So things haven't gone exactly to plan after my emergency gall bladder surgery nearly two months ago. There's some sort of mystery pain that has had me in and out of the hospital ever since. There are a couple of possible explanations - one being that there's a stone left somewhere in the ductwork in my liver and the other being something elusively called post-cholecystectomy syndrome which basically boils down to spasms of the ductwork in my liver. Bummer.In the meantime, it means I've had a lot of time off work. One more reason to embrace being an expat in Britain: Sick Leave. Even in my first year of employment with the college, I've been given 1 month sick leave at full pay and another at half pay. After I complete the first year, it'll be 6 months of full pay and a year at half pay. Have you ever heard of such a luxury in the US? (Have you seen Michael Moore's 'Sicko' yet? It compares health care in the US with that in Britain, France and Cuba of all places. It's a really important and eye opening film. Do go out and watch it, will you?)
I've had to make some serious changes to my diet as well, since I'm absolutely not able to tolerate any fats without horrible pain and vomiting and nausea. Wonderful. You see, that's what bile does - breaks down fats. Now that my gall bladder's gone, there's no bile available to digest it with so it just makes me sick. That's actually been fairly easy to cope with when it comes to main meals, but desserts are another ball park altogether. So I've been experimenting....
Confidential to anyone who's dieting out there: this one's for you!
Fit and You Know It Chocolate Zucchini Cakes
1/2 cup olive oil
1 1/3 cup granulated/caster sugar
3 eggs
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups all-purpose/plain flour
4 tbsp cocoa powder
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 1/2 cups shredded zucchini/courgette
1 cup semi-sweet chocolate chips
1/2 cup dessicated coconut
The thing about zucchini is that you can't even taste it once it's in a cake, but it adds so much moisture and texture to your cake you won't be able to stop yourself.
Preheat your oven to 350 F/170 C and turn on Regina Spektor's Begin to Hope CD and start bopping to Fidelity. While you're singing along, insert cupcake liners into your tin. In a large bowl, combine the oil, sugar, eggs, orange juice and almond extract. Beat well.
In a separate bowl combine the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Gradually add the dry ingredients to the wet ones. Mix well. Fold the zucchini, chocolate chips and coconut into the batter.
Fill the cupcake liners 3/4 the way full. Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
For the Icing:1 1/3 cup confectioner's/icing sugar
1/3 cup cocoa powder
1/4 cup fat free sour-cream
1/4 cup skim milk
1/2 tsp vanilla extract
Combine all ingredients in a small bowl and whisk well with an electric mixer until smooth. If it's a little runny, you can add more icing sugar until you get the consistency you want. This will not be a hard set frosting, (there's no fat!!) so be prepared for it to run off the edges of your cakes or go with a less is more policy. Adorn with dried berries, hazelnuts and sunflower seeds and gobble greedily without guilt.
No comments:
Post a Comment