(adapted from Equal Exchange and King Arthur flour recipe)

These are a nice variety of basic chocolate chip cookies. Adding some Teff flour added a nutty taste that I liked. You could use buckwheat flour instead or just go with all purpose flour, your choice! They are crispy on the edges and chewy inside, which I love! If you want them chewier, take them out sooner. They will crisp up after they cool…yum!

• 2/3 c brown sugar
• 2/3 c beet sugar
• 1 c unsalted butter, lactose free
• ½ tsp salt
• 2 tsp vanilla extract
• ¼ tsp almond extract (optional)
• 1 tsp cider vinegar
• 1 tsp baking soda
• 1 egg
• 2 c flour, gluten free mix (part Teff, about 1/3 c)
• 2 cups Equal Exchange semi-sweet or 70% chocolate chips

1. Preheat oven to 375.
2. Line baking sheet with parchment paper.
3. In a large bowl, beat together butter and sugars, salt, vanilla, almond extract, vinegar, and baking soda until smooth.
4. Add the egg, and beat until smooth.
5. Add flour and chips and thoroughly combine.
6. Spoon or scoop 1 1/4” balls onto prepared baking sheets.
7. Bake 11-12 minutes.

Make the sauce: Whisk together the sauce ingredients, making sure cornstarch dissolve; set aside.

• 1/3 c water
• 2 T Tamari sauce or Coconut Aminos
• 1 tsp honey
• 1 T minced or grated ginger
• 1 tsp white miso
• 1 tsp cornstarch

Make the stir-fry:

• 2-3 T safflower or coconut oil
• 1 bunch asparagus, cut into diagonal 2 inch pieces
• 8 ounces sugar snap peas, ends trimmed, large pieces halved
• 1-2 medium red or yellow peppers, cut into strips, about 2 inches long
• 8 ounces shitake or cremini mushrooms, sliced thin
• 3 cloves garlic, minced

Heat a wok or large frying pan over medium high heat until a drop of water sizzles on it. Drizzle 1-2 T of the oil around the pan and swirl. Add the asparagus and a pinch of salt. Stir fry 2-3 minutes. Add mushrooms, and stir fry 2 minutes. Add 1 T oil and add peppers, snow peas and a pinch of salt. Stir fry 1-2 minutes; add garlic and stir fry 1 minute. Stir the sauce and pour into the pan, stirring constantly, until thickened and the veggies are coated, about 1-2 minutes. Serve over brown rice or rice noodles. Top with cashews if desired.

This is good with so many different veggies. I’ve used celery, zucchini, carrots, bok choy, so use what you have or want and enjoy!

This is a versatile, delicious recipe to make right now when summer produce is fresh and abundant! You can vary the squashes and the herbs: I’m loving fresh basil and thyme mixed together. My recipe is gluten and dairy free, but you can top it with grated cheese or breadcrumbs for the final 10 minutes if you like.

• 2 medium zucchini, sliced about 1/8 inch thick
• 1 yellow zucchini or squash, sliced 1/8 inch thick
• 1 Japanese eggplant, sliced 1/8 inch thick
• 1 medium onion, sliced thinly
• 2 tsp fresh thyme, chopped
• 1/2 tsp salt
• pepper to taste (I like lemon pepper)

• 3 T fresh basil, chopped
• 1-2 cloves garlic, minced
• 1/2 c virgin olive oil

Preheat oven to 350.

In a large skillet, heat the olive oil over medium high heat.

Add the onions, thyme, lemon pepper and salt, and saute until the onions are soft and caramelized, about 15 minutes.

In a small bowl, combine the olive oil, basil and garlic and steep 15 minutes.

Put a little of the basil oil on the bottom of a large deep dish pie plate or casserole dish.

Spread the onions in a layer on the bottom of the dish. Arrange a row of zucchini over the top, overlapping edges slightly. Lay a layer of squash on top, and then a layer of eggplant. Repeat the sequence with remaining ingredients, drizzling a little olive oil mixture between the layers.

Cover with foil, and bake for 45 minutes to an hour, depending on thickness, until veggies are cooked through. If you’re adding cheese or crumbs, leave the foil off and bake until golden brown. Enjoy!

