Vegan gluten free lemon coconutty bites of deliciousness!!
I made these Sunday morning to bring to my family's Easter dinner gathering and they were a hit. My aunt, for example, couldn't stop exclaiming "oh my god!" and had to be pulled away from them at one point!
These are ridiculously easy to make and can be flavored a few different ways. If you want vanilla or almond, then just sub the lemon juice for vanilla or almond extract. You could even try subbing lime juice instead of the lemon and add lime zest for a touch of color.
Also you can play with the sweetener and either add all maple syrup, all agave or even try a local honey if you're not vegan. And the drizzle is optional but it adds a touch more flavor and fun!
VEGAN GLUTEN FREE LEMON COCONUT MACAROONS
Pre-heat oven to 300 degrees and line a sheet pan with parchment.
2 cups unsweetened shredded coconut (not flakes)
1/4 cup plus 2 Tbsp almond flour
1/4 cup solid refined organic coconut oil
2 Tbsp maple syrup
2 Tbsp agave syrup
2 Tbsp lemon juice (plus 1 tsp extra for drizzle)
pinch of Himalayan pink sea salt
3 Tbsp organic powdered sugar (for drizzle)
In a food processor fitted with an S-blade add the coconut, almond flour, coconut oil, sweetener, lemon juice and sea salt, and blend until the mixture forms a dough. This might take about 1-3 minutes.
With a tablespoon cookie scooper, firmly scoop the dough in and slightly press down to compact it. Release scoop onto the lined sheet pan. Make about 20 cookies and place in the oven to bake.
Bake about 15-20 minutes or until the cookies are starting to look golden and are slightly firm to the touch. They will firm up a bit after baking.
Let cool and make the drizzle. In a tiny bowl add the 1 tsp lemon juice and 3 Tbsp powdered sugar and whisk until smooth. The consistency should be thinner than honey. Add more sugar if it's too thin. Add more juice if it's too thick. Then with the whisk or a fork or a knife drizzle glaze onto the macaroons.
Eat and fall in love! They can be stored at room temperature or in the fridge. Or make a double batch and freeze so you can enjoy any time!
Please let me know if you make these and how they come out for you. Enjoy!
Eating locally and seasonally go hand in hand. When you support those growing and producing food in your region, you will naturally be eating what is seasonally available.
There are many reasons to eat locally and thus seasonally:
Sounds great, right?! So the next step involves finding out where to buy local and seasonal foods. Thankfully there are a plethora of resources available on the internet:
Most of these will give you clues as to what is in season as well, but you can check the Seasonal Food Guide if needed. As it is early April in New Hampshire from where I write, this is what is in season: bok choy, carrots, celeriac, parsnips, potatoes, salad greens, spinach, and turnips. You can also get beans, honey, maple syrup and micro greens.
Click on any of the above seasonal veggies for links to recipes and enjoy nourishing your body, your spirit, your community and your environment by eating local and seasonal!
Combining nourishing practices like mindful eating and listening to your body with foods that support rather than deplete will naturally make you healthy, strong, and full of vitality!
For the next 6 weeks pick one tip per week to commit to and build into a new habit. Your body, mind, and spirit will thank you.
Source Local and Seasonal foods. Get to know the farmers in your area and shop at the farmers markets. A great resource is LocalHarvest.Org. Visit their website to find farmers markets, CSA’s, recipes, cooking programs, community gardens, and more.
Another great resource to find out what is in season is on SeasonalFoodGuide.org. Visit their website for a printable guide of seasonal foods, markets, and more.
If you live near me on the beautiful seacoast of New Hampshire then check out my favorite resource for local and seasonal foods, Seacoast Eat Local.
Host a Pot Luck. Invite family, friends, and/or co-workers over to join you in a community feast. Not interested in hosting one? Check out sites like Meetup.com to find like minded individuals hosting potlucks in your area.
Eat Mindfully. When sitting down to eat, fully be in the moment of eating. Involve all your senses in the art of eating. Feast your eyes on the vivid colors of the food. Smell the enticing aromas. Notice the texture and feel of the food. Allow the taste to linger on your lips and your tongue. Chew well and enjoy everything the food provides. Then allow it to nourish and fuel your body, mind, and spirit.
Follow Tradition, Learn a New Tradition or Start Your Own. Does your family have certain traditions that you may have lost touch with? Do you not have any traditions or customs around food? Get back in touch with and honor family traditions, learn a new tradition from another culture, or start your own and pass it down.
