Ingredients

• 1 and a half cups of oats
• Half a cup of oat flour
• 1 cup of flax meal
• Half a cup of quinoa flour
• 1 cup of unbleached all purpose flour
• 2 eggs
• Half a cup of maple syrup
• Half a cup of honey
• Cup of dried cherries
• Cup of sunflower seeds (or carob chips)
• Cup of pumpkin seeds (or carob chips)
• Pinch of salt

Instructions

There’s quite a lot of leverage here to play around with ingredients and quantities.  So long as you balance grain, sweet, and fat and can mold into cookie forms (almost flat mini balls), it’s hard to go wrong.  Add the ingredients that you like and/or remove what you are not allowed to have or don’t want.

Enjoy!

•  Yield:  About 6 dozen
•  Freeze well in snack bags
•  Depending on size, 4 cookies make a good snack, or partial meal replacement for when on the road, or at work
•  Easy to eat and nutritious, but fun and different
• Not to forget:  Pumpkin seeds are good for healthy sexual function and fertility!

RECIPES ALREADY PUBLISHED ON THIS BLOG

MAIN COURSES
• Rice Noodle Bake, with Eggs, Cheese and Veg. Can’t Make Mistakes with This Simple Recipe (May 17, 2009)
• Allergic to Wheat? Easy-Prep Meals for One: Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado (May 11, 2009)
• Comfort Food, Comfort Mood:  Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)

SIDE-DISHES AND STARTERS
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

BAKING AND MEAL REPLACEMENTS
• Chewy Maple and Honey Balls with Sunflower and Pumpkin (Not Quite Rice Krispy Squares) (September 20, 2009)
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)

DOGGY-DELIGHTS
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)

A sweet New Year, and year-round, treat!

 

Ingredients

• 2 X 170 gram bags of rice puffs
• Half cup of honey
• Half cup of maple syrup
• 2 and a half sticks of butter, melted
• 3 packs of vegetarian gelatin, added to melted butter (optional)
• Pinch of salt
• 4 tablespoons of sunflower seed butter
• 4 tablespoons of pumpkin seed butter
• 8 - 12 dates, cut up in small pieces (optional)

Instructions

• Mix ingredients thoroughly.
• Dampen hands with warm water to help form mixture into balls.
• Bake spaced out on cookie sheets  for 12 minutes at 375 degrees, in preheated oven

Enjoy!

• Yield:  About 6 dozen

RECIPES ALREADY PUBLISHED ON THIS BLOG

MAIN COURSES
• Rice Noodle Bake, with Eggs, Cheese and Veg. Can’t Make Mistakes with This Simple Recipe (May 17, 2009)
• Allergic to Wheat? Easy-Prep Meals for One: Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado (May 11, 2009)
• Comfort Food, Comfort Mood:  Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)

SIDE-DISHES AND STARTERS
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

BAKING AND MEAL REPLACEMENTS
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)

DOGGY-DELIGHTS
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)

Food for Thought

Without plan or intention, I realize I might be perceived as a bit of a FOODIE.  My food interests, as depicted in my artwork, are more general and junky (all-inclusive and whimsical).  But, in my recipe-making, they are more specific and health conscious (nutrition-oriented and exclusive). Then, there’s the book I wrote about eating disorders (More Than Just  A Meal: The Art of Eating Disorders). 

As we journey through life, our interactions and foci evolve, as do our relationships, including those with food.  FOOD is either central to your way of being and doing or not (for better and for worse).  Seldom are there any in betweens.  No matter what I’ve been doing, food interests always seem to manage to be a significant part of my life, in one way or another.

Growing up, I didn’t have any major food fads, and was lucky enough to have a mother who was (and still is) a great cook and kitchen mentor.  For work, I morphed into a profession where jobs were hard to come by (art therapy) and my best opportunity happened to be on an eating disorders unit.  There, I learned about food foibles and follies and how the healing power of art and wise psychotherapeutic intervention could mesh, resolve, explain, and soothe.

