Tomorrow: Cookies. Today: Reflections on ACD, Week One
March 16, 2009
[It was great to read so many positive messages from all you okra fans in response to my last post. Who knew there were so many okra supporters out there? Here’s to a new image for our pal okra! To the dawning of the age of okra–a new era is born, and it’s brimming with green pods and seeds! Okra is cool! Okra is au courant! Okra rules! O-Kra! O-Kra! O-Kra! Whoo!]
[No, you’re not allowed this on the ACD diet. Image courtesy of Naijablog.]
Now that I’ve completed my first week of strict adherence to the Anti-Candida Diet (ACD), I thought I’d put down some thoughts and reactions for those of you who are contemplating embarking on it, or for those who are simply curious. (If you’re here seeking a new recipe, please come back tomorrow–we’ll have cookies!)
First, I am thrilled to say I have not veered even one iota from the procrustean parameters of the diet. Having said that, I’m also amazed at how difficult I am finding it this time round.
Maybe I’d just forgotten how painful the process was last time, nine years ago, but I don’t recall struggling with it this much back then. Somehow, a decade made all the difference! True, I am also nine years older, and nine years closer to the dreaded “M” stage of life. ** Or maybe those little candida critters have been pumping iron in the interim and are now more resilient than ever.
[You are allowed burgers (sans bread)–but who would want one? Image courtesy of Beltway Confidential.]
As I mentioned in my previous post, this diet requires elimination of any food that could feed yeast or help yeast to grow (ie, allergens, toxins, etc.), leaving precious little to eat. For omnivores, the bulk of the diet would become meat, chicken, fish, eggs. But if you don’t eat those foods, not much else remains once you cut out all grains and fruits, plus some veggies (okay, not all grains; I’m allowed 1/4 cup of one gluten-free grain per day)–not to mention sauces, condiments, alcohol, fermented foods, and so on.
Here’s what you should know if you’re curious about trying the ACD.
The Challenges:
Because I’d done this before, I was already aware of a few of these challenges, which made it a bit easier to follow the diet. Still, it can be very difficult to stick with it unless you’re prepared for some of the following.
- No Dessert for You. Since most people on this diet are addicted to sweets, cutting out the usual baked goods, puddings, candies, cakes, pies, etc. is really tough. Initially, my body went carb-crazy and I had to eat something every two hours or so to keep my blood sugar levels steady. This passed by day three (thankfully–it can really mess up your schedule!). I’ve also managed to create a few ACD-friendly “desserts”–which I’ll post anon.
[Here’s your dessert on the ACD. Image courtesy of Innocent Creativity blog.]
- Precious Few Grains. The first phase of the diet eliminates most carbs, and allows very few of the “acceptable” ones. To my mind, it seems very similar to a low-carb or low-GI diet. Which would make sense, I suppose, since its purpose is to starve off candida albicans–an organism that feeds on sugar (including blood sugar).
- Hunger. Perhaps I should more accurately designate the feeling as “unresolved cravings.” I mean, I can count on one hand the times I’ve experienced true hunger. On this topic, I think Mark Bittman has something useful to say. A couple of weeks ago, I heard an interview with the man, discussing his newest tome, Food Matters. Among other things, Bittman mentioned how his “vegan until six” diet plan helped him lose 35 pounds and regain his health.
In the radio interview, he was asked how he managed to alter his diet so radically and still stick with the plan. His response was enlightening (and I paraphrase liberally here): “Well, consider the three major needs in our lives, for food, sleep, and sex. We all learn to control our sexual urges fairly early on; and certainly most of us in the working world regularly ignore our need for sleep. Yet we never, ever, in our society, are willing to allow ourselves to feel hungry. Like needs for sex and sleep, why can’t we just ignore it when we feel hungry sometimes?”
