**New & Improved** Kale Chips

The past few years, our garden has seen quite the overabundance of kale. So much so, that I have become quite creative in what I do with this power green. Personally, I love to munch on it raw (and oddly enough, so does the two-year-old of the house!) But I have also dabbled in making kale chips. Very simply, I would rip the kale into bite size pieces, put them on a baking sheet, spray with olive oil and season as desired (usually with garlic powder and a pinch of salt). Fairly strong in kale flavor, and rather fragile -- these chips were pretty decent, and they were well-received by family and friends. 

However, a few months ago, I decided to give the kale chips from the health food store a try. I was expecting to taste something similar to what I have been making out of my own kitchen. Boy, was I in for a surprise! They were thick and crunchy, and so full of flavor and zing. They were completely dairy free and raw to boot. Better than any potato chip I had ever tasted. 

I have been hooked ever since. But staying in line with my Zero Processed Food Diet (and to save some moola -- these chips are $7.00 for a single serve bag!), I decided it was time to learn how to make this tastier version myself. Here's what I have figured out: kale, upon baking or dehydrating, will disintegrate to almost nothing. It will dry out to the fragile state to which I had been so accustomed. To counteract this, it must be coated in something that will hold it's body, even after the kale has been dried. Many recipes will call for a nut-based paste in which the kale is dredged, and then dehydrated (or cooked way way low in the oven) for several hours. This is a time consuming process, but it really is worth it in the end. I have experimented with a lower fat, lower calorie version, replacing half of the nuts with garbanzo beans and reducing the amount of olive oil. But below is the original recipe that I had arrived at through all my research:

Kale Chips

Paste 

(makes enough for about half a bunch of kale)

3/4 cup soaked cashews (soak for at least 1 hour)

1/2 red bell pepper

2 cloves carlic

2 tablespoon Bragg's Liquid Aminos

2 tablespoons olive oil

1/2 cup nutritional yeast

1 lemon, juice of

- Use a dehydrator or use your oven at the lowest temperature 

- Line two baking sheets with parchment paper

- Tear kale off stems into bite size pieces (don't use stems)

- Blend all the "Paste" ingredients in blender until very smooth

- Dredge kale pieces in mixture until fully covered 

(the paste consistency should be loose enough to just be able to run off a spoon. if it's too thick thin with Bragg's or lemon juice)

- Bake or dehydrate until crisp and completely dried out

the dehydrator will take at least over night, my oven at 200 takes approx. 3 hours

Mama's helper, tearing the kale into pieces

The finished paste

Coated kale ready for the oven!

Finished product!

The Kitchen Garden 2013: New & Improved

Cherry Belle Radish
just starting to sprout!

Two weeks ago, we did our first spring planting of the kitchen garden. Since we weren't out of danger of frost at the time (nor are we as I write this), we put in only those things that could withstand a light frost. Tiny, yet hearty plants such as Winterbor Kale, Diplomat Broccoli, Champion Collards and Summer Cabbage found their way into The Maplewood's good earth. In addition to these plants, we also sowed several types of lettuce and greens seeds (including Bloomsdale Longstanding Spinach, Shanghai Green Bok Choy, Astro Arugula, Belle Isle Cress & Aerostar Crisphead Lettuce) along with a few choice roots (Cherry Belle Radish, Purple Top Globe Beets & Napoli Carrots), Cascadia Snap Peas and a favourite in our house . .. Korridor Kholrabi.

Quite the garden is already underway. In fact, we already have many sprouts coming up! Of note is the Cherry Belle Radish, which has fulfilled it's promise to be a quick germinator. If we play our cards right, we could be harvesting these sweet lil' babies all throughout spring, summer and even into fall.

As I was reviewing the crops from previous years and reminiscing of harvests past, I came across some old photos of our very first kitchen garden at The Maplewood. In just a few short years, it really has come a long way, evolving into quite the urban agricultural undertaking. Just look at how it's grown (errr. . literally!). Almost triple in size from the original strip that was planted a few years back. 

It's hard to tell from the photo (above, right), but the garden has been organized into sections to allow for constant planting throughout the season. I'm using an online Garden Planner tool to help with the coordination effort. Below is a snapshot of how the garden has been laid out, for the full season, using the Garden Planner program. I'd say about 60% of these plants/seeds are in! And as plants are picked or exhausted, we'll be re-sowing and rotating crops, to ensure a continual harvest throughout the season. 

In a few weeks tomato, pepper and tomatillo plants will be going in, so stay tuned! I'll be updating as the garden grows. . ..

Moong Ke Cheelay, Linda Style!

I will not pretend that I know a thing about Indian cuisine. Other than the fact that the mere aroma of Indian spices sends my mouth a waterin'! And while I do love the exotic flavors, I do not love the heaviness of many of the saucy dishes. And admittedly, I have not had Indian food in probably a year. Mainly due to my weight-loss diet. However, since starting my Valeodida Diet a couple months ago, I have been on the look-out for interesting recipes that don't incorporate meat, grains, dairy or sugars. I have also been doing a lot of sprouting, which helps make a lot of things easier on my tummy. In a casual conversation with the Indian woman I sit next to at work, she asked if I ever "mash" my sprouted mung beans to make "pancakes".

What??! I had to learn more! She gave me this recipe for Moong Ke Cheelay. It fit all the criteria of my Valeodida way of eating, so I immediately set some beans to sprout in preparation for trying out this new recipe.

In true Linda fashion, I made some modifications. First off, I did not have Mung Beans on hand, and so my pancakes are made from French Green Lentils. The recipe I was given only instructed that the beans be soaked for 4 hours, whereas mine were fully sprouted. I also did not have asafoetida , which is some sort of a root herb that helps with digestion, and lends a leek-like flavor. So I substituted with some other spices. I also took my own avenue on the filling as well . .. seeing that I had only edamames on hand, along with an over abundance of cauliflower. And so my final version very loosely resembles the recipe that was given to me (in more ways than one, I'm sure). But it really was quite delicious! The filling had a bit of kick to it, which was balanced nicely by a lil' sweet. The pancakes were mild in flavor, and may have been a bit thick. I think next time, I might water down the batter a bit. And I love the fact that I can take the basic pancake idea, and make it more sweet than savory. I would like to try a version with cardamom, cinnamon, vanilla, etc.. . for breakfast!!

