Yea, still here. Blogging less, but could blog more. It's pandemic so we've cooked a lot. Yup, we went through the baking bread phase, and other things too. I'll get into that later. We've also eaten a lot of chips, and that is what this is about.
We like the healthy cauliflower cheeto-like thing. The article, if you don't want to take the time to read it concludes that they are "a marginally better-for-you entry into the canon of festive snacks" and that's good enough for me. Yum, extruded goodness.
Showing posts with label snack-y goodness. Show all posts
Showing posts with label snack-y goodness. Show all posts
Sunday, August 2, 2020
Sunday, November 6, 2016
Yum!
This was my "find" at the grocery store (Whole Foods) yesterday. Ninja Squirrel Sriracha Trail Mix... What's not to love?
Monday, August 3, 2015
Dark Chocolate Molasses Cookies
See the other very similar recipe, too.
My niece came to visit. Whenever she comes we cook a lot! She likes good food and I like to cook. She likes to cook, too. Win, win, win!
I found this recipe right before she arrived and I knew I had to make it! I love molasses. I love it with dark chocolate!! And ginger! (Hrm, is that foreshadowing a change I might make to the recipe in the future?) My niece is gluten-free so I love finding fun new recipes to try with her!
Here's the recipe as Vegan 8 created:
Ingredients
• 1 cup blanched almond flour (for a nut-free option, see note below)
• 1/4 cup tapioca starch/flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 tablespoon ground flaxseed
• 1/2 cup pure maple syrup
• 1 tablespoon + 1 tsp creamy almond butter (sunbutter for nut-free)
• 1 tablespoon blackstrap molasses
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free dark chocolate chips
(Note
To make this recipe nut-free, you can use raw, unsalted sunflower kernels and grind them up in a food processor into a fine flour and use that in place of almond flour. For this option, increase the flour amount to 1 1/4 cups sunflower "flour", as it tends to be lighter in baking. Use sunbutter in place of the nut butter.)
Instructions
1.Pre-heat an oven to 375 degrees and line a sheet pan with parchment paper.
2. In a small bowl, add the syrup and whisk in the flaxseed well and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, whisk together the almond flour (or sunflower), tapioca, baking powder, cocoa and salt together and whisk well. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the reserved flaxseed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and fairly thick. If it is on the runny side, add a touch more almond flour. Add chocolate chips.
5. Drop by large spoonfuls onto the prepared sheet pan and slightly smooth/spread out the batter with the back of the spoon to about 2 inches wide, about 1/4 inch tall. This will ensure even baking. Make sure to space each cookie 1-2 inches apart from each other, as they will spread a lot when baking. They will be large and beautiful! Bake for 8-10 minutes or until cracked on top and slightly firm. I took mine out at around 9 minutes. They will crisp up while cooling. If you prefer them a bit crispier, cook for another minute or two. Cool 10 minutes on the pan before transferring them to a cooling rack.
The original author recommends making them into sandwiches with almond butter (sunbutter for nut-free) in between 2 cookies. Keep them stored in the fridge to hold the sandwich shape best!
My notes:
The cookie dough is VERY sticky. I only was able to bake about 10 cookies per sheet. I doubled the recipe. I used almond butter. I did not use blanched almond flour, I just made almond flour in my blender with regular almonds. Next time, I may try using a little oat flour by adding another 1/4 of a cup of flour to the recipe.
(Some other thoughts) I may use some of the almond "goop" that is frozen in my freezer and adding a little oat flour to counteract the extra liquid. I would like to add some dried ginger to these cookies as I think it would give a nice zing. (I probably won't put ginger in all the cookies as my husband and one of my daughters don't like it.)
I doubled the recipe and I'm glad I did. We loved the cookies! I'll definitely keep doubling it! Next time, hopefully I'll get some pictures. I made the cookies really fast on Sunday morning before we went to the beach and I forgot to take picts. Note these are EVEN more awesome when they sit in a container and get warm and then you take them out at the beach and they are very soft and the chocolate is melt-y! We liked these so much we never got around to making them as little cookie sandwiches. I bet they'd be awesome!
My niece came to visit. Whenever she comes we cook a lot! She likes good food and I like to cook. She likes to cook, too. Win, win, win!
I found this recipe right before she arrived and I knew I had to make it! I love molasses. I love it with dark chocolate!! And ginger! (Hrm, is that foreshadowing a change I might make to the recipe in the future?) My niece is gluten-free so I love finding fun new recipes to try with her!
Here's the recipe as Vegan 8 created:
Ingredients
• 1 cup blanched almond flour (for a nut-free option, see note below)
• 1/4 cup tapioca starch/flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 tablespoon ground flaxseed
• 1/2 cup pure maple syrup
• 1 tablespoon + 1 tsp creamy almond butter (sunbutter for nut-free)
• 1 tablespoon blackstrap molasses
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free dark chocolate chips
(Note
To make this recipe nut-free, you can use raw, unsalted sunflower kernels and grind them up in a food processor into a fine flour and use that in place of almond flour. For this option, increase the flour amount to 1 1/4 cups sunflower "flour", as it tends to be lighter in baking. Use sunbutter in place of the nut butter.)
Instructions
1.Pre-heat an oven to 375 degrees and line a sheet pan with parchment paper.
2. In a small bowl, add the syrup and whisk in the flaxseed well and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, whisk together the almond flour (or sunflower), tapioca, baking powder, cocoa and salt together and whisk well. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the reserved flaxseed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and fairly thick. If it is on the runny side, add a touch more almond flour. Add chocolate chips.
5. Drop by large spoonfuls onto the prepared sheet pan and slightly smooth/spread out the batter with the back of the spoon to about 2 inches wide, about 1/4 inch tall. This will ensure even baking. Make sure to space each cookie 1-2 inches apart from each other, as they will spread a lot when baking. They will be large and beautiful! Bake for 8-10 minutes or until cracked on top and slightly firm. I took mine out at around 9 minutes. They will crisp up while cooling. If you prefer them a bit crispier, cook for another minute or two. Cool 10 minutes on the pan before transferring them to a cooling rack.
The original author recommends making them into sandwiches with almond butter (sunbutter for nut-free) in between 2 cookies. Keep them stored in the fridge to hold the sandwich shape best!
