The Healthy Cooking Coach

Grain-Free Nut Butter Brownies

2010-07-27T16:20:06-07:00

Do you love brownies or did you once love ‘em? Do you or any of your family members or friends avoid wheat, gluten, grains, dairy products, or refined sugar? Are you wondering how you can make delicious brownies without using those ingredients? It’s not impossible! I've made each of the brownie recipes that follow a few times. I recently made one batch for a friend's birthday. Be careful not to over-bake them or they'll be disappointingly dry!

Elana’s pantry
Heather Wolcott, one of best friends, tipped me off to a great recipe for flourless, almond butter brownies on Elana Amsterdam’s blog, Elana’s Pantry. Heather raved about the brownies but I waited months to make them, thinking they might be a disappointment. Turns out I was wrong. They were great! Since then I’ve made them for friends’ birthdays, weekend treats, and gifts. (Recipe below).

Who is Elana Amsterdam?
When Elana and her son were diagnosed with celiac disease, an inherited autoimmune disorder triggered by eating gluten, her family adopted a gluten-free diet Unwilling to cook two separate meals each night for my family, she set out to make gluten-free food that tasted like regular food. She threw herself into this culinary challenge and eventually developed a gluten-free repertoire that tastes delicious. Her friends and family members, and even people who don’t follow restricted diets, now ask for her recipes.

Eventually Elana created her blog and then wrote The Gluten-Free Almond Flour Cookbook, published by Random House (July 2009), which features over 100 gluten-free recipes. You can read my review of her book here. I’ve made almost a dozen of her recipes and shared them with friends and acquaintances who’ve raved about them.

Can you make a lower carb, flourless brownie?
After I tried Elana’s brownie recipe, I found another version of the recipe that I also like on Kelly Brozyna’s blog, The Spunky Coconut. After discovering that her family was suffering from a variety of reactions to food, Kelly placed them on a gluten free diet. Next she removed dairy, and then refined sugars. One by one, their symptoms disappeared.

Kelly’s brownie recipe uses a smaller pan (an 8-inch square one), makes half as many brownies, and contains fewer net carbs and sugar grams because it’s sweetened a mix of honey and stevia (my favorite way to sweeten desserts; see The Ice Dream Cookbook for more recipes, guidelines, and ideas for replacing sugar with a mixture of honey and stevia).

Flourless Chocolate Chip Brownies
Grain-free, gluten-free & dairy-free

Prep: 20 minutes Cooking: 25 to 35 minutes Yield: 24 brownies

I didn’t invent this recipe. On of my friends found on Elana Amsterdam’s blog: Elana’s Pantry.

Ingredients

1 (16) ounce jar salted, roasted, smooth, almond butter*
2 (medium to large) eggs
1 ¼ cup raw honey or agave nectar (I reduced it to 1 cup and used honey)
1 tablespoon vanilla extract
½ cup unsweetened cocoa powder
½ teaspoon Celtic sea salt (double if using unsalted nut butter)
1 teaspoon baking soda
½ cup dark chocolate 73% , coarsely chopped (you could sub gluten-free choc chips)
Coconut oil to grease pan; palm shortening also works well

* If using unsalted nut butter, add 1 to 1 1/4 teaspoons finely ground unrefined sea salt. I like Celtic Sea Salt and Redmond Real Salt.

In a large bowl, blend almond butter until smooth with a hand blender. (You can use a whisk in a large bowl for entire recipe or a food processor fitted with a metal blade.)
Blend in eggs, then blend in honey and vanilla.
Blend in cocoa powder, salt and baking soda, then fold in chocolate chips
Grease a 9 x 13 Pyrex baking dish with coconut oil. (I used palm shortening. To make it easier to remove the brownies from the pan, after greasing the pan, line the bottom with parchment paper cut to fit, then grease the top of the paper. The brownies will slip right out after you cut them.)
Pour batter into dish. Spread with a moistened spatula to level the top of the batter.
Bake at 325° for 35 to 40 minutes. (I find they dry out if baked that long. Test with a toothpick at 25 and 30 minutes, then bake a bit longer only if batter is very wet in the middle!)
If you bake this in two 8-inch square pans or make one half recipe in such a pan, bake for about 20 to 24 minutes.

Note: If you use chocolate chips or dark chocolate, they will invariably contain some sugar. The darker the chocolate the lower the sugar content. To eliminate all refined sugar from the recipe above, replace the chocolate with raisins, chopped, dried, fruit sweetened bing cherries, or cocoa nibs.

Flourless Nut Butter Brownies (Lower Carb Version)
Grain-free, gluten-free & dairy-free

Prep: 20 minutes Cooking time: 20 to 24 minutes Yield: 12 small brownies

Here’s a lower carb version of the recipe above. I found it on the The Spunky Coconut Blog. It makes half as many brownies as the recipe above. I like that it combines honey and stevia, which reduces the total amount of net carbs and sugar grams. I use that sweetener combination in most of the recipes in my Ice Dream Cookbook. It works well and many people who say they don’t like stevia change their minds after they try my recipes. Using two sweeteners together makes a big difference in flavor, texture, and mouth-feel compared to using only stevia in desserts.

Kelly Brozyna, the creator of this recipe says, “For those of you who like the combination of peanut butter and chocolate, but seek to avoid peanuts because they contain a fungus, this is the brownie for you. If you're not a peanut butter fan, make them without Sunbutter (made from roasted sunflower butter), for one of the best brownies ever! Add a little mint and you have mint chocolate brownies! So many delicious ways to make them!”

Chef Rachel’s note: You can make the brownies with roasted almond butter; I’ve done that a couple of times. I haven’t tried them with sunflower butter. Roasted cashew or hazelnut butter would probably be good too.

Chef Rachel’s notes about peanuts & fungus
Aflatoxins are produced by a fungus and they are one of the most carcinogenic substances identified by scientists. They can grow on and contaminate grain and leguminous crops before harvest or during storage. Exposure to high humidity and high temperatures stimulate the growth of this fungus; although drought conditions can also make crops susceptible to it.

According to Wikipedia, “Virtually all sources of commercial peanut butter in the United States contain minute quantities of aflatoxin, but it is usually far below the US Food and Drug Administration's (FDA) recommended safe level.”

“…the crops most often affected by aflatoxin include cereals (maize, sorghum, pearl millet, rice, wheat), oil seeds (peanut, soybean, sunflower, cotton), spices (chilli peppers, black pepper, coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut, coconut, brazil nut).”

Ingredients

1/2 cup sunbutter (for a peanut-like taste)
1/2 cup almond butter
(or 1 cup of almond butter and no sunbutter, if you don't want a peanut butter taste)
2 (medium to large) eggs
1/3 cup honey
2 droppers-full vanilla or vanilla creme liquid stevia*
1/2 teaspoon mint extract, optional
2 tablespoons water or almond milk; double if batter appears dry (as needed to moisten; I always add this)
1/4 teaspoon finely ground unrefined sea salt
1/4 cup cocoa powder (don’t add more or the brownies will be bone dry!)
1 teaspoon baking soda (not in her recipe but I think it improves them!)
1/4 cup dairy-free chocolate chips (for people with allergies and/or celiac disease, I use Enjoy Life Chocoalte Chips) or coarsely chopped bittersweet dark chocolate (70 to 73% cocoa content)
Virgin coconut oil or non-hydrogenated palm shortening to grease baking pan

*Chef notes: I rewrote Kelly’s instructions for clarity. If you don’t have vanilla stevia, substitute clear stevia extract liquid, then add 2 teaspoons pure vanilla extract.

