Simple, healthy oatmeal cookies (vegan and gluten free)

Carrots harvested from the winter garden

Our Christmas holiday was spent quietly at home pursuing our creative passions during the afternoon and later curling up in front of the fireplace to watch a movie.  My son and I spent a few hours exploring culinary adventures making a simple, healthy meal of comfort foods.  Our menu for the day was a colorful tossed salad including carrots pulled from the winter garden topped with hearty lentils drizzled with a quick balsamic vinaigrette.

Salad with lentils

Our main course was a vegetable pot pie with more of the harvested carrots and for dessert, thick oatmeal cookies that mixed together in just a few minutes.  This is a small batch of a dozen gluten free, vegan cookies so it all bakes on just one cookie sheet and is perfect to throw in the oven when you already have it on to bake something else.  They are thick and moist from bananas and maple syrup with little added fat so you won't feel too guilty if you have more than a couple or decide to have them for breakfast.   These were inspired by a recipe over at The Naked Label.

Oatmeal cookies with dark chocolate chips, golden raisins and walnuts

Healthy oatmeal cookies (vegan/gluten free)

2 ripe bananas, mashed

1/4 cup coconut oil, melted

1/3 cup maple syrup

2 teaspoons vanilla extract

1 cup rolled oats 

2/3 cup brown rice flour* 

1/4 teaspoon of aluminum-free baking soda

1/2 cup shredded unsweetened coconut

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

Pinch Celtic sea salt (optional)

1/2 - 3/4 cup of (raisins or other dried fruit, chopped nuts, chocolate chips or cocoa nibs)

- Preheat oven to 350°F.

- In a mixing bowl combine bananas, maple syrup, oil, and vanilla.

- Add in oats, brown rice flour, baking soda, shredded coconut, cinnamon, cardamom and sea  salt (if using) and mix until combined evenly, but do not over-stir.

- Lightly fold in dried fruit, nuts or chocolate. (We used 1/4 cup each, golden raisins, dark chocolate chips and chopped walnuts)

- Place parchment paper or Silpat on a cookie sheet. Drop golf ball size scoops of batter onto the baking sheet and flatten slightly. (These will not rise or spread much during baking.)

- Place the cookies in the oven on the middle rack for about 20-25 minutes or until lightly browned.

- Remove from oven and place cookies on a wire rack to cool. 

* If you don't have brown rice flour but you have a grain bowl attachment for your Vitamix you can make your own by processing approximately 1 cup of brown rice until fine.   Measure out what you need and save the rest for later.

Thanks for reading!

Christmas cactus in bloom

If you enjoyed this post, you might also like:

Healthy chocolate chip pie (vegan)

It's time to make the donuts and a new cookbook to explore

Winter garden: photos and a podcast interview

Bok choy

This past weekend just after the winter solstice, we experienced amazingly balmy temperatures in the 70 degrees F range breaking records for the high for the day all over the Washington, DC area that were set nearly 100 years ago.  I took advantage of this rare opportunity to spend time outside in shirt sleeves and finish some end of the season maintenance that I never quite go around to earlier including: removing the expired fall peas along with their supports and garden cover, pulling out a few remaining stumps from my first crop of sorghum and tending to the compost heap.   

I also took a peek under the covered tunnels to see how things were making out and snapped a few photos to share below.  Serendipitously, a podcast interview on gardening I did with Kimberly Wilson for Tranquility du Jour earlier in the fall was aired this weekend on her site.  Kimberly is so creatively inspirational and I'm honored that she asked me to talk about one of my favorite pastimes. Give a listen and also check out all her other sparkly musings.  

Rainbow Swiss chard on track for spring harvest

Brussels sprouts also in progress for spring harvest

Carrots ready for harvest

Thanks for reading!

Christmas cactus

Adventures for the week

Some photos of my adventures

Much to my delight, I had a rare opportunity to immerse myself into several creative activities over the past week including:

a Zen Gypsies dance performance at the Jingle Bell Raq Showcase and Fashion Show
*

an afternoon to dabble in mixed media and complete my sketchbook project submission for 2013 (my 2012 digitized sketchbook can be seen online and just came back to the Brooklyn, NY art library after being on tour this summer)
*
handcrafting a gift for a dear friend's upcoming birthday

*

Snowflake Tour of Charles Village Homes in Baltimore, MD - lovely old homes decked out in holiday decorations where the gracious homeowners served us freshly baked treats, warm cider and mulled wine (more on that later)
*
ran out of household cleaner and made this lovely lemongrass scented, eco-friendly, spray cleaner in about 10 minutes with ingredients that I had in my cupboards;  in a 16 ounce spray bottle mix thoroughly: 7 ounces of water, 7 oz of distilled white vinegar, 3 tablespoons of castile soap, 10 drops of tea tree essential oil, 10 drops of lemongrass (or your favorite) essential oil

*

finished reading "What the Most Successful People Do Before Breakfast - and two other short guides to achieving more at work and at home"  by Laura Vanderkam and am eager to give some of the ideas a try

*

penned a Zen Gypsies blog post about what's been inspiring us lately
*
Sipped lots of green juice to counteract the cookies and mulled wine from the house tour

I hope you have been able to sneak in some creativity into this busy holiday season too.

