[Many thanks to everyone for your kind wishes about the new book! I was blown away by your responses. Thank you!]
My old friend Phil had a saying in high school. Whenever she spied an ultra-feminine style (such as an all-pink ensemble, or multi-ruffled blouse, or a pink hairband lined with decorative bows, or one of the (at the time) trendy sweaters bedecked with appliqués, studs or a glittery weave in contrasting colors), she’d wince, wrinkle her nose, and proclaim: “Ech! Too much frilly-do.” You see, Phil is a no-nonsense kinda gal, and her personality was reflected in her choice of suit-cut pants, down-to-business attire and sleek, straight hair–left unadorned.
Me, I was the opposite. I embraced my inner frilly-do quite enthusiastically. And as I got older, it morphed into my outer frilly-do. In fact, except for a brief period just before kindergarten, I basically adored all things frilly-do. (According to my dad, I was the quintessential tomboy back then: I captured caterpillars in a jar, collected worms after a rainfall, ran around the neighborhood with one shoe on, cheeks blushed with mud. Who was that kid?!). Later on, I wore my frilly-do with pride. Lay that frilly-do on me, I’d say. All hail the frilly-do!
[A blast from my past: how do you do, frilly-do?]
While I’ve pared down the florals and the three-dimensional clothing somewhat these days, I’m still unabashedly fond of all things feminine. Yep, I’m a pink girl (and I see absolutely no contradiction between that and the fact that I’m also an avowed feminist). I was one of those young women in my 20s who’d don ruffles, lace and camisoles entirely for myself (okay, so I would have been more than happy to wear them for “that special someone” else, too, if there had ever been a “someone” around to appreciate them). I’m not talking about overtly sexy or “come-hither,” either; I just mean softer fabrics, paler colors, flowery prints, maybe some pearls–you know: frilly-do.
When it comes to clothing, pink may not be a color I wear that often any more, but I do still love its verve and cheekiness. Pink is the color of blushing cheeks, of toddler’s smiles, of lover’s fingertips, of summer berries about to burst.
Pink makes me smile.
A couple of weeks ago, when I was still suffering daily toothaches, I searched for ways to soften up some of the typical fare I consume (and believe it or not, the natural treatments I’ve been using, such as rinsing with goldenseal or applying poultices of cotton saturated with oil of oregano, have worked! No pain for over a week! Whoo hoo!).
I love me a good, crunchy apple, but two weeks back, anything too hard or crunchy was clearly a “no-go.” I decided to take the concept of the Pink Breakfast Bowl (one of my all-time favorite morning meals) and convert it into a raw version using apples in a way that I could then enjoy them.
This is a terrific quick-fix, juicy and filling, flavorful and healthy breakfast. The ground apples and walnuts create a thick, smooth base that’s much like porridge, while the grated apple and beet add texture and sweetness. Hemp or sunflower seeds top it off with crunch and extra protein.
Just for fun, I calculated the nutritional stats on this one and was pleased to learn that for a mere 302 calories, this bowl offers up 12 grams of protein (25% of the daily requirement); 11 grams of fat (20% of the daily recommendation); 17 grams of fiber (a whopping 50%–or more–of your daily requirement!); as well as 30% of daily calcium needs and 10% of your iron for the day.
Not bad for a little bowl of pink. Yes, this will certainly frilly do.
Raw Pink Breakfast Bowl
A satisfying combination of apple, walnut and just a wee bit of beet makes this bowl not only pretty, but incredibly nutritious, too. If you really shy away from beets, try using a carrot in its place and think of it as raw carrot cake!
1 medium crisp, sweet apple (I love gala, Pink Lady or Cripps for this recipe), cored (no need to peel)
2 Tbsp (30 ml) raw walnut halves (or other nut of choice–almonds are nice)
1/2 tsp (2.5 ml) cinnamon
1/4 tsp (1 ml) ground ginger or 1/2 tsp (2.5 ml) freshly grated ginger, optional
1/4 cup-6 Tbsp (60-90 ml) unsweetened almond, hemp, soy or rice milk of choice as needed for desired texture
1 Tbsp (15 ml) chia seeds, optional
1 small beet, peeled
10-12 drops plain or vanilla liquid stevia, to your taste
1 Tbsp (15 ml) hemp, sunflower or sesame seeds
Cut the apple into quarters; reserve two quarters and set aside. Coarsely chop the the other two quarters.
In the bowl of a mini processor or a Magic Bullet, purée the chopped apple quarters, walnuts, cinnamon, ginger and almond milk until relatively smooth. Transfer to a bowl and stir in the chia seeds, if using.
Grate the two unchopped apple quarters using the medium holes of a box grater or food processor. Grate the beet using the small holes of a box grater (fine holes on a food processor) and add to the bowl with the stevia; stir to combine. Taste and adjust sweetness. Sprinkle with seeds and more cinnamon, if desired. Makes one hefty serving.
Suitable for: ACD Stage 2 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, vegan, low glycemic.
FOR THE ORIGINAL (COOKED) VERSION OF THIS RECIPE, see this post.
[“Sorry, Mum, but I just can’t get behind this ‘frilly-do’ thing. I’d be happy to eat one of those pink breakfast bowls, though. . . “]
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Last Year at this Time: Raw Apricot Swirl Cheesecake Mini Pies (gluten free; ACD Stage 2 and beyond)
Two Years Ago: Celebration Pear and Cranberry Cornmeal Cake (gluten free; ACD stage 3 and beyond)
Three Years Ago: Beet the Heat and Mint Salad (gluten free; ACD all stages)
Four Years Ago: Jalapeno Pesto Pizza (can be made gluten free with GF crust; topping is ACD all stages)
© Ricki Heller, Diet, Dessert and Dogs
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