For me, Bittman’s comment was a little epiphany. Clearly, my appetite is telling me to eat when I don’t actually require more food; the ACD supplies all the nutritional requirements necessary. What I’m fighting is the desire for those last six Hershey kisses just because they’re left at the bottom of the bag (and really, why would you leave six little kisses sitting there?) or the mindless crunching on handfuls of Red Hot Blues because I just got home from work and dinner won’t be ready for a couple of hours and what else am I going to do while I peek intermittently at Oprah?–well, you get the idea. Remembering Bittman’s advice this past week allowed me to overcome those cravings, at least most of the time.
- Die-Off Reaction. As the yeasty beasties die off, they release toxins into the system that must then be filtered and cleared out by your own detoxification systems of liver and kidneys. This can be tough on your body. The second day of the diet, I was convinced I was coming down with a flu: my forehead pulsated, my muscles felt weak, all I wanted to do was sleep. By day three, it had disappeared. Even though you may feel worse initially, it’s important to push through.
The Benefits:
It’s been a mere seven days, but already I can recognzie a few of the benefits of this cleanse:
- Symptoms abate. Almost immediately, I noticed that my chronically blocked sinuses began to clear. I had a strange sensation of, “hey! What’s all that air in my nose?” before I realized, “oh, THIS is what it feels like to breathe out of both nostrils.” Similarly, the muscle weakness disappeared, some tummy grumblings cleared significantly, eyes were less swollen in the AM, and so on.
- Clarity of Thought. One of the oft-mentioned symptoms of candida overload is fuzzy thinking or inability to concentrate. This will begin to clear once the yeast begin to die off, after about 3 days or so.
- Energy. Yeast and other toxins sap your energy. Once they begin to take a hike, your energy returns–and you’re suddenly intensely grateful for the extra hours you have during each day to blog, read, meditate, spend time with loved ones, or do anything else you please.
[I concur, Mum–it’s great to have boundless energy! You should try rolling on the grass some time!]
I won’t be chronicling the events of every week in this much detail, but will likely mention the more significant milestonres every now and again as I move through the process over the next five weeks. If anyone has any specific questions about the diet or the experience, please let me know and I’d be happy to address them in an upcoming post as well.
“Um, Mum, you know that no one could be more serious about food and eating than we are. . . but really, I think you need to take a chill pill on this one. Because this post is really a downer.”
I don’t mean this post as a downer. The ACD will tax your willpower and force you to confront your worst eating habits. . . but that can be a really good thing. For me, it’s a necessity. Well, every nine years or so, anyway.
** no, not “Marriage,” though that might throw me just as much. I meant “Menopause.”
© 2009 Diet, Dessert and Dogs
The Wait is Over/The Weight is Under
October 20, 2008
I know, that title sounds like something straight out of my Post-Modern Literary Criticism class (oooh, I shudder just re-thinking it!). But both bits of news cheered me so much that I wanted to share them in the same post!
The Wait is Over:
Just when I thought I could wait no longer, I received my prize, as one of the winners in Shellyfish’s great 100th Post (Felty Love) contest! Those of you who’ve read about this here will recall that I’m not the luckiest person when it comes to randomly selected contest winners (another way to say I could buy 50 tickets for the [1-in-3 chances to win] the Heart and Stroke Lottery, and still not win–then again, I suppose that means I’ll probably never be struck by lightning, either). So this prize was doubly delightful: not only was it a first-ever win for me, it was also awarded by one of my favorite bloggers, Shellyfish of Musings from the Fishbowl! I received my prize package in the mail on Friday. And what a package it was!
I ripped the parcel open and was immediately touched by the remarkable care and attention to detail taken in choosing the items, packaging them, and mailing them (all the way from France to Canada!).
Hey, have a look!
[Top row (left to right): Postcard of the Château de Fontainbleau; Felty Love pouch; hand-crafted card emblazoned with maple leaf and ladybugs. Bottom row (left to right): box that contained vegan chocolates, from Chocolaterie Bruyerre–from Belgium; dark truffle square; dark liqueur-infused (I think) round truffle; dark mocha truffle square.]
