Almond Flour Snickerdoodles

Alright alright, these aren't true snickerdoodles, but there is something about them that reminds me of my favorite childhood treat, matured and with a touch more class.

They hint at almond without screaming it in your face, are soft and chewy and somehow leave you feeling satisfied after just one or two.

And they take about ten minutes to make. Are you sold yet?

Almond Flour Snickerdoodles
Makes 12

Ingredients

1/2 tsp. cinnamon
1 tsp. raw sugar

2 cups almond flour
1/4 cup unrefined coconut oil
1/4 cup maple syrup
1/4 tsp. almond extract
3/8 tsp. salt

Directions

In a small bowl, mix cinnamon and sugar together. 

Mix all remaining ingredients together in food processor until the dough gathers and turns in to a ball. With slightly wet hands, roll dough in to 12 small balls and place on parchment paper lined baking sheet. Flatten into cookie shapes. Sprinkle with cinnamon sugar. 

Bake at 350 degrees for 8 minutes, rotate and continue for another 4 minutes, or until beginning to brown. Set aside to cool before enjoying. 

Salted Caramel Cashew Ice Cream

With summer heat waves in full force across the country, ice cream has been on my mind. But let's face it, probably not the best treat to be indulging in every day, which is roughly how often we seemed to be consuming it. So I decided to go searching for a healthier version that I could feel good about serving my family. A simple search found that I was not alone.

The key to these cashew based ice creams is the dates. Not only do they deliver a caramely sweetness, but they keep the ice cream silky in texture, as opposed to solely sweetening with syrup or honey, which yields an icier result.

The ingredient list is simple, there is no churning or ice cream machine involved, and you'll have healthy ice cream to enjoy directly out of the freezer. If you do not have a high powered blender, such as a Vitamix and Blendtec, I would recommend soaking the cashews and pitted dates for several hours in the milk, to soften them up enough to blend smoothly. 

The cinnamon packs a punch- you can take it down a notch by halving the amount if you prefer. The flaky sea salt is also optional. I love it, but my three year old is less sure, so know your audience. 

Finally, this is not the kind of ice cream you want sitting around for too long in your freezer, I find that after a few days it starts to loose some of it's silky texture. Best made in small batches and enjoyed often.

Salted Caramel Cashew Ice Cream

Inspired by Blissful Basil

Ingredients

1 1/4 cups unsweetened plant-based milk
1 cup pitted and packed soft, sticky medjool dates (about 12 dates)
3/4 cup raw cashews (heaping)

2 tbs. maple syrup

1/2 tsp. cinnamon
1/2 tsp. fine-grain sea salt

1/8 tsp. flaky salt for top

Directions

Place all ingredients except for the flaky salt in a high-speed blender and process until very smooth, scraping down sides as needed. Pour into a parchment paper lined dish and sprinkle with flaky salt. Freeze until hard, at least 6 hours. In the first few days, this scoops beautifully right out of the freezer. If it lasts more than a few days, let sit for a few minutes before serving.

Curry Almond Burgers

A few weeks ago I served these burgers as part of my Prepared Meal Service, and so many people requested the recipe that I immediately added this blog post to my to-do list. And it's happening!

They can come together fairly quickly, especially if you prep the rice and carrots in advance, so that they are cooked, cooled and ready. It is also a great project to make with kids- can you guess who shaped which burgers below? My two year old was excited to help, and ate an entire burger once they cooled. Undeniable bonus of letting them get their hands dirty (and they were, as well as turmeric stained!)

For a full meal, you can serve these with roasted veggies on the side. For a lighter one, you can use the burgers to top a salad and forgo the bun altogether. 

Curry Almond Burgers

Serves 8

Ingredients

1 cup short grain brown rice
2 medium carrots, chopped (about 1 cup)
2 cups water or stock

2 garlic cloves
3/4 cup raw almonds
1/4 cup toasted sunflower seeds
1 tbs. ground flax seed
1 tbs. curry powder
1 tbs. tamari
2 tbs. tahini
1/2 tsp freshly ground pepper
1- 1.5 tsp. salt, to taste

To serve: burger buns, avocado, sprouts, ketchup or favorite spread

Directions

Preheat oven to 375 degrees.

