apple cabbage and spinach salad and Pumpkin oat cookies

Apple, red cabbage and spinach salad. Yuuummmmm.

Well today was a (relatively) busy day for me. I am on holidays but I had a few pre-employment things to sort out. I had to go and get a pre-employment medical done (all clear!!) and then I went to do some op-shopping for some work clothes. I found 4 really nice shirts and one skirt and it all came to under $15 (I think it was $14 exactly). I am trying to walk everywhere so as to help lower my carbon emissions and also reduce the amount of money that we pay for transport.

By the time I got home I was pretty hungry. I initially ate a piece of corn on the cob (it was raw and beautifully sweet). Then I decided to whip up a salad inspired by The Café Fresh Cookbook. It was so simple and easy. I just thinly sliced some red cabbage (local and organic) and some baby spinach leaves (local and organic). I then added a small handful of sultanas and 1/2 a diced jonagold apple (which was the only type of apple I had on hand - this apple is crisp and has a bit of a bite to it but is still quite sweet). I then made a dressing from the juice of 1/2 orange and 1 1/2 tsp of apple juice concentrate and poured this over the salad. It was just divine - I had to stop myself from having seconds.

Pumpkin Oat Cookies

Two days ago I made VWaV's Pumpkin Oatmeal Cookies. I cooked and pureed my own pumpkin because you can't buy canned pumpkin here and I added the flaxseeds, used coconut oil instead of canola oil and used sultanas instead of raisins. I also used spelt flour which seemed to work fine.

I found it a little difficult knowing when these cookies were cooked - they do firm up a LOT when they come out of the oven. They tasted a lot like ANZAC biscuits. I took them to a staff meeting and everyone loved them (and thought that they were ANZACs). I will be making these again but I have notes in my VWaV that these are still REALLY soft when they come out of the oven.