iEat Green - Roberto Borrero - 09.10.20

Roberto Múkaro Borrero has a distinguished and diverse background in policy & program development and human rights advocacy, including in specialization on the rights of Indigenous Peoples. He retains over 20 years of experience actively engaging the United Nations system in thematic areas such as Sustainable Development; Climate Change; the Information Society; and the Organization of American States; among others. He has served on the staff of the International Indian Treaty Council and the American Museum of Natural History, as well as an independent contracting consultant for UNESCO, PBS, and other notable institutions. A published writer, an accomplished artist, and musician,  Borrero is a member of the Taíno Tribal Nation, an Indigenous Peoples whose traditional homelands extend through the Greater Antilles to the Southern tip of Florida in the U.S. In 2012, he was traditionally sanctioned a kasike (chief) of the Guainía Taíno tribal community.  He has an educational background in communications and cultural studies. In 2013, Borrero was awarded an honorary Doctorate Degree, Philosophy in Humanities, from Kayiwa International University, Kampala, Uganda.

 

 

GF-Vegan Oatmeal Raisin Cookies

 

Makes 42-44 cookies

 

1 Tbs. ground Flax Seeds

1 Tbs. Chia Seeds

1 Tbs. Apple Cider Vinegar

2 Tbs. water

1 cup ground oats

1 cup ground walnuts

1 cup GF flour

1-¼ t. cinnamon

1 t. salt

1 t. baking powder

1 t. baking soda

2 t. vanilla

3 cups organic, GF oats

1-¼ cup maple syrup 

1 cup organic coconut oil

1-½  cup raisins

 

Preheat oven to 350’ degrees.

1. Line a cookie sheet with parchment paper, and spray with oil.
2. In a small bowl, mix the flax seeds, chia seeds, apple cider vinegar and water. Let sit. It will become thick and glutinous. 
3. Cover the raisins with boiling water and let sit for 5 minutes.
4. Combine all dry ingredients, except raisins, in large bowl. 
5. In electric mixer, combine the coconut oil and maple syrup. Add the vanilla and flax seed mixture. 
6. Add the wet ingredients to the bowl with the dry ingredients.
7. Drain the raisins, and add to cookie batter. Mix well.
8. Using a cookie scoop, lay out the cookies  on cookie sheet, leaving 1” between cookies.
9. Bake at 350’ for 7 minutes, turn cookie sheet and bake another 5 minutes.
10. Remove from oven and let cool before transferring.