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Inter-Lakes volleyball upsets Campbell for ticket to semi-finals
On Thursday night in Meredith, the Inter-Lakes High School varsity volleyball team captured a straight set win over 12th ranked Epping High School in the preliminary round of the NHIAA Division III volleyball tournament, 25-15, 25-14, 25-19. Leading the way for the 5th seeded Lakers were senior captains, Jordan Donohue (18 kills, 10 digs) and Lydia Swedberg (16 points, 10 digs). Jenny Pelczar registered 11 points, five aces and nine digs in the win. Also contributing were Hayley Roth (27 assists, six points), Sarah Sundius (6 kills) and Victoria Burns (seven points, three aces).
Inter-Lakes heads to Campbell High School on Saturday night, where the team took a hard-fought road win in the quarterfinals of the NHIAA Division III volleyball tournament. The Lakers downed the fourth-ranked Cougars in straight sets, 27-25, 25-23, 25-18. Donohue knocked down 19 kills to lead the offense, while also registering nine digs and two blocks. Swedberg finished the evening with 14 service points and 10 digs. The senior libero set a new school record for season points, totaling 219 to date, breaking the old record of 205 set by Rachel Burack in 2005. Hayley Roth racked up 24 assists, and eight digs. The senior setter's 448 assists on the season, is also a new school record, eclipsing the old mark of 438 set by Hanna Roberge in 2011. Other key contributors in the impressive team effort were Pelczar (10 points, seven digs), Jessica Schofield (six kills, four blocks), Sundius (five kills), Burns (seven points, two aces) and Kaila Martin (six points, six digs). Inter-Lakes will meet the top-seeded Nute High School Rams in the semi-finals of the Division III tournament at Plymouth State University on Wednesday, November 6 at 7 p.m.
Last Updated on Monday, 04 November 2013 10:15
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Laconia falls short against Milford
LACONIA — With post-season hopes hanging in the balance, the Sachems (3-6) put up 20 points in the second half of the team's final regular season game on Friday only to fall short on the comeback 34-27 to Milford (6-3).
Laconia headed into the locker room at halftime down 20-7. When they returned to the field, the Sachems scored four straight touchdowns to take a one point lead with 1:27 seconds remaining in the game. Milford cut down the improbable comeback, driving 48 yards down the field on four plays. Milford running back Mitchell Bansuskevich carried the ball on all four plays, capping the drive off with a one yard run into the end zone. Laconia had one last possession, but could not manage to cross midfield. The Sachems' season ended on an incomplete pass on fourth down.
"We had the storybook ending for our seniors in the works, but could not finish it," coach Craig Kozens said about the comeback attempt. "I am very proud of these kids. This group has been one of my favorite teams I have ever coached. If I were an employer, I would hire each and everyone of the guys," Kozens added about this team. "For the game, we couldn't contain the outside. Milford beat us to the edge all night. Milford came to play and they and played well"
Milford controlled the first half, scoring three touchdowns to jump out to a 20-0 lead. Bansuskevich carried the bulk of the load, carrying the ball 27 times for 210 yards and three touchdowns.
Laconia ended the shutout with two minutes remaining in the second quarter when Matt Swormstedt hooked up with Dylan Martel on a 26 yard score.
The Sachems only needed 15 seconds in the second half to cut the lead to six. Senior captain John Pelky found a hole on the right side and scampered down Laconia's sideline for a 51 yard score. After three consecutive three and outs, Laconia found the back of the end zone again with a little trickery. Swormstedt handed the ball to Kyle Chiasson who hit a wide open senior Chris Frontiero for an 80 yard touchdown. Laconia, leading 21-20, could not hold back Bansuskevich and the Spartans. Milford answered right back with an eight play drive that found the end zone.
In the fourth quarter the Sachems started the a drive on their own 20 yard line with 4:20 seconds remaining. The drive looked as though it was going to be stalled on a fourth and three when Frontiero gained eight yards up the middle. After an offsides penalty, Swormstedt found Chiasson for a gain of 30. hurrying to the line, Laconia got off a quick play that saw Chiasson break away for a 40 yard touchdown. Milford was not phased and put the nail in the coffin on the one yard touchdown of their own.
The first football season in Bank of New Hampshire Stadium came to an end with the Sachems ending the year with 3-9 record.
Last Updated on Monday, 04 November 2013 10:13
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Gilford volleyball earns trip to semi-final round
Fourth seeded Gilford advanced to the Semi-finals in DII by beating fifth seeded Milford in 3 games by the scores of 25-20, 25-19, and 25-17 in Gilford on Saturday night. Gilford used a balance offensive attack with 6 players combining for 26 kills. Jordan Dean had 6 kills, Mikaela Mattice, Kirsten Dionne and Maddie Harris 5 kills apiece, Danica Gelotte 4 kills and Stratton Coleman 1 kill. "We played very steady volleyball tonight and it is evident we are peaking at the right time. We had a balanced attack utilizing all of our hitters, our defense was solid with 68 digs and we served 95 percent including 7 aces. The key was that we kept our composure throughout the entire match, especially when we had to come from behind in the first two games."
Milford jumped out and took the lead early in the first game 6-4 and 7-6 before Gilford tied the game on a Danica Gelotte tip kill from the setter position. Gilford held onto a slim 9-8 lead when Maddie Harris put down a kill spike for point 10 to make the score 10-8. Mikaela Mattice came to the service line and served four straight points to give Gilford a 14-8 lead. In that service run, Danica Gelotte had a kill tip for point 11, Kirsten Dionne had kill spikes for point 12 and 14 and Maddie Harris had a block for point 13. Milford rallied back and tied the game 19-19. With the game tied, Jordan Dean came to the service line and served 3 straight points including an ace serve for point 22 to give Gilford a 22-19 lead. In that run Mikaela Mattice had a kill for point 20. Maddie Harris ended game one with a kill for the final point to give Gilford a 25-20 win.
Milford jumped out to a 6-1 lead in game two. Milford held the lead until Mikaela Mattice came to the service line down 10-8. Mattice ace served point 9 and then Gilford tied the game 10-10. Gilford took a 12-11 lead that they would not relinquish on a Danica Gelotte ace serve for point 12. The Gilford offense finished out game two strong with kill spikes by Mikaela Mattice for points 21 and 22 and a kill spike for point 23 by Maddie Harris. Gilford won game two 25-19.
Gilford came out strong in game three and won 25-17 highlighted by 7 kills, 2 aces and 1 block. Jordan Dean scored 4 points with 3 kills and 1 ace, Maddie Harris scored 2 points with 1 kill and 1 block, and 5 players contributed with 1 point apiece: Shannon Mercer (1 ace), Stratton Coleman (1 kill), Mikaela Mattice (1 kill), Kirsten Dionne ( 1 kill), and Danica Gelotte ( 1 kill).
"Danica Gelotte played an exceptional game from the setter position. She set up a balanced offensive attack and she played well defensively. A lot of pressure is on the setter and we feel she handled it extremely well." Gelotte finished with 17 assists, 10 digs and 4 kills. "Shannon Mercer played well as our defensive specialist coming up with some key digs against Milford's right side hitter." Mercer finished with 10 digs.
Gilford advances to the semi-final round and will face top-seeded Coe-Brown on Wednesday night at 7 p.m. at Pinkerton Academy.
