My New Roots

Meatless Mondays with Martha Stewart - Crusted Jerusalem Artichokes with Beluga Lentils, Kale, and Harissa

noreply@blogger.com (Sarah Britton) — Mon, 06 Feb 2012 19:46:00 +0000

Jerusalem artichokes. Quite the mouthful of a name for such a little tuber.
If you're like me and slightly perplexed by this veggie, you'll be happy to know I've found a delicious way to cook them up, combined with beluga lentils, kale and fiery harissa dressing. It's a mid-winter, kick-in-the-pants, party-on-a-plate! What's more, it's a breeze to prepare and loaded with protein, fiber, super-charged minerals, and of course, tastiness.
Get the recipe here.

Peace,
Sarah B

ps - If you live in Denmark, check out my features in the current issues of Mad & Venner Magazine and Copenhagen Food Magazine.

Split Pea Sunshine & Saffron Soup

noreply@blogger.com (Sarah Britton) — Tue, 31 Jan 2012 16:54:00 +0000

Ka-pow! The sun came out. Copenhagen is mighty cold, but it’s bright and beautiful. In fact, I was so inspired by the sun yesterday, that I made this soup to reflect my gratitude for the much-needed luminosity.

But how does one capture the winter sun in a bowl? It has to include a few key elements, all of them bright and warming. Very much like my Butternut Squash Salad that became a quite literal translation of an autumn stroll, this soup began with little, round, golden spheres – sunny split peas. I added more glowing globe goodness with a Hokkaido pumpkin, and took things over the top with a sprinkling of saffron and carrots cut into fun, sun shapes. Smooth, mellow, yellow, and amusing – like the bold, golden brightness poking through the gloom.

Coming from Canada, I am all too familiar with split pea soup – it’s a staple in many households. I can remember those days when my mum was in a pinch to make supper, out came the can of Habitant! That particular style, and the traditional recipe, calls for a ham hock, but after many trials, I have nailed the veggie version. Split Pea Sunshine & Saffron Soup is a very special dish full of surprising flavour that will spread warmth from your heart to your toes.

Split Peas, Pretty Please!

Yes, split peas are a modest bunch, but don’t let their wallflower demeanor fool you – they are small but mighty!

For starters, split peas are provide a lot of fiber, the soluble kind, which means they help lower cholesterol, prevent digestive disorders, and balance blood sugar. Soluble fiber is the kind that forms a gel-like substance in our digestive tract, binding to cholesterol-containing bile, which is then excreted. Soluble fiber also increases stool bulk, making it a fabulous constipation-combatant! Mmmm…who’s hungry? [1]

One of the other benefits of split peas is their high amount of Molybdenum (pronounced “muh-LIB-duh-nem”). Say what? Chances are you haven’t heard much about this element, but it is in fact essential for optimal health and longevity. Although required in very small amounts, Molybdenum supports bone growth and strengthening of the teeth. A low intake is associated with mouth and gum disorders, and may also cause impotence in men. [2] Those who eat a diet high in refined and processed foods are at risk for molybdenum deficiency.

Don’t fret! Cover your molybdenum bases with Split Pea Sunshine & Saffron Soup. Just one cup of split peas provides 196% of your recommended daily intake; so gobble up for heaven’s sake!

Split peas are also high in protein, complex carbohydrates, folic acid, and virtually fat free. Put that in your bowl and eat it!

Split Pea Sunshine & Saffron Soup

Serves 6

Ingredients:

1 cup dried yellow split peas, soaked

a pinch of saffron (approx. 20 threads), soaked

knob of coconut oil or ghee

¼ tsp. cayenne (optional)

¼ tsp. ground cumin

½ tsp. paprika

5 bay leaves

pinch of sea salt

2 large leeks, chopped

4 cloves garlic

1 small Hokkaido (or any winter squash/pumpkin), cubed

4 carrots (set aside two), chopped

6 cups vegetable broth

1 lemon

Directions:
1. Pick over split peas to remove any stones or debris. Place them in a bowl and cover with water. If possible, let soak for up to 8 hours – if not, set them aside until you cook with them.
2. In a very small bowl or cup, place a pinch of saffron (approx. 20 threads) and cover with a couple tablespoons of hot water. Let steep for at least 10 minutes (set aside until you cook with it).
3. In a large stock pot heat the oil and add the spices and bay leaves, stirring frequently for a minute or so (watch carefully so they do not burn). Add leeks, garlic, pumpkin, and carrots. Stir to coat with spice mix. If the pot becomes dry, add a little water. Cook for 5-10 minutes until veggies begin to soften.
4. Drain and rinse split peas, add to the pot. Cover with stock, add saffron-water, bring to a boil, and reduce to simmer.
*5. White the soup is simmering, cut out sun shapes with the carrots (this is totally optional, but fun. It also makes the soup very appealing for kids!). Pick out two very straight carrots. Wedge the entire length of your knife blade into the side of a carrot on a slight angle. Just beside that slice, wedge the knife blade in again at the opposite angle to meet the first cut (creating a very long triangular cut-out). Repeat all around the carrot, then slice thinly across the end of the carrot to make sun shapes. You will be able to get enough for the whole soup out of two carrots. Reserve a few for garnish. See photo for clarification.*
6. Once the peas are cooked through and soft, remove bay leaves. Using an immersion blender, blend on high until smooth (you can also use an upright blender). Thin with water if too thick. Add the juice of ½ lemon. Season to taste.
7. Add sun carrot shapes, simmer until softened (5 minutes). Serve immediately with a drizzle of extra virgin olive oil, a couple carrot suns and a wedge of lemon juice.

I was talking to a friend of mine the other day who mentioned how many of my recipes taste better the day after. As someone with a healthy appetite, and who lives with someone of equal vigor, I don’t always get to test this theory out. BUT! Today’s lunch was leftover soup, and yowza – I’d definitely put this dish into the ‘make ahead’ category. Sometimes flavours and spices need some time to hang out together before they bond. In the case of saffron, it’s especially true.
Consider cooking up this soup a day before eating, or make sure there are leftovers. And to those of you who haven’t seen sun in a while, make a double batch of this and keep it in case of emergency!

Sources: [1] whfoods.com
[2] Balch, Phyllis A. Prescription for Nutritional Healing. New York, NY: Penguin, 2006.

Gluten-free Banana Bread Pancakes

noreply@blogger.com (Sarah Britton) — Tue, 24 Jan 2012 10:07:00 +0000

Oh, it was a lazy weekend. The kind where you sleep for the better half of the morning, and the major event of the day is boiling the kettle to make tea. Read a paragraph of some book, then pass out again. Stare out the window. Consider going for a walk; have a nap instead.

So far, 2012 has been ram-jammed with all sorts of excitement, and I guess I just need to catch my breath. I seldom slow down enough to let two days pass without doing anything of real "consequence", but boy when I do, I become the queen of Sloth Ville. Luckily for you, the lazy sometimes leads to crazy-yum kitchen creations.

The one thing the sloth queen did accomplish this weekend, was making pancakes. And not just any pancakes, but Banana Bread Pancakes. Hilariously, they started off as a desire to make the Coziest Banana Bread (since it was the coziest of weekends), but I was totally too lazy for that. Having to get out a cutting board and knife? Daunting. I let the food processor do the chopping and mixing.

My lethargy led me to making walnut flour, instead of chopping the nuts by hand and leaving them chunky – turns out that was the best idea ever. I have never worked with walnut flour before, but it lends the most delectable nutty taste to the final product, like a walnut whisper wrapped in a warm oat-y hug. And as walnuts are best friends with banana, their complimentary flavours give high-fives all the way from your tongue to your tummy. There’s a lot of love going on in one lazy little pancake.

The bonus is, these babies are gluten-free, which can be a nice change from the typical, wheat-centric breakfasts we all gravitate towards. Yes, they contain oats, but if you purchase gluten-free oats you’ll be guaranteed that you are getting a product that is safe even if you are Celiac.

Gluten-free Gospel

Gluten-free diets have become uber-trendy in the past couple years as celebrities have plugged the lifestyle as a savior for their overall health and wellness. But why would someone go gluten free if they didn’t have to? Good question. Does it seem like cool-kid train has left the station heading towards the Promised Land, while you’re still standing on the platform? It’s okay; I think you’re cool. But here’s the low-down on gluten-free eating in case you want to buy a ticket for later.

What is Gluten?

Gluten is the natural protein found in many grains, such as wheat, rye, barley, and spelt. Despite recent uproar and confusion, gluten is not bad for you. Some people however, have an autoimmune form of gluten intolerance known as Celiac disease and cannot digest it. Celiac disease affects nearly 3 million Americans, and those affected must avoid all foods and food products that even come into contact with gluten-containing grains.

Are oats gluten-free?

Short answer, yes. Oats are inherently gluten-free, but are very often grown with or processed in facilities that also handle wheat and/or other gluten-containing grains. Because oats become contaminated with gluten in this way, they are often not safe for Celiacs. However, some companies have developed dedicated processing facilities for oats only, making them safe for those who cannot tolerate any gluten whatsoever. These companies include: Bob's Red Mill, Cream Hill Estates, GF Harvest, Avena Foods, Legacy Valley (Montana Monster Munchies), and Gifts of Nature.

Click here for a discussion on oats in the gluten-free diet or visit Health Canada's website for an extensive technical review on the safety of oats in the GF diet.

Should you go gluten-free?

Many people who are not affected by Celiac disease are making the switch to a gluten-free diet, claiming that it helps them lose weight, gain energy, improve concentration etc. Of course there can be something to that as we are all very different and react to foods in very different ways - some people find that eliminating gluten, or even just wheat makes them feel dramatically better than they did before. Great! But as we all search in vain for the "miracle diet" that will make us feel amazing, look our best, and allow us to take over the world, we must remember that there isn't one right answer. We have to take time to listen to ourselves, and give our own bodies a real chance to tell us what is best for us. Even if your best friend gives up gluten and feels incredible, it may not necessarily be the right choice for you.

Often the reason many people do shed a few pounds and generally ‘feel better’ eating foods without gluten, is not the avoidance of gluten itself, but the fact that they are making healthier food choices. We all know what happens when we polish off the breadbasket at lunch; we feel sluggish, foggy, tired and often bloated. It’s not a coincidence – what do you think will happen when you down a loaf of white flour?

Conversely, when you choose a gluten-free diet, your horizons are forced to expand just a little, and suddenly quinoa, amaranth, and millet make their way into your dinner. You choose fruits and veggie snacks instead of cookies and crackers. Breakfast becomes smoothies instead of cereal. Variety comes into play, and that is what makes the difference! More freshness! More produce! Less dead, nutrition-less, life-sucking white bread. Just sayin’.

But let me be clear about another thing: wheat is not the enemy! Whole wheat is good for you. So are rye, and barley, and spelt and kamut. These grains contain gluten, yes, and are also full of protein, fiber, phytochemicals, B vitamins, folate, calcium, selenium, iron, and zinc. When prepared properly and eaten in their whole, unprocessed forms, they have many benefits.

The problem is many of us eat wheat three times a day, often in its over-processed forms (boxed cereal, sandwich bread, pasta…), which has been stripped of most of its valuable nutrition. It’s not necessarily the wheat, it’s the way we process and consume it.

If you want to give gluten-free eating a shot, go ahead. Perhaps you do have an insensitivity lurking around, and eliminating gluten will certainly shed some light on it. Or, perhaps you want to cut back on the wheat and introduce new and exciting foods to your diet; experiment with the amazingly diverse seeds, nuts, and grains that are on the market for you to explore. Sometimes imposing a few limitations on oneself forces creativity, which can be a very good thing when it comes to what we eat. PB&J sandwich again? We can do better than that!