First, the main prize: a sleek, fuzzy and cozy, handcrafted azure felt change (or whatever else you choose to put in it) pouch. I loved the hand-embroidered leaf motif when I first saw it on Shelly’s blog, and it was even more impressive (and cute!) in person. But the finishing touches tickled me the most; to wit, the ribbon trim, the whimsical orange and white lining and–the pièce de résistance–the little custom “shellyfish” tag sewn into the seam! Now I will remember the source every time I use this sweet little change purse.
[Just look at that adorable tag!]
Shellyfish also sent along a box of vegan Belgian chocolates! (she really knows how to steal a gal’s heart). Now, I do love me some chocolate, and have even been known to munch on it daily for extended periods of time. . . .well, let me tell you, these were exquisite. Each one contained a velvety truffle filling coated with rich, smooth and glossy bittersweet chocolate. I knew I’d devour the whole set myself and so offered a bite of each to the HH, who noted that they were the best chocolates he’d ever eaten. And–miracle of miracles–they made it across the ocean intact! Not even a scratch. I’m planning a vacation to France at this very moment, just so I can sample some more of those babies.
In addition to the pouch and chocolate were a hand-made card with the cutest little ladybugs and maple leaf imprint (thanks for the nod to Canada, Shelly), as well as a postcard of the Chateau Fontainbleau, a lyrical castle in Shelly’s neighborhood, where she lives alongside snippets of history every day (lucky duck!).
All in all, it was a perfect way to end the week, or start the weekend, and flooded me with memories of my own long-ago stay in Bandol as a teenager. It also made me long for another visit now, as an adult!
Thanks so much, Shelly. I will treasure my pouch and the cards. . . and my memories of that insanely rich-tasting chocolate! 🙂
The Weight is Under
And what about the “weight is under,” you wonder? (No poem intended, there, though I created one nonetheless–must be that literary influence again). Well, I haven’t written a blog entry related to the “Diet” portion of my blog’s title in quite some time. Partly, I’ve felt there was no sense in rehashing old news (I mean, how many times can one re-start a weight loss plan?). About three months ago, I gave up tracking my weight on a weekly basis, and decided that, given the achingly slow progress of my quest, I’d post an entry no more than once a month. Well, in the interim, something seems to have shifted.
What’s the best way to stop craving sweets all the time? Write a dessert cookbook, that’s how, and bake three or four test items perforce each day!
Have you ever walked into an ice cream parlor, or chocolate shop, or patisserie, and marvelled at how slim the counter folk were? Countless times in my life, I’ve asked the shop person, “How do you stop yourself from eating everything in sight?” I’d usually add, sheepishly, “If I worked here, I’d weigh 300 pounds in no time.”
“No, no, you wouldn’t,” they’d inevitably respond. “If you work with it all day, you just get sick of it.” Well, sorry to say, when I ran my little bakery, I was surrounded by baked goods for 16 hours a day–for two years. My taste for sweets never waned during that time, and my weight began its ugly ascent during those years as well.
This time, however, something is different. I’m testing recipes in my home; I’m basically forced to eat at least a mouthful of each one (to ensure quality, you understand); and somewhere along the line, I became indifferent to the piles of bars, cookies, cakes, tarts and whatever else positions itself alluringly on the counter. Now, don’t get me wrong; I’ve retained a desire to taste everything, and I’ve definitely indulged. But for some unknown reason, the impetus to keep going even after the first two or three tastes (or two or three brownies, cookies, slices of cake, etc.) has more or less vanished.
Why has this miracle from heaven been bestowed upon me? I have no idea. How can I ensure that this state of affairs never changes? Again, I’m stumped. Will I manage to stay the course this time and keep losing weight? Beats me. All I know is, I am unspeakably grateful, I embrace this current reality, and I am ecstatic to be experiencing it. The greatest mystery of my life so far seems to be, “why have I been able to exercise “willpower” and lose weight at certain periods of my life, but not others?” And so far, like the secret location of Atlantis, like the methods of building the pyramids, like where Sasquatch is really hiding–like the reason for Julia Roberts’s popularity–the answer has eluded me (and all of civilized humanity).
If anyone out there has insight into this particular conundrum, please do let me know.
“Mum, it’s easy to exercise willpower when someone else feeds you. Just get an owner to dole out the food. Oh, and it helps if you learn to raise a paw when asked.”
