Raw Carob No-Bake Cookie Sandwiches

I haven't posted a recipe in a while, but today, I perfected one.  I loved it and adored it.  Most of you may not realized that I have been eating a low-fat, high carb raw vegan diet for about two weeks now.  And I have to say, I'm loving it.  Today, I was going to the pool to swim around and enjoy myself.  With pool comes a need for something sweet and frozen.  Enter the ice cream sandwich cookie. 

One of my favorite things from my raw food diet is my banana soft serve.  So, I basically came up with two recipes: carob and goji berry banana soft serve and raw carob no-bake cookies.  Both recipes turned out really super well, better than I could have dreamed.  Together, these recipes turned out to be one incredible ice cream sandwich.  On a side note, these are doggie friendly.  Zuki was very happy to find this out as she nommed away at the bite I gave her. 

You have to make the cookie first, let it sit in the fridge or freezer to firm up.  Oddly, it take about 15 minutes for it to firm up in the freezer, and 15 minutes for the bananas to thaw out a bit from being frozen.  Perfect timing, in my humble opinion.

Raw Carob No-Bake Cookie

Ingredients:

13 Medjool dates
1 c. raw sun-dried mulberries + 1/3 c. for crust
1 Tbsp. raw carob powder

Directions:

1. Add 1/3 c. of the mulberries into a food processor.  Process until it is in inidivdual berry kernels.  Add to a bowl or plate.
2. In the same food processor, add remaining mulberries, dates, and carob powder.  Pulse until well combined.
3. Pinch off pieces of the cookie, and form into flat disks. 
4. Press one side into the mulberries on the plate to form a crust on the outside of the cookie.
5. Repeat until all cookie dough is gone.
6. Set in the freezer for 15 minutes or in the fridge for 30 minutes.

Onward to the banana soft serve yumminess!

Carob and Goji Berry Banana Soft Serve

Ingredients:

2 frozen bananas
2 tsp. raw carob powder
1-2 Tbsp. goji berries
2 Medjool dates

Directions:

1. Set bananas out and let thaw for 15 minutes.
2. Add the bananas, carob powder, goji berries, and dates to a food processor.
3. Pulse until well combined and smooth.

And now for the combining of the two.

Raw Carob No-Bake Cookie Sandwiches

Ingredients:

One batch of Raw Carob No-Bake Cookies
One batch of Carob and Goji Berry Banana Soft Serve

Directions:

1. Take chilled cookies out of the fridge or freezer. 
2. Spread about 2-3 Tbsp. of the banana soft serve on top of one of the cookies (crust side down).
3. Top with another cookie.
4. Do this until there are no cookies remaining.  Chow down!

Part of the inspiration to play today is that I am entering a contest.  It is the FullyRaw Kristina Recipe Contest.  It is through Facebook, and I will be posting a link on there.  If you get a minute, vote for me!

Raw Foods: Virgin Pina Colada Tarts

I promised Jen I would post this recipe a week ago, and I never did.  So, today, I am posting them.

These are my Pina Colada Tarts.  And there were DELICIOUS!  Raw food is simplicity at its best.  And this creation was great.  I was so proud of them.

So far, this is my favorite thing that I have made on my raw foods diet.  It was almost effortless.  Today's post is going to be a short one because I have tons of things left to do, but it is here!

Ingredients:

Crust:

12 Medjool dates, pitted
1/4 c. shredded unsweetened raw coconut

Filling:

1 c. diced pineapple (fresh)
1 banana
6 Medjool dates
2 Tbsp. shredded unsweetened raw coconut

Directions:

For Crust:

1. Add the dates and coconut to the food processor. 
2. Pulse until they are mixed evenly.  You want the mixture a little sticky, but not too sticky.
3. Pinch off pieces and form into little cups.
4. Set into small muffin cups.

For Filling:

1. In the same food processor, add all the filling ingredients and pulse until well mixed.
2. Put filling into crust.
3. Freeze for 1 hour.
4. Take out of the freezer and top with a little extra coconut.  Chow down!

These are scrumptuous and good for anytime.  Enjoy!

