Kolk’s Food for Folks

Image by pieonane

Hi all!

A few ideas for Spring eating. Here are a couple of main dishes, a tasty salad, and of course something for the sweet toothed. Hope you like these offerings.

I give thanks to all the innovative chefs out there who are thinking of yummy alternatives for us vegans and vegetarians — or for those who aspire. Plant based diets are sustainable and healthy for us and the planet, but for those who still eat animal protein we always encourage folks to try and find the most humanely raised sources, and to add in more vegetables in your daily diet.

If you want to slip in a few more veggie dishes during your week we offer some great ideas. Check this out and other of my columns in previous issues of CWQJ or on my website which can be found here.

Thanks Cloud Women’s Quarterly for sponsoring and supporting — Kolks Food for Folks.

Best, Sarah

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Creamy Massaged Kale Salad

photo courtesy of 36kolks.com

As we anticipate the warmth of spring and summer, this kale salad is a perfect fit. Well massaged and tasty as well.

INGREDIENTS

10 big handfuls kale, torn into pieces or buy a bin of baby kale 1/2 lemon, 1 tablespoon extra virgin olive oil.

1 1/2 avocado, diced, 1/2 yellow Bell Pepper sliced or diced how you like, tangerines or oranges in sections cut up, sunflower or seeds of your choice. (all optional)

How to massage Kale?

• Add kale to a large serving bowl and top with a few squeezes of lemon and extra virgin olive oil. Then massage with clean hands for about 3 minutes. The point of massaging is to infuse the kale with the lemon juice and oil, and also to break down some of the tough, fibrous characteristics of kale.

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Vegan Split Peas Soup

Photo by Agnieszka Piotrowska

for those still chilly Spring evenings


Pressure cooker or stove top

INGREDIENTS

• 2 tablespoons olive oil OR 1/4 cup water for water saute

• 2.5 cups of green split peas, rinsed and odd peas removed

• 3 large carrots, chopped

• 2 celery stalks, chopped

• 1 onion, chopped

• 2 cloves garlic, minced or 1/2 teaspoon garlic powder

• 2 teaspoons of thyme

• 2 bay leaves

• 4 – 6 cups vegetable broth or water*

• mineral salt & fresh cracked pepper, to taste

• 4 tablespoons fresh parsley, roughly chopped (or 2 – 3 teaspoons dried)

INSTRUCTIONS

Slow Cooker:

• Place ingredients into the bottom of your crock pot, starting with the split peas and finishing with the broth. Heat on low for 7 – 8 hours or high for 4 – 5 hours. Add parsley 30 minutes before done. Let soup cool slightly and remove bay leaves.

• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency. You can also puree using a food/processor or blender, may take two batches. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.

Stovetop:

• Heat oil/water in a dutch-oven or large pot over medium-high heat, add the onion and saute for 5 minutes. Add carrots, celery, garlic, and thyme, and saute, stirring frequently, for 3 -4 minutes. Add the split peas, bay leaves, and vegetable broth/ water.

• Bring to a boil, cover, reduce heat to medium-low and simmer for 2 hours, stirring occasionally. Stir in parsley 30 minutes before removing from heat. Let soup cool slightly and remove bay leaves.

• Using an immersion blender, carefully, as to not burn yourself, puree soup until desired consistency or mix well with wooden spoon to mash. You can also puree using a food/processor or blender. Taste for seasoning adding salt and pepper as needed. Soup will thicken upon standing.

Serves 4 – 6

NOTES:

Make this oil free by using 1/4 cup water in place of oil when sautéing on the stove top.

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Black Bean and Summer Squash Enchiladas

Replicated recipe 

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

From Susan Voisin

Ingredients

• 1 medium onion , chopped fine

• 2 cloves garlic cloves , minced

• 1/4 cup green or red bell pepper , chopped

• 12 ounces patty pan, zucchini, or yellow summer squash , diced (about 2 medium squash) (if you have squash with tough skin, bake it and then scrape and use the insides, minus the seeds)

• 1/2 teaspoon ground cumin

• 1 teaspoon Ancho chile powder (or mild chili powder)

• 1/8 -1/4 teaspoon chipotle chile powder (or to taste)

• 1 1/2 cups cooked black beans , well rinsed and drained

• 1/2 teaspoon salt (or to taste)

• 1 tablespoon nutritional yeast

• 2 teaspoons lime juice

• 1 10-ounce can enchilada sauce (or 10 ounces homemade sauce)

(I used can tomato sauce with garlic powder and chili lime powder from Trader Joe’s as a quick fix)

• 8 corn tortillas, I substituted brown rice tortillas (yum!)

