almonds

Almond-Cashew & Chia Balance Balls by Lindsey | Dolly and Oatmeal


happy spring, friends!  i've been looking forward to saying that since basically november, and it's finally here (even though the temperature outside and sloooowly melting snow may tell a different story)!  spring has a way of having seemingly endless boundaries.  the days seem a bit more easy-breezy and free, since there aren't the confines of it getting dark at 5pm.  and the notion of a revived sense of being.  we have had little suggestions of green buds appearing on the raspberry and elderflower bushes that i planted last year which i'm sure are thoroughly confused since we had an 8-inch dump of snow last week.  i have little garlic and chive shoots popping up as well and it's giving me all the hope that the warmth is coming!

i'm not sure if this winter hit me as hard as it did because we had a baby and i essentially felt stuck inside most days.  and even though i made it a mission to take walks when it was freezing, those feelings felt quite suffocating at times.  so the impending spring weather is feeling like a release more than anything at this point, which i'm so grateful for.

it seems as though spring growth has cast its spell on our amesy as well.  at times he seems like is a completely different baby from just 2 months ago.  his curious streak is continuing with trying to grab our breakfast, put his hands in my lunch bowls, and swing, swat, and snatch anything that comes into his purview.  he's a totally wild soul and i cannot get enough of him exploring his environment and taking in his little world.

a couple weeks ago when i was still mid-cleanse, i needed something chocolatey, also something cookie-like.  while these balls are completely "grain-free" and made from primarily nuts and seeds, they taste like cookie dough!  they're slightly sweetened with a few dates and vanilla, but they have that little bite of salt at the end like a good cookie.  i love that there's no sugar high or low, nor is there any nonsense, just straight up nourishing, good-for-your-body/soul healthy fats!  there are some powdery potions in the mix as well if you're wanting that extra self-love care, if not, no worries, they'll be just as yummy :)

cheers to spring!!! xo



almond-cashew & chia balance balls | v & gf

| makes about 16 balls |

  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1 1/2 teaspoons chia seeds
  • 1 1/2 teaspoons maca powder
  • 1/2 teaspoon ashwagandha (optional)
  • 1/2 teaspoon reishi (optional)
  • 1/4 teaspoon salt
  • 4 soft pitted dates
  • 1 teaspoon pure vanilla extract
  • 1/4 cup virgin coconut oil, melted
  • cacao powder, for dusting
  • crushed dried flowers, for garnish

chocolate shell

  • 1/4 cup virgin coconut oil, melted
  • 1/4 cup cacao powder
  • 1 tablespoon coconut nectar (or maple syrup)
  • 1 1/2 teaspoons pure vanilla extract


method

  1. in a food processor fitted with a metal "s" blade, pulse the almonds, cashews, chia seeds, maca, ashwagandha (if using), reishi (if using), and salt until the nuts are finely ground into what looks sand-like.  then add the dates and pulse until they are broken down and incorporated.  next, add the vanilla and coconut oil and pulse until the mixture comes together in a loose ball.  transfer the mix to shallow bowl; cover with plastic wrap and refrigerate until the mixture is stiff, about 20-30 minutes.
  2. line a small baking sheet with parchment paper.  use a 1/2 tablespoon measure to form about 16 balls and place them on the prepared baking sheet.  freeze for 15 minutes.
  3. while the balls are freezing, make the chocolate shell.  in a small bowl, whisk together the ingredients together until smooth and set aside.
  4. dip the tops of the balls into the chocolate then place them back onto the baking sheet and freeze for another 30 minutes, until balls are frozen through.
  5. store the balance balls in a lidded container in the refrigerator for up to 2 weeks.

similar recipes:


raw "nutella" bars

raw "nutella" bars

no-bake peanut butter & cacao nib cereal bars

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salted dark chocolate nut bars

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Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel by Lindsey | Dolly and Oatmeal


hey y'all! it's felt like forever since i've blogged in real-time and it feels so good!  the last time i checked in here i hadn't given birth to our son, james,("amesy").  he finally came september 27, 10 days after his due date!  when i can gather my thoughts into cohesive sentences i plan to write more about his entrance into the world :)

newborn baby life has somewhat rocked mine and frank's existence a bit ;)  we knew that sleep deprivation, emotional rollercoasters, and general fuzziness were in our futures but there was really no way to prepare or scale how much a little human impacts every minute and second of your life.  at this moment we're trying to keep him alive and healthy, marvel at his little toes and button nose, take in every coo and odd sound he emits, and study the range of emotions that take over his teeny face at a given second.  he's, in a word, precious.  but i would be lying if i didn't say that navigating this new territory is wrought with emotion, and just plain terrifying at times.  i know frank and i are strengthened by all of those who have done this parenting thing before us, and those who continue to do it presently with grace and honesty.  

and now, rice pilaf!  i knew this dish would come in handy after our little amesy was born.  it's basically a one-stop-pot of grainy goodness (which also means less dishes to clean!).  pilaf has no bounds as to what kind of flavors you want the end product to have.  so here i wanted something soothing and minimal in terms of spices, and more emphasis on fresh herbs and produce.  the herbs, onion, fennel, and roasted grapes shine together as i'm a big time fan of fruit mixed all up in a savory dish/salad.  i have a feeling this humble pot is going to continue to make a weekly appearance as a side dish or a for a quick lunch.  hopefully you'll find it easy-peasy as well!

