#here's a non-tsp flavored edition

[vellichorom]

[c-e-mcgill]

Apocalypse Cookies

Hi all! So; things are looking pretty rough right now. If you’re like me (i.e. an unquestionably Non-Essential worker), you’ve likely been stuck at home the past week or two with no one but your family and a dwindling supply of toilet paper to keep you company. (And several hundred pages of edits I should be working on as we speak, but let’s not talk about that.)

No, what I’m here to talk about today is cookies! A recipe I affectionately refer to as Apocalypse Cookies!

Or, if you prefer, I’ve Got Jack Shit Left in the Pantry and I Ran Out of Sweets a Week Ago But I Can’t Go Out and Buy More Because I’m Practicing Responsible Social Distancing cookies. I thought I’d share it here, in case any of you are working with the same appalling lack of baked goods as I was this morning. This recipe is designed to be easy, quick, and nigh-infinitely adjustable to whatever leftover back-of-the-pantry crap you’re working with.

So, without further ado!

Step One: Check your pantry. If you have the ingredients for making regular cookies, make those first. This recipe is for the DESPERATE, do you hear me? If you still have chocolate chips, what are you even DOING here?

Step Two: Re-evaluate your conception of what counts as a cookie. These things are going to be imperfect. They may even be a little ugly. But be honest: you’re in your pajamas right now, aren’t you? I certainly am. We’re in no place to judge. Give these cookies space to be whatever they turn out to be — at least 6 feet of space, preferably.

Step Three: Gather the ingredients. The following is what I used to make my Apocalypse Cookies, but make whatever substitutions necessary.

1½ cups flour. Regular, gluten free, leftover waffle mix, anything you have. If you don’t have any flour, use oats.

1½ cups almond flour. Or hazelnut flour. Or flour flour. Or more oats. Or, if you’re truly insane and have 45 minutes to kill, stick some almonds in a food processor and grind them yourself.

Approx. ½ cup oats. Or oatmeal mix. Useful for adding bulk and filling in for any flour you don’t have. Disregard if you don’t like oatmeal cookies.

1 cup brown sugar. Or date sugar. Or coconut sugar. Or white sugar. Or ½ cup honey or maple syrup.

2 eggs. Or 1 mashed banana. Or ½ cup of yoghurt or apple sauce. Or 1 Tbsp flax or chia powder + 3 Tbsp water.

6 Tbsp water. I’m assuming you have this. I hope.

2 tsp baking powder. Or 1 tsp baking soda + 2 tsp cream of tartar. Or ½ tsp baking soda + 1 tsp lemon juice. Or use buttermilk or sparkling water in place of the 6 Tbsp water. Or, honestly, if you already have eggs, you’re probably fine to skip this extra raising agent.

1 pinch of salt.

2 capfuls almond extract + 2 capfuls vanilla extract + 1 capful orange extract. Or whatever flavors or extracts you have on hand. Some (i.e. professional bakers) would say this is far too much extract. They would be WRONG. The trick, you see, is to disguise the sins and substitutions elsewhere in the recipe with as much flavor as possible.

Optional accessories: Cinnamon. Cocoa powder. Chopped walnuts or almonds. Go nuts.

Step Four: Preheat oven to 325°F. Then, while you’re waiting:

Step Five: Rewrite your recipe. Write it down. Write it dooown! Especially if you’re using complex substitutions or a different raising agent.

Step Six: Add dry ingredients.

Step Seven: Add wet ingredients.

Step Eight: Mix. This is a one-bowl, one-spoon recipe folks. I know you don’t have the mental or physical energy to wash eight different bowls right now.

Step Nine: Line a tray with baking paper and spoon cookie-sized dollops onto tray. If your mixture is very sticky (as mine was) I recommend using a wetted fork to get the mixture off the spoon and shape it on the tray.

Step Ten: Bake until done. About 25 minutes, probably. But look, every batch of Apocalypse Cookies is its own unique creature. Listen to your cookies; talk to them. Give them the time they need.

And that’s it! Eat them on their own or with tea, coffee, or whatever else you have. This is a tough and stressful time for all of us, but we’ll get through it if we just stick together. I mean — not stick together. Stay apart, that is to say. Stay at home. You know what I mean.

Eat cookies and stay safe!

— CEM

[gelasssoek]

Mapo tofu. This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Mapo Tofu 麻婆豆腐. Китайская кухня! Готовим по-китайски дома! The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

She is a totally reliable lady. Mapo Tofu is a traditional Sichuan dish which features peppercorns and hot peppers to give it that. Mapo tofu is one of the top ten famous Chinese dishes and enjoys a high popularity among not only At the very beginning, Mapo tofu is named after its creator.

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, mapo tofu. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This mapo tofu recipe is the true blue, authentic real deal—the spicy, tongue-numbing, rice-is-absolutely-not-optional mapo tofu that you get in the restaurants! Mapo Tofu 麻婆豆腐. Китайская кухня! Готовим по-китайски дома! The Japanese-style Mapo Tofu (Mabo Dofu) is incredibly flavorful but less spicy than the Sichuan-style.

Mapo tofu is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Mapo tofu is something that I've loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have mapo tofu using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mapo tofu:

{Make ready 1 block of soft or medium soft tofu (cut up into cubes).

{Take 2 tbsp of corn flour (optional).

{Take 200 g of mince beef or pork or chicken.

{Prepare 2 tsp of soysauce.

{Get 2 tsp of grated ginger (or ginger powder).

{Take 1 tsp of sugar.

{Take 1 tsp of sesame oil.

{Prepare 1 of spring onions (finely chopped).

{Get 1 clove of garlic (finely chopped).

{Make ready 2 tbsp of vegetable cooking oil.

{Prepare of Ground black pepper.

{Prepare 1 tsp of spicy Bean paste (optional).

{Prepare 2 tsp of chilli oil (can check my recipe).

It is recorded that there is a couple who. What does mapo tofu taste like? Mapo tofu tastes spicy: both conventionally spicy with heat on your tongue, and málà, a numbing kind of spicy that is characteristic of Sichuan food. This easy Mapo Tofu recipe 麻婆豆腐 has the bursting and mouth-numbing flavor that you must try.

Steps to make Mapo tofu:

Coated your tofu lightly with corn flour then leave them aside. On medium heat non stick pan, add vegetable cooking oil in. Once your oil hot add tofu in and leave them cook for 5 min (don’t try to turn at this point) once you see tofu crisp up at the bottom you can start to turn them over and this is help tofu not get stuck on the pan and come off easily..

Cook for another 5-8 min on the other side and remove you tofu on a plate lay with kitchen towel..

Same pan, add garlic, stir well then add mince beef, soysauce, grated ginger, spicy bean paste, sugar and chilli oil..

Add tofu back in and add some sesame seeds, sprinkle on top with spring onions and stir well. Ps.this is chilli bean paste I use (photo attached).

Serve with some cooked jasmine rice. It’s so delicious and comforting..

Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. Mapo Tofu - Learn how to make flavorful, and delicious Chinese mapo tofu with this easy recipe that you can make at home and better than restaurants. EDIT: Try our new-and-improved Mapo Tofu recipe here. Hey, so /u/soupaboy and Despite how beloved this dish is, there's a lot of really marginal recipes for Mapo Tofu floating around the internet. An easy mapo tofu recipe that creates the authentic taste of China.

So that is going to wrap it up for this special food mapo tofu recipe. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[perfectirishgifts]

10 Boozy And Zero-Proof Holiday Cocktails To Brighten Up Your Festivities

New Post has been published on https://perfectirishgifts.com/10-boozy-and-zero-proof-holiday-cocktails-to-brighten-up-your-festivities/

10 Boozy And Zero-Proof Holiday Cocktails To Brighten Up Your Festivities

This tasty cocktail, created by Caitlin Jackson for Kooper Family, may be served chilled or hot.

The holidays are here, and as we know, this year they will look and feel very different for many of us. Instead of focusing on what we don’t have, I have chosen to focus on what we do have. And in my quest for making the season as festive as possible, I offer these cocktail recipes to hopefully help you do the same.

Heavyweight Champ

Based in Fayette County, Texas, and co-owned by Troy and Michelle Kooper, Kooper Family Whiskey is the only traditional blending house in the U.S. and one of only a few in the world. The Koopers intentionally decided to forgo distilling their own whiskey so they could focus instead on the art of aging and blending. This tasty cocktail was created by Caitlyn Jackson, Chief of Bar Operations at Geraldine’s in Austin, Texas.

2 oz. Kooper Family Rye

.5 oz. St. George Spiced Pear Liqueur

.75 oz. gingerbread syrup (recipe below)

1 dash Bar Keep Apple Bitters

Garnish: toasted cinnamon stick.

To serve cold: Combine all ingredients in a shaker tin and shake to dilute. Fine strain into a chilled Nick & Nora glass and garnish.

To serve hot: Combine all ingredients into a warmed Toddy glass or mug. Add 4oz hot water and garnish.

Gingerbread syrup

¼ cup lightly packed brown sugar

½ cup granulated sugar

¾ cup water

3 tbsp. molasses

1 tsp. ground ginger

½ tsp. ground cinnamon

1 tsp. vanilla extract

Combine all ingredients into a pot and heat until dissolved. Keep refrigerated for up to 7 days.