During the years when the bulk of my time was focused on seeing and/or studying and writing about patients, I stopped art-making.  There are only so many emotions to go around, and it’s hard to do everything well, all at the same time.  Something has to go.  My creative energy, connected to visual-arts making, felt stumped and drained.  An extended sabbatical at art school (School of the Museum of Fine Arts, Boston) helped reheat the oven.

Once I was painting again, it wasn’t long before I fell into attaching myself to subject matter that was familiar and (could be) fun:  FOOD.  Exclusion from a landscape class caused me to devise my own scenes with interesting edibles.  Traditional still-life arrangements were never my forté.  But, just focusing on the food itself, no backgrounds or ornamentation necessary, was exciting and motivating.  I loved giving the food personality and making it appear more delicious and vibrant than in actuality. Viewers smiling at it were (and are) the best rewards, gave (and give) raison d’être. An earlier post about my Florence Biennale exhibit tells more, as does this YouTube video.

Next, on my food journey, I confronted personal health issues. Certain illnesses and conditions put us on diets that are appropriate for our health-needs, but not morale.  Fortunately, a little creativity and perseverance has enabled me to work around such restrictions.  My recipes, even if they appear a little odd, or don’t entice, definitely do the trick—or so I, and brave food-tester friends, have found. Others, whose food choices have been limited too may be equally able to relate and enjoy.  That said, I still hope everyone, food-restricted or not, might find something to their taste.  Nothing that I’ve come up with is difficult to make.  And, most ingredients can be found, eventually. 

Cliché as it sounds, “necessity” proves itself again as  “the mother of invention.” For those with a “sweet tooth,” you’ll see that there’s plenty of baking/snack food/meal replacement treats.  These are the hardest to find to buy when you’re out and about.  That’s why it’s all the more important to have your own supply, when  and where ever possible.

If you find my recipes hard to follow because of inconsistent formatting and instructions, I do apologize.  These sharings have emerged spontaneously, jotted down during or after creation.  This could lead to inaccuracy or explanations that mightn’t be entirely clear.  More seasoned chefs may be able to fill in the blanks, as well as those who like to tinker.  Should the need/opportunity arise to to put together a proper recipe book, I will then be able to take the time to get things absolutely right.  For now, a little understanding and flexibility will be much appreciated.  These recipes are just jumping off points that, hopefully, provide encouragement—let it be known that there can be ways to work around special diets and make them a tad more interesting. 

Happy experimenting and taste-testing! More recipes coming soon:-)

Thought for Food

RECIPES ALREADY PUBLISHED ON THIS BLOG

MAIN COURSES
• Rice Noodle Bake, with Eggs, Cheese and Veg. Can’t Make Mistakes with This Simple Recipe (May 17, 2009)
• Allergic to Wheat? Easy-Prep Meals for One: Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado (May 11, 2009)

SIDE-DISHES AND STARTERS
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

BAKING AND MEAL REPLACEMENTS
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)

DOGGY-DELIGHTS
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)

 

6 eggs
500grms of rice noodles
500grms of cottage cheese
1 large 225grms (or more) container of marinated and roasted artichokes
4 tomatoes, sliced
Bunch of green onions
225gtms of cheddar or mozarella (goat versions of these cheeses work well too)
Salt and pepper to taste

Cook and drain the noodles. Let cool. Mix together with all other ingredients, except for 125grms of the hard (grated) cheese, which can be sprinkled over the top before putting into the oven.  Bake in a large (family size) greased glass/Pyrex dish for one hour at 350 degrees fahrenheit, till set and lightly browned.

Freezes and portions well—for single-serving amounts too.  Easy preparation. Reheats without tasting like it’s been reheated.

Other DocSusan recipe creations on this blog can be found in the following posts:

• Allergic to Wheat? Easy-Prep Meals for One: Freeze, Heat Up, and Enjoy! Rice Pasta and Leftovers, with Cooked Avocado (May 11, 2009)
• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)   

 

Pasta dishes are easy to freeze then heat up in the microwave.  They also make good use of leftovers.  

I love rice pasta, which is a nice alternative for those on wheat-free diets. Also, those who can eat regular (wheat) pasta usually can’t tell the difference, if they’re not informed in advance.  Tinkyada is an easy-to-cook brand, with a variety of shapes (like penne) and it doesn’t seem to go mushy.

