PESTO PASTA SAUCE

2-cups basil

½-cup olive oil

½-cup pine nuts

½-cup water

½-cup nutritional yeast flakes

3-cloves garlic, smashed

1-teaspoon salt

optional: replace parsley for basil, use walnuts instead of pine nuts. 

In a blender, blend together the basil, olive oil, water, pine nuts, nutritional yeast flakes, garlic and salt. 

Cook 1-pound pasta following the directions and timing on the package, and drain.   Combine the sauce and pasta. 

NUT SHORTIES COOKIES WITH VARIATIONS

Oil a 9-inch square pan

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 32 cookies

½- cup oil (canola or coconut)

½-cup agave nectar

¼-teaspoon salt

1-teaspoon extract of your choice

2 to 2½-cups whole-wheat pastry flour (depends on the thickness of the agave)

1½-cups nuts, smashed

In a standing mixing bowl mix together the oil, agave, and extract.

In another bowl whisk together the flour, nuts, and salt. 

Add the dry to the wet. Mix until uniform. The dough should be thick and heavy.

Press the dough in an oiled 9-inch-square pan with a spoon.  Cut into 32 equal parts before baking. 

Bake at 350 degrees for 30 minutes or until lightly golden.  Cool and cut again. The cookies should cut apart easily. 

This is a very forgiving creative recipe.  There are many variation and combinations that will work. 

VARIATIONS

Almond, almond extract

Walnuts, vanilla extract

Pecans, vanilla extract

Coconut, vanilla extract

Coconut, orange zest

COCONUT COOKIES

Preheat oven to 350 degrees

Preparation time: 10 minutes

Yield: 6-dozen cookies

2-cups coconut flour*

3-cups whole-wheat flour

3-teaspoons baking powder

½-teaspoon salt

½-cup agave nectar

½-cup coconut oil

2-teaspoons vanilla

½-cup water

optional: dip top half in melted chocolate chips

In a standing mixing bowl mix together the coconut flour, whole-wheat flour, and salt.   

Add the wet to the dry and mix until uniform. 

Pat the dough into a gallon freezer bag.  Remove the air and seal shut.  Use a rolling pin to make the thickness uniform.   

Refrigerate for 10 minutes.

Remove the dough by using scissors to cut off the top of the bag.  Cut into 2 by 1-inch rectangles.

Place on parchment lined baking sheets.  Bake cookies at 350 degrees for 12-minutes or until lightly golden.

*Make coconut four by processing dry coconut in a blender.  

BEST PAN CLEANING  TIP

One of the smartest ways to clean a pan with cooked on oil and food is simple and easy to do.  Remove all the food from the pan.  Cover the bottom of the pan with water.  Bring the water to a boil.  Remove the pan from the heat.  Sprinkle about a tablespoon of baking soda into the pan.  When it’s cool to the touch, scrub, and the burnt on food and oil will come off easily.  This can be repeated if needed.  

CREAM OF BROCCOLI SOUP

This is simple, fast, and preserves the real flavor of the broccoli. 

Preparation time: 12 minutes

Yield: serves four

1 recipe of BEST BRAISED BROCCOLI

2 to 3 cups of low calorie plain almond milk

Instead of serving the BEST BRAISED BROCCOLI put it in a blender.  Cover with enough plain low calorie almond milk to just cover the top of the broccoli.  Blend, heat, and serve. 

BEST BRAISED BROCCOLI

Preparation time: 10 minutes

Yield: serves four

This is one of my favorite cooking methods.  It brings out the singular and special flavor of broccoli.  Most people who do not like broccoli have had over-cooked broccoli. 

1 bunch broccoli

1-tablespoon olive oil

¼-cup water

salt and pepper to taste

Cut the top part of the broccoli off the stalk.  Cut into same size flowerets.  Peel the tough skin off the stalk and chop into a similar size. 

Heat pan, warm oil, and then using a spatula keep the broccoli moving until lightly coated with the oil and heated evenly.  Add the water and cover for about 10-minuets.  The broccoli should be tender crisp and still green. 

Add salt and pepper  to taste and serve. 

If you choose not to add the broccoli stalks to the flowerets, save and cut peeled stalks into disks to add an unusual crispy veggie to your salad.