This simple cocktail highlights the flavor of ultra premium Goslings Family Reserve Old Rum.

Gingerbread Old Rum Old Fashioned

Aged up to 19 years for a smooth and elegant taste, Goslings Family Reserve Old Rum is ideal for sipping, much like a scotch or cognac. This recipe comes courtesy of Goslings Rum and Cocktail Courier.

2 oz. Goslings Family Reserve Old Rum

0.5 oz. gingerbread syrup

2 Dashes aromatic bitters

Garnish: orange slice or peel, cinnamon stick

Chill an Old Fashioned glass in fridge. Add rum, gingerbread syrup, and bitters to mixing glass. Add ice and stir. Pour over ice into chilled glass, garnish with orange slice or peel and cinnamon stick.

Give your holidays a tropical twist with this Puertorrican family classic.

Coquito

Puerto Rico lays claim to the longest holiday season in the world, which lasts around 45 days. This traditional treat, a Puerto Rican version of eggnog, is a staple for the season and best indulged on National Coquito Day on December 21. Each family has their own secret recipe, passed down from generation to generation. This recipe is courtesy of Discover Puerto Rico.   

Makes 7-8 servings

2 cans real coconut cream   

2 cans evaporated milk   

1 can condensed milk   

2 oz. vanilla extract   

1 tbsp. cinnamon   

16 oz. Puerto Rican gold rum   

Combine all ingredients in a blender. Chill for a few hours and serve cold, no ice. Sprinkle the surface with cinnamon and garnish with a cinnamon stick.

This unique cocktail uses a Haitian inspired cream liqueur and spicy Thai chile for a holiday … [] warmup.

Spicy LS Coco 

LS Cream was created by two Haitian Canadians who, with the help of their families, developed the recipe taking inspiration from traditional Cremas, a creamy rum-infused cocktail with hints of cinnamon. In Haiti specifically, Cremas is a staple in homes during family and holiday gatherings.

2 oz LS Cream Liqueur

1 oz. mango flavored rum

¼ oz. coconut flavored rum

1 oz. milk

Garnish: crushed Thai chile and grated coconut

Add first four ingredients into a shaker. Fill with ice and shake vigorously. Pour into an Old Fashioned glass filled with crushed ice. Top with grated coconut and some ground chile. Garnish with a red Thai chile pepper if desired.

This festive cocktail can be made as a single serving or as a punch in a bowl.

Holiday Cheer

While Cognac isn’t always featured on a holiday cocktail menu, its flavor profile pairs well with warming spices such as ginger and cinnamon. This cocktail can be made as a single serving or as a batch (quantities in parenthesis.)

2 oz. (1 750ml bottle) D’USSE Cognac

3 oz. (32 oz.) cloudy apple cider

1 oz. (12 oz.) pomegranate juice

¼ oz. (12 oz.) cinnamon syrup

Garnish: orange wheel and cinnamon stick

Individual serving: Add all ingredients into a shaker with ice. Shake until cold. Strain into an ice filled rocks glass.

Punch serving: Add all ingredients into a punch bowl. Add Ice. Stir until well mixed. Add orange wheels and cinnamon sticks, and ladle into rocks glasses.

A classic rum punch is always welcome at any holiday gathering. It’s easy to make and can be … [] batched.

Rum Punch 

This cocktail comes from Mount Gay Moments x Cocktail Courier Collection, a holiday partnership hat features limited-edition cocktail kits designed to create memorable experiences or serve as the prefect holiday gift. 

6 oz. Mount Gay Eclipse Rum 

4 oz. simple syrup 

2 oz. lime juice 

12. oz water 

4 dashes of aromatic bitters 

Garnish: ground nutmeg, lime wedge 

Choose a serving vessel for your punch such as a classic punch bowl, pitcher, or a drink dispenser. Measure and add all ingredients to punch bowl and whisk briskly to combine, aerating the cocktail as if shaking. Add ice to punch bowl, stir the cocktail to incorporate all ingredients and chill. Serve in a tall glass with a pinch of nutmeg and lime wedge. 

Th festive cocktails comes courtesy of Cointreau’s holiday partnership with The Home Edit.

Clea’s Color Coded Cosmo

This cocktail was created by Cointreau’s holiday partnership with The Home Edit, which also provides a holiday hosting guide curated guide with helpful tips and tricks.

0.75 oz. Cointreau 

2 oz. vodka

0.5 oz. chai hibiscus syrup

2 oz. sparkling rosé 

Add all ingredients to a shaker except for rose. Add ice, shake and strain. Finish with bubbles.

Chai hibiscus syrup: 1:1 sugar to water, bring to boil. Turn off, let chai and hibiscus steep for 5 minutes, and strain when cool.

Sherry has incredible versatility to add to cocktails, with its wide variety of styles and flavors.

Sweater Weather

Sherry may seem like an unlikely cocktail ingredient, but it’s history as an integral bottle behind the bar goes back to the 19th century, with several classic sherry cocktails making their way into the original How to Mix Drinks, first released in 1862. Alvaro Domecq’s Palo Cortado is a complex and delicious style of sherry with the body of an oloroso and the nose of an amontillado. Nutty and rich with rasiny notes, this is a unique wine with incredible layers of flavor. 

 .5 oz. lemon juice

1 oz. Palo Cortado Sherry

.25 oz. cinnamon syrup

1.5 oz. apple cider

1.5 oz. Bourbon

Shake ingredients over ice and serve in an Old Fashioned glass.

aa

Lyre’s Festive Mimosa 

Lyre’s award-winning non-alcoholic spirits use a proprietary mix of fruits, spices, and botanicals to recreate flavors of popular spirits. While the zero-proof spirit category continues growing, Lyre’s are still some of the best in the market.

1 oz. Lyre’s Apéritif Rosso

1 oz. Dry London Spirit

1.5 oz. orange juice

1 tsp premium vanilla syrup

2 oz. alcohol-free sparkling wine

Add all ingredients to a large glass. Stir, fill with fresh ice. Garnish with an orange slice, lemon wheel, and mint sprig.

Aplós is a non-alcoholic spirit infused with organically grown broad-spectrum hemp.

The Conversation Starter

Recently launched, Aplós is a non-alcoholic spirit infused with sustainable, organically grown broad-spectrum hemp, developed in collaboration with James Beard Honoree and Master Mixologist Lynnette Marrero. It has a pronounced herbal taste and bitter finish that subdues with the addition of honey syrup.

1¾ oz. Aplós

1 oz. hibiscus tea, steeped

½ oz. lime juice

½ oz. honey syrup 1:1 honey to water 

Add ingredients to a shaker with ice. Shake and strain into a coupe glass. Accompany with friends and lively chat.

More from Dining in Perfectirishgifts

[canadajoke5-blog]

TSC MASTER LIST: THRIVE MARKET ESSENTIALS

It’s no secret that I love Thrive Market. You’ve heard me talk about it everywhere because it really is that good. They make shopping for healthy items easy and affordable. No need to sift through aisles of products reading all of the ingredients. Everything has been reviewed and approved.

They make it easy with categories from vegan to paleo, household to beauty and everything else in-between. It’s really your one stop shop for healthy living. Plus everything gets delivered so there’s no need to go to the store. Efficient! Just how we like it.

Today I’m sharing TSC MASTER LIST: THRIVE MARKET EDITION ( you can find the full master list here ). These are the items I find myself going back to time and time again. Let’s dive in:

RAO’S HOMEMADE SAUCE

“Rao’s Arrabbiata “Fra Diavolo” Sauce is made with the spice of imported crushed red pepper, imported Italian tomatoes, imported pure Italian olive oil and blended with fresh garlic, fresh basil, black pepper and oregano.”

 There’s something about Rao’s that just tastes SO MUCH BETTER than any other sauce. Once you try it you’ll understand. I love using this with lentil pasta and Brussels sprouts for an easy and quick weeknight meal. Throw on some nutritional yeast and you’re good to go. You can also use this to make gg pizzas which are loaded with fiber to fill you up. The options are endless really.

YUM EARTH CANDY

“When you go picking for strawberry licorice, settle on YumEarth. This fully USDA Certified Organic Licorice is not like the other candies on the market. It’s made from ingredients like real fruit juice and organic cane sugar and no high fructose corn syrup, soy, or dairy anywhere in the bag. It’s gluten-free, too!. Great for kids and adults.”

Let’s be real – sometimes you have a sweet tooth and you just want some candy. Well it’s time to say buh-bye to red dye and artificial flavoring and say hello to Yum Earth Candy. This stuff satisfies your sweet tooth and tastes delicious. I love snacking on this during movies or while driving in the car from San Diego to Los Angeles. Plus with Halloween coming up, this makes the perfect substitute. You can even create a candy bar for your next party.

ORGANIC PUMPKIN

“Farmer’s Market Organic Pumpkin is rich, smooth and delicious, AND ready to use in everything from baked delights to entrees. Use it in a variety of recipes including pies, muffins, cookies, soups…even chili!”

Every morning each of our dogs has a scoop of this pumpkin in their food. They LOVEEEE it. Literally though, they live for their pumpkin. It’s great for providing fiber & beta-carotene to promote vitamin A. You can also use this to make a homemade pumpkin spice latte and skip the sugar-filled one from Starbucks.

