banana oat bar; leftover coffee with soy milk and agave
pita with grandma’s hummus, fava bean puree, pitted black olives, spinach; texas sweet orange
samples at central market: puffy veggie chips, mesquite bbq chips, honey Os, dark chocolate covered sandwich cookies; small jonathan apple
white bean, sun dried tomato and kale soup; rosemary garlic bread (links to both recipes in a previous post); pitted black olives; grapefruit
fresh ginger tea and, finally, an alternative baking company luscious lemon poppyseed cookie! i had been searching all over for one and finally whole foods restocked, although i could only have gotten there a couple days after the restocking and there were already only 2 lemon flavored ones left. anyways, this cookie was everything i had anticipated, so dense and delicious and lemony. i just need to figure out how to bake it for myself. based on the ingredient list, they are made with: unbleached all-purpose flour, unrefined cane sugar, earth balance (or equivalent), “fruit juice and natural grain dextrins” (??), water, tapioca and potato starches (isn’t that what’s in ener-g egg replacer?), vanilla, lemon, poppy seeds, baking powder, baking soda, and sea salt. pretty much your basic cookie ingredients, right? so what makes them so good???? is it those mysterious dextrins and if so how can i get some?
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