Pizza Foccacia and The Story of How My Fridge Died

My dear friends. I have wanted to write all week.

Rewind to Monday.

I peeked in the fridge, as we are all apt to do, and found that everything in my freezer was melting. Ice was turning into water, my frozen bananas were no longer white and pretty, but brown and mushy. Something was not right.

The temperature in the fridge was 50 degrees F (supposed to be 38 F) and the temp in the freezer was 38 degrees F (supposed to be 0 degrees F). Everything was much too hot, hot, hot.

Seeing the abnormal temperature, I called our repair-woman to have a look at it, thinking that simply the refrigerator needed to be reset. After an hour or so of working with, taking apart, hot-wiring, and looking at my fridge, the diagnosis was in.

My fridge was dead.

I was shocked. I did not expect a five year old fridge to die. My parents' fridges have all lasted what seemed like 20 years!

My beautiful, $1,800 dream fridge that Paul saved and saved to buy me as a gift five years ago when we first moved into this house. He had been saving that money for other important things...like our future, or our children's future... Instead, he plopped down a lot of money to get me new appliances.

He saw me struggle. No dishwasher. The worst stove on the planet that was 20 years old and had only two settings: simmer, and scorch. A broken trash compactor, and a 20 year old, tiny fridge.

It didn't really sink in at first. Until Paul and I went fridge shopping and saw that the same type of fridge now cost $2,400, plus tax and delivery. Ouch.

Major ouch.

We went home feeling sick. Woke up feeling even worse. How can we possibly feel good about spending that much money on a fridge? Paul pointed out that the amount is the same as the cost of a car! When we bought the fridge in the first place, we thought we would have it for a very long time and therefore had justified the purchase.

And it didn't help that we were now having to throw everything in the fridge away.

It felt like we were camping in our house. Only worse.

My kitchen became dysfunctional.

Fridge food all over the counters, fridge parts strewn everywhere.

It doesn't seem like something as simple as not having a fridge would bring life to a screeching halt. But when you are eating mostly plants? When you thrive on a lot of raw food, and cooked veg?

I boxed up all of our food.

Something I am really grateful for is the cold. Outside. Right now. I am so glad that it is winter time and that our great outdoors can act as a pseudo-fridge until we can figure out what to do.

Paul put it outside.

We went fridge shopping again yesterday and came home hungry and tired. It's been well over a week since I have done any grocery shopping, and so our options seamed meager under the circumstances.

I needed something easy.

At first, I was convinced I would make my easy Calzones that my kids love. Despite how easy the filling is to make (as fast as a green smoothie in the blender) I couldn't bring myself to do it. Not to mention I couldn't find all the ingredients in my messy kitchen.

And so I dreamed. Of something even easier.

Pizza Focaccia.

My bread machine did all the work. I broke all the rules. And used Extra Virgin Olive Oil.

This is the kind of recipe you make if your kitchen is all torn apart.

The kind of recipe you prepare when you can't think straight, and you really don't want to hear any complaints from your kids about food.

The kind of food you eat when you are low on produce and you just need some comfort.

The rosemary, basil, and olive oil took me to The Olive Garden.

Right where I needed to be.



Pizza Focaccia (with a Gluten Free option)
Inspired by, and Adapted from, Eat, Drink and Be Vegan

Makes 4-5 servings as a side bread for a meal.

Note from Dreena: Fresh rosemary really gives this pizza a wonderful taste and aroma. If fresh rosemary is not available, you can substitute with 3/4-1 tsp dried rosemary, coarsely chopped, or crushed between your fingers.

Note from Ashlee: Many fellow moms have mentioned to me that when going plant-based, pizza becomes difficult for kids. I really recommend this easy, tasty option.

You can make whole grain, homemade pizza dough, or purchase it pre-made from the store to make this meal even easier. I was able to serve this with marinara for dipping, (which I did not use with my bread because I savored the taste without it!) with a large salad, oil free dressing, and a lot of cut fruit and pomegranate juice for my kids. They loved the bread. Toppings can easily be tailored to whatever you or your children prefer to eat. Chopped bell peppers, fresh pineapple chunks, black beans, green chile, olives, red onion, spinach, basil, etc.

Just make sure you add the rosemary, basil, salt, pepper and olive oil because that is where the flavor really pops. Be careful not to overload the bread with too much veg, or it will become soggy and the rosemary will taste less pronounced. I recommend you keep it simple the first time around you make it, and really focus on the fresh herbs and seasonings.

TO MAKE THIS GF: Bob's Red Mill brand carries a gluten free pizza crust flour mix that is easy to make by following the directions. Also, I have seen pre-made Gluten Free pizza dough in the freezer section at Whole Foods Market and Sprouts.