After entertaining over the Christmas break, I was left with some interesting almost-near-expiry uncooked fresh ingredients. These helped make a delicious sauce.

Sauce ingredients

• Basic pesto basil sauce (one container, store bought, and kept in freezer for back-up)
• 4 medium size sweet potatoes
• 1 avocado (yes you can cook it)
• A clump of fresh basil leaves
• 4 oz of goat’s cheese or chèvre
• 1 bunch of celery hearts
• A third of a bag of baby carrots
• 1 container of baby tomatoes (in a variety of colors and shapes)

Preparation

• Microwave the sweet potatoes and allow to cool, then cut up into bite size pieces (to be added once the other ingredients have been cooked).

• Microwave the celery, cut up into bite size pieces, with the carrots (not cut up), then add the basil and defrosted  pesto sauce

• Next, add the avocado (cut up) and baby tomatoes (not cut up).  (These will soften and cook from the heat of the other ingredients.

• Finally, add the goats cheese, sprinkling it over top.

When the pasta is cooked (in about 12  minutes), drain and add it to the sauce ingredients.  Stir all together gently, so as not to squish softened vegetables, then microwave for 30 seconds.

If you live alone, you can get six healthy portions out of a batch like this (frozen individually). Nicer than store bought fast food refrigerator take-outs.

For more of DocSusan’s spontaneous recipe creations, please see earlier posts:

• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008) 

 

Stuffed peppers don’t have to be baked.  Dinner guests on their way, I turned crunchy orange ones into attractvie finger-food, while making good use of leftover egg and artichoke salad.  Cut into halves and topped with baby orange tomatoes, garnished with basil leaves, these "pepper boats" brightened up a winter table.  I am sure they would ehnance sunlight on a summer one too! For those on wheat-free or low carb diets, these are a fun alternative to sandwiches.

Other DocSusan recipe creations on this blog can be found in the following posts:

• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)   

 

I’m on a nut-free diet for a while, following medical recommendations.  This means having to give up many familiar snack-foods and create new alternatives. (Nuts are/were my chocolate!)  Please be advised that this is another recipe that might only appeal to those who are into health food.

Ingredients

2 cups of oats
2 cups of flax flour
2 cups of rice flour
1 stick of butter
half cup of maple syrup
3 eggs
pinch of salt
2 teaspoons of baking powder
2 teaspoons of baking soda
1 quarter to half a cup of dried cherries
1 bar of (bashed) carob

Method

Mix all ingredients together.  Pat down and cut. I used a small heart-shaped cutter.  (Makes approximately 5 dozen).  Lay on greased tray and bake for 10 minutes at 375 degrees farenheit till slightly golden brown, in a pre-heated oven.

Other DocSusan recipe creations on this blog can be found in the following posts:

• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)   

 

I don’t love chocolate.  Hmmmm, you say.  Well, it’s true… and I’m not the only one!

Years ago, I discovered carob. Not something I have to have every day.  Occasionally, it’s a nice treat, but hard to find these days— in England, Canada, and the US. Why?

In Toronto there’s still Goldies, and I used a bar of it to create Carob Cluster Treats (before nuts* were removed from my diet).

Ingredients  (approximate quantities, substitutions possible)

• *Cup of ground almonds (these provide the fat, so you don’t need to add any extra)
• Three quarters of a cup of oat flour
• Three quarters of a cup of quinoa flour
• Half cup of flax meal
• Bar of carob bashed up into chunks (you can do this by putting it in a plastic bag and bashing with a hammer)
• Half cup of dried cherries
• 4 eggs
• Cup of maple syrup

Baking Instructions

Mix everything together then form small (two teaspoon size) balls and space apart on a greased baking tray.  Bake till light golden brown (20 - 25 minutes at 375 degrees in a preheated oven).  Check that there’s no sog in the middle, with a testing needle or prong. Remove from tray as soon as possible, to cool.