Last Updated on Monday, 04 November 2013 10:04
Hits: 254
Timberwolves to face Hopkinton in quarter-finals
ALTON — Prospect Mountain boy's soccer team earned a spot in the quarter-finals after a physical win over the Raymond Rams 3-2. "Our boys showed a lot of character today." said Prospect coach Gary Noyes. "We panicked early but settled down late in the first half."
Raymond jumped out to an early lead scoring three minutes into the first off the foot of Rams midfielder Tucker MacPhearson. The Timberwolves evened the score six minutes later on a Matt Hamilton goal. The score remained tied until the middle of the second half when Prospect captain midfielder Ken Gilbert was taken down inside the box an awarded a penalty kick. Gilbert went right and the Raymond goalie went left. Raymond responded quickly on MacPherson's second goal of the game two minutes later. Both teams had quality chances to find the back of the net, but the impressive play of both goalkeepers kept the score knotted up at two. Prospect eventually broke the tie on a Gilbert header off of a throw in from the right side. Gilbert's second goal would hold up as the game winner after much pressure from the Rams and and the setting sun in the eyes of Prospect's goalie. Raymond's last quality chance came on a corner kick that was caught by Prospect's keeper. Raymond's coach and players felt that the ball was caught in the net which would have resulted in a goal, but the referees said he was in the field of play resulting in no goal. Prospect Mountain will take on Hopkinton Thursday at 6 p.m. The quarter-final match will be at Merrimack Valley High School.
Last Updated on Monday, 04 November 2013 10:01
Hits: 226
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10 Healthy Tailgating Snack Ideas
Fill up on these low calorie or low fat appetizer recipes to keep your weight from rivaling an NFL linebacker's this football season.
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Mini Reuben Sandwich
Make your own bit-sized, gourmet-to-go sandwiches and avoid overindulging on large portions of red meat. Stack each sandwich with extra-lean pastrami, low-fat Swiss cheese, and sauerkraut on rye bread. Then, cut the stacks into mini, bite-size portions and score a touchdown with a healthy taste of an all-time classic.
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Lake Buena Vista Tower Rental Photos and Description
Tower, 2 Bedrooms + Convertible bed(s), 2 Baths, (Sleeps 6-8)
Closest to Disney Magic! Located on Lake Buena Vista, Wyndham Bonnet Creek Resort is mere minutes from the gates of Walt Disney World Resort and an easy drive from the Orlando International Airport. This resort offers the ultimate vacation for every member of the family including scheduled transportation to and from the Disney Theme Parks for a fee. Several have said they wished they had spent more time relaxing at the resort rather than the fun but exhausting theme park choice.
If you want a couple free theme park tickets, consider the sales pitch, but you must be ready for some "hassle", and I emphatically recommend saying NO! They'll "get it" about the 5th time you tell them NO. If you are curious, I will prepare you with information on the problems of timeshare/vacation ownership. There are several, in spite of the fact that Wyndham has some wonderful resorts in marvelous locations. Unless you're really "frugal", you'll want to skip the pitch!
Keywords: Gold Crown, multi-amenity resort, timeshare
- Suitability:
- Events Allowed
- Minimum Age Limit for Renters
- children welcome
- non smoking only
- pets not allowed
- wheelchair accessible
About jon j Green
Three summers ago my family enjoyed Bonnet Creek, from the pools with great slides, to the Wi-Fi for research papers. Our master bedroom was luxurious. If interested, please look over the floor plans at the Wyndham site mentioned above. The shuttles to Disney were very serviceable/convenient. We were able to enjoy our choice of the Disney attractions, but were close to a variety of other points of interest. I would recommend the resort even if i weren't renting it out! We have had to come out of retirement due to a bad year in the market in 2008-2009 and because we were blessed with a new baby, now 6 years of age. There was a "need" in our community and we were honored to adopt. Jonathan has been a joy! Unequivocally worth going back to work, even if we can't use up all our "points" and have to rent some of them. This year we returned and stayed in Star Island, another of the area Wyndham resorts. It was great although not as cosmopolitan as Bonnet Creek.
jon j Green purchased this tower in 2000
Why jon j Green chose Lake Buena Vista
Orlando is the epitome of family recreation. There are dozens of extraordinary entertainment options, not to mention the onsite amenities and the pleasure of sitting with loved ones on your balcony and just relaxing while watching Disney's closing fireworks (only visible from some balconies), or a beautiful sunset.
What makes this tower unique
Our 3 year old, at that time, loved the pools! He and i enjoyed them and their slides while my wife and daughter wore Disney out. We played, napped, swam, watched Thomas the Tank Engine, and cooked. When we left, the ladies were happily worn out and Jonathan and i were relaxed and ready for the next challenge! What a time we had!


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Do you like Videogames? Do you like movies? If so, chances are you'll enjoy The Continuum, a webseries dedicated to bringing original videogame-inspired narrative short films to a youtube screen near you!
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Homozygous Machado–Joseph disease presenting as REM sleep behaviour disorder and prominent psychiatric symptoms
Article first published online: 11 JAN 2002
DOI: 10.1046/j.1468-1331.2002.00335.x
European Journal of Neurology
Volume 9, Issue 1, pages 97–100, January 2002
Additional Information
How to Cite
Fukutake, T. , Shinotoh, H. , Nishino, H. , Ichikawa, Y. , Goto, J. , Kanazawa, I. and Hattori, T. (2002), Homozygous Machado–Joseph disease presenting as REM sleep behaviour disorder and prominent psychiatric symptoms. European Journal of Neurology, 9: 97–100. doi: 10.1046/j.1468-1331.2002.00335.x
Publication History
- Issue published online: 11 JAN 2002
- Article first published online: 11 JAN 2002
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The Best Yes: Making Wise Decisions in the Midst of Endless Demands
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Having trouble deciding which situations deserve a "yay" and which a "nay?" Are you living with the stress of an overwhelmed schedule and aching with the sadness of an underwhelmed soul? Let Lysa TerKeurst help you discern the option that shapes all your other choices - the best yes! Offering Scripture-laced insights on effective decision-making, she encourages you to be honest, imaginative, focused, trusting, and humble as you discover the role God most wants you to play.
In The Best Yes Lysa will help you:
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Publication Date: 2014
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Are you living with the stress of an overwhelmed schedule and aching with the sadness of an underwhelmed soul?
Lysa TerKeurst is learning that there is a big difference between saying yes to everyone and saying yes to God. In The Best Yes she will help you:
- Cure the disease to please with a biblical understanding of the command to love.
- Escape the guilt of disappointing others by learning the secret of the small no.
- Overcome the agony of hard choices by embracing a wisdom based decision-making process.
- Rise above the rush of endless demands and discover your best yes today.
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Pat CookFLAge: 45-541 Stars Out Of 5disappointedNovember 1, 2014Pat CookFLAge: 45-54Read 30 pages and put it down, haven't picked it up since. I had high expectations for this book, I was disappointed in the first few pages but continued reading hoping it would get better, it didn't.
Lois5 Stars Out Of 5The Best YesOctober 30, 2014LoisQuality: 5Value: 5Meets Expectations: 5
I have to say that this is one of the top studies I have ever taken or lead. It is so freeing to know how to graciously say no, validating the person you wish you did not have to disappoint and then moving on. How wonderful to learn how to discern the best yes in all decisions, because the choices you make, make you!!!!!! So many of the ladies in our group were amazed at how simple and honest it is to simply listen to the Holy Spirit at work in you when you are asked to do anything. I wish it would be taught in every girls high school Sunday class or youth group.
