Chocolate Chip Almond Cookies

2 cups finely ground almond flour, sifted (8 ounces)
1/2 teaspoon baking powder
1/3 cup dark maple syrup (it will be labeled Grade A, dark color with robust taste)
2 teaspoons organic vanilla extract
2 tablespoons unsweetened chocolate chips

Preheat oven to 350°F. Adjust oven rack to the middle position.

Line a rimmed baking sheet with parchment paper.

In a medium mixing bowl, sift the almond flour, using a sifter or strainer. Whisk together the sifted almond flour, baking powder, lemon zest and minced ginger, blending well.

Using a wooden spoon, stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.

Drop rounded tablespoons of the dough onto the parchment-lined baking sheet, about one inch apart.  When done, go back and gently press each ball of dough, flattening slightly with the palm of your hand.

Place cookie sheet on center rack in oven. Bake 6 minutes, then turn baking sheet and bake another 6 minutes, or until the edges are golden brown.

Remove from the oven. Let the cookies cool in the pan, apx. 3 minutes, then transfer cookies to a wire rack and let them cool completely.

If you are reusing the same baking sheet for multiple batches, be sure to cool between batches.

That’s baked love…!

In my humble opinion, the combination of lemon and ginger are a match made in foodie heaven!  Grated organic lemon zest and fresh minced ginger root are a sprightly flavor combination that make these lemon-ginger almond cookies simply irresistible!

Best of all, they are gluten-free (good-bye bloating, fatigue, mood swings and gut issues!); call for just a few whole food ingredients; and are super easy to make—you just need a whisk and a wooden spoon.  It is 100% dairy free (it does not even include eggs!) and is vegan- and vegetarian-friendly.

Baking tips: nut flours tend to clump; for best results, sift the flour into a mixing bowl using a sifter or strainer. Also, if you have a food scale,  weigh the sifted almond flour to make sure that you have the full 8 ounces (2 cups).

Enjoy!
 

Lemon Ginger Almond Cookies
Adapted from Elizabeth Barbone’s Gluten-Free Baking
Yield: 16 cookies

2 cups finely ground almond flour, sifted (8 ounces)
1/2 teaspoon baking powder
1/3 cup dark maple syrup (it will be labeled Grade A, dark color with robust taste)
2 teaspoons organic vanilla extract
Grated zest of 1 organic lemon (apx. 2 tablespoons)
1-1/2 to 2 tablespoons minced fresh gingerroot

Preheat oven to 350°F. Adjust oven rack to the middle position.

Line a rimmed baking sheet with parchment paper.

In a medium mixing bowl, sift the almond flour, using a sifter or strainer. Whisk together the sifted almond flour, baking powder, lemon zest and minced ginger, blending well.

Using a wooden spoon, stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.

Drop rounded tablespoons of the dough onto the parchment-lined baking sheet, about one inch apart.  When done, go back and gently press each ball of dough, flattening slightly with the palm of your hand.

Place cookie sheet on center rack in oven. Bake 6 minutes, then turn baking sheet and bake another 6 minutes, or until the edges are golden brown.

Remove from the oven. Let the cookies cool in the pan, apx. 3 minutes, then transfer cookies to a wire rack and let them cool completely.

If you are reusing the same baking sheet for multiple batches, be sure to cool between batches.

Radicchio has a distinct bitter flavor. You can eat it raw, but I prefer it cooked, preferably braised with garlic and chicken broth.
Radicchio is an excellent source of Vitamin K, important for blood clotting, heart health and bone health. It is a good source of folate; contains a fair amount of Vitamins B, C and E; and, contains a variety of minerals, including copper, potassium and zinc.  Anthocyanins, pigmented plant compounds that give radicchio its eye-catching purple color, are powerful antioxidants that can protect against oxidative (cellular) stress and help fight cancer.

Bitter foods support gut health. Eating bitter foods helps stimulate saliva, gastric juice and bile production, all of which contain digestive enzymes that help better break down (and absorb) the foods you eat. If you’ve ever taken digestive bitters, like Swedish bitters, it is a similar process.

From a Traditional Chinese Medicine perspective, eating bitter foods like radicchio is said to help cool and clear heat from the body, and, as a result, can greatly benefit heart health. In Western medicine speak: the antioxidant compounds in bitter foods can help tame inflammation, which can manifest as symptoms, such as heart palpitations, a red face and anxiety.

