Alisa Cooks – Recipes from the Go Dairy Free kitchen

Gifting TJ’s: What to Get for a Fellow Foodie?

Posted by alisa on July 28, 2009 | 22 Comments

Okay, I need your advice. My aunt-in-law has really gone above and beyond in working on the family cabin. When we return home, I want to send her a gift package in gratitude. But she has EVERYTHING! My husband’s side of the family is rather known for a little pack-ratting. Okay, lets be honest here, I couldn’t even do a simple morning stretch in their house without wacking my knee on yet another piece of furniture, nor could I find an open piece of table to set my computer without having to shift knick-knacks onto the floor.

But, there is one thing they do not have in Canada … a Trader Joe’s. And my aunt-in-law is quite jealous. She is a good cook, and loves to sample trendy items, including in the food arena. So I thought putting together a Tj’s gift collection to send up when we return home might be in order.

Of course, I haven’t trialed everything in TJ’s myself, and do tend to go back just for my staple tried and true items. So, whether or not you shop at TJ’s daily, or have simply sampled something from there in passing, I would love to know what has captured your taste buds (or what makes you wish there was a TJ’s in your area!). Please, do tell! Obviously, we need to stick with the non-perishables for the gift, but if you feel like giving a shout out to a perishable love just to let us know, I certainly won’t fault you!

Thank you  in advance for your help, and I will be back soon with some more recipes and maybe, just maybe, a giveaway or two …

Sweet Freedom: Fluffy Fruited Whole-Grain Pancakes

Posted by alisa on July 23, 2009 | 12 Comments

When I asked my husband how the pancakes were, he said “Great! Can’t you tell?” As he handed me an empty plate just 5 minutes after I handed him a full one.

Could he tell that they were made with whole spelt flour? Nope. Did he detect anything missing from the lack of refined sugars? Not a chance. Did he notice the added dose of protein? He’s a man, it was surely welcomed if anything. But the texture, surely it wasn’t quite right without eggs? Slightly different perhaps, but fluffy and uber cake-like … just the way he likes them.

The recipe I used is from Ricki Heller’s new cookbook, Sweet Freedom, and I cannot tell you how much I love her pancake recipes! They are actually made with whole spelt flour and use everyday pantry ingredients. In fact, all of the recipes in Sweet Freedom are wheat-free (many are also gluten-free), vegan (dairy-free and egg-free), and free from refined sugars.

Though I have enjoyed her Carob and Date Pancakes (they were the inspiration for the Pillowy Whole-Grain Pancakes in my book, Go Dairy Free!), these Fruited Pancakes were perfect for using seasonal summer produce. Okay, I lamed out and used diced bananas. What can I say, we were in a banana mood. But, you can use any fresh seasonal fruit you like. Blueberries, diced peaches, pitted cherries … just toss them in.

Yes, pancakes are no longer banished to the land of weekend indulgences. These babies are nutritious, and positively delicious …

Fluffy Fruited Spelt Pancakes

Adapted from Sweet Freedom, by Ricki Heller

Alisa’s Notes: These pancakes are very light in sweetness, perfect for dousing with maple syrup. You can increase the sweetness a bit by using a regular vanilla milk alternative if you desire. I went with an unsweetened one.

This recipe is Vegan, Dairy-Free, Egg-Free, Wheat-Free (but not Gluten-Free), Soy-Free, Nut-Free, Whole-Grain, and Free from Refined Sugars.

• 1-3/4 to 2 Cups Plain or Vanilla Milk Alternative of Choice ( I used unsweetened vanilla almond milk)
• 2 Tablespoons Ground Flaxseed
• 2 Teaspoons Apple Cider Vinegar
• 2 Tablespoons Grapeseed, Sunflower or Other Mild Tasting Oil (original recipe uses 3; your call, I was cutting the fat a bit, but more oil means more fluff!)
• 1 Tablespoon Agave Nectar or Maple Syrup
• 1-3/4 Cups Whole Spelt Flour
• 2 Tablespoons Unflavored Protein Powder (rice or soy are ideal) or Soy Flour or Chickpea Flour, sifted
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Sea Salt
• 1/4 Teaspoon Nutmeg or 1/2 Teaspoon Cinnamon (optional)
• 1 Cup Berries or Chopped Fruit (I used banana)

Measure 1-3/4 cups of the milk alternative into a measuring cup and add the flaxseeds, vinegar, oil, and agave, stirring well. Set aside while measuring remaining ingredients, or for at least 2 minutes.

