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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.

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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.” 

You know, there are days when I just marvel at how much my life has been enriched by joining the world of blogging. I’m amazed at how many positive experiences this little outlet for self-expression, culinary creativity and the occasional star-struck reference to my favorite soap opera has brought my way.

At the forefront, of course, is YOU–the readers and commenters.  What an inspiring group of compassionate, intelligent, witty and loyal people you are!  Thank you for coming back here on a regular basis; thank you for your thoughtful comments (I am, literally, thrilled every time I see one appear at the end of a blog entry–and they keep me coming back here, too); and thank you for your feedback and knowledgeable advice (I’m so excited to start cooking from my recently-acquired cookbooks, courtesy of your suggestions–yay Crescent Dragonwagon!).  Truly, a blog is a sorry, desolate place without its readers.

Along the way, I’ve also discovered many other blogs and bloggers, and what a revelation that has been. I was dumbfounded the other day when I realized there are now approximately 150 blogs on my Google Reader, and I seem to discover new and intriguing blogs every day (and I promise, they will all eventually make it to my blog roll).  Where were all these talented writers hiding before the advent of blogs?  Whether primarily for the recipes or mostly for the prose, I delight in reading every one and perk up each time Google informs me of a new post by a favorite blogger. Lately, I’ve been a bit remiss with my own comments on other blogs, but please know that I do read regularly and am enjoying all your posts!

Speaking of great bloggers, yesterday I had the unique pleasure of actually meeting another Toronto-area blogger, Giz from Equal Opportunity Kitchen .  As you’d expect from her posts, Giz is witty, sharp, and very, very funny. We chatted like two teenaged chums who meet up again at the 10-year high school reunion, gabbing and giggling and catching up on what we’ve been doing over the past decade.  In fact, our conversation flowed so smoothly and effortlessly that we were on our way out the door of the coffee shop before we realized we hadn’t even touched on the topic we’d ostensibly met to discuss–Giz’s “slimdown challenge” to me from a while back! Thanks, Giz, for a great start to my morning!

As many other bloggers have noted, blogging also forces enourages one to try out new recipes.  In her recent 100th post, VeggieGirl mentioned how each blog entry represents a new recipe (can it be that the HH and I have eaten 186 new dishes–not counting all those that don’t make it to the blog–since last October??).  And part of this impetus to cook novel food arrives in the form of blog events, another aspect of blogging that I thoroughly enjoy. 

These days, it seems there’s a new blog event posted almost daily; I sorely wish I could participate in all of them.  Unfortunately, my schedule at the moment prohibits too much experimentation in the kitchen.  It’s currently end of semester at the college and my marking, like all the ripe, luscious seasonal fruit, is at its peak.  I’ve got a stack of papers on my desk that just might trump the CN tower as the world’s tallest freestanding structure.  And while preparing foods for blog events is admittedly more colorful than marking essays (which involves only black and red, after all), it wouldn’t do to set aside the former for the latter (well, not too often, anyway).

Still, when I read about the Healthy Cooking: Eat Well, Live Well event hosted by Mansi at Fun and Food, I knew I had to submit something.  After all, isn’t the very raison d’être of this blog, more or less, “to create healthy, delicious foods”?  (That, and to provide The Girls a forum in which to air their observations and opinions, of course). 

(“Thanks, Mum, we appreciate that.  You know we HATE having our opinions squelched.”)

I thought about what to prepare, but my mind came up blank.  Then, while attempting to clear the non-marking clutter (eg., half-filled tea mug, empty water bottle, digital camera, sticky notes with recipe ideas, cookbooks previously used for blog entries, magazines previously used for blog inspiration, my checkbook, Bram Stoker’s Dracula [the novel, not the vampire], stray Chaser hairs, my journal, an anniversary card from the HH, and my calculator) off my desk the other night, I came across June’s issue of Cooking Light.  Where have I been living, under a rock or something? I mean, I’m aware there’s such as thing as zucchini bread, the moist and delectable quick loaf that’s a staple in many a baking household. I am also aware that your classic carrot cake is often studded with bits of juicy pineapple.  But zucchini and pineapple?  Together? It just never occurred to me.  Yet there it was, staring at me from the pages of Cooking Light.

