AN HAO RECIPE COMPILATION:NOURISH YOUR MIND, HEART AND BODY
SALADS: CRANBERRY, ALMOND AND ARUGULA SALAD
Maple Vinaigrette Dressing ¼ cup of Olive Oil ¼ cup of Maple Syrup 2 Tablespoons of Lemon Juice 2 Tablespoons of Apple Cider Vinegar Salt and Pepper to Taste
Salad I package of Arugula, 8ounces ½ cup of Dried Cranberries ½ cup of Slivered Almonds ½ cup of Pistachio Pieces ½ cup of Crumbled Goat Cheese ¼ cup Red Onion, thinly sliced 1 Apple either sliced or dices
*For the vinaigrette, combine the maple syrup, olive oil, vinegar, lemon juice, salt and pepper in a jar. Place in fridge until needed. *In a large serving bowl, combine arugula, cranberries, almonds, pistachios, goat cheese, onion, and apple. Toss Salad with vinaigrette and serve immediately. Serves: 4
FAVORITE KALE CAESAR SALAD RECIPE!
Two bunches of kale 1-2cups homemade gf croutons, crushed
DRESSING (these are all estimated measurements and can be tweaked for desired consistency. I like it to be about the texture of peanut butter) 3/4 cup soaked raw cashews (soaked for 30 min is fine) 2-4 garlic cloves 4-6 TBS nutritional yeast 2-4 tsp apple cider vinegar Juice from 1/2 -1 lemon Salt to taste 2-4 TBS Olive oil
In a good processor combine the dressing ingredients and blend until the texture of a thick nut butter. Add nutritional yeast if too watery, add lemon, vinegar and oil if too thick.
De-stem kale leaves, lay flat on top of each other, roll into tight cylinder and cut into very thin ribbons.
Put cut kale in salad bowl with cashew dressing and MASSAGE thoroughly, squeezing the kale so it softens. I usually start with half the cashew mix, sometimes it’s enough. Taste and add more until desired flavor and consistency.
Just before serving, mix in crushed croutons. But the croutons will become soggy if you have leftovers so only add to individual servings!
VEGAN CHICKY SALAD (Adapted from Isa Does It vegan cookbook by Isa Chandra Moskowitz)
3 large carrots, peeled 3 ribs celery 1 medium white onion
2 25-oz cans chickpeas, rinsed and drained (New Seasons has organic ones in cans that aren’t lined with BPA) 1 ½ cups sunflower or pumpkin seeds
1 cup vegan mayo (adjust to your preference; I like the JUST MAYO brand) 3 teaspoons apple cider vinegar or fresh lemon or lime juice 3 tablespoons dulce (kelp) flakes 1 teaspoon salt (or to taste) Freshly ground black pepper to taste Lettuce, tomatoes, and/or sprouts for topping, if desired
1. Cut the 3 veggies into large chunks, and put them in the food processor. Pulse until veggies are pea to chickpea size, but not pureed. Transfer to a large bowl, scrapping with a rubber spatula to remove as much as you can.
2. Pulse the chickpeas and sunflower seeds in the food processor until they’re in small chunks with bits of whole chickpea left, not pureed like hummus. Transfer to the bowl and mix with the veggies.
3. Combine the mayo, vinegar or juice, dulce flakes, salt, and pepper in a measuring cup or small bowl. Add to the large bowl and mix well. Refrigerate.
This dish really benefits from being made a day before serving. I use it on its own or in sandwiches.
CHICKPEA PESTO PASTA SALAD (Chris Karr)
For the pesto: · 2 cups basil leaves (or 1 cup basil and 1 cup arugula, kale, cilantro or parsley) · 1 clove garlic, roughly chopped (2 cloves, if you prefer more garlic) · 1/4 cup walnuts · 1/4 cup olive oil · 2 tablespoons lemon juice · 1/2 teaspoon salt · 3-4 tablespoons nutritional yeast, to taste · Black pepper, to taste
For the pasta salad: · 8 ounces penne or fusilli (whole wheat, gluten-free or any other pasta you like) · 1 1/2 cups cooked chickpeas (1 can chickpeas, drained and rinsed) · 1 cup chopped arugula (optional) 1. Bring a pot of salted water to boil. Add the pasta and cook according to package instructions. 2. While the pasta cooks, place all pesto ingredients into a food processor. Pulse a few times, and then process till smooth and uniform. Scrape the bowl down and process a little more, adding an extra tablespoon oil, if needed, to thin the pesto. 3. When the pasta is ready, add it to a large mixing bowl along with the chickpeas. Add the pesto and mix everything well. Fold in the arugula, if using, and serve. 4. Enjoy!
