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

A Farmers' Market Chopped Salad

A farmers' market inspired salad is what I bring you today.  Besides finding and scouring through cookbooks, strolling through farmers markets is my absolute favorite pastime.  I haven’t visited one in a couple months, so I was way past due for a good long meander through my local market.  Today was glorious.  The sun was shining and the air, though chilly, was fresh and post-rain clean.  I got my cash ready and mozied along the street stopping at various booths that grabbed my attention.  Organic and local produce was prevalent and I couldn’t get enough of breathing in the earthy smell and tasting the sun-ripened sweetness.  Now, if you’ve never understood the draw of local or organic, let me explain.  

Basically, the more local your produce is the longer it’s on the vine, branch, in the ground, etc.  This means it’s not harvested until it is perfectly ready to explode with ripe goodness.  The taste, appearance and texture of the produce will be at its prime. If it’s organic this means the produce received nothing of a chemical nature that could alter the fruit or hurt the consumer.  A nice benefit for those of us that tend to forget about washing the produce before inhaling…like me…is that all we have to worry about is dirt. 

Now compare this to the chain grocery stores’ chemically-induced, oversized, pre-picked, poison-covered produce and perhaps you’ll join me and start visiting the local farmers' market! 

Because of my little trip I was able to create one of my tasty and nutritious chopped salads for lunch! This simple salad is made up of the ingredients I found there with a little help from Trader Joe’s brown rice and black beans.  Salads are not meant to be calculated or exact like some people’s approach to baking, so feel free to reduce or increase the amounts of any ingredient I include. 

{Farmers' Market Chopped Salad}

Kale

Chard

English Cucumber

Fuerte Avocado

Heirloom Tomatoes

Cooked Brown Rice (cooled)

Cooked Black Beans (cooled and salted)

{Fresh Dressing}

~for 2 1/2 – 3 cups of salad

1 TBSP Bragg’s Organic Apple Cider Vinegar

1 TBSP Eden’s Organic Red Wine Vinegar

1 TBSP Raw Organic Blue Agave

Sprinkle of Pink Sea Salt

Wash and chop the lettuce creating one-inch strips both horizontally and vertically.  This will help your body better digest the fibrous salad!  Slice the Cucumber, Tomatoes and Avocado.  Combine these with the Brown Rice and Black Beans and toss with the lettuce.  Drizzle with Fresh Dressing and toss again.  For a creamier dressing, pour in the Fresh Dressing and then mash the Avocado in a separate bowl (instead of chopping), mix it with a sprinkle of Pink Sea Salt and toss throughout salad. 

Enjoy!

{Shared and linked up with some favorites of mine}

 Real Sustenance

Slightly Indulgent Tuesdays

Gluten-Free Wednesdays

Celebrating with friends...

Birthday celebrations are wonderful.  They are the perfect excuse to gather loved ones around you, for no one can say no to you on your birthday.  It's been exactly a week since my birthday and I am still recovering. A whirlwind of activity, my weekend of celebrating was one to remember.  Full of lovely moments and people, I had the pleasure of enjoying time with dear friends and family.

Celebrating my second birthday as an {everything-free} woman, I decided to use my birthday as an excuse to experiment with cakes, cookies  and restaurants.  I did all the above and loved every bit.

My first round of celebrating included entrees at Via Italia Trattoria in quaint, downtown Encinitas, followed by delicate dessert back at my home.  I had read raving reviews on the restaurant and was excited to give it a try.  It turned out to be a very authentic Italian dining experience.  I enjoyed the atmosphere, but I soon found myself disappointed with the service.  Despite their claim to offer  three different types of brown rice pasta, my server could only offer one.  The pasta was flavorful and gluten-free, but it did not take long for me to wonder if the sauce was gluten and dairy free.  I was left to assume a miscommunication occurred between the server and chef.  I, unfortunately, walked away feeling a bit sick and rather dissatisfied with the experience. 

The dessert back at my house turned out lovely.  
I believe my girlfriends enjoyed my newly created batch of chewy molasses cookies, Trader Joe's flourless, chocolate cake and ice cream with berries and chocolate chips.