The funny thing is, the magazine’s recipe was a “lightened-up” version of an older, original recipe, that contained 3 eggs, 1 cup oil, and 2 cups sugar.  The Cooking Light version cut back to 2 eggs (plus an additional 1/2 cup chemicals made to taste like eggs), 2/3 cup oil and 2 cups (2 CUPS!!) white sugar.  Granted, the recipe yields 2 loaves, but still–an entire cup per loaf?  Seemed a bit excessive to me.

And so, I decided to lighten the already-lightened version.  (Is that sort of like asking Michael Jackson to bleach his skin?)  Seemed to me I could accomplish a fine job of it by reducing the oil even more, and most definitely by reducing the sugar and replacing it with natural sweeteners instead.  My recent avocado kick provided yet another brilliant twist.  My ratiocination went something like this: zucchini is green.  Avocado is green.  Why not add some more green to the green, and use avocado purée instead of egg in this recipe?  Along with the Omega-3’s in the flax seeds, the avocado provides a good dose of monounsaturated fats to the batter, allowing me to reduce the oil even further. And so, my own idiosyncratic variation of zucchini-pineapple loaf was born.

The bread is fragrant with cinnamon, sweet with pineapple and soft, melting bits of chopped dates throughout.  The zucchini contributes a certain depth of flavor and even more moisture–in fact, this bread treads the very limits of moistness; any more moist, and it might not qualify as a solid.  The flavors meld and intensify once the bread is cooled and rested, so it’s even more tasty the morning after it’s made.  And like blogging, it will enrich your day with a healthy dose of sweetness and discovery.

Zucchini and Pineapple Mini Loaves

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

A healthy, hearty version of a heavier standard, this bread mixes up easily and is a great recipe for using up leftover zucchini, pineapple, or overripe avocado.  

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.  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. ] 

Summer is definitely the season of romance.  I mean, all those couples strolling along the Harbourfront, hand in hand. . . starry nights and waves crashing against the sand at the Beaches. . . candlelit dinners on the back patio under the moonlight, just you and your sweetheart. . . and the black flies. . . and the mosquitoes. . . and the spiders. . .  Hmm.  Well, all those couples strolling along the Harbourfront, hand in hand . . .

Doesn’t everyone love a little romance once in a while? I used to think that romance meant roses and chocolate, but nowadays I know better.  Now I realize it’s just chocolate. 

In my previous lifetime (long before the HH), my Starter Husband  was a natural when it came to romance; he was one of those guys who’d secretly light candles and strew rose petals around the bathtub (which was filled, naturally, with Chanel Number 5 Bubble Bath) while I was out shopping because he saw it in a movie somewhere.  Or I’d open a Christmas present to find a pair of handcrafted tiger’s eye earrings he’d bought, because I’d admired them while strolling through an outdoor bazaar the previous July.  Yes, he was a “romantic,” in the classic sense (still didn’t save the marriage, though). 

Most of us are familiar with the studies about husbands who “help out” more in the domestic areas of the home (washing dishes, doing laundry, cleaning floors, etc.):  they’re also more likely to get lucky in the other areas (read: bedroom) of the home.  In those cases, romance is something else entirely:  it’s the ability to tune in to the ongoing, mundane demands or stresses facing your loved one and to help alleviate some of the pressure by reducing the workload. I mean, we all know there’s nothing quite so sexy as a guy with his hands in a sink of soapy dishes, right?  

The HH is definitley not romantic in the classic sense–I think he’s bought flowers for me twice in the eleven years we’ve been together, and those only under duress–but he sure does shine in the “sharing housework” department.  (I know, I’ve mentioned his lack of cooking prowess before, and it’s true, he loathes cooking; but he does make a great kitchen hand, and if I had to count up household chores, I’m certain he takes care of more of them than I do). 

The HH’s style leans more toward Harry’s in When Harry Met Sally–the guy you love to talk to, the one whose silly jokes make you laugh despite yourself, the one who’s steady and good natured and helpful, even if he does miss a few cues when it comes to your desire for sentiment or being sappy. 

