Just Saying No!!!

Man, this has been a busy week already! I haven’t had time to test any of my new crop of recipes. Not even the ones for traveling. Traveling is all I’ve been doing this week. It’s been hard to get to a computer or even a microwave for that matter!

Luckily, this little bottle needs no special equipment.

My apologies for photographing it empty, but it didn’t last long, because I found so many great uses for it.

I’ve made instant ginger ale (a dash a ginger juice, a little stevia, fill the rest of the glass with sparkling water, a squeeze of lemon).

I’ve added it to stir fry.

I even used it in the lemon ginger chews instead of the grated ginger.

With the small bottle size, it’s great to take along with you. It has to be refrigerated after opening, so I just stick it in my cooler.

You can find it in your health food store. Look in the “Sauces” or “Marinades” aisle. Also check the Ginger People website.

It does have citric acid in it, so it’s not the best for those who are just starting out on a candida cleanse.

I used to get something called a “Cosi Break Bar” from the infamous restaurant when I had some time in Washington Dulles airport. It’s basically made up of sunflower and pumpkin seeds, oats, coconut, cranberries, pistachios and sweetened with honey and cream.

I made a very simple version of this recently with only sunflower and sesame seeds, almonds and brazil nuts. It’s really very flexible, and you can add or leave out ingredients to your taste.

This uses a 4:1 Erythritol/agave candy syrup, and I used packets of erythritol for this. The syrup can actually be made in the microwave with careful watch so that nothing burns.

12 packets erythritol
3 teaspoons agave nectar
pinch salt
about 1/2 cup of a mix of nuts and seeds to your liking

Break or cut into pieces.

While power walking in Chicago, I got lost and started getting frustrated. When I get frustrated, I get strong carb cravings. I usually just work through it and let it wane, but this time, it was a chocolate cake craving. My mind started wondering if there was a way to make cake in the microwave. My curiosity helped me to remember how to get back to the hotel so I could conduct my research.

Indeed, there was such a thing. I found this recipe, printed it, and tucked it away. I had to make it travel friendly, and I knew it was going to take awhile.

Then I found the travel flax seed packs.

I was so excited, I bought all the rest of the ingredients that I would need and made three cakes in a matter of fifteen minutes! So you know my cake craving was satisfied!

I cut my quantities in half so I wouldn’t have so much ‘overflow’. It’s a chore to clean. Sometimes I will make this in a paper cup, but you have to make it in one that’s not plastic coated. It’s getting harder to find those.

Since this is so easy to make, it will be so easy to overdo it, and have a lot of cake (part of the reason I cut the quantities). Don’t do it! Make one, enjoy it, and then move on.

Cake:

Makes one single serving cake and enough sauce for two cakes. Double the cake recipe to use all the sauce.

*You can put all the dry ingredients (except for flax seed) in a ziploc bag and add agave, water and flax seed when at your destination.
*I’ll use a regular plastic spoon to measure ingredients when I’m on the road. It is a teaspoon, so three of the plastic spoons equals one tablespoon. Use the very tip for the 1/4 teaspoon measure.