Place rice, chopped carrots and water in a small pot with a tight fitting lid. Bring to a boil, then turn down the heat to a simmer and cook, covered, for 35 minutes. Let cool.

Meanwhile, mince garlic cloves in food processor. Add almonds and sunflower seeds and grind until they are the texture of gravel. Add remaining ingredients, including rice and carrots and process until fairly smooth (small chunks are fine). Taste, and add additional 1/2 tsp. of salt if desired.

Shape into 8 patties and place on a parchment paper lined baking sheet. Bake for 10 minutes, rotate, and continue to bake for another 10 minutes.

To serve, place on top of toasted buns, spread with your favorite schmeer, and top with avocado and sprouts.

Cashew Coconut Fudge

Just in time for Valentine's Day, I present you with Cashew Coconut Fudge- the perfect blend of salty, sweet and delicious.

Some people assume that clean eating means you have to give up on your favorite foods. Not exactly. It is all about finding new ways to appreciate the flavors and textures you love, from ingredients you feel good about. Here is one great example. 

If you have 10 minutes to kill, I recommend giving this one a try. 

Cashew Coconut Fudge
Recipe inspired by Detoxinista
Serves 12

Ingredients

1 cup cashew butter
⅓ cup unrefined coconut oil
¼ cup maple syrup
¼ cup cocoa powder
½ tsp. sea salt
1 tsp. vanilla extract

Directions

Place cashew butter, coconut oil and maple syrup in food processor and blend until smooth. Add cocoa powder, salt and vanilla and continue to process until well blended. Batter will be loose.

Pour fudge batter in to a parchment paper-lined small baking pan and spread smooth. Place in freezer for 45 minutes. Remove from freezer and slice into 12 squares.

Store fudge in freezer for optimal texture- these will get very soft at room temperature.

Peanut Butter Truffles

These truffles are a staple in my household- they are a breeze to whip up, containing just 5 ingredients, and can be stored in the freezer for any late night emergency that may arise. The are perfect for holiday gatherings, and in a cute package, make a great stocking stuffer.

I prefer them made with raw honey for its nutritional benefits and flavor compliment to the peanut butter, but you could substitute maple or brown rice syrup if need be. If peanuts are a problem, I would suggest cashew butter over almond. 

I don't bother to temper the chocolate coating- but that is because I store them in the freezer and we go through them surprisingly quickly. If out at room temperature for a few days, the chocolate will "bloom", which affects the appearance and texture more than the flavor. If you are interested in learning how to temper chocolate, I recommend following these directions. 

Peanut Butter Truffles
Makes 16-20

Ingredients

1 tbs. ground flax + 2 tbs. water
3/4 cup dark chocolate chips
1 cup peanut butter
1/3 cup raw honey
1/2 tsp. sea salt

Directions

In a small bowl, combine ground flax and water. Let sit until thickened.

In a double boiler, or bowl over a simmering pot of water, melt chocolate chips.

Combine all ingredients except chocolate in a food processor and run until dough begins to form a ball, scraping sides down as necessary. Remove and roll into 16- 20 small balls.

Dip each ball in melted chocolate, using a spoon to cover sides. Remove to a parchment paper lined baking sheet and let cool. Store in fridge or freezer until ready to serve.

Relax. Eat Well.

Florida Lime Pie

I have warm weather and sunshine on the brain- we leave for a quick trip to Captiva Island, off Florida's coast, on Saturday. To me, that means: citrus. Bright, zesty and fresh, citrus is like a shot of sunshine no matter what the weather is really like outside.

So this is an ode to the classic Key Lime Pie- with some serious upgrades. Soaked raw cashews and coconut milk lend the requisite creaminess, while sticking with whole foods. Maple syrup replaces the sugar, but could just as easily be raw honey.

The crust is a nutty mix of almonds and dates, minced up and packed down into individual cupcake cups. You can find these stiff cups, which are a bit taller than normal, in most specialty kitchen shops. I love them because they peel off and leave you with a stunning individual-sized dessert.