Why do I create gluten-free recipes on My New Roots?

For the same reason I try to make as many of the dishes vegan, sugar-free, soy-free etc. - so that everyone can make them. I want to create all-inclusive meals that all people can enjoy, even if they’ve chosen a particular diet or they have some kind of allergy or insensitivity. And I feel it’s important for others to know that eating with ‘restrictions’ is not all that restrictive.

Besides, you have that raw lacto-vegetarian coming over for dinner next week and you need something yummy to serve them, right? I shall deliver.

Gluten-free Banana Bread Pancakes

Serves 2

Dry ingredients:

1/3 cup walnuts

2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)

1 tsp. baking soda

pinch sea salt

Wet ingredients:

1 very ripe banana

1 tsp. vanilla extract

1 tsp. olive oil

2/3 cup nut milk

2 tsp. maple syrup

For garnish:

maple syrup

1 banana, sliced

a handful of walnuts, chopped

extra-dark chocolate, grated (for a special treat!)

Directions:

1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.

2. Add all wet ingredients to the food processor and blend to combine.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).

5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat - they are banana bread pancakes after all.

I really liked these pancakes, and I am not ashamed to admit I ate the whole plate you see in the photo (what? – they’re little!) I will mention however, that these are not your diner-style fluffy white pillow pancakes. They are rich, nutty, and quite moist due to the banana holding everything together. The middle is not going to be a sponge, but almost like a just under-done cookie. Once the syrup goes on, who cares anyway? And, I did discover that these pancakes make really great snacks later on in the day. Once they cool down, they firm up substantially and are kind of nice to eat with your hands (hey, can we please remember how lazy I was? I didn’t want to wash another plate.)

If anyone wants to get lazy next weekend and make up a batch, feel free to experiment and get back to me with results. I love hearing what you do to change up and even improve my recipes!

Sending love from my lazy bones,

Sarah B.

ps - fun stuff in case you've missed it:

The Weekender Magazine - I somehow made it on cover. Nuttiness.

Interview at Hello Giggles.

Yes, I am on Twitter now. You can follow me and stuff.

Parsley Root Fries with Roasted Tomato Ketchup

noreply@blogger.com (Sarah Britton) — Mon, 16 Jan 2012 21:00:00 +0000

Like any kid, I was pretty enamored with McDonalds french fries. For little me and my little hands, they were like golden, salty, magic wands, able to appease even the worst of my temper tantrums and toddler breakdowns.

Because my mom loved me, and wanted me to eat anything that resembled a vegetable, sometimes she cooked fries at home. Even with her best intentions, the freezer-burnt-flavoured undertones coupled with the unmistakable tinge of plastic bag shone through, and the texture was never right – damp and flaccid. Sickatating. There was just no foolin’ me. This was not Mickey D’s.

Years later, I still like a good fry. There’s a chip truck on the road to my cottage in Canada that my dad stops at from time to time and truth be told, I stick my eager fingers into that grease-soaked cardboard container for a few golden crispy bits (the ones at the bottom are the best, am I right?). Yes, I always feel sick after, but it’s a healthy reminder of why I don’t eat like that every day…and sometimes it’s good to be bad, am I right?

This weekend, I just had a fry hankering. I remembered an incident at work last winter when I made a huge portion of parsley root fries to actually serve to customers, but they were so good I 'accidentally' ate them. All of them. Before they made it on to anyone’s plate. Oops. Amazing I still have a job.

But the thing I took from that experience other than being extremely full, was that parsley roots make for some darn fine fries. Who knew?

Woot, Woot, Parsley Root

Everyone knows parsley – it’s the brighten-things-up, light + leafy go-to herb. But did you know that there’s something delicious lurking underneath that bushy bunch of greens? It’s the root, and by golly you can eat that part too.

Although not as common as other root veggies, parsley root is extremely delicious. Its doppelganger is undoubtedly the parsnip and I am often fooled at the market even when they are side by side. If you’re a first-timer with this veggie, make sure to read the label because they seriously look almost identical.

The flavour of parsley root is kind of like an herb-y potato, which is why it makes such a lovely fry indeed. Somewhat less waxy than a potato however and with a higher water content, it will not get completely crispy in the oven, but certainly good and golden crunchy tips.

In terms of the health benefits, parsley root has been used for centuries to ease digestion, detoxify the body, and tonify the lungs and spleen. It is also helpful for those of you who are dieting (or cleansing!) after the holidays, as it has strong diuretic properties. Parsley is beneficial for urinary tract disorders, stones in the kidneys and bladder, nephritis, as well as for the adrenal and thyroid glands.

And again, nature provides us with what we need at just the right time of year: parsley root is an excellent blood-building food that is also warming to combat the winter chills – no coincidence there.

Key nutrients in parsley root include vitamin A, E, C, calcium, iron, potassium, phosphorous, and magnesium.

Pregnant women should be cautious with parsley (most specifically the leaves) as they contain an essential oil, apiole, which can cause uterine contractions.

And what’s with the ketchup you ask? I guess I just couldn’t go and make fries to eat with a store-bought sauce – I am a food snob after all. But seeing as tomatoes are anything but at their peak, I thought roasting them would be the perfect solution to bring out the sweetness with a touch smoky. Of course you can skip this whole sauce business, but if you’ve never made ketchup before, you’ll be surprised at how simple it is. I got fancy with some interesting flavours, like star anise and balsamic vinegar, but you can leave these out if you’re a purist.

It’s best to roast the tomatoes while you prepare the parsley roots. If you cook them all at the same time, there is too much moisture in the oven and the fries will get a little soggy.

Roasted Tomato Ketchup
Makes 2 cups

Ingredients:

10 medium-sized tomatoes – about 2.2 lbs/1 kg

high-heat cooking oil

sea salt

freshly ground pepper

1 large onion, chopped

3 cloves garlic, minced

3 star anise

3 bay leaves

1 tsp. ground coriander

pinch of chili flakes

1/8 cup balsamic vinegar

apple cider vinegar to taste

1. Preheat oven to 375°F / 190°C.

2. Wash and cut tomatoes in half. Place on a lined baking sheet. Lightly drizzle with oil and a pinch of sea salt. Place in oven and roast for 30 minutes or so, until tomatoes are caramelized and fragrant.

3. While the tomatoes are cooking, heat some oil in a large pot and add onions, a pinch of sea salt, black pepper, garlic, chili flakes, star anise, bay leaves, and coriander. Cook until the onions soften slightly, about 5 minutes. When the bottom of the pot gets dry, “deglaze” the pot with balsamic vinegar.

4. Once slightly cool, place tomatoes and cooked onion mix (remove star anise and bay leaves, but save for later) in a food processor and blend on high to puree. Using the back of a wooden spoon or spatula, press puree through a mesh sieve back into the pot. (You can save the fibrous leftovers for Four Corners Lentil Soup or other tomato-based soup)

5. Add back the star anise and bay leaves, bring a boil, reduce to simmer, and cook until thickened (5-10 minutes). Season to taste. If it is not tangy enough, add a few teaspoons of apple cider vinegar.

6. Once the ketchup has slightly cooled, pour into a clean glass container and store in the fridge for a week. Freezes well.

Parsley Root Fries
Serves 2-3

*Note: If you cannot find parsley root, this recipe is delicious with parsnips and celery root (celeriac).*

Ingredients:

3 large parsley roots – about 1.5 lbs / 700 grams

high-heat cooking oil

sea salt

freshly ground black pepper

fresh rosemary (optional)

Directions:

1. Preheat oven to 400°F / 200°C.

2. Peel roots and cut them into french-fry sized sticks. The thinner, the crispier they will be. Toss with some oil, a few pinches of salt, pepper, and fresh rosemary if desired.

3. Roast for 20 minutes, toss, and place back in the oven for another 5-10 minutes until golden on the edges with crispy ends and a tender center. Serve immediately with Roasted Tomato Ketchup.

If you’re still cleansing (way to go!!!), this recipe would be totally appropriate to make, but I would replace the balsamic vinegar in the ketchup with apple cider vinegar.

I hope you’re all sticking to the plan and feeling good. I am still loving the feedback from all of you participating so keep it up! I feel like we’re creating an army of healthy people – it’s awesome.

source: Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Meatless Mondays with Martha Stewart - Root Vegetable Mulligatawny

noreply@blogger.com (Sarah Britton) — Mon, 09 Jan 2012 21:51:00 +0000

It’s week 2! I hope this finds all you detox-ers out there feeling like superheroes because, well, you are. I am totally overwhelmed with the response from the last post to see just how many of you are actually participating in the cleanse right now, and the number who are planning to give it a go in the coming weeks! It truly warms the cockles of my detoxed heart.

Now that we’re introducing lean proteins back into our meals, we will be able to fully indulge in this scrumptious Root Vegetable Mulligatawny. And if you’re a Seinfeld fan, you will be familiar with this dish from the infamous Soup Nazi – it’s admittedly the first time I heard about Mulligatawny. Who says we can’t learn anything valuable from pop culture? That episode successfully infused me with a deep curiosity for this rich, Anglo-Indian soup, and has inspired many a dinner since.

I love this soup because it is versatile (there really isn’t “one” defined recipe for it, so you can customize it to suit your tastes), it is incredibly filling, easy and inexpensive to make. My version uses seasonal root veggies and the traditional red lentils, all bobbing around in a golden coconut broth. It’s like eating a hug – which I figured you all deserve right about now.

Good work on the cleanse, my friends!

Now go make some soup. Recipe here.

Hugs, Sarah B

A New Year, A New You! Sarah B's Whole Living Detox Plan

noreply@blogger.com (Sarah Britton) — Tue, 03 Jan 2012 20:48:00 +0000

Happy New Year everyone! It feels good to be back after a glorious holiday spent with family and friends, and of course lots of food. I really whooped it up over break continuing to experiment with the superb dishes that you submitted to the recipe challenge, and I hope that many of you took advantage of the free cookbook I put together with the best of the best. It really is a wonderful collection of delicious and healthy delights – a great way to start off 2012 in fact!

But if that doesn’t get you all revved up, I think I have something that will...

As many of you know, I am a monthly contributor to Whole Living online, where I write a Meatless Mondays column and recipe. Well, the editors at Whole Living Magazine asked me to head up their January Detox Program and I leapt at the chance, obviously. The 21-day plan has over 50 recipes and plenty of lifestyle tips and advice for completing a successful cleanse. If you have never embarked on such a journey before, this is a great opportunity to try a whole body and mind clean out! The plan is not about deprivation, but centers around a plant-based diet loaded with flavour, colour, and vibrant, seasonal foods.

I was in charge of the first week of the cleanse, which is the most challenging, but I promise delicious (does that food look anything but insanely luxurious? Exactly). Week 1's breakfast, lunch, dinner, and snack recipes include fruits, vegetables, and plant-based fats, nuts, seeds, and oils, and asks you to cut out processed food or beverages, added sugar, dairy, gluten, caffeine, and alcohol. Not an easy task, but good grief will you ever feel like a million bucks.
And if you can commit to the 21-day plan, which I highly recommend, you will undoubtedly feel more energized, sleep better, and likely shed some unwanted weight. What better way to enter this new year than with a new you – possibly your best self ever?

If you live in a country that does not sell Whole Living Magazine, you’re in luck! The entire plan is up online and comprehensively laid out for you to follow week by week. Start today. You can do this. No more excuses!

Let me know in the comments section if you’re committing to the plan, and feel free to give feedback throughout the month – after all, I made the program for you.

Good luck friends.
In love and support, always!
Sarah B.

p.s. - other fun stuff in case you've missed it:
My New Roots at the Huffington Post
Sarah B. on Sous Style

images courtesy of Whole Living

Merry Christmas! Holiday Recipe Collection for you

noreply@blogger.com (Sarah Britton) — Sun, 25 Dec 2011 22:40:00 +0000

Hello dear friends! Merry Christmas!

