Monthly Archives: March 2010

anzac cookies

anzac cookies

anzac cookies

These cookies, or biscuits are sooooooo delicious.  They are certain to be a hit in your home, they are in mine… This recipe is a combination of many recipes I found combined and then converted to a vegan version of my own.  Feel free to play around, but don’t leave out the Lyle’s!

Ingredients:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water

Directions:

Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water.  Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading).
5. Bake for 20 minutes.

Om,
Renata

mOMent: The story says that Anzac cookies were made for the soldiers in the Australian New Zealand Army Corps (ANZAC) during the first world war because of their long shelf life.  What is long-lasting in your life that is sweet and substantial?

amazonian accolades

yacon

yacon

This om of the day has some interesting and rare ingredients that we came across.  The Sancha Inchi Sweet seeds are an earthy, nutty flavor with a touch of sweetness.  The yacon is a slightly sweet, chewy fruit.  Together they make a great combination. Have fun!

sacha inchi

sacha inchi

Ingredients:

1 C cooked old-fashioned oats
1/4 C TerrAmazon Sacha Inchi Sweet
1/4 C Yacon slices, dried and chopped
1 T butter
1 T agave
sprinkle of cinnamon
salt to taste

Directions:

Heat agave and butter together in a saucepan until butter is melted, add yacon and cook for a few minutes.  In a bowl add oatmeal and Sacha Inchi Sweet.  Add yacon mixture to oatmeal and mix well.  Serve with a little sprinkle of cinnamon on top!

Om,
Renata

mOMent: South America has so many wonderful treats that have yet to be discovered.  Many explorers have traveled through the rainforests and mountains ranges of the beautiful continent and there is still so much to be found.  What do you like to explore?  Are you a mental explorer, or do you prefer to be “out of your mind” and outdoors?  Or perhaps a completely different option…

crunchy punkin’

Pumpkin granola and pumpkin butter are at the core of this recipe.  Remember to eat your oatmeal right away or the granola won’t be as crunchy…and that’s part of the appeal to this om of the day…

Ingredients:

1 C cooked old-fashioned oats
1/2 C pumpkin granola
2 T pumpkin butter
1 t butter
pinch of cinnamon
salt to taste

Directions:

Mix pumpkin butter, butter and granola in the bottom of a bowl.  Add oatmeal and mix well.  Sprinkle with cinnamon and salt for flavor and garnish! Crunch it up!

Om,
Renata

mOMent: Punkin’ is what my Grandpa fondly calls me.  I love it!  Is there some special name that a favorite person calls you?  What is it?  Today, let that person know how much it means to you.

creme caramel

Ingredients:

1 C cooked old-fashioned oats
6 caramel chews
1 T water or cream

Directions:

Heat 4 chews in saucepan with water or cream (I used coconut creamer) until liquid. Mix with oatmeal.  Break remaining 2 chews into pieces and garnish oatmeal.  They will start to melt and become oh so gooey and delicious, like little prizes in your breakfast!

Om,
Renata

mOMent: Sweet, velvety and smooth is how I like to describe a perfect caramel chew.  If it melts in my mouth…even better.  But here’s something to chew on:  What could use a little smoothing over in your life, and how can you begin to make that happen?

horchata!

Cinnamon and sugar!  What could be better?

Ingredients:

1 C cooked old-fashioned oats
2 T horchata icing
1 t rice dream horchata
1 pinch of cinnamon
salt to taste

Directions:

Add icing to bowl with cinnamon and salt.  Mix in oatmeal and eat with a

smile…

Om,
Renata

mOMent: Sometimes the sweetest things in life come from the simplest moments.  Today, take time to remember times in your life that were simple and full of sweetness, then smile.

slow as molasses

molasses

molasses

This om of the day is inspired by molasses cookies, which are strong in flavor and a little on the sweet side. This one is for serious molasses lovers!