Banana Soft Serve/Ice Cream/Whip

I have been doing my raw food homework.  I've been reading a lot and learning even more.  And some of the things that I have found have ASTOUNDED me.  I was curious about this banana soft serve.  It is the easiest thing in the world, ever.  The following has absolutely blown my mind. 

I cannot tell you in words just how good this stuff was.  It actually tricked my dad.  And there was not enough time to take a second picture of this.  I ate it in NO TIME.  And if you are wondering what is beneath this, Apple "Oatmeal." It was epic and awesome.  She puts Banana Whip on hers, which is awesome.  I made mine slightly different.

Ingredients:

1 frozen banana

Directions:

1. Take the banana out of the freezer.  If you are wanting more of a hard ice cream, put it straight from the freezer to the food processor.  If you want soft serve, let it sit out for 15 minutes or so then put in the food processor.  If you want banana whip, let it sit out for about 45 minutes then put in the food processor.
2.  Process until it gets to the desired consistency.
3. Put in a bowl, and chow down.

To let you know just how great this turned out, I froze the rest of the bananas in the house (almost two bunches).  I will be making this all week for breakfast, possibly for forever.  I kid you not.

Spinach, Berry, and Walnut Salad

For lunch, something that is super quick and tasty is often what I want or need when it comes to eating lunch at school.  For the past two days, I have chopped spinach, added about a cup of berries, and added some walnuts on top.  I do think that the strawberry salad was my favorite, but the huckleberry one was pretty darn tasty as well.

Salads like this are so simple, and taste decadent. 

It takes almost no prep, and it is a perfect lunch.

Ingredients:

2 c. chopped spinach
1 c. berries of choice
1/4 c. chopped walnuts

Directions:

1. Add all ingredients in a bowl, and chow down.

This has all the nutrients that you need, and it is super filling.  I love it!

Quick and Easy Pasta Bowl

I have been eating lots more raw foods lately, and I will post some quick and easy lunch salads as well.  I mean, it's not like it's rocket science or anything, but sometimes, posting a simple recipe, makes you think about all the possibilities that are still out there waiting. 

This pasta came about when I realized I was hungry and needed to eat, but my pasta was nowhere near ready.  I decided just to throw a few things in nom while I could.  I made quinoa pasta, so I thought I would do something simple.  And simple things are more often than not some of the best foods.

It was absolutely wonderful.  If you don't like the garlic or are not a lot of garlic, this is a great pasta for you.  It goes together in less than 15 minutes, and this is for a single person.  I couldn't finish all of mine, but I wanted to finish it.

Ingredients:

1 c. cooked quinoa pasta noodles
1 good-sized roma tomato, diced
1 handful of spinach, chopped
juice of half of a lemon
salt and pepper to taste

Directions:

1. Put the cooked noodles in a bowl.  Add in lemon, salt, and pepper, and stir until well dispersed.
2. Add in the spinach and diced tomato, and mix until well dispersed.
3. Grab a fork, and chow down.

It's quick, easy, and tasty. What more could you need on a lazy evening?

Chocolate and Black Raspberry Raw Muffins

Last night, I was thinking of makin overnight oats, but, much to my chagrin, I had no bananas!  Without bananas, I cannot make the overnight oats.  Instead of going five minutes down the road to the store to get some bananas, I decided to make some more raw muffins.  I thought about what I wanted in them, and, after much debate (about 2 seconds really), I knew I wanted to make chocolate raw muffins with black raspberries in them.  This was a fantastic decision because they were delicious!

Mom declared that these were the best things I have ever made.  They are chocolatey, coconuty, nuty, and the burst of black raspberry in them is just spectacular.  Mom had me take a bite so she could see my face whenever I ate it.  She knew this was one of my new creations and knew that I was going to love it.  Mom didn't try my first raw muffins, so she was thrilled with them. 

For me, these were better than the first only because black raspberries are my favorite.  And they have 100% dark cocoa in them.  That is all that needs to be said really.

