You are currently browsing the monthly archive for November 2009.
Do you find yourself turning to cookies and eggnog to deal with the holiday stress? Read my article at Fitness NYC on how to deal with emotional eating during the holidays.
Browsing through December’s Bon Appetite magaine, I saw a cookie recipe I just had to try. I’m always on the hunt for cookie recipes that can be given a healthy makeover, yet still be palatable to friends and coworkers. I love the earth and spice and pungency of cardamom — so was won over by their Cardamom-Orange Spice Cookies.
Below is the original recipe, to which I made a few adjustments. I used whole wheat pastry flour instead of white flour, reduced the sugar by 1/3 c, and doubled the amount of orange zest. The result: the most delicious dough I’ve ever tasted. As many of you know, I hate rolling out dough, so tend to shy away from sut out cookies. To make this recipe fix my (lazy) needs, I rolled the dough into small balls and press down with my thumb (like a thumbprint cookies). As they baked, they smoothed out and become little round discs.
I want to fiddle around with the recipe some more to use agave nectar in lieu of sugar. I’m also jonesing for a gluten-free version, which I’ll make with Bob Red Mill gluten-free baking mix. I’ll update this post about the result of each!
CARDAMOM-ORANGE SUGAR COOKIES
Bon Appetite, December 2009
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons finely grated orange peel
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- Raw sugar
Preparation
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Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
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Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
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Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
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Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
I looooove soup season. Want to make my new favorite recipe? Read this.
Flu got you down? Check out the Spark! blog for the top three foods you should avoid when you’re sick.
Got the sniffles? Sore throat got you down?
Check out my post on the Spark! blog for the top three supplements you can take to prevent illness this flu season.
FREE November Teleclass: End Emotional Eating
Do you ever feel like…
food controls you?
you’re eating for reasons other than hunger?
once you start eating certain foods you can’t stop?
We’ve all been there! Join me for a one-hour teleclass* for her top tips on how to say goodbye to emotional eating. (Hint: It has nothing to do with willpower!)
During the call, you will explore how to banish binging and ditch the diet mentality while learning strategies to listen to what your body really wants and needs. As a special bonus, we’ll discuss how to avoid common situations that can lead to overeating during the holiday season.
Class will take place on Monday, November 23rd from 8PM – 9PM.
Contact us by 11/20 to receive the dial-in information and sign up for this free telecass.
* A teleclass is simply a seminar delivered over the phone. Once registered, you will receive a dial-in number and password to join the call. This is a great option for people who want to learn more about wellness topics from the comfort of their own home!
You guys, it’s finally fall! I’ve been crazy busy for the past two months, so it seems like only yesterday that it was hot and humid out! My diet is still in the summer too, so I’ve been doing a fall revamp so the foods I eat align with the colder weather (so not craving salads anymore!). I’m starting with breakfast — on a cold winter day, I definitely want something hearty to keep me going!
Below are two new additions to my cold weather line up:
- Bob’s Red Mill Gluten-Free Mighty Tasty Hot Cereal - I love oatmeal, but it aggravates my gluten sensitivity and, honestly, I find it to be very heavy. Enter Mighty Tasty Hot Cereal! It’s filling but doesn’t weigh me down in the morning and it’s full of whole grains (specifically, brown rice, corn, buckwheat, and sorghum). The texture is sort of like cream of wheat, but a bit thicker. I make mine with some flaxseed, agave nectar and–on those days I know lunch may be postponed for a while–a dollop of peanut butter.
- Purely Elizabeth Pancake Mix — I needed to slow down, so last weekend I decided to take Saturday and Sunday off. After leisurely laying in bed for most of the morning, the only thing that got me up was the prospect of trying this whole grain (and gluten-free) pancake mix that Elizabeth kindly sent me back in September. They were so good! They reminded me of buckwheat pancakes that I’ve had in the Midwest–a little thinner than traditional pancakes with a pleasant, nutty taste. I had them with organic, local butter and agave nectar. The perfect way to treat myself on a cold winter morning.
…and, even though I’ve been busy, I’ve still been cooking! I’ve recently made Cashew Chicken (substituted agave for honey and added broccoli and snow peas) and my all-time favorite Lively Up Yourself Lentil Soup. Both were excellent and perfect for lunchtime leftovers. I froze a few portions of the soup for those winter days ahead…
Need to bliss out but can’t afford a visit to the spa? Check out the Spark! blog for tips from Veronica on how to get a genuine spa experience all in the comfort of your own home.
Are you stressed out all day but can’t seem to get enough sleep? Are you more tired in the morning than when you went to bed the night before?
I was there too. Check out my post on the Spark! blog to learn about the Ayurvedic supplement I discovered to fight fatique and combat stress.
Who’s excited for fall?! It’s my favorite season, especially in New York City with its brightly coloured trees and crisp air.
Last night was day light savings — time to fall back. I use the time change every year as a reminder to myself to change the way I eat to match the seasons. It’s so easy to get into a food rut towards the end of a season, so always good to have a trigger to change it up. I was still living on salads and light proteins, so decided to transition into a more hearty, rooted diet.
Enter my stuff squash project.
I ordered a dumpling squash from Fresh Direct. I had originally wanted an acorn squash, but they were out so I decided to experiment. I then created a mushroom-tempeh stuffing reminiscent of Thanksgiving and sprinked it all with a bit of Roquefort cheese. Served with braised collard greens, it was the perfect mid-fall meal. Winter squashes are sweet vegetables–which make them good for sweet cravings (which I’ve been having)–and they’re also very grounding, which we all need this time of year.
I totally improvised this recipe as I went along, so feel free to experiment!
STUFFED WINTER SQUASH
1 winter squash of your choice
2 c mushrooms, roughly chopped
1 clove garlic, minced
1/2 red onion, chopped
6 oz tempeh (half a block), cut into 1/4-1/2 in cubes
olive oil
salt and pepper
dried rosemary
1/4 c white wine (optional
1/8 c Roquefort cheese (optional)
Pre-heat oven to 345 degrees. Cut squash in half and remove any seeds. Rub lightly with olive oil, salt and pepper, and bake cut side down for 40-45 minutes. (This will vary on the size and type of your squash–Keep checking it to see when the flesh is very tender).
While this is baking, in a large skillet, heat olive oil over medium heat. Add onions and saute until soft. Add garlic, saute 1 minute. Add mushrooms and cook for 3-4 minutes. Add wine, if desired, and cook down for approx. 3 more minutes. Add a bit of salt, pepper, and dried rosemary and cook 1 more minute. Put into bowl and set aside.
Add more olive oil to pan and saute tempeh until crispy and browned. (The smaller the pieces, the crispier they’ll get).
Once squash is very tender, remove from oven, add stuffing to the middle and serve immediately. Sprinkle the roquefort cheese if desired.
Serves at least 2, depending on the type of squash. This stuffing will be a generous serving for 2 people.