And what prompts me to feel romantic toward my guy?  Well, seeing him on his back on the floor (really, get your minds out of the gutter, people!), rolling around with The Girls and a pull toy (well, actually, I guess that last sentence out of context could be interpreted “that way,” couldn’t it? Lord knows what search terms will lead people to this post, now I’ve written that).  Though he’d probably never admit it out loud, the HH is head-over-tail in love with our dogs.  And recognizing that devotion always sparks my own romantic inclinations towards him. (“We’re pretty cool with it, too, Mum.”)

Although it’s true I’ve bought Christmas gifts the HH had admired months before, in general I tend toward more quotidien romantic expressions such as leaving notes in lunch bags, offering to do dishes when it’s his turn, or baking things for him that I know he loves. 

Which brings me–finally–to today’s recipe. (I know, you were wondering how I’d work it in, weren’t you?)

One of the HH’s favorite flavors is coconut.  Alongside a good hunk of Decadent Chocolate Pâté, coconut cream pie is his all-time favorite dessert.  For his birthday each year, I let the HH choose any dessert on the planet and I will make it for him; among the Toffee Hazelnut Pound Cake, the Opera Cake, the Layered Mocha Mousse Cake and all the others over the past eleven years, the only repeat so far has been coconut cake.  What could be better (or more romantic), then, than a baked good that’s both healthy and coconut-based?

As I mentioned in the first post of this Lucky Comestible series, avocados can be used as egg substitutes in baking.  When I first learned of this option, I experimented with a huge variety of recipes, from cookies to cakes to muffins.  In general, the avocado isn’t detectable if the other flavors in a recipe are fairly assertive to begin with (as in the aforementioned chocolate pâté), but in lighter bases (such as vanilla), you may sense a hint of the buttery green purée. In addition, the avocado will impart a touch of color to the final product (though strangely, it bakes up more yellow than green).

The result of my kitchen playtime was these muffins, a great combination of coconut and lemon.  They’re extremely moist, both tart and sweet, and have become one of the HH’s favorites. When you mix up the batter, however, don’t be alarmed by the brilliant Day-Glo green color–the magical alchemy that is baking will transform it into a deep, rich, lemony yellow that is a perfect visual representation of the intense lemony flavor. 

Next time you want to express your love toward the object of your affection, trying baking these. . . and then, who knows what type of romance might ensue? 

I’m also submitting this recipe to A Fruit A Month, the event started by Maheswari of Beyond the Usual and this month hosted by Suganya of Tasty Palettes.  This month’s focus is coconut.  The roundup will be posted after June 30th, so head over to take a look after that!

Tropical Lemon-Coconut Muffins

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

Moist and filling, these are the perfect breakfast or snack.  And because the avocado already contributes monounsaturated fats, these don’t require any added oil! 

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. ]

Since today was the first Sunday following my Total Health course (and I promise–that’s the last time I’ll mention it!), I realized it was time to resume my regular Progress Tracker entries. 

It’s been nine whole weeks since I had a regular Sunday weigh-in, so this morning, I donned my sweats and and finally returned to the workout club (Well, hi again, Elderly Gentleman Who Always Wears Black Knee Socks! I’m back, Burly Guy Who Stares at Women’s Breasts Between Sets!  I actually missed you, Septuagenarian Couple with the Matching T-Shirts!).

After completing various stretches and weights, I performed the official post-course, ritual weigh in.  And the result?  After NINE WEEKS of eating healthfully and stepping up my exercise routine (literally–I’ve doubled the amount of walking I do each day since the osteopenia diagnosis), I lost. . . . are you ready for it?  Okay, here goes. . . . I lost. . . . FOUR POUNDS. 

Yep, four. Quatre. 4. Vier. Quattro. IV.  Tessera. FOUR!!!!  In nine weeks.

