Now, technically, my title is not exactly correct. Dictionary.com tells me that sedition is the “incitement of discontent or rebellion against a government.” But if you replace the government with my body and have the potato inciting discontent, we’re pretty much right on.
I chose to go all out for this “challenge,” and have fries (the fries pictured are not the ones I actually ate since I took the picture on my phone and I’m having issues with my computer/photo stream). I mean if I’m going to have potato, I might as well go all the way, right? This may or may not have been a good idea. My family and I had a late lunch on Saturday and since the potato challenge was planned, we went to an absolutely FANTASTIC burger place across the street from my sister and brother-in-law’s place.
I enjoyed tasty fries, as well as a burger with brie, wild mushrooms and sautéed onions on a gluten-free bun. You should have seen me ordering, it was kind of hilarious. At first I asked for just the burger, not the bun, then the server told me they had gluten-free buns, and then I started to ask if there was potato flour in the gluten-free buns, then remembered I was having potato anyway so it didn’t matter. I’m sure she wondered about my sanity.
At the time, lunch tasted great. However, later Saturday evening, things were not so rosy. If I could describe how I felt Saturday night, all day Sunday, and part of Monday, in one word, it would be GROSS. My stomach felt weird, queasy, and upset, I was bloated, and just sluggish in general. The fries, as good as they were – so not worth it!
My naturopath wants me to try potatoes again a week after being symptom-free, but to be honest, I really don’t want to. I’m thinking I’ll either skip it for now, or maybe just try something with dextrose in it? Anyways, it was definitely interesting, to say the least. I’m glad to know that eating potatoes vs. not eating them makes a difference.
Onto happier (and leas queasiness-inducing) things. I bought some almond flour a couple of weeks ago, when trying to expand my wheat-free horizons (just to clarify in case it is confusing, which I know it is, I can have gluten, just not wheat). I did what all good cooks living in the digital age do, and typed “almond flour recipes” into google.
I came up with this recipe for double chocolate mocha cookies from a website I’d never heard of, Elana’s Pantry. Apparently, she’s really into almond flour. I made the recipe as directed, except I omitted the chocolate chips, substituted canola oil for the grapeseed oil, and the espresso I used was neither decaf, nor organic.
As you can see from my picture, the cookies spread A LOT – more than I had anticipated. However, after some quick work by my Pampered Chef mini-serving spatula, the cookies were a little less round, but separate, and none the worse for wear.
I REALLY liked these cookies. They are super-soft (and very delicate, so be careful when you handle and store them), and the almond flour gives them an interesting background flavour. Interesting note though? My mom didn’t like them at all, but couldn’t tell me why. That’s ok though – to each her own.
Since the cookies were soft, flat and full of deep chocolate flavour, I figured they’d make a perfect base for a banana soft serve “ice cream” sandwich. And I was oh so right. In the middle is a chunky batch of blueberry/raspberry/blackberry/banana soft serve. I made it and then froze the sandwiches ahead of time so they’d be ready to go and everything would be frozen through. Yum! The funny thing is, I served one of these to my sister, and she loved it almost as much as my mom didn’t love the cookies – go figure!
Also on a happier, chocolate-related note, I made my own Nutella last weekend. I used this recipe from Silvana Nardone as my base, but made several substitutions. My hazelnuts weren’t blanched, although I think that if they were, my final texture would have been smoother and more similar to real Nutella. I used flax oil instead of canola, because I might as well get those omega-3s in there somewhere. And I used a tablespoon less than the recipe called for (again, adding more probably would have smoothed out the final product). Instead of icing sugar, I used a touch of Stevia, as I didn’t want this to be a completely decadent, dessert-only kind of Nutella.
Result? I really wanted this to be a knockout, exact facsimile of Nutella, that I absolutely loved. But I’ll be honest: it wasn’t. It still wasn’t bad, and I for sure won’t be letting it go to waste, but Nutella it wasn’t.
I think I healthified it a tad to much not to notice the differences. As well, I think if I made it again, I’d cut back on the vanilla or leave it out completely. I don’t know if it was just the kind of vanilla I used, or the Stevia, but for some reason, there’s a subtle floral note in the background that I don’t love. That being said: it’s still hazelnuts and chocolate, like I said before: it won’t be wasted.
Exhibit A: Berry banana soft serve topped with a sauce of melted Nutella and whole milk, coconut and cacao nibs. Heaven! Nope, no Nutella wasted here.
That about wraps it up for today. Sorry it was a bit random, but hey, it happens. This is my life. This is what I felt like posting about. Deal with it.
Oh, and P.S. I’m SO glad so many of you agree with my comments about jarred garlic last Wednesday. So not worth it!
2 questions before I leave you for the weekend:
What do you think I should do about the potato thing? Is it worth it to try again? And if so, should I just go small this time?
Have you ever “healthified” a recipe too much, so that it’s not all that enjoyable?
Have a great weekend guys!