Cocoa Lavender Cookies

The weather has finally turned chilly.  Next to the warmth of a lovely heater, wrapped in a little down blanket, I have finally found a moment to share one of my favorite recipes with you.  Cookies have always been a sweet part of my childhood winters. I became the baker of my family as a young girl. So when a fire was lit and blankets brought out it was quite routine for me to whip up a batch for us to enjoy.  Here in our cozy apartment a fireplace is not present, but I still feel the desire to continue the wintery tradition of cookie baking. My Love doesn't seem to mind....

Based off of my Chocolate Chunk Cookie, I created a delicious and aromatic lavender treat.  The Cocoa Lavender Cookie. Yum. Two of my favorite ingredients, lavender and chocolate, combine to create a wonderfully satisfying and perfect fireside cookie.  So grab a soft thick blanket, start a fire and get these cookies in the oven for a cozy and sweet wintery night. From my warm kitchen to yours, cheers!

{Cocoa Lavender Cookies}

2 3/4 cups of Almond Meal or Flour ( sometimes I do half and half for a sturdier cookie )

1/2 tsp Sea Salt

1/2 tsp Baking Soda

1 1/2 tsp Dried Lavender Petals, chopped

1/2 cup Pure Cocoa Powder

1/2 cup Grapeseed Oil

1/2 cup Agave

1 1/2 tbsp Vanilla

3/4 - 1 cup of Dark or Semi Sweet Chocolate, chopped chunky

Preheat the oven to 350 degrees. Whisk the dry ingredients together and then add the wet.  Gently fold in the chocolate chunks. Scoop dough with a tablespoon. Roll into a little ball in your palm and then slightly flatten on your cookie sheet. Provide an inch or so of space for the cookies to expand. Bake for 6-8minutes, depending on your oven.  Keep a close eye and remove them when they seem firm.  Allow cookies to cool for a good 15 min, then remove with a spatula.  Pair with a little glass of almond milk, wrap yourself up with that cozy blanket and savor each decadent bite!

{Everything-Free} Breakfast & Why?

Removing foods from your normal routine isn't easy.  In the last month I have had several people share with me their decision to try a new diet removing gluten, dairy, soy and many other smaller ingredients.  Our food culture here in the United States is not very welcoming to such a diet (though I must say it has greatly improved over the last 5 years). Yet, the health of my generation and those following has demonstrated a need for change.  People are experiencing dramatic health issues as early as their teens and twenties.  From my own personal journey, I have come to believe these issues are connected to our food.  Now, I do not pretend to be a professional physician or even a formally educated advisor.  All that I share is simply what I have learned over the years from professionals and my own battle for full health.  Feel free to read with a grain of salt and please do your own research as well! I could talk for hours about the alterations that have been made to food over the last several decades or the toxins that we put into our bodies on a daily basis, but I will refrain from all that today.  Instead, I encourage you to research the processes your food goes through before it reaches you.  You might be very surprised.

Since our bodies have gone through so much by the time we are in our twenties it makes sense that normal bodily functions begin to fail or malfunction.  A major part of our bodies that take the hit is our internal organs, specifically our stomach, intestines, colon, liver and gallbladder. These are the areas food is broken down, filtered and gathered for nutrients.  If so much of what we eat is harmful it doesn't take long for each of these parts to wear down and stop performing as your body needs.  Your body's balance is thrown off.  It becomes hard for your brain to function well without nutrients and so the messages to your body are not as they should be, causing issues like low blood sugar, lack of enzyme production, low or high acidity in the stomach, etc.  Eventually food allergies or intolerances begin to form.  Your organs begin to only be able to take certain foods as the years pass because they don't have the proper amount of enzymes, etc. to break down, filter and gather nutrients from all foods.  The longer you go without fixing the root issues of rebuilding your organs and eating clean, safe food the less you will be able to eat and the more upset and off balance your body will become.  The end result: autoimmune diseases. Take a gander at this link to see what many of us are headed toward.  As WomensHeath.gov states, "overall, autoimmune diseases are common, affecting more than 23.5 million Americans.  They are the leading cause of death and disability." Don't let yourself become a part of this statistic. 

I hope this sounds a bit scary to you, sometimes it takes a little kick in the rear to make or continue on with difficult changes. As I said in the beginning it's not an easy thing to reassess your health and restart your diet.  Generally, it's not accepted in our culture, but the effects of our daily food choices are so very real.  It's worth it.  Slow down and look at the food you eat.  Where does it come from? What's in it? How has it been cooked and stored? Start noticing your body's ups and downs and responses to food and stress.  Take small steps to support your organs.  Care about how you live and what you eat.  

