Happy Earth Day! Go show Mother Nature some love.

IMG_5012

Okay so actually it’s been about a million years since I made these, but they were too good not to share! So better late than never, riiiiight?

You see, I’ve been mega busy doing awesome things like finding this:

IMG_20130418_090220

And being up at dawn to witness this (Happy Earth Day today, by the way! Go out and give a tree some love):

IMG_20130414_061602

Oh. And I spend an inordinate amount of time here. Whole wheat croissant+jasmine green tea = heaven.

2013-04-10 10.42.18

And doing other things like attempting to eat as much as I possibly can, whilst being off sugar (yep, that happened. Including dates! Amazing, I know. I’ve added dates back in now, but expect to see natural, non-refined sweeteners on here from now on in baked treats). Trust me though, I feel quite a bit better for having cut processed sugar out nearly completely (special occasions not withstanding! Birthdays. Duhhh).

IMG_5014

Busy busy busy.

But don’t worry, still eating ridiculous hippie-type things like eggy pumpkin messes and a mega huge ton of veggies. As per usual, nothing has particularly changed! Except maybe the consumption of avocado and liquid aminos and nutritional yeast has gone up… not that I even remotely thought that first one was even possible! Ha. Power to the AVO!! I’m sure another savory recipe is coming your way soon, watch this space for further developments!

But anyway. Cookies. Long time coming, I made these a few weeks back and they were simple, delicious, and good for you. What’s not to love?

And yes, I know they’re blue. Who *doesn’t* like some blue food now and again?! Especially when it’s naturally occurring… see? It’s kind of like mother nature is throwing a party for you, on your plate. A party of awesome, antioxidant-filled blueness. To which the free radicals in your body are NOT invited, by the way (and after you eat these cookies/blueberries, there will be less nasty free radicals to float around and cause problems anyway! Mother Nature always knows how to throw an awesome party).

IMG_5013

Blueberry Almond Coconut Cookies

Yield: about 11-12, mine spread out quite a bit and were on the flatter side. Soft, but delicious. Recipe lightly adapted from Ari’s Menu, here!

Healthy fats [almonds+coconut], antioxidants [blueberries], vegan, and gluten free! Winners all around.

  • 1.5 c almond meal
  • 1/4 tsp baking soda
  • 1 tbsp organic, non GMO cornstarch
  • dash of salt
  • 1/4 c maple syrup (I use grade B organic)
  • 1/3 c light coconut milk (canned)
  • 1 tsp vanilla extract
  • 1/2 c frozen organic blueberries

Preheat the oven to 375, and line a baking sheet with parchment paper.

In a large bowl, combine almond meal, baking soda, cornstarch, and salt. Add maple, coconut milk, and vanilla, and stir to combine. Gently fold in blueberries (this turns the batter blue. I’m in love). Drop by the spoonful onto your prepared cookie sheet, and bake for 12-14 minutes until set and golden (Mine went a little on the longer side—they’ll still be soft when done, so tap the tops to test them). Let sit for a few minutes (they’re delicate!), then remove to a cooling rack to cool completely. Store in an airtight container in the fridge.

IMG_5015

Did British cavemen eat english muffins? If not, I refuse to be Paleo

IMG_4893

Sorry sorry for the blogging fail, I’ve been busy!! But to make up for all that, I have two wildly different cookie recipes to share with you. Never fear, all is right with the world when we have cookies.

IMG_4885

Hmm, some random musings first.

First and most importantly, I’m now a qualified TRX suspension trainer! Wheeeee!!! Now (after I practice forever and ever), I am certified to officially kick butt. I need business cards now, clearly. Get ready, world, I’m now certified and dangerous.

On a gastronomical level, I tried Welsh Rarebit for the first time when Mutti and I ventured down to Carmel by the Sea for the day. It’s… interesting. And no, it has nothing to do with rabbit, thank goodness. This, however was fantastic. How can you not love caramel and chocolate?!

2013-02-25 15.49.25

And then there is this enviously adorable picture of our feet on the beach.

IMG_20130225_175457

And then this awesome thingy that I can now do with my phone! Ridiculous photo editing triumphs! Totally unnecessary but hey, I love glitter so don’t judge.

