Spaghetti squash with sweet potato coulis and almond-crusted tofu

I was fortunate to spend three days at the end of September doing one of my favorite things---backpacking! Pictures are worth a thousand words for why I enjoy hiking/backpacking.

Nika and Misha provide extra warmth on a cold night in the woods.

 Fall backpacking means special moments spent snuggling with your snow hounds in your tent.

Box Lake (McCall, Idaho) landscape painted in fall colors

 

Fall backpacking means the whole forest is ablaze with brilliant colors of red, yellow and orange.

More fall colors at Box Lake

What's not to love about fall backpacking? You spend uninterrupted time (no cellphones or computers) with fellow hikers and pooches, and enjoy the beauty of nature.

Nika and Misha enjoy spending quality time with their pet parents.

What a great end to September! And now, how about a great meal?

Spaghetti squash with sweet potato coulis, asparagus succotash and almond-crusted tofu

My garden is brimming with spaghetti squash and other winter squashes too. While in Bend, Ore., awhile back, I ordered a dinner of Spaghetti Squash with sweet potato coulis, asparagus succotash and almond-crusted tofu. It was a dinner made in heaven for me. I decided to replicate the recipe at home using one of my home-grown spaghetti squash.

Ingredients for two meals:

1 medium spaghetti squash
1 medium sweet potato
2 granny smith apples
1 tsp. cinnamon
lemon juice, stevia and coconut nectar to taste
1/2 bunch asparagus
1 medium zucchini
olive oil
1/2 package extra firm tofu
2 T. almond butter
1/4 cup apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder

Directions:
For spaghetti squash:
Preheat oven to 425 degrees. Wash and split squash in half; remove seeds. Place squash in a baking pan filled with 1 cup of water. Season squash halves with salt and pepper and drizzle with a bit of olive oil. Bake about 30 minutes until tender. Note: there is an alternative method of baking the squash whole but I prefer the splitting and seeding method. Remove from oven and allow to cool before scooping out the spaghetti squash strands.

For sweet potato coulis:
Dice sweet potato and granny smith apples (no need to peel). Place on a large baking sheet sprayed with pan spray. Toss with small amount of olive oil and 1 tsp. cinnamon. Bake at 425 degrees until tender.  Allow to cool slightly. Make coulis by pureeing diced sweet potato and apple pieces with lemon juice, stevia and coconut nectar to taste in a food processor. Add more liquid for a thinner coulis. The coulis will taste sweet. Set aside.

For almond-crusted tofu:
Slice tofu into two or three rectangles. Prepare the almond marinade/dressing by mixing 2 T. almond butter with 1/4 cup apple cider vinegar and 2 T. olive oil. Mix in cumin, chili powder and a dash of stevia powder. Dilute with a bit of water to make a medium thick dressing/marinade. Rub some of the marinade/dressing all over the tofu pieces. Reserve the extra for dressing for serving. Place the tofu on a sprayed baking sheet and pop in the 425-degree oven for about 15 minutes. Flip the pieces after about 7-8 minutes. Continue baking until crisp and golden. Set aside.

For the asparagus succotash:
Chop the asparagus spears into 1/2-inch pieces. Dice the zucchini. Saute in a skillet with olive oil until tender.

For serving:
Scoop out the flesh of the squash. Put half on each plate. Top squash with asparagus succotash. Add a slice of tofu and several spoonfuls of coulis to each plate. Drizzle some extra almond marinade/dressing on the tofu if desired.

Recipe contributed to: http://www.dietdessertndogs.com/2012/09/27/wellness-weekend-septemer-27-october-1-2012/

Tasty Greek flatbread sandwich/salad

Greek flatbread sandwich/salad

My sandwich tastes have evolved through the years. As a kid, my favorite place to stop was A&W Rootbeer for hamburgers. I had to have the "Baby Burger" which apparently they still have on their menu. On one outing to get burgers, my brother and I found something unbelievably funny about our baby burgers. Maybe it was their petite size but we laughed so hard we cried. My mother who was attempting to drive had to give us the "if you two don't settle down, I'll stop this car" lecture.

