Thursday, July 30, 2009

Salmon Coleslaw Salad

Sometimes I feel like I am missing energy in the middle of the day, do you ever feel like that? A good protein-filled nutritious lunchtime meal usually helps me. It helps keep the digestive fire moving through the busiest hours of the day. And I know I always feel best when I am consciously eating a balanced nutritious meal around the lunch hour and it keeps me from snacking in the later afternoon. So here is a simple lunch recipe to top on your favorite gluten-free crackers or bread. My most favorite convenient gluten free bread is from Sami's Bakery... the millet flax bread is the best! After trying this bread, you will never miss "real" bread again. I am a busy woman, and if I have the time to make a gluten-free bread then I will, but most of the time it is nice to pick up a loaf of this bread at the local health food store. The bakery is out of Florida and they ship to many stores, and they do to some of the local stores in Grand Rapids. I really love this bread and swear by it being the best gluten-free bread out there.

This recipe can be enjoyed in a variety of ways, but if you like salmon and you like coleslaw, then why not mix them and have a duo. Enjoy!!!

2 cans of boneless wild Alaskan salmon (or 5-6oz. of baked/grilled fresh salmon)
1/3 cup of organic mayonnaise
2 cups of chopped red cabbage
2 cups of chopped green cabbage
1 small yellow onion diced very small
1/4 cup of mustard
1 TB of balsamic vinegar
cracked pepper and sea salt to taste
Fresh herbs (thyme, oregano, and basil) for added flavor and fresh-ness
dried cranberries (1 /4 cup for added taste)
crushed pecans or almonds (1/4 cup) for added flavor and crunch
Mix all the above ingredients after chopping and mixing up for consistant texture. It's that easy, and a great way to add fresh cabbage and herbs to a summer-day lunch. Why not, right?!

Wednesday, July 22, 2009

Vegan Cherry Blueberry Cobbler

I know I said before that I love strawberries the best, and then blueberries have a special place in my heart, but really cherries are just as special... so I guess you figured out how much I love summer fruits in Michigan. Well, the great part about these fruits is that they are high in antioxidants and flavor, and not to mention it is easy to find a local orchard or farm to pick at and gather as much as your heart desires. It is a great way to save throughout the year is to freeze the fruit you pick and wash in your own kitchen. If you are looking for some local farms there is a great website to find local farms wherever you live...Here's the link to Pick Your Own. Find a farm that is close buy and if possible ask around at a few farms and ask about there spraying and fertilizing techniques. If you can find a farm that doesn't use pesticides, especially on the fruit itself then you are in business. I try to do the best I can with what is offered and know that eating local fruit is best because it is freshest and then in fact will have the most nutrients.

Vegan baking can be complicated and you may feel like you are sacrificing taste for the real deal, but this recipe isn't second best and I would serve to most anybody. Be creative if you want to add some more fruit or other flavors, but this basic topping is crunchy, chewy and crumbly, so you won't be missing out.

1 pint (2 cups) of chopped fresh cherries... I used Rainer cherries
1 cup of fresh blueberries

Put all the fruit on the bottom of a pie pan or 8x8 Pyrex glass baking pan and drizzle some agave syrup all over it, or if you want to add maple syrup or honey that is up to you.

1 cup coconut milk with juice of one lemon freshly squeezed in milk, let curdle for 10 minutes
1/2 cup of organic palm oil spectrum shortening (or coconut oil is also a substitute)
1/2 cup of buckwheat flour
1/4 cup of white rice flour
1/2 cup of sweet sorghum flour
1 ts. of ground cinnamon
1 ts. of pure vanilla

Mix all the above ingredients in a separate bowl and mix until it is whipped up and blended all together. Pour on top of the fruit in the baking pan and spread around evenly. Make a pattern if you wish... it comes out of the oven looking alot of how you left it.

Sprinkle sucanat on top, add crushed pecans or almond if you so desire.
Bake at 375 degree for 30 minutes and check to see if the crust is baked all the way through and the fruit is bubbling. It is done! Let cool for a few minutes and then serve up warm with some coconut ice cream. Hmmmm summertime goodness. Enjoy!!!

