Monday 31 March 2014

Banana & Gogi Berry Cereal Bars


In the first two weeks of My Clean Cuisine Challenge I have had different reactions from people when I tell them what I am doing. While most have been supportive, I have also had several people who look at me with disbelief when I explain that I have eliminated all processed food from our diet and ask "WHY????" 

I have also had many friends who want to do the same but just can't find the time and organization to go cold turkey. I have encouraged them to take baby steps.

It seems that no matter who I tell, everyone (even the non-believers) seem genuinely interested by the idea of making their own cereal bars. Maybe it is something that seems tangible in an otherwise unrealistic challenge for a busy mum. Whatever it is - people want cereal bar recipes. 

So, when my last batch finally ran out I tried another recipe by combining 2 recipes that looked promising (one from the internet and one from the Medicinal Chef cookbook.) The end result is a bit more like an oatcake and not so sweet but really quite delicious. My girls are not huge fans of gogi berries. I can't entirely blame them. When put next to a raisin in a taste test, a gogi berry just tastes chalky. However, they are so nutritious that I try to stuff them in any recipe I can. I also threw in those oh so good for you flaxseeds to try and make the bars as rich in goodness as possible.


Ingredients

1/3 cup (60g) Quinoa, well rinsed
1/2 cup Water
2 cups (175g) Oatmeal (porridge oats)
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/2 teaspoon fine Sea Salt
1 1/2 cups (370g) Mashed Ripe Bananas
1 Egg, beaten
1/4 cup Maple Syrup or good quality Honey
1 Tablespoon Coconut Oil*
2 Teaspoons Vanilla Extract
1/3 cup (35g) Gogi Berries
2 Tablespoons (23g) Dried Cranberries
2 Tablespoons (20g) Flax Seeds 
1/4 cup (36g) chopped 70% Cacao Dark Chocolate
1/3 cup (35g) Pecans or Walnuts, toasted if you want for more intense flavor

Put the quinoa and water in a small saucepan and bring to a boil. Lower heat and gently simmer 10 minutes. Remove from heat and cover for 5-10 minutes. Remove lid. Fluff with a fork and transfer to a large bowl to cool.

Line a large baking dish with parchment paper and lightly grease the paper with brushed oil.

Preheat oven to 160C/325F

In another bowl combine the oatmeal, cinnamon, baking soda and salt.

Add the mashed banana, egg, maple syrup, coconut oil and vanilla extract to the cooled quinoa. Stir the oat mixture into the quinoa mixture and then add the gogi berries, cranberries, flaxseeds, pecans and chocolate and stir to combine. 

Pour the mixture into your baking pan and smooth the top. 

Bake in the oven 30-35 minutes until golden on top and a toothpick stuck in the center comes out clean. 


Allow to cool before slicing into bars or squares. 

Voila!

Sunday 30 March 2014

Cauliflower, Lentil and Sweet Potato Curry


One of my favorite ways of eating a bowl full of vegetables without smothering them in dairy is a good old curry. Indian or Thai - they are both delicious. This dish is a power-horse of nutrients. Lentils are full of cholesterol fighting fiber, cauliflower is acclaimed for its anti-cancer phyto-chemicals and sweet potatoes are full of essential vitamins and minerals. And it's yummy! You can eliminate the chiles and cayenne in the recipe to make it child-friendly. My girls don't like sweet potato, lentils or cauliflower on their own but they enjoyed this curry!

There are some ingredients in this recipe you may not have (curry leaves, for example). Don't let that deter you from trying the dish. Each ingredient adds a subtle flavor but it doesn't mean it won't be good without a curry leaf or a clove!

Ingredients:
130 g(4.5 oz) orange lentils
80 g (2-3oz) piece of ginger
6 garlic cloves
6 Tablespoons (90ml) Vegetable Oil
1 small head of cauliflower, cut into small florets 
1 sweet potato (about 280g/10oz), cubed
2 Teaspoons Cumin Seeds
1 large onion, chopped
1-2 hot red chiles (to taste), seeds removed and minced
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon turmeric
1.5 Tablespoons Mild Curry Powder
1 1/2 cans of coconut milk or 1 14 oz/400 ml can plus 1 5.6oz/165 ml can*
1/4 cup (60ml) water
1/2 teaspoon sea salt 
6 cloves
a small handful of fresh Curry leaves**
4 large plum tomatoes, quartered and then cut in chunks
1 large bunch cilantro (coriander), coarsely chopped
1 1/2 Tablespoons lemon juice

*If you open a second big can of coconut milk you can use the remaining milk in a smoothie the next morning
**I buy my curry leaves at the Asian market in Mandelieu. They come in big packs and I freeze them. They lose a bit of their strength when frozen but they still add nice flavor.






