In honor of National Cookie Day we thought we would share a faorite recipe with you. You don't have to be vegan to enjoy these chewy chocolate treat. Isa Chandra's Chewy Chocolate Chocolate Chip Cookies recipe is divine! We always make them big like the size of a cookie in a coffee shop bakery case. They come out extra chewy that way. ENJOY!

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Ten years ago there was a birth - it was the birth of a son, a mother, a father, a family, and of a calling. But it wasn't easy and it left scars both seen and unseen.
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It was a beautiful, warm fall morning in New England when I finally went into labor. I was surrounded with loving support and I felt strong as I experienced labor and the birth of my son. We became parents and I realized my desire to become a doula all in the same experience.  That day was perfect in my mind.

​The next day was hard. Earth shattering hard. Our son was not OK and we had to take him to the emergency room since we had already been discharged and gone home. They soon discovered he would need to have surgery and we were put in an ambulance to get him to Boston Children's Hospital NICU. I could write a book on the NICU experience alone but will try to summarize it here - being there and having to be there creates an emotional wound as you cry, worry, feel helpless and fearful. My son's scars were physical and ours were deep inward emotional... This was just the beginning of all the tests, appointments, surgeries, doctors, and information. Through each challenge we hurt a little, we grew a little, and as the scars healed we realized how strong we truly were.

​I survived. We survived. And through the scars that shaped our story we grew and we thrived. Today he is strong, empathetic, and brave. Today I am a stronger mother and a better doula for families going through hard times.
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​As a doula I share in these big, hard, beautiful, sometimes painful life experiences that grow and shape mothers, fathers, and families. I step into these stories and witness their strength and together we survive. 

​-Written by Johanna Wright and also shared on her blog

When Comes To Yummy Vegan Soups, Isa Chandra Recipes Are The Best!
She does not skimp on flavor and fresh ingredients. In this particular soup it's you won't miss dairy at all, as it is so creamy. She has many yummy soups to try as we move into the colder months and other great dishes, check out her website www.isachandra.com. Hope you enjoy this protein packed dish thanks to the chickpeas and cashew cream, plus trace minerals and vitamins thanks to that lovely Kale. If you don't have a favorite broth I suggest you use the broth she recommends, very flavorful.
Enjoy!
 

~ Chickpea Rice Soup With A Little Kale By Isa Chandra​~
Directions:
~ I used red rice here, but you can use whatever you like. Just note that brown rice will have a longer cooking time, so plan accordingly.~ A good strong broth is essential for flavor here. I recommend Better Than Boullion, No Chicken flavor if you can get your hands on it. So worth it! Especially in the winter months when you might not have any homemade.
~ If — for whatever reason — you don’t want to use cashew cream, unsweetened plain almond or soy milk will work. It doesn’t get as creamy, but it’s still yummy! Just please double and triple check that it’s unsweetened, or it’ll be awkward tasting.

3/4 cup cashews, soaked in water for 2 hours or overnight
2 tablespoons olive oil1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
1 24 oz can chickpeas, drained and rinsed (about 3 cups)
4 cups chopped kale
Thinly sliced green onion, for garnish

Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.

Preheat a stock pot over medium heat. Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
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Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes. You may need to add water to thin the soup if it seems too thick. Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry. Serve topped with green onions.
It thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.

http://www.isachandra.com