In the spirit of sneaking veggies into your kids diet, here’s a great recipe that we are eating this week!
Sweet Potato Cookies
1 c cooked sweet potato or squash
1/2 c butter, softened
3/4 c maple syrup (not Aunt Jemimas – real maple syrup – expensive but it’s FOOD!)
1/2 t sea salt
1/2 t powdered cloves
1/2 t ground nutmeg
1 t cinnamon
1 t baking soda
2 cups bulgar flour (see below for how to make this)
1/2 c raisins
1/2 cup crispy pecans (See below for how to make this)
Place all ingredients except pecans and raisins in a food processor and process until well blended. Transfer to a bowl and fold in raisins and nuts. Form in walnut sized balls and place on buttered cookies sheets. Bake at 325 degrees for about 20 min. After 5 min, press cookies down lightly with a fork. Let cool completely befre removing to an airtight container for storage in the fridge.
Remember those wheat berries we soaked and sprouted over the last 3 days, we need those now! Drain well. Spread the sprouted berries on a cookie sheet and set in a warm oven, no more than 150 degrees, overnight or until the berries are well dried. A dehydrater works great too.
Once dried, grind coarsely in a grain grinder (or try using a coffee bean grinder). A food processor might work too. Experiment! Store the bulgar four in the fridge.
Like all nuts, pecans contain enzyme inhibitors that can irritate the mouth and cause digestive problems. Native Americans new instinctively that pecans had to be treated in some way before they were consumed. They’d grind them up and soak them to make a rich nut milk. Pecans contain about 70% fat. This stable oil protects pecans from rancidity. They contain calcium, iron, magnesium phosphorus, potassium and selenium. Exceptionally rich source of manganese. Good source of trace minerals as the tree they grow on has roots that go deep into the earth’s rich soil. They contain B complex vitamins, carotenoids and vitamin C as well.
Take 4 c pecan halves and mix with 2 sea salt and filtered water. Leave in a warm place for at least 7 hours or overnight. Drain. Spread the pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turing them occasionally, until completely dry and crisp. Store in airtight containter.
Great school lunch snack! These taste so light and wonderful! It’s so simple but transforms them into a delicious treat that is much more digestible.
Recipes and tidbits from my fav cookbook, “Nourishing Traditions” by Sally Fallon