Preheat oven to 325˚F. Grease an 8x8x2-inch baking pan or 9-inch round cake pan with coconut oil or palm shortening. (I use palm shortening. To make it easier to remove the brownies from the pan, after greasing the pan, line the bottom with parchment paper cut to fit, then grease the top of the paper. The brownies will slip right out after you cut them.)
In a medium size bowl, combine sunflower butter and almond butter. (Alternatively use 1 cup of almond butter.) Add the eggs, honey, vanilla stevia, optional mint extract, and 2 tablespoons water or nut milk. Beat with an electric mixer or mix briefly in a food processor fitted with a metal blade.
Combine the cocoa powder, sea salt, and baking soda. Add this to the wet ingredients and stir or blend to combine. Add 2 more tablespoons water or nut milk if batter appears stiff and mix again. Fold in 1/4 cup of chocolate chips or chopped dark chocolate. (Kelly’s recipe calls for sprinkling them on top; I prefer to fold them in.
Pour and scrape batter into the prepared pan. Spread lightly with a damp spatula and bake on the middle rack of the oven for 20 to 24 minutes. Watch closely so they don’t dry out.

Notes: You can also double the recipe for a large rectangular (12x9x2 or 13x9x2) pan. The baking time will be the same.

If you use chocolate chips or dark chocolate, they will invariably contain some sugar. The darker the chocolate the lower the sugar content. To eliminate all refined sugar from the recipe above, replace the chocolate with raisins, chopped, dried, fruit sweetened bing cherries, or cocoa nibs.

Got Goat Meat?

2010-07-19T10:31:00-07:00

I love trying new foods and flavors. A few months ago one of my cooking students and coaching clients told me she purchased goat meat from Circle Key Farm at the downtown Scottsdale, AZ, farmers’ market. I’d heard of goat meat but had never tried it.

Goat history
Food historian believe that goats were among the earliest animal domesticated, along with sheep and dogs. Cave art depicting goats dates back 10,000 to 20,000 years. Goat meat currently provides most of the animal protein for people in North African and Middle Eastern nations. The meat is also prized by people in the Caribbean, in Southeast Asia, Mexico, and in developing tropical countries.

Goat meat is extremely lean and low in fat. A 3-ounce portion of roasted goat meat (analyzed by the USDA) contains 122 calories, 3 grams of fat, 23 grams of protein, 3.3 mg of iron, and 64 milligrams of cholesterol. Compared to conventional beef, goat meat contains 50 to 65% less fat.

Getting goat
A friend and I decided we would grill goat meat for 4th of July weekend. I agreed to get the meat and marinate it. He agreed to pick up the vegetables for the kabobs and the side dishes. I would bring Ice Dream with chocolate and caramel sauce for dessert.

I called the people who were raising and selling it, found out about their operation, and confirmed that they would be at the Scottsdale market throughout the summer (some farmers stop selling at the market from July to September).

The farmers
Jannie and Eddie Key have a small farm in Eloy—about an hour outside of Phoenix. The couple started with cattle then found out about goats and decided to switch because not many people were raising goats. After checking around they discovered that the halal markets in the valley were relying on goat meat from New Zeland, Australia, and Africa. They wanted to provide locally grown meat to the valley residents.

They both have regular jobs and raise the goats in the spare time they have. The’ve been raising goats for three years now. They have a herd of about 100 goats that they raise on pasture (no grain). They raise and breed the goats themselves. They own the bucks and the does. They don’t use antibiotics or growth hormones. The only shot the goats get is a tetanus shot when they ear tag them. The goats eat alfalfa raised without herbicides or pesticides.

They butcher the goats at 9 months of age; that keeps the meat from being tough. Every three months they slaughter four to six goats, depending upon the demand. They have the meat cut, packaged, and frozen, and then they sell it at the Scottsdale Old Town & Scottsdale Stadium Markets and Ahwatukee Farmers’ Markets.

The goat I got!
Jannie gave me some recipes for cooking goat meat that she found on line. I picked up three pounds of ground goat, a leg and arm roast (to cut into chunks for kabobs), and a six ounce goat steak.

The BBQ
For 4th of July I marinated the goat meat in a mixture of onion juice, extra virgin olive oil, lemon juice, black pepper, cinnamon, oregano, garlic, bay leaf, cumin, and paprika. We threaded meat on bamboo skewers (soaked in water to keep them from burning) with onions, sweet bell peppers, pineapple, and mushrooms.

We served the kabobs with my recipe for Quinoa Tabouli with a side of sautéed kale with onions, and ginger. For dessert we had Vanilla Ice Dream and Pumpkin Ice Dream with homemade Caramel Sauce and Karly’s Cocoa Sauce (recipes from my most recent book, The Ice Dream Cookbook).

Ground goat
The next week I made a take off on Lamb Kafta Kabobs. A kafta or kofta is a Middle Eastern and Indian meatball made from ground meat (usually lamb) and spices. After the meat is mixed with herbs and spices, cooks often form it into a long hot-dog shape and grill it on skewers although I’ve roasted and grilled it on a baking sheet in the oven. My friend, Steven, suggested I call the kaftas made from goat meat Gafta! I served this with baked, mashed sweet potato seasoned with ginger juice and butter.

The following week I made herbed goat burgers. I added an egg to bind the meat, finely ground sea salt, black pepper, yellow mustard, chopped green onions, and pressed garlic. Since the meat was locally produced by a small farmer and 100% grassfed (dropping the risk of Ecoli infection to an almost undetectable level) I left it a little rare in the middle. Serve with baked or roasted, sweet potato or yams or oven fried sweet potatoes with a side salad or blanched vegetables with a dressing or dip.

Goat steak
The same week I seasoned the goat steak with tamari soy sauce and gluten-free fish sauce and seared it in a skillet in warm bacon fat, then served it with lime juice and blanched vegetables. The steak cooked quickly because it was only about a quarter to third of an inch thick. I cooked it medium-rare to keep it from drying out. I thought this cut had a milder flavor than the shoulder and leg cuts I used for the kebabobs.

Cooking tips for goat
Any time you’re working with grassfed meat or wild game you have to be careful to avoid overcooking. Leaner meat cooks faster because it has very little insulation (fat). It’s best to use a lower temperature for this meat and to add moisture in cooking.

When you’re cooking it in the oven or on the grill you’ll find goat meat more tender if you marinate it and if baste it during cooking. Stewing and braising also work. The recipe I used for 4th of July suggested marinating for 12 hours. I only marinated it for 7 or 8 hours; I think it would have been more tender with several more hours of soaking. I would also try using some wine or red wine vinegar in the marinade to soften the meat and I would baste with oil before and during cooking.

When cooking ground goat in a skillet, add some fat to keep it moist. Good fats include ghee, coconut oil, olive oil, avocado oil, non-hydrogenated palm shortening, lard, and bacon fat. Photo credit: Chef Rachel Albert ©2010

If you’re grilling goat, preheat the grill on high, then turn it down to medium-low after you place it on the grill grates. Turn it often and baste it for best results.

How does it taste?
Some might call the flavor of goat meat gamey. If you’ve never tried it and you’re accustomed to eating only grain-fed meat, you might initially find the taste of this and other 100% grassfed meats strong. If, however, you’re used to grassfed meat or wild game, you’ll probably like it from the first bite. Whatever the case, your tastes can change and over time you may find the taste of grain-fed meat bland by comparison. I would buy it and cook it again.

Don’t be shy, give goat a try! If you live in the Phoenix Metro area, try Circle Key Goat meat and let me know what you think by posting a comment below.

Where can buy Circle Key Goat Meat?
Scottsdale Downtown's Old Town Farmers’ Market
Brown and 1st Street
Saturday 8:30 a.m. to 1 p.m.
Season: October 23 through end of May
623-848-1234

Scottsdale Stadium Market
7408 E. Osborn Road in downtown Scottsdale (Osborn & Drinkwater)
Saturday 8 a.m. to noon
Season: June through August
623-848-1234

Ahwatukee Farmers Market
4700 E. Warner
9 a.m. to 2 p.m., summer hours 8 a.m. to noon
Season: Ongoing
602-919-9094

Gafta Kabobs (Ground Goat Kafta Kebabs)

Prep: 15 minutes Cooking: 6 to 12 minutes Yield: Serves 4

This is a very old recipe from Morocco. (I changed the name, omitted the bread used for binding and scaled the recipe to suit a single pound of meat.)

