FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing 4 Stars

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 Quickest, Easiest and Healthiest meal you can make from scratch!

May18

The meal in this picture is the standby – go to – get centered and back on track meal in our house, that we try to eat at least once a week if not more. It’s basically a standard plate from a Macrobiotic diet. If you don’t know about Macrobiotics, don’t worry… You wont turn into the six million dollar man, or the terminator, or R2D2 if you eat this. It’s not a fancy as it sounds. It’s actually the exact opposite. Thanks to our very good friends James, Allison and Lydia Taylor, we were turned on to and subsequently adopted a Macrobiotic approach to life when I became pregnant with my son in 2008.  Over the last 4-5 years I have learned A LOT about the fundamentals and principals of Macrobiotics – both the food and the lifestyle, and it has served our family incredibly well.  But you don’t need to know any of that to eat this easy simple HEALTHY meal. So don’t worry about it too much. Just eat!! If you love it and it speaks to you every time you eat it, then you can look for more information on your own or email me and I’ll help you with what I know.  Here is all you need to know right now:  Macro=BIG   Biotics=LIFE.  This meal is about eating food that is full of “Big Life.”  Why? Because there is nothing in it except whole foods that are steamed or simmered. Clean clean clean.  Give your body a rest from the barrage of oils, salts, seasonings, sauces, etc. that you find even in healthy, organic, vegan food.  This is the highest octane food your body can eat and it will LOVE you for it.  Trust me – we prove it to ourselves every time we eat this meal…

Here are the basic elements of a simple, balanced plate of macrobiotic food:

  • Organic BROWN Rice (Brown short or long grain is the most basic and common.  But Sweet brown or Brown Basmati are also good)
  • Organic dried Beans that have been soaked and slow cooked (IE: NOT canned or microwaved!!) I used lentils here because I didn’t have time to soak anything and they cook pretty fast – around 30 minutes, but you want to try to soak dried beans overnight  if you can plan it out.  Try Adzuki Bean, Mung Beans, Chickpeas, Black Soybeans… There are so many great beans!  Just try some out – who cares!  It’s one time.
  • A Variety of Steamed Veggies – I have super basic veggies on this plate (for fear of scaring you away)  Broccoli, Carrots, Purple Cabbage, Kale, Onions (always throw an onion in – they are SO GOOD FOR YOU!!!).  But here are some other great choices that will expand your palate and up the health (make you feel good!!) Diakon Radish, Lotus root, Parsnips, Bok Choy, ANY AND ALL leafy greens, Winter Squash, Brussel Sprouts, Cauliflower, Turnips.  Basically – if they don’t sell it in Safeway, Vons or Costco, try it.  It’s most likely something your body desperately needs. And try to stay away from night shades for this meal: spinach, tomatoes, potatoes, eggplant, or anything in the nightshade family.  Why?  Eh – It’s complicated.  If you REALLY want to know Google it.  You’ll get tons of info!!!
  • Organic Fermented Veggies like sauerkraut, or Kim-Chi. ( I buy these.  I know you can make them pretty easily, but they take many days to ferment.  I have only ventured into this world once and it was an inedible disaster.  One day I will try again, but for now I buy it.)
  • Additional Organic Protein optional like Sprouted Tofu or Temphe cut into bite size chunks or pieces.
  • Bonus Items if you think you can’t handle it THAT plain can be lemon, Nato Miso, Tekka (miso condiment), Apple Cider Vinegar or Umoboshi Plum Vinegar, Olive Oil lightly drizzled.  I usually stick to Lemon and Tekka on everything, but I love the other items I listed too.  My 3 year old will eat a plate full of leafy greens if they have lemon juice squeezed on it, so you can too!!

There are many many many incredible foods that fall into a macrobiotic diet, but this is not that site (although I think sometimes it should be) I posted this meal for two reasons only:

  1. It’s the quickest, easiest meal I make all week.
  2. It’s the cheapest, cleanest, most balanced and nutritious combo of foods I know of and it always makes us FEEL good.