Eat with Nature. Take your meal outside. Eat on the patio or pack a picnic basket to go. Cook over a natural fire. Use items found unaltered in nature and use in your meals (add edible flowers to your salad, sprinkle chopped pine needles in pasta, enjoy wild foraged foods like dandelion leaves).
Listen to Your Intuition. Start listening to your body and the needs of your body. Notice the difference between being physically hungry versus psychologically hungry. What does your body want? What does it need? Are you overeating because food is ‘’free” and available to you? Or are you grounded, secure, and safe in your body and know what it needs to be nourished and well fueled? Learn to trust in yourself and your body’s inherent wisdom.
**This blog post is an excerpt from my eBook titled Eat to Nourish & Support your Beautiful Vibrant Life. If you want a free copy (includes a dozen recipes!) email me and let me know what recipes you are looking for as I am working on the next eBook!
Spring has finally arrived!
Mother Nature artfully showcases this grand period of renewal and rebirth through vibrant colors, intoxicating perfumes and delicious culinary delights.
Her beauty excites my senses and enlivens my spirit, while the anticipation of spring foods such as asparagus, dandelion greens, artichoke, fiddlehead ferns, and garlic scapes get my creative juices flowing.
Personally, spring has also brought a sort of rebirth within my life as I spent the winter recharging in the Caribbean and opening my mind to new ideas and possibilities. I have already taken the leap of faith last year to delve 100% into my passion for whole foods, whole health and vibrant living. But this year I want to explore my connection to the earth and community through advancing my practice in gardening, herbalism, and sustainable design.
All the while combining my culinary and holistic health background, along with my desire to make a difference, to therefore create some amazing new projects that I look forward to telling you about soon!
During this period I will be renovating my blog and website to reflect the transition of Chef Stacey Jean into Food, Farm & Wellness Maven (not literally the new name, just wanted you to get the point that I am a Jane of all food, farm and wellness trades!).
I am excited to share my passions with you and continue to help you Love Food, Love Life, and Love YOU.
In the meantime get dirty in the garden, wild in the kitchen and create your vibrant life.
It’s the New Year and you want to make healthy living your new norm. This means developing habits that nourish and fuel your body so that you can wake up every day ready to positively take the world on. You want to live life to its fullest, adventure, be wild, feel energized and exude vitality right?! Yes!
Here are 5 new habits to get you there this year:
Habit #1 – Wake up, fuel up.
Start the day first and foremost in gratitude that you are alive. Deep breath, stretch, smile. This day is gonna be awesome. Ditch the coffee and try a hot lemon water with a pinch of cayenne. Your cells with plump up and say thank you. Make yourself a pot of warm oatmeal with banana, cinnamon, walnuts and a drizzle of maple syrup.
You just owned this morning.
Habit #2 – Stop the rush, sit down, chew your food.
Yes I said it. Sit down, take another deep breath, and enjoy doing nothing but eating your lunch mindfully. This may seem weird to you (and your co-workers) at first, but you will come to enjoy this once you notice how well your body digests and utilizes nutrients when you are relaxed and actually chew your food.
Take THAT mid-day slump.
Habit #3 – Bypass the office cookies, eat a healthy snack.
Now that you started your day right and ate a healthy lunch you will want to continue the good feeling by powering up the mid-day with energy boosting snacks. Try making your own granola bars, trail mix or other homemade energy snack. These types of snacks will give you the boost you need to get you ready for the after work marathon/indoor climbing/cross training session (insert whatever kick butt activity you like).
Afternoon adventure, here I come.
Habit #4 – Refuel from your kick butt after work activity.
Your body loves protein after a good workout so hydrate with lots of lemon or cucumber water (yes it sounds spa like, but your body will love you if you add cucumber slices to your water bottle), then make a protein packed smoothie. Good choices include banana, peanut butter and almond milk or strawberry, banana, and almond butter with spinach, chia and either hemp/whey added.
Feeling strong, loving life.
Habit #5 – Relax, nourish, love.
You made it through the day full of vitality so now it is time to relax and nourish your body. This may mean something different for everyone. What does it mean for you? Maybe a yoga session, meditation, tea at a local café with friends, drawing, taking a bath, reading, playing music, watching football, cooking…. Whatever it is take time to do it. Wind your body down, nourish it with good food, and express love.
Girl, this day was awesome.
So there you are. Five simple habits to living this year and every year full of vitality, adventure, love, and life. Now go positively take the world on!
This blog is an exploration of life, love, adventure and art primarily through the medium of food.