Ingredients:

1 C cooked old-fashioned oats
1/4 C molasses
1/4 C raisins
1 t grapeseed oil
1/8 t ginger
1/8 t cinnamon
1/8 t cinnamon

Directions:

Heat molasses, spices, oil and raisins in a saucepan until warm and well combined.  Add to oatmeal, you may not want all of the mixture because it is very strong…

Om,
Renata

mOMent: Sometimes taking things slowly can be a positive and beneficial experience.  It can give you the time and perspective to synthesize any given situation.  What in your life could use a little more time and attention?

cashew ‘n chocolate caramelitas

carmelitas

carmelitas

These bars are chewy, gooey and irresistible.  Adapted from this recipe, I used homemade caramel chews, bittersweet chocolate and chopped cashews.  This is perhaps a more decadent way to get in your om of the day…

36 bars

Ingredients

Crust
2 C all-purpose flour
2 C rolled oats
1 1/2 C brown sugar
1 t baking soda
1/2 t salt
1 1/4 c Earth Balance, softened

Filling
12 oz thick caramel sauce (I used homemade caramel chews, click here for the recipe)
6 oz semi-sweet chocolate chips (1 cup)
1/2 cup chopped cashews

Directions

1.      Heat oven to 350*.
2.      Grease 13×9 inch pan.
3.      In large bowl, blend all crust ingredients at low-speed until crumbly. (I used my hands)
4.      Press half of crumb mixture, about 3 cups, in bottom of greased pan.
5.      Reserve remaining crumb mixture for topping.
6.      Bake at 350* for 10 minutes.
7.      Meanwhile, in small saucepan heat caramel until fluid.
8.      Sprinkle warm crust with chocolate chips and nuts.
9.      Drizzle evenly with caramel; sprinkle with reserved crumb mixture.
10.      Return to oven and bake an additional 18 to 22 minutes or until golden brown. (Mine took an extra 10 minutes)
11.      Cool completely.
12.      Refrigerate 1 to 2 hours or until filling is set.
14.      Cut into bars.
15.      Enjoy!

mOMent: Modern machinery has taken the place of doing many things we used to do by hand.  Is there anything that you prefer to do by hand? Why? And, what do you get out of doing things in this way?

soft caramel chews

soft caramel chews

soft caramel chews

- makes eighty-one 1-inch caramels -

Ingredients
1 C golden syrup
2 C sugar
2 C creamer
1 T plus 1 t pure vanilla extract
3 T Earth Balance

Equipment
A 9-inch square baking pan
Candy thermometer

Procedure

Line the bottom and sides of the baking pan with greased. Combine the golden syrup and sugar in a heavy 3 or 4-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, heat creamer in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

cookin' caramel

cookin' caramel

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife.  Wrap each caramel individually in wax paper or cellophane.

white chocolate macadamia nut

macadamia nuts

macadamia nuts

This really should be labeled as a dessert, it’s SO GOOD! It left the kitchen smelling like candy and my taste buds screaming for more.

Ingredients:

1 C cooked old-fashioned oats
1/3 C white chocolate chips plus a few for garnish
1/4 C chopped, toasted macadamia nuts
1 t grapeseed oil (optional)
1/4 t cinnamon
salt to taste

Directions:

Melt white chocolate in a double boiler with grapeseed oil. Mix in cinnamon, salt and macadamia nuts until well coated and combined.  Add to oatmeal and garnish with a few white chocolate chips and dig in!

Om,
Renata

mOMent: You may be aware that white chocolate does not actually contain any chocolate.  It does contain cocoa butter which is solid at room temperature but melts at just below body temperature. This is why it tends to melt so quickly and smoothly when eaten. Another interesting fact is that it can be stored for several
years and maintain its freshness. What can we learn from white chocolate? To be solid when we need to be, smooth and supple when called upon to do so, and how to maintain our vitality during times of preservation.

Have you had your melt-y goodness today?

breaking bread

oat wheat loaf

oatmeal whole wheat bread

Oatmeal Whole Wheat Quick Bread

This recipe was adapted from a recipe I found which uses honey and regular milk.  I substituted with vegan options and found that it was moist, delicious and earthy.  This is now a favorite, easy, quick bread in my house.