Put the lentils in a small saucepan with 400ml of water and bring to a boil, reduce heat and simmer until all the water has been absorbed and the lentils look like lentil mush. Set aside.

Place the peeled ginger and garlic cloves in a food processor or chopper and mince. (You can do this by hand but this way is much faster.) 

In a large pot heat 2 tablespoons of oil. When hot, add 1/2 teaspoon of the cumin seeds and wait about 30 seconds until they are fragrant before adding the cauliflower. Sauté the cauliflower until golden on each side. Remove with a slotted spoon.


 Add 2 more tablespoons of oil and the remaining 1/2 teaspoon of cumin seeds. Wait again until fragrant and add the diced sweet potato. Sauté the sweet potato until golden on most sides. Remove with a slotted spoon and add to the bowl with the cauliflower.

 Add the remaining 2 tablespoons of oil and sauté the onion, ginger, garlic and chile for about 7 minutes over medium heat, being careful not to burn the garlic. Add the coriander, cumin powder, turmeric, cayenne and curry powder. Toast the spices well, without burning, for a minute before pouring in the coconut milk, water, salt, curry leaves and cloves. 

Bring to a boil and immediately add the cauliflower and sweet potato. Return mixture to a simmer. Cover and cook about 5-6 minutes. Add the chopped tomatoes and cover again and simmer until the cauliflower and sweet potato are tender.

Remove from the heat and stir in the lentils, cilantro and lemon juice.

Serve with brown rice.


Saturday 29 March 2014

Two Kid Friendly Soups - Carrot Ginger and Creamy Tomato



Making the commitment to change your eating habits to Clean Cooking requires time and self-discipline - two things that many of us are lacking. Add to those difficulties by throwing in fussy children and the whole thing may seem too daunting to tackle. 

Fortunately, my girls are young enough to believe me when I tell them that the store no longer sells the junkfood that once sat on our shelves (awe, the innocence!). But meal times prove to be more difficult. My 3 year old requests pasta for every meal and Cheese Monster requests - you guessed it - cheese. I am not denying them either pasta or cheese but part of my clean challenge is to limit our dairy intake and increase vegetables and whole grains into our diet. The easiest way I have found to do this with very young children is soup. I have always made a lot of soup and there are some my girls just won't go near (Wild Mushroom and Barley) but Carrot-Ginger and Cream of Tomato are two soups they both adore. Go veggies!!

Both soups have a bit of cream added to them at the end. You can lesson the amount if you are avoiding dairy but everything in moderation is my rule of thumb.



Carrot and Ginger Soup

1 medium onion, chopped
2 celery stalks, chopped
2 Tablespoons Olive Oil
1 1/2 Tablespoons Ginger, finely chopped
1 Teaspoon garlic, finely chopped
2 lbs (1 kg) carrots, chopped
4 1/2 cups (1060 ml) vegetable or chicken stock
1/2-3/4 cup (118-175ml) heavy cream (crème entiere)

Sauté onion and celery in olive oil over medium heat until soft and translucent, about 10 minutes. Add the ginger and garlic and sauté another 2 minutes before adding the carrots. Sauté carrots 2 minutes and then add the stock. Bring to a boil, lower heat and simmer, covered, for about 30-40 minutes until carrots are soft. Puree the soup with an immersion blender. Add the cream while puréeing. 






Cream of Tomato Soup

2 Tablespoons butter and a swig of olive oil
2 medium onions, chopped
1 large carrot, chopped
6 garlic cloves, chopped
2 35 ounce (800g) cans of tomatoes
1 teaspoon dried basil (or 1 tablespoon fresh)
4 cups of vegetable or chicken stock (or 4 cups water + organic bouillon)
1/2 teaspoon Allspice**
1 cup of Heavy Cream (Crème Entiere) or more to taste

Melt the butter in the oil in a large pot. (The oil prevents the butter from melting) Add the onion and carrot and sauté over medium-high heat for 5 minutes. Add the garlic and sauté another 5 minutes. Add the tomatoes and basil and bring the mixture to a simmer for 5 minutes. Add the stock and allspice and return the soup to a simmer. Cover pot and gently simmer for about 45 minutes. Purée the soup with an immersion blender and add the cream. 
Voila!

