Recipe: Oatmeal Peanut Butter Cookies

If you've ever wanted a simple recipe for a gluten-free cookie that didn't require the use of gluten-free flours or questionable ingredients like xantham gum, this would be it.

We discovered the concept for the oatmeal peanut butter cookie while vacationing this summer in Crater Lake, Oregon. To our surprise they were selling a packaged version of this treat in the gift shop!

When we returned home in August, Swati was eager to re-create the recipe at home. Her mission led her to the blog Mennonite Girls can Cook, which posted a great oatmeal peanut butter cookie recipe that she modified slightly.

I love that the recipe is simple and can be made easily. However, be warned, it is not health food! But after shunning flour and sugar for so long it was nice to indulge. Sprinkle a little sea salt on top of these treats for an added touch.

2 cups rolled oats (look for gluten-free oats if you have a sensitivity/allergy)
3/4 cup peanut butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1/2 cup dark chocolate chips

Preheat oven to 375 degrees.

Mix the peanut butter, sugars, egg, vanilla, baking soda, and salt. Blend together using a hand mixer. Slowly add the oats into the bowl and continue to blend, leaving a few whole oats in the mix. When well mixed, add in chocolate chips and mix in with a spoon.

Grease the baking sheet with butter. Drop a teaspoon full of cookie dough on a baking sheet. Place the cookies one inch apart. Bake for 15 minutes until golden brown. Remove from oven and let sit on pan a few minutes before serving.

We definitely plan to make these again soon - next time experimenting with agave nectar or maple syrup.

Recipe: Three Bean Salad

I made this dish over the weekend for my friend Nisha's Fourth of July party. It is a great dish to serve during the summer, especially for barbecue's and potluck gatherings. The celery, parsley and rosemary give this dish a nice, fresh taste. Best of all - you can throw all the ingredients into one bowl. And it takes no more than 15 minutes!!

I enjoy eating this on its own, over salad greens, or as a side dish.

Serves 8

1 15 oz can kidney beans
1 15 oz can garbanzo beans
1 15 oz can cannellini beans
2 celery stalks, chopped finely
1/2 red onion, chopped finely
1 cup fresh parsley, finely cut
1 Tbsp fresh finely cut rosemary
1/4 cup apple cider vinegar, unfiltered
1/4 cup agave nectar
1/5 cup olive oil
1 1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients in a large bowl. Cover and refrigerate for 20-30 minutes to let flavors meld. Taste and serve.

I've got a new website!

Dear friends, after much work, I am pleased to announce my website for my health and nutrition counseling business - The Intuitive Cook is officially up! Please visit and let me know what you think.

Special thanks to my friends and associates who helped make this happen - especially my dear friend Benny Zadik for his help with coding the site and my photographer Jonathan Fickies.

Oh yes, and it's my birthday today. I'm 31!!

Food from my trip to Turkey

Swiss Chard Dolmas - from Parsifal, a great vegetarian cafe in Istanbul

Vegetable Kabob with Halloumi Cheese - also from Parsifal

Lentil Salad with Purslane (a green high in omega 3s) - from The House Cafe, Istanbul

Lamb Kabob with Cherries - Ciya Sofrasi, Istanbul

Candied Eggplant with Walnuts - Ciya Sofrasi, Istanbul

White Cheese with Quince Jam - from our breakfast buffet at Esbelli Evi, Urgup

Aubergine (the omnipresent eggplant appetizer) - Ziggy's Cafe in Urgup

Rocket Salad (you wouldn't believe how hard it was to find fresh greens)
Pelican Cafe, Kas

Lamb Kabob - the classic dish and oh so delicious!
Hamdi Restaurant, Istanbul

One of many mixed meze plates. This one from Istanbul.

Watch the honey drip - along the Iskital Caddesi, Istanbul

As you can see Swati and I ate very well in Turkey. Our Turkish hosts were very gracious and we had a great time. Although, I think it's gonna be a while before I can eat eggplant again... :)

Thanks to my friend Will who let me borrow his amazing SLR camera. I don't think I'd be able to capture my experience quite as well.

Wedding pics are here!

Dear friends, it's official. I am a married man.

On Saturday, Swati and I celebrated our love with our family and friends. And in just a few hours, we are headed to Turkey for our honeymoon. I am looking forward to exploring a new culture and sampling a new cuisine.

We're still on a high, especially as we see the photos come in from our family and friends. I've posted some of our favorites.

I apologize for the delay in posting. I promise, Rice of Life, will be back soon.

Getting married tomorrow!

In case you're wondering where I am this week - I'll be at the altar (or shall I say mandap).

I'm trying my best to stay calm and focused, which has its challenges (especially the day before the ceremony). What I find helpful is the realization that the wedding is not about me. It is a coming together of several communities - and I am responsible for making sure my friends and Indian peers have a good time, and also get a glimpse of my blessed life with Swati.

I'll let you know how it all works out shortly. Please pray for sunshine!!

What I'm craving: Raw Granola

Ever since returning from San Francisco last week, I've found myself addicted to the Raisin Cinnamon Buckwheat Crunchies Raw Granola from Kaia Foods.

I've had it with yogurt, strawberries, peaches, and apricots. You can also eat it straight out of the bag.

I've been looking for an alternative to my usual steel cut oats for some time, and think I may have found it. Especially as the weather gets warmer, my body starts to crave lighter breakfasts like this one.

I am by no means a raw foodist, but this product is delicious. Perhaps even addictive. I love that it is made from buckwheat, a whole grain I would like to eat more of. It is also sweetened by agave nectar.

Do you have a favorite granola? I'd love to hear about it.