Tasty Thursday–From the Bellisima Cucina: Flourless Chocolate Cake
Tasty Thursday–From the Bellisima Cucina: Flourless Chocolate Cake avatar

Here it is! My absolute favorite dessert (other than Godiva Chocolate Cheesecake from the Cheesecake Factory). The extra bonus is that it is gluten-free (I’m sorry to say that it is not guilt-free, but for me it’s an occasional MUST HAVE).

On one of my return trips to California to visit girlfriends a few years ago, they prepared a special dinner in my honor, which was so touching. The baker in the group asked what I’d like for dessert and of course I knew immediately it had to be flourless chocolate cake. I do not have her recipe, but I found this one through the Gluten-Free Goddess (glutenfreegoddess.blogspot.com) and it is amazing. So, now you know. If you ever want to make dessert for me, this is my number one all-time favorite. I hope you love it as much as I do. Bon apetito!

FLOURLESS CHOCOLATE CAKE (from the Gluten-Free Goddess)

Ingredients:
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic cane sugar
3/4 cup very hot strong coffee (or use espresso power in very hot water)
2 sticks organic unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract (yes, a tablespoon)

Instructions:

Preheat the oven to 350 degrees. Prepare a 10-cup Springform pan by lining the bottom with buttered parchment.

Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.

Break up the dark chocolate pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees in the center of the oven, till puffed and cracked and lovely–about 55 to 65 minutes. (Note–it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours) until serving. Overnight is even better.

Serve slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with fresh berries or mint leaves.

Yield: 15 slices

Magical Monday–A New Moon and Chinese New Year! Powerful!
Magical Monday–A New Moon and Chinese New Year! Powerful! avatar

It’s a New Moon AND a New Year–the Chinese Year of the Dragon. Chinese symbolism representing this year as a dragon reminds us that this is an unsettling, exciting, and creative time, full of dynamic extremes and opportunities to overcome challenges. Today’s New Moon invites us to take time to consider and set our intentions. What a perfect day to give pause and reflection to what you want to manifest in your life!

The new moon (originally known as the dark moon) is that moment in between the ending of a moon cycle (the waning moon) and the beginning of a new moon cycle (the waxing moon). This dark moon is the period of time when we cannot see the moon in the night sky and is an optimal time for planning and seeding our intentions. All seedlings need a period of gestation. As they sit in the darkness of the soil, with proper light and water, those seeds will take root and break through the soil to reach for the sunlight. This is also true for our ideas and our desires. The mysterious dark side of the moon offers a nurturing environment where our intentions can establish roots before their miraculous manifestations begin to sprout and reach out to the stars.

To take full advantage of tonight’s new moon, if possible, set aside a few minutes to focus on your wishes and desires. This will help give you clarity and fill your heart with promise. There is no better time than during a new moon to set goals or plan ahead for the future. Any intentions you state or write down carry power, so please consider carefully the things you really want. Of course, the moon has its cycle and so do our individual wants and needs. We may discover that what we set as intentions during this new moon may not be relevant or appropriate by the next moon cycle. It’s therefore a good idea to take the opportunity to revisit our intentions each month and identify what we’ve manifested and what we need to let go.

Each new moon provides the perfect opportunity to take time and rededicate your intentions by renewing your list. To get the full impact of your intentions, it’s best to rewrite them on a fresh sheet of paper rather than cross out items and add new ones at the bottom of your original list. By lining through and adding to the existing list, you create a sense of clutter and haphazardness, even lack of focus. What might that do to the energy of that which you desire to create? As you write your new list each month, be sure to take time to consider where you are, who you are and where you want to go. Be sure to eliminate anything that no longer feeds your soul and add new things that make your heart sing.

May your month and year be blessed with abundance, peace and joy. And may the Year of the Dragon inspire you to intentional action!

Tasty Thursday–From the Bellisima Cucina: Cranberry Nut Bread
Tasty Thursday–From the Bellisima Cucina: Cranberry Nut Bread avatar

It’s a new year, and I intend to once again post weekly recipes on Thursdays. To kick off 2012, I’m sharing this wonderful treat I discovered during the holiday season.

