Borscht, Vegetarian Style, w/Beets, Cabbage, Potato

Authentic Borscht recipes might use rye flour to thicken the soup, or might include “Kwas” (a fermented rye brew). For those used to fermenting foods, it’s nothing too tricky; after rye flour and water ferments for a few days, the water’s poured off. The water gets fermented some more, which gives the soup its twang.

Bowl of Bright Red Russian Soup

Beets and other veggies make this a colorful, flavorful vegetarian-style borscht recipe. A touch of sauerkraut, Kwas, or other fermented veggies will add a little zip, but a dash of vinegar would sub in a pinch.

Never heard of Kwas? It can be likened to a beer of sorts. A rye flour (or rye bread) and water mixture ferments for days; the water is poured off to ferment some more. An already-brewed Kwas might be found at some specialty markets, but the soup is quite good without it.

Some authentic Borscht recipes also call for homemade sauerkraut, but many prefer the milder, less tangy recipe below. If the tang of sauerkraut is desired, homemade is fairly easy to make, and is completely different from canned sauerkraut. To make it, slice up a cabbage, sprinkle it well with salt, and let it juice up for an hour or so. Put it into a jar, keeping the cabbage weighted down with a plate, so it is submerged in its juices. Pounding it down helps it to juice up that much more and won’t hurt it! Let it sit in a crock, jar, or other glass or ceramic container, at room temperature. Refrigerate after five days or so; it turns into authentic, naturally fermented sauerkraut, which many claim is a healthful food full of beneficial probiotics.

Beef broth and/or chunks of beef can be added as well, for a heartier soup with even more flavor. Serves 4-6.

INGREDIENTS

  • 2 medium-sized beets
  • 2 potatoes, peeled and cubed
  • 1-2 carrots, peeled and sliced
  • 1 c. or so slivered cabbage
  • 1 TBS. rye flour (or substitute white flour)
  • Salt to taste
  • 1/4 tsp. toasted caraway seeds
  • 2 tsp. white vinegar
  • Optional: sauerkraut, beef, and/or beef stock

PREPARATION

1. Bake an hour or more (depending on size), at 375 degrees, wrapped in foil, until tender: > 2 medium-sized beets

2. After beets cool, prepare by skinning and julienning. Set aside.

3. Peel, then cook in water to cover, until tender: > 2 potatoes, cubed > 1-2 carrots, sliced

4. Grill in olive oil: > 1 c. or so slivered cabbage

5. In medium-large pot, add grilled, tender cabbage, and: > 1 TBS. rye flour (or substitute white flour)

6. To the roux of flour and oil, add liquid slowly, mixing until smooth, bringing the mixture to a boil: > Vegetable broth from cooking the veggies, plus more water if necessary

7. After cooking roux/broth mixture for 2 minutes or so, add all ingredients to the pot: > The cooked cabbage/broth > The cooked potato/carrots > The julienned beets > salt to taste > 1/4 tsp. toasted caraway seeds > 2 tsp. white vinegar (or substitute sauerkraut > beef chunks and/or beef stock, if desired

Serve topped with sour cream and dill weed.

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Carrot Soup w/Dill: Nutritious, Delicious!

You can still order my ebook, SOUP’S ON! But if you want a “peak” at recipes, I’ve posted the following…

Caraway seeds are often added to rye bread, but are a fun flavor to season this dish with too. Potatoes tone down the sweet carrots; colorful red quinoa makes a good garnish. Serves 6-8.

Carrot Soup garnished w/ Dill Weed, Quinoa

INGREDIENTS

2 lb. carrots, peeled and chopped into discs

2 lb. potatoes, peeled, cubed

1/4 c. virgin olive oil

1/2 tsp. caraway seed

1 1/2 tsp. salt

1/2 tsp. dill weed

Black pepper

Optional: Cooked quinoa and chopped green onions for garnish

PREPARATION

1. Give carrots a head start cooking, as they take a bit longer than potatoes. Simmer about 20 minutes: > 2 lb. carrots, peeled and chopped into discs > boiling water to cover

2. Set 1 c. or so of the cooked carrots aside, if desired. These can be added back into the pureed soup; the slices of carrot will add texture to the otherwise creamy soup.

