Nut Butter Me Up

I have such a crush on myself. When I make something this delicious, I seriously want to take myself out on a date, like to an old Woody Allen movie and then take a long walk in a moonlit garden, followed by herbal tea and puzzles.
Some friends came to dinner the other night and brought me a huge bag full of fresh hazelnuts from the tree in their yard. Oh lord, hold me back. It took me a couple days to figure out what to do with them, so as I sat cracking open every single one by hand (I don’t recommend this method, unless you have a ridiculous amount of time on your hands), I fantasized about what the hazelnuts might become. Biscotti? Tarts? Scones? For once, I wasn’t in the mood for baking, and I really didn’t want to eat anything sugary. I also wanted make something that wouldn’t overwhelm or distract from the delicate flavour of these special treats. Then it dawned on me: just blend them up! Hazelnut butter.

I am a big fan of nut butters (except peanut, more on that later). They are a wonderful substitute for regular butter on toast in the morning, super on crepes or pancakes, and delicious in dressings. Spread jam or drizzle some honey on top, or throw a few banana slices on. Kids LOVE this stuff because it tastes rich and unhealthy. I tried hazelnut butter a couple years ago, but the high cost of it put me off, and I realized, although totally gorgeous, it was one of those luxuries I could live without. But here I stand today begging you to try this recipe, as it’s the easiest one I’ve ever posted, and the money you save making it yourself is a bonus (pssst…it’s also good for you).


Hazelnuts work well in this recipe because they are so high in oil, the best known source of Vitamin E in fact, essential for healthy heart muscles, the formation of red blood cells and normal functioning of the reproductive system. The body of a hazelnut is between 60 – 70% oil. The hazelnuts turn from a powder to a more liquid state once their cell walls are broken, releasing the oil inside. It’s a very exciting thing to watch - total food porn.
Hazelnuts are also a good source of calcium, iron, zinc, and potassium. Although they are relatively high in fat, it’s a good fat and they are cholesterol free. In fact, the oleic acid in the fat of hazelnut oil is said to reduce cholesterol. Groovy.



Hazelnut Butter
Ingredients:
2 cups shelled hazelnuts

Directions:
1. I started by cracking the hazelnuts by hand, but you can buy them already shelled at the grocery store. For the best flavour, look for organic hazelnuts and check the expiry date, since fresher nuts will taste the best.
2. Preheat oven to 275 degrees F. Lay the shelled hazelnuts out in a shallow pan or baking sheet and roast for 20-30 minutes until the skins crack. Remove from oven, let cool slightly, and remove skins by rubbing nuts with a rough cloth.
3. Once completely cool, transfer the cooled hazelnuts to a blender or food processor and process for 1-2 minutes to finely grind them to a powder. Scrape down the sides of the container. Continue to process the nuts an additional 1-2 minutes, to form a smooth and creamy paste. Transfer the hazelnut butter to an airtight container and store in the refrigerator.

Tip: if you would like the consistency of the butter to be creamier, add between 1 and 2 tablespoons of safflower oil while the blender is running.

You could really use any nut for this recipe. Why not try almonds, cashews, pistachios, or for a real indulgence, macadamia nuts? Ooh la la.
You can also add honey, agave nectar, maple syrup or other sweeteners to your nut butter. How about sea salt, spices like cinnamon, or even cocoa? Sexy.

What’s wrong with peanut butter?
Here are a few reasons to give it up:
1. First of all, many people all allergic to peanuts. The majority of schools, daycare centers and camps now prohibit peanuts and peanut products from entering their grounds, since children are increasingly allergic to them.
2. Conventional peanuts are grown with very high levels of pesticides, and they are often genetically modified.
3. Most conventional brands of peanut butters contain additives including sugar, hydrogenated oils, and emulsifiers. If you’re going to eat peanut butter, at the very least, go for organic brands that are made just with peanuts, or peanuts and salt.
4. Finally, when peanuts grow, they can harbor a carcinogenic mold that contains aflatoxin. This goes for conventional and organic peanuts. In fact, peanut farmers have a disproportionately high rate of cancer. This mold grows on peanuts, pecans, pistachios, grains, soybeans, spices, walnuts and it can even grow on milk in warm humid soils. Aflatoxin is known to cause liver cancer.
**A recent study found the highest levels of this toxin in health food store ground fresh peanut butters! And we thought we were doing ourselves a favour!**
(A way to avoid all this nonsense is to buy peanut butter grown from a hot, dry place. Mold does not flourish on peanuts grown in areas such as Arizona, so check out brands like Arrowhead Mills that are grown there and processed there.)