For New Years, I wanted to find something special to deliver to our neighbors. Thanks to Whole Foods Market’s website, I found this recipe that combines a bit of tartness with sweetness to create a very satisfying taste. I especially liked that it was sweetened with honey rather than sugar. Since we’d all consumed more than enough sugar throughout December, I assumed my neighbors would also appreciate a short reprieve from super sweet foods. (Of course, I baked one for our family as well and we all loved it!)

I hope you’ll give this a try this winter. Please let me know if you like it. Bon apetito!

CRANBERRY NUT BREAD

3/4 cup (1-1/2 sticks) butter, softened
1/2 cup honey
2 eggs, slightly beaten
1/2 cup orange juice
1 teaspoon orange zest
1-1/2 cups all purpose flour (I used finely ground whole wheat flour; you can also substitute with gluten-free flours)
1/2 teaspoon salt
3/4 cup chopped dried cranberries (I use the ones sweetened with fruit juice rather than sugar)
1/2 cup chopped walnuts

Preheat the oven to 350 degrees. Cream butter and honey together in a large bowl. Stir in eggs, orange juice and orange zest; set aside. In a separate bowl, whisk together flour, baking powder and salt and add to honey mixture in thirds, beating after each addition. Stir in cranberries and walnuts, then transfer batter to an oiled loaf pan. Bake for 50 to 60 minutes, or until cooked through.

Lighting A Candle for New Years
Lighting A Candle for New Years avatar

This past year has been mixed with many blessings and challenges for me and my family. In an attempt to not dwell on the challenges, yet take the opportunity to learn from them, I asked each family member to write their list of two to four lessons learned in 2011. Here is my family’s list:

Dominic:
*Things could always be worse;
*Health is paramount;
*Above all else, love is most important.

Frankie, age 16:
*Guys are problematic (not exactly the word she really used);
*Girls are sometimes easier;
*Honesty is the only true virtue that people should cherish;
*Life often feels like it is against you–it’s up to you to turn it around for yourself.

Alix, age 16:
*True happiness comes from within and can be found no matter what the circumstances, if you’re willing to do the searching;
*Love above all else heals, even when you yourself cannot find the hurt;
*Instead of taking time to ponder further, take the time to trust and just let go.

Donna:
*Finding my voice and expressing it honestly are essential ingredients to living authentically;
*Having deep connections to family and friends is key to experiencing a beautiful (bellissima) life;
*Time for self-care needs to be a priority;
*Two of my best teachers are still my children.

Tonight at midnight, I (and whoever is awake with me) will light a candle. My intention is to feel gratitude and make peace with the past year while sending out a light into the world with our intentions for the new year. For me, those intentions include abundant joy, peace, love, gratitude, health and prosperity in 2012 along with my desire to be of service and bring more of these same attributes to others.

I’d love to have you join me in lighting a candle tonight. If you can, please light one that has never been lit before. Before you light it, think about this past year and what you are grateful for. Then, as you light your candle, think of what you intend for yourself and those closest to you in the year 2012. Know that you are joining with many others to send love and light into the world.

In the upcoming days, I also invite you to make your own list of lessons learned and set your intentions for what you want to perpetuate and give birth to in 2012. It is always up to us. We have free will to choose how we live, how we see things and what lessons we want to take away. What do you choose to take away from this year? What do you want to manifest in 2012?

Simply Saturday–Acts of Kindness & Generosity
Simply Saturday–Acts of Kindness & Generosity avatar

Here’s an act I want to follow!! Thanks Michael Buble for reminding us to be kind and generous of spirit!

What acts of generosity can we each do today?

Tasty Thursday–From the Bellisima Cucina: Alix’s Everyday Stuffing
Tasty Thursday–From the Bellisima Cucina: Alix’s Everyday Stuffing avatar

My daughter Alix is getting back into the kitchen little by little. Her favorite form of expression, besides writing, is to take a recipe and make it her own. I am in awe of her ability to explore ingredients and quantities as she creates her own amazing variations on a theme.

