'Beautiful You' Girls' Night Out
Last night I was honoured to be a part of Johanna Quinn's charity event, 'Beautiful You' dedicated to celebrating women and our beauty. Johanna did a wonderful presentation and discussed the role of the media in how we perceive ourselves. It was truly eye-opening and I had lots of "Yep, that's the way I think" moments during her speech.
I was thrilled that Johanna asked me to be a part of the planning of the event and that I could contribute some yummy and healthful goodies for the ladies to snack on while mingling and getting to know each other.
All proceeds from the free event went to Free Them which is a charity near and dear to Johanna and her husband Jeff's hearts.
Johanna made these delicious chocolate dipped strawberries
Our friend Stephen did most of the arranging of platters, candles and flowers to make the room look beautiful
There was the opportunity to buy balloons containing raffle tickets
And these pretty packages contained the prizes to be won
The lovely ladies from Shelter them selling beautiful Rwandan craft items
Johanna giving her presentation
The audience enjoying listening to Johanna speak
Some of the healthful snacks I made, along with Johanna's strawberries and Stephen's flowers
The guests received one of these pretty boxes containing a yummy vegan brownie made by the lovely Melissa
It was a great turnout and a wonderful time was had by all. Can't wait for Johanna's next fundraiser (similar to this one).
As promised, here are the recipes for the treats I made.
Maple Chia Cookies
·
½ cup
gluten-free rolled oats
·
1 tablespoon
virgin coconut oil
·
3
tablespoons maple syrup (look for darker, B grade syrup)
·
1 teaspoon
vanilla extract
·
2
tablespoons freshly ground flax seeds (golden or brown)
·
3
tablespoons chia seeds
·
¼ teaspoon
each baking soda, baking powder and Celtic sea salt
·
Preheat oven
to 350F and line a cookie sheet with parchment paper.
·
Blend oats
in a food processor until flour-like.
·
Add oil,
syrup and flax and blend until smooth.
·
Transfer to
a large bowl and mix in remaining ingredients.
·
Drop
teaspoon-sized amounts on cookie sheets (2 inches apart).
·
Bake 14
minutes, then transfer to wire rack to cool.
Chewy Peanut Butter and Oat Cookies
· 1 cup organic peanut butter
· 1 cup organic coconut sugar
· 2 pastured eggs
· 2 ½ cups gluten-free oats
· ½ teaspoon Celtic sea salt
· ¼ cup organic raw cacao nibs
· Preheat oven to 350F
· Cream almond butter and coconut
sugar in the bowl of a stand mixer at medium speed for about 2 minutes.
· Add eggs and mix for another
minute.
· Add the rest of the ingredients
and mix until well-combined.
· Using a 1 tablespoon
cookie-scooper, scoop mounds of dough onto 2 parchment-lined cookie sheets.
· Flatten dough with your hands
(no need to worry about them being close together as they won’t spread).
· Bake for 14 minutes, rotating
cookie sheets halfway through baking time.
Oatmeal Spice Cookies
·
¼ cup gently melted
coconut oil
·
½ cup coconut palm
sugar
·
1/3 teaspoon Celtic
sea salt
·
1 large pastured,
organic egg
·
2 cups gluten-free
rolled oats
·
2 tablespoons chia
seeds
·
2 teaspoons ground
cinnamon
·
2 teaspoons ground
ginger
·
Preheat oven
to 350F.
·
In a large
bowl, mix all ingredients until well-combined.
·
Dollop,
using 2 teaspoons onto parchment-lined cookie sheets.
·
Bake for 15
minutes and then allow to cool for 5 minutes.
·
Remove to
wire racks to cool completely.
Seed Cookies
·
1 ½ cups gluten-free
rolled oats
·
½ cup raw honey
·
½ cup almond butter
·
¼ cup raw sunflower
seeds
·
¼ cup raw pumpkin
seeds
·
¼ cup raw cacao nibs
·
2 tablespoons chia
seeds
·
1 teaspoon Celtic sea
salt
·
Preheat oven
to 350F.
·
In a large bowl, mix
all ingredients together until well-combined.
·
Onto 2
parchment-lined cookie sheets, dollop mixture using a tablespoon-sized cookie
scooper.
·
There's no need to
leave space between cookies as they do not spread.
·
Bake for 16 minutes,
rotating trays halfway through baking time.
Chocolate Macaroons
· 3 organic eggs
· ½ cup raw honey
· ¾ teaspoon Celtic salt
· 6 cups unsweetened coconut flakes
· ¼ cup cocoa
· Preheat oven to 350F.
· In a large bowl, whisk together egg,
honey and salt.
· Stir in coconut flakes and cocoa until well-mixed.
· Using a cookie scooper, scoop onto
parchment-lined cookie sheets.
· Bake for 18 minutes.
· Allow to cool on wire racks.
Lemon and Lavender Cookies
· ¼
cup plus one tablespoon virgin coconut oil
· ½
cup maple syrup (look for grade B)
· 1
teaspoon vanilla extract
· zest
of one organic lemon
· juice
of half an organic lemon
· ½
cup flaxseed, freshly ground
· 1
cup brown rice flour (could use buckwheat or oat flour)
· 1
tablespoon lavender flowers, roughly chopped
·
· preheat
oven to 350 F.
· In
a double boiler, gently melt coconut oil
· In
a large bowl, mix together coconut oil and maple syrup.
· Add
vanilla, lemon juice and zest and mix.
· Add
flaxseed, brown rice flour and lavender and mix until well blended.
· Using
2 teaspoons, dollop onto a parchment-lined cookie sheet.
· Bake
for about 18 minutes or until set.
· Allow
to cool on wire racks.
This is the lavender I used (found at Homesense)
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