I was craving some zucchini muffins and found a recipe for chocolate pecan muffins that inspired me to try these chocolate zucchini muffins. I love these! They are rich, and cake like but not sweet. If you want sweet, you can frost them or add chocolate chips, or add more sugar, but try them like this first as muffins.  What a great way to use up some of that extra zucchini!  They freeze well too.

• 1/3 cup cocoa
• 1 cup flour
• ½ cup buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup sugar (brown, coconut or a mix)
• 2 large eggs
• scant ¾ cup coconut oil, softened
• 1 1/2 cups finely grated zucchini
• 1/4-1/3 cup coconut milk (use almond milk for more Ca)

1. Preheat over to 350. Line 12 cupcake tins with papers, or grease well.
2. In a large bowl, combine flours, cocoa, baking powder, baking soda, salt and cinnamon.
3. In a smaller bowl, whisk together eggs and oil.
4. Add liquids to dry ingredients and mix well.
5. Fold in grated zucchini until evenly distributed.
6. Put into prepared baking cups.
7. Bake 20 minutes or until a toothpick comes clean.
8. Let cool 10 minutes in tins; remove and cool completely.
9. Dust with confectioner’s sugar if desired.

These are not sweet, but very chocolaty. If you want them to be more like cupcakes, then add more sugar, but they really are good muffins like this!

Note: Each muffin has about 20 mg Ca if you use almond milk and about 18 mg of Mg.

Kuku Sabzi is traditionally served at Persian New Year feasts, jammed with herbs which symbolize rebirth. One version adds dried cranberries and cinnamon, and there are many versions, but they all have at least 6 cups of greens!  Debra, from Debra’s Natural Gourmet, added romaine lettuce and fenugreek to hers and recommends using 8-9 cups of greens.  So far, I like using spinach, dill, parsley, cilantro, chives, and scallions to total 6-8 cups.  I process them in 2 batches in my food processor with some olive oil until they’re finely ground.  Sometimes I’ve added a little baking powder, but it’s not really necessary.  I love it with cardamom, cumin, and lemon black pepper.  My first version used cashews because I was out of walnuts and it was delicious, but walnuts are traditionally used.  Try them both, experiment with herbs, and see which one becomes your favorite!

I use a 9 inch deep pie dish but you can use a 9×9 square or 9″ round pan.

• 5 T olive oil
• 2 cups lightly packed parsley leaves
• 2 cups lightly packed cilantro leaves with tender stems
• 1 large bunch dill, about 1-1 ½ cups, coarsely chopped
• 1 bunch scallions, coarsely chopped with greens
• 3-4 cups packed spinach, or 1 5 oz. package
• 1 tsp salt
• ½ tsp lemon black pepper (from Trader Joe’s)
• 1 tsp cumin
• 1 tsp turmeric (optional)
• ¾ tsp cardamom
• ½ cups toasted walnuts (or cashews)
• 8 large eggs

Heat the oven to 375 degrees.  Coat the bottom of the pan with 2 T olive oil and swirl to coat the sides; it should pool in the bottom.

In a food processor, combine the parsley, cilantro, and dill with 3 T olive oil.  Process until finely ground.  Do this a little at a time, and scrape down.  Remove and put mixture in a large bowl.

Add spinach, scallions, and toasted walnuts to the food processor bowl, and process until finely ground.  Transfer to the herb bowl.  In another large bowl, beat 2 of the eggs and  whisk in the salt and pepper, cumin, turmeric, and cardamom.  Add 6 more eggs and beat well.  Fold in the herb nut mixture and mix well.  Pour into prepared pan and bake for 40-50 minutes, depending on how many cups of herbs you used, until the center is firm. It will puff up like a soufflé!

Let it cool in the pan for 10 minutes.  Run a knife around the edges, and cut into wedges.  Serve warm or room temperature, even cold…I like it plain, but you could add a dollop of yogurt.  It’s also good with tahini sauce.

Notes:  You can use 6 or 7 eggs- just lower the baking time to 35-40 minutes, until the center is firm.

If you want to add 1 tsp of baking powder, add it with the spices and watch the bake time.

This omelet freezes well, and keeps in the refrigerator for 3 days, wrapped or covered.