Archive for August, 2011
This recipe is my version of one I found in Eating Stella Style by George Stella. Every recipe I’ve tried from this book has been excellent. These cookies were great. They are a bit crunchy the first day, and once you put them in the refrigerator – if you have leftovers – they get softer and keep for days. Very filling and wonderful with a little pastured butter on top.
1/4 cup organic Almond Flour (made from grinding organic almonds – I soak and dehydrate mine first)
1/2 teaspoon baking soda
1/8 teaspoon Celtic salt
3 organic and pastured egg whites (see note about what I do with my yolks)
1 1/2 teaspoons organic vanilla extract
1/4 teaspoon pure orange extract (optional)
27 drops of liquid Stevia (or 1/3 cup organic sugar/sucanat)
1 1/2 teaspoons organic/pastured butter, softened, at room temperature
1 1/3 tightly packed cups organic shredded unsweetened coconut (use fresh or unsweetened shredded)
Easy Eggplant Parmesan
We recently started getting beautiful eggplants from our CSA (community supported agriculture). I have to admit I’m not the biggest eggplant fan, so I started looking for eggplant Parmesan recipes. I found some that you didn’t have to fry the eggplant first – just broil them for a few minutes per side.
This turned out really well. Even one of our picky teenagers went back for seconds. Makes 6 servings
Sugar & Gluten Free Chocolate
I’ve been playing around with different homemade chocolate ideas that are both sugar and gluten free. This is a great recipe and you can make it with many different variations. I had a variety of chocolate molds already from a chocolate kit that one of my kids got me (he likes chocolate;) for a gift a few years ago. You can find them on Amazon, at Michaels and at any candy making supply store. They are only a few dollars apiece and work great. This recipe uses whey protein powder. I had never used it before but found one by Dr. Mercola http://proteinpowder.mercola.com/Pro-Optimal-Whey-Protein.html that is GMO free from grass fed cows, and sweetened with stevia, but you can skip it if you’d like. I’ve made it with both cocoa butter and with coconut manna (or coconut oil) substituted for the cocoa butter. Both are really good. You can add nuts, dried fruit and if you like spicy chocolate add a little cayenne or curry power. One batch filled two mold sheets. Whenever I have a little extra I mix it on waxed paper with nuts and make chocolate bark.
Gluten & Sugar Free Blueberry Muffins
My husband and I – the teens are doing their own thing – are on our second month of gluten and sugar free eating. We’re feeling really good eating this way. These muffins are great! After the first day, I take the leftovers and freeze them. Then we can pull two out as we want and give them a quick reheat in the oven. They are wonderful warm, split in half with pastured butter on top and they are very filling and they’re low carb as well – less then 2 grams per muffin. One is plenty! And my husband was amazed at how good they are. He liked them as well – if not better – then the blueberry muffins we used to make: http://momsforsafefood.net/2010/02/01/organic-blueberry-muffins/
2 cups organic almond meal – we make ours from crispy almonds