Ingredients:

1 whole wheat pizza dough (I used the dough recipe from my Calzones, see below)
1 tablespoon extra virgin olive oil
1 1/4 to 1 1/2 teaspoons fresh rosemary (or use 3/4 to 1 tsp. dried rosemary, coarsely chopped)
1/3-1/4 teaspoon sea salt, to taste (I used 1/3 tsp)
Freshly ground black pepper to taste (I used fresh ground Rainbow Peppercorns)
1/2-1 tablespoon extra virgin olive oil
1/4 cup fresh basil, julienned, or chopped
Optional additional toppings we enjoyed:
Black olives, chopped, about 1/3 cup
Red onions, chopped, about 1/3 cup

Chopped green chile, or roasted red pepper flakes sprinkled on top could really add some heat if that's what you like! I have not yet tried the green chile, and it may compete with rosemary too much for flavor, or be soggy. But it is an idea. See my note above for other topping ideas.

Directions:

Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Using a pastry brush, spread 1 tbsp oil over top of shell, then sprinkle on rosemary, salt, and pepper, and lightly sprinkle with any additional toppings of your choice. Bake for 9-13 minutes (mine baked in about 13 minutes), until edges are golden. (If using a frozen pizza shell, you will need to bake for another 3-5 minutes.) Remove from oven and drizzle 1/2-1 tbsp oil over the hot bread, then sprinkle on basil. Cut into slices or wedges.

Serve with a large salad and fresh cut fruit. I also made additional toppings available for my son who loves olives.


Pizza Dough for Bread Makers
(makes 2 lb size)

Ingredients:

1 1/2 cups warm water
2 TBSP olive oil
2 tsp. salt
1 and 3/4 cups unbleached, all purpose flour
2 cups white whole wheat flour, or sprouted whole wheat flour (found mine at Whole Foods Market)
3 tsp. sugar
1 tablespoon gluten flour (optional, helps the dough to rise and be fluffier)
2 tsp. yeast

Combine all ingredients in your bread-maker, in the order listed. Set the bread-maker to the "Pizza Dough" setting (about 55 minutes) and push start.




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Robyn Openshaw of Green Smoothie Girl mentions in her healthy book that Foccacia served with a large salad is one of her and her children's favorite meals to have for dinner. Somehow this makes me feel a whole lot more confident in serving this meal.

Other foods we've been enjoying that are easy in this time of chaos:

Rice Pudding
Bok Choy Saute (yes, again!)
Light and Tender Waffles (none of the ingredients need refrigerated!)
Seasoned Quinoa, a modified version that I need to update

Christmas Cinnamon Rolls, Guilt Free

It's been interesting to see my fav veg blogs post recipes for beautiful Christmas cookies. I am so glad they are posting them, because I haven't made a single cookie. Not one during this Christmas season.

It took me a while to figure out what was wrong with me...Ash, why aren't you making any cookies?! And then I realized, Oh, (picture the Fiddler on The Roof, and Tevia shouting) TRADITION!

All growing up it was our family tradition to have cinnamon rolls for Christmas breakfast. One of my favorite parts of Christmas, for sure. When we got to be a little older, and realized just how much work my parents went to in order to make Christmas the biggest event of the year, my oldest sister and I took over on Christmas cinnamon-roll-making-duty.

Then, we all got lazy, and decided to turn to Rhodes. Ah, Rhodes Cinnamon Rolls from the frozen foods section. Yummy stuff.

I usually ate about three or four of them...Once I start eating something delicious, I really cant seem to stop. When I got old enough to realize what I was doing to myself, and recognized that they made me feel sick, I also started realizing how guilty I felt after eating so many cinnamon rolls.

Seriously, how do you feel after sitting down to a Cinnabon cinnamon roll at the mall, and consuming the entire confection?

Like running a marathon?

Like shouting for joy?

Right. Me either. I feel like a big fat bump on a log. Someone ROLL me down the hall because I just ate a year's worth of fat and junk in five minutes. But then, despite how I feel physically, I really feel like I wouldn't mind eating another one. Yeah, that's me.

Every time I eat one of these delicious, marvelous, oil and dairy free cinnamon rolls, they taste so good to me, that my cinnamon-roll-eating guilt returns.

I start quizzing myself.

Okay, I should feel guilty because...let's see these have no oil in them...no butter, no eggs, no cream, no dairy...and they are made with whole grain flours...I know there has got to be something in these warm, ooey, gooey, SIN-namon rolls that I should feel guilty about!

I'm healing. How about you? Learning to not feel guilty because I enjoy my food.

Healthy desserts.

After all, I'm pretty sure Christmas is supposed to be all about joy.

Christmas Cinnamon Rolls
Adapted from Seven Secrets Cookbook

Ingredients:

One Loaf Bread (The Dough)

This bread recipe is the right amount for one loaf, and works in most bread machines. This recipe can be used to make bread, pita pockets, pizza crust, and in our case, cinnamon rolls. Oil and dairy free never tasted so good!

As to which types of flour you choose, I have made these with half unbleached all-purpose, and half white whole wheat, all white whole wheat, and with completely all-purpose flour. Each version raised well and tasted great. If you are going for a healthy breakfast, choose either half whole wheat and white, or all white whole wheat. If you are going for a very dessert-y, copycat Cinnabon mall experience, use only unbleached, all-purpose flour.