I was so inspired by the creativity and care you all put into the recipes you submitted to the Holiday Reader Recipe Challenge, that I decided to put together a fine selection for everyone to enjoy. It's your gift to me, back to you.
Please click here to download a PDF and get cookin'.

Thank you again for participating - your recipes were high vibe and totally astounding.

I hope you are all having a healthy and happy holiday.
Peace and love,
Sarah B

Holiday Reader Recipe Challenge Winner: Cranberry Pear Tart

noreply@blogger.com (Sarah Britton) — Tue, 20 Dec 2011 00:02:00 +0000

Hallelujah! We have a winner! Congratulations to Megan B. and her incredible Cranberry & Pear Tart!

I have to say, this was not an easy decision my friends. And of all things to win this challenge, a dessert?! Yes, I too am shocked. Entries upon entries poured in with sweet potatoes, butternut squash, Hokkaido pumpkins, and I was seduced by a tart? But I was. And I am. And so shall you too, because this pastry totally gives it.

I think I will start off by saying a few words about this process, which was kind of like a dream come true. I ask for awesome, and everyone steps up to the plate. But I can’t quite believe the culinary prowess so many of you possess, of which you have never had the decency of sharing? C’mon people. I think the majority of you should consider starting your own food blogs because you’ve clearly been holding out on us all. Not fair.

Anyway, so the teasing went on as the recipes poured in, and I became a very hungry girl indeed. After begrudgingly eliminating the dishes that I wasn’t going to prepare (I wanted to eat everything), I set my focus on a select few that I knew had crazy-delish potential. Therefore, I will take this opportunity to give due shout outs to the following: Solstice Squash, Nut-Crackin’ Apple Salad, Stuffed Pumpkin, Sweet Potato Gnocchi, Kale Pesto, and Quinoa Cabbage Rolls – you know who you are.

And now I know you are all thinking again: Sarah, seriously. A tart? The answer is still a resounding yes.

This dessert is amazing. Let’s forget for a moment that it is vegan, gluten-free and sugar-free, and just focus on the delectable elements that combine to create perfection.

First of all, fresh cranberries – where have you been all my life? I have only ever seen pictures of you on the bottles of fake neon juice, and urinary tract prevention supplements at the health food store. The closest I’ve come to you is craisins, which are a sad, sweetened excuse for a cranberry indeed. Fresh cranberries are oh so tart and vibrant, bursting with bright juices and tangy goodness. You are my new best friend and can't wait to play with you more.

Then we need to talk about the crust, which I was totally skeptical of. After removing the dough from the food processor, it was wet. Like, really wet. And I could not begin to understand how it would cook under all that filling. Somehow this crazy mélange turns from healthy goop into flaky gorgeousness that it not full of lard and sugar. I would highly recommend you tucking this crust recipe alone into your back pocket for the next time you need a pie base – it is officially my new go-to.

The filling is a caramel-like mix of brown rice syrup, coconut oil, and chia seeds. The original recipe called for flax, but I find that flax seeds can sometimes give off that classic, Omega-3 'fishy' flavour that I just don’t dig. I made the switch to chia seeds because they really are tasteless. I soaked them in pear juice instead of water for a little extra sweetness, but you could use apple juice or any other unsweetened juice you like.

On to looks - the tart is undeniably gorgeous. I could not stop photographing it. She worked those angles and made serious love to the camera. Although aesthetics were not a must in this challenge, I have to say that the glistening tops of those bright red berries completely begged me to capture them. And how unhealthy does it look? Very. No one dives into the mysterious bowl of brown mush on the Christmas buffet table. No matter how delicious it may be, we all know the prettiest dish gets eaten first. And this is the prettiest and the healthiest. Consider your meatball-lovin’ uncle fooled.

Whew. Enough talking. Here is the recipe.
Blessings to you, Megan!

Cranberry & Pear Tart

Serves 10

Ingredients:

For the crust:

1 cup rolled oats (gluten-free if possible)

1/2 cup pecans, chopped (I used walnuts)

1/4 cup honey

1/4 cup coconut oil, melted

1 tsp. vanilla (I used 1 vanilla bean, scraped)

1/2 tsp. salt

75 g whole grain flour (I used buckwheat flour)

For the filling:

2 pears, sliced thin

2 cups fresh cranberries

1/2 cup brown rice syrup

2 Tbsp. ground flax (I used whole chia seeds)

6 Tbsp. water or pear juice

1/4 cup coconut oil, melted

1 tsp. vanilla (I used 1 vanilla bean, scraped)

1/2 tsp. cinnamon

1/4 tsp. cardamom

zest of 1 organic lemon

Directions:

1. Preheat oven to 350°F.

2. Combine all of the crust ingredients in a food processor and pulse to mix. Grease a 9” tart pan with a little coconut oil and press crust evenly along the bottom of the pan. Place pear slices in a layer on top of the crust.

3. For the filling, combine the flax or chia with the water or juice and set aside until a gel forms. Mix the cranberries with remaining ingredients and stir until well combined. Add the gel and fold to mix. Pour filling on top of crust and pear layer and spread evenly. Bake for 35-40 minutes. Allow tart cool completely before removing from tart pan (approx.1 hour, or place in the fridge).

4. Slice and serve with an optional dollop of cashew cream, sheep’s milk yogurt (pictured), crème fraîche, or ice cream.

Afterthought: a drizzle of melted, dark chocolate. Ugh.

Overall, I’d say this challenge was a great success. A challenge – yes. I really had a hard time deciding between which unbelievably delicious dish to choose.

As a thank you to everyone who participated, and even those that did not, please check out My New Roots on December 25th for a very special Christmas gift from Sarah B. to all of you! I want to spread some love, but that is all I will say for now. You’ll have to return to see what I’ve hidden for you under the imaginary tree.

Until then everyone, have a spectacular and delicious holiday. And please make Megan’s tart. And visit her blog: meggsalad.com

Love and cranberries, Sarah B.

Roasted Sesame Winter Slaw

noreply@blogger.com (Sarah Britton) — Thu, 15 Dec 2011 18:30:00 +0000

So we’re in the thick of it. Holiday parties, work celebrations, family gatherings and whole lotta food! Everywhere. You can’t swing your party dress without hitting a tray of canapés. In between social events I can hear you complaining about your extraordinary eggnog intake and uncontrollable cookie consumption, sprawled out on the sofa like an overfed cat. So how about something a little lighter, no? I felt it was time to bring a little sanity – however, delicious sanity – to the table today.

Roasted Sesame Winter Slaw does seasonal and healthy all at the same time. By using a variety of cabbages, kale, and carrots, you can take advantage of locally grown foods, as most of you will be in the zone for all of these veggies.
This slaw is pretty different from your mayo-drenched picnic classics. Instead, a creamy (yet protein and calcium rich) tahini sauce dresses things up. And with a hint of orange, the kids will totally fall in love with this salad too.
The other boss element of this salad is of course, the roasted sesame. Always warming, nutty and familiar, sesame somehow turns any ho-hum dish into “oh, what did you do to this?” Such a cheap trick, but it works every time.

Savage Cabbage
Now that I live in a country that somewhat follows seasonal food patterns, I realize how little cabbage we eat in North America – it quickly gets pushed to the back of the produce heap, ‘cause let’s face it: cabbage is not sexy. Cabbage is what your grandmother eats because she doesn’t know any better, right? Wrong! Your grandmother eats cabbage because she does know better. Let’s look at the reasons cabbage is savage, because it's fun.

#1 – bang for your buck. Cabbage is crazy cheap for the amount of food you get. You’ll see when you make this salad for instance, that 2 cups of shredded cabbage is hardly a dent off the head. This means you get to eat cabbage for a week (or perhaps share some with your grandma).
#2 – cabbage helps to prevent cancer. This cruciferous veggie contains a whole host of nutrients to battle tumors. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food - antioxidant richness, anti-inflammatory richness, and richness in glucosinolates. [1]
#3 – cabbage battles colds and flu’s. Because cabbage stimulates the immune system, has the ability to kill bacteria and viruses, and has a high vitamin C content, this is one vegetable that should be a guest at your table more often this winter! [2]

Roasted Sesame Winter Slaw
Makes a lot
Ingredients:
2 cups each shredded Savoy cabbage, purple cabbage, kale
2 cups shredded carrots
2 scallions
1 cup chopped flat leaf parsley
½ cup chopped mint (optional)
½ cup sesame seeds

Tahini Cream Dressing with Orange
Dressing:
Makes 1 cup
2 Tbsp. olive oil
3 Tbsp. lemon juice
1 Tbsp. liquid honey (or agave, maple syrup)
1/3 cup tahini
½ cup water
a couple pinches of salt (depending on whether or not your tahini is already salted – season to taste)
zest of 1 organic orange (optional)

Directions:
1. Wash and shred the cabbage and kale as finely as possible (you can use a food processor attachment for this if you like). Place in a large bowl.
2. Shred the carrots either with a food processor or on a box grater. Add to the cabbage.
3. Finely slice the scallions into rings. Wash and chop the parsley. Add to the bowl.
4. Whisk dressing ingredients together. Add water to thin to desired consistency.
5. Roast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately. Pour over salad ingredients.
6. Toss everything in the bowl together and serve. Pour dressing on only after the salad has been plated – this way you get some bites with lots of dressing and some without for the best balance. Garnish with extra parsley and sesame seeds.
Salad (without dressing) will keep in the fridge for at least 2 days.

I’ve received a few emails from readers asking for my best advice, or tips on maintaining a healthy weight over during the holiday season. If you are someone who finds themselves experiencing mind-altering diet obsessiveness these days, all I can say is this: relax. Try to let go of the calorie counting, or the number latkes you gobbled. Enjoy this time of year and the company you surround yourself. Be in the moment. Taste every bite. Don’t lose the joy of eating and the beauty of food, because now is the time to really soak it all in, with all the people you love.

I hope everyone is enjoying a very happy and healthy holiday season so far. Best wishes to all! And many thanks for the amazing recipes you've sent in too. I am going to have one delicious weekend :)

Love always, Sarah B

Sources: [1] whfoods.com

[2] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Kinfolk Magazine

noreply@blogger.com (Sarah Britton) — Mon, 12 Dec 2011 16:09:00 +0000

I have been keeping such a juicy secret that I finally get to reveal! Kinfolk magazine’s latest issue is out, and there’s a little bit of Sarah B. inside.

For those of you who are unfamiliar with Kinfolk, it is a truly unique publication, dedicated to the beautiful subtleties of life, mainly around a table. Their subtitle, a guide for small gatherings, speaks to both the pleasure and importance of sharing food and strengthening family and community through the ways in which we choose to eat. With stunning photography and sensitive words, the winter volume unfolds to inspire even the most hesitant cook to make friends again with their stove. Clearly, this is my brain in print form.

When I was approached to contribute, it was with great honor that I accepted, and wrote an article entitled “Why I Cook”. It was a wonderful experience for me in fact, to deliver something other than a recipe. Instead I share my feelings and reflections upon what it is I do every day in the kitchen, both at work and at home.

I do encourage you all to indulge yourselves, or a loved one, in this gorgeous gift. You will undoubtedly fall in love with the simple, uncomplicated ways in which each contributor shares their approach to the art of entertaining.

Thank you, Kinfolk. It has been a pleasure.
xo, Sarah B.

Kinfolk is available in both print and as an application for the iPad.

