For Dessert Sake

Kale versus Beef

2012-01-03T08:57:00.001-08:00

7 Reasons Kale Is the New Beef

Written by Jill Ettinger

http://www.organicauthority.com/health/reasons-kale-is-the-new-beef-nutritious-sustainable.html

Like the saying goes, the only constant is change. We may resist it all we want, but Time and its inevitable evolution of everything in its path is unaffected by our attempts to stop it. The resulting trajectory of humanity's nascent ascent appears to be positioning itself to sweep us into progressive new times, especially where our food choices are concerned, as nearly 7 billion people are now standing on the little scraps of land that we share with some 55 billion rather large animals raised for food each year. (As another famous saying goes: This town ain't big enough for the both of us.) So, beef (and all factory-farmed meat) may be going from rib-eye to relic as we transition to a greener world... literally—as in leafy, green vegetables.

Environmentalists cite meat production as one of the biggest contributors to global warming, and the USDA's new food pyramid (MyPlate) suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of animal proteins. Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may just surprise you.

1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.

2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don't eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like
meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.

5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.

6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.

7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.

Kale-Lentil Soup

This soup has everything you want and need! It's loaded with nutrition, easy to make, inexpensive, delicious, low fat and vegetarian.

Ingredients:

3 carrots, chopped
3 ribs of celery, chopped
1 onion, chopped
3 cloves garlic, pressed
8 cups water or vegetable broth 2 cups lentils, rinsed
1 tsp. dried thyme

1 14.5oz can diced tomatoes 1 small potato, cubed

Put all ingredients in crock-pot. Set it on low if you are leaving it all day, high if you are starting it around lunchtime.

About 10 minutes before you are ready to serve the soup, add: 1 1⁄2 tsp. balsamic vinegar
2 tsp. salt
1 tsp. ground pepper

1 bunch of kale, washed and chopped into small pieces

http://vegonline.org/Vegetable-Nutrition-Facts/Nutrition-Facts-Kale.html

Seitan and Vegetable Empanadas, Spanish Rice, and Cilantro Dressing.

2011-11-14T20:43:00.000-08:00

Empanadas are traditionally made with meat and lard, and then deep-fried. I’ve altered, yet another recipe, to adapt it to my culinary preference and dietary restrictions. In short, they are Vegan. I love to serve them alongside Spanish styled rice, and a simple healthy green salad: greens, jicama, slivered carrots, and roasted pepita seeds (also called pumpkin seeds). The empanadas are excellent garnished with sour cream (vegan or non), fresh guacamole, salsa and chips. I hope you enjoy them as much as we have.

Seitan and Vegetable Empanadas

Makes 18-20

Filling

1/4-cup raisins (optional)

1 Tbsp. coconut oil or olive oil

1/2 cup yellow onion, finely diced

1/4 cup of finely diced red bell pepper

2 cups chopped cooked seitan (I pre-make mine, using the Real Food Daily recipe)

1/4 cup frozen corn

1 clove garlic, minced

1/2 tsp. Dried oregano

1/4 tsp. Dried thyme

2 Tbsp. chopped green olives (optional)

1/4 cup grated cheese ( I like the almond cheese: Lisanatti Foods)

Crust

2 cups all purpose flour

1/2 Tbsp baking powder

1/2 tsp. Salt

1/4-cup coconut oil (melted) or olive oil

1/2 cup + 2 Tbsp. plain almond or soy milk

Directions:

1. To make the filling: Cover raisins (opt) with boiling water, and let stand 5 minutes to plump. Drain, and set aside.

2. Heat oil in skillet over medium heat. Add onion and bell pepper; sauté 5 minutes. Stir in seitan, corn, garlic, oregano, thyme, and 1/2 cup water. Simmer 5 minutes, until most liquid has evaporated. Stir in olives and raisins, remove from heat, and cool. Stir in cheese.

3. Preheat oven to 400 degrees, and coat baking sheet with cooking spray.

4. To make crust: Combine flour, baking powder, and salt in bowl. Stir in oil until mixture resembles coarse sand. Place milk in measuring cup, and add 1/2-cup warm water. Stir into flour mixture to form soft dough, adding up to 2-4 Tbsp. more water if needed to achieve desired consistency. Transfer dough to well floured work surface and troll to 1/8 inch thickness. Cut into 4-inch circles.

5. Brush edges of circles with water. Place 1 Tbsp. filing in center of each. Gold into half moons, and pinch edges to close. Place on baking sheet, and bake 12-15 minutes, or until golden brown.

-------------------------------------

Spanish Rice

Spanish Rice: Makes 6 servings

Ingredients:

1 Tbsp olive oil

1/2 yellow onion, diced

2 Tsp. Minced garlic

1-cup brown rice

1 cup white rice

6 cups of vegetable broth, or 6 cups water with one vegetable bouillon cube (Organic

Gourmet is a good brand)

2 1/2 Tbsp. tomato paste

2 1/2 tsp. Ground cumin

1 tsp. Chili powder

1 tsp. Salt, or to taste

1 tsp. Pepper, or to taste

1/8-cup cilantro, minced

Directions:

1. Sauté yellow onion, and garlic in olive oil for 5 minutes, or until tender

2. Add brown rice and white rice to sauté and lightly toast grains in mix.

3. Add cumin, chili powder, and salt, sautéing for another 1-2 minutes

4. Add vegetable broth or water and bouillon cube, and tomato paste. Bring to boil, and then simmer for 20 minutes.

5. Stir occasionally during the remainder of cooking time, approximately 15-20 minutes.

------------------------------------

Cilantro Dressing

Cilantro Dressing- Yield: 1 1/2 cups

Ingredients:

2 Tbsp green onions

1/4-cup cilantro

1/2 carton of Mori Nu Silken XF tofu

1 Tsp. Miso

1 tsp garlic

1/2 tsp salt

Pepper to taste

1/2-cup water

1 Tbsp olive oil

Directions:

Place all ingredients into a blender and blend until pureed. Serve cold.

Organic Baby Food

2011-04-27T20:28:00.001-07:00

As my little lady is nearing 7 months, I am introducing her to more foods. Watching Matilda grow has a new sentiment, as she is our last. As a busy working mom, I really had hoped to make all my food from scratch, but was not able to with such a hectic schedule. There are some things that are easy and quick, but I have fallen to convienence in this department.

I was delighted to see that some new brands appeared in the markets since I last bought baby food over 2 years ago. I love the company “Ella’s Kitchen Organic Baby Food”. Not only for it being Organic, but also for the variety of flavors.

Having gotten fussy over other brands, Matilda has not complained once with the choices that Ella’s provides. She loves the rutabaga blend, and tonight ate the broccoli, pear, and pea combo.

Made without preservatives, thickeners, or sweeteners, this baby food is a great alternative to making your own.

Pure and Simple, exactly what I like.

http://www.ellaskitchen.com

Take the "YUK" out of eating Vegetables.

2011-04-27T20:12:00.000-07:00

My days of making gourmet meals are few and far between right now at this stage of my life. Working full time while raising three kids, has taken its toll on my menu planning. Instead quick and simple, but still delicious kid friendly dishes have replaced them, albeit the adults have a slightly tastier version.

I hoped that my kids would eat perfectly rounded meals, particularly being a trained chef, but I came to the reality that they have toddler tummies and toddler taste buds. As long as they taste the food I prepare, they are able to eat/pick out what they don’t like on a plate, and many nights this works.

To keep myself from worrying about their nutritional values, I do supplement. My kids are on the veggie and fruit JUICE PLUS chewies, they take a dissolvable B12 pill, a multi, and a DHA/omega 3 fatty acid chewy, and I have now added KIDZ Superfood.

While shopping at my local health food market, I came across a sample packet of KIDZ Superfood. I sprung this on my kids with great enthusiasm. It’s a rainbow in a jar; a variety of super foods along with probiotic ingredients. I swear its caption is true; “We’ve taken the “YUK!” out of eating vegetables”. My kids love it, and so do I.

Look for it in your health food stores. I don’t think it will disappoint you.

http://www.amazinggrass.com

Sass Up Your Sweets!

2011-02-19T17:22:00.000-08:00

I love these new sprinkles I bought at Whole Foods! They come in a variety of hues, are all-natural, and can sass up your sweets. Who doesn't love a little extra touch to their cupcakes or cookies?!?!

www.indiatree.com/decorating/natures_colors/index.html

Tomato Tarragon Soup

2011-01-11T18:29:00.000-08:00

This soup has a reputation of its own! It has been talked about for so long, that I felt left out not having tasted it. The recipe belongs to my friend Ramsey Dau. He so graciously shared it with me, and is allowing me to share it with you. It’s his Tomato Tarragon soup, a soup worth tasting! It’s slow cooking allows for the tomatoes to marinate in the broth of onion, garlic, and herbs into a divine Italian richness.

Accompanied by hearty country wheat crisps, I ladled myself two bowls for dinner last night before retiring some for my lunch today. A master of his own kind, I am anxious to see what other recipes he has up his sleeves! This one is certainly going into my recipe index. It was heavenly. Thanks Ramsey!

Tomato Tarragon Soup
Yield: 8 servings

Ingredients:
3 Tbsp. olive oil
1/2 red onion, small dice
2 tsp. Minced garlic or 4-6 cloves of garlic thinly chopped
6 Roma tomatoes, large dice- 1”
1 –2 Heirloom tomatoes, large dice – 1”
1 Tbsp. brown sugar
Dash cayenne
3 tsp. Dried tarragon or 6 stems of fresh
4 cups water
2 vegetable bouillon cubes (I like Organic Gourmet)
2 Tbsp. fresh basil
Salt and pepper to taste
*** Optional*** Fresh squeezed juice from 1 small lemon

Directions:
Sauté onions and garlic in olive oil for 5 minutes. Chop tomatoes and add to sauté mix. Add brown sugar and cayenne and stir. Cover and allow to simmer for 30 minutes on low. Chop tarragon, add half and cook for 15 more minutes. Add water and bouillon cubes. Simmer for an additional 20 minutes. Add remainder of tarragon and basil. Add salt and pepper to taste. Cook for a remaining 10 minutes. Garnish with the juice of one lemon, if desired. Adjust salt and pepper as needed.

Orange Scented Pumpkin Loaf

2011-01-11T18:24:00.000-08:00

Rising to the occasion of crisp winter days, my greedy lips long for seasonal foods. The latest on my menu of baked goods was an orange scented loaf. Spiced just like a pumpkin pie, with the addition of some orange extract, this harmonious combination was subtle, yet fulfilling, and had the perfect soft texture I was after.

Benefits of pumpkin include its richness in antioxidants, vitamins, and minerals; both the flesh and seeds of the pumpkin provide many health-boosting nutrients. Also low in fat, it has many disease fighting nutrients.