Ingredients:

1 C rolled oats
1 C whole wheat flour
2 t baking powder
1/2 t salt
1 T plus 1 t agave syrup
1 T vegetable oil
1 C soy milk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve agave in vegetable oil then stir in the soy milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet.

3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Om,
Renata

mOMent: ‘Breaking bread’ is one way that we often connect with our friends and loved ones.  When was the last time you were able to ‘break bread’ with those important in your life? Is it time to do it again? My guess is, probably…

pound-free peanut butter

I love peanut butter but I don’t love some of the things that come with it, including the extra calories. So, when I found that Torani had a sugar-free peanut butter syrup, I had to try it.  And, it’s pretty good, especially for a ‘fake-out’.

Ingredients:

1 C cooked old-fashioned oats
1 T Sugar-free Peanut Butter syrup
1/4 t cinnamon
1 T raisins
salt to taste

Directions:

Add syrup, raisins, cinnamon and salt to a bowl.  Mix in oatmeal and enjoy!

Om,
Renata

mOMent: George Washington Carver discovered three hundred uses for peanuts! When we set our mind to something, we can achieve it.  Set your mind to do something today that you previously thought impossible or at least improbable. You may be surprised at what you find…

chia pet for breakfast?

No not really a chia pet for breakfast, but chia seeds are one of the main ingredients in this next recipe.  Chia seeds are very high in essential fatty acids, even more than flax!  This recipe also uses goji berries which have gained some popularity over the past few years and have immune boosting properties.   And, who doesn’t love a good sunflower seed or two?

goji chia sunflower

goji chia sunflower

Ingredients:

1 C cooked old-fashioned oats
1/4 C sunflower seeds
1/4 C goji berries
1 T chia seeds
1 T grapeseed oil
1 T ginger simple syrup
1/4 t cinnamon
salt to taste

Directions:

In hot water soak goji berries and sunflower seeds for at least 10 minutes.

Heat oil and simple syrup in a saucepan over medium heat.  Add cinnamon and chia seeds, simmer/toast for about a minute.  Drain goji and sunflower seeds, add to saucepan.  Simmer mixture for 7-10 minutes or until most of the moisture has evaporated, remove from heat.

Add goji-chia-sunflower mix to oatmeal and enjoy!

Om,
Renata

mOMent: Let’s all just take a moment to breathe and remember that life is full of potential.  Potential to do so much, be so much and have so much.  Perhaps reflecting on this would be a good place to start today, what do you think?

goji-chia

Ingredients:

1 C cooked old-fashioned oats
1/4 C sunflower seeds
1/4 C goji berries
1 T chia seeds
1 T grapeseed oil
1 T ginger simple syrup
1/4 t cinnamon
salt to taste

Directions:

In hot water soak goji berries and sunflower seeds for

at least 10 minutes.

Heat oil and simple syrup in a saucepan over medium

heat.  Add cinnamon and chia seeds, simmer/toast for

about a minute.  Drain goji and sunflower seeds, add

to saucepan.  Simmer mixture for 7-10 minutes or until

most of the moisture has evaporated.

Add goji-chia-sunflower mix to oatmeal and enjoy!

Om,
Renata

mOMent: Let’s all just take a moment to breathe and

remember that life is full of potential.  Potential to

do so much, be so much and have so much.  Perhaps

reflecting on this would be a good place to start

today, what do you think?

cranberry pistachio

cranberry pisachio

cranberry pisachio

Ingredients:

1 C cooked old-fashioned oats
1/4 C dried cranberries
1/4 C pistachios
1 T agave
1 T grapeseed oil
1 T juice (orange or apple)

Directions:

Add agave, grapeseed oil, nuts and berries to a saucepan.  Simmer over medium-low heat until reduced to a thick mixture.  Add juice if more moisture is necessary.

Add cranberry-pistachio mix to oatmeal and eat up!