Use either date paste, or brown rice syrup and sugar filling, depending on your preference. I also provide two different types of icings, or you can simply pour maple syrup on top of your roll for a more " cinnamon roll pancake" type of breakfast experience. My kids and I prefer the brown rice syrup filling, with the cream cheese icing.

1 1/4 cups warm water
2 tablespoons applesauce
2 tablespoons honey (or agave nectar)
1 teaspoon salt
3 cups whole wheat bread flour (I find that white whole wheat flour works best)
1 tablespoon gluten flour
1 tablespoon dough conditioner (optional, I didn't have any)
2 teaspoons active dry yeast


Directions:

1.Place ingredients in bread machine container according to manufacturer's instructions. Once the bread maker has completed it's full cycle, roll the dough out into a long rectangle. Apply a thin layer of filling (see below, either date spread, or brown rice syrup mixture) over the surface, leaving 1/4 inch along one long edge free of spread.

2. Sprinkle entire surface liberally with cinnamon. Optionally, you can also sprinkle it with raisins, or other dried fruits and/or chopped nuts of your choice. We like it best without anything added except the filling. Roll up the long way like a jelly roll, and pinch the seam closed.

3. Cut 1-inch rolls by cutting all the way through with a sharp knife or kitchen shears. Place rolls with cut side up on a cookie sheet lined with parchment paper, shaping into a circle. Let rise, covered with a damp towel, in a warm place for about an hour or until doubled.

4. Bake at 350 for about 20 minutes or until lightly browned. Lightly brush tops with pure maple syrup or cream cheese frosting while hot (optional). Cool on a wire rack, then place in covered container until ready to eat. These taste best when warm. If they have cooled, simply place in the microwave for about 15-20 seconds to reheat, and soften. Enjoy a guilt-free, sinless cinnamon roll! (Or if you are like me, enjoy two or three!)

For the Filling:

Note from Ashlee: This spread is great because it adds body and flavor without oils or fats. It tastes the best if the cinnamon rolls are going to be eaten the same day they are baked, or when the cinnamon rolls are very warm. Once the cinnamon rolls cool, the date paste tends to get chunky. Reheating helps, but the date filling tastes the best when fresh from the oven. Make sure you only spread a thin layer, as this will prevent the paste from getting chunky the day after baking.

Date Spread

Ingredients:

2 1/2 cups pitted dates, or date pieces
1 cup water
1 teaspoon vanilla
1/4 teaspoon salt

Directions:

Bring all ingredients to a boil in a covered saucepan. Mash or process in food processor to make a thick paste. Or blend in a blender, adding a little extra water if needed, to blend until thick and smooth. (After spreading a very thin layer of the date paste, be sure to sprinkle generously with cinnamon before rolling the dough into a "jelly roll" to enjoy that cinnamon taste!)



Brown Rice Syrup and Brown Sugar Spread

Note from Ashlee: This filling is my own invention, and my personal preference as a fat free filling for cinnamon rolls. The hardest part is preventing it from becoming too runny; when that happens, all the filling oozes out of the dough. However, if that happens, the majority of the flavor remains on and around the roll during baking, and still tastes wonderful. I like this filling especially because it tastes great reheated, and retains it's flavor and texture the next day. Even at room temperature. Brown rice syrup is also a much cheaper and a faster alternative to using 2.5 cups of boiled and mashed dates!

Ingredients:

1/4 cup brown rice syrup
2-4 tablespoons brown sugar
1 teaspoon applesauce
2 teaspoons cinnamon

Directions:

In a small bowl, combine all the ingredients with a fork, until well incorporated. If the mixture is too thick and too difficult to stir, consider adding an additional one teaspoon of applesauce. However, also remember that the mixture will soften on the dough. You don't want it to become runny or the filling will ooze out of the inside of the cinnamon roll when the dough is being rolled. If you want it to be thicker, add additional 2 tablespoons of brown sugar.

Spread a layer over the rolled out dough, leaving a remaining 1/4 inch of the dough dry. The dry portion of the dough makes it possible for the cinnamon rolls to seal shut when rolling the dough into a "jelly roll."


Cream Cheese Frosting:

1/4 cup nondairy cream cheese (I use Tofutti Better Than Cream Cheese brand)
1/2-1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
non-dairy milk, as needed

Whip cream cheese, powdered sugar, and vanilla extract until they become light and fluffy. If it becomes too thick, add nondairy milk, a teaspoon at a time, until it is thinned to desired consistency. If it is too thin, add more powdered sugar.

Pour generously over cinnamon rolls while they are still warm!



Maple Icing:
From Lindsay S. Nixons, "Happy Herbivore."

1 cup confectioner's sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Combine all ingredients in a small bowl, whipping to combine. Add more maple syrup for a thinner icing, or more sugar for a thicker icing.


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I have tried to make oil free yeast breads before, and it has turned out abysmally. I thought for sure the dough would not rise. I basically was preparing myself for massive failure.

I was so happy when it actually rose! I had to run into the next room to show Paul that it wasn't a complete doozy of a recipe.