My notes:
The cookie dough is VERY sticky. I only was able to bake about 10 cookies per sheet. I doubled the recipe. I used almond butter. I did not use blanched almond flour, I just made almond flour in my blender with regular almonds. Next time, I may try using a little oat flour by adding another 1/4 of a cup of flour to the recipe.
(Some other thoughts) I may use some of the almond "goop" that is frozen in my freezer and adding a little oat flour to counteract the extra liquid. I would like to add some dried ginger to these cookies as I think it would give a nice zing. (I probably won't put ginger in all the cookies as my husband and one of my daughters don't like it.)
I doubled the recipe and I'm glad I did. We loved the cookies! I'll definitely keep doubling it! Next time, hopefully I'll get some pictures. I made the cookies really fast on Sunday morning before we went to the beach and I forgot to take picts. Note these are EVEN more awesome when they sit in a container and get warm and then you take them out at the beach and they are very soft and the chocolate is melt-y! We liked these so much we never got around to making them as little cookie sandwiches. I bet they'd be awesome!
Monday, January 12, 2015
Peanut Butter Granola aka dangerous stuff
I've been making granola recently with maple syrup, water, and cinnamon and it's good, but I decided that making it with Peanut Butter would be even better!
I found that Minimalist Baker had already created a recipe. I diverged a little... I left the oil out 'cause PB has a lot of fat.
This is what I did and YUM!
Ingredients
3 cups of oats
14 cup flax (I used ground, and I prefer ground, but could be seeds)
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon of salt
Mix 3 cups oats, the flax, and the salt. Melt the PB (30 seconds in the microwave) and stir the maple syrup in to the PB and microwave together for another 15 to 30 seconds. Pour the PB and maple syrup mixture on to the dry mixture and stir really well.
Spread evenly on a baking sheet (mine was lined with a silicone baking sheet).
Bake at 275-300 for 30 minutes. I try to stir every ten minutes.
When your granola cools, add dark chocolate chips (no dairy), if you want. The first time I made this granola I added chocolate chips. This time, I'm not going to do it. My husband might add chocolate chips to his share, but I'm going to try to stay pure. (I could NOT be trusted to not eat the whole recipe in one sitting if I added chocolate chips. That would be BAD.)
Try not to eat it all in one sitting. If you do, here's what you'll get:
It's more reasonable to divide it into 7 servings that are 1/2 cup. (I measured my granola out and only got 7 servings, not 8.) Here's what you'll get:
Gratuitous shot... about 4 servings worth in this cereal bowl.
I found that Minimalist Baker had already created a recipe. I diverged a little... I left the oil out 'cause PB has a lot of fat.
This is what I did and YUM!
Ingredients
3 cups of oats
14 cup flax (I used ground, and I prefer ground, but could be seeds)
1/4 cup peanut butter
1/4 cup maple syrup
1/2 teaspoon of salt
Mix 3 cups oats, the flax, and the salt. Melt the PB (30 seconds in the microwave) and stir the maple syrup in to the PB and microwave together for another 15 to 30 seconds. Pour the PB and maple syrup mixture on to the dry mixture and stir really well.
Spread evenly on a baking sheet (mine was lined with a silicone baking sheet).
Bake at 275-300 for 30 minutes. I try to stir every ten minutes.
When your granola cools, add dark chocolate chips (no dairy), if you want. The first time I made this granola I added chocolate chips. This time, I'm not going to do it. My husband might add chocolate chips to his share, but I'm going to try to stay pure. (I could NOT be trusted to not eat the whole recipe in one sitting if I added chocolate chips. That would be BAD.)
Try not to eat it all in one sitting. If you do, here's what you'll get:
It's more reasonable to divide it into 7 servings that are 1/2 cup. (I measured my granola out and only got 7 servings, not 8.) Here's what you'll get:
Gratuitous shot... about 4 servings worth in this cereal bowl.
Sunday, December 7, 2014
Hearty Cookie #2
Mine weren't nearly as ooey goey, but they are delicious! I didn't make the homemade PB chips, so I stuck in twice as many chocolate chips. I definitely classify these as breakfast cookies. The girls are delighted for a new breakfast treat (definitely will work for travel!), but they ate them this afternoon, as a snack--no problem.
Here are the stats for 1/15th of the recipe. I'll try to make each cookie slightly smaller next time.
1 cup dates
1 medium ripe banana
2 Tbsp Peanut Butter
1 cup almond meal (ground from raw almonds)
1 cup rolled oats
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dark chocolate chips
Soak pitted dates for 10 minutes and then stick them in your food processor.
Add banana, salt, vanilla, and pb; process them into the mixture.
Add oats and almond meal.
Put the mixture into a bowl and add the chocolate chips.
Form into cookies and bake at 350 (in a preheated oven) for15-20 minutes. Mine were so big that they needed 19 minutes. (I let them go until 20--still good.)
Raw
Raw
Here are the stats for 1/15th of the recipe. I'll try to make each cookie slightly smaller next time.
1 cup dates
1 medium ripe banana
2 Tbsp Peanut Butter
1 cup almond meal (ground from raw almonds)
1 cup rolled oats
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup dark chocolate chips
Soak pitted dates for 10 minutes and then stick them in your food processor.
Add banana, salt, vanilla, and pb; process them into the mixture.
Add oats and almond meal.
Put the mixture into a bowl and add the chocolate chips.
Form into cookies and bake at 350 (in a preheated oven) for15-20 minutes. Mine were so big that they needed 19 minutes. (I let them go until 20--still good.)
Raw
Raw
Cooked
Cooked
Here's a link to a hearty cookie (#1). The pb in the new recipe makes the cookies taste very different from the first ones.
Here's a link to a hearty cookie (#1). The pb in the new recipe makes the cookies taste very different from the first ones.
Friday, December 5, 2014
Finally! Pumpkin Pie Fruit Leather!!!
I've finally had a chance to make this DELICIOUS Pumpkin Pie Fruit Leather!
OHMYGOODNESS!
I'm not much of a fruit leather person. Or at least I didn't used to be, but this is amazing!
