Cookie Heaven

These protein rich cookies are a dream! You will most likely have all of the ingredients on hand and they take about 20 mins to make from start to finish. Bonus points- they are free of gluten, eggs, and dairy and still taste like a real cookie! I think the Cookie Monster will even approve of these little morsels.

Ingredients:
(makes 8 cookies)

1 cup ground nuts (I used almonds today, but pecans and walnuts also work well.)

½ tsp nutmeg
¼ tsp cloves
1 tsp cinnamon
¼ tsp allspice
**Use any or all of the spices listed as you see fit. I am the kind of girl that does a sprinkle of this and a dash of that. Let me know if you come up with any great combinations!**

¼ cup maple syrup
1 tsp vanilla extract or a ½ tsp of real vanilla powder

Method:

Mix dry the ground nuts and spices together in a bowl. Add the maple syrup and vanilla and stir until everything is well combined. Drop in teaspoons on a baking sheet. Bake at 300’ for 12-15 minutes. Be sure to let the cookies cool before attempting to move them or they will just crumble and fall apart.

Also, for my dear friends with nut allergies: I have tried these using sunflower and pumpkin seeds instead and they were equally as tasty. Hooray! Life is good.

Enjoy, and don't worry about feeling too guilty if you end up eating the whole batch!

Health and happiness,
Jennifer xo

Wakie, wakie, rise and shine!

Steel cut oats, is there a better breakie for a rainy day? Their texture is chewy with a slight crunch and their warmth adds a bit of sunshine to your morning despite the weather conditions.

Not only are they scrumptious, they are also rich with nutritional value, hooray! These little flakes are high in B-vitamins, calcium, protein and fiber. In fact, just one cup of steel-cut oats contains 8 g of insoluble fiber. Your colon is going to love that!

At large, whole grains reduce cholesterol and high blood pressure and help prevent heart disease, cancer and diabetes. They help flush toxic waste, unwanted fat and cholesterol out of your system and provide added antioxidants to your day that help you stay healthier, look younger, and live longer. Another bowl, please!

Recipe:
1 cup steel cut oats

3 ½ cups water

Pinch of Himalayan salt
½ cup almond, hemp, or rice mylk
1 teaspoon vanilla bean powder

cinnamon, nutmeg, raisins, fresh berries, nuts, seeds or whatever healthy toppings you so please.

1. Bring the water to a boil in a large pot. Add the steel cut oats and Himalayan salt. Give it a little stir.
2. Reduce the heat to medium low and cook for 30 minutes. Make sure you stir the oats occasionally so they don’t stick to the pan.
3. When the oats start to thicken, at about 30 minutes, add in the mylk and vanilla. Stir it all together and cook for ten more minutes.
4. Add in the fancy toppings as you wish.

*Note-you can use 4 cups of water and omit the mylk, I just like the creaminess that it adds.*

Serve the oats hot. This batch makes 4-6 servings.

If you want you can let the oats cool and refrigerate in a glass container for later in the week. To reheat, I add a splash of mylk or water and reheat on the stovetop. They have the highest protein to carb ratio, thus more sustained energy throughout the day. Say good-bye to feeling burnt out mid afternoon.

So, raise your smoothie and make a toast,
to our dearly beloved steel cut oats!

Jennifer xo

A healthy brownie?!

It is true! Dust off your food processor and blend the following:

-10 Medjool dates, pits removed
-1 cup of raw pecans
-1/4 cup of raw cacao (not a typo )
-vanilla bean powder, or a splash of vanilla extract will do the trick

Roll the mixture into truffles as shown above or form into a brownie shape and let it set in the fridge for as long as you can handle. I often find myself eating the "dough" straight from the food processor! For a more professional presentation you can top with fresh berries and a dusting of cacao powder or shredded coconut.

Enjoy,

Jennifer

Eating out has never been so good: Saf, London

It's been three days since eating at Saf Restaurant & Bar, but I still can't get it out of my head. This restaurant is a true revolution to dining out with a healthy conscious. It makes eating raw, vegetarian food feel like the norm with a hip vibe and chic decor. (Not to mention the amazing drink menu!) Saf has been quickly added to the top ten reasons of why I love London. Special thanks to my dear friends, Kate and Chris, for the introduction.

For all of you culinary keeners out there I have managed to track down a recipe by the head chef, Chad Sarno:

Beetroot Ravioli
With cashew-chive bourson cheese, green-garlic oil, and aged balsamic


1 large beet, sliced into paper-thin rounds
Green-garlic oil for the marinade (see recipe below)
Salt, to taste
Pepper, to taste
1/2 cup cashew-chive bourson cheese (see recipe below)
Aged balsamic for garnish
Green-garlic oil for garnish
Minced chives for garnish
Fresh cracked black pepper, to taste
Course sea salt, to taste

•Allow the sliced beets to marinate in the garlic oil, salt, and pepper for a minimum of 1 hour.

•Lay half of the sliced beets out. Scoop 1 tablespoon or so of the cashew cheese in the center of each and cover with another sliced beet to complete the ravioli.

•Place 6 ravioli in a line down the center of a rectangular plate. Finish each with aged balsamic, green-garlic oil, minced chives, cracked pepper, and a pinch of sea salt.

Makes 6 to 8 servings

Cashew-Chive Bourson

2 cups cashews, soaked for 12-14 hours
3/4 tsp. New Chapter Probiotics, dissolved in 1 cup warm filtered water or in 1 cup fresh "rejuvelac"
2 Tbsp. nutritional yeast
1/2 Tbsp. onion powder
1 1/2 Tbsp. finely diced chives
2 Tbsp. finely minced parsley
2 Tbsp. finely minced shallots
1 tsp. sea salt
Cracked black pepper

•In a high-speed blender, blend the soaked cashews with the probiotics and water or rejuvelac until smooth.

•Allow to sit in a glass bowl covered with a towel in warm place for 14 to 16 hours in order to culture.

•When finished culturing, mix in the remaining ingredients by hand and serve.

Green-Garlic Oil

1 cup fresh chives
1/2 cup chopped parsley
2 cups organic grapeseed or mild organic olive oil
Pinch of sea salt
3 Tbsp. coarsely chopped young garlic

•In a high-speed blender, blend the chives, parsley, oil, and sea salt well.

•Pour the mixture through a fine-mesh strainer or chinoise, slowly stirring out the oil. Discard the pulp, or use in another recipe.

•Toss the chopped garlic in the "chive oil" and let sit for 1 day to infuse.

The next time you find yourself in London, be certain to check out this delicious dining experience: http://www.safrestaurant.co.uk/

Here's to your health,

Jennifer