As I said earlier, people have been approaching me asking for help with food options that are allergy or intolerant friendly.  I find that  breakfast seems to be the most difficult meal to keep interesting.  So as a little inspiration, I'm sharing a nutritious and easy {Everything- Free} option.  It's so yummy I had it this morning! 

{Coconut Yogurt with Fruit & Energy}

1- 1 1/2 cups Plain So Delicious Coconut Yogurt

1 tbsp Macca Powder

1 tbsp Raw Hulled Hemp Hearts (I get an 8oz bag from Costco)

Fresh or Frozen Fruit  (I love berries!)

I prefer the plain Yogurt because it's low in sugar and I can always sweeten it with Stevia or local Honey.  The Macca Powder and Hemp Hearts provide lots of natural energy, are filling and full of nutrients.  Click on the links to learn about the benefits of each and see the brands I favor! 

{Shared}

Gluten-Free Wednesdays

{The Everyday - Freshly Cooked & Seasoned Beans}

Whole and pure food is made from scratch.... but who has time for this? I've always felt easy and quick nutritious food is the best route to eating well.  Many health food stores offer canned, pre-cooked and pre-chopped food that makes creating meals a breeze! I still believe this is a sensible way to approach cooking.  Yet, over the last few years, I learned that some of these items are truly best when done by hand.  Since most of us lack the time to cook or bake every meal from scratch, I'm beginning to think it's best to zero in on the foods that matter the most to you or your body.  Let's take the time to perfect the important foods and start together from square one.

One of my personal favorites are beans, with the first place award going to black beans.  A fabulous source of protein and fiber, beans come in all sizes, shapes and flavors.  When I'm rushing I use canned beans, but when I have some extra time I like to start with the bare bean and make it just as I please.

The best place for beans are the bulk sections of your health food store.  I prefer to blend my beans, choosing whichever ones catch my eye.  Bag a cup or two of each kind, then, once home, pour them all into a big mason jar and enjoy the texture and color.  They're so pretty you could even display them on your counter if you wish.

When you're ready, rinse your beans well and then soak them overnight. Simply place the beans in a bowl with enough water to easily cover them.  Feel free to cover the bowl if you fear buggies jumping in.  The next morning pour out the water and ready your beans for the cooking pot!

Many cook books have calculated the perfect cooking time for each bean.  You should look these up if you are cooking just one type of bean, but since I like to blend my beans and cook them all in the same pot I simply cook them until they are soft.  This can be anywhere from 1 to 1.5 hours.

Grab a big pot and pour in 1 cup of filtered water for each 1 cup of beans.  Cook on low to medium heat until soft.  Pour the liquid into a container for later (I use this as soup broth).  I prefer to season the beans with Sea Salt, Paprika and Garlic Powder for a bit of flavor, but you can leave them plain.  Experiment and play with seasonings to find what pleases your taste buds.  Remember, this is your customized bean mix.  Have fun with it!

What are some of your favorite foods you could make from scratch? Share with us!

Enjoy!

{Shared}

Slightly Indulgent Tuesday

{2Good2B Bakery & Cafe}

Delicious food for all? For those of us in the gluten-free community options are growing, but for those with more than just gluten-free needs it's difficult to find food that is (what I like to call) everything-free.  How often have you wished for a bakery, deli or even coffee shop where you could completely relax, perhaps even eat and drink everything on the menu? Not possible, right?  Well, I am excited to announce that such a place has emerged.

2Good2B is the name and everything-free food is the game. Located in the heart of San Diego's own seaside town of Encinitas, 2Good2B is an appropriate name for the quality and variety provided by this lovely cafe and bakery.  All items listed on their menu are gluten-free, soy-free, corn-free, peanut-free and occasionally dairy-free and egg-free.  Started by self proclaimed foodies Mike Barbanti and Diana Mourato Benedek, this place brings deliciousness to another level.  Their standard is not limited to the gluten-free or allergy-friendly crowd, but to all.  Their breads and desserts rival and I would say even trump those filled with gluten, soy, corn and many other typical ingredients.  See their website for more about their personal health journeys and the creation of 2Good2B.

Options are wide and favorites have already been established.  With freshly baked choices like chocolate pecan cranberry oatmeal cookies and vanilla bean passion fruit muffins, how could anyone resist? Everything goes quickly, so early orders and pick-ups are recommended.  

