Category Archives: Health and Beauty

Stop All The Scrunchie Shaming!

Posted on by
20

MESELFIE2STOP SCRUNCHIE SHAMING!

I’ve had just about enough of this abuse.

I confess.

I’m here to out myself. but I’m still hiding behind dark shades (Chanel, of course).

I’m an addict.

I’ve tried to change.

I really have.

Not a day goes by that I don’t wish and hope and pray that I could be strong enough to resist temptation, but I’m weak.

I NEED it to tame my mane.
I mean, LOOK at me, would ya? My hair has a mind of its own.

When I was growing up in pink toe shoes and tutus and my hair was properly braided and beribboned every morning, how could I possibly foresee what the future would bring?

There was no crystal ball to warn me of the impending appearance of those colorful fabric-wrapped elastic bands that would be my crack.

I lack strength; I’m powerless.

(This is tougher than I thought it would be.)

I won’t — I can’t– hide my addiction one more minute.

The truth is that I wear a SCRUNCHIE every. single. day.

I can’t get through the day without one. Or two.

AND YES, I WEAR IT ON MY WRIST LIKE A BRACELET.

Just to keep it close and handy.

scrunchie1In fact, I have one on my wrist right now, AS I’M TYPING THIS POST.

Don’t even THINK about trying to wrestle it away from me.

Red or blue or purple; I carry extras in my handbags JUST IN CASE I LOSE ONE.

Us girls with SUPER curly and thick hair need a big fattie scrunchie to tame our wild beasty locks.

scrunchie3

You know what?

I’ve had friends who’ve staged spontaneous interventions to help me confront my love for the scrunchie.

I’ve had friends pull them out of my hand and toss them in the trash.

Friends have gifted me all sorts of other hair bands and a variety of products to secure my crazy hair.

I’ve been bribed with lunch and unlimited wine if I don’t show up wearing a scrunchie.

“It ruins your outfit” they say.

“You look like a reject from the nineties”, they say.

Apparently, it’s embarrassing to be seen with a scrunchie-wearer.

I. DON’T. CARE. WHAT. ANYONE. THINKS.

I LOVE my scrunchies.

HAHAHA…the dreaded SIDE SCRUNCHIE!

scrunchieside

No other form of securing my tresses will satisfy me:

  • A scrunchie doesn’t pull my hair
  • A scrunchie doesn’t create unsightly lines
  • A scrunchie doesn’t hurt at night when I have to pull my hair back or braid it so I won’t look like Medusa in the morning
  • And Cosmo says it’s a “must have” for oral sex, so it must be true

I feel so much better having confessed my secret addiction.

It’s a huge load off my chest. I feel light and free.

So deal with it, world.

From this day forward, I’m out, I’m loud, and I’m a PROUD scrunchie-wearer!

My stash.

My stash.

Just be glad it’s not a banana clip. Hee hee.

Related articles

Nourish + Brighten! Loquat + Emergen-C #DIY Facial Mask

Posted on by
13

Loquat Emergen-C facial maskHow about a smoothie for your face?

This zesty homemade mask will freshen, nourish, and brighten up your winter-weary skin.

When my tugboat man is home (and when son/DIL are here) we enjoy “Family Facial Day”.

To be honest, “enjoy” is a relative term, the boys describe it as “endure”.

Of course hub and son don’t participate without a lot of whining, but DIL and I can be fairly persuasive. There’s nothing funnier than using a scrub on a couple of men who’re complaining about how much it hurts like they’re being abused. Men are such babies even though they’re always pleased with the results.

For those of you that had to endure skin-drying heating all winter along with harsh snowy weather, this is a perfect mask to nourish and brighten.

In SoCal, we’ve had our hottest March ever recorded — coupled with low humidity, my own face was looking as parched as the Anza Borrego Desert.

Probably because it’s been so unseasonably warm, the first of our loquats are ripe.

As soon as enough of them are ready, I’ll make jam with our harvest (RECIPE HERE) but I thought I’d experiment creating a mask.

