Naturally Sweet & Gluten Free Cookbook Review and Giveaway

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Hi everybody, happy Friday! A few months back I had the opportunity to sign up to review a new cookbook by Ricki Heller called Naturally Sweet & Gluten-Free.  I knew back then that following the PCOS diet would mean making healthier choices in regards to sweets, and trying to eat as close to low-glycemic as possible would be a huge puzzle piece in my efforts to get fit. The book first attracted me because of the gorgeous cupcakes on the front cover. Although I can get down and dirty in the kitchen, I don’t consider myself a great baker… EXCEPT for making and decorating cupcakes. A few cake deco classes later, and I’m pretty confident with my swirly-topped creations. I have to admit that sometimes, the words gluten-free, sugar-free and vegan make me skeptical. Is it *possible* to have delicious tasting treats without butter, cream, eggs, or sugar? The answer is yes, and I know from both Lenny & Larry’s Vegan Protein Cookies and this new cookbook that vegan, sugar-free, and gluten-free CAN mean delicious!
As a highly visual person, one of my favorite things about this book is the gorgeous photography by Celine Saki. There are more than 60 full-color photographs in the book, which makes me happy because I think the most important part of any cookbook, besides the recipes, are the pictures. Doesn’t this picture of Cinnamon Buns make you drool? I’m a sucker for gorgeously styled food photography, and I must be the daughter of a photographer because today I was even pondering buying one of those mini light boxes for amateur food photographers.

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Heller also spends some time discussing how she came to be a food blogger and natural foods baker. She struggled with IBS and various tummy ailments her whole life, until she learned to start eliminating wheat, sugar and processed foods from her diet. Her story is similar to so many people I know, including my best friend, and I always appreciate it when authors give personal context to their work. Heller also provides a handy breakdown of the different types of non-wheat flours and sweeteners, which was helpful to me as I cheated a little bit in the upcoming recipe and used pre-ground Almond Flour by Bob’s Redmill. Shhhh.

The recipe I decided to test first was the “Easiest Almond Cookies”. The relatively short ingredients list appealed to me, and other than flax seed, I had almost all of the ingredients on hand. I was slightly intimidated by the process of grinding my flax seeds at first, because my food processor wasn’t seeming to “grind” them — just whirled them around helplessly. I finally realized if I jiggled the processor a little bit as it spun, it hit the seeds just right to turn them into crumbly, coarse meal.

Easiest Almond Cookies by Ricki Heller

Easiest Almond Cookies by Ricki Heller

Once I got past the step, the recipe lived up to its name, and they were pretty darn easy to make. I especially like that these are “smush” cookies, meaning you get to roll the dough into little balls with your hands, which I always think is fun. What can I say, I’m still six years old in a lot of ways 🙂 After a brief visit in the oven for just eight minutes, my cookies were delightfully firm around the edges but still chewy and soft. I barely let them cool, took a bite and was pleasantly surprised by how clean they tasted. Most cookies are so sweet that you’re kind of sugar-shocked with the first bite. These have a very delicate, light taste with a fragrant almond after taste. The texture would be lovely with a dark British tea like PG Tips. I did make one small substitution by using coconut oil instead of the suggested sunflower oil, as I had it on hand and am loving all things coconutty.

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You can find the recipe at the bottom of this post, but because you guys are awesome and so is Ricki Heller, she’s graciously offered one copy of the book to one lucky Double Chin Diary reader. To enter is pretty straight-forward — just leave a comment on this post telling me which recipe from the book you’d most like to try. You can read about a few more recipes at this webpage. For an extra entry, “like” Ricki Heller on Facebook or follow Ricki Heller on Twitter.  Just let me know in the comments if you did either, and I’ll count your entry twice. This giveaway will end one week from now, on Friday, October 4 at 11:59 PM PST. GOOD LUCK!

Easiest Almond Cookies by Ricki Heller

This recipe is from Naturally Sweet & Gluten Free by Ricki Heller. Recipe re-printed with permission from Sellers Publishing, 2013.

