Tag:

vegan

CBD Peach Smoothie with Luce Farm

When searching for supplements to aid your body and daily life, it can be so intimidating to research the myriad of products out there who all claim to be the best. When I was looking into products for my blog post about cannabidiol, aka CBD, it was clear that many brands had seen the financial opportunity behind the new wellness craze and were quick to get something on the market to meet that demand.

Out of all the CBD companies I learned about, there was one that really stood out. Luce Farm is an idyllic 200+ acre farm on the hills of Vermont, and home to farmers Rebecca and Joe Pimentel. There, the couple raise livestock, grow high-CBD hemp plants and other medicinal herbs. As predominantly hemp farmers, it’s clear that they are dedicated to the plant and its natural benefits, and that shines through in their quality products.

Rebecca was first introduced to the potential benefits of hemp plants as a teenager, when her grandfather was diagnosed with Alzheimer’s disease. Her dad had mentioned that cannabis could potentially help remove the brain plaque that is common among Alzheimer’s patients. Years later, Rebecca started growing hemp and taking CBD regularly in the hopes of seeing long-term benefits. To her surprise, she started feeling positive effects almost immediately.

Here’s more about Rebecca and Luce Farm, in her own words:

“I was taking it with the hopes of long-term benefits, but really started feeling amazing benefits instantly. I had sore fingers from working, and those ailments went away. I was generally feeling more even and stress-free. So we whipped up all these recipes and started handing them out to friends and neighbors. We started hearing all these beautiful testimonies, and we knew we had an important and powerful medicine.

C02 Extraction

We went through several channels and found C02 extraction, which is the extraction process we still use today. There’s ethanol extraction, which is something I didn’t want present in my products. C02 extraction uses a very low amount of solvent. It is a very low-temperature [process] that almost freezes the product, met with a very high pressure that extracts the cannabinoids.

For something to be a legal hemp product, it has to have less than 0.3% THC. You have to either remove the THC or dilute it down, so we use a coconut oil to dilute below the threshold while mimicking the natural plant as close as possible. It leaves trace amounts of THC and terpenes, so you get a synergistic effect. Other forms of extractions either burn off cannabinoids, or remove the THC or terpenes. Terpenes give it flavor and taste, and I think the way they blend with cannabinoids is what makes the product effective.

Benefits of CBD

Inflammation is number one. CBD has a major anti-inflammatory effect. Inflammation is the cause of almost every ailment, and I think that’s why there’s such a huge range of things that people report it’s helping with. The other thing is its anti-anxiety effect. We get testimonies all the time, ranging from chronic illness to epilepsy to digestive issues to stress and anxiety.

In my opinion, the endocannabinoid system explains how it works. Every mammal has that system in their body, and it has receptors. When you use CBD, it binds to those receptors and creates homeostasis. Whatever is out of whack – that’s what CBD is treating.”

The entire process of creating Luce Farm’s small-batch CBD products – from hemp farming to extraction and manufacturing – will be certified organic by this year’s harvest season. I personally use their full-spectrum hemp extract daily for stress management and reducing inflammation and feel like it’s one of the few CBD products I’ve tried that’s actually effective. I love to add it to hot and cold beverages. You can also take it sublingually (under the tongue) for fast absorption into your body. The amount you should take daily depends on your body and what you’re treating, but a smart approach is to start with a lower dosage taken once or twice daily and gradually increase until effective.

There are tons of other ways you can use and benefit from CBD’s properties, from tinctures and CBD-infused foods like Luce Farm’s Honey, to balms and even skin care products and makeup. You can add a teaspoon of honey to your favorite morning drink, drizzle it on a snack or even eat it off the spoon. Balms are ideal for localized relief and can be applied topically to treat ailments such as skin irritation and joint pain. Luce Farm offers a wide range of CBD products and can help you decide which products best suit your needs. Now until 11:59PM PST on Wednesday, 8/7, Luce Farm is offering 20% off all products with code WuHaus20.

While many people say they experience health benefits from using CBD in different forms, please keep in mind that its full effects have not been thoroughly researched, and you should always listen to your body when introducing something new to your routine.

