Chocolate Pudding

After my chia seed pudding experience, I found myself craving the real texture of pudding. Don’t get me wrong, I liked the new variation on pudding, and I felt less guilty eating it. But, now that I am trying to indulge in one dessert per week (my new year’s resolution) I thought long and hard about what it would be last week. I found this recipe and followed it exactly. Success. The correct texture AND taste. Ahh…maybe I don’t even need to post the picture to tempt you. Plus, I ate it all. I froze one serving and it worked as an ice cream treat for later.

Silken Tofu and Chocolate Mousse 
Adapted from Michael Smith via Food Network Canada and the blog: And Then I Do the Dishes.

• 8 oz (about 300g) package of silken tofu
• 8 oz (about 300g) of bittersweet chocolate, chopped
• 1 tbsp vanilla extract (optional)

“Start by melting your chocolate in a double boiler; set aside.

Next, you need to puree the tofu until it is smooth. Now, you can use your food processor for this, but I used my stand mixer with the whip attachment and I’m pretty sure you could use any kind of mixer you like. When the tofu is nice and smooth, add the melted chocolate and mix until the tofu and chocolate are blended very well.

Here’s when you can add any kind of flavoring you like: vanilla extract, almond extract, peppermint extract, instant espresso powder, it’s all up to you! Divide the mousse into 6 individual serving dishes and set in the refrigerator for a few hours. Garnish with nuts, fruits, a little whipped cream, make it fun and enjoy!”

Cooking with “friends” in the house…

So this year I am very behind with my prep for brunch. Three days ago I came home to find my house trashed. Plants were toppled over, soap dispensers were toppled over into the sink, books were off the shelf and one stocking was on the ground. At first I assumed someone broke in. Then I thought perhaps we had an earthquake. I never did find out what it was. I was paranoid and always watching over my shoulder. I thought I was going a little crazy. I spent a lot of time cleaning.

Then, this morning I woke up ready to start preparing for brunch on Sunday and I noticed some disgusting droppings in our room that we thought were mouse scat. I screamed, rushed our son out the door and let my husband call any exterminator who would work 2 days before a holiday. When I got home I threw in a load of laundry and I noticed a huge hole in my husbands’ jeans. I let out a scream when I heard something rustling in the closet. That is when my husband came in and started looking for the mice, or whatever it was. He was perfect for the job: mask, traps and he even sent me for a rope.

A few minutes later I heard a scream. “This is much bigger than a mouse.” He came out of the room with a little sweat on his brow and looking a little white. Long story short, somehow a SQUIRREL had found its way into our house. It had trashed the house and then burrowed in our closet for 2 nights!! We got to meet an incredibly nice man who came to our door 10 minutes later with a simple net in his hand. I ended up not watching, but it made it safely out our window after a good chase around the room. My son and I listened from outside the room.

So, instead of cooking, today I spend the morning bleaching every surface in the house. I still have the bathrooms to go.

Christmas brunch is going to be simple this year, but here it is:

• Cheese Fondue with Asparagus, green beans, peppers, broccoli and bread
• Birchermuesli
• Chili Cheese Squares
• Breakfast sausages
• Dessert: Fudge

Nothing new this year, but I am going to update my fudge recipe because it turned out better than ever before!! Hopefully we will only have invited guests around this apartment for the rest of the holiday.

Chia Seed Pudding

Chocolate Chia Seed Pudding

I came across this today and had to add this to my holiday menu! We are hosting a brunch this year for the holiday, so this will be our dessert after a rich breakfast.  There are some great photos of her pudding on this website:

http://fooddoodles.com/2011/03/15/chocolate-chia-seed-pudding/

Recipe from Love Veggies and Yoga

• 2 Tbsp chia seeds
• 1/2 C  unsweetened almond milk(or your favorite alternative)
• 2 tbsp agave, brown rice syrup, maple syrup or stevia to taste
• 1 tbsp cocoa powder
• 1/2 tsp vanilla

“Mix all the ingredients together.  It may take a little time to incorporate the cocoa, but eventually it will.  I used about a tablespoon of brown rice syrup because I like the flavor and then 10-15 drops vanilla stevia to make up the difference, but use whatever you have on hand and like to use.  After everything is mixed, cover and leave on your counter for 20 minutes before enjoying.  Or you can leave it in the fridge overnight and enjoy the next day.  The chia seeds continue to absorb the liquid they are in so you may need to water your pudding down with some more almond milk if you leave it till the next day.  You can top your pudding with fresh fruit or just eat it plain.”