And now, without further ado, my take on the traditional Indian dish, Moong Ke Cheelay:  (I don't really measure -- so ingredients are to be eye-balled and incorporated using best judgement!)

pancakes
approx 1 cup sprouted French Green Lentils
freshly grated ginger
fenugreek (freshly ground)
ground cumin
garam masala
coconut milk (canned, unsweetened) and water
salt

- - mix very well in blender. keep adding liquid (I used a combination of coconut milk and water) until the proper consistency is achieved. fry the pancakes with a lil' olive oil or in a sprayed pan. my pancakes were 1/4 cup of the batter, spread thin, and cooked until golden brown on each side.

filling
fresh chopped cauliflower
fresh chopped onion
chopped edamame beans
coconut milk (canned, unsweetened)
garlic
ground cumin
dal makhani (or whatever indian spices on hand)
cayenne pepper (to taste)
something sweet (probably should have used raisins, but I can't have them so I used dash of Stevia)

-- cook this up in a saucepan. let it simmer for quite a while. it should be a very soft filling.

It all starts with sprouted French Green Lentils.
A very tasty treat.. . all on their own!

The blended batter! The green specks
are the skins of the lentils.

The filling, cooking down nicely!

A stuffed pancake. In all honestly, not much
to look at. But the combo of flavors is fantastic!

Otto enjoying a Moong Ke Cheelay pancake!
(and a few sprouted lentils on the side)

Valeodida, it is!

I am still cleansing. Candida cleansing. It has been eights weeks since I have eaten grains, dairy, carbohydrates, sugar (including honey, agave, etc.) and fruit*. While I have reason to believe my body is on the mend and has, for the most part, eradicated itself of the candida overgrowth, I am continuing (and adapting) this way of eating for the long term.

My way of eating doesn't have a name, which makes things kind of difficult. I've adopted pieces from various diet philosophies to create an amalgam that works for me. I have dubbed this eating style. . Valeodida!

V (for Vegetarian) - I've always been vegetarian. Historically, I have eaten lacto-ovo (consuming dairy products and eggs, but no meat or fish). I have now dropped the dairy, but eat eggs as a primary source for protein. (Almost a vegan -- except for the pretty boots, and buttery soft car seats.)

ALEO (for Paleo) - More and more people are eating a Paleolithic diet, which consists mainly of fish, meat, eggs, vegetables, fruit, fungi, roots and nuts. If you haven't heard about this eating philosophy, it is based around eating as our Paleolithic ancestors would have, a million years ago (this is a.k.a. the Caveman diet). Assuming our bodies were designed to eat in such a manner, it is seen as a more natural way to go. Paleos exclude grains, legumes, dairy, potatoes, salt, sugar and processed oils. I am very close to this, except I am a bit more stringent in that I don't partake in fish, meat, fruit or fungi (due to the candida link).

DIDA (for Candida) - Don't feed the yeast!!! As I've written about before -- Candida Cleanse diet removes carbs and sugars from the system, so excess yeast don't have anything to feed on. It is in this third prong, that I lose my fruit, due to the sugar content. Candida cleanse also allows for meat/fish, as does Paleo. But of course, the vegetarian in me won't have any of this, so again, my way of eating ends up being a bit more restrictive.

I am meeting with my naturopath next week, to fine-tune a healthy eating plan that will support this framework I've established. I am pretty certain I will stick to my guns on much of this. Especially after trying to reintroduce ancient grains around week four (I felt very sick and started the detox process all over again). I'll be keeping the grains and grain-like seeds (like quinoa, millet) out. As for sugars. . who needs those??? I have adapted quite nicely to my new philosophies on food. It was not at all as difficult of a change as one might imagine, once I committed to doing what's right for my body. Based on all the research I've done, I have outlined for myself the healthiest and most natural diet I could possibly fathom. And for the record, you heard it here first. . . VALEODIDA!

*Note: there are several exceptions to these rules. For example. . .I am allowed the high-fiber fruits such as blackberries, blueberries, raspberries. I am allowed goat cheese and plain yogurt. Stevia is the only allowed sweetener. These exceptions are taken from the Candida Cleanse rule book, based on how the body processes sugar, the carb conversion, glycemic index, and a bunch of other stuff that is rather complicated. Oh, and over the past two months there have been a couple cheats: approx. 4 TBS of raw honey, 6 dried cranberries and half of a dried pineapple ring have been consumed. There. Confessions do feel good.

The Candida Cleanse Diary

I am nearing the end of Week 3 of a Candida Cleanse. Day 20, to be exact.

What is Candida, anyway? Candida is basically a yeast that lives naturally in your body. On occasion, the balance of your system can get out of whack and the Candida can become overgrown, causing mild to severe symptoms. Often, this will happen after use of antibiotics, as was the case for me. Many people have an overgrowth, and don't even realize it.. . or they simply live with symptoms day after day, not knowing the cause behind them.

My first experience with a known Candida overgrowth was two years ago, after Otto was born via C-Section. I was given heavy duty antibiotics after surgery, and about a week later my skin (mainly on my torso) became covered in an itchy rash! Thanks to my mother-in-law, who suspected a Candida infection and had me take a saliva test, which proved positive for an overgrowth. She advised Acidophilus (a probiotic) and a very loose version of the Candida Cleanse diet I am currently following.

After battling some ongoing issues with my body since Thanksgiving, I realized I needed to put my system back in balance. My Naturopath and I decided a strict Candida Cleanse might be just what the doctor ordered! There are a million and one versions of a Candida Cleanse out there. After doing research on the internet, I became so overwhelmed by the contradictions in theories of acceptable/prohibited foods, that I ultimately decided to follow my Naturopath's recommendations and look no further!