Tuesday, July 21, 2009

Arugla Egg Pizza

It's an easy, cheap and nutritious meal. If you need to try and keep the spending down a bit on your grocery bill, then this is one easy recipe, for 2 people, but could be stretched to 4 people.
Sometimes when you need a meal without having to think you might need more something, this has it all. I know that some of you out there have a hard time digesting eggs, and this may not be for you then. One way to ensure you are getting the best protein and nourishment from eggs is to use the free-range, grass-fed chicken eggs that do not contain any hormones or preservatives added to the feed. You will notice the difference when you make the switch to the farm eggs because they will have so much flavor and color. Not like those factory farmed eggs that are so small, papery thin and bland. Try it out, and I guarantee you will not eat another factory egg again!

Many people can digest eggs or casein better if it is combined with a cayenne or hot pepper ( I guess that would also have to be for people that enjoy some heat in their food). I personally have gone months without eggs and have felt somewhat better, especially if I was eating vegan to heal from something specific, but I also know the benefits of the egg as being a balanced protein that carries a good amount of amino acids and vitamin B without having to eat meat protein. I enjoy something easy and fresh every once in a while and this is something my husband and I can share without having to spend lots of $ or time in the kitchen. Enjoy with a fruit smoothie of choice or some tea/coffee.... and really you can whip this up for any meal, breakfast, lunch or dinner. Easy, delicious and nourishing to the body, what more can you ask for?

What you need:
6 cage-free free-range eggs
1/3 cup of water
1 heaping cup of chopped arugula or spinach
2 medium chopped green chili peppers (with or without seeds)
dash of cayenne
1 ts of minced garlic
1/4 cup of chopped onions (if you prefer)

1 ounce of feta goat cheese for topping

Whip up all the above ingredients in a mixing bowl and pour into a raised frying pan or large wok. Make sure you have the pan getting hot with some fresh olive oil before you pour in the eggs to make sure they don't stick and start heating up right away. The turn down the heat and let cook on a lower heat for maybe 10 minutes or until you start to see the eggs cooking all the way through, then with 2 spatulas try and flip the egg pizza so that you can brown the other side as well. Cook on that side for 5 more minutes and the the eggs really just a little crusty on the bottom. Then sprinkle the fresh goat cheese on top and add some fresh herbs if you so desire and viola you have an egg pizza! I like to slide mine out of the wok and place on a serving plate to cut and serve.

Now if you want to fry up some potatoes or make some gluten-free toast that can be nicely added, but really you don't need much more. My husband likes ketchup on his eggs, so you may add whatever sauce makes you happy.
Enjoy and have a peace-filled day!

Monday, July 20, 2009

Raspberry-Chocolate Coconut Tapioca Pudding

When you find foods that are naturally gluten-free it is definitely worth trying to experiment. Tapioca is one of those foods. It is traditionally made into a pudding with regular milk or into a custard with more dairy. Many gluten-free baked goods also have the tapioca ingredient added in as the flour or starch form. I wanted to experiment and see if this would make a great coconut tapioca pudding dessert, and it does. I mean you really can't go wrong when it comes to coconut milk. It is one of my most favorite ingredients. And it has so many beneficial saturated fats. If you are asking yourself, what is she saying saturated fats being good for you?! And I would like to say YES, I am. There is a great article out there from the Weston Price Foundation that helps challenge our mis-guided understanding of saturated fats in our diet. Americans are afraid of fat. And saturated fat is the WORST. I really appreciate the Weston Price Foundation's approach to challenge the "politically correct" kind of nutrition with some research and understanding that is thoroughly explained. So, that is why I like to approach nutrition in asking what would be nourishing to the body as a whole and how everything is connected. Yeah, yeah, that is all important, but what about dessert ;) First of all you will need some freshly picked raspberries. They are in season full swing here in Michigan, and I am blessed to have a few local farms that I can go pick pounds, or get a few quarts at the Farmer's market. So, take advantage this season and maybe freeze a few bags for later in the winter time when you will be aching for some fresh fruit. But for now...use them anywhere and everywhere in your diet :)

Ingredients you will need:

1 pint of freshly picked raspberries

Chocolate Tapioca Pudding:
1 can of coconut milk
1 1/2 cup of almond milk
1 TB of dark cocoa powder
1/2 ts. of sea salt
3 TB of sucanat
1/4 cup of tapioca granulated grains

I just started cooking all the ingredients in a medium saucer pan on a lower heat and then heated my way up to a little boil and simmered until the tapioca grains were translucent. This was about 15 minutes on the medium heat. Let cool for 10 minutes and then start the layering of the raspberries and the pudding in some cute glass cups or bowls so you can enjoy the layering as you eat. I also made some vanilla tapioca pudding the same way I made the chocolate and layered the vanilla on the top with some more raspberries and added chocolate chips for looks and taste. The following vanilla pudding recipe I used, but you can double if you want to make more.

