There are so many sweet treats this time of year. Almost too many. After Halloween is when I notice many children come down with colds and flus. I suspect it has something to do with all of the sugar that is consumed during Halloween. Consuming too much sugar suppresses the immune system.
It is possible to get a Halloween chocolate fix without so much sugar. I prefer to make healthy homemade treats that are free of sugar, dairy and gluten. I really like the Chocolate Hazelnut Fudge by Kelly from The Spunky Coconut blog. In the picture above, I combined Kelly's fudge recipe with her Chocolate Hazelnut Spread to make a softer and creamier freezer fudge.
Elana's Pantry has some healthy candy recipes. Elana's candy bars and nut butter cups make wonderful Halloween treats, and the peppermint patties are perfect for Christmas. I often substitute maple syrup or honey for the agave in her recipes.
One of our favourite treats is not really all that sweet. For a special weekend supper, we like miso soup, vegetarian sushi rolls and a big pot of green tea. Some leftover pieces of barbecued salmon in the miso soup make it more substantial. Here is the recipe for the dipping sauce that we enjoy with our vegetarian sushi rolls. It was originally based on a recipe from the vegetarian cookbook "Sundays at Moosewood Restaurant".
Dipping Sauce
Ingredients
2 tablespoons gluten-free tamari or VH soy sauce
2 teaspoons sesame oil
2 teaspoons rice vinegar
2 tablespoons water
1 teaspoon honey and a dash of crushed red pepper flakes OR sweet chili sauce
Directions
Combine all ingredients in a bowl. Pour into dipping bowls. This sauce will serve 2-3 people.
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