Loquats are full of vitamin-A — looking around our garden, I picked a lime for vitamin-C and a few leaves of white sage for cleansing and purifying. (If you live in an area where loquats don’t grow, you could use apricots or even peaches.)

loquatfacial1

I tossed it all in the blender with bananas, avocado, and a squeeze of agave nectar.

Then I spied the secret weapon: Emergen- C!

With all the C and other vitamins and minerals, it’s like a healthy smoothie for your face. This is the one I used, but any flavor will work. Hopefully, it won’t tint your skin pink; it didn’t do that to me.

loquatfacial3loquatfacial2

 

 

 

 

 

 

 

I didn’t invent the Emergen-C facial; my research revealed others have discovered its benefits, too.

Facial Tips:

  • Start with a really clean face so the facial will be better absorbed.
  • Only make enough for one or two facials — as the ingredients are so fresh, they need to be used right away.

Nourish + Brighten Facial Mask Ingredients:

Loquats: Three small, remove seeds.
Lime Juice: Squeeze half lime
Banana: One half.
Avocado: One half.
Emergen-C: Half or whole packet.
Agave or honey: A teaspoon or two, just to make it sticky enough so the facial doesn’t slide off your face.
Sage: A few leaves (optional if you don’t grow it in your own garden.)
Try adding a few shakes of ground turmeric or cinnamon, too.

  • Toss it all in a blender until smooth.
  • Pat on your face, neck, décolleté (don’t forget that!).
  • Leave on for about fifteen minutes while you recline with a towel behind your head and neck to catch any spills.
  • Rinse off thoroughly and moisturize.
  • Admire the glow!
  • Refrigerate any leftover mask.

It’s been a couple of days since I did it; I’m very pleased with the results, and will absolutely make this again when the rest of the family is here.

It’s so much fun to torture the guys!

 

The Art and Practice of Compassion in Action

Posted on by
15

On February 20, more than one thousand bloggers are speaking with one voice about compassion — to share our belief that together we CAN rid the world of brutality, cruelty, hatred,, indifference, meanness, tyranny, animosity — the opposite of compassion. 

calendulacompassion“…sympathetic pity and concern for the sufferings or misfortunes of others.”

You know what I think?

Being compassionate should not end there.

It’s not good enough to simply FEEL pity and concern, but we need to DO something about the suffering in this world.

  • Take ACTION to PREVENT brutality.
  • Take ACTION to STOP abuse and pain.
  • Take ACTION by educating our children.
  • TEACH kindness for all creatures.
  • Become better stewards of our planet.

That means NO puppy mills, no circuses with animals as entertainment, no SeaWorld, no elephant rides, no camel rides, no dolphin slaughter, no factory farm hell, no running of the bulls, no bullfighting, no cat and dog ritual torture and eating, no dogfighting,

And especially NO wolf killing and NO coyote or bobcat or mountain lion killing contests.
We are better than this.
I hope…

I’m sick of hearing about babies killed and tossed in dumpsters, children who are abused and starved, football players who beat their wives, their children, their dogs — I’m sick of it all.

Practice cruelty-free living.

I have much admiration for Jen at Driftwood Gardens, who, as a fresh convert to veganism, is a shining light educating the world about the merits of living cruelty-free.

My story is that I’ve been meat-free since 1970, but only recently learned about the horrors of dairy, and now I’m practicing being successfully dairy and egg-free.

If you want to start your own practice of compassion in action, watch Eathlings, a film with Joaquin Phoenix, at http://earthlings.com

In fact, STOP all killing of animals. How’s that?World ME

That’s MY perfect world.

That’s the legacy I’d be honored to leave for my son.

1000-Voices-Speak

‎1000Speak‬

 

 

Related articles

Have You Tried Kombucha?

Posted on by
2

Do you know kombucha?kombucha

Tugboat man and I have been drinking it for a while, ever since my son introduced us to this fizzy fermented beverage.

People in Asia and Russia have been drinking kombucha for thousands of years; those who drink kombucha regularly say that it aids digestion, detoxifies the body, and enhances immune response.

With a fresh and shiny new year and all those great resolutions to make healthier choices, how about trying Kombucha Wonder Drink for your January detox?

Kombucha Wonder Drink is a non-alcoholic sparkling fermented tea beverage, certified organic. It is naturally uplifting while low in sugar, caffeine and sodium.

