FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing Anytime/Snacks

Zucchini Muffins or Birthday Cake

February14

Hello world!  Oh my – let’s quickly address that it has been almost 2 YEARS since my last post.  Why?  Well – let’s just pretend like I didn’t cook anything, eat anything, or have a problem with anything in the food industry and move on… No time to waste.

Here is my recipe for Zucchini Muffins that I have been asked about relentlessly for months now…  These are very popular in our house and I almost ALWAYS have a batch of them made either for us or to bring somewhere. They are Vegan, and Candida friendly (yeah – you missed that whole food journey in blog post form.) They are also incredibly fast and easy to make and even faster and easier to swallow.  I recently had a few of my very favorite girlfriends over and I had literally just made a batch of these for my boys right before my friends arrived.  I casually offered one up to them thinking “why would they want a zucchini muffin when there’s chocolate?  But I’ll throw it out there to be polite.”  Well, those ladies ate EVERY SINGLE LAST ONE before either of my boys were able to even see that they were there.  I was pleased.  I made a new batch the next day…

Brown is Beautiful!

Here is the most asked for recipe I have ever typed up:

Preheat oven to 350°
Mix the following ORGANIC ingredients together:
1/2 Cup Applesauce
3/4 Cup Coconut Palm Sugar
1.5 Cups Grated Zucchini (you can also replace this with grated Carrot if you want!)
then add
1.5 Cups Spelt Flour
1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
1/2 Cup Sunflower Oil

Spray muffin tins with Coconut Oil (I use use Trader Joe’s – it’s not labeled organic, but the oil is organic – so it’s organic)
Split batter up evenly (my pan makes 12 muffins)
Bake for 25 min.
Wait for about 2-3 min after removing from oven then flip over tray and dump them out onto a cooling rack.  Let them cool or just start eating them!  They are the best right out of the oven without a doubt.  I don’t refrigerate mine – mainly because they don’t usually last long.  But if they sit out for more than 3 days they will start to taste curious.  So either put them in the fridge or in a covered dish and eat them soon!

Side note: The inside joke here is that we eat these for any and every reason in our house – breakfast, lunch, late night snack, and if you don’t have time to make a birthday cake – just stick a candle in your zucchini muffin and you’re ready to celebrate.  Versatile AND festive.
Enjoy!

D-

Husband Rating 5 stars:gold-stargold-stargold-stargold-stargold-star stars : “Don’t leave them out when friends come over!”
Kid Rating 4 smiley faces: “These are so good but only with Earth Balance on top. ”

The Vitamix has arrived! Day 56 of my Food Journey.

March1

Well… Everyday my intentions are good in that I will put up a quick Food Journey Post – and everyday seems to be crazier and crazier. Sadly, this blog is the very last thing to get done, as you can see by my 2 week absence. Actually – my nails are the very last thing to get done, but it’s been so long since that’s happened it’s not even on the list anymore.  But here’s the latest up-to-date goings on regarding the clean, vegan, organic, sugar-free food in The Kamm Fam household.

If you know my husband Zeke, then you already know that he can get intense about things.  More intense than me, which is pretty darn extreme. He recently decided that we need, let me stress NEED, a Vitamix Blender.  Well, right this moment money is tight, and those babies are not cheap – and we already have a blender, food processor, mixer, and juicer, so do we really NEED another appliance?  Turns out we do. As my husband puts it: “we are losing money by NOT having a Vitamix.”  A bit overboard, but he’s very persistent when he has his mind set on something.  Well, turns out my always thoughtful and generous In-Laws, Mark and Angela, have been waiting for the perfect thing to give us as a housewarming gift, and after finding out that Zeke was on a mission, they decided to save me from one more argument about needing to wait.  I love them for many reasons.  This is just another one.

So last Tuesday, while Zeke and I were eating our way through Portland on a  business trip, our brand spanking new (refurbished) Vitamix arrived on our doorstep! Needless to say, we celebrated by eating yet another fantastic meal in one of Portland’s countless vegan restaurants.  I love living 3 hours from the only city in the world to have animal-free fine dinning everywhere you turn.  Pure coincidence? I think maybe the universe is just looking out for us. I love Bend, but most of the food in our town is meat and potatoesque.  Paleo athletes everywhere you turn and beer drinking bar-food everywhere else.  Happy and fun, but not our idea of clean eating.  Sorry Bend, it’s the only thing you are lacking.