• chopped green onions , for serving

Instructions

1. Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

2. Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Heat the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

3. Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

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Cacao Vanilla Cookies

Gluten Free (vegan) cookie option

Cacao Pods ~ Image by myfriendkarla

Ingredients

• 1 cup gluten free all purpose flour I used ‘Bob’s Red Mill Gluten Free Baking 1:1 Flour’

• 1/2 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 cup coconut oil softened at room temperature

• 1/2 cup honey

• 1 large egg room temperature or 3 Tablespoons of aquafaba (chickpea water)

• 2 Tbsp vanilla bean extract

• 1/4 cup cacao nibs plus extra for sprinkling

Instructions

1. Preheat oven to 355ºF. Line a baking tray with parchment paper, set aside.

2. In a small mixing bowl, combine flour, baking powder and baking soda. Mix well and set aside.

3. In a large mixing bowl, add softened coconut oil and using a hand mixer or fork, lightly whisk oil for a few seconds to break it down. Add honey and beat until well combined and fluffy.

4. Add egg or aquafaba, and vanilla extract. Beat until light, fluffy and smooth.

5. Gradually add in flour mixture, beating well until it begins to form a soft dough.

6. Slowly beat through cacao nibs.

7. Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.

8. Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly. Leaving 2 inches between each cookie as they do spread.

9. Sprinkle each cookie with a few cacao nibs and slightly press them into the cookies.

10. Bake for 12-15 minutes or until lightly golden around the edges.

11. Remove and cool on tray for 10 minutes.

12. Transfer to a wire rack to cool completely.

    Serve and Enjoy!

Recipe Notes

Store in an airtight container, in the pantry or refrigerated, for 4-6 days.

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Sarah Kolker

Sarah Kolker, a graduate of Sarah Lawrence College and Moore College of Art and Design, was born and raised in Philadelphia and has studied health and wellness practices in Philadelphia, Jamaica, SF Bay Area and New York City. Sarah is an Artist, Educator, Chef and Certified Yoga Instructor. As an Artist she has worked with well-known mosaic tile artist Isaiah Zagar, the Mural Arts Philadelphia, Groundswell Community Mural Project, DOPE SWAN, and has completed a Create Change Artist in Residency with The Laundromat Project. As a Chef, Sarah started at A Full Plate Cafe, worked at Integral Yoga Foods, and was honored as Chef of the Month at Cafe Gratitude in Berkeley CA (read more about it here). Sarah recently consulted for Pure Sweets in Philadelphia. Sarah’s specialty is gluten free and vegan and sometimes raw “baked” goods and salads. Read more about Sarah here.

Kolk's Food for Folks by Sarah Kolker

Happy Holidays!

Here are some recipes to whip up for the holidays and crisp weather times ahead. Check out this yummy pesto sauce, two hearty main dishes, zucchini muffins, and a holiday sugar cookie recipe. Enjoy!

Sunflower Seed Basil Pesto Recipe

Vegan nut free from The Schmity Wife

Ingredients

• 2 cups packed basil leaves

• 1/3 cup raw sunflower seeds

• 2 garlic cloves

• 1 tablespoon of lemon juice

• salt & pepper, to taste

• 1/3 cup olive oil, or a little more for consistency

Instructions

• Add basil, sunflower seeds, garlic, lemon juice, and salt & pepper to taste to a food processor or blender.

• Start the processor, slowly drizzle the olive oil into the food processor until a sauce forms. It might not be the whole 1/3 cup or it might take more until you get a consistency you like.

• Use immediately or store for up to a week in an airtight container in the fridge.

My family loves this on pizza and pasta.