3. To the remaining cooked carrots in the pot, add and cook until potatoes are tender: > 2 lb. potatoes, peeled, cubed

4. Process the potato/carrot mixture until smooth, using immersion blender or food processor. If using food processor, process lightly, so the potato starch doesn’t get overdeveloped (making the consistency gummy.) To the pureed mixture, blend in: > 1/4 c. virgin olive oil

5. To5ast: > 1/2 tsp. caraway seed

6. Put all ingredients into pot: > Pureed potato/carrot/oil mix > toasted caraway seed > 1 1/2 tsp. salt > 1/2 tsp. dill weed > black pepper > reserved cooked, sliced carrots (optional: “caramelize” the sliced carrots by grilling first, which develops their sweetness)

7. Reheat soup; garnish with: > Cooked red quinoa (optional) > chopped green onions

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The Phytate-Sphere: Soak Grains, Eat “Sensibly”, Don’t Worry

Foods High In PhytatesBran is not  as trendy as it was ten or twenty years ago. I remember the days- we used to stop by our favorite bakery and consume mass quantities of sugary, sweet bran muffins (probably loaded with unhealthy oils too). I was having a bran fest- I even added raw bran flakes to my cereal. All in the name of “FIBER”!

Was it any wonder that I had some serious anemia? Bran is particularly rich in phytates, which can bind with the iron and other minerals in our system, which can lead to that anemia. Who knows what other health issues might have been connected to my “bran diet”?!

Bran is quite high in phytates; phytates can also be found (in lesser quantities) in grains, beans, nuts, and seeds.  So I’m not a bran fiend anymore. And I do try to soak my grains. Or I ferment them–I’ve really been into homemade, whole-grain sourdough bread lately. (Now that I have a Vitamix that grinds my whole wheat berries into  fresh whole wheat flour…)

Not that I’m not going on a Phytate Rant here. Phytates can be good. Consuming them in our foods probably isn’t going to upset the average person’s health. One caveat: but it might.

Just as in the bran days of yore, any one food trend might lead to unbalance, as the misinformed attempt to overcompensate, adding too much of a good thing to their diets. One of the latest trends is the “Gluten-free” craze (and the GAPS diet). One catch: folks might start chowing down on that gluten-free cake, made with almond meal instead of flour, on a fairly regular basis, telling themselves that this will help them to avoid gluten and regain health. The cost might be a phytate overload…

That was me. After bran went out of style, I forgot about it and prided myself instead on eating “healthy” breakfasts of raw, soaked grains topped with nuts, cacao nibs, and coconut. Another vegetarian meal or two might follow, featuring beans and/or grains. A snack or dessert might include a treat high in cacao nibs and nuts. Ironically, that particular diet of “wholesome” whole foods might have been slightly unbalanced. (Ya think?!)

Not to sound the alarm. There is a plus side to ingesting those phytates. Yes, they are enzyme inhibitors, but also: They can bind to excess minerals in our system. This is a valuable service, considering that excess iron generates free radicals in our bodies. So, while excess phytates might be a problem for an anemic person (like I’m prone to be), they would help someone else who was prone to an excess of iron.

Also, phytates act as antioxidants. They can even fight the proliferation of cancer cells, and improve cardiovascular health. One other feature: They might lower a food’s glycemic load, for the very reason that they slow digestion.

In conclusion: Moderation is our friend. We might consider reducing a potential overload of phytates by soaking some of our grains, beans, seeds and nuts (this will break down phytates, allowing for easier digestion). We might make bread (the yeast/fermentation process decreases phytates), and we might toast some grains, seeds (which also decreases them).

