We tend to take a somewhat purist stance when it comes to whoopies, usually filling them with vanilla cream—it’s a tasty complement to whatever it is paired with. However, this caramel-banana combo was introduced to us recently (actually by a bride and groom who requested it as their wedding cake), and we decided to step out of our comfort zone and give it a whoopie whirl. The result is a lot of fun and a yummy change of pace.

Makes 24 whoopie pies

1 pound ripe bananas
1?2 teaspoon fresh lemon juice
4 cups all-purpose flour
11?2 teaspoons baking powder
1?2 teaspoon baking soda
11?2 teaspoons table salt
1 cup canola oil
3 large eggs
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
Dulce de Leche Filling (recipe follows)

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All the recipes in this book will come together in more or less the same way. Here’s a run-down of what should happen in each step. Refer to this section if you find yourself needing tips or visual cues while engaging in sweet, sweet mallow-making.

The Bloom: “Blooming” gelatin refers to softening it in a liquid before using it in a recipe. Prepare your bloom nice and early to ensure it’s fully hydrated. First, put your cold water or other liquids in a small heatproof bowl; then sprinkle the gelatin over it before whisking. You’ll get fewer lumps this way. I recommend 5 to 10 minutes of blooming time, but there’s no such thing as letting a bloom go too long—more time is always better than not enough. When I’m ready to deal with the bloomed gelatin, I melt it with a quick 20- to 30-second zap in the microwave (or over simmering water in a double boiler, if you’re micro-less) and then give it a good whisking. Finally, I rub a bit of the mixture between my fingers to make sure there are no undisolved granules before adding the bloom to the mixer bowl.

The Syrup: The base for all the recipes in this book is a mixture of sugar, corn syrup, water, and a touch of salt, melted to a syrup and then boiled to a certain temperature. Sometimes I’ll throw in additional liquids, depending on the flavor. Whatever is in the syrup pot is what you’ll stir together gently over high heat. When the sugar has dissolved and the syrup comes up to a bubble, clip a candy thermometer onto the pan. From there, just keep a keen eye on that temperature until it reaches the degree indicated in the recipe. You can also stir the mixture occasionally if you wish or if the recipe calls for it to prevent burning.

The Mallowing: In this step, the bloomed gelatin, hot sugar syrup, and air come together with the help of an electric mixer . . . and pure, pillowy magic happens. I never tire of watching fresh marshmallow billowing up in my mixer bowl. At this stage, you might add extra flavorings to the batter, and you’ll pour or pipe it into a waiting pan or molds and dust it with a coating before letting it cure. You might notice that my method for marshmallow-making is different from most. Many other similar recipes have you whisking the bloom into the hot syrup and then pouring the whole lot into a running stand mixer on high speed. I’ve done it this way, and you tend to get a whole lot of sugar syrup spinning onto the sides of the bowl rather than into your mallow batter, along with a good chance of ending up in a burn unit. Not delicious, really dangerous.

About 2 dozen 1 1/2-inch mallows

the bloom
5 teaspoons unflavored powdered gelatin
½ cup cold water
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Don’t let the lengthy instructions dissuade you from making this cake. It’s actually easier than it looks and is sure to satisfy an intense chocolate craving. Commercially prepared almond paste often contains wheat; for this reason I have included a recipe for almond paste below. This cake keeps exceptionally well, covered at room temperature, and can be made 1 day ahead of time.

Makes one 9-inch cake

Glaze
2/3 cup canned light coconut milk
8 ounces bittersweet or semisweet dairy-free chocolate*, finely chopped
11/4 cups sliced almonds, toasted
Almond Paste (see below)

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Raspberries and blueberries are loaded with salicylic acid—the same heart disease–fighting and pain–numbing compound found in aspirin. However, unlike aspirin, which can increase inflammation, berries are deliciously anti–inflammatory. I created this dish with my nephew Kaydn in mind, as he’s on kidney dialysis and must stay on a nourishing low–sodium diet.