You see, a Candida Cleanse is designed to basically starve the yeast. By cutting out the yeast's food source (um. . evil sugar), you will ultimately kill off the yeast. Easier said than done. "Sugar" includes all carbohydrates, including the complex variety (whole grains), dairy (due to the lactose, with the exception of plain yogurt and fresh goat cheese).Many other things are prohibited too, such as potatoes, sweet potatoes, winter squashes, certain nuts (peanuts, pistachios, cashews -- due to high mold content), mushrooms, vinegar (except apple cider vinegar), etc. And of course, the foods we would conventionally think of as "sugar" (cane sugar, fruit, honey, agave, maple syrup, corn syrup, etc..) are all prohibited. Being a vegetarian (and a vegetarian that is still calorie counting toward a weight loss goal!), this leaves me little to work with.

I originally set out to do this cleanse for two weeks (typically, people with a systematic Candida overgrowth, are on the cleanse for a minimum of three months!). After week one, my saliva test reported negative overgrowth. Great news! But still, I decide to carry through with my original plan and also figured I'd tack on a third week. Why not?! And to be perfectly honest, now that I'm closing out my third week, I am planning to keep with the diet even longer. As you can imagine, with all of these food restrictions, the consumption of anything that resembles a processed food has screeched to a halt. It just feels so great (mentally and physically) to be eating in such a clean manner. It's more work than I had imagined, since all my food needs to be prepared from scratch, by me. There are few shortcuts, but I have figured out a trick or two along the way. Cooking and eating within the parameters of this diet is as a challenge. It has almost become a game for me. Those who know me, know how much I do love a challenge.

I thought I would share a few of the dishes I've truly enjoyed while on this cleanse. Some of these have become a staple go-to food item that I always have on hand. Some of these recipes I obtained from the small collection of Candida Cleanse dishes my Naturopath set me up with from the beginning. Some I learned in just talking with people with similar diets. And some I thought of, completely on my own!

Chilled Tomato-Vegetable Soup
This was a staple in my fridge from Day 1! Very easy to make, and I tried
several variations. The key ingredients are: organic vegetable juice,
seeded cuke, celery stalk, green bell pepper, fresh cilantro lots of garlic
a gread Candida killer)!  Blend up veggies until mostly smooth, then whisk in 1 cup
plain yogurt. I also like to add a squeeze or two of  fresh lemon juice and
a good crack of black pepper. 

Cauliflower-Crust Pizza
This recipe was modified from a version I found on the internet.
The crust is made with grated and cooked fresh cauliflower, an egg, garlic,
herbs and a bit of vegan parmesan cheese. It is baked at 400* for about
 30 min, and then toppings are added, and then it's put under
the broiler. The top pizza is a simple homemade tomato sauce with oil
cured black olives and vegan parmesan cheese. The pizza below it is topped
with sauteed spinach, goat cheese, oil cured black olives and pine nuts.
It's really delish. Pizza, it is certainly not.
But if you can't have the real thing. . this is a great alternative!

CCCC (Candida Cleanse Chocolate Cake)
And then I discovered coconut flour (thanks to one Miss L.A.!!), and a
whole new door opened for me! And behind that door, was a myriad of
pseudo-baked goods. Certainly not what we might think of, when we think of
 traditional baked items. But they are a welcome bite of something sweet.
This basic batter consists of: 2 TBS of coconut flour, with equal part egg white
(or egg beaters), stevia (as desired), 1/2 TBS flaxseed, a dash of baking soda
(thanks to one Miss D.T.!!), a dash of salt, a dash of cinnamon, a bit of good
vanilla extract and unsweetened almond milk added until batter consistency
 is achieved. That is a great basic cake batter. To make chocolate, simply
add a heaping TBS of unsweetened baking cocoa. I also like to mix in unsweetened
 raw coconut flakes. (Note: These cakes can be microwaved for about 2 minutes,
or spread thin in a loaf pan and baked at 350* for about 20 minutes.)

CCBC (Candida Cleanse Blueberry Cobbler)
Blueberries and raspberries are about the only fruits allowed on the cleanse
(within moderation). For this variation on the CCCC, I took the basic
batter recipe (above) and simply swirled in a handful of blueberries in lieu of
the cocoa powder. I then topped with plain yogurt.

CCCM (Candida Cleanse Chocolate Mousse)
This is my personal concoction!! Start with a couple TBS of almond butter,
add in at least a TBS of unsweetened baking cocoa, a bit of vanilla extract, some
stevia to taste. Start adding unsweetened almond milk, whisking, until it looks
 fluffy and light! (another variation is to add less almond milk,
more cocoa, and you will get what tastes like a dark-chocolate
 brownie batter. . or a truffle center!)

Veggie-Rich Omelette
Eggs have been my ally on this cleanse. Omelettes filled with any
variation of sauteed fresh veggies (here: garlic, onion, spinach)
and a sprinkle of vegan cheese, were a weekend breakfast favourite!
Quick and easy for dinner too.

No-'Tater 'Tater Tots
These tots, are made with pureed frozen cauliflower. mixed with a bit
of vegan cheese and spices (garlic powder, dried minced onion, S&P).
A small bit of the mixture is formed into a small ball,
dropped into a bowl of vegan parmesan
cheese, and then flattened, pressing cheese into the tot.
They are then baked at 400* until
they are browned on both sides
(flipping if needed -- about 25 min in my oven).

[Cauliflower] Chips + Dip!
A variation on the No-'Tater 'Tater Tots, per my Mother's
suggestion, I used the same pureed cauliflower mixture,
added a few extra spices (like dried chives & paprika)
and vegan cheddar cheese, then spread the batter in chip
sizes, super thin on a well-sprayed cookie sheet.
 I pressed as flat as I could, then dowsed with vegan
 parmesan cheese. These should bake 350*
for however long it takes! And it will take awhile.
Flip as you go, and you just want them as brown
as can be on both sides. They crisp up very nicely
and will even retain crispiness the next day!

For the dip: plain yogurt, finely minced onion,
finely minced garlic, paprika, garlic powder, S&P

[Cauliflower] Chips + Dip were a huge hit in my house.
Out of all my Candida Cleanse dishes, they were probably
the most loved by everyone. . .especially lil' Otto!

Confessions of a Dieter

Most of my friends and family know that I am in the midst of a hardcore diet*. With four weeks behind me, the scale is telling me that I've lost 9 lbs. I am pleased as punch, since my target weight loss rate is 2 lbs per week. I am slightly ahead of the game!