Dog Day: No Food Today
June 5, 2008
No food today, my love has gone away. . .
No, not really (well, unless you count chocolate going away).
However, today’s blog title is a bit of a double entendre: first, since today was Day One of my detox regimen (no wheat, animal products, sugar; and NO GRAINS), I do somehow feel as if I’ve had no “real” food yet (though I must admit, I actually ingested a fair amount); second, as a result of today’s overcast, dreary, and very glum weather, I have no food to share with you all on the blog. Oh, I prepared something, all right; I was just unable to produce a photograph in which you could actually make out anything recognizable as food (or anything else) beneath the obscuring veil of gray (a pox on that inadequate, gratis camera, I say!).
For now all I can share is this: I prepared a soup; and the HH and I practically licked our bowls clean when we ate it. I promise to try again tomorrow (no hardship having to eat it again, believe me), since the weather is supposed to be sunny and more conducive to taking photos.
In the meantime, it seemed as if even The Girls were having a hard time finding food today.
[“Oh, Mum, you embarrass us. And really, if you gave us more food, we wouldn’t have to eat this crappy green ball. (Oh, wait a sec, we’re color blind. . . that was just a lucky guess.)”]
And You Shall Be Cleansed
June 4, 2008
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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.”
Well, as we round the final corner of this Total Health course I’m taking (only two weeks left–where have the past seven weeks gone?), the class has been asked to embark on a “cleanse” (detoxifying diet) as our final piece of homework.
Our teacher, the very embodiment of “tranquility,” has asked each participant to eliminate something from her/his diet that would ultimately lead to a cleaner, less toxic and healthier body. Each one of us, she suggested, should begin exactly where s/he is right now; for the instructor herself, this might mean embarking on a water fast (something she’s done for up to 10 days at a time in the past). For one particular participant, this would mean cutting out red meat for the week (and retaining the rest of the animals on his plate). And for me? Hmmn. Hard to say.
I’m reminded of a lecture I once attended at the University of Toronto many years ago. As I recall, the gist of the talk was “how we interpret past customs in the present day” or something to that effect. What I do remember is one speaker in particular, a very liberal rabbi in his thirties (tall and lanky, he wore a black leather jacket and Levis–clearly, not your typical rabbi) who happened to be a vegetarian. He related a story about a somewhat obscure religious ritual that he likened to Lent, in which Jews are asked to give up all meat for a period of time (sorry, I don’t remember how long–though I’m pretty sure it was less than 40 days).
As a vegetarian, he figured he might substitute another food to create a similar spiritual impact (since he felt the intent of the observance was to experience self-denial in the name of penitence). He met with a more conservative, elderly rabbi, an expert in this area, to ask what else he could give up instead.
“I already don’t eat meat,” he told the senior cleric, “So maybe I could choose something else, to observe the intention behind the rule. How about tofu? Or what if I give up beans?”
The rabbi appeared pensive, stroked his beard a few times, then replied: “No. The tradition decrees that you must give up meat. Give up meat.”
“But I already gave up meat,” the younger guy persisted. “Isn’t the point to sacrifice something? Aren’t you supposed to miss it just a little, so you can appreciate it more?”
The older man became a bit annoyed at this point. “Give up meat,” he repeated. “That’s what the custom says. Give up meat.”
“But isn’t there a substitute I could use?”
“No. Meat.”
“But–”
“MEAT.”
Well, much like our young rabbi friend, I’ve already given up many of the foods that would represent a great sacrifice to the other members of the course (meat, eggs, dairy, sugar, wheat, etc.). The problem is, I haven’t given them up permanently, nor even consistently (what springs to mind is chocolate–a substance which, I’m pretty sure I’ve heard somewhere, contains sugar).
