Chocolate Peppermint Bark Cookies

So now that we’ve all had our fill of guilty pleasures this holiday season, left regretting every decision that seemed like a ‘good one at the time’, I encourage you to continue on your downward spiral and overindulge at least until the first of the year. We’ll all make resolutions that we’ll conveniently forget come March so let’s all throw caution to the wind and start baking!! Who’s with me? No? Oh, come on!!

Well, those of you who truly think this is a good idea, I’m going to start with my favorite cookie recipe of this season. Yes, it is a Christmas cookie but I try to hang on to the Christmas spirit as long as I possibly can. When all the toys and gifts are open, wrapping paper is everywhere, and the kids are running around playing, I just sit and think “All that work and now it’s all over.” Not this year!! Grab those candy canes off the tree and get your frustration out by smacking the crap out of them! Check this out…

Chocolate Peppermint Bark Cookies

Recipe from Bon Appetit 

Ingredients

• Nonstick vegetable oil spray
• 2 cups all purpose flour
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)
• 2 ounces high-quality white chocolate (such as Lindt or Perugina)

Instruction

• Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
• Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
• Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
• Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
• Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.

Day 5 – You Are What You Eat: A 'Week' of Raw Food

So, if we are in fact what we eat then I’m a steaming hot bowl of homemade lentil soup. Yes, my dear friends, my journey has come to its end. Walking home from work, slipping and sliding in the snow, I decided that this diet (right now) is for the birds. However, I did pretty well ‘till I got home…

Day 5 -The end of a (very) short journey:

I did the whole fruit thing again today with raw almonds. Surprisingly, that holds me over better than oatmeal does. I did have a cup of green tea to start my cold day off; I needed all the help I could get.

Lunch was the leftover wrap with a portion of pumpkin seeds and baby carrots. (Can you tell how excited I am?) Today I had a bit of a sweet tooth and fought very hard not to give in to it. Instead I substituted with an apple and almond butter. I couldn’t help but look online at all the different Christmas cookie recipes and was left imagining how they taste.  I can’t take this anymore!

What’s that saying? “When one door closes, another one opens.” Well, the raw food door has closed and the Christmas cookie door has opened. Sorry Raw Model guy…

So, with a belly full of lentil soup, I’m off to the store to pick up ingredients for Christmas cookies. Don’t worry, I’ll try this again…..in the summer. 

Day 4 – You Are What You Eat: A Week of Raw Food

I think the winter god must read my blog because it wasn’t as cold out today. I mean, I could have done without the frozen face but overall I can’t complain. This diet thing is getting easier by the day. I’m starting to feel more energized and focused overall. My cravings for hot food are subsiding and I’m not as hungry as I usually am. 

Day 4: Exhausted from my long day at work yesterday, I was in bed and asleep very early last night. After a well rested night, I was able to practice my yoga a little bit this morning before I had to run out.

Because my morning was not as hectic as yesterday, I attempted to try the fruit breakfast once more. I ate a larger amount over a longer period of time and added a handful of raw almonds into the mix. A cup of kombucha tea also kick started my focus and I was able to crank my work out.

I was looking forward to the leftover warm soup for lunch. Again, I packed a larger amount to sustain me throughout the work day and I was pleased I did. The spirulina water really gives me that kick I need to get through the afternoon.

Chef’s Note: Leave the raw garlic out of the soup recipe if you’re going to heat it up the next day or only use one clove. The garlic was overwhelming after it had been marinating in the broth overnight.

I felt refreshed after another long work day. Stopping by the organic market on my way home I pick up some wraps and (you guessed it) some more nori snacks. I swear I’m going to turn into a nori snack if I keep eating these things! I’m ready for round two of yoga but I need to put something in my stomach before it gets too late to eat. Rummaging through the fridge I throw together some random veggies and make a handy wrap. Not too heavy, but a perfect amount of food to satisfy.

 

Spinach Veggie Wrap

Ingredients:

• Whole wheat wrap (or what ever type you like)
• Hummus
• Fresh whole leaves of spinach
• Red pepper sliced thin
• Yellow pepper sliced thin
• Avocado sliced thin
• Sunflower seeds

Directions:

Spread hummus generously on one side of the wrap, concentrating on the middle. Add spinach, peppers, avocado and top with sunflower seeds. 

Day 3 – You Are What You Eat: A Week of Raw Food

Is anyone else tired of this freezing cold yet? All I can think about is a steaming hot bowl of soup. I’m beginning to think this ‘going raw’ thing in the middle of the winter was not the best idea I’ve ever had but I’m going to stick to my promises.

Day 3: Today was not as energetic as yesterday. I did not sleep well so Bushi and I slept through the first alarm and woke by the second. There was no time to do my morning yoga and I was a bit rushed. The walk to the metro in the frigid cold did not help my situation. I was disappointed that I didn’t have time for morning meditation and exercise.