My favorite way of preparing and eating radicchio is very simple. See recipe below.
 

 

Braised Radicchio

Serves 2

 
1 head radicchio
4-6 cloves garlic sliced very thin
1/2 to 1 cup homemade chicken broth; if store-bought chicken broth, make sure it is low sodium or no added sodium.
2 teaspoons unrefined or raw coconut oil
Celtic sea salt

Place radicchio on its base. Quarter into 4 even sections. Remove the white core near the base. Slice radicchio finely so that it resembles thin ribbons. Rinse well. Spin dry.

Warm coconut oil in a Dutch oven or skillet with a lid over medium-high heat. When the oil is hot, but not smoking, add garlic slivers. Saute about 30 seconds or until golden brown. Add radicchio. Saute well, coating in coconut oil. When radicchio begins to stick to pan, add chicken broth to deglaze. Bring to a gentle boil, then turn heat to low. Cover. Let simmer 10 to 15 minutes, or until radicchio is soft. Season with Celtic sea salt, to taste.

Clafoutis is a rustic French country dessert that traditionally combines eggs, milk or cream, flour, a generous measure of sugar, and whatever fruit is in season, whether cherries, pears or plums. Its simplicity and versatility is what makes clafoutis so appealing.

After being diagnosed with Hashimoto’s thyroiditis, an autoimmune thyroid disease, I gave clafoutis a dairy-free, gluten-free and low sugar (natural sweetener only) makeover. For this plum clafoutis, I use full-fat coconut milk instead of milk, 2 tablespoons of raw honey instead of sugar and a smidge of buckwheat flour instead of all-purpose flour. By the way, despite its name, buckwheat does not contain wheat and is 100% gluten-free. Orange and fresh ginger add nuanced depth to the plum flavor.

If you are able, choose locally grown, organic plums as plums have a thin skin and can contain high pesticide residue (and, no, the pesticides cannot be “washed out”).

The result? Even more delicious than the original version!

Plum Clafoutis

Serves 4 to 6

2 cups of halved plums (apx. 1 pint of fresh plums), well washed, pitted, then halved
4 pasture-raised eggs + 1 egg yolk
2 tablespoons raw honey
1-1/4 cups full-fat coconut milk
2 teaspoons organic orange flavor
**You can use pure vanilla extract instead of orange flavor if you prefer
1 tablespoon minced gingerroot
1/4 teaspoon Celtic sea salt
1/3 cup organic buckwheat flour
1 pasture-raised egg, egg white only
1/4 teaspoon cream of tartar

Preheat the oven to 350ºF.

Melt grass-fed butter in a 10-inch cast iron skillet over medium-low heat OR grease  a 1-quart souffle dish with a generous amount of butter. Transfer the plums to the skillet or souffle dish and arrange evenly—in a single layer—on the bottom of the skillet or souffle dish.

In a small stainless steel bowl, use a hand mixer at high speed to combine the egg white and cream of tartar; continue beating apx. 3-4 minutes, or until stiff peaks form (this is when the peak on the egg white surface holds its shape). Set aside.

To a separate, large mixing bowl, combine the eggs and raw honey with an electric mixer at high speed, until well mixed, apx. 2 minutes.

Add the coconut milk, orange flavor, ginger and Celtic sea salt, beating well. Slowly add the buckwheat flour, a little at a time to the egg mixture, while beating with the hand mixer on low speed.

Using a large silicone spatula, gently fold the whipped egg whites into the egg mixture until evenly blended.

Pour the entire mixture into the skillet over the plums.

Place clafoutis on center rack and bake 25 minutes. If the top is overly brown in any area, tent aluminum foil over the browned portion (this may even be the entire clafoutis). Turn the cast iron skillet or souffle dish in the other direction for even baking. Bake another 25 minutes, or until a knife inserted in the center comes out clean.

When the clafoutis is done, it will be puffed and golden, and a knife inserted in the center will come out clean (without any residual batter on it).

Serve at room temperature or chilled (especially in the summer).

Organic leafy greens are a top, high water food.  So, too, are radishes. In addition to supporting healthy liver function (your liver is a main detoxification organ) and promoting healthy digestion (e.g., bowel movements), radishes contain anti-fungal properties. If you struggle with yeast overgrowth, like candida, radishes are a good food to include on a regular basis. They’re low in calories (an “unlimited” food!), high in water and a good source of fiber. Personally, I don’t love radishes, myself(!), but I do include them in salads on a regular basis for all of these reasons.

