Giveaway

Elianni’s Gluten-Free Vegan Huge Food Box Giveaway! Vedged Out 12 Days of Christmas

elianni - CopyFresh out of the review box! We ate everything before I remembered to take a proper photo of all the products together!

So, how would TWO OF YOU you like to receive this very same $75 value box?!?

I got the most incredible food box to review last month from Elianni! When they offered to send it out, I had no idea just how much stuff I’d be receiving! Lets just say when it came, it felt like Christmas came a little early this year! At first glance, I thought these products may be a bit too processed or have some ingredients that I might not be fond of that are in a lot of veggie meat replacements, so I was pleasantly surprised when I read all the labels. Every product has a very clean label so you can indulge to your heart’s content!

I got 4 different Organic and Vegan Veggie Rolls including: Mushroom, Tomato, Fine Herbs and Mediterannean Flavors. These rolls are positively wonderful for slicing and serving on sandwiches or for sauteing lightly and using in your favorite recipe. The mushroom roll was my favorite, though I loved them all!

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I also received 5 different Organic Vegan Pâtè’s including: Zesty Apple, Red Pepper Olive, Vegetable, Peppercorn and Mushroom. These pâtè’s are wonderful served on crackers or spread on a crusty loaf of bread. They also make a nice sandwich spread for a panini or toasted sandwich. The peppercorn flavor was my favorite one here!

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Also included was a box of Elianni’s Veggie Cutlets. This natural and nutritious high protein TVP vegan product is made of non-GMO soybeans and pinto bean flour and is a fantastic meat replacement in any recipe. The cutlets simply need to be hydrated and seasoned. We used it in a stir fry with excellent results!

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…and my favorite part of the box! This lovely bottle of Organic Mosto de Lagrima Free-Run Grape Juice. I don’t drink alcohol, so it was lovely to have this fancy organic drink at our last Holiday meal. It was simply delicious.

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Elianni

To learn more about or to purchase Elianni’s affordable and amazing gluten-free and vegan foods, please visit their site here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! Remember, this is going out to TWO readers! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download GiveawayDay 9: Jazzy Vegetarian Classics Cookbook Giveaway. Day 10: Bring Joy Totes & Field Roast Celebration Roast.

Bring Joy Guest Post! Vegan Egg Nog Milk Shake. Bring Joy Totes. Plus a Bonus Field Roast Celebration Roast. Vedged Out 12 Days of Christmas.

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So, I can’t even quite remember how Janae and I connected, but it’s been a fast and fun friendship even though I live in Utah and She lives in Texas. See, we’re both Mormon and Vegan (two things that don’t often go hand in hand). Janae found veganism over 7 years ago, while I went vegan just 2 years ago. Even though veganism isn’t common amongst members of our faith, we both feel it aligns closely with our church’s Word of Wisdom, which is kind of like a Mormon Law for Health.

Interestingly enough, we also both started out our vegan journey with more heavily restrictive vegan diets that eschewed added fats, sugars and sodium. Now we’re both into healthy moderation with all those things. Girls’ gotta live! Her blog, Bring Joy is much fancier and organized than mine! She showcases lifestyle and family posts as well as her recipes (and e-books). Everything she posts is beautifully photographed and mind-blowingly delicious.

Janae WiseLet’s welcome Janae Wise, the darling heavily pregnant, budget concious, gluten-free, mom and vegan Mormon behind the blog, Bring Joy.

The other day I went to Whole Foods. I don’t usually shop there. For one it’s not in my neck of the woods & I’m not into guzzling gas if I don’t need to.

But more importantly, my heart starts racing & I approach a near hyperventilative state whenever I look at the prices.

Don’t get me wrong–the gluten-free vegan brownies, the chickpea miso, & the organic cultured coconut yogurt certainly does cause m e to think I cannot live without these things–but I simply can’t afford to do too much shopping in that beautiful, beautiful place.