LENTIL SALAD 1 pound French green or brown lentils · 4 cups water, or as needed to cover · 1 pint grape tomatoes, halved · 1 bunch fresh parsley, finely chopped · 1 bunch green onions, thinly sliced · 1/4 cup balsamic vinegar · 1/4 cup olive oil · salt and ground black pepper to taste · Preheat oven to 400 degrees F (200 degrees C). Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish. Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool. Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again. Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.
SMALL DISHES AND SIDES: CHICKEN LIVER MOUSSE (dairy-free)Danielle Walker - AgainstAllGrain.com
INGREDIENTS: · ¾ cup raw whole cashews, about 4 ounces · 2 tablespoons coconut oil · 1 ½ cups chopped sweet onions (Vidalia) · 1 ½ cups chopped tart apples, such as fuji or pink lady · ½ teaspoon dried thyme · ¼ teaspoon white pepper · 2 teaspoons sea salt · ¼ teaspoon ground nutmeg · 1 ½ pounds chicken livers, trimmed and any connective tissue removed** · ½ cup white wine, such as Riesling or Chardonnay · ¾ cup warm water · ½ teaspoon fresh lemon juice · ¼ cup melted coconut oil **it is important to get good quality livers from 100% pastured chickens or at least organic to receive the best nutritional value INSTRUCTIONS: 1. Pour boiling water over the cashews and soak them on the counter while you prepare the remaining ingredients. 2. Heat 2 tablespoons coconut oil in a large sauté pan over medium heat. 3. Add the onions and sauté for 5 minutes, until fragrant and slightly translucent. Add the apples, thyme, pepper, salt, and nutmeg and continue cooking for 10-15 minutes, until the apples are very tender. 4. Rinse the livers and pat them dry with a paper towel. Add the livers to the pan and cook, covered, for 4-5 minutes on each side, until they are firm, greyish-brown on the outside, and still redish-purple on the inside. 5. Meanwhile, Drain the cashews and place them in a high-speed blender with the 3/4 cup warm water. Blend for 30 seconds to break up the cashews. 6. Add the mixture from the pan to the blender then return the pan to the burner over medium-high heat. Add the wine and simmer until it has reduced by half, about 3 minutes. 7. Pour the wine into the blender and add the lemon juice. Blend on low for 30 seconds, then increase the speed to high and blend until smooth. 8. With the blender running, slowly drizzle in ¼ cup melted coconut oil. Continue blending until you have reached a very smooth consistency. 9. Pour the mousse into clean jars and allow to cool for 15 minutes before covering. Refrigerate at least overnight before consuming. The mousse will keep in the fridge for about 5 days, and also freezes well for 3 months.
DIRECTIONS 1. Heat wok or large skillet medium high heat, wait until oil is hot. 2. Add cabbage and stir fry until cabbage just starts to wilt (do nor overcook). 3. Add garlic, salt and pepper cook 1 minute.