But, unless you’re going off the deep end (like I’ve often done), you can probably just adhere to this simple rule: Eat a sensible diet, be aware of the danger of raw nuts, grains, and seeds consumed in excess, and then… don’t worry about it!

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Quest Bars (& Vitafiber): Recipe, Review

Like Tom and me, our nephew grew tired of Michigan’s weather and thought he’d venture to California. Ah, a millennial following in our footsteps! We had a place for him at The New Deli, and a spare room, so it’s worked out well.

It’s been especially fun to discover that our nephew Nolan is about as weirdly frugal as us. Back in 2013, when Nolan first moved in with us out here in California, he asked me if I could look into a product called “Vitafiber”. He was hoping to make his own Quest bars with the stuff, which would save him considerable money.

I’d never heard of Vitafiber. Or Quest bars. I don’t run with the crowd that works out at the gym and buys muscle-building supplements! But I do get a lot of exercise, and hitch a ride on the Paleo bandwagon often enough, so Nolan’s interests and mine do intersect at points. Not to mention the frugal quality- saving money can be a driving force for me!

ISO Vitafiber + Whey = Paleo Goodness

So I looked into it. My nephew warned me- the product was fairly new and hadn’t quite hit the mainstream. I concluded that it seemed a bit pricey at that time. But it did just become available on Amazon this spring, so- I guess it’s mainstream now!

And while not everyone will want to spend the extra dollars on VitaFiber, some might want to check it out, to see if it works for them. It’s been known to improve sleep, glucose tolerance, to lower blood sugar, and aid digestion. I was glad I tried it!

Homemade Chocolate Quest Bars

Quest bars are the beloved snack of much of the muscle-building clan, and other paleo sorts trying to avoid an excess of carbs. Quest bars are super low-carb, since they’re only sweetened with a “prebiotic fiber” commonly known as VitaFiber. It’s also known as “ISO”, which stands for a long, scientific name (isomalto-oligosaccharide). Sounds man-made, but it’s basically just starch (from various starchy food sources) that has been fermented to yield this somewhat-sweet product.

I made the following small batch of bars, which will come in handy on an upcoming trip. Hey, far better than airplane food, and much more convenient than trying to make a smoothie while I’m on the road (or in the air)!

You might dip these in bittersweet chocolate and roll ‘em in some chopped nuts, which would no doubt increase their popularity. Makes 4 small bars.

INGREDIENTS

  • 1/4 C. VitaFiber Syrup
  • 5 TBS. whey powder
  • 2 tsp. cocoa powder
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

PREPARATION

1. Oil measuring cup before measuring out syrup. Use: > 1/4 c. VitaFiber Syrup
2. Heat the syrup in a pan, bring it to a boil.
3. Remove the pan from heat; stir in the remaining ingredients, mixing heartily until smooth. Use: >5 TBS. whey powder > 2 tsp. cocoa powder > 1 tsp. cinnamon > 1/4 tsp. salt
4. Oil a small square loaf pan (4” long or so), or use silicon molds (available on Amazon). Add mixture to pan and refrigerate.
5. Cut into 4 bars. If desired, dip into melted bittersweet chocolate and roll in nuts. Other flavor ideas: Use mint extract instead of cinnamon. Or substitute Matcha green tea powder for the cocoa powder and cinnamon. Use vanilla or almond extracts too, depending on your personal tastes.

 

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Fresh Beets Beat Packaged- Pickled, Runner Up

OK- I really wanted to believe those super-handy, packaged beets would rate about as good as fresh, even if they are a bit more costly. A lot of us won’t buy canned beets, but Trader Joe’s has some “steamed and peeled”, packaged beets in their fresh vegetable section. They’re perishable, so they must be pretty natural! No extra anything, just beets. And- they’d be so much easier to serve.

Difference Between Fresh-cooked Beets and Trader Joe's PackagedAn 8-ounce package of Trader Joe’s steamed beets cost $1.49. Not baa-a-a-d… Of course the fresh beets were cheaper- $1.49 for a whole pound. But the fresh would be a lot more work. So… would the packaged ones taste all right?

