Almond Tea Cookies or Pie Crust

These sweet little cookies can be made many different ways, including into pie crust!  Easy and quick to make, these are nice afternoon snack or after dinner treat.


  • 2 Cups Blanched Almond Flour- I always use Bob’s Red Mill Brand
  • 2-3 Tablespoons unsalted pasture butter, use 2 Tablespoons for pie crust and 3 for cookies
  • 1 large organic farm egg
  • a pinch of salt

Stop right there if you want to make pie crust.


Add any of the following combinations for cookies:

  • a splash of rose water, a sprinkle of cardamom and vanilla stevia to taste- about 2-3 dropperfuls of Whole Foods brand vanilla stevia
  • a teaspoon of cinnamon, a tablespoon of ginger, vanilla stevia to taste
  • lemon  or lime zest and vanilla stevia to taste
My friend Bobbie made these cookies for a tea party, wordy icing optional!

My friend Bobbie made these cookies for a tea party, wordy icing optional!


Blend all of the ingredients together in a food processor.

For pie crust: press the dough evenly into a 9 in pie plate and bake at 350 for 10-14 min, until firm and starting to brown.  Cool and add pie filling, then bake or refrigerate as called for in your pie recipe.

For cookies: scoop out dough by the tablespoon and form into flattened rounds.  Bake at 350 for 18-22 min, til they are starting to brown lightly.  Enjoy making these simple tea cookies with many different flavorings!



Best Hot Breakfast

Around this time last year I made a bunch of sauerkraut with my dad.  And then Dana and I discovered that it made an awesome compliment to fried eggs at breakfast.  So the sauerkraut went quickly.  When we planned our garden last spring, cabbages were on the top of our list.  Yesterday we harvested about a third of our crop: 22.5 pounds of cabbage.  Shredding it in the food processor went quickly and I layered the cabbage with 3 Tablespoons of salt for every 5 pounds of cabbage in one of our large pots.  Here’s the sauerkraut doing it’s lacto-fermentation under the weight of a big lid and some ball jars full of water.

Over 22 pounds of shredded cabbage turning into sauerkraut, this should last us a few months!

For a hot breakfast, how about a big handful of sauerkraut, plus eggs fried with onions, cumin seeds and paprika?  Try it as an alternative to a veggie omelet and get all the benefits of eating raw, naturally fermented food.  Then check out Nourishing Traditions by Sally Fallon!

Start your day off healthy with a big serving of fermented veggies at breakfast.


A big handful or two of Sauerkraut, excess liquid squeezed out.  Set aside while you cook the onions and eggs to let the sauerkraut come up to room temperature.

Farm fresh eggs

Fat for frying: olive oil, butter or lard

Chopped onion or leeks (leeks are lower in sugars)

Whole cumin seeds




Heat the fat in your skillet on medium.  Add the chopped onion or leeks and saute for a few minutes.

Add a generous sprinkle of the whole cumin seeds and let them cook for about a minute before adding the eggs to fry.  Cook your eggs, sprinkle with paprika and lightly salt, the sauerkraut will be plenty salty.

Onions and cumin seeds frying in lard from pork chops we cooked recently.

Serve the fried eggs and onions on top of the sauerkraut and serve immediately.  Dana likes his with 100% rye sourdough toast from these guys!

Mushroom Soup: Another Basic Health Building Recipe

Three kinds of medicinal mushrooms, Napa cabbage and a poached egg topped with srirracha, good and good for ya!

This is Dana’s recipe and it will make a lot of soup, you can even double it so you’ll have many bowls of soup for now, and soup base to freeze for later.  It is so worth the hour it takes to make this rich and healthy soup!  Mushrooms, especially the ones I use in this soup are incredibly good for you.  Among other things these mushrooms support proper immune function, they are high in anti-oxidants and may help prevent cancer.  Mushrooms are high in fiber, potassium, riboflavin, niacin and selenium as well as vitamins and some even contain Iron.  Medicinal mushrooms help kill bacteria and viruses, reduce and prevent tumor growth and can be helpful with many common imbalances like asthma, Candida and other degenerative diseases.  Aside from all that health stuff mushrooms are delicious, this is one of my favorite things to eat and it always makes me feel good!

From right to left: a jar of reishi mushroom powder, peppercorns, dried shiitake, a bag of bonito flakes, onion and dried cloud ear mushrooms


4 Tablespoons sesame oil

1/2 medium onion or, for less sugar, 1 large leek, white part, sliced into thin half moons

2 cups dried shiitake mushroom, in boiling water, with a weight, for about 10 minutes.  Reserve the water!!

Cloud ear mushrooms, one of my handfuls, about 1/3 cup


Mitaki about 1/3 cup, broken up into small pieces

2-3  heaping tablespoons Reishi mushroom powder

reserved mushroom water plus veggie broth, mushroom broth, ect, about 7-8 cups

ginger, at least 1 teaspoon dried or 2 teaspoons fresh

about 10 black pepper corns

a fluffy 1/3 cup of bonito flakes (optional but also delicious and recommended)

about 1/4 cup Tamari (NOT soy sauce.  Tamari is wheat free fermented soy food…check it out!)

1 teaspoon mirin (omit if you are avoiding all sugars)

1 teaspoon brown rice vinegar

Dried shiitake mushrooms soaking in hot water for about 10 minutes.

Prep the onion, get your ingredients together and soak your big dried mushrooms in boiling water until soft, about 10 minutes.   When they are ready squeeze out excess water, cut the stem offs and slice the mushroom caps.   Save the mushroom water, it makes excellent mushroom soup broth, imagine that!  Finely chop the stems and set everything aside.

Start with 4 Tablespoons sesame oil (or any neutral oil like canola or grape seed) in a heavy bottomed soup pot on medium heat.

Add in the sliced onions and or leeks, saute together with the ginger until soft.

onions and sesame oil with ginger

Add the mushroom water plus another 8 cups or so of broth.  Add all the mushrooms including the diced stems and reish powder and the peppercorns.  If you want to go for it with the bonito flakes you should add them now. Simmer for 10 minutes with the top on (you’ll prob have to turn it down to low) to let all the mushrooms completely rehydrate and flavor the broth.

Napa cabbage: chopped!

While you wait, chop in half lengthwise a Napa cabbage and then thinly slice crosswise until you have about 3-4 cups

Chopped napa with my three reserved mushroom soups ready for the freezer in the back ground.

Now, back to our soup on the stove, time to add a teaspoon of mirin and then the tamari, about 1/4 cup (add 1 Tablespoon at a time and taste in between).

Adjust for flavor, add srirracha, more tamari, brown rice vinegar, reishi…

Before you add the cabbage, take some mushroom soup out and reserve it for later.  You can freeze it for months or until next week when you are craving this soup, lucky you will just take it out of the freezer, heat it up, add the rest of your Napa or kale or broccoli and voila, soup, with minimal effort.  I recommend freezing in small containers that way you can make up as many servings at a time as you would like.

Then add the sliced Napa to the soup, stir and turn off the heat.

If you want to add an egg, my favorite, poach a few separately in boiling water and add an egg to each bowl of soup, then serve!  Also tastes excellent with cooked pork and/or chicken, shrimp, scallops?  This is a great soup base….so get creative!