tag:blogger.com,1999:blog-33351769033854110492024-02-21T09:44:23.902-08:00Adventures with Allergiesfair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-3335176903385411049.post-76847106494996210192017-08-21T22:37:00.001-07:002017-08-21T22:42:22.517-07:00Bad Friends Make Good PastaI am such a bad friend. I shared a picture on my <a href="https://www.instagram.com/adventureswallergies/" target="_blank">IG</a> of a superfast pasta dish and didn't share how I made it. It was late, I was starving, I didn't even take very good pictures. But I guess it sounded good. Certainly tasted good! So I'll let you in on this secret: it's super easy. I promised to post it (albeit a day late) so that you can enjoy it this week too!<br />
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<img alt="Too hungry to take good pictures. Easy homemade roasted red pepper and garlic sauce on Pedon red lentil penne.
#allergyfriendly #vegantoo #easydinnerideas #lentils #roastedpeppers #roastedgarlic" class="_2di5p" src="https://scontent-sea1-1.cdninstagram.com/t51.2885-15/e35/20968730_120645471924603_1461358507885330432_n.jpg" style="-webkit-user-select: none; border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; height: 353px; left: 0px; line-height: inherit; margin: 0px; padding: 0px; position: absolute; top: 0px; vertical-align: baseline; width: 353px;" /></div>
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<u><b>Roasted Pepper and Garlic Pasta Sauce </b></u><br />
<u><b><br /></b></u>
4-6 red, orange and/or yellow bell peppers<br />
Half a head of garlic, unpeeled<br />
1 tbsp of dried herbs (my fave is Simply Organic Oregano)<br />
1 tsp+ kosher salt<br />
2 tbsp+ grapeseed or olive oil<br />
Cracked bell pepper to taste<br />
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To roast your <a href="http://toriavey.com/how-to/2010/02/roasted-bell-peppers/" target="_blank">peppers</a> and garlic:<br />
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Either preheat your oven to 400 degrees or fire up your BBQ (like I did in this week's heat). Lay your bell peppers on their side on a cookie sheet. In a small square of aluminum foil, place your half a head of garlic on it and drizzle a bit of oil on it. Maybe sprinkle a bit of salt. If you have it, some fresh rosemary or thyme wedged between the cloves will add to the flavour. Fold or crumple the foil over it so that it's pretty good at keeping in the air and steam. Place them both on the same baking tray and place in oven or on BBQ. Turn peppers every 15-20 minutes. After about three turns, both your peppers and garlic will be done. The peppers will be mostly blackened and the flesh will be soft and better yet, the pepper will deflate when you take it out of the oven or off the BBQ. Allow to cool. If you want to speed up the process, carefully pick the stems out and open the foil to the garlic but *CAUTION* hot steam will escape. Wear an oven mitt and keep your face and other body parts away from that torture! This is dinner, not war.<br />
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Once cooled, peel the skin off the peppers and put the flesh (not the seeds inside of the pepper) in a cup or bowl. Squeeze the garlic from the peel. It should be soft and sort of ooze out of its papery shell. Then add your garlic, herbs, salt, oil and pepper to the peppers and blend with a hand blender (or use a regular blender) until smooth. Taste and adjust seasoning. Pour over cooked pasta. I love <a href="http://www.pedon.it/en/products--brands" target="_blank">Pedon's</a> More Than Pasta Red Lentil Penne or <a href="http://www.choosechickapea.com/ca/" target="_blank">Chickapea</a> Organic Chickpea and Red Lentil Pasta. It adds protein and fiber without me needing to add anything else to the meal.<br />
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Hope this helps, next time I promise to be a better friend. :) Until then, enjoy pasta!fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-5987715227510508972017-07-27T22:16:00.002-07:002017-07-27T22:18:06.052-07:00Surviving Your Stay When You're Far, Far AwayIn my <a href="https://adventureswallergies.blogspot.ca/2017/07/absent-no-more.html" target="_blank">previous </a>blog post I discussed some basic tips for traveling with allergies. It's really all about preparation. Depending on where you are going and what's available along the way, the level of preparation will be different with each trip. This blog post discusses some of the preparations I made for my trip almost a year ago.<br />
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To the very end of the long dirt roads of northern Saskatchewan, a group of us planned to go. All food up there is incredibly expensive, given the 12+ hour journey it has to make from main cities and truck routes. As you can imagine, allergy-friendly options would not be available. Plus, we had arranged to stay in a motel with nothing more than a mini-fridge and a microwave between the group. I had to bring my own food, but how would I do that? Many foods wouldn't even survive the journey in the hot van, nonetheless two weeks in a mini fridge. <br />
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After careful thought I figured out a solution: a Crock-Pot. I already had one of the smallest sizes you generally find in stores, 4.5 quarts. Really though, it's way too much for one person, which is why it was went unused at home. A quick search on <a href="https://www.amazon.ca/Crock-Pot-2-5-Qt-Daisy-Pattern/dp/B00942VI6A/ref=sr_1_2?ie=UTF8&qid=1501117305&sr=8-2&keywords=2.5+quart+Crock+Pot" target="_blank">Amazon </a>revealed a 2.5 quart option though, HURRAY!<br />
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But now, what to cook? I took a chance on the <a href="https://www.amazon.ca/Vegan-Slow-Cooking-Two-Just/dp/1592335632/ref=pd_sim_79_2?_encoding=UTF8&psc=1&refRID=KD3Q4T5F3VRVEC98YDCF" target="_blank">cookbook </a>Amazon recommended with the Crock-Pot, Vegan Slow Cooking. It's meant for smaller servings and smaller slow-cookers. I figured I'd get at least one or two recipes in it, which is a win if you're allergic to tomatoes, looking for Crock-Pot recipes. When it arrived, I sat down and started flagging possible recipes and, BEHOLD! 18 separate recipes I was interested, and able, to try ranging from breakfast to dinner. The recipe for Golden Veggie Bouillon Powder was genius and pretty much stable for the trip up. I decided to dehydrate all the fresh produce I needed to save space, weight and freshness (because of lack of refrigeration). A little extra liquid would be added to compensate.<br />
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For breakfasts I chose the Apple Chai Oat Groats and the Indian Carrot Halwa Oatmeal. For lunches and dinners I used the Pear Chickpea Fall Stew, New Orleans Red Beans and Rice (paired with millet instead of rice) and Root Veggie Barley Risotto. So far all the recipes I've made have tasted great! Highly recommend it.<br />
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To add a bit of variety I also used some internet-searched recipes:<br />
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<a href="http://healthyslowcooking.com/pineapple-coconut-breakfast-farro/" target="_blank">Pineapple </a>Coconut Farro (I replaced the farro with barley with no issues) as a breakfast option.<br />
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<a href="http://www.crock-pot.ca/en_CA/slowcooker-recipe?search=true&rid=3087" target="_blank">Pumpkin </a>Pie Steel Cut Oats...because, you know, I like my oats!<br />
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Slow Cooker <a href="http://www.kitchentreaty.com/slow-cooker-pumpkin-chickpea-red-lentil-curry/" target="_blank">Pumpkin</a>, Chickpea and Red Lentil Curry was a clear favourite of mine from the start. I added dried butternut squash to increase the nutrition of it even more. FYI: the recipe fills the tiny Crock-Pot to the max, might want to half the recipe if your slow cooker is the same size as mine. <br />
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<a href="http://www.crock-pot.ca/en_CA/slowcooker-recipe?search=true&rid=3646" target="_blank">Mushroom </a>Barley Stew was terrific, but I did double the carrots and add celery. I seem to like my vegetables. If only I was more keen on them in my early years. I even don't normally like mushrooms, but I chopped up the store-bought dried mushrooms tiny and they were indistinguishable from the barley.<br />
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There's NO Chili in my <a href="http://www.crock-pot.ca/en_CA/slowcooker-recipe?search=true&rid=3041" target="_blank">Chili </a>was surprisingly good. I had no idea what to think given the ingredients. No tomato...but pumpkin?...soy sauce? This recipe bursts out of 2.5 quart slow-cooker, so consider halving it. Well, at least it burst out of the Crock-pot after I added a ton of extra dried bell peppers and a little extra liquid. Keep in mind that tomato-free chili will naturally be different in texture, thickness and taste (just like my White Bean <a href="https://adventureswallergies.blogspot.ca/2013/01/time-for-chili-when-its-chilly.html" target="_blank">Chili</a>), but it is no less delicious. <br />
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In the weeks leading up to the trip I carefully dehydrated all the veggies and fruit that I could, bagging them by recipe with their spices and grains. I carefully wrote out a list of what was still needed grocery-wise in Saskatoon before our long drive. It was the most preparation I had ever put into a trip but I was incredibly thankful that I did because I had no need to worry while I was traveling. <br />
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<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "Helvetica Neue",serif;">I
also packed a few food containers (because leftovers were the next day’s lunch
and/or dinner), a strainer (for rinsing and dishwashing), cutlery and a utility
knife with a small cutting board (I did buy a bag of fresh apples to eat with
Sunbutter). A small vacuum-insulated food jar was also perfect because I would
set the Crock-Pot on during most nights and then in the morning I got up,
filled my food jar, and it stayed hot until lunch, wherever our travels took
us. And of course a can opener, mine from </span><span style="-webkit-font-kerning: none;"><a href="https://www.pamperedchef.com/shop/Cook%27s+Tools/Can+%26+Jar+Openers/Smooth-Edge+Can+Opener/2759" target="_blank">Pampered </a>Chef</span><span style="-webkit-font-kerning: none;">, to open all the cans
of beans and coconut milk.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="-webkit-font-kerning: none;">The Crock-Pot went into my carry-on along with a few other cooking items. We got the last of the groceries in Saskatoon when we arrived and after our long drive all I had to do was put the Crock-Pot on with the contents of one ziploc and some liquid. A few hours later I was enjoying a hot meal! I would alternate between making breakfasts and lunches/dinners. Even towards the end of the trip, I was still enjoying new, hot meals and my poor friends were still working on their flat of Chunky canned soup. </span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="-webkit-font-kerning: none;"> I'll admit that this particular trip was on the extreme end of the scale for trip-food preparation. Some say that this would be good for emergency kits, what do you think? My next blog post discusses some of the easier trips that followed, stay tuned!</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-36899703145311149112017-07-14T19:01:00.000-07:002017-07-26T17:58:52.471-07:00Absent No MoreRecently, one of my sweetest co-workers approached me out of the blue. She had stumbled upon this blog and enjoyed reading it so much that she was compelled to tell me. I was truly touched. She does not have allergies, but she really seemed to understand my struggles based on my posts. I never imagined this blog would have that effect on anyone, least of all someone without allergies, but it did. Now that things are kind of settling down in life it has spurred me to ‘pick up my pen’ and start writing again. Thanks Michelle for the encouragement. I’d like to think that you’ll be hearing a lot more from me in the future.<br />
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One of the reasons I’ve been absent from the blog is because I’ve been away from home so much. Traveling, for a person with so many allergies, can be exhausting and full of anxiety. Where will I eat? What will I eat? Will I have to eat the same thing every day? How much is my food there? If you have the same questions rolling around in your head as you prepare for a trip, I understand. Let me assure you that it is possible to travel AND eat well with allergies. A little preparation goes a long way.<br />
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Last fall took me across country for the better part of two months and a half months. Three separate trips occurred over that time period. Before the trips I was plagued with sleepless nights filled with food prep, list-making and general worrying. The latter was unfounded. All the advance work paid off. And for my most recent trip, I actually worried the least since finding out about my allergies.<br />
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Here are some of my general tips for traveling with food allergies:<br />