For those who live alone, or like to cook in bulk, please note that this product freezes well, and doesn’t crumble apart. Ideal for packed lunches and on-the-go snacks!

p.s.  As I’ve indicated in earlier blog posts, writing up recipes isn’t my forté.  Making things up while going along, I don’t usually record details in time, and recollections aren’t always accurate.  Apologies!

Other DocSusan recipe creations on this blog can be found in the following posts:

• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

Alas, Canadian winters are seldom mild for sustained periods.  February is when most of us start to get really tired of living in a cold weather climate:  need survival strategies.

 

Snow storms have me wanting to get cozy, using whatever ingredients happen to be in the kitchen to create interesting sustenance.  Here’s an unusual recipe conjured up under such circumstances.

Probiotic Banana Cherry Oat Muffins
These may not be for everyone, perhaps just those who like healthier fare, or have wheat sensitivities.

• 3 cups of oat flour
• 1 cup flax meal
• 4 eggs
• 2 cups probiotic yogurt
• 2 quarter of an ounce packets of cherries
• 3 large bananas
• 4 tablespoons of baking powder
• 1.5 sticks of butter
• 2 teaspoons of salt
• 1 cup brown sugar

Preparation

Mix all ingredients together, adding the eggs last, and bake at 400 degrees for 15 minutes.

Yield:   2 dozen large muffins, or a combination of mini-muffins and regular muffins.  Bake the mini-muffins on a lower shelf and the larger muffins on a higher shelf, and they’ll take the same amount of time.

For a special treat, top with creamcheese icing, or glaze, made from creamcheese, icing sugar, and Amaretto.  Freeze to set.

For more of DocSusan’s spontaneous recipe creations, please see earlier posts:

• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008) 

Chanukah’s well behind us, but sometimes it takes a while to type things up.  Also, this dish is a fun “side” year-round. Usually, latkes are made from potatoes, and served with apple sauce and sour cream.  My version is a little different.  I use mixed root vegetables, with pineapple/pear/raspberry compote, and probiotic yogurt for toppings…

In Toronto, we’re fortunate to have a year-round local supplier of organic vegetables —a little more expensive, but worth it for quality, taste, and longevity.  Cookstown Greens has been around since 1988, and has growing clientele and fresh produce selections.  I enjoy the root vegetable combinations, cooked as are, or as the chief ingredient for recipes like Latkes.

 

 

Every moment with my dogs is special.  And, as they age, I realize, all the more, what a gift it is that they’ve had reasonably healthy lives, so far.   When they do get sick, which seems to be more frequently of late, it’s very distressing…  Old age and health challenges come to us all, no matter our species or status.  It’s all in how they’re handled:  our own attitude as well as that of those who stick around and how they help see us through.  Earlier blog posts about this include:  Hat-Tricks and Hospital Waiting Rooms (November 5, 2008), Sick Pets and Veterinary Waiting Rooms (November 6, 2008) Home for the Holidays! Sick Puppy Alert: When Two Dogs are Better than One. (December 25, 2008).

Not to outdo Sage and myself, Lev had emergency surgery yesterday.  I’d noticed “the sneeze” for a couple of weeks.  It was intermittent and not like Sage’s—more like a human’s (she’s a bigger dog). It came in series, usually earlier in the day or later at night.  Her playing, eating, barking, walking/running, and bossing were unchanged, but her eyelids, especially over the last few days, started to look swollen (patches of flesh evident between her hairs)…

Sage and I had taken attention away from Lev, over recent months, with our own surgeries, and she had been our “rock.”  This gave me a niggling fear that Lev might not be indestructible herself.  Sometimes you just know…  Once Sage and I were more alert and able to resume semi-normal activities, I observed Lev more closely, taking her straight to the operating theater.  Something wasn’t quite right! “The Sneeze” was the signal…

Please be aware that vets who aren’t certified in animal dentistry can’t always be sure where sneezing can come from.  But, that said, and after-the-fact, even as a lay person, I’ve come to find this hard to comprehend…  In Sage’s case, Dr. Mason jumped to do an elaborate (and expensive) battery of general tests that could have been avoided.  If he’d followed Dr. Kneebone’s referral note’s suggestion to do dental XRays, we could have been saved a lot of grief.  After all, Dr. Kneebone’s deduction came as a result of numerous visits to her office, and homeopathic remedies (again, all at a price—financially and emotionally).  In retrospect, I fear that the “dance” may have continued, had I not screamed for conventional emergency help…  