Lovely, no?  That’s just under half pound a week.  Okay, I suppose that’s not awful considering that the goal of the course was not to lose weight so much as to learn about healthy eating and to undergo an attitude adjustment in that area.  During the course, I consumed just as much (healthy) food as I wanted to and never deprived myself in any way (except during the cleanse week, obviously).  What this means is that I am now exactly back where I started when I began this blog–with 40 pounds to lose to reach my goal.  And while I do feel better since taking the course, that’s simply not acceptable.  Nope.

And so. . . I’ve decided to take up the challenge offered by Gizmar from Equal Opportunity Kitchen, who wrote in her recent comment: “Ok, I’m throwing down the gauntlet – I want to lose some weight – I challenge you to a slim down!!!”  Giz, you’re on! Ah, but how much weight?  And in what time period?  I will contact you so we can work out the details.  But for now, I’ve decided, it’s time to get serious! (Again).  Watch out, excess avoirdupois!  Take a hike, jiggly thighs! Run for the hills, cellulite!  I am  on a mission.

* Sigh. *

(Okay, end of weight rant.  We now return to this week’s regularly scheduled Lucky Comestible.)

One thing I realized while on my cleanse week is that I don’t eat nearly as many legumes as I should.  Sure, if you consider peanut butter and carob, I suppose there’s a regular intake, but in general, my diet is sorely lacking.

As a child, the only beans I was ever served were the canned variety.  Heinz Baked Beans made a quick and yummy dinner, just on their own.  (Of course, my mother bought the “in tomato sauce” flavor so she wouldn’t have to deal with that one pasty, white, slimy chunk of pork fat that always rose to the top of the can.  A few years ago, the HH and I took a course called Mini Med School at the University of Toronto. One evening, we were led down winding, clandestine hallways through an unmarked door into the actual anatomy lab, where we examined formaldehyde-infused hunks of human limbs, their outer layers peeled away to expose the muscles and bones underneath.  One thigh had a rectangular chunk of flesh carved out, the cutout placed neatly on the counter beside it like a rubber bathtub stopper.  Well, that little cube of pork fat looked just like the rectangular hunk of thigh. Good move, Mom.)

When I moved into my very first apartment the summer before my Master’s program began, my father’s housewarming gift to me was a smoked ham. (Not so strange if you consider that he owned a butcher shop–what else would he give me?).  With the help of my trusty Joy of Cooking, I ended up making split pea and ham soup (even then, I couldn’t stomach the idea of an entire piece of ham on its own).  I had just started dating my first true love a couple of weeks earlier (hey, Spaghetti Ears!  How’s tricks?) and he, along with his two room mates, kindly relieved me of any superfluous soup–which, as it turned out, was pretty much all of it.

It’s not that I don’t enjoy bean dishes, either.  It’s just that I never really think to make them.  In more recent years, I’ve amassed a fairly reliable roster of bean recipes that I use on a rotating basis.  There’s hummus, of course, but also sundried tomato hummus and roasted garlic hummus.  Oh, and I can’t forget white bean hummus or fava bean hummus or even no-bean hummus (which, come to think of it, doesn’t really belong in the “dishes with beans” category, does it?). The HH and I also enjoy lentil-spaghetti sauce about twice a year, as well as my version of Tuscan baked beans (with olive oil and sage) and a classic three-bean salad in the summertime. Other than that, though, it’s pretty much hummus all around.

Well, I decided it was time to create something new and interesting with legumes.  In keeping with the focus on avocado, I naturally gravitated toward the green legumes–or, more correctly, “legume”: lentils.  Besides being one of the quickest to cook (they’re done in only 25 minutes, with no soaking required), lentils also provide a substantial contribution to your daily mineral requirements. In addition, they’re extremely high in fiber (both soluble and insoluble, important for healthy cholesterol levels), and they’re known to help keep blood sugar levels steady. Oh, and they taste really good!

I seized the green theme and just ran with it (okay, I kind of “speed-walked” with it), throwing pistachios into the mix as well.  In these patties, the avocado acts as an egg substitute, while the nuts and beans work in tandem to provide a complete protein.  While they’re not overly “meaty” in texture (the outside is crispy while the inside remains soft), these burgers are great either baked or fried, and would probably make a tasty loaf as well.  Just for fun (and because I’m weird that way), I baked half the recipe and browned the other half in a frypan. I have to say that I actually preferred the baked version, which also held its shape better. 

