I’ve been kind of quiet on the blog for a few months. Frankly, I had a rather huge disappointment in not being able to finally swing opening my own cafe/bakery in December and it kind of took the wind out of my sails for a while. But in embracing that there will probably be a someday when it will work (just not now)  I have to learn a little patience which is a good lesson for me- I guess. I continue to work on figuring it out and hopefully the economy will improve in the meantime. Silver lining lookout anyway Blast!

So I continue to work part time for now and have decided that now is also a really good time to work on any habits that I want to change and to improve my fitness level so that I can pass my Referee Skating Skills Test in the coming months.

I’ve been working on cleaning up my diet off and on for a few years now. I waffle and then I waffle

A few years ago I gave up sugar, white flour and any kind of processed food for a month and it was a real surprise for me. First of all, after the first few days I  really wasn’t feeling any cravings for sugar or any kind of junk.  Then I started to focus more on putting nutrition into my meals rather than what I was missing out on. Finally I really felt great- my skin glowed and I had loads of energy. So why didn’t I stick with it? 

Well, let’s face it- it’s harder to eat at restaurants and be social and show your love through the food you make with Ezekiel bread and roast beets than it is to do whatever you want. So I need general guidelines with a small percentage of flexibility. I need some leeway also because if I am too strict I rebel and lose my motivation altogether. Silly me.

 So I’m back on the clean-eating and rummaging through my brain for creative ways to add nutrition, not sabotage any one’s health and yet still do the baking and cooking that I love. And I’m giving myself a 20% pass to have a treat now and then. I think that could be the answer. Clean up my recipes or simply have the treat and then go back to eating well and don’t make a habit of it.

I recently bought some of Tosca Reno’s cookbooks- I think there are nine or ten of them now. I purchased ”The Eat-Clean Diet Recharged!” and “The Eat-Clean Cookbook” and they seem to me to be a  really well thought out, common-sense approach to healthy living. Clean eating is a concept born from the body-building weight training community. It involves eating lean protein, complex carbohydrates and healthy fats, avoiding white sugar and nutritionally devoid foods  and consuming small regular meals to keep your energy levels high and your body able to handle demands for fitness training and health. It’s real food and a lifestyle more than a diet-which greatly appeals to me.

I also like Dr. Joel Fuhrman’s ” Eat To Live” program which focuses on nutritional density. I’ve mentioned it before and it really makes sense to me. Plus I like the “24 Hour Turnaround” by Jay Williams, PhD and the “Body for Life” program by Bill Phillips and Michael D’Orso- they encompass clean eating, strength and interval training and a common sense approach to a healthy lifestyle. These all ask for about 80% eating clean, nutritious, whole foods and give you a 20% flexibility that amounts to one day or 4 meals a week that maybe are less than stellar. Bill Phillips writes about how there are both physiological and psychological needs to have this once a week change up in what we eat just like rest is important to building fitness. Our bodies need to be reassured that they are not starving- that there are abundant calories available so that they don’t need to conserve energy in the form of fat reserves. And we need to look forward to a celebration or a splurge without guilt. It’s easier to be motivated to eat well if you know you don’t have to give up every treat that comes along for the rest of your life. Not doable for me for sure.

I believe that I can really do this because:

1. I care about what I put into my body.
2. I care about eating good and delicious food.
3. I love to cook!- Duh!
4. I REBEL at strict rules and formula diets that exclude nutrient groups.
5. I don’t do well with deprivation!
6. I enjoy moving and feeling good after regular exercise.

I’m excited that my sister, Tonya, is doing this with me from several states away. We’ve both noticed how our energy levels have improved already and how we don’t even want to eat white flour foods or sugar- awesome! Eat clean for a while and then eat some junk food and see how crappy you feel. It’s amazing! We’re checking in on the exercise too and although I had a little setback, injuring my ankle yesterday, we are both ramped up to get completely fit and healthy. I am looking to swim or cycle for a while instead of walking for my cardio- and I can strength train off of the ankle - until it heals. But you know- I would have used my injury as an excuse to stop not so long ago. Yay- for the power to change your life!

