You heard right…I did say Vegan Lentil Kale Cookies

BF607BA9-C66F-4599-B127-A6B2A94341DFAnd they are DELICIOUS, much to even my surprise, haha.

I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.

There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)

Anyway…

I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.

Vegan Lentil Kale Cookies

Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
Banana-one, mashed
Oil-1/3 cup
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Raisins-1/2 cup
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
Pinch salt
Cinnamon-1 teaspoon
Vanilla-1 teaspoon

If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Let cool.

Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.

Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.

Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
YUM!

***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.

 

 

 

 

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Garden Treasures. Winter Gratitude.

Freshly picked gifts from Mother Earth in all the brilliant colors of the season.

Red leaf lettuce, peppery arugula, baby romaine, and baby kale fill a pristine white bowl.

Accompanied by steamed brown rice and a glass of crisp chardonnay, it’s a purely simple and fulfilling dinner.

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GoMacro Thrive Bars: A Giveaway!!!

When I was went on my solo hike last week and was ALMOST LOST FOREVER, I was smart enough to have the foresight to pack not only a bottle of water, but a couple of delicious and nutritious THRIVE bars.

How lucky am I that GoMacro sent me a box of assorted Thrive bars to sample!

Almond Apricot, Blueberry Lavender, Caramel Coconut, Chocolate Peanut Butter Chip, Chocolate, Nuts & Sea Salt, and Ginger Lemon.

I’m so happy to be able to share some of these yummy treats with my wonderful and loyal readers! 
GoMacro is a family owned vegan company that was started by a mother-daughter team on their organic farm in Southwest Wisconsin.
While you may be familiar with their original MacroBars, they have launched a delicious new line of plant-based bars called Thrive.
Thrive are made up of a superfood ancient grain blend, are all less than 200 calories, and provide plant-based protein, essential fatty acids, and prebiotic fiber to fuel your body and mind.
Like all GoMacro products, Thrive are USDA-Certified Organic, Non-GMO Project Verified, Kosher, Gluten-Free certified, 100% Vegan, and soy-free. Thrive is currently available to purchase online and will become available to Whole Foods in October 2016.
All you have to do to win a box of GoMacro Thrive is to LIKE  them on social media (and of course LIKE this post so I know whom to choose! (US residents only, please.)
Twitter:@gomacro
Facebook: https://www.facebook.com/gomacro/
Instagram:@gomacro
(I was provided product for sample and review. Opinions are my own.I have not received any compensation for writing this post.)

Super Baby Food Cookbook: Review

In the summer of 1981 when my Angel Boy was about four months old and just starting solid foods (in addition to breast milk), I thought seriously about imitating animals who pre-digest their food.

From Wiki:

Premastication, pre-chewing, or kiss feeding is the act of chewing food for the purpose of physically breaking it down in order to feed another that is incapable of masticating the food by themselves. This is often done by the mother to produce baby food capable of being consumed by the child during the weaning process. 

The behaviour was common throughout human history and societies and observed in non-human animals. While premastication is less common in present-day Western societies it was commonly practiced, and is still done in more traditional cultures. Although the health benefits of premastication is still being actively studied the practice appears to confer certain nutritional and immunological benefits to the infant.

I didn’t actually go to those lengths, but I did make all of his baby food from scratch. I don’t think I bought those little Gerber jars except when I had a sick kitty that needed to be nursed back to health.

Now that I’m going to be a first-time grandma, I’ve learned just how much things have changed in thirty-plus years.

I was sent this amazing book to read and review by Ruth Yaron,  Super Baby Food Cookbook.

When Ruth Yaron’s twin boys were born premature and very sick, she knew the most important thing she could do for them was to feed them the healthiest diet possible.
Unhappy with the information that was available to her, Ruth decided to do her own exhaustive research on nutrition and health food.

Although she was a whiz at programming satellites for NASA, Ruth was an inexperienced cook. She utilized her skills, developed writing technical manuals, to diligently record her research of homemade, mostly organic, whole grain cereals, fruits, and vegetables, as well as the best storing and freezing methods.