Ingredients:

4 Tbsp. cashews or 2 Tbsp. cashew butter
2 Tbsp. walnuts
1 Medjool Date, pitted
1/2 Tbsp. coconut oil, melted
1/4 tsp. vanilla extract
1 tsp. agave nectar
2 tsp. dark cocoa powder
3 tsp. unsweetened shredded coconut
2 tsp. chia seeds
Black Raspberries

Directions:

1.  Put a piece of parchment paper on a plate and set aside. 
2.  In a small food processor, add the cashews, walnuts and date.  Pulse until dense crumb is formed.
3.  Add in the coconut oil, agave nectar, vanilla extract, and dark cocoa powder.  Pulse again until smooth.
4. Put mixture in a bowl, and with a spoon, mix in the coconut shreds and chia seeds until well blended and smooth.
5. Using your hands, add in the black raspberries and form the muffin mixture into disc-shapes.  Be sure to disperse the raspberries throughout.
6. Set the disc shaped muffin on the parchment paper.  This should make two muffins.
7. Place in the refrigerator and let set up overnight.
8. In the morning, take one off the parchment paper and chow down!

I need to make more of these.  Like, an army of them.  I need more raw cashews.  Those things are so hard to find! Why must you hate me Food City, with all your roasted cashews and unroasted every other nut imaginable?  I'll just order them online or head to Lexington soon.

Jamaican Jerk Black Beans and Mushrooms

Since being on the low iodine diet, I have been eating lots of raw and interesting foods.  But, I have been wanting to make some Jerk Beans or Jerk Chickpeas for a while now.  I got the idea in my head to make them, but really wanted to when I saw a plantain at Food City.  I got it, and the Jamaican Jerk seasoning by Spice Hunter.  I think I could endorse them.  I do love their blends.  But, being on the low-iodine diet, I cannot have soy of any kind, including soy sauce.  Luckily, I found a recipe for something called Oriental Sauce through ThyCa.org.  This is a great replacer for soy sauce, and I think it made the sauce better.  I could just be telling myself this, but I don't think so.  You can find it on page 24 of their free cookbook.

I served them up with some fried plantains that I fried in coconut oil and some cooked quinoa.  They were so good!  The one thing that I wish I could have done was add a little more habanero pepper to mine.  This is something I can rememdy in the future.  I wanted to add a little more meaty depth, and so, I added some portobella mushrooms.  They give a meaty heartiness to food.

This does have some heat, even if you only put 1 habanero pepper in it.  I love some heat, and next time will be putting some more habaneros in.  If you don't like plantains, I would make some sweet taters on the side.  I made two different kinds of sweet taters the next night, but Dad ate one kind before I could take a picture.  I'll try again tomorrow!

Ingredients:

1-2 habanero peppers, seeded and diced (seeds hold the heat.... get rid of them or it'll burn you alive)
4 Tbsp. oriental sauce
6 Tbsp. agave nectar
4 Tbsp. brown sugar
5 tsp. Jamaican Jerk seasoning
4 cloves of garlic, diced
4 green onions
2 Tbsp. apple cider vinegar
zest of 1 lime
juice of 2 limes
zest of 1/2 of an orange
juice of 1 orange
1 c. soaked black beans
2 portobello caps or 6 baby bellas, diced

Directions:

1. In a blender, add everything but the black beans and portobello mushrooms.  Blend until smooth.
2. In a container, marinade the black beans and mushrooms overnight in the jerk sauce.
3. The next morning, add marinade, black beans, and mushrooms to a slow cooker.  Cook on low heat.
4. Once it becomes dark and thick, they are ready to eat.  Grab a bowl, and chow down!

You can serve this with brown rice if you want, but I really love quinoa with it.  The plantains are so good if you get them when they are ripe.  And I did try to bake them once... note, I only did this once.  It turned out so bad.  So, lesson is, fry them if you are going to eat them.

Daddy's Banana Bread Veganized

I know I've already had a post about my daddy, but I have to explain that he makes a Banana Bread that is magical.  There have been several people who while they were sick and could hold nothing else down, they could eat his Banana Bread.  He is very specific about how it is to be made, and he taught me last night not only how to make it but helped me to veganize it.  He was proud, and so was I. 

