Happy National Cookie Day!

Who doesn't love cookies? 

We definitely do, but where cookies even came from? Or who makes up all these random holidays? Well, we looked it up! (Thanks, Google!)

 Turns out the English word "cookie" is derived from the Dutch word "koekie" which means little cake.  There have been cookie-like wafers in existence for as long as baking has been documented, their ability to travel well made the quite popular, however, they weren't nearly as sweet as the common cookie. The origin of the cookie seems to be in Persia in the 7th century, soon after the use of sugar became popular in the region. After that, they spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors. Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.

In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26. The Cookie Monster also proclaimed his own National Cookie Day in the 1980 book The Sesame Street Dictionary. Then in 1987, Matt Nader of the Blue Chip Cookie Company out of San Francisco created Cookie Day celebrating it on December 4.

So, how can you celebrate National Cookie Day, and still eat healthily? Our Clean Eating Blueberry Oatmeal Cookies are a great option! 

Blueberry Oatmeal Cookies

These cookies are soft and extra chewy! Our dried blueberries add a bright and sweet burst, while the warm cinnamon and oats provide a comforting backdrop. They'll stay soft for up to a week if stored in an airtight container.

Yields About 15 Cookies

Ingredients:

1 Cup instant oats
3/4 Cup Whole Wheat Flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
2 tbsp coconut oil, melted
1 large egg, room temp.
1 tsp vanilla extract
1/2 Cup honey
1/4 Cup Sunset Valley Organics' Dried Blueberries

Directions:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add the flour mixture, stirring just until combined. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.

3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Happy National Cookie Day! 

Double Blueberry Breakfast Scones

This month is going to be really busy for us here on the blog. Every Saturday there will be a new post plus a couple of other posts that will be published through out the month. We hope you enjoy everything we have prepared! We are still exploring and playing around with our berry powders. They are so versatile that you can really use them in anything! It's sort of like adding salt or pepper to a recipe, it's just something that comes naturally. 

So first up are these delicious double blueberry scones, we used our dried blueberries and our blueberry powder in them. They are gluten free and if you replaced the honey with maple syrup or agave nectar then it would be vegan too! 

Serves: 8-12 Scones
Time:

Ingredients:

• 3 Cups Almond Flour
• 1 TSP Baking Soda
• 2 Eggs
• 2 TBSP Honey (or Agave Nectar,  or Maple Syrup)
• 4 TBSP Lemon Juice
• 1/2 Cup SVO Dried Blueberries
• 2 TSP SVO Blueberry Powder
• Pinch of Salt

*Optional: Add in 1/4 C. of chocolate chips

Directions:

1. Preheat oven to 325 degrees F.
2. Add the almond flour, baking soda, salt, blueberry powder,  and lemon zest to a large bowl and combine.
3. Make a well in the center of the flour mixture and add the wet ingredients starting in the center, stir the dough until combined. Fold in dried blueberries (and chocolate chips if desired). 
4. Using a large ice cream scoop, drop the scones onto a prepared baking sheet. Lightly wet hands and gently flatten tops of the scones. They should be about 1 inch thick. 
5. Bake 18-20 mins until tops are golden brown.
6. Cool on wire rack.

*Store in air proof container.

Blueberry Noel Cookies

Blueberry Noel Cookies

Ingredients:

2- 4oz Salted Butter at room temp.
1/2 Cup Sugar
2 TBSP Milk or Cream
1/2 TSP Vanilla
1/2 TSP Salt
2 1/2 Cup Flour
1/2 Cup chopped Walnuts
3/4 Cup chopped dried SVO blueberries
1/4 Cup extra sugar
Squeeze of Lemon
Red or Green Food Coloring

Directions:

1. Preheat oven to 375 degrees.
2.  In a medium size bowl mix butter and sugar and mix together until the mixture has a fluffy consistency.
OPTIONAL:  Add red or green food coloring to the batter to make it more festive. Add food coloring to your liking of desired color. 
3. In a separate bowl, Combine milk, vanilla, flour, and salt. Then add the the dry ingredients to the wet, and mix until combined.
4. Mix in blueberries and nuts into the rest of the mixture.
5. Take the mixture and roll out into two logs, wrap them in saran wrap, then place in the freezer for 30-60 minutes or until firm.
6. Remove from freezer and unwrap. Place cookie rolls on parchment paper, and cut cookies rounds about 1/4" thick.
7. Place cookies on a lightly greased cookie sheet (or lay parchment paper down) and bake for 10 to 15 minutes.
8. Remove from oven and cool on racks, then serve and enjoy!