ROSEWATER MIST

“Experience the delicate floral scent of real roses any time of the year! Rosewater is truly versatile with numerous benefits from culinary gourmet flavoring to uplifting cosmetic mist. Use as a perfume, body splash or add to your hair rinse or bath water. You can also combine with therapeutic oils to make your own complexion formula.”

There’s nothing better than a good mist. I even wrote a whole post dedicated to why I’m obsessed. This smells delicious, it’s refreshing and it provides extra hydration for dewy skin. Who doesn’t want that? Mist yourself midday while you’re walking to grab coffee, mist yourself in the car while in traffic, mist yourself at night before bed. There’s really no wrong time to mist.

CALM TEA

“Calm Tea features a proprietary formula that provides a highly absorbable, water-soluble magnesium in ionic form. It gradually reduces accumulated calcium, giving fast relief to many symptoms of magnesium depletion. CALM mixes easily with water for a convenient dose of magnesium.”

I’m obsessed with this powder. It’s like Xanax but all natural. Really relaxes you. BIG time. I swear I’m so high-strung & this stuff really zens me out. Highly recommended. I add this to mint tea ( just a scoop ) or to warm water.

RAW ALMOND BUTTER

“Rich and creamy Artisana Organic Raw Almond Butter is made from 100 percent organic nuts and crafted in small batches for the freshest quality. And without any artificial dyes, preservatives, or high fructose corn syrup, it packs in the nutritional profile of a superfood. A single serving provides seven grams of protein, keeping you feeling full.”

My raw almond butter is added to: apples with chia seeds, baby carrots, PB & J on an open-faced sandwich, celery, banana slices, smoothies, oatmeal, a piece of dark chocolate, sweet potatoes, TSC two ingredient pancakes, &/or any baking recipes. Add cinnamon, pumpkin pie spice, or nutmeg for added flavor. Raw almonds are rich in monounsaturated fats, which help your heart without raising your cholesterol levels. YUM.

INDIAN HEALING CLAY

“Aztec Secret Indian Healing Clay is bentonite clay from Death Valley, California, where it is sun-dried for up to six months in temperatures that sometimes reach 134 degrees Fahrenheit. With more than 50 natural minerals inside, it makes for a nourishing face mask or skin treatment. It can lift pimples and blackheads right out of your pores.”

I don’t care if your complexion is acne prone, oily, or dry, if this mask isn’t in your medicine cabinet you’re seriously missing out. This secret mask has been named “the world’s most powerful facial” and it’s under $5.

All you do is mix this powdered clay with equal parts of raw apple cider vinegar &/or a bit of water. Use a bowl & spoon ( preferably non-metal ) & stir the mixture well so it turns to paste. Apply the clay to your face & allow it to harden for ten minutes ( sometimes I even leave it on for twenty mins— rebel!!! ). Remove by washing it off with warm water. It’s totally #teamnormal to have some redness.

Pros: it reduces acne scars, shrinks pores, & provides a tightening sensation ( << love!!). And not only can you use this magic mud to beautify, it can be used on skin irritations & bug bites too.

APPLE CIDER VINEGAR

“Bragg Organic Unfiltered Apple Cider Vinegar can add a pop of tangy flavor to salads, veggies, and even popcorn, but it also has nutritive benefits with enzymes that may help with digestion, pH balance, and inflammation. Bragg makes theirs with non-GMO, USDA certified organic apples and keeps it raw and unfiltered with the “mother” intact.”

ACV is GREAT for beauty. It’s insane for skin, hair, nails, weight loss, & detoxification. You can create your own toner to balance your pH by combining 1 cup of ACV with 1 cup of cold water. This can help with any sun spots/aging you may have. You can also drink it in the morning as a shot to help promote detoxification to flush your system. Plus you can even use it on your hair by adding a couple of teaspoons into your shampoo to help create healthy, shiny hair.

SILVER

“For thousands of years, silver has played an essential role in safeguarding human health. In fact, until 1938, colloidal silver was the preferred choice of physicians for empowering the immune system and stimulating the body’s innate healing processes. Sovereign Silver has only two ingredients: pure silver and pharmaceutical-grade purified water. It does not contain added salt or proteins that render other silver products less effective. Plus, it is packaged in non-leaching glass bottles to guarantee purity throughout its shelf life.”

If you’re starting to feel sick, enjoy some silver! This stuff is an immunity booster. If you feel a cold coming on simply place 1 tsp under your tongue for 30 seconds before swallowing. I also love to take this while I’m traveling to avoid getting sick from the stale airplane air. Be sure to stock up on this for winter time to keep yourself strong so you can continue building your dreams.

OK there you have it! My Thrive Market MUST HAVES. What am I missing? What are you guys all obsessed with?

x, lauryn

+ full TSC master list

+ PODCAST with Nick Green, CEO of Thrive Market

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Source: https://www.theskinnyconfidential.com/tsc-master-list-thrive-market-essentials/

[eggnogdoubt38-blog]

Greek Pasta Salad from Go Dairy Free

If you’ve been reading my site for any length of time, you already know I’m a huge fan of Alisa Fleming from Go Dairy Free. I first met Alisa over 10 years ago (hard to believe, now!), when I was just starting out on the blogging scene and Alisa was already a seasoned professional.

I reviewed the first edition of Go Dairy Free back in 2009 and my effusive description summed up then how I felt about it:

“It was pure pleasure sampling these items from the book, every one of which I’d make again.  I’m looking forward to trying out many more of these reliable, interesting and tasty recipes.  Go Dairy Free is that rare combination in a food-related tome: great food and great advice, all under one inviting cover. “

You can read the full original review here.

Well, not much has changed in my response to Alisa’s information and recipes since then, although the book itself has definitely changed! Now in an all-new, updated and expanded edition, Go Dairy Free truly is the only book you’ll need if you adopt a non-dairy diet and lifestyle.

The new updated edition of Go Dairy Free.

Inside this comprehensive tome, you’ll find chapters that address dairy and dairy-free from a health perspective; tips on eating away from home; grocery shopping and kitchen prep; virtually everything you ever wanted to know about dairy substitutes; and, of course, the recipes (more than 250 of them!).

There are recipes galore. From homemade plant-based milks, cream, cheeses and other beverages to breakfast recipes, baked goods, snacks, spreads/dips, soups, pizzas, pastas, other mains, sides, cookies, cakes, puddings, pies, ice creams and other sweet treats, you’ll quickly see that nothing is missing in a dairy-free diet.

Check out the Peanut Butter Cinnamon Popcorn (I’d use almond butter nowadays, of course) I included in the original review, as well as photos of the other dishes I tried back then (before I was even following the ACD!).

This time round, I’ve bookmarked the sliceable sandwich cheeze, dukkah avocado toast, fudge brownie cookies, snickerdoodle cashew ice cream and so many more that I can’t wait to try!

But the recipe I’m sharing today is also an incredible winner, both in taste, texture, and general appeal.

As usual, the hubs wasn’t keen on trying out something containing tofu. We had a typical exchange when I first received the book and was leafing through, attempting to find a recipe to try out.

The scene: Ricki and the HH sit in the living room, reading. Ricki is flipping through the new edition of Go Dairy Free, drooling over each and every recipe. Finally, she pauses and looks up at the HH.

Ricki: Mmm, this one looks great–Greek Pasta Salad. What do you think?

HH: It depends. What’s in it?

Ricki: Well there’s pasta–

HH: You mean your crazy non-pasta pasta? No way.

Ricki: You’ve had that pasta before. You love it! You must have just forgotten.

HH: [Looking skeptical.] Well, I dunno—

Ricki: And cubes of feta–

HH: [Raises eyebrows] Real feta?

Ricki: No, it’s marinated tofu, which tastes exactly like–

HH: No tofu.

Ricki: But it really does taste good! I’m sure you’ll–

HH: Nope, no way. No tofu.

Ricki: [internal wheels turning furiously]: Okay, fine, I won’t make this one. [Secretly aware that hubby’s memory of this discussion will remain intact for about 14.2 seconds].

The following week, on Wednesday evening, Ricki trots out to the table with a huge bowl of–Greek Pasta Salad!

HH: [eyeing the bowl suspiciously] What’s this?

Ricki: It’s a pasta salad, with a bunch of yummy Greek-inspired flavors and ingredients. Look, it has your favorite black olives and artichoke hearts! [She smiles sweetly.]

HH: Hmmmnnn. Well, I dunno. . . . .

Ricki: Just try a little bit. [She scoops a couple of tablespoons onto his plate].

HH: [looking around desperately for anything else to eat] Well, okayyyyy. . . . . 

He takes a small nibble.

HH: [His face brightening] Hey, this isn’t bad. [Shoves a forkful into his mouth]. You know what, this is pretty good! Have I had this pasta before? It’s great. [Keeps eating until sample is gone]. Yeah, this was fabulous. Can I have some more of that? You should really make this again! Is that feta cheese in there–?

Ricki chuckles softly to herself.

Don’t worry, I did reveal that it was tofu in there. And as predicted, he was incredulous. It really does taste like feta cheese!

Since then, Hubby has invoked me to make it again–and again. He’s come to accept that tofu can actually taste good (yay!).  Luckily for him, I loved the salad too, so we’ve been feasting on Greek Pasta Salad over the past 3 weeks quite regularly.

