Pumpkin Nut Cookies

My mom made these moist, chewy cookies every Thanksgiving. I altered her recipe by replacing the eggs with flax seeds and mixed in some dried cranberries.  They are the perfect holiday treat!

How Healthy Is That?

The National Heart, Lung and Blood Institute suggests adding flaxseeds, walnuts and canola oil to your daily meal plan to improve overall health. These foods are high in an omega-3 fat called alpha-linolenic acid and appear to lower triglyceride levels. According to the U. S. Department of Agriculture, golden flax seeds contain 27 identifiable cancer preventive compounds. Medical sources abound that have published clinical results concluding that golden flax seed can have a positive impact on your overall health.


Recipe Ingredients

1/2 Cup vegetable shortening
1 Cup Turbinado sugar
4 Tablespoons flax seeds mixed with 6 Tablespoons water
1 Cup pumpkin puree
2 Cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamin
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 Cup raisins
1/2 Cup dried cranberries
1 Cup pecans, chopped (optional)


Recipe Directions

Preheat oven to 350 degrees
Mix together flax seeds and water and set aside
In a large mixing bowl, cream shortening
Add sugar gradually and cream until light and fluffy
Add flax mixture and pumpkin, mix well
In a separate bowl, sift together flour, baking powder, salt and spices
Add dry ingredients and mix well.
Stir in raisins, cranberries and nuts.
Drop by teaspoonfuls on baking sheets.
Bake at 350 degrees for 12-15 minutes
Cool on baking rack.
May be frozen, if desired.

Makes approximately 2 dozen


Copyright 2010

Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.

If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/11/pumpkin-nut-cookies.html

Golden Onion Soup

It doesn't matter if you use white or yellow onions, the soup turns a rich golden color every time.

How Healthy Is That? 

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are also a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.


Recipe Ingredients:

2 Tablespoons Canola Oil
4-6 medium size yellow or while onions, chopped (approximately 8 cups loosely packed)
3 cloves garlic, minced
6 cups vegetable broth
2 teaspoons agave nectar or pure cane sugar
2 Tablespoons red wine vinegar
2 teaspoons (Vegetarian) Worcestershire Sauce
2 Tablespoons Tamari
1 teaspoon salt

Recipe Directions:

Place Canola oil and onions in large soup pot. 
Heat over medium heat, stirring to coat onions in cooking oil.
Add garlic and cook until onions are tender (approx. 10 minutes)
Cover pot and simmer onions over low heat until carmelized (approx. 25-30 minutes)
Add remaining ingredients and stir well
Continue simmering for serveral minutes

Serve hot with freshly made oven baked croutons
Add cheese if desired.

Serves 4-6

Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to 
http://livinglovingfood.blogspot.com/2010/11/golden-onion-soup.html


 

Celery Root Soup

The the essence of celery root adds a delicious twist to this thick and creamy soup.

How Healthy Is That?

Celery root contains vitamins A, B1, B2, B6, C, E, K, PP and minerals such as iron, calcium, phosphorus, magnesium and zinc. It has the ideal quantities of iron and magnesium to stop oncological diseases from progressing. This plant also has diuretic properties and dichloridic effects which are useful in renal afflictions (like renal colic and renal lithiasis) and heart disorders.

Recipe Ingredients

3 T Canola Oil
3 cloves garlic, minced
1 large yellow onion, chopped (2 Cups)
3 stalks celery, chopped (1/2 Cup)
3 carrots, cut into 1/4" rounds (3/4/ Cup)
2 medium size celery roots, cut into 1 inch cubes (3 Cups)
3 fist size red potatoes, cubed (3 Cups)
6 Cups vegetable broth
2-3 Cups Rice Milk or Soy Milk
1/2 teaspoon Rosemary
1/2 teaspoon dill
Salt and Pepper to taste
Dash of hot sauce (optional)
3 scallions, chopped


Recipe Directions

Add Canola Oil, onion, carrot, and celery to medium size soup pot
Saute over medium heat until slightly tender (approx. 6 minutes)
Mix in garlic and saute approx 5 minutes
Add potatoes and celery and saute 5-10 minutes more, mixing thoroughly
Pour in vegetable broth making sure it covers all ingredients and bring to a boil.
Cover and simmer over low heat for 25-30 minutes, or until all vegetables are tender.
Remove from heat

Place 2-3 cups of soup into a blender and add 1/2 cup of "milk." Mix until creamy and return to pot. Continue with the rest of the soup is blended.
Add remaining spices; salt and pepper to taste.

Serve Warm with toasty Sourdough or French bread.

Serves 4-6

Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/11/celery-root-soup.html