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<b>Search the Internet for restaurants.</b> This is a no-brainer. Most of us don’t want to cook on a vacation, so scour the internet for allergy-friendly restaurants at your destination. Is there a cuisine that normally works well for your allergies? Search the highest-rated restaurants in the city you will be visiting. Your food should be good AND allergy-friendly. Most restaurants have a website with a menu that you can check. If they don’t, you can often find a Facebook page. There’s usually contact information too and if I ever have questions or concerns about a menu item, I will email them. Some places won’t write you back, but the best ones who are interested in your business, will. If you do your homework, you can eat at the most amazing establishments and have the best meals of your life.<br />
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<b>Search the Internet for grocery stores near your hotel or rental</b>. Sometimes you can’t afford to eat out at every meal. Other times, it’s not worth going out for breakfast when all you want is an apple or a bowl of oatmeal. Or, you’re mostly a grazer. You can also tire of eating the same things over and over at different restaurants. Whatever the reason is, find out where the grocery stores are near you. Google maps is great for that. Search too ‘natural foods’ and larger chains. Whether you're picking up deli foods, produce or a safe snack, grocery stores are important when traveling.<br />
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<b>Find out what’s not allowed</b>. Most airport security checkpoints limit the amount of liquids and gels you can bring in your carry-on (ice packs often included). You can usually bring your own food, though! Which is great, because most airports have limited dining options and that newsstand will have a deplorable selection of allergy-friendly food. Within country you have more freedom, you can bring an apple and a sandwich with you. But when traveling out-of-country, there are more restrictions. I know travelling from Canada to the US means that often a lot of fresh produce is out of the question. Meats and seeds too. And it’s different with other countries. It’s easier to know before you go.<br />
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<b>Bring some tools with you</b>. Some trips require a little more than others. Reusable grocery bags are handy. Cutting boards and knives are great if you plan to buy produce and need to prep it a little before consuming it. Sometimes a small appliance is appropriate (more on that a little later). What you bring can be worth the weight and space in your luggage. Again though, especially if you’re flying, check and be sure what can go into your checked luggage and what can go in your carry-on.<br />
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I guess what I wanted to say to the nervous, allergy-suffering traveler is: don’t worry so much. Worrying adds nothing to your lifespan. Preparedness helps quash your fears and helps you enjoy your trip. So prepare, don’t worry and enjoy your trip.<br />
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Stay tuned for the next posts, where I’ll discuss some of my traveling survival strategies from my trips in the recent year.<br />
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fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-31134492957607921562015-06-03T13:29:00.001-07:002019-03-25T18:16:53.351-07:00Cuckoo for CoconutsNot only do coconuts remind me of my most favourite place in the world (Hawai'i), but they are very versatile. Think of its many forms: young fresh coconut, mature fresh coconut, coconut oil, light and premium coconut milk, coconut cream, shredded and flaked coconut.... the list goes on! Now consider the many ways to USE coconut: in <a href="http://adventureswallergies.blogspot.ca/2013/05/say-it-with-ice-cream.html" target="_blank">dairy-free ice cream</a>; in curries and some <a href="http://adventureswallergies.blogspot.ca/2013/01/time-for-chili-when-its-chilly.html" target="_blank">stews;</a> as a replacement for cow's milk and butter in many recipes; in making <a href="http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/" target="_blank">sweetened condensed coconut milk</a> and <a href="http://detoxinista.com/2013/05/easy-coconut-whipped-cream/" target="_blank">coconut whipped cream</a> (thanks Detoxinista for all the wonderful ideas); and making delicious <a href="http://adventureswallergies.blogspot.ca/2012/07/breakfast-bars-my-quick-on-go-solution.html" target="_blank">Tropical Oat Bars</a> . So today's post is a tribute to the mighty coconut, as a further reminder of just how much fun coconut can be for a person with dairy allergies.<br />
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My coworker introduced me to <a href="http://detoxinista.com/" target="_blank">Detoxinista's </a>site not long after I was first diagnosed with all my allergies. She told me that the site was filled with recipes that even my homeopath would approve of and she was so right. Especially to appease my sweet tooth, her recipes have never steered me wrong. Above is my results when I made her <a href="http://detoxinista.com/2012/08/easy-coconut-macaroons/" target="_blank">Easy Coconut Macaroons</a>. As the name implies it really was easy. The only prep work required is the time-consuming yet still easy <a href="http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/" target="_blank">Sweetened Condensed Coconut Milk</a>. Knowing what I know now it's easy for me to make random batches as well because I just combine the three ingredients until I get the desired consistency and flavour. HIGHLY recommend.<br />
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I've also recently purchased the app from <a href="http://hippielane.com.au/#/#home" target="_blank">Hippie Lane</a>, an Australian based company run by a fantastic group of people who cater toward certain intolerances. Their goodies, *SWEETS*, are mostly raw and it started me off on trying some raw vegan desserts. Even though I made some heavy alterations to the recipes to make it friendly to my diet, it's great inspiration! Below is my adaption of their Chocolate Raspberry Layer Cake. It's dense and delicious, rich and with a fresh cherry flavour!<br />
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<u><b>Cherry Choco Layer Cake</b></u><br />
Adapted from the Hippie Lane App<br />
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<div>
Crust:</div>
<div>
1 cup pumpkin seeds</div>
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1 cup shredded unsweetened coconut</div>
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1/4 cup carob (or less of cocoa) powder</div>
<div>
1/4 cup maple syrup</div>
<div>
3 medjool dates, pitted</div>
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Pinch of salt</div>
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<div>
Filling (make sure all ingredients are room temp or ever so slightly warm for them to combine properly):</div>
<div>
1 1/2 cups fresh young coconut flesh (sold in my grocer's freezer section so it must thaw first before use)</div>
<div>
1/2 cup maple syrup</div>
<div>
1/2 cup melted coconut oil, barely warm</div>
<div>
5 tbsp full fat/premium coconut milk</div>
<div>
1 tsp vanilla extract</div>
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Pinch of salt</div>
<div>
1/2 cup carob powder </div>
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1 cup cherries (if frozen, needs to be fully thawed and at room temp)</div>
<div>
Up to 2 extra tbsp of full fat/premium coconut milk</div>
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<div>
'Chocolate Glaze'</div>
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2 tbsp coconut oil</div>
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1 tbsp carob powder</div>
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1 tbsp maple syrup</div>
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<div>
For
the crust, in a food processor, process the pumpkin seeds until they're
in small pieces, but not powdery. Turn off the processor and pile in
the rest of the ingredients and pulse until sticky. It won't gather
together but you should be able to press it firmly into an 8" round cake
pan. Place in freezer while you make the filling.</div>
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<div>
For
the filling, process the coconut flesh, syrup, oil and 5 tbsp milk,
extract and salt together until smooth and creamy. Take 1/2 of the
mixture and in a bowl, add the carob powder, once mixed spread it onto
the base and place in the freezer while you make the cherry filling. </div>
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Use
the other 1/2 of the mixture, place in a blender or back in the food
processor with the cherries and the extra coconut milk. Blend until
mostly combined and smooth, though there will probably be bits of cherry
left. Spread on top of your choco layer and place in freezer again.
Freeze for <a href="https://www.blogger.com/null" target="_blank">3-4 hrs</a>.</div>
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For
the glaze, combine all ingredients in a microwave safe bowl, and
microwave at a power level 2-3 (out of 10) for about a minute until the
coconut oil is just barely melted. Drizzle over the finished cake and
place back in the freezer for 10 minutes. To serve, heat a large knife
under very warm or hot water. Keep doing it with every slice for clean
cuts and enjoy!<u><b> </b></u><br />
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<u><b> </b></u>There's always more recipes out there with coconut, so if you can eat it, enjoy it and the many wonderful things that you can do with it! fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-59117855451729058402015-06-03T11:33:00.000-07:002015-09-18T22:31:40.997-07:00Finding Lost Treasure<div class="separator" style="clear: both; text-align: center;">
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I just about cried when I found this recipe. I thought I had looked everywhere. I had gone through my recipe binder (which is in serious need of updating but more on that another day), gone through every notebook and cookbook and everything in between to no avail. Nothing. I had lost my recipe forever. It was so simple, and yet, I couldn't remember it. Any attempts to recall it from memory had crashed and burned. But one day, when looking for a different recipe, a single turn of a page changed everything. I had found it. A crinkled print-out with a familiar picture on it. A handwritten word with a heart drawn around it in the corner to remind me to save the recipe. It was back, my beloved recipe was back and breakfast was again in top spot in my heart. Now I can share it all with you!<br />
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<u><b>Oatmeal Coconut Pancakes</b></u><br />
Originally found on <a href="https://thekindlife.com/" target="_blank">The Kind Life</a> website, but has since been taken down.<br />
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1 cup oat flour<br />
1 cup quick oats<br />
1 tbsp baking powder (though in a pinch, 2 tsp also works, perhaps even better)<br />
1/4 tsp salt<br />
1 cup coconut milk (or other milk of choice)<br />
1/2 cup of applesauce (I just use a single-serve package, especially when camping)<br />
1/2 cup of shredded coconut (optional, never exceed 1/2 cup in this recipe, it becomes dry otherwise)<br />
1/2 cup of chocolate chips, or blueberries, etc. (optional)<br />
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Throw all of your ingredients into a bowl. Stir. If you feel it necessary, stir your dry ingredients in a bowl first and then make a well and add your wet ingredients. Allow to sit a few moments while a skillet heats up to medium-low. Add coconut oil to a pan (or if you're camping and cooking bacon, cook a small amount of bacon and use the remaining bacon fat to grease the skillet). Place about 1/4 cup amount of batter in the skillet for each pancake and push down so that it is about 1/4" thick. Since this isn't your usual pancake batter, it doesn't spread when you cook it so it's fine to leave just enough room for a spatula to flip them over. Wait until the one side is golden brown and the edges appear dry. You won't see bubbles in the top or anything like that so you just have to occasionally take a peek and make sure they're the desired colour. Serve with whatever you like, be it maple syrup, <a href="http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/" target="_blank">Sweetened Condensed Coconut Milk</a> or fresh fruit sauce.<br />
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While I was in my mourning period for my pancake recipe, when all I thought was lost, I tried to find alternative recipes for breakfast. This winter I came across BAKED OATMEAL. While pancakes will always have first place in my heart, this was a fast and easy alternative. Most people were unsure of this recipe when they first heard of it, but once you've laid eyes on it, smelled it's wonderful aroma, and tasted it, you will be hooked. So here's a bonus oat recipe, just because I know you'll love it.<br />
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<u><b>Baked Oatmeal</b></u><br />