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CBD Peach Smoothie
[Serves 2]

2 cups chilled oat milk
2 cups frozen peaches, cut into slices (about 2 large peaches)
.50 mg Luce Farm hemp extract
2 Tablespoons coconut butter, softened
1 medjool date
1/2 teaspoon vanilla extract
Pinch of salt

1.) Blend all ingredients in a high-speed blender on medium until smooth. Serve immediately.

August 6, 2019 0 comment

Dessert

No-Bake Chocolate Cherry Bars

This time of year is all about the fruits of the season, and right now, that’s cherries! These No-Bake Chocolate Cherry Bars are slightly sweet and very creamy. No-bake desserts are my favorite because I’ve never really been a baker. This recipe is pretty easy, just keep in mind that it takes time because you need to soak the cashews (preferably overnight) then set the bars in the freezer for 2-3 hours before cutting. If you’re looking for a main dish that uses cherries, try this Herbed Cherry Grain Salad with Spicy Ginger-Chili Dressing. Cherry season isn’t around long, so make the most of it!

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No-Bake Chocolate Cherry Bars
[Makes 16 bars]

For the crust:
9 medjool dates
¼ cup coconut butter
1 cup almond meal
1 cup raw walnuts
1 Tablespoon vanilla extract
¼ teaspoon sea salt

For the filling:
2 ½ cups raw cashews, soaked for 6-8 hours (or overnight in the refrigerator) then drained and rinsed well
1 can full-fat coconut milk
½ cup cacao butter, melted
2 Tablespoons cacao powder
⅓ cup maple syrup
¼ teaspoon salt
5 oz cherries (about 1 cup pitted)

1.)Add all crust ingredients to a food processor and process until a sticky dough forms.

2.) Cut a 7-inch wide X 18-inch rectangle of parchment paper and line an 8-inch square pan with it. (This tab will help you remove the bars once they’ve set in the freezer.)

3.) Press dough evenly on the bottom of the 8-inch pan. Place in freezer while you make the filling.

4.) Add all filling ingredients except cherries to a high-speed blender. Blend until very smooth. Using a rubber spatula, stir the cherries in the chocolate filling.

5.) Pour filling into square pan on top of crust. Use a spatula or spoon to smooth out the top.

6.) Place the pan in the freezer to set for 2-3 hours.

7.) Once the bars are set, use the parchment tab to pull bars out of pan. Use a sharp knife to cut into 16 bars. You can store bars in an airtight container in the freezer for up to a month, or in the refrigerator for 5-7 days.

June 28, 2019 2 comments

Soups + Salads

Herbed Cherry Grain Salad with Spicy Ginger-Chili Dressing

Cherry season is here! And this cherry grain salad is a must for the season! So simple and so delicious. The complexity of flavors is unique, being both spicy and slightly sweet from the fresh cherries. And for dessert, try the No-Bake Chocolate Cherry Bars. Both recipes highlight cherries in two different ways. This salad is perfect for a backyard BBQ or picnic. It would also be excellent with the addition of a nut-based cheese or feta. I recommend using sweet red cherries or any other cherries that are picked for the best flavor. Enjoy!

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Herbed Cherry Grain Salad with Spicy Ginger-Chili Dressing
[Serves 4]

For the salad:
2 ½ cups cooked quinoa (about 1 cup dried) (or any other grain of choice: farro, millet, rice, etc.)
½ cup peptias
8 oz cherries, pitted and cut in half
½ cup parsley, roughly chopped
½ cup mint, roughly chopped
2 scallions, green parts only, cut finely on a bias
Salt and black pepper, to taste

For the dressing:
⅓ cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 teaspoon fresh ginger, grated on a microplaner
1 teaspoon dried red chile flakes
½ teaspoon ground sumac
½ teaspoon sea salt
½ teaspoon fresh ground pepper

1.) Thoroughly rinse quinoa in a fine mesh sieve. Add quinoa and 1 ¾ cup water to a small pot. Bring to a low boil over medium-high heat. Once water begins to boil, turn down heat to low, cover the pot and let cook for 15-18 minutes. Remove cooked quinoa from heat and allow to cool completely. Can be made ahead.

2.) Toast the pepitas in a dry skillet over medium heat for 5 minutes or until golden.

3.) Whisk all dressing ingredients together in a small bowl until smooth.

4.) Add quinoa, pepitas and pitted cherries to a large serving bowl. Toss with the dressing. Light fold in fresh herbs then salt and pepper to taste.