Gluten-Free Pizza Crust

From Gluten-Free Palate

Ingredients

• 3/4 cup warm water (between 110-120 degrees F)

• 1 tablespoon sugar or honey

• 1 packet yeast (1/4 oz.) (2.25 tsp)

• 2 cups (285g.) gluten-free flour blend (for this recipe I used Bob's Red Mill Gluten-Free 1-to-1)

• 1 teaspoon salt

• 1 large egg

• 1 tablespoons olive oil

• 1 teaspoon cider vinegar

Instructions

1. Set pizza stone or heavy baking sheet on lowest rack of oven, and preheat to 450°F.

2. Mix water, sugar, and yeast and let sit for 5 minutes, or until it looks foamy.

3. In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture.

4. Mix on low speed for 1 minute.

5. Using an oiled spatula, transfer the gluten-free pizza dough onto a piece of parchment paper. Using oiled hands, spread dough into a 10-12-inch round.

6. Bake for 8-10 minutes.

7. Add toppings and bake for an additional 8-10 minutes. (Sautéed mushrooms, pesto, red onion, kale, spinach, olives, vegan cheese are my favorites)

8. Enjoy hot.

Notes

1. Working with or measuring gluten-free flour: spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.

2. Yeast: This recipe works with active yeast and instant yeast.

3. Oil: If you don't have olive oil you can use your oil of choice.

4. Gluten-Free Flours: This recipe works with several types of gluten-free flour blends but we find that our homemade gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Baking flour work best in this recipe.

5. Mix your own flour: If you want to mix your own blend for this pizza combine 1 cup white rice flour, 3/4 cup brown rice flour, 1/4 cup tapioca starch.
   

Vegan Lentil Patties (gluten free)

Edited from Healthier Steps

For The Filling

• 1 tablespoon coconut oil

• 1/2 cup onion, finely chopped

• 2 cloves garlic, minced

• 1 spring onion

• 1/2 teaspoon dried thyme

• 1/4 teaspoon turmeric

• 1/4 teaspoon cumin

• 1/2 cup brown lentils

• 2 cups vegetable broth

• Salt to taste

• Heat oil in a medium saucepan over medium-high heat. Add onion, spring onion, and garlic and saute stirring constantly until onion is soft. About 3 minutes.

• Add thyme, turmeric, cumin, lentil and stir to coat.

• Add broth and bring to boil. Cover saucepan and reduce heat to simmer for 30 minutes until most of the liquid has evaporated and lentils are tender.

• Salt to taste. Remove from heat and allow to cool while preparing the crust.

For the crust

2 cups all purpose gluten-free flour

• 1/2 cup almond flour

• 1/4 cup ground flaxseeds, (preferable golden flaxseeds)

• 1 teaspoon curry powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3/4 cup Vegan Butter

• 1 cup cold water

• Prepare the crust, combine Gluten-Free All-Purpose Flour in a bowl, add almond flour, ground flax seeds, curry powder, baking powder, salt in a large bowl and mix well.

• Cut in vegan butter (I used Earth Balance brand) in the flour, using a pastry cutter or your fingers until the dough is crumbly and looks like bread crumbs. Add cold water and mix to form a dough ball, the dough will be much wetter than you are used to but don't be alarm. Cover bowl and transfer to refrigerator for 30 minutes.

• Preheat oven 400 degrees F. Line a baking sheet with parchment paper and lightly spray or grease with oil. Set aside.

• Remove bowl from the refrigerator, divide dough into eight or nine pieces. Using an extra sheet of parchment paper roll out each piece of dough into a 4-inch circle, about 1/8-inch thick. Add about 1 heaping tablespoon or more of cooked lentils in the center of the dough.

• Fold half the dough over the filling to make a half moon shape, then press the edges, the edges should easily stick together. Using the tines of a fork, press the edges to seal. Repeat until all the dough balls are filled.

• Transfer patties onto the prepared baking sheet, bake for 25- 30 minutes or until golden brown.

Eggplant Stir Fry

adapted from The Woks of Life

Had some eggplants, string beans, peppers, and beans in the garden, time to cook it up.