Ingredients:
1 pound ground goat meat
1/2 cup finely minced green onion/scallion
1/4 cup finely chopped fresh cilantro
1 medium to large egg
1 teaspoon garam masala spice blend
3/4 teaspoon ground cumin
3/4 teaspoon finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
1/16th teaspoon ground cloves
2 fresh green chiles (such as Anaheim) minced; I subbed 1/4 teaspoon ground chipotle, optional

1 to 2 tablespoons bacon fat, ghee, coconut oil, or unrefined or virgin-pressed avocado or olive oil

1.    Break the meat apart and spread it in the bottom of a medium size mixing bowl. In a smaller bowl combine the onion, cilantro, egg, garam masala, cumin, sea salt pepper, cloves, and optional green chile or chipotle. Whisk to combine then pour over meat.
2.    Mix with a large fork or clean bare hands pulling apart rather than squeezing and packing the meat to evenly distribute the seasonings. (Use disposable gloves if you like.) Do not over mix. Shape into 8 pieces, then press and form into cylinders (they should look like hot dogs but be about half as long).
3.    To sauté: Heat the fat or oil in a medium to large skillet over medium heat. When hot, add the meat pieces and cook for about 3 to 4 minutes per side, turning 3 times, until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
    To grill: Cook over a medium hot grill for approximately 3 to 4 minutes per side or to desired doneness, turning twice.
    To simmer: Bring 1/2 cup water to boil in a 12-inch skillet. Add 1 tablespoon olive oil if desired. Add the shaped meat. Cover, reduce heat, and simmer for about 10 to 12 minutes or until the same color throughout (well-done) or just slightly pink in the center (medium-rare).
4.    Serve warm and refrigerate leftovers. Freeze any leftovers you don’t plan to to use within 3 days.

Variation:

* Shape the meat into 1-ounce or 1-inch meatballs. Cook in a skillet as directed above in broth or oil. Watch the cooking time. Meatballs cook fast. Figure about 8 to 10 minutes over medium-low heat.

Serve over or next to a crisp green salad or a sauteed or blanched vegetable medley. Roasted, baked, or grilled veggies would also go well with this. Alternatively, you could serve goat meatballs with red sauce over spaghetti squash, steamed spinach, or over brown rice pasta with a salad or other cooked leafy green or mixed veggies on the side.

Check out Chelsea’s Kitchen

2010-07-13T14:59:32-07:00

Looking for a great meal with great service in a great atmosphere? Check out Chelsea’s Kitchen on 40th Street just north of Cammelback in Phoenix. They’re open Monday through Saturday from 11am to 10pm and Sundays from 10 am to 9 pm with brunch service from 10 am to 2 pm on Sundays. They’re wheel chair accessible, have take out, and kids 10 years old and younger eat FREE everyday 3pm to 6pm. They have a special kid-friendly menu for brunch. Special orders don't upset them.

Note: Prices listed below came from Chelsea's dinner menu. The same entrees usually cost less on their lunch menu.

Where to sit?
You can sit indoors, at a bar that opens onto the patio, or dine outdoors under the trees under the misters during the summer or next to a roaring fire during the winter. I prefer the outdoor dining. They have misters going in the summer so if you have a pretty good tolerance to the heat, I suggest sitting on the front or back patio.

What to order?
You’ll find an appetizing mix of starters and snacks, special main dish and side dish salads, veggie, tuna, and beef-based burgers (the meat’s ground in-house daily), taco platters served with made-to-order fresh corn tortillas, and very special entrees made from organic and premium grade meats. Side dishes include crispy fries cut in-house and cooked freshly, farmers’ market vegetables, bamboo steamed vegetables, mac and cheese, mashed potatoes, and melon salad with fresh herbs. You’ll find something for everyone whether they eat meat or meatless, follow a low-carb, low-fat, paleo, practically paleo, primal, gluten-free, dairy-free, or typical American diet.

My first visit
I’ve been to Chelsea’s three times. The first time I had their Grilled Halibut Tacos ($20); sometimes they serve Swordfish (photo above). The fish tasted very fresh. I found the slices tender enough to cut with a fork. They came with three freshly warmed corn tortillas, a generous dollup of fresh guacamole, shredded lettuce, tomato, a lime wedge, a tangy red sauce, and a shaved melon salad with cantaloupe, honeydew, cilantro, minced bell pepper and red onion, a dash of salt, and I’m guessing a squeeze of lime. My only complaint and it’s a small one, was that the tortillas were blacked too much for my tastes. Next time I would ask them to use a some olive oil (they usually heat them without fat or oil) or a lower heat to warm the tortillas.

My dining companion ordered a veggie burger and fries ($12). The burger, mostly comprised of rice, turned out mushy and totally falling apart. He described it as good but not great. It came with lots of lettuce, tomato, pickle, Burmuda onion, a tasty chipotle sauce, and a bun that was nothing special. He said he wouldn’t get it again. The fries (I tried several and I rarely eat French fries or anything deep fried) had an interesting mix of salty and sweet. He thought they’d been dusted with both salt and a dash of sugar.

Anyone with gluten sensitivity or celiac disease can eat Chelsea’s fries as totally gluten-free! They don’t dust or dip them in anything containing gluten and the fries go into their own dedicated fryer that’s not used for anything else. I think they’re worth splurging on once in a while even though I wouldn’t recommend deep fried food, particularly fried starches, on a regular or frequent basis because of their high acrylamide content and the damage done to oils cooked at high heat, especially oils with a high polyunsaturated content (they use soy oil).

My second visit
On the next visit I ordered the Del Mar Salad ($15) on the recommendation of my dining companion. The salad contains a mix of Gulf shrimp, crab meat, iceberg lettuce, avocado and olives with their house-made Russian dressing. If you prefer you can sub blue cheese, Caesar, toasted pecan, or house vinaigrette (like a red wine vinaigrette but made with champagne vinegar). Apparently Russian’s the one to get with that salad; it makes the dish. I asked for vinaigrette. I thought the salad was ok, but not great. I thought it needed a creamier, richer dressing along the lines of Ranch to balance the leanness of the fish.

My dining companion ordered a light meal of Chelsea’s fries ($3) and Bamboo Steamed Vegetables ($3), which vary with the season. This time it consisted of a colorful mix of purple and yellow cauliflower with Romanesco, a variant form of cauliflower that’s green and sometimes called Broccoflower. He was satisfied. I nibbled on several of his fries.

The third time
I’ve been on a taco tangent. I ordered Chelsea’s Beef Short Rib Tacos. I would get them again. Made from shredded beef off the bone, I found them tender and easy to eat (not messy like ribs on the bone). The small mound of meat came with a slightly tangy, slightly sweet sauce (that I recall having with their seafood tacos). This time the tortillas were heated just right without blackening.

I had the beans and rice replaced with their Bamboo Steamed Vegetables. My dining companion couldn’t get over how flavorful the white and yellow cauliflower, broccoflower and green beans tasted. They arrived with a side of what looked like tartar sauce. I like mayo so I thought it made a great topping for the veggies. My picture doesn't do it justice. The lightly indoors made it harder for me to shoot.

My dining companion ordered the Tuna Sashimi Salad ($15) consisting of mixed greens, carrot match sticks, sweet onion slices, avocado, and the barest amount of raw ahi tuna cut paper thin with what they called a “spicy” ginger lime dressing. I tried some of it. We both agreed that the dressing made the dish. Neither of us found it too spicy; but, we were disappointed at how little fish the salad contained.

I know good ahi’s expensive but by comparison, Gallo Blanco gives a gargantuan slab of ahi for the same price. Note the thin slices red slices rimming one side of the plate (below)---that was the meat of it!I wouldn’t order the Ahi Salad again. I would like to try the Crispy Chicken & Spinach Salad with blue cheese and Roasted Pecan Vinaigrette.