Don’t worry about how you cut or prepare any of it.  It’s very hard to screw up steamed veggies.  I usually start with the things that take longest to cook and throw the rest in one by one as I clean and cut them.  (ie: carrots, then the onions, then brocolli, then cabbage, lastly the greens, tofu doesn’t need to be cooked so I just heat it real quick after I turn off the stove)  As long as you don’t overcook everything they are perfect.  Same with the rice and beans.  Just double the water to the dried amount, bring to a boil and then simmer for about 30 minutes (45 for rice.)  Always wash your grains and beans before you cook them.  If you have time to soak the rice too, go for it – it makes it extremely easy for your body to pull out nutrients and digest it efficiently, making it great fuel for your body.

Another nice thing to try is switching up the grain.  Instead of brown rice, which after a while gets too repetitive, try quinoa, millet, or barley.  And a great trick I learned early on is that you don’t have to refrigerate grains for a least 24 hours after they have been cooked.  So I cook them whenever it’s convenient and leave them covered in the pot on the stove until I am ready to serve it.  They are usually very good at room temperature and I love that I don’t have to clean another dish or put it BACK in the pot to reheat it.  It’s a time saver.  I do the same with beans as well.

Side note for emphasis: NEVER use a microwave to cook your food and ALWAYS buy organic.  Please.

Try it!!  You will be amazed at how easy it is and how happy you feel afterward.
Happy Clean Eating!
D-

Husband Rating 4 star:gold-stargold-stargold-star gold-star“You’ll love how good I feel after you eat this dinner.”
Kid Rating 4 smiley faces a magical combination of food that makes him clean his plate every time.

Peanut Butter Cookies for Katie

September8

Okay Katie! Here you go… (sorry it took me so long to get this to you.)  Let me know if you have any problems (you won’t).  It’s a pretty small recipe – I usually double it.  This recipe will make about 12 small cookies.  It’s really easy and really fast to make.  I sometimes have the cookies ready to go before the oven is even preheated.

1/2 cup Peanut Butter (I have used both TJ’s with or without nuts – organic.)
1/2 cup Earth Balance softened
1/4 cup Agave
1/4 cup Maple Syrup
2tsp. Ener-G Egg Replacer – dry, or 1 eggs (I have never used eggs so I don’t know how much it will change it) I have tons of this if you want to use it without buying some.
1/2 Teaspoon Vanilla
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 1/4 cups All Purpose Flour

Beat the Peanut Butter and Earth Balance together in a mixer until smooth.
Add Agave, Maple and Vanilla. If you’re going to use eggs then throw those babies in now and mix them too!
(by the way – I’m not suggesting that they are literally babies. I’m pretty sure not all eggs hatch into chickens.)
Mix all the dry ingredients together in a separate bowl (including the egg replacer if you’re going to use it) and gradually add the dry ingredients into the mixer (low speed speed works well)

I use a small scooper to get a pretty consistent size going otherwise some will be too dry. I have made them where I leave them in a ball and cook them like that (they won’t flatten) and I also make them where I flatten the ball slightly with my hand on the cookie sheet and then use a fork to do the traditional crisscross thing.  Nothing fancy or perfect, I do it really sloppy actually.

Bake in a preheated oven at 325° for 15-20 min. I have cooked them at 375° for about 10 minutes but they came out a little dry. I think you can get away with that though if you are going to use eggs. Either way they should be slightly golden brown, not too much. They end up a little dry if they are overcooked (I think because of the lack of sugar)
Anyway – tell me what you did, what you used and how they came out! If they aren’t good I’ll make some and bring them over ASAP.
As for the rest of you – ENJOY these!! They are the most requested family favorites.

D-

Husband Rating 5 star:gold-stargold-stargold-stargold-stargold-star “These cookies make me wish there was a sixth star.”
Kid Rating 4 smiley faces “I want to eat one for breakfast.”