Good Vibrations (Zip Up the EMFs, Be Less Zapped)

Posted by Jennifer Cote

Swich from Electric Clocks, Cordless Phones, Etc.First off, I want to remember, above all else, that God is ultimately in control. The world’s getting kind of toxic, and pretty messed up, but I can’t freak out about it. Matthew 6:31 tells us, “So do not worry, saying, ‘What shall we eat?’ or ‘What shall we drink?'” God can take care of our needs.

Given that, I do pray that we can lead wholesome lives, being wise stewards of what God’s given us. One of the things He gave us is our body, so of course we should take care of it!

To do that well, maybe I need to be informed, and do what I can reasonably do to limit our exposure to “electro-pollution”.

You’ve probably heard someone making a brash, extremist comment before, about how, “Cell phones give you cancer!” Of course, now that practically everyone has a cell phone, we may not want to think about it. But it wouldn’t hurt to do a few things to protect ourselves, would it?

Some examples of electropollution are:

  • Cell phones and cell towers
  • Cordless phones
  • Dirty Electricity from power grids (signals similar to radio station static)
  • Fluorescent Lights
  • Wireless baby monitors
  • Smart Meters
  • Appliances and electronics

The following are a few easy things I can do to reduce our exposure and/or improve our home environment:

  • Turn cell phone to airplane mode at night and recharge in another room (away from the bed)
  • Use speaker phone with cell phone- less time is spent with the phone up to the ear (and the brain, which is most sensitive to the radiation). Especially important for kids’ developing brains!
  • Set the alarm using an old-fashioned clock, removing electric one. I got this retro clock that runs on one AA battery- it’s pretty cool. (Apparently, the batteries don’t emit many ETFs.)
  • Most everyone’s also gotten rid of their cordless phone by now, which is great, since they constantly give off radiation. Alternatives. This $33 Slimline Corded Phone or  this retro-style Black Rotary Dial Phone (similar one) are options. If needed at all.
  • Get Beeswax Candles! Whether you’re “into” all this good vibration stuff or not, who doesn’t like candles? (So can you really go wrong?) I get these 100% Beeswax Candles. Says care2.com, “Beeswax candles produce negative ions,  helping remove pollution from the air and increasing the ratio of negative ions to positive ions, meaning- cleaner air.”
  • Keep florescent bulb use to a minimum when possible.
  • House plants- they clean the air. And they’re so refreshing. Spring’s coming- what better time to stock up on some extra house plants. Here is a plant list NASA drew up, of particularly good ones for improving the air quality in space stations. Another plus about most of these plants: They are very hardy, even if your thumb isn’t super green…

Silly Pic, But EMFs Not?!Here’s the list of stuff you might want to do (though I’m not quite ready to commit to these!):

  • Turn WiFi off at night
  • “Salt Lamps” are also supposed to charge the air, making the pollutants fall to the ground, making the room feel a bit like a day at the beach. This Air Purifying Himalayan Salt Lamp is a possibility? But I’ll stick with my Beeswax candles for now…
  • Install Stertzerizer Filters? I’m leary, after reading this review on Amazon
  • Some folks get crystals to improve/amplify the body’s “good vibrations”. Note: “happy, healthy people have strong vibrational states”, so- maybe an attitude of gratitude would do just the same?

Lauren at Eempowered Sustenance has even more info in her post here. (You might even want to get the book, “Zapped: Why Your Cell Phone Shouldn’t Be Your Alarm Clock and 1,268 Ways to Outsmart the Hazards of Electronic Pollution“, too. Or, maybe not- maybe it’s TMI!)

Cacao Nib Fudge: Toasted, Tasty, Healthy, Easy

Posted by Jennifer Cote

“Easy”? OK, maybe three out of four’s not bad, but dealing with cocoa nibs in NOT easy! My teeth are getting pretty old, so I don’t even like crunching the nibs in their natural state much anymore. And grinding those nibs into a smooth paste is also challenging. You’re probably not crazy if you don’t want to deal with them. They can be a bear to puree, unless you happen to have a Ghiradelli-style stone grinder outback. Forego the whole process and maybe just stick to this Easiest Healthy Fudge recipe I made for my mum- it just uses regular ole’ cocoa powder. (I wanted a way for her to get extra coconut oil in her diet, which might help her Alzheimer’s. I don’t know if it slowed that down any, but she did love the “fudge”…)

OK, got it? This is not for everybody. A Vitamix blender can work pretty well for grinding nibs, even if it’s super loud. But I happen to own a Champion juicer, which I’ve had since 1983. It’s pretty amazing. And it is the best thing I’ve found for pureeing those cocoa nibs. (I get this economical, 5-lb. bag myself.)

