Snickerdoodles

INGREDIENTS:
for six big cookies

2 cups old fashioned oats
4 tablespoons stevia
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 egg whisked
4 tablespoons oil (neutral flavor like canola)

Topping:
1 tablespoon cinnamon
1 tablespoon stevia

In a food processor mill two cups oats, 4 tablespoons stevia, cream of tartar and baking soda. In a bowl, whisk one whole egg with 4 tablespoons oil. Slowly add the dry ingredients into the egg oil mix until fully combined. In a shallow bowl mix tablespoon of cinnamon and tablespoon of stevia. Divide dough into six chunks for large cookies or smaller portions for more smaller cookies. Roll the balls in the cinnamon mix and flatten slighly as you roll. Place on wax paper covered cookie sheet. 
Bake for 8 minutes at 350 degrees F. Let cool. Goes great with Eggnog:)

Eggnog

INGREDIENTS:
for four servings

6 med eggs
3 Tbsp bourbon
2 cups almond milk
1/2 cup coconut whipped cream
1/3 cup stevia
1/2 Tbsp grated orange peel (optional)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 tsp allspice

Combine dry ingredients in a cup and mix well. Add grated orange peel if desired.
Whisk eggs thoroughly in sturdy large bowl till golden yellow color turns lighter yellow.
Slowly add stevia-spice mix. Add 3 Tbsps of bourbon. We used Evan Williams Honey Bourbon.
Then slowly add two cups almond milk.
Let rest in the fridge for three to four hours. Just before serving add whipped cream to the glass, swirl drink lightly with a spoon and sprinkle a dash of nutmeg.

Agua de Jamaica (Hibiscus Tea)

-Hibiscus flowers

-Ginger root

-Honey 

Boil 4 cups of water. Add 1/2 cup of Jamaica. Add slivers of fresh ginger (as many as you like). Let it boil slowly for 2 minutes. Turn off the heat and let it sit covered for 10 minutes. Strain the tea water into a pitcher. Add a few of the slivers of cooked ginger and 4 more cups of water. The temperature of this water depends if you want it as a cold tea or hot. I like it cold and put it in the fridge to cool off. Enjoy with or without a touch of honey.

Green Energy Froth

INGREDIENTS:
for one serving

3 - 5 leaves of lettuce or leafy green*
handful of celery or cucumber
slice of lemon with peel
1 Tbsp flax seed (optional)
1.5 to 2 cups water

PROCESS:
05 minutes

Put all ingredients in a blender or food processor and bend for fifteen seconds; pause bend again for fifteen to thirty seconds. Don't over mix. The drink will have a frothy bite and is astonishingly envigorating despite being very simple!!

*The type of lettuce or green you choose will effect the flavor profile of this drink. All greens are valuable and there is no shame in using romaine or even iceburg, if that is what you have, or what you can stomache. Romaine will give you an excellent boost of vitamin A, and iceburg vitamin K. If you opt for greens like Kale, Chard, Turnip greens, or Mustard greens, please know that the drink will be increasingly bitter. Kale will give you a high source of vitamin E, and the others will provide good sources other vitamins and minerals. It's fine to mix greens in this drink, but the recipe is meant to be simple overall.

Golden Elixir

INGREDIENTS:

for 16 servings

1 gallon of water

1/8 cup raw apple cider vinegar (with the mother)

1/8 cup stevia 

1 tsp ginger powder

1 tsp turmeric powder

1 pinch black pepper

PROCESS:

05 minutes

Mix all ingredients in a pitcher. Let sit for a moment to meld. Chill in the fridge if desired. Stir before pouring to evenly redistribute ingredients. Enjoy! 

Vanilla Walnut Ice Cream

INGREDIENTS:
for 1 serving

1/4 cup walnut halves
1/4 cup almond slivers or almond flour
1 Tbsp flax seeds (optional)
1 tsp vanilla
1 tsp stevia
4 ice cubes

PROCESS:
5 minutes

Place ingredients listed above into blender/ food processor, with the ice landing closest to the blades. This will allow the other ingredients to be worked more evenly into the crushed ice. Pulse blender until everything is whipped into an ice cream consistency. Best eaten immediately! If placed in freezer allow to thaw a bit before serving.