Later, I developed a taste for French dip sandwiches. The place to go was Philippes, Home of the Original French Dip Sandwiches, on Alameda Street in Los Angeles. I had to look at their website http://www.philippes.com/about-us/just for nostagia sake and couldn't believe the sandwiches are $6.50 in this day and age. Unfortunately for me, it looks like the only thing on their menu I could eat now would be the garden salad.

Then, there was my passion for Gyros, Greek-style pita sandwiches. I think it took me awhile before I realized the meat on my Gyros was lamb. We used to pick up one of these at the food court in the local mall every time we went shopping.

It's amazing how all these sandwiches had meat as their centerpiece. Most weren't even all that healthy but boy, they did taste good back then.

It took me awhile but now I am creating healthier versions of some of my favorite sandwiches. And, of course, they are vegan. My new favorite sandwich is a gluten-free Greek flatbread sandwich that also can be considered a salad. It has a garbanzo bean flatbread, grilled tofu and tahini/cucumber sauce (my version of Tzatziki sauce).

"I'm coming out from under the bed for one of your sandwiches, Mom."

Greek flatbread sandwich salad
 (suitable for ACD-phase 2)

Ingredients for 2 sandwiches:

1. 1/2 cup garbanzo bean flour
2. 3/4 cup water
3. 1/4 cup olive oil
4. 1/2 cucumber, peeled and seeded
5. 2 T. tahini
6. juice of 2 lemons
7. 1/4 cup flat leaf parsley, chopped
8. 1 1/2 tsp. dried oregano
9. 1/2 pkg. extra firm tofu
10. 2 T. fresh mint leaves, chopped
11. 1 tsp. ground coriander
12. 1/2 tsp. ground cumin
13. Sandwich fixins: chopped tomato, mixed greens, peppercinos, olives, chopped red onion

Directions:

1. Make the flatbread by mixing garbanzo bean flour with water in a bowl. The batter should be about the consistency of pancake batter. Adjust the amount of water to get the proper consistency.
2. Heat a heavy cast iron skillet on medium heat. Drizzle with olive oil. When skillet is hot, pour in about 1/2 cup of batter. Cook about 1-2 minutes per side. Repeat with remaining batter. Put each flatbread on a separate plate and set aside.
3. In a large ziploc bag, combine the olive oil, half of the lemon juice, parsley, oregano, and salt and pepper.
4. Drop the tofu, cut into 1-2-inch pieces into the bag. Let marinate for 10 minutes while you preheat the broiler.
5. Place the tofu pieces on a broiler pan and broil until slightly charred, 10-12 minutes.
6. Use your food processor to make the tahini-cucumber sauce. Puree the cucumber mixed with tahini, remaining lemon juice, mint, coriander, cumin, salt/pepper, and water to thin.
7. Prepare your salad fixins.
8. Pile the greens and tofu on top the garbanzo bean flatbreads. Top with your other fixins and finish with a drizzle of tahini-cucumber sauce.

"I thought you were coming out for one of Mom's sandwiches."



"You'd better hurry before they are all gone."

That's right, Misha, you'd better hurry because it's not going to take long for one of these Greek flatbread sandwiches to disappear into my stomach.

Check out other healthy-eating ideas at http://www.dietdessertndogs.com/2012/08/23/wellness-weekend-august-23-27-2012/

Spaghetti squash topped with mole sauce and tofu

Hey Mom, are those cat treats you're making?

People choose a vegan/vegetarian diet for a variety of reasons. I've chosen one for health reasons. I suffer from environmental allergies as well as food sensitivities. If you suffer from allergies, adopting a vegetarian or vegan diet may offer some relief. Researchers have found that those who exclude animal products from their diet in favor of plant-based foods are less likely to need treatment for allergies or asthma.

As background, a vegetarian is someone who does not eat meat, poultry and seafood but instead consumes a plant-based diet, including seeds, nuts, legumes, grains, fruits and vegetables. Some vegetarians will eat dairy and eggs but some do not. A vegan diet is more restrictive with the exclusion of all animal flesh and byproducts, such as eggs, dairy, honey, etc.

