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Journal

Embodied Rituals for Skin + Soul

Filtering by Tag: Chocolate

Vegan Pumpkin Ice Cream

Katie Gordon

This recipe was a collaborative effort between my roommate Heather and myself.  Heather did most of the work though.  We've been waiting until it was appropriately crisp and cool outside to warrant pumpkin usage to make this ice cream.  Just to be clear, I'm not vegan.  For those of you who are, I still love you, but I also love fish tacos. I'm not sure what else needs to be said.  Chocolate and pumpkin...it's a thing.  You need to try this.

Vegan Pumpkin Ice Cream (adapted from PBSparents)

one can coconut milk (full fat!) 1 1/2 c. pumpkin puree 3/4 c. maple syrup 2 tsp. vanilla extract 1/4 heaping tsp. cinnamon 1/4 heaping tsp. ginger powder 1/4 heaping tsp. nutmeg 1/4 heaping tsp. cloves 1/4 tsp. salt 1 c. of chocolate chips (optional, but not really)

Whisk everything together in a large bowl, transfer mixture to your ice cream maker and freeze according to the manufacturer's instructions.

Sadly, I don't have a picture of the finished product in our one pretty bowl because I only have the camera on my iPhone and instagram will only take you so far.  Let's just hope one of these days I get a real camera.  Until then, you may have to put up with me experimenting with different filters like I'm a pro.

Birthday Mint Chip Frozen Yogurt

Katie Gordon

I've been wanting an ice cream maker for a LONG time.  This year, as I live/sweat through my first New England summer, I dropped a not-so-subtle hint via text to my mom that I "need" one for my birthday.  I figured she'd get the word out to the rest of the family.  By some birthday miracle, aka my wonderful grandmother, I opened my door to find a giant box on my front step labeled "Frozen Cookie Dough."  Puzzled, I tore open the box to discover not 10 lbs. of cookie dough, but the ice cream maker I had for so long been hoping. As fate would have it, Heidi posted this recipe that she got from Sara at Sprouted Kitchen on my birthday.  I took it as a sign from the universe.  This is NOT your average low-fat, overly-sweetened-with-fake-sugar frozen yogurt, nor is it vegan (recipe forthcoming).  Instead, it's full of creamy, minty, dark chocolate-y goodness with just the right amount of tart.  If you don't have an ice cream maker, I know David Leibovitz talks about making ice cream without one, so you may want to check that out.  I would have posted pictures, but in my excitement over the finished product, I forgot.

Fresh Mint Chip Frozen Yogurt

1 c. fresh mint leaves 1 c. heavy cream 1/2 c. plus 2 Tbsp. brown rice syrup 1/2 tsp. peppermint extract 2 c. whole milk greek yogurt 2 oz. good quality dark chocolate, chopped

Chop the mint leaves and put them in a small saucepan with the cream.  Over medium heat, bring the cream-mint mixture to a simmer, pressing the leaves to release the oils.  When it comes to a simmer, add the brown rice syrup, stir to fully combine, turn off the heat, and let the mixture steep for about 30 min.

Pour the cream mixture through a fine-mesh sieve into a large bowl, add the peppermint extract and yogurt, and whisk to combine.  Then cover the mixture and put it in the fridge for at least 30 minutes and up to overnight.

Following the manufacturer's instructions, churn the yogurt.  When it's finished, stir in the chocolate.*  Serve immediately, or transfer to a container and store in the freezer.  Let's be honest though, there probably won't be any left to store.

*Side note: I added the chocolate when I mixed in the yogurt because I suck at reading through the whole recipe and following directions.  It turned out just fine.