LisaSCAge: 45-54Gender: female5 Stars Out Of 5The Best Yes: Making Wise Decisions in the Midst of Endless DemandsOctober 24, 2014LisaSCAge: 45-54Gender: femaleQuality: 5Value: 5Meets Expectations: 5This book met and exceeded my expectations. I was a fan of Lysa's, having read, "Made to Crave" , and was looking forward to the release of this book. What a treat! This book is filled with common sense, real life solutions and suggestions to the demands that can assault us everyday. It's thoughtful, and insightful in offering Biblical solutions. I especially appreciate the comments and suggestions on how to NOT be a people pleaser. Thanks, Lysa, for another great book.
Sarah Levasseur5 Stars Out Of 5Yes, Buy This!October 23, 2014Sarah LevasseurQuality: 5Value: 5Meets Expectations: 5This book is incredible. I don't struggle so much with pleasing others but with ridiculously high expectations of myself and an overbusy schedule. Lysa provides Biblically sound counsel on how to think about what I'm doing (or not doing!) and encouragement to look to God for "His best" choices for me. I've been coming away with nuggets in every chapter, and I know God is using this book in my life.
T ScottSt. Catharines, ONAge: 35-44Gender: female5 Stars Out Of 5The Best YesOctober 6, 2014T ScottSt. Catharines, ONAge: 35-44Gender: femaleQuality: 5Value: 5Meets Expectations: 5I highly recommend this book to anyone who wants to serve the LORD to the best of their abilities and in the best way possible. This book will help you choose the Best Yes in life.
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I4U News is feeding your Geek Mind. The Geek Mind is concerned with life, in all its different forms and facets.
The geek mind wants to know about societal and financial issues, both abroad and at home. If a Fortune 500 decides to raise their minimum wage, or any high priority news, the geek mind wants to know.
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Word On The Street: If you could start any club, what would it be? And how would you use the $500 annual budget?
"Hip hop appreciation club, or vinyl club. It would be a place to trade vinyl, and appreciate music before everything switched to digital which is too perfect to really appreciate the music."
–Juliet Maurer


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Adjective that describes something 'cool', 'awesome', 'hot', or 'chic'. Used various times by Gretchen Weener in the 2004 movie Mean Girls
Gretchen: Oh my gosh, that's so FETCH!
Regina: Stop trying to make fetch happen, it's not going to happen!
Regina: Stop trying to make fetch happen, it's not going to happen!
Aspirationsによって 2009年01月11日(日)
An exclamation of either anger, suprise, dismay, or joy.
What the fetch is going on here!
That fetching rules!
That fetching rules!
Mikey to the Sによって 2008年04月13日(日)
despite others saying that it originated from the teen movie Mean girls, the word 'fetch' is actually a shortened version of the word fetching, which was used alot in England. Then the word cool was dicovered!
My gosh Beatrice, those Prada flats you wore to the country club on Thursday were so fetch!
Hirjiによって 2005年12月21日(水)
cool, hip, awesome great...something in style or chic. its slang and it comes from england
that sweater is so fetch, i must get it.
bebegail04によって 2008年01月08日(火)
british slang for cool and hip.
Her shoes are so fetch.
Marina Smithによって 2007年10月26日(金)


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Mini Chocolate Banana Flax Cakes (Raw, No-Bake) & Raw, Quick & Delicious Cookbook Giveaway
I don't think I have ever eaten so many bananas in one day. I lost count, but I think I ate eight during the Shiner GASP. Never mind the oranges, peanuts and bars, oh and lots of water. I had those, too, but ate a banana nearly every rest stop. Rob and I also had some almost-sorry bananas after the hot weekend. My friend stepped on the tip of one by mistake so I knew I had to eat it soon. Too impatient to wait for them to freeze for smoothies, I made these mini cakes instead. 5 ingredients and 15 minutes later, I had a fudgy, gooey, chocolately delight.
5 ingredients, 15 minutes seems gimmicky, but it is the premise of Doug McNish's latest cookbook: Raw, Quick and Delicious. I have been sitting on this one for a while. During the winter, I had little desire to eat raw foods but now that summer has arrived, my time is short, I cannot eat through this cookbook fast enough. Smoothies, salads, and dressings, McNish has you covered for interesting combinations (spiced apricot smoothie, caprese stacked salad, curried carrot dressing). Furthermore, he includes breakfasts (cashew scramble wrap), main courses (raw sweet potato enchiladas!), snacks (cinnamon apple almond stacks!) and desserts (pecan pie brownies), none of which ask for a dehydrator or take too long to create. Some recipes call for sub-recipes throughout the book, though, but nothing seems too onerous. He focused on sharing recipes without fancy equipment or techniques, letting vegetables shine.
I wasn't entirely sure what to expect from this simple concoction. Needless to say, I was sceptical, but I ran with it. Doug knows his food.
Gooey chocolate bliss. The bananas create a soft, gooey consistency that is held together with the flax seeds, but there are enough flax seeds to give this some structure, too. Since it takes only 10 minutes to set and no baking is required, it is a bit gooey, but who doesn't like their chocolate cake super moist? I particularly liked it with the accent of the fresh banana slices to counter the darker chocolate flavour. (FYI, I tried it first with less agave, but tasted it and felt it deserved the full amount).
Need a way to eat copious amounts of flax seeds with glee? This would be it! You certainly don't taste it.
There are a few selected photos in the cookbook and they are gorgeous, including this one for these cakes:
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest raw dish. The winner will be selected at random on May 20, 2014. Good luck!
Recipes from Raw, Quick and Delicious spotted elsewhere:
Date Muesli
Quick Thai Cream Sauce
Grapefruit Mint and Arugula Salad
Avocado Cucumber Hand Rolls
Summer Corn Cakes
Curried Cashews and Mixed Vegetables
Steak and Potatoes
Squash Burrito
Mushroom Tart
Coconut Macaroons
Strawberry Coconut Shortcake Tart
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. I am sharing this with Random Recipes, Dead Easy Desserts and to the last Raw Foods Thursday.
Ange's Glo Bars & Oh She Glows Cookbook Review + Giveaway
Yet another travel-friendly, energy-boosting snack. But these are no ordinary granola bar. They are Angela's Infamous Classic Glo Bars, packed with all good things.
Have you ever noticed how many different kinds of granola bars Angela has posted? Soft-and-chewy baked sugar-free granola bars, healthy banana cranberry oat bars, last-minute protein energy bars, banana bread protein bars, and more. She is the Queen of Granola Treats. Previously, I had difficulties with her almond butter rice crisp treats which was probably due to too many substitutions. Thus, I (mostly) followed her recipe exactly, scoping out brown rice syrup. And let me tell you, this ingredient is key. Its viscosity alone lends to enhanced stickiness which helps keep the bars together. Initially, I tried to replace it with maple syrup, which probably didn't help the cause. In any case, I absolutely loved these bars. Not too sweet with a hint of peanut butter, still packed with an assortment of seeds. I used puffed kamut (instead of crisped rice) and I liked this more because it lended to a more chewy bar.