Vanilla Tapioca Pudding:
1 cup coconut milk
1/2 cup of almond milk
dash of sea salt
1 ts of vanilla
1 TB of sucanat

Chill in the refrigerator for a few hours before eating to enjoy a cool dessert on a warm summer day. I made this dessert to share with friends of course, why not right?! So have fun making a traditional comfort food and make sure you use your creative side in the layering and decorating part. Now who said that those who do not eat dairy and gluten can't have a desirable dessert? Hmmmm, not me :)
Enjoy friends!

Sunday, July 19, 2009

Savory Lamb Patty Meatballs with Tahini Sauce

I have recently been exploring more the importance of having a day of rest during the week. Many religious communities call this kind of day Sabbath or Sunday. I appreciate the concept, but I was thinking more on the idea of feasting on this day of rest. Think about what your week would look like if you ate a more traditional, nothing special, no Rachel-Ray-kind of meal every work-night of the week. And what would it look like if you prepared, looked forward to, and were beyond excited for the celebratory meal to be made on the feast day of the week (Friday night, Saturday night, or Sunday afternoon). This seems to be represented more in culture 100 years ago, when people would work out on farms and the land all week long with simply and practical meals, and then have a special meal of meat and all the sides available on Sunday after church. It probably made more sense budget wise as well. 

Maybe in our modern times, a diet like this would consist of more beans and rice with a vegetable throughout the week, and then on the feast day have a nice piece of fresh meat or fish with all the special sides and dessert. Then in that kind of schedule you would really appreciate the day of rest and feast more than any other day. I know I would plan and be detailed about the meal preparations, and then be excited to wait till the day I could cook the special meal. I would also be thinking about inviting some special guests over to share this meal with us. There is something about sharing a celebratory meal with friends and family. There is something that connects the people around the table to enjoy such a gift of a mouth watering home-cooked meal. I would like to practice this more in my own life and schedule, and I hope that this weekly rhythm would become more a part of my way of having a healthy and balanced lifestyle. 

So this week I bought some special ground lamb from a local farm that raises their lamb without pesticides and hormone-free feed because they are grass pasture fed, and they let their animals roam in humane living conditions. The meat was fresh and full of good sources of B-vitamins and amino acids that we can't get from most plant life. It was a treat... special for our weekend meal feast with friends. The recipe I created was derived from an Israeli Cookbook that honors using many fresh herbs and spices. So here we go...

2 pounds of fresh free-range hormone free ground lamb meat
2 small onions chopped
5 minced cloves of fresh garlic
1/2 cup of chopped fresh parsley or cilantro
1/4 cup of freshly chopped mint leaves
3 TB of olive oil
1 ts. of ground ginger
1 ts. of ground cinnamon
1 ts. of ground cardamon
1 ts. of ground black pepper
1/2 ts. of ground allspice
1/2 ts. of ground nutmeg
1/2 ts. of ground coriander

Mix with a meat mixer or with your hands all of the above ingredients in a bowl. Let the flavors meld and put in the fridge for 30 minutes. Then roll out hand sized meatball patties and put in a baking Pyrex pan. that has been oiled on the bottom. I got 12 in a 9x13 pan, so I baked 2 9x13 pans of meatballs and ended up with 24 meat balls. Drizzle with some oil and cook for 15 minutes in a 425 degree oven, in the mean time you can with up the tahini sauce...

Tahini Sauce:
1/2 cup of raw tahini (ground sesame seeds with oil)
2 Tb of freshly squeezed lemon juice
1 ts. of cumin powder
1/2 ts. of sea salt
1/2 ts. of cracked pepper

Pour sauce over meat patties after they have baked for 15 minutes on 425 degrees and then let them back for another 15 minutes, so a total of 30 minutes of baking time. Cut one patty open to make sure the meat is all the way cooked through. And then serve with some fresh mint and pine nuts for extra flavor and color. Enjoy with a side of roasted potatoes or vegetable and have a nice fresh green salad as well, and viola you have a wonderful feast to enjoy with a nice glass of red wine. There you have it... a new recipe to make as a special meal to enjoy with some close friends or family. I hope you consider in your own life how you can have more rhythm and time to work and time to relax. So, peace to you today. Enjoy!

