Banana Spelt Bread (100% Whole Grain)

This is a 100% organic, whole grain loaf of Spelt flour banana bread, Dearies! I baked this loaf for my Paula who often writes me with questions and/or helpful commentary. And in reference to helpful commentary, Ms. Paula recently got me thinking about this grain called 'Spelt' of which she is quite fond. Are you familiar with it, Dearies? If not, here is some info I pulled from Wikipedia:

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food.

Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops Tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archeological record c. 8,000 years ago. Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat.

If that all sounds a bit intense, Dearies, just know that Spelt is most likely a natural combination of Emmer Wheat and Wild Goat Grass. And, unlike the three major strains of wheat grown these days, Spelt does not have quite as long a history of being cultivated by man to a point where the gluten and other proteins have changed due to crop selection and other forms of genetic manipulation. Hence the gluten and other aspects of spelt are a bit more gentle and natural to some extent.

Oh, and, by the way, this banana bread is not just a worthy whole grain loaf. It is quite possibly the best banana bread I've ever made-moist, flavorful, and satisfying. Hence Spelt makes going whole grain quite easy, my lovelies. I hope you will give spelt a try if you haven't already...

-Here's the recipe-

1 3/4 Cups Organic, Whole Grain Spelt Flour
3/4 Cup Turbinado or White Sugar
1 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1/8 Tsp. Sea Salt
2 Organic Bananas
3/4 Cup + 1 Tbsp. Soy Milk*
1/4 Cup Olive Oil
1 Tsp. Real Vanilla Extract
1 Tsp. Red Wine or Apple Cider Vinegar

Topping:
1/4 Cup Raw Sunflower Seeds
2 Tbsp. Oats
1 1/2 Tbsp. Sugar
1/4 Tsp. Cinnamon
Dash of Sea Salt
1 3/4 Tbsp. Earth Balance or Butter

Preheat oven to 350 degrees and line a bread pan with greased parchment paper.

In a bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly and create a well in the center. Mush the bananas through your hands allowing the mush to fall into the well. Then also add the milk, oil, vanilla, and vinegar. Mix very gently till homogeneous. Pour the batter into the pan and place in the oven on the middle rack while noting the time.

Now, place all of the topping ingredients in a small bowl and mix till thoroughly combined. Once the bread has baked for 18-19 minutes, gently pull it out of the oven and evenly sprinkle the topping over the loaf (it will still be a bit wet). Bake for another 40-45 minutes or until done in the middle.

Cool and enjoy with peanut butter or cream cheese!

Bonbons, Basil, & New Year's Promises!

Happy New Year, Everyone!

Oh, my lovelies, we have all entered into another 365 mystical days here on middle earth. In the realm of men, this usually involves some promises to ourselves. Many call these promises resolutions. They are often naughty habits we are certainly not going to do anymore or enchanting actions we will begin to take for the betterment of ourselves and maybe even the ones we love.

I have quite a few of these resolutions. Some are quite serious. For example, I have promised myself that I will no longer underestimate myself and, for that matter, others. You know, I'm just not going to allow myself to act like a naughty witch and be disappointed in myself later. I think you all know what I'm talking about here:-)

Most of my promises are culinary and health related though. I'll spare you all of them, but, as you may know, I have a little issue with sweets. I love them-any kind, anywhere. So I really need to make sure that we concentrate on having mostly wholesome sweets around the house and ready for work lunches. Hence regularly making healthful, wholesome sweets is one of my culinary resolutions for 2011.

One sweet that has really helped me are these bonbons I found on one of my favorite blogs. I'm reposting them due to how much they have aided me in controlling myself and also because I tweaked the recipe to include a less expensive, super healthful protein as well as high fiber, starchy oatmeal. The flavors have also been adjusted a bit to include chocolate, vanilla, cinnamon, and orange juice. They are just delicious, and I can't eat anything for at least 3-4 hours when I've had about two of them. They are just satisfying and really amazing!

Here's the recipe:

1 Packed Cup of Dates (Deglet Nour)

3/4 Cup Raw Sunflower Seeds (Toasted)

1/4 Cup Rolled Oats

2 Tbsp. Cocoa

1 Tbsp. Raw Agave Nectar or Maple Syrup*

1 Tbsp. Orange Juice

1/4 Tsp. Cinnamon

1/4 Tsp. Real Vanilla Extract

For Rolling: Cocoa, Coconut, Sesame Seeds, Powdered Sugar, Crushed Pistachio, Etc...

*Honey substituted for either of the sweeteners above will cause for a somewhat greasy ball, so beware...

Place sunflower seeds in a dry pan and toast on medium heat for about 5 minutes. Allow to cool.

In a food processor, place the oatmeal and whirl for about 8-10 seconds. Add cooled sunflower seeds and whirl till the seeds and oatmeal become a fine meal. Then add the dates, cocoa, cinnamon, agave, and vanilla. Whirl till the dates are broken down and everything is very well mixed-this was about 20 seconds for me. You will notice the mixture is dry and not quite coming together. Measure out 1 Tbsp. of orange juice and whirl about half of it into the mix. See if the mixture comes together. If not, add the other half tbsp.

Wet your hands slightly with water before rolling (orange blossom or rose water are really nice, but regular water is fine too). Take a piece of the sticky dough and roll into balls that are about the size of a quarter or a bit larger if you like. After being rolled, immediately toss each ball in cocoa or your desired coating.

p.s. If you are tossing in cocoa or powdered sugar, be sure to tap off the excess powder! One can inhale it...

On a gardening note, Dearies, I want to show off that I am successfully achieving one of my goals, which is to eat more local and out of my own yard. Which brings me to the Cluckfrey's Vegan Chicken sandwich we ate today. It was delicious. Most importantly though was that the lettuce, basil, and even the avocado came out of my own front yard. Aren't you proud of me, my lovelies?!

I hope so, and I hope that all of my best elves and even trolls are able to achieve their goals/resolutions for this year of 2011!

