Garbanzo beans. Chick peas. Those hummus thingies.
We like to call them “baby bottoms”.
Because we’re weird like that.
But mostly because they actually look like little baby bottoms. Take a peek, you just might become a word convert.
As you may have noticed, we’ve blossomed into a slightly crunchy crew lately. Okay, pretty crunchy, with a splash of enthusiasm and a sprinkle of reluctance.
We never intended to be, in fact we silently scoffed at the hemp-braided, Birkenstock wearing a ’la naturale crowd that darkened the doorways of whole food stores, smelling distinctly of sweat and eucalyptus oil while drinking organic kefir and munching on sesame crackers.
Funny how things change. And how {judgmental} people change. Ahem.
We’re learning to grow our own food, to be well-informed about the things we still choose to buy, to make good choices while out and about, to be flexible and open-minded with things that are out of our control, and to find balance amidst the whirlwind of health options. We refuse to get caught up in the tailspin of health-controversy, and yet still feel the need to be educated and wise about the choices we make, and the example we set for our children.
At the end of the day, we can’t alter the moment we die by even a nano-second {that is solely God’s department}, but we can have a profound impact on the vitality and health with which we live this short life, and that energy – or lack thereof – trickles over into every other area of our lives.
That is of paramount importance in this endeavor.
In short : we’re informed, yet flexible.
It’s a good thing.
We’ve actually enjoyed our journey to a more granola lifestyle. Mostly because we’ve tried to approach the information and subsequent changes we’ve made in a balanced, non-fear-monger-ish type of way. And if ever we stray from that and linger in the health nazi camp for longer than 24 hours, please feel free to flog me. I don’t ever want to be “that” person.
Got it? Okay. Right. Moving right along.
Cookies, yes! Chocolate chips, heck yeah! But not just ANY chocolate chip cookies, my friend…cookies loaded with yummy, healthy stuff {like baby bottom beans}.
I stumbled upon this recipe a few years ago when a friend introduced me to the cookbook “Deceptively Delicious” by Jessica Seinfeld. And while we tend to be more blatant than deceptive in our encouragement of our loin-fruit’s vegetable consumption, the book is loaded with some fun ideas. I’m talking spinach in brownies. Cauliflower in banana bread. And like the homemade butternut squash coated chicken nuggets I made a while back.
My secret ingredient in making this recipe über delicious is, however, unavailable in any stores near you. Sorry. Why? Because it would be that delectable little tyke in the background. He just makes everything more delicious.
We’ve started buying our beans, rice & steel cut oats in bulk, and storing them in these gorgeous glass jars in our kitchen {left, below}. Not only are they pretty, but this serves as a great reminder to actually prepare and use them more, and as we’ve been introducing more meatless meals into our weekly menu, this comes in handy! We’ve also started soaking and cooking our beans {quinoa and steel cut oats, too} in our rice cooker, because it’s easy and relatively fool-proof, and I am all about convenience.
Chocolate Chip Chickpea Cookies
Makes 24-26 cookies
Ingredients:
- 1 cup firmly packed light or dark brown sugar
- 3/4 cup butter {we used coconut oil}
- 2 large egg whites
- 2 teaspoons pure vanilla extract
- 15oz can chickpeas, drained and rinsed
- 2 cups (12 oz) semisweet chocolate chips
- 2 cups all purpose flour {we used white whole wheat}
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup of unsweetened shredded coconut
- 1/2 cup of raisins
- 3/4 cup of chopped walnuts
Directions:
1. Preheat oven to 350*. Line 2 baking trays with non stick parchment, or spray with nonstick cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and butter/oil with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda and salt and mix on low speed until a thick dough forms. Finally, fold in the nuts, raisins and coconut.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 1 inch apart. Bake for 11-13 minutes {do not over-bake}. Leave on cookie sheet to cool and then transfer onto wire rack until completely cool.
4. Send some with husband to work to prove to his skeptical work-buddies that “healthy” and “yummy” can in fact coexist. Cheer wildly when a later text message proves that they concur.
Recipe adapted from Jessica Seinfeld, Deceptively Delicious