2013-02-25 13.51.02

Okay so I suppose now I’ll share the cookies… because I spent 8 hours in TRX training, so obviously I earned a cookie (or a million. I was SO. HUNGRY). These cookies are amazing! Raw, vegan, and full of good things for you. No added or refined sugars, and they’re even gluten free! I’m kind of on a raw-date-nut-I’m-really-hippie-crunchy-to-the-core cookies, can you tell? These might even be paleo, maybe? I’m not sure, as I really like cheese and am not in fact well versed in the caveman diet as apparently cavemen didn’t eat cheese. Or english muffins. Maybe British cavemen ate english muffins? Whatever. To each his or her own eating proclivities, if you’re paleo, make these! If you’re not… make them anyway! Love food. Eat!

IMG_4899

Raw Chocolate Chip Cookies

I only slightly modified the recipe from The Sweet Life. Soooo good. I got 11 cookies out of mine, with a tiny ball of ‘dough’ left over to eat whilst making… These cookies come together in a snap, and set up easily in the fridge. Raw, vegan, gluten free, paleo, no refined sugars, no added sugars, good protein, and healthy fats. Um… you could go wrong how?!

IMG_4890

Firstly, you need:

  • 1/2 c dates, pitted puuuuhlease
  • 1.5 c raw walnuts
  • 1/2 c raw pecans
  • 1/4 c unsalted organic almond butter
  • 1/4 c rolled oats
  • pinch of sea salt
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • small handful of dark chocolate chips

Secondly, do this:

Pit your dates. Please. Don’t murder your food processor…Process the dates (with maybe a teeny bit of water), until they’re smooth and form a bit of a paste. Add walnuts and pecans, and pulse again until smooth and slightly crumbly. Add in almond butter, oats, salt, cinnamon, and vanilla, and blend until smoothyish. The ‘dough’ should be crumbly but hold together when you press a bit between your fingers. If it needs a bit more sticking-together-power, add a tsp of water at a time until you get the consistency you want. Toss the dough out into a bowl, fold in chocolate chippies, and form it into balls or cookies or whatever (I like cookies with a fork pattern). Let set in the fridge for about an hour, and then consume with reckless abandon. I let mine sit on a plate for a bit, uncovered, then put them into a glass container.

Eat, in a wholly guilt-free and smartly indulgent manner. Eat the food you love… love the food you eat!

IMG_4888

Goodbye, moderation, hellooooo ice cream

Thursday things.

1. Apparently I make an excellent napping place:

IMG_5564

2. You know that Oscar Wilde quote I always toss around, “Everything in moderation, including moderation”…? Yeahhhhh. About that moderation thing. Out the window it went on Tuesday when I went to Fenton’s and ate this food coma-inducing wonder. Luckily I split it with Vacuum Vati or else I might be dead by now, ha. This was moderation in moderation in action:

IMG_20130219_154217

and then.

2013-02-19 15.08.49

muahahhaha.

3. And then last week I ate this: bourbon cornflake ice cream with bourbon caramel and tahitian vanilla ice cream with slivered, sweetened almonds. Thank you, Humphrey Slocombe, for sending me to gastronomical heaven.

IMG_20130213_151943

4. AVO!!! I made paleo cookies to use up the last of my coconut flour. They were… ehh. As much as I love coconut, I just can’t get past the sucks-all-the-moisture-out-of-your-mouth grittiness of coconut flour. It’s okay… but ehhhhh is really how I feel about it.

IMG_4854

5. I really like architecture. Juuuuust saying. Neo gothic seems to find me everywhere after my thesis, but I can’t say I’m sorry: it’s like finding an old friend wherever I go!

IMG_20130219_133618

6. OHMYGOSH. I made the ehhh paleo cookies. AND THEN. I made… these. They’re amazing and amazing for you. Make them. (Just as long as you’re not allergic to nuts please). I want them for second breakfast since it’s nine and I’ve had eggs and spinach already. Time for cookies, obviously…

IMG_4871

7. One last thing. Um… Downton Abbey?! Helloooo, what a horrible way to end the season. Couldn’t we have just had a nice ending to the SERIES, with everyone all happy and whatnot? Jeez. At least my favorite Machiavellian meddler is still alive and sarcastically kicking—I’d seriously have to quit watching the show if Maggie Smith left. I think I now have sympathetic post-partum depression. Ugh. At least Mad Men is starting up again in April (!!!)… I’ll attempt to fill the gaps between wildly addicting tv shows somehow… more baking perhaps?!

IMG_4865

Chocolate-Date Almond Butter Cookies (No Bake)

The recipe is from Vegetarian Ventures, here! Sooo glad I came across it, these are freaking amazing. Especially with date caramel on top! You can never have too many dates. These cookies are raw, no bake, and vegan (and gluten free!). They’re full of healthy fats, good protein, and antioxidants… annnndddd all they have is natural sugars! No added or refined anything, which means they’re a snack/breakfast/dessert you can eat and love! I got 11 2″ish cookies.