In a large bowl, sift the flour, protein powder, baking powder, baking soda, sea salt, and spice (if using). Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there).  If the batter is too thick, gently fold in another 1/4 cup of milk alternative (I needed too since I was only using 2 T of oil). Gently fold in the fruit.  

Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or measuring cup, measure out about 3 to 4 tablespoons (or 1/4 cup) of batter for each pancake and spread slightly in the pan.  

Cook each pancake about 3-4 minutes per side, until golden brown and puffed up.  Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster). 

Yields 15 to 20 pancakes (Ricki says 10 to 12, but I am not coordinated enough to make pancakes quite that big)

Taste & Create: Indian Potato-Stuffed Flatbreads

Posted by alisa on July 20, 2009 | 13 Comments

This month on Taste & Create I was paired up with Divya Vikram of the blog Dil Se. Though her baked bread recipes seriously tempted me, I thought I might be missing the whole experience if I didn’t trial an Indian recipe from her blog. I decided on the Aloo Paratha recipe, or personal-sized, Indian potato-stuffed flatbreads. Yes, it was still technically bread, but no oven required, bonus!

Though my ratios need to be perfected, this multi-step recipe was surprisingly simple, and it really flowed.  I kneaded the no-yeast bread within a few minutes, set it aside to rest, made the potatoes (while the potatoes were boiling I put the soup on – see next paragraph), rolled the dough out, plopped in the potato, bundled them up, flattened, pan-fried, and viola! A nice, flavorful, whole-grain, and dare I say, adventurous vegetarian meal.

Okay, so mine aren’t quite perfection … yet. But that doesn’t take away from the taste. Though this flatbread making does take practice, you should have some tasty and doable results on the first try.

Divya says that this is an authentic North Indian breakfast, but we decided to have them for lunch, alongside the creamy Lightly Curried Cruciferous Soup from my book, Go Dairy Free. It seemed fitting since both recipes used garam masala, so I could just make one little batch of the quick garam masala spice mix from my book, and I was good to go!  You can use a homemade version such as the one I used, or store-bought if you wish.  

As she mentions, these flatbreads are definitely best hot, but I did read on another site that they freeze well and can be reheated later.  They are certainly unique and full of good flavor. Enjoy!

Indian Potato-Stuffed Flatbreads (Aloo Paratha)
Recipe adapted from Dil Se ..

This recipe is Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Sugar-Free, and relatively Low in Fat

• 1 Cup Warm Water, plus additional as needed
• 1 Tablespoon Oil (I used grapeseed), plus a little extra (or a little bit of dairy-free margarine) for pan-frying
• 3 Cups Whole Wheat Flour, plus additional as needed (use white-wheat or half wheat / half white for a lighter bread, if desired)
• 1 1/2 Teaspoons Salt, divided, or to taste
• 1 1/4 lbs Potatoes (about 3 medium), cut into 1/2-inch chunks (your choice – I used baby russets, but white, red, or yukon gold will work – no need to peel in my opinion)
• 1 Teaspoon Garam Masala

Place the warm water and 1 tablespoon of oil in a large bowl. Add in the flour and 1/2 teaspoon of the salt and combine, kneading to bring the dough together into a ball. It should be just a little sticky but fairly firm; add more water or flour as needed. Lightly cover the bowl, and set the dough aside while you prepare the potatoes.

Boil the potatoes for about 15 minutes, or until they are fork tender. Drain well and mash them with the remaining 1 teaspoon of salt and garam masala. Taste test, and season to taste with additional salt and/or pepper as desired (Divya adds a little cilantro, but we are an anti-cilantro household).