You can see here, how the filling was a tad too runny and came out a little bit because I added too much applesauce.

If this happens, just scoop up the filling and pour it on top of the cinnamon roll after it has been placed on the cookie sheet. To prevent this from happening, be careful not to add too much applesauce to the brown rice syrup and Brown Sugar Filling. Or, use the date spread, which is not runny at all.

I was equally as ecstatic when I discovered that they raised beautifully again, the second time, as rolls.

They baked to perfection. Cinnabon in my kitchen...

I've since made these cinnamon rolls several more times, and my children heartily gobble them up, asking for seconds. (PROJECT VEGAN KIDS!)

The whole wheat versions bake up just as nicely, and feel healthier when eating them.

The icing, is, well, the icing on the cake! It is so good! (And might I add, pretty too?)

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What is your very favorite Christmas treat that brings back happy memories from childhood? Have you had any success (or fears!) in trying to re-make it into a healthier version?

Any Christmas/Holiday recipe you would like to see transformed into a whole food here on this blog?

Double Chocolate Chippers // Cleaning Up 26

Underneath piles of wood, leaves, and old broken down planters, lay pretty little red brick stepping stones. I had to dig them up. Brush off the dirt. Re-position them.

It took three cartfuls to carry away all the junk. It still needs a lot of work.

And I thought. Why would anyone live with all of this trash, when they could have enjoyed the red brick stepping stones lying underneath it all?

Remember these little tummy aches? It took me three days to officially throw them out.

Why would I live for so long with cookies that made me feel sick, when I could have been enjoying these happy little festive things?

Boo!

Samuel and I got along very well with these cookies. I honestly have not seen him love a cookie this much.

They very quickly met their demise.

Chocolate, oil free with amazing texture, oats, coconut, craisins and the occasional chocolate chip.

Dunked in milk? Heaven.

I am off to go make some more.

Right after I tell you the recipe.

Double Chocolate Chippers
Adapted from Dreena Burton's, "Let Them Eat Vegan!"

Note From Ashlee: I've discovered that it's the chocolate chips that cause my tummy aches, not cocoa powder. Therefore, I used only 2 Tbsp. of chocolate chips, but you can feel free to increase that amount. These cookies have some serious satiation power with the oats and other components. They make me feel great when I eat them. If you would rather have oil in your cookie, replace the soy yogurt and the almond butter with 1/4 cup neutral-flavored oil. But the oil free texture is amazing. I recommend it.

Ingredients:

1 cup sifted spelt flour
1 cup rolled oats
1/4 cup finely shredded coconut
1/2 cup craisins
1/4 cup unsweetened cocoa powder
1/4 cup unrefined sugar (I cheated and used white sugar!)
2 TBSP to 1/3 cup nondairy chocolate chips (use combination of white and dark if you want)
1/4 teaspoon salt
1 teaspoon baking powder (High Altitude: 1/2 teaspoon baking powder)
1/4 teaspoon baking soda (High Altitude: 1/8 teaspoon baking soda)
1/3 cup, slightly over-flowing, maple syrup
1 1/2 teaspoons pure vanilla extract
2 tablespoons, heaping, almond butter
1 tablespoon soy yogurt, applesauce, or chia seed gel (I used soy yogurt)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients (including the chips or your substitute of choice). Sift in the baking powder and baking soda, and mix well.

In a separate bowl, combine the maple syrup with the vanilla, then stir in the almond butter and soy yogurt (or replace with 1/4 cup of neutral-flavored oil)until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If they are oil free, you will get quite the arm workout stirring these.

Place spoonfuls of the batter (about 1 tablespoon) on the prepared baking sheet and flatten a little. (If they are oil free, you may need to smash them down quite a bit). Bake for 11 to 12 minutes (mine were perfect at 11 minutes, 11 minutes if your cookies are smaller, 12 if they are larger).

Remove from the oven, let cool on the pan for a minute (not too much longer, to prevent drying, and if they are oil free I would remove the cookies from the pan immediately). Then transfer to a cooling rack.

If This Apron Could Talk: If cookie batter is dry when mixing, add another teaspoon of maple syrup plus 1 teaspoon of oil (or soy yogurt) and incorporate. The batter should be thick and somewhat moist, but not too moist, so go easy with incorporating more wet ingredients.




The kids and I have actually been having a lot of fun cleaning up our cottage, which we have now lovingly nicknamed, "26."

It's helped keep me occupied and productive, while Paul is away. We are trying to get it ready so we can have an open house tomorrow. Paul says we lose $26 a day on #26, when we don't have it rented out. Ha. Numbers man.

Do you have costumes yet? Are you going to dress up, or just your kids? I have no idea what I will do! Essie wants to be a cheerleader, Samuel, a fireman, and Megan is going to be a flower. YAY! I love Halloween!

I thought it might be fun to have a recipe round-up the day before Halloween, of recipes that would complete your healthful holiday. What do you think?

And yes, we are one of those families who is actually going to give out Halloween candy, not pencils and toothbrushes. Probably skip the milk chocolate stuff. How about you? What are you planning to give to trick-or-treaters?