They DID taste all right. The first time. But next time, I bought both fresh and packaged, to do a side-by-side taste test. The fresh ones had much better flavor, color and texture. Also, the juice of the fresh-cooked was intense, deep fushia colored; the packaged ones had a much wimpier, browner colored juice.

After home-cooking my fresh beets, the yield of “beet meat” was a third less. So, it cost $1.49/lb. for what ended up being 2/3 lb. Oh well. They were delicious. I suppose if you’d rather save time, and flavor/nutrition/texture isn’t your biggest concern, get the packaged ones. They are probably better for you that a bag o’ chips fried in PUFA oil!

I’ll be going back to steaming, roasting, or simmering my own. They’re just so much better.

More in my beet quest: I also experimented with fermenting beets. Naturally fermented raw beets, not like the canned pickled beets available. (I wanted my probiotics!) So I got my gloves on, prepped a big bunch of beets, added salt, and let ’em ferment. I added sauerkraut juice to the mix to speed things along. They still didn’t ferment as quickly as sauerkraut. But I finally ended up with a jar of “pickled beets”. They’re good! I’ve used them in an occasional batch of Borscht, and on salads. There was the initial time investment (peeling, slicing), but the fermented beets last a long time. I shouldn’t be needing anymore packaged beets. Ever.

Side Note About Beets: Maybe THAT’s why some Russians have lived long, healthy lives? Among other things, beets contain polyphenols and betalains (antioxidants); also- betaine, which encourages the liver to eliminate toxins. Oh. Plus, then taste good!

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Baklava Bars: Healthy Granola Bars with a Twist

The deli girls were craving another batch of granola bars. I must admit, I welcomed the idea- after all, we don’t live on bread alone! Tom does rely on a nice chunk of whole wheat sourdough bread for snacking on almost every day, so this would be a nice change of pace. I opted to change up the ingredients in the energy bars I often make, since I wanted to do something with pistachios. I was thrilled to discover the bars tasted a lot like baklava!

Baklava Bars w/Pistachios, Honey- HEALTHY!A hint of almond extract, mixed with the honey and toasted pistachios, makes these energy bars taste almost like the buttery Greek confection, baklava. Only healthier! Makes 20 small bars.

INGREDIENTS

  • 3 1/2 c. oatmeal (1 lb.) (gluten-free if necessary)
  • 2 c. toasted hazelnuts (or sub almonds, or cashews)
  • 1/4 c. coconut oil
  • 1/4 c. butter
  • 2/3 c. honey
  • 1 tsp. salt
  • 2 tsp. almond extract
  • 4 tsp. cinnamon
  • 1 c. toasted pistachios
  • 1 rounded c. pitted Deglet Noor dates

PREPARATION

  1. In a dry skillet over medium heat, toast the oatmeal until a bit golden, stirring constantly. Or, toast it in a 350 degree oven for 20 minutes or so, until golden.
  2. Process approximately half the oatmeal into flour in a blender (or food processor). Use: > 1 1/2 c. oatmeal
  3. Set toasted oat flour aside in separate bowl. Process the other half of oatmeal a bit coarser, to give the bars some texture. Use: > 2 c. oatmeal
  4. Add coarse-chopped oatmeal to the bowl of oat flour. Process the toasted hazelnuts in a blender (or food processor) until it turns into nut butter. Use: > 2 c. toasted hazelnuts
  5. To the hazelnut butter in blender/processor, add: > 1/4 c. coconut oil > > 1/4 c. butter > 2/3 c. honey > 1 tsp. salt > 2 tsp. almond extract > 4 tsp. cinnamon
  6. Add the hazelnut butter mix to the oats in bowl. Lightly process to coarse-chop: > 1 c. toasted pistachios
  7. Add chopped pistachios to bowl; coarse-chop dates in blender next. Use: > 1 rounded c. pitted dates
  8. Add dates to bowl of other ingredients. Mix with hands until blended. Press into 9″ x 9″ pan or dish; chill until firm (about an hour) before cutting. If desired, slice and wrap in wax paper; store in jar in fridge.
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Artichoke Frittata, Gluten-Free

