Thursday, October 9, 2014

Savory Oatmeal Cookies

From The Kitchen

Savory Oatmeal Cookies

Makes 16 to 20 cookies
1 cup old-fashioned rolled oats
1/4 cup warm water
1/3 cup extra-virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly-cracked black pepper
1 cup freshly-grated Parmesan cheese
Flakey sea salt such as Maldon or fleur de sel
Preheat the oven to 350° F. Line a baking sheet with parchment or Silpat.
Place the oats in a large mixing bowl and sprinkle the water over them.
In a small bowl, mix the olive oil, brown sugar, and egg. Pour this mixture over the oats, stir to combine, and set aside.
In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.
Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.
Form tablespoon-sized scoops of dough and evenly space on the baking sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.
Bake for 15 to 17 minutes, until the edges are slightly darkened. Transfer to a cooling rack. Serve with soft cheese, or alone, stuffed into coat pockets, as a mid-day snack.

Wednesday, August 27, 2014

Here are 10 fun ways to eat chia seeds:

1. Chia pudding with kiwi fruit and pomegranate seeds
  • Place 3 tablespoons of chia seed in a mason jar and pour over 12 ounces of almond milk.
  • Shake the jar until the chia seeds are fully immersed in the liquid. Let it sit for 15 minutes.
  • Once seeds have swelled to a tapioca consistency, stir in 1 tsp of coconut sugar.
  • Pour into a serving bowl and top with chopped kiwi fruit and pomegranate seeds.
2. Raspberry-coconut chia pops
  • Place 3 tablespoons of chia seed in a mason jar and pour over 12 ounces of coconut milk (from a can).
  • Shake the jar until the chia seeds are fully immersed in the liquid. Add 1 tablespoon of coconut sugar and 3/4 cup of raspberries. Stir well.
  • Let chia pudding set for 2 hours then pour into ice-pop molds and freeze overnight.
3. Chocolate-chia mousse
  • Pour 1 can of coconut cream into a blender, add 1/4 cup of chia seeds, 1/4 cup of maple syrup and 1/2 cup of cacao powder.
  • Let it sit it blender for 10 minutes to allow chia seed to swell to 10 times their size.
  • Once it has formed a tapioca consistency, puree it for 30 seconds or until smooth.
  • Pour into serving cups and let it set for 4 hours.
  • Top with fresh cherries.
4. Raspberry lemonade chia drink
Add the following to a pitcher:
  • 2 cups of coconut water
  • Juice 1/2 lemon
  • 3/4 cup of blended raspberries
  • 2 teaspoons of coconut sugar
  • 3 tablespoons of chia seed
Let it sit for 30 minutes until it has formed a gel-like consistency. Enjoy the drink!
5. Raw cherry and chia bars
In a food processor, add the following:
  • 1 cup of raw pecans
  • 1/2 cup of dried cherries
  • 1/4 cup raw pumpkin seeds
  • 2 tablespoons of chia seeds
  • 1/3 cup of almond butter
  • 2 tablespoons of maple syrup
  • 1/4 cup of shredded coconut
Grind until a paste is formed, about 2 minutes. Add mixture to a baking try and place in the refrigerator for 2 hours. Slice into bars and serve.
6. Seeded granola with dried apricots
In a food processor, add the following:
  • 1/2 cup of raw pumpkin seeds
  • 1/2 cup of raw sunflower seeds
  • 2 tablespoons of chia seeds
Pulse until seeds are in a chunky texture. Then add the following ingredients:
  • 1/2 cup of shredded coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup and salt.
Pulse for another 20 seconds. Spread mixture out on to a baking dish.
Add to pre-heated oven at 300F for about 20 minutes, stirring half-way through to avoid burning. You could also use a dehydrator set to 118F for 4 to 5 hours. Allow the toasted granola to cool completely, then stir in the chopped dried apricots and store in an airtight container. Serve with almond milk.
7. Lemon and mango chia parfait
  • Place 3 tablespoons of ground white chia seed in a mason jar and pour over a can of coconut milk.
  • Add a pinch of vanilla bean, 1 teaspoon of lemon zest and 3 tablespoons of maple syrup.
  • Let it sit for 30 minutes or overnight until thick.
  • Pour into serving glasses then top with freshly sliced mango.
8. Avocado on toast with chia seed.
Top gluten-free toast with avocado dusted in chia seeds, lemon zest, chili flakes and sea salt.
9. Cacao, chia cherry ice-cream
Add the following to a blender:
  • 1/4 cup chia seeds
  • 1.5 cans of coconut cream
  • 2 tablespoons of cacao powder
  • 3 tablespoons of maple syrup
  • 1 tsp vanilla extract
  • 1 ounce melted unsweetened chocolate
  • 4 pitted dates
Let it sit for 15 minutes then blend for 60 seconds or until smooth. The mixture should be thick and creamy. Transfer the mixture to an ice cream maker and churn according to the manufacturers instructions. Freeze until firm enough to scoop.
10. Matcha chia smoothie


