ALMOND CRISP COOKIES AND CRACKERS

There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, “Nourished.” They provide a little crunch for any occasion with almost no carbs. (I had a request for this recipe from the TypeOneGrit FB support group for parents of children with type 1 diabetes. www.facebook.com/groups/660633730675058/) Almond Crisps Here’s what we’ve been looking for—simple crackers or cookies that taste good, are super-easy, and super-low in carbs. These are substantial enough to use with dips or spreads and the variations…

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NEW AND IMPROVED KALE CHIPS

My recipe for Kale Chips got mixed reviews. Even the ones I made myself varied from batch to batch; usually they were so good I couldn’t stop eating them, but sometimes they were bitter. This is a sweeter version and much quicker and easier to make. You can now buy baby kale leaves, which eliminates the need to strip out the tough veins and stems and chop the leaves into pieces. With baby kale, you just spread them out in a single layer and bake…

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BRAISED FENNEL

Fennel, (c) 2012, Judy Barnes Baker Fennel is to vegetables what bacon is to meat. This mild cousin of anise can be used raw in salads or cooked in stews and soups, but it only reaches sweet, glorious perfection when braised, sauteed, or fried. If you have never tried it, you are in for a treat! BRAISED FENNEL Ingredients: 2 fennel bulbs (about 1 pound, trimmed) 1/3 cup olive oil 1/2 cup water Salt Black pepper Grated Parmesan cheese Directions: Cut off the stalks close to the bulb, reserving some of the feathery…

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