Strawberry Lavender Muffins: A Little Burst of Sunshine in Your Mouth

I have been looking for ways to use up some of my container of culinary dried lavender and found this muffin recipe in "Fresh at Home: Everyday Vegetarian Cooking" by Ruth Tal Brown and Jennifer Houston. The book, from a popular Toronto vegetarian restaurant and juice bar chain, has been sitting on my bookshelf for a while which is a shame because it is full of some very tasty vegan soup, salad, smoothies and juices, wraps and noodle bowl recipes.

These muffins with their strawberry and lavender pairing sounded wonderful to me and I like the fact that they are made without dairy and eggs. An infusion of alternative milk (I used coconut milk), maple syrup and lavender gives them plenty of flavor. The lavender comes from one of my favorite places, the Ali'i Kula Lavender Farm, located in beautiful upcountry Maui. Upcountry Maui is not only a great place to grow lavender but also fresh Kula strawberries. These muffins are like a little burst of sunshine on the tongue (and the kitchen smells wonderful while they are baking).

The book says, "These Sweets from the Earth Muffins are absolutely divine. Feel free to use any kind of berry you fancy."

Strawberry Lavender Muffins

From "Fresh at Home" by Ruth Tal Brown & Jennifer Houston

(Makes 12 Muffins)

1 1/4 cups vanilla soymilk (I used vanilla coconut milk)

3/4 cup + 1 Tbsp maple syrup

1 1/2 Tbsp dried lavender

I cup applesauce (unsweetened)

4 cups organic light spelt flour

1/2 cup raw, unrefined sugar (I used Sucanat)

1 Tbsp baking powder

1 tsp baking soda

1/2 cup diced fresh strawberries

1/4 cup + 2 Tbsp canola oil

Oil the muffin pans or use paper muffin pan liners.

Heat soymilk, maple syrup and lavender in a saucepan, and bring to a boil over medium heat. Remove from heat, cover and infuse for 5 minutes. Strain mixture through a fine sieve and add applesauce. Set aside and cool completely.

Combine flour, sugar, baking powder and baking soda in a large mixing bowl. Add strawberries and toss to coat. Add liquid and oil to dry ingredients. Mix gently just until mixture comes together. Do not overmix.

Scoop into muffin pans. Bake at 350 F. approximately 25 minutes or until tops spring back when lightly pressed. Remove from muffin pans, cool and serve.

Notes/Results: A very tasty muffin--they are very moist and the flavors are well balanced. Having eaten some lavender-infused foods that unfortunately tasted more like potpourri or bath soap--I was happy that the lavender in these is present but not cloying or overpowering. It works very well with the fresh sweet berries and vanilla. I did swap out the vanilla soymilk for vanilla coconut milk because that was what was open in the fridge, and I used sucanat--pure dried sugar cane juice for the sugar but otherwise kept the recipe unchanged. These are lovely for breakfast, or with a cup of tea. I would make them again--I think that they would also be quite wonderful with blackberries.


Happy Saturday.

Chickpea Picatta with Mashed "Caulipots" from Isa Chandra Moskowitz: The Wearing of the Green Done a Little Differently

I know, I know... it's St. Patrick's Day today so there should probably be corned beef and cabbage or at least some kind of Irish dish or ingredients on my post. Part of me was tempted--but at the end of the day I listened to my body which said it needed lighter, healthier fare. Of course don't get me wrong if one of girlichef's or Natashya's gorgeous Reuben sandwiches with that delectable home-cured corned beef suddenly showed up at my door I would ecstatically devour it but as far as cooking my own and having a bunch of corned beef sitting around, I just didn't need it.