If you love feta cheese, you’ll no doubt adore the marinated tofu, which resembles the “real thing” so closely it might even be a bit eerie. Paired with toothsome pasta, crunchy fresh vegetables and pungent bits of olive and artichoke hearts, this truly is a meal in one, with the advantage that it can also be prepared in advance (in fact, I found it’s better that way–see my notes below the recipe).

I hope you enjoy the salad as much as we do here. And I’ll leave it up to you whether you mention that it’s actually tofu before–or after–your family or guests have already decided they love it.

    Print This!    

Greek Pasta Salad

reprinted with permission from Go Dairy Free by Alisa Fleming, Benbella Books ©2018

Alisa says, “Tofu soaks up the flavors of the marinade for a mock feta cheese in this somewhat traditional recipe.” See my notes below the recipe.

1 pound (500 g) rotini or fusilli pasta (I used Chickapea)

6 Tbsp (90 ml) extra virgin olive oil

6 Tbsp (90 ml) red or white wine vinegar (see notes, below)

1/4 cup (60 ml) fresh lemon juice

2 Tbsp (30 ml) dried oregano

4 cloves garlic, minced (about 2 tsp/10 ml)

1/2 to 1 tsp (2.5 to 5 ml) fine sea salt, or to taste

Freshly ground black pepper, to taste

8 ounces (275-375 g package) firm tofu, drained and crumbled or cut into 1/2-inch (2.5 cm) cubes

1 (14-ounce or 400 ml) can artichoke hearts, drained and quartered

1 cup (240 ml) cooked chickpeas/garbanzo beans

1 cup (240 ml) chopped yellow onion (1 small to medium onion)

1 bell pepper, any color, cored and chopped

1/2 pound (225 g) tomatoes, halved if small or cut into 1/2-inch (2.5 cm) chunks

1 (2-1/4 ounce/70 g) can sliced olives, drained (I used oil-cured black olives)

Cook pasta according to package directins while preparing the tofu and vinaigrette.

In a large bowl, whisk together the oil, vinegar, lemon juice, oregano, garlic, slat and pepper. Add the tofu and toss to coat it with the vinaigrette.

Rinse the cooked pasta in cool water. Add the pasta, artichoke hearts, beans, onion, bell pepper, tomatoes and olives to the tofu and vinaigrette. Toss to evenly ocat the ingredients.

Cover and refrigerate the salad for at least one hour, but preferably overnight.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Makes 8 servings. Not suitable for freezing.

Ricki’s notes: To accommodate candida-diet eaters, I used apple cider vinegar in place of the other vinegar. Because ACV is so acidic, I added 5 drops of plain liquid stevia to cut the acidic taste. It worked beautifully.

I also added some fresh basil from my garden, just because I had it and I knew that basil would work well with these flavors. I highly recommend it!

I didn’t add the chickpeas because my pasta is made from chickpeas, but I’m sure they would be delicious in this.

Finally, I marinated the tofu on its own in the vinaigrette overnight before tossing with remaining salad ingredients. I found that the tofu absorbed more of the flavors that way (and made it more hubby-friendly, as well).

Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for program updates, health information, recipes and more about living well without sugar, gluten, eggs or dairy!

Click here to subscribe to RickiHeller.com via email. You’ll receive weekly emails sharing news about programs and upcoming events, videos and recipes as soon as they’re posted. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/08/greek-pasta-salad-from-go-dairy-free/

[shortsrifle7-blog]

Greek Pasta Salad from Go Dairy Free

If you’ve been reading my site for any length of time, you already know I’m a huge fan of Alisa Fleming from Go Dairy Free. I first met Alisa over 10 years ago (hard to believe, now!), when I was just starting out on the blogging scene and Alisa was already a seasoned professional.

I reviewed the first edition of Go Dairy Free back in 2009 and my effusive description summed up then how I felt about it:

“It was pure pleasure sampling these items from the book, every one of which I’d make again.  I’m looking forward to trying out many more of these reliable, interesting and tasty recipes.  Go Dairy Free is that rare combination in a food-related tome: great food and great advice, all under one inviting cover. “

You can read the full original review here.

Well, not much has changed in my response to Alisa’s information and recipes since then, although the book itself has definitely changed! Now in an all-new, updated and expanded edition, Go Dairy Free truly is the only book you’ll need if you adopt a non-dairy diet and lifestyle.

The new updated edition of Go Dairy Free.

Inside this comprehensive tome, you’ll find chapters that address dairy and dairy-free from a health perspective; tips on eating away from home; grocery shopping and kitchen prep; virtually everything you ever wanted to know about dairy substitutes; and, of course, the recipes (more than 250 of them!).

There are recipes galore. From homemade plant-based milks, cream, cheeses and other beverages to breakfast recipes, baked goods, snacks, spreads/dips, soups, pizzas, pastas, other mains, sides, cookies, cakes, puddings, pies, ice creams and other sweet treats, you’ll quickly see that nothing is missing in a dairy-free diet.

Check out the Peanut Butter Cinnamon Popcorn (I’d use almond butter nowadays, of course) I included in the original review, as well as photos of the other dishes I tried back then (before I was even following the ACD!).

This time round, I’ve bookmarked the sliceable sandwich cheeze, dukkah avocado toast, fudge brownie cookies, snickerdoodle cashew ice cream and so many more that I can’t wait to try!

But the recipe I’m sharing today is also an incredible winner, both in taste, texture, and general appeal.

As usual, the hubs wasn’t keen on trying out something containing tofu. We had a typical exchange when I first received the book and was leafing through, attempting to find a recipe to try out.

The scene: Ricki and the HH sit in the living room, reading. Ricki is flipping through the new edition of Go Dairy Free, drooling over each and every recipe. Finally, she pauses and looks up at the HH.

Ricki: Mmm, this one looks great–Greek Pasta Salad. What do you think?

HH: It depends. What’s in it?

Ricki: Well there’s pasta–

HH: You mean your crazy non-pasta pasta? No way.

Ricki: You’ve had that pasta before. You love it! You must have just forgotten.

HH: [Looking skeptical.] Well, I dunno—

Ricki: And cubes of feta–

HH: [Raises eyebrows] Real feta?

Ricki: No, it’s marinated tofu, which tastes exactly like–

HH: No tofu.

Ricki: But it really does taste good! I’m sure you’ll–

HH: Nope, no way. No tofu.

Ricki: [internal wheels turning furiously]: Okay, fine, I won’t make this one. [Secretly aware that hubby’s memory of this discussion will remain intact for about 14.2 seconds].

The following week, on Wednesday evening, Ricki trots out to the table with a huge bowl of–Greek Pasta Salad!

HH: [eyeing the bowl suspiciously] What’s this?

Ricki: It’s a pasta salad, with a bunch of yummy Greek-inspired flavors and ingredients. Look, it has your favorite black olives and artichoke hearts! [She smiles sweetly.]

HH: Hmmmnnn. Well, I dunno. . . . .

Ricki: Just try a little bit. [She scoops a couple of tablespoons onto his plate].

HH: [looking around desperately for anything else to eat] Well, okayyyyy. . . . . 

He takes a small nibble.

HH: [His face brightening] Hey, this isn’t bad. [Shoves a forkful into his mouth]. You know what, this is pretty good! Have I had this pasta before? It’s great. [Keeps eating until sample is gone]. Yeah, this was fabulous. Can I have some more of that? You should really make this again! Is that feta cheese in there–?

Ricki chuckles softly to herself.

Don’t worry, I did reveal that it was tofu in there. And as predicted, he was incredulous. It really does taste like feta cheese!

Since then, Hubby has invoked me to make it again–and again. He’s come to accept that tofu can actually taste good (yay!).  Luckily for him, I loved the salad too, so we’ve been feasting on Greek Pasta Salad over the past 3 weeks quite regularly.

If you love feta cheese, you’ll no doubt adore the marinated tofu, which resembles the “real thing” so closely it might even be a bit eerie. Paired with toothsome pasta, crunchy fresh vegetables and pungent bits of olive and artichoke hearts, this truly is a meal in one, with the advantage that it can also be prepared in advance (in fact, I found it’s better that way–see my notes below the recipe).

I hope you enjoy the salad as much as we do here. And I’ll leave it up to you whether you mention that it’s actually tofu before–or after–your family or guests have already decided they love it.

    Print This!    

Greek Pasta Salad

reprinted with permission from Go Dairy Free by Alisa Fleming, Benbella Books ©2018

Alisa says, “Tofu soaks up the flavors of the marinade for a mock feta cheese in this somewhat traditional recipe.” See my notes below the recipe.

1 pound (500 g) rotini or fusilli pasta (I used Chickapea)

6 Tbsp (90 ml) extra virgin olive oil

6 Tbsp (90 ml) red or white wine vinegar (see notes, below)

1/4 cup (60 ml) fresh lemon juice

2 Tbsp (30 ml) dried oregano

4 cloves garlic, minced (about 2 tsp/10 ml)

1/2 to 1 tsp (2.5 to 5 ml) fine sea salt, or to taste

Freshly ground black pepper, to taste

8 ounces (275-375 g package) firm tofu, drained and crumbled or cut into 1/2-inch (2.5 cm) cubes

1 (14-ounce or 400 ml) can artichoke hearts, drained and quartered

1 cup (240 ml) cooked chickpeas/garbanzo beans

1 cup (240 ml) chopped yellow onion (1 small to medium onion)

1 bell pepper, any color, cored and chopped

1/2 pound (225 g) tomatoes, halved if small or cut into 1/2-inch (2.5 cm) chunks

1 (2-1/4 ounce/70 g) can sliced olives, drained (I used oil-cured black olives)

Cook pasta according to package directins while preparing the tofu and vinaigrette.

