Sounds like a mouthful doesn't it? Actually, they're Chocolate Chip- Omega 3 -Oatmeal Raisin -Walnut- Cookies. I made these for a family who drove 1.5+ hours just to come to my father's and my art show this month at Mulberry Art Studios in Lancaster, PA. (Check out www.rebeccallawrence.com). A little bit of whole wheat flour, a little bit of hemp oil, and a little bit of walnut oil and natural sugars help make this cookie a tad bit more nutritious than the standard oatmeal cookie. They're not low in sugar or fat.    

As a vegetarian I've been encouraged by my doctor to increase my consumption of omega 3s. Now I'm sure my doctor wouldn't approve of the butter, sugar, and chocolate in these cookies, but switching the oils is a good start. It may be for you as well. In salad dressings and in baking, I have now replaced the standard canola vegetable oil with a wide variety of nut oils. I store my almond, walnut, hemp, and flax oils in my refrigerator. Store oils away from light, and keep them in opaque containers. These oils also add an additional boost of omega 3s. There are standard vegetable oils that are 'enriched' with omega 3s, but why not replace those with a less refined oil that naturally contain omega 3s? 

Chocolate Chip Omega 3 Oatmeal Cookies
Makes 3 dozen

1/2 cup granulated sugar
1/4 cup sucanat sugar
1/4 cup demerera sugar
1/2 cup vegan vegetable shortening or organic butter, softened
1/8 cup hemp oil
1/8 cup walnut oil
2 eggs or 1/2 cup egg beaters or vegan egg substitute
1 tsp vanilla extract
1 packet of vanilla sugar
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp sea salt
1/2 tsp baking powder
2 1/4 cup rolled oats
1 3.5oz bar of lindt bittersweet chocolate, chopped into tiny chip size pieces
1/2 cup golden raisins
1/2 cup chopped walnuts

Demerera sugar for rolling, if desired

Preheat oven to 375 degrees. Prepare two cookie sheets with parchment paper.

Beat butter, sugars, and oil together in a mixing bowl until smooth and creamy. Add the eggs and vanilla and mix together. Don't worry about the smell of the hemp oil as you are mixing your batter. It will disappear in baking and you won't be able to taste it. In a separate bowl sift together flours, baking powder and sea salt. Gradually add the dry mixture into the wet and mix well. Stir in the chocolate, oats, raisins and walnuts. If the batter is too wet, add more oats.

Drop batter in rounded spoonfuls on a cookie sheet. Keep them at a uniform size and leave about 2"+ between each mound. They will spread during baking. If desired, roll the mounds into raw sugar for an extra crunch before you drop them onto your sheet. I baked half of my cookies rolled in demerara sugar, half without. Bake cookies approximately 10-13 mins or until edges are golden.  I baked two sheets at a time and rotate my cookie sheets halfway through for even baking. Let the cookies cool briefly on the cookie sheet before transferring them to a cooling rack. Enjoy warm and soft or cool and crispy.

A Millet & Bean Salad with Sun Dried Tomatoes and Walnuts

Saturday, I quickly whipped up a millet and bean salad to take to Matt's parent's tomorrow for lunch. Matt's birthday is this  Sunday, and we're meeting with his family to celebrate his birthday and review our travel plans to Germany. I'm coming with a grain salad and an updated Naan Sheer, a sweet Persian flatbread. If your pantry is stocked with items like mine with a variety of grains, vinegars, and dried fruits and vegetables, you can easily whip up a grain salad. Although I used dried cranberry beans, I would imagine any long red bean, similar to a Kidney Bean, would work well in this recipe. This salad is particularly rich in protein and fiber.


Millet & Bean Salad with Sun Dried Tomatoes and Walnuts
Serves 10-12

1 cup of millet
1 can of Eden's Black Soy Beans
15oz Cranberry Beans or 1 can of long Red Beans (I used dried Cranberry beans, soaked them over night, and cooked them briefly until tender.)
4 carrots, peeled and diced thin
1/4 cup red onion (or combination of shallots/onions) chopped
1 long red banana pepper, diced (adds a little heat. if you prefer use a mild bell pepper)
12 plain sun dried tomatoes, briefly rehydrated in warm water, sliced and cut thin
3 cloves of garlic, chopped
1 1/2 cups fresh Basil and Parsley, measure before tearing or cutting into small pieces
1/2 cup of toasted and chopped walnuts

Dressing:
1 Tablespoon of extra virgin olive oil
1/2 teaspoon of sea salt
1 Tablespoon of Agave nectar (a light honey could be substituted)
juice from 1 lemon
2 teaspoons of plum vinegar
1 Tablespoon + 1 teaspoon red wine vinegar
Freshly ground pepper to taste

Preparations:

Place millet into a medium stockpot, cover with water about 1/2 inch. Bring to a boil, cover with a lid and reduce to a simmer. 15-20minutes.  If water remains after 15mins, raise temperature, and fluff grain occasionally to ensure even absorption and evaporation. Millet will have the texture of couscous if prepared in this manner.

While millet cooks, rinse and drain canned beans and set inside a large bowl. Add the chopped carrots, onions, garlic, and banana pepper. Gently toss. If millet has cooked, make sure it is light and fluffy. Set aside to cool.

Set walnuts on a baking sheet and toast in the oven 350 degrees for 5-10 mins. Set aside, chop when cool.

While millet and walnuts are cooling, rinse and pat dry the herbs. Chop herbs and set to the side. Add cooled millet and walnuts to the salad and gently fold. Add in the herbs. Make dressing in a small mixing bowl. Whisk together olive oil, salt, agave nectar, lemon juice, vinegar and pepper.  Pour on top of the grain salad, gently toss and refrigerate until ready.  Add additional vinegar and oil to taste directly in salad bowl if necessary.

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