I heard about 2Good2B last week and headed straight over! As my husband and I drove up I immediately noticed the beautiful "gluten-free" writing in the window and practically bounded out of the car with excitement.  Entering the cafe we were immediately engulfed by the mouth-watering aroma of freshly baked bread.  In cases near the door, rows and rows of beautiful cupcakes and brownies quickly drew my eye.  I glanced at the menu and my excitement heightened.  Quiches, pizzas, sandwiches, paninis, and salads?  All GF? Really? Then I saw it, the origin of the lovely smell: a case full of fresh breads and gorgeous baguettes.  As I stood staring at the case, a kind voice greeted me and asked if I needed anything.  I introduced myself and met the assistant manager, Jack, who turned out to be one of the most gracious individuals I have ever met.  He sent us home with many tasty treats to photograph and try.  His passion for helping others find safe food is obvious.  The atmosphere he provided clearly stemmed from the heart of 2Good2B's creators, Mike and Diana.

2Good2B focuses on high quality foods, drinks and desserts, using many local and organic ingredients.  You can enjoy a tasty, moist muffin with a steaming loose leaf tea with the knowledge that you're eating well while sustaining your local community! When picking their vendor for coffee and tea 2Good2B chose Virtuoso: a local, certified organic company that carries products known for being easier on the stomach.  Once again, a clear sign that Mike and Diana have thought carefully about every detail, creating the perfect environment for people with sensitive stomachs!

Our lunch that afternoon consisted of many personal recommendations from Jack.  We decided on a delicious panini with the artisan rosemary bread made fresh that morning (which he paired perfectly with vegetable chips) and two refreshing and invigorating drinks, the Moroccan Mint tea with honey over ice and the spicy Virtuoso Chai tea.  We followed the panini with Mike's famous baguette and lemon cupcake.  My favorites were the baguette and rosemary bread.  I felt transported to Paris with each moist and buttery slice.  Heaven on earth.  Needless to say, we savored each bite and devoured every last morsel!

My only hesitation with the breads lies in the teff and millet flours.  I have a sensitivity to these flours.  Even though I can't eat too much, the flavor of the breads is still amazing.  If I may, I would like to put in a request.  I would love to try artisan breads from Mike that incorporate other gluten-free flours. He may even be up for creating the treat I miss the most: the croissant!  He is quite an artist in the kitchen, so perhaps such options will come in the near future!

There are so many varieties and specialties available that I could expand on!  You will just have to discover them for yourself! The menu alone should get you out of your seat, but honestly the atmosphere was what made the entire experience golden.  I hope you all jaunt over to 2Good2B as soon as you can.  It's everything you dreamed it would be.
Enjoy!

{Heads Up}
The bakery and cafe will be undergoing a renovation from Jan 22nd to February 4th.  Menu options will be increasing to include such delights as pot pies, soups, mac and cheese dishes, meatball subs, calzones, cinnamon rolls and cinnamon breads.  Make sure to stop by before they close and then head over after Feb 4th for all the new treats! I'll be there! 

{All photos taken and provided by Sweet and Salty Life}

{Pumpkin Oat Breakfast Squares}

It's December! Can you believe how quickly it has come? I love this season.  It's full of everything cozy.  Recently I've had the urge to bake with pumpkin...courtesy of a wonderful Thanksgiving. The treat I'm sharing with you was a complete experiment and turned out quite tasty.  It just might satisfy your pumpkin lovin' too!

{Pumpkin Oat Breakfast Bars}

1 cup Pureed Pumpkin

2 Small Zucchinis (whirled in a food processor)

1/4 cup Agave + 1/4 cup Pure Maple Syrup

1/4 cup Unsweetened Applesauce

1 tsp. Vanilla Extract

1 tbsp Grapeseed Oil

1 cup GF Oats (Trader Joes)

1 cup Almond Meal/Flour (Trader Joes)

1 1/2 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

Process all the wet ingredients in a food processor or with a hand blender and place in large bowl.  In a separate bowl whisk the dry ingredients together.  Slowly add the dry to the wet until well blended.  Pour into a muffin tin or baking pan; it's a versatile batter.  Bake at 350 degrees for 35-40 minutes, depending on your oven and the baking pans you choose. Stay close and keep an eye on it.  Once it's a golden brown pull it out and let it cool.  Eat with a smear of butter or raw honey or even just as is! It reheats well, so feel free to store leftovers (if you have any...) in the refrigerator.  Tasty, tasty!

Enjoy!

{The Everyday - Two Essential Spreads}

Whether for slathering on toast, apple slices, celery or carrots, these two spreads are full of omegas and protein.  I like to start my day out with food that will fill me up and provide energy for the day and raw Almonds and Sunflower Seeds are an easy go to for me.  

