Perhaps the Healthiest Strawberry Swirl Cheesecake

I happened upon this recipe for Strawberry Swirl Cheesecake at Fast Paleo, and simply had to share it with the world. It is really more Primal/Maker’s Diet, but I won’t tell them over at Fast Paleo. Who knew that a dessert this beautiful could actually be good for you! There is no refined sugar at all, and very little carbs…thank you for adapting this recipe and making it worthy of a dinner party!

Paleo Strawberry Swirl Cheesecake

  • 1 Cup Walnuts
  • 3/4 Cup Almonds
  • 1 Tbsp. Almond Butter
  • 2 Tbsp. Maple Syrup
  • 3 Eggs
  • 16 oz. Cream Cheese
  • 1 Cup Sour Cream
  • 3 Tbsp. Honey
  • 3 1/2 Cups Sliced Strawberries
  • 1 tsp. Vanilla

Preheat oven to 350.

For the Crust:

In a food processor, combine all nuts until fine. Mix in the almond butter and maple syrup until all binds together. Spread this mixture on the bottom of a 24 inch Springform cake pan and chill until needed.

For the Filling:

Cream Cheese, Sour Cream, and Eggs should be at room temperature. With an electric mixer on low, combine Cream Cheese, Vanilla, Sour Cream and Honey until smooth. Beat in the Eggs one at a time, being careful not to over beat (too much air will crack the cheesecake). Pour half the mixture into a separate container and set aside.

Puree the sliced strawberries in the food processor until they are the consistency of a thick jam. Stir this into one half of the cheese mix.

Using the crust you set aside, begin pouring the filling into the base in alternate layers – first the plain, followed by the strawberry. This is more about appearance than anything, so feel free to use your own creativity – the more swirly, the better!

Bake for 40 minutes. Don’t be tempted to open the oven door and peek – the change in temperature could crack the cheesecake. When the cake’s ready it should be firm at the edges but still wobbly in the middle. It will firm as it sits to cool. To really ensure that it doesn’t crack, don’t remove the cake from the oven when it’s cooked. Just leave the door open so it can gradually cool.

Posted in Dessert, Gluten Free, Primal, Recipes | Tagged , , | 2 Comments

The Witch of Northampton

Discovering who’s blood runs through my veins has become my latest obsession. By way of my creative poetry class this semester, I’ve been able to delve into and explore the world of the past, opening graves long-buried and taking a peek into the people that had until this point been lost. Overwhelmingly, I’ve discovered that many of the women of my past were located in the vicinity of Salem during the time of the witch trials in 1692.

A Young Mary Bliss Parsons with Child

No less than six of my female ancestors had to deal with ongoing persecution on a daily basis. I couldn’t ignore the odds of this, and picked my way through the rubble of the past in order to uncover just who these women were. But, I hadn’t quite looked back far enough. 17 years before the infamous trials, Mary Bliss Parsons found herself one of the first women in America to be accused of witchcraft.

A More Mature Mary Bliss, Clutching a Mysterious Book as if Inviting Others to Speculate over its Contents

Parsons is my 9th great grandmother on my mother’s side. She was repeatedly accused and tried for witchcraft by her neighbors, although each time eventually found innocent. From accusations ranging from the murder of an infant to the poisoning of farm animals, Mary was never far from the end of a pointed finger. This would eventually find her in the dank cell of a Boston prison while she awaited yet another sentence that would decide her fate.

Gossip finally turned to a trial for Mary Bliss, but even after she was found innocent of the charges, those rumors would circulate. In 1679 she was the subject of yet another inquiry, just three years before Salem would turn itself inside-out. However, before this could occur, she and her family left Northampton, fleeing the persecution that defined Mary’s life. Until the day she died, she would be accused. Hate and anger followed even her grandchildren.

A descendant of Mary Bliss has already written a book about her life. Karen Vorbeck Williams is a distant granddaughter like myself, and researched the story for over 20 years before finally writing My Enemy’s Tears: The Witch of Northampton. My hope is that the book will live up to the person I have come to know these last few weeks.

Posted in Literature | 2 Comments

Maker’s Diet Carrot Cupcakes with Cream Cheese Frosting

On the Maker’s Diet (or Primal), it can be tempting to slip into a habit of eating the same foods over and over. Now, obviously cupcakes shouldn’t be a part of your everyday meal plan, but these carrot cupcakes actually contain many really great ingredients that are beneficial every day!