The cycling has been more intense (HILLS! OMG HILLS!), which explains why I have been sharing more treats. I have enough fore-thought and energy to make my snacks at the end of the week. Rob makes us tamarind lentils to go. In theory, this should give us more time so we can leave earlier Saturday morning. In theory, alas. We ended up sleeping in last weekend and having another later start in the hills. Our Saturdays have started to look like an entire treat day: fun snacks, tamarind lentils for lunch, tropical agua fresca from Mi Tienda #2 (this week it was papaya and pina colada on tap), followed out by a meal made by someone else… because we don't have much energy to cook for ourselves once we get back.
By Sunday, I get my cooking mojo back and have been enjoying cooking out of Angela's latest cookbook: The Oh She Glows Cookbook. I am behind the surge of posts highlighting its praises, but that is just because I have been smitten by trying all.the.recipes. All in the name of good review research for the blog.
With such a popular and prolific blog, long-time readers of her blog may wonder how many are new recipes. Angela mentions that there are 75 new recipes with a dozen new-and-improved reader favourites. Angela has grown as a recipe developer, as I have had some failures with her earlier recipes. Thankfully some of my favourite recipes from her blog made it to the cookbook: Creamy Lemon Basil Avocado Sauce, Salt and Vinegar Roasted Chickpeas, and her Lemon-Tahini Dressing. She is also a much better photographer than me, so this cookbook is eye-candy as well as delicious. A photograph of possibly every single recipe. How awesome is that? Her recipes are all vegan, all whole foods based, 85% gluten-free and mostly soy-free.
I cooked and baked my way through 10 recipes (so far) and then had the difficult decision of what to share. In truth, I already shared the Breakfast Chocolate Mocha Pudding Cake, but those photographs would not due justice to such a nice cookbook. My other favourites were the On the Mend Spiced Red Lentil-Kale Soup and the Crowd-Pleasing Tex-Mex Casserole. Some meals were a bit lacklustre (Indian lentil-cauliflower soup) but just adjust the seasonings to your taste. You can see all of my recipe reviews here. There are still more recipes I want to try and will continue to enjoy cooking from this cookbook.
Other recipes from the Oh She Glows Cookbook shared elsewhere:
Breakfast Chocolate Mocha Pudding Cake (as christened by me, aka Fudgy Mocha Pudding Cake)
Ultimate Nutty Granola Clusters
Apple Pie Oatmeal
Glowing Mojo-ito Green Monster
Life-Affirming Warm Nacho Dip
Eat Your Greens Detox Soup
Cream of Tomato Soup with Roasted Italian Chickpea Croutons
Empowered Noodle Bowl with Thai Peanut Sauce
Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion with Effortless Anytime Balsamic Vinaigrette
Chakra Caesar Salad with Nutty Herb Croutons
Super Power Chia Bread
Oil-Free Baked Falafel Bites
Crowd Pleasing Tex-Mex Casserole
Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto
Marinated Balsamic, Maple and Garlic Tempeh
Quick & Easy Chana Masala
15-Minute Creamy Avocado Pasta
Peanut Butter Cookie Dough Bites
Chilled Chocolate Espresso Torte
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Angela recipe or what you most want to make. I will randomly select a winner on May 4, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
Breakfast Chocolate Mocha Pudding Cake
Breakfast Chocolate Mocha Pudding Cake.
Because all things with rolled oats are actually meant for breakfast. Add coffee to it, some chocolate for good measures, then there is no question: this is all good breakfast things. A perfect way to start your day.
Because that coffee at night, may keep you awake. Or maybe it was the chocolate.
This was how I rationalized eating this for breakfast.
Eaten fresh, this is basically a self-saucing cake. A chunky dense cake doused in a mocha-chocolate sauce. It was really good, although a bit gummy from the oat flour.
I apologize for the unappealing photographs, but the leftovers were what I had to work with… The leftovers firmed up a lot after the overnight rest, sopping up the sauce, leaving this with a texture more comparable to leftover oatmeal. I hope you still get the idea that this is saucy, though.
Just so you know, I debated remaking this to get a better photo, but decided to share it anyways. My motto is to keep things stress-free and I wanted to share this sooner rather than later.
Chocolate pudding cake has always been associated with the Good Friday Cooking Disaster of 2009, wherein I made a meatless feast with a black bean and pumpkin soup, penne alla vodka and finished it off with a brownie pudding cake. Of course, all were new recipes that I was dying to try out. If I recall correctly, everyone was mostly satisfied with my first two dishes (I remember the penne alla vodka turning out well but I had to simmer off a lot of liquid) but all heck broke loose when I shared dessert. My family did not like it and they told me very bluntly. (Too sweet! I can cook better than you!) That last part is true.
However, I think everyone would love this pudding cake, for dessert or breakfast. Or both. Rob highly approved. For both.
In addition of its association with the upcoming Easter holiday, I also wanted to share this because I received some lovely ingredients to try courtesy of Carrington Farms, ground flax seeds and coconut oil, both of which I used here. Because this is a pudding cake filled with all good things. Check out stores near you celebrating Carrington Farm's All Good April campaign by passing deals to you, too. In Houston, you can find that at HEB and Fiesta Mart. They also have additional coupons on their website.
Disclosure: I wrote this review as part of the #CarringtonAllGoodApril campaign with Carrington Farms, through FitFluential LLC. I received the products described at no cost in order to complete the review. However, opinions are honest and my own.
PS. This is my submission to We Should Cocoa, Love Cake, and Let's Cook Sweet Treats for Easter. (more…)
Chocolate Puffed Quinoa Treats (aka Quinoa Choc-Crackle Slice) & Cookbook Giveaway
Another bike ride and another treat!
Although this weekend was more about travelling to Austin for the Texas VegFest to meet the ever wonderful Tess Challis, instead of cycling. We had lofty plans for both, although the rainy weather foiled our plans.
We decided to play chicken with the weather. We wanted to cycle at least 100 km, if not more. Instead of going out for a long loop, we drove out to a more rural location and used it as our home base. I would have been very happy doing multiple laps along a straight and flat road but Rob thought that would be too boring. Instead, Rob drafted 30-35 km loops in a few directions. We pedalled through two loops before giving in to the wind and rain.
Us versus the weather? We lost. Our bikes? Super dirty. Our car won. It became clean.
The nice thing, though, was that I was able to take out these treats. I was really curious to try them out. Not only to see whether it would be better than my last puffed quinoa treat, but I was curious about using coconut sugar as a binder.
The good part? They tasted great. A chocolately goop to keep everything together. Not too sweet with a hint of almond. Since the quinoa was puffed and not crisp, they were easy to munch on. However, my intuition was correct about the coconut sugar: it did not hold up well as a binder. The only way I could keep these treats together was by chilling it in the freezer. Even then, perfectly cut squares were hard to craft. I resorted to breaking off nibbles when I wanted a treat. As such, these were not portable snacks but worked out well with our continuous looping back to the car. I wonder whether coconut nectar would work better as a binder, although I have never tried it.
The treats are from a fun new vegan cookbook called (wait for it) The Vegan Cookbook. It is a gorgeous cookbook with creative yet approachable recipes: breakfast tagine, kale & soba noodles with ginger-chilli sauce, curried chickpea patties with satay dipping sauce, chai-spiced banana muffins and chocolate banana wontons. Authored by Adele McConnell of Vegie Head, I must admit I had never heard of it before, but we have been enjoying many of her recipes, including the super fast chickpea curry and South African sweet potato stew (very similar to my previously shared recipe). The rasam soup was a bit too tart for me, but at least it wasn't mind-blowing spicy. In any case, with a wide range of international whole food recipes, I have many more dishes I look forward to making.