June 28, 2019 2 comments

Main Courses Snacks

Mango Ceviche: 2 Ways!

I’m so excited to announce a year-long partnership with the National Mango Board next several months, I’ll be releasing 3 more recipes featuring juicy mangos in a variety of styles. First up: Mango Ceviche 2 Ways! One is more traditional using raw fish, inspired by my recent trip to Mexico, and one is a plant-based alternative using fresh young coconut meat in place of fish. Both recipes are equally delicious. The coconut in the plant-based version substitutes for the fish in appearance and texture really nicely.

For this recipe, I used Honey, or Ataulfo, mangos, which are in peak season March through June. This variety of mango is sweet and creamy. You can tell when your honey mango, and all mangos for that matter, is ripe when it slightly gives when you squeeze it. For either of the ceviches, you’ll want to cut your mangos into bite-sized cubes. If you’re wondering the best way to do that, here’s a great video that shows you how to cut a mango. One cup of mango provides 100% of daily Vitamin C, which plays an important role in immune function. You can learn more at mango.org. And honestly, eating mango just makes me feel happy inside. Mangos are like edible sunshine!

If you’ve never cut open a fresh young coconut, I highly suggest watching a few YouTube videos, like this one, before attempting on your own. It should be relatively easy after you get the hang of it, but it’s also easy to feel intimidated by the whole thing at first. Once the coconut is opened, reserve the fresh coconut water and then use a spoon to scoop out the white flesh. There really is nothing better than drinking the coconut water that comes from these young coconuts, so either drink up as you make the ceviche or save in an airtight jar to drink later.

For the fish version, I recommend using the freshest possible fish you can find. I used sushi-grade bigeye tuna and opah, but this recipe would be delicious with striped bass, snapper, cod, halibut or shrimp. The acid from the citrus juice in essence “cooks” the fish. So keep this in mind when marinating your fish. 10-15 minutes for medium rare. 15-25 minutes for medium. 25 minutes for medium-well. And so on. I personally like mine medium rare, so I marinated for 13 minutes.

[This post is sponsored by the National Mango Board. However, all thoughts and opinions are my own.]

Plant-based Mango-Coconut Ceviche
[Serves 4-6]

2 ⅓ cup fresh young coconut meat, chopped into bite size pieces (meat from about 4 small coconuts)
¼ cup lime juice
¼ cup lemon juice
1/2 teaspoon sea salt
⅓ cup thinly sliced red onion, tightly packed
¼ cup cilantro, roughly chopped
1 ⅓ cup honey mango, cubed
1 large avocado, cubed
1 small-medium Serrano pepper, thinly sliced (optional)
2 tablespoons puffed black rice (If you’ve never puffed grains in a pan without oil, read this.)
Salt and black pepper, to taste

1.) Open young coconuts (see notes on opening young coconuts at beginning of this post) using a large, sharp knife. Once opened, reserve water. Use a spoon to scrape out coconut meat. Cut into bite-size pieces

2.) In a large bowl, marinate young coconut meat, red onion and salt in lemon + lime juice for 30-45 minutes.

3.) While coconut meat is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn’t burn. Once you hear the rice pop, it’s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.

4.) Lightly toss in cilantro, mango and avocado with coconut meat and red onion to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.

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Mango-Avocado Tuna Ceviche
[Serves 4-6]

16 oz sushi-grade fish (I used ½ opah, ½ bigeye tuna), cut into 1/2-inch cubes
¼ cup lime juice
⅓ cup thinly sliced red onion, tightly packed
¼ cup cilantro, roughly chopped
1 ⅓ cup honey mango, cubed
1 large avocado, cubed
1 small-medium Serrano pepper, thinly sliced (optional)
2 tablespoons puffed black rice (If you’ve never puffed grains in a pan without oil, read this.)
Salt and black pepper, to taste

1.) Using a very sharp knife, cut the tuna into neat 1/2-inch cubes. Transfer the cubed tuna to a medium bowl and stir in the red onion and lime juice. Let marinate for 10-25 minutes depending on how “cooked” you like your fish (see notes at beginning of this post).

3.) While fish is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn’t burn. Once you hear the rice pop, it’s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.

3.) Once fish is marinated, lightly toss in cilantro, mango and avocado to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.

