Quickie: Macadamia and Mission Fig Oatmeal Cookies

I don’t have a ton to say this week—I’d prepared to do a full-photo post with these little guys but I guess I lost a lot of my photos when my hard drive crashed last summer.. boo! *BACK UP YOUR COMPUTER PEOPLES… TODAY!*
Anyways, these are a great snack to carry around, an energy- and mood-booster, full of lots of the good stuff to keep your belly happy and your cells smilin’. I brought these to the Toronto My New Roots Potluck picnic last year (as I posted about) and from what I could tell, they were pretty well-received :).
*Edit, 11:45 pm Korea time
These cookies feature a special, and especially sweet ingredient—Lucuma, an Andean superfood (coming from the same region as quinoa, cacao, maca, camu camu, sacha inchi, and yacon.. wow!). Lucuma, which I used here in powdered form, is a unique fruit known for it’s uniquely sweet and slightly caramel-like flavour. It’s low on the glycemic index and is loaded with Vitamin B3, a nutrient known for its positive effects on depression. The fruit is also chock-full of fibre, iron, and carotene—that beautiful orange stuff (think: carrots, sweet potatoes) that helps steer your cells clear of cancer.
You should be able to find it at your local health food store, or on iHerb (Nativas Naturals is a great brand).

the only remaining photo!

Macadamia and Mission Fig Oatmeal Cookies (Raw, Vegan, Soy-Free, Can be Gluten-Free)
Ingredients:

2 cups rolled oats (I used certified gluten-free)

1 cup cashews

2 tbsp coconut oil

3 tbsp honey or agave syrup

3 tbsp lucuma

3 tbsp filtered water

1 tsp vanilla

1/2 tsp sea salt

1/2 cup macadamia nuts, chopped

1/2 cup organic mission figs, chopped

Directions:

Process 1 cup of the rolled oats, the cashews, coconut oil, honey, agave, lucuma, filtered water as needed, vanilla, and sea salt until it starts to form a ball. Pulse in the rest of the oats and the nuts and figs. (You can easily substitute the nuts and figs to things of your liking—goji beries, slivered almonds, pecans, or medjool dates would all be lovely.). Remove mixture from food processor and use 1 tbsp to measure out and roll little balls. Store in the fridge, and if you plan to keep them longer than a week (though you probably shouldn’t!), store in the freezer as the oats can go rancid quickly.
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Crack Crackers

Holy crappers, I can’t believe I made these crackers!

I like to post my own recipes when possible, but these crackers are just spot-on as-is. Like, better than Mary’s Crackers Crackers.

They’re gluten-free, full of seeds, and with just the right amount of saltiness to make them craveable.

Polly’s gonna have to share some of her crackers.

Usually when I adapt a recipe, I post it on my blog.

With this one, I encourage you to simply follow the recipe as-is—and also check out the blog My New Roots. Sarah’s food photography is unique, her recipes just the perfect mix of simple and creative, plus she tells Martha Stewart what’s up (actually!).

By highly scientific comparison, these crackers make Wheat Thins look like “Thins,” Triscuits like Trashcuits, and Ritz like Ratz Asses. Yup.

You have to try these.

Rawr Wraps: When Dinosaur Kale Comes to Life

Dinosaur kale (a.k.a. lactinato kale, or black kale, or black tuscan palm, or cavolo nero. This thing’s like a nickname wrapped up in a moniker topped off with a pseudonym. Mysterious.).

My local health food stop usually stocks organic kale, which does seriously increase my level of happiness. But when it’s kale named after DINOSAURS? I’m tempted to buy out all their stock and gallop away in more-kale-for-me glee.

Thankfully, I left some behind for you.

Between making raw collard green wraps at my work, and seeing Gina‘s collard green, hummus, and quinoa combo last month, I’ve really been wanting to create my own wrap-less wraps at home. Mostly because eating “wraps” makes raw food feel heartier, and I’m kinda known for my tyrannosaurus rex-sized appetite.

Kale is ridiculously high in Vitamin K (get it?). It’s also incredibly anti-inflammatory. I feel like I could write an entire blog post just on the benefits of kale, but I probably shouldn’t threaten with that—it’ll happen soon enough.

Though these wraps would be great on collard greens or even in standard romaine, I had to do this blog justice… and such, here is my kale-ified recipe. Enjoy and have a great weekend!

Oh. And if you like the blog, or want to visit a few more times, won’t you like us on Facebook? Follow us on Twitter? Subscribe by email using the “get on the list” box on the right? ——>

It’d make my day, really!

Rawr Wraps (vegan, mostly raw, gluten-free, sugar-free, dairy-free)

(Inspired by Choosing Raw)

Seriously. I need to start posting more photogenic food. I can’t help but think these look like little buggies.

I feel silly doing a traditional recipe-style posting for these, since they’re really just a wrap-and-go type deal. So these are my suggestions!

Ingredients:

A few large dinosaur kale leaves

Hummus (or guac would be great, too!)

Some cooked quinoa

Shredded carrots or carrot pulp

Sprouts

Avocado, De-pitted and Sliced

Hemp seeds

Olive oil and/or lemon juice and sea salt

Directions:

Cut off the stem ends of the kale leaves. De-stem the kale by slicing the vein like you would a fish filet—you want as little of it left as possible! Massage the kale with olive oil or lemon juice and sea salt. Set aside for at least 20 minutes and get together your stuffings.

Add in hummus or other spread first, then the quinoa on top so the little grains stay in place. Next, add all other toppings as desired (but don’t go too crazy, or your wraps will be all over the floor instead of in your face!). Fold the sides over first, then the long part of the kale to seal the wrap, securing with a toothpick or two.

Serve with more dip as desired. Great for an appetizer or snack!