In college, I spent a year abroad in Japan as an exchange student at Waseda University. It was definitely a life-changing experience that has shaped me (both for good and bad - but mostly good....) into the person I am today.
Several years have passed since my days as a "ryugaku-sei", but I still keep in touch with my Host Family in Tokyo. Last year they came to visit me for a few weeks in the Bay Area. It felt as if no time had passed - I was still that young college student, with Mama and Papa still fussing over me.
I feel truly blessed for having these people in my life, and having the opportunity to experience the amazing people and culture of Japan.
Since the earthquake in Japan on March 11th, 2011, I have been walking around with a lump in my chest. I can't imagine what the people who have been affected by this disaster must be going through. I want to help!! But am not sure what is the best way.
When I heard about Bakesale for Japan, organized by Samin Nosrat, I knew that I wanted to get involved! I wasn't alone! There has been overwhelming response to the Bakesale for Japan!! What started off as a local Bay Area event has grown into a nationwide movement!!
I spent the day yesterday making 3 batches of my version of Nikki's Healthy Cookies Recipe that I got off the wonderful 101 Cookbooks blog. My apartment was filled with the wonderful smell of bananas, spices and chocolate. My version of the recipe (which I call Banana Coconut Almond Oat Stacks) is here:
Banana Coconut Almond Oat Stacks (aka e's version of Nikki's Healthy Cookies)
Preheat oven to 350 degrees
- 3 large, ripe bananas, well mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 2 cups rolled oats
- 2/3 cup almond meal
- 1/3 cup unsweetened finely shredded coconut
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 tsp freshly grated nutmeg
- 1 teaspoon baking powder
- 6 ounces chocolate chips or dark chocolate bar chopped
In large bowl combine the mashed bananas, cinnamon, nutmeg, vanilla extract, and coconut oil. Set aside.
In another bowl whisk together the oats, almond meal, shredded coconut, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Then fold in the chocolate chunks/chips til incorporated.
With a mini cookie scoop, scoop out mounds of dough and place on lined cookie sheet. These don't puff up, or grow much, so you can actually put them pretty close together. Bake for 15 - 20 minutes. I like my cookies on the crunchier, drier side. Adjust baking time to your tastes and oven temperament (mine is very fussy!!)
Makes about 2 1/2 - 3 dozen bite-sized cookies. You should make a few batches! They will disappear fast!!
Yesterday Mama-san and I spoke on the phone. These past few weeks, we have been in touch more frequently. They live in Tokyo, which thankfully experienced minimal earthquake damage. She told me that my host sister Emi has moved back home with her and papa - she has friends from Fukushima who have moved into her apartment temporarily. I told her that I was preparing for a day of baking for the Bakesale for Japan. I don't think she fully understood the American concept of "Bakesale", but she was truly touched that so many people in America were all trying to help Japan.
So go to your local Bakesale for Japan location today between 10-2, or go to the website and donate directly.
Hang in there Japan! We love you!!!
e
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