INSTRUCTIONS

• 2 long Chinese purple eggplants, cut into thin strips

• 6 oz green beans, rinsed and ends trimmed

• 3 tbsp olive oil

• 1 half-inch thumb ginger, julienned

• 6 cloves garlic, minced

• 1 red bell or chili pepper, sliced thinly

• 2 tbsp soy sauce or amminos

• 1/8 tsp ground pepper

• additional salt to taste, if needed

1. Cut eggplants into thin strips (about 1/4 inch in width), place in a bowl, and sprinkle liberally with salt. Add enough water to cover and let soak in the salt water for 15 minutes. Drain and pat dry (you want to remove as much moisture as possible).

2. In a wok or skillet, heat 2 tbsp oil over medium heat. Add eggplant strips and fry until tender and slightly golden brown, about 4-5 minutes. Remove from pan and set aside.

3. Add remaining 1 tbsp oil and green beans and fry for 5 minutes, until surface is wrinkled. Remove from pan.

4. Add garlic, ginger, and chopped pepper and stir-fry for one minute until fragrant, then return green beans and eggplant to the pan. Stir in soy sauce or amminos, and pepper, and toss to combine.

5. Serve with rice and beans, quesadilla, whatever suits you.

Zucchini Muffins Gluten Free

edited from A Little Insanity

INGREDIENTS

DRY MIX:

• 1 1/2 Cups of All Purpose Gluten Free Flour Mix

• 1/2 Teaspoon Baking Powder

• 1/2 Teaspoon Baking Soda

• 1/2 Teaspoon Salt

• 1/2 Teaspoon Cinnamon

WET MIX:

• 2 Eggs

• 1/2 Cup Sugar of Choice (I used Coconut Palm Sugar)

• 1/2 Cup Canola or Coconut Oil

• 1 Teaspoon Pure Vanilla Extract

• 1 Cup Grated Fresh Zucchini

OPTIONAL:

• 1/2 Cup Chopped Walnuts or Nuts of Choice

• Chocolate Chips or cocoa nibs

• You may also need some Non-Stick Spray or silicone muffin or bread tins

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Prepare your Loaf or Muffin Pan – use a Non-Stick Spray if necessary.

3. In a small bowl, mix together the dry mix ingredients & set-aside.

4. Add the eggs into the bowl of your Stand Mixer with the paddle attachment and beat on Medium-High until they are light – approx. 2-3 minutes. Or use fork

5. Pour in sugar and beat for an additional 2 minutes.

6. Add the oil slowly and beat for 1-2 minutes.

7. Add vanilla & grated zucchini and beat until just combined.

8. Add the dry flour mixture to your wet mixture & beat until combined.

9. Stir in any optional ingredients.

10. Pour into your loaf pan or muffin cups.

11. Bake Loaf at 350 degrees for 50-60 minutes or until a toothpick comes out clean. For Muffins, bake for 20-25 minutes. I use my Digital Pen Thermometer

12. To test the temperature of my gluten free breads and pull them out of the oven once they hit an internal temp of 200-210 degrees.

13. Cool in pan for a few minutes before turning the loaf or muffins out on a wire rack to cool thoroughly.

14. Store in airtight container or in the fridge.

How To Make Gluten-Free Cut Out Sugar Cookies In A Few Easy Steps

Adapted from Mama Knows Gluten Free

Gluten-Free Cut Out Sugar Cookies. Buttery, fluffy and lightly sweet. Perfect for Solstice, Christmas and other holiday shape cookies. The recipe also has a dairy-free option.

Instructions

Preheat oven to 375°

• In a large bowl, cream the softened butter, brown sugar and sugar together with a mixer.

• Beat in the egg, pure vanilla, and pure almond extract.

• In a medium bowl, add the gluten-free flour, xanthan gum (leave out if your flour already has it), baking powder and stir to blend ingredients.

• Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.

