Month: July 2020

Keto so far…

Keto so far…

The past two weeks have been pretty interesting.  Getting the body to switch fuel can be a bit challenging on the energy front.  The body goes thru a lot of changes being deprived of carbs. We are loving the food and the recipes are fantastic. 

We’re into Keto!  Weekend Review.

We’re into Keto! Weekend Review.

It’s been a great weekend!  We ended the juice cleanse and did a 30-mile bike ride on Friday!  My first of the year and I haven’t been able to do much riding.  The juice cleanse did wonders for my body.  I would not have been 

Juicing Day 5

Juicing Day 5

Juices ready to be shaken
Juices ready to be shaken

I love juicing and doing a juice cleanse.  Juicing heals my body, resets my taste buds to crave healthy food, clears my brain and I feel renewed.  Cleansing of any sort cleanses not only the body but also the whole body, emotions, mental and spiritual.  It’s uncomfortable.  It’s a new start.  It’s worth everything!  We are blessed to be living close to Ashland, OR, and have a local raw food restaurant.   I buy ours from NW Raw so I can concentrate on the healing process.  Buying the juices ensures I’ll be successful, instead of having to depend on my energy to make the juice.

Keto SuperWoman Coffee
Keto SuperWoman Coffee

When we do a juice cleanse we drink our coffee, but this time I’ve changed it to Pure Joy Planet’s Superwoman Coffee.  It is soooo good!  I’m a big one for 1/2 and 1/2 in my coffee and lots of it. I was afraid that I wouldn’t be able to give up dairy in my coffee.  We go thru a lot of it in a week!  It’s important to have the Ashwagandha drops and Medicinal Mushroom powders.  The nutrition from the superfood rides in on the caffeine train! Whooop Whooop!  I don’t miss cream at all and feel more satisfied after.

We include a salad for lunch instead of just juicing.  At our age, it’s good to have the roughage to keep things moving and for us, helps the cleansing process.  It’s easier for me to stay on a program to be flexible, discover what works instead of following a rigid program that inhibits my progress.

Day 2 of our cleanse I had a big migraine for 1/2 the day, although we were getting a weather change so I’m not sure if this was detoxing, the weather, or possibly a combination of both. Day 3 and 4 I was feeling nauseous for part of the day, the ginger in the juices helped and so did chamomile tea.  Day 5…what what day is this…lol! Yup, that is today and I was feeling really spacey and tired.

With all that going on, I have way less pain in my body.  I haven’t been taking Advil at night and I’m not waking up in pain, YAY!  This is a great start before we begin the Keto program! ❤️

Getting with the Program…Keto that is!

Getting with the Program…Keto that is!

I’ve surrendered!  Yip!  I held off doing the Keto diet for a long time.  There are all kinds of noted benefits for it, but I was always resistant to having my body’s fuel change from carbs to fats.  I kept thinking, ok, so if I 

A Wee Talk about Dehydrators

A Wee Talk about Dehydrators

Hi All, When I started into raw food I bought what I thought would be a good dehydrator at a budget, there was a famous raw food chef that recommended it.   I ended up selling it and starting over.  There is information that I 

Raw Vegan Lavender Shortbread

Raw Vegan Lavender Shortbread

Graduation Presentation of Raw Pastry Project - Chia Custard Turnovers w. Stone Fruit Jam
Graduation Presentation of Raw Pastry Project – Chia Custard Turnovers w. Stone Fruit Jam

I created this shortbread recipe over a weekend while I was attended Matthew Kenney Academy.  I needed something to pair with a project we were presenting on Monday.  Even though we didn’t present the project I passed around these cookies to everyone, they loved them.  I used the recipe for my Level II graduation project – Chia Custard Turnovers w. Stone Fruit Jam.  I found out later that all the restaurant chefs had eaten all the extras!  They were a hit!

Buena Vista Culinary Lavender
Buena Vista Culinary Lavender

I absolutely love lavender.  We had visited a lavender farm quite a number of years ago.  The owner recommended Buena Vista (L. Angustifolia) culinary lavender.  We bought a couple of plants and took them everywhere with us, we have spent a number of years moving around.  When we moved into our previous home we went and bought some others.  When we moved my wonderful man dug up one of the plants and we now have it, I’m so thankful.  I have a bottle of their lavender oil a well, yay!

Making this recipe requires some equipment: high-speed blender to make the cashew, macadamia nut, and cut up the desiccated coconut.  You’ll need a dehydrator, mortar & pestle, fine mesh strainers (I use this nylon strainer set from Amazon they are inexpensive.  You’ll need nylon strainers if you want to venture into making fermented nut cheese).

Start the process by using a mortar and pestle to release the oils of the lavender buds into the maple powder.  Let it sit and visit while you start to work on the rest.  My mortar and pestle are in storage somewhere and I tried to do this in a coffee grinder without success, however, the cookies were still amazing, the lavender essential oil does most of the heavy lifting😀!

Making cashew flour - sifting
Making cashew flour – sifting

OK, next on with the show…making flour!  You’ll need to make flour out of the cashews, macadamia nuts, and desiccated coconut.  Start with the cashews since they don’t have as much oil as the others. The desiccated coconut will just get smaller, but you don’t put it thru the strainer.  For those that haven’t had the fun of doing this before, it’s a powerful step in making your own ingredients.

Starting with a powerful blender, process 1/2 cup at a time.  Let’s start with the cashews.  Put the 1/2 cup of cashews into the blender and blend until they stop popping around.  It’s a very delicate balance of enough to you’ve made butter😩, although really who doesn’t like butter however, it won’t work for the recipe.  Ok, once we have the first blend done (should only take a few seconds), pour into a strainer over a bowl.  Sift the created flour until you have all the small pieces separated out into the bowl.  You’ll end up with larger pieces in the strainer.  Pour them back into the blender and add the last 1/2 cup of cashews.  Blend and repeat.  With the remaining pieces, try blending them once more, add all the remaining cashew bits into the bowl.