big autumnal hugs! xo's 



Sprouted Brown Rice Pilaf w/ Roasted Grapes & Fennel | v & gf

i chose to use a sprouted variety of brown rice, but feel free to substitute your preferred grain and cook according to the directions on the package.  

| makes 4 servings |

roasted grapes

  • 1 cup seedless grapes
  • 2-3 teaspoons extra-virgin olive oil
  • salt and fresh pepper, to taste

pilaf

  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small fennel bulb, finely chopped
  • 1 cup sprouted brown rice (i like this brand)
  • 1 teaspoon ground cumin
  • 1 3/4 cups water
  • 2 tablespoons chopped sage
  • salt and fresh pepper, to taste
  • 1/4 cup toasted almonds, roughly chopped
  • handful of fresh parsley, chopped


method

  1. preheat the oven to 375Β°F and line a baking sheet with parchment paper, set aside.
  2. toss the grapes with the oil, and salt and pepper to taste.  transfer to the baking sheet and roast until the grapes are slightly burst and juicy, about 12-15 minutes.  remove from the oven and set aside.
  3. heat the oil in a lidded saucepan over medium heat.  once hot, add the onion and fennel. cook until the onions are translucent and the fennel is soft, 5-6 minutes.  add the rice and cumin until well-coated, and cook for another couple of minutes, then add the water and sage, season with salt and pepper, to taste.  bring the rice to a boil and cover with a fitted lid.  

similar recipes:


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charred broccoli & red onion salad w/ shaved apples 

raw cauliflower couscous w/ cherries & sumac dressing

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fruity kale salad

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satsuma + rosemary pignoli nut cookies by Lindsey | Dolly and Oatmeal


it's about time i share a holiday cookie recipe.  and this one is a family favorite - a recipe that my mom and i make each year, and eat more than i'd like to admit.  when i was younger, a few days before christmas my dad would take me and my brother down to arthur avenue in the bronx, an old italian neighborhood that my dad grew up in.  we would visit some of the same butcher shops, grocers, and bakeries my dad frequented as a child, and we would purchase items for our christmas eve feast.  the ravioli came from borgatti's where mrs. borgatti, her husband, and grandchildren would roll fresh pasta and ravioli right in front of us.  then, it was off to mike's deli to pick up italian sausage (something i never ever ate), where i remember standing eye-to-eye with a case holding beef tongue, and pig snout, and being totally intrigued, while simultaneously being disgusted.  on our last stop, we would visit delallo's bakery and pick up a couple pounds of pignoli nut cookies and quaresimali (a super crunchy and chunky biscotti) because they were my parents' favorites.  

we stopped going to arthur avenue mostly because we just didn't eat the same way we used to. but my mom missed her pignoli nut cookies dearly, so we started baking them a few years back, along with some other favorite christmas cookies.  and as we did, they became a total favorite of mine as well.  this recipe is naturally gluten, grain and dairy-free, just by nature of how a traditional pignoli nut cookie is made.  the base consists of either almond and granulated sugar, or almond paste.  it's mixed with egg whites and confectioners' sugar, and topped with pignoli nuts (pine nuts).  they're crunchy, chewy, sweet, nutty, aromatic, and zesty all at the same time!  and they're a super easy to put together during this busy time of year.  

happy hanukkah!  and happy holiday season! xo



satsuma + rosemary pignoli nut cookies (gluten + dairy free)

| makes 64 bite size cookies or 32 large cookies |

recipe slightly adapted from Saveur

  • 2 cups blanched almonds
  • 1/2 cup natural cane sugar
  • 1 tablespoon satsuma zest (any citrus zest will work though)
  • 1/2-1 tablespoon chopped fresh rosemary (depending on how strong you want it)
  • 1 cup organic confectioners' sugar, more for dusting
  • 3 large egg whites
  • 1/2 cup pignoli nuts


instructions

  • preheat oven to 300Β° and prepare 2 baking sheets with parchment paper. set aside.
  • in  a food processor fitted with a metal S-blade, combine almonds and granulated sugar; pulse together for a couple of minutes until you have a fine almond meal.  add the zest, rosemary, egg whites, and confectioners' sugar and pulse until dough comes together.  transfer cookie dough to a piping bag fitted with a 1/2-inch round nozzle, (alternatively, you can use a large ziploc bag with a snipped corner) and pipe dough out making 1 or 2-inch cookies.  for bite size cookies, press 6-7 pine nuts into cookie; for large cookies press 10-12 pine nuts into cookies
  • bake, rotating cookie sheets from top to bottom and front to back, halfway through cooking, until lightly golden, about 25 minutes (*note: if making bite size cookies, check them after 20 minutes for doneness.)
  • transfer to a rack, and let cool completely before dusting with confectioners' sugar and serving
  • cookies can be stored in an airtight container for up to 4 days

enjoy!