Happy Valentine's Day & A Witchy V-Day Pie!

This post is for my Matt's Blog Hop over at FaveDiets Blog. Matt likes to compile recipes that are healthier versions of so many of our favorite comfort foods. Whether they be lower in fat & sugar or higher in fiber & nutrient content, Matt is all over recipes that help the waist line while fulfilling our natural human cravings for the foods we associate with comfort and deliciousness.

So I made this lovely Chocolate Pumpkin Pie. Predictably, it's just what a witch would make on Valentine's Day. I'm fully aware of this, Dearies (smile). However, it really is such a delicious and healthful way to use that last can of pumpkin you've had sitting in your cupboard since this last holiday season. A very February-like way to use it at that, my Lovelies!

Here's the recipe:

First, make your easy Oat & Pecan Gluten-Free Crust, push it into a 10 inch tart pan, and stick it in the fridge till you're ready to pour your filling into it.

Second, melt 3/4 cup of dark chocolate over a double boiler on low heat. While it's melting mix the following in another bowl:
1 15 oz. Can Organic Pumpkin
2/3 Cup Turbinado Sugar
1 Tbsp. Agave Nectar
2 Organic Eggs
2/3 Cup Organic 2% Milk
1/2 Tsp. Fresh Ground Cinnamon
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/8 Tsp. Sea Salt
1 Tsp. Real Vanilla Extract

Place pumpkin in a mixing bowl with the cinnamon, nutmeg, cloves, and salt. Mix. Then add the sugar, eggs, milk, & vanilla. Whisk until smooth and add the melted chocolate while continuing to whisk till uniform in color. Pour into chilled crust. Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 35-45 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, berries, or whatever you like!

**Oh, and be sure to enter my contest on the post below, Dearies. The prize is a $65 gift certificate to The CSN Stores. The drawing for the winner will be this coming Friday the 18th, so comment on that post now for a chance to win!

Pumpkin Cheesecake Bars

Oh Dearies! I hope you all had a nice, relaxing holiday weekend.

One highlight of our holiday was an enchanting batch of organic pumpkin cheese bars. They were so delicious that the whole pan was gone in less than 24 hours. Plus, they are almost too easy to make. Your food processor will do most of the work for you;-)

Here is the recipe:

-Pumpkin Cheese Bars-

Crust:

1 Cup Organic A.P. Flour

1 Cup Raw Pecans

2 Packets Instant Oatmeal*

1/3 Cup Turbinado Sugar

Pinch of salt

1/2 Cup Organic, Unsalted Butter (1 Stick)

*I used two individual sized packets of Publix brand organic instant oatmeal.

Pumpkin Cheese Filling:

1 15 oz Can Organic Pumpkin Puree

2/3 of an 8 oz Pack of Neufchatel cheese**

2 Organic Eggs

3/4 Cup + 1 Tbsp. Turbinado Sugar

2 Tbsp. Agave Syrup

1/2 Tsp. Cinnamon

1/4 Tsp. Nutmeg

3/4 Tsp. Real Vanilla Extract

**If you are unfamiliar with Neufchatel, it is a lot like cream cheese but with about 30% less fat. It is located right next to the cream cheese in your grocer's cooler!

Preheat oven to 350 degrees & grease an 8 by 8 by 2 1/2 inch square Pyrex baking dish.

For the crust, place the flour, sugar & butter in the food processor and pulse for about 7-10 seconds. Then add the pecans and 1 pack of oatmeal. Pulse till the mixture starts to come together and look moist. Add the other pack of oatmeal-just pulse it in for about 4-5 seconds. Push 2/3 of the mixture evenly into the prepared baking dish (put the other 1/3 on a plate in the fridge) and place in the oven. Allow to bake for about 11 minutes. Remove and cool for at least 5 minutes before adding the filling. By the way, do not wash the processor. Just move to the next step below...

For the filling, place all of the filling ingredients in the food processor and spin till smooth. Pour into the crust once it has cooled for at least 5 minutes. Place on the middle rack of the oven and bake for about 25 minutes. Then pull the dish out and sprinkle with the other 1/3 of the crust. Bake for another 20-25 minutes or until the top looks shiny and the middle looks about the same as the sides in terms of texture and lift.

Allow to cool for at least 2-3 hours.

Enjoy!

Best Ever Vegan Chocolate Cake!

Oh Dearies!

I am exhausted after being with my mother this last week and taking care of her & my Cauldron Boy who seems to be increasingly more demanding lately (smile). He is also very sweet lately though, and was extremely so when he saw that in all my exhaustion I still made him this chocolate cake. Indeed, he was delighted to see it waiting for him through the window of our hollow...

That being said, I have a question for all of you lovelies (especially you omnivores and avid carnivores out there):

Are you delighted at the idea of a Vegan Chocolate Cake?

I'd love to know your true thoughts on this and whether you have had vegan baked goods before. What you think of them or imagine them as & all of that jazz!

Thoughts and ideas aside though, I want all of you to know that this cake is the best chocolate cake I have ever made-hands down! And that is coming from someone who uses organic eggs, cream, and butter somewhat regularly. I have no prejudice against organic dairy products. They are lovely. However, this cake is a vegan masterpiece that I hope all of you will try whether you are a vegan or an avid carnivore, as it is just easy, utterly moist, and delicious.

The cake itself also reminds me of something wonderful from my childhood, but I can't quite figure that one out. Maybe an improved and organic hostess cupcake? Though it might be something more special and delicious than that. Like I said, I can't quite figure out what this nostalgic treat is doing to my taste buds in reference to my memory and years past.

I hope you try it though this holiday season or some time soon while the mystical world of memory taunts me...;-)

-Best Ever Vegan Chocolate Cake-

1 1/4 Cups Arrowhead Mills Organic A.P. Flour

3/4 Cup Turbinado Sugar

1/4 Cup Organic Cocoa Powder

1/8 Tsp. Salt

1 Tsp. Baking Soda

1/4 Cup Vegan Yogurt*

1/2 Cup Vegetable Oil

3/4 Cup Almond Milk

3/4 Tsp. Real Vanilla Extract

1 Tsp. Red Wine Vinegar

*I used Wildwood Organic Vegan Yogurt.

