I thought about calling these "Super Healthy, Low Fat, Banana Nut Oatmeal, Stuffed Full of Omega 3s Cookies", but that's kinda long.
This mint frozen yogurt recipe from the soon-to-be-released Sprouted Kitchen cookbook is brilliant. The recipe combines two parts Greek yogurt with one part cream to make a luscious mint-blasted treat. I thought I'd share this gem of a recipe today, and give you a little peek at the book as well.
I’m really grateful for tonight’s post. I’m grateful because, as we speak, I’m diving into a bowl of the most wonderful, delicious raw and vegan blueberry ginger ice cream, which I made today without an ice cream maker, in about 10 minutes flat. I’m grateful because, with a final looming, I’m still able to savor something sweet, and be reminded that life is sweet, too—even when school is anything but.
A sweet and tangy watermelon lime sorbet is a great way to cool off in the summer. As a bonus, this recipe is frozen back in the watermelon rind and cut off into slices. It’s hot. The type of heat where when you step outside the door and your skin is wet before the door swings shut behind you.
I have a recipe for actual cookies that is very similar in flavor to these little raw cookie dough bites. And I love that cookie recipe so much because it combines peanut butter, oatmeal, and chocolate chips all in one cookie so that I don’t have to choose among three favorite kinds of cookies: Peanut Butter, Chocolate Chip, or Oatmeal Cookies. It was high time I made cookie dough bites with a similar flavor to those cookies, sans egg , so that I can just eat raw cookie dough at my leisure and not worry about eating raw eggs in raw cookie dough . And not worry about actually turning on the oven and baking the cookies, either. Because raw dough is where it’s at for me sometimes.
Believe it or not, there are mornings when my breakfast is not made up of oatmeal or smoothies.