Asian Cabbage Salad

Ingredients:
1 head of cabbage, shredded (I use a food processor)
3/4 cup slivered almonds
3/4 cup dried cranberries
1/4 cup sesame oil
1/4 cup PLUS 2 tablespoons apple cider vinegar
1 teaspoon organic raw honey


Directions:
In a large bowl, add the cabbage, almonds, and cranberries (I like to pull the cranberries apart so they're not all clumpy in the salad). Mix everything together.

In a small bowl, combine the remaining ingredients. Pour over the salad and mix until the cabbage is well coated. Taste, and adjust seasonings as needed (may need a little more or less depending on the size of the head of cabbage).

The salad can be enjoyed immediately, but I prefer to let it marinate in the fridge for a few hours before serving...and it tastes even better the following day.

(image & revised recipe from sweetpeonyblog)

Almond Meal Orange Cranberry "Scones"

Ingredients:

2 cups almond meal (or flour)
1/3 cup shredded (unsweetened) coconut
1 tsp baking soda
1/2 cup dried cranberries
Pinch of salt
1 egg
2 T honey
Zest of 1 orange
1 T fresh orange juice
1 tsp almond extract

*If you don't have shredded coconut I've found slivered almonds work perfectly as a substitution.  I have also omitted the almond extract (especially when subbing slivered almonds) and they turn out quite tasty.

Directions: 

Preheat oven to 375º. Mix all the dry ingredients in a medium bowl. Mix all the wet ingredients in a small bowl until the egg is fully scrambled. Add the wet ingredients to the dry ingredients and stir until combined (a fork works for me, but you could use a mixer if you prefer). Form 2" x 2" (or desired size) amount of dough (I use a spoon to scoop the mixture).  Space them at least 1" apart on a greased cookie sheet and bake for about 10 minutes until edges/top start to brown (test with toothpick to be sure if in question). Let them cool before you eat or store them or they’ll fall apart.  Makes about 8 "scones."  

(modified recipe from Civilized Caveman & bebehblog)