I will be the first to admit that it was not exactly like Daddy's, but it is pretty darn close!  It was delicious, beautiful, and it went awesomely with my overnight oats this morning. 

On top of everything else, it is much healthier than Daddy's recipe.  While telling me his recipe, he told me that I could replace the butter with apple sauce.  He is figuring out my style, and I can tell that makes him happy.  It does me, too.  His recipe also calls for 2 cups of sugar, and if you want, you can put in the sugar.  I prefer my agave nectar.  It is still sweet but not overly so. 

The recipe makes two loaves, and I made one with walnuts and one without.  I prefer to have walnuts because they are just healthy for you.  Mom and Dad would rather not have them.  So, this loaf was for them.

The most important part for me to learn was Daddy's exact directions on how to make it.  He says that is his secret.  So, I'm writing out the directions as he told them to me. 

Ingredients:

3 Tbsp. flax seed
9 Tbsp. water
1 c. apple sauce
1 1/4 c. agave nectar
1 1/2 tsp. vanilla
1 tsp. salt
7 bananas, very ripe
3 c. whole wheat pastry flour
3 tsp. baking soda

Directions:

1. In a small bowl, mix together the flax seeds and water.  Let sit to thicken.
2. Preheat oven to 350 degrees.
3. Spray the two loaf pans with Baker's Joy or us a little oil and a little flour.  This keeps the bread from sticking to the pans.
4. In a large bowl, add the apple sauce and the flax eggs.  Mix together with a wooden spoon.
5. Add in the agave nectar, vanilla, and salt.  Mix again with the wooden spoon and set the spoon aside.
6. One at a time, smash the banana into the wet mixture by hand.  Smoosh them up as best you can.
7. Take your left hand, and smoosh the bananas and wet mixture together until they are well mixed.
8. In a flour sifter, add the flour and baking soda.
9. Add the dry mix into the wet mix.  Mix together with the wooden spoon until well combined.
10. If you want to add nuts, do so now.
11. Divide the batter evenly between the two loaf pans. 
12. Bake in the oven for 1 hour and 15 minutes. 
13. Remove from the oven and break the sides away from the pan.  Let bread sit in the loaf pans for about 5 minutes.
14. Remove bread from pans and place on a cooling rack. 
15. When bread cools enough, cut into slices and chow down.

If you're like me, the part that intrigues me the most is that Dad's bread recipe has no spice in it.  He was adamant about this point.  He says it simply doesn't need it.  And I have to agree with him.  He makes the best banana bread, and it doesn't need anything extra.  I keep doing Daddy recipes because he is the one who cooks around here.  I will be doing mom's biscuits and dumpling eventually though.  Those are the things at which she is queen.

Raw Blueberry Muffins

Sometiems, ideas and inspirations come at the oddest times.  Mom was insisting that I eat some popcorn.  My battle with low sodium is not yet over, but my sodium levels are sure to be getting back there.  Anyways, I was watching Sweet Genius on Food Network.  I can't say how much I love that show.  I walked into the kitchen and saw my magno kiwi muffins.  I thought about the raw ones that hard turned out good but not perfect from the fridge. I wanted a raw muffin.  I was craving blueberries.  And I finally figured out just how to make them.  Then, the raw bluebbery muffin was born.  And they are cute!

See? Aren't they just adorable?  The sweetness and tartness of the blueberry bursts through the earthy nut flavors, and the coconut just makes it over the top. The nut base can be used in several raw recipes, including cookies, cookie dough balls, and cupcakes. This recipe is chock full of all sorts of protein and vitamins, and it is delicious. I ate one and was so full.

I brought the second one on in to work, and it was split between two coworkers, my trusty food testers Jen and Ranetta, and a student, Swathi. They all said it was fantastic. Jen wanted to make sure I put the recipe up here. It really is simple and worth it.