But on this recent trip (I was just looking for some light tofu, which wouldn’t ya know, they don’t carry), I came across a boxes of this:

rice-nog-milk

And they were on sale.
And there was a coupon.
So, I scored several boxes for just $1 each–yipee! I love a good deal, don’t you?

It’s nice to drink straight up, but I had other things in mind.

You see, I have four growing, always hungry, young kids. And when the older ones walk home from school each afternoon they’re especially ravenous. So, it’s my job to figure out how I can easily feed them a nutrient dense, calorie-packed snack.

I made this shake for them the other day–packed with lots of good stuff, & calorie dense (though each serving is perfect for an adult watching their calories).

The addition of nut butter & pumpkin seeds add some important nutrients for my kids, including fat, protein, zinc & vitamin E.

ingredients:

1 c. rice nog (or other non-dairy nog)
2 ripe bananas
2-3 c. ice
2 TBS. nut butter
1/4 c. unsalted raw pumpkin seeds
dash of cinnamon, pinch of nutmeg
1-2 packets stevia, if desired (though I think it’s plenty sweet without!)

Put ingredients in blender by order listed & blend until smooth. This is isn’t as thick & creamy as my candy cane or pumpkin pie milkshakes (which are more like soft ice cream), but that’s okay–drink with a straw & enjoy!

nutrition info: makes 4 servings; per serving–156 calories, 5 g fat, 25 g carbs, 3 g fiber, 14 g sugar, 3.5 g protein; WWP: 4 points 

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bring joy totes are on sale through 12/20 for only $7.50 + free shipping (enter hohoho at checkout): http://bringjoyshop.bigcartel.com/product/bring-joy-tote

Janae is offering one tote bag for two lucky blog readers! Enter the giveaway! And in the meantime, hop on over to Bring Joy to peruse it’s awesomeness.

For a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Sunday December 22nd!  I will notify the winner by email on Monday the 23rd December. GO!!

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Bonus Giveaway: Last but not least, Field Roast, the awesome company that makes the best “vegan grain meat” EVAH! mailed me some coupons earlier in the year, so I’m giving away one coupon for a Field Roast Celebration Roast to the first reader to go to my Vedged Out Facebook Page and message me there about how badly they want this Celebration Roast for Christmas! I’ll mail the coupon out to the winner today so that you have time to pick it up before Christmas!!!

field roast

Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download Giveaway. Day 9: Jazzy Vegetarian Classics Cookbook Giveaway.

Jazzy Vegetarian Classics. Cookbook Review and Giveaway. Plus Oil-Free Chewy Chocolate Chip Cookie Recipe. Vedged Out 12 Days of Christmas.

DSC_0003Chewy Chocolate Chip Cookies, pg. 226

Are you on Linked In? Laura Theodore is one of the many great connections I’ve made on the Linked In network this year. She asked me if I would be willing to review her cookbook, Jazzy Vegetarian Classics. Of course I jumped at the opportunity. You can probably tell that I love reviewing cookbooks, and I’d heard so many good things about her cookbook!

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There are so many lovely things about this cookbook. First off, it’s a hardcover, which is a rarity for cookbooks these days. There are tons of full color photographs, which I appreciate since it helps you visualize the food you’ll be making. Another thing I adore about this book is that nearly every recipe uses common ingredients that can be found in almost any grocery store. There are only a few recipes that you’ll need to make a trip to the health food store to get any special ingredients. At the beginning of the book, Laura helps you with menu planning by pairing together which recipes (and the Jazz music to go with it) will go well together for whatever occasion, from casual to having guests for dinner.

Oh, and last but not least, even though the book is titled “Jazzy Vegetarian Classics,” all the recipes in the book are 100% vegan. (as you’ll see in the subtitle below, Vegan Twists on American Family Favorites).

