Lemon-
An inexpensive super fruit that contains so many benefits. It adds not only a burst of flavor but also imparts serious health benefits- not only infusing your body with vitamin c and folates but acting as an internal cleanser and tonic. The antiseptic properties disinfect you internally. Lemon also stimulates the digestive system and helps to elevate bloating, revs up the metabolism and freshens your breath. It also helps to fight bacterial infections and fungi.
This recipe calls for the zest, so let me concentrate on the benefits of the peel.
Lemon peels contain salvestrol Q40 and limonene, which have been shown to prevent and treat cancer.
Lemon peels are rich in the mineral potassium which helps in maintaining your heart function, and digestive capabilities. Lemon peels also (and very importantly) reduce high blood pressure and stroke risk.
Basil-
The basil leaf which is sweet, slightly minty, and mildly peppery. It’s full of antioxidants that help to protect us against premature aging, protect our cells with its strong antibacterial properties. It can help if you suffer from constipation, stomach cramps or indigestion. Basil will help you ward off colds and respiratory infections as well. It is a great source of magnesium, also contains a good amount of other minerals like potassium, manganese, and iron.
Try this simple recipe and make yourself some light, delicate cookies with a slightly sweet citrus twist. You won’t find anything overpowering here! Just a quick treat that will satisfy and revive you. All the ingredients are good for you and won’t weigh you down. You won’t experience that tell-tale sign you’ve eaten something bad- that sluggish feeling that makes you yearn for a nap afterwards. Just a light, tasty, good for you treat!
Gluten Free Vegan Basil Lemon Cookies
Ingredients
- 2 cups all-purpose gluten free flour
- ½ cup softened vegan spread
- ¼ cup raw agave
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 tablespoons fresh basil
- 2 tablespoons lemon zest
Directions
1. Combine flour, baking soda, and salt
2. Add softened spread, agave, basil, and lemon zest
3. Mix thoroughly
4. Use cookie cutters or roll into small balls, then press on parchment lined baking sheet
5. Bake at 300 F for 6-8 minutes
6. Let cool for one hour
• I tried this recipe several times using different vegan spreads. I found that they really vary. Some produce results that are more flaky, some drier, and some creamier. (The one I chose)
I used earth balance vegan buttery sticks and found the cookies a little dry, used the earth balance soy free vegan spread from the tub and found them flaky, the edges crumbled a little, but the taste was better. I had the creamiest, richest and best tasting (in my opinion) cookies using smart balance 100% vegan whipped buttery spread from a tub container.
• I tried slicing up the zest and basil very finely once and a second time leaving the pieces a little larger. I preferred the taste and appearance when I sliced them into larger pieces.
• Do not overcook, they become brittle and break apart. As delicious as they are properly cooked, they are not nearly as tasty if overdone. A minute makes a big difference!
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Photo: Alex Kudukis