Forego the whole grinding process, and eat your nibs raw and chunky, using this Coconut Bark recipe.

Toasted Cacao Nibs Creamy FudgeINGREDIENTS

  • 1 1/2 c. raw cacao nibs
  • 1/2 c. melted coconut oil
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 c. macadamias, roasted, unsalted (one 8-oz. package)
  • 1 c. dates, halved (Medjool are a favorite)
  • Optional: 1/2 c. raisins (if you prefer a sweeter mix)

PREPARATION

1. Toast in oven at 375 degrees for 10 minutes in iron pan; stir once. Turn oven off and let finish toasting for 10-15 minutes more: > 1 1/2 c. raw cacao nibs

2. Process toasted cacao nibs until quite smooth in a sturdy blender (Vitamix is good). OR- do you happen to have a Champion juicer? (Apparently, they’re not available on Amazon, but eBay has some.) Run the nibs through that, for a pretty smooth blend. Use: > 1 1/2 c. toasted cacao nibs

Add and process again with: > 1/2 c. melted coconut oil > 1/4 tsp. salt > 1 tsp. vanilla

3. In a big bowl, mix together blended mixture with: > 1 c. dates, halved > 1 c. macadamias > Optional: 1/2 c. raisins (for extra sweetness)

4. Spread in loaf pan, then refrigerate overnight.

5. Turn the solid fudge mixture out onto cutting board (run upside-down pan under hot water if necessary). Cut into slice; will last in refrigerator for a month or two.

Which One? Pros & Cons of Probiotics: Kombucha Vs. Kefir

Posted by Jennifer Cote

Kefir (cute) vs. Kombucha (scary mushroom!)I’m all for probiotics as part of a healthy diet for anyone. But which probiotic might be preferable? Let’s talk about “Water Kefir” and “Kombucha” today, since those are two probiotics you can brew at home from simple ingredients. They’re economical too, since they aren’t based on dairy. If you go so far as to get organic milk to make your own milk kefir, the pricing goes up, you know?

Laurie from Common Sense Home spells it out in detail; basically, this is the simplified version:

Kombucha is great for the digestion, but it’s also a cleanser, detoxifying the liver too.

Kefir is also great for digestion, and doesn’t contain the caffeine Kombucha can have (although it does have a touch of alcohol). But it’s not really a cleanser and detoxifier.

The Heal Thyself Forums mentions that the detox Kombucha might bring on is not ideal if you’re pregnant or nursing. or for anyone with a lot of excess mercury stores.

Heal Thyself also includes this word of caution: “Kombucha has Saccharomyces boulardii which displaces and replaces candida albicans in the gut. Candida binds mercury to keep it out of circulation. When you kill off candida in the gut, stored mercury is released back into circulation to redeposit into other organs and the brain.

That last paragraph concerns me! I ended up spending a day researching how to deal with mercury toxicity in the system. Read Dr. Mercola’s article, “Revised Protocol to Detoxify Your Body” for more info. Also, Dr. Mark Hyman mentions many of the complications that might be connected to mercury toxicity. Meanwhile, I have come to a few conclusions:

1. Drinking kefir is a no-brainer. Of course it’s good for you! And you don’t have to worry about going into some heavy detox mode.

2. Kombucha might be good for you (if you’re not pregnant or nursing), but do be prepared to deal with the candida/mercury issue, as your body might start freeing up it’s mercury stores. Metals need to leave the system, not just roam free!

3. Amalgam silver fillings aren’t cool. Though being used less often now, many of us still have silver fillings which leach mercury into our system. Apparently, the mercury constantly emits vapors that are carried from our mouth, on down through the digestive system, wreaking havoc along the way.

