two servings before even thinking about my stroganoff.

The main course, too, offered a winning combination of succulent, filling meatless balls atop a plate of velvety, herbaceous sauce. It practically hummed its smooth melody of rich, sour cream and savory, toothsome mushrooms.

It may have been more complex than anticipated, and it may have taken six times as long as anticipated, and it may have been cobbled together from seven different recipes intended for seven other purposes. . . but this meal was remarkable all the same. 

After all, who ever said the road to true love was an easy one?

In case you’d like to reproduce the meal yourself (if you happen to have three and a half hours to spare some weekend), here’s how I assembled it.

And since celery root is available in Ontario in February, this post is my submission to Maninas’s event, Eating with the Seasons, for February. 

Vegan Celeri Rémoulade

adapted from Orangette

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

remoulade1

Meatball Stroganoff (GF option)

based on a recipe in Vegetarian Times, October 2007

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 stroganoff2

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

 Last Year at this Time

: Juicy Cuisine and Crunchy Granola

© 2009 Diet, Dessert and Dogs

Winners!

January 31, 2009

Well, the results are in and we have our winners of the Ritter Sport and Sweet Freedom goodie pack contest! 

sugarfreesugarcookie1

Here’s how I selected them: First, I went to Random.org and asked for 6 random numbers between 1 and 120.  Then I went through the numbers in the order they appeared in the random list.  The first entry from Toronto won the baked goods; after that, everyone else (whether from Toronto or not) won a Peppermint Ritter Sport. 

ritterpeppermint1

I’ve copied and pasted the list here.  I’m afraid I don’t know how to capture the screen exactly as it looks on the Random. org page (can anyone help me with that?), but I promise that this is the actual list that appeared when I hit the “Get Numbers” button.  And if anyone can tell me how to copy the content from the original page onto my blog (for the next contest), I’d be much obliged!

(“Yes, we can vouch four our Mum  because we were in the room while she was on the computer. . . well, okay, maybe we were actually wrestling on the floor at the time, but we trust our Mum.  She always gives us treats when she says she will.”)

Random Integer Generator

Here are your random numbers:

26
19
35
108
29
28

Timestamp: 2009-01-31 14:04:51 UTC

In other words, the winners are:

TA-DA!

19:  Shelby–Ritter Sport #1

26:  VEGAN LISA–YOU WIN THE TREATS!!

28:  Michelle–Ritter Sport #2

29:  Animal-Friendly–Ritter Sport #3

35:  Ellie–Ritter Sport #4

108: Joanne (Apple Crumbles)–Ritter Sport #5

Congratulations to all the winners!  I’ll be contacting you via email.  And if you happen to read this before you hear from me, please email me at dietdessertdogs AT gmail DOT com to get in touch!

This was really a fun contest for me.  I loved reading all the entries, and your enthusiasm was contagious! Thanks, everyone, for entering. 

And as I mentioned before, there will be one contest each month until the cookbook is published, so you can always enter again later for another chance to win!

Have a great weekend (and to my American friends, enjoy the Superbowl–but honestly, does anyone really enjoy the Superbowl??).

Ricki :)

DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT US AT THE SHINY NEW HOME OF DDD, BY CLICKING HERE.

* Or, “Nothing Like Fried Rice, Really, But Still One Darned Tasty Cauliflower Salad”

rawfriedrice

[Sorry about the blur.  I may need to return to my old point-and-shoot until I finally read that new camera manual!]

For those of us fascinated by the topic of food, December is more or less highjacked by baking projects.  Cookies for the cookie exchange.  Bars and squares for the gift tins.  Cakes for the pot lucks.  Croquembouche for the neighbourhood party.  

Taken to its syllogistic conclusion,  the state of affairs in which many of us find ourselves this month would go something like this:

Major Premise: December is filled with many types of baking. 

Minor Premise: All types of baking require taste-testing. 

Conclusion: Therefore, December is filled with all types of  taste-testing  sampling quality control eating–something like 4,287 different sweets, types of chocolate, candy, cookies, fudge, frosting, glazed nuts, trifles, truffles, cakes and pies–thereby creating a massive spike in caloric intake for the month, which will lead to outright neglect of all other food groups and the overindulgence of rich, alcoholic and chocolate-based comestibles during the next four weeks or so, to the inevitable result of chocolate overload and the proverbial 7 pound weight gain over the holiday period. *

Well, given my own propensity to binge on sweets and carbs over the holidays, I thought I’d take some advice I heard dispensed by a dietician on a local CBC radio show the other day about “How Not to Gain Weight Over the Holidays.”