Friday, July 17, 2009

Gluten-Free Vegan Blueberry Quinoa Scones

Blueberries, Blueberries Blueberries.... yes I will find more enjoyable treats to eat more blueberries. I am a bakery-girl at heart. I grew up baking, starting at age 5, and then worked in bakeries all through high-school and college. I love to invent and try new things. Mostly I love to taste the result. As you can imagine, when I  self-diagnosed myself with a gluten- allergy and other food allergies.... it was a bit devastating to my baking utensils. But that didn't last for long.... I started being just as inventive before but found new flours and sweeteners and oils to do the job. This is an invention of it's own today, and it is vegan! That is wonderful to any one to can't eat eggs, milk, or gluten. Desirable? Yes, it is for the one who hasn't has a baked good in a long time. And it is just as good as eating the "norm". So don't sell yourself short and narrow your chances for being normal, you are just as blessed as everyone else in the world. You are MORE blessed because now you get to be conscious of what you are putting in your body. The body that God created for you to have and to take care off. Love yourself. Simply. Enjoy this recipe.... I know I will with a cup of tea and a friend. So make up a batch while the blueberries are ripe and try new fruits if you desire... be creative!

Quinoa Flour is a very nutritious flour to use in gluten-free baking and it is a great flour to substitute and work with. The flavor is unique and nutty; the texture is very work-able and serves as an equal substitute. It is a little bit more expensive, but is very usable so it will not go to waste. It is a balanced amino acid grain that 

1 cup of quinoa flour 
1/2 cup of sweet sorghum flour
1/2 cup of white rice flour
3 ts. of baking powder
1 ts. xanthan gum

1/2 cup of almond milk (or other non-dairy milk) with added with freshly squeezed lemon juice from 1/2 of a lemon + 1 ts. of apple cider vinegar Put these 3 liquids in a bowl by itself and let sit for 10 minutes for the milk to get a bit cultured and have a "buttermilk" affect.

1 1/2 cup of freshly picked and washed blueberries

Mix all the dry ingredients first and then add in the almond milk mixture. Mix till there is no flour spots and then add in the blueberries. 

Plop the batter in about 1/3 cup heaps on a baking sheet with parchment paper. Sprinkle some sucanat on top for some added sweetness and ...Bake at 425 degrees for 20 minutes. Make sure you let these guys cool a few minutes before you move them so that they don't crumble too much. Now most importantly, enjoy with a cup of tea for breakfast and get ready for a beautiful day.

Monday, July 13, 2009

Blueberry Cornbread

Thank God for fresh fruit and sunshine! Blueberries are just coming into season here in Michigan, and I can guarantee this will not be my last recipe contain the juicy nutritious fruit. Delighting in the season and wishing it will never end is just what I am doing about it, and thinking about how in January I am going to want some of these berries fresh. I do try and pack away almost 20 pounds to get through the winter. If you live in Michigan you know how these berries are readily available, so take advantage and make sure you start storing away early so that you have enough to get through the long winter.

This recipe was inspired by Martha Stewart believe it or not. I was in the city this weekend and was walking through a four story book store that had one of her famous cupcake books on display. I started flipping through this book and I came across a cornbread blueberry muffin that looked beautiful of course (it's Martha come on...) and had to read the recipe to see what I could do to make this gluten and dairy free. To my surprise it really wasn't that hard considering cornmeal was a main ingredient. So I wrote down some ideas of what and how to make this and I really wanted to make sure this bread was moist and semi-sweet...but not too much. So the recipe is what I cam up with and it came out fabulous. So... I share it with you. Now, I am not Martha Stewart, you should have seen some of those recipes and pictures. Amazing. But, I do know that having a nice baked treat is more than any gluten-free friend could dream about. So, I hope you try this one out and taste and see for yourself. Oh, and by the way I made this into a bread, but you can easily convert this recipe into making 12 muffin/slash/cupcakes.