When processing the macadamia nuts, you’ll notice there are a lot more oils, you have to be careful not to blend for too long.  You’ll end up with larger pieces in the end and that’s ok.  The desiccated coconut will get smaller, but don’t put it thru the strainer, just dump it right in the bowl.

Add in the coconut flour and maple powder/lavender combination to the bowl and mix together.

Lavender Shortbread - wet ingredients well blended into dry ingredients
Lavender Shortbread – wet ingredients well blended into dry ingredients

 

Wet ingredients.   There aren’t a lot of wet ingredients and they need to be blended into a liquid.  I recommend a small blender or a small food processor.  Once they have been blended, pour into the dry ingredients bowl and mix together until well incorporated.

 

Cutting dough for Lavender Shortbread
Cutting dough for Lavender Shortbread

Turn out onto a reflex sheet or plastic wrap covered cutting board (tuck the edges in under the board so it doesn’t move around👍).  You can use a rolling pin or your hands to flatten the dough.  You want to get the dough approximately 1/4 inch thick, not more but you can go a little less.

 

Lavender Shortbread in the Excalibur dehydrator
Lavender Shortbread in the Excalibur dehydrator

Into the dehydrator, we go!  Dehydrate overnight (8-12 hours) 105 degrees or less.  After that time, take cookies off of the reflex sheet, turn over and put onto mesh sheet.  Dehydrate another approx. 4 hours or until the top is looking like the other side.

Now enjoy the most amazing Raw Vegan Lavender Shortbread! 😊❤️

 

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Vegan Raw Lavender Shortbread w. Unicorn Fish

Raw Vegan Lavender Shortbread


  • Author: Teresa Culbertson
  • Cook Time: 12 - 16 hrs (dehydrator time)
  • Total Time: 12 - 16 hrs (dehydrator time)
  • Yield: Depending on thickness and how they are cut. Maybe 20 Cookies

Description

This shortbread is so good.  It’s one of those recipes that I just put together over a weekend because I needed something for a chef school presentation on Monday.  I didn’t create it with Lavender, I added that a few years later.  I was able to use the recipe to create my graduation pastry project – Chia Custard Turnovers w. Stone Fruit Jam.  While I was perfecting my recipe in class, one of the instructors couldn’t stop eating my experiments.  He said they are the first recipes that actually reminded him of shortbread!  He told me after the class that all the chefs in the restaurant loved and ate all my presentation creations and that they all just loved them!  YAY!


Ingredients

Scale

Dry

1 Tbsp Organic Culinary Lavender

2 Tbsp Maple Sugar Powder

1/2 cup desiccated coconut

1 cup raw cashews

1 cup raw macadamia nuts

1/2 cup coconut flour

Wet

2 Tbsp Liquid Sweetener coconut nectar

1 tsp fresh lemon juice

1 tsp vanilla extract

1/2 tsp Organic Cardamom powder

1 drop organic culinary lavender essential oil

1/2 tsp Himalayan salt

2 drops rose essence (Medicine Flower)

1/2 cup young coconut meat


Instructions

Dry

In a mortar and pestle, crush the maple sugar powder with lavender. Put in separate dry bowl

Blend and sift cashews into flour

Blend and sift macadamia nuts into flour

Blend and desiccated coconut into flour

Put coconut flour and maple powder/lavender mix into the bowl and stir to incorporate.

Wet

Blend wet ingredients together: lemon, liquid sweetener, vanilla, rose essence, lavender essential oil, cardamom and salt in small blender or small food processor. Not enough to blend well in vitamix.

Incorporate

After blending the wet ingredients until smooth add to dry ingredients and mix until the wet is incorporated well in the dry.

Roll out and cut

Roll out dough on reflex sheet. You want it thicker than a cracker about 1/4 inch or a little less. Cut out with cookie cutter or use butter knife to create cookie shapes.

Dehydrate

Dehydrate overnight at 105 or less, or 8-12 hrs.  After take the cookies off the teflex sheet and turn cookies over and dehydrate on the mesh sheet another approximately 4 hrs. Enough to get the other side less doughy.

Enjoy!

Notes

Here are instructions for making the cashew, macadamia nut flours and blending up the desiccated coconut:

Starting with a powerful blender, process 1/2 cup at a time.  Let’s start with the cashews.  Put the 1/2 cup of cashews into the blender and blend until they stop popping around.  It’s a very delicate balance of enough to you’ve made butter😩, although really who doesn’t like butter however, it won’t work for the recipe.  Ok, once we have the first blend done (should only take a few seconds), pour into strainer over a bowl.  Sift the created flour until you have all the small pieces separated out into the bowl.  You’ll end up with larger pieces in the strainer.  Pour them back into the blender and add the last 1/2 cup of cashews.  Blend and repeat.  With the remaining pieces, try blending them once more, put all the remaining cashew bits into the bowl.

When processing the macadamia nuts, you’ll notice there is a lot more oils, you have to be careful not to blend for too long.  You’ll end up with larger pieces in the end and that’s ok.

The desiccated coconut will get smaller, but don’t put it thru the strainer, just dump it right in the bowl.

  • Category: Desserts
  • Method: Dehydrator
  • Cuisine: Raw Vegan Keto Gluten-Free Dairy-Free

Keywords: cookie vegan gluten-free dairy-free grain-free lavender shortbread raw organic summer dehydrator coconut cashews macadamia healthy keto satisfying