Get a load of this:  the dietician (who shall remain nameless–she probaby wouldn’t want you to know her name after this advice, anyway, but mostly because I can’t actually remember her name) said something to the effect of, “Well, I know that people are always told to eat a meal before going to a party to avoid overindulging, but I find that people will overindulge anyway.  And then they’ve basically eaten two meals, which is really not so good.  So what I suggest is, if you do eat a bit too much at a party, then–and I’d never suggest that you do this on a regular basis–but then you can just skip a meal or two the next day to compensate.  If you follow this plan over the holidays, you shouldn’t really gain any weight.”

Hallellujah!  In a nutshell, here’s December: Pig out.  Fast.  Pig out.  Fast.  Pig out. Fast. Pig Out. Cut back a wee bit.  Pig out. Fast. Drink champagne and kiss a bunch of strangers.

Truly, I don’t think this plan is very wise, but I’m going to adapt it to my own needs, anyway.  During this festive period when I’m more likely to succumb to the siren call of chocolate, I’ve decided to deliberately make the rest of my meals as clean, simple, and vegetable-based as possible.  To wit, Raw Imitation Fried Rice.

I came across this recipe a while ago and then, a few days later, happened upon this version by Veggie Delight.  Since the dish is raw, it’s much easier to digest than a cooked meal, and won’t tax the digestive system the way heavier, fatter meals can. It’s also mostly vegetables with a hint of dressing, which provided me with yet another novel way to incorporate cauliflower, a vegetable I’m otherwise indifferent about, into my diet.

The salad is crunchy and even a bit juicy, with a hint of toasted sesame and just enough saltiness from the tamari to provide a satisfying contrast to the neutral cauliflower. It’s incredibly easy to make and comes together very quickly courtesy of the processor. I thoroughly enjoyed it and could even feel virtuous as I chomped away. 

And it’s the perfect light meal to help you detox between all those tastings of baked goods and treats.

*Okay, so it’s not technically a syllogism.  And the conclusion is drawn from the predicate of the premise rather than the subject (totally illogical).  And (well, according to Giz, anyway) the average weight gain is only 1.5 pounds over the holidays.  As if.

Raw Imitation Fried Rice (aka Cauliflower Salad)

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

rawfriedricetop

Asian-inspired flavors meet light and refreshing salad in this mock fried rice dish.  Makes a great side salad or raw main.  And a sneaky way to include cauliflower!

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

elsieconeheadbed

Yes, it really is the pits, Mum.  It’s also very difficult to lick all the crumbs off the floor with this thing on my head.”

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Last year at this time:  Dog Day: How Elsie Got Named

DIET, DESSERT AND DOGS HAS MOVED! TO VISIT THE SHINY NEW HOME OF DDD, PLEASE CLICK HERE.

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

Who could have ever guessed that our summer would FINALLY arrive on Labor Day Weekend?  The weather this past weekend was glorious: brilliant sunshine, sky entirely unsullied by even a speck of cloud, so blue even the dogs seemed able to perceive its piercing azure, colorblind or no.  The temperature’s been hovering at around 28C (that’s high 80s, my American compadres!), and–best of all–no humidity!  What a perfect way to usher out the summer as students prepare to get back to school tomorrow and parents prepare to shout obscenities at all the extra drivers on the newly traffic-clogged roadways. 

It does seem strange to be bidding summer adieu when it feels as if we never actually had a real summer this year to begin with.  Let’s see: before this weekend, I can recall a total of three sunny days.  And it’s official:  this summer, we surpassed every known record for rainfall in Ontario between June 1 and August 31st. 

And so, to celebrate the late arrival of warmth and to send off the season that never was, I thought I’d present this heavenly soup.  It’s one I mentioned waaaaay back when I ran the last Lucky Comestible series on avocados.  As the warm weather dissipates and the stealthy chill of autumn returns with its crisp sheets in the evenings and dewy sprays of frost on car windows each morning, this is a soup you can make to remind you that, before you know it–a mere 293 days from now–the warm weather will finally return.  That is, if there’s actually a summer next year.

The soup is creamy, rich, and very refreshing after an afternoon in the sun.  It’s also great as a quick dinner if you’ve been taking advantage of one of the rare balmy afternoons left in which you can go outside in just a T-shirt and shorts. 

So long, Oh Blazing Sol of the summer. So long, lush, humective grasses and tomato blossoms, amazonian mint, purple clover and sundry weeds in a multicolored tangle like some crazy knitting basket in my vegetable garden. So long, little Chaser slurping at the hose.  So long, G & Ts on the patio, tan lines on my shoulders, shoes slipped on casually with no socks. So long, coveted, much cherished, far too short and ever appreciated summer weather.

Summer, we hardly knew ya.  Sniff.  Boo hoo.  But now, there’s soup. . .

Oh, and for those of you returning to school tomorrow (or those who’ve just returned this past week)–welcome back!

