Here are some mindful cooking recipes to explore. Make them your own by paying attention to what you like and don’t like and don’t like and then substitute based on your own taste and interest. Enjoy the process and the finished product!
My Kid’s Favorite Oat Bars
Recipe adapted from The Hip Chick’s Guide to Macrobiotics
½ cup of whole-wheat flour (or substitute finely ground oats)
1 ½ cups of rolled oats
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking soda
¼ tsp. salt
1/3 cup of coconut oil (liquid)
1/3 cup of maple syrup or agave syrup
½ teaspoon of vanilla or almond extract
½ cup of fruit spread (unsweetened or regular)
Peanut or almond butter (optional)
Preheat the oven to 350°F.
Mix the dry ingredients together in a medium sized bowl.
In another bowl mix the maple syrup or agave syrup, coconut oil, and extract until blended.
Slowly add the wet mixture to the dry while stirring.
In a small baking pan (I used a 9×7 Pyrex) press 3/4 s of the mixture into the bottom of the pan. Make sure to press down firmly on the crust so it forms a strong base.
Spread the almond butter (if using)
Spread the fruit spread.
Cover the fruit spread with the rest of the oat mixture.
Bake for 25 minutes. Let bars cool before cutting, makes about 6-8 bars.
These chickpeas are delicious and provide lots of protein. I eat them plain out of the fridge, or add to salads or grain dishes.
1 Can, or 2-3 Cups cooked chickpeas
Simple Oil and Vinegar Dressing (homemade or store bought)
1-2 Tbsp. Fresh ginger, grated. The more you use, the spicier the chickpeas will be.
Diced red onion
Salt, to taste
Combine all ingredients in an airtight container.
Mix well and let sit in the refrigerator overnight.