In a large bowl, whisk together the oil, vinegar, lemon juice, oregano, garlic, slat and pepper. Add the tofu and toss to coat it with the vinaigrette.

Rinse the cooked pasta in cool water. Add the pasta, artichoke hearts, beans, onion, bell pepper, tomatoes and olives to the tofu and vinaigrette. Toss to evenly ocat the ingredients.

Cover and refrigerate the salad for at least one hour, but preferably overnight.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Makes 8 servings. Not suitable for freezing.

Ricki’s notes: To accommodate candida-diet eaters, I used apple cider vinegar in place of the other vinegar. Because ACV is so acidic, I added 5 drops of plain liquid stevia to cut the acidic taste. It worked beautifully.

I also added some fresh basil from my garden, just because I had it and I knew that basil would work well with these flavors. I highly recommend it!

I didn’t add the chickpeas because my pasta is made from chickpeas, but I’m sure they would be delicious in this.

Finally, I marinated the tofu on its own in the vinaigrette overnight before tossing with remaining salad ingredients. I found that the tofu absorbed more of the flavors that way (and made it more hubby-friendly, as well).

Suitable for: ACD All stages; refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.

Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for program updates, health information, recipes and more about living well without sugar, gluten, eggs or dairy!

Click here to subscribe to RickiHeller.com via email. You’ll receive weekly emails sharing news about programs and upcoming events, videos and recipes as soon as they’re posted. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/08/greek-pasta-salad-from-go-dairy-free/

[wellpersonsblog]

The 7 Supplements I Take, 2019 Edition

Yep, seven. Kind of a lot for a “whole foods” guy, right?

Don’t worry, I’ll explain.

If you’re even a casual NMA reader, you know it’s been a loooong time since I wrote two blog posts in a week. We’re talking years, I think.

Well, I’m here to boldly declare that I’m back. My goal for the year, No Meat Athlete’s 10th anniversary year, is to write a blog post per week, on average. Not because I should, but because I really want to — the time away has renewed my enthusiasm. And after going for so long without writing regularly, I’ve got a lot I’m excited to share.

But writing more is just one of my goals. This year, I gave myself permission to set a bunch of them — not just one or two, like I usually tell people is best — and to make them BIG.

Upgrading the OS

It didn’t take long, though, for me to realize that in order to do more, my “operating system” needs to be better — which means upgrading my daily habits, and to pay particular attention to nutrition, since that affects just about everything else.

For several years now I’ve been careful to cover the bases: vitamin B12, vitamin D, and DHA/EPA, just to safeguard myself against common deficiencies of a vegan diet (and many other diets, too, by the way). But now I’m paying more attention to things like sleep, recovery from workouts, nagging injuries, and even long-term prevention — and because of that, I find myself both more diligent and more experimental with supplements.

Don’t worry, this isn’t the post where Matt turns into a biohacker. In general, my philosophy is still “whole foods first,” and probably always will be. (Not the store — in that case, it’s actually “Whole Foods second,” after we’ve gotten everything we can at a cheaper place!)

In fact, you’ll see that several of what I call “supplements” actually are whole foods; it’s just that I take them like a robot would take fuel. If robots ran on fuel.

So here goes. I’ve listed the daily dose I take next to each.

1. Complement (provides B12, D3, and DHA/EPA) — This one is actually a three-for. I’ve written about Complement at length, since it’s the supplement I created, so I won’t spend long on this one. In a nutshell, here’s why the nutrients it provides are so important:

Vitamin B12 (1000mcg) is just about a no-brainer for vegans. I know there are still a few purists out there who say we can get enough B12 from dirty produce, but I just don’t see the point. Even many non-vegans are deficient in B12, and when I didn’t take it in my first few years of being vegan, I experienced symptoms of deficiency. So I take it, and make sure my kids do too.

Vitamin D3 (2000IU) is the best form of vitamin D, which our bodies make in response to sunlight. Unfortunately, the combination of our modern, indoorsy lifestyles (plus knowledge about the dangers of UV exposure) and a plant-based diet leaves many of us “D-ficient.” Dr. Greger and others recommend supplementing with 2,000 IU of vitamin D daily, so that’s what I take.

Finally, DHA (300mg) and EPA (70mg) are two long-chain omega-3 fatty acids that are important for brain health. We can get ALA, which is another omega-3, from vegan foods like flaxseeds and walnuts, so many vegans assume they’ve got omega-3’s covered. But it turns out that although some people can efficiently convert ALA into DHA and EPA, many cannot. I haven’t done the testing to know whether I or my wife and kids can, so that’s why I take it in supplement form, derived from algae.

You can learn more about Complement here, but see the note at the bottom of this blog post first.

2. Creatine (5g) — This is strictly for building muscle and increasing strength, so I only take creatine when I’m trying to bulk up or doing a strength sport. Creatine is an amino acid that our bodies do make, so it’s not essential. And although we’re completely fine without it, I find it absolutely helps me to build muscle, and the extra motivation that comes from that is reason enough to take it, given that it’s well-studied and appears to be completely safe. (There’s some evidence to suggest creatine helps vegetarians perform better on tests of memory, too.)

3. Magnesium (350mg) — As I mentioned in a recent podcast episode (“Matt’s Quest for Deeper Sleep”), lately I’ve been obsessed with increasing the amount of deep sleep I get each night, as measured by an OURA ring that tells me how much time I spend in each sleep phase.

I get plenty of total sleep, and plenty of REM sleep, but very little deep sleep (which, oddly, is not as “deep” as REM). Deep sleep is very important for tissue repair and recovery. I haven’t figured out whether my body just happens to need less deep sleep than others, or whether it’s something about my diet, lifestyle, and sleep habits that prevents me from getting more of it.

I’ve been experimenting with a lot of small changes, ranging from obvious ones — like eliminating light from my bedroom at night and limiting screen time after about 7pm — to making changes to my diet (especially around caffeine and alcohol) and supplementing.

Magnesium is a mineral that’s associated with improved sleep and helpful in the absorption of iodine (see below), so it’s a natural one to test.

I’ve only been taking magnesium for 10 days or so, but I suspect that it’s responsible for adding roughly 10 minutes of deep sleep each night. Which doesn’t seem like much, but when I typically only get 30 minutes or so, I’ll take whatever I can get!

Once I figure this shiz out, I’ll write a whole blog post about my sleep project.

‘Supplements’ that are Actually Food

4. Brazil nut (1 small one provides ~100mcg selenium) — We don’t need much selenium, but we absolutely need it. Selenium deficiency is linked to certain cancers, Alzheimer’s disease, and Parkinson’s disease. And, thanks to soil depletion, most plant-based diets are low in selenium. Luckily, a single, small Brazil nut each day provides more than enough. So I eat one a day, in my smoothie, and selenium is taken care of.

(Incidentally, one of the reasons I love the daily smoothie is that it’s easy to toss in things like a Brazil nut, flaxseeds, a slice of turmeric… things I want to eat each day but don’t show up in my diet on their own.)

5. Iodized salt (60mcg iodine per quarter-teaspoon salt) — Let’s be clear here, there’s no reason to supplement with salt; in fact we should limit our intake. It’s the iodine that I want; the fortified salt just happens to be a convenient way to get it.

Iodine used to be in our soil, but with modern agriculture, it’s less plentiful in our food than it once was. Which wouldn’t be a big deal, except that iodine deficiency affects two billion people (!) and is the leading preventable cause of intellectual and developmental disabilities.

Which is why they put it in our salt. Except we vegans like to be natural, so many of us choose unrefined sea salt… which usually doesn’t have iodine added to it.

Non-vegans actually get some iodine from the cleaning products used on dairy processing equipment that make their way into the milk, so it’s less a concern for them. Vegans should make sure we have an iodine source, whether supplemental or with fortified salt.

6. Tart cherry juice (1oz concentrate or 8oz juice) — Tart cherry juice has been shown to reduce inflammation and muscle soreness after workouts, which is why I’ve been a fan for a long time.

Most days out of the week now, I do Muay Thai, a form of kickboxing, and get pretty beat up in the process. So I have a renewed interest in the benefits tart cherries provide.

I don’t like to drink any juice on a daily basis; in general whole fruit is much better. But immediately after workouts is one time when juice may be one of the best things we can consume, for its speed in reaching the bloodstream. So that’s when I try to take my tart cherry juice, about an ounce a day.

7. Turmeric (1 tsp ground or a quarter-inch slice fresh) — Faddish, perhaps, but I think turmeric is legit. There’s a lot of research about how it can help with everything from muscle repair to recovering from hospital surgery, not to mention reducing the risks of cancer and heart disease.

Dr. Greger recommends either a quarter-teaspoon of ground turmeric or a quarter-inch slice of the fresh root daily. Fresh and ground actually do different things, so I try to mix them up, and almost always eat it in combination with black pepper to increase bioavailability.

