To the Rescue!

As requested… Here are a few recipes we enjoy and may or may not have tweaked to accommodate our taste preferences.

321 Dressing

This is the dressing and it’s varietals which we use daily. I saved a pretty vinegar bottle and take it with me when I eat out. We keep one at the office.

3 Tablespoons Balsamic Vinegar, White Wine Vinegar, or Champagne Vinegar

2 Tablespoons Dijon Mustard (I use only 1 TBSP if I am making this with White Wine or Champagne Vinegar)

1Tablespoon Maple Syrup

Mix it. Dress your salad. Yum.

Ok, my four daughters and I are known for our mad baking skills. This diet has nearly driven us mad with what we consider to be extrememly sub-par baked goods. We’ve gone rogue and adapted some decent recipes and invented our own to save our palates and our reputations… This notwithstanding, I’ll dedicate this recipe to Leah Miller, who has definitely missed her bread!

Southern Style Cornbread

This cornbread will stand up to any southern recipe. It is an adaptation of the vegetarian version from Angelica Kitchen in NYC. They serve 25,000 pieces of theirs annually! We don’t eat that many in our house, though it is tempting. That said, we wouldn’t think of making anything but a double batch.

1 Cup Cornmeal

1 Cup Whole Wheat Pastry Flour

2 Tablespoons Baking Powder

1 Cup Non-Fat Soy Milk

1/2 Cup Applesauce

1/4 Cup Maple Syrup

1/2 Teaspoon Sea Salt

1/4 Cup Minced Scallions or 1/8 Cup Minced Jalapeno

1/4 Cup Sweet Corn

Preheat the oven to 350F. Line an 8 inch round pan with parchment. Whisk the dry ingredients. Make a well in the center and pour in the wet ingredients. Combine and add the scallions (or jalapenos) and the sweet corn. Bake 25 minutes or until a toothpick comes out clean.

Though I am definitely not a fan of nonstick cookware, we have also baked this batter in a nonstick madeline pan for 15 minutes or so. If I had a cast iron version, I could feel completely confident about those darling little bites we turned out.

Chocolate Layer Cake

For the batter:

2 Cups Whole Wheat Pastry Flour

2 Cups Unbleached White Flour

1 Tablespoon plus 1 Teaspoon Baking Powder

2 Teaspoons Baking Soda

1 Cup Cocoa

2 Teaspoons Cinnamon

1 Teaspoon Sea Salt

1 Cup Applesauce

3 Cups Maple Syrup

2 Teaspoons Apple Cider Vinegar

4 Teaspoons Vanilla Extract

2 Cups  Water

Preheat the oven to 350F. Line two 9-inch springform pans with parchment. Whisk the dry ingredients. Mix the wet in a separate bowl until emulsified. Combine the dry and wet, being careful not to overmix. Divide the batter equally between the two pans and bake for 35 minutes or until a toothpick comes out clean. Do not open the oven door for the first 30 minutes or sadly enough, the cake will collapse. Cool 30 minutes before frosting.

For the frosting:

6 Tablespoons Agar Flakes

1 1/2 Cups Water

3/4 Cup Cocoa

2 1/4 Cups Maple Syrup

1/4 Teaspoon Sea Salt

1 1/2 Teaspoons Vanilla Extract

4 1/2 Tablespoons Arrowroot

6 Tablespoons Non-fat Soy Milk

Place the agar flakes and the water in a small saucepan over medium heat. Simmer and stir occasionally for 5 minutes or until agar is dissolved. Whisk in cocoa, syrup, salt and vanilla. In a small bowl, dissolve the arrowroot in the milk. Add to the agar mixture, raise heat to medium and simmer for 1 minute. Pour frosting into a glass pie plate and refrigerate until firm, about 20 minutes. Cut frosting into squares and put in the food processor until creamy. Frost the cake. You know how. Cut it, eat it, and share it. Don’t tell your family and friends that it’s non-fat vegan and they probably won’t guess.

Roman Numerals and Bubbles…

Saturday evening …Thanksgiving Weekend 2011

My husband, Jim, came out of the woods. It had been a warm, rainy day with no wildlife moving. While sitting in his deer stand, he had read a book recommended to him by local surgeon, Dr. Robert J. Weedn.  Preventing and Reversing Heart Disease by Dr. Caldwell B. Esselstyn, Jr. outlines a nutritional plan which has been scientifically proven to lower cholesterol, drop extra weight, prevent and even reverse heart disease.

Jim is an old school family practicioner (with a largely rural patient population) who still delivers babies and performs some surgery. As he related to me a brief overview of the book, he said he felt many of his patients could benefit from the diet, but that he couldn’t recommend it without first living it. He would begin Monday morning and continue until Christmas Eve. I was mildly suprised and considered the proposition for about two minutes before I voluteered to go through it with him.

My man is deeply thoughtful, very logical and practical. One close friend informed Jim his personality was that of Roman Numerals (guess who he called Bubbles).

He is never given to grandiose plans or statements. But his next declaration floored me…

“I want my patients to lose 10,000 pounds. And I want Stephens County to lose 100,000 pounds.”

Since that day, Jim has dropped 25 pounds and lowered his cholesterol 95 points. The cholesterol medication he used to take sits in the cupboard… unused and no longer necessary. My own cholesterol was never too high, but this new eating plan has brought me to the point of my hdl (happy cholesterol) being higher than my ldl (lousy cholesterol) and I am within 2.5 pounds of my pre-pregnancy weight of 112.

Our hospital CEO, Board of Directors, and Chef, plus several other local physicians are supporting the effort. Many of these leaders have even taken on this new lifestyle. Our small town is experiencing the beginings of a small revolution. Jim has ordered and reordered copies of the book to supply them for his patients. Friends and patients are participating and taking back their health.

So many have asked for recipes, the adjustments we’ve made to accommodate our personal tastes, tips for success, supply sources... Hence, the reason for this blog.

Step into our kitchen, sit down at our table. Join in the conversation and see what’s cooking!