(*When I say “hardcore”, I mean that I view this as a challenge and am therefore pursuing it with acute attention and deliberation. When I say “diet”, I am referring to a controlled and planned manner of eating, in which the daily intake of calories is monitored and limited.)

Basically, I am calorie counting, which I openly acknowledge has its flaws. But I am naturally a fairly healthy vegetarian eater, drawn to mainly vegetables, fruits and whole grains. So, personally, I'm not too concerned, but those with a penchant for junk food might want to proceed with caution I would imagine. But what do I know? I mean, after all, I have never been on "a diet" before this one. Never, ever! In fact, other than the occasional visit to the doctor's office, I had never stepped on a scale before this venture. (Darren actually had to give me a tutorial on how to use our digital scale before my first weight-in.)

With a BMI that has always been just too high, it's been preying on my mind that perhaps my usual maintenance routine of keeping a somewhat active lifestyle, just wasn't going to be enough to bring the numbers down to where they ought to be. Darren and I both decided it was time to shed some real pounds, so we started this diet together four weeks ago. Having a diet partner has made all the difference in the world! I might go so far as to say that in many ways, this is a bonding experience for us. We not only share in the daily experiences of dieting and cheer each other on as the pounds come off, but together, we also look for new healthy recipe ideas, then plan and cook our strategic lo-cal meals. It really has been surprisingly fun.

We are utilizing the iPhone app "Lose It!" to track out daily calories and weight loss. The app generates your weight loss plan and daily calorie allowance based on your gender, weight, height and goals. Right now, she's giving me around 1,100 calories a day, but this gets a bit lower every week when I record a new weight. I suppose fewer calories are required to sustain less body mass, so this will be a continuing trend that I will have to contend with.

I find the whole idea of a controlled calorie intake interesting. Especially relative to my own behavior and reaction to it. In my mind, the bottom line, and the reason so many people dislike diets, is because it is a loss of freedom to do (eat) whatever we please. My personal confession, as unhealthy of a behavior as this may be, is that I seem to be a calorie hoarder. Although I am never hungry and I don't think I've ever eaten all my allotted calories in a given day, my measly 1,100 calories just doesn't seem enough in my mind. I continue to reserve quite a few calories over the course of the day, so that I am left with a nice little buffer at the end... just in case.

Humans are such curious creatures.

Besides observing my own behavior, I am also learning about the mechanics of dieting. Sure I watch and study the caloric values of the various foods I eat, but I am also researching how the body loses weight, when it loses weight and where the weight goes. I find the science and chemistry of it all so fascinating. Some might say I am obsessing. That is what I do.

Darren and I will be tracking our diet clear through August. I am committed to stick to it and eat within my Lose It! guidelines. We'll just have to wait and see what happens with my weight. I imagine it will keep going down, but i have been readings about plateaus, which I am ready to deal with, if and when the time comes. I do have some pretty lofty goals (somewhere in the neighborhood of 50 lb!), so if all keeps to this current trajectory, I will be continuing well past the end of summer.

Wow...9 lbs! That really was easy.

It's amazing what a huge motivator a little success can be.


*********************************************************

(On a side note, there is a friendly little wager in our house over who will lose the most percentage of body weight by our milestone date of August 31; whoever drops the most weight will be getting a brand new tattoo!)

A Most Delicious Cous Cous Salad!

I scour the internet constantly for new healthy eating ideas. And the iPad is the perfect tool for this job! I have been faithfully using the Meal Planner app since i got my iPad in December. This app is a do-it-all meal companion. Not only does it archive and organize my own recipes, but it also has an interface that will download recipes directly from several culinary and healthy eating websites. Did I mention the app also has a monthly meal planning feature, and a grocery list database that is linked to both your recipes and your meal plan? Seriously powerful. It has a couple kinks, but I email the developer, Alan, pretty religiously. I like to think he appreciates my feedback....but that, of course, is another story.

Typically, the recipes I conjur up are some incarnation of beans and rice (we vegetarians have to get our complete proteins wherever we can!). However, a quick look-see through the Whole Foods recipes (via the Meal Planner app) turned up something rather interesting: a Cous Cous & Nectarine salad! Today, I tried my hand at my own version of this salad, and I was blown away. The salad is a combination of cold and hot ingredients, which I love. The watercress is slightly wilted by the introduction of the hot cous cous. And those crunchy, buttery pistachios....divine! I made a few modifications to the original recipe I downloaded from the Whole Foods website, and herewith I share with you my version of the most delicious salad I've tasted in a long time:

3/4 cup Cous Cous, Whole Wheat
1 tablespoon Apple Cider Vinegar
1/2 teaspoon Dijon Mustard
2 tablespoons Olive Oil
2 Nectarines, diced
1 bunch Watercress ... Stems and all, chopped
1 cup pistachios
1/4 cup Onion, finely diced
S&P

Bring 1 cup water to a boil in a medium saucepan. Stir in cous cous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together vinegar, mustard, salt and pepper. Whisk in olive oil until dressing thickens. Add couscous, nectarines, watercress, pistachios and onion to bowl and toss to combine. Serve warm.

Nutritional Info
Makes 4 servings
Per serving: 300 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 160mg sodium, 51g total carbohydrate (9g dietary fiber, 8g sugar), 12g protein

Otto's Robot Cake

Our little Otto Riot turned one year old a few weeks ago. We had decided that we were going to have a simple first birthday party for him. We didn't want to get caught up in a whirlwind of party planning and the associated stress, so we agreed on a backyard barbeque with family and friends. Easy enough.

So I thought.

With a robot-themed birthday party in mind, I designed and printed the most adorable robot invitations, and sent them on their merry way. Then the real work began. I decided, I was going to make Otto's birthday cake myself. Initially, my goal in doing this was to keep cost down, and keep it simple. Well, let me just say. . I accomplished neither of those goals. You see, I am not a baker. Sure I can throw together a boxed cake mix, but that is about the extent of my baking abilities. But I was determined. And those that know me will attest that once I set my sights on something, I do not settle until it is accomplished. One might say, I get mini-obsessed.

The vision for Otto's robot cake was big! It was fun and cutesy and colorful, and it was...well, big! And it just had to be fondant. Sure fondant isn't the tastiest confection around. Sure I had never touched the stuff before. But it is so smooth and lends itself so perfectly to the robot form, that I just had to have it!