I hope you have a great weekend, and enjoy the anticipation of Halloween!

Roasted Red Pepper & Almond Hummus & August Challenge: Go Dairy Free

We're back!

Our trip to Oregon was great. I feel refreshed and ready to start a new school year in a couple of weeks. On our trip we made these cookies, this casserole, and used the cheddar cheese sauce repeatedly for nachos and dip, Mac n' Cheese, and we ate a lot of veggies with our new favorite hummus (recipe follows).

My Mom somehow managed to make a faster and very delicious version of the Cheesy Mexican Casserole, incorporating quinoa instead of corn tortillas, and using refried beans as the base. It was kind of like an uber-healthy seven layer dip. Ah, someday I hope to have Mom skills like hers!

And because I have so horribly neglected you for so long, I am here to bring you a recipe that we love.

When I first transitioned to whole foods I didn't really think that dips were very important. Dreena Burton's cookbooks are now teaching me otherwise.

Dips and sauces are essential to a whole foods diet because they replace the cheese and dairy-based creams we used to enjoy. They are much lower in fat, contain no animal proteins and fats, and can be used in a number of ways. (As a base for pizza, a great addition to a sandwich to make it creamy, sometimes in pasta, and always as a dip!)

Which brings me to announcing a new mini-series on how to GO DAIRY FREE.

One of my sisters, Catherine, (I have four of them!) just found out that her newborn baby girl is fiercely allergic to milk. Even the slightest amount of dairy consumed by Catherine will adversely affect her baby, Alana.

So our challenge together is to help her (as painlessly as possible!) Go Dairy Free. Will you join us on this venture?

Let's make it an August challenge!

We could all use a challenge like this to support each other in our efforts to live healthier, happier, and lighter! If you take part in this challenge it would really support Catherine in her efforts. She will know that she is not alone.

If you are already dairy free, or have ideas, favorite books, recipes, or internet links, please comment and share that knowledge that you have worked so hard to acquire. After all, that's why we're here, right?

I thought I could post pictures of great tried-and-true dairy replacement foods, both homemade and store-bought as a part of the series, too. If you run on to great products, could you share them with us? And, if you experience benefits from going dairy free, could you share those, too?

I am so excited! It will feel great to know that we are all in this together. I am confident that, together, we can organize a great collection of replacement recipes that are filling and taste fantastic.

Can you go Dairy Free for a month? I know you can. We are going to make it easy. And then, maybe that one month can turn into three, etc.

My mantra, as I have stated a few times, is "Don't expect someone to get rid of a food they love without giving them something better to replace it with." This rule of replacements is absolutely essential. In no way should eliminating animal foods be about self-discipline, deprivation, or just plain going without. Hence a series on how to do it as painlessly as possible.

I have also heard the replacement theory be called, "Crowding Out." Basically you are enjoying so many plant-based foods that you don't have room for that dairy that makes you sick, tired, and fat. Instead you enjoy the lighter, tasty dairy-free versions so much that it crowds out all that harmful stuff from a cow. You have no room for it anymore. Your body is so much happier without it, and so are your taste buds!

Because Catherine's husband, Ryan, is allergic to tree nuts (this excludes peanut butter! Wahoo!), I will also be posting nut-free versions of each recipe so that her whole family can enjoy the dairy free foods. If you are trying to lose weight the nut free versions may be a better option for you as they will probably be lower in calories and contain less fat.

This hummus has a bit of a cheesy flavor and works tastefully as a replacement for cheese on pizza (spread it where you used to spread the marinara sauce). I am delving into the idea of using hummus to replace both the marinara sauce and the cheese on pizza, and I am LOVING it! I hope to post a bit about dairy free pizzas and pastas as a part of this series.

Shall we begin?

This recipe will be our kick-off!

This is also a part of our PROJECT VEGAN KIDS series, because, YES, my kids love it and call it orange cream!

Roasted Red Pepper and Almond Hummus
From Dreena Burton's "Eat, Drink, and Be Vegan."

Makes 6-7 servings, about 2 and 1/2 cups

The raw almonds add texture to this hummus, making it all the more enjoyable. It tastes a bit cheesy and my kids love it!!!

Ingredients:

1/2 cup raw almonds (with skins on)
2 tbsp red wine vinegar
2-2 1/2 tbsp extra virgin olive oil (For Oil Free, use Tahini. It works great!)
2 cups cooked chickpeas (garbanzo beans) if canned, drain and rinse
1/2 cup roasted red peppers (from jar), excess liquid drained or patted off
1 medium clove garlic (or to taste), sliced
1/2 tsp Dijon mustard
1/2 tsp sea salt
freshly ground black pepper to taste
2-4 tbsp water (to thin dip as desired)
1/4-1/3 cup fresh parsely, chopped (for garnish)(optional, leave out for kid-friendly version)
1-2 tbsp almonds, chopped (for garnish)

Directions:

In a food processor, add 1/2 cup almonds and pulse until very fine. Add vinegar, oil (or Tahini), chickpeas, roasted red peppers, garlic, mustard, salt and pepper.

