Chocolate Chia Seed Pudding Gluten free dairy free egg free nut free sugar free A solo act

I have a couple of roles at my church.  Every single week I teach Sunday School to 3 through 5 year olds. Every week I play some instrumental music at the end of service. Every other week or so, I lead the praise. Every couple of months or so I have to do an opening prayer. Every 10 weeks or so, Husband and I are in charge of snack/light luncheon for our congregation.

These are roles that come with my desire to serve God but every once in a while, something very unexpected happens. I got a glimpse at the calendar last month, and I realized that I would be doing snack and praise on the same week so I switched it out so that I wouldnt have that pressure. Only then another series of events came into play. Last Sunday, I realized that I was leading praise, I was leading the opening prayer, and I would be doing the scripture reading before the message. On early Sunday morning, I got a text from my fellow praise musician who regretfully informed me that her daughters were both sick so she wouldnt be able to make it.

I would have to lead praise alone. Gulp. Gulp. Double Gulp. I straightened my spine, straightened my hair, gathered the kids and rushed to church in order to practice a few bars of music as I would have to play and sing on my own. Less than 5 minutes into warmup, my Pastor came up to me and gently asked, "Do you think you could do the announcements today as our two regular people are out?" I quickly thought about it and realized with a rapidly sinking feeling in my stomach that I would be up in front of the congregation ALONE for the first part of the service.

Praise alone. Announcements alone. Opening prayer alone. Responsive scripture reading alone, with the help of the congregation. I looked up at my Pastor and said, "You know that Im already doing the prayer and stuff too." He smiled and simply raised his eyebrows as a way to ask for my response.

"Yes.  I will."  Inside I cringed as I am a person who doesnt enjoy being in front of an audience speaking.  In other words, I do not enjoy public speaking and any situation where I am alone and everyone is looking at me.  But I knew it was probably the right thing for me to do it and I straightened up preparing for the next 20 minutes of service.

Once the service started, I suddenly found myself in the midst of a Joanne Choi solo act, a personal area of extreme discomfort. I sang and played while closing my eyes so I wouldnt have to see any reactions, gave announcements while looking down the entire time, gave the opening prayer with my eyes closed, and finished off with the scripture reading. At the end, I felt like saying, "And now, the person youve really been waiting for..."

After that kind of stress packed 25 minutes, I needed something to calm my nerves. Something like chocolate. Creamy. Sweet and luscious. Unfortunately for me, I had to go and teach Sunday School with 25 sweet kids, but they werent made out of chocolate, nor would it be appropriate for me to consume them with a lion-like ferocity. I simply destressed with them by joking around.

This pudding is the perfect chocolate stress reliever after a stress packed day. I dont even need to feel guilty eating it. It is free of nuts, dairy, gluten, sugar (yes!) BUT still tastes amazing.  In a series of test pudding runs, (as a I tested this concept out multiple times) I fed it to a group of students. As one of them consumed it, Daughters informed him that there was "no sugar, no milk, no egg, no anything" and he got super confused as to what it could be made of.  As I revealed the ingredients of chia, dates, coconut milk - he yelled, "THIS IS THE TROJAN HORSE OF PUDDINGS!  YOU THINK ITS ALL THE YUMMY STUFF BUT ITS HEALTHY!!!" For the record, he ate his entire serving. Snort. Trojan horse indeed.  

I even let Children eat it for breakfast if they like, dipping their berries into it. They LOVE.

You do need a Vitamix, or some other powerful blender and a little bit of time soaking and chilling, but the work involved is WAY simpler than a traditional chocolate pudding, as there is no stovetop cooking involved.   The results much are healthier and less guilt-ridden. 

Chocolate Chia Seed Pudding

Serves 4 to 6

Ingredients

¼ cup chia seed

1 cup unsweetened coconut milk (Coconut Dream coconut milk in the cartoon or Trader Joes also has a version.)

5 to 6 medjool dates, seeds removed

2 to 3 tablespoons cocoa powder (depends on the intensity of your particular cocoa powder - I use a Valrhona chocolate powder which is quite intense so 2 ½ tablespoons is enough)

1 teaspoon vanilla extract

½ teaspoon espresso powder (optional, but I think it brings out the chocolate flavor)

pinch of sea salt

Special equipment - Vitamix blender or another high-powered blender like Blendtec

Method

Put chia seed in bottom of blender and add ½ cup of coconut milk.  Allow chia seed to soak up coconut milk and become gelatinous, at least 45 minutes, but you could also leave soaking longer.

After chia seed has soaked in coconut milk, add to the blender the remaining ½ cup coconut milk, dates, cocoa powder, vanilla extract, espresso powder and sea salt.  Blend, gradually increasing speed until the mixture is smooth and the chia and dates have been processed, about 3 minutes of blending total.

Spoon mixture out into desired number of serving dishes and refrigerate until cool, about 45 minutes.