There are a lot of baked oatmeal recipes out there, and this is a result of a lot of trial-and-error, and not really an adaption on just one recipe. <br />
<u><b> </b></u><br />
<u><b> </b></u>4 cups oats<br />
2/3 cup coconut sugar (or
maple sugar)<br />
2 tsp baking powder<br />
1 tsp salt<br />
1 tbsp cinnamon<br />
2-4 tbsp flax meal (or use 2 eggs with the wet ingredients if you prefer)<br />
3 cups 'milk of choice' (i often water down a milk, who can afford to devote so much milk to one recipe???)<br />
1 cup unsweetened applesauce (or two single-serve packages)<br />
4 tbsp oil of choice (i use grapeseed, lately i feel like it has a buttery-like flavour, or you just use melted butter if dairy is not an issue)<br />
1 cup raisins (optional) <br />
<br />
Preheat the oven to 350 degrees. Grease a 9x13" glass dish. Stir all the dry ingredients together in a bowl, make a well and add in the wet ingredients and stir together. Let it sit for 5-10 minutes
in the bowl, so that the flax meal can do it's thing. Pour the batter into the prepared glass baking dish and bake in the oven for 45 minutes. Half batches in an 8x8" pan will
take about 25 minutes. Basically, you want it to be golden brown
on the bottom and sides and feel solid at the top when touched (not like
it's still wet under the surface). You'll have to let it cool for about ten minutes or so before you cut into it, and preferably eat them warm. They also reheat very well, so bring them along to work the next day and tease your coworkers with the delicious scent when you take it out of the microwave or toaster oven. <br />
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Variation:
sub the applesauce for pumpkin puree but add a little extra sweetness, I've had
success adding 20-30 drops of vanilla liquid stevia instead of
increasing the coconut sugar. you can also use 1/3 cup coconut sugar
and 1/3 cup molasses and use a pumpkin pie spice blend instead of just
cinnamon.<br />
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-58761084370850722432014-11-07T21:55:00.001-08:002015-06-03T12:54:10.862-07:00Oh, for the love of OATS!Someone recently told me his new favourite food is papaya. We were having a great discussion on food and what we've recently developed a love for. He turned to me with the question: What is <i>your</i> favourite food? It only took me a quick second to think and I replied, "Oats!" I think he was almost a little disappointed by my response because that conversation quickly ended. Oh, the humble oat, so ho-hum in appearance, but how great your potential! With oats being one of the few flours I'm able to use in my recipes, I have good reason to love them. Perhaps if you're able to eat them, you'd agree also.<br />
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You see, there's so many possibilities with oats. Yes, the flour can be difficult to work with. I'll admit that. It becomes pretty gummy if stirred too much, the finished product dry in others instance. But I see the possibilities. Nay, I have tasted them.<br />
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One of my most favourite cookies to make are my Oatmeal Cookies. SO. MOIST. So moist you can leave them on the cooling rack overnight and they'll be even better the next day when they're stale. This recipe also has the thumbs up approval of all the raisin lovers within my department at work.<br />
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<u><b>Oatmeal Cookies</b></u><br />
<br />
1 tbsp ground chia seeds <br />
1/4 cup +3 tbsp unsweetened applesauce<br />
1/4 cup coconut oil<br />
1/2 cup coconut sugar<br />
around 40 drops of <a href="http://www.shopsweetleaf.com/liquid-stevia-toffee/" target="_blank">English Toffee Stevia drops</a> (or other flavour, or even fewer drops if you don't have the massive sweet tooth I have), or 1-2 tsp of vanilla though this will not add any real sweetness<br />
1/2 cup oat flour<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1 1/2 cup rolled oats<br />
1 cup add-ins (being the raisin and coconut lover that I am I usually put in 1/2 cup of each)<br />
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Preheat oven to 350 degrees. Prepare your chia egg with 1 tbsp of ground chia seeds and 3 tbsp applesauce combined in a small dish. Set aside to do it's magic. In a large bowl, stir your coconut oil and sugar together until well combined and as smooth as possible. Add your applesauce, your stevia drops and chia egg. Stir well.<br />
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You could use a separate bowl for this next step but I'm often to rushed and too lazy to do extra dishes SO add the rest of the ingredients to the mixture all at once, being sure to not stir until every remaining dry ingredient is in the bowl, THEN stir. But stir only until just combined. Like I just mentioned before this recipe, oat flour can get gummy.<br />
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Drop large spoonfuls (1/4 cup is my scoop's size) onto a parchment-lined cookie sheet, squishing them a little flat, and bake in the oven for about 12 minutes until they're golden brown on the bottom, even a little bit golden at the edges. If you opted to make your cookies smaller, it would take less cooking time, perhaps 8-10 minutes. Let's be realistic, who <i>wants </i>small cookies? No one.<br />
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So after they've baked you can enjoy them warm (if you like them in their falling-apart-delicious state), when they're cool or even better, THE NEXT DAY. That's right, I said it. Try leaving them out on the cooling rack for an entire day. Let them get "stale." It's near impossible. There's so much moisture in them they can weather the storm of a day's time. Now letting them wait until the next day, that's the hard part. Often this is the one time I can exercise restraint because I know how good they'll be the next day. Try it all three ways and let me know which is your favourite.<br />
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Other favourites for using oat flour include Babycakes Erin McKenna's <a href="http://www.babycakesnyc.com/tag/irish-soda-bread/" target="_blank">Irish Soda Bread</a> which she shares with the world in her book <a href="http://www.amazon.ca/BabyCakes-Covers-Classics-Gluten-Free-Snickerdoodles/dp/0307718301" target="_blank">Babycakes Covers the Classics</a>. I've also enjoyed many a Nilla wafers using oat flour and the recipe from that cookbook. It makes me a little sad that my friend and I were never in the area of the Babycakes bakery when we were in New York. It just always seemed to be at the other end of wherever we happened to be. Oh well, next time!<br />
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Vegetarian Times also featured a great <a href="http://www.vegetariantimes.com/recipe/oat-flour-chocolate-chip-cookies/" target="_blank">Chocolate Chip Cookie Recipe</a> that I made "Lisa friendly" by doing this:<br />
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<u><b>"Lisa-Friendly" Oat Flour "Chocolate Chip" Cookies</b></u><br />
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1/2 cup coconut oil<br />
1 cup coconut sugar<br />
1 chia egg (see previous recipe)<br />
2 tsp vanilla extract (it often verges on 1tbsp)<br />
2 1/4 cups oat flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
3/4 cup sweetened dark carob chips (I don't often eat things with processed sugar, I've heard it only makes existing eczema worse, but sometimes a girl just has to feel like she's eating chocolate chips in cookies, doesn't she???)<br />
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Preheat oven to 350 degrees. Mix sugar and oil together until smooth, add "egg" and vanilla. Then add all your dry ingredients to the bowl and mix until combined. I drop by 1/4 cupfuls onto parchment lined cookie sheets, smush them a little flat and bake in the oven for about 15 mins or until the bottoms are golden brown. Cool on a cooling rack before eating unless you want to burn the roof of your mouth on hot carob chips, which I often do. Mmmmmm...<br />
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That recipe is surprisingly similar to an ACTUAL chocolate chip cookie with "normal" ingredients such as wheat, dairy and real chocolate. So to get your fix when you're allergic to many a "normal" chocolate chip cookie, I suggest this one.<br />
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It really does astound me how awful I am at keeping track of my recipes. There's this one oatmeal pancakes recipe that I thought I had lost forever. One day I went looking for it on Alicia Silverstone's the Kind Life and could not find the recipe on the website any longer. I googled it to death and still couldn't find it. I tried making it from memory and that only proved frustrating and a complete waste (never trust my memory). Eventually, I had to give up looking for it (imagine, the lights fading until dark). Then one day, as I was looking for a completely different recipe, what happens? I come across a print out of the Oatmeal Pancakes recipe, mixed among other printouts in a notebook. I do a happy dance. I quickly make them my next available opportunity. I made them TWICE for this summer's camping trip (a hit cooked in bacon fat, sorry to those who are vegan) and now that I want to share my love of oatmeal with you do you think I can find that recipe? Not a chance. So now that I have dangled the prospect in front of you, please know that as soon as I find the recipe again, I will pass it on. YUM. Until then, have fun making cookies, or Irish soda bread or a giant bowl of oatmeal. Whatever this post inspired you to do with my beloved Oat. <br />
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-65530524536774482872013-05-11T21:38:00.000-07:002013-05-11T21:39:18.608-07:00Say It With Ice CreamI don't always know the right things to say. I get tongue-tied. I embarrass myself. Foot-in-mouth disease. You get the picture. So sometimes I rely on my actions to get across what I'm thinking. Tomorrow, I'm hoping to say it with ice cream. I know friends of mine are going through a hard time. While others will be bringing by casseroles and saying just the right thing, I'll be bringing along this avocado ice cream. Sounds like a strange thing, no? But last year, we walked around the lake on a gorgeously sunny day and spent a little time afterward at my place (which just so happened to be clean). I served them a new ice cream that I tried and still wasn't sure about, it was such a new taste for me. They loved it. I even got a request for seconds! So perhaps this gift isn't going to be so strange, perhaps it will be just the right thing to say, "I'm thinking about you." As it turns out, the ice cream has caught the attention of a few other friends and for that, I want to say, "I'm thinking about you too!" and am posting this recipe. Perhaps you'll like it!<br />
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<b><u>Avocado Coconut Milk Ice Cream</u></b><br />
Adapted from <a href="http://www.food.com/recipe/avocado-and-coconut-ice-cream-460330" target="_blank">food.com</a><br />
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1 1/2 cups coconut milk (about one can, regular fat preferred but light will be okay too)<br />
1/2-3/4 cup coconut sugar (or if it's not a concern, white sugar)<br />
2 lbs avocados, ripe (I used about 5 medium sized, that felt like they had a good weight)<br />
2 tbsp passionfruit juice (if you're not allergic to citrus, you can use fresh lime juice)<br />
unsweetened coconut flakes, to be toasted for garnish<br />
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In a small saucepan, heat your coconut milk and sugar on medium heat until the sugar is dissolved (not hot). Set aside to cool while you ready the other ingredients. Place the avocados and juice in a blender. Once cool, add the sugar-milk mixture and blend. It's a pretty thick mixture. If you prefer a thinner consistency, add a little bit more coconut milk that is probably leftover in your can. Bring out your <a href="http://www.cuisinart.com/products/ice_cream/ice-21tq.html" target="_blank">ice cream maker</a> and set it up. Most frozen-bowl ice cream makers shouldn't be left out for very long before being used so I brought it out at the last moment. Then I turned it on, poured in my mix and in about 15 minutes it was frozen! Pour into your container and place in freezer.<br />
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<tr><td class="tr-caption" style="text-align: center;">Frozen deliciousness.</td></tr>
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In an ungreased fry pan heat on medium heat and toast your coconut flakes. Watch out, they can suddenly toast before you've realized it. Keep tossing and turning them and you'll see the progress very quickly. Garnish on top of your ice cream and enjoy!<br />
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-75035829249330089812013-04-12T21:01:00.001-07:002013-04-12T21:04:38.500-07:00Brownie Bliss<div class="separator" style="clear: both; text-align: center;">
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I can't believe I haven't posted this before. I apologize for sitting on this recipe for so long and not sharing it with you. It's good. It's very good. I'm normally a fudgey brownie person, but I will make an exception for these cakey carob brownies that are free of wheat, eggs, dairy, and refined sugar. So without any further delay, here's the recipe:<br />