Puree until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl several times. Once smooth, add parsley and puree briefly to lightly incorporate ingredients.

Season with additional salt and pepper if desired. Serve in a large bowl, garnish with parsley and 1-2 tbsp sliced almonds. Drizzle with additional oil to finish, or omit for oil free version (I think it tastes better without oil).

Notes from Dreena Burton:

This hummus makes a dynamite sandwich spread, and if you make it quite thick, it will help to hold the veggies between the slices of bread.

Try this hummus as a base on pizza to replace the marinara sauce and cheese, using a regular pizza crust or a tortilla lightly baked for an ultra thin crust.



Nut-Free Roasted Red Pepper Hummus
From www.OhSheGlows.com (Angela Liddon)

2 garlic cloves
1.5-2 cups cooked chickpeas (15oz can), 2 tbsp liquid reserved and set aside
3/4 cup roasted red peppers
1/4 cup tahini
5 tbsp freshly squeezed lemon juice (about 1 large lemon)
2 Tbsp reserved chickpea liquid (or water)
1/8-1/4 tsp cayenne pepper, to taste (or use crushed red pepper flakes)
1 tsp kosher salt, or to taste
Olive oil, for drizzling + Paprika, for garnish


1. With the processor running, drop in 2 peeled garlic cloves. Process until chopped.

2. Place the rest of the ingredients (except salt and cayenne) into food processor and process until the hummus is silky smooth. Scrape down as necessary.

3. Now add in salt and cayenne gradually, stopping to taste as you go. Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container.

Good, Better, Best

It's time for change.

Recently I have been reading from Dr. Joel Fuhrman's Book, "Disease-Proof Your Child."

It fuels my nutrition fire.

After reading this section (and many other wonderful ones!) about avoiding processed and sugary foods for children:

"Not only do processed foods and fast foods often contain dangerous trans fats and other additives, but they also can have high levels of acrylamides. When processed foods are baked and fried at high temperatures, these cancer-causing chemical compounds are produced. Many processed foods, such as chips, french fries, and sugar-coated breakfast cereals, are rich in acrylamides....Acrylamides cause genetic mutations, leading to a wide variety of cancers in lab animals, including breast and uterine cancer."

I have decided to eliminate a crutch I have been leaning on. Actually, 4 crutches.

I have read recently that children often need to taste something between 7-9 times before they are used to it, and can decide that they like it.

Adults may have similar needs to acquire tastes. So don't give up on yourself or your kids. And don't give out labels like, "Oh, so-and-so doesn't like that food." Or, "I don't like that." Keep trying, and keep expanding your options.

We are forgetting that tastes are often trained by habits.

So, back to crutches: 1.) Meatless corn dogs. Oh, man! These took like 30 seconds to heat up in the micro. Yes, they were meatless. But they are not better. 2.) Sugar-coated cereals. Again, 30 seconds to put together. But so does making oatmeal in a rice cooker. It just means I plan ahead by 12 more minutes. 3.) Juice. Processed, sugary 100% juice. Essie often comments that when she drinks juice it hurts her stomach. Recently she gave her unopened juice to a friend at school. That tells me something. 4.) Store-bought fries. An item full of trans fats, saturated fats, and very processed. No longer an item on my grocery list.

So what does that beautiful citrus juicer above have anything to do with this?

I believe in incorporating the "something better" principle. Don't ask someone (even yourself) to give up something they love unless you have something better to offer them. My kids need a replacement for these things that I am not going to purchase again.

Citrus juicers are recommended by Dr. Joel Furhman because it is pure, fresh, unmodified real fruit juice. Costco sells huge bags of citrus. Lemons for lemonade. Limes for limeade. Oranges for orange juice. Grapefruit juice. All delicious, and all things my kids and I love.

Worried about time? Teach your kids to juice. They will feel good about contributing, and have a blast juicing. The juicer above is about $23.

So that is our replacement for juice. (Oh, and we rarely have soda in our house unless someone is very sick and cant keep anything else down.)

Fries? We are going to use a Spiralizer that currently sits unused in our kitchen cupboards to cut yams and potatoes into curly swirly fries. Toss them in vegetable broth, and bake until tender-crisp. Again, have your kids spiralize it for you. Essie and Samuel fight over who gets to turn the crank, and they love seeing the swirly veggies coming out.

All of these things will take more time and effort. But I want to help my children be free of the addictions that so many adults have for processed junk food. I want them to love health. To be strong and happy well into adolescent years and adulthood.

Cereal? I recently found multi-grain cheerios at Costco. Not sugary. Is it the best option? No. But it is better than sugar cereals. I will make oatmeal or spelt pancakes more often and rely less on processed foods.

Corn dogs. Instead, make "Skinny Elvis" sandwiches. Post coming soon. Remind me if I forget. It's basically a grilled nut butter and strawberry sandwich. Yum. Kids love it.

It's time for change, my friends.

Which foods are you consuming right now that can be replaced for something better?

I challenge you to find something "good" that you are eating, and get a replacement to make it "better." Or even find the best.

