Sunday, April 20, 2014

Mint Forest Meets Fudge!

The greatest surprise when I came home this weekend was that our mint forest in our back yard started to bloom! And I do mean forest- pictures to come soon when it blooms a little more. Anyways, I wanted to make something sweet, so I made my favorite carob cocoa fudge and spread it on rice cakes with some mint leaves for an artistic representation of our awesome backyard garden! Had them to refuel after ballet class today and I'm definitely re-energized. 

Ingredients: 1/4 cup favorite carob cocoa fudge, 6 rice cakes, small handful freahmint leaves, tbsp tehina, tsp sesame seeds

1. Spread an even amount of fudge on each rice cakes

2. Sprinkle some mint leaf pieces onto each

3. Drizzle tehina and sesame seeds over each piece

Favorite Carob-Cocoa Fudge

My first carob encounter was during a summer adventure. I was in Israel and on a trip with a group; it was a hot day (typical) and we were hungry and tired. Our leader said to try taking a bite of this dry, long brown bean looking thing, and since at the time my judgement was probably impaired due to the heat, I took a bite. And then another... It was good, and my normal self would have never tried it. This fudge recipe is inspired by this encounter (and also because everyone needs some chocolate, even if you can't really have it...)

*I do use a tsp of raw brown sugar in this recipe, which should only be used if it can be tolerated with a low fructose diet. If not, use a quarter of a mashed banana.

To make 1/4 cup of fudge:

Ingredients: 1.5 tbsp carob powder, 2 tsp cocoa powder, 1 tsp raw brown sugar (or 1/4 mashed banana), 1/2 cup water, 1/2 tsp vanilla

1. Mix all ingredients in a bowl

2. This should be more watery than the final product

3. Microwave for 40 seconds or cook on stovetop until desired consistency is achieved

4. Enjoy! (But don't eat too much; may possibly give you too much energy)

Tuesday, April 15, 2014

When in the Cafeteria...

In the Lehigh cafeterias, with my restrictions I am limited to making my own salad from the salad bar (where I control what ingredients go in), fruits from the fruit basket (oranges, bananas, and peaches if they have them), plain brown rice, and steamed broccoli. So many times when they don't have these things I ask for them anyways...

That Annoying Girl at the Salad Bar:
I guess that was me today (and most days)- I wanted to make a colorful salad but there were no bell peppers or eggs. I asked, but they said not today. I asked if they had spinach; nope not today. Instead, I made a green and black tuna salad and went to the fruit baskets to get an orange and a banana... but there were only oranges and apples; no bananas! I asked the man in charge of the dining hall if there were any bananas- he said he would check for me. I started eating my salad, got some more, and when it was time to leave I happily left with a banana in each hand! It was worth being Annoying Girl.

Ingredients: 3/4 cup tuna chunks, 2 cups romaine lettuce, tsp olive oil, 2tsp balsamic vinegar, cucumber slices, tbsp kalamata olives, orange, 2 bananas, cup of water

1. Go to the salad bar and add 2 cups of lettuce to bowl

2. Add some cucumber slices and tbsp black kalamata olives

3. Add 3/4 cup of tuna

4. Dress with tsp olive oil and 2 tsp balsamic vinegar

5. Get a cup of water!

6. Grab an orange and 2-3 bananas (friends may ask if you're a monkey, but it's okay...)

7. Get more if still hungry!

Monday, April 7, 2014

Kale Spaghetti!

If I didn't have to follow a low-fructose diet, my spaghetti creations would probably be similar to Buddy the Elf's ridiculously sweet breakfast, lunch, and dinner spaghetti meals (from the movie Elf). However, sugar is a limit in my case, so I have to replace the marshmallows, M&M's, and maple syrup with kale and oregano... and it tastes pretty good! The best part is that this takes 10 minutes to make and will fuel me for running around classes (actually mountain climbing) at Lehigh today.

Ingredients: 3/4 cup chopped kale, 1 serving (about 2 oz) spelt or rice spaghetti, asparagus spear, dash of dried Italian herbs and spices: oregano, thyme, marjoram, salt, pepper, tsp olive oil

1. Bring a pot of water to boil

2. Add 2 oz spelt or rice spaghetti and cook for about 8 minutes

3. While pasta is cooking, steam 3/4 cup of chopped kale and asparagus spear

4. Add Italian herbs and spices to the pasta and a tsp of olive oil

5. Drain pasta, pour in bowl, and mix in the kale and asparagus topping

Elf image from

Friday, April 4, 2014

Spring Garden Salad

When I was gathering the ingredients for this salad, I realized that with the help of my family and their backyards, we can even make this without the supermarket! The herbs and greens AND RASPBERRIES can come from my grandma's garden along with the farm in her town. Extra emphasis on the raspberries because I have many fond memories picking them and would rather be doing that than studying... The eggs can come from my cousins/aunt and uncle who have chickens. We have some herbs in our backyard that can contribute, and in Israel and California we have family with lemon trees. Maybe next time I'll try to use my resources better :)

Ingredients: 1/2 cup raspberries, 2-3 celery stalks, 1/4 cup parsley and dill, 1/2 lemon, tbsp balsamic vinaigrette (or 2 tsp balsamic vinegar and tsp olive oil), 2 cups chopped romaine lettuce, hard boiled egg

1. Dice 2-3 celery stalks and 1/2 lemon, and prepare 2 cups chopped romaine lettuce

2. Add chopped romaine lettuce and 1/4 cup parsley and dill to a large salad plate or bowl

3. Add 1/2 cup raspberries, sliced hard boiled egg, and diced lemon and celery to the salad

4. Dress with a tbsp light balsamic vinaigrette or make your own with 2 tsp balsamic vinegar and tsp olive oil

Do you incorporate local produce into your recipes? Any ideas or favorites?