Orange Gogi Berry Better Than Newtons

I’m back with another Low Fat Raw Vegan dessert recipe 🙂

Remember my Better Than Newton cookies from last year? No? Well, check them out; they’re delicious! And, they were so well received, I’ve considered selling them. I just need to do the costing and figure out packaging and labels and talk to some people, and, and, and. Sigh. That’s why I’ve only considered it.

Ok, onto this week’s LFRV recipe.

Orange Goji Berry Better Than Newtons

1 1/2 c chopped dates (pitted)

1 1/2 c chopped figs (stemmed)

1/4 c goji berries

2 – 4 TBSP orange juice, fresh squeezed

Start by juicing half of a medium orange. Juice will be roughly 1/4 c. Either put juice aside or use it to soak goji berries if they’re hard.

Add dates, figs and orange juice to bowl of food processor. (If you’re using the orange juice to soak the goji berries, remove the berries from the juice before adding to dates and figs.) Process until coarsely incorporated. Add goji berries and process until mixture forms a ball.

Use a small ice cream scooper to scoop balls of cookie mixture. Place cookie balls on a teflexx dehydrator sheet and flatten to desired thickness. Place teflexx sheet on mesh dehydrator sheet lined tray and dehydrate at 145F for an hour. Reduce heat to 105-110 and dehydrate three more hours. After three hours, cookies should be firm enough to peel off of teflexx sheet. Flip cookies and place onto mesh dehydrator sheet and dehydrate another 3-4 hours. Cookies should be firm to the touch, like an under-done oven-baked cookie. The outside will not be sticky, but the inside will be warm and gooey.

Store cookies in the refrigerator or freezer. Great cold/frozen or warmed in the dehydrator.

My batch made about 9 cookies at about 150 calories each.

I reluctantly shared one of these cookies with a friend, and the first thing she said was, “Wow! These are better than Newtons!”  I. Know!

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Sharing is caring…Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Raw Food Thursdays, Healthy Vegan Fridays, Wellness Weekends

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Juice Fast Fail

I’ve been wanting to do a juice fast forever. Seriously. As long as I can remember, I’ve been wanting to give this a try. So, with a long weekend ahead of me, I planned to begin juicing on Saturday and continue through Sunday. But, we’ve been car shopping, and our Friday adventures led us to Whole Foods, which led me to a fridge full of left-overs that had to be eaten on Saturday, so juicing got pushed back to Sunday. OK. No problem.

Sunday began with a warm, sunny morning – perfect for the orange and cranberry juice I had planned. After a heavy weights workout, I got my juice on.

This juice was 5 pounds of juicing oranges and 1 pound of cranberries. It made about 50 ounces of juice, which I drank throughout the morning.

After breakfast (and second breakfast) and some computer work, Mr M and I took a walk to and through our local park. It was a beautiful day for a couple mile walk. Except…Mr M and I walk at two completely different paces! Everyone I know, except for my husband, complains about how slow I walk. Literally everyone. In sixth grade, my nickname was Turtle. Seriously. But, Mr M walks even slower than I do! I didn’t know this was even possible. After arguing about walking speed for the fist mile, I finally grabbed his hand and drug him around the first half of the second mile. I wonder what the other walkers thought – ha ha!

After a brisk walk (Well, my walk was brisk.), I juiced my lunch.

This time, I juiced six or so stalks of kale (stems and leaves) that I cut from our dwindling garden (Side note: It took all summer to grow the kale. Is that normal?!), 2 cucumbers, 4 ribs of celery, 5 small, green apples, and two lemons (peeled). It was really good!

This batch also made around 50 or so ounces, which I drank in two batches.

After lunch, we ran some errands, which included going to the grocery store. I wasn’t the least bit tempted by anything at the grocery store, but I kept finding good deals and thinking of meals I wanted to make later in the week, and before I knew it, I was home making a giant arugula salad with tons of celery, pumpkin seeds, and hemp hearts. Mmmmm…hemp seeds.

So, I failed. Kind of. My plan was to juice for three days, and I made it through two meals. But, I did figure out my body is happier with some veggies mixed in with the fruits; it’s keeps my blood sugar steadier. I also figured out it’s best for me to get out of the house when I’m juicing. I thought it would be the opposite. Being busy and not surrounded by solid food is a good way to keep my mind off dinner. And snacks. And lunch. And breakfast. And snacks. I really like snacks.

I definitely plan to incorporate more juice into my diet – replacing some of the smoothies with green juice. Typically, I have a smoothie for breakfast and lunch, a fruit snack or two in between, and a giant salad for dinner. I’ve been very happy with that menu, but I think I’d be equally happy with a breakfast smoothie, green juice lunch, and giant salad dinner. And, in a few weeks when I’m on winter break, I’ll try another juice fast. But, I’d like to do a little more research first (I’ve just started researching juice recipes and protocol.), and I think I want to take it one day at a time. I might even do a “lite” fast for a few days  — juice for breakfast and lunch and light food (probably salad) for dinner.

I’d love to hear your experience with juicing!

Vegan MoFo Day 27: Orange Cranberry Muffins

I’m back! I’ve been unplugged for a few days in celebration of my birthday. But I missed you guys, so I had to get back to my MoFo‘in!

I’ve been cooking and eating up a storm the last few days, and I have quite a few things to share with you. First, I finally came up with something to submit to Diet Dessert and Dog’s SOS challenge.  Woohoo! I actually came up with TWO things to submit 😉 I’m going to share both recipes, but in different posts.

Orange Cranberry Muffins

1 c whole wheat flour

1/2 c oat flour

1 1/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/4 c sugar

4 pkts stevia

1/2 c pumpkin puree

1 c orange/cranberry puree*

2 tsp vanilla

2 TBSP orange zest

1 c cranberries

* To make orange/cranberry puree, add one or two oranges, 1 c cranberries, and 1/2 c orange juice to a powerful blender and blend. If your oranges and/or cranberries are juicy, you may not need orange juice.

Preheat oven to 350F

Add dry ingredients to a large bowl. Stir to combine. Add wet ingredients. Stir to combine, but don’t over mix. Add cranberries and lightly stir to combine.

Scoop mixture into lined muffin tins.

Bake 20-25 minutes, or until toothpick inserted in middle of muffin comes clean. (Use a muffin in the center of the pan as a tester.)

Makes 12 average size muffin.

Click here for nutrition information.

Orange Cranberry Muffins