Carrot Cupcakes with Cream Cheese Frosting

  • 1 Cup Almond Butter
  • 1/2 Can Full Fat Coconut Milk
  • 2 Eggs
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • Zest of 1 Orange
  • 1/2 Cup Raisins
  • 3 Carrots, Shredded
  • 1 Tbsp. Vanilla
  • 2 Tbsp. Cinnamon
  • 1 Tbsp. Pumpkin Pie Spice
  • Pinch of Salt
  • 1/2 Cup Toasted, Chopped Pecans

For the Frosting

  • 1 lb. Cream Cheese, Room Temperature
  • 4 oz. Butter, Softened
  • 1/4 Cup Powdered Honey Granules OR 1-2 tsp. powdered Stevia
  • 1 Tbsp. Vanilla
  • Pinch Salt

Preheat oven to 350. In a bowl, combine everything except for the frosting ingredients and whisk to combine. Scoop into a muffin tin and bake for 20-22 minutes.

In the meantime, make the frosting by combining all ingredients and using a mixer to make it nice and fluffy. This may take awhile with a hand mixer, so using a KitchenAid would be highly beneficial. Taste and make sure it is the sweetness you like and adjust accordingly.

Allow Cupcakes to cool completely before frosting, then put frosting into a ziplock bag (a spatula works well for this) and cut the corner. Squeeze frosting onto the cupcakes in a swirl. Top with Toasted Pecans.

Enjoy the Beta-Carotene!

Photo Courtesy of Health-Bent
Posted in Dessert, Gluten Free, Primal, Recipes, The Maker's Diet | Tagged , , | 3 Comments

Are Fairy Tales Too Scary?

The Daily Mail has recently conducted a survey regarding fairy tales and their reception among today’s parents. What’s interesting is that this made their top news. The article included the perception that various stories are seen to have in the mind’s of the parent.

Entitled “Are Fairy Tales too Scary for Today’s Children? Parents Admit They Refuse to Read Classics to Youngsters,” the article goes on to mention the fairy tales that are now deemed frightening, uncomfortable, or even “unrealistic.”

In the survey, conducted on 2,000 parents, they discovered that 1 in 5 favors more modern stories for their children, and that almost half of parents do not read Rumpelstiltskin or Rapunzel because of their focus on kidnapping. They viewed Goldilocks and the Three Bears as condoning stealing, and Little Red Riding Hood as too upsetting. But I have to ask, if children do not learn these lessons or hear of these occurrences, how are they to grow and accept the many disappointments and realities of life?

The survey mentions that modern tales parents read to children include The Very Hungry Caterpillar and The Gruffalo. But what lesson does a child learn from the Caterpillar tale? And how is The Gruffalo any less scary than the classic tales that involve outwitting a predator?

The sidebar on the article is probably the best material, showing the Top Ten fairy tales no longer read to children. Here’s a glimpse:

1. Hansel and Gretel – Storyline about two abandoned kids is thought likely to scare children
2. Jack and the Beanstalk – Deemed too ‘unrealistic’
3. Gingerbread Man – Parents uncomfortable explaining gingerbread man gets eaten by fox
4. Little Red Riding Hood – Deemed unsuitable by parents who must explain a girl’s grandmother has been eaten by a wolf
5. Snow White and the Seven Dwarves – The term ‘dwarves’ was found to be inappropriate
6. Cinderella – Story about a young girl doing all the housework was considered outdated
7. Rapunzel – Parents were worried about the focus on a young girl being kidnapped
8. Rumpelstiltskin – Parents unhappy reading about executions and kidnapping
9. Goldilocks and the Three Bears – Parents say it sends the wrong messages about stealing
10. Queen Bee – Deemed inappropriate as the story has a character called Simpleton

This seems a bit extreme in most cases, and downright ridiculous in others. If parents are constantly bandaging wounds before there’s a scratch, and putting on safety helmets in order to prevent the world from entering children’s minds, how will kids ever learn important lessons or conquer fears?

I posted this over at my other blog, Writing in White, but wanted to share here and get feedback from both parents, and people that grew up reading fairy tales as children. How does this article affect you?