Ingredients

1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft medjool dates, pitted
¼ tsp. sea salt
1 cup raw cashew, soaked for 4-12 hours, drained
3/4 cup coconut milk
1/4 cup coconut oil
1/2 cup lime juice, about 3 large limes, reserving zest
1/2 cup maple syrup

Directions

Place almonds and dates in a food processor with sea salt and pulse until finely chopped. Test by pressing the dough lightly to see if it holds together. Press into the bottom of 10 stiff cupcake holders. Set aside.

Place drained cashews along with remaining ingredients (except lime zest) in a high power blender. Process until very smooth, scraping down as needed. Pour into cupcake holders over nut crust until full. Top with lime zest and freeze until firm. Remove from freezer 10-15 minutes before serving.

Relax. Eat Well.

Rosemary Pesto

On the first day that truly feels like winter, I have a little throwback to summer for you. 

Remember those herbs we talked about preserving at the end of the harvest this year? Dig those rosemary sprigs out of the freezer and let's get started. 

If starting with frozen sprigs, simply let them sit out at room temperature for 30 minutes or so, until they are easy to strip off the stem. 

Pesto can be the basis for so many wonderful dishes- I love to have a few different types in my freezer, ready to be pulled out for a quick dinner. Trying varying the herbs for some new twists.

Try this one instead of tomato sauce on a flatbread, with caramelized onions, fresh chèvre, and a sharp cheddar. Or tossed with some pappardelle noodles with blanched broccoli and toasted pine nuts. Or folded into a quick frittata with sun-dried tomatoes and mushrooms.

Rosemary Pesto

Ingredients

2 garlic cloves
1 cup packed rosemary leaves- from fresh or frozen
1 1/4 cup toasted walnuts
1/2 tsp. freshly ground pepper
1 1/2 tsp. sea salt
Zest of one lemon
2 tsp. lemon juice
1 cup extra-virgin olive oil

Directions

Peel garlic, and mince in food processor. Add rosemary through lemon juice and continue to puree, drizzling olive oil and scraping down as needed in to achieve desired consistency.

Store fresh in the refrigerator, or freeze in ice cube trays to be used later.

Relax. Eat Well.

Thai Almond Noodles

This has been a staple dish in my kitchen for quite awhile now. I've given out the recipe enough times that I figured it deserves a space on the blog. 

I'm not a huge Italian pasta fan personally, but I can get down with some Asian noodle preparations.  This one features almond butter as the thickening ingredient for the sauce, along with a nice dose of spicy ginger, garlic and galangal. 

                                     

For those of you unfamiliar with galangal, it is a Thai root, with a pungent and spicy flavor profile. I'll admit, it is not super common to most kitchens, but it is worth seeking out. For Vermonters, I find my fresh galangal in the produce section of City Market in Burlington. It is not always in stock, but when it is, I buy a very large chunk or two and store them in the freezer for later use. When you are ready to use it, let it sit out for a few minutes and use a microplane to shave some off. If you are stuck without, just omit it in this recipe and amp up the ginger, or maybe throw in a stalk of lemongrass or two. 

Using vegetables cut into "noodle" shapes helps bulk up this dish without relying too heavily on the starchy pasta, while boosting the nutrition. I used the julienne blade on my OXO mandoline, but you can also use a spiralizer or one of these great hand-held julienne peelers- they do the job well.

To amp up the protein, I added Oven-Fried Turmeric Tofu, which pairs really well with this dish, and just adds to the rainbow effect. Optional, but nice. 

Thai Almond Noodles

Serves 8

Ingredients

12 oz. pasta- regular or gluten-free (I used fettuccine)
1 small yam, julienned
1 cucumber, julienned
1 red pepper, thinly sliced into long strips
1 scallion, thinly sliced
1/2 cup roasted and salted almonds or peanuts

Optional: Turmeric Tofu

Sauce:
1/3 cup fresh lime juice or brown rice vinegar
1 1/2 tablespoons fresh ginger
3 tablespoons tamari
4 tablespoons almond butter
1 1/2 tablespoons honey
1/4 teaspoon chili flakes
3 garlic cloves, minced
1 tsp. fresh galangal (optional)

Directions

Place a medium pot of water over high heat and bring to a boil. Prep yams by julienning into long strips. When boiling, add pasta and set timer for recommended cook time, minus 5 minutes. When timer sounds, add julienned yam and cook for an additional 5 minutes. Remove from heat and drain, rinsing with cold water.