Orange Scented Pumpkin Loaf
Yield: 1 loaf

Ingredients:
1 3/4 unbleached-all purpose flour
1 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
2/3 cup maple syrup
1/3 cup canola oil
1 1/4 cup pumpkin puree (canned or freshly pureed)
1/4 cup almond milk
1 Tbsp. flax seeds
2 Tbsp. pumpkin pie spice
1 tsp. Vanilla extract
2 tsp. Orange extract
1/4 cup pecans, optional
1/2 tsp. Minced orange zest

Directions:
Preheat oven to 350 degrees. Mix dry ingredients in a bowl: four, b.powder, b.soda, sea salt, pumpkin pie spice, and flax seeds. Mix wet ingredients in a separate bowl: maple syrup, canola oil, pumpkin puree, vanilla extract, and orange extract. Combine wet with dry. Fold in pecans and orange zest. Bake for 25 to 30 minutes or until toothpick comes out clean.

Raspberry Oatmeal Smoothie

2011-01-06T14:35:00.000-08:00

Ha Ha. I found a new way to hide oatmeal in my kids' food. The idea came to me today, as they requested an ice cream sundae. I do not allow my kids to eat too many sweets, and like most parents prefer them to eat healthy snacks. Knowing that they love smoothies I set upon this task immediately. They are sitting before me now gobbling it up. Just don't tell them.

Here's the recipe.

2 cups of precooked and flavored oatmeal- I flavor mine with cinnamon, vanilla, a pinch of sea salt, and brown sugar (to the taste)
2 cups frozen raspberries
1 cup frozen pineapple
1/2 banana
2 Tbsp. honey

Blend until smooth and serve immediately.

Faux Chicken Dumpling Soup

2011-01-05T20:19:00.000-08:00

My perfect meal would include soup, garden salad, and fresh baked bread. With a husband and two children who are not fond of soup, it is seldom I indulge in this combination. However, one soup they eat without complaint is a Faux Chicken Dumpling soup that my friend Brianne passed along to me some time ago. With this crisp Winter air, this is a perfect soup to warm you up!

Enjoy!

Ingredients:

DUMPLINGS:
1 cup flour
1/2 Tbsp. baking powder
1/2 tsp. sea salt
1/8 cup olive oil
1/4 cup plain or unsweetened soy or almond milk

SOUP:
2 Tbsp. Earth Balance
1/4 cup leeks
2 stalks of celery, cut on the bias
1 tsp. garlic
2 carrots, medium diced
1 bay leaf
1 cup green beans
Seitan or chicken substitute (I like to use May Wah Healthy Vegetarian Foods Chicken Balls -Vegetarian, not Vegan)
8 cups of water
4 cubes of faux bouillion (Organic Gourmet makes a great one)

DIRECTIONS:
In a soup pot saute leeks, celery, garlic and carrots with the Earth Balance. Allow them to sweat for 5 minutes.

Add bay leaf and water and bring to boil. Allow to simmer for 10 additional minutes. Stirring occasionally.

Add green beans, chicken substitute, and bouillion cubes. Simmer for 8 more minutes.

While the soup is simmering, prepare the dumplings. In a bowl, combine your dry ingredients: flour, baking powder, and sea salt. In a separate bowl, whisk together olive oil and milk substitute. Combine together.

Form small balls (the size of a golf ball) with the dough and drop them individually into the soup. They should float to the top.

Allow to cook for another 8 minutes. A perfect accompanyment to a garden salad and baguette

**** I like to add either noodles or precooked brown rice to this soup to make it heartier

Happy New Year

2011-01-05T20:10:00.000-08:00

Another year, another resolution! With a handful of friends referring my blog to their acquaintances, and with no new updates, it is a resolution of mine to get back into the swing of things after being away.

Intending to keep up with my blog while pregnant with my third daughter, I found it harder than expected, as I was sicker than ever during this pregnancy. The thought of of food made me woozy.

My youngest daughter, Matilda Mae, is now 3 months and growing happier and healthier daily. I am still recouping from pregnancy and the additional responsibilities I have taken on. With work and three kids, I have missed writing. So, without further adieu, I promise you, my readers, a fresh start to kick off this New Year.

Happy New Year!

Q.Bel, the way to go!

2010-05-18T20:47:00.000-07:00

Who didn’t love Kit Kats or still does? It’s that wafer and chocolate combination that is quite a winner. Though as I have gotten older and savvier to higher quality ingredients, I prefer to avoid this tasty treat and instead partake of a great competitor.

I came across a company called Q.Bel. It’s an all-natural wafer bar that comes in a few flavors including dark chocolate mint chocolate. Truly, these have made their way into my shopping cart on most every visit to my local health food store.

Q.Bel does not use artificial ingredients, colors, flavors, or preservatives. Additionally, they have no use of corn syrup or hydrogenated oils as does other chocolate bars. It’s a winner all around!

Check out their website at http://www.qbelfoods.com

2010-04-24T20:28:00.000-07:00

Apologies, Apologies at the lapse in articles with my blog. It has been a frustrating 4 months now with a limited flavored diet. This little gem inside is wrecking my culinary desires. I did find a wonderful product though during this time, and baking is beginning to become commonplace again. So without further adieu, I want to introduce you to my newest staple.

I am sure by now you have either seen articles about or products from Gardein- garden products. Mostly, I see them at Fresh and Easy or health food markets. But, I spotted this particular product at Ralphs. I have not been impressed at all by their other products, finding them to lack flavor and desirable texture. However, an exception came along with their Seven Grain Crispy Tenders. Seriously speaking, I have NOT been able to find a good chicken nugget substitute except when dining at Native Foods. These Crispy Tenders are just that; flaky, tender and with a crispy "skin". A very good replacement for those inferior products I find elsewhere. My kids love them!

Retailing for $3.99, which serves 5 (well our four), that's about a $1.00 per meal. I typically stock up on them for usage in sandwiches, to dip in sauces, or to serve as an entree.

We think they're great, I think you will think so too.

Tea and Scones- The Perfect Combo!

2010-03-10T15:44:00.000-08:00

Coming in from outside, after playing snake-in-the-grass with bare feet, and the sun shining on my back, I relished the cold chill of my moms sun-made Lipton's tea; I was eight.

At ten, I thought I'd grown up. So, I began taking pleasure in a mug filled with warm tea alongside my mom and her guests; my snoopy mug being my favorite. From chamomile to mint and even robust black tea, I began sampling.

I always thought it was quite elegant to drink from nice China teapots with cup and saucer. Of course my mom was nice enough to oblige me with this indulgence, often allowing me to hold my own tea parties well into college with her dainty antique plate ware accompanied by lovely cloth napkins. It's a fond memory of mine.

Though I dabbled for a year or two with a coffee fascination, it never quite suited me. My love of tea continued. Also reaching adulthood, I wanted something to accompany my tea drinking. So, I began making biscottis and scones. To me, the slight sweetness of these pastries are a great pair; not to mention their crumbly texture.

To this day I keep a well stocked assortment of tea for my own guests pleasure, and am known for my own sun-brewed peach iced tea. It's also a joy to watch my own children enjoy a tea party with their friends the same way my mom allowed me to.

The scone recipe I have included for your enjoyment was one I adapted to being Vegan from the 2000 December issue of Bon Appetit: Chocolate Chip Scones. Though I have plenty of flavor varieties, these satisfy me with my sweet craving. They marry well with a nice English Breakfast tea. Find what suits you. Happy tea drinking. I hope you enjoy the scones.

CHOCOLATE CHIP SCONES:
(yield: 6-8)

2 cups unbleached all purpose flour
1/3 cup plus 2 Tbsp. organic cane sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
6 Tbsp. chilled Earth Balance
1 tsp. grated lemon peel
3/4 cup dark chocolate chips
3/4 cup almond milk
1 Tbsp. lemon juice
1 Emergen-C egg Replacer egg
1 tsp. vanilla extract

Almond Milk and 2 Tbsp.organic cane sugar for glazing

Directions:
1. Preheat oven to 350 degrees.Pre-line baking sheet with Parchment Paper, unless you have scone making pans (oiled/dusted
with flour). Sift 2 cups flour,
1/3 cup sugar, baking powder, baking soda, and salt into large bowl.
2. Add Earth Balance and lemon peel; with a pastry whisk or fingertips until Earth Balance is reduced in size.
3. Mix in chocolate chips.
4. Whisk almond milk, along with lemon juice, Emergen-C egg replacer egg (follow box directions), and vanilla in a small bowl
to blend.
5. Add milk mixture to dry ingredients; mix until dough comes together in moist clumps.
6. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer
wedges to prepared baking sheet or scone pans and form.
7. Allow scones to bake for 10 minutes, brush scones lightly with milk and sprinkle with remaining 2 Tbsp. sugar. Bake until
scones are crusty on top and tester comes out clean.
8. Serve warm alongside your choice of tea (or coffee)

Vegetarian Pregnancy

2010-02-18T16:32:00.000-08:00

I thought I was done. In fact, my husband had three appointments to get the ole' snip snip. But, we find ourselves now seven weeks along expecting our third child. Three kids. Never thought I'd be having "a" kid, let alone three. As a young adult, I never wanted them, however I now can't imagine life without them, and look forward to meeting my third.

I praise God for giving me two relatively healthy girls. As I embrace my fifth pregnancy, I hope for the best. Having had two miscarriages, I had people automatically jumping to the conclusion that I had them because of being Vegetarian. Not the case. It's hereditary. Since no one else in my family (either mom or dad's side) is a Vegetarian, that theory was put to rest; along with the DNA testing that followed suit.

So with that said, I wanted to be a little bit of a spokesperson for the Vegetarian mom, or one that may be expecting soon.

I realize everyone has their own opinion, and without being a doctor, I only express my opinions from my own experience.

During my pregnancies carrying my two daughters, I couldn't stand the smell of garlic, nor the taste of vegetables. I only craved cheese. So, my main staple was quesadillas. Normally, I can't stand the milk laden, chewy, stringy, by-product of a cow. So, I was flexible.

Having gained a doctor approved 17 pounds with my first and 19 pounds with my second, I am curious what this third will bring on. I know my muscles are already relaxed and remembering that form. The feeling of "all jelly, no toast" sitting around my mid-section is a constant reminder as well as the nausea setting in.

The difference this time around is that Lent has started, and I took a self vow to omit sweets from my diet, and not partake in Facebook usage. So, I will still be blogging, but not about desserts. But I promise, after these 40 days (tomorrow 34) pass, I will once again provide you with new product reviews and dessert recipes.

Until then, stayed tuned....if my tastebuds cooperate, I will bring you some new recipes soon!

Blessings to you all!