I decided to still put on at least a little green for the holiday with a vegan version of picatta (one of my very favorite Italian dishes ever), that uses chickpeas instead of chicken or veal, is served on top of arugula (there's the green), and with a mash of potatoes (that's Irish-like!) and cauliflower. I have been drooling over this recipe for weeks, it's from "Appetite for Reduction: 125 Fast & Filling Low-Fat Vegan Recipes" by one of my favorite vegan chefs and authors, Isa Chandra Moskowitz of "Veganomicon" and "Vegan With a Vengeance" and other wonderful vegan cookbooks fame. Moskowitz has the ability to make uncomplicated vegan fare with big flavors and her newest cookbook is no exception.

My copy of the book looks like a package of tape flags exploded all over it. Recipes like Goddess Nicoise Salad with Green Goddess Garlic Dressing, Pad Thai Salad, Silky Chickpea Gravy, OMG Oven-Baked Onion Rings, Cranberry-Cashew Biryani, Eggplant Kibbeh, Jerk Asparagus, Chipotle Lentil Burgers, Black Beans in Red Velvet Mole, Bistro Broccoli Chowder, Curry Laksa, Quinoa, White Bean & Kale Stew and Cashew Miso Mayo all have tabs on them. Great global flavors, vegan, all made with with real food using "pantry-friendly ingredients" and most dishes coming in at under 400 calories per serving with some even coming in at under 200 calories--really what more can you want?!

This book is about planet-friendly, satisfying foods and lifestyle not diet, which I love. There are plenty of tips, tricks and nutrition information--making it a handy resource for vegan cooking. It is well worth the money I spent on it. (I used a discount coupon but the book retails for $19.95 U.S. and Amazon.com has it for $11.93 right now.) So if you are trying to eat less meat, eat healthier, lose weight, save money or the planet, etc., this is a great book to add to your collection.

This Chickpea Picatta captures all the traditional lemony garlic flavors of the classic dish with the chickpeas providing protein, fiber and satiation. It's served on a bed of arugula and Moskowitz also recommends serving it with her Cauliflower Mashed Potatoes or "Caulipots," also in the book. Together it makes for a very satisfying and delicious meal with just enough "wearing of the green" to make sure I don't get pinched. ;-)

You can find the recipe in "Appetite for Reduction" on pages 115-116 or on Isa Chandra's blog, Post Punk Kitchen here.

Moskowitz says, "Picatta is like an instant fancy dinner. One second you’re just sitting there, all normal like, but the instant that first forkful of lemony wine bliss touches your tongue you’re transported to candlelight and tablecloths, even if you’re sitting in front of the TV watching Dancing With The Stars. This version is made with chickpeas which make it superfast, and it’s served over arugula for some green. I know lots of people are accustomed to picatta with pasta, and that is the Italian tradition, but my first picatta was as a vegan and we vegans loved our mashed potatoes, so that is what I suggest serving it with. If you’d like to bulk it up even further, try a grilled or roasted portobello. Nutritional info is listed down below."

Chickpea Picatta

"Appetite for Reduction" by Isa Chandra Moskowitz

(Serves 4)

Active Time: 15 Minutes / Total Time: 30 Minutes

1 teaspoon olive oil
1 scant cup thinly sliced shallots
6 cloves garlic, thinly sliced
2 tablespoons breadcrumbs
2 cups vegetable broth
1/3 cup dry white wine
A few dashes fresh black pepper
Generous pinch of dried thyme
1 (16 oz) can chickpeas, drained and rinsed
1/4 cup capers with a little brine
3 tablespoons fresh lemon juice
4 cups arugula

Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.

Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.

Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.

If serving with mashed potatoes or "Caulipots"--place the arugula in a wide bowl. Place the mashed potatoes on top, and ladle the picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

Nutritional Information: Serving: 1/4 recipe: Calories-190, Cal from fat-30, Total fat-3.5g, Saturated fat-0g, Trans fat-0g, Fiber-5g, Protein-9g, Cholesterol- 0mg, Niacin-730mg, Vitamin A-20%, Vitamin C-25%, Calcium-10%