4. If you want to detox from mercury, you shouldn’t keep exposing yourself to the metal. Which means, if you have silver fillings, you should get them removed by a trained biological dentist (not by the average dentist that doesn’t know how to deal with this toxic substance).

5. I’m probably not getting my fillings removed any time soon.

6. But I can avoid shark, swordfish, tuna and other big fish that contain more mercury. Alaskan salmon and smaller fish contain less- I’ll stick to those.

7. I can keep taking my chlorella, since Dr. Mercola mentions that it’s helpful for getting rid of mercury and other toxins in the body. I’ve bought mine from Nuts.com, here. (They offer organic chlorella, which I really like.) But Amazon has a good deal on 1.1 lb. of the powder; find that deal here.

8. This whole mercury problem depends a lot on genetics. Some folks have a certain gene which discourages natural detoxification from heavy metals. So, while some people can get more exposure to toxic metals with no adverse effect, there are others who may ingest less, who suffer for it due to the inability of their system to process and eliminate the metals from their body.

9. Those more sensitive to mercury, due to their genetic makeup, might suffer from autism, dementia, Alzheimer’s, heart problems, Type 2 diabetes, chronic fatigue syndrome, autoimmune diseases, and/or depression. And more!

10. My dad’s trying out certain nutritional supplements on my mom, to see if that might help her release stored mercury. Meanwhile, I think I’ll try brewing some Kombucha, adding a bit of that to my diet. Should it cause me to release some stored mercury, I’m hoping the chlorella will help me weather the detox successfully. I don’t like taking supplements (unless they’re food-based), but I always feel safe using super foods. If I notice anything, I’ll be sure to report back!

If you’ve experienced any symptoms after beginning a Kombucha regimen, please share it with us below in the comments section!

How This Happened: Jen’s Story of Getting Saved

Posted by Jennifer Cote

Hippies in Rochester, MichiganFor 38 years, I knew something was wrong. I just thought I could fill in the spaces myself! I was into new age stuff, eastern religion, astrology, I Ching…

I had gone to church at least two times a year when I was a kid, but the whole family got lazy about that. Our hearts probably just weren’t in it. I doubt any of us went for the right reasons.

But I wanted to understand what the deal was. As a youngster, I’d ask the grownups, “WHO is the Holy Spirit?!” They would try to explain God the Father and Jesus the Son to me… I could almost wrap my head around those two, but the Holy Ghost eluded me. And no one seemed able to explain Him. Of course that was because it’s not a head thing- it’s a heart thing. But even back then, I was quite the intellectual. So I just couldn’t figure it out.

Eventually (at 38 years old), some rather unmanageable stuff came up in my life, and I knew I really needed to connect with God, and PRAY. I somehow realized I needed that “go-between”. I needed the Holy Spirit. A co-worker had been on my case about Christianity, so I’d been fending her off by telling her, “Yes, I KNOW Jesus died for my sins. Yes I KNOW I’m a sinner. Yes I AM a Christian.” But when I needed to pray, I felt like I wasn’t quite “in the club”. So… I prayed to God, asking for the Holy Spirit. He GAVE it to me! I started speaking in tongues, in a sort of musical prayer song, as I stood at the stove making dinner. I’m pretty sure God wanted to give me something to confirm that this didn’t come from me. And this unknown language certainly didn’t come from me! So I finally got it. I was completely transformed. Night and day.

Thankfully, my high school sweetheart, rebel comrade, hippie style, non-believing husband also got saved in the following six months- thank you LORD! At one point, before Tom’s conversion, me in tears again (as this had become a common thing for me now), I begged him to just, “Confess that Jesus is Lord and you will be saved”. He said he could not say that, as he didn’t KNOW Jesus is Lord. I think I was hoping for a magical chant by that point, that Tom just had to say the words. But my husband knew better. I’m glad he didn’t just go through the motions, and pretend.

Nope, you can’t wrap your head around it- you really do need for the Holy Spirit to speak to your heart about this truth. I am eternally grateful that Tom received that, and that we’ve both been able to work together in Christ for all these years since then. I’m thankful too, that our kids came more easily to Christ- maybe they didn’t have as much baggage. And now, we are so blessed, knowing the One True God, having Jesus Christ as our Savior. We continue on, almost twenty years later, serving the Lord, enjoying that unique fellowship we have with other believers, praying, and loving God. Praise Jesus.