I couldn’t do it. I couldn’t NOT put a little starch in the frittata I was making for a bridal shower this weekend. Because… I love how adding some kind of starch (typically, flour) makes it so much easier to cut. It holds up and is much more manageable. I originally thought I’d make the frittata spontaneous-style, but I ran out of time. “Spontaneous” as in like an open-faced omelet, topped with pretty veggies and cheese, broiled to a golden hue. I didn’t have time for that- I wanted to visit too!

I also knew a few of us were gluten-free, so I opted to try potato starch instead of flour. It worked! And we all really enjoyed it. Recipe below :)

Gluten-Free Aritchoke FrittataThe beauty of this dish for a brunch, tea, or other festive party occasion is that it is easy to make, bakes nicely at the last minute, AND is easy to serve! A little potato starch in the mix helps it to stick together so that slicing into serving pieces is easy. Trader Joe’s makes it easy too, since they have frozen artichoke hearts with nothing else on ’em. (Some of us would rather skip those weird ingredients found in marinated artichoke hearts. Plus, TJ’s are a better value!)

Makes one 13 x 9″ dish, to serve 15 or so.

INGREDIENTS

  • 12 eggs
  • 1 lb. grated jack cheese, divided
  • 4 oz. goat cheese, ricotta, or other creamy cheese
  • 1-12 oz. package frozen artichoke hearts, thawed
  • 1-2 TBS. Italian dressing
  • 1/2 c. potato starch
  • 3 slices tomatoes, if desired

PREPARATION

1. Stir eggs well. Use: > 12 eggs

2. Add half the grated cheese, plus all but the tomato slices. Stir well, using: > Half of grated Jack cheese > 4 oz. goat cheese (or other) > 1 package frozen artichoke hearts, thawed > 1-2 TBS. Italian dressing > 1/2 c. potato starch

3. Pour into buttered 13 x 9” dish, topping with: > 3 tomatoes, sliced

4. Top with: > The other half of Jack cheese

5. Bake at 375 degrees 30 minutes until golden on top. Let cool a few minutes before slicing.

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Anemia: Do You Have “Iron-Poor Blood”?

Let’s not obsess-  I’m not going to stop eating foods I love. And some vitamin C-rich foods, taken in conjunction with even a high-phytate, iron-blocking meal, can improve iron absorption. But I do think I’ll SUPER-charge my morning smoothie, and take a few of these beef liver tablets on the side!

Absorbing Iron- AnemiaI have a tendency toward anemia. My iron levels were incredibly low at the onset of my first pregnancy, though the iron pill my doctor recommended did not work well. I didn’t absorb it! And thus began my battle against “iron-poor blood”. (Remember those Geritol commercials, older friends of mine?!)

 I’ve learned a lot since. The internet makes research easier. So I boned up on iron facts. For starters, there’s heme iron, found in animal muscle meat and fish. It’s absorbs by the body quite well. Non-heme iron, on the other hand (from plant foods, eggs, milk, and meat too) does not absorb as easily. Also, the plant food sources usually contain phytates, which messes with absorption. Example: Cooked spinach is high in iron, but less than 2% of it is absorbed. (Compare that to the meat-sourced iron, of which up to 35% is absorbed.)

There are a few foods that can help us absorb more iron, when eaten in conjunction with iron-rich foods. A lot of us know that drinking a glass of orange juice along with that iron supplement, increases absorption. (Vitamin C does just that!) And apparently, adding meat to a meal can help too. Beef in particular can give us up to about 4-x as much absorbed iron. Whoot! Bring on that grass-fed cow, nom nom…

Despite a “healthy” diet, despite our best intentions, there are also those foods we might unwittingly consume, that inhibit the absorption of iron. As mentioned, phytic acid reduces absorption. I guess that’s part of why so many of us like to soak our beans, grains, nuts- that reduces the phytates in such foods. Sourdough fermentation helps too. When I make our weekly loaves of sourdough whole wheat bread, the phytates have been reduced by over 60%. Oh, and the fermenting helps make magnesium more readily absorbed- no wonder I love that bread! (Yeah, it’s that magnesium, right?!)