AVOCADO NUT SMOOTHIE Heaping tbsp plain yogurt Heaping spoon of nut butter of some sort Half avocado Some sort of milk Fair amount of ice Some spinach - fresh or frozen is fine Cinnamon Maple syrup to sweeten (sweeten to taste)
1. Preheat oven to 450° – line baking sheet with a silpat mat or parchment paper. 2. Add lemon juice to 1 Cup measuring cup and then fill up the rest of the way with raw milk (or coconut milk, use full fat). Stir and set aside while you prep dry ingredients. 3. Add cassava flour, baking powder and salt to a medium bowl, whisk to combine. 4. Add shortening to the flour mixture and cut in with a pastry cutter until shortening is incorporated, even and resembles coarse crumbs. 5. Give the buttermilk a stir and then pour into dry ingredients. Using a wooden spoon, stir in buttermilk until dough comes together…use the back of the spoon to press dough together until you have a nice dough . Then, using your hands, gently roll dough ball around the bowl to shape and gather all the dough/flour on the side of the bowl. Dough will initially seem sticky, but will not stay that way. 6. Lightly dust a piece of parchment paper, and flatten dough slightly with the palm of your hands. Dust with a little bit more flour and cover with another piece of parchment paper. 7. IMPORTANT TIP#1: Roll out dough to a thickness of ¾-1″ – no less! This is where you’re going to get the height of the biscuit. If you roll dough out thinner than that, you’ll have flatter biscuits. 8. IMPORTANT TIP#2: Dip your biscuit cutter (I used my mother-in-laws cutters that she gave to me, they are very old, but this set is very similar) into flour and then PRESS STRAIGHT DOWN into the dough..DO NOT TWIST the cutter! If you twist it, you’re in a sense, “sealing” the edge and this will allow for less rising! Tap the cutter in your hand to remove biscuit and place on baking sheet. Repeat with remaining dough, placing each biscuit close together but not quite touching. Gather, re-roll and cut biscuits until all dough is used. 9. IMPORTANT TIP#3: Before placing in the oven, dip your finger into a little bowl of water and slowly wipe over the top of each biscuit, until surface is smooth…one little drop is all you’ll need. More is not better in this case…take your time and do this for each biscuit. 10. Place in oven – depending on the size biscuits you cut (2″, 2 ½” etc…) bake times will vary just a bit. For my 2″ biscuits, (which rose better during the bake than the 2 ½”. ) I started checking at 14 minutes and ended up baking for 18 minutes. Your looking for a nice golden color on top and some golden color on the ridges on the sides…be patient and let that hot oven works it’s magic! 11. Optional step, but super tasty…once you remove from the oven, and biscuits are warm, brush tops with ghee or butter and watch the color get even better! 12. Let cool a bit before pulling apart to enjoy…but most certainly ENJOY!! Biscuits can be stored at room temperature for a couple days, or freeze to enjoy later. *I tested this recipe with grass fed butter and they were a flatter biscuit…fwiw!
My FAVORITE breakfast (it’s a savory breakfast so it may not “seem” like it would work – but I’m telling you it is amazing when you dial in the spices to fit your taste)
½ cup steel-cut oats (or farro) 1 ¾ cups water ¼ cup nutritional yeast (I use more depending – it makes it smooth and creamy and I like that) 2 cups chopped stemmed kale or greens of choice ½ cup sliced mushrooms (we love using shiitake, but any kind will do) 3 to 4 sundried tomatoes, thinly sliced ¼ teaspoon turmeric (I sometimes leave this out – depends on your tastes) 1 teaspoon sriracha sauce or hot sauce of choice or to taste 1 tablespoon chia seeds or flaxseed meal
In a saucepan, combine the oats, water, nutritional yeast, kale, mushrooms, tomatoes, turmeric, and hot sauce.
Bring to a boil, watching carefully and stirring occasionally, for 8 – 10 minutes; not all water will be absorbed when it is removed from stove, but it thickens as it cools.
