My Top Three Asparagus Recipes

Spring asparagus at Santa Monica Farmers' Market

Asparagus. The queen of spring. Elegant, fresh- and addictive. For many of us, the primavera arrival of asparagus is big news. Huge. Exciting. We simply can't get enough. You see, there is something magical about asparagus. Maybe it's the sexy reputation. Isabelle Allende describes asparagus as phallic in her memoir,  Aphrodite, describing gardens lush with it, and stalks thick as trees. She throws in a few maidens with obvious oral fixations and well. You can guess the rest. 

To be honest, the whole thick as a tree trunk thing, though, is a bit much. Big stalks? Not gonna impress me. I tend to gravitate to the slender young asparagus, myself. The slimmer the better, in my gluten-free part of the world. Why? I barely cook them. It's more like a coaxing. A gentle flash in the pan with some fruity olive oil and a kiss of balsamic vinegar. A pinch of sea salt. Nothing fancy. Keeping them tender-crisp is the key to maximum enjoyment-- for me. But I know some folks prefer long, slow roasting. 

And that's what makes the world go 'round, darling.

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Check out My New Roots on Mint!

This week Mint Design Blog is featuring my Smooth Criminal Chocolate Mousse recipe. Have a look!

Smooth Criminal Chocolate Mousse Tarts

If being delicious were a crime, this dessert would certainly be put in the big house. So incredibly creamy, rich, and satisfying, it tastes like decadent chocolate mousse, but you’d never guess that it’s healthier than a salad!

The inspiration for this sinfully healthy dessert actually came from the film “Go Further” - Woody Harrelson’s documentary about his Sustainable Organic Living Tour in 2003, where one of his friends makes a raw chocolate avocado pie. After many delicious attempts at making my own, I came up with this very quick and easy recipe that anyone can make, and everyone will eat.

The Skinny on Fat
The most awesome aspect of this dessert (besides how incredible it tastes) is the fact that it supplies your body with some of the best fats on the planet. I realize that fats have gotten a bad rap over the years, but there are so many kinds of fats and knowing which ones are harmful and which ones are healing is crucial to good health and happy eating!

The main ingredient in this dessert is the lovely avocado. Avocados are loaded with monounsaturated fats - a good kind of fat also found in olive oil, that boasts all sorts of health benefits, such as lowering cholesterol, reducing the risk of heart disease, and even offering protection against certain cancers like colon cancer and breast cancer. Avocados are also a very concentrated dietary source of the carotenoid lutein, a phytochemical that protects the eyes against macular degeneration and cataracts. They also contain significant amounts of vitamin K, essential for normal blood clotting; calcium to maintain strong bones; folate to combat against Alzheimer’s disease; and vitamin C to boost the immune system. Not bad for a handful of smooth green goodness.
And if that wasn’t enough to fill you up, we’ve got polyunsaturated fats (think those oh-so-elusive Omega 3’s!) from all of the beautiful walnuts. Omega 3 fats are essential, meaning that our bodies cannot produce them and we need to get them from our diet. And why are they so important? Oh, only because they reduce cholesterol, lower the risk of heart attack and stroke, boost the immune system, control viral infections, improve brain function, and relieve symptoms of inflammatory condition such as arthritis. Whatevs. No big deal.



Smooth Criminal Chocolate Mousse Tarts
Maple Walnut Crust
Ingredients:
1 ½ cups organic walnuts
2 Tbsp. maple syrup
a pinch fine sea salt

Chocolate Avocado Mousse
Ingredients:
4 ripe avocados
10 very soft dates (soaked if necessary)
4 Tbsp. raw agave nectar
2 Tbsp. high-quality raw cacao powder (or cocoa powder if you don’t have the other)

Directions:
1. Place walnuts in a food processor and pulse until chunky. Add the maple syrup and sea salt and pulse until the mixture is combined. (You can create a smoother crust by blending longer if you like, but in my experience leaving some chunks is a good idea to add contrast against the smooth chocolate pudding).
2. Get out a muffin pan. Scoop out a couple tablespoons of the walnut mixture at a time and press into the bottom of a muffin cup. Press firmly so that the walnut mixture is compact and holds together. You should be able to fill about 8 cups with the walnut crust. Refrigerate.
3. Finely chop the dates.
4. Cut open all the avocados and scoop them out into a clean food processor. Blend. Add the other ingredients and blend to incorporate.
5. Remove walnut crusts by running a knife around the perimeter to loosen, then lift out. If the crust breaks or becomes dented, simply press it back together once it’s out the mold.
6. Spoon a large dollop of avocado mouse on top of the crust base. Garnish with whatever fruit you have on hand (fresh berries, banana, dates, pomegranate, pineapple…). Serve to very lucky people.

