It’s been long coming… and I’m more than excited to unveil the Wellness Warrior Collective, comprising of the inspiring @tallulahalexandra of inmybowl.com and myself. It was not a chance meeting: I had been following Alexandra and her #GoddessVibes Instagram adventures for a while, and then a sweetgreen event in DC brought us together. That same day we realized that making the world a healthier place is more powerful as a community, and made a decision to form the Wellness Warrior Collective, spreading the mantra of beginning every day with love, positive thinking, and holistic living.
As our first collective adventure, we chose Wanderlust Festival, a four day celebration of mindful and conscious living, ‘bringing together a remarkable group of yoga and meditation instructors, musical performers, speakers, artists and chefs for transformational retreats in the world’s most awe-inspiring natural resorts’.
As we’re experiencing scenic yoga, moon parties, soulscapes, dream work, pool parties and live music events (with no less than Trevor Hall and my favorite Thievery Corporation), we invite you to experience it with us–just make sure you follow our live coverage on Instagram (hashtag #WWCxWanderlust, @breakfastcriminals and @tallulahalexandra) and snapchat (brkfstcriminals and inmybowl), and don’t miss all the pre-during and post-festival tips and recipes we’ll be posting on our blogs!
In the meantime, I can’t wait to kick off the blog series with the recipe of the perfect breakfast cookie that I’ll be bringing with me to hikes and pre-yoga nourishment.
There are moments in life when there’s nothing like a chewy, delicious cookie. This superfood salted cacao cookie is packed with organic goodness of pumpkin seeds, goji berries, raw cacao and nibs, walnuts, rolled oats and tigernuts.
Breakfast, snack or dessert–it’s the perfectly satisfying pick-me-up that can be baked in big batches and indulged for days (I dare you to not finish it the moment hey come out of oven and your apartment smells like superfood heaven).
Made from only whole foods, it’s free of gluten and dairy and loaded with fiber, sugar, healthy fats, and is way cleaner than most store-bought nutrition bars.I used tigernut flour in this recipe, a raw, paleo, prebiotic-rich flour made from tigernuts (a root vegetable with earthy vanilla taste). It’s a home run!
This cookie makes an edgy statement in that it’s barely sweet and full of flavor.
I’m so ready to fill my pockets with cookies and get swept away with the magic of the great outdoors, communal feel, and the spirit of exploration and discovery here at Wanderlust Festival Squaw Valley–make sure you follow along!
Salted Cacao Crunch Breakast Cookie Recipe
- 1 cup rolled oats
- 1 cup Organic Gemini Tigernut Flour
- 3 tbs chia seeds
- 1 cup walnuts
- 1/3 cup pumpkin seeds
- 1/4 cup goji berries
- 3 tbs raw cacao
- 3 tbs raw cacao nibs
- 1 tsp sea salt
- 1/3 cup maple syrup or honey
- 1/2 cup coconut butter
- 1/3 cup coconut oil
- 1 egg (or vegan egg replacement: combine 1 tbs. chia seeds or flaxseed meal with 2.5 tbs. water, mix and let set for 5 minutes to activate)
- Preheat oven to 350F.
- Mix all dry ingredients in a large bowl.
- Whisk together all wet ingredients (maple syrup or honey, coconut butter, coconut oil) and sea salt.
- Pour into oat mixture and mix well, until the ingredients are well combined.
- Grease a cookie sheet with coconut oil.
- Roll the dough into cookies of size you desire (or bake in a loaf pan to get granola bars!).
- Bake for 15 minutes, rotating the pan 180 degrees halfway through.