Vietnamese Cold Noodle Salad

1 16 oz. package Bang Pho rice noodles medium, cooked and immediately cooled
4 large Carrots julienned
1 cup chopped Cilantro
12 cups chopped Lettuce
chopped Scallions or diced Cucumber, optional
3/4 cup finely chopped Peanuts

Sauce:
1/2 cup Lime Juice
1/2 cup Soy Sauce
1/2 cup water, boiling hot
1/4 cup sugar
1/2 tsp. Garlic Powder or 4 cloves pressed garlic

Dissolve the sugar in the hot water, add everything else.

Mix all ingredients together, toss in the sauce right before serving. Serves 6. I, of course, salted mine and dotted it with Sriracha.

Not-So-Bad-For-You Oatmeal Raisin Cookies

I have finally achieved a healthier cookie that is gluten free and tastes delicious. The combination of oat flour with ground walnuts gives it the perfect texture and a wonderful nutty flavor.

4 Tablespoons Butter, melted
6 Tablespoons finely ground Walnuts
1/2 cup Brown Sugar
1/2 teaspoon pure Vanilla extract
1 Egg
3/4 cup Oat flour (I grind mine from whole rolled oats)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups whole rolled Oats
3/4 cup of black raisins

Melt the butter, stir in ground Walnuts, sugar, and vanilla. Beat in the egg. Add the flour, baking soda, salt and cinnamon, lightly incorporate before mixing into wet ingredients. Add the Oats and Raisins. Cover and refrigerate for 1 hour.

Preheat oven to 350. Drop by the Tablespoon full onto parchment lined baking sheets, bake 2 sheets at a time for 10-12 minutes alternating 1/2 way through the baking time. Let cool on sheets for a couple of minutes before transferring to a wire rack. Makes 33 cookies, 80 calories each.