Lemon Drop Cookies

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Who doesn't love a bright, fresh, lemony cookie? For these, the tart lemon zest marries with the coconut butter and sweet maple syrup, making for the softest, chewiest, perfectly biscuity cookies that melt in your mouth.

This recipe yields 10 servings

Ingredients 

1/3 cup melted but cooled coconut oil
1/3 cup maple syrup
1 egg
1 tbsp lemon juice
2 cup almond flour
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
2 lemons, zested
3 tbsp coconut butter 
1 tsp maple syrup 
1 tsp lemon zest 
1 tbsp lemon juice

Directions

  1. Preheat the oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper.

  2. In a large bowl, mix together the coconut oil, maple syrup, egg and lemon juice. In a separate bowl, combine  the almond flour, coconut sugar, salt, baking powder and lemon zest.  Slowly incorporate the dry ingredients into the wet using a whisk. Mix until  into a soft, dough-like texture. Refrigerate the dough for at least 30 minutes or freeze  for 15 minutes to let it stiffen. 

  3. Drop the dough onto a baking sheet forming 12 balls. Bake for 10-12 minutes or until just lightly golden brown. Cool on a wire rack. 

  4. While cookies are baking, add the glaze ingredients into a small bowl and whisk together.  

  5. Once the cookies have completely cooled, top with glaze.

Tips

**For an extra lemon kick, add more zest over the glazed cookies with a thin sliced lemon garnish. These cookies are delicious when served chilled. 

 

Lemon Garlic Vinaigrette

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We call it a vinaigrette, but in truth, this lemony garlic combo is so much more. We drizzle ours on fresh greens, roasted vegetables, and any grilled protein. It’s simple to make and keeps for seven to 10 days in the refrigerator.

This recipe yields 8 servings

INGREDIENTS

  • 2 lemons, pressed
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon honey
  • Zest of 1 lemon
  • 2 lemons, pressed
  • 85 grams olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 1 teaspoon honey
  • Zest of 1 lemon

Directions

  1. In a bowl, combine the lemon juice and lemon zest. 

  2. Add garlic*, black pepper, sea salt and honey.

  3. Begin whisking while slowly adding the olive oil until it emulsifies. 

  4. Add parsley and continue to whisk. 

TIPS

**Press garlic with the flat side of a knife, add a pinch of sea salt, then finely chop. This helps to prevent chunks in the vinaigrette and also intensifies the garlic flavor. 

**Use as a salad dressing or marinade for chicken or fish, or drizzle on the Roasted Vegetable Salad. 

**For a different flavor profile, substitute parsley with basil, oregano, or thyme.

 

Blackberry Bliss Popsicles

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Everything you need after a long day in the summer sun: The natural sugars from the antioxidant-rich blackberries blend with the tartness of the lemon juice and the floral notes of the rosewater to give your system a fancy, quenching treat. The bit of sea salt will help to replenish lost electrolytes. 

This recipe yields 6 popsicles

INGREDIENTS

  • 10 oz frozen blackberries
  • ½ cup water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced
  • 285 g frozen blackberries
  • 120 ml water
  • 2 heaping tablespoons honey
  • 1 tablespoon rosewater
  • 1 teaspoon vanilla
  • ¼ teaspoon sea salt
  • ½ lemon, juiced

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

 

Rosemary Vanilla Popsicles

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Herby, bright, and juicy, these pops get their layered flavor from the warm vanilla, fresh rosemary, and sweet honey. 

This recipe yields 6 popsicles

INGREDIENTS

  • 2 cups of frozen strawberries
  • ½ cup water
  • ½ lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • ¼ cup honey
  • 260 g frozen strawberries
  • 120 ml water
  • 120 ml lemon, juiced
  • 2 tablespoons fresh rosemary
  • ½ teaspoon vanilla
  • 60 ml honey

DIRECTIONS

  1. Add all ingredients to a high powered blender and blend until smooth.

  2. Pour the mixture into a popsicle mold and let them sit in the freezer for 1 hour.

  3. After 1 hour has passed, insert the popsicle sticks and let them freeze for another 4 hours or until completely frozen.

Tahini Dressing

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Tahini — a condiment made from toasted hulled sesame seeds — is popular throughout the Mediterranean and North Africa thanks to its distinctive nutty flavor and versatility. You may only know tahini as an ingredient in hummus, but it’s equally worthy as a dressing or vegetable dip by combining the paste with the sweetness of honey and the piquant flavor of Dijon mustard and garlic.

