GLOW

As my birthday was approaching this year, I decided that I wasn't really up for a second birthday without dessert, so I experimented with a few ideas in the weeks preceding the big day. Ice cream served as the treat on my actual birthday, but I wanted something that I could practically serve to a larger crowd during my birthday party. While experimenting with ice cream recipes a couple of weeks ago, I came up with an avocado base that tasted pretty wonderful both chilled as a pudding, and frozen as an ice cream. I started to daydream of a crust that would compliment and cradle the vibrant green filling, and brought that lovely dream into reality this last Saturday, just in time for my guests. (I've used Kim's crust recipe here as a reference for measurements for most of my pie experiments.) Although I am really happy with this recipe, I also think that it will welcome modifications according to your taste. The refreshing mix of peppermint, lemon zest and cardamom would really be complimented by the addition of freshly shaved coconut, maybe some chopped pistachios, and even a bit of orange or lime zest. Pistachios are the only members of that list that I can enjoy, but I forgot to grab some from the store. A friend also suggested a bit of sea salt, which could be pretty wonderful in the form of a coarse blend sprinkled on top. So this can be a bit of a "choose your own adventure" recipe...would you like pudding? a pudding pie? or a frozen ice cream pie? I served this at my party as a frozen pie, but I might try it as a slightly more messy, but equally satisfying pudding pie next time.

This is my second submission to Ricki & Kim's SOS Challenge for the month, the challenge ingredient being coconut oil.

PUDDING/FILLING

6 AVOCADOS

3/4 CUP UNSWEETENED HEMPMILK (OR NON-DAIRY MILK OF YOUR CHOICE)

6 TBS (OR 3/8 CUP) COCONUT OIL

3 TSP CARDAMOM

1 1/2 TSP PEPPERMINT FLAVOR

1/2 TSP VANILLA POWDER

A SCANT 1/2 TSP OF STEVIA

3 PINCHES OF SEA SALT

ZEST OF 2 LEMONS

JUICE OF 1/2 A LEMON

PIE CRUST

1/2 CUP RAW CASHEWS

1/2 CUP RAW MACADAMIA NUTS

1/2 CUP TAPIOCA FLOUR/STARCH

1/2 CUP SORGHUM FLOUR

2 TBS COCONUT FLOUR

1/4 TSP SEA SALT

1/4 TSP VANILLA POWDER

PINCH OF STEVIA POWDER

4 TBS COCONUT OIL

5 TBS WATER

ZEST OF 1 LEMON

FOR THE PUDDING, PROCESS THE AVOCADOS AND MILK IN A FOOD PROCESSOR OR HIGH-SPEED BLENDER UNTIL PUREED. MELT COCONUT OIL, AND POUR IN WHILE PROCESSING. ADD REMAINING INGREDIENTS, PROCESS AND CHILL.

FOR PIE CRUST, PREHEAT OVEN TO 400 DEGREES FAHRENHEIT. GRIND NUTS TOGETHER AS CLOSE TO A FLOUR/MEAL AS POSSIBLE. (THIS CAN BE TOUGH WITH MACADAMIA NUTS, SO BE PATIENT. MINE WAS STILL SOMEWHAT COARSE.) MIX FLOURS, SALT, VANILLA POWDER & STEVIA TOGETHER THOROUGHLY. MELT COCONUT OIL AND MIX IN. ADD WATER A COUPLE OF TABLESPOONS AT A TIME, AND MIX THOROUGHLY. THEN WORK IN THE NUT MEAL AND LEMON ZEST. GREASE YOUR PIE PAN WITH COCONUT OIL, AND PAT THE DOUGH INTO THE PAN, WORKING IT UP THE SIDES AND PRESSING IT EVENLY ACROSS. BAKE FOR ABOUT 12-15 MINUTES, OR UNTIL IT BECOMES GOLDEN ON TOP.

ADD THE PUDDING, TOP WITH GARNISHES AND CHILL IN REFRIGERATOR FOR PUDDING PIE, OR IN FREEZER FOR FROZEN PIE. ALLOW TO THAW FOR ABOUT 15 MINUTES BEFORE SERVING IF FROZEN.

By now, you've probably heard me mention Ricki's Rutabaga Gratin a number of times. It has been a favorite of mine over the holidays, and the recipe has inspired me to brainstorm up tasty variations, and has even inspired an ice cream recipe. A sweet potato gratin was one of the first ideas I had after eating the original recipe, and I've served it at home and to friends a few times now, with glowing (ahem) reception. So for my friends who have requested the recipe, and for those of you who have yet to try it but surely should, I present to you:

Though the season has kept me busy enough that I haven't documented as many of my own recipes for your plates as I'd hoped, I have been bookmarking a few recipes by some of my favorite food bloggers for you to peruse, and am including them below. All of these recipes would have to be adjusted for my own diet, but they are exciting foundations to work from.