What started out as a 90 day Food journey has just been combined with a 30 day Vitamix Journey to finish it smoothly.  Literally – super smooth style.

Me with the newest member of our Kitchen.

Me with the newest member of our Kitchen.

We have already used our new gadget 7 times in the last three days.  Have we saved money yet? Probably not, but it’s been really fun trying out all the features and options and learning how to make new things that simply weren’t possible before.  It really isn’t just a blender.  It’s a Food Transformer!  We already have made smoothies, milkshakes, soup, and sauces.  Last night I made a cheese sauce for the Vitamix Macaroni and Cheese that was SO good, I felt like I was back at Dodger stadium pumping guilt-free Velveeta Cheese sauce all over my nachos.  You won’t believe the recipe.  It’s so easy and so good… it’s totally worth the half a grand my wonderful In-laws dropped on this machine.  Here it is – straight off the Vitamix website:

Not-So-Cheese-Sauce

notsocheesesaucemainjpg

 

Ingredients

  • 1 cup (240 ml) water
  • 2 Tablespoons (30 ml) lemon juice
  • 1/4 cup (50 g) canned pimentos, drained
  • 2/3 cup (70 g) whole raw almonds
  • 1 1/4 teaspoons onion powder
  • 1/4 cup (30 g) nutritional yeast
  • 2 teaspoons Kosher salt

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 3 minutes or until heavy steam escapes from the vented lid.

Okay – so that’s it.  3 Minutes.  4 if you count the time it takes to squeeze the lemon and put everything in the container. Can you believe it?  I made TJ’s Brown Rice Penne Pasta, Steamed Broccoli and Blanched Kale to go under this sauce. We also added some Field Roast Frankfurters cut up for fun (and extra protein.) Half way through the meal I decided I wanted extra sauce for the steamed broccoli.  How indulgent!  Extra cheese sauce to smother my veggies with?  Teaching my son to cover up his greens?!?  Well did you see that list of ingredients?  Next to actual fresh broccoli and kale, there really isn’t a list of healthier foods around.  How amazing.  I am totally sold on this thing and, once again, my husband was right.  I am going to make this sauce tomorrow night for my annual Oscar party with my Mom. I’ll be bringing tortilla chips and nacho (or “not-so”) cheese sauce to try out on her, as she is one of the best cooks I know, and is always happy to try new things.

If you have any great vegan Vitamix recipes that you want to share… PLEASE let me know .  I am all over this appliance.

Until I can pull it together again for another post… Happy Clean Eating!
D-

Husband Rating 3.5-4 star:gold-stargold-stargold-stargold-star stars : “It’s like a cheese milkshake. I love this Vitamix!”
Kid Rating 2 smiley faces: “Pretty good – but too lemony”

Someone finally got Kale Chips right…

October22

I got this recipe from another site – here: A Cup Of Jo: The Best Kale Chips
They were the best I’ve had/made yet! Thanks A Cup Of Jo!  I’ll keep this one on hand… here on my blog.

You’ll need:
A bunch of kale (either curly or lacinato—they’re both good, but texturally, I prefer curly), center stems removed, washed and dried thoroughly
About 1 tbsp. sesame oil or olive oil
1 to 2 tsp. soy sauce
About 1 tbsp. sesame seeds

What to do:
Preheat your oven to 350F.

Tear the kale into large pieces and place them in a bowl. (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) Next, add the oil, soy sauce, and sesame seeds, and toss it all together with your hands. You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip. Feel free to add a little more soy sauce if you’d like, though.

On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat.

Bake 6 to 7 minutes. (Note, however, that these aren’t hard figures because I know my oven is hotter than average. I’ve seen times ranging from 6 minutes to 12, so the first time you make these, keep a close eye on the chips. You want to take them out before they’re completely crisped—they’ll still be a little soft in the middle.) You may need to experiment a little with the timing to get it right.

Vegan Lemon Squares

February24

These are NOT the ones I made, but if you use regular sugar I'm sure they will look just like this!!