Vegetarian and vegan diets have been studied in the relief of allergies and asthma since the mid-1980s. A 1985 Swedish study demonstrated that asthmatics who followed a vegetarian but especially vegan diet for a full year had a marked decrease in their needs for medications, and frequency and severity of asthma attacks.

In 1994, Loma Linda University tracked how often medical treatments for ailments, including asthma and allergies, were needed for a group of nearly 28,000 people. They found that vegetarians were less likely to need treatment.

Why does a vegan diet help alleviate allergies?

• One of the chemicals, aside from histamine, released during allergic reactions is called leukotrienes (fatty molecules in the immune system that contribute to inflammation). The production of leukotrienes is influenced by the presence of arachidonic acid, a fatty acid found exclusively in animal products. A vegan diet may help reduce leukotrienes because of the absence of arachidonic acid.
• Fruits and veggies contain antioxidants and many nutrients beneficial for the immune system and allergy relief.
• Vitamin E seems to help ward off seasonal allergy symptoms. You’ll find it in many of the foods consumed by vegetarians, including green leafy veggies, beans, apples, carrots, celery, wheat germ and nuts
• Many who follow a vegan diet experience weight loss which can reduce inflammation.

What are other benefits of a vegan/vegetarian diet?

• There are other benefits to adopting a plant-based diet including lower blood pressure, cholesterol and blood sugar; a reduced risk of heart disease and many forms of cancer; and diminished arthritis symptoms.

Thanks for the ice cube, Mom.

I've found that following a plant-based diet may not be able to eliminate allergies and asthma completely but diet changes can help.

Spaghetti squash topped with mole sauce and tofu

A versatile food to use on a vegan, plus anti-candida, diet is spaghetti squash. I grow them in my garden, store them year-round, top them with all kinds of delicious stuff including my latest, Spaghetti Squash with mole sauce and tofu.

Ingredients for 4 servings:

1. 2 spaghetti squash, split, seeded and baked in oven until fork tender
2. 1 package of extra-firm tofu
3. 2 tsp. olive oil
4. 1 small red onion, chopped
5. 2 tsp. chili powder
6. 3/4 tsp. cinnamon
7. 1 tsp. smoked paprika
8. 1 tsp. cumin
9. 1/2 tsp. coriander
10. 1 T. coconut nectar
11. 3 oz. tomato paste
12. salt to taste
13. 2 T. sunbutter (or other seed or nut butter)
14. 1+ cups veggie broth
15. 2 T. cacao powder
16. Optional: 1-2 cloves garlic, minced
17. Additional topping: toasted pumpkin seeds, shredded vegan cheddar cheese

Directions:

1. Preheat oven to 425 degrees. Bake spaghetti squash halves, drizzed with oil and sprinkled with salt and pepper, for 30 minutes or until fork tender. Remove from oven and set aside.
2. Spray a baking sheet with pan spray. Dice the tofu into one-inch cubes and arrange on baking sheet. Spray the tofu with pan spray. Bake for 30 minutes, turning several times, until lightly browned on all sides. Remove from oven.
3. Saute onion in oil until softened. Add the spices. Cook for 1-2 minutes, stirring.
4. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for about 15-20 minutes.
5. Cool mixture slightly, then transfer to a blender or food processor and puree until smooth.
6. Return mixture to pot and add in tofu. Simmer until sauce thickens.
7. Serve sauce over spaghetti squash. Garnish with pumpkin seeds and vegan cheddar cheese.

This heat is really making me tired!

On a hot summer day, serve the mole spaghetti squash with a green salad and a tall glass of red tea-lemonade.

Red tea-lemonade

Ingredients:

1. 6 cups boiling water
2. 5 bags of red tea
3. 2 bags of peppermint tea
4. 1/4 cup lemon juice
5. stevia to taste
6. Optional: few drops of vanilla stevia

Directions:

1. Steep the tea in the boiling water for five minutes.
2. Remove the tea bags with a slotted spoon.
3. Add the lemon juice and stevia.
4. Pour the blend into a pitcher and chill in the fridge before serving.