Sprinkle with sundried tomatoes, chia seeds, or flaxseed meal and ENJOY
FALAFEL: (This meal is not for first dates, or vampires, it is very garlic heavy! haha mmmm)
1 1/2 cups dry chickpeas
1/2 cup chopped fresh parsley
1/2 cup chopped fresh cilantro
1/2 cup chopped white onion
7+ cloves garlic
2 Tbsp gluten-free flour of your choice
1 - 1 1/2 tsp sea salt (plus more to taste)
2-3 tsp ground cumin
1 pinch ground cardamom
1 tsp ground coriander
1 pinch cayenne pepper (optional)
Grape seed (or other high smoke point) oil for pan frying
Instructions 1. Rinse (uncooked) chickpeas in a fine mesh strainer and add to a large pot. Cover with 2 inches water and bring to a boil over high heat. Boil for 1 minute. Then cover, remove from heat, and let set for 1 hour. Then drain and lightly rinse and dry. 2. In the meantime, add parsley, cilantro, onion, and garlic to a food processor. Mix until well processed. 3. Once the chickpeas are slightly cooled and dried, add to the food processor, along with gluten-free flour, salt, cumin, cardamom, coriander, and cayenne. Mix to combine thoroughly, scraping down sides as needed. This may take up to 4-5 minutes to fully incorporate all of the spices and herbs. You're looking for a near paste with only very small bits of chickpeas and herbs. 4. Sample a small bit and adjust spices/salt/herbs as needed. Then cover and set in the refrigerator for 1 hour to allow the flavors to meld and the texture to become more firm. 5. Once cooled, remove from the refrigerator and scoop out 1 1/2 Tbsp amounts and gently form into small discs using your hands. If the falafel isn't sticking together the mixture may need to be blended more thoroughly, or dusted with a bit more flour if too wet. 6. Once your falafels are formed (~24 total // amount as original recipe is written // adjust if altering batch size), heat a large cast-iron skillet over medium/medium-high heat. Once hot, add enough oil to create a thin layer on the bottom of the pan and wait 1-2 minutes for the oil to heat up. Then place only as many falafel as will fit comfortably in the pan with space between the discs. Cook 2-3 minutes on each side. Once the bottom side is browned, flip gently as they can be fragile. Continue until all falafel are cooked. Adjust heat as needed if they're browning too quickly, or aren't cooking quickly enough. 7. These falafel are delicious on their own with hummus, or lemony garlic tahini sauce. Serve over greens, in pita, or enjoy as is! 8. To freeze, pan fry falafel and let cool. Then add to a freezer safe container and freeze up to 1 month. Reheat in a 375 degree F (190 C) oven until warmed through. Notes *Recipe adapted from the talented Tori Avey.
Lemony Garlic Tahini Sauce-
1 cup tahini paste
1 large, or 2 small lemons
5 garlic cloves
1 - 1 1/2 tsp sea salt (plus more to taste)
1/4 cup of water
Instructions Add garlic cloves, salt, and the juice of the lemon to a food processor Mix at high speed for 2 minutes, to really mince up the garlic, scraping down the sides as needed. Add the tahini paste to the lemon and garlic in the food processor, and mix at high speed for 30 seconds. Slow the food processor to medium and incorporate the water, scraping down sides as needed. Incorporate only enough water until it is the consistency you feel will fit your need. I like it runnier for a dressing, or thicker if I am dipping my falafel.
BEEF AND BARLEY SOUP
1 1/2 lbs beef stew meat 1 medium onion chopped 2 stalks celery and 1 stalk leaves chopped 3 carrots diced 3/4 cup barley 1 bay leaf 1 tsp salt pepper 1/2 tsp dried thyme 4 oz mushrooms sliced(baby bella, shiitake, oyster) 6 cups beef broth
Cook in crock pot on low for 8 hours.
Everyone in my family likes this: Daughter, son in law and granddaughter!
BEEF BARLEY SOUP #2 2 lbs. beef short ribs 2 T. Olive oil 5 cups water 1 16-oz. can diced tomatoes ( I use the ones with diced chilies 1 large onion sliced 1T. salt 2 cups sliced carrots 1 cup celery 3/4 cup green pepper 2/3 cup barley 1/4 cup snipped barley Brown ribs. Add water, tomatoes 🍅, onion 🧅 and salt. Simmer, covered, for 1 & 1/2 hours. Add carrots 🥕, celery, green pepper, barley and parsley. Simmer covered for 45 minutes. Bon Appetito!
SAVORY FARRO WITH TUMERIC AND MUSHROOMS
Makes 2 servings
1 ½ cups Mushrooms 1 ½ cups Farro ¼ cup Nutritional Yeast ½ tsp Turmeric 1 Tbsp Sriracha 5 cups Spinach 1 tbsp Flax meal
Put farro into a pot and add 3 times as much water compared to the farro measurement. Bring to a boil; reduce heat and let simmer for 20 min.
Stir in nutritional yeast, turmeric, mushrooms and sriracha
Continue to simmer until farro is tender and liquid is absorbed
Stir in spinach and cook until the greens are wilted.
