Oatmeal Chocolate Chip Cookies with Flax, Chia and Hemp Seeds - It can't be better than this

Oatmeal Chocolate Chip Cookies with Flax, Chia and Hemp Seeds - It can't be better than this. These are protein-packing cookies, with just enough sweet, and wonderful combination of healthy seeds.
Adapted from Namely Marly

 

Ingredients:

• ½ cup peanut butter
• ½ cup coconut oil
• 1 ½ cups brown sugar, packed
• 2 teaspoons vanilla
• 1 Tbsp corn starch
• 3 Tbsp soy milk or water, cold
• 1 teaspoon apple cider vinegar
• 1 ½ cups flour
• 1 cup oatmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 Tbsp chia seeds
• 1 Tbsp hemp seeds (hemp Seeds can be purchased at most health food stores, I bought my at Vitacost)
• 1 Tbsp flax seeds
• 1 cup chocolate chips, dairy-free

Tip: Make these cookies gluten-free by using 1 cup brown rice flour and 1/2 cup buckwheat flour.

Fact: Long recognized as an excellent source of nutrition and energy, hemp foods have been used by humans for over 12,000 years all around the world, and continue to be one of the top-rated superfoods.

Directions:

Heat your oven to 350F.

 

In a large bowl combine the peanut butter, coconut oil, sugar, and vanilla.

 

In a separate small bowl combine the ground flax seed, corn starch, and soy milk (or water). The corn starch will want to get kind of clumpy. Stir it up a bit to keep that from happening. Then add the vinegar, let it sit for just a second or two and pour it into the peanut butter mixture. Stir well.

 

In a separate bowl mix the dry ingredients: flour, oatmeal, baking soda, baking powder, and salt. Stir until combined. Add the chia, hemp, and give the dry ingredients another little stir.

 

 

Now stir together the dry and the wet ingredients. If the mixture seems a little bit too dry, feel free to add another tablespoon of soy milk (or water). Then add the chocolate chips and stir everything one last time.

 

Make 1 – 1 1/2 inch balls and placed them and inch or so apart on a baking pan. Bake anywhere from 10 – 12 minutes depending on your desired crunchiness.

 

Note: The cookies come out of the oven on the puffy side, but just wait a minute or so and they’ll deflate. After they cooled they were the perfect cookies – crisp on the outside, chewy on the inside.

  

Curried Turkey Stew with Mushrooms and Carrots and Green Bean Salad

Ingredients for turkey stew:

• 6 cups homemade turkey broth
• 2 turkey legs, deboned, skinned and diced (about 4 cups meat)
• 1 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 3/4 lb. fresh cremini mushrooms, halved if large
• 2 cups carrots, peeled and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 1/2 Tbs. curry powder
• 3 tsp. minced fresh dill  
• Coarse kosher salt and freshly ground pepper, to taste

Directions for turkey stew:
In a large, heavy saucepan over medium-high heat, warm the peanut oil. Add the onion and carrots and sauté until almost tender, about 5 minutes. Add minced garlic and curry powder and cook, stirring, until the onion is brown, about 4 minutes. Add the broth and turkey. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the turkey are almost tender, about 30 minutes.
Add the mushrooms to the pan and simmer more, about 12 minutes. Season the stew with salt and pepper. Stir in the minced fresh dill. Ladle the stew into warmed bowls and serve immediately.

Ingredients for green bean salad: 

• 1 lb. slender green beans, trimmed
• 3 tbsp. hemp seeds
• 2 Tbs. chopped fresh dill
• 2 Tbs. avocado oil
• 1 Tbs. lemon juice
• 1 Tbs. lemon zest 
• coarse kosher salt and freshly ground pepper, to taste

Directions for green bean salad:
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, dill, avocado oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Use a peeler and make long broad strokes from pole to pole of the lemon. Avoid digging into the pith. Chop the zest into thin strips .
Just before serving, add the hemp seeds, lemon strips, lemon juice and a grind of pepper to the bean mixture and toss to mix. Serve the salad at room temperature. Serves 4.