Steve Lee, founder of Kombucha Wonder Drink, is the co-founder of two successful tea brands, Stash Tea and Tazo.

WHAT’S THE DIFFERENCE BETWEEN RAW AND PASTEURIZED KOMBUCHA?

Making kombucha requires a starter culture very similar to a sourdough starter or yogurt culture. Current kombucha cultures come from Nepal, China and Russia, some dating back thousands of years. This culture creates a cellulose fiber mat that is included in raw beverages, but that is actually indigestible.

Kombucha Wonder Drink products are pasteurized, ensuring the absence of alcohol and safe beverages. While pasteurization results in the absence of a live culture, the beneficial organic acids resulting from the fermentation process remain.

Start the new year with a bubbly that inspires overall physical and mental well being — along with being a great mixer in festive cocktails.

As always, i was provided product by the company for sampling and review; I was not compensated, and all the opinions are my own and those of my family who also enjoyed this kombucha.

Zesty Veggie Hummus Pinwheels

Posted on by
6

FINALzesty

Veggie Hummus Pinwheels are the perfect choice for a summer party or barbecue.

Hummus is so easy to prepare from scratch that it’s a staple here at Casa de Enchanted Seashells. (Recipe below.)

It’s mostly all prep work. Organizing your ingredients makes it easy. I don’t like onions, but the addition of a thinly sliced red onion would be a wonderful crunchy flavor enhancer.

veggie roll up 4I used a handheld mandolin to thinly slice the veggies. Carrots, bell pepper, mushrooms, cucumber, microgreens, and freshly steamed, chopped spinach. Make sure you squeeze out all of the cooking juice and save for soup stock later in the week.

I had some leftover guacamole and used that too. Organic pea shoots and cilantro (coriander to you all from across the pond) rounded out the healthy deliciousness.

**For a really low calorie option, use a large lettuce leaf instead of a carb-filled tortilla.veggie rollup5Simply spread, layer, roll, and cut.

Spread with hummus, guacamole, spinach (this one doesn’t have spinach, but I used a slice of veggie cheddar cheese. The important part is to layer all the veggies on the side of the wrap or tortilla closest to you. Sometimes I heat the tortilla to make it a little more pliable.

vegroll1 Start rolling, keeping it tight. That’s the secret to a successful roll up. If you’ve ever made sushi, it’s the same principle, without using a bamboo mat. vegroll2 Tah dah! A fat little cigar shaped roll of yumminess.vegroll3 Cut in half with a sharp knife. 

vegroll4Keep cutting…eating the ends as you go. Well, at least that’s what I did.
veggie rollup3 Turn them up so they’re smiling pinwheels, choose a special serving platter, and add a little garnish: here I used cilantro, pea shoots, and thinly sliced LIME.  

Beautiful, festive, healthy!FINALzesty

BASIC HUMMUS:

One 15 oz. can unsalted garbanzo beans (or your own from scratch)
Four garlic cloves
Six tablespoons lemon juice
One-third cup tahini
Salt, pepper, hot pepper sauce

Drain beans, but save juice. Toss it all into a food processor and blend until desired consistency. Add a little juice from the beans as needed. Season to taste.
That’s it! Couldn’t be any easier, right?
Options: Add chopped, drained spinach, jalapeños, roasted red peppers, etc. Use your imagination and experiment. It’s all tasty. Especially if you add a squeeze of lime…

Vegan Lentil Tofu Tempeh Loaf Recipe

Posted on by
7

loaf9

I’ve been experimenting with all kinds of protein packed vegan loaves and “burgers”.

Some are winners, some are not.

When my son and DIL visited last month, DIL and I teamed up to build a delicious and healthy loaf, but I didn’t get a chance to take pics. They’ll be back tomorrow and I’ve attempted to recreate our original recipe.

(Measurements are sort of inexact…if it looks a little dry, add veggie broth. If it’s too moist, add more bread crumbs or oats.)loaf2

If you’re not familiar with tempeh, here’s an explanation: Tempeh is fermented cooked soybeans (or grains). This fermentation binds the soybeans into a compact white cake. Tempeh has been a favorite food and staple source of protein in Indonesia for several hundred years. It’s low fat and high in protein.