An apology...and a cookie

Katie Gordon

Wow, thanks for sticking around!  Let me tell you what I've been up to the last few months.  It's been a doozy (is that how you spell doozy?).  First of all, I'm just about to finish my first 15o hours of Shiatsu massage.  It's been amazing, exhausting, humbling, and totally worth every minute.  Now starts the intern clinic that I'm super stoked for and hopefully more workshops full of anatomy and chinese medicine fun! I've also been teaching two new yoga classes every Saturday, which has been awesome because my students are bad ass and continue to show up every week :) Anyway, between work, school, and teaching I haven't had much time for cooking and other fun things, so it's good to be back.  As a way of an apology, I'm leaving you with an awesome new recipe for cookies that I adapted from Joy the Baker.  They're chocolate-y.  They're delicious.  They're vegan.  You should definitely make them.  And sneak lots of bites of cookie dough in the process.  *Bonus: Since they're vegan you don't need to worry about salmonella! (not that I do anyway) :D

Vegan Chocolate Chocolate Chip Cookies

2 1/2 c. whole wheat pastry flour 1/2 c. unsweetened cocoa powder 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. sea salt 1/4 tsp. ground cinnamon (optional, but you should really add it) 1 c. vegan sugar 2 Tbsp. flax seed meal 1/2 c. apple sauce 1/4 c. coconut oil 1 tsp. vanilla extract 1/2 c. vegan chocolate chips

Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cinnamon and salt.

In a small bowl, mix the sugar, flax meal, apple sauce, oil, and vanilla.  Pour the wet ingredients into the dry ingredients, add the chocolate chips, and mix with a wooden spoon (or spatula) until all the dry ingredients are moist.  I kneaded the dough a bit with my hands, but be careful not to over-mix.  Dump the dough onto a sheet of parchment paper or plastic wrap, form into a disc, wrap, and refrigerate for an hour (or overnight).

Once the dough is chilled, preheat the oven to 350 degrees and place the racks in the center and upper third of the oven.  Form tablespoon-size balls, roll them in granulated sugar, and place on the prepared sheets.  Press each one down slightly with the heel of your hand because they won't spread much.

Bake for 9-10 minutes.  They'll be slightly soft in the middle.  Let the cookies cool for 5 minutes on the baking sheet before removing them to wire racks to cool completely.

Yields about 28 cookies.

Banana-Mash Cookies

Katie Gordon

I love coconut.  I eat it, drink it, and slather myself in it from head to toe.  I love anything that smells like real coconut, and especially enjoy experimenting with it in recipes.  So when I came across this cookie recipe on Heidi's blog a while ago, I immediately went out and bought all the ingredients.  One thing about these cookies is that I love all the ingredients by themselves.  How can you go wrong with dark chocolate, banana, oats, coconut, and almond?  Unfortunately, that also means it took me a long time to actually get around to making the cookies.  Everytime I had all the ingredients on hand, I'd end up eating one of the essentials.  A bunch of bananas will last about 2 days in our house, and once those are gone, I might as well use the chocolate chips for another recipe, or just to eat on their own.  The coconut flakes would be willingly sacrificed to sweet potatoes, oatmeal, granola, and yogurt.  Once I was left with the almond meal and coconut oil, I'd start over again. 

So this past Sunday, driven inside by the rain, Cam and I decided it was a good day to bake.  After looking through some saved recipes, I remembered these.  And what do you know?  We actually had everything, except for the chocolate, on hand (although in retrospect, we have a chocolate bunny that might have come in handy).  I love when well-intentioned baking endeavors work out.  Now we have a plate of delicious, nutricious cookies sitting on our table, which I justify eating for breakfast because they're small and healthy and made of oats and banana :)

Banana-Mash Cookies

3 large, well-ripened & well-mashed bananas (1 1/2 cups) 1 tsp. vanilla extract 1/4 cup coconut oil, warmed to just melting (you can also use olive oil) 2 cups rolled oats 2/3 cup almond meal 1/3 cup coconut, finely shredded and unsweetened 1/2 tsp. cinnamon 1/2 tsp. fine grain sea salt 1 tsp. baking powder 6-7 oz. chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in top third of oven.

In a large bowl, combine mashed bananas, vanilla, and coconut oil.  In another bowl, mix oats, almond meal, coconut, cinnamon, salt, and baking powder.  Add the dry ingredients to the wet ingredients and mix until combined.  Add the chocolate chips.  On a baking sheet lined with parchment paper, drop small spoonfuls of the dough (about 2 teaspoons full).  Bake for 12-14 minutes until the edges start to golden.  I left mine in for 14 min. and they turned out perfectly. 

Makes about 3 dozen little cookies.