I know exactly what you’re thinking right now, “Oatmeal has to be the sexiest food on the planet!” Oh, no? That’s not what you were thinking? Maybe I can change your mind with some word play. Here are some reasons as to why you should indulge in this indulgent oatmeal dish for V-day (or any day, really): This oatmeal is rich and creamy, with cocoa running all through-out and a smooth mouth feel. Each bite is a luscious treat, with a little surprise from small pieces of tart, warm strawberry…
And it only takes about 8 minutes to put together. I’m pretty sure that’s the sexiest part! Of course, you can double up this recipe and share it with someone you think fondly of, or perhaps even loooove. Yes, I’m a child. Either way, I think V-day is a cute reminder to indulge in some fantastic food and have a good time with loved ones, whether they be your friends, family or significant other.
So, forget the double-boiler for the chocolate, and make this one-pot meal to start your day of romance and self-love off right!
I’m elated to share with you that I’m taking part in Kristy from Keepin’ It Kind’s Cookie Swap Party for the second year in a row! Kristy and her husband Chris are the geniuses behind Keepin’ It Kind, and honestly guys, they are some of the sweetest people you will ever meet. I’m lucky enough to have hung out with them a few times and they are ADORABLE. Seriously. Aside from that, they make a great team of recipe developer/food stylist and photographer.
Last year, I made some Persimmon Oatmeal Cookies for the #cookieswapparty. This year I knew that I’d need to step my game up, and I think I accomplished it with these Chocolate Biscoff Pinwheel Cookies! Did I mention that I had never made Pinwheel Cookies before? Well, I hadn’t and I’m so stoked on how they came out. I brought a huge plate of them to my friend’s holiday party and got some good reviews.
Oh, my partner Corey taste-tested them and gave them a thumbs up, as well. He and our friend Mark were hanging out with me while I was making them, hence the photobomb by Mr. Mark.
Now go! Go check out the recipe for these holiday cookies over at Kristy’s blog! While you’re there hang out for a bit and take a look at all of the other cookie recipes from some more awesome bloggers.
By now, a lot of people know of Quinoa, even if they have no idea how to pronounce it. But, do we all know about the origins and benefits of it? The plant is grown for its grain-like seeds and it is actually a relative of beets, spinach and tumbleweeds. It is from the Andes region of South America and was successfully domesticated 3,000 to 4,000 years ago. The Incas held quinoa in high regard, even referring to it as the “Mother of all grains”, but when Spanish Conquistadors found the Incas, they dismissed the grain as “food for Indians” and suppressed its cultivation. But, now, quinoa is having its heyday and the UN has even declared 2013 as the year of Quinoa. Clearly, they are a little late to the party.
As far as how good it is for you, the facts speak for themselves. Quinoa is a complete protein, containing 9 essential amino acids; the grain is also rich in iron, fiber, magnesium, manganese and Riboflavin (B2). It is really no wonder this “super food” has become immensely popular! Quinoa is also naturally Gluten-free, so it is a great addition to any Celiac’s diet, or anyone else for that matter.
So, now that you know a little more about quinoa, let’s get on to the recipe! I’ve made plenty of savory recipes with it before, so I figured now would be a great time to try out a sweeter one. Especially after that review on those Keen-Wah Decadence bars, Mmmm.. And the giveaway is still going on! Enter for your chance to win one of three Multi-packs from YogaEarth. Anyway, these little quinoa bites are filled with deliciousness, it’s a main ingredient. They are perfect for curbing your sweet tooth cravings!
I’m so excited that I’ve finally and the time (and patience) to make a yummy raw dish that’s not just a juice or a smoothie. So, happy Raw Wednesday everyone, and I hope that your week has been great so far, it’s almost the weekend! This delicious dessert could also be a great snack platter for guests and family.
The cookies are soft, and reminiscent of brownies with a hint of banana, while the cinnamon spread is cool and creamy. Unlike unhealthy treats of the same name, these raw cookies are filling and will not only satisfy your sweet tooth but, also keep you satisfied for much longer.
Cinnamon Cream Dip
1 1/2 Cups Raw Cashews, Soaked in Water for 2-6 hours
2 Tbsp. Raw Agave Nectar
1 Tbsp. Coconut Oil
1 tsp. Ground Cinnamon
1/2 Cup Water
A Pinch of Sea Salt
Drain the soaked cashews and place all of the ingredients into a high-speed blender and puree until it is completely smooth, or as smooth as your appliance can make it.
Refrigerate for a few hours so that it can thicken up into a spread.
Cookie Batter Before Dehydrator
Raw Banana Cacao Cookies
1 Cup Sliced Banana
1 Cup Ground Flaxseed
1/2 Cup + 2 Tbsp. Water
4 Tbsp. Raw Cacao Powder
1 1/2 Tbsp. Raw Agave Nectar
Place all ingredients into a food processor and mix until combined, scrape the walls of the processor and mix again so that everything is incorporated. The mix will be thick and a little spongy.
Take the batter and spread it onto a paraflexx sheet, for your dehydrator, so that it’s about 1/4-3/8″ thick. Place it in your dehydrator and dehydrate for 7 hours at 110°, until you can peel the cookie batter off of the paraflexx sheet and flip it over.
Dehydrate for another 8-9 hours and slice into rectangles, or any other shape you’d like!
The cookies are great by themselves, but I STRONGLY suggest that you eat them with the dip. They compliment each other so well, and it already gives me another idea for a recipe that could be even better!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!