Here's to hoping the nice weather persists for this weekend. Not only for our cycling adventures but for all those partaking in the MS150 this weekend, too. :)
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your favourite vegan meal. The winner will be selected at random on April 21, 2014. Good luck!
PS. Recipes from The Vegan Cookbook elsewhere:
Moroccan Quinoa Soup (with a giveaway, too)
Peanut Butter and Banana Bread
Mushroom and Pea Coconut Korma
Raw Chocolate Torte With Salted Pecan Sauce
Chai Spiced Rice Pudding & The Blender Girl Cookbook Giveaway
Adult rice krispies and now adult rice pudding.
The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.
However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.
This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.
This is my take on Tess Masters' version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.
She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.
She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don't have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!
Other recipes shared from The Blender Girl:
Creamy and Crunchy Spuds (with Raw Mayonnaise)
Watermelon Gazpacho is The Bomb
Fresh Spring Rolls with Orange-Almond Sauce
Creamy of Cauliflower Soup
Incredible Edible Edamame Dip
Creamy Mushroom Stroganoff
Penang Curry
Pad Thai
Anti-Oxidant Avenger
Pineapple Salsa Smoothie
Chock-Full Chocolate Surprise Smoothie
Raw Chocolate-Orange Torte
PS. This is my submission for Alphabakes and Random Recipes.
Sweet Sesame Rice Crispy Treats
I feel kind of bad for all my buddies in Canada reading about my cycling adventures. Not much cycling is happening there, unless it is of the indoor variety. The weather here is glorious (not too humid yet and only a few mosquitoes have been spotted so far) but more importantly, we have to start cycling early. Our first cycling goal is less than a month away. 100 miles in early May. We need to get moving.
Last weekend, Rob and I finally started training together. My last few jaunts have been solo, so we weaned in carefully: 140 km over 2 days (split 90 km and 50 km). The advantage of splitting the distances is that you have a break for your legs but not your bum. ;)
The other reason we had to split our distance is because we had a late start on Saturday. With my recent string of flats, my 3-year-old tires were in need of replacement. We spent the first hour changing the tires only to realize that we also punctured one of the tubes. The fresh tires were a bit tight and I even managed to snap one of the plastic doodads trying to get the tire back on. By this time, we were too frustrated to remove it and try again and wanted to call in the pros. However, it seemed like all bicycle stores open at 10 am so had to wait it out.
As we waited it out, I made these delicious snacks.
Do you remember last year when I cycled 100 km and came home too tired to make my own smoothie? In retrospect, I wonder whether I had encountered the dreaded bonk. This year, I am ramping my snacks and calories. I am drinking my homemade sports drink. Even for these "short" beginner rides.
I really liked these treats. First of all, because they look like rice crispy treats but there are no marshmallows here at all. The goopy mess that keeps it all together is tahini and brown rice syrup with a touch of vanilla. I loved Gabby's sesame overload with sesame seeds in addition to the tahini and the marvellous addition of chewy raisins. This is a grown-up version of rice crispy treats if I ever tasted one, assuming that adults grow up. Perfect as a cycling snack, especially for long rides, since it is mostly carbs with some fats important for longevity… but most importantly: it tolerated the Houston heat perfectly.
While I wish I could say this was a fairy tale ending, with Rob and I cycling away without any hiccups, as we peddled away together, I noticed I lost the clipping mechanism on my clippy pedal. I opted to ride this weekend with only one foot clipped in.. I suppose I am working my way in. When I completed my first 100 km ride of the year, I only had regular shoes. Hopefully next weekend, I will have both shoes clipped in. ;)
This is my submission to this month's Bookmarked Recipes and Dead Easy Desserts. (more…)
Thrive's Cookies and Cream Recovery Smoothie & Cookbook Giveaway
Rob disappears and I do a cold, windy and rainy bike 100 km ride. Cameo appearance by the dreaded flat tire again. Sound familiar?
It is hard to believe, but within the span of a few days of my last solo cycling adventure, I signed up for the Tour de Houston for the 60-mile/100-km ride. More impressive (or shocking), I also dedicated some overflow vacation days to visit my parents and cycle Rideau Lakes with my Dad in June. This will be my third time on the 360 km 2-day course, I am hoping it will keep me motivated to continue to cycle throughout the summer to have fun at Cycle Oregon.
In any case, cycling season has begun. This weekend simply solidified why I love cycling so much. IT IS FUN! Even with nearly 4 hours of on-and-off again rain and fierce winds, I had a blast. Granted, I was sad Rob was missing such a fun experience but it was liberating to tackle the course at my own pace (yes, I know, Rob is usually the one waiting for me, not the other way around). I don't know how many people showed up in spite of the weather (see the video recap here), but over 5000 people registered for the event. It is infectious to be surrounded by other cyclists. I rarely see another cyclist on my commutes to work but now, I had to jostle and wind my way around so many others.
I picked this event because it is actually run by the City of Houston to promote cycling in the city. It was well marked (save one turn) and well staffed. The course changes every year to highlight different areas of Houston. This year, the course was fantastic. Nearly all intersections were staffed to give cyclists the right-of-way (most of the time, obviously they had to let cars go through as well). I also knew it would give me the courage to try out a 100 km course with lots of support. Turns out, I needed it. I found myself with a flat tire a bit after the half-way point. When I cycle with Rob, he always brings a tube, pump, and tools to fix tires but this time, I didn't. Thankfully, I turned around and one of the sag trucks found me and my sorry wheel. They brought me back to my last rest stop where I was able to get my flat tire. In addition, they then drove me back to where I had my flat tire so I could continue my journey.
I was a bit bummed because I had lost a lot of time and I was even turned away at one of the rest stops. I had a flat tire, I am not that slow! I kept thinking to myself. However, with the continuous rain, it turned out to be a blessing in disguise: the cyclists had thinned out so it was less congested but the best part was that I was mostly passing everyone. Not just a morale boost, this was incredible practical: less mud in my face! No one has mud guards, so if you are within 10 feet of the person cycling in front of you, you would be greeted with mud galore. How do I know? Right before I had my flat tire, there was a muddy patch and it landed all over my face, my glasses, my clothes and my bike.
The course was well stocked with bananas, oranges and peanuts (and pretzels which I didn't eat) but by the time I arrived at the finish line, most of the vendors had packed up for the day. I cycled home. And only then I remembered how long rides really deplete my motivation to cook. I had the most motivation to do laundry and have a bath, though. Talk about being dirty. But before that, I treated myself to a fun recovery smoothie courtesy of Brendan Brazier's new cookbook Thrive Energy Cookbook.
Based off the recipes from one of my favourite restaurants, Thrive Juice Bar, this is both a blessing and a curse. The blessing: the recipes taste great. If they are true to the restaurant, you will want to make that pad thai stat. However, the curse: that pad thai? It tastes great, in part, because each component is perfected. The recipe may be on one page but it will redirect to 4 addition recipes – three sauces/vinaigrettes and a vegetable mix. All for a single serving.