Another iron-absorption-inhibitor is eggs. Not that we don’t want to eat eggs, but we might not want to take an iron-rich food in conjunction with an omelet breakfast. On that same list of inhibitors are: Minerals (calcium, zinc, magnesium, copper), tannic acid (found in tea), peppermint, chamomile, coffee, and cocoa. Again, it’s not that we don’t want to eat those things (believe me, I WANT my chocolate), but when we are taking efforts to eat our iron-rich food of the day, we might not want to top it off with chocolate, coffee, and mint. At least, not all the time!

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Making Invitations: Tea Party, Bridal Shower…

The tea party I’m hosting for a good friend is coming along. I found this sample on Joy Ang’s website, which gave me the idea for the DIY invitation below.

Tea Party Bridal Shower InvitationWild Rose Petals- Dry 'em for TeaNow, this IS for a bride named “Rose”, and I DO have a lot of essential oils on hand, so I took Joy’s idea a step further in the tea department. I had a nice bulk tea on hand, and had access to some beautiful wild rose petals that had just finished blooming. So I took a handful of the rose petals, laid them on a paper towel, and microwaved them on low power (“1″, or lowest setting) for five minutes at a time. It took several rounds in the microwave (replacing paper towel when damp), plus sitting out overnight, for the petals to completely dry. You could also use a food dehydrater for this, or low-heat oven.

Oh, note to self: I tried some larger rose petals from our yard, but they didn’t dry well at all. They seemed thicker and maybe too “fresh”. Maybe wild roses are the best for drying. I suppose heartier petals would make a fine “tisane”. (“Tisane” is, basically, tea without the “tea” in it- that tea species known as “Camellia sinensis”.)

Once dried, I added the rose petals to a glass jar along with a few drops of essential rose otto oil (from my favorite place: Nature’s Gift), plus some of my favorite bulk black tea. After several days/weeks, the tea and petals get infused with the beautiful rose oil fragrance. How perfect for the invitations! I brewed some for us too- super tasty!

I was excited about making my own rose-infused tea. I had found something at the health food store called “Romance Tea” (or the like). It had rose petals in it. It cost a small fortune. I got one box for a special, romantic treat for my husband and I, but… making my own is much more economical!

Now, back to those invitations: If you want to make something like this for an upcoming tea party, bridal shower, or other exciting occasion, I have a few tips.

Grateful-Table-Invitation Tips#1. I used standard-sized vellum paper from Michaels’ (8.5 by 11 inches)

#2. I can’t quite afford Adobe Photoshop, but was able to create the invitations using Broderbund’s PrintShop, a cheaper alternative!

#3. I turned the print upside-down so I’d be able to fold it right.

#4. My fave fonts were “Fountain Pen”, “Batang”, and “Browalia New”. (“Black Adder” is another fancy one that could work.) I don’t have a typography degree, but I appreciate that things like this use carefully-selected fonts for total effect. I tried to duplicate what Joy had on her website :)

5. A fine-guage embroidery ribbon at Michaels, for $2 or so for a small amount, worked well for the tea bag string.

6. I used scrapbook paper (with small, simple design on ’em) in the colors of Rose’s wedding, for the tags attached to string on the tea bags. Joy Ang printed brewing instructions on her tags (“cut corner of the invitation and dump contents into a tea ball), but I’m not sure my lady-friends will care that much about brewing the contents of their invitations. And I don’t think they would dip the whole invitation into a tea pot. At least, I hope not!