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<u><b>Carob Brownie Bliss Bars</b></u><br />
Adapted from <a href="http://chocolatecoveredkatie.com/2011/11/11/chocolate-pumpkin-pie-brownies/" target="_blank">Chocolate Covered Katie</a><br />
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1/2 cup <a href="http://www.bobsredmill.com/toasted-carob-powder.html?&cat=2" target="_blank">carob powder</a><br />
1 cup <a href="http://anitasorganic.com/products/organic-flours/rye-fresh-ground.php" target="_blank">rye flour</a><br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 cup pure pumpkin puree<br />
1/2 cup pure maple syrup<br />
6 tbsp grapeseed oil (or other neutral flavoured oil)<br />
4 tbsp light coconut milk<br />
2 droppers worth (about 50 drops) <a href="http://www.buywisdom.com/prodinfo.asp?number=STV-CLR-VC" target="_blank">vanilla creme stevia</a> (or 1 tbsp pure vanilla extract)<br />
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1. Preheat oven to 350 degrees. Line an 8x12" pan with parchment (or use a non-stick pan)<br />
2. Combine the carob powder, rye flour, baking soda and salt together in a bowl.<br />
3. Puree with a stick blender the rest of the ingredients in a separate bowl (or cup that may be provided with your stick blender).<br />
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<tr><td class="tr-caption" style="text-align: center;">Mmm delicious? Not yet, but it will be. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Apres puree.</td></tr>
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4. Add the wet ingredients to the dry and before you know it, you have your brownie batter!<br />
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5. Pour batter into the pan and spread it evenly within.<br />
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6. Bake about 25 minutes until a toothpick comes out clean. Leave in pan at least 10 minutes before cutting up into 24 squares, or when I am PMS-ing or just too darn emotional it makes 3-4 brownies, hahahaha. <br />
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<tr><td class="tr-caption" style="text-align: center;">Killing me to take pictures before digging in!</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tada! Now go make your yourself some and enjoy your Friday night!</td></tr>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-33720951343048085852013-04-06T22:45:00.000-07:002013-04-06T22:45:03.933-07:00Escaping From Winter<div class="separator" style="clear: both; text-align: center;">
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When my friends told me they were moving to the Caribbean island of St. Lucia I thought I would never see them again. It is so far away from home, after all. Much to my surprise, they invited me out to see them. I booked my airfare, and prepared to depart. Life always seems to get busier when you are about to leave on a trip. Those rye pockets I wanted to make? Waaaaaaay too busy to make them. Instead I decided I would just make my <a href="http://adventureswallergies.blogspot.ca/2012/07/breakfast-bars-my-quick-on-go-solution.html" target="_blank">Tropical Oat Bars</a>, and pack as many raisins and crackers as I could fit in my suitcase and carry on. All these were carefully sealed in ziploc bags to keep them fresh and bug free. I also made sure to pack my wipes to clean off my area on the airplane. I was as ready as I was ever going to be.<br />
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After more than 16 hours of air travel and layovers I arrived in St. Lucia to a balmy 34 degrees celsius. My friend greeted me at the tiny little airport and our first order of business was....food! What can I eat? We go to a grocery store and my adventurous friend picks up stuff off the shelves and turns to me to approve or not. Much of the basic food was very familiar, we had no problems finding raw materials to work with. I just couldn't help feel like my allergies were looming over my head...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0phIJE6-SiMtw5Igu8Z1jjSux0Am4VDjLgx0bKhScFL1MSe3f4xZ50NjZr7lwz96XUkG6-VXkXrCSJXj9tctE0WsuunMqJDqY82ObuT_z5QMVdQboKydTXE1kQ1g69MZRZw_2DJS0NuAH/s1600/IMGP2478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0phIJE6-SiMtw5Igu8Z1jjSux0Am4VDjLgx0bKhScFL1MSe3f4xZ50NjZr7lwz96XUkG6-VXkXrCSJXj9tctE0WsuunMqJDqY82ObuT_z5QMVdQboKydTXE1kQ1g69MZRZw_2DJS0NuAH/s400/IMGP2478.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Any other peanut-allergic people surprised to see this? </td></tr>
</tbody></table>
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I'm so glad my friends live in an actual house with an actual kitchen, it alleviated a lot of my concerns about food ingredients when it's all controlled. They even got rid of all the peanuts (ate them) before I arrived. It was really considerate of them.<br />
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We spent one day at the opposite end of the island, in Rodney Bay, and there was a fantastic supermarket in the Baywalk Shopping Mall called GL Foodmarket. It had a lot more things that I could eat and some specialty diet related goods too (for those with slightly less restricted diets). I even managed to get <a href="http://www.terrachips.com/our-chips/sweet-potato-chips/72822934566" target="_blank">Terra Sweet Potato Chips</a> there. Fancy that! The hotel's buffet breakfast allowed me to eat bacon and fruit until my heart's content. We also had a late lunch out at a great restaurant, <a href="http://www.spiceofindiastlucia.com/" target="_blank">Spice Of India</a>. The chef knows my friends and came out to chat and take our order. He was incredibly accommodating with my allergies, which is better than most experiences I have had with chefs who appear nervous when we have the same conversation. <br />
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One of the coolest experiences was going to a produce market near her place in Choiseul, which looked like it was in someone's garage, but was full of locally grown treasures.<br />
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Inside, there was plastic crates everywhere filled with familiar though non-conforming fruits and vegetables, and a few curiosities that native to the Caribbean. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2Z96HRaIEgnGtKqPqu50FF0v4TKDPYQBF2wHd9BQ02rTG26mTnKqpr8_J8fg6EVtH4j25NnxNiVGBGF7ionzaZWg-1yw6gCOdZEwC-1E6M6JrZXBmajZmpJ1r9gos7Hh2t5yM2Fz1HyZ/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ2Z96HRaIEgnGtKqPqu50FF0v4TKDPYQBF2wHd9BQ02rTG26mTnKqpr8_J8fg6EVtH4j25NnxNiVGBGF7ionzaZWg-1yw6gCOdZEwC-1E6M6JrZXBmajZmpJ1r9gos7Hh2t5yM2Fz1HyZ/s400/photo+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squashes, cinnamon bark (it's a thicker shave than we're used to), and taro root.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mkNR60p6iWDXnvCsv9Qgv-924AO03rlA8-l7qcbP9Kq3Bx8F8qHFqIigD-ifiK9AQJNBRLjuLo4c899WQ9-BkxeW2iJqIskukSXFkHN2IhCuAxuv8P1IGp9a8RNGwWIQHTnbxTkTH77Y/s1600/photo+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mkNR60p6iWDXnvCsv9Qgv-924AO03rlA8-l7qcbP9Kq3Bx8F8qHFqIigD-ifiK9AQJNBRLjuLo4c899WQ9-BkxeW2iJqIskukSXFkHN2IhCuAxuv8P1IGp9a8RNGwWIQHTnbxTkTH77Y/s400/photo+4.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stumpy carrots, citrus and something I can't remember the name to.</td></tr>
</tbody></table>
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There was a bit of a wrench on the way home. I did forget my last two granola bars in the fridge back at my friend's house. I realized at the airport in St. Lucia, pondering my 24 hour journey home. A wave of panic washed over me. I had previously looked at the restaurants and the stores in all the airports I was flying through, there wasn't much but dried fruit available to eat, unless I was able to pick off half of my allergens off a packaged "garden salad." Luckily, I saw a little box calling out to me from the bottom shelf at a Hudson News in LAX that I hadn't been to yet. This <a href="http://www.gopicnic.com/Sunbutter-Crackers-4G?sc=9&category=7" target="_blank">mini meal to go</a> was perfect. I cheated a little in some of my allergens (I never compromise in the life threatening department though), but I was close enough to home that any stomach troubles could be tolerated and any eczema that might appear would be days away. I was so happy I didn't mind paying airport-prices for it. I wish there was more stuff out there like this! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUIEIZzjaytzLtnWmx_Z27gw-5rgWBQFaeQAEixWKRPVYy9KzUD_zu5LjMSBptLiTu_93zG0fA_LwXzaLoMPieBeX2jmGPCnDFviyhyPIMRRoG4Bzs_dyUDta9nwgPcztzH5YPhXmF9me/s1600/IMG_1210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUIEIZzjaytzLtnWmx_Z27gw-5rgWBQFaeQAEixWKRPVYy9KzUD_zu5LjMSBptLiTu_93zG0fA_LwXzaLoMPieBeX2jmGPCnDFviyhyPIMRRoG4Bzs_dyUDta9nwgPcztzH5YPhXmF9me/s400/IMG_1210.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum, sunbutter with sugar is so good!!! That was a treat!</td></tr>
</tbody></table>
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I am so happy to have had such a good experience on this trip. It gives me greater confidence for future trips, and a better knowledge base for how to handle food on-the-go. New vacations? Bring them on! Work trips? Negotiable with a kitchen! Now, it's time to get back to baking and cooking. Looking forward to blogging more..... <br />
<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-85655802363962102262013-01-11T23:04:00.001-08:002013-04-12T21:06:22.115-07:00Have Pockets, Will TravelBest. Afternoon. Snack. Ever.<br />
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An impending trip this spring is making me think more about what to bring for food (airport food is generally not compatible with my allergies, not to mention the food at my destination). The Kitchn's <a href="http://www.thekitchn.com/recipe-spiced-lentil-sweet-potato-and-kale-whole-wheat-pockets-181100#&disp=192192" target="_blank">recipe</a> really intrigued me so I had to try my own version while I was home on my staycation, and the sweet success of it means I needed to share it with you. It's for a pocket filled with spiced lentils, roasted sweet potatoes and the closest I could get to caramelized onions. The original recipe called for a wheat pocket dough, but I subbed an altered version of my <a href="http://adventureswallergies.blogspot.ca/2012/12/things-are-getting-twisted-around-here.html" target="_blank">rye pretzel dough</a>. Now, I'll be the first to admit, this isn't a quick recipe, it takes some time to make. The good news is 6 pockets lasts you awhile. The better news is that the recipe is easily doubled, so for just about the same amount of time as it takes to prep 6 you can prep 12. I've tried to take a few shortcuts, to see if I can get the same or similar results, but it just doesn't really turn out as good as the original, so set aside a few hours one evening and you will be able to reap the benefits for days to come. <br />
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<h3>
Spiced Lentil, Sweet Potato & Kale<i> </i>in Rye Pockets</h3>
<i>For the dough:</i><br />
1 cup warm water<br />
1 tbsp coconut sugar<br />
1 1/2 teaspoons active dry yeast<br />
2 1/2 cups rye flour (dark rye is going to make it heavier but will still work, finely milled rye flour is probably better)<br />
1 1/4 tsp salt<br />
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<i>For the filling:</i><br />
2 small sweet potatoes, (or one large) scrubbed clean<br />
2 tablespoons olive oil, divided, plus more for brushing<br />
1 yellow onion<br />
2 cloves garlic, minced<br />
1 teaspoon ground cumin<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground allspice<br />
1/2 cup French green lentils, picked over and rinsed<br />
2 cups water or vegetable broth<br />
1/2 bunch kale, tough ribs and stems removed<br />
1/2 teaspoon kosher salt<br />
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Combine the warm water, coconut sugar and yeast in a small bowl and let it sit, as the yeast proofs. I think this is key to maybe why the yeast still seemed intact the last time I made my pretzels (though the recipe still worked, I wonder if they would have risen better had I proofed the yeast). Meanwhile, combine the flour and salt in the
bowl of a stand mixer fitted with a dough hook and mix on low speed. Knead for 7-10 minutes
until dough is smooth. Place the dough in a greased (could be with olive oil) bowl and cover with
plastic wrap and a tea towel. Let rise for 1-2 hours in a warm spot while you prepare everything else.<br />
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Preheat the oven to 400°F. Stab all over the top of the sweet potatoes with a fork (good time to get out some aggression, just don't get carried away and stab your hand) and place on a baking sheet. Bake 45 minutes to 1 hour, or
until very soft to the touch. Set aside to cool.<br />
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Cut the onion in half, thinly slicing one half to caramelize and dice the other half. Warm 1 tablespoon of olive oil in a heavy skillet over low
heat. Add the thinly sliced onion and cook, stirring occasionally,
until onions are caramelized, about 20-25 minutes. While that's cooking, heat 1 tbsp of oil in a saucepan over medium
heat and saute the diced onion and garlic until onion is translucent.