After an unnecessarily drawn out and frustrating experience like the one Sage endured, you do not forget easily.  We paid Dr. Mason (heftily), but Pet Care did not reimburse us.  This had something do with the way in which Dr. Mason filled out the insurance claim form. It also had something to do with Pet Care’s policies and practices. (There will be more about this in a future blog post.)  We canceled our pet insurance and we won’t go back to Dr. Mason…

This time around, because of the Sage-experience, I bypassed "referring vets" (and related expenses) and went straight to Dr. Sharon French.  She is as kind as she is professional and considerate.  She understands how vet bills can mount up, unnecessarily, delaying appropriate and expedient treatment, and only did the essential.  Once Lev had had the dental Xrays, confirmation was given of what was wrong.  And, when the surgery began, it was even clearer what needed to be done.  Six abscessed teeth were extracted!

Yesterday afternoon, I made another batch of home-made dog food in anticipation of Lev’s homecoming.  She wasn’t ready till nine last night, and a very sad and sore little girl…  Sage is still wearing his lampshade.  (His post-surgery health issue will be discussed in a later blog post.)  He  came with me to get her, wagging his tail, a mile a minute, after a very mellow day.  He greeted her lampshade to lampshade, but she wasn’t interested.

Lev’s nose bled and her tail was down. I held her in my arms and she couldn’t look at me.  Just whimpered.  The drive home, I had her on my lap, lifeless.  Only when we turned into our street did her head pop up and she started to cry.  I lifted her from the car and she walked into the house.  Remarkably, she made it to her favorite spot, climbing tentatively onto the kitchen table, from where she didn’t move.  And, as for the homemade dog food, she wasn’t even interested in that…. With difficulty, I let her be.  

Taking her to bed with me, I held and stroked her through the night.  Her breathing was congested and the snoring kept me up.  Finally, she managed to pee this morning.  And, when I shed a tear, she licked my face.  Sage has backed off in the attention-seeking department.  He’s stable, for now.  Lev needs all our love, and she’s going to get it!

Other blog posts about Lev and Sage, and the canine-human bond and health matters, include:

• Lessons from 2008: Canine Confidence and Coincidence Cure (January 1, 2009)
• Home for the Holidays! Sick Puppy Alert: When Two Dogs are Better than One. (December 25, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• 48-Hours of Caring for Sick and Elderly. Sage Makin, Little Wonder-Dog’s Recovery in Images (November 10, 2008)
• One to One at Apple: Customer Satisfaction and Doggies Included (July 26, 2008)
• Older Dogs’ Health Watch (July 10, 2008)
• Artists Need Moral Support—and Caninekind Offers the Best (May 5, 2008)
• Veterinary Emergencies (April 2, 2008)
• Every Art Studio Needs a Watch-Dog (April 10, 2008)
• Sunbathing DOGS (March 12, 2008)

 

In as much time as it takes to run to the corner and pick up a scone (with latté), it’s possible to produce a baking tray full that can be enjoyed all week. New Year’s morning, I gathered together left-overs from Christmas-week: some crème fraîche, the last two over-ripe bananas, and a small basket of softened blueberries. These proved interesting additions to ever-versatile scone ingredient options, enhancing a moist, buttery texture and taste.

Ingredients (alternatives, as well as the ones I used)

• 3 cups of four (I.5 mixed all purpose unbleached, 1.5 oat)
• 2 - 3 tablespoons of flax seed
• 6 tablespoons butter
• 3 tablespoons maple syrup
• 1 cup of crème fraîche, sour cream, yogurt, or milk
• 2 bananas or a half a dozen dates (minus pits)
• 1 small container of blueberries or a cup of dried cherries
• Few pinches of salt (ok if you forget them—I do)

Baking Instructions

Mix ingredients and firm together. Roll on floured board. (Also remember to flour your baking tray.)  Cut out to size required (3 - 4 inches diameter).  Preheat oven to 425 degrees, and bake touching each other for 12 - 15 minutes, till lightly browned and cooked through.  Separate and remove from tray and leave to cool on wire rack. (yield:  24, depending on size).

