Category Archives: Recipies

06.15.14VEGAN LEMON LAVENDER COOKIES

Vegan Lemon Lavender Cookies

Lemons abound in California, as does lavender (specifically in my front yard). It would be a sin to let either go to waste; especially since they blend so perfectly well together. I’ve been incorporating a larger portion of vegan dishes into my daily eatings habits, not out of sympathy for the animals or thinking it’s cruel – but due to the environmental havoc certain animal products create (more on that here). Vegan doesn’t mean tasteless; I still see some people sneer at the word. Don’t knock it until you try it, and this recipe will convince you that vegan isn’t just for peta protestors wearing pleather birkenstocks. If you’re a well educated foodie locavore out to minimize your environmental impact, vegan dishes might just become your new favorite.

Ingredients (Makes 20)
1/2 cup coconut oil
3/4 cup coconut palm sugar
lemon juice from one large lemon
1 teaspoon vanilla extract
1 1/2 cups  whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground up flax seed
1/4 teaspoon ground himalayan sea salt
2 tablespoons dried lavender, slightly crushed
2 tablespoons almond milk or nondairy milk of your choice

Preheat oven to 350°F.
If you have nonstick cookie sheets, rub a bit of coconut oil on them to make sure the cookies slide right off. Otherwise, use some parchment paper. In a large bowl, mix together the coconut oil and palm sugar. Stir in all liquids. In a medium bowl, mix whole wheat flour, baking soda, baking powder, flax seed, and salt. Crush the lavender by hand, and stir it in. Mix dry ingredients into the larger bowl with the wet ingredients. Using your hand, make little balls with the dough (about a inch and a half or two in diameter), place them on the cookies sheet, then flatten them. They don’t spread very much, but still be sure to keep them about two inches apart from other cookies. I used a fork to add a little decorative indentation in the center. Bake for 14 minutes, until the edges turn slightly brown. If you want a chewier cookie, bake for 12 minutes. Contain your excitement for a few minutes before digging in, you can’t enjoy their taste with a burnt tongue. Once they’re slightly cooked, enjoy!

02.09.13CARROT PUL & CHIA SEED MUFFINS

Carrot Pulp Chia Seed Muffins

I absolutely adore drinking carrot juice, but I always feel so guilty tossing the pulp. I know the fiber is amazing for you, so I decided to make some carrot muffins. I researches tons of pulp recipes and found one that sounded enticing on cook4seasons. I did some alterations to the recipe (which I always do), to make it a bit more interesting, and slightly healthier. Always make sure to use organic products whenever possible.

Ingredients (Makes 12)
2 Cups of whole wheat flour
1 Teaspoon sea salt
2 Teaspoons cinnamon
1 Teaspoon nutmeg
2 Teaspoons baking soda
1/2 Cup brown sugar
1/4 Cup Agave Nectar
3/4 Cup extra virgin olive oil
1/4 Cup of water
2 Teaspoons vanilla extract
4 Egg substitutes (free range and organic)
2 Cups of carrot pulp
3 Tablespoons of chia seeds
1/2 Cup of raisins

Preheat over to 350 degrees. Grease 12 muffin tins. Mix dry ingredients in a bowl; in a separate bowl mix sugar with olive oil, water, and vanilla. Add beaten egg substitutes and mix thoroughly. Slowly mix in carrot pulp and chia seeds. Add dry ingredients, mix well, then add raisins. Spread evenly throughout the muffin pan, then cook for 25 minutes. Let sit for 10 minutes before enjoying.