Other options
If you like burgers, Chelsea’s is known for their Howie Burger made from certified angus beef topped with caramelized red onions, gruyere cheese, and Dijon sauce as well as their Wood-Fired Rotisserie Chicken, Short Ribs, Prime Rib, and Filet Mignon. I would order the burger without the bun and ask for a side of veggies or a green salad. I’m curious about their Brussels Sprout Salad with smoked bacon, almonds, and manchego cheese. I would go back and so would the people I went there with. In fact, one of them estimated he’s been their more than 15 times in the past two years. Chelsea’s also offers Sunday Brunch.

Atmosphere & Service
Expect it to get noisy when the house is full if you’re eating inside. The open airy design makes sound travel. If you can eat outside, it’s more quiet than inside and the back patio has a relaxing feel to it. On each visit my dining companions and I found the wait staff attentive and able to answer our questions with ease. No complaints.

Have you dined here? What did you like? Tell me about your experience.

For more information check out Chelsea's web site.

Give Gallo Blanco a Try!

2010-07-05T16:32:26-07:00

Looking for fresh, affordable, intensely flavorful Mexican food in a casual environment in Phoenix? Go to Gallo Blanco Café & Bar in the Clarendon Hotel in downtown Phoenix (401 West Clarendon Ave, Phoenix, AZ 85013) Monday through Thursday from 8 am to 10 pm and Saturday and Sunday from 8 am to 11 pm.

I discovered the white rooster by accident. Late last year I had a few business meetings with a prospective client whose wife was doing consulting with the hotel. She joined us for some of the meals and filled me in on the restaurant’s history. I’ve eaten there four times and I’m still considering going back.

The back bone
Owner Douglas Robson, who has lived in Phoenix for 15 years, wanted to open a restaurant that supported the local economy of Phoenix and of Arizona. (He’s also a partner in The Hillside spot in Ahwatukee.) Head chef Joe Meyers, a native of Phoenix, shares the local first philosophy. They launched Gallo Blanco in April 2009.

The ingredients
Besides the emphasis on locally grown and produced vegetables, fruits, and meats, the freshness of ingredients and the intense flavors they tease out of everything they serve makes them stand out. Everything's made from scratch. They cook their tortillas to order, and they prepare the salsas and sauces fresh, in house, daily.

The menu
The menu is large enough to have something for everyone without being overwhelming. You’ll find an eclectic blend of Southwestern and American items. From tacos, breakfast burritos, quesadillas, ceviche, and grilled fish to refried beans and guacamole and from burgers, steak and fries to homemade granola, crepes, and flapjacks. You can order seasonal fruit with or without cream or whipped cream.

Cool drinks include fresh squeezed fruit juice, light Mexican fruit shakes, Horchata (a classic rice drink with sweetened condensed milk, cinnamon, and Mexican brown sugar), fresh lemonade, sodas and ice tea. They offer a handful of desserts, which I have not tried.

The first time
On my first visit to Gallo Blanco I ordered the Cheeseburger (minus the bun) and asked for a side of Local Vegetables (a colorful stir fry) instead of French fries ($8). On this visit the veggies included green beans, mushrooms, onions, red bell pepper strips, corn off the cob, and garlic. The burger came with lettuce, onions, and tomato. The burger was tender and juicy and the vegetables came out crisp tender.

My client ordered the New York Strip Steak ($15) with caramelized onions, mushrooms, and wilted spinach with a side of stir fried Local Vegetables. I tried a bite; I found the steak tender and juicy. His wife ordered Huevos Rancheros with the eggs prepared as an omelet. She received a generous side of refried pinto beans.

The second time around
I started with the Salad De La Casa ($6), their house salad, a refreshing mix of chopped romaine lettuce, avocado, cucumbers and tomatoes sprinkled with Cotija cheese, toasted pumpkin seeds, orange slices, crunchy jicama, and crispy corn tortilla crisps tossed with a light citrusy but not too tart herb vinaigrette. The salad had everything going for it: crisp, fresh veggies, vibrant colors, a delightful crunch, soft and juicy fruit, and a hint of salt and sour.

For an entrée, I ordered the Half Pollo Asada ($12), two pieces of grilled, citrus marinated locally raised dark meat chicken served with a few freshly made corn tortillas and three sauces: Aji Aioli, a slightly spicy mayonnaise-based sauce made with Peruvian Aji chiles, cilantro, and I’m guessing a hint of lime and garlic; a green tomatillo sauce with avocado; and a red chile de arbol sauce. I considered it enough chicken for two. (I ate some of it before I remembered to take a picture!)

My client ordered the Grilled Fish with Local Vegetables (price varies with the fish of the day), an extremely generous (I’m guessing 6- to 8-ounce) fillet of seared (still rare in the middle) Ahi tuna with a light coating and splash of red sauce, perched on ver a stir fried vegetable medley with half a charred lime. His wife ordered the Chilaquiles Verdes ($10).

The third time
My client and I met for a late breakfast; I don't recall what he had except that it was colorful, fresh, and he enjoyed it. (I lost my notes). I ordered Eggs and Chorizo ($6) and had refried beans replaced with fruit salad and a side of stir fried veggies.

The fourth time
I met another chef for this outing. I hedged on what to order. I was attracted to the tacos and the house salad, but went with the Half Pollo Asada (citrus marinated chicken with Aji Aioli and fresh corn tortillas) because the pictures of it from 6 months ago didn’t turn out). After ordering I wished I gone with my gut. The salad was exceptional and the chicken was good, but the sauces were spicier than I remembered the last time.I could only eat half the chicken. The other piece I saved for the next day, so it didn’t go to waste.

For about $12 one could easily make a meal of three tacos with their house salad (not your usual house salad; see above) or the Ensalata Cortada (chop salad) consisting of chopped kale, red and white cabbage, Manchego cheese, egg, avocado, corn nuts, crunchy peas, tomato and yulu seeds with housemade ranch. In fact, that night they must have been running a special on the tacos because they actually cost less than the usual $2 each.

Anyway, Rick ordered two tacos for an appetizer, one pork($2), one shrimp ($3). He described the shredded pork as super tender and the shrimp as very fresh.

The tacos were amazingly inexpensive (prices range from $2 to $3 per taco) and he was delighted by how good they were. For an entrée he ordered the Chilaquiles Verdes ($10), multiple layers of good stuff: tender chunks of chicken breast enveloped in melted Queso Oaxaca (a white, semi-hard cheese from Mexico, similar to un-aged Monterey Jack but with a mozzarella-like string cheese texture), a green chili sauce with a hint of heat, fresh corn tortillas, topped with sunny side up eggs, pico de gallo, and a sprinkling of a drier cotija cheese.

The atmosphere
The place is clean. Gallo Blanco's atmosphere is casual. You can eat inside at tables or the bar or outside on the patio. Expect simple décor: stone cement floors, tastefully painted steel girders, pipes on the ceiling, and cinder block walls with wood laminate tables and two walls of windows that give it the place an open airy feeling.

The service
We thought the service was good leaving nothing to complain about. The staff is accommodating. They can meet special needs, including wheat-free, gluten-free, or dairy-free. Many entrees call for corn rather than wheat tortillas. Those that call for (wheat) bread can easily be modified to use corn or if you follow a paleo diet, primal diet, low-carb, or grain-free diet, you could ask them to replace the bread or tortillas with a side of cooked vegetables, green salad, or fruit.

Eco-friendly
Gallo Blanco's bathrooms sport eco friendly faucets and soap dispensers with motion sensors to disperse soap and turn the water on or off at just the right time. They have the most hygienic hand dryers. You raise and lower your hands slowly through the airflow of The Dyson Airblade apparatus and your hands dry in 12 seconds or less without using any paper or cloth towels. You don’t even have to touch the machine.

