- 1/2 butternut squash, peeled and chopped
- 1/2 cup coconut butter (not oil)
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/4 tsp. cardamom
- 1 tsp. vanilla extract
- few drops almond extract
- 8-10 drops liquid stevia
- maple syrup (or extract) to taste
Peel, chop and food process the squash until it makes a soft mash.
Then add the rest of the ingredients and process until well combined. Form into little patties and place on a dehydrator tray covered by a piece of parchment paper (or Teflex sheet).
Let them dehydrate overnight (or until they feel crisp on the outside- keep in mind that once they cool off they will harden more because of the coconut butter).
|Sunshine cookies with a zucchini/carrot latke in the middle- recipe forthcoming.|
They're delicious warmed up with coconut oil and a sprinkle of salt.
Now for the salad report. Here are two recent creations:
|Massaged red kale, alfalfa sprouts, avocado, black olives, tomato, cucumber, hard-boiled egg*, hemp seeds, olive oil vinaigrette.|
|Mixed baby greens, tomato, alfalfa sprouts, cucumber, avocado, olive oil vinaigrette.|
Now I'm off into the big wide world of today. Our Italian group gathers this afternoon! To help fund our ground transportation while in Italy, click here. Thank you so much!
*A note about eggs: I don't, as a general rule, eat animal products (except honey), but you will see me occasionally eat an egg or two (even though, to be honest, eggs make me a little congested). This is partially because I think they're very nutritious and partially because they're so crazy yummy. The other day I was craving an egg like nobody's business, so I made this salad. Whenever I eat eggs, I make sure they're local and free-range with the reddest yolks I can find (happy hens!).