Notes/Results: An inventive idea and a fabulous recipe. The flavors are excellent, the texture of the chickpeas works with the tasty lemony sauce and the peppery arugula and creamy potato-cauliflower mix both compliment it well. (You don't really see the sauce in the pictures but trust me it is there softening the arugula and soaking into the caulipots.) I did make just a couple of very small changes--instead of veggie broth I used Imagine Organic No-Chicken Broth, slightly diluted with water. I like the seasoning in it and the fact that it tastes more like chicken. I also added the zest of the lemon to the dish--I hate to waste zest. I threw in two (15 oz) cans of chickpeas--I always seem to want extra beans and there is a strong possibility that some additional capers jumped in as well. ;-) The Caulipots are a good way to enjoy mashed potatoes with less calories--with half cauliflower they come in at about 190 calories per serving which makes the whole dish about 380 calories--excellent for such a filling meal. Although the arugula works very well in this dish, I think baby spinach or even kale would be good choices too. A delicious, easy dish that makes me happy and that I will definitely make again.


Happy St. Patrick's Day.

A Shrimp, Tomato & Arugula Tartine with Mollie Katzen's Creamy Feta with Ground Walnuts

A tartine--the popular French sandwich made open-faced and usually with a fancy spread and artfully arranged toppings is perfect when you want a lighter lunch that feels a little special. I spent a sunny morning on the lanai the other day with the beautiful and comprehensive breakfast cookbook, "Mollie Katzen's Sunlight Cafe." Thumbing through the book looking for millet recipes (I have a bunch of it to use up), I instead got a hankering for her Creamy Feta with Ground Walnuts and thought it would be the perfect savory spread to make this pretty Shrimp, Tomato & Arugula Tartine.

Granted with all the toasted walnuts, this spread is not the prettiest color on it's own but the feta-walnut combination is delicious and in addition to a sandwich spread, it makes an excellent partner for crackers or veggies.

You can find this recipe and three other yummy-sounding cheese spreads in "Mollie Katzen's Sunlight Cafe" on page 224.

Mollie Katzen says, "Try this on sourdough or pumpernickel toast with tomatoes or minced red bell pepper. It's also good on herb bread, topped with dates or golden raisins. Or use it to fill a hollowed out cucumber for a delicious commuter breakfast."

Creamy Feta with Ground Walnuts
"Mollie Katzen's Sunlight Cafe"
(Yields 4-6 Servings)
Prep Time: 10 Minutes or Less

1 cup walnuts, lightly toasted
a handful of parsley
1 cup crumbled feta
1/2 tsp minced garlic (optional)
1/2 cup milk, cream or homemade Crème Fraîche
1 tsp mild paprika
cayenne

Combine the walnuts and parsley in a food processor or blender. Buzz until nuts are finely ground and the parsley is finely minced. Add the cheese, garlic, milk, and paprika, and purée until smooth. Transfer to a bowl and add cayenne to taste.

Serve at room temperature or cold. Spread keeps for a week or longer if stored in a tightly covered container in the refrigerator.


Notes/Results: Fresh and flavorful. I did make two small changes to the spread recipe--I used almond milk--I don't keep a lot of regular dairy milk around, and I added the juice from half a lemon for a little more zip. For the tartine I used toasted marble rye pan bread with a layer of the feta-walnut spread and topped it with local baby arugula, cooked shrimp and local baby tomatoes. The combination of the toasted bread with the cheesy, nutty spread, the peppery arugula and the sweet shrimp and tomatoes is excellent. A lovely and light lunch option.

Hungarian Mushroom Soup: Silky, Rich, Vegetarian Goodness for Souper (Soup, Salad & Sammie) Sundays

I was craving Hungarian Mushroom Soup and it has been a while since I made it (over 2 years ago for an early days Souper Sunday back in December 2008). Back then I made a version from a favorite Portland restaurant and their recipe mentioned that it was based on a Moosewood Cookbook recipe. I made note in my post that I would try the Moosewood recipe to compare ... and so a little over two years later here we are. Never let it be said that I lack follow-through! ;-)

This is a rich, velvety soup with a little tangy kick--comfort food in a bowl. I used a combination of white button and brown crimini mushrooms and replaced the milk with coconut milk since I had a box open in the fridge and I am trying to cut down on my overall dairy consumption. I did use regular sour cream though as there is only 1/2 cup for 4-5 servings and it does much for the body of the soup.

