Carrot Oatmeal Cookies (V)

I have made these twice now, and they might be my favorite cookie–not too sweet, vegan, and totally gluten-free if you choose (I used gluten-free oats and gluten-free baking mix; these are both readily available many places now). Here is the recipe from my go-to food blog, 101 Cookbooks.

20130324-162046.jpg

20130324-162127.jpg

20130324-162301.jpg

20130324-162557.jpgYou can press the cookies down a bit if you don’t want the round shape.  I used a coffee scoop–it’s the perfect size.  I used pecans today, and added a dash of cinnamon.  I also didn’t use the maple syrup, but instead used raw honey and agave.  They are SO good.  Enjoy!

Advertisements

Vanilla and Nutmeg Chia Pudding (V)

Oh, the chia seed.  So strange, yet so AWESOME.  Chias are ridiculous.  Soak ’em in water, blend them up in your smoothie, whatever, and they seriously KILL IT in your body.

I’m sure your first thought when these came into vogue recently was, “are we talking about Chia Pets, like, ch-ch-ch-chia?”  That chia?

Um, yeahssssss.  Same one.  Except, they didn’t serve much purpose in the 1980s sitting in a ceramic animal-shaped “plant” that, let’s face it, was kinda freaky looking.

Fast forward to the 21st century, and whoa!, people became aware that WE COULD EAT THESE CREEPY LITTLE SEEDS!

Ok, they’re not that creepy.  But when you put them in liquid, they almost grow, and become gelatinous.  They lend themselves well to being in softer foods like oatmeal, any other cooked grain cereal, smoothies or other healthful drinks, and puddings and jams.

Whole Chia Seed contains 2282 mg of Omega 3 and contains 752 mg of Omega 6.  That’s RAD.

Alright, on with the show. I had this idea driving the other day, and didn’t really know if it’d work, so I Googled “chia seed pudding” and got about 948,038 results.  YOU MEAN OTHER PEOPLE HAD THOUGHT OF THIS?!  I’M NOT A CULINARY GENIUS?!  Well, crap.

Behold: chia seed pudding.

Pudding!

Pudding!

Chia Seed Pudding

3/4 cup chia seeds

2 cups almond or coconut milk (vegan if you can find it–check the carton!)

1/4 tsp. nutmeg (or cinnamon)

1/2 tsp. vanilla (a little more if you like:))

Throw 'em all in a bowl!

Throw ’em all in a bowl!

The ingredients

The ingredients

Let this all sit out for a while, stirring every 10 mins or so, then put in your containers of choice, cover, and put in fridge overnight.

You can top it with some fruit–like kiwi, raspberries, blueberries.

I can’t wait to try it tomorrow!

In other news, I ordered these:

Reading material

Reading material

My philosophy on cook books is this: I read them like a novel, glean from the knowledge of others, write in them, and reinvent ideas I like.

I have a really hard time following recipes.  Not because I think I ALWAYS make something better than someone else, but everyone is different, with different taste preferences, palates, etc.  But, that’s not to say I am not competitive.  I love being really good at everything I do.  So, there’s that too.

The other thing I don’t like about recipes is everyone makes up the same thing!  Spinach salad with candied walnuts and cranberries?  COME ON.  Let’s be better.  Repeat after me, “I’m better than the Gap.”

Kudos if you get the movie reference;)

So, I guess it’s time to crack these puppies open!

**I want to add that there is in fact no sweetener in this recipe.  Someone wanted to comment on this–I didn’t approve it because they were pushing their website–but honestly, you don’t need it.  I don’t believe that because something is a dessert that it has to be super sweet.  Also, I do not have a sweet tooth, so the vanilla in this is plenty.

Thanks-N