Archive | March, 2014

Cookie Surprise

24 Mar

“Be joyful, though you have considered all the facts.”  Wendell Berry

The surprise about these cookies is that even after you tell people that they are gluten, dairy, and egg free they still like them.  These cookies could also be sugar free but I just couldn’t resist throwing in a few chocolate chips.  My bad.


2 bananas, mashed

1/3 cup coconut flour

3/4 cup almond butter – peanut butter, but made with almonds, about 1/2 jar

1/2 t baking soda

1/3 cup chopped walnuts

1 apple, finely diced, or finally diced

1/3 cup coconut milk

1 T cinnamon

1/3 cup chocolate chips

DISTRUCTIONS:  Preheat oven to 370 degrees.  Mash banana in bowl and add the coconut flour, baking soda and almond butter.  Mix well.

Chop walnuts and apple to a very fine dice and add them to the bowl along with the rest of the ingredients.  

Drop by tablespoon full onto a parchment paper covered cookie sheet.  Flatten into a cookie shape with a frosting spreader, knife, or other implement.  These cookies don’t spread so you want them to get into their final shape before baking.

Bake for approximately 25 minutes, turning the cookie sheet half way through the process.  These cookies seemed a little too moist for me so I placed them into my dehydrator for about an hour.  Otherwise you can let them out to air dry or eat them moist.  I love choices!


Happy cookies moments before their demise

Fun part – I was out of baking soda but remembered that I had a small glass of it in my bathroom medicine cabinet that I occasionally use to brush my teeth.  Went into the bathroom with a 1/2 teaspoon measure, walked back into the kitchen and dumped the baking soda into the bowl.  

My husband happened to be sitting in the kitchen.  “Did you just get something out of the bathroom and dump it into the cookie dough,” he asked.  I just smiled at him.  More for me!

Loveya – The Grandma

Caesar Salad Dressing

22 Mar

“Fight apathy.  Or don’t.”  Graffito

Had a taste for Caesar salad dressing and I’m really into making my own.  Fortunately, I have a recipe and a blender.  That’s about all you need besides the ingredients.

But all did not go well.  I did end up with my dressing but it took a rather circuitous path to get to it.  And a bit of dressing on the cabinets, the front of my clothes, and on the copy of the recipe.  Note:  Make sure the blender (Vita Mix) is set on its lowest speed if you’re going to flick it on and quickly blend in something that you initially forgot to add. 


Recipe after blender mishap


Juice of two lemons

1 egg

6 anchovy filets

1 T worcestershire sauce

1 t chopped canned chipotle peppers

2 cloves garlic (I used one.  It was large)


1 cup olive oil

DISTRUCTIONS:  Place all of the ingredients except the olive oil into the blender and puree.  Slowly drizzle the oil into the blender.  Make sure the blender is running.  I take nothing for granted.

That’s it.  So why are you paying exorbitant prices for Caesar’s dressing that probably has unpronounceable ingredients in it!

THE REST OF THE STORY – The original recipe calls for 1 t canned chipotle pepper, which I left out in honor of my husband, Mike.  He doesn’t do spice.  The solution was to pour half of the mixture into a jar and then add the chipotle to the second half.  The second half was for me.


Into the jar!

This worked well.  I was about to pour my half of the dressing into a second jar when I noticed my new, unopened bottle of worcestershire sauce on the counter.  Yes, I forgot to add it.  It was then that I decided to add it and flick the blender on for just a few seconds without checking what speed the blender was set.  The rest is history.  I got to wipe down the front of my cabinets along with a multitude of other surfaces.  Looks good!

Loveya – The Grandma

Beet Salad

4 Mar

“It is not necessary to change.  Survival is not mandatory.”  W. Edwards Deming

Side note.  Got a call from one of my sons this morning.  He recommended a book that I might find helpful.  It’s about avoiding Alzheimer’s.  Pause for thought.

Todays recipe has to do with fermented food.  When visiting with a group and sharing something I’d heard about the benefits of eating fermented food, one of the women made a face as if she were wearing a tight girdle and said she didn’t see how anyone could eat anything fermented.  “Isn’t that food that’s rotten,” she asked.

I asked her if she likes sauerkraut, and of course, she said she loves it.  Also pickles and yogurt, but not together.  Bingo!

Here is a simple and delicious recipe to get fermented foods into your diet.  Look up the benefits on Google.  You’ll be amazed and delighted and just chomping at the bit to eat a bunch of fermented foods everyday.

Warning.  Yogurt with fruit already in it is crap.  Did I day that out loud?!  Too much sugar.  Buy plain yogurt, put on your big girl/boy pants, and put your own fresh fruit into the yogurt.  The microbes in your body that are hungry for such nourishment will thank you.


Roasted beets – organic, roasted beets available at Costco.  You don’t even have to do the work


Olive oil

DISTRUCTIONS:  Roast beets if you bought them fresh.  DO NOT USE CANNED BEETS.  Beets are easily roasted by placing them into parchment paper (sans greens) and then into foil with about a tablespoon or two of water.  Place in oven, 400 degrees, for one hour.  Allow the package to cool and then slip the peels off of the beets.

Chop the beets into chunks and place into your Ninja food chopper.  Throw in some sauerkraut (Bubbies is the best) along with a tablespoon or two of sauerkraut juice from the jar.  Chop it.  Place it in a bowl.  Stir in a bit of olive oil.

beet salad

Yes, I sprinkled a bit of chopped parsley on top for color.

Let me assure you that everyone who’s tasted this salad has nothing but praise for it.  I usually serve a small serving over baby greens.  Sometimes I add some other little salad, such as the old stand-by, black bean and corn with olive oil and lime juice salad.  

Feed your microbes.  Live long and prosper!

Loveya – The Grandma