Saturday, November 24, 2018

Carrot Ginger Soup - Personal Size

Feeling a bit under the weather today, so I decided to make a bowl of soup. I love having a Vita-Mix for this as it will make the ingredients smooth and cook the soup at the same time. I wasn’t planning on adding cashews but decided to in order to make the soup creamier. The amount of cashews can be adjusted to achieve the desired consistency or add more water as needed. Leave the cashews out for a nut-free version - you can add a little milk of your choice instead if desired.

13 Baby Carrots
2/3 cup Water
1/3 cup raw, unsalted Cashews
1/2 slice Onion
1 tsp chopped Ginger
1 tsp chopped Garlic
Salt and Pepper to taste

Blend these ingredients until smooth. With a Vita-Mix, blend on high for 3 minutes to cook the soup. Without a Vita-Mix, blend as best as possible and heat in a sauce pan.

Holiday Cranberry Cookies

This recipe is a riff off the Flourless Cookies. I divided the base here and made two different cookies. One came out really good and the other was just okay - brown rice flour muted the flavor significantly.

I used cinnamon sticks in this recipe as the amount of ground cinnamon in the house was on the low side. An online conversion says 1 stick - 1/2 tsp cinnamon, so I’ll give both below.

Tip: For the base, use twice as much applesauce as cranberry.

Preheat oven to 325 degrees.

1 pkg (12 oz) Cranberries
1 jar (24 oz) Applesauce
3 tbl Coconut Sugar (optional)
8 sticks (4 tsp) Cinnamon

Blend these ingredients until smooth.

For the okay cookies, I combined 2 cups base with 2 cups brown rice flour. I usually use almond flour for this, but I wanted a cookie that was nut-free. Less flour may have worked better in this case. These went onto a cookie sheet in 1 tbl mounds that got flattened into circles and baked for 40 minutes - flipped at 20 minutes. These came out more like tea biscuits with a very muted flavor.

For the good cookies, I combined the remaining 3 cups of base with 3 cups of coconut shreds. Using a 2 tsp cookie scoop, mound on a cookie sheet and leave as mounds. Bake for 40 minutes - flipping at 20 minutes. Flipping is a bit of a misnomer - basically get the flat part off the cookie sheet so it doesn’t burn.