In recent weeks, we’ve enjoyed a new waffle recipe (which I’ll post next week–sorry Nonna) and a great stuffing that can be enjoyed at any time. The following is Alix’s Everyday Stuffing, greatly modified from a rice stuffing recipe she found at wholefoodsmarket.com. In her opinion, this can accompany any roasted bird, but her favorite is turkey. You can eat the stuffing right out of the oven and left over:

ALIX’S EVERYDAY STUFFING

1 yellow onion
3 cloves garlic
3/4 cup dried cranberries
1 cup pecans or walnuts
1-1/2 cups chopped celery
1 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. dried parsley
1/2 tsp. ground ginger
1/2 tsp. cinnamon
4 cups vegetable broth
6 cups dried bread, cubed (we used sprouted hamburger buns)
salt & pepper to taste
Olive oil

1. Place cubed bread on baking sheet and bake at 350 degrees until bread is toasted and brown.
2. Saute the onion, garlic, dried cranberries and nuts in olive oil.
3. Add thyme, sage, parsley, ginger, cinnamon, salt, pepper and celery. Continue to saute.
4. Pour toasted bread into pan and add the vegetable broth. If you need more liquid, add additional broth or water.
5. Bake in over 20-25 minutes. Serve immediately.

Wellness Wednesday–Women, Wine & Wellness and Karen Loucks Rinedollar Tonight in Castle Rock!
Wellness Wednesday–Women, Wine & Wellness and Karen Loucks Rinedollar Tonight in Castle Rock! avatar

As happens each month, tonight at my home in Castle Rock will be another wonderful WWW event. Our speaker tonight, Karen Loucks Rinedollar, author of Working for Peanuts, is a delightful gift to lead us toward the holiday season.

On a wintery December Sunday morning more than a decade ago, Karen was divinely inspired by a Parade magazine article. There, in an article entitled, “Joy to the World,” written by Pulitzer Prize winning photojournalist Eddie Adams were photos and words that drew Karen in like the steam from the warm tea she sat drinking. In the midst of the two-page article was three-year-old cancer patient Laura Williams who stood holding a blanket–her security blanket–which, made by her aunt, went with her to all her appointments and procedures and through her day-to-day life. It was as if Laura spoke directly to Karen that day. As Karen says in her book, “My mind churned. What about the children who did not have someone to make one of the ‘magic’ blankets for them?” Karen’s book is a must-read. Her story is an incredible one, telling how because of her experience that morning she went on to found Project Linus, a nonprofit organization with presence around the world.

Tonight Karen will share her story and inspire us. We all have the ability to make a difference in the world. We were each born with gifts, talents and passions inherent in our beings. Sometimes all we need is a light tap on the shoulder or a nudge from the Divine to remind us of our calling. I believe Karen was whispered to on that December morning and she heard the urging. Because of her vision, determination and unwavering belief, children who struggle with loss, illness or traumatic life experiences can have the gift of a Project Linus blanket lovingly made by one of the hundreds of PL blanketeers.

We don’t have to found an organization to make a difference in the world. There are many ways to be of service. All we need is the belief that we are here to serve in some way, the openness to listen within, and the willingness to be inspired to action. Maybe tonight is your night to be touched by Karen’s story. Whenever it is and whatever it will be, I wish you the patience to listen, belief to see your true value, and the courage to step into the light.

Tasty Thursday–From the Bellisima Cucina: Split Pea Soup
Tasty Thursday–From the Bellisima Cucina: Split Pea Soup avatar

It’s been so long since I posted a recipe. With the season of fall underway, it seems like the right time to start thinking about those indoor recipes. Since in our home, we won’t be grilling quite so often, we are beginning to crave soups and stews. Not only do they provide warmth to our bodies, but they provide rich smells that fill up the house with yummy goodness.

As the snow fell yesterday here in Colorado’s front range, we craved something warm and hearty. Here is the version of split pea soup I made for our family last night–it turned out great. Whether you use my recipe or one from your own family, be sure to start incorporating soups and stews into your diet. Our bodies crave them in fall and winter and they are a great way to stretch our food dollars. I always make enough for two meals. Whether we serve it for lunch the next day or another dinner, it saves me time and money.

For a nice large pot of soup that can feed a family of four two meals here’s my quantities:

BELLISIMA’S SPLIT PEA SOUP

3 cups split peas, rinsed and drained
6-8 large carrots, diced
1 bunch celery, diced
4-5 small russet potatoes, in small cubes
1 yellow onion, diced
2-3 bay leaves (personal preference)
1/2-1 teaspoon dry thyme (personal preference)
salt and pepper to taste
9 cups water

Put all ingredients into a large pot. Stir and bring to a boil. Then reduce heat and allow to simmer until peas are softened and soup takes on a creamy texture (2-3 hours).

