Tuesday, July 20, 2010

No Bake - summer dessert - RAW Macaroons!

Having a bit of a sweet tooth lately - I don't know maybe it's the heat. These don't need baking - just drying really. You could just put them on a hot porch with a fly cover on - and they should dry very nicely.
I love coconut oil and coconuts in general so naturally I have a fondness for macaroons. These are really good for you - raw, vegan and gluten free - and out of this world yummy!

You will need:

3 cups coconut flakes
3/4 cup agave nectar
2/3 cup coconut butter
1/2 teaspoon salt
1/2 teaspoon vanilla or amaretto extract
Optional: 1 cup cocoa powder

1. In a large mixing bowl mix all ingredients by hand. Make sure you break up all clumps of coconut butter - it usually responds well to the warmth of your hand and becomes workable immediately. Add the cocoa powder if you want a chocolatey version otherwise omit or go half and half - leaving half blonde.
2. Refrigerate mixture for half an hour - then form little macaroon shapes and “bake” at the absolute lowest temperature your oven will allow 120º would be ideal - or use a dehydrator if you have one. Dehydrate for 5 to 6 hours. If using the stove you will probably need less time check every hour until you have the desired crunchiness.

Thursday, July 15, 2010

Taste the Lavender!

If you mix equal parts dried: marjoram, rosemary, thyme with light touch of lavender - you have - you guessed it -HERBES DE PROVENCE:- using fresh lavender makes this meal incredibly sensual - try it out.

Pinto Bean and Carrot Soup:

You will need:

2 teaspoons olive oil
1  leek, sliced, including green top
1 teaspoon garlic powder
8  medium carrots, sliced
1 teaspoon salt
3-4 cups vegetable stock

1 cup cooked pinto beans or any other bean will do
2 teaspoons sage
2 teaspoons herbes de provence

Heat olive oil in large pot and sauté leeks, garlic, carrots, and sea salt. Add stock and pinto beans and cook for 10 minutes. Scoop out half the soup and puree in blender. Return to pan, add sage and herbes de provence, and cook for 5-10 minutes longer.

Should you have any leftovers - just drain the soup - reserve the stock for your next summer soup - and puree the veggies with a little olive oil - for an incredible bean dip. Garnish with lavender flowers and serve with pita chips.