September 10, 2011
We made bear shaped. These are a fun cracker for kids to make from start to finish. I was ready to take the quick route and cut the cookies all into strips and then squares, but luckily my girls jumped in and took over and cut each little bear out one-by-one. This was our first time making these and they make a yummy snack!
8 ounces, weight sharp cheddar cheese, shredded (2 cups)
4 tablespoons butter, cut into cubes (next batch I want to try 2 tablespoons coconut butter and 2 tablespoons butter)
1 cup whole wheat pastry flour (next batch I want to try whole grain spelt flour)
3/4 teaspoon salt
2 tablespoons cold water
Pulse everything (except the water) together in the food processor until the dough resembles coarse sand (we used our very clean hands). Pulse in water, 1 tablespoon at a time (we again used our hands). The dough will be crumbly. Don't add extra water. Just keep working the dough until it sticks together. You may want to wrap in plastic and chill for 20 minutes in the refrigerator to make the dough easier to work with. Roll out the dough and cut into desired shapes. We really had to work the dough with our hands to flatten and make it stick together. You can use a toothpick to make the eyes and a smile if desired. Place on a cookie sheet. Bake at 350 degrees for about 15 minutes, or until crispy. Makes approximately 6 dozen crackers. Enjoy!
September 5, 2011
2 cups cherry tomatoes
1/2 pound fresh mozzarella cheese, cubed
1/2 cup fresh basil leaves, lightly torn
olive oil for drizzling
balsamic vinegar for drizzling
Begin with a fresh basil leaf, spear the basil followed by a cherry tomato and mozzarella cheese piece, as desired. Repeat with each additional skewer. Generously drizzle the olive oil and balsamic vinegar over the skewers. Enjoy!
September 1, 2011
Amazingly refreshing and guilt free!! This is so very, very good.
Complements: Diet for a New World
6 ripe peaches, stones removed and sliced into thin wedges
2 cups raspberries, blueberries, strawberries or other berries in season (optional)
1 cup raw almonds
3/4 cup almond milk or other milk
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup raw almonds, toasted and slivered or chopped
In individual goblets, layer the peaches and berries. For the almond cream: blanch the almonds in boiling water for 30 seconds. Drain and plunge the almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the almonds, almond milk, maple syrup and vanilla in a blender and blend until smooth, about 2 minutes. Pour the almond cream over the tops of the fruit and sprinkle with the toasted almonds. Chill until ready to serve, up to 3 hours. Enjoy!