Okay, back to the nut butter bright side. Besides being cost effective and delicious, this hazelnut butter recipe is one of those food experiences that makes you feel like a culinary genius. Being able to make something that you thought you had to buy is so exciting. This would be a great activity to do with kids, as they will surely marvel at the fact that they make nut butter themselves, plus, they can peel all the nuts for you. All you have to do is turn the blender on.
So kiss your P.B. buh-bye and bring nut butters into your life. Then ask yourself out on a date because you are one smart cookie.

P.S. You can make use ANY nuts to make nut butter! Macadamia, cashew, pumpkin seed, almond...the list goes on. Follow the same steps as above and simply add a flavourless oil, such as cold-pressed sunflower, to thin if necessary (almond butter needs this addition for sure). Now go nuts!

info source: mercola.com

So Sweet: Sugar Alternatives

My boyfriend loves candy, but it doesn’t love him back. He buys licorice and wine gums on his way home from work, rides his bike hands-free, and eats his treats until he arrives home with a stomachache.
I thought that I would challenge him to live sugar-free for a week, in hopes that he would see how great his life would be without the dietary crack that rots his gut. I also thought it would be good for me, considering that since I’ve been in Denmark (re: land of Danishes), I have somehow let sugar slip into my food from time to time. I’m only human, after all.

But, to be fair, giving up sugar is extremely difficult, especially when you’re hooked. I thought I would lessen the blow by making a sweet treat without sugar, something to nibble on so that complete deprivation wasn’t at the forefront of our minds.
Since so many people are becoming aware of the ill-effects of sugar, food product developers are turning towards healthier sources of sugar, and manufacturing products that are gentler on our bodies and that even retain many of their original nutrients.
Two of my favorites are Agave Nectar and Brown Rice Syrup. Both of these whole-food products are low on the Glycemic Index scale, meaning that neither of them cause huge fluctuations in blood glucose and insulin levels making them ideal for diabetics, people trying to lose weight, and those trying to reduce their risk of heart disease (that should include you). These alternatives are also great for kids since they won’t cause the crack-like behavioral changes that sugar often does. Yay.

Brown Rice Syrup
Brown rice syrup, also known as rice syrup, is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is a rich, thick syrup about half as sweet as sugar, with a very caramel-like flavour. It is great to pour over pancakes, use in coffee or tea, or substitute for other sweeteners in baking.
You can find brown rice syrup at all health food stores and even large grocery store like Loblaws, in the natural food section. High-quality rice syrup should only contain brown rice and filtered water. I like Lundberg brand, pictured.

Agave Nectar
Agave nectar is probably my favorite alternative sweeter because it is so easy to use. Unlike honey or brown rice syrup, it is very viscous, so it dissolves easily into anything you add it to. I like to use it in salad dressings and smoothies for a touch of sweetness. It tastes very similar to honey, especially the lighter versions. The darker syrups are filtered less, and the solids left in the syrup make for a stronger nectar, with a flavor sometimes compared to maple syrup.
Discovered by North Americans in the 1990s, Agave was introduced to provide a healthy alternative to those concerned with glucose consumption. It is made from the natural juice (aguamiel) of the agave salmiana, the same plant that gives us tequila. It is harvested from live plants in the high desert region of Central Mexico, where a wealth of the plants grow wild.
My favorite brand, and one that seems to be readily available, is Madhava Agave Nectar, pictured. I like this company because they produce a raw, organic nectar, and they promote fair business practices by paying their harvesters a fair price.


The cookies were a hit with the candy-holic and I think that they will become a teatime staple in the house. They are soft and chewy, with a good texture from the oats, and a "bright" flavour from the lemon zest. Try to use a really grainy flour with this recipe, as the high fiber content will not only add nutrients, it will also further to slow down the “sugar” effects, however minimal, as fiber takes a long time to digest.