Notes: You can change things up by making a whole tart – simply press the walnut mixture into a tart shell, spoon the avocado pudding on top and slice.
If you have any extra filling, just keep it in a sealed container in the fridge for up to 2 days and eat it like pudding. It’s great for breakfast!

This is the kind of dessert that makes you question why on earth you’d ever reach for something full of empty calories, harmful fats, and tons of sugar. It really is one of the most delicious treats I eat and I always make it for company – the fun part is making them guess what’s in it!

Gluten-Free Chocolate Chip Quinoa Cookies

Delicious quinoa chocolate chip cookies. A gluten-free favorite.

My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can be unkind to sensitive celiac tummies. So while many celiacs celebrate the availability of certified gluten-free oats (thank you, Bob's Red Mill!), just as many shun this humble cereal grain for the sake of symptoms or safety.

Avena sativa? Not welcome in many a gluten-free kitchen.

Some believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the soluble fiber factor. Others believe that the prolemine in oats called avenin triggers a celiac-like response. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out. But.

The truth is, Babycakes, you don't want to be around moi after I've eaten oats- gluten-free certified or not. Although I tested negative for oat allergy, these tasty chewy little cereal devils produce enough, um, wind in my nether regions to keep Wyoming well lit for a week.

It ain't pretty, is all I'm saying.

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Make Gluten-Free Brownie Cupcakes with Namaste Baking Mix

Brownies baked as cupcakes- from Namaste baking mix.

Check out these fudgy little gems. Chocolate chip brownies dressed up like cupcakes. These are Steve's creation. He's been making gluten-free brownies for- let me think a minute- almost nine years. (How, I ask you, is that possible? Nine years gluten-free? Yep. We'll be celebrating nine years of gluten-free living this December. Perilously close to a decade.) So he's the resident brownie expert. I bow to his expertise.

He's baked brownies from scratch. He's tried all the gluten-free mixes. He's added flavors. Coffee. Peppermint. Vanilla. He's added extra chocolate chips. Chopped walnuts. Pecans. Even raisins. He bakes brownies weekly. But lately he's got a new twist to this favorite classic treat. He plops the batter into a cupcake liner clad muffin tin. 

Steve swears this creates a better, moister brownie.

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Gluten-Free Oatmeal Chocolate Chip Cookies Recipe

Oatmeal chocolate chip cookies. 
For your gluten-free munching pleasure.

I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins. Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching The Point and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub.

And right at that nub lamenting moment she'd bring you a plate of cookies.

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Quinoa Breakfast Bars with Blueberries

Quinoa flakes make a delicious gluten-free breakfast bar.

For those who live gluten-free and also oatmeal-free (yes, Darling, there's more than a few of us who don't respond well to either the fiber or the protein in certified gluten-free oats) I have good news. Quinoa cereal flakes are enough like oatmeal that I use them in baking recipes as a tasty, nutritious alternative to gluten-free oats. 

I love the nutty, complex taste quinoa flakes bring to a sweet recipe. 

I hope you do, too.

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Sexy Spring Rolls

Hooray for spring! It finally hit us over here in Denmark and I am loving the warmer weather and sunshine. To celebrate the arrival of this very welcome season, I thought I would make, well, spring rolls! This also marks the re-entry of some raw foods into my own diet, and I encourage you to do the same. Our bodies can now handle a little more uncooked food, so I’ve made this recipe with a raw and semi-cooked combination of vegetables that will leave you feeling fresh and sexy! Wahoo!

I am sure you’ve seen spring rolls or salad rolls before if you’ve ever eaten at Asian-style restaurants, but mine are sexier – you’ll see why later. And although you may think these are something only an accomplished chef can pull off, how about impressing yourself and giving it a try? They are in fact quite a snap once you get the hang of using the rice paper wraps, which are available at Asian grocers or gourmet grocery stores. Make sure to check the ingredient list, as they should not contain anything besides rice, water, salt, and tapioca. Deal? Great.