Wheat Berry Cranberry Salad

2010-02-04T14:06:00.000-08:00

I always like to share recipes, whether they are my own, adapted, or passed along. Additionally, with most people knowing this, I am often a recipient of these things.
My friend Amy graciously sent me a recipe for Sweet Wheat Berry Salad. I have to admit, I usually use my wheat berries in a savory way, and wasn’t sure what to expect from this recipe. However, I was drawn to try it because of some dearly loved ingredients, and because I trust my friends tastebuds!

The cranberries, sweet and tart, simmered in a reduced maple syrup sauce, coated the nutty flavor of the wheat berries perfectly.

This Sweet Wheat Berry Salad was served alongside Salsibury Seitan with a Golden Gravy, Mashed Cauliflower and Potatoes, and Steamed Brussel Sprouts. It was a harmonious blend of sweet and savory.

ENJOY!
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
_. 1 1/2 cups uncooked wheat berries (hard winter wheat)
_. 1 teaspoon salt, divided
_. 1 cup fresh cranberries
_. 1/4 cup maple syrup
_. 1/4 cup cranberry juice
_. 2 tablespoons olive oil
_. 1 tablespoon white wine vinegar
_. 2 teaspoons Dijon mustard
_. 1/4 teaspoon freshly ground black pepper
_. 1/2 cup diced celery
_. 1/3 cup thinly sliced green onions
_. 1/3 cup chopped fresh flat-leaf parsley
_. 1/3 cup chopped pecans, toasted
Preparation
Place the wheat berries in a medium bowl, and cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
Place wheat berries and 1/2 teaspoon salt in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat, and cook 1 hour or until tender. Drain; cool to room temperature.
Combine cranberries and maple syrup in a small saucepan over medium heat; bring to a boil. Cook for 4 minutes or until cranberries pop, stirring frequently. Transfer to a large bowl; cool 10 minutes.
Add juice, oil, vinegar, mustard, pepper, and remaining 1/2 teaspoon salt to cranberry mixture; stir well to combine. Add wheat berries, celery, onion, parsley, and pecans to cranberry mixture; stir well. Serve at room temperature, or cover and chill.
Nutritional Information
Calories:
223 (31% from fat)
Fat:
7.6g (sat 0.9g,mono 4.6g,poly 1.7g)
Protein:
5.3g
Carbohydrate:
36.9g
Fiber:
5.8g
Cholesterol:
0.0mg
Iron:
0.6mg
Sodium:
248mg
Calcium:
23mg
Jackie Mills, Cooking Light, NOVEMBER 2006

Wheat BerryCranberry Salad

Wheat BerryCranberry Salad from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1545744

Agave Nectar: Good or Bad

2010-01-25T17:20:00.000-08:00

My brother sent me this article regarding agave nectar. I felt I needed to pass it along to my readers. It is quite interesting.
AGAVE….Good or Bad?

Is agave nectar good? Is agave nectar bad? Believe it or not, I thought I’d written a definitive post on this topic.
As it turns out, I hadn’t. Earlier this week a reader emailed me, seeking an answer to the classic question: Agave nectar — good or bad? She pointed out that she’d done a search for agave nectar on this site and only turned up two entries. In one, I’d said to avoid it. In another, I mentioned that I’d used agave nectar while experimenting with kombucha and didn’t enjoy the results.
So, she concluded: “Why, if agave nectar is a natural sweetener, should it not be used? What about it is bad? I’ve been preferring it to honey and maple syrup on my waffles, pancakes, and yogurt.”
I realized then that I needed to post a definitive guide to agave nectar, answering the question once and for all. This is it.
Agave Nectar: Good or Bad?
The short answer to that reader’s question is simple: agave nectar is not a “natural sweetener.” Plus, it has more concentrated fructose in it than high fructose corn syrup. Now, let’s get into the details.
Agave Nectar Is Not A Natural Sweetener
Once upon a time, I picked up a jar of “Organic Raw Blue Agave Nectar” at my grocery store. It was the first time I’d ever seen the stuff in real life, and the label looked promising. After all, words like “organic,” “raw,” and “all natural” should mean something. Sadly, agave nectar is neither truly raw, nor is it all natural.
Based on the labeling, I could picture native peoples creating their own agave nectar from the wild agave plants. Surely, this was a traditional food, eaten for thousands of years. Sadly, it is not.
Native Mexican peoples do make a sort of sweetener out of the agave plant. It’s called miel de agave, and it’s made by boiling the agave sap for a couple of hours. Think of it as the Mexican version of authentic Canadian maple syrup.
But this is not what agave nectar is. According to one popular agave nectar manufacturer, “Agave nectar is a newly created sweetener, having been developed in the 1990s.” In a recent article now posted on the Weston A. Price foundation’s website, Ramiel Nagel and Sally Fallon Morell write,
Agave “nectar” is not made from the sap of the yucca or agave plant but from the starch of the giant pineapple-like, root bulb. The principal constituent of the agave root is starch, similar to the starch in corn or rice, and a complex carbohydrate called inulin, which is made up of chains of fructose molecules.Technically a highly indigestible fiber, inulin, which does not taste sweet, comprises about half of the carbohydrate content of agave.
The process by which agave glucose and inulin are converted into “nectar” is similar to the process by which corn starch is converted into HFCS. The agave starch is subject to an enzymatic and chemical process that converts the starch into a fructose-rich syrup—anywhere from 70 percent fructose and higher according to the agave nectar chemical profiles posted on agave nectar websites.
Compare that to the typical fructose content of high fructose corn syrup (55%)!
In a different article, Rami Nagel quotes Russ Bianchi, managing director and CEO of Adept Solutions, Inc., a globally recognized food and beverage development company, on the similarities between agave nectar and high fructose corn syrup:
They are indeed made the same way, using a highly chemical process with genetically modified enzymes. They are also using caustic acids, clarifiers, filtration chemicals and so forth in the conversion of agave starches into highly refined fructose inulin that is even higher in fructose content than high fructose corn syrup.
So there you have it. Agave nectar is not traditional, is highly refined, and actually has more concentrated fructose than high-fructose corn syrup. It is not a “natural” sweetener. Thus far, the evidence definitely points toward the conclusion: Agave Nectar = Bad.
“But,” you ardent agave nectar enthusiasts say, “agave nectar has a low glycemic index. I’m a diabetic, and it’s the only sweetener I can use!”
What’s wrong with fructose?
First, we need to clarify something. Concentrated fructose is not found in fruit, or anywhere else in nature. When the sugar occurs in nature, it is often called “levulose” and is accompanied by naturally-occurring enzymes, vitamins, minerals, fiber, and fruit pectin. Concentrated fructose, on the other hand, is a man-made sugar created by the refining process. To clarify:
Saying fructose is levulose is like saying that margarine is the same as butter. Refined fructose lacks amino acids, vitamins, minerals, pectin, and fiber. As a result, the body doesn’t recognize refined fructose. Levulose, on the other hand, is naturally occurring in fruits, and is not isolated but bound to other naturally occurring sugars. Unlike man-made fructose, levulose contains enzymes, vitamins, minerals, fiber, and fruit pectin. Refined fructose is processed in the body through the liver, rather than digested in the intestine. Levulose is digested in the intestine. (source)
I want you to pay special attention to those last two sentences, for they are a huge key that will help unlock the mystery of why fructose is bad for you.
Because fructose is digested in your liver, it is immediately turned into triglycerides or stored body fat. Since it doesn’t get converted to blood glucose like other sugars, it doesn’t raise or crash your blood sugar levels. Hence the claim that it is safe for diabetics.
But it isn’t.
That’s because fructose inhibits leptin levels — the hormone your body uses to tell you that you’re full. In other words, fructose makes you want to eat more. Besides contributing to weight gain, it also makes you gain the most dangerous kind of fat.
This has been verified in numerous studies. The most definitive one was released just this past year in the Journal of Clinical Investigation. The full study is available online, but for the sake of space I’m including Stephan’s (of Whole Health Source fame) summary here:
The investigators divided 32 overweight men and women into two groups, and instructed each group to drink a sweetened beverage three times per day. They were told not to eat any other sugar. The drinks were designed to provide 25% of the participants’ caloric intake. That might sound like a lot, but the average American actually gets about 25% of her calories from sugar! That’s the average, so there are people who get a third or more of their calories from sugar. In one group, the drinks were sweetened with glucose, while in the other group they were sweetened with fructose.
After ten weeks, both groups had gained about three pounds. But they didn’t gain it in the same place. The fructose group gained a disproportionate amount of visceral fat, which increased by 14%! Visceral fat is the most dangerous type; it’s associated with and contributes to chronic disease, particularly metabolic syndrome, the quintessential modern metabolic disorder (see the end of the post for more information and references). You can bet their livers were fattening up too.
The good news doesn’t end there. The fructose group saw a worsening of blood glucose control and insulin sensitivity. They also saw an increase in small, dense LDL particles and oxidized LDL, both factors that associate strongly with the risk of heart attack and may in fact contribute to it. Liver synthesis of fat after meals increased by 75%. If you look at table 4, it’s clear that the fructose group experienced a major metabolic shift, and the glucose group didn’t. Practically every parameter they measured in the fructose group changed significantly over the course of the 9 weeks. It’s incredible.
Back to our original question — Agave Nectar: Good or Bad?
The conclusion is clear. Agave nectar is bad for you. It’s not traditional, not natural, highly refined, and contains more concentrated fructose than high fructose corn syrup.
(photo by edgeplot)
Liked what you read? You may find these other posts interesting:
_. Are Natural Sweeteners Good For You?
_. On The Road to Being GMO-Free
_. The Dangers of Splenda
_. Another killer reason to avoid packaged foods
_. Fresh, Natural, Healthy Lemonade Recipe

http://www.foodrenegade.com/agave-nectar-good-or-bad/

Creamy Potato Leek Soup

2010-01-25T17:10:00.000-08:00

In my previous blog, I raved about my wonderful immersion blender, and with the weather still chilly, making soup is a great way to get some additional use out of it.

Also mentioned in another story, I spoke of my creamy potato leek soup as being the only soup that my husband actually requests. Maybe you have a husband like mine, or loathe soup yourself. Or maybe, you love soup like I do. Regardless, I hope you’ll want seconds! Enjoy!

Creamy Potato Leek Soup

INGREDIENTS:
6 medium size russet potatoes, large dice
6 cups of water
1/4 cup sliced leeks
1 bay leaf
1 tsp. Garlic
1 Tbsp. Olive Oil
1/2 tsp. Dried dill
1/4 tsp. Paprika
1/8 tsp. Dijon mustard
1 vegetable bouillon cube
Salt and pepper to taste

DIRECTIONS:
1. Sauté garlic and leeks in a soup pot with olive oil
2. Add russet potatoes (skins included), bay leaf, paprika, dill, and bouillon cube
3. Sauté for 2-3 minutes.
4. Add water. Bring to boil
5. Allow to simmer until potatoes are tender
6. Add mustard, salt, and pepper
7. Using a blender or immersion blender, puree until smooth. Adjust with salt and pepper to your liking.