Preheat oven to 350 degrees and spray a square 8 by 8 inch baking dish with Pam.

In a bowl, mix the flour, sugar, cocoa, baking soda, & salt thoroughly. Create a well and place the milk, oil, yogurt, vanilla, and vinegar in it. Gently mix till the batter is homogeneous. Pour into prepared pan and bake for 28-32 minutes or till a toothpick comes out clean...

Allow to cool before adding frosting and decorations.

-Quick Chocolate Frosting-

1 Cup of Powdered Sugar

2 Tbsp. Organic Cocoa

2 Tbsp. Vegetable Oil

4 Tbsp. Almond Milk

In a bowl, place the sugar and cocoa and mix thoroughly. Add the milk and oil & stir with a fork till smooth. Pour over cooled cake (I turn the cake upside down and pour it over the side that was not exposed to air, but this is up to you!). Garnish with crushed peppermint, nuts or whatever you like.

Enjoy!

See how moist!?

p.s. I have to thank my Bonnie over at Sweet Life for inspiring this post through her lovely chocolate cupcakes with Peppermint cream cheese frosting!

p.s.s. I will climb back up on that no sugar bandwagon after the holidays (smile). Yeah...

Vegan Sweet Potato Pie

Dearies, this post is simply an update of deliciousness. Vegan deliciousness in the form of sweet potato pie that is! And the truth is that this pie is so rich and wonderful that it is reminiscent of cheesecake and even rivals my earlier recipe for sweet potato pie that includes eggs and dairy milk. If you are vegan or just trying to lower cholesterol this holiday season, I hope you will give this vegan sweet potato pie recipe a try-it's so easy and worth it!

Here's the recipe:

-Vegan Sweet Potato Pie-

2 Organic Sweet Potatoes (1 1/2 Cups)

3/4 Cup Turbinado Sugar

2 Tbsp. Corn Starch

3/4 Tsp. Cinnamon

1/4 Tsp. Nutmeg

Pinch of Salt

1 Tsp. Vanilla

3/4-1 Cup Unsweetened Almond Milk*

1/4 Cup Plain Vegan Yogurt

*Start with 3/4 and move up if needed.

Preheat oven to 400 degrees. Wash sweet potatoes and prick them with a fork. Bake for 45-60 minutes or until done. Remove from the oven and lower the heat to 350 degrees. Allow the sweet potatoes to cool and measure out 1 1/2 Cups of sweet potato.

Measure out your sugar and mix it with the corn starch, salt, cinnamon and nutmeg. Set aside. Place the sweet potato in a mixing bowl. Break it down and make it as smooth as possible. Add the sugar mixture and combine. Then add the almond milk, yogurt, and vanilla. Blend till completely smooth. Pour into crust and place on the middle rack in the oven. Bake for 50-55 minutes. Allow to cool on a baking rack for at least 3 hours.

Enjoy with Soyatoo vegan whipped cream or your preferred form of creaminess:-)!

-Gluten Free Pecan & Oat Crust-

1 1/4 Cups Rolled Oats

1/2 Cup Pecans

6 Dates

2 Tbsp. Vegetable Oil

1 Tbsp. Peanut Butter

3 Tbsp. Cold Water

Place pecans in a food processor and break down to a very course meal. Add oats and pulse a few times till they become part of the course meal. Then add the dates, oil, and peanut butter. Pulse till combined (the mix will be dry). Add water and pulse once or twice. Pour mixture into a pie pan and press till even and going up the sides of the pan (start from the middle and move out). Place in the fridge till crust is ready for pie batter.

Enjoy my wonderful lovelies!

Old Style Sweet Potato Pie

Hello Dearies!

I hope you all had a wonderful Thanksgiving Day! We had a day of work & hard labor here in the hollow but also rest, relaxation, and good eating later on in the day. One item that really stood out and that I always look forward to at this time of year was my old fashioned sweet potato pie. It is an absolutely decadent dessert that is gone within a short time of the moment it is sliced. If you have never enjoyed a piece of sweet potato pie or have only tried store bought, I really hope you will make this pie before the holiday season has ended. The recipe is so easy and turns out a lovely, healthful treat that you won't soon forget...

Oh, and it puts most store bought pies to shame!

Here is the recipe:

Old Fashioned Sweet Potato Pie

2 Large Sweet Potatoes/1 1/2 Cups of Mashed Sweet Potato

3/4 Cup Turbinado Sugar*

3/4 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Clove or Cardamom

Pinch of Salt

2 Large Organic Eggs

1 Cup Organic Reduced Fat Milk

1 Tsp. Real Vanilla Extract

Preheat oven to 400 degrees. Wash your sweet potatoes and prick them with a fork in a few places, so they don't implode/explode in the oven. Place a piece of foil in the oven and put the potatoes on top. Bake for 45 minutes or until completely soft and well cooked. Remove from oven and bring the temperature down to 350 degrees.

Once cooled, measure out 1 1/2 Cups of sweet potato and place it in a mixing bowl. Mash it very well with a fork-you want it to be pretty smooth.

Place the sugar, spices and salt in the bowl and mix. Then add the eggs, milk, and vanilla. Use a whisk to mix the batter until it is homogeneous. Pour into a homemade uncooked crust (use a crust protector if you like-I didn't and mine did not burn). Bake for 50-55 minutes. Allow to cool on a baking rack for at least three hours.

Enjoy!

To my vegan lovelies, I will be making a vegan sweet potato pie this week. If it is as wonderful as this one, I will post it!

p.s. Due to my technology issues and the holiday, I am a bit behind on visiting my blog buddies. I will catch up to all of you and your artistic creations this weekend...:-)

Pumpkin Apple Bread

Happy Wednesday, Dearies!