Thanks for reading!

Green juice (kale, cucumber and green apple) for sipping during creative adventures

You may also enjoy:

The sketchbook project

Carrot-ginger lemonade
Kale Lemonade

Human rights prize ceremony offers inspiration

Dr. Tomicah Tillemann, Hillary Rodham Clinton and Madeleine K. Albright at the awards ceremony

(photo courtesy of the Lantos Foundation)

Each year we have the opportunity to attend the Lantos Foundation Human Rights Prize award ceremony which recognizes individuals who are committed to fighting for justice across the globe.  The prize, in its fifth year, has previously been awarded to His Holiness the Dalai Lama (Nobel Peace Prize winner), Professor Elie Wiesel (Nobel Peace Prize winner, holocaust survivor, professor and author of 57 books), Paul Rusesabagina (Rwandan hotel manager whose humanitarian actions are the basis for the movie Hotel Rwanda) and Chen Guangcheng (a blind Chinese civil rights activist known as the "barefoot lawyer" who was jailed for challenging China's one-child policy).  This year the recipient was Hillary Rodham Clinton for her work with women's rights and promoting Internet freedom.

Through one of those convoluted family trees, my husband and I are related by marriage to the former Congressman Tom Lantos who is the namesake of the foundation and the award (which explains our inclusion on the invitation list).  We try to make it anytime the event is held in the Washington, DC area. The event is so inspirational because of the opportunity to not only hear from the prize recipient and presenters, but to meet other attendees who are active in the fight for democracy, decency, dignity, freedom and justice.  

In the introduction of her friend Hillary, before the award of the prize, another former Secretary of State, Madeleine Albright, said that "I have always believed there is a special place in hell for women who don't help each other." which brought a rousing round of applause and cheering from the unusually large number of women in the audience.  You could feel the energy and sense of community as women looked around, nodding and smiling to each other while they clapped.  I think the men might have been a little perplexed by the sudden shift in energy in the room, but by the looks on people's faces, almost everyone felt it.  

I left the event feeling energized and inspired to share that sense of community with others.  This feeling carried me through to the weekend where Aurora and I hosted our first community building event as the Zen Gypsies.  I hope that you find inspiration to find ways to share your unique voice with those around you.  

Thanks for reading!

Mementos and chocolates commemorating the event

If you enjoyed this, you might also like:

Volunteering with One Brick

Creative Inspiration for the Week

Crunchy cabbage and avocado salad and a documentary

Crunchy cabbage and avocado salad packed for the lunch box

Over the next couple of days you can check out the documentary, Food Matters, online for free.  Food as medicine and eating for optimal health are the main topics.  If this interests you, it's worth checking out the film this weekend.

A couple of days ago on an unexpectedly warm day, I took the opportunity to gather a few vegetables from under the covers of the tunnels in the garden as the light quickly faded.  I gathered a red cabbage and pulled a bunch of carrots to make a fresh salad.   Check out the original recipe that inspired the salad above.

Crunchy cabbage and avocado salad

serves 4 as a main dish salad or six as a side

1/3 cup apple cider vinegar
2 tablespoons olive oil

2 tablespoons toasted sesame oil

1 tablespoon Bragg's Amino Acids, tamari or soy sauce

2 tablespoons maple syrup or agave nectar or local honey

2 tablespoons stoneground or dijon mustard

red pepper flakes or hot sauce, to taste (optional)

2 garlic cloves, crushed or minced fine

1 in piece of ginger, finely minced
1/2  purple cabbage, chopped

1 small red sweet pepper

3-4 large carrots, grated
1 small head of broccoli, chopped

1/4 red onion, minced fine

1 1/2 cups rinsed and drained cooked chickpeas or shelled, steamed edamame
1/2  cup roasted, unsalted cashews
1-2 avocados, peeled, seeded and cubed

To make the dressing,  in small bowl, whisk together vinegar, olive oil, sesame oil, maple syrup, Bragg's amino acids, mustard, garlic, ginger and pepper flakes until well blended.  

In a serving bowl, toss cabbage, carrots, broccoli, pepper, onion, chickpeas and cashews.  Pour the dressing over the salad and stir to coat completely.  Add avocado and stir gently into mixture to incorporate but not break up the cubes too much.  Serve as a side or main dish salad.

Heirloom cabbage and carrots picked fresh from the garden for the salad

Thanks for reading!

If you enjoyed this, you might also like:

Asian noodle salad

Chopped salad with hummus vinaigrette

Confetti salad