Simple Gourmet Granola + MNR Healthy Holiday Gift Guide

noreply@blogger.com (Sarah Britton) — Tue, 06 Dec 2011 21:56:00 +0000

It has taken me years to convince my family and friends that I actually get more exited about a luxurious bottle of olive oil than a cashmere sweater. Clothes, shoes, jewelry? Um, can I eat those? No. All I really care about at Christmas are the edibles, and I unapologetically accept all the ridiculously expensive items that I would never buy myself. Oh…you want to give me a kilo of raw wildflower honey? Thanks. Heirloom chia seeds? Organic truffles? My Christmas stocking is now usually full of the most exclusive, decadent food products that keep me motivated to experiment and stay healthy in the kitchen, all year round.

But it’s not all selfish, of course not! My true pleasure during the holidays is giving incredible gifts. I love hearing my friends squeal with delight when they feel the weight of a glass jar, all wrapped in brown craft paper, anticipating the implausible deliciousness inside. I really do make a point of creating all my own gifts, more often than not in my kitchen. I’m not just passing on something delicious, but also planting a little seed of healthy inspiration – that is the best gift that lasts far beyond December.

Although I have posted a granola recipe before (in fact, one that was specific to the holidays, here), this is usually the one I make huge batches of for Christmas and pass it along to just about anyone hosting a party, my boss, in-laws, the postman. It doesn't look like anything fancy, but trust me, kooky-delicious. Addicting, in fact. You’ve been warned.

The other reason I bake this granola so often is because it’s very customizable. Switch up the basic ingredients or even add to them to make an endless variety of designer cereal. I’ve included some of my favorite combinations.

If you’ve never made homemade granola before, give this foolproof recipe a shot. You will be blown away at how simple it is and how much more delicious it tastes compared to the store bought brands.
So will your friends. And the in laws. And the postman.

Simple Gourmet Granola

Ingredients:

4 cups rolled oats (not instant)

1 cup raw almonds, chopped

1.5 cups flaked coconut

1/4 tsp. finely ground sea salt (1/2 tsp. coarse, pummeled)

1/3 cup liquid honey (or maple syrup, agave)

4 Tbsp. coconut (or sunflower oil, ghee, or butter)

Directions:

1. Preheat over to 350°F.

2. In a small saucepan over low-medium heat, whisk oil and honey together.

3. In a large bowl combine oats, almonds, coconut, and sea salt.

4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 25-30 minutes).

Optional Additions

Flavours:

vanilla bean

cinnamon

cardamom

orange zest

lemon zest

cocoa powder

Nuts & Seeds:
pecans
cashews
brazil nuts
walnuts
hazelnuts
macadamia nuts
pistachios
pumpkin seeds
sesame seeds
sunflower seeds
poppy seeds

Dried Fruit (add after baking):

dates

figs

cranberries

raisins

cherries

goji berries

mulberries

apricots (unsulphured)

Superfoods (add after baking):

bee pollen

cacao nibs

hemp seeds

flax seeds

chia seeds

Sarah B's Favorite Combinations

Pecan + Date

Cardamom + Pistachio + Mulberry

Walnut + Fig

Vanilla + Cashew + Cacao Nibs

Pumpkin seed + Cranberry

Hazelnut + Apricot

Goji + Hemp

~ My New Roots Healthy Holiday Gift Guide ~

Here are just a few of my favorite things to give and receive during the holidays. Inspire someone you love and give the gift of healthy inspiration (or cut and paste the lot to your own wish list). I even rounded up the best edible presents from My New Roots, perfect to prepare ahead of time and grab last minute – one can never have too many hostess gifts!

My New Roots Edible Gifts

Holiday Granola or Simple Gourmet Granola

Orange Cranberry Hazelnut Cantuccini

Zata’ar Spice Blend

Chai Tea Spice Blend

Detox Tea Blend

Keep in the fridge until giving:

Chocolate Fudge

Hazelnut Butter

Raw Salted Caramel Apple Dip

Fig Lavender Walnut Jam

Chlorella Cream

Green Giant Cilantro Pesto

Energy Orbs

Luxury Edibles

Need a gift for the healthy gourmet foodie in your life? Needing ideas on what to wish for yourself this year? Look no further than this indulgent pantry list!

saffron

vanilla beans

raw cacao

spirulina

chlorella

smoked sea salt

wild rice

dried shiitake mushrooms

raw nut or seed butters (cashew, almond, hemp, pumpkin)

macadamia nuts

raw organic honey

pomegranate molasses

high quality balsamic vinegar

truffle oil

hemp seed oil

high-quality olive oil

organic Medjool dates

goji berries

acai powder

matcha green tea

Kitchen Equipment

Here is a very short list of things I use in my kitchen almost daily. Some are major investments, while others you can find inexpensively. In my opinion, a healthy kitchen functions best with the following items:

Vita-mix blender

food processor

ceramic knife

mortar and pestle

microplane zester / grater

wooden spoons

wooden cutting boards

nut milk bags

glass food containers

glass tea accessories

Best Healthy Cookbooks

1. Earthly and Divine : Whole Recipes for a Healthy World

Eva Cabaca
2. Enlightened Eating: Nourishment for Body and Soul
Caroline Dupont
3. Nourishing Traditions
Sally Falon
4. Supernatural Cooking
Heidi Swanson
5. Vegetarian Cooking for Everyone
Deborah Madison
6. The Savory Way
Deborah Madison
7. How to Cook Everything Vegetarian
Mark Bittman
8. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Sandor Ellix Katz
9. Preserving Food without Freezing or Canning
The Gardeners and Farmers of Terra Viviante
10. The Sacred Kitchen : Higher Consciousness Cooking for Health and Wholeness
Robin Robertson and Jon Robertson

Lastly, I want to send out a huge thank you for all the recipes that you’ve been submitting! I am blown away with the creativity and enthusiasm you have for healthy holiday foods, and as a result I have a very tough job ahead of me. Wanna come for dinner?

Holiday Reader Recipe Challenge

noreply@blogger.com (Sarah Britton) — Thu, 01 Dec 2011 15:21:00 +0000

Hello December! It’s that time again…the holidays.

This year I thought I would shake things up a bit and turn the spotlight on you, dear readers.

I want to know what your favorite recipes are. What ingredients inspire you? How do you prepare foods to enhance their flavour, texture and nutrition? What are you actually cooking up this winter?

So here’s the challenge: I want you to send me your favorite healthy seasonal or holiday recipe. The winning one will be made (maybe tweaked a little, if necessary), styled, photographed and posted by yours truly. If you’re a food blogger I will absolutely post your link and you may use my images on your site. If you don’t have a blog, you will at least have bragging rights among your friends.

No, I am not going to make the hundreds of recipes that will surely pile up. I am going to pick around five that intrigue me enough and go from there. How will your recipe make the cut? Well, here’s what I’m looking for: seasonal ingredients, interesting flavour combinations and profiles, mixed textures, and beautiful colours (remember I am photographing this). And it goes without saying that the dish has to be healthy and made with whole foods. Please no margarine, powdered sugar, or food colouring. Thanks.

Bonus points, and the likelihood of me actually making the dish go to those recipes that are sugar-free, gluten-free, and vegan (ghee is acceptable).

To enter, please send your recipe(s) and a snapshot or two (nothing fancy, don’t obsess) to sayhello@mynewroots.org, with the subject line Holiday Reader Recipe Challenge. All submissions are due by December 14th, as the winner will be announced and published here on My New Roots December 20th.

Best of luck to you all! I can’t wait to see what’s on your table…and what is soon to be on mine.

With winter love,

Sarah B.

Meatless Mondays with Martha Stewart - Vegan Chanterelle Cream Soup

noreply@blogger.com (Sarah Britton) — Mon, 28 Nov 2011 10:05:00 +0000

This is my first official soup of the season - a most luxurious cream of chanterelle without the cream. How is this possible? You'll have to check out the recipe to discover my sneaky little secret.

If your palette needs pleasing and your belly needs warming, this is the dish for you. Perfect after a weekend of Thanksgiving indulgences!

Happy days,
Sarah B

Guest Post: Eat Yourself Fertile!

noreply@blogger.com (Sarah Britton) — Fri, 25 Nov 2011 16:48:00 +0000

For those of you that have never been to Copenhagen, I will tell you right now that it is the city of babies. Babies absolutely everywhere. Prams, buggies, strollers, snugglies – you can’t go for a walk around the block without running into a least one cool mom and her perfect little progeny.
Then my friends caught the bug. My friends? Is it really that time already? Aren’t we still 18? I guess not. I guess it’s time I actually start thinking about the not-so-distant possibility of starting a family (mom, dad - STOP freaking out. I am not trying to tell you anything…). This is a very exciting prospect of course, but there are so many questions swirling around in my head about where to begin.

A while back a very cool lady named Natalie wrote to me. Natalie is a doctor of Traditional Chinese Medicine and a natural fertility specialist living in Australia. As we got to emailing back and forth I realized that this connection could not have been made at a better time. I enlisted her help to write a post for all those ladies out there who have baby-on-the-brain, and perhaps are looking for a little advice on how to prepare the body for just such an undertaking. Natalie believes that the diet is the best place to begin, naturally.

Eat yourself fertile – my top five fertile foods
Enhancing fertility can be confusing – there are so many different do’s and don’ts to deal with, you would be forgiven for popping it in the all “too hard” basket. I believe it is important to begin with the basics and to pare things down – so I am sharing with you my top five fertile foods. These are not just a great boost to your health but also to reproductive function – after all, food is the best medicine!

The recipe for good health and healthy fertility is really simple. It is simplicity. It is about keeping it basic. Basic works.

Avocado
Fats are high on the list for fertile eating. Be aware here, we are talking good fats found from plants and fish (and eggs), certainly not the variety you find in refined and fried foods are your local donut stand. Never be afraid of good fats in your diet. There are many essential properties found in foods such as avocado, olive oil and nuts. Remember – low fat is out – it’s nutritionally ‘empty’. This means all that “low fat” achieves is you wanting something ‘more’ to fill the gap because it is filled with sugar to make up for the fat taken out. Avocados are brilliant sources of good fats. Today's research shows that when a woman eats one avocado a week, it balances hormones, sheds unwanted birth weight, and prevents cervical cancers. And how profound is this fact? It takes exactly nine months to grow an avocado from blossom to ripened fruit – not just a pretty fruit, but a lovely symbol of fertility and gestation.
For a My New Roots recipe using avocados, click here.

Eggs
Protein is a key element when it comes to pumping up fertility. For this reason, I’m a huge fan of the egg. They are the complete fertile food; high in omega 3’s, folic acid, B vitamins, iron, calcium, potassium – the list goes on. Like many foods, quality is super important and free range organic is my first choice where possible. Need a vegan option? Pack in the protein from every source possible – nuts, grains (such as millet), and legumes are all great sources and contain some protein. For boosting fertility, the protein game is all about adding up the numbers. 90gms of protein per day is recommended for optimal fertility.
For a My New Roots recipe using eggs, click here.

Figs
Figs are also full of fertile goodness. They are full of seeds and hang in twos when they grow – just like… you guessed it, testicles. Figs increase the mobility of male sperm and increase the numbers too. This means this magic; luscious fruit helps to overcome male sterility. Figs are historically known as an aphrodisiac too – and feeling like lovin’ does just as much for fertility levels as all the eating well in the world!
For a My New Roots recipe using figs, click here.

Olives
We’ve already beaten the drum of how great fats are for fertility – and olives provide this and then some. They are a great remedy for inflammation, are high in anti-oxidants and help prevent cancer. They truly are wonderful. How is this good for fertility? Cells are changed by stress – and so adding olives to your plate is useful to assist in maintaining a healthy reproductive environment and nourishing the reproductive organs. You’re body is super clever – stress will absolutely lower fertility, and so adding foods to help our body work well and cope better with stress is essential in our busy lives. When we fail to do this, the body simply shuts down and becomes infertile.
For a My New Roots recipe using olives, click here.