April 24, 2019 4 comments

Main Courses

Baked Quinoa Patties with Herbed Tahini Sauce

I created this recipe a while back and have been dying to share it with you guys! These Baked Quinoa Patties with Herbed Tahini Sauce are a weekly staple at our haus. I love making a double batch to have extras in my fridge for easy lunches during the week. The sauce can also be used as a dressing for your favorite salads or a dip for your next snack platter. I originally made these into quinoa balls, but they work great as patties too. Feel free to swap out the dill for any other herb you like, and same goes with the herbs in the sauce.

Baked Quinoa Patties with Herbed Tahini Sauce
[Makes 12 Patties]

For the flax eggs:
1/2 cup water
3 tablespoons ground flaxseed

For the quinoa patties:
1 cup dried quinoa (which is about 2 cups when cooked)
1/2 cup water
¼ cup almond flour
1 cup fresh dill, loosely packed
2 Tablespoons tahini
2 cloves garlic, minced
2 teaspoons ground sumac
¼ teaspoon red pepper flakes
1 teaspoon Kosher salt
1/2 tsp black pepper
1 Tablespoon olive oil

For the herbed tahini sauce:
1 cup fresh parsley, tightly packed
1 cup fresh mint, tightly packed
1 cup fresh cilantro, tightly packed
1/4 cup lemon juice
1 clove garlic, chopped
1/2 cup tahini
1/2 cup water
1 teaspoon salt
1 teaspoon Aleppo pepper
1/2 teaspoon black pepper

1.) Preheat oven to 450°F.

2.) Heat one cup quinoa and a little less than 2 cups of water in a small saucepan over medium-high heat. Bring to a boil. Once boiling, turn heat down to low and cover the pan with a lid. Cook quinoa for 15-18 minutes. Once done, fluff with a fork, transfer to a bowl and let cool completely.

3.) In a small bowl, whisk together ground flaxseed and ½ cup water with a fork and let sit at least 5 minutes.

4.) Once cooked quinoa is cooled, add all ingredients except water to a food processor. Process for a minute or so then slowly add the 1/2 cup water while the machine is running and process into a sticky ‘dough’.

5.) Working a ¼ cup at a time, form dough into 12 small round patties. Alternatively, you could roll into balls.

6.) Place patties or balls on a parchment lined baking sheet and bake for 15-18 minutes, flipping halfway.

7.) While the quinoa patties are baking, make the herbed tahini sauce. Add all ingredients to a high-speed blender and blend until very smooth (1-2 minutes).

8.) Serve quinoa patties with salad greens, any other desired veggies and herbed tahini sauce. Enjoy!

April 16, 2019 1 comment

Main Courses Soups + Salads

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus

Seriously loving this combination of roasted carrots and grapes with pumpkin seed thyme hummus. I’ve been really into roasting grapes this fall and pretty much using them on anything and everything. They’re perfect for serving on top of bread, adding to your favorite fall salad, using on a yogurt bowl, you name it! The pumpkin seed thyme hummus is creamy and herbaceous. This whole dish feels very grounding and nutritious, exactly what I want from a fall dish. A great one to make for dinner or as a side dish when dining with family or friends. Enjoy!

Roasted Carrots and Grapes with Pumpkin Seed Thyme Hummus
[Serves 4]

For the Roasted Carrots:
2.5 llbs carrots, roasted whole – cut after roasting
1/2 cup shallot, chopped
2 Tablespoons balsamic vinegar
2 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. Roast carrots for 40-45 minutes or until golden and tender.

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For the Roasted Grapes:
1lbs. grapes (I used Jupiter, but Concord are delicious as well)
1.5 Tablespoons avocado oil
Salt and pepper, to taste

1.) Preheat oven to 425°F. On a parchment lined sheet pan, roast grapes for 20-25 minutes, stirring 2-3 times through cooking.

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For the Pumpkin Seed Thyme Hummus:
1 cup pumpkin seeds, soaked overnight then drained and rinsed well
1/2 cup + 2 Tablespoons extra virgin olive oil (I used Arbequina Olive Oil from Spain)
2 Tablespoons packed fresh thyme
2 Tablespoon red or white wine vinegar
1 Tablespoons lemon juice
1 small clove garlic, minced
2 Tablespoons water
3/4 teaspoon salt
1/2 teaspoon sumac
1/2 teaspoon freshly ground black pepper

1.) In a food processor, blend all ingredients until very smooth, about 5 minutes.

