Ali’s Sacred (yum-yum) Monkey Cookies

Taken from "Crazy Sexy Life" http://crazysexylife.com/category/recipes/

I wonder if I could bake them on a low heat instead of use the dehydrator that I don't have. Boy, do I love cookies!!!

Ingredients:
2 cups almonds blended to almond flour
1/4 cup or 3 tbs maple syrup (or whatever amount/sweetener you prefer)
1/2 bag of the sunsweet vegan carob chips
3 big mashed bananas (ready to peel, but not brown-ripe)
A dash of vanilla extract

Directions:
1. Mush the bananas in a large mixing bowl
2. Mix in the maple syrup & dash in the vanilla extract
3. Combine this with the 2 cups of fresh almond flour
4. Mix 1/2 (+) bag of sunsweet vegan carob chips-the mixture should be moist, but shouldn’t be runny.
5. Place spoonfuls of mix onto dehydrator trays lined with teflex sheets. Flatten to about 1/2 inch tall, round “cookie shape.”
6. Dehydrate at 100 degrees for about 8-12 hours* - or until the cookies can be peeled off the sheets and maintain their form. they will be moist and gooey, and are super yummy straight out of the dehydrator.
(*may take less time with an excalibur dehydrator. I have a Nesco - takes 10-12 hrs.)
Store in the fridge:)

Read this...

http://crazysexylife.com/2009/i-hold-a-space-for-love/


If anyone else in the world besides me reads this blog, then you should read this!

Making Love in the Kitchen

must try it sometime soon...

http://meghantelpnerblog.com/2009/03/16/breadless-bread/

2 1/2 cups whole raw almonds
1/4 cup arrowroot starch (can use potato if preferred)
2 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1/2 cup yogurt (sheep or goat recommended)
2 Tbsp olive oil
1 Tbsp Agave (can also use honey, or maple syrup- optional)
1/ 4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup chia seeds
2 TBS sesame seeds (sprinkled on top)
1 Tsp rock salt (sprinkled on top)

* Preheat the oven to 325.
* Grease and dust a loaf pan (I used coconut oil and rice flour).
* Grind almonds in a food processor or coffee grinder until in a fine meal
* Sift together starch, baking powder, baking soda and salt. Mix in with almond meal, and additional seeds.
* In a separate bowl, mix together the wet ingredients- eggs, yogurt, oil, agave.
* Mix wet and dry together until there are no lumps, but don’t over-mix.
* Pour into the pan and smooth the top.
* Sprinkle with sesame seeds and rock salt.
* Bake for about 45-50 minutes - it will be ready when a toothpick inserted in the center comes out clean and feel firm when you press down.
* Allow bread to sit for about 5 minutes before removing it to a cooling rack.
* Best stored, wrapped in the fridge.

**photo credit: http://greenasathistle.com/2009/04/10/boyfriend-bread/ **

Mom's (well actually Rachel Ray's) Yummy Easter Pasta!

Ingredients

* Salt
* 1 pound penne rigate pasta
* 4 cups (packed) baby spinach, divided
* 1/4 cup shelled pistachios or whole almonds, toasted
* 1/2 cup chicken or vegetable stock
* 1/3 to 1/2 cup grated Parmigiano Reggiano cheese, plus more for garnish
* A few grates fresh nutmeg
* Zest of 1 lemon, juice of 1/2
* Ground black pepper
* 1/4 cup plus 2 tablespoons EVOO – Extra Virgin Olive Oil
* 1 pound fresh or frozen artichoke hearts (defrosted, if frozen)
* 2 to 3 cloves garlic, finely chopped or grated
* 1/2 cup white wine



Place a large pot of water over high heat to boil. When the water reaches a bubble, salt it and drop the pasta. Cook just shy of al dente according to package directions. Just before draining, reserve a large mugful of the starchy cooking water. Drain pasta and reserve
Step

While the pasta is cooking, combine half of the spinach, the nuts, stock, Parmigiano Reggiano, nutmeg, lemon zest and juice, some salt and pepper in the bowl of a food processor. Pulse the machine to chop everything up then stream in about 1/4 cup EVOO (eyeball it) with the machine running. Reserve.
Step

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the artichokes and garlic to the pan, and cook until slightly golden. Add the wine and cook until tender, 4-5 minutes.
Step

Add the pasta, pesto, reserved cooking water (about 1 cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2-3 minutes. Serve warm with an extra sprinkle of Parmigiano Reggiano.

Kevin's Tollhouse Cookie Recipe

* 2 1/4 cups all-purpose flour (add a bit more or less flour to make the dough the consistency of a "wet, wrung-out sponge")
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cups chocolate chips
* 1 cup M&Ms
* 1 cup chopped nuts

Bake 375 for 15 minutes.

Cassie's Curry is so YUMMY!!!

oil, garlic, onion, ginger (saute in a pot until it browns)
add a couple cups of veggie broth
add veggies (tomato, carrot, chard) and lentils
add spices: cumin, coriander, curry powder, cloves, turmeric, salt, pepper