Serve with a side salad and fresh bread.

As an alternative, serve with a side of brown rice (I like to add my brown rice into the soup, giving it a “crunchier” texture).

Bon apetito!

Simply Saturday–The Greatest Story Ever Told
Simply Saturday–The Greatest Story Ever Told avatar

For months now, I’ve been attempting to write a book. “Attempting” is the operative word here. It shouldn’t be so difficult, and yet, it became too hard to put pen to paper, fingers to keyboard. Why, I pondered.

One of my friends suggested I get a recorder and record my thoughts, that maybe it needed to come out in a different way. I bought the recorder but then didn’t use it. What was going on? I tried and retried to work on the “playbook” I’ve envisioned, but nothing beyond the introduction was coming out. The book is about finding our magical inner voice.

After a meeting over coffee with another woman, someone I’d recently met professionally, we found our common interest around green, sustainable living. As we talked, I remembered the book I’d started in 2010 to support efforts we can do every day–not just on Earth Day. I decided that was the book I was supposed to write. I tried again. Tried and tried and tried. Again, I couldn’t get past the intro. And again, I asked the burning question, “What is really going on here?”

The friend who suggested the recorder said to me, “It’s time. It’s time for you to tell your story–the one you’re holding inside. You don’t need to dig–it’s right there percolating just below the surface. It’s ready to come out.” What? What story? I resisted. I pretended I didn’t know what she was talking about. But then the dreams came back. The ones I’ve had on and off for more than ten years. The ones that I couldn’t grasp–until now. I finally understood what they meant. I’ve been trying to run from me–from my own story. From the pain that I carry, even though I’ve done years of counseling. It’s time to stop running.

I’ve told pretty much all of “it” to therapists. A couple of friends know me pretty well too. But this process is different–the writing process. This is not about getting feedback, being questioned, or seeking agreement. This is simply for the sake of telling. Telling it to myself–telling it to the Divine.

Whether all or any of it will ultimately end up in a book remains to be seen. But what became apparent after months of struggle is that this is the book that must be written before any “how to” book can be. The greatest story any of us can ever tell is the story from our hearts. Broken hearts, bleeding hearts, beating hearts. These are the hearts we all live with each and every day. We’ve all had disappointments, maybe even tragedies, in our lives. We’ve all suffered loss–of a loved one, a job, or even an idea we thought we’d believe forever. And we’ve all had opportunities to be reborn, and like the phoenix, to rise from the ashes of our lives.

Two weeks ago I surrendered. I agreed to what I am being called to do. Write down and record my story. The story of my life and pieces of the lives that came before me. I’ve picked up that recorder and taken off on long walks amongst evergreens and deciduous trees filled with leaves of changing colors. Like those trees, I too am changing. I am ready to expose my many-colored self. To release that which must die and allow the transition of this season that invites us inward to take me to new depths of understanding.

One of these days soon, I hope to have a book to share with you. For now, I’ll just write and let it all come out with no expectation of where I’ll go next.

Footprint Friday–October is the Second Annual Non-GMO Month
Footprint Friday–October is the Second Annual Non-GMO Month avatar

Yesterday, I received this email from Jeffrey Smith. He is the Director of the Institute for Responsible Technology. Last year, October was established as the first Non-GMO Month with the intention of becoming an annual event that would gain momentum, raise awareness, and effect change. The movement has grown over the past year. Although there is still much to be done to bring about the desired result of a tipping point away from the consumption of GMO’s, what has already transpired in one year’s time reflects how much we can each do to create awareness and gain participation as a global community. Please read Jeffrey’s email, follow the links, and get involved. We can make a difference, and our voices can and will be heard!

On January 20th Pamm Larry had an epiphany, as she calls it. Why not have a GMO labeling law on the November 2012 ballot in California? She did her research, put a website together, and “came out” on March 20—as a single voice with a big idea. Within six months, there were about 70 state leaders – holding events, showing films, recruiting support, and creating the framework for what may become the pivotal vote to usher GMOs out of our food supply.

Amber Felts also had an idea—to hold an anti-GMO rally on the steps of the state capitol in Denver. She, like Pam, had never done any such thing. But in April this year, nearly 200 people marched on the capitol building as part of a week-long campaign of events called “Colorado Says No to GMOs.” Then on September 6th, hundreds more rallied at the Boulder Courthouse to oppose the planting of GMOs on public lands in the county.