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To Garnish:
Mixed greens (I used the carrot top greens, purple mizuna and marigold petals)
Balsamic vinegar (I like to put this on the table, so people can drizzle their own dish)
Salt and pepper, to taste

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To Serve:

1.) In a large serving dish, using a large spoon or rubber spatula, spread the pumpkin seed hummus down in an even layer about 1/2″ thick.

2.) Layer carrots down on top of pumpkin seed hummus then top with the roasted grapes. Garnish with fresh greens, salt and pepper. Serve with balsamic vinegar on the table. Enjoy!

October 17, 2018 1 comment

Breakfast & Brunch

Spiced Apple Breakfast Muffins

There’s nothing quite like the aroma of freshly baked fall-spiced muffins filling up my haus. Warm and comforting. A treat without being overly sweet. You can play around with which fruit and spices you add. You could also use hazelnuts or another kind of nut instead of walnuts. I used the gorgeous pink-fleshed Mountain Rose apples that I found locally here in Portland. If you can’t find those, I would recommend honey crisp or pink lady.

Spiced Apple Breakfast Muffins
[Makes about 12 muffins or 6 jumbo muffins]

1/3 cup + 2 Tablespoons coconut or olive oil
1 1/4 cup unsweetened coconut milk (or any other plant-based milk)
3/4 cup maple syrup
1.5 teaspoon vanilla extract
1.5 teaspoon apple cider vinegar

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1 2/3 cups almond meal
1 2/3 gluten-free flour blend (I used Bob’s Red Mill 1-for-1)
1.5 teaspoon ground cinnamon
1.5 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon baking soda

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1 1/2 cups apples, cored and diced (I used Mountain Rose Apples)

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To top muffins:
Thinly sliced apple (about 1 small apple)
1/4 cup chopped walnuts

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1.) Preheat oven to 350°F.

2.) In a large mixing bowl, whisk together wet ingredients until well combined. In a medium bowl, whisk together dry ingredients until well combined.

3.) Slowly add dry ingredients into wet ingredients, using a rubber spatula to mix under dough is formed. If dough is looking too dry, you can add a couple Tablespoons more nut milk. Fold in the diced apple.

4.) Line a muffin tin with parchment paper or simply grease with coconut or olive oil. Fill each muffin about 3/4 of the way full. Top with apple slices and chopped walnuts.

5.) Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. *You may need to increase cooking time if you are using jumbo muffin tins.*

October 15, 2018 2 comments

Snacks

No-Bake Lemon Poppy Seed Glazed Donut Holes

You guys!!! These No-Bake Lemon Poppy Seed Glazed Donut Holes are seriously a dream come true. After I made them this morning, I gave one to my husband. He took a bite and said, “This is why I love you.” These little snacks are sweetened with dried unsweetened and unsulfured apricots and a small amount of coconut nectar. The base is made with gluten-free oats and walnuts. If you don’t do walnuts, you could try subbing soaked sunflower seeds. I haven’t tried this substitution, so if you do, I’d love to hear how they turn out. I seriously love how many amazing products I can get from Mountain Rose Herbs. I love stocking my pantry and spice cabinet with their bulk goods. The vanilla bean powder in these donuts is definitely a splurge (and I think a worthy one), but the recipe works great with vanilla extract as well. Enjoy!

[This post is sponsored by Mountain Rose Herbs. All thoughts and opinions are my own.]

No-Bake Lemon Poppyseed Glazed Donut Holes
[Makes about 16 donuts]

Donuts:
1 ¼ cups gluten-free rolled oats
1 ½ cups raw walnuts
2/3 cup dried unsweetened and unsulfured apricots
1 teaspoon vanilla bean powder (or 2 teaspoons vanilla extract or inside of 1 vanilla bean)
¼ cup melted coconut butter
¼ cup melted coconut oil
2 Tablespoons coconut nectar
¼ teaspoon Himalayan pink salt
Juice from 2 medium-size lemons
2 teaspoons lemon zest
¼ cup poppy seeds

Glaze:
6 Tablespoons melted coconut butter
2 Tablespoons melted coconut oil
2 teaspoons poppy seeds
1 teaspoon lemon zest + more for garnish

1.) Add all donut ingredients except poppy seeds to a food processor and process until dough forms and all ingredients are well mixed. Add the poppy seeds and pulse a few times until well combined. Dough will be wet and sticky.