For more of DocSusan’s spontaneous recipe creations, please see earlier posts:

• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)

At home sick, over recent weeks, there’s been an opportunity to get back to basics.  Though always a "health-conscious eater," I am all the more so now.  No one else around to nurture me on a daily basis, and the dogs unable to cook (only supervise), I’ve not just come up with some interesting concoctions, but ones that are easily portionable, freezable, reheatable, and digestible.

As a "one," it’s great to have something tasty pre-prepared for zero energy days, especially before and after medical procedures.  And, when you’re able to advance-cook in bulk, time and wastage are saved.  Also, efforts can be enjoyed over a series of days or weeks.  

A "secret weapon" in making (swelling) grain-based recipes is a microwave rice-cooker.  While that’s doing its job, I bake and/or chop the other ingredients, ready to be added later.

Brown Rice Rissotto—Kind Of

• Baby bok choy (6 medium-size)
• Celery (bunch)
• Cranberries (1 small container)
• Squash (1 or 2 large)
• Short grain brown rice (1 bag)
• Arugala pesto sauce (1 small container)
• Pine nuts (a couple of ounces, lightly grilled to brown)

Once the rice is cooked, the rest of the ingredients can be added.  The bok choy, celery, and cranberries will soften with the heat from the rice and squash.  The squash has been baked for 45 mins to an hour at 450 degrees, before being extracted from its skin and cut into small pieces. The final dish, with all ingredients combined, can be microwaved for a couple of minutes before serving and/or freezing.

A nice piece of fresh fish, like Tilapia, served on top, makes for a more complete meal.  Vegetarians can add a goat cheesed topping, grilling or baking to melt.

Quinoa and Sweet Potato (image above)

• Quinoa (1 bag of mixed, red and white)
• Sweet potatoes (4 large)
• Celery (bunch)
• Green tomatoes (6)
• Mache (one packet)
• Slivered almonds (1 container)
• Salad dressing, with garlic and sundried tomatoes

Once the quinoa is cooked (in the rice cooker) and the sweet potatoes have been baked and cut up, all ingredients can be mixed together.  The tomatoes, celery, and mache will soften with the heat from the quinoa and sweet potatoes.  The final dish, with all ingredients combined, can be microwaved for a couple of minutes before serving and/or freezing.

Again, a nice piece of fresh fish, like Tilapia, served on top, makes for a more complete meal.  Vegetarians can make a goat cheesed topping, grilling or baking to melt. And, if company is coming, why not get fancy:  stuff peppers with it, and bake in the oven till the peppers are slightly softened. Large red, yellow, or orange peppers makenice color contrasts.

Non-Freezable fresh foods are important too.  Best not to let these last beyond three days.  Therefore, keep recipe quantities in mind.

The Best Egg Salad

(3 portions:  day of making, the next day, and the next)

• Eggs (6)
• Nayanaise with Dijon
• Feta (4 ounces, or thereabouts)
• Giant green olives (small container)
• Baby carrots (a handful, before chopping) or fennel (a handful, afer chopping)
• Salt and pepper to season

Serve on a bed of romaine lettuce and/or with rice crackers to make a more complete meal.

Not-Quite Guacamole

(3 portions:  day of making, the next day, and the next)

• Avocado (extra large)
• Juice of one lemon
• Sundried tomatoes (6 chopped small)
• Regular tomato (1 large)
• Spring onions (a few)
• Probioitic yogurt (but don’t drown the avocado)
• Salt and pepper to season

• Optional add in:  roasted artichokes with olive oil

Serve with crackers as a snack.  Kashi’s 7 Grain are an interesting choice. For the yogurt, Liberté’s Svelte Bio works well.

Fruit Cup and/or Smoothy

(3 portions of fruit cup:  day of making, the next day, and the next.  On day three, any remainders can be used for a fruit smoothy mix.)