Here is an awesome snack or side dish that I cooked up the other day, spices are a great addition to your whole nutrition dishes:

Roasted Cauliflower with Indian Spices

• 1 head of raw (organic if possible) cauliflower
• extra virgin olive oil
• Garam Masala*
• Madras Curry Powder
• tiny pinch of Sea Salt

Preheat the oven to 375F. Wash the cauliflower, drain it well in a salad spinner or using a clean dish towel. Break the cauliflower apart into florets, place into an oven safe low sided casserole or baking dish. Drizzle with a bit of  extra virgin olive oil and sprinkle evenly with several pinches of Garam Masala, Curry Powder and a tiny bit of sea salt. Roast for about 15-18 minutes but leave it a bit crunchy.  Eat as a side dish or a snack – it is so yummy! Good warm or cooled.

Garam Masala

• 2 Tablespoons whole green cardamom pods
• 2 Tablespoons whole coriander seeds
• 2 Tablespoons whole cumin seeds
• 1 – 4inch cinnamon stick
• 1/2 Tablespoon whole cloves
• 1 teaspoon whole black peppercorns
• 1/2 whole nutmeg, grated
• 3 bay leaves, crumbled

Preheat the oven to 325F. Grind everything together finely in a spice grinder or coffee grinder dedicated to your spices- or you can use a mortar and pestle but work in small amounts and combine afterwards. Put the ground spices onto a baking sheet lined with parchment and roast for 8 to 10 minutes or until toasted and fragrant, cool and store in a tightly covered container in a dark, dry place.

Eat Well, Be Well!

xo

I made this one out of watercress, shallot, fleur de sel and black pepper but you could use any combination of fresh herbs and spices. Make some sage and onion butter to baste your Thanksgiving turkey, use curry for a winter stew, tarragon and chile for grilled fish, or use parsley, sage, rosemary and thyme to make a Scarborough Faire highlight for grilled chicken or a freshly baked homemade roll.

This watercress butter makes smashing tea sandwiches on its own or topped with a fat slice of fresh radish or cucumber.

Watercress Compound Butter

• 1/2 pound fresh unsalted butter
• 1 bunch fresh watercress, washed and thoroughly dried
• 2 pinches fleur de sel or sea salt
• 1 large shallot, minced
• grindings of fresh black pepper to taste

Place all ingredients into a food processor and pulse a few times then scrape with a rubber spatula and process until smooth. Turn out onto a square of parchment or waxed paper and form into a log or divide in to two logs, use a bench knife or other flat surface to press the outside of the paper forcing the butter into a cylindrical shape. Wrap in plastic film and freeze until firm. Write the flavour and date on the wrap so you can identify it. Slice frozen or thaw and use as desired. Keeps for up to 3 months in freezer.

Enjoy!

As you can probably tell by now I am an almond paste addict. I love to put it in all sorts of baked goods. The problem is that at $9.00 for 8 ounces and up it can be rather expensive to buy and sometimes it is a bit past its prime as well. But luckily it is so easy to make at home- it just takes a bit of time, some good quality ingredients and a food processor.

I made 2 pounds of it a couple of weeks ago. The cost without my labor was around $5.75 instead of $36.00- not a bad savings and may I say a rather superior product as I know exactly what went into it and just how fresh it is?It will keep for weeks  in the fridge or months in the freezer and can be used for marzipan candies and other baked goods during the upcoming holidays.

Almond Paste-
(to make two pounds total – can be halved)

• 1-1/2 pounds whole natural almonds (about 4 cups)
• 2 cups granulated sugar
• 1 cups water
• 1/4 cup Lyle’s Golden Syrup (cane syrup)
• 1/4 teaspoon pure almond extract

Place the almonds in a large glass or metal bowl. Cover them with boiling water and let them sit for 2-3 minutes. Drain well and then pinch each almond on the fat end and they should pop right out of their skins. If they are resistant, drain and recover with more boiling water. This should be kind of fun and easy to do.