2.) Form into about 16 balls of about 1 Tablespoon each. Place on a parchment paper lined tray and freeze for about an hour until firm.

3.) Once the balls are firm and chilled, make the glaze. Place a smaller bowl into a large bowl of hot/just boiled water to melt the coconut oil and butter and to keep everything liquified as you glaze the donuts. Add all ingredients to the smaller bowl and whisk until smooth. Dunk each donut in the glaze and roll until fully coated and return to the parchment-lined tray. The glaze should harden almost immediately since the donuts will be cold from the freezer. If the glaze doesn’t harden because you are in a warm climate, place the tray back into the freezer to harden.

April 17, 2018 31 comments

Dessert

Cacao-Cashew-Coconut Bark

This Cacao-Cashew-Coconut Bark is my new obsession. It tastes like fudgey chocolate and is my new go-to sweet fix. I’ve always been intimidated to make my own chocolate, but this recipe is seriously so easy. It’s only slightly sweet, so if you want it more sweet, you can increase the amount of maple syrup (or whatever liquid sweetener you’re using). On the other hand, if you don’t want to use sweetener, you can just omit it. You could up the cinnamon and add some mesquite powder or cardamom if you leave out the sweetener. If you’re allergic to cashews, I bet this recipe would work if you just added more coconut butter and omitted the cashew butter. Lots of options here! Enjoy!

Cacao-Cashew-Coconut Bark
[Makes about 16 servings]

1 cup melted cacao butter (I use this brand)
1/2 cup raw cashew butter (I use this brand)
1/3 cup coconut butter
3 Tablespoons maple syrup (or any other liquid sweetener)
1 1/2 Tablespoon raw cacao powder
2 teaspoons reishi powder
1/4 teaspoon cinnamon
2 vanilla beans (or 1 1/2 teaspoons vanilla extract)
Pinch or two of pink salt

Optional toppings: Crushed freeze-dried blueberries and raspberries, unsweetened dried coconut, salt, dried flowers (I used dried cornflowers), cacao nibs, slivered almonds or crushed walnuts, toasted coconut, etc.

1.) Place cacao butter in a heat-resistant bowl over a pot of water (or use a double broiler if you have one). Turn burner on high, and all cacao butter to melt to liquid form.

2.) Add melted cacao butter and all other ingredients to a high-speed blender. Blend on high until well combined and completely liquid.

3.) Cover a baking sheet with parchment paper. Pour the contents of the blender out onto the parchment paper. Using a rubber spatula, spread the mixture to an even thickness.

4.) While still liquid, top with desired toppings. Place baking sheet in the refrigerator or freezing to set. Once bark is set, use your hands or a knife to break into pieces. Store in an airtight container. Bark will keep in the refrigerator for a week or in the freezer for several months.

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March 9, 2018 0 comment

Dessert

Pistachio Thumbprint Cookies with Rose Cashew Cream

My annual cookie recipe is here! I’m not much of a baker, but the holidays always spark some creativity in me. See last year’s cookies, here. These grain-free, vegan Pistachio Thumbprint Cookies with Rose Cashew Cream are inspired by this recipe from the December issue of Bon Appetit. I wanted to create a healthier version of BA’s recipe and add rose because pistachio-rose is one of my favorite classic flavor combinations.

These cookies are SO easy to make, they’re insanely beautiful and they’re soft and pillowy like a cloud. The perfect addition to any holiday dessert spread. I could also see making these year round because they’re that good. If you aren’t crazy about the rose flavor, you could try using almond or peppermint extract in the cashew cream to switch it up.