Water
Good quality filtered water is a must. By increasing fluid intake, you are not only flushing toxins through your body everyday, but by keeping your body well hydrated, you are also helping to create more cervical mucus essential for fertilization. Without fertile mucus, the sperm will not be nourished and fed, nor will they reach the egg. This is equally important when it comes for men creating great seminal fluid.

A balanced and wholesome diet is essential for great health. This includes a great range of colourful fruit and veggies, whole-grains, legumes and protein. There are specific qualities that certain veggies contain, that can help to treat menstrual irregularities and hormone imbalances. By increasing your intake and variety of fresh produce, you will do your health and fertility big favors. By being aware of what you’re nourishing your body with, you are setting yourself up for a happy and healthy pregnancy.

* * * * * *

The one thing that surprised me in Natalie’s article was the high amount of protein that she suggested was optimal for increasing fertility. 90 grams?! I get about half that a day, which is right on the money for a woman of my weight. I can’t imagine doubling that amount every day – I’d have to eat…double the food? Never one to shy away from another bowl of lentil soup, Natalie says that if you break it down into meals and snacks, it’s really do-able. Aim for 20 grams of protein at each meal, and 10 grams for snacks.
What does that look like? Well, a cup of cooked lentils runs about 18 grams, plus a cup of cooked quinoa is 8 – right there is 26 grams in one meal. Not bad! Throw in a hemp protein smoothie for breakfast, a handful of almonds for a snack, some broccoli and spinach salad…it adds up pretty quickly. I suppose the hard part is being aware and making that much more of an effort.
Natalie says if you can’t get up to 90 grams a day, “even if you are getting 1/2 - 3/4 this amount you are looking after all things fertile. Some patients find this great and others hate it. I get that. So you need to work within what your body is also telling you is acceptable.”

If any of you have other questions for Natalie regarding her guidelines, ask in the comment section and she will answer them there.

Thank you Natalie for the wonderful advice!

Doctor of Chinese Medicine and Acupuncturist, Natalie Kringoudis is a Natural Fertility Specialist. Her website 'Fertile Body Heart and Soul' (www.melbournenaturalfertility.com.au) provides interesting, enjoyable and honest information on fertility and natural medicine . Although based in Melbourne, Australia, Natalie is committed to ensuring that information about health and fertility care is accessible to couples world wide.
Natalie is the owner of The Pagoda Tree (www.thepagodatree.com.au) - Melbourne's home of Women's Health, Traditional Chinese Medicine and Alternative Therapies. She provides care with a positive, carling attitude and wholesome approach. Natalie supports couples through their fertility challenges, including natural fertility as well as assisted conception and IVF. She is currently pregnant with her second child, and understand the importance of an integrated approach to health. She advocates food as a wonderful therapeutic tool. Natalie is a lover of natural health and living.

Black Bean Chocolate Chili Cherry Cookies

noreply@blogger.com (Sarah Britton) — Fri, 18 Nov 2011 10:56:00 +0000

So I’ve seen all the black bean brownies making their merry way around the food blogs, but I still haven’t come across a recipe that, despite the use of legumes, is all that virtuous. Yeah, throw some veggies into a batter of processed sugar and white flour! Hows about I deep-fry an apple? Or bacon-wrap some alfalfa sprouts? Um, no. This is precisely why I have not boarded that train.

If you’ve been around the My New Roots block, you’ll see I am a fan of baking with beans, as seen here and here. But never have I trumped myself to such an extent. I mean, these cookies take the cake, for sure.

Chocolate Chili Cherry Cookies are moist, rich, fudgy and filling, with just a tickle of spice that is oh-so unexpected and palette-warming-ly welcomed.

I added dried cherries to one batch because I had some on hand. This was also incredible. Optional, yet incredible. If you’re a purist, I’d stick with the giant, dark chunks of bitter chocolate heaven. Those who like sweet-sour burst will dig the fruit addition. Walnuts would also be amazing.

Basically, add whatever the heck you have in that pantry and you can’t lose. Maybe even deep-fried apple.

Black beans – a superfood? Really?

Although they may appear humble, black beans are holding a major secret – they are loaded with a rare combination of both protein and fiber. Unheard of!

Did you know that a one-cup serving of black beans contains 14 grams of protein – the same amount as a 2 oz. serving of a meat like chicken or a fish like salmon? And the 15 grams of fiber from that same one-cup serving is the equivalent of eating 3 cups of broccoli, 4 cups of Brussels sprouts, or 15 plums?

You won't find this magical protein-fiber combination in fruit, vegetables, grains, meats, dairy products, nuts and seeds, or seafood. Not even close. And this explains why black beans are so incredibly good for your digestive tract, the blood sugar regulatory system and the cardiovascular system.

And if that weren’t enough, the skin of black beans contains a high amount of phytonutrients, called anthocyanins. To refresh your memory, anthocyanins are responsible for the deep reds, blues, purples, and magenta colours also found in blueberries, grapes and açaí, all of which we know to be powerful antioxidant-rich foods. These compounds decrease the risk of heart disease and cancer. They may also aid in the prevention of macular degeneration by protecting the eyes from free radical damage, increasing circulation and stabilizing collagen structures (which hold tissues together).

Talk about your underestimated legume! Protein, fiber, and powerful antioxidants – all wrapped up into a tasty little nugget for you to make dessert with. I mean, does it get any better? I think not.

You seriously will not believe how tasty these are. I am still in shock. Every time I take a bite I run around my kitchen in tiny circles, like a short-circuiting robot on flavour overdrive. It is a sight.

The fact that there are black beans in these cookies will completely fade from memory upon the first bite, which literally melts in your mouth. Children will be fooled, friends and relatives baffled. The bottom line is, they taste incredible in their own right. Then you mention they are made with beans and you become a healthy-cookie magician.

And did I mention how easy they are to make?! You just put everything in the food processor – not even a bowl to clean.

This recipe only makes about nine large cookies, which judging by their unbelievable richness should be plenty to satisfy your cocoa cravings for a couple days. However, if you’ve got a crowd on your hands, double up the ingredients for a bigger batch. Or be foolish, eat the whole first round in a sitting (Sarah B….) and be forced to make more first thing the next morning because you were too gluttonous to even photograph them. Ahem.

Moving on.

Black Bean Chocolate Chili Cherry Cookies

Makes nine 3” cookies

Ingredients:

1 ½ cups black beans, very soft (or one 15 oz. can)

2 Tbsp. coconut oil (or ghee)

1/3 cup organic cocoa powder

1/4 tsp. coarse sea salt, plus more for sprinkling

1/4 tsp. cayenne pepper

1/3 cup maple syrup (or honey, agave)

2 Tbsp. chia seeds (or use 2 Tbsp. ground flax seeds OR 2 eggs)

1 tsp. vanilla extract

1/3 cup chopped dark chocolate (80% or higher)

1/4 cup chopped dried cherries (optional, or use dried cranberries)

Directions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. If using eggs, skip this step.

3. Place drained and well-rinsed beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture (or eggs) and pulse to incorporate. The batter will be quite liquid-y, but still hold together. Remove blade from the food processor and add chopped chocolate and cherries. Fold to incorporate.

4. Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt (important!). Bake for 15 minutes until the edges are browning. Cool and eat. Store in the fridge.

Update: The armless wonder-husband is doing much better. These cookies definitely boosted morale around the house. Dare I even say motivated him to awkwardly lift a hand to his mouth?

Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates

noreply@blogger.com (Sarah Britton) — Wed, 09 Nov 2011 18:42:00 +0000

First of all, I need to send out a huge thank you to everyone for your support these past couple weeks. Your emails and messages have meant so much and really kept me up. Yes, it has been an ‘interesting’ time in our lives, but we’re getting used to a new routine and doing things a bit differently…slower. I can imagine that this is very much the shock new mothers experience when suddenly they have a completely dependent person on their hands (good practice, Mikkel says). However, he is getting better and spirits are high. We are both looking forward to the day when he can feed himself and tie his shoes! See? It is like having a baby, albeit a very big one.

So I’ve been coping by going for walks. Long walks. As the man can now move his fingers and send text messages, I’ve been able to leave the house for periods of time and he calls me back if he needs something. This is progress.
My walks are glorious, and I have been experiencing autumn on an entirely new level this year, since I am normally racing past it on my bicycle. We had a couple weeks straight of bright, low, blinding sun, which has now been replaced with storybook fog. Thick, soupy mist clinging to every golden leaf and moody canal reflection, turning the world into a giant watercolour painting. Guh. Stunning.
I’ve been so moved by the riot of tones and textures on the forest floor and cobblestone streets, I made a dish to echo them all. Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates, with a Maple Mustard Dressing is indeed autumn on a plate.

This dish combines some serious fall power-players when it comes to nutrition, and not coincidentally, are excellent choices for preparing the body as we head into a long winter. Another good reason for eating seasonally.

Butternut Squash – one of the best plant food sources of beta-carotene, a powerful antioxidant, which is converted to vitamin A in the body. This helps preserve normal eyesight and may help to minimize the risk of cataracts. Butternut squash can help ward off those pesky cold-weather infections, but can also protect against cancer, stroke, and heart disease. [1]

Kale – the richest source of carotenoids in the leafy-green vegetable family, making it a top cancer-fighter. Kale helps to regulate estrogen, protects against heart disease, and regulates blood pressure. The calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk)! This makes it an excellent choice for both prevention and treatment of osteoporosis, arthritis and bone loss. [1]

Pomegranate – Unless you’ve been living under a rock, you will have heard time and time again how antioxidant-rich this fruit is. But you may not know that the jewel-like seeds also contain iron, calcium, vitamin C, magnesium, and a good dose of fiber. [1]

There is something to be said for living in a city that truly embraces eating seasonally. You just can’t get asparagus here in February. No peaches in May. Kale comes and goes in a matter of weeks in Copenhagen, so I am eating it up like a greens-starved maniac. And that goes for the rest of the ingredients: butternut squash and pomegranate are around from now until the New Year and then we bid farewell until next time. But what I discover every year that keeps me intrigued, are all the combinations of those seasonal foods that seem to mingle so effortlessly.

This dish was a great example of that. Even though I was really trying to emulate that fall colours from a more artistic standpoint (‘cause I’m a big food dork), the flavours really complimented one another too. In therapy, I believe they call this the “ah-ha” moment. It’s why tomatoes and basil are best buds, or pumpkin and sage – the seasons blatantly present us with what tastes best together. All we need to do is open our eyes, get in the kitchen and experiment. No fear! I honestly was a bit worried about this mash-up, but happily, it’s delicious. Of course it is. Nature knows best.

Poppy Seed-Crusted Butternut Squash with Kale and Pomegranates
Serves 4
Ingredients:
1 medium butternut squash
4 cloves garlic
1 Tbsp. melted ghee or coconut oil
3 Tbsp. poppy seeds
couple pinches of sea salt

2 cups packed shredded kale
1 shallot
juice of ½ lemon
zest of 1 lemon
pinch of sea salt

Maple Mustard Dressing
2 Tbsp. olive oil
1 tsp. apple cider vinegar
pinch sea salt
1 tsp. pure Maple syrup
1 tsp. Dijon mustard

Directions:
1. Preheat oven to 400°F. Peel the squash, cut it in half lengthwise and scoop out the seeds. Cut into cubes. Toss with oil, minced garlic, poppy seeds, and sprinkle with sea salt. Place on a parchment-lined baking sheet. Roast until fork-tender, not mushy (approx. 30-40 minutes)
2. While the squash is roasting, shred the kale by slicing it in very thin strips. Add the juice of ½ lemon, a pinch of sea salt and massage into kale to wilt. Set aside.
3. Make dressing by whisking all ingredients together. Pour over kale, toss to coat.
4. Remove the pomegranate seeds. Fill a bowl with water, cut the fruit in half, then roughly pry out the seeds with your fingers and let them fall into the water. The seeds with white pith will float to the top – remove the pith as much as possible leaving the seeds, which will then sink.
5. When the butternut squash has finished roasting, remove from oven and let cool for 5 to 10 minutes. Add to kale and mix. Toss with sliced shallot, pomegranate seeds, and garnish with lemon zest. Season to taste. Serve.