  • Blend 12 ounces of almond milk with 1 teaspoon of matcha green tea powder, 2 pitted dates, 2 cardamon pods and a pinch of vanilla bean for 30 seconds.
  • Pour into a large mason jar.
  • Add 1 tablespoon of chia seed and shake it well.
  • Let it sit for at least 15 minutes until chia seeds starts to swell. Serve over ice.

Monday, August 4, 2014

Good looking Peanut Butter Protein Bars

Chocolate Peanut Butter No-Bake Protein Bars (Vegan + Gluten-Free)
Ingredients
  • 3 cups gluten-free rolled oats, blended into a flour
  • 1 cup protein powder (I used a mild vanilla pea protein)
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 1 cup peanut butter (or use any nut butter of your choice)
  • 1 cup maple syrup (or use honey if you’d like)
  • 1/3 cup dairy-free chocolate chips or raw cacao nibs
Directions
  1. Stir together oat flour, protein powder, sea salt and cinnamon.
  2. Add in peanut butter and maple syrup, stirring well to combine. Mixture will be rather thick and dry. Add in a splash of almond milk if necessary.
  3. Stir in chocolate chips or raw cacao nibs, distributing evenly.
  4. Press the mixture into a wax paper-lined 9x13 pan, using a rolling pin on top to smooth if necessary.
  5. Place in freezer for about 10 minutes for bars to harden up. Remove and cut into 20 bars.
  6. To store: Wrap each bar individually in plastic wrap and store in the freezer in a container or air-tight bag.

Monday, April 21, 2014

12 Things Everyone Should Do More Often

I couldn't agree more!