The photos are gorgeous. The recipes are tantalizing with many classic vegan combinations. I am salivating over the drinks: kale mojito (I have had that at the restaurant and it is great!), chocolate-truffle-caramel mocha, chocolate-peppermint matcha magic drink. The restaurant's Big Green Energy Charger is in there, too, which I love with a hit of maca, but I don't know how I will find my own freshly squeezed wheatgrass juice for my version to be authentic. The recipes focus on mostly whole foods, although Daiya cheese makes its appearance, numerous Vega products along with Wildwood Zesty Garlic Aioli which seems to be the base for all four aioli recipes. Some incredibly hard-to-find ingredients are included (lucuma, astralagus, ginseng, wheatgrass juice, reishi mushroom, maca) but not too many.. and most could easily be omitted. I look forward to trying out more recipes and thrilled I can share a cookbook with one of you, too.
For this smoothie recipe, nuts, chocolate and protein powder are combined to make a satisfying smoothie. I typically don't like smoothies with ice, but this was well balanced, probably because there was a larger amount of nuts than my typical smoothies. Brendan calls this a recovery smoothie although for information on his rationale for his sports recipe (either before, during or after exercise), you are redirected to his previous books.
Thankfully, the publisher allowed me to share the recipe (with my modifications, of course) AND giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below. The winner will be selected at random on March 29, 2014. Good luck!
Recipes from Thrive Energy Cookbook shared elsewhere:
Roasted Red Pepper & Sweet Potato Soup
Coconut, Lemongrass and Lime Soup
Red Lentil & Chickpea Burger Patties
Avocado, Black Bean & Chipotle Burger with Chipotle Lime Aïoli
Chocolate Chip French Vanilla Smoothie
Chocolate-Almond Decadence Smoothie
Acai Berry Pre-Workout Energizer
Blood Orange and Ginger Citrus Tart
This is being submitted to Ricki's Weekend Wellness.
Raw Grasshopper Crepes (Chocolate Crepes filled with an Avocado-Mint Cream)
I may have been late to the Valentine's Day dessert sharing by a week and truthfully, Pancake Tuesday was never on my radar.
Since there is a create-eat-blog lag, obviously, I need to be thinking about upcoming holidays months in advance. Red for Valentine's Day? No. Green. Green is the new red, right? With what, St Patrick's Day in March, right?
Joking aside, because I really don't need an excuse to make a fun raw crepe inspired by one of my favourite childhood desserts: grasshopper crepes. My mom may chime whether this recipe is close to what she used to make: a marshmallow-cream filling spiked with creme de menthe is surrounded by a paper-thin chocolate crepe. YES! Of course, I haven't had it in ages, but the classic flavours of chocolate and mint never fail.
I used an old favourite recipe for the chocolate banana crepes but switched up the filling by whipping together avocado, frozen banana and mint. I prefer the flavour from the mint extract instead of the mint leaves, but the mint leaves kind-of-sort-of made the filling green. I should have added a touch of spirulina to really make it sparkle!
This is my submission to this week's Raw Food Thursdays, Dead Easy Desserts and Cooking with Herbs.
Raw Brownie Cake with a Chocolate Avocado Frosting
Remember Valentine's Day? I reneged on my promise to make dessert. Rob had no problem coming up with an alternative. In fact, he was happy when I said I didn't have the time to make my dessert of choice. He had already planned the whole meal!
The week post-V-Day is always special for us because we celebrate Rob's birthday and our anniversary, so I eventually made my planned dessert, too. Our stash of avocados were perfectly ripe and could I really ignore an excuse to try out a new coconut flour-based dessert?
I cobbled together a delicious dessert from a few places. The base is inspired by Emma's Raw Brownies but I topped it with a chocolate avocado frosting, based on my chocolate avocado mousse. To get a firm frosting, I used juicy Medjool dates as the sweetener (with a dash of agave only because I ran out of dates) along with a touch of lemon juice to balance the flavours. Next time, I might try a spiced version with cinnamon and cardamom again (like in my mousse).
Because I smushed this into a springform pan, this is more like a brownie cake. The brownie was delicious and it was amazingly fudgy and moist for a raw/no-cook dessert. Unlike my walnut-based raw brownie, this was lighter in texture due to the coconut flour (but more fudgy than my raw chocolate zucchini muffin). Plus the frosting just sealed the deal: delicious decadence. I highly recommend this. Although make no mistake, this is a decadent and filling treat.
This is my submission to this month's Four Seasons Food, Dead Easy Desserts and Tea Time Treats.
PS. Here's a shout-out to my Mom who got me a small off-set spatula. Which I totally used to frost the brownies. :)
PPS. Have you entered my giveaway for No Meat Athlete yet?
Raw Austrian Linzer Tarts
One thing my friends and family have heckled me about recently (not my knees, thank goodness), is my purchase of 25 lbs of coconut flour last year.
What will you make with it? What's your plan?
It may seem like I have a plan for most of my purchases, but not this one. Reading through a new cookbook with coconut flour recipes, I envisioned running through my coconut flour fairly quickly. And while I have been pretty good with making a few recipes with coconut flour, the recipes only use a small amount.
I did the math. I
don't think know I will not be able to finish all of my coconut flour before I leave Houston. That would be over a pound per week. No. Can. Do.
Instead, I am having a lot of fun experimenting. This dessert intrigued me as it asked for a lot of coconut flour compared to the nut flour. I wondered how it would bind together without dates or oil. I tried it out. And true enough, it did not stick together. It was dry as a bone. Natasha told me to have faith, it would clump if I pressed it really hard in my pie plate.
I pressed and pressed. And then gave up. Perhaps the secret was the refrigerator chilling. I opted to try remedy the recipe myself: I added more sweetener, some oil and lots of almond milk. Coconut flour is thirsty, give it some liquid! I added and added until I felt the batter come together. I pressed it into a 6″ springform pan (unpictured), topped it with the radacious raspberry puree and sprinkled more of the batter overtop.
With still some batter and puree leftover, I created these mini versions. Too cute not to photograph and share.
The larger pie pieces stayed together easily, but that could be because I left it in the fridge longer. These were inhaled within a few hours. Don't wait too long to eat your dessert, though. The coconut flour will dry up (sucking it from your raspberries perhaps) and taste a bit chalky. However, with a crumbly base, it is akin to a linzertorte, the Austrian cake with a pastry base, a fruit jam topping and the classic lattice topping. Delicate lattices are for chumps when you can much easily make a delicious, delicate crumb topping. ;)
Do you have any recipes you love with coconut flour?
Vegan coconut flour recipes I love:
Nut-Free Raw Chocolate Zucchini Muffins
Chocolate Zucchini Protein Brownies
Maple Pecan Shortbread Cookies
This is my submission to Raw Food Thursdays.
Dark Chocolate Peanut Butter Pie with an Almond-Coconut Crust
Hope everyone had a nice holiday. Back at work for me, already.
Rob and I returned to Canada, in all of its ice storm, power-deficient
stateprovince. Over half a million people lost power in the days leading up to Christmas and just before we scooted back to Houston, my brother lost his power, for the second time, on Boxing Day.
With a few short days in the GTA, we explored Toronto as tourists: fast and furious. We met up with many friends and family, reminding ourselves why we love Toronto so much. Despite the cold, the warmth comes from our social network. We cooked, we ate at both new and old (favourite) restaurants and relished in multiple Christmas feasts.
As I said, I didn't have enough forethought to bring any treats with me from Houston. Nothing lost, as I was oftentimes filled to the brim with good food, and had no desire to cook. However, while in Woodstock, I spotted a few pantry staples that could easily be whipped into a shockingly simple dessert. I could not resist. I am shocked I am sharing another dessert with you all, but in case you are looking for a fun party dessert, this could be your treat.