You can find this recipe in "The New Moosewood Cookbook" by Mollie Katzen on page 18. (And by the way if I have not previously mentioned my love for Mollie Katzen's genius cooking & recipe-writing talents I highly recommend you buy this book immediately, or any of her many books--I have yet to make a bad recipe from any of them.)


Hungarian Mushroom Soup
"The New Moosewood Cookbook" by Mollie Katzen
(Yield 4-5 Servings)
1 hour to prepare

2 Tbsp butter
2 cups chopped onion
1 1/2 to 2 lbs mushrooms, sliced
1 tsp salt
2 to 3 tsp dried dill (or 2 to 3 Tbsp freshly minced)
1 Tbsp mild paprika
2 tsp fresh lemon juice
3 Tbsp flour
2 cups water
1 cup milk (can be lowfat) at room temperature
black pepper to taste
1/2 cup sour cream (can be reduced fat variety)
finely minced fresh parsley, for the top

Melt the butter in a kettle or Dutch oven. Add onions, and sauté over medium heat for about 5 minutes. Add mushrooms, salt, dill and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.

Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.

Stir in the milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don't boil or cook it after this point. Serve hot, topped with freshly minced parsley.


Notes/Results: Delicious and it certainly hit the spot. This version is a bit more "mushroomy" than the one I tried before with less paprika flavor, but it is equally as good. The base is silky smooth with the textural contrast of the slightly chewy, dense and earthy mushrooms which makes for a very satisfying, indulgent bowl of soup that fills both the stomach and the soul. It can be reheated--just very low and slow. If you like mushrooms, you will love this soup. I know I will happily make it again.




Let's stop by the Souper Sundays kitchen and see who is here this week.

We'll start out with a hearty stew-like dish for the cooler weather some areas have been having, like Debby from A Feast for the Eyes with her Red Wine Braised Short Ribs Stew. She says, "This particular recipe intrigued me, because Chef Keller uses lemongrass and ginger, which adds a whole new layer of aromatics and flavor. Best of all, he made a soup from the leftover short ribs and sauce-- and I did the same thing. Creamy polenta goes perfectly with this dish. You could serve it with mashed potatoes, if you prefer."

Janet of The Taste Space has a healthy Ultimate Winter Couscous to share and says, "At the same time both savoury and sweet, it embodies my favourite aspects of Moroccan cuisine. The base of the vegetable tagine is made of butternut squash, carrots, parsnips and chickpeas and it is pleasantly spiced with cinnamon, ginger, sweet paprika, bay leaves, turmeric and chili flakes. It could be made even hotter with harissa, but I opted to keep it more tame. The sweetness comes from the dried apricots which are simmered in the broth with the spiced vegetables. Couscous is prepared separately, but once combined, you have a good textural contrast."

Julie from Little Bit of Everything made a satisfying crock pot Sweet Potato and Black Bean Soup and says, "I've seen quite a few recipes for soup with black beans and sweet potatoes or butternut squash. With these recipes as inspiration, I created my own recipe. This recipe makes a delicious but very spicy soup. I love the flavor from the addition of just a touch of cinnamon. You could easily add chicken or even some sausage to this soup."

Corina from Searching for Spice put together a "Inspired by Masterchef Scotch Broth" and says, "Last week the Masterchef contestants went to Scotland to cook for the participants in the Highland games. They had to cook outside in tents and had a variety of Scottish produce they could choose to cook with. One of the groups chose to make Scottish Broth and that was my inspiration for this dish. A truly authentic Scotch broth should use lamb on the bone rather than beef. However, on Masterchef they used beef, and as I much prefer beef, that’s what I’ve chosen to use here."