Almond Butter and Sunflower Butter are my two favorite spreads out of all the nut/seed options out there.  Raw Almond Butter, in my opinion, is the best whole and nutritional nut spread you take eat and Sunflower Butter just plain tastes delicious and is very similar to Peanut Butter.  I have a subtle allergy to peanuts, so this is my treat instead.  These spreads can be quite pricey at most health food stores, so if you are going to buy pre-made spreads I have to recommend buying from Trader Joe's.  They offer a much less expensive raw (that's the key), not roasted, Almond Butter with the options of crunchy or smooth and salted or unsalted.  As for the Sunflower Butter it's a similar story when it comes to price, so TJ's is still the way to go.  My only pause with the Sunflower Butter is the sugar content.  It, like Peanut Butter, has more sugar than I would like to advocate for others or just put in my own body on a regular basis, so I recently looked into creating my own. 

 If you are interested and own a food processor or VitaMix I would definitely recommend making your own butters.  It's actually quite simple.  Pour 1/2 to 1 cup of seeds/nuts in with a tablespoon of your preferential oil (I like to use Coconut or Grapeseed) and any other additions flavors for taste.  If you want a smoother more spreadable butter, just keep adding oil until it reaches the consistency you desire. 

In the batch I recently made I added 1 to 2 tbsp of Agave a dash of Cinnamon and a 1/2 tsp of delicious Vanilla.  After processing my spread I scooped it into a glass jar I recycled from another spread and put it in my fridge.  It's lasted me 2 weeks so far and seems like it will keep for a few more.  

An easy inexpensive and nutritious treat if you ask me! Give it a try and share what flavor you used to spice up and flavor your butter.  I'd love to hear about your experiments.

Enjoy!

{GF & Vegan Blueberry Oat Bread}

As an update, I am allowed to follow my regular diet now and how sweet it is to be eating more "normal" again.  I will do my best to never complain about my delicious diet ever again! Since then I have had such fun creating recipes, whenever wedding planning and work permit.  I created this moist loaf a bit ago and forgot to share it with you, so here it is! Try the rescipe or use it as a guide and  experiement.  Let me know how yours turns out! Any other baking risk takers out there? It's a favorite past time of mine to take a few recipes I find and combine their ideas or even to just gather some favorite ingredients from my pantry, pile them onto my little kitchen table and start playing.  I'm not a rule follower, nor an "in the lines" type of artist... 

Here's the steps for my yummy treat.  I loved using Almond and Coconut Flour in this; they are both full of protein and fiber and produce a yummy moistness to the treat.

P.S.  I always get my Almond Meal/Flour from Trader Joes.It's less than half the cost anywhere else!

 

 

{GF & Vegan Blueberry Oat Bread}

1/2 C Almond Meal/Flour

1/2 C Brown Rice Flour

1/4 C Coconut Flour

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Sea Salt

1/4 C Grapeseed Oil

1/3 C Agave Syrup

1/3 C Unsweetend Vanilla Almond Milk

1/2 C Water or Almond Milk

1 tsp Vanilla

1/4 tsp Xanthum Gum

1 C GF Oats

1 tbsp Chia Seeds

Fresh or Frozen Organic Blueberries

Mix your dry and wet separately, then slowly pour the wet into the dry until well blended.  After this, gently mix in the Xanthum Gum.  Be careful not to overmix.  Xanthum Gum helps the batter rise, waht gluten usually does in baked goods.  The only downfall is that it can make your batter gummy, so avoid over stirring it.  Next fold in the Oats and Chia, then pour prepared batter into a greased loaf pan.  If you are using fresh blueberries you can fold them in with the Oats and Chia.  If you are using frozen berries, wait and carefully place them (with the help of a spoon) into the prepared batter in the loaf pan.  Otherwise the frozen berries will dye the loaf blue!  Bake at 350 degrees for 40-45 minutes or until a butter knife comes out clean from the center.  This tends to vary from oven to oven, I have found.   Let it cool and then slice and serve with a delicious buttery spread.
 Enjoy!

{For Other Yummy Treats}

Gluten Free Wednesdays

Slightly Indulgent Tuesdays

{Local and Seasonal}

 A rich color of burgundy caught my eye right as I entered the market. Shiny and perfectly plump, I couldn’t help but sample one.  A sweet flavor filled my mouth and warm summer memories flooded my thoughts.  Yes, it’s really that wonderful time again, cherry season!

Many of you may have noticed a new "trend", signs for local and seasonal foods.  Well, it’s more than a trend, it’s a very healthy approach to life.  Here’s a bit about this wonderful movement:

Why eat seasonal? Well, a simple answer could be, it’s cost effective! It also means the produce will be ripe and at its sweetest and most flavorful point.  How do I know what is in season? A wise woman once told me, the best way to tell what produce is at its peak season is by seeing what’s on sale at your local market.  Farmers and markets typically have more than they know what to do with, so the produce is sold for fabulous bargains and you can eat it right away, enjoying the rich flavors!  A pretty nice little situation if you ask me. 