As I began to sketch cake designs and research cake decorating, it became clear that I was going to need to practice.

A lot.

Three weeks before the party, I armed myself with an arsenal of cake baking and decorating tools and started making test cakes. I baked cake type after cake type until I found the firmest, most full-bodied cake that could withstand the weight of fondant, and the stress of being manhandled by a novice.*  I rolled out fondant ball after fondant ball, until I figured out just how to work with this stuff without it tearing or pleating. My family was soon sick of eating the products of my baking experiments, but guess what? In the end, I figured it out! I had taught myself how to work with fondant, and how to successfully decorate a big ol' cake!

The final Robot Cake was almost exactly what I had in mind. He stood (err...sat) a little over a foot tall. He had doughnut and marshmallow arms and legs, rock candy antennae, lollipop ears and gumball eyeballs. I had envisioned him a little more metallic, but I had not mastered the shimmer dust well enough to create such an illusion. And so he didn't quite shine, but he did glimmer. And that was fine by me.

Robot Cake was not perfect. There were technical flaws that were very obvious to me. But don't get me wrong. I couldn't have been more pleased with the outcome. And the day of Otto's party, the guests all loved him too! In fact, everyone loved Robot Cake except for Otto, who couldn't have been more indifferent.

But then again, what did I expect?!
He is, after all, one year old.

* Confession: I did NOT bake Otto's cake from scratch. Homemade cakes are a lot of work, and when I make one, it's invariably crumbly and doesn't taste very good. I knew it would have to be a box cake. I tested a variety of brands and flavors, and found that Duncan Hines French Vanilla plus one box of Jello Vanilla pudding, produces what is literally, the best tasting cake I've ever made. 

Sorrel

We have grown a sorrel plant in our herb garden for a few years now. It is a hearty perennial, and seems to get bigger and stronger with each passing year. The thing is amazing. . almost bionic! When I snip some leaves off (or even ALL the leaves off), within a week or two, they've all regenerated.

Sorrel is an early spring favourite. The flavor is very similar to rhubarb, I've always thought. And upon a  visit to a local greenhouse earlier this week, I've confirmed that sorrel is in fact a cousin to rhubarb! I am quite drawn to its' unique flavour. It totally makes you pucker, but I don't mind. In fact, I always sneak a leaf to snack on, whenever I pass by the plant. But what else can you do with such a sour tasting plant?

Let's see....I have added the leaves to other salad greens with great success. I have read of many cultures that actually puree the sorrel for soup. And recently, I devised this tasty salad concoction, in which the sole greens are the uniquely sour leaves of the sorrel:

chopped sorrel leaves
minced mango
olive oil
agave nectar
pine nuts
cayenne pepper
cracked pepper

We have just extended our perennial herb garden. We dug up our special sorrel plant temporarily, in order to prepare the bed. When all was said and done, the sorrel took a prime spot, front and center, in the new garden.

Grilled Stuffed Portabella Mushrooms

This is a super easy recipe that I semi-invented. I might have seen something on the internet along these lines, and then overheard someone talking about something similar. Well, it all just kind of fused together in my head. . .and this is what I came up with. Oh, and I don't measure anything, so if you are trying to replicate, good luck .

Ingredients:

Marinating Caps.

Portabella Mushroom Caps
Marinade
Balsamic Vinegar
Tamari (any soy sauce will do)
Olive Oil
Garlic
Chopped Fresh Flatleaf Parsley
Stuffing
Finely Chopped Reserved Mushroom Stem
Minced Garlic
Chopped Onion
Panko Bread Crumbs
Goat Cheese
Fresh Herbs, to your liking
Cayenne Pepper
Olive Oil
Sunflower Seeds



Gently clean your mushrooms with a mushroom brush or damp cloth. No water on your fungi, please! Remove the stems and reserve for stuffing. Having your mushrooms gill-side up on a platter, simply pour the mixed marinade over the top of each 'shroom. (You really can't flavor the cap side, so why even try?)

Stuffed, Grilled & ready to be devoured!

Let them sit and marinade, I suppose. I can usually only wait about 15 minutes...and then onto the grill they go! Be sure to start the grilling with the gill side down for about 15 minutes. Meanwhile, you can whip up your stuffing. After the mushrooms are turned, heap on the stuffing. It's more of a mound, than a stuffing, really. They will probably take another 15 minutes or so at this point. You want your stuffing cooked through. The onions will get softer, but still have a crunch, and the cheese should be a little melty.


That's it! Really these are quite good. And my family likes them, to varying degrees:

Mom - loves (as long as I use the Cayenne sparingly)
Darren - really likes (as long as I use the goat cheese sparingly)
Emma - uh.......NO WAY!!!

The Fasting Diary: Three Days In Review

I just finished a three day cleansing fast this past week. As I had posted in a previous blog ("Three Day Cleansing Fast"), I drank a lemony water mixture (along with plenty of plain water) for three days, without food. I kept a running diary of how I was feeling both physically and emotionally on each day. Here are my memoirs of those three days. . .

D a y  O n e
My first day without food. A Wednesday. A day that I work in my office. Tomorrow, however, I will be working from home, so I'll be interested to see how the days compare.

I made it through (Phew!). I was actually only slightly tempted to put food in my mouth, but the thought quickly vanished when I reminded myself of what my purpose is in doing this fast.

What is my purpose in doing this, anyway?

Oh yah. . . to cleanse my body. Basically, a detox. I had been feeling that my eating habits were getting a little out of control for some while now, and I wanted to do a good cleansing to help get myself back on track.

The morning was fine. Of course I had a few hunger pangs here and there, but not too bad. Oddly enough, around 11:00 a.m., I had my biggest food craving of the day. It doesn't help that many people in my office decide to eat at there desks around this time. So, I had to deal with some pretty strong food smells. I just kept busy with work. Often throughout the day, as I was faced with little pangs in my tummy, I could hear my yoga instructor in my head saying, "feel it, acknowledge it, and let it go", as if he was trying to talk me through an uneasy pose. This was tremendously helpful.