Chilled Avocado Soup

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE AT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

This is a simple, quick and delicious soup for a summer’s evening.  Avocado offers healthy monounsaturated fats, and cucumber is cooling and alkalizing.

 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE AT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE NEW SITE BY CLICKING HERE.

 

DIET, DESSERT AND DOGS has moved! 

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“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

There are certain food combinations that strike one as just so naturally compatible, you couldn’t imagine them any other way. Consider the seminal chocolate and peanut butter, for instance: could there be a happier marriage of sweet, salty, creamy, smooth, and enticing? Or what about vodka and orange juice, or pancakes and maple syrup, or french fries and gravy, or macaroni and cheese, or apple and cinnamon or–I could go on.  On the other hand, it’s always gratifying to discover alternate matches that may seem bizarre at first glance, yet actually work once you give them a try (funny, why did the HH suddenly come to mind?)

When I was an undergraduate at the University of Windsor, my wacky room mate had a friend who ate her pizza with peanut butter where the tomato sauce should have been.  She swore it tasted great (I declined to sample a slice). During my childhood in Montreal, my friend Gemini II used to eat liver sandwiches with cream cheese (again, I believe I passed on that one).  The well-known duo of french fries and mayo always struck me as odd until I was served sweet potato fries with mayo at one of my favorite vegan restaurants  (which, of course, prompted me to head straight home and prepare spicy sweet potato fries with avocado mayonnaise, and now I’m hooked).  I’m sure you’ve got your own personal favorite fixings that, any disparaging comments aside, you adore nonetheless (and please feel free to ‘fess up in the comments section!).

Well, as some of you may recall, the HH and I have just a smidge of surplus mint around here this summer.  Yes, indeed, I’d venture to say that my garden is in mint condition!  I’ve been concocting as many beverages, appetizers, dips, entrées or desserts containing the stuff as my little hands can muster, and even thought I was doing pretty well until the other day when I stepped round the corner of our house and saw that those darned wanton herbs had been propagating over night–it appeared as if I’d used nary a leaf!

And so, by dint of mint, I was forced to come up with yet another recipe showcasing the stuff.  Which actually worked out perfectly, since Holler and Lisa’s No Croutons Required event this month requests a salad focusing on a favorite herb.  Well, if by “favorite,” they meant “so much that I could rip bagfuls from the yard and still have enough left to freshen the breath of the entire town of Gilroy, CA on July 25, 26 & 27th in the month of July”; or “so much that I will have to start using it as packing filler when I mail trunks of fine china or glassware across the Atlantic” or “so much that even the thought of mint makes me feel a bit queasy, which, as it turns out,  is actually okay, since mint helps to aid in proper digestion” or “so much that I will have to cook at least one dish with mint in it every single day for the forthcoming 11 months, until it sprouts up again next summer, just to use it up”–well, if that’s what they meant by “favorite herb,” then yes, mint is indeed my favorite, and definitely deserves to be featured in my submission to the event.  

I do enjoy a good fresh peach, but when I saw three of the fuzzy spheres nestled in our organic produce box a couple of weeks ago, I almost despaired.  A properly ripened peach is a wonderful thing, but there seems to be a terribly small window of maturity wherein peaches are at their apex of flavor and texture–firm, juicy and sweet-tart–before they quickly decline into dry, powdery mush. If not eaten precisely on the right day (sometimes the right hour), the peach becomes unappetizing at best, perhaps suitable for a sauce or baked good; at worst, it’s both tasteless and unpleasant, and destined for the compost bin.

Given the capricious nature of the downy stone fruits, I decided a salad would be the perfect context in which to combine it with other ingredients that could overshadow their potentially less-than-stellar consistency.  Mint was a given, of course, and for some reason, I felt that cucumbers would also suit the flavor palette.  The final addition was sweet corn kernels–partly because they just called, “pick me!” and partly because I thought the color would work well with all the other summer hues, which always elicit a desire in me for fresh fruits and veggies.

In the end, we both adored this random combination of ingredients and have now consumed it four times in the last 2 weeks.  The peaches are tart and luscious (and even the sub-par slices soak up the dressing and seem more juicy); the cucumber is cold, watery and mild; the corn is crisp and sweet; and the mint is pungent and peppery, all culminating in a perfect pastiche of color, flavor and texture.

It’s true, peaches, corn and mint may not have been born for each other; but their arranged marriage in this dish makes for one very harmonious union.  

Minted Peach and Corn Salad

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

This salad comes together quickly, resulting in a fresh, crisp, juicy, altogether irresistible side dish for almost any warm weather meal.  It’s best eaten right away, but will keep for a day in the refrigerator.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

DIET, DESSERT AND DOGS has moved! 