Drain off any excess liquid
Pour into bowl and top with ground flaxseed meal (or more nutritional yeast) you choose 😊
Num num num – we have it for breakfast, lunch or dinner! 😊
BUTTER CHICKEN (Much of the recipe is from chef Sanjeev Kapoor - especially the measurements -- since I don't measure anything while cooking :) )
Ingredientso Boneless chicken cut into 1½ inch pieces 400 grams o Lemon juice 1 tablespoon o Kashmiri red chilli powder 1 teaspoon or paprika o Salt to taste o Butter 2 tablespoons o For marinade o Yogurt 1/3 - if using greek yogurt or 1/2 cup (regular yogurt hang for 15 to 20 minutes in a cheese cloth) o Ginger paste 2 teaspoons o Garlic paste 2 teaspoons o Kashmiri red chilli powder 1/2 teaspoon o Garam masala powder 1/2 teaspoon o Salt to taste o Mustard oil 2 teaspoons o FOR MAKHNI/ Butter GRAVY o Butter 2 tablespoons o Green cardamom 2 o Clove 2 o Black peppercorns 2-3 o Cinnamon 1 inch piece
Star anise 1 (optional)
black cardamom (large cardamom black in color)
o Ginger paste 1 teaspoon o Garlic paste 1 teaspoon o Tomato puree 1 or 1/12 cup o Red chilli powder 1/2 teaspoon o Salt to taste o Sugar 2 tablespoons o Kasoori methi (dried fenugreek leaves) 1 to 2 teaspoon o Fresh cream 1/2 cup MethodApply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water or use greek yogurt. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil (Regular oil is okay too). Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F. String the chicken pieces onto skewers or on a tray and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. To make the gravy, toast the spices - cardamom, cloves, peppercorns, cinnamon, star anise and grind into a powder. If you wish to skip this step and using whole spices, you can use a ready-made garam masala Heat the butter in a non-stick pan. Add the spices. Sauté for two minutes, add the ginger and garlic pastes and sauté for another two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. (I prefer fresh tomatoes pureed in the blender rather than canned) Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream. Serve hot with naan or parantha
BAKED CHICKEN CUTLETS WITH MUSHROOMS
4 chicken cutlets 1 egg 1 tbsp. water 1/2 cup bread crumbs 1/2 lb. mushrooms, cut in medium pieces 1 onion, cut into small pieces 1/4 cup Sautern wine 1/4 cup chicken broth 1 tbsp. parsley Salt and pepper to taste
Dip chicken cutlets in beaten egg and water mixture, then in bread crumbs. Brown in fry pan. Remove. Add small amount of butter or oil to pan. Brown mushrooms and onions in fry pan for 5 minutes. Mix in wine, chicken broth and parsley. Put chicken in a roasting pan. Pour gravy mixture over it. Cover. Put pan in oven about 1/2 hour at 350 degrees. Makes about 4 servings. And enjoy!
Aloo Gobhi (from Cook it Indian-ish)
In the oven: 6 - 8 small potatoes red/purple/yellow, cut small 1/2 cauliflower, broken into flowerets Toss with vegetable oil, and roast at 425º until soft, about 30 minutes
In a saute pan: 2+ Tbsp vegetable oil 1 small onion, diced 1 Tbsp fresh ginger, peeled and diced fine 2 Tbsp cumin seeds 1 Tbsp powdered turmeric 1-2 small hot chilies or dash of red/cayenne pepper 1 spritz of asfetida Salt to taste
Heat the oil, swirl the cumin seeds until they begin to toast, and swirl in the turmeric. Add the onion, ginger and saute until soft. Add in the pepper and asfetida and cook briefly. When potatoes and cauliflower come out of the roasting, add to the cumin turmeric mix, toss very lightly over high heat, and serve. Excellent with rice or kidjeree!
Banana-Wheat Quick Bread This recipe is from an old Pillsbury cookbook.
1 1/4 cups all purpose or unbleached flour 1/2 cup whole wheat flour 1 cup sugar 1 tsp soda 1 tsp salt 1 1/2 cups (3) mashed bananas 1/4 cup butter, softened 2 Tbs orange juice 1/4 tsp lemon juice (optional) 1 egg 1/4 to 1/2 cup raisins
Preheat oven to 325 degrees. Grease and flour bottom of 9 x 5 or 8 x 4 inch pan. In large bowl, blend all ingredients. Beat 3 minutes at medium speed. Pour batter into prepared pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Remove from pan to cool. Makes 1 loaf.