I made these for our impromptu New Years Party this year because they are so quick and simple to make, and although they are sugarless and vegan, they were still pretty good. I actually didn’t think I would bother making them again because although they were good – they weren’t my favorites. BUT My Mother in law is in town and she isn’t eating sugar or eggs, and it’s her birthday, so I thought I’d try these again and while I’m at it, why not post it??
They came out better this time. Maybe because I wasn’t focused on anything else AND I wasn’t drinking while cooking them.  (It was New Years Eve last time , don’t forget.) I replaced sugar with Coconut Palm Sugar and it changes the color from yellow to caramel color. So you have to tell your brain you are eating lemon or it won’t recognize it. Weird how that works. These are another great treat for my boy who LOVES them and rarely gets to eat stuff like this.
I hope you like them too! They are almost completely guilt free. Hooray.

You can see the original recipe here: Veg-Web Time Warp Lemon Squares (odd name, right??)

Crust:
1 cup all-purpose flour
5 tablespoons Earth Balance Butter
1/4 cup Coconut Palm Sugar (I grind this with my Morter and Pestal to be a little finer)

Filling:
4 1/2 teaspoon Ener-G Egg Replacer
6 tablespoons water
3/4 cup Coconut Palm Sugar (I grind this too, with my Morter and Pestal to be a little finer)
3 tablespoons all-purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
2-3 lemons, zested and juiced

Directions:

1. Preheat oven to 350 degrees F. For crust, in a bowl, combine crust ingredients and press into 8 X 6″ pan. Bake for 15 minutes.

2. For filling, while crust is baking, beat the Ener-G Egg Replacer  and water in a mixer (if possible) until foamy. Add the remainder of the filling ingredients and mix together on a lower (mixing) speed. Pour over the crust, and bake 20 minutes more, or until set. Cool.

Enjoy them!!
D-

Husband Rating 5 star:gold-stargold-stargold-star “ These are good.  I will eat them.”
Kid Rating 5 smiley faces “Yay!  I love those Lemon Squares! I’m so happy it’s Nonnie’s birthday.”

Vegan Thumbprint Cookies

January8

I used to buy these cookies every single time I went to Whole Foods.  They charge a very unreasonable amount of $1.25 per cookie and they are individually wrapped in saran (which I am NOT a fan of – that stuff is omitting god knows what kind of pvc chemicals right onto our food!!  Here’s a link to some basic info on that, if you’re interested) AND they are not organic!!!  What!!  Why am I paying for these??  But I was lazy and didn’t want to add something else to my list of things to do in the day so I kept buying them.  Until… one day Zeke asked the nice people at WF’s if he could buy some unbaked dough so we could make them fresh (because they always seemed too hard) and that’s when we found out that they are baked, frozen, shipped and then thawed and put on the shelf.  No wonder they are hard as a rock!  Why are we still buying these???

We aren’t… anymore.  Because I straight up stole the recipe and figured out my own better, healthier version, amounts, and bake time.  They are THE easiest dessert I make now and I can give them to London guilt free and even sometimes for Breakfast in a pinch because they are pretty healthy.  So here’s how I do it:

Preheat the oven to 350°. Mix the following ingredients together in a mixer or bowl:

3/4 Cup – Maple Syrup
1 1/2 Cup – Almond Meal
1 Cup – Oat Flour
1/2 cup – Rolled Oats
1/4 Cup – Safflower Oil (or Sunflower, or Walnut,… – just stay away from Canola as it is highly processed and hard on your blood)
1/2 Cup – Finely Chopped Walnuts (you can/should use a food processor for this, if you have one.)
1/4 Cup – Quinoa Flour (Grind whole Quinoa in a [coffee] grinder for this if you can’t find Quinoa Flour or don’t want to spend the money.  Or you can also use Barley flour, but Quinoa is so much healthier and tastes identical in this recipe.)
1/2 Tsp – Cinnamon
1/2 Tsp – Nutmeg (ground)
1/4 Tsp – Sea Salt
One or more Jam, Jelly, Fruit Spread of your choice (I only use Jams that contain NOTHING but fruit. Trader Joe’s carries several great organic fruit jams, as well as Whole Foods. You just have to read the ingredients before you buy!! BUT, we love the Fiordifrutta brand and order many of the varieties by the case. They only use apple juice to sweeten so it is lower fructose.)