Divide the dough into twelve equal portions, and one at a time, roll the dough out into a circle that is about 6 to 7 inches in diameter (use additional flour as needed to prevent sticking). Place a potato ball in the center, and bring up the dough to enclose the potato mixture, pinching the seams at the top to seel (almost like a “purse”). If the potato balls are too large, just take a bit out so that it fits – you may end up with some leftover potato mixture. Turn the ball seam-side down, and gently roll it out (some potato mixture may appear or escape, nothing tragic), until it is fairly thin – maybe 1/4-inch high. Repeat with remaining dough and potato mixture.

Heat a little oil (maybe 1/2 teaspoon) or dairy-free margarine in a skillet over medium heat. Add a couple of the flatbreads and cook for 1 to 2 minutes, or until it just begins to brown. Flip and cook for another minute or so. Remove to a plate, and repeat with remaining flatbreads, adding more oil to the pan if needed. Consume while hot!

Yields about 12 hearty flatbreads

July Grocery Deals & Coupon Codes on Amazon

Posted by alisa on July 18, 2009 | No Comments

Okay, the Amazon Coupon Codes for July … better late than never right? Well, I suppose if I were too late then these coupon codes wouldn’t even work anymore, but luckily, they do! In fact, they have a good two weeks left … expiring on July 31st, 2009.

Honestly, I was a bit slow because nothing really grabbed me this month, but you may find a gem or two!  Okay, the Peeled Snacks are really yummy (love those chewy bananas), but still a bit out of my weekly budget.

I have organized the “deals at a glance” list so you can quickly see if anything sparks your interest. It shows the offer, followed by the product brand, followed by the coupon code (Excel wasn’t liking me this month). I have highlighted those that are eligible for the extra 15% off via subscribe and save. See my June Amazon post for tips on the Amazon subscribe and save program. Details are here on the Amazon website.

Amazon Sales & Special Offers

• $10 off $25 Skippy PB & Wishbone Dressings SKIPBERT
• $10 off $29 Mr. Z’s Jerky JERKY558
• $10 off $30 Roland Foods ROLAND79
• $10 off $50 On Thyme Gourmet THYME70
• $15 off $49 Khaya Cookies KHAYA709
• $20 off $49 Spiro Sport Food SPIRO709
• 5% off Eat Natural Bars EATNAT22
• 10% off  Genisoy GENISOY6
• 10% off Jack’s Harvest Baby Food JACKS709
• 10% off Paldo and Teumsae Instant Noodles/Soup NOODLE69
• 15% off Excalibur Marinades & Seasonings EXCALIBR
• 15% off First Juice FIRSTJUS
• 15% off Fischer & Wieser Sauces FISCHWE5
• 15% off Good Grocery Flatbreads GROCERY7
• 15% off Hawaii Kai Sea Salts SEASALT9
• 15% off Italian Products TAZZAD69
• 15% off Manischewitz HX6MMT6Z
• 15% off Oxygen, Dallmayr, Nofet Dagan, and More GMTJUL79
• 15% off Peeled Snacks PEELSNK8
• 15% off SeaBear Salmon SEABEAR7
• 15% off (buy 2) Smokin’ Joe Jones BBQ Sauces SBBQ0709
• 15% off Source Atlantique SOURCE55
• 15% off Sweet Leaf Tea SWEETLEF
• 15% off Wellington Crackers WELLING5
• 20% off $100 Elegant Cheese Cakes ELEGANT7
• 20% off Cafe Halo Coffee Pods CAFEHAL8
• 20% off Ethical Bean Coffee BEANJUL9
• 20% off Gourmemist MISTJUL9
• 20% off Guiltless Gourmet Baked Tortilla Chips GUILTL99
• 20% off Homemade Dressings SALAD355
• 20% off Johnny’s Seasonings & Sauces JOHNSEA2
• 20% off Madhouse Munchies Chips MADHS777
• 20% off Napoleon Olive Oil & Artichokes NAPOIL54
• 20% off Orobello Flatbread Squares CRACKORO
• 20% off Saveurs de la Terre ENCORE35
• 20% off Sushi Chef SUSHI709
• 25% off (buy 2) Sea’s Gift SEAWED69
• 25% off Splenda SPLNDLFE
• 25% off Sun Crystal Natural Sweeteners SUNSWTNR
• 30% off Bertolli Pasta Sauce MMMSAUCE
• 30% off Honeytree HONEYT32
• 30% off Pemican Jerky GRATJRKY
• 30% off Sophia’s Gourmet SOPHIA77
• 30% off Star Olive Oil STAROLV5
• 35% off Gevalia CAWFEE50
• 35% off Corazonas Chips CHPHEAR5
• 35% off Going Native NATVGO35
• 35% off Vita Coco VCOCO355

For details and to look at these items, head to the Amazon Sales & Special Offers page.