Attempting to decide on the specifics of my cleanse got me thinking back to the first year I learned about the NAG diet. Like a bride on her honeymoon, in those early days I hung on my teachers’ every word. Each time we learned about a new diet, from Ayurveda to macrobiotic to raw to vegan, I immediately went home and tried it out. I loved incorporating more greens into my diet, loved the increased flavor intensity I discovered in organics, loved trying new and ancient grains, loved the array of natural sweeteners–loved them all. If I were still consuming a similarly (exclusively) healthful diet, I’d be in for a water fast at this point, too.
In the past couple of years, however, the purity of my diet has been sullied considerably; even though I continue to consume all the healthy stuff, I am still occasionally drawn back to the unhealthy side of the spectrum as well, and that’s what gets me into trouble: cookies, cakes, chocolate, candy–all can be highly toxic (even the vegan, spelt-and-maple syrup kind, if eaten in excess).
And so, I determined (with a little pang): I must cut out grains in all their forms for the week. I had considered simply giving up “flour” (which would effectively eliminate any baking during the cleanse), but all grains made more sense. Since I’m the type who might overdo something as healthy as a Quinoa and Buckwheat Salad or Millet and Pepper Pilaf when the cravings hit, to avoid any carbohydrate temptation, no grains it will be. For one entire week.
Unfortunately, this ban will also affect other dishes that harbor grains-in-hiding, such as my tofu omelette or fritatta, or even a delectable nut roast (which contains some breadcrumbs and flour). What the heck will I eat for the next week? Well, I’m guessing I’ll return to some previously enjoyed raw dishes, since almost none of those feature grains (and where they do make an appearance, it’s sprouted). Since the weather will supposedly (and finally!) be hot and sunny this weekend, there should be a good variety of fruits and vegetables available to me at the local market. I’ll also feast on beans, legumes, nuts and seeds. Why, it’s a veritable cornucopia! And if I feel desperate for sweets, there are always raw desserts like fruit sorbet, carob-cashew pudding, or LaRAW bars. Gee, there’s just SO much choice, I might even have TOO much to eat!
(Repeat to self as required: “I am happy and satisfied eating my veggies and fruits.” “I feel comfortably full and content with my measely nuts and seeds.” “No, there is no sense of deprivation whatsoever without oatmeal for breakfast, or pasta, or muffins, especially when the HH doesn’t need a cleanse and gets to eat whatever he wants, at every meal.” “Of course not, I totally don’t feel those insistent, gnawing cravings that eat away at me like rats in a prison cell that wear me down like stones at the seaside that force me to leave my home at 11:00 PM and drive to the convenience store practically in the middle of the night just to satisfy the aching desire, the ineluctable urge, the desperate NEED for chocolate. . . . Oh, my. This may prove to be a little more difficult than I anticipated. (Help).
During this week, I’ll still post recipes that I find tasty and worth eating, though I’ll do my best to avoid anything too “out there” (but since I’ve already posted about cultured vegetables, what worse could I throw at you–except, perhaps spirulina bars?)
(“Mum, please don’t get stressed about this cleanse; we will be happy to eat your portion of the grains this week. Oh, and remember that patting your dogs will help lower your blood pressure.” )
Pudding is a Virtue
February 21, 2008
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Both our dogs contain a generous sprinkling of Border Collie, a breed known for its patience. As a working breed, BCs were meant to guard sheep all day; and since sheep are not exactly what you’d call wild and crazy guys, the BCs must be willing to sit still for a very long time. Moreover, they exhibit what’s known as the “Border Collie Stare”–that steely gaze that bores right through you and makes even the most obstreperous mutton acquiesce to their wishes.
I’ve been the object of that stare, more times than I can tell you. You see, the house we live in is an “open concept” design, so the living room opens on to the kitchen, which opens on to the rest of the house. After many hours of sweat (mine) and a lot of practise (theirs), I’ve trained The Girls to “stay out of the kitchen” on command. Basically, this means they are not allowed to put paws to tile (but wood or carpet–the floor coverings of the living room–are acceptable) while I’m cooking.
Chaser learned fairly quickly by emulating Elsie that, if Mum’s cooking, it’s time to “take up the position.” Situated at the border between living room and kitchen, they are willing to lie for hours–literally–until I finally finish my culinary experiments and reward them with a morsel of whatever I’m cooking, or a treat, depending on what’s in my pot or pan (no chocolate or onions, obviously, for them). Now, that’s what I call patience.