**Allspice is very easy to find in the US but I have never seen it here (although Google Translate just told me it is quatre-épices so I will look for that!) You can also order it on amazon.co.uk. It is very important for this recipe (not saying it won't be good without - it will just be different)






Wednesday 26 March 2014

Whole Wheat Cheddar and Flaxseed Crackers (biscuits)



Ok, ok - so I've been talking about these crackers for two days. Let me explain. The photo above, pretty as it is, was born out of necessity. By the time I got around to photographing the biscuits I literally only had 4 left - they went that fast!

The number one culprit in the cheesy cracker disappearance was someone whom I like to call Cheese Monster. If Sesame Street introduced a Cheese Monster this is what she would look like:


Here in France Cheese Monster loves the Belin Edam biscuits. In the US, I nearly lost her once in a box of Cheez-its. So when I decided to start our Clean Cuisine Challenge, making my own cheesy crackers was a high priority. These Whole Wheat Cheddar and Flaxseed Crackers seem to have done the trick. The other night, while preparing dinner, I placed Cheese Monster in her chair and gave her a few crackers. With the last cracker still stuffed in her cheeks she would scream at the top of her lungs "COOKIE!!!!!!" (toddler language for Please Mummy may I have another biscuit?) Hence, how they all disappeared.
So, today I made more and here is the recipe:




Health note - Flaxseeds are an amazing superfood, full of Omega 3, Fiber and Lignans (I didn't know what they were either but lignans contain plant estrogen and antioxidants). So that's why I chucked them into these crackers!



Whole Wheat Cheddar and Flaxseed Biscuits (Crackers)

290 grams (10 ounces) finely grated cheddar cheese
1 cup+2 Tablespoons (160 g) whole wheat flour
2-3 Tablespoons Flaxseeds (if kids are fussy maybe start with 2)
1/4 teaspoon salt
3 Tablespoons Vegetable Oil

Preheat oven to 160C/325F. Combine the cheese, flour and flaxseeds in a food processor and mix until it is starting to get clumpy. This takes a while. It could take more than a minute. When the dough stops whizzing around and sticking to the sides of the bowl you are about there. Add the oil and continue to mix again until it seems a bit clumpier. Pour the mixture onto a flat surface. It will be loose and crumby. Don't worry!




Press the dough together into a ball and try to knead it to make it all stick together. Roll out the dough to about 1/4 inch thickness and cut into mini crackers (or bigger ones, up to you!) with a cookie cutter. Place on a baking sheet and bake for about 15-17 minutes, depending on the oven. 

Voila!






Tuesday 25 March 2014

Day 7 - Vegetarian Minestrone Overflowing with Goodness


This is a vegetarian version of an Italian classic. The traditional minestrone is started off by sautéeing some nice pancetta or smokey bacon before adding your veggies. It is still 98% veggies so feel free to add bacon if you want to splurge. 

There are 7 good reasons to eat this soup:

Garlic
Carrots
Onions
Leeks 
Cabbage
Courgettes (zuchinni)
Tomatoes

 My grandmother used to make me eat garlic sandwiches (whole cloves stuffed into a hunk of Italian bread) when I was coming down with a cold. I'm pretty sure I didn't smell very good the next day but it usually worked. This soup might be a more socially acceptable way to fight a cold. It is so chock full of veggies that you almost can't even call it a soup! It's got a nice peppery sauce that, when topped with grated parmesan, is comfort in a bowl.




Vegetarian Minestrone

Ingredients:

2 Tablespoons Olive Oil
2 carrots, diced
1 large onion, diced
1 large leek, diced
4 cloves of garlic, chopped
4 cups of finely shredded green (Savoy) cabbage
2 courgettes (zuchinni), diced
1 large potato, diced 
9 cups (just over 2 liters) of vegetable broth or 9 cups of water and 3-4 organic vegetable bouillons
(the bouillons are usually 1 bouillon per 2 cups of water but I prefer to lesson the ratio and just flavor the soup with sea salt 
4 Tablespoons Tomato Paste (tomato concentrate)
6 Tablespoons Chopped Flat Leaf Parsley
3 Teaspoons Dried Oregano
2 1/2 Teaspoons Dried Basil
1/2 - 1 1/2 teaspoons fresh cracked black pepper 
(if you are making this with the hopes of your children eating it 1/2 teaspoon is enough but it is very nice with a bit of a kick so add more if you don't need to worry about kiddies)
Salt, to taste
1 can of red kidney beans, drained (If you want to be REALLY good you cook about 1/2 cup dried beans and add them)
1/2 - 3/4 cup of small whole wheat pasta
4 small ripe tomatoes, diced - plum (roma) tomatoes are good but the nicest ripe ones I found at the market this week were the little beefsteak tomatoes - yummy!!