When you have removed all of the skins, blot the almonds on paper towels and place on to a rimmed baking sheet into a warm but not hot oven. You can preheat to 200F and then turn off the oven while skinning the almonds and it should be about right. Leave them in there while cooking the sugar syrup. They should be warm when you begin to grind them.

Place the sugar, water and golden syrup into a heavy bottomed saucepan over medium  heat and cook without stirring until the mixture reaches 235F* which is between a thread and soft ball stage. Remove from the heat and stir in the almond extract.

Grind the almonds in your food processor fitted with the metal blade. It may be necessary depending on the size of your bowl to do this in batches. Pulse them until the texture is fine and smooth- you can add a tiny bit of water if necessary to loosen the grind up a bit -but only a little and only if absolutely necessary. Once the almonds are ground finely, pour the sugar syrup in a slow steady stream while the processor is going. Process until all is uniform.

Place two sheets of plastic wrap flat on to your counter or work surface and remove the paste from the work bowl onto them. Wrap the paste tightly in the wrap and store in the refrigerator until you are ready to use it.

The paste may be used in pastries,cookies, cakes, pies or made into marzipan with the addition of confectioner’s sugar, egg whites and vanilla. More on that later…

I put some in these cherry scones…yum…so terrific!

Have a grand day!

The next time you want a change up on your regular breakfast or brunch why not try a Dutch Baby? While the name may not be PC (and do any of you know where it came from?)  they are delicious. They are basically large puffed pancakes or popovers with lots of lovely tender and crispy bits.

 They are also deceptively easy to make yet spectacular served in a skillet with a bit of spiced fruit and some whipped cream. If you have more than one cast iron skillet they are a great recipe for entertaining because the simple batter mixes quickly and then they spend time in the oven unattended which leaves you free to entertain your guests or prepare other dishes.

Dutch Baby

• 4 Tablespoons butter
• 1/2 cup milk
• 2 eggs
• 1/2 cup all purpose flour
• large pinch of salt
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon fresh lemon zest
• powdered sugar to top
• spiced fruit and or whipped cream for serving

Preheat the oven to 425F for about twenty minutes. Heat a 10 inch cast iron skillet over a medium flame and melt the butter in it, turning to coat all of the pan. In a medium bowl, whisk together the eggs and milk and then add the flour and salt and whisk to combine until smooth.  Pour the mixture into the heated buttered skillet and cook without stirring for one minute. Immediately place into the oven and close the door. Do not open the door for at least the first 20 minutes. After 20 minutes reduce the heat to 350F and cook for another 10 to 15 minutes until puffed and golden. Remove and sprinkle the lemon juice over the top evenly then sprinkle with powdered sugar and lemon zest to cover top. Serve from the skillet and top with whipped cream and spiced fruit if desired.  Serves two to four people.

Spiced fruit

• about 2 cups of any fresh fruit you desire- peaches, necatarines, bananas, cherries or apples are all good- even pineapple
• 2 Tablespoons butter
• pinch of salt
• 1/2 teaspoon of cinnamon
• 3 Tablespoons of brown sugar

Wash and cut the fruit into bite sized pieces. Blot on paper towels or clean kitchen towel t0 dry. Melt the butter in a large  stainless steel skillet, add the fruit, salt, cinnamon and brown sugar. Cook for aboutthree to five minutes until the sauce is bubbly and the fruit is softly cooked through. You can add a splash of liqueur if you wish- Calvados with apples, Amaretto with peaches, Cassis with berries, Poire William with pears etc. Serve warm over the Dutch Baby  and finish with lightly sweetened vanilla whipped cream.

By the way that La Pavoni Espresso maker I gave Rick for his birthday several years ago- one of the best investments ever! A little cinnamon tops my latte here…

Happy start to a great day