Almond Cookies -Keto Friendly

SIMPLY SWEET
This almond cookie is an explosion of flavour,  yet shockingly simple to make. Gluten free. Keto – friendly and does not spike your blood glucose levels. This is my all time favourite  ‘cookie’.  You may be hooked like I was, with your very first bite.  The vanilla extract makes these gems extra good!

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Bernini says. “I’ll give you a hand ( a paw that is)”…

INGREDIENTS
2-3 Egg whites
1/2 tsp. vanilla extract
1/4 cup of sweetener  ( Monk fruit )
3 cups of sliced blanched almonds
a pinch of salt

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Mix egg whites with a fork. Add sweetener, salt and vanilla.  Mix again.  Toss in almonds and mix. (check your egg white consistency here)
  3. Spoon and flatten cookie mixture  on a silicone sheet or parchment or on a cookie sheet.
  4. Bake 20 minute – to a media brown colour
  5. If bottom still soft and sticky  ..turn over bottom side up and put back in the oven
  6. Turn off oven ..let cookies sit 5-10 minutes to dry out.

VARIATIONS
Dip cookie in dark or light chocolate after baking. Flip chocolate side up. Let cool  (see below).

Chocolate Lovers

TIP!
Egg whites vary in size.  Make sure you have enough ‘egg white’ to have a thick consistency when blending – well coated ( sort of gooey). If it looks dry, you may have to add another egg white . Beat the ‘additional’ egg white separately before you add it to your cookie mix. Err on more egg white. Crumble the cookie on yogurt, hot, morning oatmeal, ice cream, salad or cooked green beans. There are more ideas as you  might guess. The ingredients are healthy and you can dress up any meal with healthy almonds.

DID YOU KNOW?
Almonds are not a true nut. It is a seed or pit similar to a peach or olives. My uncle, who reached his 100th birthday,  would enjoy six almonds daily for good health.  Did you know Bill Gates’  frequently snacks on  ‘nuts’.  I’m sure the almond squeaked its way in the mix.   Monk fruit is the trending sugar substitute,  some say no aftertaste. There are various Monk fruits to buy  with varying sweetness. Investigate them before using in a recipe. Monk fruit  toots a higher sweetness level than sugar. Tasting is believing. Swerve is another emerging substitute for sugar you may want to try.

A study published in the Journal of the American Dietetic Association suggests that consuming almonds increases vitamin E levels    Vitamin E is a powerful antioxidant that defends your cells against damage on a daily basis and prevents artery-clogging oxidation and also lowers cholesterol levels. Almonds have a  significant  increase the amount of antioxidants in the bloodstream. Blood flow is improved along with reduced blood pressure.

The EGG Factor -Mayonnaise

Who wrote the book, Great Eggspectations? Charles Chickens!

Summertime craves mayonnaise in cold potato salad, creamy coleslaw and more.  They all start from the simple egg.  The most healthy and versatile food. Homemade mayonnaise is easy to make and better than store bought ( no preservatives ). The flavour is just outstanding!  Mayonnaise is  a “mother”  or  base for Rémoulade, Tartar sauce, Green Goddess Salad Dressing,  Aioli and others.  Historically, it was a tradition in France that  the man of the house made mayonnaise by hand with a whisk, every Sunday.
When I first made this at my neighbour’s place for a dish that she was serving to her guests I showed her how to make it as I was doing it. She thanked me but commented that she really wasn’t interested.  She doesn’t use mayonnaise and she would never make it. That was a year ago.  She now makes it regularly and uses it as a sauce base for  salmon and other dishes. Still raves and shares her recipe with others….spreading the news!

The beauty of home made mayonnaise is not only about the incredible flavour, it is also because of the lack of preservatives and the health benefits.

Natural mayonnaise ingredients and the sauce itself.

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MY MAYONNAISE Recipe
RECIPE
Ingredients
1 to 1 1/2cups of avocado oil (or light olive oil)
1 egg
1 tsp mustard
2 tsp lemon juice
1/8 tsp salt (optional)
pinch of cayenne pepper (optional)

avocado_oil

DIRECTIONS
1.  Start with all your ingredients at room temperature.  ( eggs need about 30 minutes to come to room temperature ).
2.  Combine the egg with mustard and lemon juice in the bowl of a food processor or  blender/
3. Slowly add the oil in a very thin stream –with the processor running.  Keep beating or whisking at a high rate.
TIP: Processor: Pour  oil into the pusher tube, streaming  through the small hole until completely combined.  If your pusher tube does not have a hole, just drill a very small hole in the tube.

Homemade mayonnaise is so easy and so, so good. Daniel Neman shows how to make it in Prep School.

 

This automatically produces a thin stream of oil to pour out.  You don’t have to stand there dripping the oil by hand.
4.  Add the rest of the ingredients near the end and blend together.
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FIXING RUINED MAYO:  Your mayo may separate during or after it had been refrigerated. Refrigerated separation is a quick fix.  Add a tsp of water and whisk it back into a creamy texture.  If your mayo separates during the making process then add a tablespoon of warm water to a warmed bowl and pour the broken mayo slowing into the bowl as you whisk or use a blender.  James Peterson recommends adding another egg yolk.

Broken Mayo: Looks Like Pancake Batter

Julia Child suggests a teaspoon of prepared mustard. Why did the mayo separate? This may occur when you add in the oil too quickly or the initial ingredients were too cold. It is not because you added too much oil.  Heston Blumenthal  tested this theory.  However, it only works well with a cement mixer.  Heston’s mayo recipe is half way through this video—> Heston’s eggs and mayonnaise recipe.  If your mayo is too thick add a splash of water or  lemon juice  and whisk it into a fluffy texture.

Total time under 5 minutes, makes 1 1/2 cups.
Refrigerate for 4-7 days. It won’t last that long!

HAT2FOOD TIP: Blanch your egg in the shell in hot water for 10 seconds. Then, quickly place the egg in icy cold water bath.  Blanching destroys some surface bacteria (in theory).  If you add blanched basil leaves, (add with the egg), when making your mayo – they stay green in the mix. Otherwise the basil will quickly turn black.

Mayonnaise:  Green Basal, Garlic And hot mustard powder & white pepper

IMMERSION BLENDER: If you use an immersion blender, start by keeping the blade at the very bottom of the exact fitting container – Use a mason jar or a glass measuring cup. Start with slow pulses. For best results, make sure you start by dripping in the oil very slowly. The first 30 seconds is critical. If you use this method with a mason jar, all you need to do is add the lid and pop your mayo in the fridge.

WHISK METHOD: The challenger’s mayo – the best workout for your upper arms. Substitute 2 egg yolks for one egg if using the manual method.  Also use only one cup of oil.

Eggs are a Nutrient Powerhouse
Intolerances aside, eggs are a great food.
Yes, the fat is all in the yolk; and all the nutrients.
One egg provides:
• 245 IUs of vitamin A
• 37 IUs of vitamin D
• 19 mg potassium
• 25 mcg folate
• 22 mg calcium

The Perfect Egg

didyouknow2DID YOU KNOW:   The Choline in eggs helps make phosphatidylcholine to benefit your liver, nervous system, and brain.  According to Dr. Jonny Bowden in his book The 150 Healthiest Foods on Earth.

Solution: Buy The Best Eggs, Cook Them Right and Eat Infrequently