If I don’t use ground turmeric in cooking or don’t add a slice of fresh to my smoothie, then at night I’ll take it in pill form (turmeric, not just curcumin). But I much prefer getting it in whole-food form.

Blurring the Food/Supplement Line

I actually could go further with the “foods I view as supplements” list, but there’s not a clear dividing line between these and the rest of my food.

For example, green tea. I don’t really drink it like tea: in order to extract the most nutrients, I steep it at close to boiling temperature and for much longer than the tea-types recommend, producing a drink far more tannic and bitter than green tea traditionally is. Or I’ll put the tea leaves directly into my smoothie, not for flavor but for nutrition. Similar with flaxseeds — I don’t eat them as snacks like I do other nuts and seeds; instead I just add them to my smoothie because I know how healthy they are.

But I had to draw the line somewhere. So I did.

What’s Missing?

Believe it or not, there are two other supplements I believe I should be taking, but am not, simply because it’s not convenient to take more pills and I’ve been lazy about it. These are zinc and vitamin K2, both of which are likely deficiencies in plant-based diets.

Zinc: Beans provide plenty of zinc; the problem is that the phytates in beans interfere with absorption. Zinc may be especially important for heart health, and given family history, this is important to me.

K2: Vegans can get plenty of K1 from leafy greens, but K2 isn’t found in almost any plant-based foods, especially not in the West. (It is in natto, a Japanese, fermented soy product, but unfortunately not in tempeh, sauerkraut, or other fermented foods in reliable and appreciable amounts.) K2 is important for both bone and heart health, so not something I want to be missing.

To the Rescue…

Good news here, though. This week, an upgraded version of Complement, called Complement Plus, ships for the first time. (Mine is supposed to arrive today!)

It’s in capsule form instead of a spray, and for me will drastically simplify my supplementation routine, not just by filling the zinc and K2 void, but also by providing iodine, selenium, magnesium (all of which I’m currently making the effort to get into my diet), and of course the “Big 3” that are already in Complement.

When I first announced Complement Plus last year as a pre-order, we sold through everything we had allocated for it. But now we’ve got a few hundred bottles from this first shipment that we can sell, so next week I’ll send the details about how to get a special NMA-reader discount on Complement Plus.

If you’re thinking about getting Complement or Complement Plus, I’d join the email list and wait until then.

It feels great to be writing again. Look for a new post from me next week, and every week after that!

The post The 7 Supplements I Take, 2019 Edition appeared first on No Meat Athlete.

First found here: The 7 Supplements I Take, 2019 Edition

[oovitus]

Vegan Peanut Butter & Jelly Swirl Snack Cake

Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of transmitting paper manuscripts to production, which at the time was somewhat painstaking (I wonder if it’s all done electronically now?). They handled correspondence and made phone calls and were eager to help out in any way they could.

In spite of how capable and energetic our interns were, I remember that hosting them was a lot of work. By the time I’d trained them to do what they needed to do, we were often a good many weeks into the semester. It was my first experience of being in a teacher/mentor role. And it showed me how demanding that role can be.

In the last 15 weeks, I have been mentored and taught—precepted, it’s called in the world of dietetics—by 6 incredible RDNs. They answered my many questions, only some of which, I know, were intelligent. They humored me when it took me a while to catch onto procedures. They worked with me to formulate and edit countless PES statements (that’s problem, etiology, and signs/symptoms), carefully showing me the difference between etiology and evidence. They checked my math on tube feeding calculations and pushed me to keep practicing.

Each one of these dietitians went above and beyond overseeing my work. They all took the time not only to delegate tasks, but also to teach me, sharing knowledge and insight into clinical practice that will stick with me always. And they did so uniquely, each according to his or her own style and clinical interests.

I haven’t had a chance to do any holiday baking until the last few days, the DI being what it is. But I did make a pretty delicious snack cake on Saturday, and if I could, I’d bring a slice to each of my preceptors as a way of showing my appreciation for the time they’ve given me.

To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons:

Cake is my favorite dessert, and snack cake—which is just what I call it when I bake it in a large, rectangular pan and turn to slices as a late afternoon treat—might be my favorite kind.

I love peanut butter.

I also love jelly/jam.

But there are some reasons why it feels appropriate as a virtual token of appreciation for my preceptors, too. It’s just sweet and rich enough to be very much a dessert, but there are some nutrient bonuses, including whole wheat pastry flour and healthful fats from the nut butter. So far, my impression of clinical dietitians is that they understand the importance of snacks (they spend lots of hours on their feet, rounding and seeing patients) and snack often. And, while I’m sure they’re out there, I have yet to meet an RDN who doesn’t love peanut butter.

The whole “swirl” thing sounds complex, but the cake is actually really easy. The base batter is dense, and once you pop it into a baking dish, you cover it with some raspberry jam (or any flavor you like) and simply use a spatula to swirl the jam around. That’s all there is to it.

Once the cake bakes, it has a rich texture, an amber color, and a beautiful top that’s covered in deep red swirls. The slices, which also resemble snack bars, taste like the sweetest and most indulgent PB & J ever, and eating it all weekend has convinced me that there is no cake frosting better than some tasty fruit jam. The cake is a treat to look at and a treat to eat—especially with a cup of afternoon tea. Here’s the recipe.

Vegan Peanut Butter & Jelly Swirl Snack Cake

5.0 from 1 reviews

Print

Recipe type: dessert

Cuisine: vegan, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 12-16 slices

Ingredients

2½ cups (293g) whole wheat pastry flour (substitute unbleached, all purpose flour)

2 tsp baking powder

½ teaspoon baking soda

½ tsp salt

1 cup peanut butter (substitute sunflower seed butter)

1 cup applesauce

1 cup brown sugar

4 T melted vegan butter or vegetable oil

½ cup non-dairy milk of choice

1 teaspoon vanilla extract

¾ cup raspberry (or strawberry) jam

Instructions

Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk together the applesauce, peanut butter, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.

Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!

3.5.3251

Among other things I’m feeling grateful for on this quiet Christmas, I’m so lucky to have had wonderful teachers this semester: empathic, intelligent, insightful, food- and body-positive teachers. My future work will be so much stronger for their guidance and training, and I can’t thank them enough. If they were reading, though, I’d try:

Thank you, thank you, thank you.

And thank you, everyone who’s tuning in on this Christmas Eve of 2018. I wish you all peace, joy, and cake.

xo

 The post Vegan Peanut Butter & Jelly Swirl Snack Cake appeared first on The Full Helping.

Vegan Peanut Butter & Jelly Swirl Snack Cake published first on https://storeseapharmacy.tumblr.com

[gardencityvegans]

Vegan Peanut Butter & Jelly Swirl Snack Cake

https://www.thefullhelping.com/wp-content/uploads/2018/12/PB-J-Swirl-Cake-5.jpg

Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of transmitting paper manuscripts to production, which at the time was somewhat painstaking (I wonder if it’s all done electronically now?). They handled correspondence and made phone calls and were eager to help out in any way they could.

In spite of how capable and energetic our interns were, I remember that hosting them was a lot of work. By the time I’d trained them to do what they needed to do, we were often a good many weeks into the semester. It was my first experience of being in a teacher/mentor role. And it showed me how demanding that role can be.

In the last 15 weeks, I have been mentored and taught—precepted, it’s called in the world of dietetics—by 6 incredible RDNs. They answered my many questions, only some of which, I know, were intelligent. They humored me when it took me a while to catch onto procedures. They worked with me to formulate and edit countless PES statements (that’s problem, etiology, and signs/symptoms), carefully showing me the difference between etiology and evidence. They checked my math on tube feeding calculations and pushed me to keep practicing.

Each one of these dietitians went above and beyond overseeing my work. They all took the time not only to delegate tasks, but also to teach me, sharing knowledge and insight into clinical practice that will stick with me always. And they did so uniquely, each according to his or her own style and clinical interests.

I haven’t had a chance to do any holiday baking until the last few days, the DI being what it is. But I did make a pretty delicious snack cake on Saturday, and if I could, I’d bring a slice to each of my preceptors as a way of showing my appreciation for the time they’ve given me.

To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons:

Cake is my favorite dessert, and snack cake—which is just what I call it when I bake it in a large, rectangular pan and turn to slices as a late afternoon treat—might be my favorite kind.

I love peanut butter.

I also love jelly/jam.

But there are some reasons why it feels appropriate as a virtual token of appreciation for my preceptors, too. It’s just sweet and rich enough to be very much a dessert, but there are some nutrient bonuses, including whole wheat pastry flour and healthful fats from the nut butter. So far, my impression of clinical dietitians is that they understand the importance of snacks (they spend lots of hours on their feet, rounding and seeing patients) and snack often. And, while I’m sure they’re out there, I have yet to meet an RDN who doesn’t love peanut butter.

The whole “swirl” thing sounds complex, but the cake is actually really easy. The base batter is dense, and once you pop it into a baking dish, you cover it with some raspberry jam (or any flavor you like) and simply use a spatula to swirl the jam around. That’s all there is to it.