My new sexy kitchen assistant

2010-01-23T16:44:00.000-08:00

Although I cook frequently, I am not one to have a lot of gadgets. I believe in a simple approach to food; one that uses your hands more than a machine.

I am a girl who owns a kitchen-aid, but rarely uses it. I prefer kneading my own bread; it's even therapeutic. Instead of a Cuisinart, the knife is my favored tool. It keeps things basic in approach, and gets me more involved; more hands-on.

With that said, I have been through seven blenders in the last eight years. I am tired of replacing what was supposed to be "one of the best on the market".

As I have a love for soup, creamy being my favorite, I need a blender. Though, I have never liked having to transfer hot soup to the blender and then back to a pot repeatedly. Additionally, our household blender gets used on a daily basis to make smoothies, salsas, hummus, or pesto.

I broke down this Christmas and bought myself a new sleek, even sexy gadget that I have fallen in love with. It is my frequent companion as I create deliciousness. It is my immersion blender. It has made that once dreaded, potentially hand-burning soup transfer obsolete. It has been fantastic!

Though is may be a little pricey for some, I promise you it is worth the investment. For a Cuisinart immersion blender, like the one mentioned above, it ranges from $29.99-$59.99. It depends on what gadgets come with it, and where it's purchased. But, I know you will love it too! It is a great kitchen assistant.

Blueberry Bliss Muffins with Crumble Topping

2010-01-20T09:15:00.000-08:00

After dealing with a house full of illness for a week, nothing has sounded better than french fries, which I have not indulged in, and blueberry muffins with crumble topping. I promised my lovely friend Krista, one of the sweetest gals I have met in my lifetime, to give you another article of baking content. I promise I will have another savory dish soon.

The recipe I share with you today can certainly be altered to fit your preference of berries. I have made it with a berry medley that turned out absolutely wonderful.

Native to North America, blueberries come out on top as being rated the highest to destroy free radicals. A cup of blueberries is equal to 14% of your daily fiber intake. Besides them being a wonderful source of vitamins, minerals, and antioxidants; berries as most of us know, are high in vitamin C. Eating delicious, plump, and sweet blueberries is a great way to stock our bodies up on "the good stuff" to recoup from illness or protect us from getting ill. I know I need it!

INGREDIENTS- MUFFINS:
6 Tbsp. of softened earth balance
2/3 cup organic cane sugar
2 "egg" ener-g replacer eggs (follow box directions)- if you eat real eggs.....use them
1 tsp. vanilla extract
2 tsp. baking powder
1/4 tsp. salt
2 cups sifted all-purpose flour
1 cup almond or soy milk
**2 cups fresh or frozen blueberries (see below note)

**note: I have found that using fresh berries as opposed to frozen alleviate that blue Smurf look for the final product, if you don't over-mix. This recipe was adapted from "Mad about Muffins"

INGREDIENTS- CRUMBLE TOPPING
2 Tbsp. earth balance
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 cup walnuts or pecans

DIRECTIONS:
Preheat oven to 350 degrees. In a large bowl, cream together the earth balance and sugar until fluffy. Beat in the "eggs". Add the vanilla extract, baking powder, and salt. Mix in half of the flour and almond milk alternately, mixing gently. Then add the remaining flour and milk. Stir in the blueberries. Fill non-stick muffin tins or foil baking cups.

To make the crumble topping, cut the earth balance into small pieces and mix with the brown sugar, cinnamon, and nuts. Sprinkle the topping over batter. Bake 25-30 minutes until muffins are lightly browned. Makes one dozen muffins

Quinoa- Lentil Soup

2010-01-11T19:49:00.000-08:00

I had it in for him in freshman year in high school. He was funny, nice, and handsome. But he was very much out of my league. He ended asking me to prom, where we found out we had much in common with our love for the outdoors, and extracurricular activities. He only fell short in one category; he hates hot liquids, which includes soup. But, I married him anyway!

I love soup! Whether it is Split Pea with Yam, Tomato Tarragon, Faux Clam Chowder, or Cream of Corn; I will happily partake! My perfect meal during the winters is soup, salad, and bread. That combination seems to please every aspect of my palate for texture, flavor, nutrition, and uuummppphhh. My husband Kevin would be particularly happy if I gave up this adoration. But, he is kind enough not to turn up his nose when I prepare soup for dinner, and has even come to love my Creamy Potato Leek Soup. Thank God!

What I love most about soup is that you can pretty much throw the kitchen sink into it, and have it turn out great. Tonight, I prepared a simple Quinoa-Lentil soup that I served alongside garlic rosemary sourdough twists, and grilled asparagus with a balsamic glaze and red pepper confetti. I thought to pass along the soup recipe to my readers. I hope you enjoy it. I know I certainly did.

Quinoa-Lentil Soup
Yield: 6 servings

2 Tbsp. Olive Oil
1 stalk celery, medium dice
1 carrot, medium dice
1/4 cup Vidalia onion, medium dice
1 tsp. Garlic, minced
1 bay leaf
1 cup brown lentils
1/2 cup pre-cooked quinoa
1 bouillon cube (Organic Gourmet)
1 tsp. Ground dried thyme
1/2 tsp. Dried rosemary
5 cups water
salt/pepper to taste

Directions:
1. Sauté miripoix: Celery, Carrot, Onion, and Garlic with Olive oil in soup pot
2. When the miripoix is tender, add bay leaf, thyme, rosemary, and lentils to mix. Sauté together for 5 minutes.
3. Add water and bouillon cube. Bring to a boil, and then allow cooking for 35-40 minutes at on simmer. Lentils should be soft at this point. Add pre-cooked quinoa for the last 5 minutes of cooking.
4. Salt and pepper to taste.

It's Not Butter

2010-01-06T20:37:00.000-08:00

So often, I am asked what I use in my baking as a butter substitute. Most people who are unfamiliar with the array of Vegetarian/Vegan groceries that are available, are truly missing out on some wonderful products that are better for our bodies.
Depending on what I am baking, I will use Organic expeller pressed canola or safflower oil, or my all-time favorite Earth Balance. Earth Balance is so naturally buttered-flavored, smooth, easy to spread, and makes wonderful pastries, that I have been a very loyal spokesperson for this company.

Additionally, they omit the use of GMO, Trans Fat, and Hydrogenated Oils making it a superior substitute. The company has a variety of butter substitute blends and are now making no-stir almond butter and peanut butter. Though I want to try these nut butters, I am pretty particular to the Trader Joe's Crunchy- Salted Peanut Butter. I am certain if the nut butters are as wonderful as their other products, I will become a fan of them as well.

When using Earth Balance in place of Butter, it is equal parts substitution. Perfect to bake cookies with, melt over popcorn, and simply spread on a warm piece of toast. I swear, you won't miss butter!

No Time to Bake? Maple Cookies will do the job!

2009-11-21T16:05:00.000-08:00

Trader Joes, a place I love to frequent! With that said, we are just five days away from Thanksgiving. The hustle and bustle of Christmas shopping tends to intertwine with the planning of our perfect Thanksgiving menus. If you find yourself in a bind and need a last minute dessert to bring along to a gathering, or as an addition to your feast, the Maple Leaf Cookies at T.J.'s are quite tasty. It's the right maple creme sweetness smothered among two crisp shortbread cookies. Might I add, they are a perfect accompanyment to a warm cup of tea.

Hey There Pudding

2009-10-15T11:59:00.000-07:00

Whenever I am able to leave my two kids home with my husband to do the grocery shopping, it becomes an enjoyable outing, as opposed to a stress-filled rushed one. A reminder, my daughters are four and one.

When I shop with them, its “I want this, I want that”. “She hit me!” I am sure if you have children of your own, you know how the rest goes. While I weave in and out of the tightly woven aisles trying to avoid hitting people as my oldest refuses to stop hanging on the side and almost knocking down products, my youngest cries and tries to kick her sister and begs for food. It becomes a race against the clock.

But, Trader Joe’s is known for its new products. A personal mission of mine to try the Vegetarian newcomers keeps me always on the prowl.

This latest shopping trip, as my children were at home, I was able to take my time and browse the aisles. Indeed, I found something new as usual, instant vanilla and chocolate pudding. The packaging sold me, simple design with a retro vintage style. Though the products are Vegetarian, they claim that the product will not set with use of soy or rice milk.
They didn’t mention almond.

For those who are Vegan and want to try these products, I chose to use almond milk. I placed the 2 cups of cold milk into a saucepan and added 1 Tbsp. of Arrowroot powder. I dissolved the powder in the milk and furthered reduced it to insure it was “milk” consistency. I also think using the soy creamer might work, as it is milk texture. Anyways, after reducing the milk, I allowed it to cool then placed it in the refrigerator for 1 hour. I then followed the remaining directions and found the product set as needed.

If you aren’t able to make your own pudding, and prefer a pudding that is soy free, this is a great alternative. It is simple, shelf stable, and pretty tasty. I think it’d make a great pie, though I just ate mine in a parfait cup with a dollop of Vegan whipped crème. Enjoy!

Delight of Donuts

2009-10-08T21:01:00.000-07:00

It had been all too long since I indulged in a donut. The sweet dough, the icing, and the way it crumbled in my mouth, seemed a long ago thought, until recently.

From the end of September through the beginning of October, my family and I hopped a plane to visit my parents in the beautiful state of Washington. They moved about five years ago near the Case Inlet by the Puget Sound. It is absolutely gorgeous, and even more so during this visit with the vibrant colors of Autumn. Amazing red maple trees, variegated firs, and an orchestra of ferns struck a harmonious chord inside me that left my heart aglow. It was difficult to leave behind and return to our urban cement surroundings.

What made it even harder was again visiting Seattle, which has the allure of culture, media, and great restaurants. This time around we had the great delight of partaking in Vegan donuts from “Mighty O’ Donuts”. And how Mighty they were!

Mighty O’ Donuts is nestled among the Wallingford neighborhood area of Seattle. As we strolled down the sidewalks scattered with fall leaves, admiring the vintage Craftsman houses, we became in love with Seattle. An additional treat was the presence of the sweet aroma of freshly baked donuts wafting through the crisp air as we neared our destination. It was divine!

What began as a basement business selling to neighbors and local farmers markets in 2000, turned legitimate business during 2001 when Mighty O’s owners shared a commercial bakery spot with another company. It wasn’t until 2002 that they secured a spot in the historic building of Wallingford and have been selling their tasty treats since.

Growing up my dad would buy Winchell's donuts on Sundays before we headed to church. It was our weekly treat, as my mom did not allow sugary foods in the house during the week. My favorite were the chocolate covered long johns. So scrumptious.

Because of the nature and quality of donuts, I left them behind when I became Vegetarian. Though I have had the option of a refrigerated vegan donut company that used to be sold at my local Health food store, but they long ago discontinued them. Strangely enough, it seems my jobs are always located amongst these sweet little pastries shops with their incredible scent calling my name.

