We had quite a busy week last week. On Friday, we went strawberry picking for the third time.
This time we got three baskets of strawberries because it was the last day of the season for picking and we can’t get enough! I can never go back to strawberries from the store now! We bought some from the store and they are just not the same. They were completely tasteless, over-sized and unnatural. These small strawberries are so sweet and juicy! We have been eating them as they are, or in oatmeal, but I still want to use some in a recipe or two and I would also like to freeze some to have them last a while longer, but since everybody loves them so much, I am not sure that I will have any left to freeze.
The girls were so hungry for them on the drive home after all the hard work of picking.
After we got them home, we washed them and both Autumn and Kesa helped cut them so that they are ready to eat. Kesa is starting to do more around the house and kitchen prep now that she is a little older, which is nice. It also makes me realize how big she is getting.
The girls have also been enjoying picking peas and beans from the garden.
This year we planted corn, potatoes, green and yellow beans, snap peas, lettuce, cucumbers, onions and radishes. There is also a lot of dill popping up everywhere too, which is great with the potatoes or to use in soup. My mom has some tomato plants so she is going to trade me some tomatoes for some beans, since I love tomatoes so much and she loves beans.
It may not be very orderly this year, but as long as something grows, we’re happy.
I also made a totally delicious (and healthy) monster wheat germ cookie recipe this past week.
Yes, I am still a cookie monster. These babies are actually all gone now and I have to make some more soon! I wanted to share this recipe with you all too so you can make them. They are perfectly big and soft and mouth-watering. You could use chocolate or carob chips in place of raisins if you like or add whatever nuts or dried fruit that you like. You could even leave them plain or add shredded coconut, whatever makes you happy. I am pretty sure that any way you make these, they would be delicious. I’ve been wanting to make a cookie recipe with wheat germ for a while now. Monster cookies are great because you can get away with telling yourself that you only had one or two cookies, which sounds completely reasonable, even though they are giant! 🙂 Just don’t forget to have a nice cold glass of almond milk with them. That totally makes the monster cookie experience in my opinion!
Monster Wheat Germ Cookies
Makes 12 monster cookies
- 1 3/4 cup quick-cooking oats
- 1 cup wheat germ
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 1 cup raisins (or other dried fruit or dairy-free chocolate or carob chips, whatever you love)
- 1/2 cup chopped walnuts (or shredded coconut or other nuts or seeds of your choice)
- 1/4 cup ground flaxseed
- 1/3 cup warm water
- 3/4 cup pure maple syrup
- 3/4 cup sunflower oil
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350°F.
- Combine the oats, wheat germ, flour, baking soda and sea salt together in a large mixing bowl. Add the dried fruit (or chocolate chips) and nuts (or seeds).
- Mix together the ground flaxseed and warm water in a small bowl and set aside to thicken.
- Whisk together the maple syrup, oil and vanilla in a medium mixing bowl. Add the flax/water mixture to the wet ingredients and whisk until smooth.
- Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until combined.
- Roll the dough into large balls with your hands and flatten down slightly on the baking sheet. Repeat to make 12 monster cookies.
- Bake for 10-12 minutes, until very lightly golden. Allow to cool a while before removing from the pan.