EASY PEASY OATMEAL COOKIES

The easiest cookies you ever did bake. Only require two main ingredients, and all of the rest are optional - but highly recommended by someone who knows good cookies - Me. You can enjoy making a batch of these unique by including any of your favorite superfood or treats that you may have laying around the kitchen cupboards. These cookies can also be made entirely raw or are able to be dehydrated for a few hours and enjoyed as a chewy treat (read below procedure section.)

These make for a perfect dessert, breakfast or snack! You could bake a batch at night and enjoy a few on your way to work in the morning with a smoothie, juice or tea of your choice. They also make for a great snack when sending your child off to school or out for the day. The recipe and bake time is both simple and quick! Which is something that is a necessity when it comes to turning my oven on in this 85 degree Hawai'i heat.

Hope you love them as much as I (and my friends) do! 

Your first decision is to decide wether or not you like your cookies crunchy or soft. First world problems, I know, I know. 

If you prefer your cookies to be "smooth" and crispier on the inside, you'll want to run your oats through a high speed blender or food processor before mixing up the batter. If you like your cookies more like "chunky clusters," feel free to leave your oats in their whole form for this recipe. Sometimes I blend my oats into a fine flour, sometimes I leave them alone, and other times I pulse the oats for just a few secondss until I've found the perfect in-between texture. 

You'll notice in this recipe that I include some spices, super-foods and "add-ins," which make these cookies all the more delicious. To be honest though, you could just stir the oats and bananas together to make a simple, mildly sweet and really yummy "breakfast cookie." I'll talk more about possible "flavors" in a moment.

  •  Maca - Maca is a root vegetable grown in the Peruvian Andes. Maca powder is sacred to the Incas and has been used as a food and medicine in South America for hundreds of years. It is well known for its ability to help enhance strength and endurance. It is said that Incan warriors would often consume maca before long journeys or battles. Maca is high in magnesium, potassium and calcium. 
  • Cacao - Cacao pods, which grow on Cacao trees has been revered for centuries by cultures such as the Aztec and Mayan. Cacao has been used for medical and preventative health purposes for hundreds of years. Cacao is filled with energy-boosting nutrients and minerals. Raw cacao contains magnesium which contributes to normal bone health and healthy immune function. Cacao is also one of the few foods which allows for successful absorption of copper and manganese in our bodies. It is also high in selenium and potassium. 

Here are some of the super-foods you will find in this recipe. All of these powders can be purchased with my own discount code here:

SHOP SUNFOOD

RECIPE

(MAKES APPROX. ONE DOZEN COOKIES)

3 CUPS OATS (GLUTEN FREE OR REGULAR WHOLE)

3 RIPE BANANAS (SPOTTY IS BEST)

1 TSP. SUNFOOD MACA POWDER

1 TSP. CINNAMON

1 TBSP. MAPLE SYRUP

2 TBSP. SUNFOOD CACAO NIBS

6 PITTED MEDJOOL DATES

1 TBSP. RAW SUNFLOWER SEEDS

1 TSP. VANILLA BEAN EXTRACT


PREPARATION

Pre-Heat your oven to 300 degrees Fahrenheit. Now remove all pits from medjool dates and chop them into small pieces. Once you have decided wether or not to blend/pulse your oats, you'll want to grab a large bowl and mix all ingredients together until combined evenly (I find that using a fork to mash the bananas works best.) Stir Oats, Bananas, Cinnamon, Maple Syrup, Sunflower Seeds, Cacao Nibs, Maca Powder, Medjool Dates and Vanilla Bean Extract together. 

Here is where you can get creative. Other possible ingredients include but are definitely not limited to 

  • Vanilla Bean

  • Vegan Dark Chocolate Chips

  • Almond Butter

  • Dried Figs

  • Dried Cranberries

  • Raisins

  • Chopped Walnuts, Almonds, Brazil Nuts or Pecans

  • Coconut Flakes

Using a spoon, scoop cookie batter onto parchment paper lined baking tray (You may also use a non-stick tray if you choose.) Flatten cookie mounds with a rubber spatula gently. Cook for approx. 9 minutes or until cookies are of desired crispness (Keep an eye on them! These babies can burn quickly - Trust me!) Golden on the outside is best. Allow to cool on parchment paper for 10 minutes. You can then continue on to eat the entire batch in one sitting, keep them in the refrigerator for the next five days, or freeze them and re-heat them at anytime.

* These cookies can be eaten entirely uncooked or raw (dehydrated) as well! If you chose not to bake your cookies, you can freeze uncooked batter for 2 hours and enjoy cold as a tasty chewy treat. These babies taste incredible with a side dish of Cacao "Nana Nice Cream." If you have a dehydrator and would like to make these cookies compliant to a raw vegan diet, use raw unprocessed oats in your batter and set the dehydrator to 110 degrees Fahrenheit before allowing cookies to "dry" on rack for approx. 4 hours or until chewy. 

