Preheat over 350 degrees (f). Beat together melted butter, sugar, and agave until smooth. Mix in egg yolk, milk, and vanilla extract until blended. Mix in sea salt and baking soda until blended. Add 1/2 cup whole wheat flower and mix in until blended. Add small amounts of remaining whole wheat flour and mix. Mix in 1/4 chopped dark chocolate. With a small spoon, scoop and roll dough in the palms of your hands, then drop on a cookie sheet. Continue till all your dough is gone. Bake for 14-16 minutes. Should yield 8-10 cookies.
Yule is quickly approaching! In honor of the upcoming holiday, and the others that everyone in the office is celebrating, I whipped together my very first batch of homemade, from scratch, unprocessed brownies. Prepare yourselves… This is one tasty (and easy) recipe.
1/2 cup organic unprocessed butter (ingredients should just read cream)
2 organic free-range eggs
1 t. organic vanilla extract
3/4 cup raw sugar (I used turbinado) – if your raw sugar is corse I suggest pulsing it in a coffee grinder or food processor until a little finer
1/2 cup organic whole wheat flour
1/4 t. sea salt
1/4 t. baking powder
Preheat oven to 350 degrees farenheit. In a bread loaf pan (key to this recipe) butter and flour the pan to prevent sticking.
In a saucepan heat butter on low heat. Once melted add sugar, eggs, and vanilla extract, then stir. Add chocolate and stir until melted. Once melted add whole wheat flour, sea salt, and baking powder. Stir until mixed. Pour mixture into loaf pan. Bake 20-25 minutes.
Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
One of my favorite Irish dishes – Colcannon
1/2 a head of green cabbage, finely chopped
2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
1 decent sized organic leek, chop this up
1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
sea salt and ground black pepper
organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.