Add the cumin, cinnamon and allspice to the saucepan, stirring until fragrant,
about 1 minute. Add the lentils and water. Bring to a boil over high
heat, then lower heat and simmer uncovered for 15 minutes. Meanwhile, cut the kale
into bite-size pieces. Add kale and salt to the lentils. Cover and
simmer for 10-15 minutes more, until lentils are soft but not mushy.
Taste and adjust seasoning. Strain out what's left of the liquid and set aside to cool. <br />
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Increase the oven heat to 450°F. Divide the dough into 6 pieces and
let rest, loosely covered with plastic wrap to keep it from drying out. Slice open the sweet potatoes and spoon out the insides. Mash with a fork until smooth
and add a sprinkle of salt, if needed.<br />
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On a well-floured cutting board, roll a piece of the dough into an 8 or 9" oval. Spread a few tablespoons of sweet potato over half the dough, leaving room at the edges to seal the pocket
closed. Cover that with lentils and kale. Top with a
small amount of caramelized onions. Fold top half of the dough over, and
pinch and fold edges to seal shut securely, you may have to wet the edges with a small amount of water on your finger. Place on baking sheet, repeat with remaining dough and filling. Brush tops with olive oil and cut 2 or
3 small slits in each pocket to allow steam to be released while baking.<br />
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Bake for 25-30 minutes, or until browned. If you are are enjoying the fruits of your labour right away, wait 5-10 minutes for the contents to cool enough to not burn your mouth. To freeze, let the pockets cool completely and wrap each pocket in foil and place inside a plastic bag and freeze. When thawing it's best to do so in the fridge overnight first, rather than in the microwave from frozen which can make the dough a little tough to chew.<br />
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Well, I feel more prepared for my upcoming vacation! ...And perhaps a few pangs of hunger in between!fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com2tag:blogger.com,1999:blog-3335176903385411049.post-7868463248862115922013-01-02T19:56:00.000-08:002013-04-12T21:07:23.516-07:00Time for Chili When it's ChillyBaby, it's cold outside! The West Coast feels like winter now. We may not have a lot of snow here in Vancouver, in fact, we barely get any snow at all. A couple of weeks ago we got a few inches, and despite the downpour of rain since, there are still a few select piles of debris-filled snow pushed up against the edges of driveways and sidewalks. This morning I had to scrape my windows free of a strange form of frost, the regular angle of the scraper didn't quite cut through it. Though our winters pale in comparison to the rest of the country's, cold weather leaves me with a craving for soups and stews. It's only when you go on a search for a soup or stew recipe without tomatoes or chicken, that you can feel like no safe recipe exists. Do not fret if you too have experienced this. During a daily hunting session of <a href="http://www.tastespotting.com/" target="_blank">Tastespotting</a>, I came across this awesome recipe for <a href="http://www.whatscookinggoodlooking.com/whats-cooking-good-looking/2012/11/29/white-bean-chili.html" target="_blank">white bean chili</a>. It required only a minor dairy-substitution. I do have a healthy appetite so I really think that this recipe makes only 4-6 servings but they are delicious servings nonetheless! And guess what, fellow singles? This recipe can easily be halved and make about 2 generous servings (1 for now, 1 for later, I like doing that a lot).<br />
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<b><span style="text-decoration: underline;">White Bean Chili </span></b><br />
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3 yellow onions, diced<br />
2 poblanos, seeds removed and diced<br />
6 cloves of garlic, minced<br />
3 tablespoons of grapeseed (or another high-heat oil)<br />
1/3 cup of cilantro, chopped<br />
2 19oz cans of white kidney beans (I know, my kidney beans are red in this picture, it was one of those moments where you look in the cupboard and go, 'I thought I had one more can...?"), drained and rinsed <br />
1 tablespoon of oregano<br />
½ teaspoon of cayenne<br />
½ teaspoon of cumin<br />
2 cups of vegetable broth<br />
1 cup of canned coconut milk (I used full fat, to help thicken)<br />
diced avocado to top<br />
<span style="text-decoration: underline;"><br /></span>
In a large, heavy pot, heat the oil over medium heat and add the
onions and poblanos. Cook for about 5 minutes, until the onions
are translucent. Add garlic and cook for about 1 minute. Add the beans, cilantro and spices. Stir and cook for about 1 minute. Then add the vegetable broth and milk. Stir, bring it to a boil, then reduce to a simmer. Cook uncovered for
about 30 minutes. The chili should start to reduce and thicken. Serve with diced avocado and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZT1y0agE2LF6kXyWhOffa322Nnvetjh3dMt_50KbhxK3fRZpD7uvL4IY4PoyV4qwt-p3ADAFqnRJbgpPKH5lqX_qzbZ_W3mYH42LTT2uy9RJayQPmkFyUTk6VjCaYJEocjiKgoFm7TR3k/s1600/photo(38).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZT1y0agE2LF6kXyWhOffa322Nnvetjh3dMt_50KbhxK3fRZpD7uvL4IY4PoyV4qwt-p3ADAFqnRJbgpPKH5lqX_qzbZ_W3mYH42LTT2uy9RJayQPmkFyUTk6VjCaYJEocjiKgoFm7TR3k/s400/photo(38).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easy as pie!....Or chili....</td></tr>
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This recipe was just the right thickness and heat for me. I may still have a problem with the nightshade family in general (potato and tomato allergy, bad experiences with eggplant, so peppers may not be the best foods for me to consume but so far I haven't noticed any bad reactions of any sort), so I'm going to keep this recipe to enjoy in moderation. My extra servings goes into the freezer to be enjoyed another day when the cold temperatures outside bring on another craving for this delicious chili. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-48134548690570959612013-01-02T17:12:00.000-08:002013-01-02T17:12:19.317-08:00"The List"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMaqd1nIGe-_WfQhuL6C2v4RVmhwpH8fmOIpFDoU_6cisUlqpic-pOctY2mV7Ie1ukPGanFNa9Uiqk_OS6OqMyj5aInTDMrqzWCNdEIQKp5osKTeWp-QCtSUZ6olQMD4AHca-69yC9yKM/s1600/photo(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMaqd1nIGe-_WfQhuL6C2v4RVmhwpH8fmOIpFDoU_6cisUlqpic-pOctY2mV7Ie1ukPGanFNa9Uiqk_OS6OqMyj5aInTDMrqzWCNdEIQKp5osKTeWp-QCtSUZ6olQMD4AHca-69yC9yKM/s640/photo(37).JPG" width="480" /></a></div>
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I was determined to use my staycation to the full. As I mentioned <a href="http://adventureswallergies.blogspot.ca/2012/12/stocking-up.html" target="_blank">earlier</a>, I had made out my recipe list (as you see here), printed out my recipes, shopped in advance and started chipping away at the recipes one by one. I usually do this on a weekly basis on a smaller scale, so this one was exciting and overwhelming all at the same time. I have to say, apart from a few recipes even now, I managed to get through the bulk of it! All the successes you will hear about, don't worry! What this undertaking has done has fueled my baking fire. Isn't that exciting??? I'm excited. I could also be super excited because I've been watching little else but Season 2 of Hawai'i Five-O while I wait for the current season to return from the holiday hiatus. My beloved Hawai'i and delicious food? AWESOME. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-64887359774860673972013-01-01T20:25:00.001-08:002013-04-12T21:08:03.527-07:00Let the Good Times Roll<br />
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I may be an impatient baker (I want to make my dough, bake it and eat it in no time flat) but rolled cookies have always had a special place in my heart due to their fun factor. Cutting out silly shapes, playing with the finished product and remembering lines from Shrek (Gingerbread Man: "Ok, I'll tell you...do you know...the Muffin Man?"). I haven't tried a spelt test yet, so I've shied away from recipes containing it until one day I thought, "What about rye?" What about rye, indeed! It seemed like the perfect flavour combination with molasses, ginger and cinnamon, no? I found <a href="http://naturallysweetrecipes.blogspot.ca/2012/12/classic-ginger-bread-cookies.html" target="_blank">this recipe</a> that I had saved a little while ago and gave it a whirl. After doing that, I figured a few tweaks and I would be super happy with it. It's not quite what gingerbread is with wheat and dairy, but it certainly hits the spot for me. To be without so much and still have these guys? My winter is saved!<br />
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<u><b>Gingerbread Cookies</b></u><br />
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1 1/2 cups sifted rye flour, plus more for rolling and cutting out dough<br />
1/4 teaspoon fleur de sel<br />
1/2 teaspoon baking soda<br />
1 1/2 teaspoon ground ginger<br />
1 teaspoon ground cinnamon<br />
1/8 teaspoon ground nutmeg<br />
1/8 teaspoon ground cloves<br />
1/4 cup Earth Balance Butter, softened (corn allergy alert! Natural flavours are derived from corn, according to their website, coconut oil would be your next best bet).<br />
1/4 cup coconut sugar (aka-palm sugar)<br />
1 tablespoon flax meal in 3 Tablespoons applesauce<br />
1/3 cup unsulfered organic molasses</div>
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<div class="field-items" itemprop="recipeInstructions" itemscope="" itemtype="http://schema.org/RecipeInstructions">
<span itemprop="recipeInstructions">In
a small bowl, combine the flax meal with the applesauce and set aside.
Cream butter and coconut sugar in a large bowl. Add the molasses and
flax mixture and mix until well combined. In another small bowl, combine
the first 7 ingredients. Gradually add the dry ingredients to the wet and mix together until well combined.</span><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"> </span>Wrap the dough in plastic wrap and chill in the fridge for 1 hour. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Eai1xEzOBRV83qhTnpwVsRlOeIFAM-ZKPFlt_ltmwPrNNnUPilO5UVrPiS-Ttvp5Cu-WZjaoC4IF2u82zNVYYxzLax2RbWTP5M5G4TnoMNgcjsD3hMnOoO3jgq8dCsRoaXEsv1BTAB82/s1600/photo%252835%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Eai1xEzOBRV83qhTnpwVsRlOeIFAM-ZKPFlt_ltmwPrNNnUPilO5UVrPiS-Ttvp5Cu-WZjaoC4IF2u82zNVYYxzLax2RbWTP5M5G4TnoMNgcjsD3hMnOoO3jgq8dCsRoaXEsv1BTAB82/s640/photo%252835%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A wet enough dough to withstand the drying effects of being rolled out on a floured board.</td></tr>
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<span itemprop="recipeInstructions"><br />
Preheat the oven to 350 degrees. Roll dough out thin, 1/8-3/16", on a floured surface. Any thicker and the texture doesn't seem quite right. Cut out shapes with cookie
cutters and place on parchment lined baking sheets with a couple centimeters between them.