As you may have noticed, I have not posted as regularly due to the obligations associated with a big move. Plus, it's so hard to figure out how to take nice photos in a new place. My flat seems more like a dungeon to me right now than a viable photo studio. Luckily, I have found one little corner that gets a bit of decent light, so I wanted to share this pumpkin bread that I made for Cauldron Boy.

This bread is not quite as healthful as I've been trying to be lately, since I went on ahead and used some A.P. flour and turbinado sugar for my Cauldron Boy's sake. The result though is a bread with a texture so soft and moist that I feel comfortable calling it a 'beautiful texture', my lovelies! The soft apples are also fragrant and delicious within the spicy matrix of the bread. I feel like Fall is here despite the fact that this time of year is considered spring here in my new hollow...

Here is the recipe:

1 1/4 Cup Organic A.P. Flour

1/2 Cup Whole Grain Spelt Flour

1 Cup Turbinado Sugar

1 1/4 Tsp. Baking Soda

1/4 Tsp. Sea Salt

1/2 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Cloves

1/2 Cup Canned Pumpkin

1 Cup Organic Soy or Dairy Milk

Between 1/3 and 1/2 Cup Vegetable Oil*

1/2 Tsp. Vanilla

1/2 Tbsp. Red Wine Vinegar

1 Apple diced & sautéed in 1 Tbsp. of E.B. on medium low heat for 7 min.

Chopped Walnuts (Topping)

*Measure exactly between these two lines on your measuring cup.

Preheat oven to 350 and line a bread pan with greased parchment paper.

In a bowl, place the flours, sugar, soda, salt, and spices. Mix thoroughly. Make a well and place the pumpkin, oil, milk, vanilla, and vinegar in it. Mix very gently till homogeneous-do not over mix. Fold in sautéed apples and pour into prepared bread pan. Sprinkle with walnuts (nuts) and cinnamon. Bake for about 50-60 minutes or till a tooth pick comes out clean. Let cool for at least an hour before slicing.

Enjoy with Tofutti cream cheese or organic dairy cream cheese!

Delicious Date Bars

Hello Dearies! I really should be doing other things right now like packing boxes (smile), however, I wanted to quickly post these wonderful date bars. This label of 'wonderful' is not only granted due to the deliciousness of these bars but because of their healthful qualities. Plus, they are so easy to make! Cauldron Boy has already requested another batch, but he's going to have to wait on that one for at least a day or two, as we are at least supposed to be packing for our move;)

Here's the recipe:

Delicious Date Bars-Makes 9 Bars

1 Cup Dates (packed)

3 Tbsp. Honey

3/4 Cup Water

1/4 Tsp. Cinnamon

Pinch of Cloves

3/4 Cup Organic Spelt Flour

3/4 Cup Organic Rolled Oats (not instant)

1/4 Tsp. Baking Powder

1/8 Tsp. Sea Salt

1/4 Tsp. Cinnamon

1/8 Tsp. Cloves

4 Tbsp. Earth Balance or Organic Butter

3 1/4 Tbsp. Agave Nectar or Maple Syrup*

*Honey will not work here, as it is too thick.

Preheat the oven to 395 degrees & grease an 8 by 8 inch Pyrex baking dish.

In a bowl, combine the flour, oats, salt, powder, and spices-mix. Work the cold butter in with your hands till it looks like you have a pea like texture. Add the agave nectar and stir with a fork-the liquidity of the nectar or syrup will moisten the mixture enough for it to press out nicely. Take a little over half of the mixture and spread it out evenly in the bottom of your greased pan. Press down with your hands. Keep the rest of the crumble mix set aside in the bowl.

In a small pan or pot (not a medium or large one, as your water will steam off too quickly), place the water, dates, and honey. Bring to a boil. Once boiling, stir and bring the heat down to a low simmer. Use a wooden spoon to break down the dates while stirring for about 5-7 minutes. Remove from the heat. Note: do not over cook or your dates won't spread. You want this concoction to look like a moist date frosting.

Dollop the date spread over the pressed crust in your pan and smooth it out evenly with a wet icing spatula. Now take the rest of the crumb mix and spread it over the pan. Lightly pat it to make sure it sticks to the date layer below. Place in the oven and cook for 15-17 minutes or until golden.

Allow to cool for at least a couple of hours on a wire rack before slicing. Enjoy!

Cold Season & Smoothies?!

Good Morning, Dearies! I hope you are all having a relaxing Saturday.

We are now officially in the first days of Fall, my lovelies, and I want to broach a very important and often overlooked health issue. An issue that will effect almost every single one of you this coming season either directly or indirectly. This subject is the health of your/the gut! Yeah, I know that sounds a bit weird, but it simply means the digestive system (smile).

Why does one need to worry about the health of the digestive system particularly in the Fall & Winter? Well, this is the time of year when we often get sick with either a virus or bacteria at least once if not twice. A visit to the doctor often involves a round of antibiotics if we have come down with something like strep throat, pneumonia, bronchitis, or the like. Sometimes, we even walk away with quite a strong dose of antibiotics when the M.D. is unsure of what ails us.

A round of antibiotics is often needed for certain ailments-no doubt. However, we must remember that antibiotics of any kind do not discriminate when they flow through our systems. They kill our stomach, intestinal, and even vaginal flora (natural & protective bacteria) just as quickly as they slaughter that streptococcus or other harmful bacteria that has invaded our system. The immediate results can be anything from a severely upset stomach to diarrhea and yeast infection. The long term effects are much worse. Indeed, I could write a book about them being that they range from obesity to malnutrition. I've decided that wouldn't be prudent on this lovely Saturday though...

Instead, I ask that you still include a nice treat of organic dairy or soy yogurt and the like with fresh fruit at least every other day, even though you may not be craving cold yogurt and fruit quite as much now that the heat is dying down. The probiotics from the yogurt will keep your gut healthy while the fruit provides a powerful dose of essential minerals and antioxidants like Vitamin C, which will ward off sickness to some extent anyway. Who knows? You might even be able to avoid antibiotics altogether this year!