Om,
Renata

mOMent: The pistachio is a unique nut because it has a semi-split shell leaving part of the nut exposed.  It seems as if the pistachio knows that it can both be protected and exposed simultaneously. We could all learn something from the pistachio and realize that it is possible to be vulnerable and strong at the same time. Where in your life would this information be useful?

saucy seedy strawberry

strawberry poppy sauce

strawberry poppy sauce

Ingredients:

1 C cooked old-fashioned oats
1 t poppy seeds
1 C frozen strawberries
1 T grapeseed oil
1 T agave syrup

Directions:

First chop strawberries into bite size pieces.

Then, in a small heavy bottom saucepan toast the poppy seeds over medium-high heat for about 2 minutes or until fragrant.  Add grapeseed oil and agave, turn down heat to medium.  Cook poppyseeds for a few seconds and then add strawberries.  Simmer mixture for about 10 minutes or until it becomes very saucy.

Om,
Renata

mOMent: Knowing where you stand on a fundamental issue is important. Yet, in some cases, being opinionated can get you into hot water. Being a little saucy, or sassy, may not always be the best course of action.  Can you recall a time when you were able to tame your reactions and smooth a situation with grace? How did your actions change the environment for those involved?

orange you berry nutty?

orange you berry nutty

orange you berry nutty

My husband came up with this title, and it made me laugh…so I decided to use it.  Sometimes a nice unexpected laugh is exactly what we need…That, and a nice om of the day of course…

Ingredients:

1 C cooked old-fashioned oats
1/4 C dried berries
1/4 C cashews (salted and toasted)
1/4 C orange juice
1 T agave
1 t vanilla

Directions:

In a small saucepan mix orange juice, vanilla, agave, cashews and berries.  Simmer over medium to low heat until most of the liquid has been absorbed by the fruit and nuts.  Add mixture to bowl with oatmeal, stir and eat.

Om,
Renata

mOMent: Citrus trees provide us with a burst of life and flavor when the long winter months seem to drone on. To me, they symbolize the perky, budding life that is within all of us, even during our darkest days.  What brings light and life into your life?

irish oat scones

oat scone

oat scone

A little Irish luck will make these scones oh so delicious (said with an Irish accent) and delightful!  Happy St. Patty’s Day!

Ingredients:

Number of Servings: 16

1 1/2 cups all-purpose flour
2 cups rolled oats
1/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt                                                                                                                                  1 teaspoon cinnamon
1/2 cup dried currants
1 egg replacer
1/2 cup earth balance, melted
1/3 cup soy milk

Directions:

1. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.

2. In a large bowl, mix the flour, oats, sugar, baking powder, salt, and currants. Make a well in the center. In a small bowl, beat egg replacer until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Pat dough into two 1/2 inch thick circles. Place on the prepared baking sheet. Score 8 wedges into each circle of dough.

3. Bake 15 minutes in the preheated oven, until risen and browned. Split wedges, and serve warm.

Om,
Renata

mOMent: According to studies, lucky people believe that they are lucky. It is this belief that allows them to take advantage of more “lucky” situations.  What beliefs do you have that shape your luck in daily life?

wholesome almond-butterscotch

This recipe is earthy and not too sweet (unless you add more butterscotch, in which case it will be even more delish).  I recommend giving it a try as suggested, it can be a very palate pleasing om of the day and will keep you going all morning.

Ingredients:

1 C cooked old-fashioned oats
2 T almond butter
1 T butterscotch
1/4 t vanilla
salt to taste

Directions:

In a heavy bottom saucepan heat almond butter, vanilla and butterscotch until warm and blended.  Add mixture to oatmeal and stir well.  Add salt and any extra butterscotch you may desire, stir again and chow down!

