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Lemon-Poppy Seed Cookies
Another wonderful cookie recipe from Susan Marelich. Makes 1-2 dozen.
- 4 tsps poppy seeds
- 1/4 cup brown rice syrup
- 1 1/2 cups whole-wheat pastry flour
- 2 TBSP pure maple syrup
- 1/2 cup sweet brown rice flour
- 2 tsps lemon rind, fleshly grated
- 3 TBSP corn oil
- 1/4 tsp unrefined sea salt
- 1/4 cup lemon juice
Glaze
- 1 1/2 tsps pure maple syrup
- 1 1/2 tsps corn oil
Preheat oven to 350 F (175 C).
Toast poppy seeds in a hot skillet, stirring occasionally until a pleasant
aroma rises (about 2 minutes) or bake them when oven reaches temperature
for about 5 minutes.
Mix flours and poppy seeds together. Rub oil into flours with fingers.
Mix remaining ingredients and add to flour to form dough. Roll dough out
on a lightly floured surface to a generous 1/4 inch thickness, for 1 dozen
2 1/2-inch round shapes, or roll out thinly for 2 dozen 2-inch
heart-shaped cutout cookies. Cut out shapes and transfer to lightly oiled
baking sheet. Prick surfaces with a fork in several places. Mix glaze
ingredients and apply using fingers or pastry brush.
Bake for 10-12 minutes. Cookies harden as they cool.
Zucchini and Chickpeas Pasta Salad with Garlic Mustard Vinaigrette
- 1 lb (approx. 500 gms) wholewheat pasta
- 125 gms pitted, sliced Kalamata olives
- 1 lb (approx. 500 gms) zucchini
- 12 thin strips of roasted red pepper
- 2 cups of cooked chickpeas
Dressing
- 3 TBSP apple cider vinegar
- 2 cloves garlic
- 1 tsp sea salt
- 1/3 cup extra-virgin olive oil
- 1 TBSP wholegrain prepared mustard
Cook the pasta in boiling water for 15 minutes or until al dente. Drain.
Place in a large bowl. Trim the ends of the zucchini. Quarter them
lengthwise, then slice the pieces across to make 1 inch-thick quarter
circles. Add to the pasta.
To make the dressing, place the vinegar, salt and mustard in a bowl. Peel
the garlic and squeeze it through a garlic press into the vinegar mixture.
Whisk, add the oil in a slow trickle and continue whisking until it
thickens.
Add the chickpeas, olives and viniagrette to the pasta and toss. Marinate
for at least 1 hour. Serve cold or at room temperature. Decorate each
serving with 2 strips of the prepared red pepper.
Rice Wedding Salad
Salad
- 1/2 cup broccoli
- 1/2 cup green beans/zucchini
- 1/2 cup carrot
- 1/2 cup cauliflower
- 4 cups cooked brown rice (use 2 cups raw)
- 1/2 cup corn
- 1/2 cup raw celery
- 1/2 cup red radish
- 1/2 cup tamari-roasted sesame seeds
- 1/4 cup minced parsley
- Shrimp/crab
Dressing
- 2 TBSP sesame/corn oil
- 2 TBSP water
- 2 TBSP brown rice vinegar
- 2 TBSP lemon juice
- 1 clove garlic
- 1 TBSP tamari/shoyu
- 1/2 tsp basil
- 1 tsp oregano
To make the salad: lightly steam all vegetables except the celery and cut
in consistently sized shapes. Use decorative cuts where possible, e.g.
flower the carrots and radish. Combine all ingredients.
To make the dressing: blend ingredients together, then stir into salad.
Let salad sit for an hour before serving.
Have a nice Day! :-) Marianna Beres -The Healthy Chef
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