• Cover cookie dough and refrigerate for at least 30 minutes. Do not skip this step! (photo 4)

• Divide the dough into 2 equal parts. Sprinkle a tablespoon of powdered sugar on top of parchment paper. Roll one of the dough balls onto to about 1/4″ thickness. While you are cutting out the first set of sugar cookies, place the second dough ball in the refrigerator. Cut the cookies out using a cookie cutter and place the shapes carefully on a parchment-lined cookie sheet. Roll out the second dough ball and repeat the steps from above so you will have two cookie sheets of cutouts. (photo 5)

• Bake for 10-12 minutes or until the edges are very lightly browned. If you like your cookies a little crunchier, bake for the full 12 minutes. Please watch your cookies because all ovens are different. (photo 6)

• Allow the cookies fully cool before icing them. If you just want to use sprinkles and not frost the cookies, add the sprinkles to the cookies before you bake them.

• Store in an air-tight container. Enjoy!

Pro Tips For Making Cut Out Sugar Cookies

• Make sure the butter is softened and mix the dough really well. Butter must be softened, but not melty. If there are pockets of butter, you’ll find them to melt during baking and cause the cookies to spread.

• Do not skip the step of refrigerating the dough, waiting for the dough to chill helps the sugar cookies keep their shape.

Gluten-Free Flour

These gluten-free cut out sugar cookies are made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.

Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get gummy sugar cookies!

Tip For Measuring Gluten-Free Flour

Gluten-free flour is different than traditional wheat flour. The best way to measure gluten-free flour is the “spoon & level” method.

I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).

Dairy-Free Baking

Included is a dairy-free option for the gluten-free sugar cookies. So, now you too can enjoy a gluten-free and dairy-free sugar cookie.

Some favorite dairy-free alternatives are almond, cashew or coconut milk. Substitute butter with coconut oil or Earth Balance or Smart Balance butter.

Sugar Cookie Icing

This sugar cookie recipe would work well with several types of frostings. You can decorate them with buttercream, royal icing, or even pre-made cookie icing (like me)! Just make sure your cookies are completely cooled before icing them.

You can use Wilton’s cookie icing. It is super easy to use, just add food coloring to it.

If you wanted to just use sprinkles to decorate the cookies, just make sure you add the sprinkles before you bake them. 

Sarah Kolker

Sarah Kolker, a graduate of Sarah Lawrence College and Moore College of Art and Design, was born and raised in Philadelphia and has studied health and wellness practices in Philadelphia, Jamaica, SF Bay Area and New York City. Sarah is an Artist, Educator, Chef and Certified Yoga Instructor. As an Artist she has worked with well-known mosaic tile artist Isaiah Zagar, the Mural Arts Philadelphia, Groundswell Community Mural Project, DOPE SWAN, and has completed a Create Change Artist in Residency with The Laundromat Project. As a Chef, Sarah started at A Full Plate Cafe, worked at Integral Yoga Foods, and was honored as Chef of the Month at Cafe Gratitude in Berkeley CA (read more about it here). Sarah recently consulted for Pure Sweets in Philadelphia. Sarah’s specialty is gluten free and vegan and sometimes raw “baked” goods and salads. Read more about Sarah here.

Kolk's Food For Folks by Sarah Kolker

Here are some hearty Fall recipes, for the cold weather times ahead. Yummy pumpkin muffins, two different types of soups, and dessert. Enjoy!

GF Pumpkin Muffins

Makes about 2 dozen muffins

INGREDIENTS

1 cup brown rice flour

1 cup buckwheat flour

1 tsp of baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 cup pumpkin puree (I blended raw shredded pumpkin, but you can also roast cubes for a few minutes and then puree)

3 large or 4 small eggs

1/4 cup safflower oil

1/2 cup honey/ maple syrup

1 cup chopped nuts for topping ( optional)

Optional add ins: raisIns, coconut, chocolate chips or other dried fruit.

DIRECTIONS

1.  Preheat oven to 350. Prepare muffin tins with muffin liners (silicon liners are awesome)

2.  Mix dry ingredients together in a medium bowl, be sure to remove lumps.

3.  Mix wet ingredients together in a large bowl.

4.  Add dry ingredients to the wet ingredients.

5.  Pour batter into muffin tin, about 3/4 cup full for each.

6.  Bake for 22-24 minutes or until a tester inserted in the middle comes out clean.

Pumpkin Coconut Milk Soup

INGREDIENTS

1 Tablespoon Olive Oil

1 Onion, finely chopped

1 Leek, ,chopped

1 Tbs turmeric, coriander and cumin mix

1 pound peeled and diced pumpkin

3/4 pound sweet potato, peeled and cubed

1 quart vegetable and chicken broth

1 1/4 cups light coconut milk

Sea Salt to taste

DIRECTIONS

Heat oil in soup pot over medium heat.