I made a batch last night. I modified a bit. Here's what I did:
1 can of pumpkin puree
1 (heaping) tablespoon of cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon salt
3/8-1/4 cup maple syrup*
1/4 cup water
BLEND
Pour the mixture on a silpat (or equivalent) and then work really hard to spread the mixture EVENLY. (I'm guessing you could use parchment instead of a silpat, if you wanted, but I do love my silpat!)
I couldn't get it spread evenly; finally, my husband suggested that I take a BIG spatula (the kind you use to flip pancakes) and drag it across the mixture. It worked pretty well, but we'll see after it comes out of the oven. (One maker of fruit leather suggests "whacking" the pan on the counter a few times to get it even after it's mostly even. I may try this next time.)
Bake at 170 (or as low as your oven will go) for hours... She said 6, but mine was done in about 5 (last night). We'll see how long it takes today. I spread it a little thicker 'cause parts were WAY too thin last night. I am guessing it will take closer to 6, today. (Yes, I'm making my second batch--don't judge.)
*I used 1/4 cup last night and cut it down to 3/8ths this morning. I'll report back on the sweetness.
OHMYGOODNESS!
I'm not much of a fruit leather person. Or at least I didn't used to be, but this is amazing!
I made a batch last night. I modified a bit. Here's what I did:
1 can of pumpkin puree
1 (heaping) tablespoon of cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon salt
3/8-1/4 cup maple syrup*
1/4 cup water
BLEND
Pour the mixture on a silpat (or equivalent) and then work really hard to spread the mixture EVENLY. (I'm guessing you could use parchment instead of a silpat, if you wanted, but I do love my silpat!)
I couldn't get it spread evenly; finally, my husband suggested that I take a BIG spatula (the kind you use to flip pancakes) and drag it across the mixture. It worked pretty well, but we'll see after it comes out of the oven. (One maker of fruit leather suggests "whacking" the pan on the counter a few times to get it even after it's mostly even. I may try this next time.)
Bake at 170 (or as low as your oven will go) for hours... She said 6, but mine was done in about 5 (last night). We'll see how long it takes today. I spread it a little thicker 'cause parts were WAY too thin last night. I am guessing it will take closer to 6, today. (Yes, I'm making my second batch--don't judge.)
*I used 1/4 cup last night and cut it down to 3/8ths this morning. I'll report back on the sweetness.
Monday, September 8, 2014
Cashew Cream "Cheese!"
I am loving cashew cream "cheese!"
Inspired by this recipe, I made a cheese.
What I did:
1.5 cups raw cashews
water (soak the cashews in the water for 2-8 hours) then drain.
Put soaked cashews in the food processor along with
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon rice vinegar
1 garlic clove, minced (or as much as you like)
½ teaspoon sea salt
black pepper, to taste
½ tablespoon dried basil
½ tablespoon dried oregano
1 teaspoon honey* (or vegan sweetner)
Process until smooth. It may take 5-10 minutes with stops to scrape down the sides of the food processor bowl.
Chill and enjoy! (Or eat straight out of the food processor while it's warm.... your call.)
Someday, I want to make the "tomato jelly" on that same blog. It sounds FABULOUS.
*Yea, I know honey isn't vegan and I know we don't want to exploit bees, but I think if we treat bees right and use only small amounts of their honey, then they will be more valued and have more people on their side to help them. Bees are shipped around to different fields of produce to pollinate the fields. We need our bees and we need them to be healthy and we need to take good care of them. (We have so many problems with our food supply and the way we do things to make enough food for everyone in the country.) See http://waywardspark.com/transporting-bees-locally-and-to-california-for-almond-pollination/ for more info--in my opinion really interesting.
Inspired by this recipe, I made a cheese.
What I did:
1.5 cups raw cashews
water (soak the cashews in the water for 2-8 hours) then drain.
Put soaked cashews in the food processor along with
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon rice vinegar
1 garlic clove, minced (or as much as you like)
½ teaspoon sea salt
black pepper, to taste
½ tablespoon dried basil
½ tablespoon dried oregano
1 teaspoon honey* (or vegan sweetner)
Process until smooth. It may take 5-10 minutes with stops to scrape down the sides of the food processor bowl.
Chill and enjoy! (Or eat straight out of the food processor while it's warm.... your call.)
Someday, I want to make the "tomato jelly" on that same blog. It sounds FABULOUS.
*Yea, I know honey isn't vegan and I know we don't want to exploit bees, but I think if we treat bees right and use only small amounts of their honey, then they will be more valued and have more people on their side to help them. Bees are shipped around to different fields of produce to pollinate the fields. We need our bees and we need them to be healthy and we need to take good care of them. (We have so many problems with our food supply and the way we do things to make enough food for everyone in the country.) See http://waywardspark.com/transporting-bees-locally-and-to-california-for-almond-pollination/ for more info--in my opinion really interesting.
Monday, May 12, 2014
Pizza hummus
Make the regular garbanzo bean hummus.
Then add 2-3 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
Enjoy!
Friday, April 4, 2014
Granola!
A while back I posted this recipe for Chocolate Granola. Super yum! However, it was high in calories (and fat) (as granola usually is). I decided to lighten it up a little so that I could eat mass quantities of it and not feel guilty. Lots of oat-y goodness.
3 cups rolled oats
1/2 ground flax
1 tsp sea salt
1/2 cup maple syrup
1/3 cup raw or processed cocoa
5 tablespoons water (more if needed)
2 tsp vanilla extract
Preheat over to 250 (if your oven can go that low) or 300.
Put the oats, flax and sea salt in a bowl and mix.
Mix the maple syrup, cocoa, water, and vanilla extract in a separate bowl to insure the cocoa is well-incorporated.
Pour the liquid over the dry mix and mix well.
Spread the granola over a baking sheet covered with parchment or a silicone liner.
Bake for 10-15 minutes and stir. Bake for another 10-15 minutes.
I like my granola a little "crunchy" so I tend to turn off the oven and let it sit in the hot oven for another 5-10 minutes. (Nick doesn't like it as well when I do this, he likes his a little softer--to each his own.)