Why eat local? I believe in supporting the individuals that work hard to produce whole, nutritious and fresh foods.  It has become a lost art as norm of our culture is mass production.  The men and women that fight against the grain to provide quality food for their community should be supported and encouraged.  Thankfully, many markets have picked up on the grassroots movement towards local and seasonal foods.  Whether it’s supply and demand or profit-based, I am grateful for the turn our culture is taking.  We need to reevaluate what we are putting into our bodies and remember the age-old saying, “you are what you eat”.

So head on down to our local farmers market or health food store to find other delicious seasonal produce! Enjoy!

{Berry & Coconut Smoothie Bowl}

I am almost 2 weeks into this adventure! It's difficult and I have to admit I don't feel great.  I'm quite exhausted, bloated and.....kinda crabby most of the time.  My kind Love has been so patient putting up with my feisty and pouty disposition.  I must admit I let out exasperated cries for pizza and cheese and coconut ice cream quite often.  I think the biggest lesson I am learning is discipline.  Instant gratification for my sweet tooth is not an option right now.  

I did make a tasty and simple little treat for myself yesterday morning.  I have a decent amount of victoriously delicious meal that even friends and my Love have enjoyed.  I though I might share this little one with you.

{Saturday Morning Breakfast Bowl}

½ Frozen Organic Banana

Frozen Organic Blueberries

Fresh Organic Strawberries

Fresh Thais Coconut Meat

Plain So Delicious Coconut Kefir

Splash of Organic Vanilla

Dash of Cinnamon

A few drops of Vanilla Stevia

{Topping}

Fresh Organic Blueberries

Dehydrated Organic and Raw Coconut flakes

Blend it all and serve immediately.  Enjoy!

{The Everyday - Snacks}

Welcome to my new {The Everyday} posts! I've decided to take the time to share some of the foods I eat on a more regular basis.  I a finding that many of you have questions about the day to day diet.  Questions like, what do I eat for snacks or breakfast or how do I eat enough protein from a Vegan, Raw and GF menu?  I have my staples and the occasional new treats I find and try, so I thought I would begin to share these with you all.  There are so many options out there.  Let's explore them together!

This week I gave a new brand of tasty-looking granola a try.  I've been bored with my breakfast and wanted to spice it up with something! Typically GF granola is loaded with flaxseed, which I'm not  huge fan of, but this granola had all the ingredients I like to use instead! I was so excited! They had a few flavors and though tempted to try all of them, as is my nature, I limited myself to two.  I'm not going to lie, the price for these little goody bags was not easy to swallow, but such is the game with Raw,Vegan and GF food.  The Cherry Ginger and Cranberry Orange were the flavors that made the final cut and came home with me that day.   Needless to say I did not have the patience to wait until morning to give each a  try.  I popped the bags open on the way home and took a nibble a bit of each.  Wow.  I was even more excited.  Each kind had a perfect blend of spice, nutty oatiness and that tart, yet still sweet, dried fruit! I loved both flavors!

When I got home I sat and read a bit about the company.  A wonderful part about the Vegan, GF and Raw community is the stories behind the process of the food.  Real people, small operations and a passion for the health of others.  Typically you can find out about it all on the packaging, but their websites are always fun to visit as well.  Laughing Giraffe Organics is one such company.  They are the creative geniuses behind these new finds.  A family run business, this company makes all of their products by hand. It's aspects like this that make me ok with paying a greater amount for my food.  Quality over quantity, so the opposite of the rest of our commercialized and processed food.  You get what you pay for!  I also love their vision.  They say it well. Yay for pure and whole nutritious food! 

"Laughing Giraffe Organics provides healthy snack foods that are made from the finest organic ingredients. Because our products are made from real unprocessed foods, they are extremely rich in nutritional value. Small amounts will satisfy your snack needs more than “empty calorie” snack foods. Real foods have real calories that are needed to stay healthy and they taste great!"

{A Sweet Mistake}

Group-on coupons started it all.  A dear friend who knows of my cooking obsession signed my mom, my Love and me up for a cooking class with the wonderful Freddi Parker.  I fell in love with her immediately.  She is a marvelous and creative chef that loves the people she is around just as much as the food she makes for them.  I just received the opportunity to help her prepare food for a few of her classes in June.  I cannot wait!