So life is a bit slower these days, and I’m actually grateful for that. This experience has forced me to be quieter, gentler, and more observant, leading me to look at being with a fresh perspective. If none of this had happened perhaps I would have biked right past the beauty of autumn, missing the confetti leaves scattered at the foot of the church, the shocking green of damp grass, the semi-bare branch of the tree, shivering just so. The walks are good. And when I come home to feed my husband? Well, that is even better.

Sources: [1] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Heart Beet Rawvioli with Pesto Oil

noreply@blogger.com (Sarah Britton) — Wed, 26 Oct 2011 11:24:00 +0000

I don’t often get personal here on the blog, at least when it comes to talking about my private life, but something has happened that I simply can’t avoid mentioning.

My wonderful, thrill-seeking husband had a bad hang gliding accident and broke not one, but both of his arms. Walking into the hospital a week and a half ago and seeing him in casts from wrists to shoulders was a bit of a shock, and then learning of the extremely lengthy rehabilitation process that I will be such a huge part of, was intimidating. The man is literally a baby again. He can’t feed himself or drink on his own, he can’t put on his clothes or tie his shoes, he can’t pick up the phone, write an email, take a shower, or brush his teeth.

Between shifts at the restaurant, I’ve been living at the hospital, feeding, bathing, and dressing him. Despite the emotionally trying week it’s been for him, and myself, we’re just so grateful that he is okay. Nothing is permanent. He will be back to his old motorcycle racing, hang gliding self in a few months’ time (I’m trying to convince him to at least stay out of the air for a while, anyway). We are laughing through the challenges and experiencing our partnership expanding into new territory – nothing like a good sponge bath to bring you closer to your loved one! I am overwhelmed with tenderness and devotion to this man, which is why this week I was compelled to create something just for him. Call it an early valentine, a declaration of love, a just-because-you-mean-the-world-to-me edible gift. My heart beats with so much passion for him, so of course, Heart Beet Rawvioli it is.

Raw beetroot ravioli is not my original idea, and I’m sure many of you have seen it done before. But it’s been on my to-make and to-eat list for months now and I felt that this was my window of opportunity. Lucky you, now it's yours too.

Beet it!
Beetroots have been used for medicinal purposes since ancient times. They have a cleansing effect on the liver and can be used to treat liver maladies, kidney stones, and disorders of the gallbladder, stomach, and intestines. Beets aid digestion and the lymphatic system. They combat anemia, tone the blood and help build red blood cells. [1]

Beets also contain special types of pigments, called betalins. These pigments have been shown to support the body’s detoxification process (specifically, in Phase 2) by stimulating specific enzymes to “hook-up” with unwanted toxic substances to be neutralized and excreted. If you are exposed to toxins in your daily life (pesticides from non-organic food, pollution, body care products etc.), or simply looking for extra detox support, add a couple servings of beets to your diet every week. [2]
I know that with all the pain killers, antiemetics, sleep aids, and general anesthetics my husband is being pumped full of, (let's not even mention the hospital food) he certainly needs all the detox help he can get!

As gimmicky as it may seem, this dish totally won me over. I’ve never tried any version of raw “pasta” and “cheese” before, as I can be slightly cynical when it comes to taking a really delicious food and giving it a raw makeover. But, somehow this just worked for me; I found brilliance in the balance. The earthiness of the beet contrasts extremely well against the sweet pine nut filling. Their respective textures are also complimentary, as the rich, creaminess of the “cheese” absolutely needs to be cut with something light and crispy. The beets manage to do just that. With the drizzle of Pesto Oil to finish things off, the meal as a whole, lacks for nothing.

Since Copenhagen is drowning in beautiful beets at the moment, I chose the candy-striped beet route – who can resist a face like that? If you’ve never sliced into one of these varieties before, be prepared for an epic, aesthetic mind trip. They are the true psychedelics of the vegetable kingdom.
If you cannot find candy-striped beets, use the good ol’ red variety – they work just as well.

Heart Beet Rawvioli
Serves 4

Ingredients:
3 – 4 large beetroots (red, golden, or candy stripe beets)
juice of ½ lemon
1 ½ Tbsp. extra virgin olive oil
sea salt
Pine Nut “Cheese”
Pesto Oil
extra virgin olive oil, smoked sea salt, and chives for garnish

Directions:
1. Begin by cutting the ends of the beets, then peel them. Using a mandolin slicer or a very sharp knife, slice the beets as thinly as possible (this can be fiddly, so take your time.) When you have a bunch of slices, use a cookie cutter to make heart shapes. Alternatively, stack the beet slices and cut the rounded edges off to turn them into squares.
2. In a large bowl, whisk together the juice of half a lemon, one and a half tablespoons of olive oil, and a pinch of sea salt. Add the prepared beet slices and toss to coat. Marinate for 1-2 hours.
3. Place about a teaspoon of Pine Nut “Cheese” on one beet slice, then top with another. Repeat until you have the amount of Rawviolis you desire.
4. Drizzle some Green Pesto Oil and extra virgin olive oil over top. Garnish with chives and smoked sea salt. Serve immediately.

Pine Nut “Cheese”
Makes about 1 cup

Ingredients:
1 cup pine nuts, soaked
1 Tbsp. minced shallot
2 Tbsp. minced chives
2 tsp. nutritional yeast
zest of one lemon
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
a couple pinches of smoked salt, to taste (regular sea salt is fine)

Directions:
1. Soak pine nuts in water for at least 1 hour. Drain and rinse well.
2. In a food processor, place all ingredients and blend on high to mix. The consistency should be somewhat grainy and thick – like a heavy paste similar to goat cheese.

Pesto Oil
Ingredients:
1 large clove garlic, minced
3 Tbsp. minced chives
1/3 cup packed basil leaves
2 Tbsp. lemon juice
3 Tbsp. extra virgin olive oil
2 Tbsp. water
½ tsp. agave or raw liquid honey
pinch of sea salt

Directions:
1. Place all ingredients in a food processor and blend on high to mix. The pesto oil should be quite fluid and runny.

When I brought these to the hospital the other day, even through the morphine-induced brain fog, my darling man coherently praised the Rawviolis. Yes, he thought they were made out of cabbage, but we’ll forgive him for that and blame the drugs.
If you have someone special in your life that needs a fresh, delicious, nourishing meal, put your heart on a plate and serve these up. After all, food is love.

Sources: [1] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.
[2] whfoods.com

Raw Salted Caramel Apple Dip

noreply@blogger.com (Sarah Britton) — Sun, 16 Oct 2011 07:54:00 +0000

Is it just me, or is salted caramel the new chipotle mayo? Although I would like to think I stay away from food fads, this Raw Salted Caramel Apple Dip would qualify as trendy. After seeing recipes pop up on so many food blogs, and restaurants featuring salted caramel in all kinds of desserts, I suppose I have been slowly brainwashed into believing this sauce is more than just a condiment, but a totally obsession-worthy miracle food.

I gave up, or I gave in. But trying to get to the heart of the hooplah did not lead me down the path of refined sugar, butter, and cream. Of course not. In fact, the inherently unhealthy nature of salted caramel sauce inspired me to create something that is in fact, a wholesome indulgence. My Salted Caramel is totally raw, made of little more than fruit and nuts, and tastes so sinfully good you may find your fingers a suitable substitute for apples slices.

Now, don’t let the name fool you: Raw Salted Caramel Apple Dip is so much more than it suggests. For breakfast, this is a delicious spread on toast topped with bananas, it makes an incredible cake frosting, and can even be used to sweeten up a smoothie. However, the very best alternative purpose I’ve found for Raw Salted Caramel is to use it as a raw tart filling. Simply make this crust recipe, fill the tart shells with Raw Salted Caramel and top with thinly sliced apples and a dusting of cinnamon. This was a brain wave at work recently, and the tarts were enormously popular. Such a simple, yet elegant autumn dessert that really takes advantage of the beautiful fruits in season. Pears would also be lovely.

If you have kids, this is a great thing to have on hand in the fridge for snack time. For one, all the ingredients are pronounceable, it isn’t full of processed sugars, and it will actually get them to eat more fruit. Or try veggies – Raw Salted Caramel is even good on celery, seriously!

Raw Salted Caramel Apple Dip
Makes 2 cups

Ingredients:
2 cups pitted Medjool dates
¼ cup raw nut or seed butter (almond, cashew, sesame tahini, sunflower)
4 tsp. fresh lemon juice
½ tsp. sea salt (or more to taste)
1 vanilla bean, seeds scraped
soaking water as needed

Directions:
1. Soak dates for at least 4 hours in water.
2. Drain dates, reserving the soak water.
3. Add dates to a food processor along with all other ingredients, except for soaking water. Blend on high until dates are smooth. Add soaking water, 1 tablespoon at a time until the desired consistency is reached (for a sauce to pour or drizzle, add more water).
4. Store in an airtight glass container in the fridge for up to a week.

Meatless Mondays with Martha Stewart - Lemony Leeks with Chickpeas and Feta

noreply@blogger.com (Sarah Britton) — Mon, 10 Oct 2011 20:45:00 +0000

Hey friends,
Guess what happens when you put a bunch of leeks in a pan with some veggie broth? Surprisingly, a totally mind-blowing flavour fest. Then guess what happens when you add lemon zest, dill, garlic, olive oil, goat feta, chickpeas, and lots of cracked black pepper? I'm not even gonna go there - use your imagination.

This was one of those last-minute throw together kind of lunches that honestly, I didn't expect much from. I mean, how awesome can leeks possibly taste?
Apparently, really awesome.
Please give these Lemony Leeks a try and find your bliss too.
Check out the recipe at Whole Living.

Happy Thanksgiving!
Love and Leeks,
Sarah B.

Spicy Roasted Broccoli with Almonds

noreply@blogger.com (Sarah Britton) — Thu, 06 Oct 2011 07:17:00 +0000

I just got back from a week in London, and the first thing I need to mention is how rad it is. Besides being one of the most culturally diverse and historically rich places I’ve ever visited, it has one mean food scene. Even as a discerning vegetarian you can get a tasty, non-compromising meal on almost every corner. And their take-out situation is a whole other ballgame with salad bars, healthy sandwich joints, and juice and smoothie stands all over the place. Why can’t the rest of the world get on board with this idea of wholesome “fast food”? It takes longer to stand in line at a burger joint waiting to get your nuggets deep fried, than it does to scoop organic quinoa pilaf into a to-go box. Am I right?

Enter Ottolenghi, my newfound obsession. This past summer I compulsively forked over $40 for the extremely sexy cookbook, Plenty by Yottam Ottolenghi because the pictures were hot. Thank goodness the recipes actually live up to their visuals. Ottolenghi is the creator of four London-based eateries, the majority of which are take-out restaurants (there is only one sit-down place). He wrote the book after his vegetarian column in the Guardian, and because a great deal of enthused customers began requesting the recipes. Knowing how much this cookbook rocks my world, I couldn’t wait to get into the place to actually experience the food first hand. Thank goodness it actually lives up to the pedestal I’ve put it upon. And the concept is brilliant: fresh, delicious, healthy take-out where the menu changes with the seasons and the items are always adventurous. He’s mixing up tahini with lime juice and chilies, throwing pomegranate and roasted pistachios onto eggplant, grilling sweet potatoes like steaks with earthy spices and bright citrus. Ottolenghi is a culinary poet elevating take-out to a level of luscious sophistication, and my heart is stolen. The book, the cafés, the food, it’s all divine. Now all we have to do is convince him to go global.