Posted in Fairy Tales | Tagged | 7 Comments

BabyCakes at DownTown Disney

The fact that BabyCakes NYC set up shop at Disney World’s Downtown Disney is not actually new information. I’ve certainly frequented their tucked-away shop at least once per trip over the last two years. But, I haven’t actually taken the time to wax-poetic about my love for this sweet shop in the way that it deserves.

BabyCakes offers treats for those that either have food sensitivities, or choose to follow a more “persnickety” diet (their own terminology). All natural, organic, and deceptively delicious, the sweets are free of most common allergens, including wheat, gluten, dairy, and eggs. They generally use agave to sweeten, and use it sparingly. This creates something that can be eaten without the sugar-induced coma of a Mickey Ice Cream Bar. BabyCakes is even certified Kosher and Vegan!

While Doughnuts and Cupcakes can hardly ever be classified as healthy, BabyCakes has done all they can to make them that way. Gluten free products are all made using Bob’s Red Mill rice flour or garbanzo/fava bean mix, and what little they offer that isn’t gluten free is made with spelt. Although Canola Oil is used for some things, their primary oil is Coconut, which has too many health benefits to list. Agave is low on the glycemic index, and while I might prefer if they instead used honey, I still find agave vastly superior to regular sugar.

The Downtown Disney location has an online menu, meaning you can go ahead and drool over what you’ll be ordering when your vacation nears. I can personally vouch for the Red Velvet Cupcakes, Banana Chocolate Chip and Pumpkin Loaves, and every single flavor of Doughnut.

The Doughnuts. How do I love them? Let me count the ways. They taste like nothing even remotely resembling healthy. Bordering on the cake-like, the consistency is very moist, slightly crumbly, and dense. One is enough to fill you up and stave off hunger, which means you don’t crave a box of them. They certainly aren’t your run-of-the-mill Krispy Kremes, not simply because of the alternative ingredients, but because they aren’t dunked in hot oil and fried. Rather, the happy ladies who spend their day creating these treats bake the doughnuts. And they are baked all day long, meaning that if you pop in for a late night snack, you won’t be purchasing something that’s been sitting behind the counter for twelve hours.

BabyCakes also offers two cookbooks. Simply bake your own if the above pictures made you unable to wait for your next trip to Disney! I purchased one as a Christmas gift this year, and will probably get a copy of both of them for myself in the near future. The original and much-talked about is BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery

The second has just been released, and features more Doughnut and specialty recipes. This one is called BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles.

Some Photos courtesy of Little Vegan Planet and BabyCakes NYC.
Posted in Disney World, Gluten Free, Special Diets, Travel | Tagged , | 1 Comment

The Maker’s Diet vs. Primal Blueprint vs. Paleo

There has been some confusion over the different types of ancestral, low carb food plans that have become popular lately, so I researched a few of them in order to get a better understanding of their principles.

Keep in mind that these “diets” are actually meant to be lifestyle eating plans, not something to try for 6 weeks on order to lose weight. I would never promote diets, because no one ever follows them and, generally speaking, more weight in gained in the long haul.

Until now I’ve mainly followed the Maker’s Diet, but Jordan Rubin’s recipes are so horribly bland – and sometimes downright odd – that I’ve expanded my search and come across a myriad of Paleo/Primal options. These have helped me to form my own eating plan. I also found that some of the foods that the Maker’s Diet allows in Phases two and three were not working for me. With this in mind, I wanted to provide the bare essentials of each.

The Maker’s Diet

There are three phases in the traditional Maker’s DIET, which I have posted previously (You can see Phase 1, Phase 2, and Phase 3 here). The diet is based off of the book The Maker’s Diet, by Jordan Rubin, and advocates that we get back to the food our biblical ancestors consumed. I generally follow Phase One/Two, because I eat some carbs such as sweet potatoes, corn, and nuts, but do not eat legumes or grains. This diet – unlike Paleo and some Primal followers – allows Cheese and Cow Milk products, although I tend to stick to Goat products where possible.

The Maker’s Diet advocates plenty of healthy fats like Coconut Oil, Avocado, Butter, and Red Meat. Pork products, such as bacon, aren’t looked highly upon, however. This is because of the Biblical, old testament notion of “unclean” animals.

