Raw Everything in the Kitchen Cabinet Cookies

Raw Everything in the Kitchen Cabinet Cookies

1/2 cup oats

1/2 cup oat flour

1/2 cup raw almond butter

1 T + 1 t coconut oil

1 T raw honey

1 T agave

1 T ground flaxseed

1/2 t mesquite

1/2 t maca

1/4 t cinnamon

1/2 t vanilla

1 T almond milk (if needed. I needed to add it because the dough was too crumbly)

pinch of sea salt

Now, the fun part: mix-ins! You can add whatever fun raw ingredients you want. I added:

1 T shredded coconut

1 T raw cocoa nibs

1 T chia seeds

1 T dried blueberries

1 T goji berries

Mix the dry ingredients together in a mixing bowl. Add the wet ingredients and stir until well combined. Add whatever mix-ins you prefer. Transfer the dough to a cutting board and press to about 3/8″ thickness. Use a cookie cutter to cut out desired shapes. Place on dehydrator sheets and dehydrate at 115° for about 12 hours.

I had mine with a cup of decaf this afternoon. ♥

Kilee

Raw Strawberry Tart

Hi again! Here is a saw strawberry tart that is perfect for summer time.

Raw Strawberry Crisp

Serves 1

Topping

2 T rolled oats

2 T shredded coconut

2 t ground almonds or hazelnuts

1 t flaxseed

1 1/2 t coconut oil

pinch of sea salt

Fruit Layer

A dozen fresh strawberries

1 T dried goji berries

1 t agave

First, place all of the topping ingredients in a small food processor and process until it is a crumbly texture. Dump the topping onto a plate and set aside.

Cut up 6 of the strawberries into quarters and set aside. Place the remaining strawberries in the food processor (I didn’t worry about cleaning it out after making the crust) with the goji berries and agave. Blend until a soupy consistency. Mix the quartered strawberries in by hand. Take out your cute little individual pan and pour the fruit mixture into the pan. Use your hands to arrange topping on top. Dehydrate at 115° for 4 hours. I only did mine for 2 1/2 hours because it was getting late and I was impatient. It was edible, but I’m sure it tastes better being in the dehydrator for longer. I topped it with a dollop of Coconut Bliss.

I thought it was pretty good. Let me know if you try it.

Kilee

My New Favorite Kale Chips

Hey! How is everyone’s Saturday going so far? Mine is beautiful! Two days ago I bought a bundle of kale and couldn’t decide if I wanted to make kale chips or salad. The chips won and here is the recipe that I made up on the spot using whatever I had around the kitchen.

Kale Chips

1 bunch of kale

1/2 a medium red pepper, chopped

2 T sunflower seeds

2 T nutritional yeast

2 T olive oil

2 t Braggs

1 clove of garlic

1/4 – 1/2 t red pepper flakes

Mix all of the ingredients except the kale in a food processor or Magic Bullet. (I think that I use the Magic Bullet at least 2x daily.) Set aside.

Trim the stems off of the kale and cut or tear kale into smaller “chip size” pieces. In a large bowl, combine the kale and the sauce. Feel free to sprinkle with sea salt if you like them saltier.

Spread out as a single layer on dehydrator sheets. Dehydrate at 115° for 8 – 12 hours. After about 2 or 3 hours, flip the chips so they dehydrate evenly.

Enjoy!

Grilled Polenta and Vegetable Skewers

Grilled Polenta and Vegetable Skewers

Serves 4 or 2  people as a main dish

This dish is inspired by my favorite restaurant back home in Gearhart, Oregon, “Pacific Way Bakery & Café.”  I love, love, love polenta and veggies and has always been one of my favorite items on the menu.

8 wooden skewers soaked in water for 30 minutes

1 log prepared polenta

8 cherry tomatoes

8 white mushrooms

1 zucchini sliced into ½” rounds

1 onion quartered into 1” squares

Grated Parmesan cheese

Fresh rosemary for garnish

(optional)

Salt and pepper to taste

Sauce

½ cup balsamic vinegar

1 T butter

To make sauce, heat balsamic vinegar over medium-high heat stirring occasionally, until it has reduced by half.  Remove from heat, add butter, stir and set aside.

To make dish, slice polenta into ½” rounds, set aside.  Thread vegetables onto skewers.  Spray both sides of polenta and vegetable skewers with olive oil cooking spray and season with salt and pepper.  Preheat grill to medium-high heat and grill polenta and skewers for 5 minutes per side.  Plate the polenta and skewers.  Top polenta with Parmesan, drizzle sauce on plate and garnish with rosemary.

Full Body Workout Planner

Happy Friday everyone! Today is a “Friday Freeday” because I am offering you this cute little workout card to write down your full body weights workout on. This card is meant to be used either as a circuit training workout where you work each body part for one set and move on to the next one, then repeat the circuit. Or you can do each body part before moving onto the next. Whatever way you choose, this is a great card to plan your workout on.

You can download a copy here: Full Body Workout PDF and then print off however many you want. Have fun choosing which exercises to do. I highly recommend the book, “Women’s Health Big Book of Exercises” to help you out.

I hope that you enjoy it! I’ll be back later with a recap of the day.

Take care,

Kilee