It was one of her desserts from that class that inspired me.  She creates a fabulous three ingredient, flourless and decadent chocolate cake.  Unfortunately two of the ingredients are eggs and butter, which as we know is not welcomed by my tummy.  I quickly knew I had to attempt to recreate it without these two of the three.  The challenge was on.  I gave it two solid tries in one night and well, it was quite a failure.  Most well trained Chefs would laugh at my notion to even try as eggs are quite difficult to replace in such a recipe.  I can only explain the attempts by my simple desire to create the impossible.  Perhaps someday I will....

So, sadly I do not have a recipe for you today.  You're probably wondering why are you blogging then Silly? Well, the reason I'm sharing this with you is because I want you to know that I fail.  For some reason, you all seem to think I only experience success.  Well I must correct this myth, because honestly, I fail all the time.  Just ask my family, my close friends and most of all my sweet Love.  He, brave man, will even venture to taste test my failures.  His response to the food, my distraught look and sad kitchen moans typically goes something like this..."well, I'm sure it would be great with some ice cream?" To which I either laugh or at times hold back tears.  These are difficult mistakes to swallow, expensive {everything-free} food is not the easiest to throw away.

Cooking is an art, but it is also a science.  A calculated experiment that can really go wrong.  Yet, do not be discouraged.  There is always room for a good solid rescue.  As my man would say, add ice cream or restructure the result and create something entirely new! This second option is exactly what I did with my failed flourless cake.  I scooped it out of the cake pan and pressed it into little cookies.  I froze them, added some leftover, vegan frosting and created little chocolate, cookie sandwiches.  They were DIVINE.  As a past girlscout  cookie lover, these tasted just like my favorite thin mint cookies! I could not believe it.  This kitchen adventure left me with a different, delicious chocolatey goodness and a renewed hope to continue my chemistry experiments.

Take this as a little cheers, do not give up my dear friends, enjoy the learning process and never stop experimenting in the kitchen.

Bon Appetit!

Gluten-Free Veggie Sandwich

It's been a bit since I've posted, I apologize! With a new job and my recent engagement....well, it's been a wonderful whirlwind!  Thank you all so much for your sweet notes of support and congrats! I just loved sharing my exciting news with you.

Today I have a delicious, yet simple, creation for you, the veggie sandwich.  Instead of using sandwich bread I used toasted GF english muffins and mmmm it was perfect! Before my transition to my new diet I LOVED sandwiches, so naturally I quickly found ways to recreate my lunchtime favorite.  As you know, I love the fresh produce so there are some ripe, juicy veggies in it.  They keep the sandwich moist and flavorful.  I hope you enjoy this fresh take on an everyday lunch treat!


{GF Veggie Sandwich}

1/2 Food For Life GF English Muffin
Ripe Organic Heirloom Tomato
Mustard or Broccoli Sprouts
Ripe Hass Avocado
Organic English Cucumber (The English really is better; I promise!)
Organic Rainbow Chard
Your Favorite Mustard Dressing

First toast your English Muffin.  While it's toasting slice your Heirloom Tomato, English Cucumber and Avocado.  Wash and pat dry 2-3 leaves of Rainbow Chard, chopping off the stems.  Pull the English Muffin out and spread your choice of Mustard Dressing.  Layer the Tomato, Avocado and Cucumber.  Follow it with a bunch of Sprouts and then top it with the Rainbow Chard.  The Chard works as the "other slice" of Muffin or Bread, keeping  the sandwich light and refreshing!

Bean Spread & Goat Chevre Date Appetizer

I cooked my own beans! My friend Alisa had me over the other day and shared her freshly cooked beans…after my first few bites I was asking for instructions! I just loved it! I can make them the perfect texture and saltiness that I want.  It also saves money buying in bulk and I can have more variety, blend all sorts of beans together to create mixes or dishes.  I also avoid the possible poisoning from the metal can and eat it sooner cause it’s fresh in my refrigerator, some nice side benefits.  I am also in LOVE with the Chocolate Heirloom Tomato.  I just tried it for the first time at my weekly farmers market run and could not leave the stand with out at least three!

I thought it’d be fun to try making a spread with my lovely food processor and use the Beans and Tomatoes.  It turned into an idea for an appetizer and soon I was pulling out my other favorite that I have yet to share with you, the Chevre-stuffed Medjool Dates, yes you may start drooling now. I am.  So enjoy, and now perhaps you will have a pretty little treat to bring to your next party!