Using a regular size ice cream scooper, scoop out a ball of dough, round it out with your hand, flatten it half way on a cookie sheet lined with parchment paper (if you don’t have paper, just do without it. No big deal) take a small spoon, like a demitasse spoon, or your thumb (thus the name) and create an indent in the middle that you will later fill with jam.
Bake unfilled cookies for 5 minutes, remove from oven and fill with Fruit Spreads, continue baking for another 12 minutes. Let cool on cookie sheet for about 2-3 minutes, then transfer to a cooling rack until completely cooled.
Make approximately a dozen cookies.

This is the above recipe DOUBLED.

This is my nutty son eating his second cookie right off the rack.

What a face! Crumbs and all.

 

Husband Rating (a very dramatic) 10 star:gold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-stargold-star “ Thumb-prints? Print out this recipe because these are the best cookies ever!”
Kid Rating 5 smiley faces “Mommy – I only like the strawberry but I want one of the lemon because it’s reeeeeally good.”

Thanks to Whole Foods for listing the ingredients and giving me a huge head start on this one!
Enjoy!
D-

Banana Quinoa Muffins

January14

I LOVE these and eat them all the time. I make them for my baby who loves them too and they are super good for him… I got the recipe off the back of the box of the Ancient Harvest Quinoa Flakes. I made a few changes, as always, to accommodate our household food rules (not sugar, no eggs)

preheat oven to 400゜

1/2 cup Quinoa Flour (hard to find – the only one I have found is from Ancient Harvest)

1/2 cup Quinoa Flakes (same as above, but not AS hard to find – in the cereal section at Whole Foods)

2 tbsp agave (or coconut palm sugar) (or raw honey)

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

2 Ripe Bananas

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water) (or 1/2 cup Applesauce)

preheat oven to 400 degrees. Mix dry ingredients, in separate bowl mix wet ingredients. Pour into greased muffin tins. Bake 20-25 minutes. Makes 6 small muffins. These are great with Earth Balance Butter spread over the top like frosting.

No one I know like these as much as I do so don’t expect to love them. But know that they are my favorite snack in the house!! And they are totally healthy. Quinoa is very healthy! Great to bake with it when you can.

Husband Rating 2 star: gold-stargold-star “You know what…? I like them. But… I don’t like them a lot.”

Holiday Granola

January14
Photo by Zeke K copyright 2009

Photo by Zeke K copyright 2009

What makes it Holiday Granola?? Nothing but the bow I guess, AND it just happens to be what I made and gave out as gifts this year to friends. Zeke wants it to be my new tradition, but as you know you it’s not a tradition until it’s been done a few times, so… time will have to tell.

In the meantime (so much time in this post) here’s what was in it if you got it, or if you want to know what Zeke eats for breakfast EVERY SINGLE DAY!!!! (It’s too much sweetie. You need to shake it up)

preheat oven to 325゜

4 cups of uncooked oatmeal

1/2 cup rasins

1/4 cup dried cranberries (or dried cherries, or blueberries… whatever you like)

1/2 cup spelt flakes (I get these from whole foods. They are made by Arrowhead Mills and they are good. I like all Arrowhead Mills products, especially their flours.)

1/2 cup coconut

1/4 cup ground flax seed (I love Bob’s Red Mill)

1/4 cup cornmeal ( I usually use Blue Corn Meal from Arrowhead Mills. More nutritional value in the blue I think.)

1/4 cup sunflower seeds

1/4 chopped walnuts

1/4 cup chopped almonds

1/4 cup safflower oil

1/4 cup agave

1/4 cup maple syrup

2 teaspoons vanilla extract

Mix all dry ingredients together in a big bowl. Mix all wet ingredients together with a whisk and pour into big bowl of dry ingredients stirring it up so it’s all coated. Spread it all onto a large cookie sheet in an even layer and bake it at 325 ゜ for about 20 minutes, take out and mix it up and respread in an even layer and bake for another 10-15 minutes or until golden brown on top. Careful – it burns quickly once it’s done so keep an eye out once you hit about 25-30 minutes.

Husband Rating 5 star: gold-stargold-stargold-stargold-stargold-star “Take a holiday from your ordinary granola and crunch into happy goodness”