Serve with fresh strawberries or on its own and enjoy!

Printable recipe

Guilt-free dessert.  Where is my spoon?

Coconut milk - not a great price, but so you can see the kind Im talking about.

Organic Chia Seeds I use - available at Costco as well


Cocoa Powder Indulgence - makes this pudding that much better

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Turkey Arugula Meatballs gluten dairy egg free The end of an era

Since 2004, with the birth of Daughter #1, I have been non-stop with diapers.  For the past nearly-nine years, I have had in some way shape or form diapers on one, or two, and at one point, three children.

However, and Im a bit scared Im about to jinx it, I think that my diaper time is over.  I think Son is finally out of his nighttime diaper.  For the past 10 days, hes been waking up to a dry diaper, so last night he said he wanted to try not wearing one and this morning he woke up dry.  He asked to try again, stating, "Its much more comfortable not sleeping with it on," and its faster getting to bed so I allowed him to try again.

Hopefully I wont be writing another post to the contrary of what Ive said here, but I do feel it is an end to the era.  Although the diapers only took up one moment of my evening and a quick check in the morning, it is a signal of something far crazier - a time where I will no longer be buying diapers and dealing with "baby" stuff.  The last one, my last baby is no longer that, but now grown up.

Today I picked up Son, held him in my arms the way I used to when he was a baby, only now he overflowed out of my arms, legs dangling, with barely his torso making it into the lock of my arms, and he asked, "What are you doing Mom?"

"Im holding you one last time like the baby I remember you as."

"But Im not a baby anymore.  I dont even wear diapers now," he announced proudly.

I practically burst into tears at how quickly time has flown.  But I know that its all good and environmentally wonderful that hes no longer using the diapers, (not to mention a $20 savings each month that I may put towards something completely frivolous like chocolate!) but still - I wish, I just wish they could stay babies for a little bit longer.

Who knows, maybe hell regress and Ill be ranting about how he cant get OUT of his diapers, but for now, Ill mourn a little at the loss of my baby.

In honor of Sons accomplishments, I decided to make something that he loves - pasta.  Ive made meatballs for him before, without egg and milk  but wanted to experiment with more gluten free and dairy free options for my friends who are still struggling with their gluten intolerance.  These meatballs are herbaceous, delicious, light and tender (because of all the herbs and arugula) and are flavorful just in tomato sauce on their own.  Ive also roasted cauliflower and served it with roasted cauliflower for a completely gluten and grain free option.

Turkey Arugula Meatballs (gluten, dairy, egg free)
Serves 4 to 6

Ingredients
2 cups arugula leaves
1/2 cup basil leaves
1/2 medium onion, finely chopped
1 tablespoon finely minced garlic
1 lb ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil

1 jar or a quart of your favorite tomato sauce.

Method
In a food processor chop onion, arugula, basil until finely chopped.  Combine onion arugula basil mixture with garlic, turkey, salt and pepper.  Mix with hands.  Roll turkey into 24 to 30 ping pong sized meatballs.  (Meatballs will be less firm than other meatballs as there is no egg or wheat to help pull things together.  However, be gentle when cooking and it’ll be fine.)

Heat tomato sauce in a large pot.  Reduce heat to low.

In a large nonstick skillet over medium high heat, heat olive oil.  Cook meatballs in skillet in batches, leaving enough room to turn meatballs to brown the sides.  10 minutes per batch of meatballs.  Add meatballs to simmering sauce and partially cover pot.  Continue cooking meatballs in tomato sauce for an additional 30 minutes, stirring occasionally.

Serve with your choice of pasta or for a totally new option, roasted cauliflower.

Printable recipe

seeking and finding some solace in this plate of food

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Rice Pudding Gluten and dairy free No resolutions this new year

When I was younger, Mom and Dad would ask Brothers and me every December 31, "What are your resolutions for the coming year?"  Id stare at Parents blankly, because mostly I couldnt think of anything.  Usually Id mumble something like, "My resolutions are to study harder and practice piano more."  What else was there to say?  Maybe two weeks tops Id work on these resolutions, and then within three weeks, Id be off doing my thing, my own way.

This year, thoughtfully, deliberately, willfully I made no such resolutions.  Why should I torture myself on a day trying to figure out how Im going to make myself better when in reality - one day of thinking Im going to get better, do better, live better isnt necessarily going to end up with results.  Change, true change, comes from within, with slow deliberation, willful determination, and a lot of time.  One day to decide all of that just doesnt make sense to me.  So instead, Ive decided to throw caution to the wind and not resolve to do anything.  Im going to make it through 2013 and not accomplish, resolve, fix or do anything extra.

The lovely folks over at Stephen James Organics sent me a bag of their Carazuc, which is a sweetener made from the sap of the buds of the coconut flower.  Its dark brown in color, and the flavor is reminiscent of brown sugar with hints of molasses.  I looked at it and decided that it might be interesting to make rice pudding with it and make the rice pudding something that Son could enjoy.  Enter coconut milk.