{Arugula Bean Spread}

Ingredients:

1 cup Assorted Cooked Beans
 (such as Black, Kidney, Lima, etc)
Handful of washed Organic Arugula

Dash of Minced Fresh Garlic or Garlic Flakes

¼ cup freshly Chopped Red Onion

Pink Himalayan Salt to taste

Organic Chocolate Heirloom Tomato

Organic English Cucumber

Combine first set of ingredients in a food processor and well, process! Then dice the Chocolate Heirloom Tomato and gently fold into the spread.  Slice your English Cucumber and spread with the dip for a delicious appetizer. 

{Goat Chevre-Stuffed Medjool Dates}

Ingredients:

Choice or fancy Medjool Dates

Goat Chevre (I used a Chevre flavored with garlic and herbs)  

Delicately slice Dates long-ways and remove pit.  Use a spoon to carve off a bit of the Chevre.  Use your fingers to slightly roll the Chevre long-ways.  Gently open each Date and place the rolled Chevre inside, closing the Date’s skin around it to finish. Arrange Dates on an oiled sheet and bake at 300 degrees for 10-15minutes or until the Chevre begins to ooze out of the Date.  Pull out and let cool, then serve warm.  

{Linked To}

Gluten-Free Wednesdays

Seaweed Rice Salad

Today's recipe was inspired by a bit of seaweed.  I keep hearing how seaweed is full of fabulous nutrients and therefore decided to give it a try.  My first tip from the experience: WASH YOUR SEAWEED! It's preserved with A LOT of salt, so it's really important to wash away the salt before eating. I decided to incorporate some brown rice and spices with the seaweed, then progressed to making a salad out of it.  My new favorite dressing/sauce fit perfectly with this arrangement and I thought it might be the perfect chance to share it with you all, so I included that as well!

{Seaweed Rice Salad}

Ingredients:

~makes one bowl

1/2 cup Cooked Organic Brown Rice (I use Trader Joe's)

1/4 cup Organic Mushroom Broth (or any other GF/DF broth)

1/8 tsp Paprika

1/8 tsp Minced and Toasted Onion

1/4 tsp Minced Garlic

Sprinkle of Pink Sea Salt

1/2 cup Raw Mixed Sea Vegetables (I use Sea Tangle)

1 1/2 cup Mixed Fresh Organic Lettuce Greens

1 TBSP Raw Coconut Aminos Soy-Free Seasoning Sauce ( I use Coconut Secret; it's GF/DF)

To begin pour Brown Rice and Broth into a frying pan and simmer until the Rice has absorbed the Broth and has a thick consistency.  Add in the Spices and Sea Salt and stir, still simmering, for 20 seconds or so.  Take the pan off the heat.  In another bowl pour Sea Vegetables in with about 1 cup of water and swish about.  Drain and repeat until the salt has been removed from the Sea Vegetables.  Then add to the Rice in the pan and mix well.  Grab the bowl you are eating out of and fill it with your choice of Greens.  Top with the Rice Mixture. Drizzle with the Coconut Seasoning Sauce to finish, toss and enjoy!

{Linked To}

Slightly Indulgent Tuesdays

Gluten-Free Wednesdays

Vegan Raw Samoa Cookies

January, a month of beginnings and new resolutions.  By now many have already given up on those dreams and goals, allowing themselves to sink back into the well-worn trail of 2010.  It's easy to concoct beautiful visions of new and refreshing habits and lifestyles, but difficult to stay true to them as time passes.  Our daily life swirls around us, slowly wiping away the conviction, motivation and memory we had only weeks before.

Last January I took on a little dream of my own, which over time has built up this lovely Sweet and Salty Life of mine.  Creating this blog was the result of a few nudges, a bit of foodie-film inspiration and a deep desire to write about my culinary creations and experiences.  A year later, I am still here and loving every time I get to share a bit of my story. 

As a part of acknowledging my journey I just want to thank each and everyone of you that have encouraged me, sampled my tasty and perhaps not so tasty experiments, taken the time to read my thoughts, given feedback and most of all shown such a desire to love what has become my passion.  

So cheers to another year of culinary adventure and to all of you my dear friends!

To continue the adventure I bring you a girlscout-inspired treat, the Samoa Cookie! A delicious concoction, this recipe was a pleasant surprise thanks to my delightful, new food processor.  By far my favorite gift from my parents, I have had such fun playing with nuts, fruit, flour, etc. in my beautiful Cuisenart.  The cookie for today is completely Vegan with frosting that is both Vegan and Raw.  Could it be any better for you? 