This recipe yields 16 ounces

INGREDIENTS

  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt
  • 60 ml tahini
  • 60 ml olive oil
  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 1-½ tablespoons honey
  • 4 tablespoons water
  • ¼ teaspoon garlic
  • 2 teaspoons salt

Directions

Whisk all ingredients together in a large bowl for a creamy salad dressing. When making a dip, less water creates a thicker consistency. 

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Nicaraguan Tacos

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These easy-to-make Nicaraguan tacos, or taquitos, are a fabulous flavor combination that feature a satisfying crunch and offer a fun way to mix up your meal plan. 

This recipe yields 8 tacos.

INGREDIENTS


  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 6 inches cut from green stem and chopped
  • 2 pounds ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • ½ cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • ¼ -½ cup olive oil
  • 2 avocados or guacamole

  • For Tacos:
  • 1 tablespoon ghee
  • 1 leek, 15 cm cut from green stem and chopped
  • 1 kilogram ground beef
  • ½ red bell pepper, chopped
  • 2 red tomatoes, chopped
  • 1 teaspoon garlic-infused olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon berbere spice
  • 8 Siete tortillas
  • 64 grams cup duck fat (or preferred type of animal or vegetable fat for frying)

  • For Salad:
  • 1 head of romaine lettuce, thinly sliced
  • 1 tomato, chopped
  • 1 lemon, juiced
  • 60 -120 ml olive oil
  • 2 avocados or guacamole

Directions

  1. Prepare 2 large skillets. Melt ghee in the first skillet over medium heat.

  2. Add chopped leek and sauté until pieces soften.

  3. Add ground beef, peppers, tomatoes, garlic-infused olive oil, and spices to the meat. 

  4. Break down the meat into small pieces as it cooks. Cook for 15 minutes or until done, then cover with a lid and place to the side while you prepare the tortillas.

  5. Warm tortillas in a comal or crepe pan for a minute on each side, then place on a kitchen towel and wrap to steam.

  6. While the tortillas are warming, heat duck fat in second large skillet.

  7. Place a spoonful of meat in each of the tortillas. Roll up each tortilla tightly and secure with a toothpick, if necessary. 

  8. Place all of the taquitos into the duck fat, slowly turning them as they fry. 

  9. Once the tortillas are crispy all the way around, remove them from the fat and place on a plate with a paper towel to soak up extra grease. 

  10. Toss romaine, tomato, lemon juice and olive oil in a bowl. Serve on top of tacos with a dollop of guacamole or avocado.

 Recipe Tips

**Traditionally, olive oil or avocado oil is used for frying. However, they both have a low smoke point and turn into trans fat if heated too much. Any animal fat or high smoke point oil, like coconut, can be used instead. I chose duck fat and it turned out to be delicious.
**It’s not critical to have two large skillets. Simply remove cooked meat and clean or scrape the bottom of the meat pan to prepare the tortillas.

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Sumactail

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Sumac is one of my favorite spices thanks to its zesty flavor and bright red hue that brings a pop of color to many dishes I make. I also decided to try it in a mocktail (which could easily be a cocktail depending on your preference; I sometimes am able to tolerate tequila, which would work nicely here). Sumac and lemon are perfect partners, and honey adds some smooth sweetness, while the salt-rimmed glasses bring to mind a Mexican getaway. 

This recipe yields 4 mocktails

INGREDIENTS

  • ½ cup honey
  • ½ cup water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses
  • 120 ml honey
  • 120 ml water
  • 2 tablespoons of sumac
  • 10 lemons
  • Ice
  • Coarse salt to rim glasses

Directions

  1. Put honey, water, and sumac in a saucepan and place on low heat. 

  2. Heat the mixture until the honey begins to dissolve and the consistency becomes a thick simple syrup, approximately 10-15 minutes.

  3. Remove from heat and strain to remove the extra sumac. I sometimes strain twice depending on the amount of sumac sediment that gets caught in the strainer.

  4. Juice the lemons. Occasionally I add a little juice from a fresh orange, as well. 

  5. Place ice in a cocktail shaker. I use 1 cup / 120 ml of lemon juice to 1 tablespoon of simple sumac syrup mixture, but you can experiment with this depending on how sweet or sour you like it. 

  6. Shake with ice in shaker and serve in a salted rimmed glass. 

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