Earth Day Cookies
Earth Day's 51st Anniversary is this Thursday April 21st. I still remember being in Kindergarten when we celebrated our first Earth Day. Do you remember what you were doing? I would love to hear about it. For this anniversary I made Earth Day sugar cookies.
I used a basic sugar cookie recipe, one from Gluten Free on a Shoestring and the other from Whole Kitchen Sink.
Make the cookie dough recipe. Then divide it in half. Color one half with matcha and the other half with blueberry powder. ( I dumped a bag of Trader Joe's Freeze Dried Blueberry's in a blender and hit blend.) You could also use spirulina or Butterfly Pea Flower. I put in about 1-2 tsp of match or blueberry powder into the dough, then mix well.
To make the cookies, take a small scoop of blue color dough and a small scoop of green color dough. Roll together and push ever so lightly on a cookie sheet. Ta Da, you have small earth snacks to celebrate Earth Day!!
Bake according to the recipe. Then enjoy with a glass of mylk, coffee or tea.
Vegan & GF Chocolate Cream Pie
We LOVE this grain free and vegan chocolate cream pie. Many times we will bring it out for special celebrations like Pi Day, 3.14 aka at March 14.
You can has this quick & easy pie to made in a few hours. You’ll need a bag of Momma’s Mammoth Munch, flavor of your choice. Plus additional nuts (almonds, pecans or walnuts). Dates, full fat coconut milk, maple syrup, cocoa powder, arrowroot flour, whip cream, chocolate bar, sea salt & vanilla.
Plus in nuts in food processor or high speed blender until you have a coarse mixture. Slowly blend in dates until it becomes a sticky mixture. If it’s too dry add a few more dates, one at a time until you reach the right texture. Pat down in a pie pan. Set aside.
Use only cream from the can of coconut milk. To get cream from a can of coconut milk put it in the refrigerator for a 2-4 hours until is separates. Take the top the creamy top part of the coconut milk to use for this recipe. Save the watery portion for smoothies. Whisk the milk to break up the clumps. Then whisk the powdered cocoa, maple syrup, salt and vanilla extract. Pour into the crust, spread evenly, refrigerate for 2 hours or more until serving. Top with whipped coconut cream (homemade or from the store)
Coconut Whip Cream
Place can in refrigerator for up to 2 days. I've even done this over night and it work. Chill your bowl and beaters for about 30 minutes before, however if you forget it will still work. Scoop out just the creamy top of the coconut milk. Beat this on high speed until peaks form. Now add the maple syrup beat well. Keep refrigerated until serving time. Whip again is needed.
To serve drop a dollop of coconut cream onto a slice of pie with shavings from a dark chocolate bar. It'll have your friends and family swooning for more.
This weekend I made a new kind of granola. It's amazing at least my husband and I think so, the teen not so much. This granola is on the savory side. It would be great on top of brie with touch of onion jam. Since there are dairy allergies in our house we have started using Jules Foods cashew brie, which can be purchased at Vida Pour Tea in Greensboro located on State Street in Irving Park. I love this sweet tea shop, Sarah has several varieties of hand crafted teas, in addition to carrying locally made baked goods, kefir, kombucha and coffee. You can also find sleep, baby, feminine & masculine care products. In addition to ceramics, natural dental, honey, ayurveda, and plenty of tea-ware of course. If you are local go check out her shop and tell the girls behind the counter Mary sent you. Otherwise you can visit her online.
This month for my daughters birthday, we did a drive by birthday party with a food drive for Out of the Garden Project. This program has been really stretch thin since the virus has hit the US. Previously they were able to go and purchase pallets of canned goods from a warehouse store. But it's just not a reality now. If you are inclined to donate, they can use could use more food donations of canned meats and vegetables. They already have enough beans, plus who wants to eat so many beans. So if you have a little extra food or money you can donate to an organization who is taking care of those who have been hit hardest by this pandemic please consider them. They are serving the children with the greatest need for food during this time. Previously they sent home backpacks of non-perishable food for the weekend when these children were in school.
This weekend I made PESTO again!!! Yes, but this time I made it with kale, basil, walnuts and garlic scapes. We don't use dairy because 2 of my family members are intolerant to dairy. It is too inflammatory for their bodies. We used the pesto last night on a new recipe I saw posted by Dr. Mark Hyman, No Cheese, "Cheesy" Cauliflower Bites with Basil Pesto. OMG!!! We loved it. Actually we did not tell my daughter what the name of the dish was because she has a thing about cheese. blegh However once we got her to taste it with the pesto she was SOLD!!! I highly recommend making it. (We used a different pesto recipe, see below.)
Mary, is the creator and founder of PaleoLove Company, Mom, wife, friend, partner in crime, and entrepreneur. She has been a lover of art, food and traveling since she was very young. She began her paleo journey just out of curiosity, then her oldest daughter developed health problems where she needed to consume a low carb low sugar diet. It is here where she developed her skills in creating and making low sugar low carb treats and eats.