Camp Biche

I've never been a Zucchini/Corgette fan . . . however, these spicy, grilled, easy-to-make slices have now made me ADDICTED to the ubiquitous summer vegetable.

• wash, cut off the ends, and then thinly slice five medium zucchini/corgettes -- serves six people as a side dish
• here's the vinaigrette:  4 teaspoons olive oil, 1/2 cup roughly shopped fresh parsley, 1 large garlic clove minced, zest of one lemon, 1/2 teaspoon red pepper flakes, salt and pepper
• toss the zucchini in the vinaigrette and then grill until you have dark lines, but not burnt, across the slices -- turn and brand the other side -- serve hot or cold

DELICIOUS!!!

No cholesterol :

1. Preheat oven to 325 F or 190 C.
2. Lightly spread canola oil on the bottom and sides of an 8 x 8-inch brownie pan. Dust with flour.  Or, line with parchment paper making sure it comes up the sides.
3. Put the following ingredients in a food processor or mixing bowl.  Mix together and pour in pan. Bake for 12 minutes or until the top springs back when touched.

• 3 ounces firm silken tofu
• 1/4 cup rice milk
• 1/2 cup canola oil
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour (I used spelt flour)
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

I make chocolate mousse twice a week for Camp Biche clients . . . just because I love it!

Throw all of these ingredients in a food processor, then fill four or five glasses with the mousse and chill for a few hours:

• 1 cup (175 g) nondairy semisweet chocolate chips, melted in a double boiler
• 12 ounces (340 g) silken tofu (soft)
• 1/2 cup (120 ml) nondairy milk
• 1/2 teaspoon vanilla extract
• Fresh berries for serving (optional)

No cholesterol . . . no animal products . . . delicious!

From "The Joy of Cooking Vegan"

Ingredients -- Cake

• 3 apples, peeled and cut into slices
• 1/2 cup (112 g) non-hydrogenated, nondairy butter
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (125 g) unsweetened applesauce
• 2 tablespoons (30 ml) nondairy milk
• 1 1/2 cups (188 g) unbleached all-purpose flour
• 2 1/2 teaspoons baking powder

Ingredients -- Topping

• 1/4 cup (60 g) firmly packed light or dark brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger

Instructions

Preheat the oven to 350 F (185 C, or gas mark 4).  

Lightly grease a 9-inch (23-cm) springform pan.

To make the cake, cook the apples in a little bit of water on the stove or in the microwave until they're just a little soft but not mushy.  (Put them in the microwave for no longer than 1 1/2 minutes.) Set aside.

With an electric hand mixer, or by hand using a wooden spoon, cream together the butter and sugar.  Add the applesauce and milk.  Finally, add the flour and baking powder, and stir until just combined.

Add the batter to the prepared pan, and arrange the apple slices in a circle on top of the cake.

To make the topping, mix together the brown sugar, cinnamon, and ginger, and sprinkle over the apples, covering the top of the cake.

Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.  Let cool for 15 minutes before unmolding from the cake pan.

Note:  To make this cake completely fat-free, use 1 cup (245 g) applesauce and eliminate the nondairy butter.

It's January, and that means that many people have made resolutions to lose weight by dieting; and so the allure of the quick liquid diet seems appealing.  (Remember, you need to add exercise if you want to feel good, look good, and keep the weight off permanently.)

The main liquid diet product in the U.S. is SlimFast.  It's four main ingredients are dry skim milk, sugar, fructose, and cocoa. LOTS of refined sugar . . . which is exactly what you don't want because refined sugar creates a craving for more refined sugar.  You'll never get off the junk food treadmill.

I'm not an advocate of drinking your calories, unless they're in a wine glass. However, since I've been training for a marathon, I've ended up altering my view on this rule after developing my own healthy fast shake that sates my desire for more food, is quickly digestible, high in fiber, has the right mix of protein and carbs, and powers me on my runs. 

I'm not advocating a liquid diet.  I am offering this recipe as a healthy replacement for any manufactured diet or energy drink that you're currently consuming. 

Marathon Shake

I'm giving you the simplest version; but feel free to add or substitute other fruits.  I especially like blueberries, strawberries and pineapples.  Try to use fresh fruit, but okay to use frozen fruit that has NOTHING added.

This would also be great served in small 1/4 portions after a meal as a dessert substitute.

Mix the following ingredients in a blender until smooth:

 

• one banana
• one whole, peeled, seedless orange (I prefer Mandarin oranges)
• one half cup natural, unflavored, unsweetened yogurt (preferably goat or sheep)
• one-half cup milk or sparkling, unsweetened, unflavored water
• one fresh whole egg or egg white
• add ice cubes if you want it to be thicker and colder :)