Scallions add a fresh green bite.
 

Chicory & Romaine Salad with Mustard-Scallion Vinaigrette

Serves 4 to 6

 
For the salad:

1 bag organic chicory greens, well rinsed and spun dry
*Chicory is a more bitter-tasting leafy green
1 organic romaine heart, thinly sliced to resemble ribbons, well rinsed and spun dry
1 cup thinly sliced scallions
4 to 6 organic red radishes, thinly sliced

For the Vinaigrette:

2 tablespoons finely minced shallots
*I buzz in food processor
1 teaspoon sugar-free Dijon mustard
6 tablespoons raw apple cider vinegar
7 tablespoons extra-virgin olive oil.

Whisk together vinaigrette ingredients. Drizzle vinaigrette over greens and toss until well mixed. Season greens with Celtic sea salt, to taste.

Serves 2 to 4

2 large or (4 small) lamb shanks
1 cup dry red wine, like a Rhone, Bordeaux, Burgundy
2 tablespoons of Dijon mustard
1 tablespoon of raw apple cider vinegar
2 teaspoons of Celtic sea salt
1 teaspoon of freshly ground black pepper
3 tablespoons of fresh chopped rosemary
4 cloves garlic, finely minced
16 oz. sliced cremini mushrooms
1 large carrot, peeled and diced
2 medium onions, each onion cut into 4 equal-sized wedges
2 tablespoons olive oil

For the marinade:
Place red wine, mustard, apple cider vinegar, salt, pepper, garlic and rosemary in a medium-sized stainless steel mixing bowl.  Whisk together well. Set aside.

To cook shanks:
Warm olive oil over medium-high heat in a heavy-bottomed 12-inch skillet. When the oil is hot, but not smoking, add lamb shanks and brown on all sides.  Once browned, transfer lamb shanks to the slow cooker. Arrange onion wedges around the shanks.

Warm the residual olive oil and lamb fat in the skillet (in which the lamb shanks were just browned) over medium-high heat. Add the carrots and mushrooms and saute apx. 5 minutes, or until softened. Spoon carrot-onion mixture over the shanks.

To the same skillet, add the red wine marinade and deglaze, scraping up bits of meat and vegetables sticking to the bottom of the pan. Pour marinade over the shanks.

Set the slow cooker at high for apx. 2 hours.  Then, reduce to “low” for another 2-3 hours. Check lamb shank after 4 hours to see how it’s doing.

To check for doneness, insert a knife into the shanks. When it goes in and out easily and there is absolutely no resistance, the lamb shanks are done. The shank bone will also be showing when done.

Repurposing leftovers can be a fun challenge.

Too often, things like carrots, celery, the zucchini stubs that I save after making zoodles; jars of organic tomato puree or coconut milk (best used within 7 days) turn into science experiments in my fridge! Usually because I forget about them after using once for a specific dish that I’m cooking!

For the mindful cook, leftover anything (vegetables, meats, stock, herbs)  can be a wonderful thing to stretch a frugal food budget.
Classic ratatouille is a warm-weather Provencal stew of vegetables, seasoned with herbs—tomatoes, onions, peppers, zucchini and eggplant. Tomatoes, peppers and eggplant are in the nightshade family; if you have a sensitivity to one or more, you may want to omit or swap out. Here, I’ve simply used  leftover vegetables in my fridge—minced carrot and zucchini stubs—in a makeshift “ratatouille”.
 

“Ratatouille”
Serves 4

1 large onion, minced (apx. 2 cups minced)
2 cups minced carrot
1-1/2 cups minced zucchini
3/4 cup organic strained (pureed) tomatoes
1 tablespoons unrefined coconut oil
1 teaspoon ground cardamom
Celtic sea salt, to taste

You can chop by hand, but I used a large food processor to mince each vegetable separately.

Warm coconut oil in a 2-quart Dutch oven or heavy-bottomed pot with lid. When oil is hot (but not smoking), add onion. Saute apx. 8 mins. over medium heat, or until softened, stirring frequently.

Add minced carrot and zucchini; saute 1-2 mins. Add organic strained tomatoes, stirring well. Stir in ground cardamom. If vegetables are sticking to the bottom of the pan, add a little filtered water to de-glaze. Bring vegetable mixture to a gentle boil over medium-high heat. Reduce heat to a simmer, cover, and cook apx. 5 mins.

