Category Archives: Gluten-Free Desserts

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Vegan Valentine 2021

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Today I decided to try making a Vegan Dark Chocolate Pudding, in case my readers are looking for a new dessert on February 14—the joyful (if commercial) holiday of chocolate love. I had never tried making pudding from scratch, the exception being rice pudding (which is also divine). So, I asked Annapurna, the goddess of food and nourishment, to be my coach. The first try was oh so good and I’m happy to share the recipe with all of you!

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Chasing Perfectionism with a Cookie Update

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Perhaps I’ve mentioned that I have a tendency to chase perfectionism. For this very reason, I’m updating my OMG Chocolate Chip Cookie recipe to make it easier for vegans and anyone who avoids eggs.

Just to be clear, this recipe is different from the one I first published during this blog’s infancy in February 2015. Ever since, I’ve played with the ingredients, revising it more than once. You’ll find a slightly different version in my 2018 book, Sacred & Delicious: A Modern Ayurvedic Cookbook. Then, just last week, I was baking and packing thank-you cookies for several amazing healthcare practitioners who are helping bring my injured hand back to life. I decided the recipe needed one more tweak to make it more accessible for readers.

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Sacred & Delicious Update

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Dear Friends,

 

In case you’re wondering if I fell off the planet, I’m writing with a quick update to explain why you haven’t heard from me.

While on a beach vacation with my husband and step-daughter in July—totally social distanced, of course—I took a bad fall and fractured my wrist. It was a major big OWIE! Happily, the fracture healed, but it triggered a rare response known as complex regional pain syndrome and, alternatively, reflex sympathetic dystrophy. Medical experts believe that this is a response from the sympathetic nervous system.

I’m still unable to use my left hand, which has become quite stiff, particularly in the fingers. So, rather than dreaming up and testing new recipes, I’m focused for hours a day on rehabilitating my hand. This was a real surprise for me, as I had not intended to be gone for such a long time.

Before I disappear again, for whatever length of time it takes to restore the functions of my hand, I’d like to remind readers that you’ll find three fabulous pumpkin recipes on my blog: Puréed Pumpkin Soup, Spiced Pumpkin Pound Cake, and Pumpkin Spice Cookies—all gluten-free.

Sometime after this momentous election, I will share the ways I’ve adapted in the kitchen so that I’m still able to cook fresh food six days a week. (Like our Creator, I rest from cooking on the Sabbath!)

During this extraordinary moment in history, with all its inherent anxiety, we especially need to eat well. Cooking delicious healthy food can definitely bring joy to ourselves and to our loved ones. I wish you and yours good health and a beautiful autumn. Stay well! Stay safe.

With love,

PS For those of you who may have CRPS, or know someone who does, please reach out if you’d like to hear about my approach to healing with the help of several complementary therapies—and of course, an anti-inflammatory diet. You can leave a private note here.

 

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Sweet Relief for the Blues 

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Photos by Ingrid Beckman

 

I’ve come out of hiding today to share a blueberry cobbler recipe that is simply too delicious to keep to myself! In keeping with my 2020 theme of healthy comfort food, this is scrumptious enough to chase your blues away. I’ve found cooking delicious food to be a respite from the anxieties of these perilous and sometimes lonely times. On the other hand, if you’re feeling hopeful, as I am, then a dessert that’s made with fresh berries and unrefined sugar can offer guilt-free pleasure that reminds us of life’s inherent sweetness.

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All Things Pumpkin 2019

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This October Pumpkin Spice Cookie recipe reflects my most recent experimentation with gluten-free baking. I’m happy to say the experiment turned out well—though I regret it was in response to my newest food sensitivity!

 

Sadly, I seem to have developed an intolerance to nuts, including almond flour. Eating nuts or baked goods with almond flour make me itch. From an Ayurvedic perspective, it makes sense: nuts increase pitta, and high pitta can cause itching. Since nuts are also a common allergen and cause of food intolerance, I decided to explore baking with another high-protein flour for my growing readership.

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All Things Chocolate for Valentine’s Day

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Today, dear friends and fellow chocolate enthusiasts, I offer you an incredibly delicious gluten-free and vegan chocolate cake with which to tempt your sweetheart on the occasion of Valentine’s Day. When Sacred & Delicious was first published in October 2018, Biblio Reviews wrote this: “The vegan Dark Chocolate Layer Cake was the best vegan cake I have ever made!”

I’ve adapted the book’s large sheet cake recipe to create a smaller cake you can bake in a heart-shaped pan or as a traditional 9-inch layer cake. Yes! A gluten-free and vegan cake that is moist, not overly sweet, and still delicious enough to make having seconds hard to resist. Just ask my husband!

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