I started observed my hunger pangs. I would watch when they would start, how they would feel, and how they would travel in my body. This, of course, was all fascinating to me, and is certainly unique to each person. I also observed my urination patterns. Well, let's just say, I went a lot! As the day progressed, I did find my urine becoming more clear. Woo! I was on my way. About halfway through the afternoon, I found out that Darren and Emma, who had decided to join me for the cleanse, did not make it through Day One. And that's ok. I told each of them, that this just isn't for everyone. Generally speaking, it was a busy day at work, so before I knew it, I was sitting on Bus #27, making my way back home.

Today really seemed to be a day of reflection for me. Throughout my day at work, and especially on my bus ride home, I thought about how I've been living my life, and the choices I've been making. Mostly when it comes to food, but this certainly extends to other areas as well. I had been succumbing to every dietary whim no matter how unhealthy (I think I ate ice cream at least three times last week!). My glutinous behaviors need to come to an end. I thought about Buddha and how he teaches us that self deprivation is good for the soul. Self denial is a means to spiritual enlightenment, afterall, and I have not been practicing that much lately.

And then I thought about those of us that don't have a choice about not eating. I wondered if the hunger I was feeling, felt different to them. I am pretty sure that it does.

By the time I arrived home, I believe my family had finished dinner, and I was thankful. I played a bit with Otto, and soon it was time for him to go to bed, and me alongside him. I went to bed hungry, but I was fine. I was just proud that I made it through Day One, more than anything.

{Total Lemon Water: 60 oz  / Total Plain Water: 100 oz}

D a y  T w o
I woke up this morning feeling a wonderful sense of serenity. I can't express just how gentle I awoke, but it was quite wonderful. And not the least bit of hunger. Today was Thursday, and I was working from home. Dottie and I walked Emma to the bus stop. The morning was glorious. There was a faint fog and a slight mist hanging in the air. The temperature was perfect, and it felt good to be walking out in it. I was happy. By the walk back, the hunger was rising and I was determined to not let it take over. I got in the house, grabbed my laptop and a Nalgene bottle full of lemony water, and headed to the upstairs office to start my day early. I got into my working groove just fine. But as the day wore on, I started to feel hungrier. Today, it was harder to just let the feeling pass. I was holding onto it for whatever reason, and I was suffering for it. I also felt much more anxious today. Almost like I was bored with this and it was enough already. But I kept my focus on my work, and luckily, I had a lot to do.

Perhaps it was the lack of two 90 minute bus rides, but I found that I did not philosophize about what was happening much today. I was more in a coping mode. I found that I was clenching my jaw, and breathing deep throughout the day, as the hunger would come to me. In retrospect, I'm pretty sure if I could have just rationalized my hunger pangs a little better, as I had done the day before, I would have fared better physically.

To be quite frank, I also noticed that I was urinating less today.  But then again, I was drinking less water. However, I am proud to report (and I apologize if this is sharing too much), but I finally had a bowel movement today. A pretty normal one I'd say, and I'll leave it at that. By lunch time, I was having a hard time focusing, and decided to get my mind off the lunch hour. I treated myself to an express pedi, and within forty minutes, I was refreshed, and back at work. That was probably the best thing I could have done today. It really got me out of my head. . . and my belly!

Later in the afternoon, a wave of sleepiness came over me that was almost overwhelming. I didn't lay down and nap, but let's just say, I certainly could have! I knew I should have been drinking more water throughout the day, but I just didn't feel like it. The thought just turned my stomach. But I am sure the lack of water was probably contributing to my fatigue.

By the end of the day, the troops were milling about the kitchen, formulating a plan for dinner. Before the grill was even fired up, Otto was in his stroller and we were walking the neighborhood. It felt great to be outside. Otto dozed and we took our time. By the time we got home, dinner was over and I was making preparations for bedtime.

A few times in the evening, my family saw I was having a hard time. They suggested I stop, since I'd come so far already. I appreciated their concern, but decided to hold steady my course and stick to my plan. So again, I would go to bed hungry. But yet again, the feeling of hunger was overshadowed by the feeling of pride, for having exhibited great fortitude, when faced with the challenges of the day.

{Total Lemon Water: 45 oz  / Total Plain Water: 80 oz}

D a y  T h r e e

Again, I woke up this morning in the most peaceful way. Just lovely. I wish I woke up so gently every morning! And again, no feelings of hunger. Today was my last day on the fast, and it was Friday. Today, I will take the #27 bus into Hartford. I had a rough day yesterday, but I knew today would be better, because I was almost done. Up until today, I had not experienced any headaches. Just some irritability yesterday. Well, sure enough. . .they showed up today in full force! I had heard that the headaches will come as you are releasing toxins from your body. All day I had them. I also had a sharper little pain at the base of the back of my skull. This was interesting, and it is something I will investigate further. Today I was met with a lot of positive vibes. Compliments from friends telling me how great I was doing, and even a compliment on how wonderful my skin looked. How about that? That was enough for this gal. . .I was gonna make it! 

Now don't get me wrong, today had it's challenges. First off, on Fridays, my firm provides a bagel smorgasbord for the entire office. Not only did I have to contend with the wafting aroma of toasting sesame seeds and warm cinnamon everywhere I went, but I had to look at nearly every person in the office traipsing around with a bagel hanging out of their mouth! And it wasn't until today that the urge for coffee really hit me hard. Everywhere I turned, all I could smell was hot, rich and delicious coffee. So again, keeping busy, and fighting off the headaches with more water was my plan. Luckily, I didn't have nearly the trouble I had yesterday, getting all my liquids in. My tummy felt generally better. I did notice, in addition to the headaches, my urine changed from being previously clear, to being cloudy. I put two and two together, and made the assumption that my body was truly flushing out more toxins. 

By lunchtime, I had to get out of the office. It was a nice day, so I took a walk around the block, and sat outside for a bit. You feel different when you are on a fast. You are in a zone. What "zone" this is, I cannot say. But you are in a bit of a limbo of reality. You are observing people and their actions from a different point. Not so much from the outside. . .but almost.

I went back inside and finished up my day. I had decided that I would eat that night, since technically, I had completed my three full days of fasting at 7.00 p.m. When I got home, dinner was almost ready. 