DSC_0001Quick Tomato Salad, pg. 123

DSC_0011Polenta Pizza, pg. 158

Most of the recipes in this book are oil-free and there are many that are gluten-free. Only unrefined sweeteners and whole grains are used throughout, making this book every bit as healthy as it is delicious.

DSC_0009Raspberry Tofu Smoothie, pg. 84. It’s incredibly healthy, but almost tastes like you’re eating ice cream for breakfast.

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Now let’s get back to these whole-grain, oil-free Chewy Chocolate Chip Cookies. My kids didn’t even notice the oil was missing. They just gobbled them up.

Chewy Chocolate Chip Cookies

*recipe used with permission

  • 2 cups whole-wheat flour (I’m sure gluten-free flour could be subbed here)
  • 1 cup maple sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup pecans, roughly chopped
  • 1 cup vegan chocolate chips (grain sweetened variety works well)
  • 1 1/2 cups fresh apple puree (see note*)
  • 1 teaspoon vanilla extract
  • 1/3 cup plus 2 tablespoons nondairy milk.

*Chef’s Note: to make the apple puree, peel and core 3 very large or 4 medium apples. Rough chop the apples. Put the apples in a blender or a food processor until the consistency of smooth applesauce is achieved. Be careful not to liquify!

Method: 

Preheat the oven to 375 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the flour, maple sugar, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine. Add the pecans and the vegan chocolate chips, and stir with the whisk to combine. Stir in the apple puree, vanilla extract and nondairy milk and mix just until incorporated. If the dough seems overly wet, stir in a bit more flour, a tablespoon at a time. Alternatively, if the dough seems overly dry, stir in a bit more nondairy milk, a tablespoon at a time.

For each cookie, drop about 2 1/2 tablespoons of the dough onto the prepared baking sheet. Flatten slightly using the back of a flat spatula.

Bake 15 to 18 minutes, or until slightly golden around the edges. Remove the sheet from the oven and let cool for 2 minutes. Transfer cookies to a wire rack. Cool for about 10 minutes. Stored in and airtight container in the refrigerator, the cookies will keep for about 2 days.

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jazzy-vegetarian-classics

Buy the Hardcover copy of the book on Amazon here or get the Kindle edition here.

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway. Day 8: Emaline Delapaix, Music Download Giveaway.

Emaline Delapaix. Vegan Recording Artist. Worldwide Music Giveaway. Vedged Out 12 Days of Christmas.

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     Emaline Delapaix approached me last week with an offer for a giveaway. The timing was perfect because one of the giveaway sponsors I had for the 12 days of Christmas fell through. I think sometimes the Universe collides and makes wonderful things happen. This was one of those moments.
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     I took some time perusing Emaline’s sites and listening to samples of her music. All of it is right up my alley. Her voice is hauntingly beautiful and the music sounds like something you’re all ready familiar with, but only because it really speaks to the soul.

EmBlue

     More about Emaline: Emaline is an Australian vegan singer, composer and musician who lives between rural Western Canada and Germany with her big orange cat Reece. She spends a lot of time writing odd folk pop for piano, acoustic guitar and harp and sometimes whatever else she has lying about the place. Some say she sounds a little like Kate Bush or Tori Amos, but she also loves a lot of Scandinavian music: music that invokes the weather like storms and warm sunsets. Emaline will be recording her first full length record between Berlin, London and Canada in winter 2013/2014, experimenting with sounds and space, the weather and environment, this CD will be her most ambitious yet with an expected release date of Spring 2014 including European, North American and Australian tour dates.
     She travels a lot and says that being vegan can be tough on the road but it’s possible. She’s living proof! She also gives a small % of CD sales to local animal charities via online sales and concerts.

Her CD’s are self recorded with her guitarist and then handmade and using recycled card and eco friendly inks.