I like making these rolls a lot because they are a great way to use up whatever vegetables I have hanging around in the fridge - even leftover salad!
And why are they so sexy? Well, I replaced the calorie-devoid noodles that often occupy the majority of the spring roll real estate, because a crispy, ginger-kissed carrot-sweet potato salad actually boasts flavour and nutrition! Snap.
And the dip recipe I created to replace the schlocky peanut sauce that often accompanies rolls such as these. Yes, peanut sauce is delicious, but peanuts are not a healthy food because of their high mold contamination (you can read more about that here). Try making peanut sauce with almond butter instead. Your body will thank you for the extra calcium, protein to maintain health hair, skin and nails, magnesium to build and strengthen bones, and vitamin E to protect your delicate skin form ultraviolet light. Thanks, almonds. You’re sexy.
You can even make your very own almond butter if you don’t have any on hand. Check out my super easy instructions here. Good for you!
And don’t forget the herbs – they add tons of sexy points because they’re loaded with essential vitamins, minerals, and phytochemicals! Oh yeah, and they taste amazing.

Sexy Spring Rolls
Filling ideas (all sliced into appropriate sizes):
Sexy sautéed ginger carrots and sweet potato (recipe follows)
sprouts
avocado
spinach
sweet bell pepper
cabbage
spring onion
cucumber
chopped almonds
mint
basil / Thai basil
cilantro



Directions:
1. Find a shallow dish a little larger than your rice paper wraps and fill it with room temperature water.
2. Place one wrap in the water until it becomes soft and pliable (about a minute).
3. Transfer the wrap to a clean working surface and place your favorite ingredients in the center, plus a generous drizzle of sauce (avoid the temptation to overload).
4. Fold the top half of the wrap over the fillings. Then fold in both sides. Lastly, fold the bottom up to seal. If a breakage happens or it seems like the whole things is going to fall apart (don’t worry, it does sometimes) you can simply wrap up the whole spring roll in another sheet of soaked rice paper. Just put the completed roll in the middle of a second wrap and repeat the previous instructions. This creates a much sturdier roll too.

Sexy sautéed ginger carrots and sweet potato
Ingredients:
2 medium carrots
1 small sweet potato
¼ cup sesame seeds
splash of cooking oil (avocado is best for high heat)
2 Tbsp. fresh ginger, minced
1 Tbsp agave nectar
Squeeze of lemon juice

Directions:
1. Begin by toasting the sesame seeds in a dry skillet until they begin to pop and are lightly toasted. Remove from heat and set aside.
2. Julienne the carrots and sweet potato (cut them into matchstick-size pieces).
3. Put the oil, minced ginger and agave nectar in the skillet and cook just slightly. Add vegetables and stir-fry for about 4-5 minutes. You don’t want to cook the vegetables exactly, just take the raw edge off.
4. Remove from heat and toss with the sesame seeds and lemon juice.

This little dish is totally boss on its own, but super sexy in spring rolls!
Once the weather warms up to summer temperatures, you can also skip the cooking step altogether leaving the vegetables completely raw – just mix all of the ingredients together and marinate for at least one hour to allow the flavours to meld.

Bonus points:
Almond butter dipping sauce
Ingredients:
1/3 cup organic almond butter
1 small clove garlic, minced
2 tsp. tamari (or high-quality soya sauce)
1 Tbsp. agave nectar
2 Tbsp. water
juice of 1 lime (approx. 3 Tbsp.)
pinch of crushed chilies

Directions:
1. Whisk all ingredients together in small bowl until smooth. Add more water to thin. Adjust seasonings to taste.

Now you're done. Go stuff your face. :)

Baby Step Buns - the Sequel

Okay, like I said: baby steps.

Remember how my buns were a little flat and I couldn’t figure out why? Well, I suppose made a slight mistake when I dissolved the yeast in warm water, as this is a 'cold-rise dough'. Heh. Oops. How was I supposed to know not to kill the little guys?! They also like to eat something sweet (yeah, I know, they are so demanding!), which of course I didn’t do the first time, so squirting a dollop of honey into the water is apparently a good idea. To add insult to injury, I put the dough right up against my blistering-hot radiator, ruining any chance at a decent rise. So don’t do that either. Keep the dough at room temperature.

