Updated: Aug 30
Since we've started Detroit Gypsy Kitchen, we've done many pop-ups. MANY. We've been in bars, museums, yoga studios, office buildings & more. But office buildings have been the most interesting because not only because we meet so many interesting people but because there is a platform for learning and education. The higher-ups know that a healthy team not only means more efficient work but lower health care costs & a happier work place. We recently blogged about a cooking demo we did as a team building exercise for a business in downtown detroit. It was really fun but what really sparked my interest was the conversation. People opened up about their health and their families health, asked questions & were truly interested in what they could do to improve their well-being. With that being said, we want to come to your place of work. Whether it be to set up a juice or salad bar, to do a workshop on being healthy in the at work or even to show some simple yoga stretches to reverse all the seated computer work. Let's set something up!
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
I tend not to share too many sweet/dessert recipes, because I feel like I am doing a dis-service to anyone paying attention. I don't eat many sweets, because I know how they affect my body. I eat sweets for celebrations or once in a blue moon when I feel like Betty Crocker. As Americans, we don't just eat sweets for celebration anymore, we treat ourselves after every meal... and then we wonder why our pants don't fit and we're foggy in the head. It's just as important to honor our bodies when we honor our taste buds & after seeing Paula Dean lie about her food & her food-induced disease, I feel that it is even MORE important to be honest when sharing a recipe with the world. Make it a treat! Make it an occasion. Indulge every once in a while. It makes the sweet sweeter, the chocolate more decadent, and the taste more memorable. With that being said, here is a yummy recipe to make and share with the ones you love!
ingredients 1/3 cup peanut butter (can use other nut butters) 2 tablespoons of coconut oil or other oil used for baking ¾ cup-1 cup sugar to taste. you can always add more (I used ½ sugar ½ stevia) 1/3 cup almond (or other nut milks) 1 teaspoon pure vanilla extract 1 cup bob’s red mill gluten free all purpose flour (or any baking flour) 1 pinch of cardamom powder (if you have pods split 4 open & use insides) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup rolled oats 1/2 cup non-dairy chocolate chips 1/3 cup pumpkin seeds pref. unsalted unroasted directions 1) Preheat oven to 425°F Oil a large baking sheet; set aside.
2) Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
3) Drop batter by spoonfuls onto prepared baking sheet. If mounds are tall, press down with a fork.
4) Bake for about 7 minutes, or until tops just begin to crack. Each oven is different. Remove sheet from oven, and wait 10 minutes before removing. Adapted from http://www.food.com/recipe/vegan-chocolate-chip-oatmeal-nut-cookies-147033
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