Tag Archives: healthy

Carob Cupcakes with Almond Butter Filling

This is what I made last week.

Carob Cupcakes with Almond Butter Filling

This is where I was this weekend.

On Lake Moore in Warwick, MA

This is who I made them for.

My gorgeous friend.

Life is good.

Happy Belated Birthday!

My dear friend suffers from food sensitivities far worse than I am currently dealing with, and I wanted to make her something special in celebration of a reunion with good friends and a birthday of hers that passed too long ago when I wasn’t nearby to celebrate with her.

This is an only slightly adapted version of her Chunky Cake that I made with her a few weeks ago.  I simply upped the ghee content a bit, fussed around with a few measurements and put some creamy almond butter in the middle.

They are FREE OF: sugar, flour, soy, chocolate, caffeine, nuts

Here’s how you can make them!

Ingredients:

  • 1 1/2 cup ground flax meal
  • 1 cup carob powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs, lightly beaten
  • 2 tsp bourbon vanilla
  • 3/4 cup ghee or clarified butter, melted
  • 1 1/2  cup warm water
  • 1/4 cup smooth almond butter, optional

Directions:

  • Preheat oven to 350°.
  • Line 24 muffin cups or heavily grease an 8″ cake pan.
  • In a large bowl, mix ingredients in the order above, adding water gradually at the end, whisking throughout.
  • For filled cupcakes, pour in enough batter to cover the bottom of the pan by about 1/2 inch, then dot 1 tsp of almond butter in the center.  Cover with more batter until about 2/3 full.
  • Bake cupcakes for 16 minutes and full cake for 40 or until a toothpick inserted comes out clean.

Almond butter filling

Chunky Carob Cake – Ridiculously Allergy Friendly!

Chunky Carob Cake

There are few names I’d put on my “soul-mate” list.  Nina Simone.  William Shakespeare.  James McAvoy (did you SEE X-Men First Class?  Totally redeemed the franchise from Wolverine and washed the bad taste of Bridesmaids out of my mouth).

In all seriousness, while I am surrounded by so many loving, special people, I am particularly grateful for my dear friend Lyndsey – a soul-mate if there ever was one.  We met through my college boyfriend over a dozen years ago, and aside from the many things we naturally had in common, we shared a history of chronic illness.  There’s no way I could summarize our friendship – but let’s just say we’ve been an ear, a shoulder, a hug, the voice on the other end of the phone that won’t hang up… I don’t know where I’d be without this woman.

So on my quick days off I scooted my little blue car down to DC to visit her and her husband, two of my favorite people in the whole world!  

Lyndsey is still suffering greatly from her illness and deep digestive problems, and her diet completely eliminates grains, sugar, chocolate, fruit, any sweeteners, caffeine, alcohol, certain meats and fishes, fried foods, certain vegetables and is pretty much devoid of any sweet indulgences. I lived like that for several years but never as long as she, and don’t know how she hasn’t gone ballistic on a grocery store or restaurant by now.

But carob! Oh, yes, Lyndsey can have carob!

So the other morning she showed me how to make her “Chunky Cake”.

This cake is chocolate-free, sugar-free, grain-free / flourless, oiless, nut-free, low-carb, high-fiber, low-glycemic.  Really.  It does have ghee (clarified butter) so it’s not dairy free completely, but you can easily substitute with coconut oil or a fat of your choice.

And it’s incredibly easy – all ingredients mixed in a bowl and poured in a pan!

I was amazed at how light and airy the carob cake came out, while still packing a delicious aroma.  I’m going to have some fun experimenting with the recipe at home, using coconut products, tucking the batter around almond butter, soaking vanilla beans in almond milk.  But for now, here’s the original recipe.  Enjoy!

Moist and light Chunky Carob cake

Ingredients:

  • 2 eggs
  • 1 1/2 cup ground flax
  • 1 cup carob powder
  • 2 cups warm water
  • 1/2 cup melted ghee
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves

Directions:

  • Preheat oven to 325°.  Heavily grease a pie plate or single cake pan.
  • Mix all ingredients in a large bowl (in no particular order) with a whisk until thoroughly combined.  The resulting batter should sort of glop a bit off the whisk and not run completely smooth.  Because of the goopy result of using flax, Lyndsey describes it as “falling like boogers”.  One of the thousands of reasons why I love her so much.
  • Pour into prepared plate and bake for about 30 minutes, or until a toothpick or fork inserted comes out relatively smooth.

Royal Wedding Pear and Coriander Scones

Royal Pear and Coriander Scones

Are you excited about the Royal Wedding?!?!I can’t particularly say I am.  Of course I do regress to my little nine year old self with the idea of tiaras and fancy dresses and a gal becoming a princess.  But that excitement quickly turns to nausea as Kate is continually snubbed for being a “commoner” and the haughty opinions of the aristocracy are tossed about.  I don’t believe in hierarchy between people, especially as we’re all thrust into a body somewhere on earth in a crazy lottery devised by that-I-know-not.

