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Week 15 #osgcookbook Challenge

Oh my, 15 weeks have really flown by! I cannot believe I have only twelve recipes left before I finish this entire Oh She Glows cookbook! I’ve learned that cookbook 2 is coming out sometime this Fall, so perhaps I will start a whole new challenge then… we shall see 🙂

This week was a…. hmmmm….. trying to find a nice word for it… MOODY week for me.  I have lots to be grateful for in my life, but somehow my mind kept dwelling on the negatives.  I tend to be very hard on myself when I get into a funk like this; telling myself to snap out of it, wondering what the heck is wrong with me, and generally just making myself feel worse.  Well this time around I decided to be a little gentler.  After all, I would never tell a friend who is feeling blue something along the lines of “what’s your problem, get your act together!” A very wise woman told me long ago to always be my own best friend, and treat myself as such. Guess what? It really helped. I found a great book to read, made myself some delicious brownies, reached out to friends to talk some stuff out, and am happy to report I am feeling a whole lot better for it.

How about you? What are some of your tricks for beating the blues?

This blog is also a big source of joy and comfort for me.  It’s incredibly satisfying to have an outlet to write my thoughts, share my passion for food, develop my photography skills, and showcase my work.  As more people have been following and commenting, I’m filled with a sense of accomplishment.  What a neat feeling to know that someone out there is trying (and even enjoying) my recipes! Keep the feedback coming dear readers, it means the world to me 🙂

A lot of you have told me you really enjoy these #osgcookbook posts, so when I am done in three weeks I will have to think of what to do next. For my own enjoyment and yours! In the meantime, we still have a few more recipes to cover, so here are this week’s four!

Pumpkin Pie Pecan Butter


I thought of my mom as I made this butter.  She loves all things pecan, and I always remember her ordering a hot pecan sundae at dairy queen when we were kids.  At the time I couldn’t understand why anyone would opt for a non-chocolate sundae.  Now that I’ve tasted this pecan pie butter, I’m slowly warming up to the idea, but I must admit, I’m still a chocolate girl all the way! Not to take away from this yummy treat though, because it truly is divine. I am glad to have made my first nut butter, as I was a little worried my blender wouldn’t be able to handle it, but was pleased that not only could it take on the job, it did it in record time! The recipe calls for blending the nuts for about 5 minutes, but my processor turned the pecans into a near liquid paste in just 2 minutes! I did not have a vanilla bean, so I added 1/4 tsp vanilla extract.  I took it easy on the nutmeg and added just 1/8 tsp because I didn’t want it to be overpowering. Finally, remember that pumpkin butter I made in week 12? I froze some back when I made it and then defrosted just enough for this recipe. Worked beautifully.  This spread is like having dessert for breakfast!

Yogi Juice (Part 1)


I’m counting the yogi juice as two recipes, because, well, there are two of them! One is a green juice made mostly of fruits, and the other is this purple number made with mostly veggies. I think I should have warmed up to the whole juicing thing with the green recipe, because this was not a pleasant first-time experience.  Angela calls for you to blend the ingredients and then strain them.  It is supposed to be easier and less messy than using an actual juicer.  I’ve never used a juicer, but I guess they must be really, really, really messy if this is hassle-free by comparison. Granted, there are notoriously messy beets in the recipe which made it a whole lot trickier, so yeah, like I said, probably not a good one to do as an introductory lesson.  I first put the strainer over a container that was slightly smaller than the strainer.  Don’t do this. As you stir and push the concoction through the strainer, you end up with purple beet juice dripping out of the strainer and down the sides of your container.  Also, have a trash bag right next to your bowl, to throw all the pulp into when you’re done.  Finally, if when you are done you feel as I did, with no desire to actually drink this potion, DO NOT store it in the fridge.  Because if it tips over, you will have sticky beet juice all over your fridge.  I learned this the hard way.  Be brave and drink the darn thing, or just don’t make it at all. 😛

Oil-Free Baked Falafel Bites


This is my new favorite falafel recipe! I am already a huge falafel fan, so it wasn’t hard to get me on-board with this dish.  In fact, the only reason I had not yet tried it, is because I make falafel quite often and didn’t feel I needed a recipe.  I’m glad I tried these though, because there is one key difference between Angela’s falafel and mine.  I always used soaked, but uncooked chickpeas, whereas she uses cooked or canned ones.  The result is a softer, less crunchy patty, which we really enjoyed.  If you have never made falafel at home, be aware they are quite crumbly and don’t come together into patties as easily as say, a meatball or cookie dough.  But with a little squeezing, and an easy-going attitude toward wayward crumbs and an exploding falafel here and there, these are a great go-to dinner that will please kids and adults alike.  I served mine with pita bread rather than in lettuce cups.  I made the salsa and the tahini dressing to along side, both of which are well worth the extra 10 minutes of work.  Yum yum yum, that’s all I can say!

Present Glo Bars


I already made the Classic Glo Bars back in week 10 and really enjoyed them.  I liked these even more, despite the fact that these ones do not have any chocolate chips.  Shocker, I know! If you are a big granola bar fan, I would really recommend trying these! Store-bought granola bars tend to have a lot of not-so-good-for-you ingredients, and in my humble opinion, the healthier ones taste like sawdust.  These homemade glo bars are actually incredibly easy to make, use fairly cheap ingredients, and store well in the freezer so you can make a bunch and then keep them for weeks.  I know Angela has a bunch of different versions on her website, and once you make them once or twice, you can start making your own creations by adding whatever dried fruits/nuts/seeds you like.  I  personally plan to make these Present Glo Bars again, but I’ll do the Ashley version – with plenty of chocolate!!!

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