  • Eat Liberally – All Meats including Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Nuts, Cheese, Milk, Fruit
  • Carbs Allowed in Moderation – Sweet Potatoes, Corn, Various Beans and Peas, Sprouted Grains, Oats, Brown Rice
  • Avoid – Pork, Shellfish, Processed or “White” Grains, Sugar

Primal

Primal is very similar to the Maker’s Diet, in that it advocates a high protein and fat, limited carb attitude. The diet is based on the book The Primal Blueprint, by Mark Sisson, and emerged from a growing trend to mimic the foods that our Paleolithic ancestors consumed. The shopping list is mainly comprised of meat, vegetables, eggs, healthy fats, nuts/seeds and fruit. Key differences in this and the Maker’s Diet are the use of pork in Primal, and more Dairy in the Maker’s Diet. For a full list, check out Mark’s Daily Apple.

  • Eat Liberally – All Meats and Organ Meats, Low Carb Vegetables, Fats and Oils
  • Don’t Overdo it On – Potatoes, Sweet Potatoes, Wild Rice, Fruit (Eat Mainly Berries), Cheese, Yogurt, Cream
  • Eat At Your Discretion – All Dairy Products (This Article is a Great Guide)
  • Avoid – Grains, Legumes, Sugar

Paleo

The Paleo diet is probably the least similar of the three, in that it advocates lean meats, and an avoidance of saturated fats such as butter, coconut oil, avocado, and nuts. In fact, even eggs are to be restricted, and Dairy is pretty much off-limits. The diet is based off of The Paleo Diet, by Loren Cordain, and advocates that we get back to eating the foods that our Paleolithic ancestors ate (Although I would argue that our ancestors probably favored fatty foods. In fact, I would be willing to bet that they ate Mammoth – red meat – fat and all). Although there is a high-carb and low-carb version of the diet, all this allows for are small amounts of sweet potatoes, squash, and a few more nuts in the higher carb plan. Diet Sodas and other artificial sweeteners are allowed in moderation, which in my book is a HUGE difference. I’ve summed it up, but a full list is available here.

  • Eat Liberally – Lean Meats, Low Carb Vegetables, Fruit
  • Don’t Overdo it On – Nuts, Dried Fruit, Avocado, Oils such as Olive or Flaxseed
  • Avoid – Fatty Meats, Starchy or Higher-carb Vegetables, Cheese, Dairy, Legumes, Grains, Salty Foods, Butter, Sugar

 

To sum it up, I feel that every person is different, and each of these plans could fit certain people’s needs. To me however, Paleo is a bit too diet-like and restricting. If carbs are being avoided, then it seems that higher fat intake is necessary to maintain a healthy weight, not to mention stave off cravings and allow your mind to think about something other than food. Besides, who can live without butter or cheese?? Not this girl!

Posted in Paleo, Primal, Special Diets, The Maker's Diet | Tagged , , | 2 Comments

Jalepeno Popper Dip

The Superbowl may be over, but that doesn’t necessarily mean the fun food has to end. I found the below recipe for Jalapeno Popper Dip at Food Renegade. This blog is great for getting wonderful real food ideas. I tweaked the recipe slightly, and everyone at my house loved this dip for the big game!

Jalapeno Popper Dip

  • 16 oz. Full Fat Cottage Cheese
  • 1 Cup Organic Mayo
  • 8 Slices of Cooked Bacon
  • Approx 5 Jalapeno Peppers, Diced
  • 1/2 tsp. Cumin
  • 1 1/2 Cup Shredded Cheddar Cheese
  • 1/2 Cup Coconut Flour
  • 1/2 Cup Almond Meal
  • 1 Cup Shredded Parmesan Cheese
  • 6 Tbsp. Melted Butter

Preheat oven to 375. In a medium sized bowl, combine Cottage Cheese, Mayo, Bacon, Jalapenos, Cumin and Cheddar Cheese. Pour this mixture into a casserole or 9×13 baking dish.

Combine the Coconut Flour, Almond Meal, Parmesan Cheese, and Melted Butter. Stir until everything is moistened. Sprinkle this mixture evening on top of the casserole dish.

Bake for 20-25 minutes, or until the top is nice and golden brown. Let rest for a few minutes and serve with Tortilla Chips or Jicama!

Posted in Gluten Free, Recipes | Tagged , | 4 Comments