Bake for 8 to 10 minutes, they will puff up a bit but seem a little golden at the edges. Solid cookies, like gingerbread men, will take a wee bit longer than cookies with cutouts (like my snowflakes here). I found that my snowflakes turned out crispier baked at the same time as the gingerbread men. I suppose something from high school stuck because I think it has something to do with the heat being able to cover more surface area of the snowflake cookies. Still yummy, but crispy, and I prefer a tender cookie. Remove from pan immediately if you are satisfied with the doneness of your cookie. If you pulled your cookies out a wee bit shy of what you like it to be, let it sit on the pan for a couple minutes before transferring to a cooling rack. Once cooled, enjoy plain or with <a href="http://kitchen.nutiva.com/coconut-manna-vanilla-icing-frosting/" target="_blank">icing.</a></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Let the good times roll!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt9tu7gnuSHUk-d86BpwmWymNUf0fAq5n13PhLpkxYzACrcNgStx2otk4IUAM4tyK0hdLxlsEPeo01r86W56bzIZWvXRkQ6-Dx6R-M9CAx_p6EIZzVRMeJ5_Ib6FkRIVUqmmYqtPfb6lN/s1600/photo%252826%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrt9tu7gnuSHUk-d86BpwmWymNUf0fAq5n13PhLpkxYzACrcNgStx2otk4IUAM4tyK0hdLxlsEPeo01r86W56bzIZWvXRkQ6-Dx6R-M9CAx_p6EIZzVRMeJ5_Ib6FkRIVUqmmYqtPfb6lN/s400/photo%252826%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The boys, ready to get baked.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOVGo94gYhsOndv_1asdHZEe8u9LDq1EQC5OHz-obTnyuGvHSwGO5b14sXrDkIVaokvsdds9XbWq70pgvwK6UdsxpKjP7coiDuEcDIEMrhRpZjFlSMzypzDZ0qKsrLo7lQG4XNwx64we9/s1600/photo%252832%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglOVGo94gYhsOndv_1asdHZEe8u9LDq1EQC5OHz-obTnyuGvHSwGO5b14sXrDkIVaokvsdds9XbWq70pgvwK6UdsxpKjP7coiDuEcDIEMrhRpZjFlSMzypzDZ0qKsrLo7lQG4XNwx64we9/s400/photo%252832%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you don't get snow days where you live, you can still feel winter-y with these!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gingey lives on the edge!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84T4t9UJ43rnW_v1nu9RAW-45s3miH3E0C8hiUE1ZJLwCBnV_Ne-CkyKYSjKt8fK4TL43MtYGdV1Ncjj19nK0F-y5OepFCzbgSEn0RSKJlLVCfdSOOSeX9pALXIklzNrD2c-f-jEC6F5c/s1600/photo%252828%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84T4t9UJ43rnW_v1nu9RAW-45s3miH3E0C8hiUE1ZJLwCBnV_Ne-CkyKYSjKt8fK4TL43MtYGdV1Ncjj19nK0F-y5OepFCzbgSEn0RSKJlLVCfdSOOSeX9pALXIklzNrD2c-f-jEC6F5c/s640/photo%252828%2529.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gingey talked back, he had it coming. Have fun everyone!</td></tr>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-40139107802472732382012-12-29T21:20:00.001-08:002013-04-12T21:09:00.990-07:00Wassap, B?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYkd6ITk3mDScV2gZLdsUXI5KyPzKe1HRVzxMvIP2sXNA-y4_4vRxm-CjU5dvPsUCKwKDsFHjTV89-joecdI2nwXnAIKbwTqR1OUFFTu95D0ifoPBNwq-qpO8YtVo2wg2KqPNpH3_9R9z/s1600/photo(24).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>I have to admit that back in my rice-eating days, I used to order avocado rolls simply for their neutral flavour, as they were a perfect vehicle for the taste of wasabi and pickled ginger. Wasabi is just a fantastic punch-to-your-sinuses that I cannot put behind me. I chuckle every time I see the <a href="http://www.davidandgoliathtees.com/wassap-b-sticker.html" target="_blank">David and Goliath sticker</a> (which I first saw in a Waikiki store a couple years ago), which has a sushi roll asking the pile of wasabi, 'Wassap, B?" So imagine my excitement to see this <a href="http://www.myrecipes.com/recipe/soba-salad-with-soy-wasabi-vinaigrette-10000001816332/" target="_blank">soba salad recipe</a>. Buckwheat noodles (soba)? I can have! Edamame? Totally. Wasabi? You are ON!<br />
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As I mentioned <a href="http://adventureswallergies.blogspot.ca/2012/12/stocking-up.html" target="_blank">earlier</a>, I forgot to get a few things when I went grocery shopping last, so if you are wondering why radishes are in my recipe and not in my pictures, that's why. I had every intention of using them! Otherwise, I made slight adjustments to the original (due to an allergy to peas and rice--including rice vinegar) and figured you may want to try my version too!<br />
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<span itemprop="name"> </span><span itemprop="preparation"></span><span itemprop="amount"> </span><br />
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<span itemprop="amount">1 pkg (250g) <a href="http://www.kingsoba.com/organic-noodles-buckwheat.php" target="_blank">buckwheat noodles</a> (be careful! If you have rice or wheat allergies, not all buckwheat or soba noodles are 100% buckwheat)</span><br />
<span itemprop="amount">1 cup</span>
<span itemprop="name"> frozen shelled edamame (I used more than that because I had more, but don't, keep it to 1 cup!)</span><span itemprop="preparation"></span><span itemprop="amount"></span><br />
<span itemprop="preparation"></span><span itemprop="amount"> 4 carrots, julienned</span><br />
<span itemprop="amount"></span><span itemprop="amount">1 </span>
<span itemprop="name"> garlic clove, minced</span><span itemprop="name"></span><span itemprop="preparation"></span><br />
<span class="dollar"></span><span itemprop="amount">3 tablespoons</span> <span itemprop="name">white wine vinegar</span><span itemprop="preparation"></span><span itemprop="amount"></span><br />
<span itemprop="amount">3 tablespoons <a href="http://www.sonray.com/brand-portfolio/soy-sauce/8/_product_portfolio" target="_blank">wheat free tamari soy sauce</a></span><span itemprop="name"></span><span itemprop="amount"> </span><br />
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> sesame oil</span><span itemprop="preparation"></span><span itemprop="amount"><br /></span><br />
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> prepared wasabi paste</span><span itemprop="preparation"></span><span itemprop="amount"> (I have wasabi powder, which is mixed with water to make a paste)</span><br />
<span itemprop="amount">1/2 cup</span>
<span itemprop="name"> thinly sliced radishes</span><br />
<span itemprop="name">2 stalks celery, thinly sliced </span><br />
<span itemprop="name"><br /></span>
1. Prepare the vinaigrette by combining the garlic, vinegar, oil and paste.<br />
2. Cook pasta according to package directions. Drain and rinse under cold water.<br />
3. Steam edamame and carrots 4 minutes or until crisp-tender. <br />
4. Toss everything together. Serve immediately, or until you have wasted enough time and camera battery life taking pictures of your meal. Enjoy!<br />
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A quick note on leftovers: the excess vinaigrette is completely soaked up overnight and without a top up of more vinaigrette or at least a little bit of tamari soy sauce, your leftovers might taste surprisingly bland. But once you add a little more vinagrette, your dish returns to it's freshly-cooked flavour.<br />
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<tr><td class="tr-caption" style="text-align: center;">This isn't the end, wasabi. We will see one another again soon, I am sure of it!!!</td></tr>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-47286482660296158912012-12-28T15:05:00.000-08:002012-12-28T15:05:02.835-08:00Dinner Starring.....MEATLOAF!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyu60l04XXEN1h8wAmLCYjVnp1feEwvKzhyphenhyphent8qiMS61xht9XeBlmcmftTycI3e7r-8GYzQcV8VTh191KWflBlicyEJRI_qbGK8VzKGMZmNx8vp1OOYzxyj02ztWrz3dkfHUnkszJW4-5W/s1600/photo(21).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyu60l04XXEN1h8wAmLCYjVnp1feEwvKzhyphenhyphent8qiMS61xht9XeBlmcmftTycI3e7r-8GYzQcV8VTh191KWflBlicyEJRI_qbGK8VzKGMZmNx8vp1OOYzxyj02ztWrz3dkfHUnkszJW4-5W/s400/photo(21).JPG" width="400" /></a></div>
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I don't know what inspired me to try to make meatloaf. I guess it has always seemed liked one of those mountains that needs to be conquered. What I used to like about meatloaf, primarily being able to drown the beefy goodness in ketchup, is no longer an option due to my tomato allergy. Not to mention it's contents are generally held together with breadcrumbs and egg. When I bookmarked Allergic Living's <a href="https://allergicliving.com/index.php/2010/07/02/main-turkey-meatloaf/" target="_blank">recipe</a>, it planted a seed in my head that maybe I could enjoy meatloaf, even on it's own, without ketchup. So on my cooking extravaganza that I am performing this holiday season, I set out to give it a go. Let's say first that it did NOT turn out how I was hoping, but it was decent. Read the end of the post for my reflections. Here's how I made the recipe this time:<br />
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2 tbsp grapeseed oil<br />
1 sweet onion, minced<br />
2 cloves garlic, minced<br />
about 1kg (2 1/4 pounds) raw ground turkey<br />
2 flax eggs (2 tbsp flax meal, 6 tbsp warm water blended until thick)<br />
1 cup <a href="http://us.naturespath.com/product/millet-puffs" target="_blank">millet cereal</a> <br />
1/2 cup fresh basil, chopped<br />
1 cup fresh parsley, chopped<br />
Pinch of each salt and pepper<br />
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1. Preheat oven to 350°F.<br />
2. In a skillet, sauté onions and garlic in vegetable oil until golden brown. Set aside to cool.<br />
3. In a large bowl, combine all ingredients including cooled onion
and garlic. Mix well and place in a loaf pan. The original recipe calls for 6 patties to be made, but then it's more like salisbury steak, no? So it went in a loaf pan. <br />
4. Place in oven for 60+ minutes or until cooked through. It takes about 60 minutes for it to cook through but it took an extra 15-20 for it to be drier and not soggy. BLECH! Soggy meat. I served it with spaghetti squash seasoned with <a href="http://www.earthbalancenatural.com/product/whipped-buttery-spread/" target="_blank">vegan butter</a>, salt and pepper (always a success, yum!!).<br />
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So like I said, this recipe did not quite turn out. I can think of a few reasons:<br />
1. There was just too much turkey. Who in their right stomach can digest that much ground turkey? And that was even 0.4kg less than what the recipe called for. Next time I will half it and it will not need to cook for so long.<br />
2. I need to cut the onions smaller. I find it difficult to mince an onion, but I must try harder next time.<br />
3. I didn't realize it until it was in the bowl with the raw turkey but my stick blender didn't mix my flax egg completely, so that's why it may have been more crumbly. <br />
4. There needed to be a higher cereal to turkey ratio (though it looks very strange, it is undetectable in taste). Less turkey would accomplish this AND maybe I would even sacrifice some of my delicious 100% Rye bread to make breadcrumbs instead of using cereal. But by next time I may not be so willing to entertain that thought so I might just stick with cereal, hahahaha. <br />
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Overall, it was decent. Those around me at the lunch table the next day thought it smelled delicious, so there is definitely potential! Stay tuned in coming months when I try to make this again, you know, when I can look at turkey again after the holiday season. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-47650029633542902812012-12-28T13:04:00.000-08:002013-04-12T21:10:01.256-07:00Okay, I Give In...I will finally get a <a href="http://www.ikea.com/ca/en/catalog/products/30152346/" target="_blank">steamer basket</a>. I've had my eye on one anyways, but my procrastinating personality wouldn't let me pay $10 for it. When I look at that sentence now, I feel a bit foolish. My cheeks, I'm sure, are reddening and I am entertaining thoughts of deleting this whole paragraph. But that's what this blog is all about, right? If I was able to steam successfully with a metal colander I would tell you (don't laugh!! Okay, laugh). These are my adventures and perhaps you too would like to know if you can do it. Well, I'm going to tell you honestly that when you have to steam most of your meal, like I have for this <a href="http://www.wholeliving.com/130295/millet-bowl-black-beans-and-vegetables" target="_blank">Millet Bowl recipe</a>, you need a steamer insert or basket.<br />