The ladies were quite excited to receive their invitations, and I had so much fun making them.

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Fruit of Self-Control, Harvest of Righteousness!

There seems to be a painful period in the first thirty days, before establishing a habit. But after doing the groundwork, denying the cravings or whatever it is for a month or so, a habit settles in. Self-control starts being second nature. Ideally, we even start enjoying what we are blessed with, instead of craving what we don’t have.

A few friends shake their heads, thinking I must be an incredible stoic or something, when I pass on the generic dessert. But God blesses me with an enjoyment and appetite for the best of foods, and I don’t feel like I’m missing out if I pass on the lesser foods. I thought Hebrews 12:11 applied here…Discipline's no fun at the time, but produces righteousness!

Wallpaper: Desktop Backgrounds w/Verses

The following are a couple of backgrounds you can use to remind yourself (that the struggles get better!).

“No discipline seems pleasant at the time, but painful. Later on, however, it produces a harvest of righteousness and peace for those who have been trained by it.” Hebrews 12:11

(To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select :

Click here for Background for wider monitors

Click here for Background for shorter monitors

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Chocolate Mousse, Easy Paleo

Last year I posted this recipe for a real nice chocolate mousse, low in carbs, high in deliciousness! I’ve discovered since then that you don’t really have to whip the egg whites separately- left on high for ten minutes or so, the whole-egg version whips up light and fluffy on its own. Still low in carbs, high in yummy-ness, but also: Even easier to make. Whoot!

I like that this recipe is streamlined. Although cocoa powder can be difficult to sift into mixes without getting lumpy, in this recipe, it’s mixed into the honey first, which removes any lumps. Perfect! This mousse can serve 4, but two hungry people have been known to polish it off on their own…

Chocolate Mousse, Easy Paleo INGREDIENTS

  • 4 eggs (room-temperature for best volume)
  • 1/4 c. cocoa powder
  • 1/3 c. honey
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 1 can coconut cream, chilled

PREPARATION

1. Whip room-temperature eggs until light and fluffy, about 5-10 minutes on high. Use: > 4 eggs

2. In an oiled glass measuring cup (or small bowl), measure in the following. (The oil will keep the honey from sticking.) Use: > 1/4 c. cocoa powder > 1/3 c. honey > 1 tsp. vanilla > 1/4 tsp. salt

3. Gently fold the cocoa-honey mix into the whipped eggs. Set aside.

4. Coconut cream is thicker than milk, although some canned coconut milk is almost solid when you shake it- that’s what you’re looking for. When removing the coconut cream from the can, you can set any liquid that’s settled to the bottom of the can aside for other uses, as it might water the recipe down a bit. Whip the pre-chilled coconut cream in separate bowl. Use: > 16-oz. can coconut cream

5. Fold all the ingredients together, then pour into cute little mason jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.

6. Garnish with fresh fruit or a bit of chocolate, if desired, to serve.

 

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Chocolate Hazelnut Torte, Easy Style

I needed a fast recipe for a quick birthday cake. I needed a small recipe, cuz we didn’t all want to get fat. I’d just read how good hazelnuts are for you (Mark’s Daily Apple, article on Nuts About Nuts). I had a Trader Joe’s bag of roasted hazelnuts on hand, and some chocolate chips, butter, and eggs. So I made THIS!

Hazelnut Torte- Simple IngredientsInspired by an old Martha Stewart recipe (“Double Diablo Chocolate Cake”), but even better- it’s easier. I found out: No, you do not have to whip the egg yolks and whites separately. Score, for time-saving! I streamlined most of the steps, at no sacrifice of taste.

I don’t usually have cream on hand for the Ganache frosting, but discovered that butter subs perfectly- another convenience. Serves 10.