This granola is super with dried strawberries. If you don't care about the extra calories, add some dark chocolate chips. (If you want to send it into another out-of-this-world dimension, add some walnuts to the mix and bake, but when you do, you get more fat and calories.)
3 cups rolled oats
1/2 ground flax
1 tsp sea salt
1/2 cup maple syrup
1/3 cup raw or processed cocoa
5 tablespoons water (more if needed)
2 tsp vanilla extract
Preheat over to 250 (if your oven can go that low) or 300.
Put the oats, flax and sea salt in a bowl and mix.
Mix the maple syrup, cocoa, water, and vanilla extract in a separate bowl to insure the cocoa is well-incorporated.
Pour the liquid over the dry mix and mix well.
Spread the granola over a baking sheet covered with parchment or a silicone liner.
Bake for 10-15 minutes and stir. Bake for another 10-15 minutes.
I like my granola a little "crunchy" so I tend to turn off the oven and let it sit in the hot oven for another 5-10 minutes. (Nick doesn't like it as well when I do this, he likes his a little softer--to each his own.)
This granola is super with dried strawberries. If you don't care about the extra calories, add some dark chocolate chips. (If you want to send it into another out-of-this-world dimension, add some walnuts to the mix and bake, but when you do, you get more fat and calories.)
This picture is from the other granola recipe, but they look similar. I'll try to get a new picture soon.
Tuesday, November 26, 2013
Zucchini muffins
Adapted from a Healthy Girl's Kitchen Recipe
1/2 cup flax
3/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1 tablespoon cinnamon
1/3 cup soymilk or almond milk (I like to make my own almond milk for this recipe)
*3/4 cup applesauce + more if batter is too dry
1/2 cup maple syrup
2 tsp vanilla extract
2 cups shredded zucchini (about 1 medium zucchini)
2/3 cup vegan chocolate chips
Flax egg (mix 1 TBS of flax meal + 3 TBS of water--set aside and let gel)
optional: 1/2 cup chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, combine flour, flax, salt, baking powder, baking soda & cinnamon.
In a medium bowl stir together nut milk, applesauce, maple syrup, vanilla, & flax/water mixture.
Add the wet mixture to the dry mixture & stir until just combined.
Fold in the shredded zucchini, chocolate chips, & optional walnuts.
Divide batter equally into 12 cup muffin pan lined with cupcake papers if regular pan or a silicone muffin pan (not lined or greased).
Bake for 20-25 minutes testing for doneness.
Muffin Report: 2 of the 3 girls liked them, the vegan who doesn't like vegetables wouldn't try them. I thought they tasted better the morning after I made them. The day I made them, I wasn't sure, but then they grew on me! Nick, wonderful husband and dad, seemed to like them a lot. (He even took some to work one day.)
*I blend 1/2 cup of almonds and 3-4 cups of water. I don't strain it, and since I only use a little in the recipe, I can use the rest of it in our smoothies. Nothing beats homemade for cooking! (We keep store-bought on hand for cereal, but I love making my own!)
Tuesday, November 5, 2013
Vegan Tuna
I kept seeing recipes for vegan tuna and thought it would be fun to try to make.
[Sidebar: I was always intimidated by the recipes because it seemed I didn't have all the ingredients. Mostly, it was because all of the recipes had celery in them. I never have celery around the house. It's a goal to work it into our diet, but so far, I haven't managed. I remedied the situation by make it without celery.]
Here's a SUPER EASY version of the recipe (sans celery).
1 can of garbanzo beans -- mash them with a fork, or just barely process them in the food processor. You don't want them to turn into a mushy-paste. (I used a fork.)
2-3 Tablespoons of vegan mayo; it can be homemade or store bought
1-2 tablespoons spicy mustard
1/4 cup chopped dill pickles
salt (to taste--depending on whether your garbanzo beans have salt)
Herbamare (optional -- I don't actually consider this optional)
Kelp flakes (optional)
Celery seed (to taste -- I like a lot)
(optional) a squirt of lemon
Mix up.
Eat.
Yum!
You really only need the first 5 ingredients; if you don't add Herbamare or Kelp, you won't have fishy taste--with Herbamare, you'll only get a slight hint of the sea. (Full disclaimer, I haven't tried this with Kelp flakes yet. I have them, but haven't used them.) I can't believe I was intimidated by the idea of this recipe. All I can say is just do it!
Pictured is a wrap with a little baby kale and the vegan tuna. It was hard to make this because I really wanted to just eat the "tuna" off the fork.
[Sidebar: I was always intimidated by the recipes because it seemed I didn't have all the ingredients. Mostly, it was because all of the recipes had celery in them. I never have celery around the house. It's a goal to work it into our diet, but so far, I haven't managed. I remedied the situation by make it without celery.]
Here's a SUPER EASY version of the recipe (sans celery).
1 can of garbanzo beans -- mash them with a fork, or just barely process them in the food processor. You don't want them to turn into a mushy-paste. (I used a fork.)
2-3 Tablespoons of vegan mayo; it can be homemade or store bought
1-2 tablespoons spicy mustard
1/4 cup chopped dill pickles
salt (to taste--depending on whether your garbanzo beans have salt)
Herbamare (optional -- I don't actually consider this optional)
Kelp flakes (optional)
Celery seed (to taste -- I like a lot)
(optional) a squirt of lemon
Mix up.
Eat.
Yum!
You really only need the first 5 ingredients; if you don't add Herbamare or Kelp, you won't have fishy taste--with Herbamare, you'll only get a slight hint of the sea. (Full disclaimer, I haven't tried this with Kelp flakes yet. I have them, but haven't used them.) I can't believe I was intimidated by the idea of this recipe. All I can say is just do it!
Pictured is a wrap with a little baby kale and the vegan tuna. It was hard to make this because I really wanted to just eat the "tuna" off the fork.
Thursday, September 26, 2013
sweet! breakfast bar! (edited recipe on 9/28)
Scroll to the end for the final recipe for breakfast bars! Read the whole post if you want.
Note, this recipe isn't quite ready for prime time, but if you're not afraid of cooking "by feel" it's fun! Our wonderful nanny found this recipe. I thought it sounded delicious and knew it wouldn't be hard to make vegan style! The ingredients are great!