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I actually didn't need to change much of this recipe to suit my allergies. The millet and bean mixture went together easily on the stovetop and had a strong ginger taste. I even took another stab at baby bok choy and mushrooms (I couldn't find shiitake so I used portobello caps), some of my least favourite vegetables. Steaming took forever though, as nothing was steaming evenly in the colander (go ahead, I'm kind of snickering at myself too). I may have steamed the mushrooms and bok choy to death, perhaps you will have better success with that. The next go around with this recipe will see me using some other green (perhaps kale) and using small mushrooms or *ahem, none at all. I will also alter the dressing, as I craved a stronger vinegar taste than what I was getting, Maybe even adding a bit of fresh ginger to the dressing so the flavour was carried throughout the dish. It even has potential to be a stir fry, if you don't mind a little more oil in your diet. I will be making this again for sure. Hope you enjoy it too. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-69994957627950937702012-12-28T12:32:00.000-08:002019-03-25T18:17:40.028-07:00Stocking Up.<div class="separator" style="clear: both; text-align: center;">
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And this isn't even half of it! I may have gone a little overboard. You see, the week before Christmas I decided that I didn't want to have to deal with holiday lineups at the grocery store, and the mean people who race their way through the aisles to get the one thing they forgot to get before the store closes early. Worse yet, I had a few nightmares of being partway through a recipe and to my horror I would discover that I too was missing a key ingredient! So I carefully wrote out a recipe plan, printed off the recipes, made my grocery list, and methodically went store-to-store to get what I needed with plenty of time to spare before the holidays. Then, I soon realized, you have to be able to put all this food away. This of course led to my cleaning out and reorganizing of the fridge....<br />
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<tr><td class="tr-caption" style="text-align: center;">Thank you Tupperware's <a href="http://order.tupperware.ca/pls/htprod_wwwcan/tup_show_item.show_item_detail?fv_item_category_code=18002&fv_item_number=P10102094000" target="_blank">Fridge Smart Containers</a> for extending the life of my fresh produce. My herbs should now outlive my procrastination. </td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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This is the fullest my fridge has EVER been. Yet, it should not surprise you that I did forget a few things. It just seems to be my style. I'd probably forget my head if it was not screwed on. But I have been making do. Some of the recipes that I've tried during my time off have been real successes. Others have shown some potential so stay tuned, you will not be disappointed! You don't have to go to the same extremes, but you can definitely benefit from mine. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-5550224386839158402012-12-04T18:00:00.000-08:002013-04-12T21:10:48.651-07:00Things Are Getting Twisted Around Here!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">All the ingredients on hand....we are going to make some pretzels today!</td></tr>
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I have had this recipe for <a href="http://www.kingarthurflour.com/recipes/rye-pretzels-recipe" target="_blank">Rye Pretzels</a> for a LONG time. I don't know why yeast baking scares me, but it does, I am very hesitant to work with it. Yet, when I make a recipe involving yeast I am always pleasantly surprised at how easy it was. So when I was cooped up at home this weekend I decided to take advantage of the time on my hands and make this recipe. I gathered all the ingredients together, with some minor adjustments. I used all rye flour and coconut sugar instead of the malt powder or sugar.<br />
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Mixing up the dough was easy. I loaded it into the oven and with just the light on and saran wrap covering the top of the bowl, I waited 1 1/2 hours. When I looked at it, it had not risen much at all but I was impatient so I went ahead, divided my dough, and started to form pretzels on my <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=16731&catId=122&parentCatId=122&outletSubCat=" target="_blank">pastry mat</a> and brought it over to the stove, where my water was starting to boil.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdTcH-pQdVmY5oY8yWvBFU9hw6VW5yTvB9OyQtah82NMFBIOfZt3eTRCCyz0lagnZHPE9bEdg3ESYLmwhskfkCem_edToxJSVUT9ktsI_QGL1yNL2EJOJlF3S3egsMIWvqZSkVPkAMMix/s1600/photo(16).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdTcH-pQdVmY5oY8yWvBFU9hw6VW5yTvB9OyQtah82NMFBIOfZt3eTRCCyz0lagnZHPE9bEdg3ESYLmwhskfkCem_edToxJSVUT9ktsI_QGL1yNL2EJOJlF3S3egsMIWvqZSkVPkAMMix/s400/photo(16).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No one warned me that when you add the coconut sugar and baking soda to your boiling water it bubbles up over the saucepan. Consider yourself warned. </td></tr>
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At first the pretzel sinks, but in a split second it begins to float, and before you know it, you need to turn it over (be careful, I had to use a couple of slotted spoons for this). Sprinkled them with caraway seeds and salt....mmmmm....but FYI: the amount of salt you see on these pretzels is too much. Just a little bit goes a long way, especially if you are dipping your pretzel in <a href="http://www.cheltenhouse.com/content.cfm?mode=sn_products#orgmu" target="_blank">dijon mustard</a>. It was so delicious, that I ate four pretzels that afternoon. My lesson for today? Don't be afraid of a yeast bread recipe, you could be surprised by how it turns out! Now excuse me, I have some eating to do...<br />
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-49164322168630967492012-11-30T15:43:00.001-08:002013-04-12T21:11:10.674-07:00My New Favourite BreakfastI used to enjoy the sweet smell of scones, muffins and pancakes on the weekends. A trip to IHOP in the fall when the pumpkin pancakes come out would immediately send me to my cozy, happy place. Now that I am aware of what those things do to me allergy-wise, breakfast has lost a little luster (though I assure you all, I am still trying to find/perfect safe recipes for those aforementioned baked goods). I did, however, find a recipe that brought back the culinary shine to my weekends, and it involves having vegetables for breakfast. How could this be??? Only with favourite darling that can be served at any meal of the day: Bacon. I first found this recipe a couple of weeks ago and have been too busy to share my results with you but a sick day from work seems to be the most perfect opportunity! The <a href="http://www.howsweeteats.com/2012/10/brussels-sprouts-breakfast-hash-for-dinner/" target="_blank">Brussels Sprouts Breakfast Hash</a> from the blog, <a href="http://www.howsweeteats.com/" target="_blank">How Sweet It Is</a> inspired me and required no substitutions, just the egg omission. It is certainly filling enough without the egg also, and I may have added a bit more bacon.... (*sheepish grin).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m97UOwgWoKkkjcphqm2N_49wWVUwp23iRkDaBSvNDfSPwobj0JsLGqCIGgSFkyUqtjHb2vr3m2kAKjC_4MteV2WZ3Py6tOQpIV_pxRGvZrxDwvyIBWfBSd5uHAxml8TDyd9kIBmPtecq/s1600/photo(10).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1m97UOwgWoKkkjcphqm2N_49wWVUwp23iRkDaBSvNDfSPwobj0JsLGqCIGgSFkyUqtjHb2vr3m2kAKjC_4MteV2WZ3Py6tOQpIV_pxRGvZrxDwvyIBWfBSd5uHAxml8TDyd9kIBmPtecq/s400/photo(10).JPG" width="400" /></a></div>
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4 slices thick-cut bacon, chopped (it was a large piece of frozen bacon I cut it off of, so I may have added a wee bit more than four slices worth)<br />
1/2 red onion, diced<br />
1 10oz package of frozen sweet potato that is precubed for you! (why do the work of peeling and cutting anything more than you have to?)<br />
2 garlic cloves, minced<br />
12 brussels sprouts, stems removed and sliced<br />
freshly ground salt and pepper<br />
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Cook your bacon in a large skillet on medium heat, then remove from pan, but leaving the wonderful rendered fat in the pan. Add sweet potato and red onion, cooking for 6-8 minutes (likely closer to 8 minutes if you are using frozen), tossing as you go. Add garlic until you are hit with the wonderful aroma, about 30 seconds (too long and it burns!). Then add your brussels sprouts tossing it around in the pan for another 5 minutes. Meanwhile, toast some bread that is safe for you to eat. For me, it's <a href="http://www.gesundheitbakery.ca/" target="_blank">bakery baked 100% rye</a>. "Butter" the toast and serve with your hash and find your cozy, happy place.<br />
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-54421380321574133242012-11-30T14:41:00.002-08:002012-12-28T14:12:43.104-08:00Bad Case of the Munchies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBd1joWjMk-X5k8rtedrDah_4TAvTuseCYd55YGffcd6bHCFf_s0UdeZcG3Qib_mwE8wAhfgGWFxwuIfZOJ-XA_sxNC0muPXeUSwVjpoSRC1rSaU05U3a0ctROnnHEiU9t7FKqjraynHl/s1600/photo(7).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizBd1joWjMk-X5k8rtedrDah_4TAvTuseCYd55YGffcd6bHCFf_s0UdeZcG3Qib_mwE8wAhfgGWFxwuIfZOJ-XA_sxNC0muPXeUSwVjpoSRC1rSaU05U3a0ctROnnHEiU9t7FKqjraynHl/s400/photo(7).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is your mouth watering yet? Mine sure is.</td></tr>
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I was preparing my <a href="http://www.wholeliving.com/151438/roasted-beets-edamame-and-arugula" target="_blank">salad ingredients</a> for a lunch this week when I had a nibble of my roasted edamame beans. It was late (after my 7pm cut-off for eating that the homeopath recommended), and I just had to "test" them, you know, make sure they turned out. One taste and I was hooked. I finished about a half a cup worth. Okay, more than half a cup. It didn't leave much for lunch the following day so I quickly whipped up another batch....and proceeded to eat the rest of the first batch. When it's a "safe snack" it is difficult to deny or even pace myself. Perhaps you too have snacks that you enjoy like this, in moderation. These are a great after-work snack, salad topper or movie theater sneak-in. Salty goodness in little green beans. <br />
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<b>Roasted Edamame</b><br />
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1 cup edamame (I often am too hasty and skip thawing them, it still works, just a little less crunchy)<br />
1 tbsp oil (if that, I use grapeseed a lot lately)<br />
freshly ground (Hawai'ian? hehe) sea salt and pepper<br />