You probably already know the things that make up a good, healthy, happiness-filled life. (And you’re pretty sure it’s not Cheetos, checking email in bed, or gossiping.)
But we all need occasional (or even daily) reminders. And the good news is: you don’t have to do these things five times a day, every day to see a big shift in your life. Even just a few times a week or five minutes a day can make a big difference. Promise!
With that in mind, here are 12 things that all of us—myself very much included—should be doing more often.
1. Disconnect from technology.
Let’s turn our phones off, especially at dinner. Institute a "no phones on the table" rule. We don’t need to spend all our time documenting our lives for social media. Contrary to the popular saying, yes it did happen, even if it’s not on Instagram.
2. Spend time in each other's company.
Physically being with people is the only way to get that sense of human connectedness. Yes, it’s lovely to video chat with your grandma every weekend, but that’s not the same as standing in her kitchen, working through her famous recipe for cinnamon rolls. Commit to making more time for in-person interaction with the people you love.
3. Put your well-being first.
Many of us have a tendency to let our egos and bank accounts make decisions for us. If we don’t go to that party, they won’t invite us next time. If we say no to that client, they won’t put us on retainer. If we don’t order a cocktail and appetizer, they’ll think we’re boring or broke.
Our emotional and physical well-being often falls to the wayside. Take those personal days, drink water and eat a salad, turn down things that feel wrong.
4. Call family members just to say hi.
Your mom would love to hear your voice and your sister would love to hear all about your trip to Mexico. So call them! Don’t save phone calls for those "figuring out travel plans" or "what should we get Dad for his birthday" situations.
5. Read real, actual books.
I love the feel of books and the smell of the pages. I love to write in the margins, fold the pages, and crack the spine when I open them for the first time. Books are a treasure box of words in your pocket. Spend more time with them.
6. Think before responding.
Since we’re constantly returning texts and replying to emails within five minutes, we’ve gotten into the habit of responding to situations immediately. And that’s fine when your friend is just emailing to say she’ll be 10 minutes late. But when you receive important news, good or bad, sit with it for a while. Give yourself time to work through it and feel your feelings. You’ll probably be much happier with your response if you give yourself some time.
7. Get more laughing done in a day.
The average 4-year-old laughs 300 times a day, the average 40-year-old laughs four. How can you up your laugh quota? Surround yourself with funny people, learn how to tell a joke, subscribe to some hilarious podcasts, or just search YouTube for funny videos.
8. Write by hand.
Write letters to your family or friends, write notes to lovers, lists for the store, goals for the week, or thank you notes. Digital communication is fantastic and convenient but there’s a huge difference between texting someone to say that you love them and writing it on a note and leaving it taped to the front door or bathroom mirror.
9. Go to sleep one hour earlier.
When we’re well rested we’re more productive, happier, and we make better decisions. Those emails will still be there in the morning, as will Netflix. Close the screen and go to sleep.
10. Make time to do nothing.
Yes, even if you have to actually schedule it into your calendar. Doing nothing could be going for a walk, cuddling your pet, taking a long bath, or just laying on the sofa and staring into the middle distance. Down time is required if you really want to recharge your batteries.
11. Get dressed up.
I know that leggings-as-pants are incredibly comfortable. But sometimes we need to take the time to shine our shoes, put on some red lipstick, and get out of our yoga clothes. Even if it’s for no good reason! Make your own reason—drinks with the girls, a gallery opening, dinner at that cool new restaurant.
12. Wander. Without your GPS, without a destination or purpose.
Take a walk around a new neighborhood, pull over when you see a cute shop you’ve never noticed before, let your dog lead the way on his daily walk. You never know what you’ll find or who you’ll meet.
Now, I bet that you already know that these simple steps will make your life more amazing. Consider this a loving push to really, actually do them a little more often.

Friday, April 18, 2014

Chocolate Chip & Banana Baked Oatmeal

(yield is 2 servings, baked in 3-inch ramekins)
Ingredients
  • 1 1/2 cup rolled oats
  • 1 1/2 medium/large bananas (or 2 small ones)
  • 1/4 cup* nondairy milk of choice
  • 2 Tbsp. cacao
  • 1 scoop chocolate plant-based protein powder, or 1 more Tbsp. of cacao
  • 1 cup unsweetened applesauce
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • Warmed coconut oil to grease ramekins or baking dish
  • Optional: 2 packets stevia (for sweeter, brownie-like flavor)
  • Optional: 1 Tbsp. nondairy chocolate chips
*If you intend to eat these warm out of the ramekin, use only 1 banana and 3/4 cup almond milk; it will be more like chocolate bread pudding, which is obviously a good thing.
Directions
Preheat oven to 375 degrees Fahrenheit and grease ramekins or baking dish with warmed coconut oil.
Mix all dry ingredients — oats, protein powder, cocao, stevia, baking soda and powder, and sea salt.
Blend all wet ingredients — banana, applesauce, nondairy milk.
Mix wet and dry ingredients, optionally adding in chocolate chips.
Pour into ramekins, it should fill to the top or almost overfilling. If you don’t have ramekins, you can pour it into 1 baking dish, and adjust the time to 45 minutes, checking on it before taking out.
Place ramekins in oven, bake for 30-35 minutes. They should be hardened on the top but are still gooey on the inside.
Either:
1. Let cool for at least 30 minutes, then eat straight from the dish with a spoon. Your taste buds will be pretty much be blown, so leave ample time to process.
OR
2. Let cool for 8-12 hours (overnight is usually best), then pop them out and eat it with a fork or with your hands like a pastry if you don’t mind getting a little messy.
They're great to bring with you on the go if you work out in the morning and want a hearty, chocolaty treat waiting for you afterward, or sliced in half as a delicious, nutritious midday snack.
Enjoy and experiment if you’d like, as well! I’d love to hear where your baked oatmeal adventures take you.