I am ridiculous, and I apologize.
Now please take some baby steps of your own and go make these buns. They are really good. Promise.

Baby Step Buns
Ingredients:
3 cups whole grain flour (I use spelt)
1 cup grain mix*
2 cups cold water
1 tsp. honey
20 g. fresh yeast OR ¾ tsp. dry active yeast
½ Tbsp. sea salt, plus more for garnish
2 tsp. olive oil
nuts and seeds for garnish (optional)

* You can purchase grain mixes specifically for baking at natural food stores and good grocers, but making your own is easy. You can blend any of your favorite grains, nuts, and seeds together - I like ground flax, rolled oats, sunflower seeds, sesame, rye kernels…you get the idea.

Directions:
1. Dissolve the yeast it in cold water. Add honey.
2. Combine dry ingredients well, then add the water and oil.
3. Mix with a wooden spoon until well combined. Cover with a tea towel and let sit at room temperature overnight.
4. In the morning, preheat oven to 400F, line a couple baking trays with parchment paper, and spoon dough onto them. You can make these as large or small as you like, mine were about the size of my palm. Sprinkle with nuts and/or seeds and sea salt.
5. Bake for 30 minutes, or until a tap on the bottom of the buns makes a hollow sound.


Good luck, ya'll. Tell me how they turn out. :)

Wordless Weekend

You Show Me Yours

Shot on my iPhone, Santa Monica, CA.

See more karinaography here 

Strawberry Hemp Milk Smoothie

Strawberry smoothie- vegan and dairy-free deliciousness.

It's that time of year. Smoothie weather is upon us. Time to whip fresh fruit  into a frenzy of deliciousness. Then go for a walk. And burn off those winter blues. Not to mention those mysterious little bumps and bulges that creep in out of nowhere and remind you of your Aunt Ida. Have you looked in the mirror lately? Wearing nothing but your birthday suit? I have. Some scary stuff.

So I'm motivated. I ordered my first kettlebell. Don't worry- I'm not attempting this kettlebell action unsupervised. I have a fabulous (gluten-free) trainer teaching me the correct and proper form (check out his new blog here- some of you might recognize him). You don't want to mess with this willy nilly. Subtle mistakes can lead to trouble. (Trust me, there's a lot of bad form out there.) Ouch.

So far I am seriously diggin' this whole Russian kettlebell thing. On days off I actually crave cleans, swings and squats.

Who knew getting strong could be so much fun?

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eMule 0.50a - 0.49c MorphXT 11.3 - Plus 1.2e - DreaMule 3.2 Multilingual

Download Portable eMule on MediaFire (2.8 MB)

Download Portable eMule MorphXT on RapidShare (9.5 MB)

(md5: 3b3b083db25f51ff523b436b2dc105bf)

Download Portable eMule Plus on MediaFire (2.4 MB)

Download Portable DreaMule on RapidShare (6.7 MB)

Peer-to-peer file sharing client without installation.

Four versions use the same Incoming and Temp directories: you can begin download with one and resume with other.

Extract and run eMulePortable or eMulePlusPortable or eMuleMorphXTPortable or DreaMulePortable.

Settings and Temp in Data folder, Incoming at the root of portable folder: if you want to fix Incoming and Temp paths, edit eMule.ini in Data.

Settings of installed eMule should be preserved.

EVEREST Ultimate & Corporate 5.50.2100 Multilingual

Benchmarking and system information tool to show everything from your PC to you without installation.

Download Portable EVEREST Ultimate on RapidShare (9.5 MB)

(md5: 92f553d2ccb78b8f27954c2973ba99ed)

Extract and run EverestUltimatePortable.

Settings of installed EVEREST Ultimate should be preserved.

Multi-functional toolset for IT Management and Security without installation.

Download Portable EVEREST Corporate on RapidShare (9.9 MB)

(md5: b7ac47efc4d1cfc0f6281de3768f519f)

Extract and run EverestCorporatePortable.

Settings of installed EVEREST Corporate should be preserved.

Happy 100th Post, My New Roots!

This week, I’m celebrating. What is so important that I bake a chocolate cake, you ask? Well, only that this is the 100th article on My New Roots and it’s time for something sweet!
As I’m sure you’ve noticed, things are looking a little different around here. I thought that it was time for a freshening up, so with a new season (and a new camera!) comes a new-and-improved My New Roots for all. I hope you like the changes, and enjoy navigating through the new digs.