Ingredients:

4 Tbsp. raw cashews OR 2 Tbsp. cashew butter
2 Tbsp. raw almonds
1 medjool date
1 tsp. agave nectar
1 Tbsp. coconut oil
2 tsp. shredded coconut
1 tsp. flax seeds
1/2 tsp. chia seeds (optional)
2 Tbsp. frozen blueberries

Directions:

1. In a small food processor, process together the nuts and the date until crumbly.
2. Add in the agave nectar and coconut oil.  Process until smooth.
3. Remove mixture from processor and place in a small bowl.  Add in the coconut, flax seeds, and chia seeds (if using).  Mix until evenly distributed.
4. Add in the blueberries.  Form into muffin shaped disk, being about 2 inches in diameter and 1 inch tall.
5. Place muffins on a plate or in a container and refrigerate overnight.
6. The next morning, snag one and chow down!

If blueberries aren't your thing or if you have a hankering for something else, you can add any other frozen fruit, chocolate chips, cocoa powder, carob chips, carob powder, more coconut, or chopped nuts.  You can shape them differently and make all different desserts out of this base.  You can also double, triple or quadruple this recipe to make even more tasty things.

I'm thinking my next raw recipe will be a raw nut fudge... mmmmmmm.

Raw Almond Milk (plain, sweetened vanilla, and chocolate)!

This is long overdue.  I love almond milk.  It is by far my favorite milk.  It has that nut flavor to it, and when unsweetened, it is amazing in savory recipes.  Making it ahead of time and storing it in a Mason jar saves so much time and money.  You will need either a cheese cloth or nut bag for this process.  I would suggest investing in a nut bag. They are washable, reusable, and pretty darn cheap.  I got mine from Amazon for around 6 bucks.  Thinking of all the cash and trees I'm saving makes me happy.

This can replace milk in almost any recipe.  I also made a chocolate version, which I forgot to take a picture of before putting it in with some chia seeds to make chocolate chia pudding.  You can also make sweetened vanilla almond milk for cereal or for dessert recipes. 

This almond milk is headed for an awesome smoothie and possibly some fettucine alfredo.  Some people may think I miss out on food, but I totally eat more diverse foods now than ever before.

Plain Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water

Directions:

1. Add water and almonds in a large bowl.  Let soak overnight.
2. When done soaking, add both water and almonds to a blender.  Blend together for at least 10 minutes.
3. Take a nut bag or cheese cloth and place over a bowl.  Pour almond mixture into the cloth or bag.
4. Squeeze until all the moisture is out of the almond pulp.
5. Yields around 3 1/2 c. almond milk.

Sweetened Vanilla Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water
2 medjool dates
1 vanilla bean

Directions:

1. Add water and almonds in a large bowl.  Let soak overnight.
2. When done soaking, add both water and almonds to a blender.  Add in the dates (make sure they are pitted).
3. Before blending, split the vanilla bean in half and scrape the seeds into the blender.
4. Blend all ingredients together for 10-12 minutes.
5. Take a nut bag or cheese cloth and place over a bowl.  Pour almond mixture into the cheese cloth or bag.
4. Squeeze until all moisture is out of the almond pulp.
5. Yields around 4 c. sweetened vanilla almond milk.

Chocolate Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water
4 medjool dates
1 vanilla bean
4 Tbsp. dark cocoa powder (100% is best for this)

Directions:

1. Add water and almonds in a large bowl. Let soak overnight.
2. When done soaking, add both water and almonds to a blender. Add in the dates (make sure they are pitted).
3. Split the vanilla bean in half and scrape the seeds into the blender.
4. Add in the dark cocoa powder.
4. Blend all ingredients together for 12-15 minutes.
5. Take a nut bag or cheese cloth and place over a bowl. Pour almond mixture into the cheese cloth or bag.
4. Squeeze until all moisture is out of the almond pulp.
5. Yields around 4 c. chocolate almond milk.

You want to use the milk within a week of making it.  This is when it is freshest and at its best.  Also, keep in mind that this has NO PRESERVATIVES.  It is so much healthier for you.

Raw Salsa

Being on this low iodine diet has caused me to go back into the kitchen and really work with some raw foods.  And I have to say, I am absolutely loving it.  I'm playing with all sorts of ideas.  I made a bean salad of sorts, but it isn't perfect just yet.  However, the salsa I made to accompany the bean salad, and it turned out spectacularly!