So heck, I indulged. Indeed I did! From Mint/Chocolate- Chocolate glazed, to Peanut butter swirl, and Cinnamon too, I indulged. Sprinkles, Nut covered, and Double Chocolate I tasted; and still wanted more. What started with one taste ended with nine leaving Mighty O’s doors. Had we have spent more time in Seattle; I’d have stopped by again. It’s not often I gorge myself on desserts, but felt the need to take more in!

Organic and all natural, and sweet as can be, Mighty O’ Donuts knocked the socks off of me!

When in Seattle do visit! http://www.mighthyo.com

Waste Not, Want Not!

2009-07-08T15:14:00.000-07:00

Go Green!

We’ve all heard it…..Global Warming! While there are some people standing out with picket signs and getting political, most of us prefer to make changes quietly in our own home and support these needed changes on a ballot. Both are a great way to do the necessary!

Global warming, as most of you know, is one of the main environmental concerns of our time. Our Earth is heavily affected by all the pollution around us, and not able to cool down. Obviously, for every cause there is an affect. http://www.nasa.gov

How can you do your part? There are many! The more you do, the better. The more you can encourage others to do the same, can also make a phenomenal impact.

Below are some suggestions I encourage you to try or to pass along to others. If you have some suggestions of your own that you feel would be of benefit to pass along to my readers, please leave a comment/suggestion.

1. Compost- turns your food waste into rich soil for your garden and in turn eliminates
some of our landfill issues. For a list of what’s compostable visit:
http://www.greenlivingtips.com

2. Reuse- reusing not only helps with less waste, you will keep more money in your
pocket….especially in an economy like today’s.

3. Recycle- Buy recycled products. Additionally, what you think is trash can be made
into treasure. For a list of recycables visit:
http://www.greenlivingtips.com

4. Reduce- don’t think you need to keep up with the Jones’s. Think supply and demand.
The less we demand, the less is being created in factories (saving energy costs)
Additionally it helps with keeping money in your pocket.

5. Support “Green” Business- Companies that are conscious about producing goods
without pesticides and herbicides, companies that donate money to charitable causes,
companies that practice environmental consciousness- are the businesses we should
support. http://www.grist.com

6. Buy Organic- products not created or grown with pesticides/ herbicides only better
the condition of our soil, air, water, etc. If you don’t see organic at your local market-
request that they carry some. http://www.saferbrand.com

7. Support Local Farmers- food taste best when it hasn’t traveled very far. By supporting
local vendors/farmers, there will be less transportation of goods= less pollution

8. Buy BPA free plastic- http://www.bisphenol-a.org

9. Eat Vegetarian- Even if you don’t want to convert to being Vegetarian, eating this way
puts less constraints on the Earth. Try it even at one meal.

10. Buy Fair Trade Products- http://www.globalexhange.org

11. Make Sun Tea- less waste because you’re heating by the Sun versus by gas/electric.

12. Unplug Plugs- less electricity use

13. Drive a fuel efficient car or keep yours running well- remember to get your smog
check- this eliminates unwanted air pollution, etc.

14. Substainable products/ landscaping- less water usage. Ask your local nursery for a
list of substainable agriculture/ plants. Remember: Don’t use poisons- they end up
in our oceans. Ask your nursery or look online to get rid of unwanted garden pests.

15. Follow your local water day policys- there’s a reason for it, it’s not to inconvience
you.

16. Dehydrate or Can= Less Food Waste, less demand

17. Fix Leaks/ Take Shorter Showers- Less H20 waste

18. Use a tankless water heater- less water use

19. Replace Light Bulbs for Earth Friendly lightbulbs- http://www.energystar.gov
or http://www.ecofriendlylightbulbs.go.uk

20. Use Blankets instead of a heater and open windows for fresh breeze instead of air
conditioning.

21. Insulate and use reflective material in your attic/home. Keeps you cool in the
Summer/ Warm in the Winter and also is a tax right off!

22. Use a Push Mower- less air pollution, (noise and gasoline), also exercises your body.
http://www.ezinearticles.com

23. Use Canvas Bags when you shop- Plastic takes a long time to decompose and Paper
kills our trees….canvas is reusable!

24. Run/Bike/Walk/Carpool- this has a great affect on our carbon print we leave behind.
What’s a carbon print? Visit- http://www.nature.org/initiatives/climatechange/calculator/

25. Don’t flush the toilet as often unless it’s #2. -Water saving technique.
http://www.watersavingtips.org/saving.html

26. Re-use gray water- ex: collect water in a bucket while showering and use it to water
your garden.

27. Buy in Bulk

28. Wind/ Solar Power- http://www.homepower.com

29. Re-dye old clothing to make them look new again.

30. Buy Earth Friendly cookware- http://www.eartheasy.com

****Related Video*****
Al Gores- “An Inconvient Truth”

****Related Websites***
http://www.re-sources.org
http://www.treehugger.com
http://www.substainablebusiness.com

Thanks for doing your part!

Butternut, Swiss Chard, and White Bean Soup

2009-06-11T21:07:00.000-07:00

Ingredients:
1 Tbsp. Olive oil
1 large onion, chopped
3 large carrots, chopped medium
3 stalks celery, chopped
1 sprig fresh rosemary
4 sprigs fresh thyme
16 ounces of canned white beans
8 cups vegetable stock
Pepper
1 tsp. Fresh rosemary, chopped
2 cups butternut squash, diced
4 garlic cloves, sliced
Salt and pepper
4 cups swiss chard leaves, chopped
1-2 cups vegetable stock for thinning soup
1/2 cup Soy Supreme Sour Cream (by tofutti)
1 cup of croutons

Directions:
Sauté onion, celery, and carrot in olive oil until softened trying not to let brown. Add in white beans, rosemary sprig, thyme sprig, vegetable stock, and pepper. Bring to a boil and then allow simmering for 10 minutes. Add in the butternut squash, garlic, fresh rosemary, minced garlic and salt and pepper to taste. With the lid on, allow to cook for another 20 minutes. Stir in swiss chard just before serving and use remaining vegetable stock to thin soup if too thick. Pull out sprigs of rosemary, and thyme. Add the salt to correct seasonings. Serve with a dollop of sour cream and croutons.

Yields: 6 servings

Pining Away in My Cave

2009-06-11T14:32:00.000-07:00

Sitting listening to The Innocence Mission, in my “cave office”, literally a converted closet, I sit idly waiting for students to tutor growing ever more impatient and disgusted at getting paid to watch the clock, when my heart and soul ache to involve myself with what I am most passionate about; three things: My husband, my kids, and food.

With this economy, my day job was shifted this last January from a chaotic, social, and festive atmosphere in which I thrive, to a quiet, lonely, and seldom working Federally funded program- a safety net of a job (of which I appreciate being employed even with it’s downsides), where I am tormented by hours of solitude. So I fill my hours with reading, writing, dreaming, and thinking of food.

Come afternoon I am happily reunited with kids and can dive into fulfilling activities and culinary creations- be that blogging, working on new recipes, a cookbook, or my side business; For Cake Sake.

I know I write mostly of desserts, hence the title of my blog: fordessertsake.blogspot.com, but I also love savory food.

My husband and I were blessed this last year to be able to buy hour first house. We have been daily laboring on it because of the dilapidated condition in which we purchased it. We have, particularly of late, been seeing the fruits of our labor, literally!

My daughter Mallory picked her first Ruby Red Strawberry yesterday. She so graciously allowed us to divide it into fours so we could all get a taste…. but snuck her dad’s portion with a glint of teasing in her eye before he could enjoy his portion. It was a sweet and supple berry.

Our Babcock white peach tree is growing nicely and should provide us with fruit shortly. Our garden is flourishing and we have enjoyed many dinners contain the organic vegetables from our raised beds: yellow squash, mesculin, spinach, red/green leaf lettuce, swiss chard, and cilantro. We are patiently waiting for our tomatoes, bell peppers, varigated carrots, beets, watermelon, cantaloupe, cucumber, zucchini, boysenberries, basil, sage, oregano, avocados, and radishes. Next time we will plant more.

It is so thrilling and rewarding! The robust flavor is exquisite right from the soil, and puts store bought produce to shame.

In addition, we are composting. Something I’ve always wanted to do. On trash day, Tuesdays, you get a true sense of what is actually trash. We have three bins: recyclable, trash, and compost. Our trash is so minimal in comparison to the size of the other bins, and leaves me with a tinge of pride in doing my part to help with the environment. If only a large portion of households were able to do the same, I think we could make a dent!

I am attaching a recipe for Butternut, Swiss Chard, and White Bean Soup. We enjoyed it recently with some Organic vegetables from our garden. We accompanied the soup with cornbread and a fresh salad. Though it is almost Summertime, this June gloom brings some days where soup is still welcomed.

Ain't That The Truth!

2009-06-11T06:40:00.001-07:00

My momma always said, "Life is like a box of chocolates. You never know what you're gonna get". - Forrest Gump

Gelatin Free Jello

2009-06-03T13:56:00.001-07:00

Thunder claps in the sky and the rain sweetens my garden soil. I find myself inside today nuturing my sick little girls. A hot bowl of Vegan Chicken Dumpling Soup, Chowder Crackers, and some Vegan Jello are great provisions.

My dear friend Brianne, who is due with her second child any day now, suggested the Vegan Jello at Trader Joe's. Her two year old son Jonah gobbles the stuff up. Knowing that I want healthy snacks for my kids, and something to mimic what their non-vegetarian friends have, I scoured the shelves for it on my next grocery excursion.

Both my daughters devoured it upon arriving home. Curious at the texture and flavor, I enjoyed one myself. My husband who is not much for jello also loved it !

The jello comes in a four pack for only $2.49. I have only seen two flavors thus far: Black Cherry and Peach Mango

Ingredients of filtered water, sugar, carrageenan, natural flavors, Peach colors: (tumeric and annatto), sodium citrate, malic acid, citric acid, ascorbic acid (vitamin C), alpha tocopherols (vitamin E), Black Cherry colors: (beet juice, caramel, and annatto)- Gelatin Free!

Full of vitamin C, these are better than trying to coax your kid into taking a vitamin, and they're delicious!

Vegan Crepes filled with Banana Custard atop Raspberry Coulis

2009-05-18T14:48:00.000-07:00

A very close friend of mine, Brianne Wells, loves Vegan desserts probably as much as I do. In celebration of her pregnancy, I had a little dinner party for her this weekend. She looked so beautiful with that natural glow and oh so adorable baby belly. Since she had requested carrot cake and overdosed on it the week before, I switched gears and sought a springtime-flavored dessert instead.

I chose Vegan Crepes filled with Banana Custard on top of Raspberry Coulis, garnished with Fresh Raspberries, Soy Whip Crème, and Toasted Slivered Almonds.