Sweet and Savory from Busy B. Bakes is back at Souper Sundays this week with a creamy Sweet Corn Soup, put together quickly in the microwave and made to round out a delicious dinner that needed a little something more. She says, "This is from the blog Dil Se and I am thrilled with it. It a "comfort food" soup and goes down easily. This is one to make again."

Please join me in welcoming Kim from Incandescent Blue Flame out of North Carolina and making her first appearance at Souper Sundays with this Slow Cooker Turkey Veggie Soup. Kim says, "This soup smells so good while it's cooking. I have a hard time keeping my hands off of it while it's simmering in the slow cooker--a quick taste to make sure it's coming along just right. A cook has to do her duty. ... This is a really thick soup--more like a Rachel Ray "stewp"-- you could certainly eat it with a fork! It would pair well with a side salad or a good crusty bit of bread." Welcome Kim!

Chaya from My Sweet and Savory has a Norwegian Salmon Chowder to share and says, "It is still cold and a warm and filling soup hits the spot. This was a great hit and we finished every drop in the pot. I did find a recipe online but it was written badly and I altered it to such a great degree, I am not going to refer you to it. I did not discover, until I had all my ingredients, lined up, that the recipe was missing most of the directions. It had all these beautiful ingredients but I am not sure what was supposed to happen to them. While, I used the list of ingredients, I created my own recipe."

My pal Joanne from Eats Well With Others made a thick, soupy Kerala-Style Edamame Curry and says, "'I've gotten Vegetarian Times in the mail for at least five months now and this is the first thing I've ever made from it. I closed my eyes, opened the latest issue to a random page, and pointed. Ending up with this curry. That had butternut squash in it. The fates were smiling down on me. This much I know for sure. This curry has a light hint of sweetness from the anise (or fennel. If you are so lucky to have fennel seeds in your spice cabinet. I thought I did. But apparently I don't.) and coconut milk and butternut squash."

Lana of Bibberche needed some comfort from the world and a bowl of soup did the trick. She says, "I needed food solid enough to cling to in this wave of darkness. So I turned to silky, bright orange, sunny, and luscious Butternut Squash Soup, simple and unpretentious, but strong and assertive enough to offer a respite from the harsh world. I won’t pretend that I follow the seasons or weather forecast when planning a meal. I cook according to my heart and the only guides are my emotions. Or my children’s. Or Husband’s. Today I needed sustenance with the power to keep me smiling in spite of the ugliness that shows its face once in a while. I needed a ray of sunshine to dispel the clouds and keep the murky wave we all feel even from here, from taking me too far away."

One salad offering this week, these Spiced Sogrhum Radicchio Bowls from Shri at Tiffin Carrier Antic/que's!. Shri says, "This recipe is a take on the puffed rice, Malar and Aduzuki beans dish served on certain ceremonial occasions in Kerala. Puffed rice is also served to the gods as neivedyam. This recipe happily combines some favourite combinations: Aduki Upperi and Sorghum [ mimicking puffed rice!]. It is also similar to varieties of street food- Chaat. This is not a make-ahead dish but is easy to put together and submits to several variations according to one's fancy!"

And one sandwich full of spice, this Chicken Shawarma from Ayeesha from Taste of Pearl City. She says, "If you haven't come across this word Shawarma in your life, here is the explanation for that. Shawarma is a type of sandwich made with meat and salad. The special element in this sandwich is the meat, the way how it is prepared. Seasoned meat and fat layers are stacked and keep turning around the heat, which is then sliced from the outer and made as stuffing for sandwich along with salad."

And that is our delicious Souper (Soup, Salad & Sammies) Sundays round up for this week--a little something for everyone. Thanks to all who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a healthy, happy week!