Isn't it just beautiful?!  I'm not a huge fan of vinegar, and sometimes, salsa seems to vinegar-y to me.  This uses lemon or lime juice to meld the flavors together, and it turns out so much better in my opinion.  This didn't have much heat because mom and dad can't handle heat.  Next time, I'm going to add a little jalapeno to it or maybe even a tad of habanero. 

If you like some heat, add more heat with the addition of spicier peppers.  Also, fresh cilantro would be even better here.  I simply didn't have any on hand, but for those who do, add about 1/4 cup of the fresh stuff.  If not, follow the recipe below. 

Ingredients:

2 medium sized tomatoes, diced
1/2 green bell pepper, diced
4-5 green onions, diced
2 cloves of garlic, minced
1 tsp. dried cilantro
Juice of 1 lemon

Directions:

1. In a bowl, mix together the tomatoes, peppers, onions, and garlic.
2. Toss in cilantro and mix again.
3. Pour lemon juice over the mixture and stir.
4. Set in the fridge for at least an hour to let flavors meld together.
5. Grab bowl and chow down!

This recipe has no salt, but if you feel you need it, pour it to it.

Kiwi Mango Muffins with Coconut and Chia Seeds

My mom and dad had to go to Lexington the other day for a doctor's appointment.  It seems that there is a possibility for dad getting a lung transplant, and I am very hopeful about this fact.  My dad is the world's best person in my opinion.  He would do anything for anyone, and I love him so very much.  I am definitely a daddy's girl, but I have watched him struggle to breathe so many times.  The idea that he could one day be able to actually go across the room without being out of breathe and having to stop is one for which I pray.  Anyone that knows him knows how wonderful he is.  I would be lost without him.  He does so much for me.  Every now and then, I make something for him, like this carrot cake.

One of the reasons I am trying to make healthier foods for them is for dad.  I know that he has to be in as good a shape as possible for this lung transplant.  I am doing what I can to help in making superfoods that are tasty and incredibly healthy.

Anyways, while they were there, mom went in to Whole Foods and grabbed me a few items, one of which is CHIA SEEDS!  I hadn't actually used chia seeds yet, and I couldn't wait to use them.  The health benefits are numerous and wonderful.  They are such a tremendous source of Omega 3's.  When I first read about using chia seeds in recipes, I was slightly freaked out by this fact.  All I could think of was those commercials with chia pets, and I would sing, "ch-ch-ch-chia!"  The idea of using those seeds in food almost seemed too much... almost. 

I wanted to put them in something that would almost mask them for mom and dad, but also be useful for the task at hand.  They absorb so much moisture!  And then it hit me: fresh fruit muffins.  One of the problems of fresh fruit muffins is that they have too much liquid from the fruit itself.  In my mind, the chia seeds could absorb a lot of this moisture and help make a super fluffy and healthy muffin.  Mom had also bought me some golden mangos while she was there.  After looking around the kitchen, there was only one thing left to do, make Kiwi Mango Muffins. 

These muffins are packed!  I wanted them to be sweet, moist fluffy, and flavorful.  This is what I got in this muffin.  The main spice in the is cardamom, which is just a lovely spice.  They have coconut and macadamia nuts in them as well, with coconut on top.  And, no forgetting, there is one heaping tablespoon of chia seeds in these babies. 

I know they may sound weird, but they are awesome.  And these don't have a lot of salt in them because I am on my low-iodine diet and am using very little salt.  Also, salt isn't great for dad's heart and arteries.  Gotta keep him healthy!