And what has all this talk of breeds and patience to do with food? Well, when I started my Week of Chocolate Asceticism, I knew it would take no time before I craved something sweet and soothing. And since I’ve also vowed to avoid added sweeteners–or pretty much anything baked or sweet–my options are severely limited. But then I remembered: Raw Pudding! Cashews and carob and dates–oh, my!! And for this recipe, despite its matchless simplicity (only 3 ingredients), patience is definitely required. The Girls, however, never mind waiting for this one. (“Oooh, Mum, is this that date and carob thing you make?? We love that thing!! Can we have some?? When will it be ready? Now? WHEN???”)
Even though my One True Love will always be chocolate, I am a big fan of carob as well. And I have nothing but admiration for fellow bloggers like Deb at Altered Plates and Veggie Girl, who regularly choose to bake with carob instead of chocolate. In fact, carob even made a chance appearance this week over at another blog, Have Cake, Will Travel. So I felt it only fitting that I grace the blog with Raw Carob Cashew Pudding. (“Oh, it IS that carob-date thing you make! Is it ready yet, Mum? Can we have some? When??”).
I was first introduced to carob years ago when I was a Teaching Assistant, at a university English Department party. Another one of the TAs, a quintessential Child of the ’60s, brought along two hippy-dippy dishes, quinoa salad and brownies made with carob. She was one of those graceful, ethereal women who seems to glide effortlessly just above the ground as she moves, skirts undulating softly behind her (quite a feat, actually, since she was wearing a miniskirt, as I recall).
Ms. Flower Child also spoke with the lilting, velvety voice of FM radio, the kind of voice that causes you to crane your neck and focus intently on her lips so you won’t have to repeat, “Pardon?” after every sentence she utters. So when I asked about the recipe for the brownies, and what was in them, I never quite caught the entire answer. All I knew was that they tasted good, and I liked this newfangled ingredient, and I’d be using it again.
I ate quite a bit of carob over a two-year span several years ago, when I followed an ultra-strict, sweetener and fruit-restricted diet. I discovered that carob is naturally sweet (it’s also low in fat and surprisingly high in calcium). At a local organic grocery store, I happened upon whole, dried carob pods. Resembling brown pea pods, they conceal diamond-hard (inedible) carob seeds inside. But if you gently warm the whole pods in the oven for about 5 minutes, they soften, become pliant and chewy, almost like fruit leather. Delicious!
So, back to the pudding (see, I told you you’d need patience for this recipe). This is actually a variation on a simple cashew cream, a vegan cream substitute that’s perfect over pies, cookies, fruit, or other sweets. I’ve taken the concept just a step further, using raw cashews (which produce a creamier product) as well as dates for sweetness, carob, and optional vanilla. Three main ingredients–four if you add the vanilla–and the result is so rich and creamy, you’d swear it took hours to make. (Oh, wait. It sort of does take hours to make–but only the soaking part).
Oh, and The Girls like it, too. (“Okay, so does that mean we can have some now? Can we? How about now? MUM??”)
Raw Carob-Cashew Pudding or Mousse
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The hardest part of this recipe is having enough patience to blend the mixture thoroughly, until it’s sufficiently smooth and creamy. When I’m feel that gnawing impulse for something sweet, I’m tempted to dig in early, but I’m always sorry if I do. So don’t skimp on the blender time with this recipe–you’ll be rewarded with a truly rich and celestial pudding.
[The Girls, finally rewarded for their patience.]
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Soba Noodles with Ginger, Chard and Walnuts
February 19, 2008
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.”]
While taking some leisure time to browse through a few food blogs recently (read: two hours at my desk when I should have been working), I happened upon the blog event They Go Really Well Together, hosted by blog.khymos.org (“dedicated to molecular gastronomy”). The gist of the event is that two or more seemingly mis-matched flavors are paired according to their molecular compatibility (a la Fat Duck), said compatibility not always apparent to those deficient in the chef’s olfactory supremacy (such as moi).
