Watermelon Granita - Perfect Summer Dessert!

3/4 cup water

1 1/4 cup sugar

medium watermelon

1 tbs lemon juice

1 1/2 tsp crushed cardamom pods (can also use ground cardomom)

combine water and 3/4 cup sugar in a saucepan and stir over low heat until dissolved. in a blender (or with my favorite: immersion blender... less clean up and time) puree the watermelon with the sugar syrup, cardamom, and lemon juice until smooth. pour the mixture into a 9x13 pan and freeze for 30 min. fluff the granita with a fork every 30 min until fluffy and frozen.

Bright, Fresh, Rainbow Minestrone

1 med yellow onion 

3 carrots

3 celery stalks

4 or 5 small potatoes

1/4 head of cabbage

2 cups green beans

1 can diced tomatoes, drained and rinsed

1 can garbanzo beans, drained and rinsed

1 can canellini or white beans, drained and rinsed

1 can kidney beans, drained and rinse

10-15 cups of water

1 tbs fresh thyme

1 tbs dried oregano

1/3 cup chopped italian (flat leaf) parsley

15 leaves of fresh basil

salt and pepper to taste

1. in a large pot, heat some olive oil, and saute the onions, oregano and thyme, and veggies until slightly tender. 

2. add all canned items

3. add water

4. add fresh herbs (parsley and basil)

5. add salt and pepper

BEST EVER COOKIE RECIPE

MAPLE PECAN COOKIES

INGREDIENTS

2 1/2 cups pecans, ground in food processor or incredibly finely chopped (i do it by hand due to lack of food processor)
2 cups quick oats, ground (i use organic rolled oats)
1 cup unbleached white spelt flour, sifted (i use oat flour)
1 cup whole spelt flour, sifted (i use oat flour)1 cup maple syrup (grade b syrup has more maple-licious flavor)
1/2 cup unrefined coconut oil (any kind of veggie or nut oil can work. i've used canola, but walnut and safflower have been particularly successful)
1 tablespoon real vanilla extract
1/4 teaspoon sea salt
30 pecan halves

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine the ground pecans, oats, and sifted white and spelt flours.

3. In a medium mixing bowl, whisk together the maple syrup, oil, vanilla, and sea salt.

4. Mix the wet ingredients into the dry and stir well to combine.

5. Scoop a spoonful of dough onto lined baking sheet

 and gently press down using your palm. 

Repeat with the remaining dough. 

Press a pecan half into the top of each cookie.

6. Bake for 12 to 14 minutes or until golden brown.

Makes about 30 cookies.