Saturday, June 21, 2014

Kale Does Cake!

Disguising veggies in favorite foods (aka "health by stealth") is a tactic successfully used by moms of finicky eaters, and spouses married to same. Even if you love your veggies, sometimes you might want to lessen the guilt of indulging in a favorite food--like chocolate cake--so you grate some zucchini or carrot or other veggie into the batter. Here's a winner using kale that'll make your good eating halo sparkle, and will be enjoyed by all. Happy Summer Solstice days!

ChoKALEt Cake
1 3/4 cups all-purpose flour (I use 1 cup all-purpose and 3/4 cup whole wheat pastry flour)
1/2 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup frozen orange juice concentrate, thawed
1/3 cup vegetable oil (I use canola)
2 tsp vanilla
1 tsp apple cider vinegar
1/3 cup water
3 large kale leaves, stems removed (chop up the stems & add them to soup or stir fry)

Preheat oven to 350. Lightly oil 9 x 9-inch baking dish.
Put kale and other wet ingredients, minus the vinegar,  in a blender and blend until smooth.
Sift dry ingredients together. Stir in contents of blender, and vinegar.
Pour batter into prepared dish and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Let cake sit 10 minutes before dusting with 1 Tbs powdered sugar sifted through a fine sieve.

Recipe source: Cooking with Trader Joe's Skinny Dish! by Jennifer K. Reilly, RD

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Thursday, February 6, 2014

Warm Up with Gingerbread and Cashew Cream!

This is a moist, delectable treat that's lower in fat than most, and that's WITH the Cashew Cream on top! Choose instead to top it with a sprinkling of powdered sugar or a spreading of fruit-only jam thinned with a little water, and it's virtually fat-free. Your immune system will thank you for it!

1-3/4 cups water
3/4 cup sugar
1/2 cup raisins
2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground cloves
2 cups flour (I used 1 cup whole wheat pastry flour, 1/3 cup almond meal, 2/3 cup all-purpose flour)
1 tsp baking soda
1 tsp baking powder
1/4 cup blackstrap molasses
2 Tbs nondairy milk or water


1. Combine water, sugar, raisins, cinnamon, ginger, nutmeg, salt, and cloves in a large saucepan and bring to a boil. boil for 2 minutes, then remove from heat and cool completely: 45 minutes in fridge, or 15 minutes in freezer. (I put a lid on the pan and stuck it outside for 15 minutes--thanks for the natural freezer, February!)
2. Preheat oven to 350 F. Lightly mist a 9-inch square baking pan with vegetable oil spray.
3. Combine flour, baking soda, and baking powder in a medium bowl. Gradually stir the flour mixture into the cooled raisin mixture along with the molasses and nondairy milk or water. Spread the mixture into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Recipe Source: The Cancer Survivor's Guide, Neal Barnard, MD & Jen Reilly, RD

Vanilla Creme Sauce (Cashew Cream)
1 cup soaked whole raw cashews, drained (soak at least 2 hours)
1/4 cup plus 2 Tbs water
2 Tbs pure maple syrup (agave is okay, too)
1 tsp vanilla extract
Place all ingredients in a blender and process on high speed until smooth. Chill for at least 30 minutes before serving.
Recipe Source: Raw Food Made Easy, Jennifer Cornbleet

To serve: Cut gingerbread into squares and top with a dollop of cream, then sprinkle with cinnamon, if desired. (I like a lot of cinnamon!)

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