Chillin’ Out With Watermelon Lemonade

Posted by alisa on July 16, 2009 | 12 Comments

Thank you all so much for your book recommendations! I will update on what I do buy soon …

Okay, so this week I had a guest post over at Zesty Cook; to beat the dog days of summer, I whipped up a big pitcher of Watermelon Lemonade! I seem to be in a bit of a watermelon frenzy, since it is on for such a great price, and since it is so darn refreshing. Is it hot where you live? It is REALLY hot here in the SouthWest.

I must share the recipe with you here, but first, I know what some of you must be thinking.  First, I entice you with this Strawberry-Watermelon Smoothie, and now this cool sweet-tart concoction, but what in the world is my small household going to do with an entire watermelon? Assuming you purchased a watermelon that contains way more of the juicy stuff than your family can stomach in a few short days (I mean really, at prices like $.19 a pound, who can resist going for the biggest one!), I have a solution …

Watermelon Cubes!

Even wimpy blenders will puree watermelon with no added liquids and a little coaxing. So puree the rest of that bright red flesh, pour it into an ice cube tray, and freeze. You can pop one of these out when you need a simple refreshing treat, to make smoothies, or to simply pop in your beverage for some delicious watermelon flavor.

Now, that you know how to use up that leftover watermelon, chill out with a big glass of this …

Sweet-Tart Watermelon Lemonade
Recipe adapted from Smitten Kitchen

This recipe is naturally Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Fat-Free. It is also free from Refined Sugars.

• 6 Ounces Watermelon Flesh (yields 3/4 cup once pureed; about 1 cup of melon balls), Seedless or Seeds Removed
• 1/4 cup Fresh-Squeezed Lemon Juice
• 3 Tablespoons Agave Nectar*
• 3/4 Cup Cold Water
• Ice

Place the watermelon, lemon juice, agave, and water in your blender and puree until liquefied and smooth. Fill two large glasses with ice to serve. Garnish with lemon wedges or slices if desired.

 Blog Events: This recipe has been submitted to Fight Back Fridays.

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5 Good Things Since My Last Post

1. I received tons of awesome book recommendations from all of you! My wish list is growing.
2. At least a few of the clothing items I ordered fit … okay, not most, but at least a few! I think I am destined to live in fitness wear.
3. Mmmm, I just devoured two yummy Orange-Oat Muffins from Ricky’s book Sweet Freedom. More on that to come.
4. I balanced all of our books, did the quarterly reports, etc, etc, etc … whew major two day project!
5. Blue skies and bright sunshine every day this week. How can I complain about that?

This Inquiring Mind Wants to Know – What Foodie / Health Books Do You Recommend?

Posted by alisa on July 13, 2009 | 26 Comments

Quick Announcement:

Before jumping into my question, I wanted to let you all know that Hannah of My Sweet Vegan and Bittersweet, has a new mini eCookbook out, and wow! It is called À La Mode, and it is a collection of the most creative and cravable (word?) frozen desserts I have ever laid eyes upon. The ones I am already drooling over are the Buttered Popcorn Ice Cream and the Oatmeal Raisin Ice Cream, but you can see the full recipe list and details here on her blog. The recipes are all vegan (dairy-free, egg-free), and they all have gluten-free and soy-free options too – and the ecookbook is just $5! Go check it out, and then come back to give me your opinion on this …

I Need Some Good Reads. What Books Do You Recommend?

We will be vacationing for a couple of weeks this summer at our cabin. It is on a lake, no electricity. Yep, I am going computer free, can you believe it? Anyway, I seem to fill my time up with cookbook flipping, but it has been ages since I have actually read a good book. Needless to say, I am at a loss for book ideas, and could really use your help!