Look for apple juice sold in a glass jar, as the canned juice often contains toxic heavy metals and plastics leached from the can.

INGREDIENTS:
2 cups (500 mL) apple juice
1/4 cup (60 mL) agar flakes
1/4 cup (60 mL) arrowroot flour or kudzu root powder
3/4 cup (185 mL) unpasteurized liquid honey
4 cups (1 L) blueberries
1 cup (250 mL) crushed pecans
1 cup (250 mL) raspberries

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Asparagus is an excellent source of vitamin K, as well as numerous B vitamins, including folate, B1, B2, B3 and B6. It’s also high in vitamins A and C, iron, manganese, potassium and fiber. Quinoa and other whole grains are a rich source of magnesium, a mineral that acts as a co–factor for more than 300 enzymes including those involved in insulin secretion and glucose metabolism. Spring garlic scapes are the flower stalks that spring out of the garlic bulb. They’re rich in allum, which can help protect against osteoarthritis.

Chef Ezra Title, my cohost on the TV show Healthy Gourmet, created this incredibly healthy recipe. To learn more about Ezra, visit his website at www.chezvousdining.ca.

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This raw dish is packed with detoxifying vegetables. Zucchini makes a wonderful substitute for noodles and boasts only 25 calories per cup (250mL). Cabbage and cauliflower both contain indole–3–carbinol (I3C), which helps to balance hormones by reducing excess estrogen in the body.

Almonds are high in omega–9 and vitamin E, and make a great substitute for the typical peanut sauce.

INGREDIENTS:
1 medium zucchini
1 large carrot
1 green onion, chopped
1/2 cup (125 mL) shredded purple cabbage
1/2 cup (125 mL) cauliflower florets
1/2 cup (125 mL) mung bean sprouts or radish sprouts (spicy)

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WHY IT’S LIGHT This Italian restaurant standby turns virtuous with baked (instead of fried) eggplant and a healthier béchamel made from skim milk, which is then combined with some marinara sauce. Using less cheese also helps; here, the two cheeses are sprinkled only on top, rather than in each layer.

serves 4
prep time: 20 minutes
total time: 45 minutes

1 large Italian eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup skim milk
3 tablespoons all–purpose flour
2 garlic cloves, minced
1 cup homemade or store–bought marinara sauce
1/2 cup grated part–skim mozzarella cheese
1/3 cup grated Parmesan cheese

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Cooking the shallots until they’re caramelized creates the flavour base, and their subtle sweetness naturally balances with the sharp blue cheese. If you’re not a fan of blue, try the same amount of shredded extra-old Cheddar instead.

2 lb (900 g) stewing beef cubes, trimmed
½ tsp each salt and pepper
2 tbsp olive oil
1 bag (8 oz/225 g) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tbsp all-purpose flour
½ cup red wine or white wine
¾ cup sodium-reduced beef broth
1 can (28 oz/796 mL) whole tomatoes, drained and coarsely chopped

Cheese Biscuits:
2¼ cups all-purpose flour
4 tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz/115 g)
1 cup buttermilk (approx)

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Any recipe that includes cauliflower makes me a happy girl. In this dish I roast cauliflower (which is one of the easiest ways to cook it) together with Jerusalem arties (a.k.a. sunchokes), and the payoff is huge: You get great flavor and a really sexy texture. Then I add some spices. The end result is a super-special, slightly exotic side dish—with a minimum amount of effort. This is the way I like to roll

serves: 4 to 6 time: about 1 hour

MISE EN PLACE
1 head of cauliflower, cut into bite-size florets
1 pound Jerusalem artichokes, cut into 1-inch dice
Extra virgin olive oil
Kosher salt
1 tablespoon cumin seeds, toasted and ground
1/2 teaspoon cayenne pepper
1 bunch of fresh chives, finely chopped

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