The end result was something that Daughters and Son alike enjoyed.  Daughters preferred it warm, and Son liked it with a dollop of apricot jam on top.  I liked the fact that it was a slightly sweet dessert, but not so over the top that I felt guilty feeding it to the kids.  And so, despite my attempts to the contrary - I end up doing something - a dairy free, refined sugar free dessert that the entire family can enjoy.

Ah well.  Happy 2013 to me.

Coconut-Milk Rice Pudding
Makes 4 servings

Ingredients
¾ cup sushi (short grain) rice, rinsed
¼ cup Carazuc or regular sugar (brown sugar also works)
Pinch of salt
3 ½ cups unsweetened coconut milk (not the kind in cans, but the kind in cartons - So Delicious brand or Trader Joe’s brand)
1 cinnamon stick
3 or 4 whole cardamom pods
Fresh fruit or fruit preserves/jam for topping

Method
In a large saucepan, combine the rice, carazuc (sugar), salt, 1 cup of the coconut milk, cinnamon stick and cardamom pods.

Cook over low heat, stirring, until coconut milk is absorbed, at least 5 minutes.

Add ½ cup of coconut milk at a time, stirring and cooking until the milk is absorbed, then repeat, adding another ½ cup again until you have added an additional 2 cups of milk and the milk is mostly absorbed, about 25 minutes.

Remove cardamom pods and cinnamon stick carefully.  Let cool and then add remaining ½ cup of coconut milk.  Serve topped with fresh fruit or jam.

Printable recipe

Heres to a year of doing less.

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Quinoa Apple Blackberry Crumble Gluten Dairy Sugar Free New challenges

For SPK, LK, SS, HC

Im currently surrounded by friends who are experiencing a number of health problems deriving from gluten and wheat intolerance.  Although this isnt one of the allergy problems in our home (THANK GOODNESS) the struggles of those closest to me who suffer from excruciating stomach aches and overall lack of feeling great make me pay attention.

I especially pay attention when the person who first demanded that I create a "week of menus" is one of those who is choosing to go gluten and sugar free for a variety of health reasons.  Add to it her daughter, my favorite little girl (okay, so she towers over me now, but she used to be the little girl) who is my favorite collegiate golfer also struggles with gluten.  When I visited the two of them over the weekend, they both explained how giving up gluten has improved their lives and made them feel better.  The number one problem for them was the lack of good recipes that tasted delicious.  (Let me just note, that the youngest of the family, who doesnt struggle at all with this silently mouthed to me, "Can you bring me some cookies?" as the entire house doesnt have any gluten or sugar products.)

I saw a recipe from Gwyneth Paltrows new book, Its All Good that I knew I wanted to try.  The only problem is that a lot of gluten-free sugar-free recipes rely on nuts to add that extra delicious flavor and nuts dont happen in my house.  However, I knew I wanted to at least try to create something and the real test would be if the kids would enjoy it.  I took her recipe, adapted it to use carazuc from Stephen James Organics, but her use of maple syrup works just as well.    I took out nuts, used coconut oil, added flaxseed and essentially created a crumble that Children devoured and I wouldnt mind giving them for breakfast.

The quinoa and flaxseed sort of became a toasty cereal, not like the stuck together crisps Ive made in the past, but rather something that felt more closer to granola than anything.  It soaked up the juices of the crumble and became a really lovely sweet purplish mix that the kids ate up.

Im currently also mulling over a clean diet where I give up gluten and refined sugar for 10 days only, in solidarity and support for friends who are struggling with stomach aches and want to try giving it up as well.  (You know who you are.)

Quinoa Apple Blackberry Crumble (Gluten, Dairy, Sugar Free)
Adapted from Gwynethy Paltrows book Its All Good

Serves 6 to 8 people

Fruit Filling
Ingredients
4 Granny Smith apples, peeled and cut into chunks
2 cups blackberries
3 tablespoons carazuc OR 2 tablespoons maple syrup
2 tablespoons lemon juice

Quinoa Topping
Ingredients
1 cup quinoa flakes (like Ancient Harvest)
2 tablespoons ground flax seed
3 tablespoons carazuc OR 2 tablespoons maple syrup
½ teaspoon salt
½ teaspoon cinnamon
3 tablespoons coconut oil melted

Method
Heat oven to 400.  In a shallow baking dish, combine fruit, carazuc/maple syrup, and lemon juice.

In a separate bowl, mix quinoa flakes, flax seed, carazuc/maple syrup, salt, cinnamon.  Toss together and add melted coconut oil, coating all the flakes.  Sprinkle all over fruit.

Bake until top is browned and fruit is bubbling, 25 minutes or so.


Printable recipe

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