Californian Thurston Williams started “GE-Free Lake County” one year ago. Twenty-eight people came to their founding meeting. By leafleting in front of supermarkets, sponsoring film showings, hosting a GMO speaker training workshop, and staffing a booth at the county fair, their group has grown more than 10-fold—and they’ve handed out more than 4000 pieces of literature. “People really appreciate what we’re doing,” says Thurston. “When they receive the Non-GMO Shopping Guide, they always say thank you, and many ask for more.”

Starting on October 1st at a rally in New York City (where I’ll be speaking), protesters will march past the United Nations headquarters and then on to Washington, D.C., raising awareness about the dangerous GMOs in our food and demanding that they be labeled. The 16-day journey through 5 states will culminate at an event in front of the White House on October 16th, World Food Day. That same Sunday will feature rallies and events all over the nation.

There are plenty of other events during October’s Non-GMO Month, supported by activists, retailers and manufacturers together. On October 2nd, for example, the non-GMO snack food maker Beanitos is helping fuel a rally on the steps of the Texas State Capitol in Austin. GMO-Free Washington has several events, including three that I’ll be joining.

For nationwide events throughout Non-GMO Month (October 1-31st):
http://www.nongmomonth.org/events/category/user-submitted-events/2011-09/

For nationwide World Food Day events (October 16th):
http://www.organicconsumers.org/monsanto/wfd-rally-map.cfm

For the Right2Know March (October 1-16th) with events on the East Coast (NYC to Washington):
http://www.right2knowmarch.org/the-march/special-events/

And for suggestions of things you can do everyday during Non-GMO Month on your own, visit:
http://responsibletechnology.org/docs/GMOCalendar.pdf

Organic food companies are organizing, farmers are suing Monsanto, and thousands have joined the Institute for Responsible Technology’s Non-GMO Tipping Point Network and the Organic Consumers Association’s Millions Against Monsanto campaign. Even state legislators are getting into the swing of things. About 15 states have introduced some form of GMO labeling bills—for crops, for fish, or for rbGH milk.

These are all signs of a blossoming non-GMO revolution. People all over the nation are waking up to the reality of GMOs. They’re getting angry—and then getting active. This is the time we’ve been working for, planning for, and hoping for. And now we can hardly keep up.

Choosing Non-GMO food sends the message

Although most Americans have for years wanted to avoid GMOs in their diet, the difference today is that folks are getting the message that GMOs are very unhealthy. They’ve seen the rise of numerous disorders since GMOs were introduced in 1996. They’ve seen animal studies showing organ damage, toxicity, immune system distress, reproductive problems, and more. And they’ve heard about more and more doctors prescribing non-GMO diets. The message is becoming loud and clear: “Stop eating GMOs, especially children.”

As the number of anti-GMO eaters swell, food companies will take notice. In fact they already have. This year, the third fastest-growing health claim on food packages sold in grocery stores is “Non-GMO.”

We predict that as soon as the major food companies notice even a slight dip in their market share—traced to GMO rejection, that will be the tipping point. These companies already removed GMOs from their European brands due to consumer rejection there. And everyone in the food industry watched as Wal-Mart, Starbucks, Yoplait, Dannon, and most of America’s dairies kicked out GM bovine growth hormone. They know that if anti-GMO sentiments get traction, it’s time to replace GM ingredients—fast. As little as 5% of US shoppers choosing GMOs may be sufficient to tip the scales.

Get involved and have fun changing the world

To throw your weight onto the non-GMO scales, join the Non-GMO Tipping Point Network. Working to stop GMO is fun and easy. That’s right: FUN and EASY. It can be as simple as sharing articles and videos with your Facebook or email network. Or bringing a Non-GMO Shopping Guide to your children’s school or PTA. Or loaning books and DVDs to friends. You can also get together with others in your area, hold events, show movies, enjoy non-GMO picnics and have fun.

Sign up for the Tipping Point Network, and then visit the Non-GMO Shopping Guide website to help you choose healthier non-GMO brands. And share with us what you’re doing at our Institute’s Facebook page, so we can all celebrate the Non-GMO Revolution together.

Safe eating,

Jeffrey Smith
Director
Institute for Responsible Technology

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