Serve warm.

• Red onion
• Leeks
• Ramps
• Scallions
• Chives
• Garlic Chives, a.k.a. Chinese Chives
• Shallots

Allium vegetables contain organosulfur compounds, which contribute to their distinctly pungent aroma. These sulfur compounds are also associated with anti-inflammatory and immune-boosting benefits.

Allium vegetables, like onions, red onion, scallions and shallots, are an excellent source of quercetin, an antioxidant linked with reducing inflammation, allergy symptoms and lowering cholesterol.

Quercetin can also help boost the immune system, and researchers have found that, IN THE EARLY STAGES, quercetin can help inhibit viral infections.

These Scallion-Shallot Turkey Burgers are a delicious whole food way to boost the immune system.
 

Scallion-Shallot Turkey Burgers

Serves 2

 
1 pound pasture-raised or organic ground turkey
1/2 cup scallions
1/3 cup shallots
1 heaping tablespoon fresh, minced gingerroot
1 tablespoon Dijon mustard
1/2 teaspoon Celtic sea salt (finely ground)
1/4 teaspoon freshly ground black pepper
Unrefined coconut oil

Place all ingredients—except the coconut oil—in a medium stainless steel bowl. Using your hands, combine ingredients well, but do not overmix.

Once all ingredients have been combined, form 6 patties.

Warm 1 to 1-1/2 teaspoons coconut oil in a 10-inch or 12-inch cast iron skillet over medium-high heat. When the coconut oil is hot, but not smoking, add patties to the pan (you may need to cook in 2 batches). Reduce heat to medium and cook for apx. 3-4 minutes. Adjust heat as necessary; lower heat if burgers start sticking in the skillet.
Flip burgers and cook second side apx. 2-3 minutes, lowering heat as necessary, and covering the pan the last 2 minutes of cooking.

Serve warm.

Dandelion greens are an excellent source of A, C and K, as well as minerals, like iron, calcium, magnesium and potassium. Dandelion greens are anti-inflammatory, contain a high amount of antioxidants and can be beneficial for promoting healthy detoxification and liver health.

These were delectable…slightly bitter but, oh, so tender and green!

You can find them at the farmers’ market (see photo below). Once home, you can quickly sauté. Recipe below.

Sauteed Dandelion Greens

Yield: Apx. 2 cups cooked

1 bunch organic dandelion greens (leaves and roots), washed well,
and roughly chopped by thirds or fourths.
2 cloves garlic, thinly sliced
1 teaspoon coconut oil
1 tablespoon raw apple cider vinegar

Warm coconut oil in medium heavy-bottomed pan over medium-high heat. When the oil is hot, but not smoking, add garlic. Stir 30 seconds to 1 minute until slightly browned. Add dandelion greens. Saute 3-5 minutes, adjusting heat as necessary.  Add 1/4 to 1/3 cup water if / when they stick to the pan.  Cook until tender. Season with Celtic sea salt, to taste.
 

You may also be interested in:

Good Morning Liver Cleanse Smoothie

Spiced Turkey-Apple Ragu

1 to 1-1/2 tablespoons organic, unrefined coconut oil
1 pound all-natural or organic ground turkey
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon whole cloves, then, grind in spice grinder
2-3 tablespoons minced, fresh gingerroot
1 teaspoon Celtic sea salt, to taste
2 medium organic Granny Smith apples, skin on, cored and minced
*You can throw apple into a food processor and mince or chop by hand
1 cup filtered water OR homemade chicken stock

Heat coconut oil in a Dutch oven over medium-high heat.

When the oil is hot—but not smoking—add the ground turkey.  Use a wooden spoon to break up the meat, stir frequently, and cook 3 to 5 minutes (NOTE: ground white turkey meat will cook faster than dark meat), or until no pink is visible. If the ground turkey begins sticking in the pan, lower heat and add a little water).

Add spices and fresh ginger, combining well with the turkey, apx. 1 minute. Stir in minced apple, mixing well; then, add 1 cup of filtered water or chicken stock. Bring to a boil, then, lower heat, cover and cook apx. 5 minutes, or until the apple is soft and cooked through.

Stir in 1 teaspoon of Celtic sea salt, or to taste.

Serve warm.