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Embodied Rituals for Skin + Soul

Filtering by Tag: Cookies

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.

Toots and Peanut Butter Banana Cookies

Katie Gordon

This past Sunday, Cam and I saw Toots and the Maytals play at the House of Blues.  For those who don't know, The Maytals are a reggae band from Kingston, Jamaica that go way back to the 60's.  As in pre-Marley.  Toots coined the term "reggae."  He's kind of a big deal.  Their sound combines ska, reggae, soul, rock, and even gospel with hits like "Monkey Man", "Pressure Drop", and "Take Me Home Country Roads".

The crowd on Sunday was eclectic, to say the least.  There were kids around 11 with their parents, all the way up to people my grandparents' age, who, by the way, looked to be having the best time out of everyone.  Anyway, I tried taking pictures, but they didn't turn out well, so here's one of my favorite pictures of Toots:

And now for the recipe portion of this post...

I don't only make cookies...I promise.  I have tons of recipes for salads, bowls full of grains and veggies, beverages, stir fries, sandwiches, scrambles, soups, and other goodies.  But for some reason, I've been more than a little obsessed with baking recently, and cookies are so easy and satisfyingly delicious.

The other night I promised Cam some kind of baked good in exchange for bailing on going to his weekly gig at Serafinas.  I had bananas in the fridge that were that perfect color of yellow-almost-brown necessary for turning into a  bread, but did NOT have eggs.  Now, just to warn you for future posts, I've also been unusually excited about vegan baking, so I figured, why not try substituting bananas for eggs?

I came across a recipe on Fat Free Vegan that didn't have too many ingredients.  Normally when things say fat-free, I steer clear.  Fat-free usually means not very good, especially when it comes to baking.  However, as the title of Susan's post says, they're "lower-fat", so I decided to make an exception.  And let me tell you, these were AMAZING!  Also, I don't think I need to remind you that peanut butter and bananas are one of the greatest combinations in the world.  So, I had to share the recipe with you.

Peanut Butter Banana Cookies: adapted from

1/2 c. natural, no-sugar added, unsalted peanut butter (chunky or smooth) 3/4 c. raw sugar 3/4 c. mashed banana (about 2 medium bananas) 1 1/2 c. unbleached flour (you could also use whole wheat pastry flour) 1 tsp. baking powder 1/4 tsp. salt 1/2 c. non-dairy chocolate chips, optional (the original recipe called for 1/4 c. but that didn't seem like enough to me)

Preheat oven to 375 and line a baking sheet with parchment paper.

In a medium-sized mixing bowl, mix together the peanut butter and sugar, then add the mashed banana and mix until creamy.

In a separate bowl, combine flour, baking powder, and salt.  Add the dry ingredients, a little at a time, to the peanut butter mixture.  Add the chocolate chips.  Avoid over-mixing the dough, otherwise the cookies may come out too dense.

Drop heaping tablespoons of dough onto the cookie sheet.  It's very sticky.  You just have to deal.  Flatten with a wet fork (yes, it's important that the fork is wet, or else the dough will stick to the fork and you'll get frustrated because there will be peanut butter dough stuck all over your fingers, hands, arms, face, and shirt...and no, I don't know that from experience).  Bake for 10-12 minutes, until bottoms are golden brown.  They'll be soft when you take them out, but they'll set nicely as they cool.  Also, they'll stay somewhat moist because of the banana and oil in the peanut butter.  Don't be alarmed.  This is what makes them so good.

This recipe makes about 20 cookies.  They are especially delicious dipped in almond milk.

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.