December 12, 2014

Pistachio Sugar Cookie With A Chocolate Drizzle

I entered these cookies in a bake-off and unfortunately they did not win (darn) but every person that taste tested them when I created the recipe said they were (and I quote) the BEST cookies they’ve ever had.

I purchased the pistachio flour at my local farmer’s market in Los Angeles from the  Santa Barbara Pistachio Company (they sell at a few farmer’s markets in Southern California, here’s the full list and also at select Whole Foods) and I’m obsessed with their products. You can also look up recipes to make your own pistachio flour (all you need are pistachios! it’s pretty easy)

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Makes: Approximately 24 cookies

Ingredients:

  • 1.5 cups all purpose flour
  • 1.5 cups pistachio flour (For the pistachio flour,
  • 1.5 cups cane sugar
  • 1 cup earth balance buttery spread, melted
  • 1 cup semisweet chocolate chunks (dairy-free)
  • 1/4 cup rice milk
  • 2 tsp vanilla extract
  • 2 Tbsp corn starch
  • 1 tsp baking soda
  • 1 tsp cream of tartar Green & red sprinkles
  • Red colored sanding sugar

To Make:

Pre-heat your oven to 350 degrees.

In a large mixing bowl, combine all purpose flour, pistachio flour, cane sugar and baking soda and mix thoroughly. In a smaller mixing bowl, combine melted earth balance buttery spread, vanilla extract, 1/4 cup rice milk, corn starch and cream of tartar and whisk together until it’s a smooth, even consistency.

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Pour mixture intro the larger mixing bowl with dry ingredients and mix together. Make golf ball sized dough balls and place on nonstick cookie sheets. You want these to be the shapes of golf balls so when they bake down, they’re crispy on the outside and gooey on the inside (they’re delicious).

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Bake for 12 – 14 minutes (mine took 14 but check at 12 to avoid burning, ovens can vary). Remove from oven and cool for 5 minutes. While the cookies are cooling down, measure 1 cup semisweet chocolate chunks and place in a small sauce pan. Heat for approximately 5 minutes over low/medium heat, consistently stirring to avoid burning until it turns into a nice melted chocolate sauce.

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Put your cookies on wax paper or plates. Drizzle chocolate sauce over cookies. Top with sprinkles and red sanding sugar. Serve with your favorite non-dairy milk. Happy Holidays :)

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November 23, 2014

Easy Mexican Tortilla Pizza

This is so easy to make and one of my all-time favorite comfort foods. The best part? You only need 5 ingredients to start and it costs TWO DOLLARS to make. Who says eating healthy & vegan is expensive?! I often eat this pizza on weeknights after a long day of work but I once made a whole batch of these, sliced em’ up and served them as snacks to friends during movie night (they didn’t know they were vegan bwah-haha).

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November 8, 2014

Strawberry-Banana Slushie

It’s a beautiful November day here in Southern California so I whipped up this slushie to energize me for cooking all day (and cool down, it’s hot out today!) It’s super easy to make- only 3 ingredients! But it was really delicious so I figured I’d post it ;) Strawberries are going out of season but I bought some 3-packs at the farmer’s market recently, de-stemmed and froze them for smoothies.

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November 5, 2014

14 Travel Essentials To Keep You Sane & Healthy

I love to travel – I try to leave the country once a year to experience a new culture and see the world (but not too often so I can keep my carbon footprint down ;) ) Throughout the years, I’ve been all over, from small islands around the Caribbean to Central America, Europe and Africa. Every time I travel somewhere new, I pick up new tips to make my life easier on the next trip and with the holidays coming up, I figured there was no better time to share them in a blog post. So from a self-proclaimed travel junkie- here are my 14 travel essentials that keep me sane and healthy when I’m on the go.

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November 2, 2014

Autumn Vegetable & Chickpea Curry Stew

I bought all of this fresh produce yesterday at the farmer’s market for only $30 bucks. Who says eating healthy, organic food has to be expensive? This food will make a LOT of meals for myself and my boyfriend this week. First up? This lovely Autumn Vegetable & Chickpea Curry Stew. It’s really delicious and a little spicy with a beautiful aroma (it’s more of an indian curry). It makes a big pot full of stew so you can make it on a Sunday and re-heat throughout the week. Bon Appetite!

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Pumpkin-Apple Oat Muffins


I woke up today thinking “I want to make a bunch of pumpkin flavored recipes…” so I went out to Whole Foods, bought some organic pumpkin puree and got to work. These were the first of my pumpkin experiments and they turned out really fluffy, moist & delicious– despite the fact that they’re gluten-free and vegan (sometimes gluten-free baking turns out like a brick). I added apples to the muffins to add an extra sweetness- they’re at the peak of their season right now and absolutely delicious so head to your local farmer’s market, co-op or grocery store and stock up.

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