The results of her phenomenal efforts are found in her remarkable first book, Super Baby Food, which has sold over half a million copies and is now in its 3rd edition.  Fans have asked Ruth for a cookbook with pictures of their favorite recipes and in the Super Baby Food Cookbook she has delivered.

The Super Baby Food Cookbook is fully illustrated in color and includes Ruth’s easy and complete system of baby and toddler food preparation.

The “Super Baby Food Diet” is an extremely healthy diet composed of only whole, natural foods.

It is based on these major components: whole grain cereals, vegetables and fruits, yogurt and other dairy products, eggs, nuts, seeds, and legumes.

Pediatricians and nutritionists agree that a semi-vegetarian diet (a lacto-ovo diet containing milk products and eggs) fulfills all of a growing baby’s nutritional requirements.

While I’m  a vegan, I understand the need for calcium and really like how these recipes include breast milk as an ingredient.

As an aside, if anyone has ever made cheese from breast milk, I’d be interested in chatting.

Yaron provides the essentials for preparing all sorts of foods for babies and young children.

The book includes baby favorites such as avocado, carrots, peaches, and pears.

Discover a bonus of “healthy extra” tips and how to use them in recipes, including chia seeds, wheat germ sprinkles, hemp seeds, flax seeds, and more so that every bite counts.

Here’s a small sampling of the dozens of kid-pleasing recipes contained in the Super Baby Food Cookbook:

Displaying Displaying Blueberry Purée

 2 cups blueberries (fresh or frozen)
1 cup water

Put water in a pan and bring to boil.
Add blueberries and reduce heat.
Simmer for 15-20 minutes; blueberries should be soft and tender.Remove blueberries from pan using a slotted spoon and transfer directly to a blender or processor. Purée away.Freeze any leftovers.

Apple Smiley Face

1 apple (peeled and cored)
1 tablespoon peanut or other butter
1 teaspoon honey or maple syrup or blackstrap molasses (optional)
1 pinch ground cinnamon or nutmeg

Grate the apple in a food processor.
Mix with 1 tablespoon of peanut butter or other nut butter.
Add 1 teaspoon honey, maple syrup or blackstrap molasses and a pinch of cinnamon and/or nutmeg, if desired.
Add Healthy Extras —grated carrots are good.
Place on small plate and form into pancake-shaped face. Use berries or other fruit for your own decorative touches to create eyes, nose, hair, etc.

For more information visit www.superbabyfood.com or www.ruthyaron.com

Frozen Grapes: The Most Crazy Brilliant Easy Best Thing You’ll Ever Eat

frozengrapes2I don’t know how I got to be my age and never before tasted this deliciousness.

The last time tugboat man came home, he told me the boat’s cook prepared this snack as a special treat.

Frozen grapes.

He’d been waxing poetic about them pretty much the entire time he was away.

How could something so simple be so amazingly refreshing, satisfying, sweet, and with virtually zero calories?

Well, tugboat man was right.

Easy. Here’s all you need to know:

  1. Buy seedless grapes; I’ve tried green, red, and black—my personal faves are the green ones.
  2. Wash them; shake, but don’t completely dry,
  3. Place in a zip-lock plastic bag and put in the freezer.
  4. Wait about twenty-four hours.

frozengrapes1

Be prepared to be AMAZED.

Something happens to the fleshy interior of the grape; it becomes almost sorbet-like.

No sugar is required because of the natural high sugar and acid level acts as a preservative.

Wait a few seconds before biting into a frozen grape because they’re ROCK HARD directly out of the freezer.

It’s a totally healthy delightful plus guilt-free dessert or snack for kids, too!

There are many different versions to dress them up, from rolling in melted chocolate and chia seeds to marinating in wine, but we like the simple unadorned version.

P.S. Toss a few frozen grapes into your fave chardonnay—keeps it chilled without diluting like an icecube!