Tag Archives: nutmeg

Spicy and Crisp Gingerbread Cookies

22 Dec

Spicy and Crisp Gingerbread Cookies (adapted from Extra-Spicy Gingersnaps at http://www.foodnetwork.com)

  • 2 1/2 c. einkorn flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 to 1/2 tsp. nutmeg
  • 1/2 tsp. sea salt
  • 1/4 to 1/2 tsp. spicy paprika or cayenne
  • 8 Tbs. (1 stick) unsalted butter, cut into tiny pieces
  • 1/2 c. coconut sugar
  • 1/2 c. unrefined dried whole cane sugar
  • 1/4 c. honey
  • 1/4 c. molasses
  • 2 egg whites

Preheat the oven to 350 degrees F. Whisk together the dry ingredients (first 8 ingredients). In the Assistent mixer, cream the butter and sugars until smooth using the cake batter whisks. Add in the egg whites one at a time. Gradually add the dry ingredients into the mixer with the wet ingredients. Once batter is uniformly mixed, you can refrigerate the batter for one hour to firm it up or spoon out 1 inch balls onto parchment paper on cookie sheets. The cookies spread out and get much larger, so give them lots of space.

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Diced sweet potatoes and spices

22 Dec

Diced sweet potatoes and spices

  • 4 large sweet potatoes, diced into 1/2 inch pieces
  • 2 Tbs. coconut oil, melted
  • 1/2 tsp. garlic powder
  • 1 tsp. sea salt
  • 1/4 to 1/2 tsp. ground ginger
  • 1/4 tsp. spicy paprika or cayenne
  • 1/4 tsp. nutmeg

Preheat oven to 350 degrees F (375 degrees F if in hurry). Toss the sweet potato dices with the spices and oil. Line a cookie sheet with parchment paper and spread potatoes out in thin layer. Bake for one hour. Be careful not to burn.

Green lentil soup

15 Nov

Green lentil soup (adapted from joanne-eatswellwithothers.com)

  • 1 Tbs. coconut oil
  • 1 onion, sliced thin and chopped
  • ~1 tsp. fresh thyme
  • 1 1/2 tsp. turmeric
  • 1/2 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • pinch of nutmeg
  • 1 c. diced tomatoes, drained
  • 6 c. chicken or vegetable broth
  • 1 1/2 c. dry french green lentils or 3 c. presoaked lentils
  • 1 1/4 c. coconut milk
  • large handful chopped greens
  • 1 tsp. sea salt

Saute the onion in the coconut oil ~5 min. Add the tomatoes, thyme, turmeric, cardamom, cinnamon, cloves, and nutmeg. Cook for another minute. Add the broth and lentils. Bring to a boil, then turn heat down, cover, and simmer. When lentils are soft (~25 min later), add the greens, coconut milk, and salt to taste. Heat until warmed through.

Good with tortilla chips on top.