Add drained noodles/yam to a large bowl, along with julienned cucumber and sliced red pepper.

To make the sauce, place all sauce ingredients (lime/vinegar through galangal) in high-powered blender and blend until smooth.

Add sauce to noodle bowl and toss to coat. Place in serving dish and top with sliced scallions and roasted peanuts/almonds. If feeling ambitious, serve with Turmeric Tofu.

Relax. Eat Well.

Foolproof Granola Recipe

I posted a Cherry Pecan Granola recipe a few years back, which I still enjoy, but have found that I'm keeping my granolas even simpler these days. I ditched the apple juice, amped up the maple syrup and paired down the spices, to create a "foolproof" granola recipe that can act as a base recipe and later customized to any individual whim.

Each time we run out, the lazy side of me is tempted to simply buy some locally made granola at the coop, but once I get there and start comparing ingredient lists and prices per pound, I am always convinced to pick up some $1.49/lb organic rolled oats and set off to make my own.

The ingredients are simple and the process is a breeze. Not too sweet, but with a hint of maple- if you crave more, feel free to add an extra tablespoon or two. At my house, we like to add our dried fruit into our bowl when serving, instead of mixing it into the stored granola- that way each morning's bowl can be different, and there is no chance of moisture sneaking it's way into the batch.

Enjoy this over yogurt, with fresh, frozen or dried fruit, an extra sprinkling or ground flax or hemp seeds, and whatever else your heart desires. Or kick it up a notch and serve it for dessert by melting some dark chocolate, drizzling it into a bowl of granola, tossing to coat and hardening it in the freezer. Your very own chocolate covered granola bites (or granola covered chocolate bites?)

My only two heads of warning: Don't skimp on the salt, and make sure you buy thick cut rolled oats. 

Basic Granola Recipe
Makes about 5 cups

Ingredients

4 cups thick rolled oats

1 tsp. sea salt

1 tsp. cinnamon

4 tbs. maple syrup

2 tbs. grapeseed or olive oil

2 tbs. chia seeds (optional)

1 cup large coconut flakes or raw almonds (or walnuts/cashews etc.)

Optional additions:

Spices: ginger, allspice, nutmeg, cardamon etc. - to be added in before baking

Dried fruit: apricots, quartered figs, sliced dates, cranberries, currants, apple, mango etc. - to be added in after baking

Directions

Preheat the oven to 350 degrees. Toss everything but the coconut/nuts and dried fruit in a large bowl, and stir well to combine. Spread mixture evenly on 2 standard baking sheets- one of the tricks is to make sure you have a thin layer, to optimize toasting and eliminate the sog-factor. 

Bake for 10 minutes. Remove, stir, add almonds/nuts or coconut flakes and bake for another 8 minutes, or until beginning to get nice and toasty.

Cool and transfer to an airtight container to be stored at room temperature for up to a month, or in the freezer indefinitely. At this point you can choose to add in your dried fruit of choice, or leave it out to keep it simple and customize by the bowl. 

Roasted Beet Salad with Maple Miso Balsamic Dressing

It is pretty hard these days to feel inspired by the few local ingredients that are left. Mostly roots, maybe some cabbage. It has been a long hard winter and we are OH SO close to greens popping up for spring, but just not quite there.

Here is the last of my homegrown garlic - scraping the bottom of the bin.

But on to beets- one of the few roots I have yet to satiate on this winter. I'm not going to dive into the nutrition world today- because, well, I just don't feel like it. Instead, let's just drool over some pictures...

Roasty, toasty, cozy…...

