Both of these salads are like a fresh burst of summer (click here for the full Lemony Kale Salad recipe). They would be delicious anywhere but are especially so at a cottage (isn’t everything?).
Last week I got out of Dodge with my three nearest and dearest childhood girlfriends and headed up north for three peaceful days to a cottage by the lake. Here’s what happened, in the words of my bestie Bonnie: “Other than running, we did everything we wanted and then some. We ate, laughed, cried, danced, partied, ate some more, rested, laughed some more, perfected the fine art of selfies, and reaffirmed our deep and sustaining lifelong friendship.”
It wasn’t all so soulful. Happy hour began quite early (it was 5 o’clock somewhere!). We played Cards Against Humanity, a hilarious “party game for horrible people” that I highly recommend for some serious side-splitting laughs. And we took a quick trip to Target, where I bought this gorgeous woven tote!
But I digress: Seeing as the The Ex opens this week in Toronto, symbolizing the approach of the end of summer, I suggest that you savour these salads with a cold glass of Prosecco…stat!
4 cups pure uncontaminated oats (we use Only Oats)
1/2 cup chia seeds
1 cup pumpkin seed kernels
1 cup chopped raw almonds
1/2 cup sunflower seed kernels
3/4 cup raw honey
1/2 cup coconut oil
2 tsp cinnamon
2 tsp vanilla
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Combine the first 5 ingredients in a large bowl. In a saucepan on the stove, melt together honey, coconut oil, cinnamon and vanilla, stirring occasionally, until combined. Pour honey mixture over oat mixture and stir to coat. Spread out oat mixture on a cookie sheet. Bake for 20 minutes, stirring every 5 minutes. Let cool and add raisins and coconut.
I fantasize about adding mini chocolate chips but that would put this granola on a slippery slope.
Thanks to Mia Brown from Good. Clean. Food. for sharing this recipe with us!
One day last week Lily came home from camp feeling sad because it was ice-cream sandwich day. A few days earlier I had received a call from the camp director asking me if there was a gluten-free ice-cream sandwich that they could get for her so she could have what everyone else was eating. I told him about a brand I had heard about that we hadn’t tried yet and where he could pick them up. I felt grateful that he had called and I was happy that Lily wouldn’t feel left out.
So why was she upset? She said that it wasn’t a real ice-cream sandwich, that the outside was hard and crumbly like a cookie instead of being soft like the other kids’ treats. She understood that the camp had gotten that ice-cream sandwich especially for her and she didn’t want to make anyone feel bad so she had wrapped it up and put it in her napsack. This is my seven-year-old gluten-free girl.
A couple days later I’m trolling around on Facebook and up pops a post from Bunner’s Bake Shop with a pretty pic of what they called a “classic ice-cream sandwich” wrapped in tissue and tied with a ribbon—their latest vegan, gluten-free (re)creation, available on weekends only. I had faith in this ice-cream sandwich because, well, it’s Bunner’s and they don’t mess around when it comes to gluten-free baking. Case in point: Their “fauxstess” cupcakes. So Friday rolled into Saturday and we rolled into the Junction.
Almond Butter Chocolate Chip Cookies (gluten and dairy free!)
1 cup unsalted almond butter, stirred well
¾ cup Sucanat
1 large egg
½ tsp baking soda (gluten free)
¼ tsp sea salt
3 oz dark chocolate chunks (70% cocoa or greater)
Preheat oven to 350°F.
In a medium bowl, stir together the first 5 ingredients until blended.
Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets.
Bake for 10 to 12 minutes or until lightly browned.
Let cool on baking sheet for 5 minutes (if you can wait that long).
Remove to a wire rack and let cool for 15 more minutes (as if).