Recipes contributed to: http://www.dietdessertndogs.com/2012/06/28/wellness-weekend-june-28-july-2-2012/

Spaghetti squash noodle soup with fall and spring veggies

Bailey decides to get political and demand more food

I was a little on the activist side this week when a group of us decided to deliver moving boxes to help our state legislators hit the road and get the message that we don't really want them back without a change of attitude. I was beginning to think Bailey wanted to be part of the action because he perched himself on the box I planned to deliver and joined in the box-decorating activities. Doesn't he look like he's a little fed up with things? Oh wait, that's me he's fed up with for keeping him on a diet!

Relaxation pose: you gotta be kidding

Have you ever wondered what it would be like to take your dog(s) to a yoga class, called doga? It's a type of yoga where dogs and humans pair up. Better yet, can you imagine me taking my two whackadoodles to a doga class? The picture above shows what goes on when I try to do yoga in my living room. I don't really think they have the relaxation concept down. What do you think? Oh, I forgot there would be other dogs at a doga class too. Now, that sounds like a recipe for pure chaos with my two thrown into the mix. I think Kona, my 12-year-old golden retriever, would make a better doga partner.

Pot of spaghetti squash noodle soup

It finally hit me this week that spring veggies are beginning to pop up and I haven't even used up my stash of spaghetti squash from last year's garden. I think I went overboard trying to make them last. Well, I succeeded at that. The problem is they aren't going to be long for this world if I don't use up the remaining ones quickly. This explains why I have been eating spaghetti squash almost every day for the last week.

Bowl of spaghetti squash noodle soup

I've made everything from sesame spaghetti squash noodles to the Spaghetti Squash Noodle Soup pictured above. The great thing about the soup is it has kind of a yin and yang thing going for it because it uses fall and spring veggies.

Spaghetti Squash Noodle Soup
(makes 2-4 servings depending on your appetite)

Ingredients:

1. 1 spaghetti squash
2. 1/2-1 package of cubed firm or extra firm tofu
3. 2 diced carrots
4. 1 cup of shredded red cabbage
5. 1 julienned or diced zucchini
6. 6 stalks of asparagus julienned or diced
7. 1 quart of veggie broth
8. 1 T. olive oil
9. 2-4 T. of Bragg's aminos
10. 1/2 tsp. of ginger or 1 T.  grated fresh ginger
11. 2-3 T. miso
12. Optional: other veggies, diced green onions and toasted sesame seeds for garnish

Directions:

1. Cook spaghetti squash by slicing lengthwise, removing the seeds, placing face down in a baking dish with an inch of water. Bake for 30 minutes at 425 degrees.
2. Prepare the veggies by dicing or julienne slicing the asparagus, carrots and zucchini; shredding the cabbage.
3. Heat up the olive oil in a large pot.
4. Add the carrots and saute for a couple of minutes. Add the zucchini aspargus, cabbage, and continue to saute for about five minutes.
5. Add the veggie broth, miso, tofu. Cook for together for about 10-15 minutes.
6. Add the spaghetti squash noodles. 
7. Add the Bragg's and Asian hot sauce if desired.
8. Cook together for a few more minutes.

This soup makes a light meal for me. And the best part is I have room for dessert.

Avocado almond soft serve

I really love dessert but my idea of the perfect dessert is one that's high on taste, big in volume and not so high in calories. Sounds like an impossible task. Not necessarily so if you like Avocado Almond Soft Serve. It has a little prep work to it. You'll need to freeze up a diced avocado ahead of time and make a dozen or so almond milk (unsweetened) ice cubes.

Avocado Almond Soft Serve
(makes 2 generous servings)
Ingredients:

1. One frozen, diced avocado
2. 12 almond milk ice cubes
3. 1 cup of unsweetened almond milk
4. 1/2 cup cacao powder
5. 1 tsp. vanilla extract (no alcohol)
6. Stevia to taste

Directions:

1. Put everything in a high-speed blender and pulse until thick and delicious.
2. Note: You can eat half and freeze the rest. Just soften a bit before serving.

Contributed to: http://www.dietdessertndogs.com/2012/03/29/wellness-weekend-march-29-april-2-2012/

5 layers of dessert heaven

Bailey is king of the fridge

Turning one year old has had its ups and downs for Bailey, my kitchen cat. The upside is he can now scale tall mountains, like our refrigerator and cupboard tops. The downside is he has packed on too many pounds eating his delicious kitten chow.