Healthy Thanksgiving: Apple Cranberry Walnut Salad

Apple Cranberry Walnut Salad + A Special Twist

Cranberries are a hallmark for thanksgiving, and this salad is a great healthy choice not just for Thanksgiving but anytime in the fall. The first version is the original then the second is our spin to make this awesome salad great for in the spring and summer as well. 

Ingredients:

6 Cups salad - any mix you like, we found that a mix of arugula and baby spinach is delicious!

1 Medium Red Apple*

1 Medium Green Apple*

1 Cup Walnuts, roughly chopped

1/3 Cup Crumbled Feta Cheese 

1/3 Cup Dried Cranberries

Dressing

1 Cup Apple Juice

4 TBSP Apple Cider Vinegar, white vinegar also works

2 TBSP Honey

1/4 TSP Black Pepper

1/4 Cup Oil

A Pinch of Salt

Instructions:

1. Core and chop apples into think slices. Toss lettuce, apples, walnuts, feta, and cranberries in a large bowl. 
2. In a small bowl, whisk together all dressing ingredients.
3. Toss with salad.
4. Serve & Enjoy!

*Apples maybe of any variety you like.

Now for a Twist!

Ingredients:

6 Cups salad - any mix you like

1 Medium Red Apple*

1 Medium Green Apple*

1 Cup Almonds, roughly chopped

1/3 Cup Crumbled Feta Cheese 

1/3 Cup Dried Blueberries

Dressing

1 Cup Apple Juice

4 TBSP Apple Cider Vinegar, white vinegar also works

2 TBSP Honey

1/4 TSP Black Pepper

1/4 Cup Oil

A Pinch of Pink Himalayan Salt

Instructions:

1. Core and chop apples into think slices. Toss lettuce, apples, almonds, feta, and dried blueberries in a large bowl. 
2. In a small bowl, whisk together all dressing ingredients.
3. Toss with salad.
4. Serve & Enjoy!

*Apples maybe of any variety you like.

Happy Healthy Thanksgiving: Home Made Bagles

Who can say no to a bagel? I know no one around here can! So we were super excited when we found a recipe that was gluten free + vegan friendly! We have also given it our own twist! 

Homemade 

Blueberry Bagels 

(Gluten Free + Vegan Friendly) 

Ingredients:
3 1/2 cups gluten free all purpose white blend
1 3/4 cups milk of choice or water
2 1/2 tsp yeast or 1 packet 
1/2 cup dried blueberries
3 tsp guar gum
2 tbsp oil
1 tsp salt (+ extra for top)
1 tbsp sugar

Instructions:
1. Heat liquid to 100 degrees F. Add yeast and sugar, then mix and allow to sit for 5 minutes. 
2. In a separate bowl mix flour, gum, dried blueberries, and salt.

3. In large bowl combine liquid and oil. Gradually mix in all the flour mixture by hand to avoid big lumps. Mix until all incorporated and smooth.

4. Use a large cookie scoop or spray a ½ cup to scoop the dough. With wet hands form dough into a ball and use a finger to poke a hole in the center. Gently shape into bagel form by expanding the hole. Place on a individual piece of parchment paper on a baking sheet lined with parchment paper.

5. Spray tops with oil, cover with plastic and allow to rise in a warm place for about 20 minutes. (Don't allow to double in size or else it will lose its shape and fall apart in the bath.)

6. Bring a large pot of water to a rapid boil. Gently drop a max of 2 bagels in the water and boiled each side for only 30 seconds each side. Remove individual parchment paper pieces and place back on baking sheet. Sprinkle with salt.

7. Bake at 450 degrees F for 14-16 minutes or until golden brown.

Useful Info:

Be careful moving bagels to and from the water. The extra sheet of parchment paper makes it easier to move and comes off easily after boiling. The water should be a rapid boil and only let them sit for a short while on each side or else they will absorb too much water and become soggy. If you can, allow your oven to preheat at least 20 minutes prior to baking. These freeze extremely well and can be used for sandwich bread.