BREADS & SPREADS
Gluten-Free, Egg-Free Biscuits @ Whole Life Nutrition Kitchen
Pumpkin & Feta Muffins @ 101 Cookbooks
Garlic Chive Drop Biscuits @ Affairs of Living
Yeast-Free Pumpkinseed Teff Sandwich Bread @ Affairs of Living
Pepper-Crusted Cashew "Cheese" With Herbs @ Affairs of Living
Cashew Pumpkin Seed "Cheese" With Apple-Cranberry Sauce @ Affairs of Living
Macadamia Nut Cheese @ Whole Life Nutrition Kitchen

SAVORY SOUPS
Christmas Lima Bean Stew @ 101 Cookbooks
Creamy Spinach & Celeriac Soup @ Affairs of Living
Creamy Sunchoke, Broccoli & Leek Soup @ Affairs of Living
Turnip & Pear Soup @ Diet, Dessert & Dogs
Roasted Chestnut & Parsnip Soup @ Diet, Dessert & Dogs

SALADS & SIDES
Quinoa, Roasted Beet & Walnut Salad @ Diet, Dessert & Dogs
Gluten-Free Chestnuts & Brussel Sprouts @ Elana's Pantry
Cauliflower, Parsnip & Bean Mash @ Diet, Dessert & Dogs
The Ravishing Rutabaga: 4 Recipes... @ Affairs of Living
Rutabaga Gratin @ Diet, Dessert & Dogs
Root Vegetable Lasagna @ GLOW

PROTEIN
Vegan Haggis @ Swell
Easy Breakfast “Sausage” Patties and Biscuits with Smoky Almond Gravy @ Diet, Dessert & Dogs
Portabello Steaks @ Diet, Dessert & Dogs
Wild Lentil Loaf With Parsnip Gravy (and more) @ Affairs of Living
Crockpot Beef Roast With Root Vegetables & Flourless Gravy @ Affairs of Living
Balsamic Roasted Chicken with Figs and Sweet Onions @ Whole Life Nutrition Kitchen

DESSERT
Holiday Nog @ Diet, Dessert & Dogs
Orange Olive Oil Mini Cakes @ The Sensitive Pantry
Buckwheat Cinnamon Rolls @ Whole Life Nutrition Kitchen
Pumpkin Custard @ Elana's Pantry
Fig & Walnut Baked Apples @ Diet, Dessert & Dogs
Mock Tapioca Pudding @ Diet, Dessert & Dogs
Chocolate Dipped Dates with Spiced Nuts @ Tasty Eats At Home
Kim's Dessert Index @ Affairs of Living (So that I don't end up listing them all here!)

If you are on a restricted diet for health reasons, treat yourself well during the holidays by arriving prepared to the festivities. Preparation can include both the physical, spiritual and emotional. First, either communicate with others involved in cooking regarding collaborating on dishes that you can enjoy, or bring them yourself. I like these tips from Marni Wasserman on what to consider when preparing your fare. Second, redefine the term "treat". Typically we think of this as something indulgent, not necessarily good for us, but a signal to ourselves that we deserve the best. For those of us with severe food sensitivities, though, considering the consequence of a "treat", it can end up feeling more masochistic than genuinely rewarding to indulge. Keep perspective, and remember that the most important thing is to feel well enough to enjoy your friends and family without being distracted by pain and discomfort. Third, bring your medicine. It's easy to make exceptions in our routines when we're traveling, but I've found that when I make the effort to bring my supplements and herbs with me, I have a significantly better visit. For me, the most important items to bring are my probiotics, my loose herbs and my tea ball. Pack your probiotics in ice, and select some herbs or teas that will soothe your typical symptoms. I find it especially helpful during the holidays to include blends with sweet flavors, particularly licorice root, as it is exceptionally sweet, and it helps to keep candida in check. Finally, stay grounded. It's easy when visiting with family to become a bit detached from our core; it's classic survival mode. The result of that, however, can be a lack of connection with our intuition, which tells us what our body and soul need to remain healthy and comfortable. Check in, stay aware of your needs, and take care of yourself.

Happy Holidays, dear ones.

I intended to be a bit more helpful to you all this Thanksgiving, and offer you lovely recipes to don your holiday tables, but I became quite wrapped up in some projects on the days preceding, and scrambled just in time to gather my food and clothes for our trip down to Cape Cod. I feel quite lucky to have wonderful in-laws populating picturesque Cape Cod, as it really is the perfect setting for the holidays, and a (relatively) short drive from our home in Boston. 

SCENERY FROM OUR WALKS, SWEET CHESTNUT PIE WHICH I WILL SOON SHARE

 Thursday, as we went around the circle of family expressing our gratitude, I thought of the incredible progress I've made since our last Thanksgiving, and how grateful I am for everything that I've learned about food and my health this year. More than any American holiday, it is a difficult one to enjoy when you are ill and unable to feast on all of the traditional fare, as most of the good feeling and bonding is found in sharing heaping plates of indulgence and commiseration over bellyaches. For those of us with chronic health problems, our bellyaches are typically of a different sort. They are not trophies to hold high at the end of our meals, but rather can be isolating and painful parts of our every day. This year, however, though my contributions to the meal were somewhat indulgent, my bellyache was merely a symptom of joyous overeating, and I was without any unfortunate symptoms that couldn't be soothed with a warm mug of herbal tea. Another triumph of 2010.