Invigorating and luscious tasting cookies, hard to resist just one. Spice up your life with caraway and fennel seeds in your cookies.
1/2 cup organic, unrefined coconut oil
3/4 cups raw honey
1 lemon, rind and juice
1/2 cup flax seeds, ground
1 1/2 teaspoon vanilla extract
2 cups whole wheat flour
1 cup almonds, ground
1 cup organic raisins
2 tablespoons each caraway and fennel seeds
1/2 teaspoon sea salt
1 teaspoon baking powder
Preheat oven to 375 F degrees. Beat oil, honey, flax seeds, vanilla extract together in a large bowl, until well blended. Add the rest of the ingredients and mix well. Drop the dough by about one tablespoon, on ungreased baking sheets. Bake in a preheated oven for about 15 minutes, until lightly browned. Remove from oven and place cookies on cooling rack.
Makes about 6 dozen small cookies.
Caraway, fennel and cumin seeds, all in the Apiaceae or parsley family, help with digestion, plus each provides a host of other medicinal benefits, and flavors complement each other well. The combination of these seeds essential oil are used to make liquor.
Any type of dried, cooked bean will due or if you like lentil or pea.
Costa Rican mint, Satureja viminea, in the Lamiaceae or mint family, zone 10 to 11, grows in our garden as a small shrub. Yet if you don’t have it, substitute it for mints like spearmint or peppermint.
Turmeric root, Curcuma longa, in the Zingiberaceae or ginger family, 1 teaspoon dried powder, can substitute for fresh.
1 teaspoon each caraway, fennel, and cumin seeds
1 cup grated organic carrots
2 cups cooked pinto beans
1/4 cup raw organic sunflower seeds
1 lemon, juice and zest
2 tablespoons minced fresh costa rican mint
1/4 cup chopped scallions
2 tablespoons extra virgin olive oil
1 tablespoon raw honey
1 tablespoon tamari
1 tablespoon finely grated fresh turmeric root
1/8 teaspoon ground black pepper
Toast seeds in a small saucepan, over medium heat, stirring frequently, for few minutes. Mix all ingredients together in a large bowl. Refrigerate for 4 to 8 hours before serving.
Yield: 3 cups
Yesterday I made a batch of soap adding beeswax and honey, for their beneficial properties. I used silicone molds, no need to grease, they easily popped out the next day. This recipe filled one, 6 cavity, about 4 ounce each, sunflower silicone mold and one, 8 cavity, about 3 ounces each, oval silicone mold.
The day before I made sun tea with fresh rose petals, lavender and rose scented geranium leaves. Rose geranium infused olive oil was made several months ago. I let either fresh or dried herbs sit in the olive oil for weeks or months before using and always have some on hand. I also keep on hand, dried rose petals and lavender leaves from our garden.
9 oz unrefined shea butter
10.5 oz unrefined coconut oil
10.5 oz herb infused cold pressed olive oil
.5 oz beeswax
11.5 oz water or herb sun tea
4.3 oz lye
.6 oz lavender essential oil
1 tablespoon honey
about 1 tablespoon dried rose petal and lavender powder
Prepare fats: Heat bees wax, just until melted, in a large stainless steel pot. Add shea butter and coconut oil, heat, just until melted, stir occasionally with a long handled stainless steel spoon, to avoid hardening. Add olive oil. Cool to 90 to 110 degrees F
Make lye solution: Using gloves and goggles, place water into a medium size stainless steel bowl. Stir in lye in a steady flow. Mix well with a long handled slotted stainless steel spoon and keep face away from lye fumes. Place bowl in a large stainless steel bowl filled part way with ice. Cool to 90 to 110 degrees F.
Mix lye and fats: Add lye solution to fats, when both are 90 to 110 degrees F.
Stir with an immersion hand blender, keep blender submerged before turning on and turn off before removing. Blend until trace formed, will depend on power of blender, up to a few minutes. Or if by hand 15 minutes to 1 hour. Notice trace when changes from oily and transparent to creamy and opaque, dull looking and smooth and thicker; can see trace of mixture on top when drizzled.
Mix in by hand, essential oil, honey, rose & lavender powder, mix well.
Place silicone molds on a metal cookie sheet, for support. Pour mixture into silicone molds, scraping sides of pot with a rubber spatula. Remove soap from container after hardens, about 1 day.
Place on a rack to dry for several weeks, the longer the harder the soap and lasts longer.
This is a recent batch of healing salve I made. However, the recipe I now use is more complex, adding shea butter and other healing oils. I love it for a multitude of uses: soothes insect bites and skin irritations and heals scratches from gardening, and softens skin.
I infuse dried herbs in olive oil, in a glass jar, in the sun.
2 1/2 tablespoons calendula infused olive oil
2 1/2 tablespoons comfrey infused olive oil
2 1/2 tablespoons plantain infused olive oil
2 tablespoons, plus 2 teaspoons bees wax pastilles
3 drops each, essential oils: lavender, lemon eucalyptus, peppermint, rosemary, tea tree
1 teaspoon lanolin
Prepare infused oil. Strain. Heat infused oils and beeswax in a small pot, until melts. Check consistency: place 1 tablespoon of mixture in refrigerator for 1 to 2 minutes. Add more beeswax, if too soft. Add more oil, if too hard. Remove from heat, add essential oils and lanolin. Pour into small glass jars or tins. Store in a cool, dark place or refrigerator. Last for months to years.
New chili recipe inspired by pigeon pea harvest. Can use a different legume combination: beans, lentils, or peas, or just one type. Type of legumes used will vary cooking time. I like to combine a diverse amount, increases nutritional content.
Fresh pigeon peas on left and in pod. On right dried ones. Took awhile to shell, yet well worth it.
Oregano is similar in taste to Cuban and Mexican oregano. Any type of basil will due. Top of photo is African basil, I use both leaf and flower, then rosemary, and Cuban oregano and one stem of Mexican oregano, a much smaller leaf.
Use dried herbs if you don’t have fresh, converting 1 teaspoon dried for 1 tablespoon fresh. This is a bunch of Italian parsley from our garden.
I prefer to use tetra pak, BPA and GMO free tomatoes, not canned. Or better yet fresh canned tomatoes from your garden.
Having a crowd over for a meal or like to make enough to freeze for future meals, otherwise half the recipe, since yield is about 16 cups.
1/2 cup olive oil
1 tablespoon each fennel, fenugreek, and cumin seeds
1 1/2 pounds organic carrots, shredded
1 red pepper, chopped
2 onions, chopped
8 cloves garlic, minced
1/4 cup moringa powder, optional
3 tablespoons minced fresh cuban oregano
5 tablespoons minced fresh mexican oregano
2 tablespoons minced fresh rosemary
1 bunch fresh parsley, chopped
1 cup chopped African basil leaf and flowers
1/4 teaspoon dried cayenne pepper
1 teaspoon ground black pepper
2 tablespoons tamari
2 cups water
2 - 26 ounces (6 cups) tomato, finely chopped, BPA & GMO free, tetra pak
1 cup fresh pigeon peas
2 cups cooked, dried pinto beans
1/2 cup dried brown lentils
1/2 cup dried yellow split peas
Heat oil in a large pot, add seeds and heat a few minutes. Add carrots, red pepper, onion, garlic, moringa, herbs, cayenne and black pepper, heat for 5 minutes, stirring occasionally. Add rest of ingredients, let simmer for about 1 hour, until split peas cooked.