When I made the recipe, the batter for the cookies was REALLY soppy. (I don't know if that's a good word, but it's the one that comes to mind.) I made one tray of cookies and then decided I didn't want to make cookies because of how wet the batter was so I poured the soppy batter into a 9 x 11 pan, lined with a sil-pat, pan and baked it. After ~50 minutes at 350 (covered with foil for a good deal of time) I had a VERY moist cake-like creation. My 9x11 pan wouldn't have been big enough if I hadn't have made a tray of cookies. (Next time, I may use my 8x8 and 9x9 pan, each lined with a sil-pat for the double batch recipe.)
The cake-like creation was DELICIOUS and I knew it would make a great breakfast bar. (Store in the refrigerator and heat up--nibble on the cold pieces as you wait for the microwave to warm it; 20 - 30 seconds can be a really long time!)
Next time, I'm going to add more oat flour (maybe double) to see if I can't get decent cookies out of the deal. These were way too gooey as cookies. Very tasty, but way too gooey. I wonder if I'd started with a sweet potato and cooked it from scratch if it would have been better and less moist. Someday, I'll try that, but for now, this is easy and tasty!
4 cups sweet potato puree (2 cans)
1.5 cups oat flour
1/2 cup almond butter (one could add less if they wanted less fat)
1/2 cup flax (made into a really big flax egg with 1/3 warm water)
1/3 - 1/2 cup maple syrup
2 tablespoons Organic Raw Cacao Powder
1 teaspoon ginger
1/4 teaspoon clove
3 teaspoon cinnamon
1 teaspoon allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(The most important ingredient)
~2/3s a cup of chocolate chips
The girls liked the cookies and the "cake." They have a perfect fall flavor! Nick (husband) commented that there was a molasses taste--maybe a little--but there's no molasses, but that might be fun to try sometime. Kira commented that they tasted a little like gingerbread. Tia was convinced that these were my pumpkin muffins. I admit they were similar. (I like chocolate in desserts; if it doesn't have chocolate it's not worth eating in my opinion.)
Note: I used 1/2 cup of maple syrup and I don't think it was too sweet. (Remember, I don't like sweet stuff; 1/2 cup isn't a lot given how much batter you're making.) I forgot to add baking powder. Oops, the cookie and the cake stayed really flat, as you can tell in the pictures.
Here are the stats (estimated for 15 servings of the "full" not halved recipe):
Note, this recipe isn't quite ready for prime time, but if you're not afraid of cooking "by feel" it's fun! Our wonderful nanny found this recipe. I thought it sounded delicious and knew it wouldn't be hard to make vegan style! The ingredients are great!
When I made the recipe, the batter for the cookies was REALLY soppy. (I don't know if that's a good word, but it's the one that comes to mind.) I made one tray of cookies and then decided I didn't want to make cookies because of how wet the batter was so I poured the soppy batter into a 9 x 11 pan, lined with a sil-pat, pan and baked it. After ~50 minutes at 350 (covered with foil for a good deal of time) I had a VERY moist cake-like creation. My 9x11 pan wouldn't have been big enough if I hadn't have made a tray of cookies. (Next time, I may use my 8x8 and 9x9 pan, each lined with a sil-pat for the double batch recipe.)
The cake-like creation was DELICIOUS and I knew it would make a great breakfast bar. (Store in the refrigerator and heat up--nibble on the cold pieces as you wait for the microwave to warm it; 20 - 30 seconds can be a really long time!)
Next time, I'm going to add more oat flour (maybe double) to see if I can't get decent cookies out of the deal. These were way too gooey as cookies. Very tasty, but way too gooey. I wonder if I'd started with a sweet potato and cooked it from scratch if it would have been better and less moist. Someday, I'll try that, but for now, this is easy and tasty!
4 cups sweet potato puree (2 cans)
1.5 cups oat flour
1/2 cup almond butter (one could add less if they wanted less fat)
1/2 cup flax (made into a really big flax egg with 1/3 warm water)
1/3 - 1/2 cup maple syrup
2 tablespoons Organic Raw Cacao Powder
1 teaspoon ginger
1/4 teaspoon clove
3 teaspoon cinnamon
1 teaspoon allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(The most important ingredient)
~2/3s a cup of chocolate chips
The girls liked the cookies and the "cake." They have a perfect fall flavor! Nick (husband) commented that there was a molasses taste--maybe a little--but there's no molasses, but that might be fun to try sometime. Kira commented that they tasted a little like gingerbread. Tia was convinced that these were my pumpkin muffins. I admit they were similar. (I like chocolate in desserts; if it doesn't have chocolate it's not worth eating in my opinion.)
Note: I used 1/2 cup of maple syrup and I don't think it was too sweet. (Remember, I don't like sweet stuff; 1/2 cup isn't a lot given how much batter you're making.) I forgot to add baking powder. Oops, the cookie and the cake stayed really flat, as you can tell in the pictures.
Here are the stats (estimated for 15 servings of the "full" not halved recipe):
Not bad on the Iron, Vitamin A, or Calcium (for a sweet treat).
Here's the recipe 1/2'd (in case you aren't feeding 2 adults plus 3 growing, active, and very hungry girls or the equivalent).
2 cups sweet potato puree (1 can)
3/4 cup oat flour
1/4 cup almond butter (one could add less if they wanted less fat)
1/4 cup flax (made into a really big flax egg with 1/3 warm water)
1/6 - 1/4 cup maple syrup
1 tablespoon Organic Raw Cacao Powder
1/2 teaspoon ginger
1/8-1/4 teaspoon clove
1.5 teaspoons cinnamon
1/2 teaspoon allspice
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
A gratuitous shot of the cans of sweet potatoes.
The "final" recipe for bars (9/28/2013) (I need to take a picture of bars from this recipe... the other pictures are of the first round.)
4 cups sweet potato puree (2 cans)
2 cups oat flour
1/2 cup almond butter (one could add less if they wanted less fat)
1/2 cup flax
1/3 - 1/2 cup maple syrup
2 tablespoons Organic Raw Cacao Powder
1 teaspoon ginger
1/4 teaspoon clove
3 teaspoon cinnamon
1 teaspoon allspice
1 tsp baking soda
1 tsp baking powder
1 tsp salt
(The most important ingredient)
~2/3s a cup of chocolate chips
Mix dry ingredients (oat flour, flax, cacao powder, ginger, clove, cinnamon, allspice, soda, powder, salt) then add sweet potatoes, almond butter an maple syrup. If the recipe seems too dry (mix well before you decide) add a splash of water or non-dairy milk.