Sugar-free Thumbprint Jam Cookies
Ingredients:
2/3 cup agave nectar or brown rice syrup (you can also use honey*)
1/3 cup warm coconut oil (or clarified butter)
1 1/2 tsp. vanilla extract
1 1/2 cups whole grain flour (I used spelt)
3/4 cup rolled oats
1 Tbsp. organic, all-natural cornstarch (or arrowroot, kuzu etc.)
Scant 1/2 tsp. fine grain sea salt
1/4 tsp. baking soda
Zest of one un-waxed lemon
Your favorite jam or preserves (make sure it is fruit sweetened!) - berry goes nicely.


Directions:
1. Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
2. In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
3. Roll the dough into balls, one level tablespoon at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough. Fill each "well" to the top with 1/8 teaspoon of jam.
4. Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.

*The flavour of these cookies will vary depending on which sweetener you use. I haven’t tried it with the brown rice syrup yet, but I think that they would have a much more mellow, more caramel-like taste. Maple syrup could also be used, as well as honey, but keep in mind that these sweeteners are relatively high on the Glycemic Index scale, and if you’re trying to avoid high-glucose foods, use the agave nectar or brown rice syrup.

Yes, avoiding sugar completely can be a challenge, but you can do it, and luckily there are foods to help ease the transition. Try these cookies out. It's recipes like this one that remind me that my life isn't so scary without the white stuff, and yours doesn't have to be either. After all, you're sweet enough, aren't you?

recipe source: 101cookbooks.com
product images: http://www.lundberg.com/products/syrup/syrup_og.aspx,
http://ecx.images-amazon.com/images/I/417YKTC9PHL.jpg

Celeriac: Beauty from the Beast

What a beast indeed. But beneath the gnarly, knobby exterior lies a creamy, white flesh with a sweet, nutty flavor that dispels any ugly notions you might have about it.
Celeriac, also known as celery root, packs in serious health benefits: It’s high in fiber, potassium, magnesium, and vitamin B6. What’s more, if you’re trying to avoid those dreaded nightshade veggies, you can absolutely use it to replace potatoes in any recipe. That is precisely how I came up with this next dish, curried lentil stew with celeriac and squash.

In Europe this root vegetable’s popularity is akin to carrots, especially in France where they make the famous celerie remoulade by mixing raw celeriac up with mayonnaise, Dijon mustard, and champagne vinegar. Celeriac may be slightly more difficult to find in North American grocery stores, but definitely check as it may be one of those items you simple pass by since it is unfamiliar, not to mention scary looking.

Buying
Choose medium-sized roots that are firm and free from soft spots or damage. Allow for around ¼ of the weight to be discarded during preparation.
Storing
Refrigerate in a plastic bag (unsealed). Celery root can keep for 2 or 3 weeks.
Preparing
Trim leaves (if present) and root end. Scrub well and cut off the skin quite thickly to remove any brown bits and the root channels in the base. If you’re using the vegetable raw, place cut pieces in water with a squeeze of lemon juice to prevent discoloration.


Serve this stew over brown basmati rice with some roasted cauliflower on the side. I made this dish for some hard-core, meat-loving Danes on the weekend, and they marveled at the delicious, complex flavours, and the surprising satiety factor. Score another one for the vegetarians.

Curried Lentil Stew with Celeriac and Squash
Ingredients:
4 Tbsp. olive oil
1 small (1 pound) butternut squash, peeled and cut into ½ inch cubes
1 large onion, chopped
1 carrot, chopped
½ celeriac bulb, chopped into ½ inch cubes
2 cups fresh spinach, or a few cubes of frozen spinach
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 cup red lentils, picked over and rinsed
1 Tbsp. curry powder (preferably Madras)
¼ tsp. crushed chili flakes (optional, I like it hot)
4 cups water
Salt and pepper
1 Tbsp. fresh lemon juice, or to taste
Cilantro for garnish

Directions:
1. Heat oil in a large heavy pot over medium heat and add squash, onion, carrot, celeriac, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
2. Stir in curry powder and crushed chili flakes and cook, stirring frequently, 2 minutes.
3. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in spinach until wilted (or if using frozen, until heated through). Add lemon juice and season with salt and pepper. Garnish with cilantro.