*Please excuse the early morning, bleary eyed phone shot. I hadn’t had my smoothie yet. But trust me, you want to try this stuff.
I am so in love with Sun Warrior Vanilla protein powder. It makes the yummiest smoothies, and has a super sexy nutritional profile. Dairy, soy, and gluten free, this stuff is made from pea, cranberry and hemp protein. It tastes like creamy vanilla-ey goodness. I love it mixed with 1 banana, 1/2 a heaping cup of blueberries, a scoop of organic superfood (chlorella love), and a cup full of unsweetened almond milk. Lately. I change it up a lot. Anyway, check out these stats:
* This was taken from the Sunwarrior website
Pretty nifty huh? And it’s tasty too. I have yet to try other flavors, any tips from readers out there? I’m thinking I want to pre-make some smoothies and freeze them in ice-cube trays for afternoon treats or dessert. And speaking of Desserts….
Ginger snaps. Made with fresh ground ginger (in case you were wondering about the blob in the back) This is one of my favorite recipes for a favorite type of cookie. The recipe is mostly from How it all Vegan (the cookbook), here’s my take on the original:
- 2 & 3/4 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp all spice
- a little less than 1/2 tsp nutmeg
- 1/2 cup coconut oil (though I’ve used olive oil in a pinch and it works too)
- 3/4 cup maple syrup
- a hefty 1/4 cup blackstrap molasses
- 4 tbsp fresh grated ginger root
- dash vanilla extract
Preheat oven to 350. Mix all the dry stuff in one bowl and stir. Mix the wet stuff in another bowl. Add both together and stir until just mixed. If the dough is too sticky, you can add a little more flour. Adding more flour to cookies usually makes them softer and chewier (I know it seems counter-intuitive). You want the dough not stick together, but not really stick to your hands that much. The great thing about these cookies is that since you don’t have any raw eggs in them, you can taste-test the dough without feeling queasy. After you test the dough, roll into balls–about the size of a golf ball. Then roll them around in a bowl full of sugar. Spread apart on the baking sheet, and then use a fork to mash them down in criss-cross patterns. It’s fun, right? Bake for 12-15 minutes, and let cool on a cooling rack (or a brown paper bag–my grandma always used them).
Try not to taste until they have cooled! (About 5 minutes), and inhale the heavenly scent in your home.
With love from my Colorado kitchen 🙂