Borscht, Vegetarian Style, w/Beets, Cabbage, Potato

Posted by Jennifer Cote

Authentic Borscht recipes often use rye flour to thicken the soup, and might include “Kwas” (a fermented rye brew). For those used to fermenting foods, it’s nothing too tricky; after rye flour and water ferments for a few days, the water’s poured off. The water gets fermented some more, which gives the soup its twang.

Bowl of Bright Red Russian SoupBeets and other veggies make this a colorful, flavorful vegetarian-style borscht recipe. A touch of sauerkraut, Kwas, or other fermented veggies will add a little zip, but a dash of vinegar would sub in a pinch.

Never heard of Kwas? It can be likened to a beer of sorts. A rye flour (or rye bread) and water mixture ferments for days; the water is poured off to ferment some more. An already-brewed Kwas might be found at some specialty markets, but the soup is quite good without it.

Some authentic Borscht recipes also call for homemade sauerkraut, but many prefer the milder, less tangy recipe below. If the tang of sauerkraut is desired, homemade is fairly easy to make, and is completely different from canned sauerkraut. To make it, slice up a cabbage, sprinkle it well with salt, and let it juice up for an hour or so. Put it into a jar, keeping the cabbage weighted down with a plate, so it is submerged in its juices. Pounding it down helps it to juice up that much more and won’t hurt it! Let it sit in a crock, jar, or other glass or ceramic container, at room temperature. Refrigerate after five days or so; it turns into authentic, naturally fermented sauerkraut, which many claim is a healthful food full of beneficial probiotics.

Beef broth and/or chunks of beef can be added as well, for a heartier soup with even more flavor. Serves 4-6.

INGREDIENTS

  • 2 medium-sized beets
  • 2 potatoes, peeled and cubed
  • 1-2 carrots, peeled and sliced
  • 1 c. or so slivered cabbage
  • 1 TBS. rye flour (or substitute white flour)
  • 1 TBS. olive oil (for roux)
  • Salt to taste
  • 1/4 tsp. toasted caraway seeds
  • 2 tsp. white vinegar
  • Optional: 1/4 c. sauerkraut, beef, and/or beef stock

PREPARATION

1. Bake an hour or more (depending on size), at 375 degrees, wrapped in foil, until tender: > 2 medium-sized beets

2. After beets cool, remove skins and julienne. Set aside.

3. Peel, then cook in water to cover, until tender: > 2 potatoes, cubed > 1-2 carrots, sliced

4. Grill in olive oil in a hot pan, adding a splash of water so it will steam some and get tender. Use: > 1 c. or so slivered cabbage

5. In medium-large pot, mix together: > 1 TBS. rye flour (or substitute white flour) > 1 TBS. olive oil

6. Add cooked cabbage to the flour/oil roux and mix well.

7. To the cabbage/roux mix, slowly add hot liquid, mixing until smooth, bringing the mixture to a boil. Use: > Vegetable broth from cooked veggies, plus more water if necessary

8. Bring roux/broth mixture to a boil, then simmer for 2 minutes. Add all ingredients to the pot: > The cooked cabbage/broth > The cooked potato/carrots > The julienned beets > salt to taste > 1/4 tsp. toasted caraway seeds > 2 tsp. white vinegar (or substitute sauerkraut > beef chunks and/or beef stock, if desired

Serve topped with sour cream and dill weed.

Cocoa-Nut Fudge: Easiest Recipe for Healthy Snack Yet?!

Posted by Jennifer Cote

My mom’s over 70 years old and doesn’t cook much anymore. When I was in town for Christmas, she still had some of the coconut oil I’d purchased for her earlier this year. I had stocked her up on the stuff after reading that coconut oil might help Alzheimer’s and dementia patients. It had struck me, after a scare with mom last January (short-term memory loss with some complications), that indeed, anyone might be vulnerable to dementia of some sort. It hardly seemed a bad idea to take steps that might improve the condition (or even possibly prevent it).