But I’m aware of this event through a grapevine situation – my roommate his hosting some friends to watch the wedding this weekend.   To neutralize the enjoyment factor between their differing desires to watch the wedding they’re making a drinking game of it – I think the repeated usage of the word “commoner” is a dangerous one to commit to drinking with in this case, but to each her own!

And, of course, any event makes me think about… food.

So today I found myself with a little time and a desire to make scones.

Continue reading

Lemon Scones with Genmaicha Green Tea

Lemon Scones with Genmaicha Green Tea Glaze

Years ago a dear friend in college introduced me to Japanese pearl jasmine tea, and we’d sit in her basement apartment drinking out of delicate cups that released an aroma I had never imagined could exist so closely available at my fingertips.  Over the next few years I started tasting and buying tea like some people buy wine.  I justified the expense because of how healthy this habit is: teas have been shown to provide and help in the absorption of antioxidants, as well as fight certain cancers, reduce blood pressure and help to regulate blood sugar.  And when you’ve been living with a chronic illness, healthy habits are what keep your worst symptoms in remission year after year.

I try, in humble thanks, to use my health in small ways to contribute to the healing of others.  So I jumped on this Online Bake Sale to Help Japan as soon as I got the tweet.  Driving back into NYC yesterday, on a miraculously empty highway, I looked down the Hudson River at the George Washington Bridge a few blocks from my apartment, and was so thankful.  As recent environmental and political events continue to show us, many of our current blessings can be taken away from us in mere minutes.

So my contribution to this online bake sale is inspired by those who have been displaced by the earthquake, tsunami and nuclear threat in Japan, and the tea that has, over the years, contributed to my health. Continue reading

Kamui Den Cold Asparagus Salad

Kamui Den Cold Asparagus Salad

It was a long weekend, full of way too much fun with good people and delicious food.  And at the end of an exhausting Sunday, where I had gotten drenched by the NYC rain too many times, sort-of enjoyed THE ADJUSTMENT BUREAU and muscled my way through YogaX (the yoga version of P90X a visiting friend shames us by doing daily),  I wanted to “eat the crap out of some sushi”.

Enter Kamui Den.  The best thing about eating sushi there is that the sushi is not the best thing on the menu.  It is delicious – buttery soft with lots of ginger and mild wasabi on the site – but it’s the appetizers that win.  Lotus Root salad, picked vegetables, tempura so light you can see the texture of the vegetables before you bite into them.  And a simple cold asparagus salad that my boyfriend boldly proclaimed to be the best asparagus he’s ever had.

Thank god it’s a simple dish.  The boyfriend can’t cook to save his life (sadly I think that’s a completely true statement) but the visiting friend (Tim) is an extremely able man in the kitchen.  We agreed that the most likely way to replicate the dish is to flash boil the asparagus and then douse it in a cold water bath before drizzling on the simple sauce of lemon, oil, salt and pepper.  Tim also pointed out to salt the crap out of the water – literally, so that it tasted like the Arctic.  I knew it would help bring out the color of the asparagus, but didn’t know how much salt it takes to season vegetables in the boiling state.

This morning I hit the train to Connecticut and stopped by my brother’s place, where he left me some Brussels sprouts and asparagus in exchange for checking in on his cat (it’s sort of endearing that he knows leaving me his unused vegetables does really make it that much easier to get a favor out of me).  While my laziness enticed me to stick to my millet/lentil/get-my-tush-in-the-office plan, the desire to learn how to make this for someone I care about won over.

And it’s really simple.  Really.  As in, he can make it.

Maybe.

Ingredients

  • 1 bunch of asparagus
  • salt (table salt for boiling and I used rock sea salt for flavoring)
  • freshly cracked black pepper
  • olive oil
  • lemon juice (fresh preferred)

Directions

Plain old asparagus, sorta green and full of potential

Trim the ends off of each spear and then cut in half, so that your pieces are about 3″ long.  Bring a medium pot of water to a boil with a lot of salt… I estimate that I used about 2 tablespoons.  While waiting for the water to boil, prepare an ice-water bath and make sure you have a colander ready.  When at a roiling boil, drop in asparagus and cook for 1 1/2 – 2 minutes, until the thickest spear is soft enough to easily pierce with a fork but the pieces still have a lot of firmness to them.

The vibrant green after boiling

Quickly drain and toss in the ice-water bath, swirling the asparagus to make sure they’re all submerged.

While the asparagus chills, whisk together 2 Tbsp very good virgin or extra-virgin olive oil, 1 Tbsp fresh lemon juice, and freshly cracked salt and pepper to taste.  Toss the cold asparagus in and then drain as much of the oil off as possible.  Use excess oil for drizzling

Enjoy!

Kamui Den Cold Asparagus Salad

 

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