The verdict
Go there! They have reasonable prices, generous portions, and good service. You can view their menu here.

Dairy Free Cilantro Pesto

2010-07-02T16:01:07-07:00

I’m one of those people who likes cilantro. Some people think it tastes soapy. Not me! I like it as a garnish, added liberally to salads, salsa, marinades, and pesto. I’ve made several versions of cilantro pesto without the cheese.

If you like cilantro and pesto and you follow a paleo or primal diet or simply avoid or minimize cheese because of food allergies, sensitivities, or digestive issues, the recipes below will serve your you needs.

Pesto without cheese
I’ve found it easy to omit cheese (whether feta or Parmesan) from pesto. I usually add sea salt to make for the briny flavor of cheese. Pesto’s tty forgiving. Although I usually measure when I make it (so I and others can replicate the results if they come out great), I find it’s pretty easy to replace some of the cilantro with parsley or even chives, depending on what’s at hand. I’ve made it with onions and without, with red peppers and without. Same for black pepper.

Pesto beyond pasta
I can’t remember the last time I had pesto on pasta. I eat pasta so rarely; it’s not part of my weekly or monthly diet. When I do eat it I buy gluten-free rice pasta or have rice noodles in an Asian restaurant. I usually serve pesto with blanched veggies, use it to dress a tossed green salad, use it as a topping for chicken, a basting agent for white meat fish, as a dip for jicama, or occasionally as a spread for brown rice crackers topped with cucumber rounds.

Recently I discovered that cilantro pesto tastes great mixed with Grape Seed Oil Vegenaise or Olve & Flax OIl Vegenaise mayo and eggs to make egg salad or with egg yolks to make Angeled Eggs (a guilt-free version of Deviled eggs).

Cilantro on ice
If you’re cooking for one or you’re the only one in your house that likes cilantro or pesto, you can freeze some of what you make. I freeze foods in wide-mouth jars. For small portions (1/2 to 3/4 cup portions) I use jam jars (sold in the canning section of hardware stores, supermarkets, and superstores), leftover mustard jars, or glass bottles saved from nutritional supplements.

Defrosting pesto
Make sure to label the jar with the contents and date before storing it the fridge. You must leave an inch of space in the top of the jar (below the lip in the jar) and place the jar in the refrigerator until it feels cold to the touch before transferring it the freezer, so it doesn’t shatter. To thaw, simply transfer the jar the fridge the day or night before you plan to use it. If necessary you can run the jar under warm (but not hot) water once it’s partially thawed.

What follows are two version of cilantro pest with some of the variations I’ve tried. Some natural foods experts claim that eating cilantro can help your body get rid of stored mercury. I haven’t seen any studies to back this up, but it certainly wouldn’t help. The vitamins, minerals, and antioxidants in green foods will help your body deal with stress and the onslaught of free radicals we’re exposed to every day.

Do you have a favorite cilantro pesto recipe?

Cilantro Pesto #1

Yield: about 1 1/4 cups

The initial idea for this recipe came from this web site. I’ve tinkered with the ingredients. Unlike traditional basil-based pesto, this sauce requires no Parmesan. The complementary flavors include red onion and chiles. The original recipe called for Serrano chiles. I’ve used ground chipotle and also canned jalepeno peppers in separate batches. Although you can use almonds, I’ve also prepared it with pine nuts.

I like to spread this pesto over raw cucumber or jicama slices, use it as a dip or sauce for blanched broccoli, cauliflower, carrots and radish or bell pepper slices, over chicken or fish, or as an addition to egg salad or the filling for angeled eggs. It also pairs well with brown rice crackers or brown rice pasta.

Ingredients
2 cups, packed, of cilantro, large stems removed *
1/4 to 1/2 cup blanched almonds , toasted walnuts, or raw or lightly toasted pine nuts
1/4 cup chopped red onion  or green onions/scallion
1/2 teaspoon chopped and seeded serrano chile  or 1 tablespoon canned jalapeno pepper (double if desired)
1/2 teaspoon finely ground unrefined sea salt  (I use Redmond Real Salt or Celtic Sea Salt)
2 cloves of garlic, minced or pressed, optional
1 tablespoon lemon or lime juice (double if desired), optional
1/4 to 1/3 cup olive oil or avocado oil or as needed to blend

Additional oil to cover the puree in storage

In a food processor or Vita-Mix, pulse the cilantro, almonds or other nuts, onion, chile pepper, and sea salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed to create the desired consistency. Whatever you don't plan to use within a few days spoon into a glass jars and cover with a layer of olive or avocado oil and a tight fitting lid; use within 1 week.
For longer storage, freeze the pesto in small jars (see notes above), covered with a thin layer of oil to prevent oxidation. You could also freeze pesto in stainless steel ice cube trays, then top out the frozen cubes and strore in a larger containter for future use.

Variation:

Replace 1/2 to 1 cup of cilantro with parsley that’s been washed, spun dry, and had the stems removed.

Cilantro Pesto #2

Yield: About 1 1/4 cups but don’t quote me; I forgot to measure the yield last time!

I found this recipe on Rebeccca Woods’ web site. She’s a natural foods chef, author, speaker, and nutrition educator who recommends, seaweed and cilantro for chelating mercury stored in our tissues. She says they both chelate mercury and safely discharge it from the body so she recommends their frequent use. I started with her recipe then omitted the Parmesan cheese and replaced some of the cilantro with parsley.

She uses this pesto as a topping for grilled fish (see Pacific Halibut), chicken or vegetables, cilantro pesto is also good as a dip, over pasta or grains and on sandwiches. This pesto keeps in the refrigerator for several days. For optimum flavor, bring it to room temperature before serving.”

I like to serve this sauce with raw cucumber or jicama slices or blanched vegetables, over cooked chicken or white meat fish, as a basting sauce for baked fish, as an addition to egg salad or the filling for angeled eggs. It also pairs well with brown rice crackers or brown rice pasta.

Tips: Be sure to wash the parsley impeccably well to remove all traces of sand. Remove large stems, rinse parsley leaves again, spin dry, then use. If using walnuts, I place them on a clean dish towel, folding the towel over the nuts to cover, then I rub the towel back and forth to remove the bitter skins. This reduces bitterness and keeps the nuts from irritating the roof of your mouth.

Ingredients:
2 cups rinsed, loosely packed fresh cilantro, large stems removed
1 cup rinsed fresh parsley, large stems removed
½ cup roasted pine nuts, walnuts* or macadamia nuts 
2 cloves garlic , minced or pressed
1 tablespoon lime juice ; lemon juice also works (double if desired)
½ cup extra virgin olive oil or avocado oil, plus additional oil to cover the puree in storage
½ teaspoon mineral rich sea salt or to taste (I use Redmond Real Salt or Celtic Sea Salt)

Strip the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender.
Add the nuts, garlic, lime juice, oil, and sea salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped. Add additional oil or citrus juice as/if needed to produce the desired consistency.
Whatever you don't plan to use within a few days spoon into a glass jars and cover with a layer of olive or avocado oil and a tight fitting lid; use within 1 week. For longer storage, freeze the pesto in small jars (see notes above), covered with a thin layer of oil to prevent oxidation. Alternatively, you could freeze it in stainless steel ice cube trays, then top out the frozen cubes and store in a larger containter for future use.

Date Syrup: An Old Alternative to Sugar

2010-06-29T18:15:07-07:00

I love dates and I’m always on the lookout for new ways to incorporate them into recipes. I like showing people how they can stand in for other dried fruits or for sugar (especially brown sugar) and other sweeteners in recipes. I’ve used dates in salads, smoothies, chutneys, as a filling for my Dark Chocolate Dipped Date Nut Truffles, and as a sweetener in baked goods, from banana oatmeal to chocolate and chocolate chip cookies and from brownies to blondies. However, in some recipes the texture of chopped or puréed dates doesn’t work. Enter date syrup.