Good quality grated Parmesan Cheese 

Heat the oil in a very large stock pot and saute the carrots, onions, leeks and carrots until soft and caramelized, about 10 minutes.



Add the cabbage and zuchinni and saute about 2 minutes. Pour in the stock and add the tomato paste, 4 tablespoons of the chopped parsley, oregano, basil, pepper and salt. Bring to a boil, reduce heat to a simmer and cook for about 15 minutes. 


Add the pasta and beans and simmer until pasta is tender, about 6 minutes. Stir in tomatoes and remaining parsley. Season to taste with salt and pepper. Serve warm with a generous spoon of Parmesan sprinkled over the top. 

Kiddie Note - My girls, ages 3 and 1, are pasta monsters. So I just made a bit of extra whole wheat pasta on the side and stirred it into their bowls. They are so excited to see the pasta they don't even ask what the cabbage and beans are.

Voila!

These are the Whole Wheat Cheddar and Flaxseed Crackers I made for the girls. They loved them. I promise to write recipe tomorrow!








Monday 24 March 2014

Day 6 -Classic Comfort Food - Coq au Vin and Beautifully Clean Banana Bread



Finally the weekend arrived and my husband was allowed a bit of meat. Not that he was complaining. I did, after all, stuff his belly fully of delicious vegetarian meals last week. But men are men. And men like meat.

To reward James for his patience I made one of his favorites - Coq au Vin.  I decided to clean up the side dishes, however, so as not to stray too far from our Clean Cuisine challenge.

 Coq au Vin goes with creamy mashed potatoes like peanut butter goes with jelly (I know you Europeans are rolling your eyes right now but I am a Yank after all!) However, the stew felt like enough of an indulgence. Buttery mashed potatoes were not allowed. I replaced them with something a bit more nutritious - cauliflower "mashed potatoes" and that did the trick.


I figured Coq au Vin is a good recipe to share. Everyone who lives in France (or elsewhere in the world, for that matter) should know how to make coq au vin. It is wonderful and satisfying, easy to make and affordable. It is a perfect meal for a cold winter night (or a rainy spring night as we had on Saturday).

On Sunday I made the girls a lovely sugar-free, whole wheat Banana Bread . I was hoping it would last for breakfast and snacks this week but it has been completely devoured already! I also made them Whole Wheat Cheddar and Flaxseed Crackers  (biscuits) for snacks this week but they too have already disappeared! I guess I should share that recipe too - maybe tomorrow. In the meantime.........



Coq au Vin

 6 Organic Chicken legs, each cut between the thigh and drumstick (If you can find a whole organic chicken you can definitely use that but I know you can find organic legs in most of the supermarkets here. If you are in the US definitely use organic chicken and not those HUGE  supermarket chicken legs that look like they came off a turkey!)
2 cups/500ml red wine
1 bouquet garni


2 slices of thick, streaky bacon, chopped (or 250g lardons)
A couple pats of butter
Splash of Cognac
25 Pearl Onions* (or 2 medium onions cut in chunks)
2 large carrots
2 garlic cloves, minced
2 Tablespoons Flour
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups veal or chicken stock
4 Tablepoons tomato paste
3/4 teaspoon salt
250 g/8 oz button mushrooms, halved or quartered

Marinate the chicken:( You can do this the night before (preferably) or 2 hours before, whenever you remember!) Pour the wine over the chicken. Add the bouquet garni and marinate in the refrigerator.

Preheat oven to 180C/350F

Remove the chicken from the marinade and pat dry.  Remove the bouquet garni but reserve the wine. Season chicken with salt and pepper.