     Emaline has generously offered a music download of her latest album, Between Breeding Seasons to THREE lucky winners.

between breeding seasons

Listen to her music here. Visit Emaline on Facebook here and finally, check out her website herePurchase her music here with a 20% discount until January 1st 2014 with the discount code: xmas 

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants WORLDWIDE! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway. Day 7: Extraordinary Vegan Cookbook Giveaway.

*photographs in this post courtesy of  www.facebook.com/BinneGestaltung

Extraordinary Vegan. Cookbook Giveaway, Chocolate Raspberry Tart Recipe and Review. Vedged Out 12 Days of Christmas

DSC_0016Chocolate Raspberry Tart, pg. 138 (with cherries instead of raspberries)

So, this is one of the cookbooks where I love the back story behind it as much as I do the cookbook. Private Chef, Alan Roettinger had done a previous book for Book Publishing Company. At the time, he wasn’t vegan, or even a vegetarian for that matter. But he wrote this vegetarian cookbook called “Omega 3 Cuisine.” It had good success, so Book Publishing Company asked him to write a second book, a vegan one this time. “Speed Vegan

DSC_0003-001High-Powered Green Juice, pg. 45 and Tarahumara Running Food, pg. 22

Somewhere along the line Alan mentioned in his writing of this book that the recipes were kind of “accidentally vegan” but were still good. [I’m paraphrasing here]. Book Publishing Company, a company that only publishes vegan and vegetarian cookbooks took issue with this and explained to Mr. Roettinger that their readers would too. They wanted him to understand that vegans and vegetarians think food without cruelty is delicious in its own right, and not that it’s some sort of mediocre substitute for an animal product based meal.

DSC_0006-001Three Sisters Soup, pg. 66

Around that period in time Alan went to the Dr. for his yearly physical. He had high blood pressure. His cholesterol was through the roof and he was tired all the time and overweight. His Dr. suggested that Alan should go on statin medications. Alan replied with something to this effect [paraphrasing again] “Naw, I’m going to go vegan.” I’ll check back with you in a few months and we can look at my results.”

DSC_0008-001Ratatouille, pg. 116

As you can probably guess, Alan never did need those statin medications. He dropped his extra weight, as well as his cholesterol and the blood pressure. He’s 100% vegan now and he’s never looked back. Today he’s creating Extraordinary Vegan meals where plants are the star of the show and loving it.

He served this beautiful tart at his birthday dinner the first year he was vegan. His guests were wondering how he could make a delicious birthday cake without eggs, cream or butter. I’m pretty sure this showed them that those things are completely unneccessary.

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Chocolate Raspberry Tart

Almond Crust:

  • 1 1/2 cups finely ground or chopped raw almonds
  • 1/2 cup palm sugar
  • 1/3 cup extra-virgin coconut oil

Chocolate Filling:

  • 4 1/2 ounces dark chocolate, chopped
  • 1 cup full-fat coconut milk
  • 2 tablespoons framboise eau de vie or raspberry liqueur

Topping and Glaze:

  • 2 pints fresh raspberries (I used cherries)
  • 3/4 cup fruit-juice-sweetened raspberry jam

Preheat the oven to 350 degrees. To make the crust, combine the almonds, sugar and oil in a medium bowl and work with your fingers to form a thick, crumbly paste. Press into and 8-inch fluted tart pan with a removable bottom. Use a one-cup measuring cup or similar small container to press and form an even inside edge. Refrigerate until firm, about 45 minutes.

Put the tart pan on a baking sheet and bake for 15 minutes. The crust will be puffy and slightly misshapen. Press the crust gently back into shape with the measuring cup. Return to the oven and bake for 7 minutes longer. Remove from the oven and set on a rack to cool completely before proceeding.

To make the chocolate filling, put the chocolate into a blender. Put the coconut milk into a small sauce pan over medium heat. As soon as it begins to bubble around the edge, remove from the heat. Count 10 seconds and then pour over the chocolate in the blender. Add the liqueur and process until very smooth.