I'm doing this because I love my kids. Do this because you love your health.

Excuses? They're old. We can do better, and NOW is the time.

Strawberries and Cream

Samuel loved his fruit with whipped cream.

I would buy it by the case, and walk around the kitchen during snack time squirting the foamy cream straight into his mouth.

And then we went vegan.

One of the first things Samuel asked for with his fruit was whipped cream. I thought it was so great when I found Soyatoo! Rice Whip at Whole Foods Market. For $4.99 per canister.

Only to take it home and discover that half of it will not come out as soon as the air pressure completely escapes. After one or two uses.

When I gave this whipped cream to Essie and Samuel they consumed an entire case of fresh strawberries with it.

The cool part about it? A little bit goes a long way, and the stuff lasts forever. We're still trying to use it up. We put it on crepes, with apples, on toast, etc. And there is still some in the fridge, fresh as ever.

I wish I could say it was cheaper. Macadamia nuts are not cheap. Neither are dates.

However, in "Disease-Proof Your Child," Dr. Joel Fuhrman says that he works hard to incorporate nuts into children's diets in such a way that they would love eating them. Nuts contain endless health nutrients for children, and help them gain the proper weight needed for growth. This is one of his creations, and we whole-heartedly approve!

And you can make this your own. Different flavors are easily accomplished if you add different frozen fruits or juice concentrates. We added orange juice concentrate. Own it. Be daring. Be bold. And don't limit the possibilities of this cream. It could top pies, kiwi, blueberries, melons, coconut ice cream, and granola.

Have Fun!


This is an addition to our PROJECT VEGAN KIDS. But I won't tell if you eat it, too.


STRAWBERRIES AND CREAM
From, "Disease-Proof Your Child; Feeding Kids Right," By Dr. Joel Fuhrman


INGREDIENTS
Serves 4 to 6 (but I think it serves like 20!)

1 1/3 cups macadamia nuts
1 cup soy milk (I don't recommend any other kind of milk with this)
2/3 cup dates


DIRECTIONS

Blend nuts, soy milk, and dates to make the best-tasting whipped cream.
Eat with fresh or frozen strawberries (defrosted).

A variation on this theme is to soak dried mangos in the soy milk overnight and use fewer dates.

Tips for Healthy Kids

As Moms, it stresses us out. Are they getting enough calories? Are they suffering from hunger late at night and not telling me? Are they struggling to perform in school due to lack of nutrients?

YIKES!

We put a lot of pressure on ourselves.

Here is my number one kiddo. That is, number one picky eater.

She'll let you know when she doesnt like something. A great thing about Essie is that she puts a lot of effort into trying new things, and really gives them a fair chance. Essie loves mangos, bananas, sweet potatoes, and sugar snap peas.

This is my second kiddo. Here he is eating raw celery sticks. This kid will eat almost any health food I put in front of him, as long as number one isnt around to influence him. Samuel's favorites are watermelon, corn, salad, and beets!

This picture is not up-to-date, but I see great things in number three's future. She drinks green smoothies, loves beans, oatmeal, and quinoa, and could chomp on fruit all day.
















Here are a few tips I have learned, or am currently in the process of experimenting with on my own kiddos.

1.) Take them to the grocery store or farmer's market with you.

You may get a few glares.

But honestly, if you take a small child to the middle of a huge produce area, and say, "Pick your two very very favoritist fruits out from AAAAALLLLLL these fruits. Your favoritist one that you want in the whole world!"

They will love it. Do the same for their two favorite veggies. And when you take it home they will eat it. Because it was their idea, their creation, and they OWN IT. Children love choices, and they love ownership.

And you will be pleasantly surprised. Often we dont buy certain produce because we ourselves dont like those items, or are not partial to them. Dont limit your kids. They will help you broaden your horizons. Trust me. I never ate beets before Samuel educated me on them!



2.) Keep it simple, stupid.

Okay, so I am not calling anybody names. It's just that every time I hear the words, 'keep it simple,' my brain automatically tacks on the word, 'stupid.'

Sometimes I will be frantically panicking about what to feed my kids for a snack. At which point Samuel just points to a jar of olives or applesauce, or Essie simply wants an orange peeled or a piece of whole wheat toast and honey. But since in my perfectionist mind those things are too simple, they therefore cant possibly be the answer.

Just take a deep breath, and let simplicity be your answer.


3.) Make it available all day, and dont focus so heavily on 3 main meals.

Dr. Joel Fuhrman's idea is that if you make cut fruit and vegetables readily available for constant snacking by your children, then their needs will be met. He suggests creating a big fruit/veggie tray that can be left on the counter all day complete with dips, sauce, crackers, and/or nuts.

Once main meals are prepared and ready, it's okay for your child to eat less of the main meal because they have been snacking on fresh produce all day. It is a child's tendency to prefer this way of eating, and may even be healthier.


4.) Provide healthy vegan treats at home.

Figure out your child's favorite kind of vegan cookie, muffin, and/or granola bar and make it in large batches. Freeze some of them so they are always on hand. Put some of them in a cookie jar for them to dig into after heartily snacking on that fruit/veggie tray on your kitchen counter.