Om,
Renata

mOMent: When I was in elementary school I used to play hopscotch.  I had so much fun throwing the rock and hopping in the squares, skipping the one with the rock in it.  How many times in our lives do we avoid rocks?  What would life be like if we didn’t avoid them, if we decided to face our problems head on?  Do you know anyone who approaches life this way? What can you learn from them?

pearadise

pearadise

pearadise

Ingredients:

1 C cooked old-fashioned oats
1 pear, cut into bite size chunks
1 T plus 1 t ginger syrup
1-2 t grapeseed oil
1/8 t cinnamon plus more for sprinkles
1 pinch nutmeg
salt to taste

Directions:

Heat 1 T ginger syrup and grapeseed oil in a small saucepan over medium heat.  Add spices and cook for a few seconds, add pear.  Cook over low-medium heat until the pear is heated throughout and is well coated with the ginger syrup and spices.  This process may take a few minutes (5-10) depending on the size of your pear bites.

Stir half of the pear mixture in a bowl with your oatmeal.  Serve the rest on top of the oatmeal, sprinkle a little cinnamon and enter pearadise…

Om,
Renata

mOMent: Where is your paradise? Go there in your mind now and enjoy it, let your mind open up and relax into your very own paradise. After a few moments of enjoying paradise come back to the present and take a look around. Notice how things are different. Why not enjoy paradise a few times a day?

calcutta carrot and green raisins

calcutta carrot and green raisins

calcutta carrot and green raisins

This recipe was inspired by an Indian dessert that features carrots.  The carrots are naturally sweet, and I found  green raisins at our local Indian grocer.  For the nuts? I used the good ol’ standby California walnuts.  These ingredients when added to the agave and brown rice syrup become a complex combination of flavors and textures that will have your taste buds tingling.

If you enjoy things a bit sweeter keep your agave syrup handy and add more as you like.

Ingredients:

1 C cooked old-fashioned oats
1/4 C carrots, shredded
1 T brown rice syrup
1 T grapeseed oil
1/4 C green raisins
1/4 C walnuts
1 t agave syrup (plus more if you like it sweet)
salt to taste
1/4 t cinnamon
1 pinch nutmeg
1 pinch cardamom
1 T water or milk

Directions:

Add brown rice syrup, grapeseed oil, agave syrup and carrots to a saucepan.  Add spices, salt, nuts and raisins.  Simmer gently for 10 minutes, adding milk or water as needed, until carrots are caramelized.  Add to oatmeal and enjoy.

Om,
Renata

mOMent:  Carrot on a stick? Have you heard this phrase before?  If so, it may conjure up images of a donkey with a carrot dangling in front of him…encouraging him, enticing him to move forward.  Is there anything that acts as a carrot in your life that you could use to your advantage?  What keeps you moving, even when you really just want to relax?

hot chocolatey jumpin’ java

mexican chocolate

mexican chocolate

Here’s a recipe that is guaranteed to change the pace of you morning.  If the caffeine from the coffee doesn’t get you going than the cayenne will.  Be very aware of how much cayenne you use in this recipe, I have learned from experience to go very gently…you can always add more.

Ingredients:

Oatmeal
1/2 C dry old-fashioned oats
1 C coffee
1 cinnamon stick

Mexican spicy chocolate sauce
1 teensy pinch of cayenne
1/4 t cinnamon
1 T grapeseed oil
2 T creamer (I used coconut creamer)
1 T agave syrup
1 pinch of salt
1 wedge mexican chocolate, chopped

Directions:

Make oatmeal as you normally would, except instead of water, use coffee.  Also, add a cinnamon stick in with the oats while they are cooking.  You will end up with a dark brown oatmeal.

For the spicy chocolate sauce combine the grapeseed oil, agave, cinnamon and cayenne in a saucepan until warm. Add creamer and chopped Mexican chocolate.  Heat until chocolate has melted and everything is mixed well.  Feel free to taste test.

Add mixture to oatmeal and get engines ready!  The flavors will surely get you going…

Om,
Renata

mOMent: We all have vices in life, and not all of them are bad.  However, sometimes it can be a good idea to let old habits die hard in order to create room for newer, better ones.  Which vices are you ready to let go?