I started off my day with two shots of wheat grass that I bought frozen from my local organic store and a large bowl of fruit. The fruit did not sustain me at all. Coming out from the winter chill to a bowl of cold fruit was not exactly inspirational. I ate as much as I could in my morning rush and starved my way through my morning meetings. 

Lunch came at 1:00 today and I was more than ready for it. Still cold from sitting all day in an office, I was not excited for the leftovers from last night’s dinner, but once I took one bite I remembered why I was doing this. It was just as delicious as I remembered and I was soon stuffing huge bites in my mouth. I took my multi vitamin with lunch today because it seemed more sustainable than a bowl of fruit. That woke me up a little bit and got my blood flowing.

For a mid day snack I ate an oversized organic honey crisp apple and washed it down with a tablespoon of spirulina dissolved in water. For those of you who don’t know, spirulina is it’s a dietary supplement that you can either drink by dissolving in water or take in pill form. It is also part of the macrobiotic diet and it has the highest protein content of any non-meat dietary supplement.

Walking home from the metro this evening was not my idea of a pleasant stroll. My face was literally frozen and I couldn’t feel my toes. Finally reaching my front door, I had never been so excited to be home. I immediately put my sweat pants on and headed to the kitchen. There’s got to be a way that I can eat something semi-warm.

I found this recipe on RawFoodHomeRecipes.Com. If you heat up your food slightly (roughly 70 degrees) it does not cook your food and the vegetables still remain raw and keep all of their nutrients. This soup hit the spot tonight! It was nice and warm but the vegetables were still crisp and raw, the best of both worlds. Enjoy!

 

Raw Vegetable Miso Soup

Ingredients:

Broth

• 8 cups water
• a big knob of fresh ginger root, grated
• 2 tbsp miso (or to taste)
• 2 garlic cloves, crushed

Veggies

• kale, broken up in small pieces
• mushrooms, sliced and marinated in a little olive oil and tamari
• red pepper, cubed
• green onion, sliced
• carrot, thinly sliced

Directions:

Bring water to boil in a pot, along with the ginger root, then simmer for about 10 minutes on low heat. Turn heat off and allow broth to cool down a little. In a small bowl, dissolve miso in a 1/4 cup or so of hot broth. Add to the pot, along with garlic and kale. Let sit for 2 or 3 minutes. In the meantime, prepare the serving bowls, placing some of the veggies in each one. Pour miso broth on top and enjoy! Serves 4

Day 2: You Are What You Eat – A Week of Raw Food

In my research, I read that it is important to always lubricate your digestive system with a substantial amount of water each day. I mean, come on, really; that’s a no-brainer. One website suggested to drink a liter of water before consuming your breakfast or your first cup of coffee in the morning. I’m game, let’s give it a go….

Day 2 started off pretty well. I woke to the first alarm I set for myself each day at 5:00am. This alarm is to wake me for my morning exercise, whether it is running or yoga. I have not woken up to this alarm in over four weeks. This morning, I think I figured out why – My cat, Bushi (Japanese name for warrior), always wakes up to this alarm and it’s his cue to cuddle with me till the second alarm goes off. To his dismay, I got up. The yoga warmed my cold body and woke me up. By the time I was finished, I was ready to face the world with plenty of time to spare. So far so good.

Upon arriving at work, I immediately drank my liter of water and heated up some oatmeal. I have oatmeal for breakfast every morning but this time I vamped it up with some banana, craisins, and crushed flax seed. I finished this off with a cup of hot kombucha tea and my multi vitamin. Shortly after I finished my tea, I felt fatigued. My eyes started to get heavy as the warmth of the food sat in my belly. This is not cool….I mean, is this diet even working?  I’m figuring it’s due to the warm food so it’s a huge bowl of fruit tomorrow. We’ll see.

Lunch time rolled around and my body was naturally ready to eat around 1:00. I’m usually counting down the seconds till the clock strikes 12:00 so I can rush to the kitchen for some leftovers. I had made seconds of the pizza dish I referenced to in my last post and decided to add some avocado for some extra nutrients this time. Though it’s a bit difficult to eat, the quality of this meal is superb. 

It really doesn’t seem like much, but man is it good.  It is a filling, tasty meal that leaves you satisfied but not stuffed. 

Chef’s note: Don’t leave out the nori and the basil. Those two ingredients really pulled all the flavors together.

I must admit, it’s only been two days but I can’t get enough of these nori snacks I bought yesterday. They are roasted, so they are not raw, but they are part of the macrobiotic diet which is also used to prevent and cure illnesses. These snacks are just a little over a dollar at my local natural food store and they are just like chips to me. I’m definitely going to stack up on these babies! Not sure how it’s going to make my breath smell but...eh.