Roasted Beet Salad with Maple Miso Balsamic Dressing
Serves 6

Ingredients

4 large beets, ruby red, golden (pictured) or bullseye chioggia
1 tbs. grape seed oil
2 tsp. maple syrup
1/2 tsp salt
1/2 lb. baby spinach
1/4 cup crystallized ginger, minced.
1/2 cup raw walnuts

1 garlic clove
½ cup olive oil
½ cup balsamic vinegar
1 tsp. mustard
2 tbs. miso
1 tbs. maple syrup
½ tsp sea salt

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Wash beets well and slice of ends. Slice into 1/4 inch thick rounds, unpeeled. Toss with grape seed oil, syrup and salt, and place on baking sheet in a single layer.

Roast for 15 minutes, check and flip if beginning to get golden. Continue to roast for another 10-15 minutes, or until fork tender and beginning to caramelize. Remove from oven and set aside.

Turn oven down to 325 degrees and toast walnuts on a baking sheet for 5-10 minutes, until fragrant and just beginning to brown. Watch carefully- they have a propensity to burn! Remove and cool.

To make dressing, combine garlic through sea salt in a blender and process until smooth.

Just before serving, toss spinach with dressing and place in a large bowl. Top with minced crystallized ginger, roasted beets and toasted walnuts.
Relax. Eat Well.

Sweet Potato Bisque

Two soup recipes in a row? WHAT?

Blogger faux pas? Arguably. Case of the "I can't believe it is still 5 degrees out and need fire inside me now"? Most definitely.

A dangerous outcome of the practice of blogging what I cook, in a fairly 1:1 ratio.

I've been working on a project lately that requires developing recipes that are shelf stable. This has proven to be quite a challenging project for a natural chef, who bases most recipes on the fresh and the raw.

The good news is that it inspired this cashew cream powder, which I have incorporated into a sweet potato version of the potato chowder I was originally developing.



The cashew powder that you create in the first step of this recipe can be kept in an airtight container, preferably somewhere cool and dark, for a few weeks. It can then be mixed with 1 1/2 cups of water and brought to a simmer, to thicken into a luscious cashew cream. At this point, you have a versatile sauce for a variety of dishes - as an alfredo sauce mixed with whole wheat pasta, over steamed broccoli, or as the "cream" in a vegan chowder, such as we find here.





The beauty of using it in a soup is that you can cut out the step of thickening it in simmering water, and simply add the cashew powder to the soup in the last few minutes of cooking. You'll notice a quick thickening effect, and after a few minutes with the immersion blender, you have a beautiful chowder or bisque.

Wow, that got a bit detailed- hope I didn't lose any of you yet.

In short: this cashew powder is fun to play with and can easily be made ahead and transported to be used over camp stoves in the woods, while traveling to remote destinations, or to throw together a quick week night meal.

Like most soups, this one requires a decent amount of chopping, resulting in some valuable ends and pieces. DON'T YOU DARE THROW THIS IN THE COMPOST. This is the start of your next soup- save them for your next batch of vegetable stock.

Vegan Sweet Potato Bisque

Serves 4-6

Ingredients

1 cup ground raw cashews, room temperature

1 tbs. nutritional yeast

1/2 tsp. garlic granules

1 ½ tsp. salt

½ tsp. rosemary

1 tsp. coconut oil

1 small onion, minced

2 celery ribs, diced

2 garlic cloves, minced

2 large yams, diced (5 cups)

4 cups vegetable stock

1 tbs. cooking sherry

¼ tsp. freshly ground pepper

Salt to taste

Optional additions: a dash of red pepper flakes, a handful of fresh herbs- basil, sage, scallions or parsley

Directions

In a food processor, pulse the first 5 ingredients, cashews through rosemary, until you reach a granular consistency, similar to that of sand. The more powdered the better, but don’t go too far- it will try to turn into cashew butter. Set aside.

Heat the coconut oil in a medium pot over low-medium heat. Add onions and cook until translucent. Add celery and continue to cook for 5 minutes, until softened. Add garlic, cook for 1 minute, then add yam and vegetable stock. Bring up to a boil and down to a simmer. Simmer for 10 minutes, or until yams are very soft. Uncover, add cashew powder and continue to cook for 5 minutes.

Turn off heat, add cooking sherry and ground pepper. With an immersion blender, puree until very smooth. Taste, and adjust with salt. Add additional spices and herbs if using, and pulse to combine.