Bailey dreams about cat food

He's not at all happy about being on a diet and having to eat cat food formulated for overweight kitties.
What happened to the scrumptious birthday treat I had planned? Bailey turned up his little feline nose at the tuna snacks I prepared for him. Can you believe it from a little guy who is always on the prowl now for food? Oh well, the dogs were more than happy to celebrate his birthday for him. They eagerly gulped down a tuna snack or two in his honor.

Bailey takes on Nika

Now that Bailey is losing some kitty pudge, he is ready to take on goliath, A.K.A. Nika, our malamute. He is a spunky guy undeterred by the 6:1 size difference.

Bailey in his scratch lounge

When Bailey is not playing with Nika or Misha, or cuddling with Kona, he can be found batting around his toys or taking it easy in his scratch lounge. Sounds like a hard life!

5-Layer Dessert

Now, here's a dessert for me for Bailey's birthday or anytime. It's 5 Layers of Dessert Heaven.
I adapted the recipe from a 5-Layer Flat Belly Dessert to make it free of gluten, eggs, dairy, nuts and sugar.
Ingredients:

1. Chocolate brownies (recipe follows)
2. Vegan whipped cream (recipe follows)
3. 1/4 cup shredded coconut
4. 1/2 cup toasted quinoa flakes
5. 2 T. chia seeds
6. 1/2 cup toasted sunflower seeds
7. 1/4 cup cacao nibs
8. 2-4 cups of fresh or frozen berries (strawberries, blueberries, raspberries, blackberries)

Directions:
Step 1: Make the Brownies
Ingredients:

1. 4 T. coconut oil
2. 4 T. hemp milk
3. 2 tsp. vanilla extract
4. 1 cup unsweetened applesauce
5. 1/2 cup cacao powder
6. 1 T. chia seed
7. dash of salt
8. 1/2 cup amaranth flour
9. 1/2 cup coconut flour
10. 1/2 tsp. baking powder
11. stevia to taste
12. Optional 2+ T. cacao nibs

Directions:

1. Preheat oven to 325
2. Blend all ingredients
3. Spread in sprayed 8X8-inch baking pan.
4. Bake for 25-30 minutes.
5. Cool.

Step 2: Vegan Whipped Cream
Ingredients:

1. 1 tsp. agar agar powder
2. 1 cup almond milk
3. stevia for sweetening
4. 1-2 T. additional almond milk
5. 3 drops coconut extract
6. 1/2 of a block of extra firm tofu

Directions:

1. Prepare the agar base.
2. Measure into a pot the 1 cup almond milk. Sprinkle in the agar powder.
3. Let sit for 5 minutes
4. Slowly bring to a boil for 5-8 minutes.
5. Allow to set for 2 minutes before putting in the fridge to cool and thicken.
6. Once thickened, put in a high-speed blender with additonal almond milk, coconut extract , tofu, and stevia, and blend until whipped and smooth.

Step 3: Make the quinoa flakes, coconut, seed sprinkle

1. In ziploc type baggie, combine the quinoa flakes, chia seed, coconut and sunflower seeds. Seal the bag and shake to combine.

Step 4: Assemble the dessert

1. Fill the bottom of a glass container of choice with a layer of brownies, split in half lengthwise.
2. Evenly spread half the vegan whipped cream on top.
3. Sprinkle some of the quinoa flake, coconut, seed mixture on top.
4. Top with berries to cover the whole surface.
5. Now repeat all four layers and end with berries. Sprinkle the top with cacao nibs.
6. Note: Depending on the size of your bowl, you may have some remaining ingredients to make another dessert at a later time.

Contributed to: http://www.dietdessertndogs.com/2012/03/22/wellness-weekend-march-22-26-2012/

Tofu bruschetta

My pals, Kona and Pumpkin, are really good at giving me kudos for getting out and riding my bike. Actually, I think they were scheming to get me to feed them.

Tofu bruschetta is a nutritious snack to feed yourself after exercising or just as a snack to hold you until dinner. I love tofu but because of my thyroid issues only eat it a few times each week. This is worth waiting a day or three for.

