Cookie Dough

It's Friday and not so sunny here today so I thought a quick weekend pick me up would be good.  This feeds that childhood habit of wanting to eat the cookie dough.  The dough I grew up with however had eggs in, this does not.  There are a number of ways to make dough like this and I have tried various ones.  This is raw and quick and perfect for summer no baking.  Adapt it for yourself and use whatever ingredients you like.  The nut choices can be any nut varieties.  Just try it and have fun.


Gypsy Dough Delight

1/2 cup macadamia nuts
1/2 cup almonds
1/2 cup dates pitted
1/4 cup chocolate chips (I used enjoy life dairy, nut, soy and gluten free)
1/4 tsp pumpkin pie spice (combination of cinnamon, allspice, nutmeg, ginger and cloves use whatever you like)
1/4 tsp cardamom (skip if you don't have it)

Put nuts and spices in food processor and pulse until chopped.  Add dates and chips and blends until it forms a sticky dough.  I pressed into foil cupcake tins and refrigerated for 1-2 hours.  I filled with coconut bliss vanilla.  So easy so good.  I rolled some of the dough into balls for quick bite size future snacks.  Refrigerate or freeze. 

Use your imagination and fill with whatever your heart desires.  How fun.

Collard Wrap

The wrap is a fast healthy lunch I enjoy.  With all the greens coming out of my garden it is a fun alternative to corn or flour.  I like the collard wrap which is what I have here today.  You can use lettuce, kale, chard or whatever you have available.  The filler in this one is a hummus and a Romesco sauce with vegetables.

The Romesco is a classic sauce from Catalonia, Spain.  Finely ground mixture of tomatoes, red bell peppers, onion, garlic, almonds and olive oil.  This sauce tastes like Spain.  Yes another gypsy adventure.  I loved Spain.  The smells, the tastes, the gazpacho, the olives, the architecture.  Definitely a place I would go back to.  I adapted this sauce a little of course.  The traditional one is good too.

So when you are feeling like something healthy and green with a little hint of Spain try this.  A master piece even Picasso could appreciate.

Gypsy Romesco

6 colored sweet petite peppers, stems and seeds removed
3 garlic cloves
1/2 fresh tomato
1 1/2 tsp smokey Spanish paprika
1/2 tsp cumin
1 Tbsp sherry wine vinegar
1 Tbsp almond meal (or use blanced almonds)
1/8 cup olive oil

Put all ingredients in food processor and blend until smooth.  Season with salt and pepper.  Add more of any ingredient to your taste.  Keep leftovers in refrigerator.

Hummus

I think we all have our favorite way to make this.  This is mine for this day.

1 15 oz can eden organic garbanzo beans drained
1/2 lemon juiced
1 Tbsp olive oil
1 handful chopped parsley
1 garlic clove
salt and pepper to taste

Put all ingredients in food processor and blend.  Adjust to your taste.  Keep leftovers in refrigerator.

Collard Wrap

Collard leaves with middle stem removed
Assortment of vegetables like cucumbers, carrots, fresh beans, avocado all sliced small.  Basically whatever vegetables you like.

Spread the hummus on collard then place vegetables on and spread some Romesco sauce on top.  Roll.  That's it.  Once you have the hummus and Romesco in the refrigerator just keep chopped vegetables around and you can make these in a flash.  Just feel the nutritional goodness with each bite. Enjoy!