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Tag Archives: No Sugar

Pick-up Sticks: Sourdough Breadsticks

This year, I avoided my annual crying jag while driving down I-95 for one reason this T-gives & X-mas of 2013: I didn’t go home. Why?




Sugar. It’s usually the story of my holidays, eating too much cookies, bread, sweet drinks.
Vegan eggnog is just soy, almond, or coconut milk and extra sugar, oftentimes. My cashew nog was mercifully date-sweetened (and rum-spiked).

I’ve become so sensitive that the slightest bit of processed sugar I eat is like giving a drink to an alcoholic. I’ll predictably binge eat after having something very sugary because of how it makes me want more to get the brief high sugar affords.


Q is starting the sugar-free now & continuing until sufficiently detoxed. I’m doing 30 days to start then just keep going. Slough off all the crap, like Pink in The Wall scene for “Comfotably Numb.” I’ve had it with the mood swings and the joint aches.

Yes, there’s sugar in these breadsticks to make ’em rise–you can use agave, maple, coconut sugar, et cetera–for the yeast to eat.

The sickness of sweets and the sourness of sourdough. “Of [noun]” constructions sound so academic, don’t they?

Sourdough Breadsticks (from Classic Sourdoughs )
Modified from Yemoos
1 cup fed teff starter
1 cup teff flour
1 cup brown rice flour
1/3 cup tapioca flour, plus more for rolling
1 teaspoon xanthan gum
3/4 teaspoon sea salt

2/3 cup lukewarm water
2 teaspoons yeast
1 tablespoon organic sugar
1 tablespoon olive oil

Oil for pan
Oil for brushing

3 tablespoons Italian seasoning 
1 teaspoon sea salt

In a large bowl, stir together all the dough ingredients until well-combined. Place in a warm, draft-free place and let rise for an hour or until doubled in size. Cover two baking sheets with parchment paper or foil and oil the pans.

After dough has risen, roll it out on a well-floured surface to a 13″*24″*1/3″ rectangle. With a pizza wheel or sharp knife, cut the bread into 1-inch sticks. Twist the breadsticks as you transfer them to the pans. Brush sticks with oil and sprinkle with seasoning and salt. Let rise for another 45 minutes.

In the last 15 minutes of rising, preheat the oven to 375 degrees Fahrenheit. Bake the sticks for 25 minutes or until desired crispness is achieved.

No pictures because it was a busy night. Serve with soup to complement the crunch. As Gentile said, “You can do crust now.”

Parting shots:
Beer & bread yeast as a GIANTmicrobe!

Come to the Dark Side…we have vegan and gluten-free goodies.

Challenge: Savoury Yeast Bread

I love carbs. Probably because I’m exhausted most of the time (work hard, play hard). This will soon change when I have a stable schedule, about which I am more excited than Samhain and Winter Solstice combined. To make a new routine that revolves around a stable work schedule will help me get grounded and stay grounded. For I know I can jump to higher creative heights when I have a stable base from which to jump.



Speaking of jumping: a spot of exercise with your dear blogger. This is how I checked my form on one of my favourite moves from INSANITY. Exercising late at night obviously has its effects.

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Going Clean: Strawberry Avocado Salsa

My assignment: Go maketh something tasty with the One-Day Deal item, strawberries. I wanted Mexican food, so yesterday I made strawberry salsa, which included avocado at the behest of the marketing team leader. Mango and pineapple salsas are a thing, so why not strawberry salsa? Aguacates y fresas son frutas tambien.


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Cookie Dough Dip–What is in a Name?

Rather than quote a lot of Shakespeare, or speak in meta-voice about how much I struggled to write this post (I didn’t…I just began writing), I begin at the beginning.



What is in a name?

As I served this dessert that met the Health Starts Here standards for Wednesday’s Foodie Call, I refined my description. “Sweet hommos” was a turn-off to a lot of people. Come on, foodies, you’d try garlic ice cream, right? Roasted garlic ice cream would actually be pretty tasty, methinks. “Cookie Dough” confused many people into thinking it was actually raw dough. Nope, it’s the flavour. Kind of like “Birthday Cake” ice cream from Coldstone Creamery. It ain’t cake; it tastes reminiscent of the real deal. I could go on, and I don’t intend to insult the patrons’ intelligence. I’ll pacify myself with the platitude, “genius is usually misunderstood,” wink wink. Anyway, I didn’t scale up the dates enough when I used an entire case of beans to make enough, so the dip was not as sweet as it usually is. 
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The Sticky Rice Saga

The Sticky Rice Saga
 
In winter 2012, my aunt visited a friend of hers who is Thai. The friend made sticky rice for dessert and served it with bananas. My aunt and I tried recreating it with sushi rice and then with genuine Thai sticky rice. By the end of our experimentations, we had about ten pounds of Thai sticky rice in the house and no satisfactory results from the recipes we had.
 

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Sacrifice II: Trail Treats

Sacrifice II
 
My mother would be proud of me. This recipe contains chocolate chips. In the words of one of my fellow team members, “Is it going to be healthy, or good?” when I described the recipe I was going to present for yesterday’s Foodie Call. I remade the cereal bars I made last year for my friend Liz’s Fourth of July shindig. Calling them “Sacrifice to the Gods of Freedom and Democracy” would probably turn off most folk. Here is my recipe for the huge batch (three sheet pans!) of “Trail Treats.” You can customise the crunchy bits and trail mix to your heart’s content.
 
 Sacrifice II Trail Treats | Gothic Granola

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Seasonal Switch

Seasonal Switch
 
Cliché: when faced with a challenge, go with your strengths.
 
Thinking: when faced with the unknown, what’s in your toolbox?
maximus in a carrot box
 
{There’s a cat in my carrot box!}

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