Ingredients:

2 1/3 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 tsp. cardamom
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1 1/2 c. pineapple juice
4 Tbsp. melted coconut oil
1/3 c. apple sauce
1/4 c. agave nectar
1/2 tsp. vanilla
1/2 tsp. rum extract
1 Tbsp. chia seeds
1/3 c. coconut shreds + more for top
1/3 c. macadamia nuts
1/2 c. diced mango
1/2 c. diced kiwi

Directions:

1. Preheat oven to 375 degrees.
2. Grease a muffin pan.  I made 12 muffins, but you can make some big muffins if you would like.
3. Combine the flour, baking powder, baking soda, salt, cardamom, cinnamon, and pumpkin pie spice in a medium size bowl. 
4. In a larger bowl, mix together the coconut oil, apple sauce, agave nectar, pineapple juice, vanilla, and rum extracts together.
5. Add the dry ingredients into the wet, mixing in a little at a time until well combined.
6. Mix in the chia seeds, 1/3 c. coconut shreds, and macadamia nuts.
7. Fold in the mango and kiwi until as evenly dispersed as possible.
8. Fill the muffin cups 3/4 of the way full.  You don't want to use the little muffin papers with these.  If you do, they will stick.
9. Sprinkle coconut over the top.
10. Bake for 25-30 minutes or until the tops are springy.  You can also insert a toothpick, and if it comes out clean, they are done.
11. Remove from oven and place on a cooling rack.  Grab one and chow down.

These are totally worth the time.  I brought them to school, and everyone has claimed them to be absolutely delicious.  And for all of those non-coconut folk, the unsweetened shreds do not have the same texture as sweetened ones.  You are likely not even to notice them at all.  So, if it is the texture that turns you away, it won't in these. 

Sticky Fingers Bakery in Washington D.C. Review and Low-Iodine Diet

I have literally not cooked anything since my last post!  I had some sushi last night with Jen, and over the weekend, I went off to Washington D.C. to chaperone the History Bowl Trip for the students.  We had lots of fun, and on the last day, two of the students walked with me to Sticky Fingers Bakery, an all vegan bakery!  I was ecstatic!

I drug them on the Metro, and to the place.  They actually asked to go with me, but I was so excited that I was pretty much dragging them to get there.  I wanted to go for brunch because I have found that I really LOVE tofu scramblers.  So, I wanted brunch there.  I ended up getting a blueberry french toast platter, which came with french toast, blueberry syrup/compote, tofu scrambler, and cheesey grits. 

It was so good.  I had two comments though: the tofu scrambler and the grits.  The tofu scrambler was rather plain, and I really like the one I make better (on one hand, YAY!, and on the other, *sadface*). The other is the cheesey grits.  I'm not a huge fan of grits.  They were good though, and I ate most of them.  I would have prefered some sort of tater (cause I do love taters).   It was still worth it, and I still really enjoyed it.  The novelty of such places is that I can actually go somewhere and GET anything I want on the menu.  It is so awesome!  And the place really was amazing.

To go, I grabbed a Compassionate Cake and a Sticky Bun.  Being Sticky Fingers Bakery, I had to get a Sticky Bun.  Again, I was a little disappointed just because I wanted the Sticky Bun to be the best one I'd ever had.  It fell just a tad short, not much, but a tad.  I wanted more flavor in it, not more sugar, but more spice and everything nice, like more nuts.  I couldn't put my finger on it, but I wanted something more from it.

 
Last but not least, I had the Compassionate Cupcake.  I kept debating which sweet cupcake or treat I wanted to take with me.  I looked, and debated, and looked, and debated, then I read below the Compassionate Cupcake that it gave $1.00 of the purchase to Compassion Over Killing.  I love the group, think they do great work, and I simply cannot turn down a chance to help give back.  So, I ended up getting this one, which turned out to be the Salted Margaritta Cupcake, and the best decision that I had made all day. 

This cupcake was absolutely FANTASTIC!  I loved it!  I can't tell you how happy I was to have chosen the salted one as well.  It would have been too sweet without the salt. 

And the best part of this trip to Sticky Fingers Bakery? I got a new cookbook.  I can now make these baked goods, and change the recipes, cause that is what I do.  I am so EXCITED!

After all the excitement, I announce that my next set of recipes will be low-iodine, which means no seaweed, sea salt or iodized salt, very little normal salt, soy products, rhubarb, red kidney beans, pinto beans, lima beans, cowpeas, or tater hulls.  There is also red dye #3 on that list, milk, eggs, and fish, but those don't really effect me all too much.  Either way, I will be doing lots of cooking this coming week, and the recipes will be tasty.  I'm gonna start reworking a muffin recipe that I started on, and go from there.