Easy 4-ingredient Healthy "Fudge"So I threw together a concoction for my mom, using that coconut oil, plus a few other ingredients she had on hand. She’s not like me–she doesn’t order hard-to-find ingredients online, keeping crazy health food ingredients in stock. Her cupboard’s not stocked with palm sugar, cacao nibs, quinoa, amaranth and the like. (If you have a cupboard like that, you might want to check out my “Coconut Bark” recipe, using raw cacao nibs, or this Healthy Fudge recipe using toasted cacao nibs.)

After the typical holiday splurging, I’m actually craving healthy snacks. Like this one! It seems to be a good way to wean myself off the other chocolatey confections we’d been indulging in. This recipe can be multiplied, or adjusted to suit tastes. Add a dash of sea salt, or vanilla, or different nuts, as desired. Makes 8 or so 1/2″ slices.

INGREDIENTS

  • 1/2 c. coconut oil, melted
  • 1/2 c. cocoa powder
  • 1 c. dates (Medjool or other)
  • 2/3 c. macadamias (or other nut)

PREPARATION

1. Mix everything in a bowl, and press into a small loaf pan (or other mold). Chill until firm, half a day or so, then cut into slices. It’s that easy!

Store Up Treasures in Heaven (Seasonal Inspiration)

Posted by Jennifer Cote

“Stop storing up treasures for yourselves on earth…Instead, store up treasures for yourselves in heaven, where moths and rust don’t destroy and thieves don’t break in and steal.” Matthew 6:19-20

It was a good Christmas. We went back east to visit family, and it was great.

I brought some of my water kefir grains, which was quite a conversation starter. Since the airlines don’t allow liquids, I pumped my kefir up a bit for the travel by putting them in an extra sugary brew for a few hours. I drained that off and packed the grains into a mini-zip-lock bag, reinforced inside several other little zip-lock bags. By the time I arrived in Michigan, those little grains had produced quite a bit of “gas”; the zip-lock bags were almost to the bursting point, quite surrounded by a pillow of air inside the bag.

But they survived! I put the grains into a new jar of brown sugar water upon arriving at my brother’s house, and eventually, my sister-in-law decided she’d take on the project after I’d left town. I hope it works for her!

Over the holidays, what with my kefir grains ever-reproducing, I thought I’d bring some to my nieces as well. They’re into wholesome cooking and natural ingredients, so I thought they might be game to try brewing their own kefir as well. After the initial shock of hearing about how these live little “grains” convert sugar water into probiotics, going on to ferment (in the right bottle) into a “natural soda” of sorts, they were finally convinced. I’ve heard reports since my visit, that the girls are now brewing their kefir quite successfully, so I’m glad I shared with them.

Store up treasures in heaven!During our stay in Michigan, I noticed a particularly striking, red barn-like shed in someone’s yard. What with its red color standing out against the surrounding snow, I thought it’d make a nice, inspirational picture. It reminded me of the verse from Matthew 6:19-20, about storing up our treasures in heaven. It’s good to remember that verse, especially after Christmas. After all, there isn’t really a gift (or “treasure”) around that compares with the simple joy of spending time with each other.

And now I’ve got a verse attached to one of my favorite winter pictures, to remind me of just that. I even made some wallpaper for my desktop, since it’s kind of fun to put a new picture up on it, that changes with the seasons. If you enjoy the verse and picture, you can click on the links below. They’ll bring you to the page with the extra-large images; all you have to do is left click on appropriate monitor size below, then right click on the image itself, and choose “set as desktop background”.

Click here for Background for wider monitors

Click here for Background for shorter monitors

Chicken Terrine: Fancy Presentation, But Do-Able!

Posted by Jennifer Cote

Do you need an extra-elegant dish to serve for a special occasion? (Like, for New Year’s Eve, maybe?) Fancy terrines and pates can include more exotic ingredients (duck liver, Caul fat, etc.). This simple recipe for a Chicken terrine is made with more basic ingredients, and can be made a day ahead, to let flavors blend. Rewarm to serve for dinner, or serve at room temperature for an appetizer or as part of a lunch or picnic. Serves 8 or so, or more as an appetizer.