Pour half of the chocolate mixture into the cooled crust. It should come about halfway up the inner side of the shell. Spread it out evenly, taking care not to get any on the rim.

Starting from the rim of the tart, arrange half of the raspberries in tight concentric circles over the filling. pushing the berries down slightly so they touch the bottom. End with one raspberry in the center. Pour the remaining chocolate mixture over them, filling in spaces between the raspberry tops and covering them completely. Take car not to drip any filling on the rim. Layer the remaining raspberries on top of the chocolate. again in concentric circles, but don’t press them down. Refrigerate the tart until the filling is firm, 2-4 hours.

To make the glaze, put the jam in a small saucepan and warm over medium-low heat, stirring constantly, until it melts. It should be fairly thick, but runny enough to apply with a pastry brush. Pour through a strainer to remove any raspberry seeds, pressing down to extract as much liquid as possible. Using a pastry brush, very gently brush the melted jam over the raspberries, allowing a little of the excess to drip down between them and cover the filling underneath. When the entire surface of the raspberries is coated, set the tart aside for at least 10 minutes to let the glaze congeal.

To serve, hold the tart pan rim with one hand and push up gently on the bottom with the other hand to release the tart. Set the rim portion aside. Slip a knife very carefully between the tart shell and the bottom of the mold. work the knife gently around until the tart comes away from the mold. Set the tart down on a cutting board and cut it with a hot, dry knife. bracing the rim with one finger on either side of the knife to keep the tart shell intact. Slide the knife under the cut portion and gently lift it out. Put the slice on a dessert plate. Repeat as needed. Serve at once.

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Buy the paperback copy of the book on Amazon here or get the Kindle edition for just $9.99 here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger BagDay 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice GiveawayDay 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway. Day 6: Sweet Debbie’s Organic Treats, Allergy Free & Vegan Recipes. Cookbook Giveaway.

Sweet Debbie’s Organic Treats. Allergy-Free and Vegan Recipes from the Famous Los Angeles Bakery. Plus, Sunflower Buttercup Brownies. Vedged Out 12 Days of Christmas

DSC_0004Sunflower Buttercup Brownies, pg. 49

I love reviewing cookbooks and this book is incredible for those who are gluten-free or have food allergies. Debbie Adler, the author of this cookbook was all ready running a successful California bakery, Sweet Debbie’s when she discovered that her young son had many life-threatening food allergies. She revamped her menu to make her bakery a safe haven for anyone with food allergies. It made her business boom! Who wouldn’t want these treats? These recipes contain no soy, gluten, eggs, dairy, refined sugars, soy or nuts. Yet they still taste incredibly delicious!

debbie

I have multiple friends who suffer from serious food allergies or who have children who do. While my family isn’t affected by these issues (so far, knock on wood) My own children, just being vegan, all ready have issues regarding food when they attend parties, sporting events, school functions and more. I can only imagine how much more difficult it would be to eat ANYWHERE when major food allergies are involved.

DSC_0006Gourmet Dark Chocolate Mesquite Brownies, pg. 39

I’ve become resourceful. We bring our own food to most events and some to share so others can taste how good vegan food is. This book is excellent for those who need to provide their own treats for themselves and their children, or for anyone who wants to have allergy free food for their guests.

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Sunflower Buttercup Brownies

“Reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013.”

Must Have:

  • 24 mini paper baking cups
  • 2 cups all-purpose gluten-free flour (Debbie’s special blend is on page 13)
  • 2 1/2 teaspoons sodium-free baking powder
  • 1/2 teaspoon guar gum
  • 1/2 teaspoon fine sea salt
  • 1/2 cup grapeseed oil
  • 1/2 cup unsweetened applesauce
  • 1/3 cup coconut nectar
  • 1 teaspoon vanilla extract
  • 3/8 teaspoon stevia powder
  • 1 cup sunflower seed butter (Debbie’s sunflower butter recipe is on page 11)
  • 1 1/4 cups chocolate chips (Debbie’s allergy free chocolate chip recipe on page 12)

Must do: 

1- Preheat oven to 325 degrees. Line a 24-cup mini muffin tin with mini paper baking cups.

