No Bake Oatmeal Coconut Cookies

These cookies are very simple to make and taste absolutely delicious.

Ingredients

1 ½ c. Rolled Oats

¼ c. Shredded Coconut, plus extra for garnish

1 tsp. Cinnamon

¼ c. Coconut Oil

1 c. Dates

¼ c. Raisins

Instructions

Line a baking sheet or large platter with wax paper. Put rolled oats, shredded coconut, and cinnamon in a food processor. Blend until well combined. It is important to blend all the dry ingredients first for a smooth texture.

Add the coconut oil and the dates. Blend until the mixture forms a dough-like consistency. It will separate from the sides of your food processor. Add the raisins and blend 2 minutes more.

Roll small amounts of dough with fingers to create 1-inch balls. Roll into the extra shredded coconut for garnish, then place on baking sheet. Serve immediately for a chewy consistency or place in the refrigerator for a couple of hours to obtain a firmer cookie texture.

Quinoa Shiitake Risotto

Quinoa Shiitake Risotto

Ingredients

4oz. Shiitake or Portobello mushrooms, stemmed and sliced

1 cup peeled, diced Sweet Potato

1 cup diced Onion

1 Tbs. minced Garlic

2 tsp. dried Sage

1 tsp. dried Thyme

1/2 tsp. cracked Black Pepper

1/2 tsp. Salt

2 cups uncooked Quinoa, rinsed well

1/3 cup uncooked Bulgur

1/3 cup roasted Pine Nuts

1tsp. low-sodium Tamari Sauce

4 tsp. Olive Oil

1cups low-sodium Vegetable Broth, preferably Mushroom Broth

1 Bay Leaf

1 cubed Red Bell Pepper for garnish

1 Lemon

Instructions

In large saucepan, bring broth, bay leaf and Tamari sauce to a boil over high heat.

Meanwhile, in large, heavy pot, heat oil over high heat. Add mushrooms and sweet potato and cook, stirring often, 2 minutes. Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes. Add quinoa, bulgur and stir until grains are fragrant, about 2 minutes.

Turn heat off broth mixture. Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch. After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired. (Do not add more broth until previous broth has been absorbed.)

Once all the broth has been added, give mixture a few good stirs. Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy. If it’s too wet, simply cook a little longer. If it’s dry, add a little more broth or water. Discard bay leaf and serve.

Spicy Apple Mustard

Spicy Apple Mustard

Ingredients

4 Tbsp. Mustard powder

A pinch of Cinnamon

½ Tbsp. Apple Cider Vinegar

1 ½ Tbsp. Apple Cider

Instructions

In a non-reactive bowl (glass works best), mix the cinnamon, mustard powder and apple juice, then let sit for 15 minutes.  Add the vinegar and mix well. Place in the refrigerator overnight, covered.

Note: This delicious mustard will keep in the refrigerator for up to two weeks, and will get smoother and lose its spiciness over time.

Homemade Mustard

Homemade Mustard

Ingredients

3 Tbsp. Yellow Mustard Seeds

2 ½ Tbsp. Brown Mustard Seeds

1/3 c. White Wine

½ c. White Wine Vinegar

1 Shallot, minced

Pinch Ground Allspice

¾ tsp. Salt

¼ tsp. Pepper

Instructions

In a non-reactive bowl (glass works best), combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in a non-reactive container in the refrigerator for up to 2 weeks.

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Adapted from Food Network Magazine—May 2007

Ingredients

1 lb. Organic Cabbage

1 Bunch Green Organic Kale

1lb. Organic Local Yukon Gold Potatoes, peeled and cubed

2 Leeks, Green parts trimmed and chopped

½ c. Cream

A pinch Salt and Pepper

1/8 tsp. Mace or Nutmeg

Instructions

Strip and shred outer layer leaves from cabbage. Tear the Kale leaves roughly and place both cabbage and kale in a saucepan with water to cover the bottom and bring to a boil. Reduce heat and simmer until crisp-tender, about 10 minutes. Drain well.

Put cooked cabbage and kale in a blender to liquefy. Set aside.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan pour cream and add leeks, cook on low heat for about 10 minutes, being careful not to let the cream overflow, lower heat if necessary.

Mash potatoes and season with salt, pepper and mace. Mix in the cream and leek mixture. Combine potato mixture with cabbage and kale mixture, beating it to a pale green fluff over low heat. Serve as a side dish to corned beef or roasted meat.