Whatcha need:

  • 1/2 c raw pecans
  • 1/2 c raw almonds (mine were already partly ground)
  • 1 c dates, pitted and soaked in water for about 15 minutes
  • 1/2 c unsalted organic almond butter (I used Maranatha)
  • 1 oz of dark chocolate, melted
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp sea salt for a garnish

This is beyond easy, no excuses:

After dates are finished soaking, chuck everything into a food processor, and blend until smooth. Mine went for probably about 3-4 minutes, or until the “dough” forms a bit of a ball. If needed, add a little bit of water (I didn’t and mine stay together fine). Here’s where you get to play with your food! Roll dough into little balls and smoosh them out into a cookie-like shape… make a crisscross pattern with a fork if you’re feeling fancy, and sprinkle with sea salt. Or leave them as balls, up to you! Store in the fridge, in a sealed container with wax paper between the layers. I let mine chill for a bit before eating—they solidify into sort of a fudgy-consistency. Soooo. Freaking. Good!

IMG_4870

Dowager Lady Grantham and Date Caramel

IMG_4851

Hmm. Monday things.

1. DOWNTON ABBEY. OMG. I’m. OBSESSED. Maggie Smith has hands down the best facial expressions. Ever. “That will be an easy caveat to accept, as I am never wrong”… the dowager Lady Grantham is now my role model for getting old. Machiavellian and meddlesome. Heaven help whoever is supposed to be “taking care” of me…

2. Working out is amazing. I was about ready to crawl out of my skin today but then Marilyn kicked my butt and I lifted lots of heavy things and now I feel much better! Time to go eat [cookies, preferably  a sensible post-workout snack].

3. I’m now Mat Pilates 1 certified! Wheeee! Watch this space for further developments.

4. I know this is a little delayed, but too bad because it’s funny anyway. This is what I looked like when I got to Disneyland:

IMG_4798

… annnnnnndddd 13 hours later. Winning.

IMG_4831

6. And yes. I bought myself a princess crown. You should be very jealous. Now I can wear it whilst cooking!!! Because… I’m a princess. Obvs.

IMG_20130203_083358

7. Date caramel. There are no words. It’s amazing, you’ll just have to go make it immediately. But before you go, admire the photo up at the top. That little blob? Yep. Amazing. Make it. Thank me later. Okay? Okay. Good. Bye bye, off to the kitchen you go.

IMG_4853

Raw, Vegan and Clean Date Caramel

Ever so slightly adapted from Food Doodles, here! I got about a cup, ish, of caramel, maybe a bit more. This stuff is amazing on pretty much anything you could dream up… like ice cream…whirled with frozen banana….on a spoon….in cookies…. whatever. I put some of mine on cookies (underwhelming cookies, so no recipe), and I’m hoarding/rationing the rest. No big deal.

The what:

  • 2 c pitted organic dates
  • 1/2 c + 2 tbsp water
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • scant 1/2 tsp sea salt

*dates+water+vanilla make the basic caramel. You can leave it like that, or add cinnamon, salt, maple, or whatever your heart desires to taste for something different.

The how:

Firstly. PIT THE DATES. Do not murder your food processor, pretty please… Mine made unhappy noises at first but I promise I got all the pits out of there. Once pitted, chuck them all into the bowl of the processor. Pulse until they form a ball. Add in the water and vanilla, and blend until smooth. This took me about five minutes, and I still have a few very small pieces of date left. Scrape down the sides as necessary. Add in whatever spices you want, and pulse again to incorporate. I keep mine in a sealed jar in the fridge, and I’m sure it’ll keep for a good while, but good luck keeping it around longer than about three days…

IMG_4819
Not really relevant at all but awesome. Who doesn’t love Disneyland at night?

A little cheese with your vegan risotto?

IMG_4650

Stop the presses!

Something savory?! What the what?

But this was amazing, so I had to share. I totally made risotto in less than an hour (And then I made cookies. All within that same hour) And the risotto was vegan. And then I put cheese on it. Don’t judge me, I love me some cheese (Life would be soooo boring without cheese, no?).  All an excellent use of my Monday, I might add.

IMG_4642

I’m not feeling particularly wordy today, so a short post it is. But the recipe is fantastic and was very well received… sooooo since it’s dinner time in my part of the world, this is directed at those of you over here on the west coast with me: y’all should head to the kitchen with your laptop. Right…about…now! You know you want to…

IMG_4647

Vegan Cashew ‘Risotto’

This recipe is slightly adapted from the Whole Foods site, which is awesome as they have some bomb stuff! Served 4, with leftovers for 2-3. This came together really quickly, and is totally nutritious and sooo delicious. It’s economical too, with most ingredients being something you’d have on hand, or that is inexpensive.

