As Seen On Bloom TV

Chocolate Chunk Cookie for One- Revised by The Food Whisperer

“Sometimes the best thing is having one perfect chocolate chip cookie, like this chewy, crispy, salty one from F&W’s Justin Chapple. “

Yield: 1© Con Poulos © Copyright 2021 foodandwine.com. All rights reserved.Printed from https://www.foodandwine.com 03/10/2021.

1 tablespoon unsalted ghee                                                    1 tablespoon plus 1 tsp monkfruit sugar

1/8 teaspoon pure vanilla extract                                                     Pinch Himalayan salt

1 tablespoon plus 1 tsp cassava flour                            1 tablespoon dark chocolate chunks or chips

  1. Preheat a toaster oven or regular oven to 350°.
  2. Make sure ghee is at room temperature/soft.
  3. Using a fork, blend in both sugars, the vanilla, and a pinch of salt.
  4.  Blend in the flour, then stir in the chocolate chunks.
  5. Scoop the batter onto a parchment paper–lined toaster tray and sprinkle with salt.
  6. Bake for 13 to 15 minutes, until lightly browned.
  7. Let cool completely before serving.

Thai Noodle with Green Onion

1 bag siritake (konjack) noodles, rinsed and drained                   4 oz mung bean sprouts

½C  matchstick carrots                                                                     ½ piece fresh ginger, minced

1 clove garlic, minced                                                                         1-2 green onion, chopped

1/3 C chopped cashews                                          2 sprigs ea. basil cilantro, mint ( you may keep or omit as taste permits), chiffonade

¼ C coconut aminos (you may use less soy sauce if not sensitive to it)  

Sesame oil                               Crushed red pepper (optional)                                                            Himalayan sea salt

  1. Rinse and drain noodles, place in medium/large mixing bowl.
  2. Add mung bean sprouts.
  3. Chiffonade (thinly slice basil leaves (you may use the thin stems) and set aside.
  4. Mince garlic and ginger together over ½ tsp salt and pinch of crushed red pepper (optional)
  5. In small/medium sauté pan, heat bottom full of sesame oil over medium high heat.
  6. When pan feels warm to hand, add garlic/ginger mix and carrots.  Stir fry 30 seconds to 1 minute.
  7. Remove from heat and add to noodles.
  8. Add green onion, cashews, herbs, and coconut aminos. 
  9. Toss to mix.
  10. Adjust seasonings to taste.

REMEMBER-coconut aminos are sweeter than soy sauce, so you may need to add some salt.

                                                

                                                  

                

           

           

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