Giada's Melon and Mint Slush: Cool & Minty Refreshment

First off thank you to everyone who tweeted, Facebook messaged, emailed, commented, etc. about my (and Max's) safety and well-being during and after the tsunami warning. Having spent a long, sleepless and pretty scary night, (my house is just on the other side of the published evacuation area line), it meant so much to me to get all of your inquiries and well-wishes. I felt all the love and I return it with all my heart. Overall Hawaii was lucky--there was damage to some homes, businesses and property along the waterfronts and nearby low-lying areas from the surges and flooding, particularly on The Big Island and Maui, with some on Oahu too, but no lives were lost and for that we are very thankful. Please keep your thoughts and prayers on the people of Japan right now--they so need it, and if you can, please consider donating to the Red Cross or other organizations lending aid. Every little bit can help.

After last night, I should have probably put some alcohol into Giada's refreshing Melon and Mint Slush to calm my nerves! ;-) I chose this simple recipe for our final potluck with Giada at I Heart Cooking Clubs because I had some leftover Honeydew melon and mint to use and it is one of my favorite combinations. This is a quick and easy drink that I just made one change to. It calls for 1/2 cup sugar which I felt with the sweetness of the melon and the ginger ale, was not at all needed so I left it out completely and was perfectly happy with the result.

You can find the recipe at the Food Network here.

Melon & Mint Slush

Courtesy of Giada De Laurentiis

(Serves 4)

1/4 (about 1 lb) honeydew melon, peeled, seeded, cut into 1-inch pieces (about 2 cups)
3 cups crushed ice
1/2 packed cup fresh mint leaves
1 1/2 cups ginger ale
1/2 cup sugar

Add the melon, ice, mint, ginger ale, and sugar to a blender. Pulse until the mixture becomes slushy. Pour into 4 glasses and serve immediately.

Notes/Results: A delicious drink to welcome spring--I love how cooling and calming the pairing of melon and mint is. This is a very refreshing drink--whether plain, or if some rum or vodka just happened to "fall" into it. ;-) I am going to get on my anti-added processed sugar soapbox and say that it is a shame that we so often feel a need to add extra sugar to beverage recipes. I think that 1/2 cup of extra sugar in this would have made it much too sweet and would have masked the flavor of the melon--which comes through so nicely--and who needs those extra calories anyway?! (OK, climbing down from soap box now--thanks for listening!) This slush would also be great with watermelon or cantaloupe. I would make it again.

Sadly this is our last Potluck with Giada at IHCC and we switch to a new chef in two weeks. You can check out what the other IHCC peeps made for their potluck dishes by going to the post here and following the links.

Happy Weekend!

Lentils, Quinoa & Smoked Trout Salad (a.k.a. Pantry-Fridge Forage Salad)

Do you remember "Door Knock Dinners" that was on The Food Network many years ago? in the show, Host Gordon Elliot would take a chef to a house where they had to cook dinner for the family using only ingredients and food that was already in their home. My favorite episode was the one where he took Iron Chef Japan's Morimoto and Michiba to a "regular" American house and they had to cook dinner. They seemed just a bit confused with some of the packaged ingredients, using an American microwave, etc. and ended up with fishsticks and sliced American cheese in a fritata among other things. Good fun!


Anyway... I have not been in the mood to go the grocery store for about a week now and fresh ingredients and ideas are getting a bit low so I decided to make my own Door Knock Dinners-style dish by foraging ingredients from my cupboards, fridge and freezer. I was craving some sort of grain based salad and lentils--what I found in exploring my kitchen were some added ingredients to make it a bit more exciting. A little time spent kitchen-foraging resulted in this healthy, colorful and tasty Lentils, Quinoa & Smoked Trout Salad.