2:30 rolls around and I’m wide awake, focused, sitting up straight and cranking my work out. The end of my work day approaches quickly and I notice, for once, I’m not hungry! I packed an apple and a handful of raw almonds and didn’t need to touch either.

I’m finally home and I’m getting hungry. My long trek from work, almost 2 hours, has increased my appetite and I’m ready for something good. My bones are absolutely freezing, I can’t feel my hands and I’m craving something that’s not piping hot. Ugh....promises, promises. I swear if I didn’t have this blog - no one would ever know…

This recipe I found today on We Like It Raw.Com. (I know, I know). It’s actually one of the best raw websites I’ve found online as far as recipes are concerned. They even have video tutorials to show you how to make some of these things. Ahem….ladies, meet the raw model  (You’re welcome.)

Anyway…..dinner…right. So, I decided to make their Zucchini Pasta for dinner tonight. I’m eating it right now and it’s absolutely awesome. I made an over abundance and ate it as my main dish and will have it for my lunch tomorrow, but it would be an excellent side dish.It doesn't have many ingredients, it takes less than five minutes to prepare, packed with huge flavor and I’m completely satisfied.

Secret: I’m no longer cold. Just because I’m eating cold food, doesn’t mean it actually makes me colder. Your body kicks up when you add nutrients to it, especially more than it’s used to. It generates heat because your blood is pumping to your digestive organs to help absorb the food. Something I’ve noticed is that I stay warmer longer since I’ve been eating raw. I usually get very cold after I eat because the majority of my blood is rushing to my stomach, using too much energy to try to digest the food I’ve just consumed. Pretty neat, huh? And….I’m not hungry!

Enough of that, here is the recipe. Enjoy!

Zucchini Pasta by Philip McCluskey

Ingredients

• 1-2 zucchinis, shredded with hand peeler
• 1 handful organic artichoke hearts
• 1 handful of olives, pitted
• 1 tbsp olive oil
• 1/2 lemon, squeezed for juice
• sea salt to taste
• pinch of chopped basil

Directions

1. Shred zucchini with hand peeler
2. Add rest of ingredients
3. Toss and serve

Listen to your body (You are what you eat): A week of raw food

My whole life, I’ve always listened to my body. I abide by what it craves and always give it what it asks for; whether it be exercise, rest, a type of food, etc. I would like to think that humans as a whole are educated enough to do the same but the western culture shows, by the obesity epidemic and other unhealthy lifestyles, that it is not always as easy as listening to your body.

Lately I have been ignoring my body and it finally put me in my place the other day. Saturday morning I woke at a reasonable hour, ate breakfast and went back to bed…..till 7:00pm. I went to dinner at my friends’ house, ate take out, became exhausted again and called it an early night. This morning I woke exhausted and completely disappointed in the choices I have been making lately. Between the overindulgence of a free keg at skee ball playoffs this Thursday, a Cosi burrito for dinner followed by a few whiskies on Friday, and spiced apple cider to wash down my Thai food on Saturday. Sunday I was going to start listening again.

My body is craving whole foods at the moment so after some yoga, I spent my morning researching the raw food diet. Research shows that having at least 50% of raw food in your diet considerable increases the amount of overall nutrients that would normally lack in a standard American diet. Cooking your food depletes the nutrients in our food, or what little is left over after what processing and pesticides leave us. Incorporating whole, organic (pesticide free) foods into your diet have been scientifically proven to not only prevent certain diseases and cancer but also cure them.

Reading this material inspired me to give this diet a try and attempt to detox my body from the toxins I’ve put into it the past few weeks. Because I am a young woman, it is important that I’m careful when experimenting when different diets and that I make sure I get the proper nutrients I need for my breast, heart, and bone health. Because of this, I am not going to go completely raw but eat mostly raw foods. Because I love food so much, this will not be a permanent diet change but only for a week. Throughout this week, I will share the recipes I’m using and document my overall health and any changes I’ve noticed. Let the adventure begin!

Day One: 

This evening, I made plans to gather with several friends for take out and good conversation. Because of my new dietary restrictions, I have made my own dinner and will bring it along with me.

Chef’s note: I am not going to suggest serving sizes for some of the recipes. It’s important for every person to determine what portion is best for their body and decide how much to use in order to be fulfilled by the meal.

 Semi-Raw Pizza:

Ingredients:

• Flat bread crackers
• Finely Chopped Kale
• Green and Yellow Peppers cut into cubes
• Chopped Basil
• Sunflower Seeds
• Quartered Grape Tomatoes
• Hummus
• Nori (seaweed)

Instructions:

Combine kale, peppers, seeds, and tomatoes together in a small bowl. Spread hummus over crackers and top with the vegetable mixture. Sprinkle crumbled up nori overtop of the pizza.

Day one….let’s see how this goes.