Wow. What an amazing discussion we had going on in the last post! I haven’t gotten a chance to respond to a few that I wanted to but hopefully I get that chance tonight when a certain 18 month old is asleep.
I was really excited about the new site that launched after prop 37 did not pass. The GMO Inside. Check it out and sign up to find out how you can continue to push through to fight against the big food companies! I just signed this petition to urge the Obama administration to require FDA labeling on food that contains GMO’s. Long shot but worth trying! I also found out that San Juan Island County in Washington State had over 60% of voters supporting Initiative 2012-4, which bans the propagation of genetically modified organisms in San Juan Island County. Woot Woot! My wheels have been turning about getting my own movement going. I will keep you posted on that one! I also saw something about trying to get the entire state of Washington GMO-free but can’t find the site right now. It’s all happening!
In other news, we had a decent weekend. We laid kind of low Friday and Saturday. Mike went to the Eagles game Sunday with about 8 friends—which meant Ella and I got a GIRLS day with the house ALL to ourselves! Except we took advantage of the nice weather and walked around suburban square to shop and get lunch!
We split a salad at Sweet Green. This is one of my favorite salad places. Everything they make is fresh and in season from local farms. Ella is a romaine fiend, so I ordered a mix of romaine and raw kale with avocado, sunflower seeds and baked kale chips crumbled in. It was loaded with other veggies too: sweet potatoes, cauliflower & cucumbers (in a cucumber-basil dressing)! All Ella’s favorites. She housed it. The people around us were amazing seeing an 18 month old shovel raw kale into her mouth. She doesn’t discriminate between her greens. Ella also loved the fresh buckwheat bread that they give you too. Good stuff.
I also made milk and cookies this weekend. Very, very yummy milk and cookies. Healthy, guilt-free milk and cookies!
I’ve been wanting to try this peppermint extract I picked up from whole foods last weekend. I’m sure many of you have seen and salivated over Lori & Michelle’s Protein Thin Mint Cookies. I felt inspired by them…and because I didn’t have any ingredients on-hand (I haven’t bought protein powder in a couple of months) I improvised and played off of their recipe and my raw almond butter cookie balls.
I knew I had to make something that was single-serving because otherwise it would be quite possible that I’d eat a cup of almond butter in one day. That would not be too great for my belly.
These cookies hot the spot.
I made them two ways, with the same ingredients. It’ all about whether you soften the coconut oil and almond butter or not.
So you can make balls:
Chocolate Peppermint Almond Cookies with Sea Salt
Grain-free, gluten-free, sugar-free & vegan
Inspired by: Protein Thin Mint Cookies
- 2 Tablespoons raw almond butter
- 1 Tablespoon carob powder (or cacao, unsweetened cocoa)
- 1 Tablespoon ground flax or almond meal
- 1/2 Tablespoon coconut oil
- 1/4 teaspoon peppermint extract
- 15 drops of liquid stevia (or 1/2-1 Tablespoon of sweetener of choice)
- a pinch of sea salt
If you want to make flatter cookies soften the almond butter and coconut oil (not completely liquid, but soft). Add the remaining ingredients and use a cookie scoop to place on wax paper, they should mold into a cookie shape and sprinkle sea salt on top or in the batter. Stick them in the freezer for 10-15 minutes. Eat immediately or store in the fridge.
If you want to make “balls” make sure the almond butter is chilled and add coconut oil that is only slightly soft, not melted but not hard and firm. Add the rest of the ingredients and roll into balls and follow the directions above.
I also made the most DELICIOUS milk! I am a big fan of cashew milk (so delicious and loaded with magnesium), but do not make it enough. I love hemp milk for it’s flavor and nutrient-powerhouse. So I decided to combine the two!
It was like a dream in a Vitamix.
I added some vitamin D drop and probiotics to Ella’s sippy cup with this and she seemed to really enjoy it as well!
Raw Vegan Cashew-Hemp Milk
- 1/2 cup cashew, soaked for 6 hours
- 1/4 cup hemp seeds (no need to soak but I have)
- 3 1/2-4 cups filtered water (I use 4 cups)
- 1/2 teaspoon vanilla extract
- a bunch of cinnamon (as little or as much as you like! Great to use instead of any sweetener)
- a pinch of sea salt
- real stevia or dates, to taste (omit if sugar-free or on FLOWTOX)
You do not need a nut milk bag for this recipe! Simply soak the cashews (and hemp if you like) overnight or for at least 6 hours. Add all of the ingredients to you Vitamix or high speed blender and blend on high. Done. It should stay in the fridge for 3-4 days. It will need a good shaking every now and then because it will separate!
Hope you enjoy! I am headed back out to work….