Blueberry Cornbread Recipe
1/3 cup millet flour 
1/2 cup brown rice flour
1/4 cup of white rice flour
1/8 cup of freshly ground flax seed meal
1/2 cup of organic cornmeal
2 ts. of baking powder
1 ts. of sea salt
1/3 cup of unrefined dehydrated cane juice (sucanat)
6 TB. of agave nectar (or local honey)

Buttermilk mixture: (Mix together separately and let sit for 5-10 minutes then add to rest of the batter)
1/2 cup of almond milk (or other favorite non-dairy milk)
1 TB fresh lemon juice (1/2 of a lemon freshly squeezed)

2 large fresh cage-free eggs 
1/3 cup + 2 TB of walnut oil
1/2-1 cup of fresh blueberries

Mix all the dry ingredients and then all of the wet and mix together until smooth and blended.
Pour into a 8x8 square baking pan or a 8 inch radius circle baking pan. Then add another 1/2 cup of fresh blueberries sprinkled on the top for added sweetness and beauty. I also sprinkled some more sucanat to the top before I put it into the oven. Bake in a pre-heated 350 degree oven for 30 minutes. Pull out of the oven and double check with a pick that it is not gooey in the middle. Let cool and then dish up. It is so good warm and moist from the oven, but who am I is good all the time. Enjoy!
Before my first bite...

literally 10 seconds later...hmmmm, so yummy...

Friday, July 10, 2009

Strawberries and Cream Breakfast

This recipe is easy, but I thought I would send out the simple idea anyways. Gluten-Free steel cut oats do not work for everyone, but they are worth trying for a nutritious fiber and protein filled breakfast. The best way to eat steel cut oats is to soak them first for a few hours or even over night in some almond milk or water is even fine. This softens the kernels up a bit and makes them more digestable without loosing any nutrients. So after soaking spoon the soaked oats into a stove top pan and begin the simple recipe. The smell of a good slow cooking breakfast is a perfect way to get up in the morning, at least I think so...

Ingredients you will need:
1 cup of Bob's red Mill certified gluten-free steel cut oats (pre-soaked in a nut milk or water)
3 cups of almond milk

1 cup of diced fresh or frozen strawberries
1 ts of cinnamon
1 TB of agave nectar or other sweetener of choice (not too much)

Start cooking the oats in 2 cups of the almond milk on lower heat and let the oats get creamy and start looking more chewy. You can follow the instructions on the package as well if you have doubt about your oatmeal-cooking skills. Cook for about 15 minutes and then add 1 more cup of the almond milk with the diced berries. Cook for another 10 minutes until everything is creamy and cooked. I add a little agave and cinnamon as a topping and if you really want to cream it up add a little coconut milk to the top as well. Hm good. This can be eaten warm or it is even good as a cooled breakfast cereal in the summer, which is how I will be eating it this morning. 

Breakfast is the most important meal of the day to start your digestive fire and break the fast of your night time slumber. Making sure you are getting an adequate amount of protein and vitamins in the morning through your choice of food can be crucial to how you will maintain your energy throughout the rest of the day. So start this morning with a bowl of some steel cut oats with berries and maybe a lovely glass of some energizing green tea. Enjoy!

Tuesday, July 7, 2009

Family Salsa Recipe

When I married into the Laidlaw family I inherited the Laidlaw "easy" home made salsa recipe.  It was created by my mother-in-law in a version to copy a local restaurant's famous salsa. It was a good attempt and everyone who knows her loves when she makes a huge batch. Well, being the health person that I am, I revised the recipe just a smidgen to include a few better ingredients. So, now I am making this recipe a few times a month to always have some on hand. You can double the recipe and make a huge batch and it is especially wonderful to make for a big party or gathering. I have to say making your own homemade salsa also helps you to stay away from added  preservatives and chemical ingredients if you were to buy some at the store. It also is cost effective because you can make so much with little cost. I have frozen it before as well, and I am sure you could can/jar them as well if you like. I had a fried also try it with fresh heirloom tomatoes when they were coming off the vine and that was absolutely delicious as well. So the main thing is to try and get the freshest ingredients (the peppers and onions make it taste different).  And remember to keep it simple and enjoy on all your favorite avocado tacos, red lentil tacos, and anything that needs a kick. My favorite is mixing a little with some smashed avocado and making an easy guacamole. Or just enjoying with some gluten-free organic blue corn chips (pictured above)... whatever you do, make sure you try this recipe and see what you think. Oh and yes, if you are new to gluten-free... most all corn chips are gluten-free but you may want to check the ingredients just to make sure. I like to use organic or NON-GMO (genetically modified organism) which is not natural and not good to add to your system if you are trying to heal from foreign fake foods. So... try to buy the best corn as possible because it is one of the most mass produced products out there, and you want to make sure you are getting the best to put in your body. 