{Vegan Samoa Cookie}

Ingredients:

Base

1/4 cup Raw Cashews

1/4 cup Raw Almonds

1 TBSP Raw Chia Seeds

1 cup Gluten-Free Oats

1 tsp Macca Powder

2 TBSP Raw Coconut Nectar (raw agave or honey might work as well...just haven't tried it yet!)

1 TBSP Raw Maple Syrup (again....your choice)

Frosting

3 TBSP Raw Coconut Oil

1-2 TBSP Raw Agave Nectar

2 1/1 tsp Raw Cocoa Powder

Dash of Cinnamon

Dash of Pink Sea Salt

Begin by processing the Nuts, Seeds and Oats together.  Add the Macca quickly after and continue to process.  Drizzle in the Coconut Nectar and Maple Syrup and pulse. Use a rubber spatula to scrape the sides and pulse again until the Nuts, Seeds and Oats stick together.  Scoop out and place in a pan lined with parchment paper.  Spread the base pressing it outward  with clean hands until the surface is even and it's about 1/4-1/2 inch thick.  Place the pan in the refrigerator for 30-45 minutes. 

While it's hardening, combine all the frosting ingredients in the processor and process until smooth and lightly warm.  Pull out the base and frost your cookie! Return the pan to the refrigerator (for longer preservation put in freezer) until frosting is hardened.  When ready, cut into bars and enjoy! They soften the longer they are out of the fridge or freezer, but you'll eat each so quick you probably won't even notice!

Good luck with your 2011 dreams, may they be just as sweet as this simply delicious treat.

{Linked to}

Whats for Dinner Mom
My Sweet and Savory:Meatless Mondays
A Southern Fairytale
Slightly Indulgent Tuesdays
Gluten Free Wednesdays

Banana Chocolate Chip Bread

It's been a while since my last note to you all and for that I must apologize.  Life has taken me on a journey this year and these last few weeks have been no exception.  I wish I had a career in the culinary arts, but for now that dream is at bay.  Instead, I have two normal jobs which have lovely and difficult parts to them.  Hopefully after this week life will slow down a bit and I will be able to spend more time in my little neglected kitchen. 

Ironically, it's been raining cook/nutritional books of late and I am just antsy to break into them and put their recipes/nutritional theories to the test.  As you may have gathered from reading my notes, I am slightly obsessed with books, especially any that share nutritional/food information.  I love to learn new or even old ideas, just the thought of it gets me excited!  Today I am sharing with you the result of a delicious bread.  The recipe comes from one of my old favorites, NYC Babycakes, and surprisingly I actually followed it almost to a tee! I exchanged the rice milk with almond, but that's it.  It really was quite out of the ordinary for me!  

{Banana Chocolate Chip Bread}

Since I did create the bread straight from Erin's cookbook and I believe in supporting chefs that create the seemingly "impossible" recipes {in other words the delicious treats that are free of dairy, gluten, soy, eggs, etc.} I will not be posting the recipe for you here.  I want you to find her cookbook and find it yourself.  It's designed beautifully and the bakery is promoted by many of its celebrity fans.  Believe me the book is so worth the expense and there are many more wonderfully yummy recipes for you to try too. Erin, you make a perfectly fluffy, sweet and satisfying Banana Chocolate Chip Bread.  Thank you for your many labored hours in that little New York kitchen of yours! 

Linked to Slightly Indulgent Tuesday

Agave Glazed Walnuts

Nuts, nuts, nuts... I love nuts.  There are so many varieties to choose from, pecans, almonds, macadamia nuts, brazilian nuts, coconuts and of course walnuts.  They're a delicious source of healthy fat and can be used in many creative ways.  My recent attempts with eating Raw have shown me the versatility of the nut. Crusts, breads, smoothies, cream, ice cream...all can be made with the simple nut!

The recipe I'm sharing with you today creates a heavenly walnut.  Originally inspired and borrowed from my sweet friend Noel, you will love the simplicity of this recipe! I understand there are some nut haters out there, but before you judge I would give these glazed goodies a try. Sweet and yet still nutty, I suggest starting with these if you're normally not a walnut fan. Sprinkle them on a salad, add them to ice cream or even eat a few as a snack. You may be surprised by their tasty flavor!

{Agave Glazed Walnuts}

4 TBSP Raw Agave Syrup
2 TBSP Earth Balance-Soy Free Version
1 Cup Gluten-Free Raw Walnuts

Pour it all into a medium pan and sauté on medium heat.
When the Walnuts are hot, lower the flame and allow the nuts to simmer until the glaze has become thick.  You will know the Walnuts are ready when there is no liquid in the pan and the nuts have completely soaked up the Agave and Earth Balance. Let them cool and then store the nuts in an air tight container to keep them soft and moist.

Eat a few as a snack or dessert or a topping for your salad and enjoy the beautiful benefits of these nutritious nuts!


{Linked to...}
Slightly Indulgent Tuesday
Tasty Tuesday
Gluten Free Wednesdays