You are currently browsing the tag archive for the ‘Easter’ tag.

coconut macaroons

Easter and Eggs.  Rebirth. Resurrection. Eternal life. Spring. Baby chicks. Bunnies. Asparagus. Hollandaise. Macaroons.

Last week I bought a giant bunch of gorgeous asparagus, and made several batches of hollandaise sauce to adorn it.  So delicious and an easy way to get choline rich egg yolks, and CLA rich butter into our diet.  Only using the egg yolks in hollandaise left me with a jar of egg whites.  In the past that used to mean that an angel food cake was in my future, but now that I steer clear of gluten, I came up with a new plan.

6 Egg whites

2/3 cup honey

1/2 tsp sea salt

1 teaspoon vanilla

7 cups unsweetened wide flake coconut (if you want to read more about the many health benefits of coconut click here)

Into my vitamix (which serves me very well, but you could do this in a mixer or with a bowl and a whiskl) I put the egg whites.  I blended on low power for a minute or so, then drizzled in the honey while it was on.  I kept blending for another minute or so.  The point is not to “beat the egg whites” into a meringue, but they did become smooth, silky and well blended.  Add the salt and vanilla until incorporated.  Pour the egg white mixture over your coconut (in a bowl) and mix by hand.  Let this “batter” sit in the refrigerator for 30 min or more.  It will stiffen up a bit and make it easier to shape into cookies.  Try not to keep opening the refrigerator door to sample the mixture (like I did).  I hear raw egg whites are not good for you.  To shape the cookies you can scoop them with a small ice cream scoop, or use a tablespoon, or do it with your hands (I did), but the idea is to press the coconut together with some enthusiasm.  The will tend to want to fall apart. I greased the baking sheet with coconut oil, but parchment paper or a silpat would have been much better. Bake in a low oven (I have a convection oven, so mine was at 250 degrees-if you have a regular oven try 300) until they are all toasty brown.  After you take them out of the oven let them cool on the cookie sheet.  If you try to move them right away they will fall apart.  After they cooled I found they were difficult to get off the pan, even though I greased it.  So I (pretty pleased with my brilliance) gently heated the bottom of the cookie sheet on a burner for just a few seconds and they came right off.  I was quite delighted with how they came out.  Chewy, sweet, perfect.  Enjoy!  I could imagine instead of balls, you could shape them into little nests to hide a chocolate egg or a dollop of lemon curd.

Advertisements

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 233 other followers

RSS be kind

  • Rethinking Diabetes June 26, 2013
    Dr Louise Rose
  • Healthy Brains, Healthy Habits: LENS Neurofeedback and Open Focus Brain Exercises February 7, 2013
    Why Neurofeedback? By guest blogger Austin Rose Do you ever feel like who you are limits who you could be? Have you ever felt negative thinking influences how you live your life? Political theorist William Connelly describes the activity in our brains when he says, “to think is to move something. And to modify a […]
    Dr Louise Rose
  • Super Tonic Chai December 2, 2012
    Astragalus– immune stimulating (increases macrophages and natural killer cells) and adrenal tonic.  great for anyone with spleen qi deficiency, supports good digestion.  Very safe, mildly sweet flavor, overall tonifying. Burdock root- Liver tonic, blood cleanser, alterative.  Mildly bitter and therefore stimulating to the digestive system.  Historically used […]
    Dr Louise Rose
  • Look What is Blooming at Rose Cabinet Medicine September 5, 2012
    Yarrow is a common medicinal plant and familiar wild flower.  In traditional herbal practice it is used to stop bleeding, reduce fever, and also as a bitter herb to tonify the digestive systerm.  Herbalist Matthew Wood says in The Book of Herbal Wisdom, “Like a number of good blood medicines, Yarrow both stops hemorrhage and […]
    Dr Louise Rose
  • Easter Macaroons April 7, 2012
    Easter and Eggs.  Rebirth. Resurrection. Eternal life. Spring. Baby chicks. Bunnies. Asparagus. Hollandaise. Macaroons. Last week I bought a giant bunch of gorgeous asparagus, and made several batches of hollandaise sauce to adorn it.  So delicious and an easy way to get choline rich egg yolks, and CLA rich butter into our diet.  Only using […]
    Dr Louise Rose
  • Anatomy of an Epidemic March 13, 2012
    Anybody who has been hanging around me lately has gotten an earful about this book.  Integral to my philosophy of medicine is  that mental/emotional wellness and overall health are inseparable.   As a naturopath, I believe in the healing power of nature.  I do not use or prescribe pharmaceutical drugs without carefully considering and exhausting […]
    Dr Louise Rose
  • Roots, Seeds, Raspberries… Emerging briefly from hibernation. January 30, 2012
    I’ve been doing a little hibernating lately.  It only seems appropriate during the shortest days of the year, and in soggy Portland.  My menu these days reflects my desire for warming, grounding, nourishing foods. Chicken and root vegetables in white wine Into my dutch oven start some chicken thighs cooking in white wine, added golden […]
    Dr Louise Rose
  • Don’t go without pumpkin pie this year! Gluten free, grain free, dairy free deliciousness! November 9, 2011
    I love my pumpkin pie, but I am determined this year to not have regrets about what I ate over the holidays!  How many times do I need to learn that the recovery time is not really worth the few bites of gluten laden decadence?  For those of you looking for a delicious alternative to […]
    Dr Louise Rose
  • Gluten. Biochemistry. History. November 4, 2011
    Dr Louise Rose
  • Brain Food October 26, 2011
    Dr Louise Rose

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 233 other followers