Frozen Fruit Smoothie-2-3 Servings

1 Cup Organic Frozen Fruit (Preferably Fresh Frozen*)

1 Cup Organic Soy or Dairy Yogurt

Organic Dairy or Soy Milk to taste

1-2 Tbsp. Agave Syrup/Honey

Pinch of Cinnamon

Place the fruit and yogurt in a blender. Blend till smooth. Slowly add sweetener to your taste. Upon seeing the consistency, add milk in splashes till you reach your desired texture and consistency-some like it thick while others like to slurp through a straw! *Fresh frozen means fresh fruit placed in a plastic bag and thrown in the freezer the night before for smoothies!

Note: The mango smoothie shown here was made with fresh frozen fruit from the recipe above with an added tsp. of fresh ginger-it was amazing;)!

Other probiotic rich foods are tempeh, sauerkraut, and kombucha!

p.s. To my lovelies on the other side of the globe entering into summer, I wish you sunny days with many smoothies;-)!

Los Bombones de Marly

Marly's Bonbons!

This post is sort of a follow-up post to my 'Sugar Addiction & Scary Things' post. Some of you may have read my thoughts on sugar and excess carbohydrates in reference to body chemistry. Although the hefty length of that post might have discouraged quite a few of you;). Either way, I've been avoiding all cane and beet sugars (refined or not) along with things like A.P. flour, white rice, white bread, & the like.

I must say that it was hard at first. Not only in the realm of addiction and cravings either. Though I had plenty of that-no doubt. It was also hard as someone who blogs though. I mean, baking was and is such a large part of my culinary life. And it's hard to no longer be able to strut over to the kitchen and bake up something wonderful with my existing culinary knowledge that makes baking so very easy to do when sugar and A.P. flour are on the scene.

All of sudden, I've had to actually think about what I'm going to bake and how!? And this involves a lot of research, experimenting, failures, happy surprises and the like. It also involves me having to come to terms with the fact that I'm not going to have a picture of some lovely yellow cake smothered in rich milk chocolate on FoodGawker. Well, I might. If my experimenting goes as planned...

Till then, I made Ms. Marly's lovely, no-bake date bonbons! They are so easy & delicious. Plus, I don't have to feel bad about eating them. Well, not unless I eat a whole lot them!

Marly's Bonbons

2 Cups of Dates (Deglet Nour)

2 Cups of Raw Nuts*

1/4 Cup of Organic Cocoa**

2 Tbsp. Coconut Flakes

1/4 Tsp. Orange Blossom Water + some for hands

Sesame seeds, desiccated coconut, crushed pistachio/almond, cocoa for rolling

*I used raw cashew pieces.

**Green & Blacks Organic Cocoa is excellent!

Place dates and nuts in a food processor and process until quite smooth-this took me about 1 full minute to do, though it may take more or less time depending on the processor. Once pretty smooth, add the orange blossom water, coconut flakes, and cocoa. Process for another 30-45 seconds or until smooth.

Once your mixture looks smooth or at least to your desired consistency, pour a touch of orange blossom water onto your clean hands (the water helps with rolling while perfuming the bonbons). Take about 1-1/2 Tbsp. of date mix and roll between your palms till you have a nice ball. Roll the ball in coconut or desired coating. Repeat this process till done.

Note: You do not have to continually put orange blossom water on your hands-just when they feel too sticky to roll a smooth ball.

Enjoy!

Note: Marly does not use orange blossom water in her recipe. If you do not have any, do not let this discourage you from making these wonderful, healthy treats!

Perfect Pumpkin Pie (Sugar Free?)

Dearies, I thought for once in my life I might try to do something 'on time' or maybe even early, hence this post on pumpkin pie. Many of you probably have a standard or family recipe for this traditional fall dessert that I must mention is both delicious and not at all lacking in the area of redeeming qualities. I mean, anything made with squash as its main ingredient has got to be healthful to some extent, right?

Well, I've made sure that my pie is by using organic canned pumpkin, xylitol instead of sugar, and organic eggs and milk along with fresh spices and vanilla. The result is not only a more healthful dessert, but what I call 'pumpkin pie perfection'! So for those of you that don't have a family recipe or have just never made pumpkin pie at home, here is an easy, delicious version.

The recipe is below, but first know the '3 musts' for perfect canned pumpkin pie:

1. Use organic canned pumpkin-there is a major taste difference!

2. Whip your wet ingredients with a whisk for proper mixing.

3. Leave it to cool for at least 3 hours. Then chill before cutting.

Here's the recipe:

1 15 oz. Can Organic Pumpkin

1/2 Cup + 1 Tbsp. Xylitol*

2 Organic Eggs

3/4 Cup Organic 2% Milk

3/4 Tsp. Fresh Ground Cinnamon

1/2 Tsp. Ground Ginger

1/8 Tsp. Cloves or Cardamom

1/8 Tsp. Sea Salt

1/2 Tsp. Real Vanilla Extract

*If you do not want to use Xylitol, 3/4 Cup of Turbinado sugar is excellent too.

Place pumpkin in a mixing bowl with the cinnamon, ginger, cloves, and salt. Mix. Then add the Xylitol or sugar, eggs, milk, & vanilla. Whisk until smooth. Pour into chilled crust (the outer edges of the crust should be protected with foil or a crust protector). Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 40-50 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, etc.

For the crust, I made my typical crust from this post but, instead of A.P. Flour, I used King Arthur's White Whole Wheat.

Enjoy, my Lovelies!

Oh, and I must thank Kim over at The Ungourmet for reintroducing me to Xylitol, a natural sugar taken from wood and corn that does not affect blood insulin levels (amazing, no?). I never used Xylitol in baking due to reading that it just didn't work well in baked goods. Since I saw Kim's Sugar Free Almond Cornmeal Blueberry Shortcake's, I knew something had to be wrong with that information. And there certainly was, as my pumpkin pie is perfect. Take a look at Kim's beautiful shortcakes too if you please...