To make 4 miniature loaves, bake 35-40 minutes in 5 x 2 1/2 x 1 1/2 inch pans.
Pumpkin Pie Chia Pudding · 1 cup milk of choice (I used homemade coconut cashew) · 1/2 cup fresh or canned pureed pumpkin · 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained · 1 tsp vanilla extract · 3/4 tsp cinnamon · 1/2 tsp ground ginger · 1/2 tsp nutmeg · 1/4 tsp allspice · Pinch of sea salt · 1/4 cup chia seeds Homemade Pumpkin Puree · 1 4-6 pound pumpkin · 1 tsp neutral high heat oil, like coconut or avocado · Sea salt
InstructionsPumpkin Pie Chia Pudding 1. Blend together all ingredients except chia seeds until very smooth. 2. Pulse in chia seeds so they’re well distributed 3. Pour into jars or bowls, cover, and refrigerate for at least 1 hour or overnight. 4. Top with coconut whipped cream or yogurt and enjoy! Homemade Pumpkin Puree 1. Preheat the oven to 400 degrees. 2. Cut off the stem of your pumpkin and split it down the middle. 3. Using a metal spoon, scrape out the seeds and stringy fiber, then brush the flesh lightly with your favorite neutral oil and sprinkle with sea salt. 4. Place cut side down on a parchment-lined baking sheet, then transfer to the oven and bake for 40 to 45 minutes, or until a butter knife easily slides in and out. 5. Remove and let cool a bit, then scrape out the orange flesh and puree in a blender or food processor until smooth. 6. This recipe makes 2 – 3 cups, enough for several batches of pudding. You can store your pumpkin puree in the fridge for up to 1 week, or in the freezer for up to 5 months.
Notes· This recipe serves 1, although you can double or triple the recipe and store it in the fridge as a grab and go breakfast throughout the week. · You can also sub 2 teaspoons pumpkin pie spice (here’s a DIY version) instead of using all the spices listed here.
Rosemary Sea Salt Chocolate Chip Walnut Cookies
2 cups flour
2-3 Tbsp Chopped fresh rosemary
⅔ cup butter
3 tsp baking powder
1/4 cup Honey
¾ cup brown sugar
1 tsp vanilla extract
¼ tsp salt
8 oz dark chocolate chunks
½ cup walnuts
sea salt and rosemary for garnish
1. Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside. 2. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside. 3. Cream together butter and sugars until combined. 4. Beat in eggs and vanilla until fluffy. 5. Mix in the dry ingredients until combined. 6. Add 8 oz of chocolate chips and ½ cup walnuts and mix well. 7. Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies). 8. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. 9. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
HOMEMADE HONEY MAMA’S CHOCOLATE: INGREDIENTS
1/4 cup chopped dark chocolate
1/4 cup raw cacao powder OR cocoa powder
3 tablespoons roasted unsalted almonds
1/4 cup honey
1/3 cup coconut oil
1/2 teaspoon vanilla extract
pinch sea salt for garnish
DIRECTIONS 1. Line a loaf tin with parchment paper, leaving several inches to hang over the sides. Sprinkle chopped chocolate along the bottom of the loaf tin in an even layer. 2. In a food processor or high-powered blender, combine cacao or cocoa powder and almonds and pulse until it forms a fine crumbly meal; it should be difficult to detect the almonds. Set aside. 3. Add honey and coconut oil to a small sauce-pot and bring to a boil. Immediately remove from the heat and stir in cacao/almond mixture, as well as vanilla extract. 4. Pour mixture over chocolate into the loaf tin in as even a layer as possible. Tear off any excess paper and freeze for 30 minutes, or refrigerate for approximately an hour, until chocolate is firm and set. Slice into desired pieces and enjoy! Keep leftover chocolate in the refrigerator. 5. Ideas for variety: replace almonds with almond, cashew or another nut butter; add lavender flowers and a drop of lavender essential oil; add 1 tsp of turmeric and/or 1 tsp of cinnamon; add a few drops of peppermint essential oil.