How to make my Vegan Lentil Tofu Tempeh Loaf:

loaf1

1. Cook lentils, onion, carrots, celery with two cups water until tender. Check as lentils are cooking and add water as needed so they’re moist yet fully absorb water, about thirty-forty minutes.

2. Turn lentils into large bowl.

3. Crumble tempeh and mash tofu with lentils.loaf3

4. Add rolled oats, chia, and chopped nuts.(I used a mixture of almonds and cashews.)loaf45. I like to use my hands to mix everything together so I get a feel for texture and whether it’s too dry or too moist. You def don’t want it too dry or it’ll fall apart.
6. Tear whole wheat bread into small pieces, Mix.
7. Add olive oil, ketchup or tomato sauce, mustard, curry, salt, pepper, vinegar, hot pepper flakes, Worcestershire sauce.
8. Mix, taste, and adjust seasonings.
9. Fill greased loaf pan, form patties with any extra.
Topping: Ketchup mixed with a little maple syrup.loaf6loaf5Bake at 350 degrees for about 45 minutes. Serve with ketchup or vegan gravy. Tastes good hot or cold! Let cool in pan before slicing. Making a day ahead is even better.loaf7

YUMMY!

Recipe: Vegan Lentil Tofu Tempeh Loaf

Tempeh, one package
Tofu, one tub firm organic
Two cups cooked lentils
1/2 cup chopped nuts
One cup rolled oats
One or two slices whole wheat bread
Chia
1/2 chopped onion
Two carrots, chopped
Two stalks celery, chopped
One cup tomato sauce ( I used homemade) or ketchup
Veggie broth as needed
Two tablespoons olive oil
One or two tablespoons Dijon mustard
Curry Powder to taste
Pepper
Salt
Hot pepper flakes
One tablespoon rice wine vinegar
Worcestershire sauce

Ultimate Smoothie Recipe

Posted on by
7

Yup, another smoothie recipe.

Don’t HATE.
Don’t say YUCK.
Don’t roll your eyes at me.
TRY IT!

smallsmoothieI’ve  been torturing my family for years, forcing them to drink the sometimes often dreadful concoctions that I formulate from a deranged aggregate of ingredients — adding a little of this and a little of that — sometimes palatable, sometimes not.

While the raw Cauliflower-Brussel Sprouts Smoothie was NOT a winner, I think I’ve finally developed the perfectly Ultimate Smoothie.

  • Tastes delicious
  • Nutritious
  • Helps with digestive/gall bladder issues (me)
  • Provides lots of energy

Ingredients:

  • Garden of Life Raw Protein Powder in Vanilla, Vanilla Chai, Chocolate, or Marley Coffee
  • Slippery Elm powder, great for digestion
  • Flaxseed Meal, full of healthy fiber
  • Chia seeds
  • EmergenC, one or two packets
  • Beets, canned/unsalted or from my garden (good for gall bladder)
  • Garden of Life Perfect Food Raw Organic Wheat Grass Juice Powder
  • Garden of Life Perfect Food Raw Organic Powder
  • Juices:  A combo of Rio Red Grapefruit, Apple, Mango, Cranberry
  • Banana (one or two)
  • Any other fresh fruit, this time I used blueberries and pears, but anything you have is yummy —  from peaches to watermelon
  • Nonfat yogurt, regular or Greek for more protein or soy/hemp/almond milk for vegan.
  • Ginger (to taste, I use about an inch-peeled)
  • Turmeric powder…great anti-inflammatory (1 teaspoon)
  • Cinnamon (1 teaspoon)
  • Ginseng (I use Korean Ginseng tea granules)

Additions: I usually add a handful of kale, chard, spinach, parsley, mint…just about any greens, even dark leafy lettuce

I throw it all in the blender and process until very smooth. You’ll never taste the greens or the beets, but they add a bright undertone to the fruit.

If you have a lime or a lemon, add a squeeze or two. I have a friend who tosses in a whole orange, peel and all, from her own organically grown tree. I’ve never done that, but it’s certainly an option.