Once the cake bakes, it has a rich texture, an amber color, and a beautiful top that’s covered in deep red swirls. The slices, which also resemble snack bars, taste like the sweetest and most indulgent PB & J ever, and eating it all weekend has convinced me that there is no cake frosting better than some tasty fruit jam. The cake is a treat to look at and a treat to eat—especially with a cup of afternoon tea. Here’s the recipe.

Vegan Peanut Butter & Jelly Swirl Snack Cake

Print

Recipe type: dessert

Cuisine: vegan, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 12-16 slices

Ingredients

2½ cups (293g) whole wheat pastry flour (substitute unbleached, all purpose flour)

2 tsp baking powder

½ teaspoon baking soda

½ tsp salt

1 cup peanut butter (substitute sunflower seed butter)

1 cup applesauce

1 cup brown sugar

4 T melted vegan butter or vegetable oil

½ cup non-dairy milk of choice

1 teaspoon vanilla extract

¾ cup raspberry (or strawberry) jam

Instructions

Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk together the applesauce, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.

Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!

3.5.3251

Among other things I’m feeling grateful for on this quiet Christmas, I’m so lucky to have had wonderful teachers this semester: empathic, intelligent, insightful, food- and body-positive teachers. My future work will be so much stronger for their guidance and training, and I can’t thank them enough. If they were reading, though, I’d try:

Thank you, thank you, thank you.

And thank you, everyone who’s tuning in on this Christmas Eve of 2018. I wish you all peace, joy, and cake.

xo

  [Read More ...] https://www.thefullhelping.com/vegan-peanut-butter-jelly-swirl-snack-cake/

[yesterdaysdreams]

Spiced Cranberry Punch

It’s beginning to look a lot like cocktails (I mean Christmas) over here! Entertaining during the holidays can sometimes be stressful and overwhelming. That’s why it’s important to have some large format drink recipes up your sleeve. Enter my Spiced Cranberry Punch. I love using fresh cranberries in baking, cooking, and cocktails during the holiday season. Cranberries are tart, tangy, and have lots of complex flavors which make them perfect for mixing in your holiday drinks. Cranberry juice is usually sweetened or blended with other fruit juices to reduce its natural tartness and has more sugar than most soda does. I’m going to show you how easy it is to make fresh cranberry juice (without all that added sugar) at home to use in my festive Spiced Cranberry Punch recipe.

Spiced Cranberry Juice

4 (12 oz.) bags frozen or fresh cranberries 8 cups of water 10 sprigs of fresh rosemary 1 orange 2 cinnamon sticks 2 star anise 1/2 tsp. whole cloves

To make the cranberry juice, combine the cranberries with 4 cups of water in a large pot. Cook over medium-high heat, stirring frequently so you don’t burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups of water, fruit, herbs, and spices. Bring the mixture to a boil, remove from heat and let completely cool. Strain the juice into a glass bottle, discarding the berries, herbs, and spices. Cover and refrigerate for up to 2 weeks.

Spiced Cranberry Punch, serves 12

3 cups of gin or vodka 12 oz. spiced cranberry juice 8 oz. Domaine De Canton Ginger Liqueur 4 oz. simple syrup 2 oz. fresh lemon juice 2 cups of soda water cranberries, lemon wheels, and rosemary for garnish

Now we’re ready to make the punch which you can easily assemble right into your punch bowl or large pitcher. Combine the gin or vodka, cranberry juice, Domaine De Canton Ginger Liqueur, simple syrup and lemon juice into a punch bowl filled with ice.

I used a bundt pan to make a large infused cube with rosemary, orange, lemon, and cranberries. This is easy to make in advance and ensures that your punch stays colder longer. Finally, add your club soda. If you want to make this punch a tad bit boozier, you can replace the club soda with champagne or your favorite sparkling wine.

I’m so happy I decided to make fresh cranberry juice for this recipe. It was actually my first time doing it and I was surprised at how easy it was and how much better the flavor is compared to bottled options. I can’t believe I haven’t done it before! It is very tart so if you want to add some sugar to your leftover cranberry juice you can add some to taste. I didn’t add any sugar to mine and I’ve been diluting it with sparkling water. Having this on hand is a great mocktail option for the non-drinkers that may be attending your holiday festivities.

I made this punch with gin but it would also be great with vodka, whiskey or another spirit of yo

ur choice. The spice and slight sweetness the Domaine De Canton Ginger Liqueur adds to this recipe is delicious and I’m excited to play around with this spirit more. This Spiced Cranberry Punch is tart, rich and the perfect addition to your holiday traditions. Don’t forget to eat, drink, and be merry everyone! Happy holidays! xo Natalie

Spiced Cranberry Juice

To make the cranberry juice, combine the cranberries with 4 cups of water in a large pot. Cook over medium-high heat, stirring frequently so you don’t burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups of water, fruit, herbs, and spices. Bring the mixture to a boil, remove from heat and let completely cool. Strain the juice into a glass bottle, discarding the berries, herbs, and spices. Cover and refrigerate for up to 2 weeks.

  Spiced Cranberry Punch

Combine the gin or vodka, cranberry juice, Domaine De Canton Ginger Liqueur, simple syrup and lemon juice into a punch bowl filled with ice.

I used a bundt pan to make a large infused cube with rosemary, orange, lemon, and cranberries. This is easy to make in advance and ensures that your punch stays colder longer. Finally, add your club soda. If you want to make this punch a tad bit boozier, you can replace the club soda with champagne or your favorite sparkling wine.

Credits // Author and Photography: Natalie Jacob. Photos edited with A Color Story Desktop.

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[oovitus]

Vegan Peanut Butter & Jelly Swirl Snack Cake

Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of transmitting paper manuscripts to production, which at the time was somewhat painstaking (I wonder if it’s all done electronically now?). They handled correspondence and made phone calls and were eager to help out in any way they could.

In spite of how capable and energetic our interns were, I remember that hosting them was a lot of work. By the time I’d trained them to do what they needed to do, we were often a good many weeks into the semester. It was my first experience of being in a teacher/mentor role. And it showed me how demanding that role can be.

In the last 15 weeks, I have been mentored and taught—precepted, it’s called in the world of dietetics—by 6 incredible RDNs. They answered my many questions, only some of which, I know, were intelligent. They humored me when it took me a while to catch onto procedures. They worked with me to formulate and edit countless PES statements (that’s problem, etiology, and signs/symptoms), carefully showing me the difference between etiology and evidence. They checked my math on tube feeding calculations and pushed me to keep practicing.

Each one of these dietitians went above and beyond overseeing my work. They all took the time not only to delegate tasks, but also to teach me, sharing knowledge and insight into clinical practice that will stick with me always. And they did so uniquely, each according to his or her own style and clinical interests.

I haven’t had a chance to do any holiday baking until the last few days, the DI being what it is. But I did make a pretty delicious snack cake on Saturday, and if I could, I’d bring a slice to each of my preceptors as a way of showing my appreciation for the time they’ve given me.

To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons:

Cake is my favorite dessert, and snack cake—which is just what I call it when I bake it in a large, rectangular pan and turn to slices as a late afternoon treat—might be my favorite kind.

I love peanut butter.

I also love jelly/jam.

But there are some reasons why it feels appropriate as a virtual token of appreciation for my preceptors, too. It’s just sweet and rich enough to be very much a dessert, but there are some nutrient bonuses, including whole wheat pastry flour and healthful fats from the nut butter. So far, my impression of clinical dietitians is that they understand the importance of snacks (they spend lots of hours on their feet, rounding and seeing patients) and snack often. And, while I’m sure they’re out there, I have yet to meet an RDN who doesn’t love peanut butter.

The whole “swirl” thing sounds complex, but the cake is actually really easy. The base batter is dense, and once you pop it into a baking dish, you cover it with some raspberry jam (or any flavor you like) and simply use a spatula to swirl the jam around. That’s all there is to it.

Once the cake bakes, it has a rich texture, an amber color, and a beautiful top that’s covered in deep red swirls. The slices, which also resemble snack bars, taste like the sweetest and most indulgent PB & J ever, and eating it all weekend has convinced me that there is no cake frosting better than some tasty fruit jam. The cake is a treat to look at and a treat to eat—especially with a cup of afternoon tea. Here’s the recipe.

Vegan Peanut Butter & Jelly Swirl Snack Cake

5.0 from 1 reviews

Print

Recipe type: dessert

Cuisine: vegan, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 12-16 slices

Ingredients

2½ cups (293g) whole wheat pastry flour (substitute unbleached, all purpose flour)

2 tsp baking powder

½ teaspoon baking soda

½ tsp salt

1 cup peanut butter (substitute sunflower seed butter)

1 cup applesauce

1 cup brown sugar

4 T melted vegan butter or vegetable oil

½ cup non-dairy milk of choice

1 teaspoon vanilla extract

¾ cup raspberry (or strawberry) jam

Instructions

Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk together the applesauce, peanut butter, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.

Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!

3.5.3251

Among other things I’m feeling grateful for on this quiet Christmas, I’m so lucky to have had wonderful teachers this semester: empathic, intelligent, insightful, food- and body-positive teachers. My future work will be so much stronger for their guidance and training, and I can’t thank them enough. If they were reading, though, I’d try:

Thank you, thank you, thank you.

And thank you, everyone who’s tuning in on this Christmas Eve of 2018. I wish you all peace, joy, and cake.

xo

 The post Vegan Peanut Butter & Jelly Swirl Snack Cake appeared first on The Full Helping.