I am still in a foodie and health mood; I am not much for novels (though I really enjoyed the foodie novel, The Last Chinese Chef, figures). In general, I just love learning. I mean, is Michael Pollan where it’s at, or are there some other excellent reads out there? Is there a good foodie novel I may be missing?What do you think?

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5 Good Things Since My Last Post

1. One of my recipe photos was picked as Photo of the Day on Recipezaar! So honored. It was the second photo (with the flowers) in this recipe for Whole-Wheat Cinnamon Raisin Banana Muffins.
2. We got free tickets to the Regeneration Tour! It was very cool, in the pool area of the new M Casino. Who doesn’t love a good eighties flashback night.
3. My husband gave my dried-out feet a nice oil massage. I am so spoiled.
4. I met the highly energetic Brent at Sun Warrior. He was kind enough to share samples so that I can experiment with some protein-packed recipes.
5. I finally had time to order some new clothes (the wardrobe is looking shabby). I am petite, so I have to do most of my shopping online … I hope at least some of it fits! As long as I am asking questions, does anyone have any good petite brand recommendations?

Easy Mexican Meals: Part 2 – Sloppy Joses over Polenta

Posted by alisa on July 10, 2009 | 24 Comments

(Part 1: Easy Mexican Meals: Homemade Taco Seasoning)

By most people’s standards, my grandpa was a very difficult man. He was often labeled as stubborn, tough,  and bull-headed, but to me he was a loving grandfather with so much wisdom from life. He dropped out of school in the 8th grade. He built his first fortune from scratch in his twenties. He lost it all. He built his second fortune. And once again, he lost it all. He built his third fortune (no, this man was not a quitter!), but this time he held onto it, invested wisely, and lived a comfortable and long retirement.

Of course, my fondest childhood memories of my grandpa revolved around food. He loved my grandma’s loganberry jam and pies; OH how he clamored for those pies! But he always took a minute away from his dessert cravings to make sure my grandma put out an antipasto platter filled with black olives when we were coming for dinner. Within minutes of our arrival I would find my way to the olives, popping one on each finger and nibbling them away one by one until dinnertime. It always made my grandpa smile and laugh.

My grandpa passed away last month, but he fought his way to the wonderful age of 91. Though I miss him greatly, I think he would be happy to know that I am still playing with my olives …

Turkey Sloppy Joses over Polenta
This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, Low-Fat, and Sugar-Free (depending on your tomato sauce)

This version is served over polenta, but you can use rice or a hamburger bun (with some lettuce of course!) as your base if you prefer. My husband convinced me long ago that Worcestershire sauce adds a “meaty” flavor to ground turkey that it seems to be lacking, so I frequently use it in dishes such as this one.

• 2 Teaspoons Grapeseed or Olive Oil
• 1 Medium Onion, Diced
• 1 20-ounce Package Lean Ground Turkey
• 2 to 3 Teaspoons Worcestershire Sauce (optional)
• 1 8-ounce Can Tomato Sauce (like Hunt’s or a generic)
• 2 Medium Tomatoes (around 3/4 to 1 lb), diced
• 1 Batch Alisa’s Homemade Taco Seasoning, black pepper omitted (can sub 1 packet of premade taco seasoning, but if you ask me, mine’s better)
• 1 Cup Frozen Corn*
• 1 Chub Prepared Polenta*
• About 1 Dozen Black Olives, sliced

Heat the oil in a large skillet over medium heat. Add the onion, and sauté for two minutes. Add the turkey, and sprinkle with the Worcestershire if using. Sauté, breaking up the turkey as you go, until it is cooked through (no pink!). Add the tomato sauce, diced tomatoes, taco seasoning, and corn. Stir until everything is well combined. Cover, reduce the heat to low, and allow it to simmer for a few minutes or longer if you prefer.

While that  is simmering, slice the polenta into 1/2-inch thick slices, and heat it in a lightly oiled skillet over medium heat, flipping once.  Divide the polenta between four plates, and top with the turkey mixture. Sprinkle with olives and serve.