Tofu Bruschetta

(makes 5 servings)

Ingredients:

1 package extra firm tofu

1 package grape tomatoes

3 zucchinis

Optional: 2 yellow squash and/or Japanese eggplant

1 red pepper, thinly sliced

1 red onion cut into half slices

2 T. ground turmeric

1 tsp. ground cumin

1 T. + 1 tsp. canola oil

Salt and pepper to taste

Directions:

Preheat the oven to 425 degrees. Slice the tofu as if you were slicing bread. Drizzle with 1 tsp. of canola oil and rub with turmeric. Lay the slices on a pan-sprayed baking sheet. Bake until crispy for about 10-15 minutes.

In the meantime, halve the grape tomatoes, dice the squash, slice the onion into moons, slice the red pepper into strips. Spread veggies on a large baking sheet. Sprinkle with salt and pepper and drizzle lightly with canola oil or spray with pan spray.

Grill or broil veggies until softened and lightly browned on both sides. Let cool.

Toss the veggies with the remaining turmeric, cumin, canola oil and salt/pepper. Cover and chill in the refrigerator. Serve on top of baked tofu slices.

Tofu Omelet

My foot is all healed from the exploding Pyrex pan; the antibiotics are all finished; and the dreaded candida did not make a triumphant return. I guess I have a lot to be thankful for.

I believe the key to keeping the candida at bay was strictly following the anti-candida diet (ACD). It was difficult but I even made it through the Thanksgiving feast without cracking. My family gnoshed on the traditional foods while I ate mainly turkey and vegetables. I love turkey so it was all good. I also whipped up a pumpkin-tofu custard for dessert.

Something else I'm thankful for is I discovered you can use tofu to make omelets that taste almost like the real thing. I love omelets but I had to give them up long ago when I discovered I am allergic to eggs. Thirty minutes after seeing a picture of a tofu omelet on the internet, I was in the kitchen trying to whip one of my own up. This proved to be quite a learning experience.

My first omelet turned out being more like scrambled tofu. I was too eager and tried to flip the omelet too soon. I decided to try the oven instead as that always worked out better for me even when I used to make omelets from eggs. I used one of my oven-proof skillets; sprayed and oiled it lightly; poured in the some of the tofu omelet mixture; and popped it in the oven. It worked like magic. The tofu omelet stayed together instead of getting scrambled. It was almost perfect. Well, except that I left it in the oven a little too long, and it got a little too dark on top. Next time, I will have discovered all the secrets of cooking tofu omelets, and it will come out perfectly.

Here's the recipe for my Tofu Omelet with Veggie Filling (makes 2 large omelets).

Ingredients:

1/2 red onion, diced

1/2 red pepper, diced

1 medium zucchini, diced

1/2 pkg. soft Silken tofu

1/4 pkg. extra-firm tofu

1/4 cup unsweetened soymilk

1/2 tsp. paprika

1 tsp. turmeric

1 tsp. garlic powder

1/2 tsp. cumin

1 T. dried parsley

1 T. ground flax

2 T. tahini butter

2 T. garbanzo bean flour

To make the filling: saute the onions, peppers and zucchini in a sprayed or lightly oiled skillet.

To make the omelets: combine all the other ingredients in a food processor and blend until smooth. Spray an omelet-sized pan with pan spray. Make sure the pan is oven safe. Pour in 1/2 of the omelet mixture and spread to cover evenly. Place in the oven, preheated to 450 degrees, for 6-8 minutes. I left mine in the oven for 10 minutes and that was too long. So keep an eye on it.

If you're feeling adventurous, you also can cook the omelet in the skillet on the stove top but again I didn't have much success with this. So, if you do, let me know the secret.

To complete the omelets, spoon in some of the veggie filling and fold over. I hope you enjoy your tofu omelet as much as I enjoyed mine.

Thai Curry Tofu

Warning: glass pans can be hazardous to your health. I hope this doesn't take your appetite away but yes, that's a picture of my foot about a week after developing blood poisoning from a wound inflicted by an exploding Pyrex glass pan. This picture shows my foot on the recovering end of the injury. You can use your imagination to picture how it looked seven days earlier. I was unable to walk, instead I just hobbled from chair to chair, which couldn't be far apart or I was writhing in pain.

