How long will the sugar fast go on?

Have you done a "sugar fast" before? How long did you go without sugar? What did you notice? Did you go right back to eating like you did before when you broke your sugar fast?

These are all questions I'm really interested in so please comment if you've gone off processed sugar before. For us, I'm not sure how long we will eliminate all processed sugars. We are now at 267 days. I can't foresee us adding it back in anytime soon. Why you may ask. One reason is because I know I'm an addict. Do you suggest to an alcoholic to just have one drink? You don't if you are their friend. The second reason is my kids. See, now that I've educated them about sugar, they don't want it. They don't want it if they are really really hungry either. In fact, they are the ones saying they never want to eat sugar again. Yes, I've created somewhat of a monster. A good monster really because they are a big part of me not eating it. Their dad has already partaken of the addictive white powder, yeah I'm still talking about sugar, since we "detoxed" early this year. He admits he likes to stay at day zero. I must say he only has it maybe once a month or so, if the opportunity arises, and in our house it doesn't arise much. It will be interesting to see what happens when there are more opportunities for sugar intake as it gets closer to the holidays. He still has those nights where he wants "something sweet". I have no sympathy for him though. LOL. Although I do try to give him something to appease him because that may be the only way to keep him on the "straight and narrow". He know he will hear it from the kids if he eats it in front of them.

So really, to answer the initial question of how long will this sugar fast will go on? I'm not sure, exactly. I think we'll take it as far as we can go. Maybe at some day in the near or distant future I won't feel like I'm addicted to it anymore. I don't know. How does an addict know for sure if they will be susceptible to the properties of an addictive substance, even one so commonplace as sugar?

I'd love to hear what YOU think and if you've done a sugar fast before. If not, maybe you should try it!

Thai Pumpkin Curry

Last week I went to a cooking class at a local restaurant where they taught us how to make Thai Pumpkin Curry. The Thai pumpkin is called kabocha. You can also use butternut squash. At the restaurant they use a little bit of oil at the beginning of their cooking process and they also include sugar, but because I don't cook with either, this recipe won't include those. I really think you don't need either. It tastes really good without it. 

Here's what you will need. 

About 1 1/2 cups of previously cubed & cooked butternut squash or kabocha
1 can of 19 oz can Mae Ploy coconut cream (do not shake it, and refrigerate slightly)
1 can of Maesri Red Curry Paste (this one doesn't have shrimp paste or oil)
Tofu (optional but really good without it)
1/4 - 1/2 of a red bell pepper cut to desired length and width
1/4 - 1/2 of a green bell pepper cut to desired length and width
1 large carrot sliced to your desired thickness
Leaves from one 6" sprig of basil, preferably Thai Basil

Open the can of coconut cream carefully not to shake it. Basically you want to get the separated water from the cream and spoon it out into a medium sized pot, on medium heat. Bring to a low boil. Add about a tsp of the Maesri Red Curry Paste. Stir in completely and let to low boil for a few minutes.

You can add more red curry paste if you like spicy and you can add less if you don't like much spice at all. But start with 1 tsp and then after you stir it in and it cooks a little try it. If its good then add a little more because you'll want to add about 1/4-1/2 more than what you start out with because you are going to eventually add all the cream from the can so it will dilute your base spiciness. But first get to a point that you like it. Knowing how much you added to get to a good spice level, then add 1/4-1/2 of that amount more.

Then add your sliced carrots. You should have enough cream at this point to cover most of your carrots. If not, you can add some cream. Cook your carrots to just a little less that the desired softness. They will stay on the heat for a little while longer. Once your carrots are ready then add the rest of the cream from the can.

Check your desired spiciness. If it needs more paste now is the time to add it.

If you have tofu you can add it. I like it better without tofu. Cook for 2 minutes.

Add your cooked butternut squash or kabocha. If your butternut squash was cooked a previous day let to cook a little longer so they get hot. If they are still warm from cooking right before starting your curry then you don't need to cook much. Next add your bell pepper. If you like your bell peppers cooked a little more than add and leave to cook for 1 minute. If you like them crunchy then add, stir and turn off the stove. Add the basil. Stir and remove from heat.

Enjoy over rice. This serves about 4 people.

*Note: The coconut cream and the red curry paste you should be able to get at a local Chinese market. If not you can substitute. Also the red curry paste DOES have sugar. Its only 2g for the 4oz can. My kids have decided they are ok with that because we aren't really adding it, its such a specialty item, and its such a small amount. But if you don't want it then use the Thai Kitchen Red Curry Paste. It doesn't have sugar in it. You might have to use more of the Thai Kitchen Red Curry Paste to get the same flavor.

Massaman Curry

We have discovered a new love of Massaman Curry when we visited Thailand. Not Thailand the country, Thailand the restaurant. With my love of Thai food, why oh why did I not know about Massaman Curry??? With this new love, I had to try and make it at home. I found a recipe online but dramatically changed it. This is what I included and although it may not knock your socks off like at the restaurant, its a close second and my family loves it.

Serves 3 to 4
Ingredients:

1/2 cup loaded sliced onion (any color)
1/4 cup water or vegetable broth

2 tsp minced ginger (or 1 tsp ground ginger)
3 cloves minced garlic
1/2 red bell pepper chopped
4 medium potatoes cubed (add more or less to your liking)
green beans (optional)
2 carrots sliced
2 Tbl red curry paste (thai kitchen)
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp cayenne
1/4 tsp crushed fennel seeds (or use ground star anise)
1/8 tsp cloves
3 Tbl peanut butter or almond butter
1/2 tsp tamarind concentrate (optional)
1 cup coconut milk (or you can add more to your liking)
3/4 cup water

In a large pan heat the water or vegetable broth and add the onion and cook for about 4 minutes. Add ginger, garlic, bell pepper, beans, carrots, potatoes. Cover and cook for 4 minutes. Add the curry paste spices and mix and cook for 2 minutes to roast the spices and paste. Add peanut/almond butter, tamarind, coconut milk and water. Mix well.

Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender to preference. Taste and adjust spices if necessary. Serve over brown rice.

Enjoy!

Vegan Sushi

One day I came home and didn't have time to cook before I had to leave again and I was hungry but not hungry for some of the usual things. Some of the only things I had in the fridge were soy wraps, rice, avocado, salsa, black beans and spicy avocado hummus. I thought, well, I could make vegan sushi! The rice was not made like I would have normally made sushi rice. It was just plain brown rice. I warmed it up and then squished it onto the soy paper in a thin layer.

Then in the first third section of the soy paper put your center items. I used avocado, black beans, salsa and spicy avocado hummus. But you can use whatever you like.

After you layer it you want to take it and fold it over and squeeze. Then roll it and each turn of the roll you squeeze a little till it's all rolled up. Then cut to your desired size, eat and enjoy!

No Sugar Jam

There is a recipe out there for refrigerator jam with no sugar! I had to try!

2 cups fresh or thawed fruit
3 T chia seeds

Blend in high powered blender until smooth. Put in a glass jar and put in the fridge. It should be ready to spread the next day.

Yes, it is this easy.

No, its not like traditional jam texture. It's all blended so it's smooth but I must tell you, my kids said they liked it better than the store bought stuff. Why do you think they like it better? Because #1 they know its healthier and so that makes everything taste better to them.

I only make this in small batches because I know it won't last forever in the fridge. I've read you can freeze it but I always get nervous about putting glass to freeze.

Here is the link I've found that talks about No Sugar Refrigerator Jam.

Whipped Pineapple Pops

I'm just letting you know you really need to try these Whipped Pineapple Pops.  They are sooooo easy. I must recommend actually getting a large amount of popsicle molds. I just happened to have 4 but now I'm going to need to go and purchase more. These were a huge hit with the boys and my husband. We all loved them! The rest of the mixture that didn't go into the popsicle molds, I just froze in a container. If you can get it before it gets completely frozen you can scoop it out and eat it like ice cream! SOOOOOOOOOOOOOO GOOD!

It also made quite a bit so I would suggest cutting the recipe in half if you don't have that many people or molds. The other thing I didn't do was the amount of lime juice. I had some lime juice (not fresh squeezed) and added about 1-2 tablespoons.

You're welcome :)

Chocolate Birthday Cake

It was my birthday this weekend and if I wanted a cake I was going to have to make it myself. Any other cake made or purchased would have added processed sugar and I wasn't going to ruin my 84 day streak!

So I went on a search for a no oil, no sugar chocolate cake. As you can see from my last post I discovered Chocolate Covered Katie and also found a chocolate cake on her site, 100 Calorie Chocolate Cake. However, I didn't have all of the ingredients, so this is the version I made. 

• 1 cup spelt flour or white flour
• 6 tbl unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt

• 2 tbl stevia syrup or 1/4 tsp stevia powder
• 1/4 cup pumpkin puree
• 2 tbl apple cider vinegar
• 1 cup plant based milk
• 1/4 cup almond butter or peanut butter
• 2 tsp pure vanilla extract

Pre-heat oven to 350 degrees. Combine dry ingredients in small bowl and wet ingredients in larger bowl. Then combine dry ingredients with wet ingredients with a whisk. Be sure not to over mix. I sprayed my 9" pan with some Pam with flour. There is no need to spray too far up the pan because it won't rise that much. Pour your batter into the pan and try to level the batter as much as possible with an offset spatula. Bake for 25 minutes. (I did not preheat my oven but actually put it in my NuWave oven for 25 minutes)

When I saw it didn't rise all that much and actually made a small cake, I then started to make another batch. So I then had two layers.

Let your cake cool. Katie does say in her recipe that its better if you let it sit and don't eat it right away. I agree with her. Also, do not overcook it. Just bake it 25 minutes and take it out. If you decide to test it with a toothpick or knife, it might come out looking like it needs more time, but I doubt it does. The crust looked a little hard on the outside and I was worried it might not be that great, but I just let it sit.

I let the two cakes cool on a wire rack and then several hours later made my icing. As the cakes were cooling though you'll want to get your cashews for the icing and the dates and let them soak in hot water.

• 1 cup cashews (whole or pieces)
• 4 medjool dates, pitted and cut into pieces

In a small bowl put the cashews and dates together and add hot water, just enough to barely cover. Let sit for one hour.

• 1 ounce cocoa powder
• 1-2 tbl coconut butter (optional)
• 1 tsp vanilla

When ready to make your icing, use a slotted spoon to spoon cashews and dates into your blender, keeping the water they soaked in. Then add your cocoa, coconut butter and vanilla to the blender. Add 1/4 to 1/2 of the water from the cashews and dates. Blend. If you need more water, add more of the water you reserved. It's better to add a little at a time then to add too much. I ended up adding all the date water to the blender. Finish blending till it because very smooth.

This icing was just enough for the two layers but my husband would have liked to have a little more icing so you might want to half the above recipe and make more. It's up to you depending on how much icing you like. 

I did not refrigerate the cake until after it was eaten a couple hours later. I thought it did fine sitting for a couple hours. When we finally cut the cake it was moist and delicious!

Enjoy!!