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beet-noodles

I believe that almost anything is possible with a few ingredients:

creativity and looking outside the box
a few helpful kitchen tools
amazing abundance of foods that the earth has given us

With these few ingredients, you can really come up with anything no matter how limited your diet is. I really believe this. Maybe it’s because the more limited my diet has become, the more I have discovered just how many ways there are to make pancakes, tortillas, noodles and other common food items.

Yes, I know, they are not the “same.” But I tend to believe that different is good, no matter how crazy it sounds to make tortillas out of just eggs or noodles out of cabbage.

Vanilla Bean Coconut Macaroons

vanillamacaroons

Time for dessert! I was craving coconut macaroons this week so I ended up making some. I adapted the recipe in Nourishing Traditions and ended up with a yummy starch-free version (the NT recipe calls for arrowroot).

I was also out of vanilla so I used some real vanilla bean that my sister had given to me from her time in Thailand. I hadn’t used real vanilla bean before she gave me this batch and it is truly a treat! I had no idea how to use it, but all you need to do is simply cut it in half lengthwise, and the scrape out the little vanilla “balls.”

It looks like dark black caviar but very small. When I made ice cream with it, I cooked the vanilla bean with the scapings and ice creams ingredients and then discarded it. For the cookies, I just used the insides of the bean. You can see the little vanilla specks in the cookies:

macarroon

These are really delicious! They are moist, chewy, not too sweet, vanilla-e and hold their shape. In my opinion, a perfect macaroon. Here’s the recipe:

Beet Noodles

Vanilla Bean Coconut Macaroons

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