You can find these everywhere now–but they are definitely not over-rated. Super easy, and on the healthy-side for a little something to go with your coffee! Since being at home is the situation for now, I made a batch with some bulk ingredients I ordered online. You’ll need: almonds, walnuts, dates, cacao powder, salt
In a high-speed blender (or food processor), add
3/4 cup walnuts
1/2 cup almonds
1 cup dates (soak in water first to soften)
1/2 cup cacao powder
pinch of salt
shredded coconut and gojis for deco
*make sure you check for seeds or shell that can sneak in to the packages sometimes! (your teeth will thank you!)
*try it out with other nuts like cashews, pecans and add any other dried fruits for fun!
Lay the finished “dough” on cooking paper, decorate with any ingredients of your choice and into the fridge for an hour! Cut them up and….devour 🙂
This is a syrup I made just as we got into the change of seasons. I felt like I needed a good boost and in that case, ginger, is always a good idea. This recipe is simple, and what is amazing about it is that it conserves well, and for cool windy days add hot water and there’s a delicious cup of flavored tea, and one hot sunny days, add some sparkling water and voilà, a homemade ginger ale. All you need is: Organic fresh ginger, coconut sugar (or sugar), honey and lemon. In a casserole, add in 1 cup of water with 10 slices of peeled ginger. Add 3 tablespoons of coconut sugar and 2 tablespoons of honey. Put on low heat for 20 minutes, squeeze in a dash of lemon. Conserve in a sterilized jar and close tightly, to be stored in the fridge.
Mix EVERYTHING together! Use two spoons to make little balls, and shape them into any form you like. I place a pecan nut on each cookie and into the oven at 180 degrees for 12 minutes! Drizzle on some melted chocolate, and bon app!
Mix the flours, cheese and butter or olive oil together with your hands, add the egg and lightly kneed the dough until there are no lumps and come together. (May be a bit crumbly but that’s ok!) Wrap in cooking paper and into the fridge for 30 minutes. Spread out the dough, and create any shape of your choice! Into the oven at 180 degrees minutes. Sprinkle on origano and sea salt (fleur de sel) Let it cool and….Bon app!
Essential oils (lavender, lemon, tea tree) of your choice 10 drops
Bring the water to boil, add the grated savon in the hot water and let it melt. Once melted and cooled down, add the baking soda and the sodium carbonate, essential oils. Fill up a glass container with the formula, and let it cool. Et voila! an environmentally and skin friendly detergent.
When I took a bite of these after my first batch, I was in awe. Seriously, I did not expect them to be so delicious! Almond flour is one of my favorites to use and is fairly easy to replace for regular flour, but this is a keeper! I highly recommend buying a nice bar of chocolate to break up into large chunks (key!) and adding the walnuts as well. Enjoy!
2 cups of almond flour (blanched)
1/4 cup melted salted butter
1/4 cup maple syrup
1/2 teaspoon baking soda
a dash of vanilla extract
1 teaspoon of apple cider vinegar
1/4 chocolate bar (break them up with hands for large chunks!)
6 large walnuts
Mix everything (besides the chocolate and walnuts) together, while the oven preheats at 180 degrees. Add in the chunks of chocolat & noix and lightly mix. Lay out a sheet of cooking paper and with 2 spoons, create small circles–then use your hands to round them out and pat them down. Cook for 10 minutes and there you have it! The best…!
So, I’m a huge fan of sauerkraut, or as they say here–choucroute , which usually accompanies a main dish, but for me this accompagnement is just as important as the main dish itself. I realized that it’s not all that complicated to make at home, so being cabbage season and all, I picked up an organic chou at the market, and followed a recipe I found online!
1/2 white cabbage
salt 5 tablespoons
Cut the cabbage into small strips, and sprinkle on the salt. Mix it up, and let it sit for a night. Squeeze out the water in the morning. Grate the carrots and mix it into the cabbage. Once you have sterilized an empty jar, fill it up and voilà! Let it sit for 2 weeks… Now all you (I) need is patience!