James’ Recipes

Monday night dinner chef James Holloway also contributes recipes to this blog.  Find his cookie recipes below, his soup recipes here, and eight of his stellar salad dressing recipes here.

JAMES’ MILLET COOKIES

Start with two bowls, one for dry and wet ingredients:

Dry ingredients:

1 cup raw millet

1 cup quick oats

1 cup sunflower seeds (raw)

2 cups flour (use whole wheat pastry or a combination of flours)

1 cup fine shredded coconut

1 cup raisins

1/2 cup chocolate chips

3/4 tsp. baking powder

3/4 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1 tsp. ginger powder

Wet ingredients:

1/2 cup canola oil

1 cup maple syrup

1 cup soy or rice milk

Method: Blend wet ingredients together with a wire whip, until emulsified. Pour wet ingredients into dry bowl, stir and mix up into the cookie dough. It should not be too wet. Let rest ten minutes before scooping dough and forming cookies onto the cookie sheet. Prep the cookie sheet with a bit of oil, or use parchment paper. Scoop dough with a tablespoon and form a ball in your hand, flatten and place on baking sheet. Bake at 375º for about 15 minutes. Yield, approximately 18 medium sized cookies.

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JAMES’ COCONUT COOKIES

Dry ingredients:

2 cups unbleached white flour

3 cup baby rolled oats

2 cups shredded coconut (fine)

1/2 cup raisins

1/2 cup roasted pecan pieces

1 tsp. baking soda

1 tsp. baking powder

Wet ingredients:

1 cup maple syrup

1/2 cup canola oil

1 cup coconut milk (I use light)

Method: Mix wet ingredients with a wire whip until they are well emulsified. Then add them to the bowl of dry ingredients and stir and mix well, forming the cookie dough. Let rest about ten minutes before forming cookies. Form and place cookies on a lightly oiled cookie sheet, bake 12 to 14 minutes at 350º until lightly browned. Remove and let cool, off the cookie sheet.

8 responses

  1. These cookies are so awesome! And they look easy to put together! These cookies are so so good, and so healthy and hearty; with tea, they are like a mini meal! Try them; you won’t be sorry!

    • SkyAnn, James really is the king of cookies! Thanks, on his behalf. Cooks really do like to feel appreciated. Gary

  2. Hi,

    Your dinners sound MARVELOUS, and I’ve perused a few of the recipes (which all include oil) but, do most items in the Monday night dinners include oil? Am hoping to join your wonderful sounding group, but we’re of the “try to minimize or eliminate oils” Drs. Barnard/McDougall/Esselstyn, Engine 2 school of thought. Thanks and here’s to everyone’s health!

    • Yes, many of our dishes do include a moderate quantity of oil. We try to use a good quality oil, canola, sesame or extra virgin olive oil. Most of the oil in the meals will be in the salad dressing and the dessert. However, many of our dishes do not include oil–most of the grains and the pickles, for example, and our soups include only a very minimal amount of oil, if any. We are also happy to serve salads undressed if people ask in advance. But we do believe that, for most people, a modest quantity of good quality oil is healthy. Gary

  3. Last nights meal was to die for – I have yet to find even one dish that I do not like that you or James have cooked. I cannot believe how amazing you are – I will be one of the first to stand in line when you cook book comes out 🙂

  4. hii there, i need some help plz concerning the seasonings n the macro diet ,, for instance how much should each person consume oil every day , soy sauce, kuzu ‘ n each recipe per person’ ,and SEAWEED plz i dounno exactly how much should i use n my miso soup daily , nor i know how much hiziki should i use every day !!

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