I threw together almonds, coconut and dates for a simple raw pie crust. The salt and vanilla accentuate the sweet maple syrup and dates. You could replace the coconut with additional nuts, but I enjoyed the textural foil next to the rich smooth filling. The filling was super simple: a bag of melted chocolate chips mixed with canned coconut milk and lots of peanut butter. At first I thought the peanut butter was a bit odd, but when you consider that the majority of raw cheesecakes are made with an abundance of cashews whipped into a butter, the leguminous peanut butter made sense. Combined with chocolate, you have a winning treat. It is rich and filling without being cloyingly sweet. And I even used semi-sweet chocolate.
Are you back at work, too? This is my shortest Christmas holiday yet.
This is my submission to this month's We Should Cocoa.
Chocolate Zucchini Protein Brownies
As I prepare to return to Canada for the holidays, Houston tugs dearly at my heart. With glorious December weather, it has taken less then 6 months for me to not miss snow. At all. Certainly, it does not feel very much like winter, but each time I cycle to work in shorts, I am positively beaming.
Life has been a terribly wonderful busy whirlwind lately, so I apologize for being behind on replying to comments and for my disappearance next week.
I have one fabulous treat to share before the end of the year, though. December is probably the only month I could get away with sharing so many treats.
This is dedicated to all those looking for the perfect homemade protein bar. In brownie form. Is there anything you can not improve by adding chocolate?
These brownies are so good for you, you wouldn't even know it. Although I haven't had time to make them for my Canadian excursion, I had a bit of forethought before flying to Mexico City. I was not certain of the vegan options, so I tried to cover myself with a protein-packed treat. I thought of making my chocolate mint protein bars again, but of course, I wanted to try something new.
Still based on cocoa and protein powder, this was a treat that wasn't heavy on nuts and dates. Gooey and dense from zucchini, apple and a touch of oats and coconut flour with a heap of protein powder. Chocolate chips also added a great textural foil and bursts of sweetness. Rob decreed the chocolate chips essential to the recipe and confirmed you could not taste any hemp undertones.
While they may not be the best brownies, compared to all other brownies, they are definitely wonderful and possibly my favourite protein snack, to date. (For those interested in their stats: 219 calories, 7g fat, 26g carbs and 16g protein). I successfully halved the original recipe into my small 6″ springform pan, and it made enough for a short weekend trip.
Make sure to flatten the brownies as best you can, because there is no settling of the batter… and thus they may not look the most appealing.
Perhaps that is for the best. If you bring them to a holiday party, there will be more for you!! :)
Happy holidays everyone. :)
PS. The winner for Soup's On was Move Eat Create.
The Best Chocolate Truffles
I swear, I wasn't planning on sharing yet another dessert. But once I made these (uber wonderfully, possibly, yes, confirmed, the best chocolate I have ever made) treats, I knew I had to share them. Chocolate in January usually doesn't fly…. and I simply could not wait until Valentine's Day to share this with you.
But, before I tell you about the chocolates, let me tell you where the recipe hails. While in Montreal last year, I explored a variety of vegan restos. I was initially wooed by Aux Vivres, a vegan resto with cooked foods, and quickly recreated their macro veggie and tempeh bowl and their raw vegan smoked salmon. I also stumbled upon Crudessence, a longstanding raw restaurant and really enjoyed my meal. I was *thisclose* to buying their cookbook. It had the recipes for many of the same dishes I had just eaten and loved at their restaurant: Kombu mojito, raw tiramisu and raw cinnamon buns. Many of their other highly praised dishes are included, such as their Om burger, pad thai, Caesar salad, Tibet fat-free dressing, maki rolls, eggplant bacon, raw parmesan (crumesan), chocolate banana pie, chocolate mouse, lime pie, banana split with chunks of raw brownies, blueberry un-"Cheese"cake and Hippocrates juice.
So why didn't I buy the cookbook? It was in French only. I can read French but since it is not my first language, it would not be as easy to decipher all the cooking terms. So I put it back.
Fast forward a year and their cookbook has been reprinted in English. Lucky for us, because this is a drop-dead gorgeous cookbook with delicious recipes.
The first recipe I tried were these truffles. In the cookbook, they are called "dark nougat". I am not entirely sure what nougat is supposed to taste like. I thought it might be kind of chewy and sweet (I am only familiar with the nougat that studs Toblerone bars), but this was nothing of the sort…. it was creamy, smooth and divine. Honestly, I had made the middle of creamy truffles. Akin to the middle of Lindt truffles. YES!! And it was dead simple: whizz all the ingredients in a food processor or blender and then allow to set in the freezer.
I tried to be a bit fancier by freezing them in silicone ice cube trays, but since they were still so creamy after setting, they stuck a bit to the molds. The light dusting of flaked coconut or matcha helped to make them less gooey for your fingers. I was rooting for the pretty matcha-dusted truffles, but they were still a bit bitter for my liking. The coconut-flaked ones were great and if I had enough coordination, the chocolate-and-hazelnut-coated truffles sound incredible. I think these are a bit too fragile to gift, unless you coat them in a hard chocolate shell.
There is one special ingredient for this recipe, I apologize. Lecithin. I plan on writing more about this ingredient in a later post, but I can definitely assure you that it makes the most creamy chocolate to date.
PS. Other recipes shared from RawEssence:
BLT Sandwich with Eggplant Bacon and Caper Aioli
PPS. The winners of the Simply Raw Kitchen giveaway was Jessica and 365 Vegan Smoothies was Phoebe. (more…)
Cardamom Cashew Pistachio Bars (Kaaju Pista Burfi) & Indian Cooking Unfolded Cookbook Giveaway!
Panela and I were first introduced in Colombia. An unrefined sugar, typically sold in block form, it is commonly used in South American desserts. I brought some back to Canada and was interrogated by the US immigration officer as we transferred in Miami. I told him I had bought panela (pa-nell -la), a type of sugar. He explained to me that I wrong. It was pronounced pa-ney-ya. The women in the market that sold it to me spoke Spanish, and I heard her loud and clear: it was panela. With an L. In any case, when he told me I could bring my sugar across the border, I scooted right on out.
I rarely see panela in Canada, but have seen it countless times in Houston. Oftentimes, it is labelled as piloncillo, the Mexican name as panela is also a type of Mexican cheese. A small cone can be found for 70 cents or so, at most supermarkets but it can also be found in large blocks and possibly ground.
In the spirit of holidays, candies and confectionaries, I broke it out for my latest treat: Indian Burfi. It sounds more dramatic, but really it is similar to my maple pecan shortbread cookies because it is simply nuts and sweetener with an Indian twist from cardamom and saffron. I used panela as my sweetener of choice, but you could substitute brown sugar (likely coconut sugar, and possibly maple syrup or agave, too) which imparted a delicious molasses undertone.
I called these Indian Cashew Pistachio Bars or Kaaju Pista Burfi, as this was what Raghavan Iyer called them in Indian Cooking Unfolded. I have told you about this lovely cookbook earlier, but it bears repeating because I really like it. Iyer has taken Indian cooking to its elemental components and teaches you how to cook Indian from the ground up. The recipes span meat, vegetarian and vegan options, with limited ingredients. He has capped himself at 10 ingredients, and many recipes are far more simple. While he may sacrifice in authenticity, he does not sacrifice in taste, coaxing the most from limited ingredients.
