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From the Publisher

Raspberry Thumbprint Cookies

Makes 4 to 6 servings

Healing doesn’t mean that you can’t enjoy a sweet treat when you need one! These raspberry thumbprints are delicious and have none of the harmful ingredients that can be found in some store-bought kinds. The bright pop of raspberry jam nestled in a rich, nutty dough makes these gorgeous cookies a true gift to yourself.

Directions

Preheat the oven to 350°F. Whisk together the almond flour, baking soda, and sea salt in a mixing bowl and set aside. Process the tahini, coconut sugar, and vanilla extract in a food processor until smoothly combined. Add the almond flour mixture to the food processor and pulse until well combined. If mixture is still crumbly, add water by the tablespoon as needed until smooth dough forms.

Form the dough into 1-inch balls and roll them in the sesame seeds. Place them onto a baking tray lined with parchment paper, leaving at least 2 inches between the cookies. Press a thumbprint into the center of each cookie and place the cookies into the oven. Bake the cookies for 8 to 10 minutes.

Remove the cookies from the oven and fill each with 1 teaspoon of raspberry jam. Cool on a wire rack.

Ingredients: 1 cup plus 2 tablespoons almond flour ½ teaspoon baking soda ½ teaspoon sea salt ½ cup tahini ½ cup coconut sugar or maple sugar ½ teaspoon alcohol-free vanilla extract ½ cup white sesame seeds ½ cup raspberry jam (see book for tips on making homemade raspberry filling)

Steamed Artichokes with Garlic Cashew Aioli

Makes 2 servings

Steamed artichokes are delicious eaten on their own with a little lemon juice and sea salt—especially when you know about all of the healing benefits they bring to your thyroid. This recipe takes artichokes to another level, pairing them with a decadent garlic cashew aioli. It’s an incredibly simple recipe to pull together and a great way to wow the guests at your next dinner gathering.

Directions

Trim the artichokes by slicing ½ inch off of the tops and all but ½ inch off the stems. Trim any remaining leaves by ½ inch as well. Bring a pot of water to boil. Place the artichokes into a steamer basket inside the pot. Steam the artichokes for 30 to 40 minutes depending on size. They’re done when one of the leaves pulls off easily and is tender.

Combine the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with ½ cup of water. Blend until smooth for a thicker aioli. For a thinner consistency, continue to stream in another ½ cup of water while blending.

Serve the artichokes alongside the cashew aioli for dipping and top with any fresh herbs as desired!

Ingredients: 4 artichokes 1 cup cashews 2 tablespoons olive oil 3 garlic cloves 2 lemons ¼ teaspoon sea salt ½ to 1 cup water

Publisher ‏ : ‎ Hay House Inc. (June 1, 2021)
Language ‏ : ‎ English
Paperback ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 1401948375
ISBN-13 ‏ : ‎ 978-1401948375
Item Weight ‏ : ‎ 1.96 pounds
Dimensions ‏ : ‎ 7.56 x 0.64 x 9.13 inches