chewy sugar crusted ginger cookies

Chewy sugar crusted ginger cookies

from Big Fat Cookies by Elinor Klivans

2 1/4 cup all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves3/4 cup 
(1 1/2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1/4 cup molasses 
1/2 cup turbinado sugar (Sugar in the Raw)


Position a rack in the middle of the oven.  
Preheat the oven to 350 degrees F.  
Line two baking sheets with parchment paper.


Sift the flour, baking soda and salt into a medium bowl and set aside.  
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and spices until smoothly blended, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  


Add the egg and molasses and mix until blended and an even light color, about 1 minute.  
On low speed, add the flour mixture, mixing just to incorporate it.


Spread the turbinado sugar into a small bowl.  Roll 2 Tablespoons of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet.  Continue making cookies, spacing them about 2 inches apart.


Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes.  Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Glory Bowl with excellent dressing

* adapted from Whitewatercooks cook book
 Ingredients: (SERVES 4)
    The Bowl
    4 cups brown rice
    1 cup beets, grated
    1 cup carrots, grated
    1 cup almonds, toasted
    2 cups spinach leaves
    1 package firm tofu cut into 1/2-inch cubes
     Dressing
     1/3 cup nutritional yeast flakes *
     2 tbsp water
     3 tbsp tamari or soy sauce
     3 tbsp apple cider vinegar
     1 clove garlic, crushed
     3/4 cup sunflower oil
     1 tbsp tahini paste
Directions:
1. Prepare rice and set aside.
2. Sauté tofu cubes in a skillet with a little vegetable oil.
3. To prepare dressing combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream.
4. To assemble the bowls, place cooked brown rice into 4 bowls, top with beets, carrots, spinach leaves, almonds, and sautéed tofu cubes.
5. Drizzle bowls generously with the dressing.

We also make this into a delicious wrap using whole-wheat flour tortillas and all the same vegetables with falafel instead of tofu.
*Nutritional yeast flakes can be found at any natural foods store.

Bran muffins

Moist, sweet and healthy bran muffins!  Perfect for a meal on the go.

Bran Muffins

adapted from eva's recipe

2 cup flour

1 1/2 cup bran

2 tbsp sugar

1/2 tsp salt

1 1/4 tsp baking soda

2 tbsp grated orange rind

2 cup butter milk

1 egg

1/2 cup molasses

4 tbsp melted butter

3/4 cup of chopped dates

1/2 cup sliced almonds

combine wet and dry ingredients.  distribute combined ingredients into greased muffin tins.  

Bake at 350 F for 23 minutes.

*Makes 12 large muffins

Honey cilantro basil dressing

Picture by guilty kitchen

Honey Cilantro Basil Dressing

recipe adapted from guilty kitchen

1/4 cup Rice wine vinegar

1/4 cup Apple cider vinegar

Juice of 1 Lime

2 Tbsp Dijon mustard

3 Tbsp  Honey

3/4 cup extra virgin olive oil

1 cup cilantro (loosely packed)

1 cup basil (loosely packed)

Salt & White pepper to taste

1. In small bowl or food processor, combine vinegars, Lime juice, Dijon & honey.

2. Drizzle olive oil into vinegar mix while mixing / blending.

3. When all is combined, add salt & pepper. Allow to sit for an hour or more to allow flavours to meld and intensify.