Then I got to thinking, it’s true; some ostensibly odd couplings do actually work well together: Sonny and Cher, purple and mustard yellow walls (but only for the previous tenant, not us), Elsie and Chaser, paisley and–hmmn. Well, Sonny and Cher, anyway.
This pasta dish, a favorite in our house, is one of those weird couplings: rhyme off the ingredients one at a time and they sound not like a recipe but more like a grocery list jotted in haste on the back of an envelope, its disparate elements each appealing on its own, but not meant to share space in a simmering pot. Yet, when tossed together haphazardly as we tend to do over here, the result is pure delight.
I must admit, I have a tendency to be remiss about planning meals even at the best of times (“Does that make you bad, Mum? Bad Girl! Can we have your treats, then?”), but during times such as these, when I’m inundated with midterm assignments and hillocks of tests to mark, I’m lucky if I have a passing thought about dinner as I turn the key in the front door at 6:00 PM. Okay, I’m exaggerating, just a little. 5:58 PM.
And so this pasta is our saviour many a busy night. It comes together incredibly quickly, basically in the time it takes to boil and drain the noodles. I’m sure I’ve seen variations of this combination floating about on the Internet, but since we were introduced to the recipe this way, we like to stick with it.
The dish combines soba noodles, the Japanese version of spaghetti, with the agreeable combination of ginger, soy sauce, and chard. It’s also a great way to incorporate more greens into your cooking, as the chard shrinks down until it’s barely noticeable, never overtaking the toasted nuts. The sprinkling of chili flakes provides a pleasant hint of spice that lingers on the palate. And it’s enough, on its own, for a satisfying light dinner.
We got the original recipe from the newsletter we receive each week with our organic produce delivery. We’ve tweaked it slightly, but not much. And since it truly is a presto! pasta, I’m submitting this to the weekly Presto Pasta night event, hosted by Ruth at Once Upon a Feast.
Soba Noodles with Ginger, Chard and Walnuts
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
This is a great recipe for a quick and easy dinner. Nuts combined with the whole-grain noodles provide a complete protein in this meal, and the chard adds a bevy of minerals and vitamins. [And isn’t it cute how the pasta and the plate are all kind of the same colors?]
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Juicy Cuisine and Crunchy Granola
February 18, 2008
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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.”]
Part I: THE JUICE SEGMENT (feel free to skip to Part II)
We’re having some down time today at the DDD household, as today is the first-ever Family Day holiday in Ontario (I’ve always thought it only civilized to have a day off in February–the gap between New Year’s and Easter/Passover is just too long). Everything government-related is closed, as are many retail establishments, so the streets are quiet and still. Why, it’s the perfect atmosphere to reflect on my first entire day of WOCA (Week of Chocolate Asceticism)!
But since I know you’re likely more interested in the food than my self-imposed abstemiousness, I’ve decided not to dwell on my woe-is-me struggle to avoid chocolate during this time. Instead, I’ll provide an update each day at the end of the post–following the main attraction (a new recipe!). And one of the perfect ways to start off a shiny, new, “clean” week of eating is a delicious, cleansing, freshly-squeezed vegetable juice.
What? Juice?? But where, you may ask, are all the desserts? Where are the cookies, the muffins, the pies, the cakes? Where are the yummy, creative vegan dishes? Where is the–CHOCOLATE?
Ah, yes. Now, now, let’s all take a deep breath, count to ten, and focus on the mantra kiss and make up reload the chamber try to calm down. No, no, we haven’t abandoned chocolate indefinitely! That sweet sepia beauty shall return; all in good time. In the meantime, however, I have a party to attend in less than 2 weeks, which means I need to get my ass in gear (no, I mean that literally–I have no gear big enough to fit my–well, you get the idea).
