Today my daughter wanted to make cookies. She really, really wanted to make cookies. She wouldn’t stop talking about making cookies.
But, the thing is, even though my kids are technically not on this anti-inflammation diet with me, once you know the damage certain foods do to your body, you just can’t stand the thought of them going into your children. I die a little death each time I see them eat a piece of their Halloween candy. So, if she was going to make cookies, I at least wanted to make them be not-so-bad.
And then I found the recipe for this cookie.
Well, actually it was for a plain peanut butter cookie, but I thought that adding cocoa could only make it better…and I was sooooo right.
It’s like chocolate peanut butter fudge…in a cookie. Nutty and chocolatey and chewy and just sweet enough.
At our CSA pickup this Thursday I got these.
And I thought, what can I do with a bunch of root vegetables and a head of cabbage? The immediate answer, of course, was soup, and I recalled a beefy cabbage soup that someone had brought me while I was recovering from having my son. If I hadn’t eaten that soup, I never would put the words “cabbage soup” and “yummy” in the same sentence, but I knew from that experience that it was really, really good. I’d never tried to duplicate it before, but now seemed to be the time!
What resulted was rich and bursting with flavor and really, really good – just like I remembered!
(EDIT: This one is good, but I’ve since made a pumpkin cake that I love even better than this, AND is healthier! Date Sweetened Pumpkin Bread Cake. If you have to choose just one to make, that’s the one I suggest.)
Thanksgiving is coming up – my first Thanksgiving while on this diet. I love food, and I love Thanksgiving food, and so I’ve been on a mission to find ways I can have Thanksgiving food that other people will also love. I mean, other, non-anti-inflammation diet, family members people.
Most of the meal is fine, but dessert has been a problem. I tried a pumpkin pie a couple weeks ago that was…okay. I ate it, but it’s not something a “normal” eater would really want when they can have the real thing. So that was scrapped, and I’ve since been trying different things.
People…I’ve found it. If you want a “real food” dessert for Thanksgiving that is at least not horribly inflammatory, look no further because this is the answer: Soaked Oat Pumpkin Cake. It’s pumpkiny, spicy, and really moist and tender, and is also gluten-free! (I used butternut squash that I’d roasted and pureed, which is why this isn’t orange. If you use canned pumpkin it will be more “pumpkiny” looking!)
Today I went on a hunt for different flours and pastas, after my experience eating the whole wheat lasagna. I found success at the Amish General Store in the Trenton Farmer’s Market, and Big Bear health food store. If you don’t live around here, I don’t know where to tell you to look for these things, but try health food stores and places like Whole Foods. A lot of times Amish Markets have these sorts of things too, so if you happen to have one nearby you can try it out. Here’s what I found.
A lot of people are a little bewildered about how exactly to cut up a pineapple. They’re weird and spiny and have this hard core in the middle – how on earth do you get to it easily? I see a lot of silly advice about cutting off the rind, and then cutting it into rounds, and then cutting out the circle of core in each round. Nonsense! This way is much simpler. Maybe you already know this method, but for those of you who don’t, I’ll walk you through it.
First, make sure the pineapple is ripe. When you buy it, it’ll probably be mostly green, so you want to leave it out on the counter until it’s mostly yellow, like this one is. When it’s ready to cut, lay it down on a cutting mat. (Ignore the melted corner. That’s what happens when you put a hot pot on it accidentally. Don’t do that.)
If you read my last post about my son’s birthday lasagna, you know that eating the pasta – even though it was whole wheat and didn’t aggravate inflammation – made me rather ill. So, I wondered: What could I do that might simulate lasagna, but not be lasagna?
I had leftover sauce, and cheese. And I also had some cauliflower left over from the Creamy Cauliflower Soup last week. And that kind of gave me a crazy idea.
If I add enough sauce and cheese to cauliflower…would that kind of be like lasagna?
In our family, when it’s someone’s birthday they get to choose everything on the menu for their meal. This year my son asked for lasagna, broccoli, lime jello salad, pomegranate seeds, and lemon merengue pie. I know…a bit random, but at least it’s balanced!
And, really, do you blame him? Lasagna is one of life’s great treasures. Garfield got it right.