Original Recipe from Petite Allergy Treats

Healthy Chocolate Chip Banana Bread Bars, Kid Friendly!

Healthy Chocolate Chip Banana Bread Bars

Prep Time: 10 Mins  Cook Time:  25 Mins  Total Time: 35 Mins
These Healthy Chocolate Chip Banana Bread Bars are soft, moist and full of good-for-you and tasty ingredients. They come together in a cinch in one bowl and make the perfect on-the-go breakfast or snack.



Ingredients:

Wet Ingredients

• 1¼ cups mashed banana (4 bananas)
• ½ cup brown cane sugar*
• 2 tbsp maple syrup
• 2 tsp vanilla extract

Dry Ingredients

• 1 tbsp chia seeds
• 1 tbsp ground flax seeds
• 2 tsp baking powder
• ½ tsp sea salt
• 1½ cups oats (or scant 1½ cups oat flour)
• 1 cup almond flour/meal

Mix-Ins

• ½ cup + 2 tbsp chocolate chips
• ½ cups oats
• 1/2 cup dried SVO blueberries

Directions: 

1. Pre-heat the oven to 375F or 180F. Grease a square baking pan with coconut oil or non stick spray.
2. Blend the oats until a fine flour forms (using a blender or an immersion blender).
3. Add the banana to a large mixing bowl. Blend or mash the banana. Add the rest of the wet ingredients to the large bowl. Whisk them together until they are fluffy and fully combined.
4. Whisk and add the seeds, baking powder and sea salt, one by one, to the wet ingredients in the large bowl. Fold in the oat flour and almond meal until a thick and fully combined batter is formed.
5. Fold in the oats and chocolate chips (1/2 cup) to the batter until the oats and chocolate chips are evenly dispersed.
6. Pour the batter into the pan. Smooth out the top with the back of a spoon and sprinkle the extra 2 tbsp of chocolate chips on top. Bake for 20 - 25 minutes until the bars begin to golden and a toothpick inserted in the bars comes out almost clear. Leave the bars to cool in the pan for 15 minutes.
7. Cut and store the cooled bars in a sealed container in the freezer for a couple of weeks or in a sealed container for up to 4 days in the fridge. Enjoy!

NOTES

* Substitute brown cane sugar with light brown sugar (Note: this recipe will no longer be refined sugar free)
* Ensure that all your products are certified gluten-free if necessary (oats, baking powder, almond meal)
* Ensure that all your chocolate chips are certified vegan if necessary

Bonus:

We found a great article about why you should ditch the conventional baby food.

5 Reasons to Ditch Store Bought Baby Food.

Reason #1: Organic homemade baby food makes kids smarter.  Ok, ok I can’t guarantee your child will be smarter if he eats organic baby food but homemade organic baby food has a higher nutrient content so it can’t hurt, right?  Studies show that organic produce has higher levels of vitamin C and antioxidants than conventional produce.  Scientists guess this could be due to conventional farming practices that encourage quick, high yields.  Growing extra large tomatoes at the speed of light (as a random example) saturates produce with sugar and water which may decrease nutrient content.  What about organic baby food in a jar?  I’m afraid the news isn’t great.  The process used to prepare organic baby food for grocery store shelf life includes heating the food at high temperatures to kill bacteria.  Unfortunately, the high heat also kills many vitamins and nutrients as well.

Reason # 2: Organic homemade baby food won’t increase a child’s risk of cancer.Why?  Because organic food is free of pesticides, the chemicals that put infants more at risk for cancer, nervous system toxicity, reproductive and hormonal disorders.  Maybe it’s common knowledge that conventional produce is grown with farming methods that use pesticides and insecticides while organic farming practices do not use these substances.  But here are a few (lesser known) reasons I’m convinced organic produce is worth the higher price point (for infants and children in particular):

• Two popular organophosphorus (OP) pesticides used on conventional produce, malathion and chlorpyrifos, interfere with nerve function and can cause behavioral disturbances.