Let me know if you give them a try! 

Hope you enjoy

x

Amelia

 

BUDDHA BOWL PLEASE

Buddha apparently knew what was up in the kitchen.

Buddha bowls are also often referred to as "Nourish Bowls." This makes sense. Buddha bowls are exceptionally nourishing, warming, grounding and satiating. Basically, to be categorized as a Buddha Bowl, your plate, I mean bowl, must consist of vegetables (both raw and/or cooked,) whole grains, such as brown rice, basmati rice, quinoa or bulgar, herbs + avocado with additional dressings, sauces or seasoning. Sounds incredible, I know. 

If my body is craving cooked foods or starches, I almost always make a bowl like this for myself. Incorporating large amounts of vegetables, raw greens especially, is so vital when it comes to thriving on a plant based diet and consuming large amounts of cooked foods. Cooked foods are often times heated at exceptionally high temperatures, which dehydrate our foods, and cause the enzymes in our foods to alter or sometimes, become more difficult to break down and fully digest. Incorporating raw, water-rich cruciferous greens such as organic bok choy, kale, collard or cabbage usually solves this problem. This recipe does include cooked brown rice. In the preparation section below, I let you in on some of my tips and techniques when it comes to cooking grains.  

 

Bowls like these allowed my transition to a plant based diet to be relatively easy-peasy.

Pick your favorite raw vegetables such as fresh mixed greens, spinach, romaine, arugula or cabbage. Then choose your cooked/steamed/roasted vegetables; broccoli, carrots, beets, chard, brussel sprouts, peas, corn, kale or bok choy.

Next choose your protein; chick peas, black beans, refried pinto beans, tofu, edamame or tempeh.

Next, add ripe avocado and some of my favorite add-ins! These include, but are not at all limited to, sauerkraut, kimchee, raw or sprouted pumpkin seeds, sunflower seeds, crushed cashews, tahini, dulse flakes, chopped dates or homemade hummus.

Last but not least is the dressing.

THIS BLOG POST WILL HELP WITH THAT

Here is one of the many recipes for a go-to Buddha Bowl of mine. 

Hope your belly is full and your body satisfied. 

x

 

RECIPE

(SERVES ONE) 

3-4 CUPS (PACKED) ORGANIC SPINACH

2 CUPS ORGANIC BROWN RICE *

1/2-1 CUP FROZEN ORGANIC CHOPPED BROCCOLI RABE

1 CUP GREEN PEAS

1/4-1/2 AVOCADO

1 MEDIUM TOMATO

LEMON JUICE

LIME JUICE

FRESH CILANTRO

3 MEDJOOL DATES (PITTED)

BLACK PEPPER

TAHINI

 

PREPARATION:

* When it comes to grains, I ALWAYS make it a priority to soak before cooking. Soaking grains allows water to be re-introduced to these foods (after usually sitting in packaging for months on end) as well as increase the nutrient content in numerous varieties. Soaking your grains prior to cooking (Minimum of 4-8 hours, overnight preferably,) breaks down the anti-nutrients as well as allows for easy digestion of the often difficult to digest components of whole grains. Soaking has also been shown to break down gluten, which will allow those of us with gluten sensitivities to digest and enjoy these foods more easily. 

Once your rice is finished being soaking, make certain to rinse the rice thoroughly. You won't want to cook your rice in the water it was soaked in, so water your plants with that and get fresh water for cooking. I love cooking my rice on a "Slow Steam" setting on my rice cooker. If you do not own a rice cooker, cook your rice as you would normally by following directions on the packaging/box. If you do not own a rice cooker (Part 2,) you are missing out. I mean it. I purchased my rice cooker on Amazon for less than $20 and am convinced that it has been one of my most used investments when it comes to kitchen necessities. Once your rice is 95% cooked I like to stir in the frozen Broccoli Rabe and fresh spinach. This allows these ingredients to be heated, without having to worry about over-cooking. Usually I buy my organic green peas frozen and in bulk. Believe it or not, you can thaw these babies out in just about 20 minutes, and like to do this while my rice is cooking. The less work, the better. Thawing out your peas and mixing them in hot rice always works wonderfully for me. Next, grab the largest bowl you have and fill half of it with fresh spinach, chopped tomato and cilantro. Once rice and mixed vegetables are finished cooking, place them in bowl and top chopped medjool dates, citrus juice and black pepper. Drizzle some Tahini (can be mixed with equal parts mustard and maple syrup,) and add avocado, grab some re-useable chop stick and get eating!

Hope your Nourish Bowl lives up to its name! Feel free to mix it up and add whatever whole plant based foods and ingredients you have at your home!