Vegan Peanut Butter & Jelly Swirl Snack Cake published first on

[oovitus]

Vegan Peanut Butter & Jelly Swirl Snack Cake

Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of transmitting paper manuscripts to production, which at the time was somewhat painstaking (I wonder if it’s all done electronically now?). They handled correspondence and made phone calls and were eager to help out in any way they could.

In spite of how capable and energetic our interns were, I remember that hosting them was a lot of work. By the time I’d trained them to do what they needed to do, we were often a good many weeks into the semester. It was my first experience of being in a teacher/mentor role. And it showed me how demanding that role can be.

In the last 15 weeks, I have been mentored and taught—precepted, it’s called in the world of dietetics—by 6 incredible RDNs. They answered my many questions, only some of which, I know, were intelligent. They humored me when it took me a while to catch onto procedures. They worked with me to formulate and edit countless PES statements (that’s problem, etiology, and signs/symptoms), carefully showing me the difference between etiology and evidence. They checked my math on tube feeding calculations and pushed me to keep practicing.

Each one of these dietitians went above and beyond overseeing my work. They all took the time not only to delegate tasks, but also to teach me, sharing knowledge and insight into clinical practice that will stick with me always. And they did so uniquely, each according to his or her own style and clinical interests.

I haven’t had a chance to do any holiday baking until the last few days, the DI being what it is. But I did make a pretty delicious snack cake on Saturday, and if I could, I’d bring a slice to each of my preceptors as a way of showing my appreciation for the time they’ve given me.

To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons:

Cake is my favorite dessert, and snack cake—which is just what I call it when I bake it in a large, rectangular pan and turn to slices as a late afternoon treat—might be my favorite kind.

I love peanut butter.

I also love jelly/jam.

But there are some reasons why it feels appropriate as a virtual token of appreciation for my preceptors, too. It’s just sweet and rich enough to be very much a dessert, but there are some nutrient bonuses, including whole wheat pastry flour and healthful fats from the nut butter. So far, my impression of clinical dietitians is that they understand the importance of snacks (they spend lots of hours on their feet, rounding and seeing patients) and snack often. And, while I’m sure they’re out there, I have yet to meet an RDN who doesn’t love peanut butter.

The whole “swirl” thing sounds complex, but the cake is actually really easy. The base batter is dense, and once you pop it into a baking dish, you cover it with some raspberry jam (or any flavor you like) and simply use a spatula to swirl the jam around. That’s all there is to it.

Once the cake bakes, it has a rich texture, an amber color, and a beautiful top that’s covered in deep red swirls. The slices, which also resemble snack bars, taste like the sweetest and most indulgent PB & J ever, and eating it all weekend has convinced me that there is no cake frosting better than some tasty fruit jam. The cake is a treat to look at and a treat to eat—especially with a cup of afternoon tea. Here’s the recipe.

Vegan Peanut Butter & Jelly Swirl Snack Cake

Print

Recipe type: dessert

Cuisine: vegan, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 12-16 slices

Ingredients

2½ cups (293g) whole wheat pastry flour (substitute unbleached, all purpose flour)

2 tsp baking powder

½ teaspoon baking soda

½ tsp salt

1 cup peanut butter (substitute sunflower seed butter)

1 cup applesauce

1 cup brown sugar

4 T melted vegan butter or vegetable oil

½ cup non-dairy milk of choice

1 teaspoon vanilla extract

¾ cup raspberry (or strawberry) jam

Instructions

Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk together the applesauce, peanut butter, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.

Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!

3.5.3251

Among other things I’m feeling grateful for on this quiet Christmas, I’m so lucky to have had wonderful teachers this semester: empathic, intelligent, insightful, food- and body-positive teachers. My future work will be so much stronger for their guidance and training, and I can’t thank them enough. If they were reading, though, I’d try:

Thank you, thank you, thank you.

And thank you, everyone who’s tuning in on this Christmas Eve of 2018. I wish you all peace, joy, and cake.

xo

 The post Vegan Peanut Butter & Jelly Swirl Snack Cake appeared first on The Full Helping.

Vegan Peanut Butter & Jelly Swirl Snack Cake published first on https://storeseapharmacy.tumblr.com

[oovitus]

Vegan Peanut Butter & Jelly Swirl Snack Cake

Once upon a time, I was placed in charge of the internship program at the publishing house where I worked. Our interns did a lot: they read through piles of manuscripts, giving us early feedback on the work and whether it might fit onto our list of titles. They pitched in with the process of transmitting paper manuscripts to production, which at the time was somewhat painstaking (I wonder if it’s all done electronically now?). They handled correspondence and made phone calls and were eager to help out in any way they could.

In spite of how capable and energetic our interns were, I remember that hosting them was a lot of work. By the time I’d trained them to do what they needed to do, we were often a good many weeks into the semester. It was my first experience of being in a teacher/mentor role. And it showed me how demanding that role can be.

In the last 15 weeks, I have been mentored and taught—precepted, it’s called in the world of dietetics—by 6 incredible RDNs. They answered my many questions, only some of which, I know, were intelligent. They humored me when it took me a while to catch onto procedures. They worked with me to formulate and edit countless PES statements (that’s problem, etiology, and signs/symptoms), carefully showing me the different between etiology and evidence. They checked my math on tube feeding calculations and pushed me to keep practicing.

Each one of these dietitians went above and beyond overseeing my work. They all took the time not only to delegate tasks, but also to teach me, sharing knowledge and insight into clinical practice that will stick with me always. And they did so uniquely, each according to his or her own style and clinical interests.

I haven’t had a chance to do any holiday baking until the last few days, the DI being what it is. But I did make a pretty delicious snack cake on Saturday, and if I could, I’d bring a slice to each of my preceptors as a way of showing my appreciation for the time they’ve given me.

To be honest, I made this cake because it’s something I’ve wanted to make for a while now and for the following reasons:

Cake is my favorite dessert, and snack cake—which is just what I call it when I bake it in a large, rectangular pan and turn to slices as a late afternoon treat—might be my favorite kind.

I love peanut butter.

I also love jelly/jam.

But there are some reasons why it feels appropriate as a virtual token of appreciation for my preceptors, too. It’s just sweet and rich enough to be very much a dessert, but there are some nutrient bonuses, including whole wheat pastry flour and healthful fats from the nut butter. So far, my impression of clinical dietitians is that they understand the importance of snacks (they spend lots of hours on their feet, rounding and seeing patients) and snack often. And, while I’m sure they’re out there, I have yet to meet an RDN who doesn’t love peanut butter.

The whole “swirl” thing sounds complex, but the cake is actually really easy. The base batter is dense, and once you pop it into a baking dish, you cover it with some raspberry jam (or any flavor you like) and simply use a spatula to swirl the jam around. That’s all there is to it.

Once the cake bakes, it has a rich texture, an amber color, and a beautiful top that’s covered in deep red swirls. The slices, which also resemble snack bars, taste like the sweetest and most indulgent PB & J ever, and eating it all weekend has convinced me that there is no cake frosting better than some tasty fruit jam. The cake is a treat to look at and a treat to eat—especially with a cup of afternoon tea. Here’s the recipe.

Vegan Peanut Butter & Jelly Swirl Snack Cake

Print

Recipe type: dessert

Cuisine: vegan, soy free, tree nut free option

Author: Gena Hamshaw

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 12-16 slices

Ingredients

2½ cups (293g) whole wheat pastry flour (substitute unbleached, all purpose flour)

2 tsp baking powder

½ teaspoon baking soda

½ tsp salt

1 cup peanut butter (substitute sunflower seed butter)

1 cup applesauce

1 cup brown sugar

4 T melted vegan butter or vegetable oil

½ cup non-dairy milk of choice

1 teaspoon vanilla extract

¾ cup raspberry (or strawberry) jam

Instructions

Preheat your oven to 350. Lightly oil a 9 x 13 baking dish or jelly roll pan (you can also use 12 x 8 dish/pan).

Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl.

In another bowl, whisk together the applesauce, brown sugar, vegan butter or oil, non-dairy milk, and vanilla. Add these wet ingredients to the dry and mix until they're evenly incorporated. The batter will be on the thick side. Pour it into the prepared baking dish and use a spatula or inverted spatula to spread it around evenly. Dot the jam in big spoonfuls on top, then use your spatula to swirl everything around. It doesn't have to be neat! Have fun.

Bake the cake for 35-40 minutes, or until the top of the cake is firm and the edges are lightly golden. Allow the cake to cool for at least 3 hours before slicing and serving. Enjoy!

3.5.3251

Among other things I’m feeling grateful for on this quiet Christmas, I’m so lucky to have had wonderful teachers this semester: empathic, intelligent, insightful, food- and body-positive teachers. My future work will be so much stronger for their guidance and training, and I can’t thank them enough. If they were reading, though, I’d try:

Thank you, thank you, thank you.

And thank you, everyone who’s tuning in on this Christmas Eve of 2018. I wish you all peace, joy, and cake.

xo

 The post Vegan Peanut Butter & Jelly Swirl Snack Cake appeared first on The Full Helping.

Vegan Peanut Butter & Jelly Swirl Snack Cake published first on https://storeseapharmacy.tumblr.com