Bake at 350 for ~40-50 minutes. I used my 9 x 11 pan lined with a sil-pat and had to put another sil-pat in with a little on it. I need to get something like this!
Halve the recipe if you want!
Saturday, August 24, 2013
A hearty cookie
I found the inspiration for this recipe over at Oh She Glows. It looked fabulous, but I knew I had to make some changes. (I don't like coconut, I don't use coconut oil in my cooking, and they seemed like they might be a little sweet.)
DRY INGREDIENTS
- 1 cup gluten-free rolled oats, blended into oat flour
- 1/2 cup almond meal or almond flour
- 1/2 cup gluten-free rolled oats
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 3 tablespoons sesame seeds
- 2 tablespoons chia seeds
- 1/2 tsp fine grain sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup of flax
- (If you like coconut, add some--up to 1/4 cup shredded. I don't like it and I didn't add it.)
WET INGREDIENTS
- 1/4 cup "drippy" raw almond butter (or other all-natural nut butter)*
- 1/4 - 1/3 cup pure maple syrup (I used 1/3 cup in the first batch I made and 1/4 cup in the second batch. I liked it both ways and will stick with just 1/4 cup.)
- 1 tsp vanilla
- about 1/2 cup of water to achieve the right thick cookie texture in the batter (I have no idea how much I added, but I don't think I added more than 1/2 of a cup, but in case you need more, feel free. The batter should be VERY thick and hard to mix by hand, but it shouldn't be "dry.")
The most important INGREDIENT**
- 1/3 cup mini dark chocolate chips (or finely chopped chocolate) (or more!)
Directions:
- Preheat oven to 350F and line a baking sheet with silicone baking sheet.
- Grind the cup of oats into flour
- Very coarsely grind the pumpkin seeds and sunflower seeds--I did this because I don't like big seeds in cookies. I really like the effect!
- In a large mixing bowl, mix together all of the dry ingredients.
- Add the wet ingredients all at once EXCEPT the water. Add small amounts of water at a time (maybe a tablespoon or two)
- Add the "most important ingredient" (you could add dried blueberries--if you're using dried blueberries, add a little cinnamon to the dry ingredients in step two (I'd use a teaspoon or two--this is my next experiment).
- Portion small balls of dough (just smaller than golf balls) onto the baking sheet, and pat them down. We made 17 cookies, but only 15 would fit on the baking sheet so we ate two in batter form. (Vegan cookies are AWESOME 'cause you can eat them raw!)
- Bake cookies for 10-15 minutes. I have no idea how long I actually had mine in the oven, but I'm guessing around 12 minutes. I just kind of patted them on top until they felt cookie-like.
Cookie RePort
3 out of 5 of us loved this cookie (my husband, my oldest daughter, and me)! My vegan who doesn't like vegetables didn't like the cookie; she was suspicious when I offered her cookies for breakfast. (I originally called these "breakfast cookies" but later decided they should be "hearty" cookies since you can eat them anytime!) My vegetarian (youngest daughter) deemed it "okay" and she ate one. We'll see if she comes back for more. Note, I don't think this cookie will travel very well as it's a pretty fragile cookie.
Notes
*I didn't have any almond butter so I tried to make my own in the vitamix. Every site I read on the web said it took a lot of patience to make almond butter in your vitamix. I should have listened as I wasn't feeling particularly patient. After about 5 minutes, the almonds were a very fine flour, and just starting to get "oily," but I was having to stop the blender and stir them every few seconds--this wasn't working for me. I added a little water to the flour and blended for a few more minutes and called it "good enough for cookies." Indeed, it was good enough for these cookies as the cookies were very tasty. I now have to decide if I'll use (store-bought) drippy almond butter (and be tempted to eat it on other things) or just make more of my clumpy homemade mess.
**If you hadn't guessed, we love chocolate around here! I am excited to try these with dried blueberries and will report back when I get around to it.
I was so excited to modify this recipe that I got up early on Saturday morning to do so. My husband was surprised when he heard the blender going before 8 am, but delighted by the cookies!
Sunday, May 12, 2013
Got a minute? Get ch-yeeze-y!
Seriously, you can have ch-yeeze that look like this in less than 5 minutes.
I like to call this, ch-yeeze. It's not cheese, it's a nice little
sauce. Sometimes the girls
like ch-yeeze and sometimes they don't. I always do and it's easy to
make. I love it with broccoli; of course, it goes well with any veggie on a tortilla, too! If you're feeling traditional, put it over macaroni.
Here's the recipe for the 5-minute version of the ch-yeeze sauce:
2. Add nutritional yeast and whisk some more.
3. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up (less than 5 minutes). If it’s still too thin you can add more flour to achieve the thickness you desire.
Note: I've never had any problems with it thickening. It's usually super thick in 3 minutes.
I'd never played around with nutritional yeast until my best friend from high school (KJ) made a homemade mac-n-nutrional-yeast-cheese dish when we visited. After KJ made that for me, I got hooked on nutrtitional yeast. I first made this mac-n-ch-yeeze recipe on Christmas Eve when my bestest vegan friend and I had a cooking fest day. This version takes longer, but it is mighty tasty!
Recipes from Oh She Glows (full credit to her everything in italics is from her site).
Ingredients:
Directions: Preheat oven to 350F. Grab a small casserole dish and set aside. In a medium sized pot, add the chopped potatoes, carrots, and onion and fill with water until just covered. Bring to a boil and then reduce to low-medium heat. Cook for about 15 minutes until tender.
Meanwhile, process 1 slice of bread until crumbs form in a food processor. Add in 1 tbsp of Earth Balance (or butter) and process until incorporated. Place in a small bowl and set aside.
Now assemble your cheese sauce ingredients (cashews, almond milk, garlic, lemon, salt, yeast, pepper, mustard) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth.