All of this "fun" and I didn't even get to eat the chicken I had baked in the oven when the pan exploded and shot glass shards as far as 15 feet in my kitchen. But the hard part is over. Now, I just don't want to see others go through this same situation. Pyrex, now manufactured by World Kitchens, denies any wrong doing for any of the many complaints they have received. Instead, they attribute it to user error.

Oh sure, I'm a college graduate but I don't know how to properly use a glass pan. This reminds me of when I had a kickstand problem with my first mountain bike. It was a fairly inexpensive one and the kickstand was too short. I took it to the bike shop where I purchased it and explained that the kickstand wouldn't work. I was told I just didn't know how to operate a kickstand. You can imagine how well that went over. The bike shop received a very heated letter and shortly after that, they apologized and fixed the kickstand.

I've never had any problems with their pans until five years ago when I decided to replace some of my antique Pyrex pans (20-30 years old) with new ones. Three of these new ones have exploded either in the oven or upon being removed from the oven. Until the latest mishap, I had never been injured. If you are interested in reading more about exploding glass pans, go to http://www.consumeraffairs.com/homeowners/pyrex.html In the meantime, I am beginning to file complaints with the Consumer Product Safety Commission and State Attorney General's office as my first steps.

I'm happy to have my injury healing but I am not happy about having to take 14 days of broad-spectrum antibiotics. Every time I pop one in my mouth, I know I am risking having my candida problem reoccur. Candida flourish when good bacteria are killed off which basically is what antibiotics do: they don't discriminate between good and bad bacteria. They just gun them all down. My stomach definitely does not like the antibiotics. It has been all haywire since the first few days of using them.

You can't keep me from cooking though. Just don't ask me to use glass pans. This week everything curry seemed to go down well. Probably all those spices helped settle my stomach. My favorite was Thai Curry Tofu with Vegetables.

Ingredients for 2 servings:

1/2 pound firm or extra firm tofu(cubed)

Spice blend of 2 T. coriander seed, 1 T. cumin seed, 1 tsp. caraway seed (all crushed in a spice mill) plus 1 tsp. garlic powder, salt and pepper, 2 T. dried cilantro

2 cloves garlic minced

1-inch piece of ginger, peeled and diced

1/2 red onion, diced

1 carrot, peeled and diced

1 zucchini, diced

6 asparagus stalks, trimmed and cut in half

1/2 red bell pepper, cut into small squares

1 T. Thai red curry paste

1/4 cup vegetable broth (Imagine makes a good broth that is unsweetened.)

1/4 cup unsweetened soy milk

Directions:

In a large skillet, sprayed with pan spray, brown the tofu cubes, which were tossed in the some of the spice blend beforehand. Remove and set aside.

Add the onion, garlic, ginger and carrot. Saute for a five minutes with some of the vegetable broth added to the pan. Add the zucchini, asparagus and red pepper, and cook for a few more minutes. Remove and set aside.

Add the Thai red curry paste to the pan with the rest of the vegetable broth and stir until smooth. When it begins to bubble, add the soy milk (or use unsweetened coconut milk for more of a Thai flare) and blend. Add the vegetables and tofu back to the skillet and cooked for a few minutes.

Serve over brown rice if not on the anti-candida diet.

Pumpkin-Tofu Stoup

My latest challenge is having to go back on antibiotics again. For someone with candida, that would be the equivalent of being exposed to an especially virulent virus if you had a weakened immune system.



I guess I should be more positive because the antibiotics have knocked out the blood poisoning I had. But can you believe, this all happened because of cooking accident? I posted awhile back (10/24/09 ) about my run in with an exploding Pyrex baking pan. Glass shards shot everywhere including into my foot which produced a deep laceration.

Four weeks after the accident, my foot appeared to be pretty much healed when suddenly it swelled up and turned a deep purplish red around the area of the injury. Ice did nothing to stop the swelling, redness and of course, the pain. I was barely hobbling when I went to see the doctor the next day. The doctor seemed perplexed but the diagnosis was blood poisoning and the treatment was antibiotics. I didn't want to hear those words but once the red started going up my leg, I was glad I was taking antibiotics.