Agar Agar & Neat Things!

Agar Agar is an algae product valued for its ability to act a bit like gelatin-maybe more than a bit! In fact, one can make the most wobbly of neat gelatin like treats or even somewhat hard gelatin like chews depending on the amount of agar agar used. These chews, as I call them, can be made into different shapes and colors and thrown to the bottom of glasses of iced soy milk for fun's sake...

As you might have already imagined, agar agar is valued by vegans and vegetarians alike. And I have to say that I've even noticed meat eating folks show a lot of enthusiasm towards this product! A lot of people just don't like the idea of gelatin, hooves, and such (smile).

Positives aside, there are two major downfalls to agar agar. First, the price is usually outrageous. Indeed, I just noticed a 1 oz. package of agar agar flakes for $7.49 at my local health food store. Only 1 oz.! Well, I think I've found a solution to this. Maybe. See, I went to my local Asian foods store and found packs of Telephone Brand Agar Agar Powder that were almost 1 oz. packs being sold for a $1.49 each. Powder means more agar agar in comparison to flakes, as recipes that call for 1 tsp. of powder will tell you to double this amount if you have flakes. So I got almost double the amount of product at the Asian store for $6 less!

The second downfall relates to recipe reliability, as recipes for agar agar are difficult to write. This may sounds strange to someone that has never used the product, however, my experience is that I get different results for the same recipe when I use different brands. Hence the recipe below is for Telephone Brand Agar Agar powder. You are more than welcome to try it with a different brand, but I just can't guarantee results! Also, this is kind of a base recipe. If you try it and feel it needs to be more wobbly to meet your taste, just make it with 1/4 teaspoon less agar agar the second time around and so on, etc...

Basic Agar Agar Jello

2 1/2 Cups of Organic Juice (Your Favorite)*

1 Tsp. Telephone Brand Agar Agar Powder

1-2 Tbsp. Agave Syrup (Optional)**

Berries or Cut Fruit

*I used Pom Wonderful Pomegranate Nectarine juice (1 Cup) to get this nice color in combination with a lighter juice.

*I did not use agave, but feel free to add a bit if you are using a very tart juice blend.

Place 1 Cup of juice in a very clean sauté pan with the agar powder and stir. Allow this to sit for about 5 minutes to dissolve. Then turn the heat on and bring the mixture to a boil. Allow to boil for 1 minute. Remove the pan from the heat and pour the mixture into a large measuring cup. Add the remaining 1 1/2 cups of juice and stir. If you are using a tart juice, also add the agave and stir. Pour into your favorite dessert dishes or shot glasses and allow to cool for 10 minutes on the counter. Transfer to the fridge and allow to set up for at least 30-40 minutes.

Enjoy!

Oh, and in reference to Asian Foods Stores, they are usually a treasure trove of amazing foods. I've also never been to one that wasn't a help to my pocket book ;) So, if you have one nearby, you may want to get familiar if you're not already...

p.s. Yes, you can make vegan alcoholic jello shots with this recipe. Just sub in some rum or tequila, etc. for some of the 1 1/2 cups of juice that is not boiled. And you may definitely want to use the agave as a simple syrup to ensure good flavor!

Sugar Addiction & Scary Things!

Oh My Dearies! I have to ask a favor of you, and that is to please read this entire post!? Please? It's important. I promise I will never ask you to do more than look at pictures and key words ever again (smile)...

This post is about sugar addiction just as the title states, but I'm not going to broach the typical realm of how bad refined sugars are for you. Everyone knows that, and we either choose to consume them anyway or not. This post is about sugar in all of its forms, and the addiction that a disturbing percentage of the Western World has to this substance.

First, I'm going to address what happens when we eat even a somewhat healthful meal that has the one downfall of too many sugars or carbs. Let's use something common like an 7 oz. piece of grilled rosemary chicken with a 1/2 cup of organic mashed potatoes and a serving of asparagus. There is also some bread on the table in case we'd like some. Sounds good and healthful, right? But, realistically, this meal will probably also be accompanied by a glass of wine or two, a soda, or some sweet tea. Ooh, and what about dessert? Most people like something sweet at the end of a meal. For good show, let's keep it healthfully sweet and say organic peach cobbler with a crumb topping. We'll even forget the ice cream that would most likely be on top of a cobbler at most tables.

The aforementioned meal has potatoes, which hit the average person's bloodstream almost like a blow from a candy bar. Then there is the glass of wine or soda, which is another pretty good blow. Ooh, and what about that piece of baguette we ate? This is not necessarily a blow, but it is a carbohydrate that will soon be converted in the system to even more sugar. And now we're going to have some cobbler, which has natural sugar in the peaches, added sugar to the peaches for dessert like goodness, and the topping has both sugar and a bit of A.P. flour in it. Sugar, sugar, sugar! Hey, and some people go back for seconds!

So what's the big deal about all this sugar in an otherwise healthful meal that has redeeming qualities like organic potatoes, lean meat, and vitamin rich asparagus and peaches? Well, to understand this you must understand the following:

When sugar, especially refined sugar, hits the bloodstream in large amounts, the body has to borrow from its stores of nutrients in order to process it. Insulin also begins to spike at high levels in order to help convert such a large dose of sugar into energy, as this is insulin's function. This sounds good, unless you know that large amounts of insulin trigger hunger. So this individual that has just consumed too many different forms of sugar by eating the above meal now feels hungry again! Eating resumes to satisfy the hunger and more sugars enter the bloodstream, but there is a big problem this time. The body's insulin was used up on the first sugar & carb laden meal. Hence this second load of sugar is immediately stored as fat!