*Since corn is a top GMO product in the U.S., I always purchase organic corn products. Organic frozen corn shouldn’t set you back more than an extra quarter or two depending on where you shop. Most chub polenta that I see is organic, so it shouldn’t be hard to find by default. Do not purchase the polenta at a local grocer unless on sale, they tend to charge way too much. You should be able to find it for around $2.00 to $2.50.

Yields 4 sloppy servings

Blog Events:

• I am submitting this recipe to Thrift Thursdays at Amanda’s Cookin’.
• I also just discovered the wonderful “food movement” at Food Renegade. I am submitting last week’s recipe, the Sweet Strawberry-Watermelon Soul Smoothie for Fight Back Fridays on that blog.
• Submitted this recipe to the BSI (Blogger Secret Ingredient) - Turkey on Debbi Does Dinner.

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5 Good Things Since My Last Post (oops, I almost forgot!)

1. I emailed with a good foodie friend whom I hadn’t heard from in a very long while.
2. When picking up some weights we happened across a clearance sale at a sporting goods store. While looking through the shoes my husband handed me a pair that were in the wrong section and said “these belong in the 6′s.” Me, not listening, thought he handed them to me to try on. So I put them on and they fit great! Up until that point only Asics fit my narrow heel and wider forefoot, but the Renegade Brooks fit like a glove and were on sale for a steal! I should not listen to him more often!
3. I made fresh-squeezed lemonade, yum!
4. Today I finished 3 big to-do items from my list. Yes, I am a list freak.
5. I was honored with some personal tips from the blogger guru, Zesty, so you may see a facelift on this blog soon!

Crumbly Apple Crisp with a Maple Finish

Posted by alisa on July 5, 2009 | 21 Comments

As I looked around for ideas to use up some organic apples that I found in the discount bin (still nice and firm, but begging to be turned into a baked goodie!), I came across oodles of recipes for one of our favorite desserts, Apple Crisp, or is it an Apple Crumble? Really, what is the difference? My mother-in-law calls it a crumble, but I have always called it a crisp, and they both seem pretty much the same. So what is a baffled baker to do? I googled.

From Emme on the CHOW boards “apple crumble in the UK is apples baked with a topping of flour, butter and sugar. In N. America, it’s basically the same thing, but the topping is made primarily with rolled oats rather than flour. It’s almost always made with cinnamon and sometimes nuts are added to it as well.”

Another site simply noted that the topping of a Crisp was like a streusel, while the topping of a Crumble is more like a crumbly pastry.

Based on these two definitions, I decided that the recipe I ended up creating (none of the ones I found on the net sounded just right!) was indeed a Crumbly Apple Crisp rather than a Crispy Apple Crumble.

My entire family loves any dessert with apples, so for my grandma’s birthday, I made this delicious crisp. Everyone loved it. It is high on the streusel to apple ratio (can you ever have enough streusel topping?), and the light drizzling of maple seals the deal, quite literally. Not only does it add a heavenly flavor, it also binds the streusel to form a crust that crumbles beautifully when you dig your fork into it. Unfortunately, I didn’t get any dished up photos since we devoured it too quickly! But, I have to give you a close-up of the yummy topping …

Crumbly M-Apple Crisp

This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free. I haven’t tested it, but you could probably swap your favorite gluten-free flour blend and certified gluten-free oats to make a tasty gluten-free crisp.

• 4 medium to large apples (I don’t peel them)
• 1/2 Cup All-Purpose or Whole Wheat Pastry Flour
• 1/2 Cup Dairy-Free Margarine (I used the new Earth Balance Soy-Free, perfect!)
• 3/4 Cup Brown Sugar, firmly packed
• 1 Cup Quick-Cooking Rolled Oats (not instant; can reduce and use part nuts, if desired)
• 1 Teaspoon Cinnamon, divided
• ¼ Teaspoon Nutmeg
• 2 Tablespoons Pure Maple Syrup (mine was spiked with vanilla! – stir ¼ t vanilla into the maple if desired)

 Preheat your oven to 350º.

In a medium bowl, combine the oats, flour, sugar, ½ teaspoon of the cinnamon, and the nutmeg. Add the margarine and combine with a fork until the mixture looks like big, coarse crumbs. Set aside.