In a casserole dish sauté the bacon. If you are using the lardons you will probably need a bit of butter as they do not release much fat. Remove bacon with a slotted spoon to a plate lined with paper towel. In batches, if necessary, brown the chicken pieces on each side being careful not to burn. Deglaze the pan with the cognac in between batches. Remove the chicken to a paper towel lined tray. If there is a lot of fat in the pan tip most of it out, leaving just enough to sauté your veggies in. Add the pearl onions and carrots and sauté about 7 minutes. Add the garlic and sauté until just fragrant. Sprinkle the flour over veggies and sauté about 1 minute, being careful not to let the garlic burn. Add the reserved wine, stock, tomato paste and salt. Return the chicken and the bacon to the pot. You want the chicken pretty submerged in the wine mixture. Cover with a lid. Place casserole in the oven and cook for 1 1/2  hours. 

Just before removing the casserole from the oven sauté the mushrooms in a pat of butter until they have released their juices and caramelized a bit. Add to the Coq au Vin, stir. Season sauce as necessary and serve.

*To peel pearl onions cut an X shape on the bottom of each onion and cook them for about one minute in boiling water. You don't want to cook the onions - you are just helping to loosen the peel. Drain and cool before peeling the onions



Cauliflower "Mashed Potatoes"



1 medium head of cauliflower
2 Tablespoons Butter
2 Tablespoons Heavy Cream (Creme Liquide)
1 Tablespoon Good Quality Extra Virgin Olive Oil
1/4 cup or 1 handful finely grated cheddar or parmesan
Salt and Pepper

This is a recipe where it is hard to give measurements. You can make it as healthy or as indulgent as you want. 

Steam (preferred) or boil the cauliflower in salted water until it is tender. Tip the cauliflower into a food processor and puree until smooth. Add the rest of the ingredients, whiz in the food processor again and season to taste. The creamier (and more like mashed potatoes) you want this to be the more of each ingredient you need to add. Play around and decide how healthy you want it to be.

Beautifully Clean Whole Wheat Banana Bread




I threw some flaxseeds into this bread because they are a superfood and I'll throw them into baked goods as much as I can to have my kids eat them. They didn't even notice and the bread did not last 36 hours in our house before it was all eaten up! If your bananas are really ripe and your juice really sweet you won't need the optional maple syrup. 

2 cups (255g) whole wheat flour
2 teaspoons (10ml or 10g) baking powder
1/2 tsp (2.5ml or 2.5g) baking soda
1/2 teaspoon (2.5ml or 2.5g) ( cinnamon
4 medium/large really ripe bananas
1 egg
1/3 cup (78 ml) vegetable oil
1/2 cup (120ml) freshly squeezed orange or clementine juice
2 Tablespoons (30ml) Maple Syrup (optional)
1/2 cup (65g) raisins
1/2 cup (55g) walnuts, chopped
a good handful of flaxseeds (linseeds) (optional)


Preheat oven to 180C/350F. Whisk together flour, baking powder, baking soda and cinnamon. In a separate bowl mash up your bananas with a potato masher until they are completely puréed and liquidy. In another large bowl combine egg, oil, juice and maple syrup if using. Alternatively stir your banana and dry ingredients into the oil mixture. Stir until well combined. Stir in raisins, walnuts and flaxseeds. Pour into a greased loaf pan and bake 50 minutes to 1 hour (all ovens are different). Test the bread with a wooden skewer to make sure it is done.

Voila!










Sunday 23 March 2014

Day 5 - Raw Chocolate and Walnut Bars


I had the pleasure of attending a raw food workshop a few weeks ago. While it was very interesting, I have no intentions of becoming a raw vegan any time soon! But I sincerely tip my hat to those who do make such a sacrifice in the name of healthy cuisine. For me, it just seems a bit extreme. However, that does not mean I will not try to include as much raw food into our weekly diet as possible. I see the health benefits and I'm not going to ignore them.

On that note, here is a recipe for raw chocolate bars with walnuts. My kids really, really like them and hopefully yours will too! 

The downside is that like many raw sweets they are best kept refrigerated until the minute you eat them so they are not transportable to the park or school. The upside is that they freeze very well so I have had mine in the freezer for the past week and we eat them straight from the freezer as a delicious mid-afternoon or post dinner treat.