The chocolate cake is a go-to for me. It is a easy quick buy at TJ's and always guarantees deliciousness.    I just warm it up, drizzle it with chocolate sauce and top it off with a few fresh berries for decor.







The cookies were a hit, and in answer to multiple requests for the recipe....here it is:

 The Chewy Molasses Cookies

1 cup of sorghum flour

1 cup of brown rice flour
3/4 cup of potatoe starch
1 ½ teaspoons baking soda
1 ½ teaspoons xanthan gum
½ teaspoon sea salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
¾ cup of coconut oil
¼ cup of agave

¾ cup of maple syrup
½ cup blackstrap molasses
¼ cup heaping unsweetened applesauce
2 teaspoons vanilla
1/4 heaping cup of almond meal

1 1/2tsp egg replacer with  2tbsp hot water 

*organic cane sugar for later 

1. Mix the first eight ingredients together in a medium bowl and mix the remaining together in a large bowl.  

2. Slowly add the dry mixture to the wet until well blended.  I would recommend refrigeration the dough for an hour at least if not more.  

3. Afterward pull the dough out and let it return to room temperature.

4. Scoop the dough using a tablespoon and roll each into balls with your hands.  

5. Dip the balls, rolling gently, in a small bowl of cane sugar.  

6. Place these on a greased cookie sheet and press with a fork, peanut butter cookie or tic-tac-toe style.  

7. As the final touch sprinkle all them all with a light shower of the remaining cane sugar.  

8. Bake for 15 or so minutes at 350 degrees and then let them cool for at least 10 minutes before devouring.

Enjoy!

A day at the Grove...

Although I have technically lived in Los Angeles for almost four years now, I have never been to the Grove.  A beautiful slice of L.A., the Grove is a place everyone should experience at one point or another.  I went with friends today and it was lovely.  I received a taste and now plan to return with a camera, cash for the market and no set expectations.  L.A. provides the ideal setting for individuals like myself.  The people watching is exquisite and everywhere you turn there is an amazing angle or arrangement to photograph.  This is why I should go alone next time...I could hardly keep up with my girlfriends because I was so struck by the colors and textures and variety of faces and dress.  Oh, to have a real camera! My little point and shoot was just not enough to capture the beautiful diversity around me.

The permanent farmers market towards the end of the Grove had an array of international foods and unique trinkets.  I could have milled about there for hours.  A vintage boutique was filled with delicate treasures, jars of knick knacks from decades past and classic, glass bottles lined up along the walls.  

I was in heaven when I past by a few produce booths. 

My favorite subject to photograph, the vegetables and fruit, were rich, vibrant colors.  I could not pass by with out capturing a bit of the fresh, simple beauty.

Evian, I am impressed.  I almost fell over when I found their beautifully designed, glass water bottles...just lovely.  The striped bottles immediately made me think of a summer party in my backyard, with colorful dish-ware, Crate and Barrel style.

The Grove livens up at night.  People are milling about, everywhere.  Again, so fascinating! I sense a strong individuality among these people.  They put forth so much effort to be original in their dress and look.  Respect is given or withheld depending on your image.  Outsiders are easily identified, as it takes a well-developed knowledge of current, urban fashion to blend in.  The women rock amazing heels with almost any and every outfit.  Men look polished, whether they sport the grungy, rolled-out-of-bed-on-purpose look or the designer jeans and shoes ensemble.  Today,  I was reminded of the general rule, never look too put together...it screams "trying too hard".  

Speaking of style...the Anthropologie at the Grove is just gorgeous. fell in love with the layout of the store and their spring collection is absolutely lovely.  Anthro you have perfected the look of feminine delicacy and mystique through your clothing line.  Thank you.

Soon West L.A. I will return and, perhaps, a stop by Babycakes for a tea and treat before hand might perfect the day.  Done!, Babycakes and the Grove will be my next adventure.  A delightful plan, yes?  Well, so long and to all who celebrate it...happy Saint Patrick's Day!