As you can tell from previous posts, this month I’ve been trying to do small things every day to take care of myself in order to survive this rather harsh winter. I bought Lemongrass essential oil and rub a few drops onto my wrists for a sunny pick-me-up. I’ve held a couple of dinner parties. I’ve been cleaning out old files and getting rid of excess. Heck, I’ve even been making time to read fiction! Totally indulgent.
Short of taking a sunny Mediterranean vacation, I think I’ve been doing pretty well for myself. Today, however, took this month-long-working-staycation to the next level. 4 words:
If the South of France had a taste, these cookies would be it. They burst with sunshine and romance. (So if you forgot a gift for your lover this Valentine’s Day, perhaps a batch of these would be a good peace offering?). It’s like a Monet painting for your mouth! And what’s more, they are vegan, gluten free, sugar free, and have numerous health benefits, particularly for the winter blahs.
Lemons contain malic acid which aids energy production in many cells, and is needed for sugar metabolism. They also have Vitamin C, which boosts immunity during this cold and flu season, and may increase energy.
Almonds are high in protein and B Vitamins, which aid in red blood cell production for increased energy. Almonds also contain magnesium which, together with calcium, can help relieve anxiety and tension.
Lavender contains essential oils that aid in relaxation. Drop a few drops of lavender oil on your pillow to induce sleep.
Bake up a batch of these and savor with a cup of tea while listening to this classic.
Lemon Lavender Almond Cookies
Makes about 12 cookies
- 1 1/2 cups almond flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 2 teaspoons dried lavender, finely minced (I found mine at a local health food store, but it can also be easily ordered at www.Penzeys.com. A little goes a long way)
- ¼ cup light olive or grapeseed oil
- 3 tablespoons agave nectar or 1/2 cup granulated sugar
- 1 tablespoon lemon zest + 1/2 tablespoon fresh lemon juice
- 2 teaspoons almond extract
1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 10 minutes until lightly browned (and these cookies WILL get pretty brown, because of the oil, but will remain soft).