These patties are a great way to subtly add more legumes to your diet. And if you happen to be watching your weight–well, as it turns out, they’re pretty low-cal, too (about 150 calories each patty).  Shall we start with these for dinner, Giz?

Lentil Pistachio Patties

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

These substantial patties offer a full-bodied flavor with a wonderful protein content, courtesy of the lentils and pistachios. The trio of avocado, olive oil, and pistachio adds richness and a healthy dose of  heart-healthy monounsaturated fats.

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.

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. ]

 

Want to wow your boss?  Want to thrill your sweetheart?  Want to get addicted to something rich, dense, smooth, chocolately and truly decadent?  Well, all you need is an avocado plus 3 more ingredients, and you’re there. 

This pâté will dazzle you, seduce you (but not in the same way as Mark Bittman), soothe you and make you very, very happy.  This is my HH’s all-time favorite dessert (well, maybe on a par with coconut cream pie).

Last year, when the HH and I went out to our favorite restaurant for our 10-year anniversary, we reached the end of the meal when I found myself suddenly craving chocolate (my, how unusual!).  For some reason that night, the always-stellar dessert menu lacked anything that appealed to me.  But here’s the sign of an exceptional establishment:  when I mentioned my desire to Tony (our waiter–we were on a first-name basis by that point), he apologized profusely for the menu’s shortcoming, swiftly and deftly cleared our plates, and trotted off to get the HH’s coconut cream pie (okay, he didn’t really order coconut cream pie, but since I can’t remember what he did actually order and since I just mentioned that coconut cream pie was a favorite of his, I thought it would sound good here. . . I plead literary license).

A few moments later,  Tony returned with two plates of dessert–the pie for the HH, and a selection of three exquisitely formed chocolate truffles for me.  The chef had whipped them up with some ganache he had prepared for another dessert!  I was blown away, not only by the astonishingly good service, but also by the truffles themselves: light, smooth, and soft as a butterfly’s touch.  I savored every bite, every deep, rich, cacao-dense tidbit. 

Well, that’s what this pâté reminds me of–the filling in those truffles.

I created this recipe several years ago for a cooking class on heart-healthy foods, and was delighted to discover that both avocados and dark chocolate provide benefits to our body’s main muscle.  Avocados are high in monounsaturated fats (the same heart-healthy fat touted in the “Mediterannean diet,” also in olive oil), and chocolate contains flavonoids that can improve cardiovascular functioning by preventing atherosclerosis (hardening of the arteries).

The taste of avocado is imperceptible in this dessert, yet it adds a rich, creamy, lustrous texture.  The orange juice provides sweetness and additional flavor to counterbalance the chocolate perfectly (hmm, come to think of it, perhaps Grand Marnier in place of some of that juice would be nice. . . ).  Once refrigerated, the pâté firms up enough to hold its shape and cut into slices, yet it remains soft and yielding, something of a cross between a fudge and a ganache. 

Because it actually provides most of the substance of the pâté, be sure to use a good quality dark chocolate here.  If you’re feeling extravagant, you might try Vogzes.  I’ve used Green and Black’s, Dagoba, Endangered SpeciesLindt, Vivani, and even President’s Choice in a pinch (can you tell we like this dessert in our house?), all with delicious results.

Want a little preview of life beyond the pearly gates?  Go make this.

(Since this pâté is my very healthy version of a traditional chocolate pâté made with sugar, cream, eggs and butter, I’m submitting this to Giz and Psychgrad’s event, Tried, Tested and True II, over at Equal Opportunity Kitchen.  They’re asking for surefire hits that are made healthier than original versions.)

Finally, thanks to everyone who’s entered the Cookbook Contest so far.  And if you haven’t, what are you waiting for??  It’s open to everyone, and you can win one of eight cookbooks! Just go here and enter!

This pâté tastes incredibly rich, but is actually good for you.  A little goes a long way, so I’d advise cutting into thin slices. . . otherwise, I can’t be responsible for what happens.

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