Fancy Terrine. Looks Awesome

INGREDIENTS

  • 2 lb. plus 8 oz. raw chicken breast (divided)
  • 2 TBS. Italian dressing
  • 1 TBS. olive oil
  • 2 TBS. cream
  • 1/2 TBS. fresh, chopped parsley
  • 1 tsp. tarragon
  • 1/2 tsp. salt
  • 2 egg whites (reserve yolk for sauce)
  • 1 carrot, peeled
  • 2 oz. (2/3 c. or so) fresh spinach
  • 4 oz. thin-sliced ham
  • 5 bay leaves:

 

SAUCE INGREDIENTS

  • 2 egg yolks
  • 1/4 c. butter
  • 2 TBS. white vinegar
  • 1/2 c. chicken stock
  • salt to season

PREPARATION

1. Several hours ahead, marinate: > 8 oz. chicken, sliced into long, narrow strips > 2 TBS. Italian dressing

2. Meanwhile, process until fairly fine: > 2 lb. chicken

3. Add: > 1 TBS. olive oil > 2 TBS. cream > 1/2 TBS. fresh, chopped parsley > 1 tsp. tarragon > 1/2 tsp. salt > 2 egg whites (reserve yolk for sauce)

4. Steam (or microwave) until tender: > 1 carrot, peeled, sliced into long strips (like French Fries)

5. Set cooked carrot aside. Line 9×5″ loaf pan with ham: > 4 oz. thin-sliced ham

6. Assemble terrine. On top of ham, add: > Half of processed chicken/herb/egg white mix

7. Next, make a thin layer of spinach, adding: > 2 oz. fresh spinach

8. For next layer, lay strips of carrot across loaf, filling in spaces with the marinated strips of chicken: > The julienned strips of carrot > The strips of chicken

9. Top that with: > Remaining chicken/herb/egg white mix

10. Finally, on top, add: > 5 bay leaves

11. Set loaf pan in a pan of water. Weight the terrine with something like another loaf pan, set on top, filled with some water. Bake in 275 degree oven for 2 hours. Chill overnight, slice and serve cold or warm. Serve with Bearnaise Sauce if desired, on a bed on steamed spinach.

 

Easy Bearnaise Sauce

1. The sauce can be made in a small, heavy-bottomed sauce pan. But it’s extra easy to use the microwave. In microwaveable bowl, stir well: > 2 egg yolks

2. In another bowl, microwave 1-2 minutes, until hot: > 1/4 c. butter > 2 TBS. white vinegar > 1/2 c. chicken stock > salt to season

3. Stir heated butter/stock/vinegar mixture into the beaten egg, mixing while pouring. Microwave the whole mix again for 10 seconds. Take out and stir again, microwaving 10 seconds at a time, again as necessary until sauce thickens. Don’t microwave it for long, or it will curdle. If desired, microwave on low setting to warm slightly before serving.

Chicken, Italian Style, w/Sun-Dried Tomato, Artichoke Hearts

Posted by Jennifer Cote

Chicken with Sun-dried Tomatoes, Aritichoke HeartsHoliday entertaining is not over yet. This was an easy dish we made for one of our women’s Christmas dinners at church. Of course we had to make a mass quantity for two hundred and forty! This is a scaled-down version to serve a smaller crowd

Brine chicken for optimum flavor; herbs are steeped in boiling water, with sugar and salt. After brine cools, chicken is added, soaking up flavors overnight, making it easy, no-fuss to bake on serving day. Serves 8-10.

 

INGREDIENTS

  • 2 c. water, boiled
  • 1 TBS. Italian Herbs
  • 1 TBS. salt
  • 1 TBS. sugar
  • 2 c. cold water
  • 4 lb. chicken thighs, boneless, skinless
  • 2 c. chicken stock (use juices from cooked chicken also, as part of the stock)
  • 2 c. white wine
  • 1 TBS. minced garlic
  • 3 TBS. olive oil
  • 3 TBS. butter
  • 12-oz. bag frozen artichoke hearts (or less), OR, 14-oz. can artichokes, packed in water
  • 1/3 c. sun-dried tomatoes
  • 3 green onions, chopped
  • 1 tsp. salt, if needed