Photo right: Erica Schlather, Mountgrove Arcadia Black Sphinx Dates

An old alternative to sugar...that's new again!
Cultivation of date palms goes back more 8000 years. Both dates and date syrup are mentioned in ancient texts. The Hebrews considered date palm “the tree of life.”

Date palms adorned the walls of King Solomon’s temple. Some varieties of date palms were allegedly grown solely for their leaves and used in the celebration of Palm Sunday in Italy and Spain. The Koran also contains references to dates.

Iran, Iraq, and Saudi Arabia lead the world in date production although the palms also thrive in Algeria, Egypt, The French Riviera, Greece, Morocco, Sudan, Spain, Sicily and Tunisia, Arizona and California.

A whole food sweetener
Late last year one of my readers told me about Organics Are For Everyone, a company that produces and sells date syrup. I checked their web site, ingredients, and packaging, then requested samples to experiment with.

Date syrup qualifies as a whole food. It has only one ingredient: itself! In this case not just dates but 100% organic dates. It looks and pours like molasses and has a rich, complex flavor. It’s less sweet than honey, agave nectar, or maple syrup. It makes a great alternative to processed sugar in cooking and baking. You can also use it as a topping for foods that would normally go with honey or maple syrup.

What’s in it for you?
Like whole dates, date syrup contains modest amounts of potassium, magnesium, calcium, iron, riboflavin, niacin, folate, phosphorus, pantothenic acid, and vitamin B-6. Ounce for ounce, dates contain more potassium than bananas.

Photo right: Organics Are For Everyone

Drizzle date syrup over any of the following:

Hot oatmeal in place of brown sugar
Pancakes or waffles topped with berries
Plain (full-fat) yogurt or Greek yogurt
Frozen yogurt
Fruit salad
Soft goat cheese topped with toasted pecans or walnuts
Crisp flat bread or crackers (with soft goat cheese with or without toasted nuts)
Mixed with roasted almond butter and spread on toast or baked brown rice Mochi
Grilled or roasted meat

Incorporate date syrup into recipes for

Ice cream or frozen yogurt
Fruit popsicles
Chocolate sauces
Marinades for meat
Fruit smoothies and protein shakes
Cookie, cake, brownie, and granola bar recipes
Muffin and quick bread recipes
Candied nuts, pralines, and other confections

Check out Organics Are For Everyone recipe page for more date syrup recipes and ideas!

Here’s what I made with date syrup

Crispy Sesame Bars
Pralined Pumpkin Seeds
Grain-free Paleo Pumpkin Muffins
Banana Almond Flour Muffins
Banana Mesquite Muffins
Paleo Pumpin Muffins with Mesquite
Karly’s Carob Sauce (from my Ice Dream Cookbook)

I’m planning to experiment more with this delightfully delicious syrup. If you try it, let me know what you make and enjoy with it!

Pumpkin Seed Pralines (see variations below for more ideas)

Hands-on: 20 minutes   Cooking: 20 to 25 minutes Yield: 1 1/4 cups; 20 servings

Consider making a double, triple, or quadruple batch of these crunchy candied nuts. They’re extremely versatile. I got the idea from Debra Lynn Dadd’s website, Sweet Savvy. I replaced sugar or evaporated cane juice with honey or maple syrup and the cream with coconut milk. If you leave out the coconut milk, the nuts will be even more crunchy.

FYI: I don’t recommend eating handfuls of these in a single sitting...unless you have high energy needs. Half a cup of nuts packs 300 to 400 calories before you add syrup or coconut milk. These crunchy, sweet nuts make a great garnish for green salads, fruit salads, or coarsely chopped and added to the ice cream maker during the last two minutes of churning or as a garnish at the table. They do make a great dessert in moderation, though!

Note: This recipe works with a variety of different sweeteners, nuts, and seeds. Use light colored honey for a mild flavor; use a darker honey for a stronger flavor. Maple syrup, sorghum syrup, and brown rice syrup work equally well; each has a slightly different flavor. Maple syrup and date syrup contains less sugar than other syrups; they're good choices if you prefer less sugar and a less sweet taste.

Ingredients:

1 cup shelled raw green pumpkin seeds (aka pepitas); Do not use the seeds from a fresh pumpkin—they contain a tough outer shell that is difficult to digest. (see variations below)
1/4 cup honey, maple syrup, light sorghum syrup, brown rice syrup or date syrup
2 tablespoons unsweetened, preservative-free coconut milk (regular, not lite), optional
1/4 teaspoon finely ground, unrefined sea salt (Redmond Real Salt or Celtic Sea Salt), optional
1 teaspoon ground cinnamon, apple pie spice or pumpkin pie spice or 1 tablespoon whole or coarsely powdered fennel seeds

Preheat an oven or toaster oven to 350˚ F.
Line a 9-inch cake pan or pie plate, a 9x12- or 8x10-inch baking pan, or a rimmed baking sheet with unbleached parchment paper or a silicone baking mat.
Combine all the ingredients in a bowl and stir to thoroughly coat the nuts. Scrape the mixture (nuts and all the liquid) onto the prepared pan. With a lightly greased flexible spatula or large spoon, spread the nuts one layer deep.
Bake for 8 to 10 minutes. Stir, then bake for another 5 to 10 minutes until the coating looks dry. Check frequently after the first 10 minutes; nuts burn quickly.(Seeds take less time than nuts.)
Remove the pan from the oven. Let cool for 5 minutes, and then turn the nuts over using one or two heatproof spatulas. Bake 5 to 7 more minutes to crisp the other side. Place the tray on a rack to cool.
When cool enough to handle, break the nuts apart or place them on a cutting board and chop into 1/4-inch pieces. Store in a covered glass bowl or jar in the refrigerator. Use within 3 months for best results.

1 tablespoon (w/coconut milk): 59 calories, 0.5 grams protein, 4.7 grams carbohydrate (grams fiber), 4.2 grams fat, 1 milligrams sodium

1 tablespoon (w/out coconut milk): 56 calories, 0.5 grams protein, 4.6 grams carbohydrate (grams fiber), 3.9 grams fat, milligrams calcium, milligrams sodium

Variations:

*    Almond Pralines: Replace pecan halves with shelled, raw, whole almonds.

*    Cashew Pralines: Replace pecan halves with shelled, raw, whole cashews.

*    Pecan Pralines: Replace pumpkin seeds with pecan halves.

*    Sesame Seed Pralines: Replace pecan halves with shelled, raw, unhulled brown or black sesame seeds. For a colorful effect, use a combination of the black and brown sesame seeds. These pralines will clump up more than whole nuts but they’ll still taste great.

Source: The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008).

The Avocado Oil Giveaway

2010-06-22T13:50:26-07:00

Thanks go to all of you who entered and helped promote the recent avocado oil giveaway on my blog. I received a total of 27 entries and conducted a random drawing this afternoon. The two winners, Dr. Mary Rondeau of Draper, Utah, and Melissa Wood of Queen Creek, Arizona, will each receive a 25 ounce bottle of Ahuacatalan 100% pure avocado oil.

Keep reading my blog for details about July's giveaway. I'll be telling you about new products, new books, new places to dine gluten-free, new foods (including some you can harvest from the desert), new recipes, and interesting food facts.

If you hear of book, products, or restaurants you think I would like to know about, please send me an email with your suggestions.

I look forward to hearing from you.

In gratitude,

Chef Rachel

The Healthy Cooking Coach

Let the Bake Off Begin

2010-06-14T13:01:12-07:00

One of my former cooking assistants, Calli Overstreet, who interned with me for a few months in the fall of 2009 hosted a Bake Off that took place over the weekend (Saturday, June 13, 2010). When She and I first met she was completing a bachelor of science in nutrition with a minor in communications at Arizona State University in Tempe.