1/2 cup (118 ml or 88g) coconut oil (healthfood store)**
1/4 cup (64g) almond butter
1/2 cup (50g) cocoa powder or raw cacao powder 
1/2 cup (118ml) maple syrup
1 Tablespoon pure vanilla extract
Pinch of fine sea salt
3/4 cup (82g) walnuts, finely chopped
**If the coconut oil is too cold to scoop/pour place the jar in hot water to melt it

With an electric mixer beat together the coconut oil and almond butter until smooth. Sift the cocoa powder in and beat until well combined. Add the maple syrup, vanilla and sea salt and mix to combine. Remove beaters and stir the walnuts into the mixture. 

Line a baking dish with parchment paper and pour mixture into the pan. Freeze for several hours before cutting into squares. Wrap your dish well and keep the bars stored in the freezer.

Voila!

Note - I found this recipe on Oh She Glows - a beautiful Vegan recipe website

Day 4 - Oatmeal Raisin Cookies Two Ways

Super Clean Oatmeal Raisin & Almond Cookies


At first, the Clean Cuisine challenge I set for myself seemed time consuming but not difficult (ha!). After all, I am no stranger to the kitchen. I cooked professionally for 12 years before my children arrived so how hard could it be? But what I love about cooking is that it NEVER gets boring. You can cook for 80 years and still have something new to learn.  Clean cooking comes with new rules and new methods which I need to learn, especially when it comes to baking. 

In traditional baking, a recipe blueprint consists of 5 basic things:

1) Dry ingredient (flour, oatmeal) to provide structure
2) Fat (butter,oil) to provide flavor and when combined with sugar to provide air and lightness
3) Sugar for flavor and to help the butter 
4) Liquid (egg, cream, etc) to help with leavening and improve texture
5) Leavening ingredients (baking powder, soda) to provide the OOOMPH

I imagine that a clean food puritan would omit not only the sugar but most likely the butter, egg and cream (and maybe even the flour)!!!! All that leaves us with is some crummy oatmeal and baking soda. That's not going to make a cookie my dog would want, let alone my three year old. But there are other ways to "skin the cat" and that is what I need to learn as part of this challenge. Clean tricks and methods. 

Fortunately for us beginners, eating clean does not have strict guidelines. You can take it to whatever extreme you feel comfortable with. A homemade cookie, whether it has sugar or not, is still a million times better for your children than something made with high fructose corn syrup and artificial sweeteners. If it has some quinoa hidden in there all the better.

So, whether you are taking baby steps or a giant leap into clean cuisine, I acknowledge you for your efforts. We deserve a pat on the back. And some good recipes. So here they are -  two recipes for Oatmeal Raisin Cookies. One is super clean and really quite yummy. The other is old-fashioned, homemade and divine. Take your pick. Either way it ain't no OREO.



Super Clean Oatmeal Raisin and Almond Cookies 
(makes about 15 small cookies)

2/3 cup (100g) almonds
1/3 cup (80 ml) cooked oatmeal 
3 Tablespoons (45 ml) honey
1 teaspoon vanilla
1 teaspoon cinnamon
1/8 cup (20g) whole wheat flour
1/2 (90g) cup raisins

Preheat oven to 160C/350F. Put all ingredients except the raisins in a food processor and blend until the almonds are chopped and you have a sticky dough. (This is really quick) Remove to a mixing bowl and stir in the raisins. Drop spoonfuls onto a pan lined with parchment paper or a silpat liner. Bake about 20 minutes until golden. 

Note - if this recipe seems way to healthy and you think there will be no way your kids will go for it but you want a super clean recipe then try replacing the raisins with chopped 70% cacao dark chocolate. The fussier of my two daughters preferred it that way. 

Super Clean Cookie Dough with Chocolate


 Divine Old-fashioned Homemade Oatmeal Raisin Cookies 

(makes about 3 dozen cookies)

3/4 cup (165g) butter, softened
3/4 cup (163 g) white sugar
3/4 cup packed light brown sugar (120g) ( (for my friends in France you can buy this at the English markets like Geoffrey's in Antibes and Britain's in Valbonne)
2 eggs
1 teaspoon vanilla
1 1/4 cup flour (165 g)(make it whole wheat to win some clean brownie points)
1 teaspoon baking soda 
3/4 teaspoons cinnamon
1/2 teaspoon salt
2 3/4 cups (240 g) oatmeal
1 cup raisins

Preheat the oven to 180C/350F.

In a large bowl or in a mixer cream the butter together with both sugars until smooth. Add the eggs and vanilla and mix until soft and fluffy. In a separate bowl whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ones and mix until well combined. Remove your bowl from the mixer and stir in oats and raisins. Drop by spoonfuls on to a parchment lined baking tray and bake each batch for about 8-10 minutes, until golden. **  

Voila!