Yes, we run out of gas or insulin. So not only are our cells struggling with high sugar and the damage it causes (see below), but nutrients are taken from our stores & insulin spikes causing us to be hungry again. So we eat a second time while our body is low on insulin, and we don't get the good effect of sugar being converted to energy this time. Instead, it is stored as fat & we gain weight! And all because our first meal had too many forms of sugar! Oh, and this constant spiking of insulin creates that condition we all know as insulin resistance. Our cells get so accustomed to insulin spikes that they stop responding to it, causing for sugar build up in the blood too.

If overeating, gaining weight, and eventually entering into a state called Type II diabetes doesn't bother you, how about the destruction of your skin? Did you lovelies know that the type of high sugar intake described above destroys both elastin and collagen? To blame is a natural process known as glycation, which happens when sugar in your blood stream attaches to proteins forming harmful new molecules called 'advanced glycation end products or AGEs'. The more sugar we eat, the more AGEs we develop. As AGE's accumulate, they damage proteins in a domino like fashion. Collagen and elastin are some of the most vulnerable proteins to this damage. Hence springy, resilient skin becomes a thing of the past! Of course, this is just one type of damage. I could go on and on...

So what's the answer to this sugar dilemma? Well, there are a lot of lines of thought on this subject. Some say we should avoid refined sugar and sugary foods at all costs, as eating them only makes us want more. Sugar is, indeed, addictive. Others will tell us to stay away from refined sugars, flours and things like white rice/white bread while also being careful with natural sugars. I personally am trying to cut refined sugars and flours out altogether while also being aware of how many natural sugars I eat at each meal. I mean, if I eat a handful of dates, I'm just not going to be able to have a glass of wine that day and vice versa.

I hope you will all consider your own diets and the damage you may be unknowingly doing to yourself. People who break sugar addiction usually rave about the positive effects even saying things like it was the best thing they've ever done for their health and life. I believe Michelle over at Find Your Balance stated something along these lines and knows quite a bit about how to assess and break bad habits like this.

No matter what you do though, Dearies, please don't turn against whole grain, unrefined carbs. Instead, eat them in moderation/small amounts and make good choices like brown rice instead of white while also noticing how many sugary type foods you're eating and drinking at each meal or snack.

In the meantime, here is a sweet that has no refined sugars. It's basic and quite nice.

Vegan Chocolate Pudding

1/2 Package Plain, Organic Silken Tofu

1/4 Cup Organic Cocoa (Green & Black's is excellent)*

1/2 Cup Maple Syrup

1/3 Cup Plain, Sugar Free Soy Milk**

1 3/4 Tbsp. Corn Starch or Arrowroot

1/4 Tsp. Real Vanilla Extract

*A quality cocoa powder is imperative for good results here!

**If you use a sweetened soy milk, you may want to lower the maple.

Place all of the ingredients except the vanilla in a food processor. Blend until smooth-about 30 seconds. Pour the ingredients into a pan on low heat. Bring the heat up just enough to allow the mixture to bubble and thicken while stirring regularly. Allow to bubble for about 3 minutes or until it's a bit thick. Remember it will thicken more in the fridge, so don't over do it. Mix in the vanilla & pour into ramekins. Chill for at least an hour and half-the colder the better!

Enjoy your refined sugar free treat!

To my Rick at Bittersweet, I hope this post doesn't cause any dragon like fury. You know you're my favorite sugar loving elf 'round this here town that is the blogosphere!

*Info on AGE's taken from Prevention (10/2007), Author: Karyn Repinski

Mixed Berry Cobbler & A Giveaway!

Mixed Berry Sorghum Cobbler!

First, I hope you are all having a wonderful day, Dearies! And thank you for all of your supportive, sweet comments left throughout the last week.

This is my mixed berry cobbler. I know it is midsummer in many parts of the world, and many of you are probably in cobbler overload. But I have to share this version for multiple reasons. The main reason is its wholesome deliciousness. I have made a few different cobblers recently with different fruit to sugar to starch ratios and, of course, an array of crumb toppings. This one is the best hands down!

Another reason is that this cobbler is made with inexpensive, organic berries from Whole Foods freezer section. Have you checked it out? A 10 oz. bag of frozen, organic blackberries is $2.69. Try buying 10oz. of conventional or organic blackberries fresh and see what you pay! So this recipe is super healthful and still budget friendly.

The last thing is that my 'crumb' topping is high fiber, low fat, and gluten-free. I can thank Claudia a.k.a. Foodessa for this feat! Claudia introduced me to sweet sorghum flour, which is an excellent gluten free flour in certain applications. I originally wanted to showcase sweet sorghum in a more fantastic way than cobbler, but after tasting this one today I no longer feel that way. You can also see Claudia's beautiful, gluten free sorghum cake that requires no xanthum gum at her blog, Foodessa! It's listed in my side bar if you are a fan of all things gluten-free.

Preheat oven to 350 degrees and spray 4 ramekins with oil.

For the topping:

1/2 Cup Rolled Oats

1/3 Cup Sweet Sorghum Flour

1 Tbsp. Light Brown Sugar

1/4 Tsp. Cinnamon

Pinch of salt

1 Tbsp. Maple Syrup or Honey

2 Tbsp. Vegetable Oil

In a bowl, mix the oats, flour, sugar, cinnamon & salt thoroughly. Add the syrup and oil and combine till you have a crumb like look to the mix. Do not over mix! Set aside.

For the fruit cobbler:

3 1/4-3 1/2 Cups of Frozen Berries*

1/3 Cup of packed light brown sugar

1 1/4 Tbsp. Corn Starch

1 Tbsp. Fresh Lime/Lemon Juice

*I used 1 bag of blackberries and then supplemented with strawberry & mango to reach 3 1/2 Cups of fruit.

Place berries in a large bowl. Measure out the sugar in a measuring cup and mix it with the corn starch. Pour the sugar mixture over the berries and distribute evenly. Add the lime juice and distribute properly. Place the berries in 4 ramekins being sure to overload the ramekin (the berries will shrink down when baking). Also be sure to scrape the sugar from the bowl over the berries. Divide the crumb topping between the ramekins. Place the ramekins on a baking sheet and bake for 25-30 minutes. Let cool for at least 15 minutes before eating.