• The Environmental Working Group, non-profit environmental research group in Washington DC, points out that the brain of a newborn child develops quickly and is particularly sensitive to toxic substances.  Because of their susceptibility to developmental toxicity, infants exposed to the chemicals found in conventional baby food are more at risk for cancer, nervous system toxicity, reproductive and hormonal disorders.

• According the Environmental Defense Fund, a non -profit environmental group committed to solving environmental problems reports that more than 1 million children ages 1 to 5 consume a minimum of 15 pesticides a day from conventional fruits and vegetables.  Of these 1 million plus children, at least 600,000 eat amounts of OP pesticides from fruits and vegetables that the federal government deems unsafe!

• The National Academy of Sciences conducted a five-year study and concluded in 1993 that government standards for pesticides in food do not account for the special vulnerability of infants.

• Farmers on conventional farms have been shown to have a higher rate of cancer and there are also suggestions that pesticides may be linked to Parkinson’s disease and Lou Gehrig’s disease.

• The Environmental Working Group and the National Academy of Sciences support infants receiving more protection from pesticides in food and water.

What is particularly disturbing about conventional baby food and infants is the fact that infant’s bodies are smaller and they metabolize food more quickly than adults.  Marion Nestle, author of What to Eat and recipient of the Lifetime Achievement Award from the James Beard Foundation, recommends choosing organic food options because small children are “exposed to proportionately greater amounts of chemicals that act as neurotoxins, endocrine disrupters, and carcinogens.”  Because of their size, these chemicals will cause more harm in children than in adults.

There is good news, however.  Because children are able to metabolize food at a quicker rate, they are also able to eliminate pesticides and insecticides from their system at a faster rate when organic food is introduced to their diets.   A study done at the University of Washington monitored the diets of 23 elementary school children to research the effect of organic diets.  Researchers replaced conventional diets with organic diets over a 15-day period.  The amount of OP pesticides in the children’s urine dropped almost immediately when organic diets were introduced and then rose again when the conventional diets resumed.

What’s in a jar of conventional baby food?

The Environmental Working Group (EWG) analyzed conventional baby food samples from leading manufacturers to find out how many pesticides infants eat.  EWG found 16 different pesticides in the 8 baby food items they tested.  Of those 16 pesticides, “three are probably human carcinogens, five are possible human carcinogens, eight are neurotoxins, five are endocrine disruptors, and five are categorized as oral toxicity 1 chemicals, the most toxic designation.”  Fruit samples contained more pesticides than vegetable samples- with pears, peaches and applesauce leading the pack.

Reason #3: Our babies aren’t lab rats.  Really, they aren’t! So why would we feed them conventional food containing genetically modified organisms (GMOs)?  I’d prefer science experiments containing non-food genes and bits of pieces of insect and human genetics stay out of my baby’s food thank you very much.  The United States is one of the only countries that does not require conventional food makers to identify GMOs in food (WHY?!).  Homemade organic baby food does not contain GMOs.  Enough said.

Reason #4: Babies get used to mom’s cooking.  Trust me, it’s an acquired taste. Children’s eating habits and opinions about nutrition form early and stay with them for life so early exposure to a wide variety of healthy food is key.  A child’s palate is forming in the womb, so what mama ate while pregnant will influence his food preferences as well.  The more you expose your baby to your style of cooking early, the better chance your toddler or preschooler will continue to eat mom’s cooking.

Reason #5: Mama knows if her kid starts stealing cars later in life it won’t be because she jacked him up on chemicals and preservatives. Whew, you can rest easy.

Interested in some of our favorite baby food recipes?  Both my kids loved these between the ages of 6-18months (ish)

Click here to see the original article. 

Children Eye Health Awareness: No Bake Blueberry Granola Bars

No Bake Blueberry Granola Bars

These are the perfect hiking trip, road trip, or afternoon snack. 

Prep: 10 mins Ready in: 1 hour 10 mins
Ingredients:
2 cups rolled oats
1 1/4 cups natural crunchy peanut butter
1 cup ground flaxseed
3/4 cup honey
3/4 cup dried SVO blueberries
1/2 cup chocolate chips
1/4 cup sliced almonds


Directions:

1. Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer.
2. Refrigerate mixture at least 1 hour.
3. Cut into 12 bars and wrap each individually in plastic wrap for storage.