Crepes are traditionally made with eggs. The texture of Vegan crepes can be difficult to recreate, but not impossible. Though they can be served cold, I think they are most enjoyable warm.

Cheers!

DAIRY FREE CREPE BATTER

Ingredients:
1-cup whole-wheat pastry flour
1/2-cup brown rice flour
1 Tbsp. Kudzu, ground fine
1/4 tsp. Salt
2 –2 1/2 cups soymilk or water
1 tsp. Coconut oil or canola oil

Procedure:
In a bowl, mix flours, kudzu and salt. Add enough water or soymilk to make a thin batter that will coat a wooden spoon. To make batter thin and light, whip all ingredients in blender at least 2 minutes. In a heated skillet (preferably cast iron) brushed with oil, ladle a very thin layer of batter revolving the skillet so it is quickly, evenly and widely coated in a 6-7 inch circle. When ends are brown, loosen crepe and cook briefly until brown on the other side. Stack crepes and store at room temperature until ready to serve.

BANANA CUSTARD

Ingredients:
1 pack of Mori Nu Silken tofu
2 cups mashed ripe bananas
1 tsp. Vanilla ext.
1/2 tsp. Almond ext
1 Tbsp. Lemon juice
1/2 –3/4 cup almond milk
1/2- 3/4 cup maple syrup or sugar
1 Tbsp. Arrowroot powder

Procedure:
Blend all ingredients together until smooth. Place in refrigerator for 4 hours to chill and firm up.

RASPBERRY COULIS

Ingredients:
1 bag of frozen raspberries
1/4-cup maple syrup
1-cup apple juice or water
1 tsp. Vanilla ext.
1/2 lemon, juiced

Procedure:
Place all ingredients in blender and blend until smooth.

Coconut Banana Vegan French Toast

2009-05-10T13:51:00.000-07:00

As a child, my mom made the best French toast around. To this day, French toast is a favorite of mine. I am typically in a hurry in the mornings and opt for hot or cold cereal, with almond or soymilk and a cup of juice along with a piece of toast with avocado. Quick!

But, on the days where I like to linger around a bit, French toast or Waffles with all the fixings are usually the hit.

So my only request today for my Mother’s Day treat was to have my husband and oldest daughter prepare Coconut Banana Vegan French Toast. It was fabulous!

Here’s the recipe if any of you are a French toast fan. Have a wonderful Mother’s Day!

Coconut Banana Vegan French toast
(Yield: 4-6 servings)

2 bananas
1-cup coconut milk
3/4 cups soymilk
1/2 tsp. Sugar
1/2 tsp. Cinnamon (optional)
Sourdough bread
Oil or margarine for frying

Preparation:
Mash the bananas well and whisk together with the coconut milk, soymilk, sugar and cinnamon. Pour into a shallow pan or pie tin.

Dip both sides of the bread into the mixture, and cook in a lightly greased skillet over the medium heat. French toast should be lightly golden brown on both sides.

*** I had my French toast drizzled with maple syrup and lightly dusted with powdered sugar, enjoyed surfing and gardening afterwards and being rewarded with my daughter’s homemade Mother’s Day card that she made at preschool-Priceless! ***

URGENT! Turtle Mountain To Your Rescue!

2009-05-07T19:52:00.000-07:00

URGENT! URGENT!

With all this talk of global warming, and weather to indicate it’s true, I must warn you to prepare for these hot days and stock up your freezer with the most heavenly Vegan ice cream there is! Turtle Mountain ice cream is the best! Hands down, it’s the best!

With so many flavors to choose from, 21 to be exact, you will never grow tired of this cold treat. Who else makes cherry nirvana, chunky mint madness, peanut butter zig zag, or pomegranate chip?

Turtle Mountain is also on my list of favorite companies for it’s excellent yogurt and ice cream bars. Not too long ago, they started making coconut milk based yogurt. It’s as rich and creamy as you’d expect, all the while maintaining it’s agenda to stay healthy.

Established in 1987 with headquarters in Oregon, they are a company with a philosophy to create the finest dairy free desserts on the market. Having won the “Best Desserts” for 7 years in a row, as noted by Veg News Magazine, I think they are hitting their mark!

It’s the ice cream I prefer above all the rest, and I dare you to put it to the test!

Visit http://www.turtlemountain.com - to hear more about this piquant company

Organic Toddler Puffs

2009-04-29T19:20:00.001-07:00

I have two children. My oldest, Mallory, will be four in September. My youngest Margeux will be 9 months on May 2nd. Although at times, they drive me nuts....they are truly a wonderful blessing! They amaze me always with their curiosity, growth and achievements.

With my constant search for delicious and healthy products, particularly for my kids, at times I have become disappointed. Some Infant/Toddler snacks are lacking the quality and simplicity of natural foods. I would love to be at home with my girls, but am not able, and therefore require the blessing of the great caregivers that have come my way.

For their convenience I like to have easy snacks on hand. My three year old is not a concern, she has all her teeth and choking hazards are less a concern. For my infant/toddler I was able to find a product by Happy Baby. They are dissolvable Organic Puff finger foods. Packed with great ingredients, they fill my food conscious criteria. Their Green Puffs contain organic rice, organic whole oats, organic evaporated cane juice, organic brown rice, organic wheat starch, organic spinach, organic collard greens, organic kale, and a list of vitamins and minerals. Margeux loves them!

You can also find pure, simple, and natural baby foods by Happy Baby in the frozen food section at health food markets. Not only conscious about the quality of food, they are also advocates of "green" or environmental packaging. They are made with recycled materials, BPA free, and are recyclable.

I give this company an A+

* for more information on their products or company go to: info@happybabyfood.com

Vegan White Chocolate

2009-04-26T16:29:00.000-07:00

Not too long ago I wrote about White Chocolate. I did some research after that article due to my craving for Vegan Macadamia White Chocolate Chip cookies.

I did indeed find a great solution to feed my desire. They are Vegan White Chocolate Chips by a company called Vegan Sweets. I've yet to see them in a store, but you can order them online @ http://www.veganstore.com

Produced using only Non-Bone Char Processed Sugar, Vegetable Oil, Cocoa Butter, Soy Lecithin, Vanillin, Salt, and Vegan Natural Flavors, I found them to be a wonderful alternative.

Upon receiving them in the mail, the aroma of incredible cookies filled my kitchen. These too shall become a staple in my baking cupboard!

Egg Free...The Way I Want To Be

2009-04-25T22:28:00.000-07:00

Growing up in Westminster, CA. I had an unusual upbringing. My backyard was a small farm. We had turtles, geese, rabbits, chickens, dogs, cats, birds, and hamsters. We also had several fruit trees and quite a large garden.

The neighbor down the street had a miniature horse. My elementary school class would take tours in our “farm” and the gentleman would have his horse available for rides. It was a great experience that created a passion for homegrown produce, gardening, and animal care.

Because I had some interesting pets, this fabricated reason for me not desiring the eggs in which they produced. I couldn’t bare the thought of eating what came out of my pet chickens butt (a child’s understanding). I was often left at the table with my scrambled eggs getting cold and trying to creatively hide them under the rim of my plate or spit them in my napkin. I’d try to flavor them with ketchup in order to stomach them, but thoughts of bloody embryos/baby chicks didn’t make them sit well in my mouth…and I’d eventually spit them out.

To this day, I can’t stand the smell or taste of eggs. Baking has been a challenge at times, but I find it my goal to make amazing tasting pastries that are egg/ dairy free. So far, I have made many mouths pleasantly surprised and ever content.

Eggs, as most of you know, are used for product shelf stability, flavor enhancing, and ingredient binding. A great source of protein, they are a staple in most households. Although, for some they are an allergen. I avoid them for the simple reason of distaste.

For several years, I have been asked how I bake without the use of eggs. My answer, there are ample ways to avoid them. Below is a list of alternatives.

1. Tofu
2. “Egg Replacer” by EnerG
3. Banana, Pureed Fruit, Apple Sauce, Date or Prune Puree, Berries, (anything high in pectin…which is a gelatinous, slippery ingredient derived from the skin of fruit)
4. Pectin
5. Agar Agar
6. Arrowroot
7. Kuzu, or other root starches
8. Flax seeds- soak overnight in H20 at room temp.

To replace eggs in cake recipes:
*Use 3 Tbsp. Liquid (soymilk, water, or juice) for each egg
*Use 1/8-pound tofu (silken is best) blended with liquid ingredients for each egg
*Use 3 Tbsp. Liquid plus 1 Tbsp arrowroot plus 1 Tbsp. Flour for each egg

I have personally tried all of these methods. Depending on what I am baking, one may be preferable over the other. But, they all work.

Happy Baking!

Rice Krispie Treats

2009-04-23T21:06:00.001-07:00

I just wrote an article about Sweet and Sara, a Vegan Marshmallow company. I wanted to include a quick Rice Krispie Treat recipe that is so easy to make, easy to clean up after, and leaves you satisfied for that something sweet.

1 1/2 Tbsp. Earth Balance
1/2 pack (8 marshmallows) of Sweet and Sara Marshmallows
3 cups organic brown rice crisps (Whole Foods alternative for Rice Crispies)

Directions:
Prepare a 4x6 baking pan with parchment. Set Brown Rice Crisps aside in a mixing bowl. Melt Earth Balance in a pan over medium heat. When melted, add marshmallows until they become thin/"stringy". Remove from heat, and poor over crisps. Make sure to coat the crisps. Place the mix in prepared pan and pat flat. Allow to cool then refrigerate. Serve at room temperature. Yields: 12 squares.

S'more please

2009-04-23T20:55:00.000-07:00

As dark approaches, the nightlight of stars begin taking their places amongst the cool evening air. I sit alongside the warm glow of the fire pit wrapped in a down jacket, a blanket upon my lap, holding a skewer over the lick of flames so my marshmallow roasts.

I eagerly prepare my graham cracker with a fine spread of peanut butter and a wedge of semi-sweet dark chocolate. The freshly roasted marshmallow, complete with it’s gooey inside, melts the chocolate and warms the peanut butter into a blend of intoxicating sweetness. The jacket of graham crackers a perfect structure for what leaves remnants of ooze along my lips that I happily lick off.

The joyful chatter buzzes with storytelling; warms my soul as I participate in the ringside clatter of laughter.

Camping is a favorite! From childhood to adulthood I have vowed to keep this a staple and pass it’s enjoyment along to my children.

Fond memories of storytelling, hiking, and tenting are now shaped with new experiences much more- as they are now sprinkled with little giggles from my daughters. I love to create those first moments. Smores’ were my family’s tradition, and one I’d like to have my children participate in.