** These are so yummy they were gobbled up before I got to take pictures! Sorry! (In truth I haven't made these in about a month but TRUST ME when I say they are scrumptuous! Next time I make them I will add a photo





Saturday 22 March 2014

Day 3 - Vegetable Cassoulet



Last night I posted my first two blogs to my Facebook friends and family. I've been amazed reading all the feedback and interest it has generated in just one day! I actually started my "clean challenge" six days ago but have only blogged two days. (It took me four days to muster up the courage!!) This is probably confusing to no one but myself but I need some catching up to do as I do want to do this in real time. So - hear we go.........

I made this cassoulet Monday night. On Tuesday, when India and I were both home sick, I was so relieved that I had made a dish that lasts well, feeds many and could serve as a great leftover dinner. It meant I could nurse myself back to health with a chamomile tea and my two favorite girls cuddled by my side watching Frozen. 

This is one of my favorite vegetarian dishes and it is vegan and gluten free (if you skip the breadcrumbs on top). And even my meat-loving husband agrees that it is delicious. It makes a lot so if you are less than a small army you will probably have enough left over for another meal.



Why is this a great Clean Cuisine meal???
Beans - Great source of Protein, Lowers Cholesterol, Reduces risks of many Cancers
Butternut Squash - Vatamin A, Vitamin C and Potassium
Celeriac - High in Antioxidants, Fiber and Anti-Cancer agents
Carrots - Beta-Carotene which becomes Vitamin A and Antioxidants




You have to start early with this meal so it's a great thing to make on a Sunday afternoon.

350 g/ 12 oz dried haricots blancs/ white beans
1 fresh bouquet garni (bunch of fresh thyme, bay leaf and parsley)
3 onions, 1 quartered and 2 chopped
450 g/ 1 lb carrots, 2 quartered and the rest chopped in chunks
11 Tablespoons olive oil
2 celery stalks, chopped
4 garlic cloves, chopped
400 g / 14 oz can of chopped tomatoes
1 tsp sugar
4 tsp chopped fresh tarragon
1 medium butternut squash, peeled, seeded and chopped into chunks
1 medium celariac, peeled and chopped into chunks
1 Tablespoon dijon mustard
4 Tablesoons chopped parsley

Put the dried beans in a large pot and cover with plenty of water. Bring water to a boil, lower heat and simmer 5 minutes and then remove from the heat and let sit for two hours, covered.

Drain beans and cover again with fresh water. Add the bouquet garni and quartered onion and carrots. Bring the water to a boil and then simmer the beans for about one hour, until tender. Drain the beans, reserving 1 liter of the cooking liquid, and discard the vegetables.

Preheat the oven to 200C/400F.

In a large sauté pan heat 3 tablespoons of oil and add the chopped onions and celery. Sauté a few minutes before adding the garlic. Sauté three minutes until soft and fragrant. Add the tomatoes, sugar, half the tarragon and season with salt and pepper. Add 1 pint (2 cups) of the bean cooking liquid and bring mixture to a simmer.
Partially cover the pan with a lid and let simmer thirty minutes.

Toss the chopped carrots, butternut squash and celeriac with 5 tablespoons of olive oil and spread on a large baking sheet. Roast about 30 minutes.

Lower oven heat to 180C/360F. 
Remove roasted vegetables from oven and mix together with beans. Add the tomato mixture, dijon mustard and half of the parsley and mix to combine. You want the mixture to be nice and moist. If it seems dry add a bit more of the bean cooking liquid. Season with salt and pepper if needed.  

Pour it all into a large baking dish. Combine the remaining parsley, tarragon and breadcrumbs (if using) and scatter over top. Drizzle with remaining oil. Place in the oven and bake for about 45-50 minutes. 

Serve it with a simple tossed salad and some nice bread.

Voila!




Notes - You can prepare this a day ahead of baking. Just keep it refrigerated and moisten it a bit with the cooking liquid if it seems dry the next day before baking it. 

Fun Fact - When looking into the nutritional value of carrots I learned that if you buy fresh carrots from the market with their beautiful stalks still attached you should cut them off as soon as you get home -not only so they fit in the fridge but because the stalks will soak up and steal all the nutrients from the carrots.
Naughty Stalks!