  • 1 butternut squash, peeled and diced into 1/2″ cubes
  • 1 c raw cashews
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1.5 c unsweetened almond milk (soy, rice, or dairy okay too)
  • 1 small onion, diced
  • 1-2 cloves of garlic (I used 1.5 frozen cubes, each cube=1 clove)
  • 3/4 c low-sodium veggie broth
  • 20 oz frozen brown rice (which equated to one package. I used frozen as it’s precooked, lessening my cook time)
  • 2 tbsp minced fresh sage
  • 1 tbsp minced fresh marjoram
  • ground cracked pepper, to taste

IMG_4639

Soak cashews in just enough water to cover, for a few hours or overnight (I left mine overnight).

Peel, seed, and slice the squash. Bring a large pot of water to boil over high heat, then add squash and boil until fork tender (4-5 minutes). Take out about a cup of squashlet cubes for later, and let the rest boil until very soft, about another five minutes. Remove squash from water and set aside.

Drain cashews, and add them to a blender (if you have a non-crap one, or a food processor like me if your blender is worthless) with the very soft squash, cinnamon, sea salt, and milk bev. Blenderize or process until smooth.

IMG_4641

Heat a large saute pan with some olive oil over medium heat. Add in garlic and onions once hot, and let cook for about 5 minutes, stirring frequently, until onions are just beginning to brown. Add in broth, frozen rice, and reserved cup of squash cubes, and cook for another few minutes, still stirring (it’s risotto, after all…). Stir in blenderized mix still sitting in your blender*, followed by the minced sage and marjoram. I added just a wee bit more salt here, as well as pepper. Cook for several more minutes, until the sauce reduces a bit and the risotto thickens slightly (6 to 8 minutes more). Remove from heat and stir in more pepper, if desired.

*the original recipe called for 2.5 c of squash cubes. I definitely had waaaay more than that since I went ahead and used the whole (rather large) squash, so when I added the cashew mixture to the risotto, I didn’t use it all (probably about 3/4 of it). Any more and the risotto would have been too soupy—use your judgement based on how large your squash is, and how much liquid your rice absorbs. I love the sauce anyway, as it makes great dip for veggies or over a salad, so I was happy to have 1+ cups left over!

Garnish. Serve. Eat. Love!

IMG_4648

Transitory Friday obsessions and other musings.

IMG_4616

Friday things!!

1. I made these cookies. Again. For the second time in a week.

2. I’m finally not sore. It took me like four days to recover from my last set of workouts Monday-Wednesday, but hey. It was worth it! (Even though that involved being in ridiculous pain trying to hand people things across the cash desk or reach my arms over my head, but whatever. Reaching and handing are clearly unnecessary activities… riiiight?).

3. It is unbelievable how many times people come into the store asking: “sooo… my friend’s aunt’s cousin had these pants…. annnd they were, umm… black… do you have them?” … Really?!

4. My car’s back shocks are currently making the noise of the van’s horn from the movie Little Miss Sunshine. You know, like MmmmEMEMMEMMRMMBmmmbbBMBMMBMMM (that is exactly what horns sound like, by the way) everyyyyy time I go over a bump. I think it’s time to get this looked at…

5. I find this hilarious. Courtesy of Memphis Minnie’s bbq… om nama porkaya hahahah!

IMG_20121220_175051

6. Errrmeerrgeerrrddd my peanut butter jar is half empty. Someone rescue me.

IMG_4625

7. Kombucha. With chia. I’m obsessed.

8. I also made grilled pineapple and black bean quesadillas, with avocado and mango chutney. They were a winner, so you get a picture. I’m too lazy to post what barely counts for a recipe, so just chuck some pineapple on a grill pan and call it a day.

IMG_4595

Anyway. Without further ado, you should make these cookies! They’re stupidly easy and full of nutrients, without requiring an extensive list of ingredients or weird kitchen appliances. One bowl, one spoon, and maybe your food processor. Easy money. Gluten free+ lower in sugar+ higher in protein+ whole grain+ antioxidants from the chia+ mental well being from overall deliciousness= happy human.

IMG_4615

Absurdly Simple Peanut Butter-Chia Cookies

Yet another pb cookie recipe, I know I know, but hey. You can NEVER have too many peanut butter cookie recipes in my book. PB+chia is totally a power couple! Especially easy ones you can whip up when you desperately need a cookie. The recipe is ever so slightly modified from Cooking Uncorked, here! I got 15 cookies out of mine–you could easily have more if you made them smaller (though why you would ever do a thing like that is beyond me).