Once the veggies are cooked, drain and add to cheese sauce mixture in food processor. Process until smooth.
Add your pasta to a medium sized pot and fill with water until the pasta is covered by about 1 inch or so. Bring to a boil and reduce to low, cooking for about 7 more minutes. Drain and rinse with cold water.
In a large bowl, mix together your cheese sauce and drained + rinsed pasta. Scoop into your casserole dish and sprinkle with the breadcrumb mixture. Now garnish with paprika and bake in the oven for 30 minutes at 350F. Allow to cool for about 10 minutes before serving. Sprinkle with chopped fresh parsley or dried parsley if you’d like.
Serves approx 4-6.
Note: This is a heavy and drier mac ‘n cheese. If you want it less dry, you might want to add some Earth Balance/butter or additional milk.
Oh she glow's pictures are better, but here's a shot of my mac-n-ch-yeeze from my little iPhone 5; this photo was taken Christmas Eve, 2012.
Here's the recipe for the 5-minute version of the ch-yeeze sauce:
- 3/4 cup unsweetened, unflavored almond milk (or more as needed to thin out)
- 6 tbsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
- 1 tbsp all purpose flour (or other flour)
- 2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt & freshly ground black pepper, to taste
2. Add nutritional yeast and whisk some more.
3. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up (less than 5 minutes). If it’s still too thin you can add more flour to achieve the thickness you desire.
Note: I've never had any problems with it thickening. It's usually super thick in 3 minutes.
I'd never played around with nutritional yeast until my best friend from high school (KJ) made a homemade mac-n-nutrional-yeast-cheese dish when we visited. After KJ made that for me, I got hooked on nutrtitional yeast. I first made this mac-n-ch-yeeze recipe on Christmas Eve when my bestest vegan friend and I had a cooking fest day. This version takes longer, but it is mighty tasty!
Recipes from Oh She Glows (full credit to her everything in italics is from her site).
Ingredients:
- 1/2 medium potato, peeled and chopped (about 1/4-1/3 cup)
- 1/2 large carrot, peeled and chopped (about 1/2 cup)
- 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
- 1.5 cups raw cashews
- 1 cup unsweetened almond milk
- 4 garlic cloves
- 6 tbsp fresh lemon juice
- 3 tsp kosher salt
- 2 tbsp nutritional yeast
- Freshly ground black pepper, to taste
- 1 tsp mustard
- ~300-340 grams dry/uncooked Macaroni or other pasta (I used whole wheat rotini)
- 1 slice bread
- 1 tbsp Earth Balance or butter (I left this out!)
- Fresh or dried parsley, to garnish (optional)
- Paprika, to garnish
Directions: Preheat oven to 350F. Grab a small casserole dish and set aside. In a medium sized pot, add the chopped potatoes, carrots, and onion and fill with water until just covered. Bring to a boil and then reduce to low-medium heat. Cook for about 15 minutes until tender.
Meanwhile, process 1 slice of bread until crumbs form in a food processor. Add in 1 tbsp of Earth Balance (or butter) and process until incorporated. Place in a small bowl and set aside.
Now assemble your cheese sauce ingredients (cashews, almond milk, garlic, lemon, salt, yeast, pepper, mustard) and add just the cashews to food processor. Process until a fine crumb forms similar to corn meal. Now add in the rest of the cheese sauce ingredients and process until smooth.
Once the veggies are cooked, drain and add to cheese sauce mixture in food processor. Process until smooth.
Add your pasta to a medium sized pot and fill with water until the pasta is covered by about 1 inch or so. Bring to a boil and reduce to low, cooking for about 7 more minutes. Drain and rinse with cold water.
In a large bowl, mix together your cheese sauce and drained + rinsed pasta. Scoop into your casserole dish and sprinkle with the breadcrumb mixture. Now garnish with paprika and bake in the oven for 30 minutes at 350F. Allow to cool for about 10 minutes before serving. Sprinkle with chopped fresh parsley or dried parsley if you’d like.
Serves approx 4-6.
Note: This is a heavy and drier mac ‘n cheese. If you want it less dry, you might want to add some Earth Balance/butter or additional milk.
Oh she glow's pictures are better, but here's a shot of my mac-n-ch-yeeze from my little iPhone 5; this photo was taken Christmas Eve, 2012.
Sunday, May 5, 2013
New recipe Sunday--it's Apple Swirl Bread
Happy Cinco De Mayo! In honor, I made apple swirl bread and banana chocolate chip muffins. Not your traditional Cinco De Mayo food, but maybe later, I'll make black bean dip.
The banana chocolate chip ones are the ones I made a week ago (linked above). I changed them slightly by taking out 1/4 of whole wheat flour and substituting 1/4 cup of flax. I really like flax. I thought this made a nice change.
I did the same (subtracted 1/4 cup of flour and added 1/4 cup of flax) in the apple swirl bread. I also cut the sugar and maple syrup in 1/2 in the apple swirl bread. The apple swirl bread was still VERY sweet. I will probably reduce the sugar in it even more next time I make it--although, I'll probably make it this sweet when I take it to school for teacher appreciation day brunch. Here's my modified version (less sugar) of the apple swirl bread with my notes, too. The link above will take you to Dreena Burton's site where she has the original apple swirl bread recipe and a nice photo.
Apple Mixture:
1/2 cup diced apple (peeled first) (I didn't measure, I just used a whole medium-sized fuji apple)
1 tsp freshly squeezed lemon juice (I didn't measure, I just squeezed 1/2 a small lemon)
1/4 cup unsweetened applesauce
1/8 cup unrefined sugar (I used brown sugar)
1 tsp cinnamon
1/8 tsp allspice (Nick wants less of this)
Batter:
1 1/4 cups whole-wheat pastry flour (or 1 2/3 cups spelt for wheat-free version--Dreena's note)
1/4 cup flax
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (1 teaspoon)
1/4 tsp sea salt
3/4 cup vanilla or plain non-dairy milk (unsweetened almond and soy as I didn't have a lot of either)
1/4 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1-2 teaspoons of water (or more non-dairy milk)
Dreena's instructions: Preheat oven to 350 degrees F. First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice. Mix and set aside. In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda). Mix well. In a small bowl, combine milk, maple syrup, and vanilla. Add wet mixture to dry, stirring through until just well combined (without overmixing). Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)! Pour into a lightly oiled (just wipe with a paper towel) 9″ x 5″ loaf pan (I use glass). Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the center comes out clean.
