It has been a whole year. I absolutely cannot believe it. Bigg Sis and I had been talking about doing some writing together and it dawned on us that there was a way to get started, like right away. And so we dove in, and wrote post after post, but I don’t think that we had any idea that, unlike putting a book or a series of articles out there, the space of the blog was going to be one that was going to give so much to us. That we would develop relationships with other bloggers, that our own dietary choices would continue to evolve because of the amazing real food community we’ve stumbled into. I’m a little overwhelmed. I’m not kidding.
I have been deeply gratified by the comments we’ve gotten that essentially tell us that we’ve made a difference for someone. It’s like karmic payday. I have been delighted and surprised by the support I’ve received and the way I’ve been stretched as a cook, as a writer, and as a Mom. I feel lucky, and together Bigg Sis and I wanted to be sure that you know how much we appreciate you. Those who show up every time; those who pop in and comment, and all of you lurkers. We appreciate you and hope that we give you some small piece of what you all give to us.
In the vein of giving back, we’d like to offer everyone a blogiversary cookie, and for one lucky reader, a blogiversary book. But which to do first? Me, I’d go for the cookie, but I’ve seen what happens on these here internets, and I’m betting you’d like to know about the giveaway….
The book, for those of you who missed my original comments, is written by an investigative journalist and outlines the way in which processed food companies have intentionally sacrificed healthful ingredients in favor of addictive and harmful foods that will maximize profit. I wrote about the book because 1) I got so angry when I heard the details of this author’s investigation I nearly had a stroke and 2) a concern about the contents of processed food lies at the very heart of all the dietary decisions we have made over the years. There are plenty of reasons to start eating healthier, and this book outlines a big one. YOU should be able to decide what you want to put in your body, and if you eat the food they design for you, that decision gets harder and harder to make. If you’re not sure why we make such a stink, or if (like me) you occasionally need some of your assumptions confirmed in order to shore up your commitment, this book is for you. And if you enter the giveaway, THIS copy of this book may literally be for you, that is if you live in the continental U.S. (Sorry to all of you fabulous people elsewhere, especially our loyal Canadian pals).
How Do I Win?
Pretty simple friends: 1) Follow us. 2) Leave a comment that tells us why you want the book. 3) Check back next Thursday to see who won. Yep, that’s it. We’ll announce a winner next Thursday. Until then, maybe we should eat some cookies. Happy Blogiversary to Us!!
Sweet Potato Cookies with Walnuts and Dark Chocolate Chips (GF, V) – based on my very own Crancherry, Almond, and White Chocolate Cookies
- 3 c almond flour (I made mine from homemade almond milk meal as described in my pal Sarah’s post, I think you could also use oat flour made by blitzing the mess out of rolled oats as in above crancherry cookies)
- 2t baking soda
- 1t salt
- 1/2 c preferred solid sweetener (I used turbinado sugar)
- 1/2 c maple syrup
- 1/2 c coconut oil, melted
- 1 mashed banana
- 2/3 c mashed sweet potato
- 3 eggs (I used flax)
- 1 t vanilla
- 4 c rolled oats
- 1 c chopped walnuts (or your preferred)
- 1 c dark chocolate chips
Preheat oven to 350. Sift almond flour with baking soda and salt into small bowl and set aside. Combine sweeteners, coconut oil, banana, sweet potato in large bowl. Mix to combine (I used a machine for this, although I imagine you could do it by hand. You will want to be sure to be more thorough in mashing your sweet potato in particular.). Add eggs and vanilla to incorporate. Add small dry bowl to large wet bowl and stir or mix to combine. Stir in oats. Stir in nuts and chocolate. Do NOT drool in the bowl as you do this – it is not socially acceptable, or so I’m told. Use a tablespoon or scoop to place on parchment lined or greased cookie sheet. Flatten cookies a bit with your finger or a spoon as they will not melt into the traditional cookie shape. Bake for about 18-20 minutes (rotate tray in middle if that’s what works for you, and watch the time, my oven is wonky) or until browned to your liking. Cool on baking sheets for a couple of minutes before removing to wire racks to cool. Yes, you should always eat one warm. Store in fridge if you have any left. Delish!