This simple broccoli dish was inspired by one of many delights I tried at Ottolenghi, and although it is not in the cookbook, I’ve tried to recreate as best I could for you. Yes, I realize that I posted a roasted carrot recipe just a couple weeks ago, but this was a revelation. Roasted broccoli is a revelation. If you’re like me and in a broccoli rut, not really digging on steaming or eating it raw, get on board and rejoice in the nuttiness, the tender-crisp sensation, the glory of tasting broccoli again for the first time!

Spicy Roasted Broccoli with Almonds
serves 2
Ingredients:
1 large head broccoli (organic if you can get it)
¼ cup whole almonds

Dressing:
6 cloves garlic, sliced
2 Tbsp. minced ginger
1 tsp. fresh, hot chili, sliced (more or less, to suit your taste)
2 Tbsp. olive oil
1 tsp. tamari
Directions:
1. Preheat oven to 400°F. Wash broccoli well, then remove the very end of the stem. Slice the entire head of broccoli and remaining stem in half down the center lengthwise, then cut each half in half again. Repeat until you have relatively small slices of broccoli tops with long stems. Place in a large bowl.
2. Prepare dressing and pour over broccoli. Using your hands, massage the dressing into the broccoli making sure it is well coated. Place broccoli on a baking sheet and set in the oven.
3. On a separate baking sheet, place almonds and set in the oven below the broccoli.
4. Roast broccoli and almonds for 15-20 minutes (the almonds will probably need less time), until the broccoli is just turning golden brown on the edges.
5. Remove everything from oven. Roughly chop almonds on a cutting board. Plate broccoli, season to taste. Sprinkle with chopped almonds. Serve.

This would make a fabulous side dish for any meal, especially Thanksgiving dinner. Even though I am not in Canada, I will be celebrating over here in Denmark this weekend with plenty of Plenty, and of course, Spicy Roasted Broccoli with Almonds.

Happy Birthday to Me! Pumpkin Spice Cake with Coconut Vanilla Icing and Roasted Hazelnuts

noreply@blogger.com (Sarah Britton) — Tue, 27 Sep 2011 08:07:00 +0000

I know what you’re thinking, but it’s my birthday. And this year, I just felt like doing something crazy – like making a gigantic, over-the-top, totally indulgent cake…that’s healthy. You know it, I’m wild.

This wouldn’t be My New Roots if I poured a whole whack of sugar in the batter, or iced the cake with margarine. I am happy to report that this spectacular, beauty queen delight is sugar-free, dairy-free, and even made with whole grains. The cake itself is vegan, and the icing could easily follow suit (but I was just gifted with raw honey from a bee-keeping friend and of course had to use it!). Did I mention it’s delicious? I guess that was obvious.

I'll try to make this post short and sweet, unlike this cake, which is anything but vertically challenged, and pleasantly un-saccharine. I don’t know about you, but I am not a fan of those grocery store desserts plastered in thick, white frosting that you can practically feel digging holes into your tooth enamel. This cake is eats more like a guiltless afternoon snack (or breakfast?), despite its indulgent appearance.

A couple notes: Feel free to use canned pumpkin if you are pressed for time, but of course I’m voting for the freshly roasted, homemade variety. Also, searching for canned pumpkin in a country where they don’t even celebrate Thanksgiving, I have discovered, is a very huge waste of time.
I used Hokkaido pumpkins, which seem to be very popular in Denmark (go figure). Hokkaidos are relatively small, very sweet, creamy, and the best part is you can eat the rind, which is where all the good stuff is. If you cannot find this variety, any small pie pumpkin will work. Select one that has a deep colour and is heavy for its size, as the larger they grow the stringier and tough their flesh becomes. And although I am usually up for creative food saving / repurposing, I would not recommend using your post-Halloween jack-o’-lantern pumpkin for the cake, as your neighborhood squirrel potentially used it as a motel room, which is cute but gross.

Roasting a pumpkin is disappointingly easy. Cut it in half, scoop out the seeds and stringy bits, place the halves face down on a lined cookie sheet, and bake until soft (30-60 minutes depending on the size of the pumpkin). I used two small Hokkaidos and had a little leftover for soup. If you can’t find pie pumpkins, sweet potatoes would be amazing, as would most winter squashes.

The icing recipe for this cake was adapted from the one I used on the Best Friends Banana Carrot Cake, here. If you are a vegan, use that recipe instead, but triple the amounts. I prefer this new method and combination, as it is a lot lighter tasting and simpler to make.

Okay, one last thing, I promise. The crowning glory of this cake is by far the roasted hazelnuts. Bake them right after the cake has come out of the oven (or during if you have enough space). They really add a delicious flavour and texture to the cake as a whole, and of course are stunning.

Pumpkin Spice Birthday Cake with Coconut Vanilla Icing and Roasted Hazelnuts
Serves 10-12
Dry Ingredients:
2 cups whole spelt flour
1 cup light spelt
1 Tbsp. cinnamon
1 tsp. cardamom
½ tsp. freshly grated nutmeg
½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 Tbsp. chia seeds

Wet Ingredients:
1 ½ cups pumpkin puree (homemade, or canned)
1 cup date syrup (or maple syrup, honey)
6 Tbsp. olive oil
1 large, ripe banana
1 Tbsp. apple cider vinegar

Directions:
1. Roast pumpkin halves in a 400°F oven until soft (30-60 minutes, depending on size). Let cool and scoop out flesh into a food processor. Blend until smooth and measure out 1½ cups. Set the rest aside. Reduce oven heat to 350°F.
2. Put 1½ cups of pumpkin puree back into food processor and add remaining wet ingredients, except for apple cider vinegar. Blend until well combined.
3. Sift dry ingredients together in a large bowl.
4. Add wet ingredients to dry mix and stir to combine. When mixed, add apple cider vinegar and whisk quickly to incorporate.
5. Pour batter into two 8” spring form cake pans. Bake at 350°F for 30 minutes, or until an inserted toothpick comes out clean (keep oven on). Let cool completely before icing.
6. Place 1 cup of shelled hazelnuts on a cookie sheet, place in 350°F oven and bake for 10-20 minutes until the skins are dry and cracking (they will also smell delicious). Let cool slightly and remove skins by rubbing the hazelnuts together.

Coconut Vanilla Icing with Roasted Hazelnuts
Ingredients:
3 cans of coconut milk
1 vanilla bean, scraped
¼ cup creamed honey (not liquid honey)
1 cup roasted hazelnuts

Directions:
1. Place cans of coconut milk in the fridge for at least 4 hours to cool and separate. Open cans and scoop out just the top cream layer, leaving the liquid portion (save for soup or stew!). Place in a bowl and whisk together with the honey.
2. Slice vanilla bean down the center lengthwise and scrape out the seeds. Fold into the coconut cream and honey mixture. Place icing in the fridge to set.
3. Chop roasted hazelnuts.

Cake Assembly
1. When the cake is completely cool, remove from pans. Slice the rounded top edge off of one of the cakes (this will ensure that the subsequent layer will sit flat). Then slice both cakes in half so you have four layers.
2. Place one of the four layers on a cake stand or plate and cover with about ¼ of the icing, followed by a generous helping of the roasted hazelnuts. Add the next layers, repeating the icing and hazelnut procedure until you’ve used all four layers. Top the cake with hazelnuts. Serve. Devour. I love you too.

Ginger-Roasted Carrots with Mellow Miso Dressing

noreply@blogger.com (Sarah Britton) — Sat, 17 Sep 2011 16:35:00 +0000

I used to be the girl with candy in her bag. Always. Skittles, Snickers, Nibs, Nerds, Twix, Jube Jubes, you name it. In fact, if sugar wasn’t within arms reach at all times, I would get a bit panicky. Candy kept me awake during art history lectures and it was my reward for finishing my math homework. It kept me company during the bus ride home from school. And you know that sickatating fluoride rinse you get at the dentist? Well I knew I’d hit rock bottom after a bi-annual check-up, literally counting down the thirty minutes you’re supposed to wait to eat again, to open up my trap for a Pixie Stick.

Thankfully, one day I realized that the sugar just wasn’t doing me any favors. And you know what helped me kick the addiction? Carrots. Perhaps my habit was merely an oral fixation, but whatever the problem, carrots were the solution. I kept a small bag of them in my purse, washed and cut into sticks, so whenever that urge to munch came on, I was prepared. Now I regard carrots as more than just a vegetable, but a true savior.

It will come as no surprise then, that I have prepared carrots in just about every way imaginable. Steamed, broiled, baked, juiced, pureed, and of course cut up into all shapes and sizes for raw nibbling. After years of dedication to this humble root vegetable, I think my favorite way to eat ‘em, is roasted. And this way of roasting, with fresh ginger and orange, is a one-way ticket to total carrot ecstasy.

Beta-carotene Ka-pow!
Forget diamonds, carrots are a girls’ best friend (well, make that everyone). First and foremost carrots are one of the best dietary sources of beta-carotene. An antioxidant nutrient, beta-carotene boosts the immune system, protect cells from the damaging effects of free radicals, helps you reproductive system function properly, and provides a source of vitamin A.
Carrots stimulate the production of immune cells that protect the body from all types of infection; guard against cardiovascular disease; reduce inflammation, and slow the aging process. They are especially important in building healthy skin, tissue and even teeth! And the rumors are true: carrots improve eyesight. Research has also established that eating a beta-carotene-rich food at least once a day significantly reduces the risk of macular degeneration. [1]

Factors the effect Beta-Carotene
Cooking has an effect on beta-carotene, but it’s not always negative! Lightly steaming carrots improves your body's ability to absorb carotenoids, but prolonged cooking can lower its bioavailability. It’s important to just cook them until tender-crisp – not limp. Eew.
It’s also valuable to note that eating beat-carotene-rich foods with a little fat will help your body absorb this antioxidant. Why? Carotenoids are fat-soluble substances, so those who are watching their weight on a low-fat diet, may have impaired carotenoid status. [2] Another reason to pour on the olive oil? Yes, please!

I was very inspired by the carrots in the market the other day – any veggie with its tops still attached spells F-R-E-S-H! So I bought some, despite their teeny-tiny size and decided the best way to cook them, was of course, my favorite way. Now, I’m a huge lover of garlic-roasting, but in the mood for change, I used fresh ginger and orange – a fabulous combo with carrots. The other cool thing about this technique and recipe is that it combines both roasting and steaming techniques. This cuts the cooking time down, meaning that we won’t destroy all of that precious beta-carotene.

And if those carrots weren’t delicious enough, I whisked up a crazy-yummy Mellow Miso Dressing to drizzle on top. Served over black rice with a side of greens – I do believe the husband’s comment was: “I feel like I’m at a fancy restaurant”.

The carrots I bought were really small and I think the bunch contained about 40 all together. If you can’t find fresh young carrots, try purchasing 10 large ones and cut them into quarters, lengthwise. Buy ones with lively, bushy tops if you can find them, as this means that the carrots are newly pulled-from-the-earth, and full of nutrients.

Ginger-Roasted Carrots with Mellow Miso Dressing

Ginger Orange Marinade
Serves 3-4
zest of 2 oranges
juice of 1 orange
2 Tbsp. fresh ginger, minced
1 tsp. maple syrup
1 Tbsp. coconut oil or ghee, melted
1 Tbsp. sesame seeds
pinch sea salt
Directions:
1. In a large bowl, whisk all marinade ingredients together.