Yield: 15 cookies

Ingredients:

  • 2 cups (12 oz or 340 g) natural raw skin on almonds, preferably organic
  • 1/4 cup (25 g) finely ground flax seeds (from about 2 Tbsp or 30 ml whole)
  • 1/2 tsp (2.5 ml) baking soda
  • 1/4 tsp (1 ml) fine sea salt
  • 1/4 cup (60 ml) agave nectar
  • 2 Tbsp (30 ml) sunflower or other light-tasting oil, preferably organic
  • 1 tsp (5 ml) pure vanilla extract
  • 1 tsp (5 ml) pure almond extract
  • 1 Tbsp (15 ml) water, if necessary

 

  • 1. Preheat the oven to 350˚F (180˚C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
  • 2. In the bowl of a food processor, whir the almonds, flax, baking soda, and salt until you have a very fine meal (it should be the consistency of a coarse cornmeal or fine breadcrumbs, with no large pieces of almond visible). Watch that you don’t blend so long as to obtain almond butter, however!
  • 3. Add the agave nectar, oil, and extracts, and process again just until the mixture holds together and leaves the sides of the bowl. It should look like a moist dough. If the mixture is too dry, add the water and pulse quickly to blend.
  • 4. Using a small ice-cream scoop or tablespoon (15 ml), scoop the dough and roll into balls; place them about 2 inches (5 cm) apart on the prepared cookie sheets. Wet your palms (or use a silicone spatula) and press down to flatten each ball to about ¼ inch (6 mm) thick.
  • 5. Bake for 8 to 10 minutes, rotating the sheets about halfway through baking, until the edges are barely golden brown and the cookies are dry in the center (the tops will still be light). Allow to cool completely before removing from the cookie sheets; the cookies firm up as they cool.

**** A complimentary copy of this book was provided for review purposes, and an affiliate link to Amazon is included above. As always, all opinions are always 100% my own!

lyssaloves

10 Day Liver Cleanse and Detox: Metagenics Clear Change, Day Three

Hi Chinners, happy Tuesday! Remember how last month I found out that I had elevated liver enzymes? So basically, there was one liver count test where the high average was supposed to be like 30.. and mine was 120. Yeah, about that. So I really don’t drink, maybe prior to going on Metformin, once a week, a glass of wine or two. I do know that I’m the cheapest date in the world in that it takes me only one glass of wine to get a buzz, and I’m super easily affected by caffeine. All of these things can point to a sensitive liver, which clearly I haz. (HELP ME! MY BLOGGING IS TURNING ME INTO A LOLCAT!)

A delicious detox-approved green salad, with chick peas, avocado, cucumber, tomato and assorted butter lettuce.

A delicious detox-approved green salad, with chick peas, avocado, cucumber, tomato and assorted butter lettuce.

Under my awesome doctor’s orders, we decided to do a liver detox and re-test my liver enzymes after six weeks. The six week mark is fast approaching, so I ordered the Metagenics Clear Change Program – 10 Day. I specifically waited to start the cleanse until after FitBloggin’, because  I didn’t want to have any issues with my stomach while doing things like bouncing around on mini-trampolines or trying out crossfit for the first time. On Saturday, I made a very expensive Whole Foods trip and stocked up on organic pears, apples, Brussels sprouts, cabbage, broccoli, beets, carrots, rice cakes and organic, unfiltered, unsweetened apple juice. In addition to ingredients you provide yourself, you drink a “medical shake” a few times daily.

The food part of the detox basically involves a vegan, whole foods diet from days one through three with some milk substitutes and rice allowed, and then on day four, you start getting more hardcore with no rice, no milk substitutes and no meat. Days five to seven are what have me shaking in my boots – those are days where I can only eat “Cruciferous vegetables”, aka, the fart-bombs of veggie-land; broccoli, cauliflower, brussels sprouts, cabbage and greens. Oh my. Thankfully on those days I can still have some beans and my lovely organic apples and pears, but YIKES. I get HANGRY when I’m hungry, so this should be interesting.

A healthy mixed vegetable stir fry over a tiny bit of brown rice.

A healthy mixed vegetable stir fry over a tiny bit of brown rice.

So far I’ve been feeling okay. Days one through two were easy, though I had to watch it to “remember” I couldn’t eat certain things. Thankfully I love vegetables, so eating like a rabbit isn’t really unpleasant for me. However, today has been a little more dicey, as I started taking the detoxification capsules and shakes, and I’m feeling kind of run down and sluggish. Not to mention I’ve got some interesting stomach things going on, but as my handy little program guide tells me, these types of signals are all just signs that the program is working. Of course the few hardest days happen RIGHT WHEN OUR AIR CONDITIONER BREAKS AND IT’S GOING TO BE 104 DEGREES. Murphy’s law, right? Such is life…

So now that you know what’s up with me and my liver, tell me — have you ever tried a detox or a cleanse? What was it like? Did you experience any amazing after effects?