Pistachio Thumbprint Cookies with Rose Cashew Cream
[Makes about 12 cookies]

For the cookies:
4 cups almond meal
1/2 cup coconut sugar
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
2 teaspoons baking powder
1/4 tsp salt
2 flax eggs (2 Tablespoons ground flax seed mixed with 5 Tablespoons water, let sit for 5-10 minutes)
1/2 cup pistachios, finely chopped
To garnish: Dried rose petals

For the cashew cream:
1 cup raw cashews, soaked in water in the refrigerator overnight or on the counter for 4-6 hours
1/4 cup nut mylk (I used homemade cashew mylk)
1/4 cup coconut oil, melted
2 Tablespoons coconut nectar (or maple syrup)
1 Tablespoon sunflower lecithin (the liquid kind, not powder form)
1 teaspoon vanilla extract
1/2 teaspoon rosewater
Optional: 1 teaspoon pitaya powder OR a couple teaspoons of beet juice for pink color

1.) Preheat oven to 350°. Combine all ingredients except pistachios in a food processor and process until well-combined. Dough should be sticky and feel slightly greasy.

2.) Roll dough into 24 1-inch balls. Roll in the chopped pistachios, and place on 2 cookie sheets lined with parchment paper. Using your thumb, make an indentation about 3/4 of the way down into the center of each cookie. You might want to reform the edges of the cookies if any cracks form.

3.) Bake cookies in preheated oven for about 12-15 minutes. Be careful not to over bake, as the cookies will be too dry if left in the oven too long.

4.) While cookies are baking, make cashew cream filling by combining all ingredients in a high-speed blender. Blend on high until very smooth (2-3 minutes)

5.) When the cookies are done baking, carefully transfer cookies to a wire cooling rack. Let sit for about 15-20 minutes or so until completely cool. Using a spoon, dollop some of the cashew cream into the thumbprint of each cookie. Top with dried rose petals, if using. Store in the refrigerator in an airtight container for up to a week.

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December 13, 2017 9 comments

Drinks Wellness

Moon Milk

The dreamy world of moon milks! These are caffeine-free potions that I drink when the moon comes out (or even when it’s out, but not visible). They are well suited for nighttime enjoyment, but really can be drank any time of day. Many of the adaptogens in each of these recipes have been selected for their calming, nurturing and relaxing properties. (Wu Haus Guide to Adaptogens coming in the next couple weeks!) These are just suggestions, so feel free to substitute with any adaptogen of your choosing. For some people cacao is stimulating, so if you are more sensitive to it, you might consider enjoying this potion earlier in the day. You can find most of the adaptogens featured in these milks over on my Favorite Products page.

These moon milks honor the Ayurvedic lineage, which believes that warm milk can aid in a good night’s sleep. Technically, there is no milk used in these recipes, but the combination of hot water and coconut butter creates a lovely additive-free alternative to store-bought coconut milk. If you prefer to use regular or nut milk, feel free to use 2 cups of milk instead of the hot water + coconut butter. The powerful properties of adaptogens are best extracted using some sort of fat, so I wouldn’t recommend making these with just hot water alone. In the Golden Moon Milk recipe, you could substitute ghee for the coconut butter. I always encourage you to adapt any of the recipes on this site to make them your own. <3

Ginger-Ceylon Cinnamon-Vanilla Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 1/2 teaspoons ground ginger
1 teaspoon Ceylon cinnamon
1 vanilla bean, insides scraped out (or 1/2 teaspoon vanilla extract)
1/2 teaspoon ashwagandha
1/2 teaspoon mucuna pruriens
Pinch of pink salt

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Golden Turmeric Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 Tablespoon tocos
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon Ceylon cinnamon
1/2 teaspoon shatavarti
1/2 teaspoon astragalus
1/4 teaspoon cardamom
1/4 teaspoon black pepper
Pinch of pink salt
1-2 teaspoons of raw honey (optional)

1.) Bring water to a boil then pour into high-speed blender. Add all ingredients to the blender and blend on high for 1-2 minutes until well-combined and frothy.

Lavender-Cacao Moon Milk
[Serves 1]

2 cups hot water
1 1/2 Tablespoons coconut butter
1 1/2 Tablespoons dried lavender flowers

1 Tablespoon tocos
2 teaspoons raw cacao powder
1/2 teaspoon reishi
1/2 teaspoon chaga
Pinch of pink salt

1.) In a small saucepan over medium-low, heat the water, coconut butter and dried lavender. Bring to a low simmer and allow the lavender to infuse into the milk for about 5 minutes. Strain out the flowers using a mesh sieve.

2.) Pour infused lavender milk and all other ingredients into a high-speed blender and blend on high for 1-2 minutes until well-combined and frothy.

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October 25, 2017 25 comments