Despite having a well established and famous juice-bar-turned-restaurant here in Toronto, I first tasted a freshly squeezed vegetable juice in Ithaca, New York, at the famed Moosewood restaurant. The HH and I were on our way to visit my Boston cousins for a few days, and spent an evening exploring the university town. After reading so much about the Moosewood over the years (and coveting the Moosewood cookbooks I owned), I couldn’t wait to try their food. The juice was merely an afterthought–“Something to drink before your meal, Ma’am?”–so I ordered without really thinking about it (I was too fixated on having been called “Ma’am,” I guess). I had a carrot, beet, and ginger mix, and was immediately enamoured! The HH, not quite so infatuated, declined to even taste it (“I can smell the beets,” he pouted. “It smells like dirt.”).
A few years later, I learned more about fresh juices in nutrition school, and was so inspired I promptly went out and bought myself a ridiculously overpriced single-gear juicer. Freshly squeezed, juice is a detoxifyer, immune booster, and wealth of nutrition. (If you’re interested in learning more, there’s a quick and clear description of the power of raw juices in a book my friend PR Queen lent me, called Raw Food: Life Force Energy.)
As a result of that juicy inspiration, I peeled, chopped, pushed, propelled, squeezed, filtered and poured enthusiastically for the first year or so, before I grew weary of spending 15-20 minutes just to clean the mechanical monstrosity when it took me all of one minute to actually drink the beverage it prepared. You see, juicers tend to generate an abundance of both juice AND pulp; and the pulp has a tendency to cling obstinately inside the filter (which turns out to be a good thing for the juice per se, as you really don’t want to be lapping up strings of celery fiber from your glass). Nonetheless, juicing can be an onerous task.
One of my favorite juice combinations in the morning is carrots, apple, celery, beets, ginger, parsley and dark, leafy greens (usually kale), with a clove of garlic thrown in for good measure (and the anti-microbial properties in confers). Drink one of these concoctions first thing, and you’re basically buzzing until lunch (with complimentary protection against vampires included).
I did convince the HH to try my juice, just once. His response–emitted along with a fine spray of the green liquid itself–was: “Aaarrggghhhecchhh!! This tastes like A FIELD OF WET GRASS.” (Now, don’t ask me how he knows what a field of wet grass tastes like; but anyway.)
And so, rather than impose the selfsame green terror on all of you this fine winter’s day (I’ll save that for another fine winter’s day), I thought I’d start off this week with something nourishing, something sweet and crunchy, something to suit breaking the fast in the morning: homemade granola!
Part II: THE GRANOLA SEGMENT
Over the past few years (ever since I studied holistic nutrition) I’ve had colleagues and friends occasionally remark as I wax poetic about tofu or kale, “Now, don’t go all crunchy granola on me, Ric.” But I’d never take offense at the comment; I could never comprehend why that phrase should be flung pejoratively. What is wrong with crunchy granola, anyway?
As far as breakfast cereals go, granola (a real, whole-foods kind, not sugar- and fat-laden varieties you find in wax-lined boxes) is one of the best. A flavorful potpourri of whole grains with their generous mineral and fiber content, gem-like dried fruits with theIr chewy sweetness and tang (and even more of those necessary minerals), and the occasional flake of coconut or morsel of toasted nut (both providing healthy fats)–well, what’s not to love?
Although I’m not a regular consumer of cold breakfast cereals (though I do love me some baked oatmeal once in a while), granola is one cold cereal I do fancy. I love the mix of textures from crumbly to crunchy to chewy, all bathed in opaque milky sweetness (whichever type you choose).
This recipe is loosely based on the one in Becoming Vegetarian by Melina Vesanto, and I’ve adapted it liberally. I’ve added more of the liquids to bind the granola into clusters, and adapted the fruits to suit my tastes (also adding a bit more than the original recipe suggests). Here’s the mix of dried cranberries, unsweetened cherries, raisins, goji berries I used this time round. The array of dark reds and brilliant coral of the gojis nestled on top the grains creates quite a tantalizing mosaic of color.
Homemade Crunchy Granola
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
You won’t miss the usual wheat in this satisfying, healthy granola. It is slightly less dense than store-bought, and contains less fat. This holds up well in milk and is equally good as a snack on its own. For a gluten-free version, simply use oats, buckwheat, or quinoa flakes.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.