As of last week, the offset print has begun on ‘Edible: plant-based, dairy-free, gluten-free, naturally sweetened wholefoods’. Full colour, fully referenced to journal articles, all 436 pages of prettiness. Print will be complete by the end of September, expected to arrive in Australia mid to late October.
Throughout September we are running crowdfunding for the print run 🙂
Check out the website at http://www.ediblethebook.com for more information.
Made a mudcake. It was amazing.
I really need to stop adding things into edible (the book) or it will never be finished. Seriously.
So I’m just gonna leave this here. It hasn’t been re-tested, just made it up the other day.
1 C buckwheat
1 C almond milk
4-8 Tbsp. rice malt
1 1/2 tsp. baking powder
2 Tbsp. stevia powder
4-6 Tbsp. raw cocoa
1/4 C arrowroot flour
Stevia-sweetened dark chocolate
Step One. Pour into 3 small mugs, or 2 big mugs.
Step Two. Microwave seperately, 3-4 minutes.
Step Three. Melt sugar-free choc with a small amount of almond milk.
Serve in mug or up-ended on a plate, drizzled over with chocolate.
Chocolate is best melted in a bowl sitting in boiling water, to prevent burning.
Yo! Long time no talk. In preparation for the publication of ‘Edible’ (plant-based, gluten-free, naturally sweetened, wholefoods!) I have been reading widely. And I mean, really widely. I have delved into the majority of the popular diets books, including D’adamo’s ‘Eat right for your type’ and Dr Atkins heart-stopping ketosis brilliance, and spent some time making out with ‘Healing with Wholefoods’ (Paul Pitchford) and ‘Eat to Live’ (Joel Fuhrman)… plus all the related sciencey literature along the way. Which brings us to now.
Page 125 of ’80/10/10′, a book by Dr Douglas Graham, an advocate of a raw, plant-based diet low in fat. He states that the saturated fat in coconut oil is artery clogging, which he then links to a scientific article. As a blessed individual with a university education, I have the luxury of accessing said article, in it’s entireity, via my university library. I read the whole thing. Nowhere does it say anything about artery clogging by coconut oil. The conclusion states ‘the results demonstrated the potential beneficiary effect of virgin coconut oil in lowering lipid levels in serum and tissues and LDL oxidation by physiological oxidants.’ Blood fat reduced, bad cholestrol less oxidised. So, uh, what?
Unfortunately 80/10/10 contains many of such, what I would consider ‘minor misdemeanors of fact’ or ‘creative exercising of poetic licence’. None concerned me as much as this one. Making counter-culture and anti-mainstream claims is wonderful, in my opinion. And noone knows anything for sure, really. The deeper you go down the rabbit hole, the deeper it gets. But presenting health claims as apparently supported by scientific literature, when the said literature says the exact opposite, is gross negligence. I would have liked to say so myself to Dr. Graham, but google didn’t know his contact details. Anyone?
I’m off to double and triple check my references, kids. Happy eating & Happy everything!
UPDATE. Page 153. ‘In spite of what we are told, consuming protein will not assist in the muscle building process’. Is that true? I’m not sure. The supporting ‘reference’ has nothing to add on the matter. 😐
For those of you nut-friendly, this one didn’t make the book. But it’s amazing. Don’t take my word, try it.
Cashew pumpkin dip
- 250g pumpkin, roasted
- 1.5 tsp of cumin
- 1 tbsp cashew paste
- 3 tbsp extra-virgin olive oil
- juice of half a lemon
Step One: Blend!
Season with salt and pepper 🙂
I don’t want to make any absolute statements here. Tastes change, and I am currently preferring simple foods due to the recent encounter with eucalyptus oil (don’t ask). But today someone asked me ‘If you had to eat it every day for the rest of your life, which vegan meal would you choose?’, and next to my current infatuation with banana on rice chia fruit bread, this curry was my answer. It is sweet and creamy without the inclusion of coconut milk. Although coconut is widely used as a dairy replacement for vegans, it is less of an option for those with allergies, or with various blood types, such as O. This curry is cheap, tasty and simple. It lends itself easily to adaptation and meets basic nutritional needs. Like beans, lentils are high in protein, but are much easier to digest. For those of you new to the glories of lentils, you may be surprised to learn (as I was) that although they are called red lentils, they will turn yellow when cooked. Who knew?
Anyway. Use a rice cooker to make this dish even simpler. You can chuck curry ingredients in the rice cooker and turn it on to cook. It will simmer without burning, turn itself down to superlow when it’s done (how does it know?!) and keep the food warm til I’m ready to eat. If cooking in a pan, fry an onion in oil, before adding the other ingredients. Add garlic at this stage as well, if that’s your thing. I omit these for simplicity.
Basic Red Yellow Lentil Curry
1 ½ C red lentils
3 ½ C water
1 tbsp. curry powder
1 medium sweet potato, chunks
fresh ginger, chopped
1 bay leaf (remove to serve)
Herb or celtic sea salt to taste
Combine all ingredients in rice cooker, walk away and enjoy your freeedom.
Options include sliced apple (sweetness to balance out the spice), zucchini chunks (this is almost a must), peas, or stir through baby spinach leaves through the hot curry prior to serving.
Nice on its own, or with pappadums. 🙂
nom nom nom.
1 1/4 C brown rice flour
2/3 cup arrowroot flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon celtic sea salt
3/4 C organic kent puree (quarter, remove seeds, bake in some water until soft)
2 tablespoons coconut oil
1 teaspoon lemon juice
2 1/2 tbsp honey
Mix it all together, bake 15min @ 200°c, leave to sit.
Served here with cinnamon nuttelex and orange date marmelade.
It’s like stewed fruit. But it’s sweet potato and choko with apple.