Because traditional marshmallows contain gelatin (processed through animal bones), we eliminated this pleasure until a year ago. It’s with great pleasure that I acknowledge “Sweet and Sara”. They are a Vegan marshmallow company. Sweet in taste and the perfect texture, these leave nothing left to be desired. Because they melt wonderfully, they will be an obvious substitute for my smores this summertime when I allow my oldest her first smore. Family traditions must continue!

* For more information about Sweet and Sara- visit http://www.sweetandsara.com

Coconut Creme Scream

2009-04-19T21:05:00.000-07:00

Coconut Crème Pie with Chocolate Sauce has been my husband Kevin’s request for his birthday dessert the last three years. We just celebrated his birthday this last Saturday and enjoyed this annual dessert.

Traditionally made with a substantial amount of eggs and dairy, this is created with silken tofu, soymilk, and a sweet medley of ingredients.

In the past, my business For Cake Sake, sold this particular dessert to the Orange County restaurant, Native Foods. Additionally, it was quite a hit among our private clients.

This tropical flavored dessert is wonderful alongside curried vegetables with jasmine rice.

Over the years, I have been asked how to bake desserts without the use of eggs. Please be sure to visit my post this week if you are interested in egg-free baking methods.

Happy Easter

2009-04-07T20:22:00.000-07:00

Easter is just five days away. While many of you are busily planning your festivities, the little ones are excitedly awaiting a basketful of goodies! I am constantly reminded of the commercial side of Easter while shopping; with the aisles of chocolate bunnies, jellybeans, and marshmallow peeps.

Following Christian beliefs, my family and I celebrate with a sunrise service, and participate in an Easter egg hunt afterwards. My sugar-overload anxiety began with my oldest daughter Mallory, when she joined in on her first egg hunt two years ago. Plastic eggs filled with candies made from hydrogenated oils, and other poor quality ingredients made me want to avoid this social activity. But, I’ve lightened up, realizing I can secretly toss most of it and allow her a small amount to enjoy.

Funny enough, her first year she loved rocks! Our own hidden eggs were filled with colorful stones, money, stickers, and vegetarian treats. This year, her third hunt, I’ve found some great alternative candies. Yes, it’s still candy. However, I feel better that it is of better quality! I guess you can call me a food snob.

Surf Sweets provides organic gummy worms, jellybeans, and other chewy candies. They are similar in taste, but made without artificial colors or flavors. However, the gummy worms contain gelatin, so if you are Vegetarian, I’d suggest their other choices. (http://www.surfsweets.com)

Then there are Mambas Vegan Fruit Chews. They are similar to Starburst. They too are an all-natural treat. Delicious!(http://www.veganessentials.com)

Lastly, for you chocolate lovers, the chocolate peanut butter bites sold at http://www.veganstore.com (1800-340-1200) are awesome. Both you and your little ones will delight in this treat.

My youngest daughter Margeux is only eight months old, has four teeth, and her sweet tooth has not quite developed. But come next year, I will return to these same companies for the selection they provide for this once a year egg hunt.

God Bless!

The News is it's VegNews!

2009-04-07T19:25:00.000-07:00

Those who know me well know I am a master multi-tasker; I rarely sit still. By evening, which is sadly 9 p.m., I am exhausted. With two small children I have sadly forsaken my love of reading. Reading was my way of relaxing my constant thoughts. Pathetically, as of late, I picked up a novel I started two years ago; “The Silver Hand”, by Stephen Lawhead.

Having cancelled most of my magazine subscriptions, due to lack of time, I took up literary gratitude in solitude as I sojourned doctor’s appointments. Each word I read was a tasty morsel, making me crave more; sort of like my chocolate addiction. For me, not having words is like standing naked surrounded by strangers while awaiting a train ride. It’s disconcerting!

So to merge my fervor of reading with cooking, I purchased the last three issues of VegNews. It is an awesome vehicle of educating oneself on current environmental issues, while simultaneously and harmonically entertaining your inner culinary agendas. Beautifully laid out, it is a sophisticated and friendly read. Additionally, if you want to know who or how the rich and famous eat Vegetarian, this magazine will solicit to your inner curiosities, and further your knowledge of particular “stars” with its interview section.

Honestly, I’ve prepared most of the fare offered each issue, and they have intelligibly chosen palate-pleasing recipes. In the February 2009 issue, the Clam-Free Chowdah (pg.60) is a great rendition of the original dairy and clam filled soup. VegNews won’t disappoint you! Now all I have to do is subscribe!

$4.95/ issue- http://www.vegnews.com

Apple-Blackberry Pie with Crumble Topping

2009-04-04T20:29:00.000-07:00

As I run, the fragrance of jasmine and honeysuckle fill the air reminding me that Spring is here and fruit is in abundance. A perfect time for baking!

ALMOND CRUST:
1/2 c. almonds, roasted
1 cup unbleached all purpose flour
pinch of sea salt
1/3 cup canola oil
1/3 cup maple syrup

DIRECTIONS FOR CRUST:
Preheat oven for 350 degrees. Mix dry ingredients in bowl and wet in another. Bake at 350 for 7-10 minutes.
-----------------------------
APPLE-BLACKBERRY PIE FILLING
2 lbs. apples, peeled cored and sliced
1 lb. blackerries
1 Tbsp. fresh lemon juice
1/2 cup-1 cup organic brown sugar
2 Tbsp. arrowroot powder
2 tsp. cinnamon
1/2 tsp. mace
1/2 tsp. nutmeg
1/2 tsp. sea salt

DIRECTIONS FOR FILLING:
In a bowl, toss the apples together with the lemon juice, half the sweetener, the spices and salt. Fold in the blackberries.
In a small bowl, mix together all the other ingredients and allow to stand for 10 minutes. If using the smaller amount of sugar, taste and adjust. Pile the mix into the prepared crust, then add crumble topping atop filling.
----------------------------
CRUMBLE TOPPING:
1 1/2 cups unbleached all purpose flour
3/4 cup maple sugar
1 1/4 cups walnuts, roasted and chopped
1 Tbsp. cinnamon
1/2 tsp. nutmeg
1 1/4 tsp. mace
1/4 tsp sea salt
1/3 -1/2 cup canola oil
1 Tbsp. vanilla extract

DIRECTIONS FOR CRUMBLE TOPPING:
In a medium bowl, combine flour, maple sugar, nuts and spices. Drizzle the oil into the ingredients, mixing until uneven crumbs form. Pat this topping over apple-blackberry filling. Cover the pie with foil, bake at 400 degrees or until filling begins to bubble at edges. Reduce heat to 350 degrees, remove foil and continue baking until streusal is golden brown and juice is bubbling. Cool 45 minutes before serving.

What's in White Chocolate?

2009-03-30T18:52:00.000-07:00

Over this last weekend I was asked if white chocolate contained any chocolate. I responded that it was made with cocoa butter, which yes, is part of chocolate. I also added that some brands use palm kernal oil. Though it is Vegetarian, it is not Vegan because of it's dairy content. Below is a more descriptive explanation of how it is produced.

Raw white chocolate
White chocolate is made of cocoa butter, milk, and sugar. Most often, the cocoa butter is deodorized to remove its strong and undesirable taste that would negatively impact the flavour of the finished chocolate[3]. Regulations also govern what may be marketed as "white chocolate": In the United States, since 2004, white chocolate must be at least 20% cocoa butter (by weight), at least 14% total milk solids, at least 3.5% milk fat, and less than 55% sugar or other sweeteners. Before this date, U.S. firms required temporary marketing permits to sell white chocolate. The European Union has adopted the same standards, except that there is no limit on sugar or sweeteners.[4] Although white chocolate is made the same way as milk chocolate and dark chocolate, the ingredients are different. Because of the ingredients, many people (including the U.S. Food and Drug Administration) don't consider "white chocolate" to be chocolate at all [5], but in most cases, it does contain cocoa butter: a product that, like many cocoa solids, is derived from the cacao bean. However, some preparations (known as confectioner's coating or summer coating) are made from inexpensive solid or hydrogenated vegetable and animal fats, and as such, is not at all derived from cocoa. These preparations may actually be white in color (in contrast to white chocolate's ivory shade[3]) and will lack cocoa butter's flavor.
Because it does not contain any cocoa solids, one benefit of white chocolate is that it also does not contain any theobromine, which means it can be consumed by individuals who must avoid theobromine for medical reasons. Theobromine is only found in the cocoa solids and other ingredients of chocolate that give it the characteristic brown color. In contrast to white chocolate, dark chocolate contains the largest amount of theobromine, because it contains the largest amount of cocoa solids. The theobromine content of milk chocolate falls somewhere between white and dark chocolate.[citation needed]
[edit]Use in baking

White chocolate can be difficult to work with. When melted, the cocoa butter can occasionally split and create an oily compound that can be recovered by re-emulsifying. This can be done by melting a small amount of butter or chocolate and whisking in the "oily compound". As with chocolate, as soon as any water is introduced into the melted product it rapidly turns lumpy and grainy, i.e. split. Again, it can be saved by re-emulsifying.
Like chocolate, it may be purchased in large or small bricks, but these can often be difficult to work with as one must cut off chunks with a knife, often resulting in inaccurate portioning. Pastilles/Feves (small chips) are often a more precise way to use white chocolate.
White chocolate can be used for decoration of milk or dark chocolate confections or in any way chocolates might be used. vanillia fudge is also marked as white chocolate fudge.

References: Wikipedia

Nothing Beats Boylan's

2009-03-25T21:27:00.001-07:00

Originally a caffeine fiene in my former days, drinking six sodas during my work shifts, and joining friends for café lattes afterwards, I knew I needed to kick my habit.

Over one Summer I went from jitterbug to all natural. I think it was a kidney infection that motivated me. Having found a new fondness for the taste of water I swore I would never be addicted to another caffeinated drink.

It wasn’t until years later when I returned to the soda section while grocery shopping. Promising myself to stay healthy, I chose ginger ale; which is a naturally caffeine free soda pop. My first impression of this particular brand, which shall remain nameless, was bitter and hard to swallow.

From that moment onward I vowed to find a ginger ale of my pleasing. At best, I have tried ten brands. Some were sweet, but left a bad aftertaste, and others were just disgusting. Alas, three years ago, I came to the saint of ginger ales. BOYLAN”S!!! I swear a halo sat atop its bottle.

BOYLAN”S Ginger Ale is amazing at best! It is the right sweet, the right tang, and has a refreshing aftertaste.

Around since 1891, BOYLAN”S started as a beer company and grew to become a company with a wide selection of classic soda flavors, seltzers, and authentic all-natural colas. Using pure cane sugar to enhance its flavor, as opposed to its so-called competition, it beats out any brand! Additionally, it maintains it’s vintage appeal with the use of traditional glass bottles, iconic of that era.

Having tried most of their soda selection, nothing beats BOYLAN”S!

visit: http://www.boylansbottling.com

St. Patty's Day Parfait

2009-03-17T19:25:00.000-07:00

A conversion of traditional parfait, however sweet as its successor, is compiled from Vegan ingredients. Its light texture lends a perfect blend to its cookie counterpart.

