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Bhavani, of iEat Green, will spend an hour with you cooking a vegetarian dinner and exploring ways in which you and your family can live a more sustainable life!
Episodes
Thursday Apr 03, 2014
Thursday Apr 03, 2014
This week, my guest is a dear friend and mentor, Michael Livingston. Michael has been involved in the educational system for over 35 years, first as a teacher, and now as the Head Master of The Sharon Academy in Sharon, Vermont, and I invited him on to share with us his insights and concerns about the trends he is sees, both in the educational system, and also within the family structure. His knowledge, passion and love of children, motivates him to speak out about these trends, and to shed some light on the predicament we are in. Please join me, this Thursday at 10am, as I interview Michael Livingston, and learn more about the many challenges facing our kids today.
Best Vegan Macaroons
Ingredients
2 Tbs, flax seed, soaked in 1 Tbs warm water
1 Tbs apple cider vinegar
½ cup organic sugar
¼ cup organic maple syrup
¼ t. baking powder
6 Tbs coconut oil
2 ½ cups unsweetened shredded coconut
1 ½ tsp. vanilla extract
1 tsp. almond extract (optional)
Chocolate chips (optional)
Directions
In large bowl, beat coconut oil. Add maple syrup, sugar, and baking powder. Mix. Add soaked flax seed. Add coconut. Add vanilla extract. Divide batter in half. Add almond extract to half of the mixture.
Place macaroons on a well greased cookie sheet in shape of little peaks. Add a slivered almond to the top of the almond flavored macaroons. The macaroons will spread out on the cookie sheet while baking, so leave plenty of room between cookies.
Bake 10 minutes at 350° then 8 minutes at 250°. After baking, you can melt chocolate chips and dip the tip or bottom of the vanilla macaroons in the chocolate, if desired.
Makes 25 cookies.