INGREDIENTS

  • 3 eggs, room temperature
  • 1/2 c. sugar
  • 1 c. chocolate chips
  • 1 stick butter, room temperature
  • 1 c. toasted hazelnuts (plus 1/2 c. or so for decorating)
  • 1/4 c. flour
  • 1/2 c. chocolate chips (for ganache frosting)
  • 1/4 c. butter (for ganache frosting)

PREPARATION

1. Beat together until light and fluffy: > 3 eggs, room temperature > 1/2 c. sugar

2. Meanwhile, microwave 60-80 seconds: > 1 c. chocolate chips

3. Stir chocolate until melted. Add: > 1 stick butter, room temperature

4. Set the chocolate mixture aside. To prepare pan, grease an 8” or 9″ round pan and line bottom with parchment or wax paper. Grease the paper also.

5. Chop nuts until fine in blender or processor. Use: > 1 c. toasted hazelnuts

6. To the chopped nuts, add and mix together: > 1/4 c. flour

7. Bake at 350 degrees for 25 to 35 minutes. Let cool 10 minutes, then remove from pans. Frost cake when cool.

8. For frosting, microwave 40 seconds or so: > 1/2 c. chocolate chips

9. Mix chocolate chips until smooth, then stir in: > 1/4 c. butter

10. Let frosting cool if necessary, until it’s a good consistency (not too thick or thin) Frost cake. Decorate cake with: > 1/2 c. toasted hazelnuts

11. Let frosting set up for an hour or so, then serve.

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Tabbouleh- Traditional or Gluten-Free

We used to make this salad at The New Deli; we would deliver it throughout the Bay Area to various health food stores. Back then, hardly anyone in Pinole had heard of Tabbouleh; it wasn’t as popular on home turf. It’s popular in our house though- goes great with lamb. And, if you want gluten-free, just substitute quinoa for the bulgar

Mideastern Salad- Better than Cous Cous!This whole-grain side dish is quite refreshing. Add more or less of various ingredients to suit personal tastes. Increase the recipe for larger crowds! Serves 4-6.

INGREDIENTS

  • 1 1/4 c. Bulgar wheat, or Quinoa (for gluten-free)
  • 1 c. boiling water
  • 1 small cucumber, peeled, seeded, and diced
  • 2 tomatoes, seeded and diced
  • 1/4 c. chopped parsley
  • 1/4 c. chopped spearmint
  • 2-3 single green onions, chopped fine
  • 1/4 c. olive oil (virgin, if available)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. lemon juice

PREPARATION

1. Pour boiling water over Bulgar in a bowl; let it sit until cooled (20 minutes or so): > 1 1/4 c. Bulgar* (or see quinoa directions, bottom of page) > 1 c. boiling water

2. Prep the veggies: Peel cucumber, cut it in half the long way, running finger down the middle to remove seeds. Use organic cucumber if available (as they are on the Dirty Dozen list otherwise!). Cut tomatoes in quarters, removing seeds/pulp (reserve for a sauce or soup?). Chop the herbs and dice the green onion. Use: > 1 small cucumber > 2 tomatoes > 1/4 c. parsley > 1/4 c. spearmint > 2-3 green onions

3. Add the prepped, chopped ingredients to the soaked, cooled bulgar. Toss with: > 1/4 c. olive oil

4. Add the lemon juice, salt and pepper, toss again: > 1/4 c. lemon juice > 1/2 tsp. salt > 1/4 tsp. pepper

5. Serve with grilled meats or vegetarian main dishes.

Variation: You can use coconut milk for all or part of the liquid, bringing it to a boil before adding the Bulgar. Alter the flavors by omitting the olive oil, spearmint, tomato, and cucumber. Add lime, if available, and some chopped almonds. If you have organically-grown roses, use a few petals, slivered, on top for garnish. Crumbled feta can also be a welcome addition.

* Quinoa Directions: To go gluten-free, sub quinoa; add 2 1/4 c. boiling water to 1 1/4 c. quinoa. Simmer for 12 minutes or so, until it has absorbed water. Let cool, then proceed with recipe.

Posted in 6. Sides, Sauces, & Such, Recipes | Tagged , , , | 1 Response
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