Veggiewitch:

This is a post by my Elfling, sharing her art. =0)

Originally posted on Megawitch:

Lately I have been really busy, as well as working on my artistic and creative ideas and expressing them. For the past few days I’ve been touching up a specific picture I think you should see. I know I’m not much of a Horde lover, but I do admire Lady Sylvanas very much! Some parts from the background of the picture were cut out when I took a photo of it, but I think the main part of the picture is what is important. Here it is! Enjoy :)

2012 © copyright megawitch, all rights reserved

2012 © copyright megawitch, all rights reserved

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The Adventures of Micro Cocoahuahua!

Today, while making cookie-balls from the Cocoa-Butter Cookie dough, an amazing little Super Hero, Cocoahuahua, was formed. Out of sugar, cocoa, flour, oils and nuts, this tiny, little puppy wriggled into existence. His life was short, and his size was miniature, but he made an impression!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

My middle Elfling is an artist. She got the skillz! She made Cocoahuahua while the first batch of cookies were in the oven. His wrinkled, little snout! Awwwwe…

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

He’s so tiny! His head is barely bigger than my Elfling’s thumb.

Cocoa-Butter Cookies

It was kind of a droopy day here. My Elflings and I were a little… blech. It took some brain-storming, but once we got our heads together, we decided to make cookies. I wanted to make peanut butter, my Elflings wanted cocoa-chip… so we compromised and came up with Cocoa-Butter Cookies. *happy dancing*

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Cocoa-Butter Cookies
1/2 C sugar*
1/2 C brown* sugar
1/2 C vegan butter* (Earth Balance)
1/2 C peanut* butter (peabutter, soybutter, etc)
1 heaping soup-spoon cocoa*
1 Tbsp egg replacer (en-R-g)
4 Tbsp brewed coffee*
1 ¼ C flour* (buckwheat, rice, quinoa, etc)
3/4 tsp baking soda*
1/2 tsp baking powder*
1 heaping Tbsp cornstarch*
1/4 tsp salt
* = Organic

Preheat oven to 375°F/190°C. Beat the butter until creamy. Add the nut/soy butter, and beat some more. Add the sugars, and keep on beating. Mix in the cocoa, egg replacer and coffee (use 1 egg instead of the replacer and coffee if you still eat eggs), and blend. Add soda, baking powder, salt, flour and cornstarch (using 1 Tbsp per batch will help keep your cookies soft in the middle) to the bowl. Fold the dry ingredients together first to avoid the dust filling your face. (Been there, done that!) Mix until the dough is all incorporated. Shape dough into balls (cotton ball-size) and place on un-greased cookie sheet about an inch apart. Gently press with a fork in a crisscross pattern. Bake 9-10 minutes.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

Cookie dough all mixed up. Yummy!

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

My minions… erm… Elflings making dough-balls. =0)

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

They took turns making crisscross patterns in the balls.

2012 © copyright veggiewitch, all rights reserved

2012 © copyright veggiewitch, all rights reserved

And now they are ready to eat! My childhood favorite cookie all grown-up, with a hint of cocoa and coffee. =0)

Gingerific!

Ginger (Zingiber officinale) is a member of the Zingiberaceae family, like turmeric, and is native originally to South Asia. As a spice, it has made its way into the kitchens and hearts of cooks around the world. In Western and European culture, ginger is commonly used in sweet dishes (ginger beer/ale, gingersnaps, honigkuchen, gingerbread, spekulaas, etc), while Asian and Indian cuisine showcase the flavor, aroma and spice in main dishes (ghee, lentils, curries, kimchi, korma, etc). Middle-Eastern coffee shops serve coffee with ginger powder. In the Côte d’Ivoire (Ivory Coast) they add fresh, ground ginger to orange, pineapple and lemon juices, to make a drink called nyamanku. <– I will definitely be trying this over the summer.

I love ginger! I use it all the time. I even add a little knob of ginger to our smoothies by popping it into the hollow of a cored apple half. Ginger is one of those “feel good” spices, because it not only smells great, it’s good for you, too. In many countries, ginger is particularly useful for pregnant and nursing mothers, as it is calming on a sick stomach. It also stimulates salivation, which helps digestion. Traditionally, it’s been used to combat fatigue and increase blood circulation. In Folk Medicine, a common remedy for colds was steeped, minced-ginger tea. Give it a try!

Veggiewitch’s Grippe Panacea
2 Tbsp minced ginger*
2 Tbsp minced garlic*
3-4 Tbsp maple* syrup
* = Organic

∴  Add ginger, garlic and maple syrup. Take a small teaspoon-sized serving every time you’re feeling phlegmy, congested, sore throat, etc. Store in a lidded-jar in the fridge. Batch is easily doubled/tripled/quadrupled… Feel better!

Photo courtesy of Google

Photo courtesy of Google