The year before when Calli found me over the internet she said “You have my dream job! You’re doing what I want to do when I get out of school.” She wanted to write about food, teach cooking classes, speak to group, test products, develop recipes, and inspire people to eat healthier food.

Calli interviewed me for a paper she was writing and then contacted me when she was ready to start her internship. During the time we worked together she assisted me with several classes and presentations, taped me making 5 recipes from my books, edited and uploaded the videos to YouTube, helped me improve my feedback cards for classes, and joined me on a restaurant review outing.

Entrance requirements and prizes
The entry fee for the Bake off was modest: $10 per
recipe. Categories included cookies, cakes, brownies and bars, breads, and healthy. She planned to pool the entry fees with donations from the community to create the prizes: $100 per winning recipe, several kitchen tools, and ribbons. She also got donations from a few companies to raffle off prizes for the contestants, including a 1 hour massage, a haircut, and a $50 Kohl’s gift card along with a prize for the baker’s quiz. Each contestant received an apron embroidered with the name and date of the event. A small business donated the aprons.

Check out some of the competition. >>

The judges
Heidi Clouse graduated from Scottsdale Community College's culinary arts program in 2003 at the top of her class, started her own catering company; Blueberry Basil Catering Co., which she has successfully run for seven years.

Shalene Barainca considers herself a certified food eater with 30 years of experience in eating yummy foods with expertise in desserts."You name it, I've tried it. I am always on the look out of something different that will "wow" me. And when I find it, I will eat it."

More of the competition. >>

Mandy Scofield, the nutrition director at The Gainey Ranch Estate Club in Scottsdale, AZ, has a degree in nutrition communications and has worked extensively in food writing and restaurant reviewing. She teaches healthy cooking classes, counsels children and adults on healthy eating, and develops new recipes for Gainey Ranch residents.

Jan Wyler is the principal of New Horizon School of the Performing Arts, where the bake-off was held.

Judging criteria
Recipes were judged on presentation, taste, and recipe originality. They selected one recipe per category and one special award whose criteria was a mystery.

Event details
The event took place at New Horizon School ofPerforming Arts in Mesa. Contestants arrived between noon and 1 pm to check in, place servings of their recipes on the judges with a copy of the recipe and a card listing the name of the recipe. Remaining portions of the baked goods were placed on the contestant table for contestants and guests to sample after the judging.

Me with my context apron>>>

LJs pizza provided a complimentary lunch (pizza and a small salad bar). I knew I was unlikely to get what I wanted from the comp lunch, so I packed food from home: a baby green salad with vegetables from the farmers’ marke, topped with leftover grassfed rib eye, Basil-Balsamic Dressing (from my Garden of Eating Cookbook) and an apple.

The competition
The Bakeoff, the first of what Calli will be an annual event, attracted 20 entrants and 27 recipes. I specifically work street clothes (no chef coat, no chef pants, no chef clogs) to avoid drawing attention to myself. People might have seen my car in the parking lot with magnetic signs announcing my name and what I do for a living, but inside I would be just another face.

I was up against white flour, whole wheat flour, white sugar, (possibly margarine) and ….marshmallows! Some of the other entries included Chocolate Banana Bars, Bacardi Rum Cake, Good for You Chocolate Chip Cookies, Cheesecake, Ooey Gooey Cinnamon Rolls, Raspberry Filled Cupcakes, Ginger Snaps, Cake Pops, Carrot Cake with Cream Cheese Frosting, Strawberry Rhubarb Muffins, Crunchy Oatmeal Bars, and Frosted Star Cookies. See photos above.

My entries
I entered three recipes (two from my most recent book, The Ice Dream Cookbook). My Favorite Macaroons dipped in dark chocolate, Gluten Free Date-Nut Chocolate Chip Blondies, and Calli’s Fruit Cocktail Cake.

The Macaroons I modeled (maybe years ago) on Jenni’s Macaroons, a Jewish delicacy sold in canisters in natural foods stores. I liked the purity of ingredients: honey, unsweetened flaked coconut, and egg whites; however, found them way too sweet for my tastes. I analyzed the nutrition label for protein, carbs, and fat, figured out approximately how much of each ingredient they probably used, cut the honey back by more than 50%, supplemented with a minute amount of stevia, and tinkered with the recipe until I hit on something that I and my cooking students and friends loved. One of my cooking students gave me the idea of drizzling melted unsweetened or dark chocolate over the macaroons after they cooled.

The inspiration for the blondie recipe came from award-winning blogger and author David Lebovitz’ book, The Perfect Scoop. I replaced white flour with gluten free grain and nut flours, brown sugar with soaked and pureed dates, replace sugar with honey and stevia, and made a few other changes.

The prototype for the Fruit Cocktail Cake came from Calli who asked if I could improve her family’s favorite cake recipe in the Spring of 2009. I replaced cake flour with a combination of a gluten free flour blend and coconut flour, the sugar with honey, and the milk with coconut milk, added more eggs, etc. The result, after five or six tries, was a raved about recipe that worked with eggs and without that I used in a coconut flour article for the March/April 2010 issue of Living Without Magazine. In retrospect, I would have plated this recipe for the contest the way I did for the photo for my blog last year. I honestly didn't give the whole issue of plating much thought. I will next time I enter a Bake Off for sure!

And the winner is….
I found the suspense intense. I sipped my cold cammomile tea and waited for the judges decisions. I didn’t enter anything in the bread category, so that was out. As they announced the winner for each category I entered, I felt I twinge of disappointment (of course I saw what I was up against: huge amounts of seductive sugary sweetened delicacies, many of them frosted with cream cheese or marshmallow cream).

The feeling abated as soon they announced the special award for a recipe that stood out in taste, originality, great tips (I always put those in the side bars or head notes of my recipes), and presentation. I knew moments before I heard my name that I WON!! My Favorite Macaroon recipe won! I let out a squeal of delight and took the stage to receive my ribbon, say a few words about my recipe, and have my photo taken.

The last time I recall received any ribbons for winning were during the brief time I belonged to a Toastmaster’s group here in Phoenix (maybe two and a half years ago) and in my preteen years when I entered and placed in several horse shows. The next best part for me was after the event when one of the judges came up to me and told me how much she loved my macaroon recipe. She’s diabetic and she told me how thrilled to see that I used stevia in my recipe. She could make them at home and eat them without the problems she would have when she ate sugar-laden conventional desserts.

I look forward to the next bakeoff and the next opportunity to wow people with food made from simple, wholesome, and nourishing ingredients. You can find the recipe for the macaroons here.

Avocado Oil Giveaway

2010-06-07T08:00:00-07:00

You’ve heard about the health benefits of monounsaturated fats? Are you aware of the hazards and health risks associated with consumption of polyunsaturated vegetable oils? Have you stopped buying and using soy, safflower, sunflower, corn, and canola oils, and generic “vegetable” oils? If not, click here to read my previous post, Move Over Olive Oil, Make Way for Avocado Oil.

Time for an oil change
For cooking and baking, the healthiest and best fats and oils are still real butter, ghee, clarified butter, lard, beef tallow, palm oil, non-hydrogenated palm shortening, and coconut oils. These are healthy, traditional fats with a long safe history of use. They are stable at room temperature and in cooking. You can also avocado oil to the list. (To learn more about fat and oil myths generated by the processed oil industry, read chapter 5: A Short Fat Primer in The Garden of Eating: A Produce-Dominated Diet & Cookbook.)

Extra-virgin olive oil is great for salad dressing and moderate to low heat cooking (best below 350 to 400˚F and medium or medium low heat), but in some recipes, that require a higher heat, such as roasting vegetables, it can be damaged. Enter unrefined avocado oil, which has the highest smoke point of all plant oils at 490˚to 520 F (virgin avocado oil has a smoke point of 375˚F; refined olive oil has a smoke point of 468˚F).

You can also use avocado oil in baked goods, including muffins, quick breads (banana, pumpkin, etc), loaf breads, pizza, foccacia, pancakes, waffles, as well as cookies and cakes. You can use it one for one to replace vegetable oil, margarine, shortening, or butter.