Monday, March 3, 2014

Make-ahead Oatmeal


I really need to try this one of these days. There are so many days that I would rather have oatmeal but I settle for a bagel or cereal due to the cooking time.

Thursday, February 20, 2014

The Truth about Your Bread

Great article on modern bread. Here's a clip.

The Truth about Your Bread


However, thanks to commercial yeast varieties, bakers don't need to wait 18 hours for a loaf of bread to ferment. They can mass-produce loaves in a matter of minutes. But without the benefit of bacteria predigesting the gluten, modern bread puts a strain on the body's ability to handle gluten, he writes. Is it any surprise, then, that as many as 1 in 100 people now suffer from celiac disease, in which their bodies can't digest gluten, or that a growing portion of the population is considered "gluten sensitive," not suffering from true celiac disease but suffering all manner of side effects like stomach upset, migraines, and fatigue when they eat gluten?

Monday, January 13, 2014

The Many Benefits of Miso

I had no idea that Miso was such a good thing. I will be stopping at the store to pick some up over lunch. I've always enjoyed Miso soup at Kobe. Now I hope i can reproduce it.

http://www.care2.com/greenliving/10-benefits-and-uses-for-miso.html

Sunday, June 23, 2013

Basic Sweet-Roll Dough

Ingredients


  • 1/2 cup whole milk
  • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg (optional)

Directions

Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Wednesday, May 8, 2013

Lemon Cream Icebox Cake

From The Kitchen

Serves 8 to 10
Tender layers of nutty graham cracker, holding up lemon-spiked cream with swirls of intensely tangy lemon curd—this cake’s vibrant lemon flavor never fails to delight. "This tastes just like lemon!" is a common reaction. 
1/4 cup (56 g) unsalted butter, very soft
3 cups (720 ml) cream
1/2 cup (50 g) powdered sugar
1/4 teaspoon salt
2 large lemons, zested and juiced (about 2 tablespoons zest and 1/3 cup / 75 ml juice)
25 to 30 graham crackers, from about 4 sleeves
1 cup (240 ml) Lemon Curd (store-bought or homemade - see our tutorial here), slightly warmed, divided

In the bowl of a stand mixer (or use a large bowl and a hand mixer), whip the butter until very soft. Gradually whip in the cream. When it has been smoothly combined with the butter, add the sugar, salt, and lemon zest. Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.
Smear a small spoonful of the lemon cream in the bottom of a 9-by-13-inch (23-by-33-cm) baking dish. Lay down a layer of graham crackers and spoon 3/4 to 1 cup (180 to 240 ml) of the whipped cream over the top. Drizzle with 1/4 cup (60 ml) of the lemon curd. Repeat three more times, finishing with a top layer of whipped cream. (You will have four layers of graham crackers, and four layers of whipped cream.) Drizzle the final 1/4 cup (60 ml) lemon curd over the top of the cake in three straight lines, then draw a knife through these lines perpendicularly, creating a streaked checkerboard pattern.
Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture (test this by inserting a thin knife along the side and bringing up a few crumbs). This can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.