Core the apples, and thinly slice them (about 1/8 to 1/4-inch thickness). Toss them with the remaining ½ teaspoon of cinnamon, and place them in an 8 x8 inch baking dish. Top the apples with the oat mixture. Drizzle the maple syrup over everything. Bake for 35 minutes, or until the apples are soft and tender and the crumble is as crispy as you like it.

Baking Note: If you are like me, then you probably made sure the topping was very evenly distributed, and covered all of those apples. The maple drizzled over top almost creates a seal then. So even when you remove the dish from the oven, the apples will keep cooking a bit under the crumbly crust. For that reason, I wouldn’t cook this for too long. Depending on your apples, you may even be able to get away with 25 or 30 minutes of baking time, but 35 minutes worked well for us.

Yields 6 to 8 crumbly crispy servings

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5 Good Things Since My Last Post

1. Enjoyed a leisurely lunch with my dad at Whole Foods. Their sushi rolls are actually a decent value overall, and of course, the company was excellent.
2. I can finally do chin-ups! – Successfully finished week 10 of a fitness program we are trialing … and still going strong. What program? More on that later.
3. Had delicious pancakes two mornings in a row. Yum! Just a few tweeks to test in one of the recipes before I can share. 
4. My husband mopped all the floors and vacuumed AND cleaned the carpets in the whole house voluntarily!
5. We literally made it just in time for the fireworks show (stopped the car and the first one went up) and had a great view.

Sweet Strawberry-Watermelon Soul Smoothie

Posted by alisa on July 1, 2009 | 33 Comments

I am not sure why I never thought of this deliciously simple combination before, but I must thank Bryant Terry for introducing me to it in his latest cookbook, Vegan Soul Kitchen.

In all honesty, I found this book a bit intimidating at first. It appeared far more culinary than my simple, whole food tastes. But once I took some time to really read through it, the magic was unleashed. While it won’t be my go-to book for easy comfort foods, Bryant introduces flavor concepts and pairings that had me down-right intrigued and itching to get into the kitchen. But it was hot, darn hot. So, instead of firing up the stove or oven, I decided to chill out with some inspiration from his Double Watermelon-Strawberry Slushee … and oh what a lovely beverage it was …

Really, for a sweet treat, you could stop at the first two ingredients, watermelon and strawberries. The two, when ripe, seem to pair perfectly. Again, make sure your fruits are ripe and sweet. The watermelon flesh should be a deep pinkish-red and the strawberries should be brilliant in color and delightful to the taste.

Sweet Strawberry-Watermelon Soul Smoothie

Recipe adapted from Vegan Soul Kitchen by Bryant Terry

This recipe is Vegan (use agave), Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Fat-Free

• 2 Cups (or about 12 ounces) Watermelon Balls (no seeds!)
• 3/4 to 1 Cup Strawberry Halves, frozen
• 1 to 2 Teaspoons Fresh Lime Juice
• 1 Tablespoon Agave Nectar, Honey, or Sugar (or to taste)
• Ice (optional)

Place the watermelon in your blender, followed by the strawberries. Blend until smooth. You may need to push the watermelon down a bit to get it going, but once it starts to blend the juices will be released to keep it going. Blend in the lime juice, sweetener, and ice, if using. If you do choose honey, keep in mind that it doesn’t dissolve as well in cold liquids as agave and sugar. Give it a good blend to prevent any “chunks” of honey from remaining.

Yields 1 cool and refreshing serving

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5 Good Things Since My Last Post

(I love reading the daily positive notes shared by others, and thought it was about time I started logging my own happy times for some good energy)

1. My husband and I took a wonderful long weekend in Bend, Oregon, and had fun hiking Smith Rock and around the lava fields.
2. Lots of cuddle time with my loving cat after we returned home.
3. We also came home to loads of book orders to keep us busy shipping this week.
4. We found a dozen 10 oz packages of flash-frozen wild alaskan salmon and wild mahi mahi on clearance for $2.50 a piece.
5. I had the opportunity to learn from a wonderful gluten-free group I spoke with on the East Coast. Thanks Shirley!