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Preheat oven to 425 degrees. Toss (preferably thawed) edamame in oil and spread out on a baking sheet. Roast for 20-25 minutes, stirring around every ten minutes or so, until they start to turn golden brown. You will still see some green parts, but trust me they will be delicious. Crack salt and pepper and when cooled, store in an airtight container....if there's any left. fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-64179912919350488062012-11-30T14:12:00.000-08:002012-12-28T14:13:08.299-08:00Poultry Love: A Love Story Between Cranberries and Turkey.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvcYf7E1Mb5K44hWds91dc7PMijKd17nZzI-Z7NMOptnBkumpzNiWIrEY_zfJbXJoq-qh-o9OtqljTWg8XAaYF6CLwB7poG9vXEkx9zbKove63jjUpwpQXMXTOU_1j7X5bvtv0PalLlCG/s1600/photo(11).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlvcYf7E1Mb5K44hWds91dc7PMijKd17nZzI-Z7NMOptnBkumpzNiWIrEY_zfJbXJoq-qh-o9OtqljTWg8XAaYF6CLwB7poG9vXEkx9zbKove63jjUpwpQXMXTOU_1j7X5bvtv0PalLlCG/s400/photo(11).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Okay, I played around with some special effects for this picture, but cranberry chutney without refined sugar and citrus does seem kind of magical, no? </td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Turkey dinner is not turkey dinner without cranberry sauce. The three basic ingredients in most cranberry sauces are cranberries, sugar and orange (juice, maybe even rind/peel): a nightmare for the liver diet I'm on (no citrus or sugar allowed) and bad for an orange allergy (hello, itching!). But what is turkey dinner without cranberry? So when a friend had a bunch of us over for turkey dinner I remembered a <a href="http://www.alaskafromscratch.com/2012/11/04/cranberry-sauce-recipe/" target="_blank">cranberry chutney recipe</a> I happened upon and offered to make it for this dinner. I saw the potential in this chutney and even though I made alterations for my diet, I wasn't disappointed with the result, and I think the other cranberry lovers at the dinner weren't either. <br />
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Here's what I did:<br />
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<b>Cranberry Chutney</b><br />
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cheesecloth<br />
kitchen twine <br />
6 whole cloves<br />
2 cinnamon sticks<br />
4 cups cranberries (as this was after Thanksgiving, fresh cranberries were unavailable so I used frozen)<br />
1 cup coconut sugar (just enough to balance the tartness of the cranberries, not enough to notice a taste difference from white sugar)<br />
1 1/4 cups water<br />
1 tsp salt<br />
2 Granny Smith apples, peeled, cored, and diced<br />
2 firm Bosc or Anjou pears, peeled, cored, and diced<br />
1 small yellow onion, chopped<br />
1 tbsp freshly grated ginger (is it a surprise that I used Hawai'ian ginger?) <br />
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With a piece of cheesecloth and twine I first make a bag and place my cloves and cinnamon sticks in. This way I do not have to dig them all out later (granted there was one stray clove that my friend found, but the majority came out in the little baggie with no problem at all). <br />
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In a large saucepan, combine, the cranberries, coconut sugar, baggie, water and salt. Bring to a boil on medium heat. Cook for about 10 minutes until the cranberries start to pop open.<br />
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Reduce heat and simmer on low, adding apple, pear, onion and ginger. Cook for another 10-15 minutes (although admittedly I may have let it sit a little longer, I do get distracted very easily, but at least nothing boiled over!!). Remove from heat, remove the baggie of cinnamon sticks and cloves, and let cool to room temperature before placing in a jar (or jars, this recipe yields enough to fill a 0.5L and a 1L glass jar). Refrigerate and enjoy the turkey lovin'. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEm3jwSLoVgdtl5pvUe-4xFAbAza5xaUU9IPQD36LK8aCTcRufFDx4DhPYnMDzoO1cAKz3fYpvKWY22-m2M4c85yeTeeJJ_9EnqD3BL0Csmmk00_CttTbdaui4sBYNOq8iqAk9tMUPP_LU/s1600/photo%25289%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEm3jwSLoVgdtl5pvUe-4xFAbAza5xaUU9IPQD36LK8aCTcRufFDx4DhPYnMDzoO1cAKz3fYpvKWY22-m2M4c85yeTeeJJ_9EnqD3BL0Csmmk00_CttTbdaui4sBYNOq8iqAk9tMUPP_LU/s400/photo%25289%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The prep work is quite easy and the reward for your time is unbeatable! Making this again for a family dinner in another week. MMMMMMMMMMMmmmmmmmmmmmmmmmm......</td></tr>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-23892632000392342502012-11-27T19:21:00.000-08:002012-12-28T14:13:24.554-08:00Soup's On!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2cxadFsIYtl-80X1ire65HBTrd7SLpUnEwG-kz0PKUWs1tZb6l3KX3NMvaYcaCnP8gcpqAIZ8SpEj0EHAZrhpn8P12LfHA4BoA0hYqmZCyg5So76A6Hwf6-5M-pm2MnNU-P-re_lBv82/s1600/photo(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2cxadFsIYtl-80X1ire65HBTrd7SLpUnEwG-kz0PKUWs1tZb6l3KX3NMvaYcaCnP8gcpqAIZ8SpEj0EHAZrhpn8P12LfHA4BoA0hYqmZCyg5So76A6Hwf6-5M-pm2MnNU-P-re_lBv82/s400/photo(1).JPG" width="300" /></a></td></tr>
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This post is not exactly about soup. It's about what you need for most soups: stock. It's surprising how many commercially made stocks have potato or tomato in them...so, I make my own! Mine is the vegetable stock recipe in the Williams-Sonoma Slow Cooker cookbook (which is strangely, one of the few recipes in the cookbook <i>not</i> made in a slow cooker). A very similar recipe is found on the Williams-Sonoma website <a href="http://www.williams-sonoma.com/recipe/vegetable-stock.html?cm_src=RECIPESEARCH" target="_blank">here</a>. Basically after prepping all your veg (leeks, yellow onions, carrots, celery, button mushrooms), you throw it in your stockpot and add parsley, thyme and peppercorns. Add 2L of water and boil! Sounds simple, and it is, but I tend to walk away and not realize the pot's contents are boiling until it's all over the cooktop. That's my cooking style: burnt and crusty. So, if you cook like me, you turn down the heat, clean up the cooktop and simmer for about an hour. I let it cool down until I can easily strain the solids out without burning myself because, well, I that's what I tend to do. Depending on whether I use the stock right away or freeze it, I package it appropriately, and VOILA! I have the magical base for plenty of soups and stews in honour of the cooler weather that is now upon us. Stay warm everyone... Well, er, with my bad circulation, eat warm!fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-11742708429758519332012-11-18T23:13:00.002-08:002013-04-12T21:13:38.538-07:00Mexican Night, Allergen-Free Style!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_4dLw23v94wbMt00Xw7HodSSDEpNQBxJstDvFSgPB-V0dPu9Cr-RCro2Ggy-IM-sK2uHLhzc9lJGn2TNf8HXJnR_pJWxgfJSrHlZ7m9V8W-55naoVW6Vz6uSTbnDdkRdsuw0-DTWgucK/s1600/photo+(10).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp_4dLw23v94wbMt00Xw7HodSSDEpNQBxJstDvFSgPB-V0dPu9Cr-RCro2Ggy-IM-sK2uHLhzc9lJGn2TNf8HXJnR_pJWxgfJSrHlZ7m9V8W-55naoVW6Vz6uSTbnDdkRdsuw0-DTWgucK/s400/photo+(10).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mouth...watering...right...now...</td></tr>
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What to do, what to do, when you are allergic to some of your most favourite cuisines? You improvise. A Mexican inspired meal without rice, without corn or flour tortillas, without...TOMATOES??? It seemed impossible, but in my internet search travels I stumbled upon a <a href="http://www.marthastewart.com/859862/black-beans-and-rice" target="_blank">Martha Stewart recipe</a> for Black Beans and Rice. It didn't need a tortilla. Or tomato paste. All it needed was an alternative to rice. Queue: <a href="http://www.bobsredmill.com/hulled-millet.html?&cat=6" target="_blank">hulled millet</a>. With a little bit of <a href="http://www.earthbalancenatural.com/product/whipped-buttery-spread/" target="_blank">"butter"</a> and sea salt (from Hawai'i of course), millet isn't a half bad alternative to potatoes and rice. With a little sliced avocado, and omitting the squirt of lime (it didn't really need it anyways, but if you are able to eat it, by all means, it's more authentic that way!) I had my first Mexican meal in a long time. Take that, allergies!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZQtyMYclv55cbQ0Gh4htLZu8FfAZ0ng_dnQ9nmyhOUwg3aDP7Z_WBnY13RwFiF2OdU7FRP3Ll0jas9IDSiJUXbCMJYs2gUrXeqRBFQNnUx-ZnqgopoeOMjKpWtGb_6O97wlYHkUDupwU/s1600/photo+(11).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZQtyMYclv55cbQ0Gh4htLZu8FfAZ0ng_dnQ9nmyhOUwg3aDP7Z_WBnY13RwFiF2OdU7FRP3Ll0jas9IDSiJUXbCMJYs2gUrXeqRBFQNnUx-ZnqgopoeOMjKpWtGb_6O97wlYHkUDupwU/s640/photo+(11).JPG" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's so tiny! Cooks and absorbs water like rice. And I haven't burned it to the pan yet.</td></tr>
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<br />fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com1tag:blogger.com,1999:blog-3335176903385411049.post-9310024444781607322012-11-04T21:52:00.000-08:002013-04-12T21:16:24.616-07:00Liquid Luxuries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhmhYIj13aG4DutGaGohbth0GuEMauh49UIvMNrmQzSrTGi8lLfgm5lwYuq5TkdgjDN50sXdXvj0iaKbDkHvSkLd8rhKZgWrV2pjiHBxCGyFrzqgVoQszbAvqUtrZ3YNCRIkaPpIg5XXY/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGhmhYIj13aG4DutGaGohbth0GuEMauh49UIvMNrmQzSrTGi8lLfgm5lwYuq5TkdgjDN50sXdXvj0iaKbDkHvSkLd8rhKZgWrV2pjiHBxCGyFrzqgVoQszbAvqUtrZ3YNCRIkaPpIg5XXY/s640/photo+(2).JPG" width="480" /></a></div>
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I have learned over this year that when one cannot buy, make... so I make a lot of things. Smoothies tend to be my favourite luxury. They are sweet and nutritious and I can almost convince myself that it is a good dessert substitution, or an awesome breakfast accompaniment. When 2012 <a href="http://www.wholeliving.com/152870/2012-whole-living-action-plan" target="_blank">Whole Living 28 Day Mind + Body Challenge</a> included <a href="http://www.wholeliving.com/152126/7-detox-smoothies/@center/152870/2012-whole-living-action-plan" target="_blank">blender smoothie recipes</a> for breakfast in week one, I jumped on it and ran with them for the entire year as the occasional treat. Most recently this week I bought the smallest bottle possible of carrot juice, broke out the frozen mango and made the <a href="http://www.wholeliving.com/151710/carrot-mango-smoothie" target="_blank">Carrot-Mango Smoothie</a> from the list of snacks for week 1. Delicious! And...I kind of drink two servings at one time. What? It's all fruit and vegetables! Look me in the eye and tell me you don't do it too. I didn't think so....Happy sipping!<br />
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fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0tag:blogger.com,1999:blog-3335176903385411049.post-87593364922754760432012-11-01T22:52:00.001-07:002013-04-12T21:17:01.805-07:00You'll want more....<div class="separator" style="clear: both; text-align: center;">
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A few months ago I purchased a food dehydrator, trying to offset the cost of all the dried fruit I was purchasing to make my <a href="http://adventureswallergies.blogspot.ca/2012/07/breakfast-bars-my-quick-on-go-solution.html" target="_blank">granola bars</a>. It requires more time and energy on my part to cut the fruit and tend to the fruit or herbs or whatever I am dehydrating. It always turns out amazing though (except for papaya and cantaloupe, which is typically dipped in sugar syrup, and my homeopath would have a heart attack if I did that). I've made dehydrated pineapple, mango, kiwi (I would recommend you skip that, it's is not as good as fresh, not even close), papaya, cantaloupe, watermelon (see kiwi comment), <a href="http://vegetarian.about.com/od/rawfoodsrecipes/r/Raw-Kale-Chips.htm" target="_blank">kale chips</a> (turns out a little chewier than in the oven but doesn't burn which is awesome), and most recently, <a href="http://vegetarian.about.com/od/beverage1/r/rawflaxcrackers.htm" target="_blank">flax crackers</a>. I only used wheat-free tamari soy sauce, but my goodness they turned out well!! My snacking ways almost caused me to inhale the whole batch. Given that these are made with only flax seeds and soy sauce, that is not a wise idea, you could be a little too regular after that! But in small amounts it is healthy and delicious! I haven't tried it with a dip yet but I can imagine it would be delicious with avocado slices....bean dip....mmmmm.... If you have a dehydrator I highly recommend these as a healthy and nutritious, vegan snack. Happy snacking!fair wahinehttp://www.blogger.com/profile/12755260965666969286noreply@blogger.com0