Adults and kids loved loved loved these new recipes, so I wanted to share. The soup I made up to use up leftover rice.
Coconut Chicken Rice Soup
1 onion, chopped
Oil for sautéing
½ tsp tumeric
1 tsp ground ginger
1 tsp ground cumin
2 tsp ground coriander
1 can coconut milk
2 cups diced carrots
2 cups diced celery
2-3 chicken breasts cut up
4-6 cups chicken broth
2-3 cups cooked rice
Chopped fresh parsley
Saute onion until soft. Add remaining ingrediants except rice and parsley. Boil, then simmer 20 min or so until chicken is cooked well. Add rice and parsley. Serve.
Almond Butter Cookies
1/2 cup natural almond butter
1/2 cup maple syrup
3 tablespoons vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped almonds (or more)
Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil, egg and vanilla extract until well blended. In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined. Let sit for five minutes. Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes. Makes 18 cookies.