IMG_4603

Lezzzz do eeet:

  • 1 c oat flour (I pulverize a cup of oats in my food processor until fine)*
  • 1/3 c rolled oats*
  • scant 1/4 c brown sugar
  • 1.25 tsp baking soda
  • 1 tbsp chia seeds
  • 1 c organic chunky peanut butter
  • 6 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 c chocolate chips

*gluten free if needed for a gf cookie

Preheat the oven to 350 and rustle up a cookie sheet.

IMG_4622

Process oats into flour, if needed. Combine dry ingredients… in a bowl. Chuck in everything else. Lick spoon and pb-measuring cup. Ensure that there is no smidge of peanut butter left uneaten (heaven forbid). Clean spoon. Use your well defined and nicely muscled biceps to stir everything together. Drop by heapingish tablespoons onto the cookie sheet. Lick spoon, lick bowl. Bake cookies for 7-8 minutes, depending on how hot your oven is! Let cool for a minute or two on the cookie sheet, then move to a cooling rack (or your mouth).

IMG_4604

Being out of cookies is a good thing… said absolutely no one, EVER.

IMG_4466

Welcome to the ridiculousness that is my random life:

Thursday things! A compilation of totally irrelevant, irreverent, and random things. Because I know that you totally want to know all this stuff. Really, you do.

1. I am utter crap at turning my brain off in savasana. Like, I’ll be laying there going “oooh this is good I’m not thinking! Look at me, being a boss in savasana, like a not thinking boss..” and then I realize that there’s this subconscious little stream of thought going on the whole time about random crap. WTF brain?! Can’t you see I’m savasing?? Sheesh. You’d think my own train of thought could give me a break for all of five minutes.

2. Stupidly obsessed with Mad Men. Why won’t they tell me when it’s coming back?! For that matter, why isn’t it on NOW?

IMG_4494

3. I just made cookies. But only two. And all for me. Because I went to Whole Foods in search of a gf/vegan cookie…and. they. FAILED. So I made my own, which were infinitely better and cheaper, as per usual. I think I just made my own day. Besides, I have to power up before bodysculpting class. Duhh. Cookies are clearly an optimal way to do this.

IMG_4495

4. I might look like a fool doing the gangnam style dance, but sorry I’m not sorry don’t care! Ridiculously catchy. I’m sure I look especially precious trying to do it in my car at a stoplight…

5. Saturday morning, I will be consuming an egg and english muffin sandwich for breakfast and I. CAN’T. WAIT. The end of the ridiculousness is in sight! Thank god, I don’t think I could take too much more of this, especially since I’m seeing no noticeable differences. Bread and eggs are happening, ideally together, and as soon as possible. That being said, I have developed a newfound appreciation of buckwheat flour.

6. Based on the last few sets of photos I’ve taken, it would appear that I’ve subsisted the last few weeks on cookies. LIES, I promise I’ve eaten some savory stuff… here and there. Oh. And an enormous pile of spaghetti squash.

IMG_20121206_164444

7. I am now out of cookies. How did this happen?

IMG_4498

8. I may be out of cookies, but there are BALLS in my fridge! (hehehe). The recipe is here!

IMG_4474

9. My cats are officially adorable.

IMG_20121211_191203

That’s all.. for now! Muahahha.

IMG_4456

Oaty Ginger Cookies

Ever so slightly adapted from Imma Eat That (I freaking love her ideas!). I got 12 cookies. These are excellent with ice cream and peanut butter, juuuust sayin.

  • 1 c + 1 tbsp gluten free oats
  • 1/3 c raw pecans
  • 1/4 c brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • scant 1/2 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 c pumpkin puree
  • 2 tbsp molasses
  • 1 tbsp flaxseed+2 tbsp milk bev
  • 2 tbsp chocolate chippies

Preheat oven to 350. Make flaxegg by combining flaxseed and milk bev, and let sit while you throw everything else together.

In a food processor, whizzzzz oats, pecans, brown sugar, ginger, cinnamon, cloves, baking powder, and salt, pulsing until combined into a flourlike consistency. Combine pumpkin puree, molasses, and flaxegg in a smallish bowl. Add wet into dry, stirring to combine. Stir in chippies. Form cookie-like shapes and drop onto a cookies sheet (flattening slightly). Bake for 15ish minutes, then cool on a rack!

IMG_4461