I decided to return to my anti-candida diet basics and give the candida absolutely nothing to thrive on while the antibiotics were busy killing off all my good bacteria. That might give me half a chance of not getting another candida overgrowth.

I have been grumbling all week about my foot but also about being reduced to just vegetables, lean protein and healthy fats once again. My complaining is mainly because I had finally gotten to the point on the anti-candida diet where I could loosen up a bit. In fact, last week, I wrote that my doctor had freed me from some the constraints of the ACD eating plan and told me to follow a low-glycemic diet.

Okay, I'm not going to complain anymore because six days after this all started I can finally walk on my foot again with minimal pain. There is no more swelling and redness, I can even wear a loose shoe for awhile.

I haven't really cooked anything yummy or delicious this week because I've mainly been eating salads with chicken or tofu sprinkled on top. I'm wishing I could cook up some Pumpkin-Tofu Stoup which I had the week before this all happened. Pumpkin, while shocked with beta-carotene and other great nutrients, is too high in carbs for me right now. I guess I will just drool as I post the recipe.

Pumpkin-Tofu Stoup (makes 2-3 generous servings)

Ingredients:

2 T. olive oil

1/4 cup chopped red onion

2 cloves minced garlic

1 tsp. minced fresh ginger

2 tsp. curry powder

1 1/2 cups peeled, cubed seeded pumpkin (I have several small pumpkins that I harvested from my garden that are just the right size.)

Optional: 1 zucchini and 1 red pepper diced

2 cups unsweetened, light coconut milk

1 pkg. extra firm tofu, cubed

1 T. Thai red curry paste (Use less if you can't take the heat.)

1 T. lemon juice

Salt and pepper to taste

Fresh cilantro for garnish

Directions:

In a large skillet or pot, saute in the oil the onion, garlic and ginger. Add the curry powder, Thai red curry paste, and pumpkin. Saute for several minutes. Stir in the coconut milk and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes. Add some vegetable broth or water if needed.

Add the tofu and optional zucchini and red pepper. Simmer uncovered for another 5-10 minutes until the vegetables are tender. Season with lemon juice, salt and pepper. Ladle into bowls and garnish with cilantro leaves. I'll be thinking of you while your enjoying this delicious stoup and wishing I were joining you.

Miso-veggie-tofu stew

My dog, Kona, is covering her ears in the picture above because she doesn't want to hear my excuses for why I have been eating fermented tempeh and miso paste while on an anti-candida diet (ACD). One of the first rules of the diet is: avoid fermented foods which contain mold and add to your candida overgrowth.

I guess I should explain that I only recently indulged in these foods on a limited basis (once a month) but only after I was retested for candida and found it was no longer a problem. My health care practitioner told me I need to continue to follow a low-glycemic diet but not necessarily avoid all fermented foods. I continue to avoid fermented foods, such as vinegar and wines, because I don't want the candida overgrowth to come back.

I would only recommend tempeh or miso if your health care practioner okays it which mine did. That lead me to indulge in Miso-Veggie-Tofu Stew. I also used just one tablespoon of brown rice miso for four servings of soup. It's very tasty but I only would recommend it if you don't have a candida problem or if you've been cleared by your doctor.

Miso-Veggie-Tofu Stew
(makes 4 servings)

Ingredients:

1/2 tsp. sesame oil

1 T. brown rice miso paste (up to 3 T. can be added but remember it is fermented)

1 quart vegetable broth (makes sure it contains no sugar)

1/2 pkg. extra firm tofu (diced)

1 zucchini (diced)

1/2 small red cabbage (chopped)

1 T. chopped green onions for garnish (optional)

Directions:

Heat the sesame oil in a large skillet. Add the veggies and cook until tender crisp. Add the miso and mix well. Add the vegetable broth and bring to a simmer. Reduce heat to low and add the diced tofu and continue cooking for 3-5 minutes. Serve in bowls garnished with green onions, if desired. To make this a meal, add more veggies of your choice to the stew and up the protein content by adding protein powder of your choice.