It feels strange to end a fast. It was a strange way of living for a few days and to see it end is . . well, I don't want to use the word "sad", so I will just leave it at "strange". It is a journey that I was on, all by myself, from within my own body. It is a personal journey that nobody else can really understand or relate too. I am reminded of the saying that is to the effect of "Every man must do two things alone: he must be born alone and he must die alone". 

And he must fast alone.

{Total Lemon Water: 60 oz  / Total Plain Water: 80 oz}


P O S T S C R I P T
I have been tightening the reigns on my eating since my cleansing, which is easy since I find that I am feeling full more quickly now. Once I broke the fast, I was instantaneously delighted with the array of dietary options at my fingertips. Although I am sure it will be a short-lived appreciation, as I know how quickly complacency sneaks up on us. I am feeling good in the days immediately following my cleansing. While the headache remained for a day following, mentally, I feel balanced and serene. I am surprised at how differently I experienced this cleansing, from the ones I've done in the past. I am older now, and find that I am reading it from a more emotional, rather than physical, perspective.

Will I do more cleansings in the future? Probably. Will I put a stop to my "glutinous" behaviour? This, I am starting to see, is all relative. After Buddha popped into my head on Day One, I decided to revisit some of the writings of "Siddhartha", a favourite book of mine written by Herman Hesse. As I was flipping the pages, I came upon one particular passage that stood out and spoke to me in regards to my fasting experience:

"...he joined a group of five other wanderers like himself. They told him he should fast - eat very little food - and then he would find the truth. So Siddhartha ate just one bean a day, or one grain of rice. He became very weak and ill. One day a milkmaid went past and offered him a bowl of milk. He drank it. Then he ate some food and began to feel strong again. 'From now on I will take the middle way. I shall neither starve my body nor feed it too richly, but will eat just what is needed and no more.' The five wanderers could not believe that Siddhartha had broken his fast and left them."

Three Day Cleansing Fast

Day One's Batch
(enough for three people!)

Several years ago, I was very diligent about routinely doing a fast to cleanse my body. I had heard of a "recipe" from my cousin. Basically you drink a specific lemon water (water, lemons, maple syrup) for three days, without food. It sounded kind of shady, if you asked me at the time, but it was a plan of some sort and she swore it was totally healthy. I ended up really liking the fast and would do it about twice a year, whenever I felt yucky, and it seemed my body wasn't working right. And each time after my fast, I would feel much better, and would not crave junky foods, but rather, had the urge to eat healthy foods.

So, a little while ago, I stumbled upon this blog on holisticworld.com, that gave a recipe for a lemon cleanse diet. I checked out the ingredients, and sure enough, it was the same cleanse I had done all those years ago! Although there was one small difference: the original recipe called for cayenne pepper. Wow! I was amazed to learn that this was an actual legitimate program, developed in the 1940's by an alternative medicine practitioner named Stanley Burroughs. Of course, I saw this as a sign that it was about time I start another cleanse, and so I began to plan for my next fast.

Further research revealed that this cleaning was actually developed, as my cousin had promised, specifically to remove toxins from the body, and even eliminate unhealthy cravings. Burroughs published this diet in the book, "The Master Cleanser". In addition to drinking lemon water and plain water (no food!) for 3-10 days, the book outlines a dietary "ramping up" (or "ramping down", as the case may be) for three days prior to the cleanse, and a salt water flush every morning and evening. I had always just done the fast with lemon water and plain water for three days, and that was what I plan to do this time. But The Master Cleanse website gives all the details along with some really helpful information.

Here is the single serve (10 oz) recipe. The fast requires you to drink 60 oz per day (in addition to 100+oz of plain water), so I usually make 6x this recipe so I have the entire days' batch on hand:

2 tablespoons organic lemon juice (fresh squeezed, approx 1/2 lemon)
2 tablespoons organic maple syrup, grade B
cayenne pepper powder (as much as you can tolerate*)
10 oz. distilled water

I start my three day cleansing fast today! I'm excited. From what I remember, the fast is easy, without too much hunger pain. Emma and Darren said they would like to join me on this cleanse, so I'm very excited to hear what they think about it too. I will be writing a post-fast account of my experience over the next three days, so stay tuned. . .

* "Cayenne Pepper has many wonderful properties. It is a stimulant which raises the metabolism (something that is important when not digesting food). It increases circulation, which is very helpful when cleansing because one often feels slightly cool, likely due to the low metabolism which results from not digesting food. Cayenne Pepper also acts as a blood thinner and purifier, which can help with digestion. Perhaps most importantly, Cayenne Pepper, like the Fresh Lemon Juice, helps to break up the mucous in our bodies. Mucous is where all our illness causing substances get trapped. This is why we get stuffed up, congested, sneeze and cough. Breaking up and eliminating this mucous is one of the major benefits of The Master Cleanse." (excerpt from "The Master Cleanse")

The Kitchen Garden: Retaining Wall

View from the street
(Dottie and Otto stand guard)

Well, we are finally building our Kitchen Garden! It will be a small one, right outside the kitchen side door. In the past, we have had a small plot there with herbs and flowers, supplemented with potted plants along the walkway. But now we are adding an entire tier and extending the planting bed by over four feet!

Living in one of the state's hilliest areas, the first step (as is the case in almost any landscaping endeavor we decide to undertake) is to build a retaining wall. Now mind you, this is completely new territory for both Darren and me. We are basically learning as we go, and so far, it's going pretty well.

BEFORE

 If you take a look at the "BEFORE" photo, you will see the driveway on the far left and then the top of the driveway retaining wall. The composter is sitting in the original herb bed, which will probably remain it's future home once this project is completed. That bed runs to the black edging, and then you can see the start of our "lawn" which has recently been reseeded. And the whole thing has a downward pitch, toward the driveway. To level our planting area, we will build an approximately 24" high retaining wall where the black edging is, and level off the new 48" wide bed to meet the height of the lawn. When all is said and done, we will end up with two tiers of gardening beds!

This is the sunniest spot in the yard, and it receives just about full sun. I've wanted to do something to spruce up this bed for awhile, but the whole project was really spurred by my mother's request. Incidentally, my mother has always had her own garden, plus she is an amazing cook. So we saw no option but to accommodate her.