Toum Garlic Sauce

   

INGREDIENTS:
for two servings

1 whole garlic head
1 whole lemon
1/4 tsp salt
1/2 cup oil (canola, light olive, sunflower)






PROCESS:
15 minutes
This is an emulsion sauce similar to mayonnaise in process and consistency and despite the seemingly large amount of garlic, tastes just garlicly enough, and you might want to add more! It is advised to use a neutral flavored oil (to preserve the garlic lemon flavor).
Begin by removing the papery husk from the garlic cloves, and peeling just the yellow zest off a well washed lemon with a knife. Split the lemon in half, and use a fork to twist out the juice into a seperate cup for use later. Cut the emptied lemon rind again in half.
Add the quartered lemon rind, the peeled garlic cloves, and salt into a food processor and puree completely.
Then begin adding a little bit of oil at a time, alternating with a little lemon juice.
Continue until you have the thickness you prefer, and all the lemon juice has been added. The more oil you add the thicker the sauce will be.
Pairs well with shrimp, fish cakes, or falafels.

Tortilla Soup

INGREDIENTS: 
3-4 servings

8 tortillas sliced into strips and fried in oil

1/2 onion

2 cloves garlic

2 liter chicken consommé 
or 2 squares of consommé

1 panela cheese (Hispanic store)

1 avocado

8 Epazote leaves (Hispanic store)

4 tomatoes

2 Pasilla Chiles (Hispanic store)

Whole cream

Salt

PROCESS:

20 minutes

In a pot with 2 tablespoons of oil, fry the pasilla peppers (after taking out the seeds), cut into small strips and set aside. 

Blend the tomatoes, onion, garlic, 8 strips of fried tortilla, consommé and 1 liter of water.

Put this broth in the pot with the oil and as many of the small strips of peppers you would like to have in the soup.

Add the epazote leaves and check to see if it needs more water or consommé.

Boil for 15 min.

In deep bowls place a portion of fried tortillas, pour the broth and decorate with cream, avocado, panela cheese and a little pasilla chili pepper. ENJOY! ¡DISFRÚTALA!

Instant Frozen Yogurt

INGREDIENTS:
for two servings

1 cup greek yogurt
1 cup frozen berries (blueberry, strawberry, etc)
1 Tbsp stevia
1 tsp vanilla

PROCESS:
Mix stevia and vanilla into yogurt. It's possible to substitute for any sweetener or flavoring. Add in frozen berries and stir gently. Yogurt will begin to freeze. Can be enjoyed immediately, or set in freezer for later.

Peanut Sauce

INGREDIENTS:
for four servings

Juice of 1/2 a lemon
1 TBSP apple cider vinegar
1 1/2 TBSP chipolte
1 TBSP ginger powder
4 cloves garlic
1 tsp cinnamon
1/3 cup water
1/2 tsp fish sauce
1/4 cup soy sauce
1/2 tsp salt
1 cup unsalted peanuts

PROCESS:
10 minutes
In a food processor pulse peanuts into fine powder. Add all other ingredients to the machine and pulse again until thoroughly combined. If thinner sauce is desired add a little more water, and salt to taste. Sauce will thicken slightly as it rests. Pour over rice or soy or buckwheat noodles. Enough for three or four servings. Namaste!

Almond Bread

INGREDIENTS:
for six servings

3/4 cup almond flour
1/4 cup turbinado sugar
1 TBSP vanilla
2 eggs separated

PROCESS:
40 minutes
Preheat oven to 350 degrees F.
In a small bowl whisk yolks with sugar using a fork. Mix in almond flour.
In a medium bowl whip whites with an egg beater until soft peaks form, and whip in the vanilla.
Add flour mixture to the egg white meringue. Combine well, but don't over mix.
Pour batter into lightly greased ~8" round or square pan. Bake for 30 minutes. Bread is done when tooth pick inserted in center comes out clean. Bonne Appetite!

Salmon Cakes

INGREDIENTS:

for three servings

2 cans salmon, drained

3 eggs
5 cloves garlic
1/2 an onion cut into chunky cubes
1/4 cup chopped celery
herbs and spices to taste (black pepper, oregano, jalapeno, habanero...)

PROCESS:
60 minutes

Preheat oven to 350 degrees F. You can do 400 degrees if you choose to make thicker fish cakes.

In a medium sized bowl whisk eggs thoroughly. Add chopped vegetables, herbs and spices. Stir well, then add fish, and mix till evenly distributed.

Grease baking sheet lightly or use a layer of parchment paper. With your hands, scoop about 3 - 4 tablespoons of fish mixture, roll into a ball and press down into a patty on the baking sheet. Make 12 to 15 patties, depending on thickness.

Place in oven and bake for 15 - 20 minutes, or until edges begin to brown. Then flip the cakes and cook till other side is browned.

Plate warm with mayonnaise or an aioli, and veggies (broccoli and cauliflower, or corn pair well).
Serves three generously. Enjoy!