 

Squash Pancakes

This fall I have been cooking my way through Elin England’s Book, Eating Close to Home. Every recipe I have tried has turned out well and it just makes me want to continue to try all the recipes in the book. Lately I am trying to be creative about getting vegetables into my son’s diet without him even knowing. These squash pancakes were a hit last night, I was even surprised at how good they were!

I adapted the recipe to be gluten free by using sorghum flour and  1/2 tsp. xanthan gum. I also added 1/2 cup more squash, but they still turned out great. I don’t want to post the recipe, since it is in her her book. I highly recommend purchasing a copy for your library.

 

 

Potato Quiche Crust

I have neglected to post for the past few months. My active toddler requires all my attention and by the time I have a chance to sit down to write my eyes are too heavy. As the holidays approach and all the tempting foods make their way into my home, I am determined to be healthy and keep good foods in the fridge (and freezer). I am hooked on making a leftover vegetable quiche each week when I clean out my crisper drawer. I put small portions in the freezer for when I am in a hurry and need a fast meal.

I have been buying spelt crusts up until now. But I have been searching for an alternative crust that doesn’t use refined flour. Ruth Yaron, author of Super Baby Food, has an excellent and simple recipe for a gluten free crust that is innovative and different.

Shopping Cart:

• Potatoes
• 1 Tbs. oil
• Pie pan

All you do is grate the potatoes until you have 3 cups of shredded potato. (I actually mixed in one sweet potato and got a nice orange color.) Then mix it with the oil and press it into the pie pan. Bake it without the filling first for 15 min. at 425 until it is golden brown. Add the quiche filling and bake until quiche is done. She suggests reducing the amount of eggs in your quiche recipe by 3 since the crust is thicker than a traditional crust.

 

 

Lazy Summer Days…

…are almost over! Can you believe that the days are already getting shorter? Today I felt lazy and didn’t want to prepare anything special. I had a lot of leftovers and a fresh batch of sprouts.

1 corn tortilla + leftover lentils + goat cheese + sprouts

I heated the tortilla for 25 seconds and added the cold lentils from last night’s dinner. I sprinkled some goat cheese on it and then added a huge bunch of sprouts. It rolled in half easily without breaking since the tortilla was warm and it was a perfect lunch for a lazy day. I ended up going back to the fridge to make another.

Silicon Valley Doctor: The Gluten Effect

http://www.healthnowmedical.com/

I had the opportunity to hear Dr. Vikki Petersen speak at Whole Foods the other night. I learned so much about the latest on gluten intolerance and testing. I am going to take her up on her offer for a free consult tomorrow. Check her out on You Tube, she has a lot of interesting videos! Here is a link to her book, The Gluten Effect.

Broccoli with Spinach and Cashew Pesto

We have been eating a lot of salad for dinner lately, and frankly tonight I was not in the mood for another one. Yet, I wanted to use some of the veggies from the farmers market. I also have been trying to come up with ways to sneak vegetables into my son’s dinner, especially greens. With some experimentation with his baby food blender, I came up with this fresh stir-fry. It was crunchy and worth writing down so I remember it for another day. I might make it again and serve it cold as a side dish for lunch.

Shopping Cart:

• 1/2 head of broccoli
• 2 cups loosely packed spinach
• 1 cup of cashews
• 2 Tbs. sesame oil
• 1 block of firm tofu
• coconut oil

Heat the coconut oil and fry the tofu until golden brown on all sides. Do this slowly as to not burn the tofu and prepare the veggies while this is frying. Wash the spinach and put it into a food processor with the sesame oil and 1/2 cup of the cashews. Blend until it  resembles a pesto-like consistency and set aside.

Prepare the broccoli for the stir fry and set the tofu aside while you stir fry the broccoli and other 1/2 cup of cashews (in the same pan to save dishes!). Add the basil pesto to the broccoli and finally add the fried tofu to the mix. Add salt to season and serve hot or cold!

Easter Menu

I spent the weekend washing towels, making up the guest bed and getting the house ready for visitors! I lost my camera so the photos will have to come later. This is again my first time making an Easter brunch, and I want to make it special for my 6 year old niece. Here is my menu plan…I’m working on posting the rest of these recipes here soon.

• Mini Carrot Muffins
• Tofu Veggie Quiche
• Broccoli and Leek  Soup
• White Bean and Red pepper salad
• Green Salad
• Mini Cheesecakes

Is Sugar Toxic?

My Dad just told me about this article and I finally sat down to read the whole thing….wow. Food for thought, especially around the holiday where I usually consume a lot of chocolate eggs.

http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=1&_r=1&sq=toxic%20sugar&st=cse&scp=1