I bring up authenticity, but I lay no claim to being an expert in traditional Indian cuisine (although we make killer dal). Iyer openly admits burfi is typically much more sweet than this recipe and is actually an adaptation of a raw recipe from Jugalbandi who seemed to have sinced moved to Nitrivore, but it too, is an abandoned blog. Soma's recent post makes me think these treats are closer to katli instead of burfi, which she describes as a sugar-nut treat. Truthfully, my fusion spin with panela, makes them even less authentic but no less delicious. As Iyer promised, these are not uber sweet. There is a subtle hint of cardamom among the molasses-infused treat. Rob thoguht it needed more saffron but I thought it was perfect. I can not really taste the saffron, so feel free to omit it.
While I typically shy away from Indian desserts, I am thrilled that I tried these. They were delicious. While Diwali has come and gone, this would be equally suited for something different on a holiday cookie spread. I blame it on the cardamom. Or the molasses. Or the nuts. They all taste like hugs. :)
I really want to share this cookbook with you and I am thrilled because the publisher is letting me give a cookbook to FOUR lucky readers living in the continental United States. To be entered, please leave a comment here, telling me about your favourite Iyer recipe (he has also penned our favourite Indian cookbook, 660 Curries). If you haven't made anything by Iyer yet, have a look through Indian Cooking Unfolded on amazon or google books (or my list below) and tell me what you want to cook the most. I will randomly select a winner on December 24, 2013. Good luck!
PS. Recipes from Indian Cooking Unfolded spotted elsewhere:
Smoky Yellow Split Peas (Tamatar Chana Dal)
Sweet Corn with Toasted Coconut (Thénga Makkaí)
Braised Beet Salad with Golden Raisin Vinaigrette
Ultimate Chicken Curry (Tamatar Murghi)
Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip
Vegetarian Samosa Cakes with Tamarind Chutney
Festive Lamb Chops with Cardamom
Curried Ginger Date Bok Choy with Soy Knots
This is my submission to this month's Cooking with Herbs.
Pumpkin Pecan Frosted Cinnamon Buns
I consider my blog to be a public food journal. And as I share my favourite recipes, I may unearth some trends.
Right now, I seem to be all about pecans.
(As evidenced by my maple pecan shortbread cookies, vegan cheesecake with a pecan shortbread crust, baked caramelized banana & pecan oatmeal and even a savoury brussels sprouts slaw with pecans and cranberries)
I say pee-cans, but recently, I can catch myself with a Southern drawl muttering pe-cahns, too.
Pecans are a taste of the Southern United States, and I am trying to relish in all good things here.
Take this pumpkin pecan butter frosting.
I originally made this as a way to tame our consumption of nut butters… and cookie butters. Did I mention how fast my parents devoured the cookie butter? Three days, three people, finito.
Rob declared this spread tasting like a hug. With the warming cinnamon with a pumpkin backdrop, I could see why. This was not as rich as our regular nut butters (obviously!), but it worked remarkably well as a frosting. Thanks to Gaby and Max, we used it to frost Sinfull Bakery's monster vegan cinnamon bun for a fall-inspired treat.
Now it is your turn: How do you pronounce pecan?


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Death Row Records has been purchased by Canadian company WIDEawake Entertainment Group for $18 million in California.
The label was auctioned off yesterday (January 15).
Unreleased master recordings once owned by the defunct rap label Death Row Records were auctioned Thursday for $18 million in U.S. Bankruptcy Court in Los Angeles and remaining assets will be auctioned Jan. 25, an attorney said. (Fox News)
WIDEawake secured the purchase with a winning bid of $18 million.
The group, which was formed in 2006, will take on Death Row's enviable catalog of gangster rap, including Dr. Dre's The Chronic, Snoop Dogg's Doggystyle and Tupac Shakur's All Eyez on Me." The young company, which is treating 2009 as a major year for acquisitions, is also eyeing several other catalogs, Chief Executive Lara Lavi said. "We've been very carefully building our bridges, and this is a strategic move for us as part of a 10-year plan," Lavi said. "We kind of expected Warner to be a little more pricey, but the economic climate right now for everyone is very challenging." (Los Angeles Times)
Death Row Records was also put up for auction last summer to no avail.
Global Music had agreed to buy the label last summer, but infighting among investors led a splinter group using a similar name to contend that it was the winning bidder. Neither group was able to secure the $25 million needed to seal the deal. Death Row initially filed for Chapter 11 protection in April 2006. That July, the California judge overseeing the filing ordered a bankruptcy trustee to take over the label. In 2007, it appeared the label would go to Warner Music Group and then to Koch, but both labels pulled out. (Variety)
Over 400 additional Death Row items will be open to the public at next week's auction.
Items being auctioned include the actual Death Row Records electric chair, Suge Knight's cigars and engraved humidor, Snoop Dogg and Dr. Dre's "Source Awards," paintings, framed pictures, Tupac Shakur memorabilia, framed gold and platinum records, Louis Vuitton, Gucci and Versace items, fitness equipment and more. (Death Row Auction)


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Among the new awards are five $3 million Statewide Recidivism Reduction (SRR) implementation grants, awarded to Georgia, Illinois, Iowa, Minnesota, and Vermont.
The majority of people in prison and jail have a substance use disorder. Despite the promise demonstrated by some treatment programs for people who are incarcerated, just a fraction of the people who need services for substance abuse receive it. Connecting people incarcerated to treatment programs proven to be effective, prioritizing resources for those nearing release, and encouraging community-based aftercare will ensure better outcomes for people released from prisons and jails, and the communities to which they return.
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China General Administration for Quality Supervision,
and Quarantine,
China State Council,
raw materials,
scrap exporters
Nathan Laliberte
NEW YORK Some U.S.-based scrap exporters are experiencing significant delays on license renewals from Chinas General Administration for Quality Supervision, Inspection and Quarantine (AQSIQ).
Licenses granted by AQSIQ, a ministerial administrative organization governed by Chinas State Council, are typically renewed every three years and are needed for shipping most types of raw materials into Chinese ports.
AQSIQ renewals have recently recently been delayed, several exporters told AMM.
"This time around they are really behind," one exporter said Dec. 30, noting that his license was set to expire within the next 24 hours. Potential consequences include rejection of material or material being quarantined at port until the proper paperwork can be obtained.
"We have not received our license, and in years past customs has rejected stuff if you didnt have a license," he said, adding that he had been given "assurances by officials in Hong Kong" that material wouldnt be rejected because of the delay. "We have heard that people at port have a list of approved names. ... I think its just a bunch of red tape."
A Texas-based spokeswoman for AQSIQ said the delay was due to personnel changes at the groups headquarters in China. "Some people are experiencing delays because of changes in authorities," she said. "Right now, they cannot promise to import to China without the proper licenses, and all material will be rejected without the proper paperwork."
Administrative issues in China are nothing new to U.S. exporters, but the problems are spurring some to look to other countries as possible destinations for material.
"This time it was supposed to be perfect, but once again they are incapable of doing what they set out to do," the exporter said. "There is a sentiment building upwe dont care where our metal goes, and this is just another example of them trying to make it more difficult for the shippers."
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The Korean producers 'seem to think they have a good case, but personally I wouldn't get overly confident.'
--OCTG trader


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These plates measure approx. 7 1/2" in diameter. They are decorated with a different bird on each plate. The spots on the plates are under the glaze. Please feel free to contact me if you have any questions. Thank you for shopping with us at Something Wonderful.
Item ID: PP-103
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