Serve with coconut or dairy whipped cream. Enjoy!

& A Lovely Giveaway...!

I was recently contacted by The CSN stores. They are offering an $80 gift certificate to one of my devoted readers, and I'm very excited about it. CSN stores have so many lovely items from kitchenware to dining room furniture to bedding and pretty much anything else you can imagine. In fact, one of my favorite kitchen items, my Le Creuset tart pan, is from The CSN stores. This sturdy, well crafted tart pan is just one of the many examples of the type of quality kitchen and furniture items sold by CSN.

So what do you have to do to get it? Well, you can sign up as a follower of my blog or receive my posts via e-mail. The 'follow' button is at the top of this page if you'd like to do that. I'd love it if you did, but you certainly don't have to do so. *The only thing you really need to do is leave me a comment as to why you need or want this certificate. Please leave your e-mail address, so I will be able to contact you in case you win-this is important :)! I will use a random generator to pick a winner on August 5th, 2010.

Here are some tidbit facts that may apply to you:

1. This contest is open to American & Canadian readers.

2. This contest is open to bloggers & non-bloggers alike.

3. Shipping charges/international fees may apply to Canadian addresses.

4. If you are a blogger & win, it would be nice if you posted about your loot!

Good Luck!

Vegan Peanut Butter & Chocolate Chip Tart

Happy Weekend Everyone!

I just wanted to quickly share this recipe with you all before my Cauldron Boy wakes up from his slumber and wants to watch a movie. This is a peanut butter and dark chocolate chip cookie pie. Yes, it's the same type you ordered at the restaurant when you were little that came out a tad warm with a big scoop of ice cream on top. This is my vegan version of the pie, but I will show non-vegan alternatives in case this suits your fancy...

I adapted this recipe from Almost Bourdain, but actually got the idea to veganize it from another site that had linked to Ellie. I can't remember which site this was, so, if it's you, let me know!

Vegan Chocolate Chip Tart/Pie

1 Cup Organic A.P. Flour

1 1/4 Tsp. Baking Powder

1/8 Tsp. Salt

3/4 Cup Organic White Sugar

4 Tbsp. Earth Balance Buttery Spread (or butter)

5 Tbsp. Creamy Peanut Butter

1 Tsp. Vanilla Extract

1/4 Cup Flax Egg** (or 1 organic egg)

3/4 Cup Vegan Dark Chocolate Chips

**Flax egg is the easiest thing to make. The night before you plan to make this pie, place 2 1/4 tbsp. of golden flax seeds in 1 cup of water. Cover and leave in the refrigerator over night. About 8-10 hours later your flax egg is ready. I allowed flax seeds to be in my 1/4 Cup of flax egg-they're healthy and I didn't notice even one in the pie despite them being there!

Preheat oven to 350 degrees and grease an 8 inch tart or cake pan.

In a bowl, mix the flour, baking powder, and salt thoroughly. In another bowl, use a hand held mixer to cream the earth balance, peanut butter, sugar, and vanilla till smooth. Then add the egg and cream until combined-not too much! Slowly add the dry ingredients using a fork to mix, not the mixer. Last add your chocolate chips gently. Push the batter into the greased pan and distribute it evenly. Bake for 20-25 minutes. I baked mine for about 23...

Allow to cool on a wire rack for about 3 hours before slicing.

p.s. Hey TigerFish, I have this nice Le Creuset tart pan b/c of you. Thanks!

Cherry Corn Muffins

Happy Saturday, Dearies!

I hope you all are having a great Father's Day weekend. I know that many of you are thinking about what special thing to make for Dad or Gramps tomorrow for breakfast or brunch, so I wanted to share my delicious and healthful cherry topped corn and sorghum muffins with you. They are not only super perfect in terms of texture and fluffiness, but they are also delicious. All of this and with no A.P. flour or Xanthum Gum!

This recipe could probably also be done with only corn meal, but, for accuracy purposes, I'm listing exactly what I used. These muffins are also gluten free and that baked cherry on top tastes like cherry pie. Healthful yumminess in a cupcake wrapper!

Note: the muffins pictured had molasses in them, hence their tan appearance. I remade the exact recipe last night sans molasses and ended up with the most perfect corn muffin. So just know if you follow the recipe you will get a beautiful and more yellow muffin! These photos really don't do justice to the recipe at all, but you all know how night photography goes...

Here's the recipe:

Cherry Topped Corn Muffins

1 1/2 Cups Fine Grind Corn Meal*

1/2 Cup Sweet Sorghum Flour

1/4 Cup Organic White Sugar

2 Tsp. Baking Powder

1/4 Tsp. Salt

1 Organic Egg

2 Tbsp. Low Fat Yogurt

2 Tbsp. Vegetable Oil

1 1/2 Cups Low Fat Milk

Fresh Cherries

*I used an organic corn meal that looked a lot like a flour to me. So this would most likely be considered a fine grind corn meal not a grit or more textured one.

Preheat the oven to 350 degrees and line a muffin tin with oil sprayed paper cups.

In a bowl, mix the flours, sugar, baking powder, and salt thoroughly. Create a well in the center and add the yogurt, oil, milk and the egg (beaten already). Mix gently till homogeneous. Spoon batter into the muffin cups and place the cherry on top. If you have trouble making it stay at the top, you can do like I did and put another cherry or a piece of chocolate below it in the mix so that it has something in which to lean. Bake for 18-20 minutes. Recipe makes 10-12 muffins depending on tin size.

Enjoy with honey butter, jam, or whatever you like.

Happy Father's Day everyone!

p.s. if you want your muffins to be shiny on top, brush them with a smooth, chunk free apricot jam. Oh, and I'm going to try this with flax egg, soy milk & soy yogurt soon for my vegan lovelies!