PREPARATION

1. A day ahead, prepare brine for the chicken by bringing to a boil: > 2 c. water

2. Turn off heat, add:  > 1 TBS. Italian Herbs > 1 TBS. salt > 1 TBS. sugar

3. Add to mix, refrigerating until completely cooled: > 2 c. cold water

4. When brine has cooled, add: 4 lb. boneless chicken thighs

5. Refrigerate chicken in the brine overnight.

6. To prepare dish, bake chicken in 400 degree oven for 30 minutes, until done. Meanwhile, make sauce: Boil the liquid until reduced by about half: > 2 c. chicken stock > 2 c. white wine

7. Add to reduced juices: > approx. 3 TBS. butter > approx. 3 TBS. olive oil > 1 TBS. minced garlic > artichoke hearts > 1/3 c. sun-dried tomatoes > 3 green onions, chopped > 1 tsp. salt

8. Simmer the sauce ingredients, letting garlic steep, until chicken’s ready. Pour over chicken; serve with polenta, rice, or pasta.

Biscotti w/ Almond Orange: A Whole-ey Wheat Christmas Cookie!

Posted by Jennifer Cote

Glad I had taken notes last Christmas season, when experimenting with healthier ingredients for traditional cookie recipes. This one had been a hit. So I just made more again last night. The biggest challenge will be saving them for when we’re entertaining guests!

Christmas Cookies, Almond BiscottiI was getting into the holiday spirit, looking up Christmas Cookie recipes that I might make. Of course I was also hoping to tweak a recipe, to make it just a little healthier.

I discovered a few things: 1) Leave the traditional “Russian Tea Cake” recipe alone! I subbed whole wheat flour for all-purpose, and coconut palm sugar for confectioner’s sugar. Wondering if I could “powder” some palm sugar, I processed some of it in my Vitamix, to roll the fresh-baked cookies in. Of course they turned out more like “Spice Balls” or “Mud Balls”, being brown in color. They just didn’t fit in with my Christmas theme!

Discovery 2) Springerle might turn out if they don’t get over-cooked. And aren’t made with brown ingredients! I again had subbed whole wheat flour and palm sugar for the white ingredients. The dough rolled out just fine using the special rolling pin that embosses the dough with a cute design. I left them overnight to air-dry, as per instructions, baking them Christmas Eve morning. But I could hardly recognize that they were getting overdone—when brown gets browner, one might not notice! So the Springerle cookies got over-cooked, and were almost hard as rock. Yes, they were cute brown, embossed squares…cute for a dog bisquit, that is!

Discovery 3) Almond Orange Biscotti is actually pretty good made with the whole wheat flour and palm sugar. A touch of anise seed adds a nice, Italian-style flavor, and they keep well, to serve up on any occasion when guests may drop by. Great with tea! The following recipe makes around 16 slices.

INGREDIENTS

  • 1/2 c. butter
  • 2 eggs
  • 2/3 c. palm sugar
  • 2 tsp. orange zest (preferable from organic orange)
  • 1 tsp. anise seed (or orange zest)
  • 1 c. plus 2 TBS. whole wheat flour (or 1 c. all-purpose)
  • 1/2 c. blanched almonds (whole  or slivered)

PREPARATION

1. Heat oven to 375 degrees. Oil and flour a 9×5” loaf pan. Beat butter, eggs and sugar on high for 8 minutes or so, until light. Use: > 1/2 c. butter > 2 eggs > 2/3 c. palm sugar

2. Stir in  remaining ingredients: > 2 tsp. orange zest > 1 tsp. anise seed > 1 c. plus 2 TBS. fresh-ground flour (or 1 c. all-purpose) > 1/2 c. blanched almonds (whole or slivered)

3. Pour into the oiled, floured pan; it will be about half full. Bake for 20 minutes or so at 375 degrees. Toothpick inserted in center will come out clean when it’s done.

4. Remove loaf from pan and slice into sixteen 1/2” slices. Bake on parchment (or oiled cookie sheet) for 5 minutes.

5. Turn cookies over and bake 5 minutes more, until slightly browned on sides. Turn oven off and leave in for 5-10 minutes longer, if desired, to get cookies a bit crisper.

6. Optional: Dip in melted chocolate. Serve with coffee or tea!