For marinating meats and vegetables, olive and avocado oil both work well. Which one you choose will depend on the temperature at which you cook the food. For uncooked applications (salad dressings, dips, drizzles and dessert sauces) olive and avocado oils are best because they remain liquid (coconut and palm oil become hard when refrigerated). Of the two, avocado oil has a more mild flavor, making it ideal in recipes where a strong olive flavor can overpower (e.g., homemade mayonnaise, sweet salad dressings, muffins, quick breads, desserts, and dessert sauces).

Avocado oil can also be used for as a moisturizer, for massage, and in homemade cosmetics (facials, creams, lip balms, soaps, hot oil treatments for your hair, etc.) to sooth, soften, hydrate, and rejuvenate irritated, sensitive, dry, or sun damaged skin and hair.

Avocado oil is king
I’ve experimented with a couple of brands of avocado oil. This year I discovered Ahuacatalan (pronounced "AWA COTA LAWN") 100% pure avocado oil at the Wednesday Town & Country Farmer’s Market in Central Phoenix (20th street & Cammelback, near Trader Joe’s). It’s cold pressed at 40˚F and Kosher certified. To learn more about it click here. It has a light, slightly buttery flavor that blends well with almost any food, from savory to sweet.

Here are some of the ways I’ve used it:

Pomegranate Dressing
Spice Crusted Salmon
The Everlasting Salad
Karly’s Carob Sauce & Karly’s Cocoa Sauce
Grain-Free Paleo Pumpkin Muffins
Grain-Free Rosemary Olive Bread
Lemonette Dressing
Grain-Free Chocolate Chip Scones

Two lucky winners will each receive a 25-ounce bottle of Ahuacatalan 100% pure Avocado Oil. Here’s how you can enter to win.

Rules for entering:
MANDATORY: Subscribe to The Healthy Cooking Coach blog OR have someone you know subscribe. Click the “subscribe” button halfway down the page on the left, then leave a comment below saying that you did this.

Note: If you already subscribe to The Healthy Cooking Coach blog, you MUST submit a comment telling me that you already follow my blog to have it count as an entry. Please spread the word and tell someone else about this blog.

For additional entries, do any of the following*:
   1. Leave a comment below with a link to your favorite avocado oil recipe or a recipe where you’ve substituted avocado oil.
   2. Visit my You Tube Channel, watch one of my cooking demonstrations, and let me know what you think by posting a comment below.
   3. Subscribe to my YouTube Channel or tell someone else about it, then leave a comment below saying you did this.
   4. Visit my Twitter page and leave a comment about why you like my blog, my cookbooks, or this giveaway, and leave a comment below saying you did this.
   5. Follow me on Twitter and leave a comment below saying you did this.
   6. Announce the giveaway on Facebook and leave a comment below saying you did this.
   7. Mention this giveaway to your family and/or friends and leave a comment below saying you did.
   8. Come up with your own creative idea and leave a comment below saying you did this.

***EACH ENTRY MUST BE SUBMITTED SEPARATELY and you’ll need to post a comment below telling me what you did each time!

* If you have any questions just email me (see link below my picture on the right side of this page). THIS IS A BLOG GIVEAWAY SO ALL ENTRIES TO WIN MUST BE DONE ON THIS BLOG POST.

*Giveaway ends Sunday, June 13th, 2010 at 11:59 PM (PST). Sorry, but this giveaway is open to U.S. readers only.

I Scream for Ice Cream Challenge and Ice Dream Cookbook Giveaway

2010-06-04T06:27:59-07:00

Compliments and rave reviews are great. Imitation can be good too. Imitation is supposedly the most sincere form of flattery, right?

Well, I’m flattered that blogger Yasmeen Mohammad The HealthNut loves my Ice Dream Cookbook and recipes, that she gave it a big thumbs up in her review in July of 2009, that she took breathtakingly beautiful pictures of the recipes she made (without an ice cream maker!), that she regularly cooks from and recommends my Ice Dream Cookbook, that she's recently created a new frozen dessert using my recipes as a model, and that she's created a fun contest this month.

In her review of my book on July 15, 2009, she made Roasted Banana Nut Ice Dream with Blueberry Sauce and dairy free Peach Melba. (Click review link for recipes.) She also made my Peanut Butter & Jelly Ice Dream in March of 2010 (all without an ice cream maker). Photo right by Yasmeen,The HealthNut.>>>

About the book, Yasmeen says:
“I totally love the book for introducing the healthier alternatives in home made ice creams, clear and descriptive recipes with fabulous variety of flavors. I've been using her recipes to make most of my Ice creams ever since I did the review. The cookbook is a best buy for any diet-conscious, ice-cream aficionado and those on restricted diets (low-sugar, gluten-free, dairy-free). You can read my complete review here.”

That's Peach Melba Ice Dream (above) made without an ice cream maker. Photo right by Yasmeen, The HealthNut.>>>

To share her enthusiasm and inspire others to make delicious, dairy free, naturally sweetened, low-sugar frozen desserts she’s created the “I Scream for Ice Cream Challenge, and Ice Dream Cookbook Giveaway” and posted her most recent recipe for dairy-free Kumquat Ice Cream with Kumquat Syrup and caramelized Kumquats modeled on recipes from my Ice Dream Cookbook. The deadline for entries is June 30th, 2010.

Are you up for the challenge?
You already know that homemade frozen desserts are far superior than store bought versions. You can customize the flavors and ingredients, use higher quality sweeteners and less of them, reduce unnecessary calories, and eliminate preservatives, artificial colors and artificial flavorings. You can also save money. Homemade frozen desserts typically cost half what you’d pay in stores.

Can you create a fresh, healthy, homemade dessert recipe that fits her criteria? If so, you could win a copy of The Ice Dream Cookbook.

Do you need an ice cream maker to enter?
No. You’ll get the best texture using an electric ice cream maker, but if you don’t have one, Yasmeen offers tips for freezing desserts without one. (Note: You won’t get as much loft, your dessert won’t be as smooth, and they won’t keep as long in the freezer without icing up. If you shop at Costco, in many locations you can buy a Cuisinart Ice Cream & Sorbet maker with an extra prechill canister from Amazon using the link here.)

That's Yasmeen's Kumquat Ice Cream modeled on recipes from my book. Photo right by Yasmeen, The HealthNut>>>>

For complete rules to enter the "I Scream For Ice Cream!" Challenge click here. Note: You’ll submit your recipe on Yasmeen’s blog, not on my blog. Photos right by Yasmeen, The Health Nut.

If you like coconut milk, coconut cream, naturally sweetened desserts, non dairy frozen desserts, The Ice Dream Cookbook, or this blog, tell your family, friends and co-workers about this giveway and the how they can enter to win this book. Tweet about it, announce it on Face Book. I thank you, Yasmeen thanks you, and your family and friends will thank you after they dry the delicious recipes you make.

About the book
The Ice Dream Cookbook is the first cookbook to feature delicious, naturally sweetened dairy-free frozen desserts made from coconut milk along with wheat- and gluten- free, naturally sweetened cookies, fruit compotes, and sauces. It provides information about the health benefits of coconut; tips for using a non-caloric herbal sweetener; charts to help you modify your favorite dessert recipes; a guide to buying ice cream makers and other kitchen tools; ingredient glossary; 80 recipes with more than 200 variations; clear and detailed instructions; nutrition breakdowns, four appendices, index, illustrations, and 300 total pages.

If you can’t wait and you want to order your copy of the Ice Dream Cookbook: Dairy Free Ice Cream Alternatives with Gluten Free Cookies, Compotes, and Sauces today, click here or here to order it directly from the publisher for fast shipping.

For more healthy recipes, beautiful food pictures, and ideas, check out Yasmeen's blog. Book cover photo right by Reed Hamel, Phoenix, AZ.