Back to the cake.
Are you good at keeping secrets? This dessert sure is. Super fudgy and moist in the center with a chocolate-power punch, you’d NEVER know it was gluten-free, sugar-free, and vegan! And it’s best kept secret? Chickpeas. Oh yes, it’s true.

Is chocolate actually good for me? Actually?
I come from serious chocolate roots. My dad is totally obsessed with the stuff and usually has a stash within arm’s reach (no joke). I grew up loving it too, and mowing down indiscriminately on everything from ice cream bars to snickers bars, Easter bunnies to Christmas candies, but only in the past few years have I become snobby about it. Partly this is for health reasons, but it is also for taste – the reason I indulge in the first place. I cannot believe how good good chocolate actually is, and how little you need before feeling satisfied.
And as for health? Well, I’ve learned that there is a major difference between snickers bars and organic dark chocolate. Certified organic chocolate found in health food stores and good grocers, has natural ingredients such as flavonoids (flavan-3-ols) and phenols (phenyl ethylamine) that are recognized antioxidants. Antioxidants offer protection against heart disease, cancer, and boost the immune system. Dark chocolate has the added benefit of being a mood enhancer as it boosts the brain’s levels of the neurotransmitters serotonin and endorphin.



Here are some tips from Dr. Mercola for choosing the best chocolate for your health:
- Choose a bar that lists chocolate, or chocolate liquor, cocoa or cacao as the first ingredient.
- A quality ratio is a 60 to 70 percent cocoa mass with the remaining 30 to 40 percent containing no oils other than natural cocoa butter, as well as no preservatives and no artificial flavourings.
- Find chocolate made from the least destructive processing techniques -- Organic is always best as over-processing reduces your healthy nutrients and can introduce lead contamination.
- Restrict your intake to dark, organic chocolate -- Consuming chocolate as close to its original raw state (unprocessed cacao) provides you the best health benefits.
- Avoid chocolate made from milk or milk byproducts -- Adding milk to the chocolate process can diminish your antioxidant benefits.
- Select chocolate with low sugar content -- Sugar can seriously impact your immune system
- Consume chocolate in moderation -- When you eat too much chocolate, you potentially diminish and defeat any health benefits due to the sugar.
- Avoid chocolate if you're struggling with a health challenge -- Sugar can suppress your immune system.
- Choose a chocolate made to the highest standards of social and environmental responsibility -- Fair Trade certification should be part of your selection process.

I’ve become pretty hard-core in my chocolate eating, so to obtain the most health benefits I always choose an organic bar with 85% cocoa mass. It is incredibly rich and almost spicy, with a smooth finish and warm, long lasting aftertaste. I would strongly recommend you follow suit with this recipe, but you could also use something a tad lighter – at least 70% though.
The results are pretty incredible. The cake is extremely rich and fudge-like. A small piece is all you need!
Very important note: this needs to be served cold, so keep it in the fridge before serving.

Chocolate Fudge Cake with a Secret
Ingredients:
8 oz. / 225 gr. High-quality, organic dark chocolate, melted
3 TB high-quality organic cocoa powder, plus some for dusting
zest of one organic, un-waxed orange (optional)
1 can (or 1 1/3 cup) garbanzo beans, drained
1 cup applesauce (or 4 eggs, if you eat them)
1/2 cup date syrup (or maple syrup)
1/2 tsp. aluminum-free baking powder

Directions:
1. Preheat oven to 350F / 175C. Lightly grease an 8” bundt pan or spring form pan with a little coconut oil (or ghee or butter).
2. Mix beans, eggs, date syrup, orange zest, cocoa, and baking powder in blender until smooth.
3. Add melted chocolate and blend until well mixed.
4. Transfer mixture into pan and bake for 35-50 minutes. My toothpick still didn’t come out “clean” when I did the test, but the cake firms up when cold. Chill completely in the fridge. Dust with cocoa powder. Serve to very lucky people.

I hope you enjoy this cake as much as I did – it will certainly become a staple in my house when entertaining, or doing a little celebrating. When you serve it, see if your lucky recipients can guess what’s inside – the cake can keep a secret, will you?