Completed trench for retaining wall (left),
sod being taken up (right)

Our kitchen garden will incorporate vegetables and herbs for everyday cooking. . . .a real workhorse of a garden! We're not quite sure what will happen off-season. Gardens I've always had in the past, have been tucked away on the outskirts of the yard, or in some lower field on my parent's farm. So now we are posed with the challenge of having a garden which is in reality, a literal extension of our lawn. Being an ample sized bed, in such a high profile spot of the yard, we really need to think about what happens when it's barren, before the snow falls.

But for now, we have the start of our retaining wall. We have dug the appropriate size trench and have laid process stone. We also started taking up the sod from where the new bed will be. As soon as time permits, we are ready to start laying the first course of stone!

Dandelion Greens

When I was a little girl, I used to help my grandfather forage for dandelion greens. We would gather bags and bags! Now, as an adult, I realize just how labor intensive this really was. But at the time, I was with my grandpa, and could have collected those greens all day long!  Once cleaned, my grandfather would cook them. If memory serves me, he would simply sauté them in olive oil and maybe a smidge of garlic. Simply delicious. I grew up loving these slightly bitter greens, and to eat them was quite normal to me.

So you can imagine my surprise, when several years later, I learned that not everyone felt the same way I did about the dandelion. I remember one particular afternoon, playing in the schoolyard. It was quite warm, and the kids were playing "Mama had a baby and it's head popped off!" with the dandelions. (We all know that game. . .don't we?!) What exactly transpired next isn't entirely clear in my head. I must have mentioned something about how yummy those greens tasted, because what I do remember is getting horribly teased. Apparently these children were not fortunate enough to have tasted lovingly prepared wild dandelions that they had harvested with their grandpa.

Poor them.

In retrospect I have come to realize several things:

#1: Although not knowing it at the time, I had a rather unique childhood. It was only as an adult that I could begin to appreciate my childhood experiences, especially those relative to the bounty of the simple, good earth. My grandfather was instrumental in that. And growing up on a farm influenced me greatly too. I would wander around on any given summer afternoon, sampling the goodness that the gooseberry bush, the rhubarb stalk and the birch leaf had to offer. At only seven or eight years old, I knew exactly where, amid our 80 acre spread, I could find any one of these delicacies. How about that!  I don't know many adults that could even identify a gooseberry...do you?

#2: My grandfather was a fabulous cook. However unconventional it was in those days, he did a lot of cooking for their large family of five children (and later, a slew of grandchildren). With such a large family, economy was key. Foraging for something like dandelions was free, it was delicious, and it was nutritious. Today, dandelion greens are known to be high in Folate, Magnesium and Dietary Fiber. They support digestion, and are believed to have medicinal properties that reduce swelling and treat some viruses. In my grandfather's day, I'm sure they were just cheap. Cheap and good.

#3: What goes around comes around. Today, you can find dandelion greens at specialty markets for quite the price! And a quick search on the internet will produce many delectable recipes. But that wasn't always the case. What was once snubbed as a weed, is now a coveted culinary treat in many circles. Thank goodness our society is coming around again. Growing up in the late 70's as I did, I experienced first hand, a decline of our American culture. "Homemade" was happily traded for "Pre-made". As both parents began to enter the workplace, "quick and easy" became the status quo, and we quickly forgot pieces of our heritage. I am so happy to see a resurgence of all that is homemade, and a new-found appreciation for craftsmanship, detail and tradition.

Dandelions are good. And they are good for you. With pesticides and the plethora of chemicals out there today, I'm not sure I would forage wild greens as my grandfather and I did 35 years ago. But there are many markets that do carry them, and they can often be found at farmer's markets. While we are now starting to see these greens gain popularity and favor among cooks everywhere, for me, they have always held a special place in my heart, and on my plate.

Couscous Creations

I like to pack my lunch for work. Not only does it save money, but it is also healthier....since I know exactly what I'm eating. Sometimes, it's a mad dash in the morning, to get my lunch packed before I am late for the bus.

One quick, easy and eco-conscious thing I've been doing the past few weeks is packing lil' couscous cups. I pour a little over 1/4 of a cup of golden couscous into a small glass bowl (the one-cup bowls I have are great because they have the measurements right on the side, and they even have a nice, tight cover). Then I add spices to my liking. Today, it was a curry powder with a smidge of salt-free lemon seasoning. But really, you could really use anything that strikes your fancy....even just a lil' S&P! Throw the cover on and Voila! Lunch is prepared. When it's time to eat, I fill with hot water, just below the one cup mark (you can fill with hot water from the coffee maker or throw the whole thing in the microwave).

The great thing about these little couscous cups, is since they are packed with all dry ingredients, they don't have to be used right away. You could even pack enough for the whole week, in different varieties, and keep right in your desk. Next on my agenda is a breakfast couscous, seasoned with cinnamon, currants and a tad of brown sugar!

Pure & Natural: Homemade Baby Food

Three months ago, when we got the word from Otto's pediatrician that we could start him on solid food, there wasn't a doubt in our minds that we would make our own. And our pediatrician was very pleased with our decision. Not only would we be feeding Otto the most natural way, but he also told us manufactured food can cost upwards of $8.00/lb...and that's not even organic!

Three months later, I can't imagine feeding Otto any other way. My mother had given us a bullet blender, which has a special grinding blade. The appliance itself is so tiny and cute...perfect size for churning out micro batches of baby food! Not only do we know exactly what's in our baby food, but we can customize the texture for our new lil' eater. And while I purchased some fancy glass 1-cup containers with lids, my favourite method of storage is old fashioned Bell jelly jars with twisty tops. The perfect system.

Fresh batch of butternut squash . . .ready for Otto!

Otto couldn't be happier. There's not a single food he's tried, that he hasn't loved. Here's the current ongoing list of Otto's foods:

** butternut squash, carrots, sweet potatoes, apples, pears, spinach, zucchini, mangos, nectarines, green peas, string beans, peaches, asparagus **

We follow the four day rule, to test for allergies (introduce a new food, then wait four days for an allergic reaction before introducing the next new food). So his list is still growing! Although I'm not sure if we'll see meat on there anytime soon. I am a vegetarian, and as for Otto...well he's still on the fence.