Walnut Raisin Cookies

My poor Mama has ben laid up in bed since having foot surgery last week. As I was putting together a care package for her, I started reflecting on what truly gives us comfort. What exactly is it that invokes that warm fuzzy feeling in our chest? Sometimes it is being reminded that someone else cares: thoughtful words, surprise flowers, unexpected notes. And many times it is a sensory experience: warm baths, falling raindrops, steaming mugs of hot tea, ooey gooey morsels. Being so far away from Vermont, my mind immediately jumped to homemade sweets and treats, but I want to make sure I am nourishing her body at the same time as warming her heart.

These cookies are the perfect solution.... sweet and salty with a delicate texture of earthy nuts and dried fruit. They are a breeze to put together (I actually had every single ingredient waiting in my pantry), and pack a powerful nutrient punch while pleasing the lips. The main ingredient, and only source of fat, is freshly ground walnuts, which is balanced by a generous kiss of local honey and dose of Himalayan salt. Besides being vegan, they are also gluten-free and are enhanced by the addition of ground flax seed, which acts to bind the cookies together (ground flax is often used to replace eggs in vegan baking) as well as provide anti-inflammatory Omega-3 fatty acids. The version pictured above uses honey and raisins, although you could replace the honey with maple syrup or agave and the raisins with chocolate chips, dried cranberries or chunks of carob for an interesting twist. I honestly don’t believe you can screw up this recipe, just make sure the ingredients are top-notch and freshly ground.

It’s OK to have dessert for dinner once in awhile right???

Walnut Raisin Cookies

Adapted from Elise Dubois

Makes about 24 cookies

2 1/2 cups raw walnuts

2/3 cups brown rice flour

1 tsp. good salt

1/3 cup flax seed, freshly ground

1/3 cup raisins (or chocolate chips etc.)

1/2 cup honey (or maple syrup, agave)

2 tsp. vanilla

Preheat oven to 350 degrees. Grind walnuts in a food processor until they make a fine meal. Mix with the remaining ingredients in a large bowl until well combined. Drop spoonfuls of dough on a cookie sheet lined with parchment paper and flatten with a fork. Bake for 15 minutes or until golden brown.

These are one of the few cookies that I really do believe taste better after they have cooled, although I will let you be the judge on that one.

A few notes about the ingredients:

I buy whole golden flax seeds (or regular brown ones) and store them in my freezer, as they go rancid easily, especially after they are ground. I grind them in small batch as needed, using a old coffee grinder. This will give you a freshly ground, flavorful meal that offers up a variety of healthy benefits, largely due to the Omega-3 fatty acids. This amazing lipid fights inflammation, protects against heart disease and fuels our brain. Flax seeds also offer an impressive amount of fiber, 6 grams in just 2 tablespoons. However, they are a small seed containing volatile oils, and it is important to grind them freshly as you use them, or the nutritional benefits decrease significantly. I know it seems like a lot of work, but grinding them is imperative as they will pass directly through your body if you consume them whole, which doesn’t do you a whole lot of good.

The recipe does call for brown rice flour, but I have experimented with other gluten-free flours when I didn’t have that on hand, and many others work as well (sorghum, quinoa, millet etc.). Although one time I accidently added masa harina (corn flour) when I grabbed the wrong bag, and that is not one I would recommend :)

I hope you are inspired this week to nurture your bodies and minds by taking the time to seek out comfort. And by the thought of homemade cookies tantalizing your taste buds....

Relax. Eat Well.

Basil Hummus

There are several dishes I tend to make on a weekly basis (vegetable stock, tacos, kim chee), but I have to say that hummus is an absolute must in our humble house. I quickly learned that anything you create (and enjoy) on a weekly basis needs to have a back stock of creative variations to keep it fresh and interesting, so I have tested quite a few twists on hummus in my day. Some have tantalized my taste buds and tempted me to consume by the spoonful, while others left my palate bored and a little perturbed. I’ll spare you the rejects, but this week I wanted to highlight two wonderful hummus recipes that will liven up your kitchen as well. Inspired by the summer bounty that blesses our land, I present to you:

Basil Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

2 tbs. tahini

juice of 1/2 a lemon

1 garlic clove, minced

a handful of walnuts (about 6)

1 tsp. extra-virgin olive oil

1/4 tsp salt

24 basil leaves

a dash of hot sauce

cracked pepper

1 tbs. nutritional yeast

Directions

Blend all of the ingredients in a food processor until smooth. This may require stopping to scrape down the sides a few times, as well as the addition of a few tablespoons of water (I ended up using about 2). The goal is a thick but creamy consistency.

This recipe was inspired by the flavors of a fresh summer pesto, using basil freshly picked from the garden. It is popping up in the farmer’s markets around Santa Cruz, although my east coast friends may have to wait a few more weeks. I used walnuts instead of pine nuts to add a healthy dose of Omega-3 fatty acids. If you don’t have nutritional yeast on hand, feel free to leave it out, but it is an ingredient I would recommend adding to your pantry. Chock of full of B-vitamins, it adds a certain “cheesy” quality to dips and casseroles. My mom would say that it was created for the sole purpose of adorning popcorn, as she often justifies popcorn, butter and nutritional yeast as her dinner when visiting the Savoy theatre in Montpelier. I say many people eat worse.

A tip about chickpeas (and all legumes): Buy them dried in the bulk section of your local market (for WAY less than you would pay for the canned variety). Let them soak overnight in a large bowl with plenty of wiggle room and water (they absorb and expand substantially) and then cook them the next day for about 30-45 minutes, or until they are tender. The ratio of cooking water does not matter because you simply drain them in the end. Adding a strip of kombu seaweed also accelerates the cooking process and adds valuable minerals to your end product, although it is not necessary if you don’t have it on hand. Legumes that are prepared at home have a more vibrant flavor as well as structural integrity, you will really notice a difference. My last tip is to buy about 2 cups of dried chickpeas at a time, soak them in LOTS of water and cook them all together. You will end up with about 6 cups of cooked peas, but simply let them cool, divide them into containers (1 1/2 cups in each, about the amount in one can) and place the extras in the freezer. They freeze wonderfully and you can simply take a container out of the freezer each week for your next batch of hummus. So easy AND inexpensive.

Ok with that I will leave you with my final hummus recipe for the week. This one is an exceptionally creamy variation reminiscent of Latin guacamole. I am already dreaming of next week....

Avocado Hummus

Makes about 2 cups

Ingredients

1 1/2 cup cooked garbanzo beans (chickpeas)

¾ cup cilantro, chopped

1 avocado, chopped

2 tbs. tahini

1 garlic clove, minced

juice and zest of 1/2 a lime

1 tsp. jalapeno, minced

1 tbs. nutritional yeast

1 tsp. extra virgin olive oil.

1/4 tsp salt

a pinch of black pepper

Directions

Blend in a food processor until thick and creamy, adding a tablespoon or two of water as necessary.

Relax. Eat Well.