House Rule #2: Bake your cookies and eat them too!

I sweeten everything I bake with pure maple syrup when possible. Often times it completely alters the baked good, but that keeps things interesting and certainly good! :) 

Sweet and Spicy Popcorn and Pumpkin Seed Balls 

These little GF/Vegan numbers have become a cookie staple in our house: Cardamon and Orange Drops (see recipe below)

Before we had our daughter, my husband and I made it a house rule that we won't have any food items in the house that we would not want her to eat. So far, nearly 4 years later, we have pretty much kept that promise (sans Michael's coffee and my occasional wine). Thankfully it's been really easy to bake healthy treats now that there are so many more GF and vegan recipes out there. Here is one that I accidentally created because I refused to use the amount of sugar the recipe called for. Opps! ;-)

Cardamom Orange Drops
Makes about 24 cookies 
*Adapted from Babycakes Covers the Classics* 

1 1/3 cups Bob's Red Mill All-Purpose GF Baking Flour
1/2 cup organic cane sugar
1/4 cup arrowroot
1 teaspoon baking soda
1 teaspoon xanthan gum
1 tablespoon cardamom powder
1/2 teaspoon salt

1 cup melted coconut oil
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup
1 tablespoon vanilla extract
zest of 1 ORGANIC orange

Preheat oven to 325F. Line 2 rimmed cookie sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, sugar , arrowroot, baking soda, xanthan gum, cardamom power and salt.

Add coconut oil, applesauce, vanilla and zest. Stir with a wooden spatula until fully incorporated. Check for sweetness and add more maple if you like your cookies sweeter.

Using a small sized ice-cream or cookie scooper (if you don't have one a teaspoon will work too), drop the dough by the scoop about an inch apart. Bake for 8 mins and then rotate the pans and bake for 7 mins more, or until edges are browned and middle is cooked through.

Once out of the oven, press a dried cranberry in the center for a festive look. :)

Mi&O hope these help you get through the rest of the winter!

Deep Winter Moments....

Deep Winter Comfort Foods

Adding delicata squash to soups, stews or salads brings color and sweetness to a dish. PS: you can eat the peel! :)

I've been in love with purple cabbage this winter. Could anything be more stunning?

Lemony Split Pea Soup (see recipe below)

Raw purple cabbage, roasted delicata and pomegranate salad

Fresh squeezed grapefruit juice is probably my biggest winter craving

Gluten-Free Corn Bread. I love to have this with my soup or as a dessert with raw honey and truffle oil! <3

Lemony Split Pea Soup 

Serves 4-6

2 TBSP Coconut Oil

2 cups Mirepoix (1 med diced onion, 1 large diced carrot and 2 stalks diced celery)
1 TBSP cumin powder 

2 cups split peas, well rinsed
6 cups vegetable stock

1 TBSP Herbs de Provence 
1/4 cup fresh lemon juice 

Salt and Pepper to taste

In a medium size pot and over med heat add the coconut oil. Once melted add the mirepoix. Sauté, stirring occasionally till soft. Once soft add cumin power and cook till fragrant, not burned.
Next, add rinsed split peas and stock. Reduce heat so that it comes to a soft-- not raging boil, partially cover with lid. 
After about 30 mins or so the peas should be very soft. Cut the heat and let them cool enough to puree in a blender (the liquid must be totally cooled first!) or use a hand held blender. Blend till velvety smooth. At the very end add the lemon juice-- little bits at a time till you get it to your lemony liking-- herbs, salt and pepper. I personally love Himalayan salt and smoked cracked paper! :) This soup tastes even better the next day! ;-) 

Coconut Curry with Sprouted Tofu, Delicated Squash and Dinosaur Kale 
serves 4-6

2 TBSP coconut oil
1 med onion, chopped 
3 cloves garlic, minced
2 inch piece ginger, peeled and minced
2 heaping TBSP curry powder
1 heaping TBSP turmeric powder
1 heaping TBSP cumin powder
1 heaping TBSP cumin seeds (optional)
1 heaping TBSP black mustard seeds (optional)

1 large block organic, sprouted tofu, drained and cubed 
Hardy splash of tamari 
1 can Thai coconut milk 
1 cup water 

1 small/med size delicata squash seeded and cubed (you can leave peel on)
1 bunch dinosaur kale, chopped with stems removed

Juice of 1 lime
1 small bunch fresh cilantro, chopped coarsely

In a wok or large pan, heat the oil over med heat till melted. Add the onion, garlic and ginger. Cook, stirring often, till soft. Add the spices and seeds. Cook till fragrant NOT burned-- the mustard seeds will start to pop. Add tofu and coat with spices. Once coated add tamari and then coconut milk and water. Next add the delicate and cover till cooked (simmering not boiling). Once cooked stir in the kale. At this point cut the heat and cover for about 6-8 mins letting the heat of the liquid cook the kale. This will prevent overcooking. At the very end add the lime juice and check for flavor. Add more tamari, lime juice or spices if needed. Next then add the cilantro. Eat alone or over brown rice, quinoa or whole wheat cous cous! :) *you can replace the tofu with shrimp or chicken* 

Braised Purple (or green) Cabbage Steaks with Olive Oil and Garlic
Serves 4-6

1 large cabbage, purple or green, sliced thick vertically (I usually cut the base off first and then go from there-- watch your fingers!)
1/4 cup olive oil for coating 
4-6 large cloves of garlic (pressed)
Course salt and pepper to taste
2-4 TBSP balsamic vinegar for drizzling 

Preheat oven to 400.
Cut your cabbage into thick "steaks." Place on a rimmed cookie sheet and coat with olive oil. Salt and pepper to taste. Press garlic onto each steak. Pop into the oven for about 8-10 mins (till browned and tender).  Let cool a little bit and then drizzle with balsamic vinegar. These are great as a veggie side dish or an afternoon snack!

Enjoy, my friends! 

Best of 2013, Part 2

Ok, ok, I found more!! I just can't stop, sorry! ;-)