I overmixed the apple mixture in the batter and didn't get great swirls, but the bread was really tasty! It's really sweet; I plan to cut the sugar even more in the apple mixture (down to just 1 tablespoon) and probably only use 3 tablespoons of maple syrup in the batter next time.
The banana chocolate chip ones are the ones I made a week ago (linked above). I changed them slightly by taking out 1/4 of whole wheat flour and substituting 1/4 cup of flax. I really like flax. I thought this made a nice change.
I did the same (subtracted 1/4 cup of flour and added 1/4 cup of flax) in the apple swirl bread. I also cut the sugar and maple syrup in 1/2 in the apple swirl bread. The apple swirl bread was still VERY sweet. I will probably reduce the sugar in it even more next time I make it--although, I'll probably make it this sweet when I take it to school for teacher appreciation day brunch. Here's my modified version (less sugar) of the apple swirl bread with my notes, too. The link above will take you to Dreena Burton's site where she has the original apple swirl bread recipe and a nice photo.
Apple Mixture:
1/2 cup diced apple (peeled first) (I didn't measure, I just used a whole medium-sized fuji apple)
1 tsp freshly squeezed lemon juice (I didn't measure, I just squeezed 1/2 a small lemon)
1/4 cup unsweetened applesauce
1/8 cup unrefined sugar (I used brown sugar)
1 tsp cinnamon
1/8 tsp allspice (Nick wants less of this)
Batter:
1 1/4 cups whole-wheat pastry flour (or 1 2/3 cups spelt for wheat-free version--Dreena's note)
1/4 cup flax
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (1 teaspoon)
1/4 tsp sea salt
3/4 cup vanilla or plain non-dairy milk (unsweetened almond and soy as I didn't have a lot of either)
1/4 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1-2 teaspoons of water (or more non-dairy milk)
Dreena's instructions: Preheat oven to 350 degrees F. First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice. Mix and set aside. In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda). Mix well. In a small bowl, combine milk, maple syrup, and vanilla. Add wet mixture to dry, stirring through until just well combined (without overmixing). Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)! Pour into a lightly oiled (just wipe with a paper towel) 9″ x 5″ loaf pan (I use glass). Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the center comes out clean.
I overmixed the apple mixture in the batter and didn't get great swirls, but the bread was really tasty! It's really sweet; I plan to cut the sugar even more in the apple mixture (down to just 1 tablespoon) and probably only use 3 tablespoons of maple syrup in the batter next time.
Tuesday, March 19, 2013
Almond yogurt
We were delighted to learn of this Almond Yogurt!
I've had soy yogurt, and it's pretty good, but the one's I've seen have had more sugar than I wanted. I tried an unsweetened soy yogurt, and it was a little too not sweet. I was adding a lot of fruit to make it better. This almond one is lovely.
Above is the lower sugar kind.
The vanilla, below, has a bit more sugar, but not too bad.
The girls thought this was picture worthy. I put strawberries, yogurt and Nature's Path (no GMO) Organic Smart Bran cereal.
Yum. Also makes a fine afternoon snack! Or evening snack.
I've had soy yogurt, and it's pretty good, but the one's I've seen have had more sugar than I wanted. I tried an unsweetened soy yogurt, and it was a little too not sweet. I was adding a lot of fruit to make it better. This almond one is lovely.
Above is the lower sugar kind.
The vanilla, below, has a bit more sugar, but not too bad.
The girls thought this was picture worthy. I put strawberries, yogurt and Nature's Path (no GMO) Organic Smart Bran cereal.
Yum. Also makes a fine afternoon snack! Or evening snack.
Wednesday, February 20, 2013
Chocolate Fever...
Inspired by this yummy treat, I threw almond milk (~3 cups), 2 bananas, 2 tablespoons of raw cocoa, 2 tablespoons of maple syrup, some chocolate chips ~1/4 a cup and a lot of ice into our blender....
Yum... I should have taken a picture. Next time we make it, I will--trust me, there will be a next time. The girls decided that we should call this drink "Chocolate fever." Kira has a fever (and so do I), and it was yummy. She felt better after drinking it. I just feel tired. This cold is NO fun.
Oh, next time, I'll probably make it, then pour 1/2 out for Tia and Nat and then add a tablespoon or so of PB for Kira and me.
Note, when making stuff in a blender, it's very easy to guess and not be too precise in measuring. I just kind of "eyeball it" and see if it looks like the right texture. If it's too thick, I add more liquid. Usually, it's not thick enough. I usually add ice in that case. (You could add another banana if you wanted, but it might turn too banana-y.) I added the chocolate chips at the last minute 'cause it seemed to need a little more chocolate and I thought it would give it a nicer texture. Have fun with your blender! It's hard to go wrong!
Yum... I should have taken a picture. Next time we make it, I will--trust me, there will be a next time. The girls decided that we should call this drink "Chocolate fever." Kira has a fever (and so do I), and it was yummy. She felt better after drinking it. I just feel tired. This cold is NO fun.
Oh, next time, I'll probably make it, then pour 1/2 out for Tia and Nat and then add a tablespoon or so of PB for Kira and me.
Note, when making stuff in a blender, it's very easy to guess and not be too precise in measuring. I just kind of "eyeball it" and see if it looks like the right texture. If it's too thick, I add more liquid. Usually, it's not thick enough. I usually add ice in that case. (You could add another banana if you wanted, but it might turn too banana-y.) I added the chocolate chips at the last minute 'cause it seemed to need a little more chocolate and I thought it would give it a nicer texture. Have fun with your blender! It's hard to go wrong!
Saturday, September 22, 2012
Not green
I can't find really good web sites on goji berries, but everything I read says they are super good for you and a lot of the sites tell the story of Li Qing Yuen, who "lived to the age of 252 years" (1678-1930). The legend goes that he ate Goji berries every day. I don't know if they'll help me live to be 252 years, but I think they are tasty and probably not bad for me.
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