MINT MOUSSE CHOCOLATE MOUSSE
1 pack Mori Nu XF silken tofu 1 pack Mori Nu XF silken tofu
1/8 tsp. Sea salt 1/8 tsp. Sea salt
3/4 tsp. Mint extract 1/2 Tbsp. Vanilla extract
1/4-cup vanilla soymilk 1/4-cup vanilla soymilk
1/4 cup + 1 Tbsp. Fresh mint 1/3 cup + 2 Tbsp. Cocoa powder
1/2-cup +1 Tbsp. Cane sugar 3/4-cup cane sugar
1 Tbsp. Tofutti Cream Cheese 1 Tbsp. Tofutti Cream Cheese
6 Tbsp. Powdered sugar 2 Tbsp. Powdered sugar
2 Tbsp. Arrowroot powder 2 Tbsp. Arrowroot powder

• Newman O’s- Hint of Mint Cookies
• Tru -Whip

DIRECTIONS:
Mint: Place all ingredients in blender and blend until smooth. Refrigerate for two hours

Chocolate: Place all ingredients in blender and blend until smooth. Refrigerate for two hours.

SERVING DIRECTIONS:
In either a wine glass or parfait glass layer chocolate mousse, then crumbled O’s, then mint mousse. Do so until layers reach top of glass. Garnish with Tru-whip and one whole O. Enjoy.

The Big Screen

2009-03-16T20:52:00.001-07:00

Because of my love for cooking, I am a fan of movies that involve stories about food. Although this is an older film, I highly recommend it. It is called Chocolat. Here is what Netflix describes: "An iconoclastic single mother and her young daughter move to a village in France and open a chocolate shop-that's open Sundays across the street from the church. At first, Binoches rich sensuous desserts scandalize the town. But soon, the villagers welcome the newcomers with open arms. Judi Dench, Lena Olin, and Johnny Depp co-star in this 2000 Best Picture Nominee."

Lucky Irish!

2009-03-16T20:33:00.000-07:00

Saint Patrick is a Patron Saint of Ireland. Saint Patrick's Day is observed on March 17th. It is a religious celebration and feast day for the anniversary of St. Patrick's death during the 5th century. Irish have long observed this day for over 1000 years. St. Patrick's Day occurs during the Christian season of Lent. Irish families would traditionally attend church in the a.m. and celebrate in the afternoon. Lent prohibited consumption of meat and was waived. Then people would dance, drink and feast on the traditional meal of Irish Bacon and Cabbage, alongside Soda Bread and Apple Cake.

Saint Patrick's Day is still a celebration today, but has long taken on an appearance of green day... signifying the Clover Leaf and Ireland.

However, some of us just like to observe the day by feasting on green foods and wearing green so we don't get pinched.

Here is a sample menu for a wonderful Vegetarian meal in celebration of Saint Patrick's Day!

- Artichoke and Spinach Quiche with Corn Hollandaise Sauce alongside Wild Rice and Asparagus Spears.
- Dessert: Chocolate and Mint Mousse Parfait, Layered among Newman O's, and garnished with Tru-Whipped Creme.

* Recipe for dessert will be posted tomorrow afternoon*

Enjoy the day! Drink Responsibly! Don't get Pinched!

A Little Chocolate History

2009-03-11T14:38:00.000-07:00

"Cylindrical clay jars found in the ruins of Chaco Canyon in New Mexico were unlike any other pottery found there, and anthropologists had long puzzled over how they were used. Now the mystery may be solved: The jars apparently were used for drinking chocolate, like the Maya of Central and South America did as far back as 1000 A.D. A chemist for the Hershey chocolate company tested the pottery and found traces of theobromine, a biological marker for cacao, from which chocolate is made. That would make the Chacoans-1,200 miles from the nearest cacao trees- the first consumers of chocolate in North America. Their chocolate arrived via a 3,100-mile trade route that extended to New Mexico from as far south as Ecuador and Colombia, where cacoa is grown."

-News &Trends

It's Tru, I'm Whipped!

2009-03-11T13:52:00.000-07:00

A Vegetarian for 16 years, I left whipped creme along the wayside some time ago. It's hydrogenated oil, trans fat, and poor ingredients had little to offer me except its taste. Sadly, I have missed it as an addition to banana splits, as a garnish for cobbler, or as an accompaniment to strawberries.

After trying many alternative whipped toppings, and even trying to create my own, I remained disappointed. However, a month ago, while busy filling my basket with phyllo dough from the frozen food section to make spanikopitas, I caught a glimpse of Tru-Whip.

Tru-Whip is an all-natural, certified organic alternative to whipped creme. It stated no hydrogenated oils, no GMO's or trans- fat. In the mood to test my tastebuds, I tossed it in my basket and found some strawberries in the produce section.

Plump, juicy strawberries; considered to be an aphrodisiac, are quite delicious on their own. Add some Tru-whip and they are down right sultry!

Tru-whip is light, creamy, and sweet. I was amazed by its similar texture to that of my former dessert companion. Satiated, I know It's Tru. I'm whipped!

For more product information on Tru-Whip go to: http://www.truwhip.com

No Cavities w/this Chocolate!

2009-03-11T06:23:00.000-07:00

I recently went to my dentist for my 6 month check up and cleaning. When my hygenist was finished with the cleaning, she offered me a flavor choice for the polish. I was pleasantly surprised when she listed the flavors: Mint, Orange, and Chocolate. That choice was a no brainer. Some of you may think that polishing with Chocolate is disgusting. Simply put, it's no calories, taste great and creates no cavities. It was like having dessert!

Fruit Tea Cakes

2009-03-06T07:19:00.000-08:00

STARTER:
1 cup (4 1/4 ounces) Unbleached all purpose flour
1/2 cup (4 ounces) cool water
1/8 tsp. instant yeast

Mix the ingredients in a small bowl, cover, and let rest for 6-8 hour, or overnight. The mixture will become bubbly

DOUGH:
all of the starter
3/4 cup (6 ounces) almond milk
1 "egg" replacer egg
3 1/4 cups (13 3/4 ounces) Unbleached all purpose flour
4 Tbsp. (2 ounces) earth balance butter substitute
2 Tbsp. organic cane sugar
1 tsp. instant yeast
1 1/2 tsp. salt
1 tsp. vanilla extract

FILLING:
1/4 cup (2 ounces) dried cranberries
1/4 cup (2 ounces) dried chopped apricots
1/4 cup (2 ounces) chocolate chips
1/4 cup (2 ounces) of walnuts

TOPPING:
1/4 cup (1 3/4) organic cane sugar
1 tsp. vanilla extract
1 Tbsp. water

DIRECTIONS:
Combine the dough ingredients, mixing and kneading to form a smooth, supple dough. Or prepare dough using a bread machine set on the dough cycle. Knead in the fruit, chocolate chips and nuts. Form the dough into a ball, and place it in a greased bowl. Cover and let rise in a warm place for 1 1/2 hours; it should puff significantly, but may not double.

Gently deflate the dough. Divide it into twelve 3 1/4- ounce balls. Place balls into individual paper pans or into a greased 9" x 13" pan. Cover and let rise for 1 hour. Towards the end of the rising time, preheat the oven to 350 degrees.

Stir together topping ingredients until liquid, then drizzle over the dough. Bake the bread for 30-35 minutes for the individual breads, or 40-45 minutes for the pan, until golden brown. Yield: 12 tea buns.

Avanti Cafe

2009-03-03T21:32:00.000-08:00

Tucked away amongst mainstream restaurants sits Avanti Cafe. You'll find many eateries on 17th street in Costa Mesa, but you won't find any quite like this. Avanti's repertoire appeals to many crowds and keeps them returning!

The Owners/Chefs Mark and Tanya opened Avanti in 2004. It's charm comes from the hospitality issued at entry, it's fine cuisine, and it's artsy atmosphere. Coming to Avanti feels like home away from home. Additionally, Avanti supports locally grown farmers who deliver produce that fuel their culinary creativity. The meals are fresh, handcrafted, mostly Vegetarian, and Organic when available. Mark and Tanya provide healthy dishes with an assortment of ethnic flair that marry well with the regional wine selection.

Offering both a calm daytime lunch or a hip nightspot, Avanti is the place to go. It's also a great place to bring a date for a candlelit dinner. They have themed evenings varying from Pizza and Beer night, Wine Tastings, and their ever popular Artist gallery shows with live musical performances.

A favorite dish of mine is their Shiitake Artichoke Pesto Pizzette topped with yams and sauteed greens. Their desserts are always seductive. I like to indulge in their tea cakes. It's a nice finish to a wonderful meal!

For more information on Avanti, visit their website at http://www.avantinatural.com

Love at First Bite!

2009-02-20T14:44:00.000-08:00

About a year ago, while visiting some friends in San Jose, we took a day trip into the San Francisco area on a rainy afternoon. We casually strolled along the streets enjoying lunch and window shopping. Our friends knew of a little shop called Miette Confiserie; a charming candy shop.

Anyone who knows me, knows I was born with a sweet tooth. This store brought out my inner child as I excitedly found some new treats to try.

While in Miette, I discovered some beautifully packaged chocolate by Charles Chocolate. Sometimes the packaging is my sole purpose for picking up a product. I was anticipating the chocolate to be as divine as it's wrapper, and chose a Ginger Chocolate bar. I am pleased to say that after I took my first nibble the wrapping and it's contents held true to my ideals. It was the right amount of sweet with a pleasent taste of ginger. Charles Chocolates are still one of my top favorite three chocolate brands!

visit http://www.charleschocolates.com
and
http://www.miette.com

Rainy Day Cupcakes

2009-02-17T13:41:00.000-08:00

Monday was wonderful! We were trapped inside our house while the sky cried for hours on end, and the clouds remained gray. What better activity to do than bake! My daughter Mallory, now three, loves the color pink. I think that Disney movies reinforce this passion with all the grand princess attire. Anyways, she insisted that the frosting be pink.

I think Red #5 or any other numeric is nothing but a shame to the world of food. Food coloring is simply NOT a food ingredient!

Mallory and I gleefully danced to, "Who Can It Be Now?" by Men At Work, while we hunted and gathered our ingredients. Meanwhile, my sixth month old daughter Margeux peacefully slept. Our recipe for the day: Maple Sweetened Vanilla Cupcakes with Rose Painted Frosting.

How did we get that pink color you ask? There is a wonderful alternative to food dye. A company called SE'ELECT, sold at Health Food stores, created coloring made by 100% natural food ingredients. The company has developed a handful of colors. Their Red/Pink is made from beet juice.

My daughter was estactic when I produced pink frosting, and equally enjoyed using my pastry bag/ tips for the first time to decorate her beloved cupcake! Thank you SE'ELECT!