Lentils, Quinoa & Smoked Trout Salad

by Deb, Kahakai Kitchen

(Makes about 4-5 good-sized servings of salad)

From the Cupboard:

• 1 (15 oz) can of organic brown lentils
• 1/2 cup of regular bulk bin quinoa and 1/2 cup of red bulk bin quinoa mixed
• a can of Trader Joe's Smoked Trout in Olive Oil

From the Fridge/Freezer:

• 2 cups homemade chicken stock
• 1 carrot
• 2 stalks of celery
• small amount of flat leaf parsley
• 1/2 cup of shelled pistachios
• Bonus Find--a sad looking large pomegranate that has been in the veggie drawer forever. About 2/3 of it was still good. ;-)

Dressing:

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp apple cider vinegar
• 1 Tbsp grainy Dijon Mustard
• 1 Tbsp maple syrup
• Juice of 1/2 lemon
• salt and pepper to taste

To make: Cook the quinoa in chicken stock about 12 minutes or until stock is absorbed. Set aside to cool. Meanwhile chop veggies, drain and rinse lentils, prepare pomegranate seeds and toast nuts if desired. Combine with cooled in quinoa in a large bowl and gently toss with dressing. Season to taste with salt and pepper. Garnish with several large pieces of smoked trout.

Notes/Results: Satisfying and really good--the combination of savory, sweet, and tangy flavors works well and hit the spot for my craving. There is a good crunchy texture with the thinly sliced carrots and celery with the quinoa. Of course you can swap out ingredients with whatever you have on hand; instead of smoked trout -- salmon, tuna, tofu or hard boiled egg or leave it plain, for the pomegranate--apple, grapes, pear or citrus would work, etc. For about 20 minutes time and a little chopping and mixing, this was a simple and delicious dish that I would make again.

What have you foraged out of your kitchen lately?

Lime "Detox Macaroons"--Little Tropical (& Not Too Bad for You) Cookie Treats

Busy week, quick little post...

I was craving these Lime & Coconut Macaroons by Jill Dupleix that I love to eat but I am trying to limit my processed sugar and use more natural sweeteners. Then I saw these "Detox Blonde Macaroons" on Oh She Glows, (a great site for vegan recipes and baked goods) that apparently originated as a raw cookie treat on another blog called Healthy Hoggin (also looks like an excellent site for healthy recipes), and I thought they would be fun to try adding some lime zest and juice to the coconut for my favorite tropical pairing.

Lime "Detox Macaroons"

Adapted from Oh She Glows & Healthy Hoggin'

(Makes about 30 macaroons)

2 2/3 cups shredded unsweetened coconut (to make coconut butter) or 1 cup coconut butter
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 vanilla bean
1 tsp. vanilla extract
1/2 tsp. kosher salt

zest of two limes and juice of 1 lime

Preheat the oven to 300F and line a baking sheet with parchment paper. In a food processor, process 2 and 2/3 cups of shredded coconut for about 8-10 minutes until coconut butter forms. (You will have to keep scraping down the sides of the bowl to get an even consistency.) Alternatively, you can use 1 cup of store bought coconut butter.

Once you have made the coconut butter, mix all ingredients together in a large bowl.

Scoop about 1-2 tbsp of dough onto a baking sheet. (I used my mini ice cream scoop which rounded equals about 1 1/2 tablespoons.) You don’t have to leave much room in between macaroons as they do not spread out. Bake for 23-25 minutes at 300F. Watch them closely after about 22-23 minutes. The bottoms of my macaroons will be slightly golden in color.

Allow the macaroons to sit for about 30 minutes so they can firm up. If you do not do this, the macaroons will crumble, so this step is crucial! Store in the fridge for up to 5 days in a sealed container.


Notes/Results: A fun little treat. The flavor was good--and had just the right amount of lime. Texturally they were a bit dry and crumbly so I need to fiddle with that a bit. I did make my own cocoa butter and it took quite some time in my food processor (about 10 minutes) and it may have been the consistency I finally got it to, so I think I might try store-bought cocoa butter on the next go round and see if there is a difference--or not get as impatient and process it longer! ;-P (I might also try them in my dehydrator which is how Healthy Hoggin' makes them.) After the macaroons sat for the 30 minutes, I shot a few quick photos and packed them up into three small containers, keeping one for myself and taking the other two to a couple of my macaroon-loving friends--where they were happily received. ;-) For a few simple, and healthier-choice ingredients, these are an easy, tangy-sweet tropical cookie that I will make again.