• Lemon juice (from 1 lemon)
• Banana
• Blueberries (1 container)
• Pineapple chunks (fresh)
• Dates (fresh)
• Mango
• Mint (homegrown, in season)

(Probiotic Yogurt for the fruit smoothy, and ice, also a tablespoon of flax seeds—if you want to stay "regular".  Again, Liberté’s Svelte Bio is particularly good for the yogurt.)

For other recipes on this blog, please check out the following posts:

• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)

THIS BLOG ENTRY IS A FOLLOW-UP TO 48-Hours of Caring for Sick and Elderly.Sage Makin, Little Wonder-Dog’s Recovery in Images - November 10, 2008.) 

Synchronicity is interesting!  A Today Show segment, November 8, 08, discussed the healthiest food choices for dogs, and what to avoid.  The interviewee, pet expert, Andrea Arden raved about Wellness.  (Please check out an earlier blog entry of mine, Dog Food that’s Safe and Delicious, March 20, 2007.)

Wellness is likely one the best commercial brands on the market, for now, and Lev and Sage have been enjoying two of their more recent products, "Just For Puppy Treats" and" Small Breed Supermix 5."  Though both dogs are really out of the age range for these, they seem to thrive on them. The one packet of their "Just for Seniors" that we tried had a funny smell and texture.  After Lev and Sage struggled to finish it, I decided the product wasn’t for us.  Also, some of the canned (soft) food seemed to upset both dogs’ stomachs and give them bad breath…

Following Sage’s oral surgery, I had little choice but to try making dog food myself, something that would give the little chap essential nutrients for a speedy recovery and not have to be crunched.  As you’ll know from other blog entries, I don’t tend to record exact ingredients or instructions (The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones, September 25, 2008;  The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups, September 22, 2008)  Here is what I used (roughly) for the dog food: 

Ingredients for Dog Food, with Chicken or Beef as Primary Protein
(all fresh, not frozen)

• 2 large heads of broccoli
• 4 large sweet potatoes
• 1 pack of baby carrots
• 1 pack of Lundberg Short Grain Brown Rice
• 2 cups of flaxmeal
• 4 packs of minced chicken
• 2 packs of minced beef
• Extra virgin olive oil (to cook the meat)
• A couple of cups of water, for cooking and blending ingredients

Cooking

Microwave all ingredients (separately) except the meat and poultry, which are cooked on the stove (also separately) in a large frying pan with a dash of olive oil.

Semi-Purée

All ingredients are blended except the rice, which remains whole and is added in last.  

Portioning

Two thirds of the vegetables and starches are mixed with the chicken and one third with the beef.  

32 (snack-food size) containers of freezable food are made in total—5 - 6 meal helpings in each, depending on the pet’s size and whether anything else is added at mealtime. There are 12 containers with beef and 20 with chicken.

I decided to start Sage off with the beef, since there’d be more iron with that (and he’d lost quite a bit of blood).

Food Toppers

To make the food more nutritious and interesting, I bought the following food toppers to sprinkle before serving:

• The Missing Link Canine Formula
• Liver Sprinkle
• Salmon Flakes

Preparation Time

Approximately two hours (+ shopping time).

Supply

Approximately 6 weeks’ worth of food (that freezes and defrosts well).

Please Note

I am not an expert in pet nutrition, but relied on common sense, enthusiasm and creativity for this project.  Even if these recipes aren’t perfect, likely they’re a lot better than most store-bought options.

Some Important Considerations for My Home-Cooking, Whether for Caninekind or Humans:

1.  Choose unprocessed ingredients.
2.  Prepare with love and care.
3.  Remember that what goes in must come out (hopefully, with good consistency and color, no stink).
4.  Be aware how breath smells after eating:  bad isn’t good.
5.  Note that less equals more.  A little can go a long way.
6.  Don’t forget the "yum" factor.  Food that’s eaten eagerly, must be tasty.