Mellow Miso Dressing
Makes ½ cup dressing
Ingredients:
¼ cup light miso (organic + non-GMO if possible)
1 Tbsp. extra virgin olive oil
½ tsp. toasted sesame oil
1 Tbsp. brown rice vinegar (or apple cider vinegar)
1 tsp. maple syrup
2 Tbsp. water
½ tsp. tamari (or high-quality soy sauce)
Directions:
1. Whisk all ingredients together. Store leftovers in a glass jar in the fridge for up to a week.

Ginger-Roasted CarrotsDirections:
1. Preheat oven to 400°F.
2. Prep carrots by removing the tops (if they have them), and giving them a good scrub to remove any dirt. Do not peel (that’s where the good stuff is!). Cut into quarters lengthwise if the carrots are large.
3. Place carrots in the bowl with the marinade and toss to coat.
4. Pour carrots and marinade out onto a baking sheet, sprinkle with sesame seeds, and place into preheated oven. Roast for 15 minutes or so, just until the raw edge is taken off – they will steam quickly in the orange juice. Keep a close eye on them – do not overcook.
5. While the carrots are roasting, make the Mellow Miso Dressing.
5. Remove carrots from oven, dish them up, and drizzle with dressing.

I’ll admit it: these carrots are so good, they taste like candy. Maybe not Pop-Rocks or Starbursts, but my taste buds are slightly more discerning now, and my body a lot more in tune with what it really needs.
If your kid (or the kid in you) still likes to indulge in the odd gummy bear, try this recipe out because I have a feeling you’ll be hooked too.

[1] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.
[2] whfoods.com

Meatless Mondays with Martha Stewart - Green Olive Tarragon Tapenade + a Really Good Sandwich

noreply@blogger.com (Sarah Britton) — Mon, 12 Sep 2011 07:48:00 +0000

Hey friends! It's Meatless Mondays over at Whole Living again.

This time I've come up with a very tasty green olive tapenade that makes friends with just about anything it touches. Get a handle on this: plump green olives, roasted hazelnuts, salty capers, tarragon, lemon...divinity! And the best thing I've made with it? This roasted beet and arugula sandwich. Yes, I love a good red beet and goat cheese pairing, but this combo breaks with convention and is unexpectedly delicious. Give it a try. Here's the recipe.

Be well,
Sarah B

Plum Yummy Galette

noreply@blogger.com (Sarah Britton) — Wed, 07 Sep 2011 18:03:00 +0000

If you’ve been reading this blog for a while, you will be very familiar with my food-foraging obsession. Free, organic produce I can pick myself? What’s not to love? So it will come as no surprise that at the family reunion this past weekend, my attention was often diverted from meeting another extended-family cousin to more “important” things, like picking plums. Oops.

It was epic, I tell ya. There was not one, but three plum varieties: red Victorias, purple Belle de Louvains and even golden Mirabelles. Talk about hitting the stone fruit jackpot! They were so juicy, ripe, sweet, and literally falling off the trees. I shoved about as many in my mouth as I felt appropriate, and tucked the rest into my bag for later use in the kitchen. I felt a galette coming on.

And what exactly is a galette you ask? That would be a rather intimidating name for a delightfully unintimidating and foolproof tart that requires nothing more than a rolling pin and a baking sheet. No fancy pans or tart tins. Let’s throw the terms “rustic” and “free form” in there to drive the point home. Trust me, anyone can make a galette. You will also appreciate the not-getting-the-hands-dirty food processor method, which makes dough total child’s play.

Plum Dandy
Plums aren’t just a pretty face – they are loaded with good-for-you stuff too. One of the few purple foods (think anthocyanins, friends!), plums are low in calories, but high in vitamins A, C, E, K, B1, B2, B3, and B6. They also contain good doses of minerals such as calcium, iron, magnesium, potassium, and phosphorous.
Plums help lower blood cholesterol levels, relieve constipation due to their fiber content, and eliminate parasites from the body. They contain benzoic acid, which is useful in the treatment of liver disease, blood poisoning, and kidney disorders. [1]
One slightly odd, but perhaps useful thing to note about plums is that the pits contain amygdalin, a compound that is converted into cyanide in the stomach. Crazy. Let’s continue to act like normal people and just eat the plum skin and flesh, okay? Great.

The flavours of this tart are familiar yet surprising. For the crust I used rolled oats, ground into a meal, and rye flour for extra flavour and colour. I like when baked goods have a little substance to them – I find even light spelt can just be too paste-y in the mouth. Know what I mean? Poppy seeds give the crust a nice little crunch and unexpected taste. I also threw some fresh thyme leaves into the plum mix to pair a savory herbal note with the sweet fruit – a favorite move of mine. This of course, is totally optional, but I think you’ll agree, it’s delicious.

If plums are not in season where you are, pick any kind of fruit you can get your hands on. The galette does not discriminate – it loves to curl its crust up around anything from spring berries to winter apples. The only thing I can think of that would be a little weird is a banana galette (but of course upon googling this, Martha Stewart has a recipe for this very thing). The point is, choose what is local and in season and you’ll never go wrong.
Oh yeah, this tart is also vegan and sugar-free – not too many galettes can make that claim considering they are classically made with lots of butter and sugar. The only thing that kind of challenges the vegan side of things, is the awesome organic sheep milk yogurt I served as an accompaniment, which really makes this dessert a ‘wowee’. Something about the sour-sweet combo with dairy that the Danes just love…I think they’re actually starting to influence me! Good heavens.
Vegans, pass on the yogurt. It will still be amazing.

Plum Yummy Galette
Serves 4 to 6

Plum filling:
2 cups sliced plums (choose a variety!)
2 Tbsp. maple syrup
2 Tbsp. rye flour
1/3 vanilla bean pod, scraped, or 1 tsp. vanilla extract
zest of one organic lemon
½ tsp. cinnamon
1 tsp. fresh thyme leaves, or ½ tsp. dried (optional)

Crust:
1 cup rolled oats
½ cup rye flour
1 Tbsp. poppy seeds
1/3 tsp. sea salt
scant ½ cup coconut oil, very cold
2 Tbsp. maple syrup
¼ cup ice water

Directions:
1. In a food processor pulse the rolled until they are finely ground and resemble flour. Add rye flour, poppy seeds, and sea salt; pulse everything to combine. Add cold coconut oil and pulse until the mix has a sandy consistency. Add maple syrup, pulse, then slowly dribble in the water one tablespoon at a time just until the dough comes together (you may not need to use all the water – I only used 2 tablespoons). Do not over process.
2. Empty the food processor onto a piece of plastic wrap, knead until it barely comes together. Roughly form a disc. Wrap with plastic film and place in refrigerator to chill for at least 30 minutes.
3. While the dough is chilling, make the filling. Pit and slice the plums, then place in a bowl with flour, maple syrup, vanilla, cinnamon, lemon zest, and thyme. Gently toss to coat. Set aside.
4. Remove the dough from the fridge, unwrap it, and place on a large piece of parchment paper. Roll out the dough as circularly as possible, to about 1/8 inch thickness. (At this point you can use a knife to cut the dough in a circle, but as you can see from mine, I just left the edges ragged 'cause I dig it.) Preheat oven to 375°F.
5. Place plums in a ring formation or in rows, overlapping them slightly. Fold the edges up around the fruit in a shape you like. Place in the oven and bake for 30 to 35 minutes until the crust is golden brown and crispy. Remove from heat and let cool slightly before slicing it up.

Wait – did you just ask if this tart was acceptable to eat for breakfast? Obviously! What do you think I ate Monday morning?
Happy baking everyone!

[1] Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Waste Not, Want Not - Raw Nut Pulp Hummus

noreply@blogger.com (Sarah Britton) — Tue, 30 Aug 2011 20:21:00 +0000

I said I would deliver, and so I have.
Allow me to introduce you to a pretty special, however delightfully simple, raw hummus made out of, what else? Leftover pulp from making nut milk. Hoorah!

I can't tell you how thrilled I am about the overwhelming enthusiasm from all of you out there, inspired and making nut milk for the first time. But there was certainly a lot of curiosity about what to do with the leftover pulp, which I think is great - it means you don't want to throw away food! Well, waste not, want not - this recipe is now at the top of my yummy list, even if it is made from leftovers. So creamy, bright and fresh, this confident dip will stand up next to any chickpea version. It’s not a pity hummus; it’s the real deal. In fact, I would even go so far to say the new reason for making nut milk, is Raw Nut Pulp Hummus. Whoa.

There are more things to make with nut pulp than I can count, and there is even an entire website dedicated to this very subject (lucky us! The macaroon balls are next on my to-do food list). Along with many other blogs and recipe sites chock-full of incredible ideas on how to use up something that would otherwise get tossed, we will not be rolling in nut pulp leftovers, but totally new and creative dishes! I chose to give you this particular recipe because it is fast, easy, and does not call for a lot of fancy ingredients.

Raw Nut Pulp Hummus is not only tasty, it is sooo healthy too. Remember back when I talked about soaking your nuts? Tee hee. Well, this recipe absolutely follows those principles, with the addition of calcium-rich tahini, alkalizing lemon, and stimulating spices.
You can use whatever nut pulp you have leftover – almond, brazil, cashew, macadamia, hazelnut, sunflower, sesame, pumpkin seed – because it will all work with the following recipe. Obviously, different nuts and seeds have different tastes, so you may need to adjust the seasonings to suit you, but I would always suggest that anyway. The amount of nut pulp the recipe calls for should be nearly exact to what you have leftover from making my version of nut milk in the video, which yields about 4 cups (1 liter) of nut milk.

Raw Nut Pulp Hummus
Ingredients:
1 ¼ cup nut pulp (leftovers from making nut milk from this recipe)
1 fat clove garlic
4 Tbsp. lemon juice
2 Tbsp. water
4 Tbsp. raw tahini (or other raw nut butter)
1 tsp. ground cumin
¼ tsp. crushed chilies or cayenne pepper
pinch sea salt + pepper

Directions:
1. In a food processor, pulse to mince garlic. Add everything but the nut pulp and blend until creamy.
2. With the motor running, slowly add the nut pulp a few spoonfuls at a time until you have everything well blended. If desired, add more water, one tablespoon at a time, until the desired consistency is reached.
3. Serve. Store leftovers in an airtight container in the fridge. (Remember that the nut pulp will last for up to seven days, so make your hummus quickly after the nut milk!)

If you are not using your pulp right away, put it in the fridge in a sealed container. It will keep for about a week, so if you don’t really plan on using it by that time, you have two options to extend the pulp’s shelf-life:
• Freezing is the easiest and fastest way to carry on with your day and forget about the pulp, but you will have to take the time to defrost it prior to using it in your recipes. Put it in a plastic zipper bag, or any sealed container — of course glass is always better when freezing food.
• Dehydrating the pulp is the basis for making almond flour, which will give a finer texture to your preparations. Just spread the pulp as evenly and thinly as you feel like over a teflex dehydrator sheet or baking tray & let it become completely dry. Then pulverize it in the blender and keep in a sealed container.

I hope that you too can find some solid ideas from the many how-to-use-nut-pulp sites online. Here are a few more that I thought were really helpful and inspiring:
1. http://cafe-janae.blogspot.com/2008/07/what-to-do-with-nut-pulp.html
2. http://thedailydelights.wordpress.com/2009/03/28/discovery-what-to-do-with-almond-pulp-recipes/
3. http://emilylsnelling.hubpages.com/hub/Uses-for-Almond-Pulp
4. http://www.elanaspantry.com/vegan-almond-pulp-crackers/

Love to you all! Thanks for making nut milk and being so conscious of not wasting food. High fives all around.