Hopefully you have found a recipe containing whole grains, dried fruits, and minimized oils and no refined sugars.


5.) Turn dinner into a kid's restuarant.

A simple idea is to have a white board in your kitchen. Have your kids either help you write what is on the menu for that day, or decorate pictures for the menu. Dont have a white board? Use your sliding glass door!


6.) Teach them about health.

Children want to know what is healthy for their bodies, just like they want to know about the dangerous affects of cigarrette smoking and drinking alcohol. Teach them plain, simple truth, and they will understand.

UPDATE: Recently my children learned where meat and milk comes from. They watched a movie about compassion towards animals, and it seemed to completely change their attitude about becoming vegan kids. Children don't always comprehend the far-reaching affects of healthy choices now, but they have a special understanding and love for animals that most adults have lost. Essie and Samuel now comment, "Remember? We don't eat animals anymore!"


7.) Have them help you make the meal.

If you have the patience for it. Phew. I know it's tough, especially if you are short on time. But the chances of a kiddo eating something they helped prepare goes way up. Pizza, for example. Now that it is missing cow's milk cheese, they may struggle with the change. But if they make and roll the dough themselves with their own toppings such as tomato sauce, pineapple chunks, spinach, olives, bell peppers, etc, they will most likely eat their own creation. And if they make silly faces on their pizzas, or turn them into pieces of art, all the better!


To come later -- a list of ideas for healthy snacks!

What are some of your ideas for helping kids to eat healthier?

Peanut Butter N' Honey Cookies (Oil free)

From Neva and Jim Brackett's, “Seven Secrets Cookbook.”

Dont be intimidated by the long instructions; these are easy to make. Neva just wants to make sure you get it right.

I really enjoyed these, and so did my kids -- as long as they were carefully under-baked and allowed to finish baking on the pan outside of the oven.

Really pay attention to what Neva says about not burning this recipe or not adding too much or too little liquid. Kids never really like hard cookies, and these cookies are easy to overbake, making them too hard to eat.

Neva says, “This is my favorite quick dessert to make. It is loved by all, especially children. The wonderful part of the recipe is its simplicity. We like to take these cookies when traveling; telling ourselves it is the same as eating a peanut butter and honey sandwich.”





Peanut Butter N’ Honey Cookies

INGREDIENTS
2 cups dry-roasted peanuts
1 cup whole wheat pastry flour or oats
½ cup honey (warmed in microwave)*
1 teaspoon vanilla
1 teaspoon salt (omit if peanuts are salted)

*Note: This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.

DIRECTIONS
l. Place peanuts and flour in a food processor and whiz for about I minute (you can also use a blender) until nuts and flour are about the same texture. (Takes about 1 minute. In a Vita-Mix, using the plunger, it takes only about 30 seconds.)

2. Place flour-and-nut mixture in a mixing bowl and add salt. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.)

The dough should hold together without being dry or crumbly. If needed, add a tablespoon of water but be careful not to get it so wet that it sticks to your hands. It should be like pie crust. If it is too dry, the cookies will crumble and not hold together; but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky.

3. Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with a fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork-it won't stick even if dry, but will break unless you press on the tines).

4. Bake at 350"F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies. So take them out before it looks like they're done! Let them cool on the cookie sheet before removing.

Makes about 20 cookies

Variation: Gluten-free Cookies Replace whole wheat flour with one cup brown rice flour and 2 tablespoons cornstarch.

Energy Granola Bars (Oil-free)

Adapted from Sarah Matheny's "Peas and Thank you."


I double this recipe, making a 13X9 pan, and my kids LOVE it so much that it is gone in one day.

You can change it up! Maybe you like chocolate chips, or not.

Maybe you hate raisins and love dried apricots. Make it yours!

Gluten sensitive? This works well with GF flours such as brown rice, sorghum, and tapiocoa starch and 1 tsp. of xanthan gum.

Energy Granola Bars (Oil-free)

INGREDIENTS

2 tablespoons whole flaxseeds (or approximately 3 tablespoons ground)
1/4 cup plus 2 tablespoons water
2 cups old-fashioned oats
½ cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup coconut palm sugar, blonde (or any granulated sweetener)
1/4 cup raisins
1/4 cup chocolate chips
1/3 cup maple syrup or agave nectar or honey
1/3 cup nut butter of your choice
(Peanut, almond, cashew, et cetera)

DIRECTIONS
1.) Preheat oven to 375 degrees. Grind flax seeds and combine with water. Set aside.
2.) Combine oats, flour, baking powder, salt and sugar in a mixing bowl. Stir in raisins and chocolate chips.
3.) In a separate bowl, combine maple syrup and nut butter and mix until smooth. Combine nut butter mixture with flaxseed-water mixture.
4.) Add wet mixture to dry mixture and stir well. The mixture will seem dry, but keep stirring until fully integrated.
5.) Press the mixture into an 8X8-inch pan that has been lightly sprayed with cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.