110 Breakfast Cookies

These are cookies that you'll love to eat and that are good for you. Easy to make and made with ingredients already in your kitchen. Use organic ingredients and cookies taste better.


1 medium sized banana
1/2 cup Orange juice
1 tablespoon ground flax seeds
1/2 cup non dairy milk
1/2 cup olive oil
1 dab almond oil or extract
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup wheat germ
1/2 cup rolled oats
1/8 cup coconut flacks
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 cup crushed walnut pieces
1/2 cup golden raisins

Directions:

pre heat oven to 350 degrees F

In two different bowls mix all wet and dry ingredients separately (minus raisins, walnuts, and oats) until smooth. Sift dry bowl contents into wet bowl contents while mixing. Then fold in raisins, walnuts, and oats to wet dry mixture.

scoop tablespoon size bits onto oiled cookie tray and flatten with back of spoon.

Bake for 10-15 min. Cool and serve.

Enjoy for breakfast or a snack anytime.

Happy eating.

Kati's Vegan Cranberry Oatmeal Cookies

Ingredients:

• 1/2 cup vegan butter spread
  
• 1/2 cup raw sugar
• 1/4 cup maple syrup
  
• 1/2 tsp vanilla
• 1 cup soy milk
• 1 cup flour
• 1/2 tsp baking soda
• 3 cups quick cooking or rolled oatmeal
• 1/2 cup dried cranberries
• 1/2 cup walnut pieces
  

Preparation:

Put together the vegan butter spread and sugars until smooth on stop top or microwave for 1 minute. Add vanilla and soy milk and mix well.

Mix separately: flour, baking soda, and nuts until well mixed, then stir in oats and cranberries.

Mix in dry with wet ingredients.

Spoon 1 1/2 inch balls onto a cookie sheet and bake 10-15 minutes at 350 degrees, or until done.

Serve with soy milk

celeste's cabbage salad

sorry but she don't measure anything....you have to go by tastebuds :)

shredded cabbage

chopped or shredded veggies (can be anything, carrots, celery, cucumber, snow peas, green onion)

dressing: rice vinegar, sugar, salt, toasted sesame oil, lime juice, chili sauce/sriracha, garlic, ginger, pepper

(for one head of cabbage and some veggies - some approx amounts are: 1/4 cup vinegar, 1/4 cup sugar or honey - less if you like it more tart, 1/2 tspn salt, 3 tblsp sesame oil, 1/2 lime, 1 tblsp chili sauce, 2 cloves garlic minced, 1 tblsp grated ginger, pinch of black pepper)

mix together and taste test by dipping a piece of cabbage in...the dressing alone will be strong, but on the cabbage it will be good. mix into veggies until coated, let sit one hour.

you can garnish with basil, mint, cilantro, sesame seeds

Vegan Moroccan Soup

Check this Cold Moroccan Tomato soup recipe that is traditionally vegan already.

Try to find these ingredients at your local farmers market.

These are the ingreditents from the NYT website.

"5 medium cloves garlic, smashed, peeled and minced

2 1/2 teaspoons sweet paprika

1 1/2 teaspoons ground cumin

Large pinch of cayenne pepper

4 teaspoons olive oil

2 1/4 pounds tomatoes, cored and cut into 1-inch pieces

1/4 cup packed chopped cilantro leaves plus additional for garnish

1 tablespoon white-wine vinegar

2 tablespoons plus 2 teaspoons fresh lemon juice

Kosher salt

4 stalks celery, diced."

link

Farmer's Market

IF you are looking for a great cheap farmer's market full of local produce grown by locals, come to the Farmer's Market on Tuesdays and Thursdays from 3pm-7pm at Dudley Common in Roxbury.

The stand is run by The Food Project, a local non-profit that employs Boston area youth and teaches them the basics of growing and selling produce.

The market also takes part in SNAP/ Boston Bounty Bucks, a food stamp program that doubles the value of food stamps on produce purchases. Here are some other Farmer's Markets that participate in the program. PDF flyer

Paying about $5 under the program I got a

1 bunch of collards

1 bunch of rainbow chard

1 bunch of beads

2 large cloves of fresh garlic

1 medium head of cauliflower

1/2 pound of salad greens

1 zucchini

Unheard of in the Farmer's Market world.

Next time I'm going to bring a bigger bag in order to be able to take advantage of their fresh local fruit offerings, currents and raspberries. Not to mention there fresh sweet peas.

Get out and get some fresh local healthy produce of your own.

Food Inc. Movie

See the trailer and sign the petition for healthy food in schools here.

Link

Fresh Seasonal Fruit and Vegetables by Month

January

Vegetables

cabbages
leeks
broccoli
cauliflower

Fruits

oranges
grapefruit
tangerines
tangelos
lemons
papayas

February

Vegetables

broccoli
cauliflower

Fruits

oranges
grapefruits
lemons
papayas

March

Vegetables

broccoli
lettuce

Fruits

pineapples
mangoes

April

Vegetables

zucchini
rhubarb
artichokes
asparagus
spring peas
broccoli
lettuce

Fruits

pineapples
mangoes

May

Vegetables

okra
zucchini
rhubarb
artichokes
asparagus
spring peas
broccoli
lettuce

Fruit

cherries
pineapples
apricots

June

Vegetables

corn
lettuce

Fruit

watermelon
strawberries
cantaloupe
cherries
blueberries
peaches
apricots

July

Vegetables

cucumbers
tomatoes
summer squash
corn
green beans
lettuce

Fruits

watermelon
strawberries
cantaloupe
blueberries
peaches
apricots
kiwi
raspberries
plums

August

Vegetables

cucumbers
corn
eggplant
tomatoes
summer squash
green beans
lettuce

Fruits

watermelon
strawberries
cantaloupe
blueberries
peaches
apricots
kiwi
raspberries
plums

September

Vegetables

eggplants
pumpkins
tomatoes
spinach
lettuce

Fruits

grapes
pomegranates

October

Vegetables

sweet potatoes
pumpkins
winter squash
broccoli
spinach
lettuce

Fruits

cranberries
apples
pomegranates
grapes

November

Vegetables

pumpkins
winter squash
sweet potatoes
broccoli
mushrooms
spinach

Fruit

cranberries
oranges
tangerines
pears
pomegranates

December

Vegetables

sweet potatoes
mushrooms
broccoli
cauliflower

Fruit

pears
oranges
grapefruit
tangerines
papayas
pomegranates

From Michael Pollan, by Kati Fitzgerald