Whether you try my smoothie as a meal replacement (like I do) or as a healthy between-meal snack, my Ultimate Smoothie will provide added energy and lots of nutrition for your busy day.

P.S. Yes, I use a lot of ingredients, but it’s still easy to do and can be made anywhere if you have a blender or even an immersion blender.

Bon appétit!

I hate swallowing vitamins and supplements but the smooth and creamy texture of my ultimate smoothie helps them go down without gagging.

Since I’ve been taking Garden of Life Kind Organics supplements, I feel so good and it’s really helped with my digestive issues (and my son is a fan, too!) I’m a big believer in pre and pro-biotics, balancing intestinal flora and fauna, and you remember I’m a junkie for wheat grass!

Here’s what I take every day:
Garden of Life Primal Defense
Garden of Life Fungal Defense
Garden of Life RAW Enzymes Women
Garden of Life Kind Organics Women’s Multi 40+

My tugboat man and son have the same routine, but theirs is especially formulated for men.

Enloy and be HEALTHY!

YUMMY Chocolate + Black Beans + Beets Brownies

Posted on by
25

plus

http-www-cocoavia-com

http-www-cocoavia-com

and

wikimedia.org/wikipedia/commons

wikimedia.org/wikipedia/commons

equals

chocolate cakeplate

Now, don’t you all go rolling your eyes at me.

I used to be a teacher and I still have eyes in the back of my head.

I can see you.

Before you make all those gaggy sounds and scrunch up your face (you know who I’m talking to!), I implore you to TRY these very tasty and UBER healthy brownies.

Well, not all that healthy ‘cos of the sugar and chocy chips, but cocoa beans grow on a tree, so that makes them a plant — therefore sort of a veggie or a fruit. So, healthy, right?

Don’t be all judge-y and shake your head.

TRY them for me, OK?

Black Bean + Beet Brownies

  • 1 can or 3/4 cup cooked black beans (unsalted or rinse well)
  • 2 tablespoons – 1/4 cup unsalted cooked beets or finely shredded raw beets (Yes, BEETS!)
  • 1/2 cup vegetable oil, or olive oil(I always use a bit less)
  • 2 eggs *see below for vegan substitution*
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
  • 1 teaspoon instant coffee or espresso or leftover cold coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Top with Best Baking Hack Ever frosting (click for recipe)

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender or food processor, puree the beans and beets with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least fifteen minutes before eating. My family thinks they taste better the longer they sit in order for any “beany” texture to dissipate.

Best Baking Hack Ever

bakinghack1 bakinghack2 bakinghack3

Wanna go vegan? 

  • 1 Tbsp. Chia Seeds
  • 3 Tbsp. Water

With food processor, spice grinder, or old school mortar and pestle, grind the chia seeds into a meal. Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a gloppy texture similar to raw egg yolk.

Drops and Drips: Water

Posted on by
19

Water is essewaterbottlesntial for life.

We all know this; we all carry disposable or reusable bottles of water —  water is a billion dollar industry.

Here in California, the drought is so extensive that restaurants don’t automatically serve water; you have to request it.

There are voluntary water restrictions for lawns and gardens.

Yet there’s water all around us if we only LOOK.

Wasted water.

Dishwashing water, washing machine water; water swirling around our feet in the shower  —  all lost down the drain.

It really frustrates me that there isn’t a easy way to reclaim this “gray water”.

My tugboat man and I are committed to leaving as small a footprint as possible and to be good stewards of this world, yet even for my guy who has a degree in nautical engineering, figuring out how to make a gray water system in our home is not as easy as I assumed.

Our challenge is a tri-level home with the laundry room on the third floor — apparently you can’t just stick a hose out the window — according to hub, it’s more complicated than that.

We, but I really mean HE is designing a functional system, but every single time I see a drop of water down the drain instead of being diverted to the garden, I get very sad!

To honor precious water and its importance to our bodies, check out this series of photos I took at my photography class.

I haven’t liked doing anything this much since I discovered the magic of that little plastic card that meant all the pretty treasures could come home with me!