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As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days.  For this third entry, I'm focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible.  Today's avocado-based recipe also happens to be quick and incredibly easy, the criteria for my Flash in the Pan recipes--so it straddles both categories!] 

 

Think smooth and creamy.  Think easy and delicious. Think sandwich spread, base for sandwich fillings, foundation for dips or savory pâtés.  Think avocado mayonnaise!

This incredibly quick and equally irresistible recipe comes from the wondrous Dr. Ben Kim’s Natural Health website.  A chiropractor and acupuncturist based in Barrie, Ontario, Dr. Kim is also a fount of information on all things holistic, and he offers incredible material about healthy eating–all for free through his newsletter, of which I am an avid fan (and no, I’ve never actually met the man, just in case you think there’s a little nepotism going on here–I just really think his info is great!).

I whipped up this mayo and enjoyed a daub on some steamed artichokes, but by the time I’d finished eating them, I knew I was hooked.  I plopped some over ripe, juicy slices of beefsteak tomato for a lunch appetizer and was enthralled.  After the first taste, I wanted to scoop this out of the bowl with a spoon (come to think of it, I did scoop this out of the bowl with a spoon).

You can use this as you would any other mayo, in sandwiches, wraps, salads (it would be heavenly thinned out just a little over field greens–turns out the recipe is very much like the avocado pesto salad dressing I posted about last March).

Avocado and Basil Mayonnaise

from Dr. Ben Kim

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.

This creamy, heavenly spread can be used anywhere you’d use regular mayo.  I agree with Dr. Kim:  this is the best vegan mayo I’ve ever tried.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days.  For this third entry, I'm focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ]

[Sorry about the poor focus. . . that free point-and-shoot camera of mine has been rather uncooperative lately. Maybe time to bite the bullet and finally buy a real camera?]

Well, last Wednesday evening was our final Total Health class.  As it’s been all along, the meeting was terrific, though this final gathering wasn’t about education so much as eating.  We were split into groups of three or four people and asked to cook up a couple of recipes each; then we all sat down together and devoured the feast we’d made.  It was a great way to end the course in a social, relaxed fashion.  When the end of session arrived, no one wanted to leave!  We lingered and chatted for an extra 45 minutes before finally filing out of the house (sorry about that, Caroline).  And so, the question remains: what now?  Do I continue to consume my fruit-and-vegetable, raw-leaning diet?  Or do I slide like a 300 ZX on black ice, right back to my chocolate and high-grain days? 

That, my friends, is the 64,000 Calorie question.  Only time will tell, dear readers, only time will tell. . .

But in the meantime, I sure am going to give it my best shot.  And with salads like this one, veggies and fruits never tasted so good.

This is my own adaptation of a Thai-inspired salad the HH and I had many years ago at a cooking class we attended.  The class was a birthday present for my friends Gemini I and Gemini II (whose birthday, as it turns out, is on the same day!) about ten years ago.  Six of us cooked together and then shared our meal (sort of like Wednesday’s class, come to think of it, except the Thai meal wasn’t nearly as healthy).  I’m not sure why, but I still have a crystal clear vision of the HH that long-ago night, as he chopped onions, sliced mango and juiced limes. . . hmm, perhaps because that was the last time he voluntarily chopped onions, sliced mango, or juiced limes?  Oh, no, silly me–he juices limes all the time; you need those for gin and tonics. 

Anyway, the original salad didn’t contain avocado, of course, but one day I just threw it in, and it made such a perfectly compatible addition to the mix that the mangos and avocados have been keeping company ever since (they’re practically engaged by now).  I’ve also tinkered a little with the seasonings over the years to create what I think is the perfect dressing for this salad.  In fact, the combination of tastes is so summery, so refreshing and so tantalizing that I’ve even been known to eat this salad for breakfast (What? Fruit for breakfast is good for you!).  I use a combination of mint and cilantro, but if you’re not a fan of either, you can leave it out.  (And if you’re short on mint, feel free to drop by my place and grab some from the massive waves of green beside the house–see right). 

Besides tasting great, this dish offers a sweet treat for the eyes as well.

As I mentioned earlier, avocados are a fantastic source of heart-healthy monounsaturates.  But mangos are no slouch in the hale-and-hearty department, either; they’re rich in antioxidant vitamins C and beta carotene, fiber, and potassium.  With all these cardiac benefits, I’ve decided to submit this recipe to Ilva of Lucullian Delights, who is hosting her monthly Heart of the Matter event featuring heart-healthy salads this month. 

Mango Avocado Salad

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

This refreshing salad combines all five flavors common in Thai cooking: sweet, sour, salty, bitter, and spicy, in perfect proportions.  Great as an appetizer or side salad, this dish is best eaten fresh–though we’ve never had leftovers to worry about in our house, anyway!

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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