ACORN SQUASH & BRUSSELS SPROUT SALAD

I got my first stalk of Brussels Sprouts and couldn’t wait to get it home and start experimenting. I ‘m one of those strange individuals who actually really likes these healthy little sprouts. I think they got a bad name from being horribly over-cooked. The key is that they MUST be crisp.

This is a tasty, satisfying salad that can be served either warm or at room temp.

 

2 cups steamed and cubed Acorn or Butternut squash

2 cups of brussel sprouts, trimmed and halved

1 cup pecan nuts

1/2 cup good olive oil

1/4 cup of sweet aged Balsamic vinegar

Sea salt and pepper

Goat or sheep’s cheese (optional).

Steam the sprouts for just a few minutes (about 4) until they are still crisp but tender enough to be able to slide a sharp knife into one of them. Shock them under cold or iced water to retain the crispness and color.

Dry-roast your pecan nuts over a hot cast iron skillet for about 2 minutes on either side.

Mix up your dressing.

Finally, combine all the ingredients in a pretty bowl and dress lightly. You can crumble a little sharp sheep or goat cheese over the top to make this into a hearty lunch or supper.

CHOCOLATE COCONUT COOKIES

 

2 cups almond flour

1/4 unsweetened shredded coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/4 cup + 1tbsp raw coconut oil

3 tbsp runny honey

1/4 cup of goji berries or raisins

1/4 cup dark chocolate chips

Pre-heat oven to 350 degrees F

Mix the dry ingredients together in a bowl. Add the coconut oil and honey and combine well. Finally mix in the berries or raisins and chocolate chips.

Bake in the center of the oven for 10-12 minutes (check them after 10 minutes because I’ve found that almond meal can very suddenly burn!).

They will keep for up to 5 days in a sealed container.

CHOCOLATE COCONUT COOKIES

I’m just obsessed with almond meal (AKA almond flour). It’s so perfect for baking with because it’s gluten-free and makes cakes and cookies very light and buttery. These are my very favorite cookies in the world. I added goji berries because they are such an amazing superfood. I buy them from the bulk bins at Wholefoods. If you can’t get hold of them, you can substitute with raisins.

These take literally 10 minutes tops to make, and they are a seriously

 

2 cups almond flour

1/4 unsweetened shredded coconut

1/2 tsp baking powder

1/4 tsp sea salt

1/4 cup + 1tbsp raw coconut oil

3 tbsp runny honey

1/4 cup of goji berries or raisins

1/4 cup dark chocolate chips

Pre-heat oven to 350 degrees F

Mix the dry ingredients together in a bowl. Add the coconut oil and honey and combine well. Finally mix in the berries or raisins and chocolate chips.

Bake in the center of the oven for 10-12 minutes (check them after 10 minutes because I’ve found that almond meal can very suddenly burn!).

They will keep for up to 5 days in a sealed container.