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Sarah Lawrence

Easy Anytime Cookies

So, here’s a confession… I don’t buy food “treats” for my family often.  And, I’ve been told by my 10 year old that he needs more than fruits and veggies some days.  So, I’m stepping up my game and getting back into the healthy treat mentality.  I thought I had successfully won my people over on the whole foods 100% of the time, but what works for me isn’t working for them.  While I’m not conceding and running out to buy Ho-Ho’s and RingDings and neon orange cheese puffs, I feel good bringing homemade, lovingly made, whole food snacks back into the picture on a more regular basis.  What’s more… I am SO incredibly proud of my son for being able to iterate his needs.  He is a gorgeous example of doing what it takes to know what his body needs.  These cookies are quick to mix together, easy to freeze and slice off what you need and totally customizable to your tastes.  Easy, Anytime... easy anytime cookies. You can thank my boy for these… try them and let me know what you think!   [caption id="attachment_673" align="alignleft" width="640"]Easy Anytime Cookies Easy Anytime Cookies[/caption]   Easy Anytime Cookies 1 1/2 cups almond meal 1 cup brown rice flour or 1/2 cup brown rice flour + 1/2 cup quinoa or amaranth flour ½ cup potato starch (optional, but improves texture) 1 Tbsp vanilla powder (I use Authentic Foods) ¾ cup peanut butter 3 ripe bananas (if you prefer less banana flavor use green bananas) 1 cup mini chips (Enjoy Life vegan chips are great) or nuts or raisins or other dried fruit ** add in a Tablespoon of flax meal, chia seeds or hemp seeds for some omega 3 goodness!   Combine all ingredients except chips/add in's in your mixer bowl.  Using the paddle attachment, mix on medium speed until combined.  Then add in chips or nuts/fruit and mix gently to incorporate. Tip the dough onto a clean board and shape into a log.  Slice off the number of cookies you want to bake.  Wrap the remaining dough in parchment, plastic wrap or in a zip loc bag and freeze until ready to use. Place the dough slices on an ungreased baking sheet and bake in a preheated 350 degree oven for 12-15 minutes.  The smaller your cookies, the less time they will need to cook. Frozen cookies will bake in about 15-18 minutes.

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Sarah Lawrence

Spanakopita in a SNAP! (Gluten Free, Dairy Free, Nutrient Dense)

On busy school nights, quick dinners are helpful.  This comes together in a flash and is full of flavor.  My cheat is using frozen organic cut leaf spinach.  It is loose in a bag rather than a frozen block so it thaws in about 2 minutes in the pan rather than 15!  You can absolutely use fresh greens, fresh onion and garlic if you have the time; using fresh vs. dried and frozen adds about 20 minutes onto the cook time. Want raw?  No problem!  I make a raw Spanakopita Salad using the same recipe and fresh raw ingredients.  Beacuse I find raw onions difficult on the stomach, I choose sweet vidalia onions when I can get them or red onions. While I love raw food and am about 90% raw, it just so happens it's a cool New England night and something warm feels good to me!  Without further ado, here you go... (try it for yourself and let me know how yours turns out!) Quick Vegan Spanakopita Sarah's Spanakopita 2 lbs frozen organic cut leaf spinach or fresh, minced 1 lb frozen kale or fresh, minced 1/2 lb fresh mushrooms, minced 2 Tbsp dried garlic or 3 cloves fresh garlic, minced 2 Tbsp dried onion flakes or 1/2 onion, minced 1 cup hot water Combine ingredients in a cast iron skillet and cook over medium heat until the spinach is thawed, the mix is fragrant and most of the liquid is gone. While the spinach is cooking, grab your blender or food processor and whiz this up: 1 cup raw unsalted cashews 1/2 cup nutritional yeast 2 Tbsp raw apple cider vinegar 1 tsp dried oregano 1 Tbsp dried dill 1 tsp dried garlic powder 1 tsp salt This quick nut cheese is nothing like feta's salty briny flavor, but it is tangy and has great flavor. To plate, spoon out about 1 cup of the spinach mixture and top it a spoonful of the nut cheese and a good sprinkle of sesame seeds. Enjoy with white beans(go for canned if you don't have home cooked ones in your fridge) dressed with a squeeze of lemon juice and a sprinkle of tarragon or oregano and add a cup of berries for a sweet, fiber-rich and nutrient dense meal that has all your essentials -- Greens, Beans, Onions, Mushrooms, Berries and Seeds A refreshing drink with this meal is Cucumber water --- if you have a juicer, go ahead and juice a few big cukes, then add to a pitcher of water with a sprig of mint and a slice of lemon.  If you don't have a juice, slice a cucumber and put it into a pitcher of water with the mint and lemon.  Mild, fresh and good for you! My question of the day:  (Talk to me!  I love reading your comments!) What are your favorite tips and tricks for making quick, nutrient dense, meals?

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Sarah Lawrence

Quick and easy

The theme for me on this crisp Fall day was "quick and easy." Breakfast was cucumber, kale, apple and ginger juice. 3 minutes, alive and an easy way to open the day. image Lunch was a bowl full of baby greens topped with warm miso broth, carrots, mushrooms, and scallions.  Made this bowl brilliant by adding a twirl of pickled ginger.  Using warm broth is one way to stay high raw without giving up the comfort of warm foods. image Dinner was leftover miso soup. Felt like a sweet treat so I ran with some ChocolateCoveredKatie inspiration and whipped together a banana, a tablespoon of peanut butter and a few drops of liquid stevia in the vitamix until smooth. Topped the fluffy mousse with a sprinkle of coconut and a bit of raw cacao powder. (CCK made her concoction in a big batch, froze it and used it as a pie filling... definitely an idea for a day when I've got the time to pre-plan!) image Spent maybe 15 minutes prepping/cooking today.  Eating well doesn't have to take a lot of work. What are your favorite quick meals?

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