Add onion and leek and cook a few minutes, until soft.

Add spices and stir for a few seconds.

Stir in pumpkin, sweet potato, and broth.

Bring to a boil, then cover and reduce heat to low.

Simmer for about 15 minites, until vegetables are tender.

Mash vegetables coarsely using a potato masher or using a wooden spoon smash again side of pot.

Stir in coconut milk.

Season with salt and serve.

ENJOY!

Crockpot Lentil Soup

I prepped it in the morning, and we ate it for dinner with bread, with left overs for another night.

adapted from Pinch of Yum.

INGREDIENTS

for the crockpot:

• 2 cups butternut squash (peeled and cubed)

• 2 cups carrots (peeled and sliced)

• 2 cups potatoes (chopped)

• 2 cups celery (chopped)

• 1 cup green lentils

• 3/4 cup yellow split peas (or just use more lentils)

• 1 onion (chopped)

• 5 cloves garlic (minced)

• 8-10 cups vegetable or chicken broth

• 2 teaspoons herbs de provence (sage, lavender, thyme)

• 1 teaspoon salt (more to taste)

add at the end:

• 2-3 cups kale (stems removed, chopped)

• 1 cup parsley (chopped) Optional

• 1/2 cup olive oil – rosemary olive oil or other herb infused oil is delicious

• a swish of sherry, red wine vinegar, or lemon juice to add a nice tangy bite

INSTRUCTIONS

1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

2. Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture.

Vegan Almond Flour Shortbread cookies, no added sugar (GF)

With

sweet

sweet

dates

Inspired by HolyCowVegan

INGREDIENTS

• 1 cup super fine almond flour

• 1/2 cup medjool dates pitted and raisins mixed. Soak in water for 30 minutes and drain.

• 1 tsp pure vanilla extract

• 3 tbsp extra virgin olive oil

• A pinch of sea salt or pink salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Place the dates and raisons in the bowl of a food processor and puree until you have very small pieces.

3. Add the remaining ingredients to the food processor and process until the dough comes together.*

4. Divide the dough into 12 portions and roll each portion into a ball.

5. Arrange the dough balls on a baking sheet, about an inch apart. Then, using the tines of a fork, press down on each ball once and then once again at a right angle, to make a crosshatch design.

6. Place the cookies in the oven and bake for 13-14 minutes or until they turn lightly golden on the sides and the top. Remove, and let the cookies cool on the sheet.

*If you don’t have a food processor, puree the dates coarsely in a blender and then mix with the other ingredients in a bowl using a spatula.

Sarah Kolker, a graduate of Sarah Lawrence College and Moore College of Art and Design, was born and raised in Philadelphia and has studied health and wellness practices in Philadelphia, Jamaica, SF Bay Area and New York City. Sarah is an Artist, Educator, Chef and Certified Yoga Instructor. As an Artist she has worked with well-known mosaic tile artist Isaiah Zagar, the Mural Arts Philadelphia, Groundswell Community Mural Project, DOPE SWAN, and has completed a Create Change Artist in Residency with The Laundromat Project. As a Chef, Sarah started at A Full Plate Cafe, worked at Integral Yoga Foods, and was honored as Chef of the Month at Cafe Gratitude in Berkeley CA (read more about it here). Sarah recently consulted for Pure Sweets in Philadelphia. Sarah’s specialty is gluten free and vegan and sometimes raw “baked” goods and salads. Read more about Sarah here.

Catch the Moon By Sarah Kolker and Garnet Neem Kolker-Sprinkle

Art 2 “Catch the moon” By Sarah Kolker and Garnet Neem Kolker-Sprinkle (age 2) tempera paint, recycled styrofoam (glitter), marker and pencil.