My son reminded me of our kitty, Bandit, who loved to sit in the sink and drink dripping water. Still miss her so much…

waterdrip6 waterdrip5 waterdrip4waterdrip3waterdrip2Part One, October theme, Healthy Living

 

Lentil Cookies | Version #2

Posted on by
27

My son-2Even though TECHNICALLY I’m defined as an “empty nester” because my son is on his own, married, and no longer resides at Casa de Enchanted Seashells, I don’t believe he’s ever further away than my heart.

I woke up on Saturday to read this email from my Angel Boy, which is the reason why I baked cookies early this morning and sent a package off to him while they were still warm:

angelboyemail

Not ALL is perpetually enchanted in the life of Princess Rosebud; It’s still difficult to think about or talk about my son’s recent emergency life-saving surgery  — I can’t even GO there to that place of “what if” — BUT the worst diid NOT occur and he’s making a full recovery.

Briefly, here’s what happened.

He had an obstruction due to a congenital defect we never knew he had, Meckel’s diverticulum. During his surgery, 24 inches of small intestines were removed because they were necrotic, along with 8 inches of ascending colon, his appendix, and lots of other small valves and little parts.

It all came about with no warning. Crazy, right?

Here’s that “if” again. IF my DIL had not fought the ER and been his best assertive advocate to insist they take a more proactive approach to diagnosis his pain (she just would NOT GIVE UP) and IF we had not had such an amazing surgical team led by Dr. Todd Stafford  –  well, let’s just say that we are all very grateful that he had such a dedicated team of doctors. Nuff said.

He lost about twenty pounds during his ordeal, and at six feet and 160 pounds on a GOOD day, that much weight loss made this normally fit and healthy young man look emaciated.

During his post-surgical recovery, his diet was limited to low fiber and low residue foods; a lot of Cream of Wheat, mashed potatoes, and chicken noodle soup. No vegetables, no fruit, nothing that would interfere with the healing of multiple incisions and re-joining of internal organs.

I’m happy to report that three months after the surgery, he’s defied the odds and is back to eating pretty much everything he wants, with only minor digestive upsets.

He went back to work, teaching a summer course at Yale, and I’ve been sending him healthy cookies and high protein bars on a weekly basis —  and as requested, he’ll receive the lentil cookies on Wednesday, and that should keep him supplied until he’s here next week for a short visit. Yay!

You can be sure that I’ll be cooking and baking nonstop. I’m so HAPPY to have my Angel Boy here, close enough to touch and hug and play Scrabble and Bananagrams.

Every minute of every day, I’m grateful to be one of the luckiest moms in the world.

To read all about Angel Boy’s surgery, click on the following links: 

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

A while back, I posted Alton Brown’s Lentil Cookie recipe that I discovered on Food Network’s website.

This time, I experimented and created a version that’s a bit more intensely nutritious.

LENTIL COOKIESAngel Boy’s Lentil Cookies

They are quite dense, full of protein and energy,  and would make a great snack for hiking.

  •  2 cups whole wheat flour
  • 1 cup rolled oats
  • 1/4 cup protein powder
  • 1/4 cup ground flaxseed
  • 1/2 cup smooth unsalted peanut butter
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup brown sugar (If you use honey/agave, adjust the flour to accommodate the additional liquid)
  • 1/2 cup oil
  • 1 egg (or not if vegan)
  • 2 teaspoons vanilla extract
  • 2 tablespoons to 1/4 cup plain yogurt
  • 1 1/2 cups lentil puree, recipe follows
  • 1 cup dried fruit, I used a mixture of blueberries, strawberries, cherries, cranberries, raisins, apricots.

Preheat the oven to 375 degrees F.

In a medium bowl, combine egg, oil, vanilla, yogurt, brown sugar. Whisk briefly to incorporate. Add peanut butter and lentil puree and mix thoroughly. In a large bowl, combine the flour, oats, protein powder, ground flaxseed, baking powder, salt, cinnamon and allspice.  Add the flour mixture. Use a wooden spoon or a hand mixer to combine. use hands to mix. Stir in dried fruit. If it seems a little dry, add yogurt. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper Bake for 13 to 17 minutes, depending on your oven’s personality.

Lentil Puree:

  • 1 cup lentils, rinsed
  • 2 1/2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool.