The Ultimate “Mounds of Goodness”

About 10 years ago, my mother came across this non-bake cookie recipe where, instead of putting cookies in the oven, you put them in the fridge to sit overnight and firm. After making them just once, the recipe was an instant hit.  However, we needed a name for it. Naturally, the only appropriate name for the cookies that my friends and I could come up with was “Mounds of Goodness”.  It was impossible to eat just one mound of goodness, or two, or three, so we weren’t allowed to make them that often.  However, their legacy has lived on.

Feeling sentimental a few days ago, I decided to create my own ‘Mounds of Goodness’ recipe – minus the 2 sticks of butter, 3 cups of sugar, etc, etc (basically, a smaller bite). To do this, I rounded up the relevant ingredients I had lying around and decided to just add a little bit of this, and a few drizzles of that into a bowl and hope for the best. To my delight, they did not disappoint. While the pictures don’t exactly capture their deliciousness, I promise that it was worth the 2 short minutes it took me to make them.

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I didn’t really measure any of the ingredients I threw in, because you kind of have to experiment to get the consistency and taste that you want – but that’s the best part! The ingredients that I used were:

  • Almond Butter
  • Honey
  • Raw Cacao Nibs (like chocolate chips)
  • Chia Seeds
  • Coconut flakes
  • Steel-cut oats
  • Raw vegan chocolate protein powder

I used the almond butter as the base and then added everything else in, finishing with the honey to help it stick together more.  I ended up having to add more almond butter to get it to take on more of a dough consistency and hold, but depending on what ingredients you choose to add or subtract you might not have an issue.

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I then formed the dough into small little balls and placed them on a baking sheet, like any other cookie you would normally bake. Although they were already pretty firm, I decided to still put them in the fridge to sit overnight in order to see if they might harden a bit. To be honest, the consistency and firmness hadn’t changed much the next day when I took them out, so I don’t think you necessarily need to keep them in the refrigerator.  Either way, putting two or three in a bag to take to work and have as a snack, or saving one for a sweet treat after dinner is easy, healthy, and most importantly, delicious.

I didn’t think it was possible, but I am pretty sure that these Mounds top the old ones, and with the high-quality ingredients, they really are “Mounds of Goodness”.

Oatmeal Advice From a Quaker

A few years ago, I decided it was about time to embrace my Quaker heritage and try to make some oatmeal.  I started out with the Quaker instant oatmeal, and now, after about 2 years of experimentation, I have perfected a few different delicious oatmeal recipes.  A plain bowl of oats looks pretty boring (and tastes pretty boring as well), so this blog post is going to expose you to just one of these recipes that I “cooked-up” myself.

Last year, I made the switch from instant oatmeal packets to the much more nutritious, steel-cut oats. Along with that change, came the elimination of the wonderful “Maple Brown Sugar” or “Banana Bread” flavorings that were added into the instant oatmeal.  I quickly realized that I needed to add a few ingredients to make it taste better and fill me up for longer… and this is what I created.

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  • 1/2 cup of steel-cut oats (I found an organic microwaveable brand, since it’s faster than stove-top)
  • 1/2 scoop of raw vegan chocolate protein powder (if you don’t have protein powder I’ve also used a spoonful of peanut or almond butter)
  • 1/4 cup of walnuts
  • 1 spoonful of chia seeds
  • 1/2 of a banana (sometimes I use the banana, sometimes I don’t)
  • 3 sliced strawberries
  • Small handful of blueberries

I mix everything in after the oatmeal is already cooked and then enjoy. It took a little bit of time for me to get used to the oatmeal-protein powder taste, but now I love it. I know some people add in stevia for sweetness too, if you’re used to having a more sugary/sweet start to your day. Unfortunately, I haven’t been able to eat my morning oatmeal as much because I recently started making a green breakfast smoothie from a recipe that my nutritionist recommended. I will post that soon, too!

A Different Take on Tabouli

For dinner this evening, my mom and I decided to try a recipe from the “Raw Food” cookbook that I purchased from my nutritionist, also the author of the cookbook. We chose her Tabouli recipe, but decided to make a few changes due to of our own preferences.

Instead of using bulger wheat, we used a combination of lentils and brown rice that my mom cooked over the stove(we made the raw recipe…. not raw).  This also allowed us to make the recipe gluten-free.  We combined the rest of the ingredients in a separate bowl and gradually added the rice/lentil mix until the flavoring was just right.

In the separate bowl we added finely chopped parsley, cucumber, tomatoes, red onion, garlic, olive oil, lemon juice, and avocado.  For seasoning, we used salt, pepper, coriander, mustard powder, and paprika.  We tried to stick to most of what the recipe called for, but it’s easy to play around with the ingredients and substitute different amounts or different vegetables/seasonings to get the right flavor or taste you would like.

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We served the finished product on a bed of spinach and — Voilá! This was probably my favorite dish that I’ve made since the start of my semi-raw, mostly vegan diet. The only thing that really takes time is cooking the lentils and brown rice, other than that it was really fast to prepare! Now if only I had prepared one of the raw-vegan desserts from the cookbook to eat afterwards…

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