1 28oz can of diced organic tomatoes without anything else added
1 small yellow onion chopped
1 ts. of dried minced garlic
1 freshly chopped jalapeno pepper with the seeds, or other small hot pepper of choice. If you want it hotter, which I usually do I add 2 small peppers...
2 ts of dried cilantro, or 1/2 cup of fresh chopped cilantro
1 TB of freshly squeezed lemon juice
1 TB of freshly squeezed lime juice
1/4 cup of dehydrated unrefined cane juice (sucanat) or agave works too
1 ts. of cumin, or more depending on your taste
1 TB of balsamic vinegar if you are looking for a tangier taste

Put all the ingredients in a blender or food processor and blend on a "chop" speed for about 15-20 seconds or until it is the consistency you desire. Then pour and eat. If you feel like it is missing something, just add a little bit more of something above until you feel like it is just right.... but really that is probably something I just do. :)

Enjoy and eat something fresh today! Maybe some fresh avocado, black bean and rice tacos...

Sunday, July 5, 2009

GlutenFree DairyFree Ice Cream Cookie Sandwich

It's a hot summer day, you worked all day in the garden and you have worn out your limbs to a point of exhaustion. The sun has beamed on you all day and your body is warm with it's after rays. How about a treat for a long summer day's hard work!  I just made this treat today because it has been something I have been dreaming up for a while, but then after all the warm weather we have been getting it was a nice treat after a day in the sun. It truly is decadent and mouth watering. I will say that I was a bit worried if the cookies would hold up to the ice cream... and they did and it was perfect. Hm, so here you go... a summer treat that is dressed to impress. 

Cookies recipe:
2 organic cage free eggs
2 ts. of baking powder
1 1/2 cup of unrefined dehydrated cane juice sugar (sucanat) or other sweetener. If you use agave nectar you may need a few TB of a gluten-free flour to tighten up the batter.
3/4 cup of allergen-free dark chocolate chips (add in last)

Mix all the ingredients together and don't be worried if the batter is a bit more gooey than what you are used to in a cookies recipe because they will back up just fine. Use a table spoon to spoon onto a parchment-papered cookie sheet. 

Bake in a pre-heated 350 degree oven for about 12 minutes or until it is crispy brown on the edges and the center looks cooked. Let cool for at least 5 minutes before taking a spatula too them. They work best when they are cooled and not warm enough to crumble. Then you can continue to let cool on a cooling rack or paper towel. This cookie recipe makes about 24 medium sized cookies. So 2 batches in the oven. 

The cookies are really great gluten-free dairy-free cookie treat by itself. I have tried all kinds of nut butters and they all have a unique taste, remember using the raw form of the nut butter is best for these cookies because the oils help the batter mix better and bake up better. This is also a great cookie for someone who is trying to avoid all grains, and if you want to avoid eggs, try using an egg substitute for 2 eggs and I am sure it will come up just fine.  Enjoy. But wait... the ice cream is the best part...

Coconut Ice Cream Filling:
3 frozen banana chopped in chunks
1 can of full fat coconut milk
1 TB of agave nectar sweetener
1 TB of pure vanilla extract

Blend all the ingredients in your food processor or blender.
Blend until whipped up (minute at the most) and then pour into a bowl and stick in the freezer until chilled enough (15-20 minutes) that you can spoon out a dollop of cream to put on top of the shortcake. Or you can place all the ingredients in an ice cream maker (link to my ice cream maker) and follow the directions to make a quick 20 minute ice cream and when finished you can use as the topping. That is what I used, but both work fine. It is going to taste good either way, so  be flexible with if you want it more runny or solid. 

If you want the cookies to be stiff when you are putting the ice cream between them, then freeze the cookies for about 10-15 minutes until totally stiff. Then put a scoop of ice cream between two cookies, and viola you have a cookie ice cream sandwich that is gluten-free and dairy-free. You could share this with friends as an impressive dessert you could make up 12 of these cookies with this recipe and then put them in a container in the freezer and pull them out when you are ready to serve. They are a delicious summer desert that cannot be avoided. You must try these and trust me you will be sharing them, and you will be making them again. The flavors of the cashews and the coconut are really rich, but not too much that you don't want to finish the whole thing and then lick your fingers for anything you might have missed. 

Enjoy...  and celebrate life and health today!