2- Whisk together the flour, baking powder, guar gum and salt in a large bowl. Make a well in the middle.

3- Add the grapeseed oil, applesauce, coconut nectar, vanilla and stevia and stir to combine. Next add the sunflower seed butter and stir to combine. Fold in 3/4 of the chocolate chips.

4- Spoon the batter into the prepared muffin tin, filling the cups to the top and each with the remaining 1/2 cup of chocolate chips.

5- Bake the buttercups for 18-20 minutes or until they are a light golden brown and bounce back slightly to the touch.

6- Transfer the muffin tin form the oven to a wire rack and let sit for about 15 minutes before removing the buttercups to cool completely.

Keep in an airtight container for up to 3 days or wrap and freeze for up to 3 months.

sweet-debbies-organic-treats-cookbookBuy the paperback copy of the book on Amazon here or get the Kindle edition for just $9.99 here!

Or for a chance to win this amazing Giveaway, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA only! You must also follow this blog by email or RSS feed to qualify. You have until Friday December 20th!  I will notify the winner by email on Monday the 23rd of December. GO!!

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Day 1: Free Vegan Lifestyle MagazineDay 2: Free Case of Butler Soy CurlsDay 3: Alternative Outfitters Vegan Boutique $25 Gift Card and Free Messenger Bag. Day 4: Sunwarrior Raw Vegan Protein Powder or Product of Choice Giveaway. Day 5: Tropical Traditions 1 Gallon Gold Label Virgin Coconut Oil Giveaway.

Tropical Traditions 1 Gallon of Gold Label Virgin Coconut Oil Giveaway! Plus Radical Chocolate Chip, Coconut and Almond Cookie Recipe! Vedged Out 12 Days of Christmas

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Yeah, that’s a heckuvalotta coconut oil for this 5th day of Christmas Giveaway! Think of all the cookies, cheese balls and grasshopper brownies you could make! Or, you could bathe in it, use it as a moisturizer, remove your makeup with it or whatever you want! In the meantime, here’s the recipe for the cookies!

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Radical Chocolate Chip, Coconut and Almond Cookies

  • 1 cup whole wheat pastry flour or gluten free flour
  • 1/2 cup raw or organic sugar
  • 2 tablespoons ground golden flax seed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/3 cup melted virgin coconut oil
  • 1/4 cup plain soymilk
  • 1 teaspoon unsulphered molasses
  • 1 teaspoon almond extract
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup sliced almonds
  • 1 cup vegan chocolate chips

Method: Preheat oven to 350°. In a large bowl, combine the dry ingredients: flour, sugar, ground flax seed, baking powder, baking soda and salt with a wire whisk. Add the wet ingredients: the melted coconut oil, soymilk, unsulphered molasses and the almond extract. Stir together until combined. Then add the shredded coconut, sliced almonds and the chocolate chips. Stir until well mixed. Drop by heaped tablespoons onto a large baking sheet. Bake for 10-12 minutes or until cookies are golden. Let cool on a wire rack before eating (this will also help the cookies to set and not crumble).

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

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Win 1 Gallon of Gold Label Virgin Coconut Oil! Retail $120 Value!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

For a chance to win a your own jar of  Tropical Traditions Gold Label Virgin Coconut Oil, Click on the link below to enter the Giveaway! This contest is open to entrants in the USA and Canada only. Mandatory: you must subscribe to the Tropical Traditions Newsletter and follow this blog by email or RSS feed to qualify. You have until Friday the the 20th of December to enter!  I will notify the winner by email on Monday December 23rd. GO!!

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FYI Bloggers: you can also get your own (giant) 32 oz. jar of Tropical Traditions Gold Label Virgin Coconut Oil to review here.