FOR OTHER BLOG ENTRIES RELATED TO HEALTH AND WELLBEING (and Sage’s history), please check out:  

• Older Dogs’ Health Watch (July 10, 2008)

• Veterinary Emergencies (April 2, 2008)

• Holistic Dental Hygiene: For Dogs and Their Humans (March 4, 2008)

• Always a Puppy, Never a Dog (August 23, 2007) 

 

Cookies and scones come in various sizes.  Do you realize you’ll usually eat the same amount regardless of size?  This is why I’ve come up with three sizes:  small, medium, and large (as shown in the photo above).  The small are just for a quick nibble.  It’s easy to eat 1 - 4  of them at any time between meals.  The medium are a little more substantial.  These are for formal snack-times. 1 -2  are recommend at a sitting. The large are meal, or meal-replacement size, where 1 to 1.5 should suffice.  It’s hard to find healthy store-baked treats. Instead of a trip down there, and in the same amount of time, it’s possible and easier to make your own!

Please note, I choose to use Bob’s Red Mill products for most of my baking needs.  Their range and quality are superb.  (You can find these at Wholefoods and many other health-conscious grocery stores.)

Bits of Everything
(The not quite a cookie cookie)

• 4 cups ground almonds
• 2 - 3  cups muesli
• 2 cups oats
• 1 cup oat bran flour
• 8 oz honey
• quarter cup flax seeds
• 1 cup mixed dried fruit (including Goji Berries)
• 8 egg whites
• Spray oil
• Baking powder

Quantities might not be exact.  Experiment, and so long as the mixture holds together and can be molded you should be fine.

Mix everything together then form and bake on three different trays, till light golden brown.  (20 - 25 minutes at 375 degrees in a preheated oven).  Check that there’s no sog in the middle of the cookies, with a tester. Remove from the trays as soon as possible, to cool.

Amounts made:  16 large (meal replacement size);  24 medium (snack size); 35 small (bite size)

Garden Scones
(Savory)

• sage
• chives
• 3 cups oat flour
• 1 cup quinoa flour
• 1 cup flax seed flour
• 1.5 cups probiotic yogurt
• 4 eggs
• 1 stick of butter
• 2 cups grated goat cheese
• 2 tablespoons mustard
• salt and pepper

Quantities might not be exact.  Experiment, and so long as the mixture holds together and is dough-like, you should be fine. 

Mix everything together and dust the baking tray with quinoa flour. Once they’ve been cut, place the scones closely together for baking.  Preheat the oven to 450 degrees then bake for 15 minutes, or till golden brown and firm (no sog in the middle).

These scones can be served with butter or goat cheese spread, even humus or advocado—whatever takes your fancy.

These are called "Garden Scones" because I was fortunate to use my own homegrown herbs.

 

Growing up, I spent a lot of time in the kitchen watching my mother.  She’s still meticulous following recipes, even after cooking for almost 70 years.  No exact instructions for me! Observations and taste buds take over. With a little understanding of formulas and ingredients, I’ve discovered it’s hard to go wrong.  Also, cooking in bulk is cost-, time-, and mess-efficient.  Make large quantities and freeze—even, and especially, as a "one."  Nice to have someone else to cook for/appreciate what you’ve made. However, dipping into the freezer for meals and treats prepared in advance can feel like someone else might have cooked for you!  Self-nurturing, by choice or out of necessity, can be as creative as it is satisfying…and healthy.

Soups need sautéed onions and lots of vegetables, and should be puréed/liquidized.  Adding fruit juice and garden herbs makes them all the more nutritious and tasty.  Fall is a great time to store up for winter, especially when there’s such interesting produce being harvested locally.

8 Squash Medley

• 8 giant squash (each one being of a different variety)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 2 cups apple sauce
• 3 cups orange cranberry juice
• salt and pepper to season
• chives (from garden if possible)—cut up and added after making purée

Blend all ingredients together for a thick sweet main-course soup.

Curried Parsnip with Caraway

• 4 bags parsnips (approximately 1 - 2lbs each)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 1.5 cups orange cranberry juice
• 3 cups orange cranberry juice
• salt and pepper to season
• curry powder to season
• caraway seeds to season

Blend all ingredients together for a thick spicy main-course soup.